Susan's Cooking Blog: Recent Comments

Comment on Blueberry Parfait

Susan — Mon, 01 Apr 2013 13:59:39 GMT

Hello, I'm glad you found the site! As you suspected, I heat the berries just to change the texture into more of a sauce consistency. There's no nutritional benefit of heating them that I'm aware of.

Comment on Blueberry Parfait

CC — Mon, 01 Apr 2013 01:30:15 GMT

I just found your site and I am exciting to try some of your food. Do you heat the berries just to change the texture or is there a nutritional plus?
Thanks!

Comment on A Visual for You

Susan — Thu, 27 Dec 2012 14:47:04 GMT

I see what you are trying to say but you're presuming that vegetables, beans, nuts, seeds, and fruits don't taste good. They do to me!

Comment on Garlic Mincing

VeggieSue — Thu, 27 Dec 2012 13:12:52 GMT

I bought that one a few years ago when it was recommended by Julie Hasson (Everyday Dish TV veg recipe site) and just LOVE it! Crushes those bulbs with no problem and much easier to clean than regular garlic crushers.

Comment on Tomatoes Galore

Heather Wilkes — Sun, 02 Dec 2012 20:34:45 GMT

Thanks.

Comment on A Visual for You

hl — Thu, 15 Nov 2012 20:45:09 GMT

For me, if I committed to eat only food that doesn't taste very good, I would eat less and lose weight. The attractiveness of the low carb approach is that I can eat food that tastes good, and not be quite as fat as I would be otherwise.

Comment on Eggplant Bolognese

Deb J — Wed, 10 Oct 2012 21:39:01 GMT

Thanks a lot!

Comment on Eggplant Bolognese

Susan — Sun, 07 Oct 2012 16:43:24 GMT

Hi Deb, thanks for the blog comments. I use the spiralized zucchini either raw or lightly cooked. Often I lightly steam spiralized zucchini then top with a sauce.

Comment on Eggplant Bolognese

Deb J — Sat, 06 Oct 2012 09:38:44 GMT

Hi Susan, I just ordered a Spirooli so I could make some of these delicious looking dishes. But I have a question for you. Do you use the spiralized zucchini raw or Dow you lightly cook it?

Love your blog, BTW.

Comment on Vegan Spinach Paneer

Susan — Tue, 19 Jun 2012 00:43:05 GMT

Hello. If you look on the side bar topics for my blog here and choose Indian, you'll get a post that links to the Vegetable Koutu plus the Oothapams. I change around how I make them, but that will give you an idea of the process. The fermenting time is not optional! It makes the whole thing a great texture.