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What's For Dinner? ~ December Thread! - Page 2

post #21 of 219
Tonight we are having raw Sun "burgers" from the Ani Phyo cookbook.
post #22 of 219
Just quickly subbing for now.

Last night was Carrot-Sage Bowtie Pasta. Had not made it in a long time, but I had leftover sage from Thanksgiving. It is a wonderful recipe, it won first place in a Vegetarian Times contest about 15 years ago. I used Earth Balance instead of the butter and it was still pretty delicious.
post #23 of 219
thanks to you all, i'm finally feeling inspired to cook again so here goes...it's a general what's for dinner thread since we don't plan for specific nights.

-portabello mushroom stroganoff that i got from here (i'm going to add some venison to some of it for dp since he's omni and we have a freezerful from a friend who went hunting

-green curry golden tofu and veggies with coconut rice. this is kind of from veg cooking for everyone, i've made the tofu before with a different sauce and it is so yummy.

-pasta fazul. this is an old family recipe (we're italian) that is very very cheap, delicious and healthy to boot. dd LOVES this. it goes like this:
cook shell pasta in plenty of water
undercook pasta, save water and add 1 can diced tomatoes, some tomato paste to taste, 1 can northern beans rinsed and drained well, and whatever veg you have on hand, serve hot with fresh shredded parm on top, homemade crusty bread on the side for dipping
*this is a great "i got home late and have no idea what i'm going to make" dish

-veggie fajitas with tons of fresh guac since i'm so craving it!

-we usually do pancakes/breakfast one night so i'll probably make the oatmeal, blueberry, banana ones from moosewood and let dd dip hers in homemade maple yogurt with chopped walnuts.

that's it for now, happy cooking everyone
post #24 of 219
12/2: Moroccan-Infused Phyllo Rolls w/ Balsamic-Maple Sauce (both from Eat, Drink & Be Vegan)

Also, yesterday late afternoon I made a batch of hummus ("White Bean with Thyme and Basil" from ED&BV) since DD wasn't going to make it until dinner since her dad was late coming home. That kid is a hummus addict.

I really liked the phyllo rolls, but DH said they weren't his thing, so I doubt I'll make them again considering the time and work involved.
post #25 of 219
No idea. Something with chickpeas or lentils, as that's what we've got for protein in the kitchen.
post #26 of 219
Scratch that. We're going to have chunky tomato-basil soup (cheater soup, but adding fresh basil from the garden) and homemade biscuits. Screw protein.
post #27 of 219
I'm making pesto pasta with artichokes tonight.
post #28 of 219
Quote:
Originally Posted by coloradomama1 View Post
thanks to you all, i'm finally feeling inspired to cook again so here goes...it's a general what's for dinner thread since we don't plan for specific nights.

-portabello mushroom stroganoff that i got from here (i'm going to add some venison to some of it for dp since he's omni and we have a freezerful from a friend who went hunting
Ugh! I'm envious! This evening, I had planned on making the Mushroom Stroganoff from The Hippy Gourmet cookbook. Well, I bought my mushrooms on Friday. I got them out of the fridge today, and two of the three packages were slimy and moldy! It was a big spinach/mixed greens salad and a grilled Havarti cheese sandwich instead. Not a horrible back-up, but I was so looking forward to the Stroganoff!
post #29 of 219
Cumin Lime Tofu with Roasted Sweet Potato Puree and fresh baked whole wheat bread - YUM! I love fresh bread.
post #30 of 219
Quote:
Originally Posted by KentuckyDoulaMama View Post
Sounds interesting, can you share the recipe?
It's a variation on Vegan Vittles' "Spaghetti with Meaty Mushroom Sauce" - instead of TVP or gimme lean crumbles, I use read lentils. Gives a similar texture, but not as rich as the crumbles.
post #31 of 219
I have four frozen tunos to use up before they "expire" in January. So, it looks like tuno noodle casserole weekly from here on out. I'd make tuno salad for sandwiches, but DH and DS love the casserole so much that I don't dare use the last of our rations on anything else
post #32 of 219
We had hard boiled egg sandwiches with Tofuti cream cheese. Not very creative. We were supposed to have Thai Style Coconut Soup from Planet Vegan but I haven't finished my grocery shopping yet and didn't have everything I needed. So I am planning on that for tomorrow.
post #33 of 219
Thread Starter 
Quote:
Originally Posted by coloradomama1 View Post
-pasta fazul. this is an old family recipe (we're italian) that is very very cheap, delicious and healthy to boot. dd LOVES this. it goes like this:
cook shell pasta in plenty of water
undercook pasta, save water and add 1 can diced tomatoes, some tomato paste to taste, 1 can northern beans rinsed and drained well, and whatever veg you have on hand, serve hot with fresh shredded parm on top, homemade crusty bread on the side for dipping
*this is a great "i got home late and have no idea what i'm going to make" dish
That sounds super easy! I am going to have to try that sometime soon!
post #34 of 219
Yesterday we had vegetable soba stirfry with orange chile sauce. Tonight, I don't know yet, both girls have stomach virus and aren't eating much of anything, and I'm really too tired for cooking. We'll probably have Amy's No Chicken Noodle Soup.
post #35 of 219
Tonight we're having stir fry with tofu, broccolli, green beans, and carrots.

ETA: twopinknoblue, I think I am going to try that orange chile sauce with my stir fry tonight. It sounds yummy!
post #36 of 219
I'm making sloppy lentils tonight. With some kind of veg (getting my CSA box later) as well.
post #37 of 219
I keep seeingmushroom stroganoff mentioned & now I want some!!! Anyone care to share their recipe? I don't have any sour cream, do you think I could sub some yogurt & evaporated milk
post #38 of 219
Quote:
Originally Posted by maciascl View Post
I keep seeingmushroom stroganoff mentioned & now I want some!!! Anyone care to share their recipe? I don't have any sour cream, do you think I could sub some yogurt & evaporated milk
I use this recipe from allrecipes.com and like it a lot BUT you should read some of the reviews and make the changes people suggest - like adding some chopped garlic, soy sauce, veggie worcestshire sauce and cutting the sour cream down to 1/2 cup (instead of 1 1/2!). It's a pretty forgiving recipe, though. You could try it with yogurt, but I think that the sour cream is kind of integral to the overall taste, IMHO.
post #39 of 219
Oh my gosh, I LOVED the soup we had for dinner tonight. It's an adapted recipe, from recipezaar.com, for Tuscan Chickpea soup. I used leftover chunky tomato-basil soup from last night in place of diced tomatoes, and threw in some fresh baby beet greens and extra lemon basil from the garden. Oh, and a splash of balsamic vinegar. Amazing.

We had freshly baked whole wheat bread beside it. Yum.
post #40 of 219
Tonight we had scrambled tofu in a tortilla with guacamole and salsa, oven-roasted potatoes, some leftover seitan steaks with miso gravy, and a green salad. I'm stuffed, again.
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