Posts Tagged ‘Eat To Live’


Get Your Greens Smoothie

Here’s how I’ll be getting my pound of dark leafy greens in this week. –tortugita718

Indian Chickpea-Salad-from -The Great Vegan Bean Book

Indian Chickpea Salad

This is a great dish for your backyard cookouts. It’s dairy-free, gluten-free and even has a soy-free variation. The tart yogurt dressing and Indian spices make this a salad no one will forget!

Quick and Easy Creamed Spinach

Quick and Easy Creamed Spinach

This spinach answers the call. It has the velvety texture of old-school creamed spinach, yet is low fat, plant based, and gluten free. Better yet, you can make it in under 20 minutes!


Slow Cooker Farro and Veggies Split Pea Soup

This is a quick and easy slow cooker soup that’s soy and oil free. The spices add layers of flavor that turn this simple soup into something you can even serve at your next dinner party.


Tri-color Quinoa and Greens Taco Filling

This recipe is one of my favorites because it has a ton of leeway. No red peppers? Use green peppers or toss in the leftover cooked veggies from last night. No quinoa? Leftover millet or even brown rice would do the job just fine. Just imagine cleaning out the fridge one a week on taco night!


Mushroom Sun-dried Tomato Oat Risotto

Savory oats are my latest obsession. These steel cut oats retain an al dente quality to them just like arborio rice does in a risotto. Recipe by Geekypoet.


Marinated Cheezy Spinach Stuffed Mushrooms

Delicious marinated mushrooms stuffed with seasoned spinach and sweet potatoes in a cheesy tofu sauce. Recipe by Jarafel.


Pomegranate Vinaigrette

Easy and delicious! Submitted by S. Ann Andrews.


Baked Seasoned Tofu

1 10.5-ounce package lite extra-firm silken tofu, frozen and thawed [I use regular water-packed tofu myself – still frozen and thawed]
2 tbsp soy sauce…


Mary’s “Chicken” Strips

Okara is the pulp left over from making soy milk. It’s full of fiber and protein.

Leek and Sweet Potato Bisque

Leek and Sweet Potato Bisque

This bisque tastes so rich that no one will know it’s healthy—unless you tell them!


Tomato, Leek and Potato Soup

2 medium leeks
couple of cloves of garlic…


Tomato Butternut Soup

1 md Butternut squash — peeled and diced
2 c EDENSOY, Original…


Dr. Fuhrman’s Famous Anti-Cancer Soup

6-10 zucchini
5 lbs. carrots…

Apple slices with pumpkin dip_FFV

Pumpkin Pie Dip with Apple Slices

This dip tastes like pumpkin pie, but without the refined sugar, flour, or other junky stuff. Great for fall entertaining, or makes a tasty snack for kids (and adults, too!)

  • RSS Susan’s Kitchen Blog

    • How to Eat Vegan on a Carnival Cruise
      Cruising can be intimidating for vegans, but if you follow these 9 suggestions, you’re guaranteed to have a great vegan cruise. Crusing is scary for most vegans. We’re used to being in complete control of what we eat, and the idea of being trapped on a ship and at the mercy of its cooks prevents […]

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    • I Have Gone To The Beach
        I thought I would only be here at the beach for 3 weeks before returning to Portland, but over time I began to see how strongly the forces of the universe conspired to keep me here until I catch my breath. This seems to have involved finding ways, all of a sudden, to jump […]