Tag Archives: #ValleyVegetarian @ValleyVeggie #RandyGrahamOjai
Savory crepes are generally made with non-wheat flours such as buckwheat. I use a nice blend of buckwheat and rice flours for my crepes; then throw in some zucchini, herbs, and sesame seeds. The filling for the crepes is simple … Continue reading
See my cookbooks at Amazon and order one (or two!) today.
Paratha (pəˈrɑːtə) is an unleavened bread originating in Indian. Loosely translated, it means layers of cooked dough. My is version is made with ghee gently folded into the dough, and then also brushed on top of the cooked paratha. Super … Continue reading
Looking for something new? Look no further. This quiche has body and, just as important, an amazing combination of flavors that pair with almost anything you add to your table or picnic basket.
These vegan egg rolls are easy to prepare and explode with flavor when eaten. As an added bonus, the sweet and sour sauce is also vegan and ready for dipping in about ten minutes.
This entrée is wholesome, nutritious, easy to prepare, and most of all, tasty. It is one of the first vegetarian dishes I made for my omnivore wife, Robin when we were dating (many moons ago!). She had never met a … Continue reading
What? You ask. How can this recipe be creamy, vegan, and non-dairy?