Veggie Chef
11:11 am
Tue March 26, 2013

Seasonal Slaw

While wandering around the Roanoke Historic Market, I happened upon Tim from Rolling Meadows Farms selling Daikon radishes he had picked the day before. Local radishes grown without pesticides were certainly appealing.

He told me that these were the smaller, spring version. I took some home and decided that their natural slight spiciness and crunch would lend itself well to a cole slaw. Back to the market I went the next day and bought North Carolina-grown green cabbage from Sumdat Farms.

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Veggie Chef
11:06 am
Tue March 26, 2013

Firefly Fare Feast

Not sure what to bring to you next gathering?

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Veggie Chef
10:00 am
Tue March 26, 2013

Mr. Bill's Vegan Wine Guide

Our guest on Veggie Chef this week was Bill Philips, owner of Mr. Bill's Wine Cellar in Roanoke.

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Veggie Chef
9:55 am
Tue March 26, 2013

Happy Belly Deli's Alpha Omega Salad

Here is a grain, vegetable, seed and cranberry salad called The Alpha Omega that I just love. I picked it up at the Happy Belly Deli at the Roanoke Natural Foods Cooperative. I was quite pleased to get this recipe because I've bought this many times and wondered what all was in it. I thought I had it all figured out but I was missing a few things. Until now. Mystery solved!

The recipe serves quite a few (15-20), so it is good to take to a large gathering or you can half the recipe.

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Veggie Chef
9:52 am
Tue March 26, 2013

Mung Bean Hummus

To look at the tiny, green Mung beans, you would never guess how amazing and versatile they are. Mung beans are used to make cellophane noodles, dumplings, soups and they also produce delicious bean sprouts. They are even used in desserts in some Asian countries. Now, the little Mung bean is even appearing in my hummus recipe this week. 

What you need:

1/2 c. dried mung beans

1 1/2 c. water

2 tsp ground cumin 

1/4 tsp salt

3 TB fresh lemon juice

2 TB tahini

1 tsp garlic paste

1/8 tsp cayenne pepper

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Veggie Chef
9:15 am
Tue March 26, 2013

Summer Soup

I had been wanting to make a cold, summer soup and I was so pleased to see cucumbers and some early peaches at the farmer's market this week.

Luckily for me, the herbs came from pots on my back porch, and I already had all of the other ingredients which I think wound up blending together beautifully. This is not a difficult recipe at all but does require a bit of prep with the vegetable, fruit and herb chopping. Once that is done though, its all about the food processor or blender doing the work.  

(Serves four)

What you need:

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Veggie Chef
5:52 pm
Mon March 25, 2013

Zesty Potato Salad

Last week we had a raw, vegetable and fruit summer soup. If you have not tried that recipe yet, you could pair it with this week's recipe and have a nice, cooling soup and salad combo.

Potato salad doesn't have to be a heavy, mayonnaise-laden affair. It can be zesty and refreshing when the cooked (and cooled) potatoes are accompanied by crisp, raw vegetables and dressed with lemon, oil and spices.

(Serves four)

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Veggie Chef
5:49 pm
Mon March 25, 2013

Garlic-Zini Linguini

What you need:

1 1-lb. package linguine

1 cup great northern beans, cooked (if from a can , rinse & drain)

4 cups minced zucchini & yellow squash (or just one or the other)

3 large cloves garlic, peeled 

1/3 cup parsley loosely packed, with stems

1/4 cup cilantro loosely packed, with stems

1 Tbsp + 1/2 Tbsp olive oil

2 Tbsp fresh lemon juice

salt to taste

fresh ground pepper to taste

What you do:

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Veggie Chef
5:46 pm
Mon March 25, 2013

Travel Food

My husband and I went on a little road trip recently.

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Veggie Chef
5:43 pm
Mon March 25, 2013

Tasty Leftovers: Enchiladas

Be it a busy week filled with work and activities or you simply don't want to cook, I've got something that isn't that hard to put together and is really even better the next day and beyond.

What you need:

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