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mid-eastern-red-lentil

Middle Eastern Red Lentil Soup

This wonderfully spiced soup can be made in either a pressure cooker or regular soup pot.

lentil-tabouli-soup

Lentil Tabouli Soup

Minty, lemony, and delicious pressure cooker recipe.

thai-style-veg-curry

Thai-Style Vegetable Curry

I adapted this recipe to remove the oil and cut down on the coconut milk, and I replaced the green beans the recipe called for with chickpeas. My family really loved this quick and easy, pressure-cooker dish.

curried-split-pea-soup

Curried Split Pea Soup

Susan’s serving suggestion: I like this recipe with cauliflower added. After removing the lid, I add about 1 pound of chopped cauliflower, replace the lid, and heat over low heat until the cauliflower is just cooked, about 5 minutes. This also works with frozen chopped cauliflower.

cauliflower-carrot

Cauliflower and Carrot Curry

This recipe, adapted from Rick’s book On Rice, makes an almost instant vegetarian dinner. It is great spooned over basmati rice.

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Pumpkin Tomato Bisque

A quick and easy soup made from can pumpkin and tomatoes.

quinoa-bean-stew

Quinoa, Bean, and Vegetable Stew

1 1/2 cups diced leek
1/2 cup diced carrot
1/2 cup diced zucchini…

veg-mulligatawny

Vegetarian Mulligatawny

I made this in my Crock-Pot one raw rainy Sunday, and it was pure comfort food. The next day, it even tasted better!

rat-bake

Ratatouille Bake

This one is very easy to make, and is easy to make ahead, which is good for families. I use brown rice, so I let it cook a while longer so that it would be done (about an hour).

indianstyle

Indian-Style Vegetables and Rice

3/4 cup brown rice — (uncooked)
non-stick cooking spray
2 cloves garlic — minced…

coconut-rice

Coconut Basmati Rice

Coconut milk gives this rice a higher fat content but adds a depth of flavor that makes it a favorite special occasion side dish.

bibimbab

Bibimbab (Korean Rice and Vegetables)

Bibimbab (or bi bim bap) is a collection of several tasty foods arranged on top of a bowl of rice. Traditionally, beef would be one of the toppings and a fried egg would be placed over the rice. In this vegan version, I’ve replaced the beef with baked tofu and eliminated the egg. Also, I’ve reduced the oil and sodium in the toppings and tried to simplify what can be a complex dish to put together.

lentil-barley-soup

Lentil Barley Soup

Thick enough to be called a stew, this hearty soup is easy to prepare and cooks in a single pot. Add more water or stock if you wish to have a thinner soup.

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Jicama Appetizer with Red Chile and Lime

Peel and cut the jicama in half. Place halves cut sides down, and cut into 1/4-inch-thick slices. Combine jicama, oranges, cucumbers, radishes, and juice in a bowl. Let stand 30 minutes. Add the ground chile and salt, and toss well. Sprinkle with cilantro.

gingery-split-pea

Gingery Split Pea Soup

Chipotle chile provides the essential smokiness while the sliced ginger offers only a background hint of flavor. Cooked to a golden creaminess, the split peas are enhanced with sautéed, almost carmelized, vegetables and finished with a little miso, which contributes its distinctive richness.

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      I’ve been trying to cut down on the amount of soy I use–not that there’s anything wrong with it–and completely get rid of soy isolates, which I do think are unhealthy. Unfortunately, the silken tofu I always use, Mori-Nu Organic, contains “organic soy protein,” which is just another way of saying “isolated soy protein.” I […]



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