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What's for dinner? Late spring into summer! - Page 8

post #141 of 146
Quote:
Originally Posted by EarthyMamaofDaisy View Post

My son and I have been obsessively eating toasted tomato sandwiches with grapeseed oil mayo.  My friend has been sharing her CSA tomatoes with me, they are sooo yummy! 

 

I've been having toasted tomato sandwiches for breakfast about every three days to use up our tomatoes!   They're also delicious on whole grain english muffins and some sharp cheddar; then broiled in the oven.  yummy.gif

post #142 of 146
Thank you for all the freezer tips! I wish food sounded good to me these days but nothing does, feels like the first tri again.

Tonight is sautéed zucchini, mushrooms and yellow pepper over rice. Going to try white beans in the pressure cooker and freeze a bunch.

Cindy
post #143 of 146
Quote:
Originally Posted by Vegan Princess View Post


 

Anyone have any recipe that you know freeze really well?? Most of the freezer threads on the due date club boards are very meat based. I'll probably do a lentil soup and a lasagna but I'm a bit lost beyond that.

 

baked goods

filling for stuffed peppers

I make seasoned beans in the crockpot and freeze half to pull out and use for burgers/patties/beanloaves, quesadillas/burritos, hummus, or to add to green or grain salads

curries. Just make rice the day of.

There's a chickpea casserole up thread, it would freeze well, just undercook the rice a little.

post #144 of 146

I made a crockpot lentil stew, froze some. A prepared kale salad - kale, carrots, shallot ( i used garlic and onion). Make a dressing with lemon juice, olive oil, salt. Pour onto kale at least 30 minutes before to soften. This is really good, been eating it all week.

Lots of light lunches of crudites with a parsley, garlic, greek yogurt dressing/dip I've been making. Usually with a piece of fruit too.

post #145 of 146
Quote:
Originally Posted by DeerMother View Post

I made a crockpot lentil stew, froze some. A prepared kale salad - kale, carrots, shallot ( i used garlic and onion). Make a dressing with lemon juice, olive oil, salt. Pour onto kale at least 30 minutes before to soften. This is really good, been eating it all week.

Lots of light lunches of crudites with a parsley, garlic, greek yogurt dressing/dip I've been making. Usually with a piece of fruit too.

 I am so going to make kale salad tomorrow now! YUM!

 

Tonight I made a green bean, mitaki mushroom, and shallot stirfry with garlic sauce and sesame oil and ginger noodles. I skipped hte tofu I would usually add to the stirfry. I always include a major protien source in my meals (tofu, seitan, tempeh, beans, or faux meat) but I am getting tired of feeling like everything needs some kind of meat substitute. We eat way more faux meat that we should and I want to scale back. My kids are not interested in beans other than refried beans in a burrito or taco and they don't like tempeh so it gets tough and frozen chick'n pattie or soy sausages are so easy and yummy tasting.

 

I did make seitan 'nuggets' yesterday and 2 of the 3 boys liked them. We had them with corn on the cob and melon.

 

The night before I made the famous Veganomicon Chickpea cutlets with boiled potatoes and sauteed cabbage and onion.

 

I think before that we had rotini pasta with broccoli and Quorn nuggets.

 

See every single meal has a meat sub of some sort. It is fine, DH is an athlete and my boys all seem to be going through a growth spurt so we need to make sure they are all getting enough protien but I am tired of the 'meat model' at every dinner. I think I complained about this last time I posted. Obviously I am still struggling...lol

 

Other than that I have been on a cream cheese, alfalfa sprout, tomato, and onion sandwich kick. I have had 4 in the the last 2 days. Today needed to use up a big bag of eggplant a friend gave us to I made some ratatouille and quinoa to eat for lunches as well as some roasted eggplant hummus.

post #146 of 146
Quote:
Originally Posted by pers View Post

Tried red lentil soup with lemon for dinner tonight.  Very good - one of my favorite soups now.  It's the toasted almond slivers that really make it special.  

 

We had this for dinner last night...it was delicious!  Thank you for posting.  smile.gif

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