Posts Tagged ‘higher-fat’


Waldo Chopped Salad

I really enjoy reading a description of a salad on a menu and creating my own version. That’s how this one came about, and I make it once a week! –Dixie in Orlando


Vegan “Cheeseburger” Macaroni

My kids – even the pickiest ones loved it and even asked for more. There is a small amount of fat in this recipe from the vegan cheese. I’m hoping this tiny amount doesn’t upset anyone. I apologize in advance if it does. It’s so hard to find recipes that are virtually fat free that my kids like – this one fit the bill so I thought I’d share it. –Gayle


Dipping Sauce

1 T tamari soy sauce
1 teas dark sesame oil…


Creamy Thai Dip

¼ cup creamy peanut butter
¼ cup firmly packed brown sugar…



I have an awesome lower fat pesto sauce. I got it from the McDougall newsletter and adapted it. I think the original was created by Jill Nussinow who teaches together with McDougall’s during their live in sessions and on their latest DVDs.


Tomato and Onion Salad with Tahini Dressing

1 medium red or white onion, peeled and diced
[salt] and pepper to taste…


Thai Hot and Sour Salad With Crispy Tofu

8 ounces baked tofu


Mixed Greens with Apples and Walnuts

This simple salad is especially delicious in the autumn when apples are fresh. Using a pre-washed salad mix makes it easy to prepare.


Vegan Mayo

This is the one I teach at McDougall program and use all the time -great for potato salad with lots of dijon. Vit C makes it nice and tart – more like a sour cream than a mayo.


ETL Salad Dressing

Today I whipped together ingredients that were in my fridge to create a filling vegan salad dressing and I really liked the results!


Pad Thai

I started with a recipe for vegetarian Pad Thai that I found on the forums, but I’ve changed it drastically over the past two years. Alas, it doesn’t taste just like the restaurant stuff in my opinion, but it’s good in its own right and my husband swears he likes mine better. –mimsy


Slow Cooker Vanilla Fig Oatmeal Topped with Baklava Filling

You can leave off the topping altogether or just use a teaspoon or two of your favorite nut. Depending on how sweet your figs are you may need to add a little sweetener if you make it that way.


Tahini Rotini with Broccoli and Lemon

Not truly fat-free, this delicious pasta dish gets its creaminess from tahini. One of the most popular pasta dishes on this site.

Baked Macaroni and "Cheese"

Baked Macaroni and “Cheese”

You won’t fool non-vegans with this, but if you’re used to nutritional yeast “cheese” sauces, you’ll love this soy-free dish.


Thai Panang Curry with Kale and Tofu

This is my famous Panang curry recipe with kale, which has a slightly different twist and lots of veggies – resulting in a huge pot of steaming, nutritious joy.

  • RSS Susan’s Kitchen Blog

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      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 […]
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      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 […]