Ojai Valley Vegetarian

Liquid Chi Kombucha

2012-01-27T06:00:00.000-08:00

As I was taking my Ojai Valley Vegetarian Cookbook to the Isla Vista Food Co-Op for consignment, I ran into former Ojai resident Peter Donovan, aka Kombucha Guy. Peter has produced his fresh, handcrafted Liquid Chi Kombucha for over a decade and was stocking the shelves at the Co-Op with his drink. After talking for a few minutes Peter left and I walked over to the refer, pulled out his

Gluten-Free Crackers

2012-01-25T06:00:00.000-08:00

I was discussing various herbs and grains with my locavore friend Carol the other day. She grows many plants in her vegetable/herb garden including amaranth. She asked me if I had any amaranth recipes. I replied, “I know of it but have not cooked with it”. She said, “I need a few new recipes. You should create a new recipe for me”. I gladly accepted the challenge. If you have

Empanadas

2012-01-23T06:00:00.000-08:00

Empanadas are a Latin and South America go-to food that may be filled with a combination of meat & vegetables, fruit or cheese. A friend recently asked me “What’s the difference between a Peruvian empanada and a Mexican empanada”? The difference is that the empanadas we get in Mexico are generally fried and Peruvian empanadas are baked. Our son, Robert, and I were taught this difference

Breakfast Quiche

2012-01-20T06:00:00.000-08:00

Breakfast quiche is a welcome change from eggs and potatoes and was first served to me by Robin's Mom, Hattie, on a cold, snowy morning in Portola, California. Hattie used restaurant style hash browns but those in the frozen food section of your favorite store will do nicely. Add coffee or tea and a glass of orange juice and you have a complete breakfast. Ingredients: 1 24-ounce

Sun-Dried Tomato & Eggplant Schmear

2012-01-18T06:00:00.000-08:00

If the eggplant we get from our local market is neither oval in shape nor white like an egg…why is it called an egg plant? According to the website “Bite Size of Amazing Facts” the first eggplants to reach European chefs during the Middle Ages were a rare white species, oval in shape. They did, indeed, resemble an egg and therefore the name “eggplant” was born and perpetuated even when

Savory Risotto

2012-01-16T06:00:00.000-08:00

Risotto is a simple, flavorful yet time-consuming rice dish. It will take approximately 1 hour of continuous preparation and cooking time. There are four basic ingredients to good risotto: Arborio rice, flavorings, broth and sautéed vegetables. Arborio rice is the heart of this dish with a high starch content that is gradually released through constant stirring. It is more expensive than

Creamy Brie in Puff Pastry

2012-01-13T06:00:00.000-08:00

This easy-to-make recipe is elegant and tasty. It takes advantage of the spiciness of Suze McClellan’s fresh pepper jelly and the creaminess of Brie cheese. If you do not care for pepper jelly, substitute a fresh cherry preserve or a raspberry jam. Either way, these buttery delights are an excellent appetizer for your next dinner party. Ingredients: 2 sheets puff pastry 8 ounces

Gruyere Souffle

2012-01-09T06:00:00.000-08:00

Soufflés are magic and almost as important...easy to make! The word soufflé is a form of the French verb souffler which means "to blow up" or more loosely "to puff up." When Robin and I first met, I made this soufflé for her. That was many moons (and a few decades) ago. The recipe is just as tasty today as it was then. Turn the lights down low, light a couple of tall candles for the

Spinach Toasts

2012-01-06T06:00:00.000-08:00

Photo: RecipesHistoryOrg This is an 18th century recipe from England and was adapted from the original at RecipesHistory.org. By looking at the ingredients you might wonder whether the recipe works. I say, “Give it a go!” The unexpected spinach and apple combination complement each other wonderfully. This takes a bit of work and patience but the results are worth it. Serve as an

HIP Vegan Cafe - Now Open for Dinner

2012-01-05T18:57:00.000-08:00

Just finished dinner at HIP. Yep...I said dinner. They are now open on Thu, Fri and Sat for dinner beginning at 5PM. They will take orders from their regular daytime menu and feature one entree with side salad per night. Tonight's entree was lasagna. It was fresh, perfectly warm (not piping hot) and very tasty. The portion was generous (almost too much to eat in one sitting). The cost for

Side Dish

2012-01-04T06:00:00.000-08:00

Have you ever wondered where the idiom side dish originated? Me neither. But, for some reason, I have a need to articulate its origin. One online dictionary defines a side dish as: A dish served as an accompaniment to the main course. It’s origin is not as clear. I could not find the origin of the term side dish even given the vast resources of the Internet and a talent for putting

Herb-Stuffed Mushrooms

2012-01-02T06:00:00.000-08:00

Stuffed mushrooms may look decadent but they are low-cal and a good healthy start to the new year. Stuffed mushrooms are prepared by stuffing mushroom caps with vegetables and/or cheese, crab or meat. At large functions I’ve seen appetizers of mushrooms with three different stuffings. I’ve even seen venison stuffed mushrooms at a wedding reception and my wife, being an omnivore, told me

Savory Ojai Pasties

2011-12-30T06:00:00.000-08:00

So what’s a pasty? No, it’s not what Earth Friend Jen wears. The best way to describe a pasty is to say it’s a pot pie without the pot. They are thought to have been the culinary invention of the Cornish in England and were brought to the United States when Cornish miners immigrated in the 1800’s. My version of pasties takes advantage of the fresh, local produce found at our Ojai

Roasted Cauliflower

2011-12-28T06:00:00.000-08:00

You’ve probably had raw cauliflower or steamed cauliflower....but have you ever tried roasted cauliflower? This simple and easy vegan recipe takes no more than 10 minutes prep time. Ingredients: 7 cups small cauliflower florets (1 large head cauliflower) 3 fresh plum tomatoes (chopped) ¼ cup olive oil 2 cloves garlic (minced) 1 ½ teaspoons cumin seeds ¼ teaspoon turmeric

Pupusas y Curtido

2011-12-26T06:00:00.000-08:00

Want a fun, different and fulfilling dish for bringing in the new year? Try pupusas. A pupusa is a stuffed corn tortilla usually served with a spicy coleslaw called curtido. This recipe makes both. Pupusas originated in El Salvador, but emigrants have taken the dish to South and North American. They are hand-made and thick. Like all corn tortillas, pupusas are made using masa harina and

From Our Family to Your Family...

2011-12-24T13:42:00.000-08:00

Feast Bistro - December 23, 2011 ...Merry Christmas and Happy Holidays!

Spicy Roasted Holiday Nuts

2011-12-23T06:00:00.000-08:00

This spicy snack is a fun change from what I usually put out for friends and family over the holidays. It’s also good to snack on while playing couch potato to your favorite televised sporting event. Ingredients: Spice Mix: 1 tablespoon raw sugar 1 ½ teaspoons ground cumin 1 ½ teaspoons paprika 1 teaspoon cayenne pepper ½ teaspoon garlic powder ¼ teaspoon ground allspice

Asian Tofu Sliders

2011-12-21T06:00:00.000-08:00

Robin and I have been on an Asian food/flavor binge. Not sure this recipe qualifies as Asian food but I do know it qualifies, hands down, for Asian flavor. For a change up, substitute mini bagels for slider buns. Slider Ingredients: 14 ounces extra-firm tofu (patted dry) 4 tablespoons Tamari 2 tablespoons natural cane sugar 2 teaspoons sesame oil 1 teaspoon cornstarch 16

Lemony Artichoke Turnovers

2011-12-19T06:00:00.000-08:00

Looking for a tasty appetizer for your elaborate Christmas dinner? Look no further. This recipe takes a bit of prep time but is not hard to make. The combination of artichoke hearts and cheeses is classic and with the shallots, garlic and wine make a wonderful filling for the crispy puff pastry. Perfect finger food. Ingredients: 4 tablespoons unsalted butter 1 large shallot (minced

Veggie Lavash Rollups

2011-12-14T06:00:00.000-08:00

This is an easy, quick-to-make appetizer that is a nice addition to your holiday table. It features Lavash flatbread. What is Lavash? Lavash is a flatbread made more than 3,000 years ago in a region between the Black and Caspian Seas. Ancient civilizations of this region baked it in subterranean clay ovens (tonir) during the wheat harvest. I like Lavash because it is different. I think

Classic Cheese Fondue

2011-12-12T06:00:00.000-08:00

Photo: Seduction Meals What better way to spend a cold night than enjoying a leisurely meal of classic cheese fondue by the fireplace? Although fondue has morphed over time, its classic version is a Swiss dish of melted cheese served in a communal pot (caquelon) over a spirit lamp (rechaud) and eaten by dipping long-stemmed forks with bread into the cheese. It was promoted as a Swiss

Recipe from Marrakech

2011-12-09T09:20:00.001-08:00

Here is a recipe from Hassan Ettaj who sent this to the Valley Vegetarian from Marrakech, Morocco. Thank you Hassan! Grated Carrot Salad with Orange 1 pound carrots 2 oranges 1 pinch of salt 1 tablespoon orange blossom water (optional) 1 tablespoon packed powdered sugar juice of one lemon Peel and cut carrots lengthwise, remove the white, wash and drain. Mix salt, orange flower water,

Falafel Burger

2011-12-07T06:00:00.000-08:00

Who doesn’t like a crispy falafel burger in warm pita bread? “Falafel tastes too bland”, you say? Well I say, “This is the real deal here. The combination of spices and herbs is superb and the tahini dressing keep every bite moist and tasty”. So there! Take that falafel naysayers. I want you to also take a deep breath and exhale 3 times and then get the ingredients together for this vegan

Lasagna Azteca

2011-12-05T06:00:00.000-08:00

This is a Tex-Mex dish that Robin and I enjoyed at Café de la Paz in Berkeley in the gourmet ghetto neighborhood. I tried to duplicate the dish from memory when we returned home and what I came up with was more like Mexican lasagna than the “Tamal Azteca” on the menu at Café de la Paz. Try it and let us know what you think of this original recipe I call Lasagna Azteca. Ingredients: 1

Ojai Valley Vegetarian Cookbook - Coffee Connection!

2011-12-02T06:00:00.000-08:00

BOOK SIGNING - COME MEET THE AUTHOR! Coffee Connection Sat Dec 3rd @11:00AM This 274 page book is a collection of the 120 most popular recipes from the first two years of posts to my Valley Vegetarian blog. There’s nothing fancy here, just plain good home style cooking that appeals to everyone without regard to specific diet. The recipes tend toward comfort food with a taste of Ojai.

Tofu Frittata

2011-11-30T06:00:00.000-08:00

This is a spicy vegan recipe that takes advantage of the firmness of organic tofu as a substitute for eggs. Great snack food for kids (of all ages). Ingredients: 1 pound organic extra firm tofu 1 tablespoon extra virgin olive oil 2 fresh asparagus spears (chopped) ¼ cup onion (diced) ¼ cup chunky salsa (drained of excess liquid) 1 teaspoon turmeric 10 black olives (sliced)

Cabbage-Garbonzo Soup

2011-11-28T06:00:00.000-08:00

There’s nothing quite like a hearty soup as fall transitions to winter and it begins cooling down in the Ojai Valley as soon as the sun sets. I like to serve this as a lite supper along with a fresh loaf of bread. Ingredients: 2 teaspoons olive oil 1 onion (chopped) 1 garlic clove (crushed) 1 15-ounce can organic diced tomatoes 2 cups cabbage (chopped) 1 potato (diced) ¼

Ojai Valley Vegetarian Cookbook - Meet the Author!

2011-11-25T11:53:00.000-08:00

BOOK SIGNING - COME MEET THE AUTHOR! HIP Vegan Cafe - Tue Nov 29th @11:30AM This 274 page book is a collection of the 120 most popular recipes from the first two years of posts to my Valley Vegetarian blog. There’s nothing fancy here, just plain good home style cooking that appeals to everyone without regard to specific diet. The recipes tend toward comfort food with a taste of Ojai.

Vegetarian Meatballs for Thanksgiving

2011-11-21T09:41:00.000-08:00

You might very well ask whether veggie meatballs is an oxymoron. I would answer yes to that. I would also add that their hearty texture and rich taste are actually preferred over real meatballs by most of my meat-eating friends. They are a wonderful “meatless” Thanksgiving entree on omnivore and vegetarian tables alike. This recipe takes some planning ahead as the balls should be frozen

Ojai Valley News

2011-11-19T06:00:00.000-08:00

The Ojai Valley News did an outstanding job on this video. Take a look: CLICK HERE

Date-Nut-Fig Tart

2011-11-18T06:00:00.000-08:00

If you’ve got a sweet tooth, this recipe is a way to fulfill your craving for something sweet. It features dates, which are naturally sweet, low in sodium, rich in potassium and contain a fair amount of selenium (selenium can help lower the risk heart disease as well as help keep our immune system healthy). For complete nutritional information on dates click here. Now, even though

Forbidden Rice

2011-11-16T06:00:00.000-08:00

Looking for a hearty side dish for this Thanksgiving? Try this vegan Forbidden Rice. Forbidden Rice gets its name from a Chinese legend that says it was only grown for consumption by Emperors and not to be consumed by the general population. Don’t know if the legend is true but it is interesting. The rice is also interesting. Unlike the familiar California long grain rice we usually see

Pimiento Cheese Spread

2011-11-14T06:00:00.000-08:00

I remember mom purchasing Kraft pimiento cheese spread when I was a kid. It was a treat for her and a treat for my brother and me when she spread it on bread and shared it with us. Unfortunately the glass container it came in was so small that by the time she shared with us, there wasn’t much left for her. Here’s my recipe for pimiento cheese spread and it makes a whole bunch of spread

Sautéed Veggies

2011-11-09T06:00:00.000-08:00

This quick, versatile vegetable medley is a perfect topping for fresh pasta. I like it over fettuccini or linguini. It’s also good served over steamed wheat berries. Ingredients: 15 grape tomatoes (cut in half lengthwise) 1 small zucchini (halved and cut into 1/2-inch-thick strips) 4 oz. fresh asparagus spears (trimmed and halved crosswise) 4 marinated artichoke hearts (drained

Farmers' Market Winter Chowder

2011-11-07T06:00:00.000-08:00

This is just the ticket for a late lunch or early supper after attending the Ojai Certified Farmers’ Market. While corn and leeks are essential here, feel free to substitute potatoes or carrots for some or all of  the sweet potatoes. If you don’t care for cilantro, substitute fresh basil. Ingredients: 4 large ears corn (kernels removed and cobs reserved) 2 1/2 cups milk 2 cloves

Grilled Seitan

2011-11-04T06:00:00.000-07:00

Seitan (pronounced say-tan) is also known as “wheat meat” and is made from gluten or the protein part of the wheat seed. Traditional seitan is made from rinsing and kneading the starch out of wheat flour. It is then shaped and simmered in a broth. The result is a chewy, meat-like wonder that has a number of nutritional uses in vegetarian cuisine. Here is my recipe for making a flavorful

Tofu Cacciatore

2011-11-02T06:00:00.000-07:00

I made Chicken Cacciatore for Robin the other night. It looked and smelled so good I modified the recipe to be vegan so I could enjoy it too! Here’s what I made. Ingredients: 12 ounces firm organic tofu 2 teaspoons salt 1 teaspoon freshly ground black pepper ½ cup all purpose flour for dredging 3 tablespoons olive oil 1 large red bell pepper (chopped) 1 onion (chopped) 3 garlic

Quinoa Croquettes

2011-10-31T06:00:00.000-07:00

Croquettes are small balls or flat disks of some savory substance, typically coated with breadcrumbs, deep fried. Their “crunch” is distinctive and when made properly are super tasty. My protein-rich recipe is packed with flavor. Because these croquettes aren’t deep fried they are nutritious and healthy. Ingredients: 1 large egg 2 tablespoons all-purpose flour 1 ½ tablespoons tahini

Tamale Pie

2011-10-28T06:00:00.000-07:00

It is well documented that the Spaniards were served tamales by the Aztecs during their first visits to Mexico. Those tamales were made with meats, beans and peppers and cooked on open fires. The Aztecs (and I dare say my Mexican friends) would cringe at the thought of bastardizing the tamale by eliminating the meat and putting the beans and peppers in a casserole dish to bake in an oven.

Flatbread

2011-10-26T06:00:00.001-07:00

Photo: Brian Leatart Here’s a basic flatbread recipe that’s good with just about everything. I like to eat with a fresh garden salad and a glass of good wine. I also use this recipe as dough for a thick-crust pizza. Ingredients: 1 cup lukewarm water 2 1/4-ounce packages dry yeast (crumbled) 2 1/2 cups purpose flour 4 tablespoons extra-virgin olive oil 1 tablespoon coarse sea salt

Valley Vegetarian Burger

2011-10-21T06:00:00.000-07:00

What’s all this brouhaha about the best vegetarian burger in the Ojai Valley? Everyone knows it’s the Valley Vegetarian Burger. So why even look elsewhere. Can’t say it’s super-healthy but it is nutritious. Most of all it’s tasty. The combination of zesty guacamole, extra sharp cheddar cheese, blue cheese, red onion and roasted red pepper is a perfect compliment to the vegan Grillers.

Fresh Guacamole

2011-10-19T06:00:00.000-07:00

Here is a simple, tasty and nutritional raw-food vegan recipe for guacamole that Robin and I thoroughly enjoy every time we make it: Ingredients: 4 ripe avocados   2 tablespoons red onion (chopped fine)   3 tablespoons fresh cilantro (chopped)   1/2 teaspoon fresh garlic (crushed)  2 tablespoons lime juice   1/4 teaspoon sea salt   1 jalapeno or serrano chile (seeded and chopped

Cheese Grits with Poblano Peppers

2011-10-17T06:00:00.000-07:00

Here’s an Ojai twist on a Southern favorite: grits. Or as we say in our household, "Grits, it's what’s for dinner!" Even Paula Dean would like these. Ingredients: 3 cups whole milk ¾ teaspoon salt ¼ teaspoon ground pepper ¾ cup stone-ground grits (yellow or white) 2 garden fresh Poblano peppers 1 tablespoon olive oil ½ large red onion (sliced thin) Salt and freshly ground pepper

Spicy Collard Greens with Basmati Rice

2011-10-14T06:00:00.000-07:00

This simple lo-cal vegan dish is easy to prepare, nutritious and because it has the right combination of spices, it’s tasty. Add a cup of chopped carrots if you wish. They add a nice texture to this dish as well as adding color. Ingredients: 2 ½ cups vegetable broth 1 cup brown basmati rice 1 tablespoon vegan margarine (Earth Balance is good) ½ teaspoon Better Than Bouillon

Baba Ganoush

2011-10-12T06:00:00.000-07:00

Baba Ganoush is a wonderful Mediterranean-style dip. My version is blended to creamy smoothness so that it can be served as a dip with pita bread, pita chips or veggies. Ingredients: 4 medium eggplants (about 2 1/2 lbs.) 1/3 cup tahini 1/3 cup lemon juice 3 cloves garlic (minced) 2 teaspoons ground cumin 2 tablespoons olive oil (drizzle as garnish) 1 tablespoon fresh parsley (

Gluten-Free Tabouli

2011-10-10T06:00:00.000-07:00

Tabouli is a Middle Eastern salad made with bulgur, tomato, cucumber and parsley. It often includes mint, onion and garlic and is seasoned with olive oil, lemon juice and salt. This version of tabouli substitutes millet for bulgur wheat. See the red bowl of raw millet seeds above. If you’ve made anything with millet you know it can be mushy if cooked long enough. A short cooking time and

Gluten-Free Pudding

2011-10-07T06:00:00.000-07:00

Ingredients Makes 6 1 1/2 cups pitted dates 1/4 cup raw macadamia nuts 2 tablespoons old-fashioned rolled oats Pinch sea salt 1 cup strawberries, hulled and thinly sliced Directions Pulse dates, nuts, oats, and salt in a food processor until combined. Press the date mixture into the bottom of a 9-by-5-inch loaf pan. Mash half the strawberries and spread on

Armenian Cucumber Salad

2011-08-10T06:00:00.000-07:00

What do you do when the garden gives you curly Armenian cucumbers? You make cucumber salad, of course. Elongated and shaped similar to the common cucumber but botanically a melon, the Armenian cucumber produces characteristic corduroy-like ribs. It is an ideal fresh slicing cucumber. Thin-skinned, there's no need to peel. Ingredients: 1 pound Armenian cucumbers

No Cook: Spicy Cucumber-Avocado Soup

2011-08-08T06:00:00.000-07:00

Ingredients: 1/2 firm-ripe California avocado 1 3/4 English cucumbers (1 1/2 pounds), cut into 1/2-inch pieces 1 (8-ounce) container plain low-fat yogurt (1 cup) 3 tablespoons chopped fresh chives 1 teaspoon fresh lime juice 1 teaspoon salt, or to taste 1/2 teaspoon chopped fresh jalapeño chile with seeds 1 cup small ice cubes Garnish: diced avocado and

Honey-Lime Salad Dressing

2011-08-01T06:00:00.000-07:00

This is an all-purpose spicy salad dressing. I’ve included an edamame salad recipe for your use but you can substitute plain romaine lettuce leaves or your favorite combination of salad ingredients instead of the edamame. Dressing Ingredients: ¼ cup fresh lime juice ¼ cup vegetable oil 2 tablespoons honey 2 tablespoons fresh cilantro (chopped fine) 1 garlic clove (minced) 1 small

Zucchini Feta Souffle

2011-07-29T06:00:00.000-07:00

I call this my rescue soufflé because it makes good use of the underappreciated zucchino-ubiquitous. It’s easy to make and because of the addition of feta, has a unique taste. Serve as a side dish or combine with a fresh garden salad and French bread for a complete meal. Ingredients: 2 medium zucchini (2 cups grated) 3 tablespoons butter ¼ cup seasoned bread crumbs  ¼ teaspoon

Sauteed Green Beans

2011-07-27T06:00:00.000-07:00

Summer is here and the garden is producing! There would have been more cherry tomatoes in the photo but I ate a handful while gathering the garden’s offering. If you don’t have fresh vegetables from your garden, go to the Ojai Certified Farmers’ Market on Sundays (rain or shine). Here’s a vegan recipe we will make this evening using our harvest: Ingredients 1 ½ pounds fresh green

Cucumber Cups

2011-07-25T06:00:00.000-07:00

Makes 48 2 seedless cucumbers (each 9 1/2 inches long), washed 1/2 cup low-fat cottage cheese Clover sprouts (for the garnish) Directions Slice cucumbers in half lengthwise; trim ends. Cut each half into 3/4-inch pieces. Scoop out the center of each piece of cucumber with a melon baller, and fill with about 1/2 teaspoon cottage cheese. Garnish with clover sprouts, and serve.

No Bake: Pecan Chocolate Coconut Truffles

2011-07-22T06:00:00.000-07:00

This delectable handmade, gluten-free, soy-free, sugar-free treat is not only easy to make, but is delicious! Better yet, no need to heat the house during the hottest part of summer. Rich in nutrients and taste, I think you’ll enjoy making these for family and friends alike. Ingredients: 1 cup pecans, washed and drained  1/2 cup unsweetened shredded coconut  1/3 cup cocoa  1 teaspoon

Marinated Mushroom Cups

2011-07-20T06:00:00.000-07:00

Ingredients: Juice of 3 lemons, plus 1 tsp grated zest 6 tablespoons extra-virgin olive oil 2 cloves garlic, minced 1 teaspoon chopped fresh rosemary Sea salt 4 small portobello mushroom caps 1/2 cup raw cashews 1 ear corn, shucked (about 1 cup kernels) 1 cup baby spinach 2 scallions, sliced Directions: In a bowl, whisk lemon juice and zest, oil, garlic, and rosemary. Season

No Bake: Cherry Fruit Salad

2011-07-18T06:00:00.000-07:00

Ingredients: 1 pint raspberries 1 pint blueberries 1/2 pound Bing cherries 2 medium oranges, peeled, pith removed 2 tablespoons eau de vie Directions: In a large bowl, combine the blueberries and raspberries. Working over parchment paper, pit the cherries, discard the pits, and add the fruit to the berry mixture. Section the oranges and add them to the bowl. Pour the juices

Strawberry Pomegranate Jam

2011-07-15T06:00:00.000-07:00

This is a fun jam that our friend Teddy shared with us about 30 years ago in Northern California. It takes less than 10 minutes to make. I haven’t tried to convert it to a more health-conscious recipe because I like the taste of Teddy’s original recipe, sugar and all. For a more health-conscious recipe, you might try substituting a basket of fresh Goleta strawberries for the frozen

Peach Crisp

2011-07-13T06:00:00.000-07:00

This vegan dish was inspired by the peach crisp served by Nancy Samuels at the HIP Vegan Café. It’s not as good as Nancy’s crisp, but it is worth a try! Filling Ingredients:  7 large peaches 1 lemon (juiced and zested)  3 tablespoons unbleached flour  1/4 cup tightly packed light brown sugar  2 tablespoons granulated sugar  1/2 teaspoon pure vanilla extract  1/2 cup fresh

No Bake: Cantalope-Avocado Salad

2011-07-11T06:00:00.000-07:00

Ingredients • 3 tablespoons fresh lime juice • 4 teaspoons honey • 1 tablespoon plus 2 teaspoons olive oil • 1/2 teaspoon coarse salt • 1 cantaloupe (3 pounds), quartered and seeded • 1 avocado, halved, pitted, and skinned • 1 cup grape tomatoes, halved

No Bake: Whipped Sorbet

2011-07-08T06:00:00.000-07:00

Ingredients 3 bananas (peeled and frozen) 1 cup frozen berries (your choice!) Directions Puree ingredients in a food processor until smooth. Serve immediately. Recipe and photo courtesy of Wholeliving. com

Basic Tomatillo Salsa Verde

2011-07-06T06:00:00.001-07:00

Tomatillos are a hard, small fruit that are a bit tart, yet slightly sweet; earthy, but with a hint of citrus. In other words, like nothing else. You may have seen them in the store with their green husks and thought they were weird, green tomatoes. They are used to make mole, spicy soup and a number of other Mexican dishes. I like to use them to make vegan salsa verde. Use on cheese

No Bake: Four Berry Salad

2011-07-05T06:00:00.000-07:00

Ingredients • 1 tablespoon balsamic vinegar • 2 teaspoons light-brown sugar • 1 1/2 cups strawberries, hulled and halved, or quartered if large • 1 cup blueberries • 3/4 cup raspberries • 1/2 cup blackberries • 2 tablespoons small mint leaves • 1/4 cup toasted walnuts or pecans, coarsely chopped (optional) Directions • In a medium bowl, whisk together

Summer "No Bake" Series

2011-07-03T06:00:00.000-07:00

It's gettin' hot in the valley so next week, in addition to my regular recipe postings, I will begin posting vegetarian no bake recipes throughout July, August and most of September. Look for the first recipe this Tuesday. It’s a fresh and easy “Four Berry Salad”. Hope you enjoy!

Corn Bread, Hot Dogs, Chili and Cheese

2011-06-27T06:00:00.000-07:00

I was listening to a cooking show on the radio the other day. The host talked about hot dogs, corn bread and chili. “How” I asked myself , “can I make this unique and vegetarian?” My answer was to combine all three into one hardy meal. Fun and easy to make. Vegetarian comfort food for your family. Ingredients: 3 cups cornmeal 1 cup all-purpose flour 1 teaspoon baking powder 1

Edamame Salad

2011-06-22T06:00:00.000-07:00

Our son is Robert. Early on he made it clear that he was Robert, not Bob or Bobby or Rob. Another thing he did early on was to let us know he could cook. I like to think that because I’ve done the vast majority of the cooking in our family Robert saw my example and that’s what got him into cooking. I’d like to think that but I would be wrong. Robert was born with a natural ability to

Vintage Cookbooks - Boys and Girls

2011-06-20T06:00:00.000-07:00

Look for the penciled-in name “Robin” in the lower left corner of the photo above. That’s my wife’s printing. Shortly after Robin was born her mom looked forward to the time when Robin was old enough to prepare their first meal together. Robin doesn’t remember the first time she cooked with her mom but she does remember making many of the recipes from this book. Here’s how the

Pico de Gallo

2011-06-17T06:00:00.000-07:00

I just finished harvesting baby green onions from Robin’s garden. Yes, she knows I was out there. In fact, she asked if I’d help her by digging these up early so she could use the soil for cucumber plants that need more room than the small cups they started in as seeds. As soon as I washed the green onions, I began to think of what I could use them in. At the moment I was jonesing for

Vegan Dog Biscuits

2011-06-15T06:00:00.000-07:00

Time to retire our 30-year old biscuit cutters and buy new ones. The ones we are using now are all worn out. The final biscuit looks more like small “Blobs” than biscuits in the shape of dog bones. Even the round tin that the biscuit cutters came in is showing signs of aging. So we are looking for new “bone” cutters. The recipe for biscuits, however, we’ll keep. It will not wear out. We

Ensalada de Habas

2011-06-08T06:00:00.000-07:00

Haba is a Spanish language word meaning bean. Habas are a type of Mexican broad bean similar to fava beans. These meaty, strong flavored beans have been around for centuries and work well in salads, soups and hearty bean side dishes. Fresh habas are available in early summer. Many thanks to Robin’s Ojai Valley Community Garden friend, Tony, for sharing his fresh-from-the-garden habas

Cooking Classes with The Mistress of Spice

2011-06-06T06:00:00.001-07:00

Aparna sends this email message to Valley Vegetarian readers. The cooking classes are in the San Roque neighborhood of Santa Barbara. Why not get out and enjoy our beautiful sister city (and Aparna's amazing cooking) one evening this June? Hello:Hope your spring has been happy and healthy. As we embark upon summer, I invite you to join me for a series of cooking classes. I've been getting

Dandelion Wine

2011-05-30T06:00:00.000-07:00

I was going through old cookbooks the other day and saw a recipe for Dandelion wine. I found it in a 1942 cookbook titled “Dishes Mother Used to Make” edited by the Culinary Arts Institute and published by Consolidated Book Publishers, Inc., Chicago. As I leafed through the book it brought back memories of reading Ray Bradbury stories when I was a teenager in the mid-60’s. Dandelion

Cool Summer Punch

2011-05-27T06:00:00.000-07:00

Summer will be here sooner than expected and with it will come hot summer days. Here is a cool summer drink for those hot days without alcohol for kids of all ages. Ingredients: 1 6-ounce can frozen orange juice 1 6-ounce can frozen lemonade 1 quart chilled apple juice or apple cider 2 quarts chilled ginger ale 1 pint orange sherbet Directions: Combine first four ingredients

Asian Noodle Salad

2011-05-25T06:00:00.000-07:00

One of my favorite fast lunches, when I worked in downtown Sacramento, was a salad at the La Bou Restaurant on the K Street Mall. I’d get their Asian Noodle Salad to go. One day I asked for the recipe and was politely told no. I eventually made my own vegan version of their salad and still make it to this day. It tastes like the La Bou version with one difference. La Bou put

Vintage Cookbooks - Cool Drinks

2011-05-23T06:00:00.000-07:00

As we slide into an early summer this last post on vintage cookbooks and recipes is apropos. The Good Houskeeping’s Book of Ice Creams and Cool Drinks was published in 1958 by Consolidated Book Publishers in Chicago, Illinois. The introduction is titled “Ice Cream – Anytime” and provides advice on how to store ice cream properly. Here’s what they recommended 53 years ago: In a

Couscous

2011-05-13T06:00:00.000-07:00

Couscous is as old as pasta. In fact, couscous is a form of pasta (not a grain). Many historians argue that it predates the pasta we enjoy today, with references to couscous dating back as far as the 10th century. There is a debate as to whether couscous originated in West Africa or North Africa, but today, couscous is considered a North Africa (Moroccan) specialty. I first heard of

Thai Barley Stir Fry

2011-05-11T06:00:00.000-07:00

Barley is a wholesome, highly nutritious grain and is thought to be an excellent food choice for those concerned about type-2 diabetes. It contains essential vitamins (niacin & thiamine) and minerals (iron, magnesium, zinc) and is an excellent source of dietary fiber. For those of us that watch our cholesterol, it is naturally cholesterol free and low in fat. This vegan stir-fry

Two Year Anniversary

2011-05-10T06:00:00.001-07:00

Today is the two-year anniversary of the Valley Vegetarian. Since May 10, 2009 there have been 347 vegetarian recipes posted to this blog; 35% of which are vegan. There have been 152 comments. Starting with 33 page views per month, the Valley Vegetarian has grown to an average of 2,500 page views monthly from readers all over the world. The Valley Vegetarian continues to grow and I

Vintage Cookbooks - Casseroles

2011-05-09T06:00:00.000-07:00

The cookbook featured in this post was published in 1956 by the Culinary Arts Institute of Chicago Illinois. The introduction begins as follows: Every homemaker dreams – of creating memorable dishes, even from leftovers; of cooking vegetables skillfully to produce subtly blended flavors; of serving distinctive desserts that take a minimum of time and effort. These dreams come true when

Cinco de Mayo Bean Dip

2011-05-04T06:00:00.000-07:00

It is difficult for me to make food on any holiday, Cinco de Mayo notwithstanding, that satisfies my carnivore and vegan friends alike. If you have the same problem, you might try this quick and easy warm vegan dip. It is creamy and cheesy with black beans, nutritional yeast and soymilk. Even your dairy-loving friends won’t miss the cow’s milk cheese once they dip

Kumquat Marmalade

2011-04-27T06:00:00.000-07:00

Did you know marmalade originated in the port city of Dundee, Scotland? In the 18th century, a local merchant discovered boxes of Seville oranges being sold on the cheap. Thinking he would be able to sell these at a profit he bought the entire shipment. It wasn’t until he got them into his shop that he found the oranges to be bitter and therefore unsellable. He

Vintage Cookbooks - Cookies

2011-04-25T06:00:00.000-07:00

The cookbook featured in this post was published in 1941 by the Culinary Arts Institute of Chicago Illinois. The introduction begins as follows: Grandmother’s cookie jar has come back to stay but now it is apt to be filled with many delectable dainties which would probably have amazed that estimable lady. Cookies are easy to make, and have the advantage of keeping

Laurel Moore - Guest Chef

2011-04-22T06:00:00.000-07:00

Chef Moore shares this Fresh Beet Salad recipe with Valley Vegetarian readers: Boil, peel and dice 3 golden beets and 3 red beets. Serve with fried garbanzo beans, shaved Ricotta Salata (dry white cheese) and pickled red onions (slice a red onion and let stand in red wine vinegar with a little salt). Garnish with 4 Olives (we use 2 large Italian green and

Citrusy Kumquat Chutney

2011-04-20T06:00:00.000-07:00

Have an abundance of kumquats out on the tree and you’re afraid to pick them because you don’t know what to do once they’re in the house? Try this fresh, citrusy kumquat chutney. It's packed with flavor and can be prepared up to two weeks ahead of time. Ingredients: 2 cups chopped tree-ripened kumquats 1 cup organic sugar 3/4 cup fresh Ojai blood-orange juice 1/2 cup dried

Creamy Polenta with Shiitake Mushrooms

2011-04-18T06:00:00.000-07:00

This is a great appetizer. Easy to make although it takes about 30 minutes total time. The blue cheese makes it rich enough to make this recipe good enough for four appetizers. Polenta Ingredients: 2 cups plus ½ cup boiling water ½ cup medium-ground polenta ½ teaspoon salt ¼ teaspoon fresh ground black pepper ½ teaspoon fresh rosemary (chopped fine)

Banana-Apple Bread

2011-04-15T06:00:00.000-07:00

I had two very ripe bananas and a few apples that needed to be enjoyed before going bad. This banana-apple bread recipe saved the day and brought smiles to the faces of our neighbors. It’s easy to make and will bring smiles to your friends and family too. Ingredients: 1 stick plus 2 tablespoons unsalted butter (room temperature) 2 tablespoons dark brown sugar 2 Granny Smith apples (

Ojai Fresh Garden Salad

2011-04-13T06:00:00.000-07:00

This is a fresh, raw vegan salad that takes advantage of the goodness in our local produce and features heirloom tomatoes. What’s an heirloom? Heirlooms are those varieties of tomatoes grown prior to World War II. It’s not unusual for regional varieties, from around the world, to have been passed down from one family and generation to the next. They have a good blend of sweetness and