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Whats Cooking in September Veg*ns?? - Page 4

post #61 of 70
Quote:
Originally Posted by brooklyn_warbler View Post
Tonight was spanakopita and baked zucchini bites.
That sounds yummy! :

Tonight will be Potato Onion pierogies w/home made coleslaw..
post #62 of 70
Grilled tempeh fajitas.
post #63 of 70
Quote:
Originally Posted by brooklyn_warbler View Post
I would love it if anyone posted any kick@*^ veggie soup recipes. I want to try something new next week.
caribbean kale soup

1 yellow onion, chopped
2 cloves garlic, minced
big bunch of kale, shredded
3 sweet potatoes, peeled and cubed dice-sized
6 cups of vegetable broth
1 1/2 tsp salt
1 cup unsweetened coconut milk

cook onion in oil until translucent, add garlic and cook for about 30 seconds more. then throw in kale, potatoes, broth and salt and bring it to a boil. reduce the heat and simmer partially covered for at least 20 min. add in coconut milk last, heat through, and serve.


tonight i made mac daddy from veganomicon. so, so nom.
post #64 of 70
Tonight was chickpea patties with a white wine-lemon pan sauce, dragon's tongue green beans, and GF mac and cheese (with a little leftover canned pumpkin added - not a huge fan of the pumpkin flav). I really, really, really don't want to go clean the kitchen.
post #65 of 70
I really need some new EASY dinners ideas, so I'll be following this thread.

Tonight, we had falafels in pitas with tomatoes and ranch (I didn't have time to make vegan cashew ranch), and teriyaki pasta. (I'm trying lots of new recipes, so nothing really goes together). Falafels were really food, the pasta was just ok, though I do really like the idea of using broccoli slaw in it. It just needs a different sauce.

Last night was chickpea potato curry- I liked it better before I added the potatoes, and dp and ds thought it was just ok.

Other nights:
Samosas- yummy!
Costa Rican rice and beans - no one really cared for these.
Southwestern pasta salad - we all liked this. It's a lot better than other similar pasta dishes I've tried.

To try:
Channa Masala
Cuban black beans
Lentil Soup for People Who Thought They Hated Lentils!
post #66 of 70
Planned for the rest of the week:

split pea soup and grilled daiya
lentil loaf and roasted root veggies
tempeh reubens with crudites and chopped fruit
homemade pizza with pesto and tomatoes
beanballs with mushroom gravy, rice, braised red cabbage and roasted broccoli
post #67 of 70
Yesterday I made a really yummy veggie/lentil soup, so I have been eating that for two days for both lunch and dinner. (Just potatoes, carrots, leek, broccoli, cabbage, broth, red lentils, a few tablespoons of tomatopaste and a splash of soy cream. Makes a thick, stew-like soups. )

A few days ago I made a really delish lentil/chickpea-loaf. I have been eating that too for several days.
post #68 of 70
Quote:
Originally Posted by *LoveBugMama* View Post
A few days ago I made a really delish lentil/chickpea-loaf. I have been eating that too for several days.
That sounds good- would you mind sharing the recipe?
post #69 of 70
Quote:
Originally Posted by DevaMajka View Post
That sounds good- would you mind sharing the recipe?
Offcourse! But I must warn you: I make things up as I go, so there are no exact measurements here. :


Red lentil/chickpea-loaf.

Red lentils. (I used one box Go Green lentils, but I have no idea if this barnd excists in other countries. It was a little under a pound, I would guess.) Important: My lentils were in licuid when I bought them. That means this is NOT the same as almost a pound of dried ones. Atleast cut that amount in half, I would think.

Chickpeas. Same amount.

4-5 Tablespoons of nutritional yeast
Breadcrumbs
Red bell pepper (Half a normal sized one, I think.) Cut into tiny bits.
Pickled cucumber (is that the right word? ) Same amount and cutsize as the pepper.

Garlicsalt
Pepper
Paprika
Cayenne

BBQ-sauce
Ketchup


I start with boiling the lentils according to the package. Boil the beans too, if you don`t use canned ones. (I used canned ones this time.)
Dump beans and lentils in a bowl. Pour the spizes into the bowl, too. I used just a touch of cayenne, a small palmfull of paprika, and half a small spoon of the rest.
Blend this until it becomes smooth. Now you can add bell pepper and cucumber cut SMALL. Combine everything well.

At this time I poured in the nutritional yeast, and then added breadcrumbs. About a cup, maybe? Or a little less. Last thing I put in it, was bbq-sauce. I LOOOOVE bbq, but I bet this would taste good without it, too. I think I used 2-4 tablespoons of bbq-sauce.

Put everything in a greased ovenproof dish. Smooth the top with the backside of a spoon. And then I added ketchup to the top. Quite a bit, actually. (Never done that before, but I have seen so many veggieloafs online has ketchup on top. )

In the oven, around 400-425 F for 35-45 minutes.

Note: This doesn`t become very loaflike the first day. It comes out of the oven with a nice, golden colour under the now caramellized ketchup, a crispy outside, but a soft inside. I love it like this. But if you want it to "toughen" up, you can just refridgerate it until the next day, and the reheat it. It gets firmer that way.
post #70 of 70
we had a version of these but I use no cheese and tons more tomatoes,,few tbsp of the pesto. My sauce is much thicker.']
http://www.rachaelrayshow.com/food/r...iana-la-ringo/
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