Andrea Mattioni-Willis

The Veggie Chef offers recipes for vegetarians. Andrea Mattioni-Willis is a vegetarian herself and she loves to cook. She frequently experiments with new recipes and will share her findings with all of you.

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Veggie Chef
11:15 am
Tue March 26, 2013

Sweet Potatoes Spiced on Rice

What you need:

2 TB olive oil
2 cloves garlic, minced
1/2 medium yellow onion, diced (about 3/4 cup)
2 large sweet potatoes (about 1.5 lbs), peeled and diced
1 large poblano pepper, diced
2 cans (13.66 oz) light coconut milk
1 15 oz can navy beans, rinsed
1/2 tsp red pepper flakes
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
2 tsp ground cumin
2 tsp apple cider vinegar
2 tsp agave nectar
salt to taste
6 cups cooked rice

What you do:

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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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