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What's For Dinner? March 2008! - Page 8

post #141 of 223
3/20/08 at 2:20am
Thread Starter 
Some sort of bean and polenta casserole with a mexican twist. I realized at 3:30 that I was exhausted and had the foresight to start defrosting food from my freezer stash.

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post #142 of 223
3/20/08 at 2:08pm
Pizza and salad.
post #143 of 223
3/20/08 at 2:15pm
not sure...I have tempeh veggie pasta sauce on stand by, but DSis & her DBF may not be that ambitious so we may go out. either way, I've got a banana walnut spice cake in the oven and plan to top it with lemon coconut icing, so we'll be set with dessert for sure
post #144 of 223
3/20/08 at 3:08pm
Last night dinner was Pineapple Veggie Stir fry with tofu, nori sheets, and coconut oil. Dessert was Thai rice pudding with mango. Tonight is an early dinner of chalupas with black beans, tons of veggies, and raw cheese. I am going to bake vegan double chocolate chip cookies since we may go eat at a friends house later.
post #145 of 223
3/20/08 at 4:13pm
Quote:
Originally Posted by Keeta View Post
Tonight was seitan pot roast and veggies in the crock thanks to Robin Robertson's blog. It was tasty and the toddler gobbled up the seitan!
That sounded so good that I looked up the recipe and nabbed it for us! It's in the crock pot now. If it's yummy, I will put it at the top of the list of easy dinners. Including chopping veggies, I made this in less than 30 minutes!

Friends are coming over after school today, and we're going to make more vegan cupcakes from VCTOTW, since I have a VAT of green vegan buttercream in the fridge. Here's a hint, folks: the frosting recipe in that book makes enough for TWO batches of cupcakes, at least.
post #146 of 223
3/20/08 at 5:32pm
I switched our plans for tonight and it'll simply be fresh home baked bread and tomato soup wit a green salad on the side.
post #147 of 223
3/20/08 at 6:44pm
Quote:
Originally Posted by Jadzia View Post
Did you make it with the roasted chile sauce? Is it easy to make?

I have only tried the recipe with the mole sauce, which was just ok. The filling though was 100 kinds of awesome! I was thinking I would just make the filling again and serve as a side with scrambled tofu or something.
I did make it with the sauce and it was easy. The sauce was really good too. I have some leftover sauce and have been using it as salsa.
post #148 of 223
3/20/08 at 6:55pm
Tonight I made the Baked Pumpkin Ziti with caramelized onions and sage bread crumbs from Veganomicon. I haven't baked it yet but I think it is going to be great!
post #149 of 223
3/20/08 at 7:59pm
Quote:
Originally Posted by yoginisarah View Post
Tonight I made the Baked Pumpkin Ziti with caramelized onions and sage bread crumbs from Veganomicon. I haven't baked it yet but I think it is going to be great!
Oooh, I've been wanting to try that recipe! Be sure to let us know how it turns out.

Tonight we did pizza - red sauce with dollops of pesto, sauteed portabello mushroom, sliced tomato and Follow Your Heart Mozzarella cheese. It's really good!
post #150 of 223
3/20/08 at 11:02pm
Hey Keeta, or anyone else who has made that slow cooker seitan pot roast -- how was the consistency of the roast itself? We made it, and the flavors were awesome, but the roast itself was very spongy. It was ok, but a denser texture would have been nicer. Any ideas? I followed the recipe exactly except for subbing sweet potato chunks for about 2/3 of the carrots.

Thanks!,
Debi
post #151 of 223
3/21/08 at 12:35am
Quote:
Originally Posted by Keeta View Post
Oooh, I've been wanting to try that recipe! Be sure to let us know how it turns out.

Tonight we did pizza - red sauce with dollops of pesto, sauteed portabello mushroom, sliced tomato and Follow Your Heart Mozzarella cheese. It's really good!
It was AWESOME! Everyone in the house loved it. Definitely creamy, savory and delicious. My 18 month old son who never eats pasta (but is a good eater otherwise!) scarfed it down and kept asking for more "di-ti."
It makes a lot but I think it will freeze well.
post #152 of 223
3/21/08 at 2:46am
Thread Starter 
Tonight was out potluck night witha few other families. I made chana masala and brown rice to share. I also ate some yummy lentil loaf.
post #153 of 223
3/21/08 at 9:45am
Quote:
Originally Posted by fiddledebi View Post
Hey Keeta, or anyone else who has made that slow cooker seitan pot roast -- how was the consistency of the roast itself? We made it, and the flavors were awesome, but the roast itself was very spongy. It was ok, but a denser texture would have been nicer. Any ideas? I followed the recipe exactly except for subbing sweet potato chunks for about 2/3 of the carrots.

Thanks!,
Debi
D'oh! Y'know, I totally forgot to mention that I let mine cook allllll day, like for 8 hours (double what she says in the recipe). I think she says somewhere that she used her really fast, hot-cooking slow-cooker, and that with another it might take twice as long, and I didn't want to take any chances. I also flipped the pot roast over a couple of times to keep both sides moist-ish. The texture was pretty sandard seitan, in my experience. My roast was kind of shallow, though, disc-like if you will, so maybe it was easier to steam than a roast with a thicker diameter? Just throwing ideas out here now.

And good idea, subbing in sweet potato! I bet that was delicious.
post #154 of 223
3/21/08 at 11:35am
Quote:
Originally Posted by Keeta View Post
D'oh! Y'know, I totally forgot to mention that I let mine cook allllll day, like for 8 hours (double what she says in the recipe). I think she says somewhere that she used her really fast, hot-cooking slow-cooker, and that with another it might take twice as long, and I didn't want to take any chances. I also flipped the pot roast over a couple of times to keep both sides moist-ish. The texture was pretty sandard seitan, in my experience. My roast was kind of shallow, though, disc-like if you will, so maybe it was easier to steam than a roast with a thicker diameter? Just throwing ideas out here now.

And good idea, subbing in sweet potato! I bet that was delicious.
You know, mine started out small and dense like an elongated ball of bread dough (about the size of a tofurkey, actually!), but as it cooked, it rose like bread! It got totally puffy. Do you think that's because it didn't cook long enough? I had it on high for about 4.5 hours.

Thanks! (and yes, the sweet potato was delicious, though it did fall apart and become more like mashed sweet potato. The kids loved it!)
post #155 of 223
3/21/08 at 1:26pm
I haven't been posting because I don't make anything real exciting anymore. I am so burnt out on trying to come up with meals that will please everyone & are still atleast fairly healthy. I think I've determined that it is impossible, and at the same time, I am a horrible cook because nothing seems to be turning out well anymore either. Sorry, I guess I just needed to vent

Last night was a very blah veggie stir fry w/ garlic ginger sauce over noodles. Tonight it is just going to be me & the boys, so we will probably get pizza or have some veggie nuggets & mac n cheese
post #156 of 223
3/21/08 at 1:27pm
Quote:
Originally Posted by Inanna_Mama View Post
I've got a banana walnut spice cake in the oven and plan to top it with lemon coconut icing, so we'll be set with dessert for sure
Dear God, that sounds amazing!

We ate out last night...I had totally amazing Portobello Fajitas (minus cheese and sc, add avocado instead)...perfect vegan yumminess. At a restaurant! I love any meal I don't have to cook or clean up after, but this was especially good.

Tonight we're having V'con Spaghetti and Bean Balls with salad and broccoli. And I have some bananas going speckly that are calling me to turn them into something.
post #157 of 223
3/21/08 at 2:59pm
a gingery beet and carrot soup, similar to this:

http://www.care2.com/greenliving/car...beet-soup.html

a green salad, and something with quinoa.
post #158 of 223
3/21/08 at 10:18pm
Cheryl - I think we all feel that way sometimes. I know that I do.

Today's dinner is just a lasagna pulled from the freezer, courtesy of "Super Suppers', one of those places you can go to make lots of frozen meals at one time for your family. I didn't make the lasagna. We can buy pre-made dinners at the school I work at on Wednesdays. It is a fundraiser for kids going on a school study trip to the East Coast. My son is going on the trip next week so buying the dinners benefits him in some small way. Unfortunately, the only vegetarian meal is lasagna, so I don't buy often.

My Pangea order came and I have vegan white chocolate chips. I think I'll make lemon macadamia nut cupcakes with white chocolate chips later. Yum.
post #159 of 223
3/22/08 at 8:16am
Last night we went out for Thai with friends. We had drunken noodles with tofu and Gang Masa Man curry with tofu. Soooo good!

Then they came back for cake and tea (how civilized sounding!) - I had made the Blueberry Cake from The Joy of Vegan Baking earlier - and that cake ROCKS! It is sooooo absolutely delicious. I used frozen blueberries, but I can tell that come fresh blueberry season we will be seeing a LOT of this cake around our house.
post #160 of 223
3/22/08 at 1:12pm
Last night we had lemony spinach and potatoes (DH's recipe) and the night before we had Pasta E Fagoli from Vcon.. it was OK.. I think it needed more sauce or less pasta.

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Mothering › Mothering Discussion Forums › Health › Nutrition and Good Eating › Vegetarian & Vegan Living › What's For Dinner? March 2008!