Archive for the ‘Vegetables’ Category

cauliflower-carrot

Cauliflower and Carrot Curry

This recipe, adapted from Rick’s book On Rice, makes an almost instant vegetarian dinner. It is great spooned over basmati rice.

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Chilled Gazpacho With Gingered Vegetable Stock

1 quart water
3 cups chopped carrots…

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Pickled Beets

1 cup water
1/2 cup apple cider vinegar…

rat-bake

Ratatouille Bake

This one is very easy to make, and is easy to make ahead, which is good for families. I use brown rice, so I let it cook a while longer so that it would be done (about an hour).

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Roasted Acorn Squash Risotto

1 large acorn squash, halved, seeded
1 medium sweet yellow onion, diced…

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Quinoa Vegetable Jambalaya

I found this recipe yesterday doing a google.com search for eggplant, zucchini and quinoa–the ingredients I had on hand. Anyway, I added some ingredients and took away the oil and made it last night. It made a good bit, and it was very good and filling.

indianstyle

Indian-Style Vegetables and Rice

3/4 cup brown rice — (uncooked)
non-stick cooking spray
2 cloves garlic — minced…

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Lentils and Eggplant with Brown Rice

3 TBS sherry (or water or stock)
1 medium onion, chopped…

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Curry Rice with Cabbage

I have modified a traditional Greek “cabbage rice” dish by adding curry and making it more delicious. This is a great way to get kids to eat cooked cabbage.

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Korean-Style Cucumber Salad

3 pounds pickling cucumbers, peeled
1 medium-sized onion, peeled…

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Grilled Bean-Filled Zucchini

Here’s a recipe that’s great for cooking on the barbeque grill, but it can also be done in an oven (20-30 minutes at 350 degrees). It has almost no fat and is appropriate for the McDougall Maximum Weight Loss and Fuhrman Eat to Live Programs.

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Stir-fried Beans and Greens

Oriental foods and flavors combine with black-eyed peas in this sesame-accented main course.

moroccan-chickpea

Moroccan Chickpea and Vegetable Stew

This recipe is a life-saver on the Eat to Live program. You can eat it for any meal and you can eat as much of it as you want! It’s delicious.

zucchini-corn

Zucchini and Corn Salad

The fresh herbs really give the salad its pizzazz, so try to find some if you don’t grow your own.

veg-curry

Vegetable Curry

3 cups diced eggplant
2 medium zucchini, sliced…

  • 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, […]