Archive for the ‘Vegetables’ Category

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Moroccan Vegetable Hot Pot

2 carrots — sliced
1 medium butternut squash — peeled & cut into 1″ cubes…

veg-couscous

Vegetable Couscous

If couscous is not available, this easy dish can be served over whole grains, such as millet, quinoa, or brown rice.

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Crockpot Vegetable Curry

4 medium potatoes — cut into 1/2″ pieces
1 large onion — chopped…

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Crock Pot Spaghetti Sauce

1 eggplant (1 lb.), peeled and cut into 1-inch cubes
1 medium onion, chopped…

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Crock Pot Herbed Zucchini

2 lbs. zucchini (unpeeled), sliced
2 vegetable bouillon cubes…

crockpot-eggplant

Crockpot Eggplant and Tomato Stew with Garbanzo Beans

I made this last night for today’s lunch and it turned out excellent! (I used fire roasted tomatoes).

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Crockpot Barley Vegetable Soup

1 cup medium pearl barley
1 bay leaf…

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Crockpot Caponata

1 pound plum tomatoes, chopped
1 eggplant, in 1/2″ pieces…

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Crock-Pot Baked Potatoes

Potatoes — use 6-12 of them…

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Autumn Vegetables – Corfu Style

1 1/2 lb Roma tomatoes, sliced
1 1/2 lb new potatoes*…

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Pumpkin Butter – Slow Cooker

This yummy spread is great to have on hand throughout the fall and winter season. Its sweet-savory flavor is delicious with toast and bagels, as well as on tea breads. Be sure to use a small, sweet pie pumpkin and not the large, flavorless jack-o’-lantern variety. A large orange-fleshed winter squash such as buttercup or kabocha may be used instead of a pumpkin. This butter benefits from a stirring halfway through the cooking process.

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Vegetarian Stuffed Peppers

2 large green bell peppers
2 large red bell peppers…

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Layered Potato Stew

8-10 potatoes – sliced
1 large onion/leek – sliced…

baigan

Roasted Eggplant with Tomatoes (Baigan Bharta)

Serve this dish with any Indian bread such as chapatis or pooris or with whole wheat pita.

yellow-curry-cabbage

Yellow Curry Cabbage With Mushrooms and Peas

Cabbages are popular year-round in Thailand, where cooks stir-fry them quickly in a hot wok to preserve their flavor and crunch. Yellow Curry Paste can be found in cans in Asian grocery stores.

  • RSS Susan’s Kitchen Blog

    • Oil-Free Baked Portobello Fries
      Do you know why vegan cooks are so creative? I think it’s because we’re constantly being tempted by interesting dishes on restaurant menus that are “vegan except for.” You know, the chickpea appetizer that is vegan–except for chicken broth. Or the hash browns that are vegan–except they’re cooked on a griddle alongside bacon. Or the portobello fries […]



  • RSS Slow Motion Miracle

    • Aqua Fava Carob Pieces (Vegan, Gluten and Oil Free)
      Though I’ve gotten a lot less fussy (or maybe lazy) in my cooking habits, from time to time I still can’t resist my proclivity for vegan adaptations of things I know I should never eat in their original form. This experiment is that a couple times over, since most of you can eat a few […]