tag:blogger.com,1999:blog-207376632009-07-03T22:57:50.313-05:00Sinlessly Delicious: Adventures in low-fat vegan cooking. Over 500 vegan, vegetarian recipes from award-winning food blog.SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.comBlogger530125tag:blogger.com,1999:blog-20737663.post-48861169805745203582009-07-01T12:39:00.007-05:002009-07-02T22:10:25.758-05:00

Fatfree Vegan Kitchen is nominated again for a Veggie Award from VegNews magazine. Last year I admit that I felt a little guilty to be nominated two years in a row, but this year...you know what...I want to win! But the competition this year is fierce, with lots of excellent blogs nominated, so if you love this blog above all others, please complete the survey and vote for FFVK. If I win, I

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com30tag:blogger.com,1999:blog-20737663.post-17201061461652296432009-06-28T06:43:00.002-05:002009-06-30T08:58:42.703-05:00

Red, white, and blue and good for you too!Silly as they are, those are the words that popped into my head as I sat down to write about these luscious parfaits. I had the Fourth of July on my mind when I started planning a dessert with strawberries and blueberries, but it occurs to me now that these two summer fruits, connected by a layer of vanilla-almond pudding, are more than just a pretty

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com30tag:blogger.com,1999:blog-20737663.post-44649193295928111882009-06-23T23:44:00.001-05:002009-06-25T09:26:13.650-05:00

Like a lot of 12-year olds, my daughter E is hesitant to try new foods—and when I say hesitant, I mean she has to be bribed, threatened, or otherwise coerced into trying them. So when I recently picked up a couple of Amy's Samosa Wraps because they were on sale, I hoped to get her to try them for a change from her usual lunches, but I figured that if she didn't like them, my husband would eat

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com52tag:blogger.com,1999:blog-20737663.post-65204084683193022492009-06-14T14:40:00.004-05:002009-06-14T16:31:00.388-05:00

Potato salads can be dangerous. I'm not just talking about Aunt Mabel's mayo-laden concoction sitting outside at the picnic all day, growing an army of bacteria. No, I mean the less immediately life-threatening danger that typical potato salads present to those of us who love, love, love them but don't love the added fat they normally are bathed in. Just because a salad—potato or otherwise—is

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com39tag:blogger.com,1999:blog-20737663.post-65622805421220937342009-06-09T09:34:00.006-05:002009-06-13T08:18:52.610-05:00

Q: What's black and yellow and soft all over?A: The bananas on our kitchen counter when we got home from the beach on Sunday.Of course, when we left on Thursday, the bananas were firm and yellow, even a little green. I'd meant to take them with me, but in the rush of packing I forgot. By the time we got home, our bananas were so overripe that I could actually smell them as we entered the

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com88tag:blogger.com,1999:blog-20737663.post-60980795078375723322009-06-01T11:48:00.005-05:002009-06-28T10:50:52.598-05:00

This year I got a little ambitious with my summer garden plans, and as a result, nothing's really as it should be. By this time of year, I'm normally harvesting the first tomatoes and seeing the promising beginnings of eggplants and okra, but because I decided to try to grow heirloom varieties from seed this year, my tomatoes are just now starting to sport their first tiny fruits, my eggplants

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com52tag:blogger.com,1999:blog-20737663.post-71700731973118486002009-05-28T12:37:00.007-05:002009-06-10T13:00:34.550-05:00

This "recipe" goes beyond Ridiculously Easy. I may have to create a new category called Outrageously Ridiculously Easy just for this one. At the risk of hearing a great collective "Duh" from my readers, I shall now impart unto you my new favorite way to cook corn-on-the-cob:Stick it in the oven.There you go. Feel free to snicker and point fingers. "Hey, look at the doofus who didn't know you

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com39tag:blogger.com,1999:blog-20737663.post-16912001208101594092009-05-21T10:23:00.004-05:002009-06-10T12:55:41.307-05:00

May is the month when I generally give up on opening our screened windows and settle into the reality of air conditioning. While not as hot as the sauna that is June or the pressure cooker that is July and August, the end of May usually gives us Mississippians a good taste of the summer heat to come. But May can surprise us with some rare cool nights and sunny but mild days, which is what was

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com44tag:blogger.com,1999:blog-20737663.post-22486252843721704152009-05-18T17:24:00.003-05:002009-06-10T12:18:10.238-05:00

I love artichokes, but I rarely cook them because the way I learned to eat them involves dipping each leaf into garlic butter. Look at the number of leaves on the average artichoke, and you'll realize that an incorrigible dip-scooper like myself could take in an awful lot of fat along with the artichoke. [Dip-scooper, noun: One who inserts the dipped food into the dip in such as manner as to

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com27tag:blogger.com,1999:blog-20737663.post-61840161683927207132009-05-13T10:32:00.001-05:002009-05-13T10:35:26.222-05:00

If you're having trouble fitting a whole grain into your busy schedule, I have a suggestion for you: Pick up a package of Wolff's kasha. It can be used pretty much anywhere you'd use rice, quinoa, or millet, it cooks up faster than any of them, and best of all, it's safe for your gluten-free loved ones.So what is kasha? Here in the U.S., it's the term for roasted buckwheat groats (in Slavic

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com51tag:blogger.com,1999:blog-20737663.post-11272901951655019212009-05-06T11:53:00.002-05:002009-05-06T12:02:18.228-05:00

If you've been thinking of going vegan but have struggled with the question "What will I eat?" Erik Marcus, publisher of Vegan.com and author of The Ultimate Vegan Guide, has the answer for you. In today's guest post, he suggests three simple foods that can make your meals quick, easy, and delicious. For anyone who wants to be veggie but who fears a dull and limited diet, I feel your pain. I

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com17tag:blogger.com,1999:blog-20737663.post-57563031669607610322009-05-03T11:16:00.001-05:002009-05-03T11:27:34.136-05:00

I'm happy to announce that FatFree Vegan Kitchen has been chosen as the featured blog in this month's Tried & Tasted, a blog event started by Zlamushka's Spicy Kitchen and hosted this month by Vaishali at Holy Cow! The idea is simple: For the month of May, any interested blogger can choose a recipe from my blog, make it, and blog about it. At the end of the month, Vaishali will be posting a

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com35tag:blogger.com,1999:blog-20737663.post-80558250326136382522009-04-29T10:48:00.000-05:002009-04-29T10:48:23.585-05:00

These lovely April days, when the temperature is getting hot enough to make being outside a pleasure but being inside with the windows open just on the borderline of too stuffy and uncomfortable, I'm choosing more and more often to skip cooking altogether and make a meal of salad. The last thing I want to do after a day spent working in the garden is stir a steaming pot on a hot stove. So, if it

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com27tag:blogger.com,1999:blog-20737663.post-28175902951125935242009-04-22T10:58:00.002-05:002009-04-24T08:55:28.802-05:00

When D and I got married, 13 years ago next month, we did the catering for our wedding ourselves. Now before you go and get all impressed, I have to point out that it was a small wedding, around 45 close friends and family, and the menu consisted of finger foods and pasta salad . Neither of us enjoys being the center of attention or puts much stock in ceremonies, so we opted to keep it simple

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com46tag:blogger.com,1999:blog-20737663.post-34180242212765723172009-04-16T16:36:00.000-05:002009-04-16T16:37:03.600-05:00

You know that feeling you get when you accidentally gulp down too much wasabi, that white-hot fire blazing through your mouth and up your nose? Well, I like that feeling. Now, I don't coat everything with wasabi, and when I do use it, I try to use moderate amounts, but when I accidentally over-smear a vegetable roll or inari with too much of the green paste, I find the momentary shock to my

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com48tag:blogger.com,1999:blog-20737663.post-25638507149831009352009-04-10T11:50:00.002-05:002009-04-10T16:34:37.978-05:00

If it weren't for my daughter, I probably wouldn't post this recipe. Cute though they are, mini donuts, even if they're fat-free and made with whole wheat flour, really aren't the healthy kind of food that I want to advocate.But my daughter couldn't get enough of them and insisted: "I rate them 6 out of 5 crumbs, Mom! You have to post them!" Never mind that A] they were fiendishly hard to get

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com57tag:blogger.com,1999:blog-20737663.post-75624761822534630012009-04-04T12:50:00.003-05:002009-04-24T11:07:20.430-05:00

In my last post, I asked you to weigh in with your thoughts about pressure cookers, and oh boy did you! I was gratified to hear that so many of you do use--and love--your pressure cookers (PC from here on out) but was disturbed to hear how many of you are truly afraid of them. I was especially amazed to hear how many people actually own PC's but are reluctant to use them. As a service to those

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com32tag:blogger.com,1999:blog-20737663.post-62178921038155688312009-03-31T08:14:00.005-05:002009-06-29T17:39:52.579-05:00

When writer, speaker, and registered dietitian Jill Nussinow offered to send me and one lucky reader copies of her new DVD Pressure Cooking: A Fresh Look, Delicious Dishes in Minutes, I said yes faster than you can pressure cook a potato. I've been a fan of pressure cooking for years and often write here about what a time-saver my cooker is. Since I grew up watching my mother use hers, I never

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com160tag:blogger.com,1999:blog-20737663.post-58174338462843209602009-03-25T10:42:00.004-05:002009-03-26T10:59:29.823-05:00

Eggplant. For a long time it seemed to me as if being vegetarian meant eating eggplant. I'd go into a restaurant and the one vegetarian item on the menu would be ratatouille, eggplant Parmesan, or pasta with eggplant. Though currently the ubiquitous vegetarian item seems to be hummus, there are still restaurants I visit where the only vegan option is an eggplant sandwich (panini, wrap, sub, or

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com62tag:blogger.com,1999:blog-20737663.post-57907232534622468402009-03-19T22:59:00.002-05:002009-05-17T09:47:17.128-05:00

A couple of weeks ago I was contacted by Sherry Lucas, the food writer for our local newspaper, who asked if I'd like to be the subject of an article. Though naturally camera-shy (as well as people-shy), I agreed, and when she suggested that I cook a dish using something seasonal, my very first thought was strawberries. Besides being pretty (I hoped the photographer would be smitten by them and

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com60tag:blogger.com,1999:blog-20737663.post-39044106021210789112009-03-15T22:47:00.004-05:002009-03-19T23:06:13.381-05:00

With St. Patrick's Day just around the corner, tonight I couldn't resist making one more Irish-themed recipe. I had a bunch of kale in the fridge that I needed to use up, so my thoughts immediately went to colcannon, the traditional Irish dish of mashed potatoes and cabbage or kale. Then a conversation about potato pancakes got me thinking of the ones my mother used to make with leftover

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com67tag:blogger.com,1999:blog-20737663.post-1133518468820612602009-03-11T13:51:00.002-05:002009-03-11T22:09:05.041-05:00

What makes a dish Irish? Ask the average person on the street and he will probably tell you "corned beef and cabbage," although I have it on good authority that corned beef is not a traditional Irish food. I'm certainly no expert; though I'd like to believe that at least some of my ancestors came to America from the Emerald Isle, any recipes or culinary traditions they might have passed down

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com48tag:blogger.com,1999:blog-20737663.post-36811036520314418662009-03-05T00:35:00.002-06:002009-03-05T22:58:56.042-06:00

I got a craving for quesadillas after seeing a recipe for them in the current Vegetarian Times—which is odd because I don't think I've ever had a quesadilla. Like a lot of popular foods (buffalo wings is another that comes to mind), quesadillas didn't come on the scene until after I'd become a vegan. So on the one hand, I don't really miss what I never had, but on the other, I'm never quite

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com60tag:blogger.com,1999:blog-20737663.post-64882044709028471592009-02-24T11:15:00.005-06:002009-06-14T20:20:53.031-05:00

When I first wrote about my new love, my VitaMix blender, and mentioned that my daughter was making herself a batch of potato soup every day after school, I figured it wouldn't be long before I posted the recipe. To tell the truth, it's such a simple one, adapted from the VitaMix cookbook, that I decided to hold it in reserve for a time when I didn't have anything new to post. Well, that time

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com61tag:blogger.com,1999:blog-20737663.post-21836156457855007622009-02-17T10:48:00.001-06:002009-02-17T15:19:44.523-06:00

"It's spicy and sweet and peanutty all at the same time." From some people, including me, that would be a hearty endorsement, but those were the words my daughter used to express her dislike for this dish. "It's just weird," she continued, handing her plate to her father to finish. "It's complex," I countered, but she wasn't buying it. To a pre-teen, "weird" is the kiss of death.But let me

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com51