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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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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Lynn Neary is an NPR arts correspondent and a frequent guest host often heard on Morning Edition and Weekend Edition.

In her role on the Arts desk, Neary reports on an industry in transition as publishing moves into the digital age. As she covers books and publishing, she relishes the opportunity to interview many of her favorite authors from Barbara Kingsolver to Ian McEwan.

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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Veggie Chef
4:52 pm
Mon March 25, 2013

Seven Layers of Party Dip

If you're looking for an appetizer you can make to take to a friend's house to watch a game, movie or even a meteor shower, I've got a party pleaser for you.

This week's recipe, a seven-layer dip, is one I've had in my arsenal for a while. However, I've recently revamped it to make it spicier, non-dairy and even easier to make.

What you need:

2 15 ounce cans vegetarian refried beans

1 12 ounce container of non-dairy sour cream (like the Tofutti brand)

1 tsp. ground chili powder

1 yellow bell pepper, diced

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