About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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  1. leni says

    Hi Tory, can’t wait to try the garden veggie medley. I am 2 weeks post mastectomy and will be eating vegan as much as I can. Look forward to more veggie recipes. Thanks!!

  2. Janet says

    Nice to see a recipe that features the fresh flavors of garden vegetables. It seems that most of the recipes nowadays are heavy with Mexican or Indian or African spices and hot chiles. I do like those foods, but those added seasonings do overwhelm fresh garden flavors. Some days, simple is better – especially in the summer when all the veggies are in bloom.

  3. JCarol says

    5 stars
    Hi Tori,

    I made this a couple of days ago and it was just what I needed. My mother passed a few weeks ago and I’ve been completely out of rhythm ever since, particularly when it comes to food prep. I buy fresh veggies but can’t seem to stay with the task long enough to actually cook them.

    When this recipe came in my email inbox, I thought it would be perfect. After all, I had cilantro and zucchini in the fridge. Well, not so much, as it turned out. Both were pretty slimy. Still…. I did have frozen green beans and frozen cilantro, canned tomatoes, onions, garlic and the rest.

    I subbed green beans for the zucchini and frozen cilantro for fresh. It turned out great, Tori, and is even better after a day or two. I didn’t bother with rice – my husband and I just ate it like a stew.

    Thanks for another interesting, healthful vegan recipe.

    • Tori Avey says

      JCarol, I am so very sorry to read about your mother! That is such a difficult transition. It makes me happy to know this recipe brought you at least a small bit of relief during a difficult time.

  4. marge201 says

    I’m sure it’s a 5. Thank you so much, Tori, for the great ideas, clear instructions, and fabulous pictures of the process. I really appreciate you!

    • Tori Avey says

      Hi Polly, yellow summer squash would work, or if you want to avoid squash completely try small chunks of sweet potato (will take a bit longer to cook).

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