Susan Voisin

Balsamic-Glazed Chickpeas and Mustard Greens

balsamic chickpeas and mustard greens

This fits into the category of warm dinner salads, but you could use it as a side dish for up to four people. Recipe and photo courtesy of Susan Voisin, from FatFree Vegan Kitchen.
more→

image_pdfimage_print

Eggplant Paprikash

Eggplant Paprikash

As part of my agenda to convert everyone into Eggplant Lovers (aka Aubergine Admirers and Brinjal Buddies), I’ve transformed the traditional Hungarian chicken paprikash into a vegan dish worthy of an eggplant. Mild Hungarian paprika gives the sauce its vibrant color and rich, distinctive flavor, while tofu “sour cream” adds creaminess and zing. Recipe and photo contributed by Susan Voisin, Fatfree Vegan Kitchen.

more→

image_pdfimage_print

Double-Layer Pumpkin Cheesecake

double layer pumpkin cheesecake

Thanksgiving isn’t the same without pumpkin pie. But if you’re looking for something different and delicious that your guests willl go crazy over, you’ve found it. Recipe and photos contributed by Susan Voisin, FatFree Vegan Kitchen. more→

image_pdfimage_print

Nasu Dengaku (Japanese Eggplants Broiled with Miso)

Japanese miso eggplant appetizer

Japanese eggplants are broiled (or grilled, if you have the time), spread with a sweetened miso mixture, and then broiled again for a few seconds. The results are creamy, smoky eggplant with a sweet and salty sauce. You’ll notice that my recipe contains agave nectar, which is hardly a traditional Japanese ingredient. You can choose to substitute sugar, or you can try another natural sweetener, but you may need a little more because agave is sweeter than sugar and much sweeter than, for example, rice syrup or barley malt syrup.

Stay away from maple syrup or any sweetener that’s strongly flavored, though; the sweetener’s just there to sweeten, not to deliver any flavor. Recipe and photos contributed by Susan Voisin, FatFree Vegan Kitchen. more→

image_pdfimage_print