FatFree Vegan Kitchen - vegetarian recipes

Try it! You will enjoy it!

Adai recipe | adai dosa recipe | how to make adai dosai

Vegan Lentil Shepherd’s Pie – Mushroom Lentil Shepherdless Pie

Instant malpua recipe | easy malpua recipe with milk powder

Broccoli Strascinati with Raisins & Nuts










FatFree Vegan Kitchen vegetarian recipes

Cranberry-Carrot Cake from Vegan Holiday Kitchen

November 15 2017 FatFree Vegan Kitchen  

Cranberry-Carrot Cake from Vegan Holiday Kitchen Six years ago, I was honored to work with Nava Atlas, taking the photos for her book Vegan Holiday Kitchen. It was a gorgeous hard-backed book, and I’m happy to announce it’s just come out in an equally beautiful paperback version, with full-color photographs on heavy, high-quality paper. To celebrate, I asked Nava if I could post one of her recipes from the book, and she said yes. I’ve also begun giving away some of the copies that the publisher sent me, and I’ll tell you more about that in a moment. For now, let me tell you about this delicious cranberry-carrot cake.(...) Read the rest of Cranberry-Carrot Cake from Vegan Holiday Kitchen (903 words) (C) svoisin for FatFree Vegan Kitchen, 2017. | Permalink | 52 comments Post tags: Holidays, Nava Atlas, Soy-free, Thanksgiving Recipes The post Cranberry-Carrot Cake from Vegan Holiday Kitchen appeared first on FatFree Vegan Kitchen.

Simple Black Bean Burger

October 29 2017 FatFree Vegan Kitchen  

Simple Black Bean Burger Lets face it: When you follow a plant-based whole foods diet, there are some things you miss. Im not talking about rich desserts and fried snacks. What I sometimes miss is convenience of packaged foods, especially the ease of pulling a veggie burger out of the freezer and cooking it in the microwave in under two minutes. Thats why I decided to create a faster, easier black bean burger.(...) Read the rest of Simple Black Bean Burger (791 words) (C) svoisin for FatFree Vegan Kitchen, 2017. | Permalink | 122 comments Post tags: Air Fryer, Burgers, Gluten-free, Ridiculously Easy The post Simple Black Bean Burger appeared first on FatFree Vegan Kitchen.

Green Tomato Pepper Butter

October 27 2017 FatFree Vegan Kitchen  

Green Tomato Pepper Butter Fall comes late here in the Deep South. It’s the end of October, and the leaves that change color have only just begun to whisper to each other their plans to sometime, in the future, perhaps transition from green to yellow or red. Or, in this evergreen land, they may just hold on to their green until blasted brown by a surprise freeze. Often the only signal of fall is the arrival of the green tomatoes. Our CSA box for the past two weeks has been heavy with the little green globes–too small to stuff but too green for most of them to ever ripen. So I had to go looking for ways to use a couple of pounds of small green tomatoes all at once.(...) Read the rest of Green Tomato Pepper Butter (1,064 words) (C) svoisin for FatFree Vegan Kitchen, 2017. | Permalink | 5 comments Post tags: Dogs, Vita-Mix The post Green Tomato Pepper Butter appeared first on FatFree Vegan Kitchen.

Fat-Free Vegan Biscuits

September 30 2017 FatFree Vegan Kitchen  

Fat-Free Vegan Biscuits I owe the inspiration for these delicious fat-free vegan biscuits to my Facebook followers. Last Sunday, I asked them what recipes they’d like to see “on this beautiful Sunday morning,” and one of the many great responses that came back was “biscuits and gravy.” It sounded good to me, too!(...) Read the rest of Fat-Free Vegan Biscuits (707 words) (C) svoisin for FatFree Vegan Kitchen, 2017. | Permalink | 8 comments Post tags: Potato Recipes, Southern cooking, Soy-free, Thanksgiving Recipes The post Fat-Free Vegan Biscuits appeared first on FatFree Vegan Kitchen.

Mega Veggie Vegan Chili

July 31 2017 FatFree Vegan Kitchen  

Mega Veggie Vegan Chili My husband’s birthday was last Friday, and I thought I’d be sharing his birthday cake (a carrot cake) with you rather than veggie chili, but in cooking (as in all things) it doesn’t pay to take things for granted. The cake was not a success. It sank in the middle and was only edible because vegan cakes have no eggs, so eating it wouldn’t poison us. My husband actually liked it, but I can’t share a recipe that doesn’t work even when I think I know how to fix it. I’ll be working on that recipe later, when I’ve gotten over the disappointment. But his birthday did lead to a recipe, however indirectly. In our family, the birthday person gets to choose where to eat, and D chose to go to Mellow Mushroom for the vegan version of their Mega Veggie pizza: thick crust, red sauce, artichokes, broccoli, mushrooms, peppers, olives, dripping with gooey vegan cheese. It’s the kind of food I don’t cook, so you can see why he requested it on his special day.(...) Read the rest of Mega Veggie Vegan Chili (706 words) (C) svoisin for FatFree Vegan Kitchen, 2017. | Permalink | 11 comments Post tags: Eat-to-Live, Pressure Cooker, Soy-free The post Mega Veggie Vegan Chili appeared first on FatFree Vegan Kitchen.

Portobello Mushroom Pizzas with Hummus

May 17 2017 FatFree Vegan Kitchen  

Portobello Mushroom Pizzas with Hummus I’ve been enjoying my (sort of) new air fryer, but I haven’t been getting as creative with it as other people in my Facebook group have. I’ve done potatoes in fancy ways but mostly plain French fries and hash browns, tempeh bacon, asparagus, and, most successfully, tofu. After weeks of just “winging it,” I decided to take a look at the recipe book that came with my AF (as I abbreviate it) and noticed a non-vegetarian recipe for portobello mushroom pizzas that looked easy to veganize. (...) Read the rest of Portobello Mushroom Pizzas with Hummus (1,036 words) (C) svoisin for FatFree Vegan Kitchen, 2017. | Permalink | No comment Post tags: Air Fryer, Chickpea Recipes, Eat-to-Live, Gluten-free, Soy-free, Under 200 The post Portobello Mushroom Pizzas with Hummus appeared first on FatFree Vegan Kitchen.

Simple Instant Pot Black Bean Soup

March 31 2017 FatFree Vegan Kitchen  

I had a craving for black bean soup but didnt feel like cooking. I wanted to keep the chopping and measuring to a minimum, so I tried to narrow down black bean soup to its most essential flavors. I came up with a soup that took just a few minutes to throw together and then... Read More » The post Simple Instant Pot Black Bean Soup appeared first on FatFree Vegan Kitchen.

Crispy Air Fried Black-Eyed Peas

December 31 2016 FatFree Vegan Kitchen  

Crispy Air Fried Black-Eyed PeasAir fried black-eyed peas make a crispy snack. Make them as spicy as you like by varying the amount of the Creole-style seasoning you use. Happy New Year! At the end of each year, I try to come up with a new black-eyed pea recipe so that I can start the year off with the Southern tradition of black-eyed peas and greens. Since I don’t want to be too traditional, I try to create something a little different each time. This year I decided to really shake things up by using one of my new gadgets, a Phillips Air Fryer, to make a crispy black-eyed pea snack that would fit in at a New Year’s Eve party or in front of a New Year’s Day football game. (...) Read the rest of Crispy Air Fried Black-Eyed Peas (443 words) (C) svoisin for FatFree Vegan Kitchen, 2016. | Permalink | One comment | Add to del.icio.us Post tags: Air Fryer, Gluten-free, Holidays The post Crispy Air Fried Black-Eyed Peas appeared first on FatFree Vegan Kitchen.

How to Eat Vegan on a Carnival Cruise

October 4 2016 FatFree Vegan Kitchen  

How to Eat Vegan on a Carnival CruiseCruising can be scary for vegans, but if you follow these 9 suggestions, you’re guaranteed to have a great vegan cruise. Crusing is scary for most vegans. We’re used to being in complete control of what we eat, and the idea of being trapped on a ship and at the mercy of its cooks prevents many of us from considering taking a cruise. I know I would never have taken a cruise if it weren’t for the fact that my (non-vegan) parents and siblings love to cruise. They’re fans of “floating family reunions,” and I’ve come to agree that cruising is a great way to get the family together without worrying about who’s going to do all the cooking and cleanup. I’ve just returned from my third cruise with my extended family, and I had a great time. And I didn’t starve! (...) Read the rest of How to Eat Vegan on a Carnival Cruise (1,245 words) (C) svoisin for FatFree Vegan Kitchen, 2016. | Permalink | 5 comments | Add to del.icio.us Post tags: Travel The post How to Eat Vegan on a Carnival Cruise appeared first on FatFree Vegan Kitchen.

Jacked-Up Vegan Ribs

July 1 2016 FatFree Vegan Kitchen  

Jacked-Up Vegan RibsJackfruit adds tenderness, moisture, and a pull-apart texture to these incredible seitan-based vegan ribs. No one will believe they are fat-free! I wish I had an interesting story behind this recipe, but the truth is, I saw a photo of seitan-jackfruit ribs in a Facebook group and just had to have some. The texture looked so realistically “meaty” that about as many of the group members were turned off by it as were tempted. You know vegans–we’re all different, and for every one disgusted by anything with the texture of meat there’s an equal number of us salivating over it. I have no problem with a meaty texture as long as no animal had to suffer for it, so I was immediately intrigued.(...) Read the rest of Jacked-Up Vegan Ribs (635 words) (C) svoisin for FatFree Vegan Kitchen, 2016. | Permalink | 28 comments | Add to del.icio.us Post tags: Holidays, Seitan The post Jacked-Up Vegan Ribs appeared first on FatFree Vegan Kitchen.

Fat-Free Onion Ranch Dressing

April 5 2016 FatFree Vegan Kitchen  

Fat-Free Onion Ranch Dressing As I mentioned in my last post, I’ve been having fun playing with “cream” made from roasted onions. I promised you recipes, and since a truly fat-free but delicious ranch dressing can be so hard to find, I thought I’d start with my new onion-based version of that classic (but usually decadent) dressing and dip. It doesn’t have the over-the-top richness of dairy ranch, but I think you’ll find that it’s tangy and flavorful and just creamy enough. (...) Read the rest of Fat-Free Onion Ranch Dressing (454 words) (C) svoisin for FatFree Vegan Kitchen, 2016. | Permalink | 15 comments | Add to del.icio.us Post tags: Gluten-free, Soy-free, Sugar-free, Vita-Mix The post Fat-Free Onion Ranch Dressing appeared first on FatFree Vegan Kitchen.

Guacamole Potato Skins

February 7 2016 FatFree Vegan Kitchen  

Guacamole Potato Skins It’s Super Bowl Sunday, and though I’m not throwing a party, I decided to make a little something special for my husband and me to enjoy while he watches the game and I sit in the recliner beside him and read a book (A Spool of Blue Thread by Ann Tyler, in case you want to read along). Since I’d like to get the recipe posted in time for you to make it today, if you want, you’ll have to forgive me if I get straight to the recipe. (...) Read the rest of Guacamole Potato Skins (387 words) (C) svoisin for FatFree Vegan Kitchen, 2016. | Permalink | No comment | Add to del.icio.us Post tags: Gluten-free, Higher-fat, Soy-free, Under 200 The post Guacamole Potato Skins appeared first on FatFree Vegan Kitchen.

Pear Spice Upside-Down Cake

December 19 2015 FatFree Vegan Kitchen  

Pear Spice Upside-Down Cake I fell in love with the looks of a Pear and Almond Upside Down Cake that someone shared in one of the groups I belong to on Facebook. I loved the pattern the pears made on the top of the cake, so I decided to try to make my own version with a design somewhat in the shape of a Christmas tree…or the leaf design on a cup of soy latte. I was a little ambivalent about the look I wanted, and I was unaware that pears are not the most accommodating art medium–they tend to move around and shrink when baked. So while my cake didn’t look exactly how I’d dreamed, all in all, I was pretty happy with its appearance. Now as for the flavor… (...) Read the rest of Pear Spice Upside-Down Cake (694 words) (C) svoisin for FatFree Vegan Kitchen, 2015. | Permalink | 12 comments | Add to del.icio.us Post tags: Holidays, Sugar-free, Thanksgiving Recipes, Under 200

Vegan Eggplant Parmesan – Soy-Free

October 21 2015 FatFree Vegan Kitchen  

Vegan Eggplant Parmesan – Soy-Free In mid-September, My husband D and I joined a local CSA that will be delivering a big box of vegetables to us every Thursday for the next 3 months. Because it’s still warm here in Mississippi, summer crops are still pouring in, so every week the box has been full of zucchini, yellow squash, and eggplant. We try to finish up the bounty from one box before the next one arrives, but we aren’t always successful. The veggies have made their way into stir-fries, fajitas, and spaghetti sauce and have been pan-fried and roasted in half a dozen ways, and frankly we’re both in danger of losing our taste for the summer squashes, in particular. And you know I love eggplant (it has its own category on this blog, with 49–no make that 50–recipes) but there are limits to how often even I want to eat it. But we have to eat it. It would be wasteful not to (and our cats won’t!) and I’m not really fond of frozen squash, so I’ve been resisting freezing it for future use. As for the eggplant, I had been making a lot of baba ganoush and re-making some of my old favorites, such as this incredible Eggplant Paprikas, when D asked me to try using the Oven-Fried Eggplant that he loves in a vegan eggplant parmesan.  Well, I already have a great eggplant parmesan recipe that doesn’t call for battering the eggplant, so I decided to adapt it a little and, while I was at it, make it gluten-free and soy-free to boot.(...) Read the rest of Vegan Eggplant ParmesanSoy-Free (743 words) (C) svoisin for FatFree Vegan Kitchen, 2015. | Permalink | 10 comments | Add to del.icio.us Post tags: Eat-to-Live, Eggplant Recipes, Gluten-free, Higher-fat, Soy-free

Vegan Elote or Mexican-Inspired Corn on the Cob with Hemp-Lime Sauce

August 12 2015 FatFree Vegan Kitchen  

Vegan Elote or Mexican-Inspired Corn on the Cob with Hemp-Lime Sauce I’m counting down the days (less than three) until my husband D and I drive our daughter to college 796 miles away. Because of the anticipation, the dread, the planning, the shopping, and the packing (or at least the nagging E to pack, without much success), I haven’t been doing a lot of cooking, or at least not original cooking. I’ve relied on old standbys, like burritos made with canned beans, to get us through most days, though in the last week I’ve been honoring E’s requests for some of her favorites. At her going-away party last Friday, I served the sesame-peanut noodle salad she’s always loved (and which is much too high in fat to qualify for this blog). Last week we had Pasta and Vegetables with White Sauce, and last night she requested her very favorite meal, lasagna, garlic bread and salad. And don’t tell her but tonight I’m planning to surprise her with Ribz. All of this is to say I haven’t had much time for experimentation, though I did have one idea floating around in my head that I wanted to try out. I’ve seen a lot of recipes lately for Mexican Street Corn, which looks beautiful, but since I’ve been vegan since the Dark Ages, I’ve never tasted. Traditional recipes involve mayo and cheese, but I thought it would be delicious to slather corn in a spicy, limey, vaguely cheesy, vegan sauce, so I did a little experimentation until I found a concoction I loved. The best news is you can put this sauce on anything to liven it up, so feel free to drizzle it on your potatoes and veggies or even toss it with some pasta. Anything goes. (...) Read the rest of Vegan Elote or Mexican-Inspired Corn on the Cob with Hemp-Lime Sauce (624 words) (C) svoisin for FatFree Vegan Kitchen, 2015. | Permalink | 3 comments | Add to del.icio.us Post tags: Gluten-free, Higher-fat, Pressure Cooker, Soy-free, Under 200, Vita-Mix

Oil-Free Gluten-Free Oven-Fried Okra

July 16 2015 FatFree Vegan Kitchen  

Oil-Free Gluten-Free Oven-Fried Okra When I was growing up, I knew of only three ways to eat okra–in gumbo, stewed, or fried. As I’ve gotten older and had the opportunity to try recipes from around the world, I’ve grown to love okra in other dishes, such as curries, as well as my favorite (and the easiest) way to prepare it, roasted. I haven’t had fried okra in years because even if I could get past the oil involved in frying, I’ve never seen a vegan version on a menu. If you ask the chef, you’ll find she uses buttermilk, at the very least, and bacon drippings, at the worst. All of this is to say that I haven’t had fried okra in a very, very long time, so I’m not going to claim that I remember it well enough to duplicate the flavor and texture in a vegan, fat-free version. But I do think I succeed in doing what I set out to do, which was create okra with a crunch to it. As I said, I love roasted okra. Roasting it gives it a lovely smoky flavor and dries up all the “slime” inside the pod. But it doesn’t really make the okra crunchy, and recently I had a craving for crunch, so I set about figuring out how to accomplish that without using oil. (...) Read the rest of Oil-Free Gluten-Free Oven-Fried Okra (684 words) (C) svoisin for FatFree Vegan Kitchen, 2015. | Permalink | No comment | Add to del.icio.us Post tags: Gluten-free, Southern cooking, Soy-free, Sugar-free, Under 200

Seitan Saltado (Peruvian Stir-Fry with Potatoes)

May 28 2015 FatFree Vegan Kitchen  

Seitan Saltado (Peruvian Stir-Fry with Potatoes) May has flown by and was very close to becoming the first month since I started this blog that I haven’t posted anything. The end of the school year is always busy for us, but because E was graduating, this May was more jam-packed than usual. But all the activity and anticipation came to a crescendo on a cool, sunny day last week when E received her diploma: (...) Read the rest of Seitan Saltado (Peruvian Stir-Fry with Potatoes) (790 words) (C) svoisin for FatFree Vegan Kitchen, 2015. | Permalink | No comment | Add to del.icio.us Post tags: Higher-fat, Seitan, Soy

The Best Rigatoni and Vegetable Casserole

April 13 2015 FatFree Vegan Kitchen  

The Best Rigatoni and Vegetable Casserole We all make mistakes. But when you’re a blogger, your mistakes are often preserved in time on the World Wide Web. If no one points them out to you, you can stumble upon them long after they’re made and feel the accumulated embarrassment of years. You may be sitting all alone at your desk yet feel as red-faced as if you’d just belched loudly during the silent meditation at church. Maybe you’ve confused “province” with “providence” and just know that people secretly think you’re an uneducated bumpkin, or you’ve crossed your chopsticks in more than one stir-fry photo and revealed yourself to be culturally insensitive. Or maybe you’ve managed to mangle an entire recipe, calling for tomato paste in the ingredients list and tomato sauce in the directions and listing the ingredients in no apparent order and certainly not in the order in which they’re supposed to be used. That last scenario inspired this re-do of a re-do of an old favorite recipe. (...) Read the rest of The Best Rigatoni and Vegetable Casserole (773 words) (C) svoisin for FatFree Vegan Kitchen, 2015. | Permalink | No comment | Add to del.icio.us Post tags: Casseroles, Pasta, Soy

Hot Layered Hummus

March 4 2015 FatFree Vegan Kitchen  

Hot Layered Hummus I can get pretty stubborn about food. Once I think I don’t like an ingredient or a dish, I will avoid it forever if I don’t make myself, from time to time, retry the foods that I’ve had bad experiences with. Call it a very low-risk act of courage. If I can face cilantro or rutabagas, I don’t have to face my fear of heights or anything that has the potential to result in bodily harm. I’ve learned to like, even love, lots of foods, especially vegetables, just by giving them a second chance. (To be honest, I haven’t re-tried the dreaded rutabaga yet; some experiences are just too traumatic to go through again.) About 9 years ago, I had a hummus pizza in a restaurant in Estes Park, Colorado, that left me convinced that I just didn’t like hummus that was heated above room temperature. (I wrote a few underwhelmed words about it here.) So, though I’ve recently embraced the joys of hot baba ganoush, I’ve stayed away from any recipe that would have me stick my precious chickpea dip into the oven. But when I saw the absolutely gorgeous Turkish Hot Layered Hummus on a blog called Panning the Globe, I just couldn’t get the idea out of my mind. Go there and look at the photos and you’ll see what I mean. (...) Read the rest of Hot Layered Hummus (453 words) (C) svoisin for FatFree Vegan Kitchen, 2015. | Permalink | One comment | Add to del.icio.us Post tags: Eat-to-Live, Gluten-free, Higher-fat, Soy-free, Under 200, Vita-Mix

Perfect Baked Sweet Potatoes in the Pressure Cooker and Oven

January 28 2015 FatFree Vegan Kitchen  

Perfect Baked Sweet Potatoes in the Pressure Cooker and Oven Happy New Year! Yes, I know I’m ridiculously late in saying that. People have been writing to ask if I’m all right because it’s been so long since I posted, so before I write one word about cooking, I want to assure you that I am fine. Actually, I’m more than fine. By any means of measurement, objective (blood tests, CT scans, etc.) and subjective (I feel great), I am 100% back to normal. I’m finding that once people hear that you have had cancer, every little absence from a meeting or a party or a blog makes them fear for your health. The truth is I feel so good that I’ve been busy with lots of mundane projects, such as transferring all my files from Windows to my new iMac, staining and sealing my new front entry doors, and planning some trips with my daughter later this spring (final college visits, yay). But another reason I haven’t posted is that I’ve been in a cooking slump. (...) Read the rest of Perfect Baked Sweet Potatoes in the Pressure Cooker and Oven (769 words) (C) svoisin for FatFree Vegan Kitchen, 2015. | Permalink | No comment | Add to del.icio.us Post tags: Eat-to-Live, Gluten-free, Pressure Cooker, Ridiculously Easy

Mushroom Seitan Roast

November 24 2014 FatFree Vegan Kitchen  

Mushroom Seitan Roast Thanksgiving is this Thursday for most of us in the U.S., but believe it or not, I’ve already made Thanksgiving dinner twice. I’ve been determined to come up with a new main dish, a simple adaptation of my Seitan Stuffed with Walnuts, Dried Cranberries, and Mushrooms. It took me a couple of tries, but I finally came up with the perfect savory, mushroom-infused seitan roast. You’d think that after enjoying it two times in three days, my family would be tired of Thanksgiving food, but you’d be wrong. My daughter E wants me to make this again on Thursday. My husband D and I loved it as much as she did, so it’s quite possible I will be making it a third time this week. E is our family’s chief “Thanksgiving cheerleader.” She insists that we have the full feast every year, even if we’re only cooking it for the three of us. So before I get to the recipe, I thought it might be helpful to make a list of all of her (and our) favorite holiday dishes. These are not necessarily the fanciest dishes on this blog, but they’re the ones we come back to year after year. Our feast always includes at least one dish from each category below, as well as mashed potatoes. Got to have the mashed potatoes! Check out our family favorites below, and if you don’t see what you’re craving, be sure to peruse my entire list of Thanksgiving recipes. (...) Read the rest of Mushroom Seitan Roast (914 words) (C) svoisin for FatFree Vegan Kitchen, 2014. | Permalink | 41 comments | Add to del.icio.us Post tags: Holidays, Seitan, Soy-free, Thanksgiving Recipes

Killer Jalape?o Hummus

October 30 2014 FatFree Vegan Kitchen  

Killer Jalape?o Hummus Before I get to the recipe, I want to thank you for the huge outpouring of support after my last post. I appreciate all of your thoughts and prayers and was honored to hear the stories that you shared. Though it strengthens me to know that I’m not alone, it also saddens me that so many of my readers have received a similar diagnosis. My thoughts are with every one of you who has been touched by this disease. Thank you for the blog comments, Facebook messages, emails, phone calls, and even gifts you’ve sent. I want you to know that I am feeling back to “normal” and am eager to see what the next 50 years of my life has in store. Autumn has always been my favorite season. There’s something about it that feels mysterious, a prickling of the senses that goes beyond the crisp, new hint of chill in the air or the flash of color and sound of falling leaves. Even as a child, I felt a sense of nostalgia around this season, a sense of participating in an ancient ritual each Halloween when my family built a bonfire and set it ablaze with a match tossed onto dried pine straw and leaves. (...) Read the rest of Killer Jalape?o Hummus (743 words) (C) svoisin for FatFree Vegan Kitchen, 2014. | Permalink | 37 comments | Add to del.icio.us Post tags: Eat-to-Live, Halloween, Higher-fat, Holidays, Soy-free, Vita-Mix

MiracleNaise: Soy-free Mayo plus Roasted Red Pepper Dressing

September 28 2014 FatFree Vegan Kitchen  

MiracleNaise: Soy-free Mayo plus Roasted Red Pepper Dressing I’ve been trying to cut down on the amount of soy I use–not that there’s anything wrong with it–and completely get rid of soy isolates, which I do think are unhealthy. Unfortunately, the silken tofu I always use, Mori-Nu Organic, contains “organic soy protein,” which is just another way of saying “isolated soy protein.” I was seriously depressed when I figured that out. Besides adding creaminess to several of my favorite salad dressings, silken tofu is the main ingredient in perhaps my favorite condiment, Tofu-Cashew Mayo. So I’ve been working on an alternative mayo, something to combine with the cashews that would be low in fat and still relatively creamy. I considered white beans and potatoes, both of which are too gritty, before coming up with a very odd, but workable, mayonnaise base: (...) Read the rest of MiracleNaise: Soy-free Mayo plus Roasted Red Pepper Dressing (655 words) (C) svoisin for FatFree Vegan Kitchen, 2014. | Permalink | 42 comments | Add to del.icio.us Post tags: Higher-fat, Ridiculously Easy, Soy-free, Vita-Mix

Vegan Gluten-Free Peach Cobbler

August 24 2017 FatFree Vegan Kitchen  

Vegan Gluten-Free Peach Cobbler I grew up with peach trees in the garden, and it pains me a little to have to pay money to buy peaches imported from Alabama every summer. But truth be told, our homegrown peaches were always on the small side, compared to the juicy globes of sweetness I now get from our farm stand. I hate to think how many of our Louisiana peaches I would have had to peel and cut to make this delicious gluten-free peach cobbler. And it is! Delicious, I mean. For something so easy, using only ingredients I already had in the house, it’s kind of a miracle how good this pie/­­cake is. Especially considering it was the result of a last minute change in plans.(...) Read the rest of Vegan Gluten-Free Peach Cobbler (630 words) (C) svoisin for FatFree Vegan Kitchen, 2017. | Permalink | 21 comments Post tags: Gluten-free The post Vegan Gluten-Free Peach Cobbler appeared first on FatFree Vegan Kitchen.

Hawaiian Baked Beans in the Instant Pot

June 30 2017 FatFree Vegan Kitchen  

Hawaiian Baked Beans in the Instant Pot With the 4th of July coming up, I felt it was my duty to take one of my old favorite ridiculously easy recipes and make it much more complicated. Well, that wasn’t exactly my thinking. I was pondering an update of this Hawaiian Baked Beans recipe to go with the Red Bean-Chipotle Burgers I made yesterday. As you can see from the recipe, it uses canned baked beans, which are full of sugar and salt, and I thought I could make some homemade baked beans that would be healthier and add pineapple to them. I planned to start with canned navy beans, so it would be a fairly quick recipe. (...) Read the rest of Hawaiian Baked Beans in the Instant Pot (961 words) (C) svoisin for FatFree Vegan Kitchen, 2017. | Permalink | 34 comments Post tags: Gluten-free, Pressure Cooker The post Hawaiian Baked Beans in the Instant Pot appeared first on FatFree Vegan Kitchen.

Roasted Pickled Beets

April 30 2017 FatFree Vegan Kitchen  

Roasted Pickled Beets Spring has arrived in the South, and along with it my weekly CSA (Community Supported Agriculture) box. This year, I’m getting a weekly shipment of some fruits (strawberries) and mostly vegetables (collard greens) from Up In Farms, and I have to say, it keeps us eating healthy. It’s hard to stay on top of all the greens that arrive weekly and need to be eaten right away or prepared and frozen, but I love it when the box includes something I can easily “put up” (old-fashioned term for preserve) for later, like beets. It’s amazingly easy to slap some beets into the oven and make pickled beets when they’re done. (...) Read the rest of Roasted Pickled Beets (475 words) (C) svoisin for FatFree Vegan Kitchen, 2017. | Permalink | No comment Post tags: Eat-to-Live, Gluten-free The post Roasted Pickled Beets appeared first on FatFree Vegan Kitchen.

Crispy Fat-Free Spanish Potatoes

January 25 2017 FatFree Vegan Kitchen  

Crispy Fat-Free Spanish Potatoes 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 eat. Last Saturday, after a long day of marching and standing at the Women’s March on Jackson, I wound up with some friends at one of the few places in town that is open at 3pm on a Saturday. A glance at The Manship’s menu told me that they served no vegetarian entrees, much less vegan, but a very helpful waitress showed me the side dishes I could have as a vegetable plate. One of them was Spanish Potatoes, and it turned out to be one of the best potato dishes I’ve ever had. Crunchy and spicy on the outside, creamy and soft on the inside, each little morsel was a delight. (...) Read the rest of Crispy Fat-Free Spanish Potatoes (733 words) (C) svoisin for FatFree Vegan Kitchen, 2017. | Permalink | 5 comments | Add to del.icio.us Post tags: Eat-to-Live, Gluten-free, Potato Recipes, Pressure Cooker, Under 200 The post Crispy Fat-Free Spanish Potatoes appeared first on FatFree Vegan Kitchen.

Shredded Brussels Sprouts Salad with Dried Cranberries and Cashews

November 17 2016 FatFree Vegan Kitchen  

Shredded Brussels Sprouts Salad with Dried Cranberries and CashewsDried cranberries, spiced cashews, pickled red onion, and a tangy maple-mustard vinaigrette make this shredded Brussels Sprouts salad sparkle with flavor.  Last week my husband and I had dinner with some friends at a local pub. Though most of the menu was your typical pub fare (or at least an American concept of it), it did contain a few vegan or easily veganized dishes. One of them was a shaved Brussels sprouts salad that turned out to be delicious. I’d never had raw Brussels sprouts before and was a little wary, but shredding makes them tender and mellows their flavor. Of course, I had to try making it at home, with a few healthier substitutions. (...) Read the rest of Shredded Brussels Sprouts Salad with Dried Cranberries and Cashews (1,041 words) (C) svoisin for FatFree Vegan Kitchen, 2016. | Permalink | 2 comments | Add to del.icio.us Post tags: Gluten-free, Greens, Higher-fat, Thanksgiving Recipes, Under 200 The post Shredded Brussels Sprouts Salad with Dried Cranberries and Cashews appeared first on FatFree Vegan Kitchen.

Instant Pot Vegetable Soup

August 31 2016 FatFree Vegan Kitchen  

Instant Pot Vegetable SoupThis soup is a delicious, one-pot meal made very easy by using an Instant Pot or other electric pressure cooker. Add your ingredients, set the time, and walk away. Come back to a delicious, healthy vegan soup!  I know it’s been a while since my last recipe, but I’ve been keeping busy. I’ve spent the last few weeks helping my daughter pack for college, sitting on the board of directors of my church, helping to launch a new group for professional women in Mississippi, and adopting a dog. Now, I know that you are duly impressed by all of that, but what you really want to know about is the dog! And so… (...) Read the rest of Instant Pot Vegetable Soup (1,035 words) (C) svoisin for FatFree Vegan Kitchen, 2016. | Permalink | 32 comments | Add to del.icio.us Post tags: Dogs, Eat-to-Live, Gluten-free, Pressure Cooker, Ridiculously Easy, Under 200 The post Instant Pot Vegetable Soup appeared first on FatFree Vegan Kitchen.

Oil-Free Baked Portobello Fries

April 19 2016 FatFree Vegan Kitchen  

Oil-Free Baked Portobello Fries Before I get to the recipes (two and a video!), I want to ask you a HUGE favor. This blog is up for a Bloggy Award from VegNews magazine, and while it’s a great honor to be nominated, it would be even better to win! The blogs with the most votes will be featured in VegNews this summer, and I would love to be one of them. To vote, just go to http:/­­/­­veg.gy/­­1gxdm. Thank you! 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 that is vegan–except for chicken broth. Or the hash browns that are vegan–except they’re cooked on a griddle alongside bacon. Or the portobello fries that are vegan–except for buttermilk. Going out to eat and having one vegan-looking dish after another turn out to contain just one (usually unnecessary) non-vegan ingredient is enough to make some people throw up their hands and vow to do all their own cooking. I look at it as a challenge (I can usually get the kitchen to make something vegan for me) and as a source of inspiration. Portobello fries sound good; therefore, I will find a way to make them not only vegan but also oil-free. Take that, restaurants of the world! (...) Read the rest of Oil-Free Baked Portobello Fries (797 words) (C) svoisin for FatFree Vegan Kitchen, 2016. | Permalink | 13 comments | Add to del.icio.us Post tags: Gluten-free, Southern cooking The post Oil-Free Baked Portobello Fries appeared first on FatFree Vegan Kitchen.

Fat-Free Onion Cream

March 31 2016 FatFree Vegan Kitchen  

Fat-Free Onion Cream I’ve been experimenting with a new base for fat-free sauces and dressings, and it has opened up so many new possibilities to me that I wanted to share it with you before I start inundating you with recipes that use it. It contains 3 ingredients, no soy or nuts, and is gluten-free. It’s called Fat-Free Onion Cream and is so easy to make that a video can sum it up. So I made one:(...) Read the rest of Fat-Free Onion Cream (488 words) (C) svoisin for FatFree Vegan Kitchen, 2016. | Permalink | 33 comments | Add to del.icio.us Post tags: Eat-to-Live, Gluten-free, Ridiculously Easy, Soy-free, Under 200, Vita-Mix The post Fat-Free Onion Cream appeared first on FatFree Vegan Kitchen.

Vegan Scalloped Potatoes with Chickpea Cheese Sauce

January 31 2016 FatFree Vegan Kitchen  

Vegan Scalloped Potatoes with Chickpea Cheese Sauce I almost let January slip away without a blog post. Christmas vacation for me extended from December 19, when my daughter E came home from college, until January 23, when she went back. During that time, I did a lot of cooking but absolutely no creating of new recipes because I was busy making E all of her old favorites. Apparently, even with a college dining hall with a dedicated vegan station, the food choices get old, and she came home craving home cooking. (...) Read the rest of Vegan Scalloped Potatoes with Chickpea Cheese Sauce (632 words) (C) svoisin for FatFree Vegan Kitchen, 2016. | Permalink | 13 comments | Add to del.icio.us Post tags: Casseroles, Chickpea Recipes, Gluten-free, Soy-free, Under 200 The post Vegan Scalloped Potatoes with Chickpea Cheese Sauce appeared first on FatFree Vegan Kitchen.

911 Vegan Gravy

November 25 2015 FatFree Vegan Kitchen  

911 Vegan Gravy People new to oil-free vegan diets often ask what they can put on baked potatoes.  If you’re used to using margarine or butter, it can be intimidating to be told that you need to either (a) get used to potatoes plain or with new toppings such as salsa or (b) make a cheesy sauce or gravy from scratch. I’ve been eating a lot of potatoes lately while following my personal version of the McDougall Maximum Weight Loss Plan, and I can tell you from experience that (a) I don’t care for salsa on baked potatoes and (b) if I had to make a difficult sauce in order to eat them I never would. Instead, I make a gravy that is so ridiculously easy that I wasn’t going to write about it here. But then I posted the following photo of my breakfast on my Instagram account, and a couple of people wanted the recipe:(...) Read the rest of 911 Vegan Gravy (451 words) (C) svoisin for FatFree Vegan Kitchen, 2015. | Permalink | 11 comments | Add to del.icio.us Post tags: Gluten-free, Holidays, Ridiculously Easy, Soy-free, Thanksgiving Recipes

Fat-Free Whole Wheat Bread for Bread Machines

September 18 2015 FatFree Vegan Kitchen  

Fat-Free Whole Wheat Bread for Bread Machines I was in graduate school the first time I made bread. Years before I became vegetarian, I was trying on vegetarianism as a weight-loss diet and cooking vegetarian dishes out of a popular cookbook of that era. For some reason, the book’s authors recommended cooking whole wheat bread in 2-quart cans, the kind juice comes in, and I followed that advice. (With what we know today about BPA, I shudder to think what leached into that bread.) In those early days of my bread making, there was no white whole wheat flour, no vital wheat gluten, no bread machine, just me and my muscles and the most basic whole wheat flour, and the tube-shaped loaves I created were better suited for weight lifting that eating. My bread made even avowed bread-lovers like my parents run the other way when they’d see me stagger up their driveway with a basketful of heavy, brown cylinders. But that was a long, LONG time ago, and I’ve learned a few things since then. First of all, I let my new bread machine do all the kneading, shaping, and even baking (in a rectangular pan, thank you very much). And I’ve learned that white whole wheat flour makes a much lighter loaf than traditional whole wheat flour and that vital wheat gluten helps trap more air bubbles so the bread rises higher. Finally, thanks to a tip by Philippa Sonnichsen, a reader of this blog, I found that one small substitution makes an even better loaf of whole wheat bread. And that secret ingredient is… (...) Read the rest of Fat-Free Whole Wheat Bread for Bread Machines (767 words) (C) svoisin for FatFree Vegan Kitchen, 2015. | Permalink | 10 comments | Add to del.icio.us Post tags:

Oven-Fried Eggplant PoBoy Sandwiches

July 20 2015 FatFree Vegan Kitchen  

Oven-Fried Eggplant PoBoy Sandwiches When I was creating my last recipe, Oven-Fried Okra, I suspected that the batter I used, a combination of cornmeal and brown rice flour, would make a wonderfully crunchy breading for other vegetables. I lost no time checking that theory out on one of my favorite summer veggies, eggplant. I’m happy to say that I was right! (...) Read the rest of Oven-Fried Eggplant PoBoy Sandwiches (711 words) (C) svoisin for FatFree Vegan Kitchen, 2015. | Permalink | 19 comments | Add to del.icio.us Post tags: Dogs, Eggplant Recipes, Gluten-free, Louisiana, Southern cooking, Soy-free

Ridiculously Easy Jalape?o Pickles

June 29 2015 FatFree Vegan Kitchen  

Ridiculously Easy Jalape?o Pickles At the beginning of last fall, the jalape?o plants in my garden went into overdrive, and I found myself with a whole bunch of peppers all at one time. Now, I love jalape?os. I put slices of them, seeds and all, on sandwiches, tacos, burritos, and burgers all summer long. I love the heat and the crunch that the fresh green peppers provide. But there was no way my family and I could eat this many peppers before they went bad, so I started looking into ways to preserve them. I’ve never much cared for the pickled jalape?os you can buy in stores; they taste like they look: drab and limp. So I didn’t have much hope that I’d really enjoy jalape?os that I’d pickled myself, but I was willing to give it a try rather than let my harvest go to waste. I’m so glad I did! They turned out crisp, spicy, and delicious, and my family enjoyed them until about mid-winter when they ran out. (...) Read the rest of Ridiculously Easy Jalape?o Pickles (542 words) (C) svoisin for FatFree Vegan Kitchen, 2015. | Permalink | No comment | Add to del.icio.us Post tags: Gardening

Banana Bread Pudding

April 25 2015 FatFree Vegan Kitchen  

Banana Bread Pudding My “little girl” turned 18 last week. I feel like I should have something profound to say on this momentous occasion, but everything that comes to mind is so trite: “Time flies.” “They grow up so fast.” “It seems like only yesterday that she started kindergarten.” There’s a reason those expressions are so overused: The feelings of amazement, pride, and nostalgia you feel at seeing your child become an adult are both universal and indescribable. “Where does the time go?” (...) Read the rest of Banana Bread Pudding (722 words) (C) svoisin for FatFree Vegan Kitchen, 2015. | Permalink | No comment | Add to del.icio.us Post tags: Louisiana, Southern cooking, Soy-free

Vegan Chou Farci (Cabbage Stuffed with Barley and Lentils)

March 26 2015 FatFree Vegan Kitchen  

Vegan Chou Farci (Cabbage Stuffed with Barley and Lentils) For the first time, my garden managed to produce not one but four heads of cabbage. I’ve had a lot of trouble in the past with heading vegetables; sometimes they never form heads or, if they do, hungry hungry caterpillars get to eat them before I do. But last fall, I planted tiny cabbage plants alongside my collards, and four out of five of them grew into actual cabbages: (...) Read the rest of Vegan Chou Farci (Cabbage Stuffed with Barley and Lentils) (1,189 words) (C) svoisin for FatFree Vegan Kitchen, 2015. | Permalink | No comment | Add to del.icio.us Post tags: Casseroles, Eat-to-Live, Greens, Pressure Cooker, Soy-free

Pinquito Bean and Quinoa Taco Filling

February 11 2015 FatFree Vegan Kitchen  

Pinquito Bean and Quinoa Taco Filling In the past, beans were considered a humble food, a source of protein for the common folk before it became affordable to eat meat daily. Today, beans are generally seen as a side dish (barbecued beans)–or the province of vegetarians. People tend to think of them as bland and boring, and cooks often add meat or, at the very least, herbs and spices to give them flavor. Because of beans’ unpretentious reputation, you may be a little surprised to learn that there are gourmet beans, beans grown in small crops from heirloom seed with price tags befitting luxury legumes. The biggest name in this small crop endeavor is Rancho Gordo, a California company that currently offers over 35 different types of naturally GMO-free beans. (The specific varieties change often due to availability.) I first tried Rancho Gordo beans about a year ago, when I found Yellow Eye beans in one of the “fancy food” chain grocery stores. I didn’t have high expectations, so I was pleasantly surprised to find that there really was a difference in flavor from “regular” dried beans. Just as noticeable as their delicate flavor was their texture, which was creamy yet firm. I hoped to experiment more with Rancho Gordo beans, but the local store stopped carrying them. After looking for them around town, I finally gave up last month and ordered 10 pounds of beans from the company’s website: (...) Read the rest of Pinquito Bean and Quinoa Taco Filling (947 words) (C) svoisin for FatFree Vegan Kitchen, 2015. | Permalink | No comment | Add to del.icio.us Post tags: Eat-to-Live, Gluten-free, Sugar-free

Chickpea Omelet Mix

December 12 2014 FatFree Vegan Kitchen  

Chickpea Omelet Mix I’m always looking for time savers, particularly when it comes to breakfast. Though I love chickpea omelets, especially as a break from the oatmeal I eat most days, I’m not often in the mood to measure all the seasonings I need to make them taste the way I like. So a few weeks ago, I decided to experiment with making a mix that I could fix ahead of time and keep in the fridge so I could put together an omelet any time I like. And I’ve been enjoying chickpea omelets for breakfast (and lunch) ever since! (...) Read the rest of Chickpea Omelet Mix (659 words) (C) svoisin for FatFree Vegan Kitchen, 2014. | Permalink | No comment | Add to del.icio.us Post tags: Gluten-free, Ridiculously Easy, Soy-free, Under 200

Pasta Fagioli with Cranberry Beans and Kale

November 10 2014 FatFree Vegan Kitchen  

Pasta Fagioli with Cranberry Beans and Kale Since the weather got cooler, I’ve been making a lot more soups and stews. And since I’ve been test-driving a new Instant Pot (more about that in an upcoming post), I’ve been pressure cooking a lot of dried beans. So it was only natural to use my new gadget to make a soup/­­stew starting with dried beans. But don’t worry–you don’t have to have a pressure cooker to make this thick, Italian-inspired soup because I’ll tell you how to make it in either a pressure cooker or in a regular pot on the stove. (...) Read the rest of Pasta Fagioli with Cranberry Beans and Kale (1,146 words) (C) svoisin for FatFree Vegan Kitchen, 2014. | Permalink | 66 comments | Add to del.icio.us Post tags: Gluten-free, Pasta, Pressure Cooker, Soy-free

My Unexpected Diagnosis

October 9 2014 FatFree Vegan Kitchen  

My Unexpected Diagnosis It was February 5th, my mothers birthday and a month before the 20th anniversary of my becoming vegan. I was sitting in a breast surgeons office in a paper gown, cradling my biopsied breast and waiting. After about an hour and a half, my surgeon finally appeared, apologizing for keeping me waiting because the results had only just come in. He took a deep breath and said, You dont have cancer. I thought, I didn’t think I did. Unfortunately, as I would later find out, we both were wrong. (...) Read the rest of My Unexpected Diagnosis (2,399 words) (C) svoisin for FatFree Vegan Kitchen, 2014. | Permalink | 674 comments | Add to del.icio.us Post tags: Life

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