Veggie Chef
3:31 pm
Tue March 26, 2013

Roasted Broccoli with Orange Dressing

Have you tried your broccoli roasted? It is delicious.

The broccoli comes out with a milder taste than its raw or steamed counterparts. Add to that a sprinkling of a delicate orange dressing and you have got a nice, nutritious vegetable side dish. Plus, it’s really easy!

What you need:

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Veggie Chef
3:22 pm
Tue March 26, 2013

Cauliflower & Eggplant Stir Fry

I bought some fresh cauliflower and eggplant on sale with absolutely no plans for cooking them.

It didn’t take me too long to realize that stir-frying was absolutely the way to go and usually is best when you have fresh vegetables to use.

What you need:

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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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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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Veggie Chef
1:21 pm
Tue March 26, 2013

Mock Meat Guide

I received an email from a woman who was looking for a support group because her granddaughter had recently decided to become vegan. 

While I gave her some ideas and recommended some reading materials, I failed to mention some other products that might help, like mock meat. So, I emailed her a bit of a guide on faux meat since it can help make the meal seem a bit more familiar to new vegetarians or vegans and their non-vegetarian friends.

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