Veggie Chef

Veggie Chef
3:13 pm
Tue March 26, 2013

Balsamic Blueberry Salad

I created this salad on Valentine’s Day as a light start to a really hearty meal of a rustic pasta dish, crusty bread and a rich dessert.

Also, it has one really interesting component: balsamic onions. I have read (and have found it to be true) that if you soak fresh cut onions in water for a few minutes, that it takes some of the pungency out of them. 

I took it a step further and soaked the onions a bit longer before soaking them in balsamic vinegar. It makes a nice accent to the salad with lots of flavor and no fat. Plus, you use the vinegar for a dressing.

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Veggie Chef
3:05 pm
Tue March 26, 2013

Hurry Green Curry

This recipe first hatched in my brain while I was on a long run this week and realized I was really hungry. I started fantasizing about food and wanted some sort of curry dish.

This week’s recipe is a result of that craving.

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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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