Archive for the ‘Vegetables’ Category

default-thumbnail2

Grilled Vegetables with Tomato Sauce

Grilled veggies served with a raw tomato sauce

default-thumbnail2

Sweet Potato Kugel

From No Cholesterol Passover Recipes by Debra Wasserman.

default-thumbnail2

Cranberry Stuffed Squash

Acorn squash stuffed with spiced cranberries and pears.

default-thumbnail2

Candied Yams

Although I’m not a big fan of yams or “sweet potatoes” I tried this recipe, and I love them this way. My family was impressed. It takes a bit of preparation, but well worth it. The house smelled wonderful while they were baking.

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

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!)

roasted-bal-veg

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.

default-thumbnail2

Marinated Portobella Sandwich

I like to serve this with a fresh salad full of different greens including arugula, lots of veggies, avacado, and apricot slices (or peach, nectarine, etc.), and use a raspberry dressing.

default-thumbnail2

Squash with Cumin Dressing

Colorful salad for fall and winter: red and green peppers, yellow squash dressed with citrus, cumin, and mint

default-thumbnail2

Tortilla Vegetable Soup

3 corn tortillas, torn into pieces
1 1/2 cups stock or broth…

thai-style-veg-curry

Thai-Style Vegetable Curry

I adapted this recipe to remove the oil and cut down on the coconut milk, and I replaced the green beans the recipe called for with chickpeas. My family really loved this quick and easy, pressure-cooker dish.

  • RSS Susan’s Kitchen Blog

    • Oil-Free Baked Portobello Fries
      Crispy on the outside, tender on the inside, these baked portobello fries are vegan and completely oil-free. Try them with Horseradish Comeback Sauce! Do you know why vegan cooks are so creative? I think it’s because we’re constantly being tempted by interesting dishes on restaurant menus that are “vegan except for.” You know, the chickpea appetizer […]



  • RSS Slow Motion Miracle

    • Cauliflower Popcorn
      When I was growing up, my Dad didn’t do a lot of cooking. And when he did cook, he tended to burn things. I can remember a few rather mournful weekends sitting at the kitchen booth in the house I grew up in on Fernandez Drive, while my mother was away on a Catholic retreat, […]