Veggie Chef

Veggie Chef
5:28 pm
Mon March 25, 2013

Almost Homeade Pizza

What you need:

13 oz size Rustic Crust Organic in Pizza Originale 

3/4 cup organic pizza sauce (I used Muir Glen brand)

1 cup mozzarella style Daiya shreds

1/3 cup roughly chopped black olives

10 Tofurky pepperoni slices

5-6 basil leaves, chopped
 

What you do:

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Veggie Chef
5:25 pm
Mon March 25, 2013

Yam Slam Stew

What you need:

1 small yellow onion, diced (about 3/4 cup)

1 ½ pounds yams, cut into 1-inch chunks (scrubbed well/not peeled)

1 small green pepper, diced

1 13.5 ounce can light coconut milk

2 cups vegetable broth

¼ cup Thai Kitchen brand green curry paste

1 15 oz can garbanzo beans, drained and rinsed

Cooked rice, couscous or quinoa (optional)

What you do:

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Veggie Chef
5:19 pm
Mon March 25, 2013

Curry Kick!

Last week, I made a curried yam stew using a green curry paste.

This week it's a pasta salad with yellow curry powder and cayenne pepper, which is tempered by the use of cooling cucumber.

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Veggie Chef
5:12 pm
Mon March 25, 2013

Tahini, Hummus, and Olive Tapenade

Today, I want to share recipes for a couple of things you can make at home that aren't as hard to make as you'd think.

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Veggie Chef
5:06 pm
Mon March 25, 2013

Bali Tofu

What you need:

1 TB olive oil

¾ pound tofu cut into bite sized pieces (did I mention it was Twin Oaks)

¼ c vegetable broth

½  of a medium onion, diced

1 clove minced garlic

1 TB fresh chopped fresh cilantro

½ tsp grated fresh ginger

½ tsp grated lemon peel

¼ tsp cumin

1/8 tsp turmeric

½ cup light coconut milk

1/8 teaspoon cayenne pepper

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