Veggie Chef

Veggie Chef
1:57 pm
Tue March 26, 2013

Nutty Noodles

This is a revamp of my peanut noodles with almond butter instead of peanut butter.

Plus, I replaced red pepper flakes with Sriracha. I also added ginger and more rice vinegar.

This makes a very thick sauce that holds the noodles together in a hearty, filling dish.

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Veggie Chef
1:51 pm
Tue March 26, 2013

Mini Quiche

As my husband and I got ready to get out of town for a week and a half, I went through the fridge to make sure that nothing would go to waste.

I found that I had eggs and faux chorizo-style sausages that would both expire while we were gone.

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Veggie Chef
1:46 pm
Tue March 26, 2013

Wildflour's Mushroom Bisque

Credit Doug & Evie's Original Wildflour Market & Bakery

Doug Robison and his wife, Evie, opened their restaurant, Wildflour, over 20 years ago.

They serve a variety of vegetarian dishes at their eatery and even shared a recipe for one of their popular sandwiches with us last year.

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Veggie Chef
1:39 pm
Tue March 26, 2013

BBQ Baked Tofu

Cubed, baked tofu is delicious and versatile.

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Veggie Chef
1:26 pm
Tue March 26, 2013

Spicy Tomatoes and Beans with Couscous

This week's recipe is delicious as is. However, I can't wait until we have fresh tomatoes from the garden this summer.

Until then, we make this couscous dish with canned organic tomatoes.

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