“A Healthy Choice”

“Sue’s Kitchen”


Coconut and spinach chickpea curry

This easy vegetarian recipe will be sure to have you wanting more. Chickpea and spinach curry is healthy, delicious and quick to make! Made with sweet potato and various spices, creamy coconut and tomato sauce. Cook 1 large chopped onion, 2 cloves pressed garlic and 1” grated ginger in about 1 tbsp. of coconut oil. Add 1 medium diced […]

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“Vegetarian Chili”

“From Sue’s Kitchen” This simple vegetarian chili recipe tastes incredible!  Cook 1 chopped onion, 2 cloves pressed garlic in some olive oil. Add 1 minced carrot, 1 large stalk diced celery and 1 chopped sweet pepper, cook until soft. Add 1 cup tvp ( Textured Vegetable Protein) 1½ cups vegetable broth 5 oz. tomato […]

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“BBQ Seitan Ribs”

“VEGETARIAN CUISINE” “From Sue’s Kitchen” One of our favorite recipes from “Sue’s Kitchen”. Great tasting BBQ ribs….without the ribs! Enjoy with a nice cold beer! Seitan ribs – serves 4 Mix 1 cup vital wheat gluten flour with 2 tbsp nutritional yeast, 1 tbsp paprika, 2 tsp onion powder & 1 tsp […]

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“Red Pepper and Onion Stir Fry”

“From Sue’s Kitchen” Make whatever rice you like according to package directions – Feeds 2 Cook 2 sliced onions and 2 cloves of garlic in about a tablespoon of olive oil for a couple of minutes. Add a large sliced sweet pepper Add about 300 grams of cubed tofu and about a […]

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“Sue’s Cashew Lentil Loaf”

The lentil, a type of legume, has been sustaining mankind for thousands of years. Although they may be cheap, lentils are very nutritious, filling, and more importantly, arguably the most flavourful of all the legumes. This recipe is a great dish which includes cashews or walnuts. Serve with your favourite vegetables, mashed potatoes and top […]

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“West African Peanut Stew”

“Vegetarian Cuisine, from Sue’s Kitchen” Peanut stew or groundnut stew, also called as maafe (Wolof, mafé, maffé, maffe), sauce d’arachide (French), tigadèguèna or domoda, is a stew or sauce that is a staple food in West Africa.  It originates from the Mandinka and Bambara people of Mali. Variants of the dish appear in the cuisine of nations throughout West Africa and Central Africa. It is very similar to groundnut soup. It may have […]

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“Falafel Balls”

From Sue’s Kitchen The dish originated in Egypt, though the exact time period of when it was invented is disputed. A common theory is that it was first eaten by Copts as a replacement for meat during Lent. As Alexandria is a port city, it was possible to export the dish and […]

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“Banana Whip”

How often have you found yourself with a bunch of bananas that are looking a little tired and brown? Well, before the dreaded fruit flies make their appearance and invade your kitchen, there’s a little known treat that I’d like to fill you in on. Here’s an easy peasy recipe that will […]

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Sue’s Fabulous Pulled Jackfruit

Jackfruit, originally from India, is packed with vitamins and minerals. Great BBQ flavour on those hot sunny days or long winter months!. Enjoy with a plate of fries and a cold beer! We use canned unripe, young green jackfruit For this recipe. Start by making Sue’s own bar-b-q sauce: Combine ½ cup […]

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“Sue’s Awesome Lentil Loaf”

This awesome vegetarian lentil loaf is a healthy and delicious choice. It takes little time to make, with simple ingredients you can usually find in the house. Serve with rice and your favourite vegetable. Serves 4 Toast 1 cup of breadcrumbs & 1 cup of chopped walnuts Make a flax egg (Mix […]

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Korean VEGGIE Meatballs

Part #1 Mix 1 cup hot Vegetable broth w/ 1 cup tvp ( textured vegetable protein). Cook  1 onion, 2 cloves garlic, 2 tsp grated ginger and 1/2 bunch coriander in olive oil until soft. Mix together w/a few drops liquid smoke, 1 tbsp soy sauce, 1 tbsp ground flax seed mixed […]

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“Sue’s Mujadarra”

Mujaddara is the Arabic word for “pockmarked”; the lentils among the rice resemble pockmarks. The first recorded recipe for mujaddara appears in Kitab al-Tabikh, a cookbook compiled in 1226 by al-Baghdadi in Iraq. “From Sue’s Vegetarian Kitchen” “This is a great way to use up a couple of cups of leftover rice“ Fry 3 chopped onions in olive oil until […]

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Roasted Red Pepper Hummus

“Sue’s Vegetarian Kitchen” Most of the ingredients have been around for centuries: the chickpea dates back more than 10,000 years in Turkey and is, according to Anissa Helou, Syrian-Lebanese author of several Middle Eastern cookbooks, “one of the earliest legumes ever cultivated.” And tahini, the sesame paste that is vital to hummus b’tahini, […]

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Mushroom and Spinach Risotto

“Sue’s Vegetarian Kitchen” While, according to a legend, a young glassblower’s apprentice of the Fabbrica del Duomo di Milano from Flanders, who used to use saffron as a pigment, added it to a rice dish at a wedding feast, the first recipe identifiable as risotto dates from 1809. MUSHROOM & SPINACH RISOTTO Warm 4 cups of vegetable stock. […]

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