Veggie Chef

Smooth & Spicy Squash
9:06 am
Fri December 5, 2014

Veggie Chef: Soup's On

Winter and the cold weather calls for soup, and a warming, spicy soup is just right. The soup recipe I’m sharing today gets a nice smoothness from butternut squash and spiciness from a red curry paste.

The particular red curry paste I use is Maesri brand. I use this paste because it already has dried red chilies, garlic, shallots, lemongrass, lime, coriander seeds, cumin, cardamom so it really cuts down on what I need to use to prepare a curry dish or even a nice miso curry salad dressing.

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Vegan & Gluten-Free
1:53 pm
Sun November 2, 2014

Decadent Dessert: Chocolate Blueberry Cookies

Today's recipe is both vegan and gluten-free, but no one will know if you don't tell them. Nothing is missing here as the rich flavors of chocolate and blueberry blend together in a way that leads to a decadent dessert experience.

A special thanks to the Happy Belly Deli at Roanoke Natural Foods Co-op for sharing this recipe with us.

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Autumn's Bounty
11:51 am
Mon October 6, 2014

Veggie Chef: Pure Pumpkin Puree

If you are fortunate enough to come into inexpensive (or free) pumpkins, they are great for more than just being the centerpiece for some autumnal decoration.

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Balancing Health & Money
3:32 pm
Tue September 2, 2014

Healthy Eating on a Budget

When discussing nutrition and eating well, I am always disheartened to hear someone say that it is too expensive to eat healthy food.

I was pleased to find out that Certified Holistic Nutritionist, Integrative Health Coach and owner of Eat for Life, Jeanie Redick was teaching a class on Healthy Eating on a Budget at our local co-op.

Jeanie’s class was well attended, proving that this is a subject of interest to many trying to balance budget and health. Jeanie’s story and top tips are below.

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Veggie Chef
1:57 pm
Tue August 5, 2014

Veggie Chef: Eggplant Extravaganza

During our last Veggie Chef segment, we discussed what to do with an abundance of zucchini. Now, at least at my house, we've got a lot of eggplant thanks to my in-laws' prolific garden. Just as with the zucchini, grilling it is an option. 

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