Author Archive

Grilled Balsamic Vegetables

These roasted vegetables are one of my favorite side dishes, but I love it so much, I could eat it as a main dish several times a week! I usually serve this warm from the oven, but it may also be chilled and eaten as a salad.

Chickenless “Chicken” Salad

The trick to this great salad is the marinating and baking of the tofu.

Chana Masala Salad

This delicious, slightly spicy salad is perfect summer fare. The soymilk/coconut extract combination adds an exotic richness.

Middle Eastern Red Lentil Soup

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

Lentil Tabouli Soup

Minty, lemony, and delicious pressure cooker recipe.

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

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 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.

Pumpkin Tomato Bisque

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

Quinoa, Bean, and Vegetable Stew

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

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!

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).

Indian-Style Vegetables and Rice

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

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 (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.

  • RSS Susan’s Kitchen Blog

    • Portobello Mushroom Pizzas with Hummus
      I’ve been enjoying my (sort of) new air fryer, but I haven’t been getting as creative with it as other people in my Facebook group have. I’ve done potatoes in fancy ways but mostly plain French fries and hash browns, tempeh bacon, asparagus, and, most successfully, tofu. After weeks of just “winging it,” I decided to... […]



  • RSS Slow Motion Miracle

    • A State of Wild Grace
      Recently a dear long time friend drove all the way from the Palouse to visit me here on the edge of the continent. It was special magic to have someone who’s known and been there for me for over 20 years come all this way to giggle and play and commune with nature with me […]