Posts Tagged ‘McDougall’


Oil-Free Italian Dressing

1 cup cold water or light vegetarian broth
2 tsp cornstarch…


“Honey” Lime Cilantro Salad Dressing

This dressing is great on a grain-based salad as well – such as quinoa with vegetables.


Raspberry Vinaigrette Dressing

I’ve discovered that I really like raspberry dressing, but most of the fatfree ones in the grocery store have too much sugar. I found this recipe and have been experimenting with cutting down on the calories by decreasing the apple juice concentrate.


Smashed Pepper Peas

Peas are good, but these peas are awesome. Serve as an alternative to mashed potatoes. . . Without any added fat!

Oatmeal in a Jar

Healthy Oats in a Jar

A quick breakfast that’s tasty and healthy: Maple Steel Cut Oats in a Jar. The oats are loaded with chia seeds and flax seeds then topped with frozen berries. –VintageMixer


Tom ZeCat’s Eggplant Fettuccini

I use six cloves of garlic because I like things really garlicky. The recipe will taste okay with only three cloves.


Southwestern Pasta

Quick and very easy!


Chickpea Stew

This stew was served to some friends while on Fogo Island in Newfoundland. This is the best approximation we could come up with. From member Sule.


Pasta Provencale

*I sometimes use diced tomatoes instead of stewed. Add seasonings if you don’t use a flavored variety.



This recipe was adapted from one in the original 1984 edition of The Vegetarian Times Cookbook. Don’t leave out the allspice! It gives it a great flavor.

Southwestern Potato Salad

Southwestern Potato Salad

Those whose preferences lean toward the spicy will love this salad. Adjust the heat by increasing or decreasing the amount of jalapeño and chipotle chile.


Mexi Bello Tortillas

Makes 6-10 tortillas, depending on how much you stuff them


Santa Fe Potato Salad

6-8 medium-size red (or Yukon gold) potatoes, cut up
2-3 tablespoons white wine or apple cider vinegar…


Mt. Carmel Couscous Salad

1 3/4 c Filtered water or vegetable stock
1 c Couscous, medium size, toasted…


Mexican Potato Salad

2 lbs. red potatoes, cut into chunks
1 cup frz. corn kernels, thawed…

  • RSS Susan’s Kitchen Blog

    • 911 Vegan Gravy
      People new to oil-free vegan diets often ask what they can put on baked potatoes.  If you’re used to using margarine or butter, it can be intimidating to be told that you need to either (a) get used to potatoes plain or with new toppings such as salsa or (b) make a cheesy sauce or gravy […]

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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 […]