Favorite Website - The Vegan Chef

One of my favorite Vegan chef's is Beverly Lynn Bennett. I first came across her in the VegNews Magazine where she had a column. I then became a regular visitor to her website The Vegan Chef. I have over the last two years put many of her tasty recipes on this blog.

Beverley has a culinary arts degree and has worked in restaurants for over 20 years. She, with her husband, wrote The Complete Idiot's Guide to Vegan Living. It contains all kinds of useful info relating to many aspects of vegan life and some great recipes. It is available at Amazon and bookshops.

Beverley's Vegan Chef website has some excellent recipes for you to try. Her first Vegan book Eat Your Veggies! Recipes from the Kitchen of The Vegan Chef is available there to download in PDF format. There are also some very useful links and Beverley's full bio.

Why not pop in and take a look.

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One of my favorite recipes on The Vegan Chef site is Ancient Grain and Vegetable Patties:

2 cups water or vegetable stock
2/3 cup millet, rinsed, and drained
1/3 cup quinoa, rinsed, and drained
1/2 tsp salt
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp dried thyme
1/8 tsp freshly ground black pepper
1/2 cup raw almonds
1/2 cup raw sunflower seeds
3/4 cup red onion, finely diced
1 tbsp olive oil, plus additional for oiling cookie sheet
1/2 cup baby bella mushrooms (or other mushrooms of choice), roughly chopped
1/3 cup carrot, finely diced
1/3 cup celery, finely diced
1/3 cup red pepper, destemmed, deseeded, and diced
1 tbsp garlic, minced
1 cup spinach or Swiss chard, triple washed, patted dry, and roughly chopped
3 tbsp quinoa flour or brown rice flour
2 tbsp tamari, soy sauce, or Bragg Liquid Aminos
2 tbsp freshly chopped parsley
1 tbsp balsamic vinegar
1 tsp hot pepper sauce
2 tbsp cornmeal


In a medium saucepan, place the water, and bring to a boil. Add the millet, quinoa, salt, basil, oregano, thyme, and pepper, stir to combine, and return the mixture to a boil. Cover the saucepan, reduce the heat to low, and simmer the grains for 18-20 minutes or until all of the water has been absorbed. Remove the saucepan from the heat and set aside to cool. Meanwhile, in a dry non-stick skillet, place the almonds and sunflower seeds and cook them over medium heat for 3-5 minutes or until lightly toasted and fragrant. Transfer them to a small bowl to cool. In the same skillet, saute the red onion in the olive oil for 3 minutes to soften. Add the mushrooms, carrot, celery, and red pepper, and continue to saute an additional 5 minutes or until the vegetables are crisp tender. Add the garlic and saute an additional 1 minute. Remove the skillet from the heat. Transfer the slightly-cooled grains to a medium bowl. Finely chop the toasted almonds and sunflower seeds and add them to the cooked grains. Add the sauteed vegetable mixture, along with the remaining ingredients except the cornmeal, and stir well to combine. Using a little olive oil, lightly oil (or mist with oil) a non-stick cookie sheet and set aside. Place the cornmeal on a small plate. Using a 1/2 cup measuring cup, portion the grain-vegetable mixture into 6 patties. Dust the patties on all sides with the cornmeal and place them on the prepared cookie sheet. Bake at 350 degrees for 25-30 minutes or until lightly browned. Serve the patties plain or with your choice of condiments. Yield: 6 patties.

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Other Favorite Website Posts:
Karen Knowler Raw Food Coach
Bryanna Clark Grogan's Vegan Feast
Rhio's Raw Energy
Healthy Chef Alex Jamieson
Go Dairy Free
Celebrity Chef Ann Gentry
Cat-Tea Corner with Vegan recipes
Kenneth "Grogan" Williams VeganMusclePower
Vegan Body Builders
Benjamin Zephaniah - Vegan poet and writer




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