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.
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.
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.
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.