Posts Tagged ‘McDougall’

default-thumbnail2

Creamy Pumpkin Soup

A delicious, creamy soup with no cream or added fat.

default-thumbnail2

Cranberry Stuffed Squash

Acorn squash stuffed with spiced cranberries and pears.

default-thumbnail2

Mixed Squash and Mushroom Sauté with Quinoa

For a delicious fall meal, serve this with sautéed soy sausage links and a salad of mixed baby greens and tomatoes.

default-thumbnail2

Millet-Stuffed Golden Squashes

Millet is an excellent grain to use for stuffing vegetables, since it cooks to a slightly adhesive quality. And using small orange squashes makes for a festive and filling entrée.

default-thumbnail2

Holiday Stuffed Pumpkin

This is the recipe I have used for my Thanksgiving centerpiece for over 25 years. It has always been a favorite with everyone who has celebrated the holidays with us over the years.

default-thumbnail2

Miniature Pumpkins Stuffed With Spiced Lentils

The lentils are delicious when served without the pumpkin, too. Adapted from 365 Ways to Cook Vegetarian. Plan on one “Jack Be Little” or other miniature pumpkin per person.

default-thumbnail2

Wild Rice Stuffed Roasted Squash

Here is one that is always a stand-by for any holiday gathering–usually Thanksgiving. It is great as a main dish or as a side dish.

default-thumbnail2

Crockpot Vegan Stuffing

This was the best vegan stuffing I’ve ever tasted. Even the meat eaters loved it and commented that the mushroom gave it a wonderful texture. I adapted this recipe from one I found somewhere on the internet. I wasn’t exact on the spice measurements (meaning I didn’t level off the top of the measuring spoon).

Fall Stew - small

Fall Pumpkin and Lentil Stew

A delicious Fall stew you can make in your crockpot or in a regular saucepan.

default-thumbnail2

Cranberry Sauce

This is a simple cranberry sauce, easy to make and delicious. I have been serving this sauce with our Thanksgiving feast for years.

default-thumbnail2

Mushroom-Tomato Sauce

This is a delicious tomato sauce that is wonderful on pasta, baked potatoes or over rice. It tastes even better the day after it is made and may also be frozen.

default-thumbnail2

Quick Enchilada Sauce

1 cup tomato sauce
1 1/2 cups water…

default-thumbnail2

Accidental Tomato Sauce

1 White Onion, finely chopped
1 Red Onion, finely chopped…

default-thumbnail2

Hoppin’ John Salad

2 cups black-eyed peas, cooked
3 cups long-grain rice, cooked…

default-thumbnail2

Grape Tabouleh

1 cup bulgur
1 cup boiling water…

  • RSS Susan’s Kitchen Blog

    • Oil-Free Waffle Iron Hash Browns
      For years, my daughter’s favorite after-school snack was Ore-Ida hash brown potato patties. They were made of shredded potatoes with no oil added, and it was a tight squeeze, but two of them fit in our little Foreman grill (they often came out fused together in one mega-patty). They were a healthy treat for a […]



  • RSS Slow Motion Miracle

    • Instant Vegan Carob Banana Ginger Dipping Sauce (or Pudding)
      I’ve never had any hesitation that moving to the little house on Van Buren Street was anything but the absolutely right thing for me to do. I just knew it from the very beginning. But if you’d asked me why I’d have a hard time telling you. I could have said “time for a change.” […]