Veggie Chef

Veggie Chef
4:04 pm
Tue March 26, 2013

New Year, New Recipes

Since it is the first day of the new year, I am sure a lot of listeners are contemplating making a resolution.

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Veggie Chef
3:56 pm
Tue March 26, 2013

Lazy Layered Polenta

After we mentioned it just a few weeks ago, I have been craving polenta again.

However, I thought I would  create a much easier baked polenta that requires far fewer ingredients and prep time. This recipe has only four ingredients but can easily be changed to accommodate different tastes.  

What you need:

1 18 oz plain polenta "log"
1 c organic Boca meatless crumbles - thawed
1 1/2 c shredded mozzarella
1 1/2 c marinara

What you do:

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Veggie Chef
3:50 pm
Tue March 26, 2013

Spiced Potato Soup

I received an email from a listener requesting gluten and dairy-free recipes, and I love to receive feedback and requests.

When I decided to make soup this week, I worked to make it fit the request.

My other goal was to create a filling, warming soup since it's winter and that's what I've been craving lately.

This recipe also has little fat because I used light coconut milk and did not use any oil or butter.

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Veggie Chef
3:43 pm
Tue March 26, 2013

Red Pepper Butter Bean Hummus

The munchies for a girls' night party this week included homemade guacamole, salsa, tortilla chips, Cajun peanuts, bleu cheese spread, crackers and today's recipe, Red Pepper Butter Bean Hummus.

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Veggie Chef
3:38 pm
Tue March 26, 2013

Creamy Bean Soup

Don't you just love soup? A bowl of soup and a sandwich or a salad is my favorite quick meal.

Well, it’s quick when the soup is already made.

I used mung beans in this soup. I first came up with the idea for them about a year and a half ago. Mung beans are great, because like lentils you don't have to pre-soak them before cooking. Also, like lentils, they are easily digested, great to cook with and are packed with protein and nutrients.

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