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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Veggie Chef
5:38 pm
Mon March 25, 2013

Baba Ghanoush

If you still have fresh-from-the-garden eggplant to use, you'll be happy to see this week's recipe.

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Veggie Chef
5:34 pm
Mon March 25, 2013

No-No Gazpacho

What you need:

6 medium Tomatoes , roughly chopped

2 medium green peppers, seeded and roughly chopped

1/2 red onion, roughly chopped

1/4 cup fresh flat leaf parsley including stems + some for garnish

1 small granny smith apple, peeled, seeded and roughly chopped

2 large cloves garlic peeled and halved

1 Tbsp. olive oil

1 Tbsp. balsamic vinegar

1/2 tsp ground cumin

1/8 - 1/4 tsp cayenne pepper

Salt to taste

Thinly sliced avocado (optional)

Hot sauce (optional)

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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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