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What`s cooking Veg*ns June 2010 thread.

post #1 of 99
6/1/10 at 5:51am
Thread Starter 
It`s June!


Today I think I am going to make BlackBean Balls from Veganomicom, with tagliatelle and homemade tomatosauce.
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post #2 of 99
6/1/10 at 2:27pm
Thanks for starting the new thread!!

I think I am going to make stir fry tonight. DS1 has been wanting to try bok choi so I will mix that up with some carrots, snap peas & tofu. I just need to rememeber to give myself enough time to make the brown rice too. That and figure out a sauce to put on it. I love stir fry but I always struggle with making a decent sauce.
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post #3 of 99
6/1/10 at 2:37pm
tonight we're having company so i'm putting my new veganomicon to work

local pea shoot, baby greens and pear salad with shallot vinaigrette, and chickpea cutlets with saffron-garlic rice.
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post #4 of 99
6/1/10 at 5:08pm
Our "smart meters' just kicked in not to mention that its steaming in the kitchen so I boiled pasta and potatoes and cooked lentils last night. I made a mac salad w vegenaise onion and g, pepper. A potato salad w chives, and a dijon dressing and a lentil salad with diced onion, tomato, corn, black olives and basil. We're having all the salads with cuke slices and melba toast w chili sauce for dh and I and peanut butter for dc
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post #5 of 99
6/1/10 at 5:20pm
tonight will be alot of salad tonight and veggie burgers for the boys it will be fries with the burgers. It is sad if they knew that the burgers they are eating were veggie burgers they wouldnt eat it. Oh well what ever they dont know wont hurt them heheheheh
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post #6 of 99
6/2/10 at 7:30am
Tonight I am planning brown rice pasta with a basil parsley pesto ans cashews and brewers yeast in the pesto.

I am really trying to be better about having a big salad everyday, so that will be for lunch.

Smoothie plus something else for breakfast.
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post #7 of 99
6/2/10 at 8:13pm
Last night I made this creamy tomato soup, salad and garlic toast. Wicked fast and easy, and full of secret protein!

Tonight I'm trying these curried lentils with brown basmati rice, salad, and I think green beans on the side.
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post #8 of 99
6/3/10 at 12:51am
We are eating on the cheap this week. Last night was fettucine and green beans. Tonight was a greek salad with lemony roasted potatos. Tomorrow will be lentil soup w/dumplings. Friday will be grilled cheese and tomato soup.

Cindy
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post #9 of 99
6/3/10 at 3:29pm
Tonight we're having butter paneer, salad, and homemade pita bread.
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post #10 of 99
6/3/10 at 5:42pm
Last night was chickpea lentil soup. Tonight will be a stirfry of some sort with the leftover soup. Boring meals this week b/c I've REFUSED to go to the grocery store this week. I really need to clear out the freezer and cupboards of preserved stuff before freezing/drying/canning season returns
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post #11 of 99
6/3/10 at 9:50pm
Tonight it's rustic white beans and mushrooms (from vcon) over leftover brown basmati, with broccoli and salad on the side.
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post #12 of 99
6/3/10 at 11:08pm
Quote:
Originally Posted by Keeta View Post
Tonight it's rustic white beans and mushrooms (from vcon) over leftover brown basmati, with broccoli and salad on the side.
I was thinking of making the Rustic White Beans too or the Cassoulet w the biscuits (forgot the exact name). Cooked up some navy beans yesterday and I could not believe how good they were. So I need to use them. Let us know how it turns out.
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post #13 of 99
6/4/10 at 12:01pm
Quote:
Originally Posted by es1967 View Post
I was thinking of making the Rustic White Beans too or the Cassoulet w the biscuits (forgot the exact name). Cooked up some navy beans yesterday and I could not believe how good they were. So I need to use them. Let us know how it turns out.
The rustic white beans are AWESOME (but you have to start with dry beans so in your case it might not work). My husband told me to make sure I know where the recipe is at all times so that we can have them often. They are so simple, but soooo delicious. The only "special" ingredient I have to buy for them is a leek, I don't buy those as a pantry staple. But I might start for these beans! Also, I didn't have any tarragon, and they were still great. I just used a bit more dried thyme to make up for it.
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post #14 of 99
6/4/10 at 1:32pm
We are camping next week so I am preparing by making some barley minestrone, chili beans, banana oat muffins, cornbread, whole wheat bread, trail mix, apricot bars, popcorn. We will have oatmeal and fruit for breakfast. Soup with rolls for lunch, and chili beans for dinner. I will also bring some ears of corn and veggies to grill. We are also doing vegan s'mores as a treat.
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post #15 of 99
6/4/10 at 9:46pm
Quote:
Originally Posted by Keeta View Post
The rustic white beans are AWESOME (but you have to start with dry beans so in your case it might not work). My husband told me to make sure I know where the recipe is at all times so that we can have them often. They are so simple, but soooo delicious. The only "special" ingredient I have to buy for them is a leek, I don't buy those as a pantry staple. But I might start for these beans! Also, I didn't have any tarragon, and they were still great. I just used a bit more dried thyme to make up for it.
Well I decided to do the Leek and Bean Cassoulet w dumplings b/c I only had 1 cup beans left anyways. It was good. Now I'm tempted to make the rustic white beans too. Will try it next week sometime. The Cassoulet was easy but still took some time.
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post #16 of 99
6/4/10 at 9:48pm
Quote:
Originally Posted by MsBirdie View Post
We are camping next week so I am preparing by making some barley minestrone, chili beans, banana oat muffins, cornbread, whole wheat bread, trail mix, apricot bars, popcorn. We will have oatmeal and fruit for breakfast. Soup with rolls for lunch, and chili beans for dinner. I will also bring some ears of corn and veggies to grill. We are also doing vegan s'mores as a treat.
Yum, that all sounds like things I would love to eat.
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post #17 of 99
6/4/10 at 11:56pm
I am so proud of myself. I could not figure out what to make tonight so I just threw together a bunch of leftovers & it turned out awesome! It ended up as a bown rice, broccoli, Quorn tenders & cheddar skillet meal. I cooked it in a sauce of no-chicken broth, nutritional yeast, garlic & hemp seeds. YUM!

For desert we are having fresh fruit from today's farmers market with a cottage cheese & yogurt dip I just found the recipe for. So amazing!
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post #18 of 99
6/5/10 at 10:28am
Dh was home with the kids last night and they had a super late nap, so we ended up out for veg sushi on our way over to dh's cousins house for a beading party(beading native braclets for diabetes research)

Tonight I'm really unsure. It's just me and the kids(dh has a gig over dinner) I HATE cooking for only the 3 of us and Im at work today so I hate it even more lol. I might hint to see if in-laws will take us out after they watch the kids
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post #19 of 99
6/5/10 at 7:11pm
Homemade butternut squash tamales from my freezer stash and pinto beans, cilantro lime coleslaw and sun-tea.
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post #20 of 99
6/5/10 at 9:16pm
subbing
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