Archive for the ‘Vegetables’ Category


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.


Chilled Gazpacho With Gingered Vegetable Stock

1 quart water
3 cups chopped carrots…


Pickled Beets

1 cup water
1/2 cup apple cider vinegar…


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).


Roasted Acorn Squash Risotto

1 large acorn squash, halved, seeded
1 medium sweet yellow onion, diced…


Quinoa Vegetable Jambalaya

I found this recipe yesterday doing a search for eggplant, zucchini and quinoa–the ingredients I had on hand. Anyway, I added some ingredients and took away the oil and made it last night. It made a good bit, and it was very good and filling.


Indian-Style Vegetables and Rice

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


Lentils and Eggplant with Brown Rice

3 TBS sherry (or water or stock)
1 medium onion, chopped…


Curry Rice with Cabbage

I have modified a traditional Greek “cabbage rice” dish by adding curry and making it more delicious. This is a great way to get kids to eat cooked cabbage.


Korean-Style Cucumber Salad

3 pounds pickling cucumbers, peeled
1 medium-sized onion, peeled…


Grilled Bean-Filled Zucchini

Here’s a recipe that’s great for cooking on the barbeque grill, but it can also be done in an oven (20-30 minutes at 350 degrees). It has almost no fat and is appropriate for the McDougall Maximum Weight Loss and Fuhrman Eat to Live Programs.


Stir-fried Beans and Greens

Oriental foods and flavors combine with black-eyed peas in this sesame-accented main course.


Moroccan Chickpea and Vegetable Stew

This recipe is a life-saver on the Eat to Live program. You can eat it for any meal and you can eat as much of it as you want! It’s delicious.


Zucchini and Corn Salad

The fresh herbs really give the salad its pizzazz, so try to find some if you don’t grow your own.


Vegetable Curry

3 cups diced eggplant
2 medium zucchini, sliced…

  • RSS Susan’s Kitchen Blog

    • Vegan Eggplant Parmesan – Soy-Free
      In mid-September, My husband D and I joined a local CSA that will be delivering a big box of vegetables to us every Thursday for the next 3 months. Because it’s still warm here in Mississippi, summer crops are still pouring in, so every week the box has been full of zucchini, yellow squash, and eggplant. We try to […]

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    • One Bowl Mix and Bake “Pumpkin” Millet Pudding
      One of the things I’m most thankful for each Fall is that it’s time to eat orange food. And one of my favorite orange foods since I was a little kid has always been winter squash. If I’m going to eat it for dinner, either stuffed or right out of the skin, two of my […]