tag:blogger.com,1999:blog-207376632009-11-20T08:55:13.546-06:00Sinlessly Delicious: Adventures in low-fat vegan cooking. Over 500 vegan, vegetarian recipes from award-winning Jackson, MS, food blog.SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.comBlogger552125tag:blogger.com,1999:blog-20737663.post-89087564953043664032009-11-14T12:41:00.004-06:002009-11-14T13:04:13.396-06:00

I'm leaving you—and my husband and child—for a little over a week. By the time you read this, I will be cruising the Caribbean with my parents and sister. But at least I'm providing you with a new holiday dish (and the family with leftovers). Since I won't be getting back until just before Thanksgiving, too close to create a dish, photograph it, and post the recipe before the big day, I decided

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com28tag:blogger.com,1999:blog-20737663.post-4391150713194188452009-11-09T09:29:00.004-06:002009-11-12T08:58:01.515-06:00

My daughter and I go kind of pumpkin crazy this time of year. It starts when we see the first small pie pumpkins in the grocery store and she convinces me that we just have to have one. She takes it home, decorates it with permanent markers, and then refuses to let me cook her work of art. (Since it's now covered in toxic ink, I'm not too eager to cook with it anyway.) She then demands that we

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com65tag:blogger.com,1999:blog-20737663.post-24085423624391637242009-11-02T08:53:00.004-06:002009-11-06T08:31:45.099-06:00

I don't post a lot of stir-fry recipes because, as I've mentioned before, I tend to make them by feel, adding whatever amounts of vegetables and sauce feel right. Since I usually use the same basic ingredients, most of my stir-fries taste about the same. But not this one. Adding a miso-based sauce to my stir-"fried" veggies (they're really stir-steamed) took this easy dish to a new level. And

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com32tag:blogger.com,1999:blog-20737663.post-13400490609523918902009-10-26T11:23:00.003-05:002009-10-26T12:24:21.793-05:00

I used to love biscuits. I was raised on my mom's Bisquick biscuits and sometime during college graduated to baking and devouring Southern-style biscuits made with White Lily flour and lots of butter or margarine. Living alone in my tiny student apartment, I would bake up batches of huge, fluffy, melt-in-your-mouth biscuits on the weekend and eat them all by myself, and it didn't take long

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com47tag:blogger.com,1999:blog-20737663.post-91099736543320868202009-10-19T10:41:00.007-05:002009-10-20T07:30:04.581-05:00

At the farmers' market a couple of weeks ago, I picked up two butternut squash that were each about the length of my hand. Since I love roasting butternut with a touch of lemon, I was considering cooking them in that tried and true (but unimaginative) manner when I got the idea to roast one of the squash and mix it in with my favorite grain/seed, quinoa. The results were a light and lemony side

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com40tag:blogger.com,1999:blog-20737663.post-80694129566077227392009-10-13T08:26:00.005-05:002009-10-14T15:46:35.946-05:00

(A huge thank you to all of you who have donated to Farm Sanctuary so far. We're almost 3/4 of the way to our goal!)Unlike a lot of people who love to cook, I don't tend to pick up cookbooks and read them like novels. The majority of the cookbooks on my shelves are there for reference only, useful when I need to check an ingredient's preparation or cooking time. But Delights from the Garden of

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com27tag:blogger.com,1999:blog-20737663.post-83171202268255240812009-10-08T10:18:00.007-05:002009-10-18T22:31:14.544-05:00

My daughter E had her first turkey when she was in preschool. Her class was learning about Thanksgiving, coloring pictures of turkeys and folding paper into pilgrims' hats, and her father and I decided to start a family tradition so that when it was time for her to stand up and tell the class about her Thanksgiving dinner, she would have something to share. So we got our first turkey. Her name

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com34tag:blogger.com,1999:blog-20737663.post-8726756417276070692009-09-29T14:38:00.002-05:002009-09-30T07:59:54.521-05:00

With okra, as with most things in life, size does matter. When you're talking okra pods, smaller is better—tender and tasty. Let them grow too big and they become tough and woody. However, when it comes to the plants themselves, bigger is definitely better. After a summer of more garden failures than I care to count, the little plot beside my house somehow managed to produce a small crop of

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com40tag:blogger.com,1999:blog-20737663.post-48477125848682756822009-09-21T11:55:00.004-05:002009-09-21T22:19:09.100-05:00

High Noon Café, the only vegetarian restaurant in Jackson, Mississippi, where I live, serves the most unusual veggie burgers, bright red with beets and soft in texture from the tofu. The first time my husband recommended I try one, I was afraid to order it, but once his burger came, I couldn't resist sampling it. The sandwich comes piled with so many extras--vegan cheese, sun-dried tomato

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com69tag:blogger.com,1999:blog-20737663.post-56824869451762368852009-09-14T14:20:00.004-05:002009-09-15T08:15:35.949-05:00

I love barbecue, but I have to admit that I don't always take the time to make my own sauce. The bottled stuff is so quick and easy, though I have yet to find a brand that I really like. I may stop using bottled barbecue sauce completely, however, after concocting this zesty new recipe. It has every flavor I look for in a bbq sauce: sweet, tangy, smoky, and spicy. And because the sauce is

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com41tag:blogger.com,1999:blog-20737663.post-25931488530539498012009-09-10T22:01:00.003-05:002009-09-10T23:10:57.424-05:00

While I personally didn't manage to coax a single squash out of my insect-infested garden this summer, some of you are lucky enough to be reaping in piles of the stuff. So the zucchini part of this recipe is for you. The basil part of it is for me: next to okra, it's the most prolific crop I managed to grow this year. Combined, the two summery ingredients seem made for each other, the basil

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com56tag:blogger.com,1999:blog-20737663.post-77164018070243279202009-09-01T10:33:00.001-05:002009-09-01T10:39:23.802-05:00

It's not often I get to have dessert for breakfast and consider it a healthy meal, but that's exactly what I did yesterday. A sudden craving for something frozen and sweet got me thinking: Why are some foods considered breakfast and others dessert? What's the difference, really, between muffins and cupcakes, pancakes and dessert crepes, or smoothies and frozen yogurt? Although the breakfast

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com32tag:blogger.com,1999:blog-20737663.post-30685452025794028612009-08-25T11:44:00.003-05:002009-09-23T09:16:27.080-05:00

I first made this stew a week ago, when I was looking for something to do with the small Thai Eggplants that were going to waste in my refrigerator. Aromatic and warmly spiced, this Iraqi-inspired recipe was so delectable that I was actually happy that I was going to have to make the whole meal again. You see, I had timing issues. I expected the yellow split peas that had been aging in my

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com47tag:blogger.com,1999:blog-20737663.post-43291293378952523542009-08-20T14:02:00.006-05:002009-08-21T11:51:49.816-05:00

I'm one of those people who can't keep baked goods in the house. I mean this in two ways. If there are baked goods in the house, they're not around for long because I eat them, maybe not in one sitting, but quickly and compulsively, snatching them straight from the oven to "test" them and then testing them again and again "to find out what temperature they taste best at." (I mean, I need to

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com44tag:blogger.com,1999:blog-20737663.post-27182915515138066212009-08-14T12:01:00.002-05:002009-08-17T09:33:22.385-05:00

Summer is the season when I feel the most Southern. Delicacies that I can find only at farm stands and farmers' markets a few months out of the year--juicy peaches, ripe tomatoes, tender summer squash, sweet watermelon, and fresh lima beans and field peas--bring back memories of the "vegetable meals" my mother made when I was growing up in Louisiana. Though bits of meat may have been used

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com39tag:blogger.com,1999:blog-20737663.post-51289390909547798912009-08-10T11:29:00.007-05:002009-08-11T14:20:00.443-05:00

When I was growing up, my mother probably made some variant of this dish and I probably ate it, dutifully and without really tasting it. That all changed a couple of years ago when I sat down to eat the Southern-style meal my mom prepared during one of my brief visits. I took the first bite of the yellow squash with my mind more on the conversation than on the food but was brought back into

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com37tag:blogger.com,1999:blog-20737663.post-72152358489940072292009-08-07T11:59:00.004-05:002009-08-07T20:42:22.818-05:00

A quick trip to my parents' house in the country means three things: a time to catch up on family gossip, an opportunity to feast on my mother's vegan lasagna, and a chance to tour my Dad's garden with my camera in hand. My father, a retired horticulturist, has two gardening passions, azaleas and cacti. In his position at LSU, he worked mostly with the former, but since his retirement, he's

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com28tag:blogger.com,1999:blog-20737663.post-36046125257655369132009-07-30T09:00:00.003-05:002009-07-31T10:20:46.024-05:00

This summer's weird, split-personality weather—first hot and dry and now hot and rainy—has wreaked havoc on most of the plants in my garden. The high heat in early summer kept my tomato plants from setting many fruits, and then when the few tomatoes that had formed were beginning to ripen, the sudden rain caused them to crack and burst open. The one vegetable that's doing well is the one I

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com28tag:blogger.com,1999:blog-20737663.post-85721432006368776022009-07-26T13:25:00.001-05:002009-07-26T14:23:44.796-05:00

I try to eat a big salad every day for lunch, and though I don't always succeed, I feel much better on those days that I do. As you can imagine, eating the same thing every day could get boring; for me, the key to keeping it exciting is not so much in changing the salad ingredients but in jazzing up those ingredients with different salad dressings. Though I know that people can be very set in

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com30tag:blogger.com,1999:blog-20737663.post-28449387903141769302009-07-21T08:45:00.000-05:002009-07-21T08:45:55.728-05:00

If necessity is the mother of invention, hunger is the mother of new recipes. Well, hunger, laziness, and a sadly depleted refrigerator. On a recent Sunday, I was out of everything I would normally eat for lunch--no lettuce, no spinach, no cabbage, nothing fresh and green and salad-worthy. I was also sadly lacking the desire to run to the store to get any of these items because that would take

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com34tag:blogger.com,1999:blog-20737663.post-60921351644731287092009-07-17T11:43:00.004-05:002009-07-17T11:52:00.125-05:00

Ever had corn so fresh that you were tempted to take a bite out of it, raw, and see what it tasted like? Recently I brought home some fresh, organically-grown corn and decided to do just that. I took a little nibble and it tasted good, a little starchier than I expected, but sweet and juicy. Being a careful person by nature, I didn't dare take more than a bite without checking to see if

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com28tag:blogger.com,1999:blog-20737663.post-1149128563882926812009-07-12T11:30:00.013-05:002009-07-12T13:23:00.907-05:00

I hope you enjoy this update of an old favorite, first posted in June of 2006. I've improved the recipe and added nutritional information and new photos.I had to make a dish to take to a potluck yesterday, and when I went to the pantry to assemble the ingredients for the pasta salad I'd planned to make, I found I was out of two essential ingredients. And I seemed to be missing an ingredient or

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com46tag:blogger.com,1999:blog-20737663.post-68452561016032930452009-07-06T08:23:00.005-05:002009-07-07T11:39:52.666-05:00

"You must not be from here." If I had an acre for every time I've heard that, I'd be a farmer by now. It seems that no matter where I live, I manage to say something that betrays the fact that I grew up somewhere else.This latest time I was at the farmers' market, and the conversation centered around these fruits that at first I took to be tiny cherries or grapes. After going through an

SusanVhttp://www.blogger.com/profile/16706612777547235769noreply@blogger.com31tag: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.com40tag:blogger.com,1999:blog-20737663.post-17201061461652296432009-06-28T06:43:00.012-05:002009-07-04T15:50:09.519-05:00

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.com39