Author Archive

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.

Toasted Bulgur with Vermicelli and Fall Vegetables

A hearty side dish for everyday or holiday meals.

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.

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.

Orange-Cranberry Sauce

Delicious raw cranberry sauce with orange and walnuts.

Cranberry Sauce 2

This all-natural cranberry sauce recipe uses dates for sweetness rather than sugar.

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.

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.

Sweet Potato Casserole

Ok, this turned out to be the most popular dish at out Thanksgiving dinner. I completely made it up as I went along, so I was scared to death. Here’s the quick (non measured, sorry!)

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).

Strix's Tomatoes and Pecan Sauce

Strix’s Tomatoes and Pecan Sauce, Raw

1 lb. fresh, ripe, red Roma tomatoes
2 Garlic cloves
2 small or medium Carrots, chopped…

Pesto Pasta Salad

Silken tofu provides the base for this delicious pesto sauce made without oil or cheese.

Grilled Balsamic Vegetables

These roasted vegetables are one of my favorite side dishes, but I love it so much, I could eat it as a main dish several times a week! I usually serve this warm from the oven, but it may also be chilled and eaten as a salad.

Chickenless “Chicken” Salad

The trick to this great salad is the marinating and baking of the tofu.

Chana Masala Salad

This delicious, slightly spicy salad is perfect summer fare. The soymilk/coconut extract combination adds an exotic richness.

  • RSS Susan’s Kitchen Blog

    • Crispy Fat-Free Spanish Potatoes
      Vegan and oil-free, these fat-free Spanish Potatoes are pre-cooked and then air fried, making them crunchy and spicy on the outside, creamy on the inside. Lately I find that much of my cooking inspiration comes from going out to restaurants with few vegan options and being forced by hunger to order something I wouldn’t ordinarily […]



  • RSS Slow Motion Miracle

    • Thinking About My Things
        When I first began to teach myself how to draw again, I focused a lot on objects from life or from photographs that captured my eye. It took me a long time to attempt to draw something from memory. When I do draw from memory, I learn a lot about what was most prominent […]