Posts Tagged ‘Eat To Live’

Roasted Asparagus Soup

Roasted Asparagus Soup

Featured Blog Post: Asparagus season is here! Indulge in this delicious soup made creamy with cashews. Find the recipe on the blog.


Pesto Sauce

Delicious as a dressing for salads or as a topping on baked potatoes.


Slow Cooked Tomato Sauce

This looks as though it’s really involved and time consuming, but it isn’t really.


Marsala Mushroom Sauce

This delicious sauce may be used as a topping for grains, potatoes or vegetables.


Vegetable Stock

6 whole carrots
6 whole celery stalks…

Burritos with Spanish Rice and Black Beans

Burritos with Spanish Rice and Black Beans

Featured Blog Post: This easy Spanish rice makes a delicious burrito filling or side dish.


Kale Vegetable Stew

This hearty bean and vegetable stew makes an excellent one-pot meal. –submitted by pasuleka


Greens Quiche

Two 10.5oz packages silken firm tofu
1/8 tsp garlic powder…


Tofu Provencal

Tofu, high in protein, low in calories, is made from curdled soy milk, and is available in several textures. Tofu can be refrigerated for up to a week. Store tofu in water and change the water daily. This flavorful stew is delicious with pasta, rice, or steamed new potatoes.


Eggless Egg and Garden Veggie Salad

This tofu-based filling is reminiscent of a traditional egg and mayo salad recipe, but studded with raw veggies that provide color as well as a little crunch.


“Cream” of Mushroom Soup

Easy, Eat to Live-friendly mushroom soup.

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Baked Falafel Pita Sandwich

I have to say our Pita sandwich dinner turned out quite delicious! The crispy baked falafel patties were well flavored with a blend of fresh herbs and traditional middle eastern spices. –kaitsinsidedish


Rodeo Ranch Dressing

1 cup vegan mayonnaise
1/2 tsp. garlic powder…


Roasted Red Pepper Dressing

1 red bell pepper
1/3 cup balsamic vinegar…


Rhonda’s No-Oil Salad Dressing (raw)

1 cup raw almonds
1 cup distilled water…

  • RSS Susan’s Kitchen Blog

    • Fat-Free Whole Wheat Bread for Bread Machines
      I was in graduate school the first time I made bread. Years before I became vegetarian, I was trying on vegetarianism as a weight-loss diet and cooking vegetarian dishes out of a popular cookbook of that era. For some reason, the book’s authors recommended cooking whole wheat bread in 2-quart cans, the kind juice comes […]

  • RSS Slow Motion Miracle

    • Upside Down Oatmeal Sundae (and Getting My Goat)
      September was a bit of a bumpy month for me–literally. About 3 weeks ago, walking full speed and barefoot, I ran my left little toe smack into one of the hardwood claw feet on my couch. The impact separated it from the rest of my toes, and instantly I knew I was in very painful […]