Archive for the ‘Rice and Grains’ Category

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Wild Rice Stuffed Roasted Squash

Here is one that is always a stand-by for any holiday gathering–usually Thanksgiving. It is great as a main dish or as a side dish.

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Crockpot Vegan Stuffing

This was the best vegan stuffing I’ve ever tasted. Even the meat eaters loved it and commented that the mushroom gave it a wonderful texture. I adapted this recipe from one I found somewhere on the internet. I wasn’t exact on the spice measurements (meaning I didn’t level off the top of the measuring spoon).

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Italian Style Quinoa Salad

Quinoa is incredibly nutritious and delicious. It is the quickest cooking whole grain, as it takes less than 20 minutes. Cook a big batch and then use 2 cups to make this great looking and tasting salad or just follow the recipe. Once you taste it, you’ll want to make it often. The nutritional yeast gives it a cheesy taste. As always, use the best fresh ingredients you can get. This salad sings, “It’s Summer”.

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Hoppin’ John Salad

2 cups black-eyed peas, cooked
3 cups long-grain rice, cooked…

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Grape Tabouleh

1 cup bulgur
1 cup boiling water…

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Curry Wheat Berry Salad

1-15 oz. can chick peas
1 cup cooked wheat berries…

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Curried Brown Rice Salad

3 to 4 cups cooked brown rice
1/2 medium onion, chopped…

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Fresh Corn Salsa

1 ear fresh white or yellow corn
1/2 bunch cilantro, finely chopped…

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Colorful Corn Salad

6 ears of corn
1 can of black beans…

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Bulgur Salad with Balsamic Vinegar

1 cup uncooked Bulgur Wheat
2 cups vegetable broth…

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Brown Rice Tabbouleh

3 cups cooked long grain brown rice
2/3 cup chopped fresh parsley…

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Black Bean & Basmati Salad

basmati rice (cooked according to directions)
black beans (cooked according to directions)…

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Fruited Grain Salad

Here is another one I use at holidays–it always looks impressive with the colors from the fruit and herbs (do use fresh mint if you can–dried is not the same!) I think I adapted it from one of Mollie Katzen’s cookbooks. This salad keeps very well, and is great to have on hand for lunches and snacks.

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Quinoa Salad

1/2 med. red onion, cut into fine half moons
4 radishes, cut into fine half moons…

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Hoppin’ John Salad 2

1 15-oz. can black-eyed peas, drained
2 cups cooked brown rice…

  • RSS Susan’s Kitchen Blog

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      Even when your blog is called “FatFree Vegan Kitchen,” some occasions just demand to be celebrated with chocolate and peanut butter. My family has been through some challenging times recently, so when we see an opportunity to celebrate, we seize it. Today is my beloved husband’s birthday, and he requested Barbequed Ribz for dinner tonight […]



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      Long ago as a university writing instructor I didn’t have the luxury–or the confidence–to draw pictures on the chalkboard to illustrate a point. Instead it would be key words or concepts from the required reading. What I never failed to marvel at, though, is how many times it was necessary to repeat these key words […]