Chef Randy’s Latest Cookbook Now On Sale!

Are you looking for a cookbook that features easy-to-make meals that can be either refrigerated for the next day or frozen for use later in the week? If yes, then this book is for you. The recipes are divided into two categories: freezer recipes and refrigerator recipes. What’s the difference? The freezer recipes hold up well for many weeks in the freezer. By this, I mean the texture holds up well after unthawing and reheating. The refrigerator recipes do not hold up as well. These are best to make-ahead, refrigerate, and serve the next day.

My hope is that you will enjoy these recipes as much as my friends and family have enjoyed them. May you eat well, eat local, and eat fresh!

 

Buy it today at Amazon.com for $14.95

 

Table of Contents

Introduction

The Benefits of Make-Ahead Meals

Meal Planning Tips

Tips for Storing and Reheating

Freezer Recipes

   1    Meaty Nut Loaf

   2    Three Cheese Lasagna

   3    Brown Rice & Black Bean Casserole 

   4    Eggplant Parmigiano-Reggiano

   5    Chik’n Enchiladas VEGAN

   6    Hearty Cannellini Bean Casserole VEGAN

   7    Hearty Kale & Sausage Turnovers

   8    Hearty Quinoa Burger

   9    Jollof Rice Bowl

  10    Lemony Artichoke Turnovers

  11    Malt Ball Cupcakes

  12    Marinara Sauce VEGAN

  13    Black Beans, Chard and Sorghum Bowl

  14    Oatmeal Bread

  15    Orzo Pasta with Asiago Cheese

  16    Quinoa and Chik’n Casserole VEGAN

  17    Tempeh Salisbury Steak

  18    Bread Pudding 

  19    Vegetarian Jambalaya 

  20   Veggie Meatballs

Refrigerator Recipes

  21    Asparagus and Gruyere Quiche

  22    Back-to-Our Root Vegetables

  23    Burrata Lasagna

  24    Cabbage and Chickpea Soup VEGAN

  25    Chana Masala VEGAN

  26    Cheesy-Creamy Cauliflower

  27    Chickpea Veggie Patty Burger

  28    Collard Greens with Veggie Sausage

  29    Creamy Vodka Sauce

  30    Earthy Mushroom & Gruyère Quiche

  31    Gran’s Carrot Casserole

  32    Hearty Chili Bean Soup VEGAN

  33    Hearty Ratatouille VEGAN

  34    Jalapeño Cheese Bread

  35    Idaho Potatoes

  36    Jalapeño Corn Chowder

  37    Jim’s Mom’s Southern Candied Yams

  38    Kale-Wakame Soup VEGAN

  39    Kohlrabi Soup 

  40    Mac ‘N’ Cheese with Smoked Gouda

  41     Matzo Ball Soup 

  42     Mushroom Goulash VEGAN

  43     Portobello Wellington Appetizers 

  44     Roasted Red Pepper and Carrot Soup VEGAN

  45     Robin’s Tortilla Soup

  46     Spicy Cauliflower Garbanzo Coconut Stew

  47     Tabouli Salad

  48     Tahini-Herb Dip VEGAN

  49     Chève Cheese Pasta – Mac & Cheese Style 

  50     Tarragon Salad Dressing VEGAN

  51      Robin’s Three Bean Salad VEGAN

  52     Forbidden Rice Salad VEGAN

Chef Randy’s website at valley-vegetarian.com.


Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at Valley-Vegetarian.com for more recipes.

Visit his author’s page on Amazon for culinary inspiration!  


 

Have a favorite recipe? Old family secret?  Share it with us!

Please send to: editor@citizensjournal.us

We’ll be in the kitchen waiting.


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