or Connect
Mothering › Mothering Forums › Natural Living › Nutrition and Good Eating › Vegetarian and Vegan › It's September! What's for Dinner?
New Posts  All Forums:Forum Nav:

It's September! What's for Dinner? - Page 4

post #61 of 117
Vegan Dad's Best Mini Meatloaf (see my food blog for the link to the recipe, I'm just too lazy to look it up again!), smoky kale and chard and mashed taters. It was all super tasty!
post #62 of 117
Keeta, it must have been a good night for greens and taters! We had vegan colcannon from the Farmer John cookbook -- chard & kale mixed with mashed potatoes, soymilk, and leeks, drizzled with melted margarine (Willow Run). It was pretty good -- kind of heavy, though. We had it with steamed broccoli on top.

I have two HUGE bunches of chard in the fridge. They're beautiful, but I think I'm going to have to pulverize and freeze them, since we'll never get through them before they wilt. Any ideas, folks?
post #63 of 117
Lunch yesturday was AMAZING...roasted tomatoes frm the garden, with roasted onion, eggplant(also frm garden), garlic, with a ton of olive oil, sea salt, more garlic, used the olive oil over pasta and smashed the tomatoes all up, put pine nuts in as well and it was TASTY AS TASTY CAN BE!...
yest dinner not so great, i was working so i ate a toasted cheese lettuce tomatoe and mayo sandwich with fries covered in hot sauce(what can i say im preggers)

Tonight--not really sure...either shepardless pie, with salad OR baked burritoes...im leaning towards shepardless pie but i know my dh would say burritoes.
post #64 of 117
I also had roasted tomato pasta yesterday.. I roasted homegrown tomatoes (from my friend's garden)- roma, yellow boy and an un-known heirloom, with onion, garlic and olive oil. Tossed with penne. It was devine!
post #65 of 117
Quote:
Originally Posted by LizzyQ View Post
I also had roasted tomato pasta yesterday.. I roasted homegrown tomatoes (from my friend's garden)- roma, yellow boy and an un-known heirloom, with onion, garlic and olive oil. Tossed with penne. It was devine!
Me too! Fresh tomatoes from my neighbors, jalapenos, black bean, garlic, olive oil and tossed with fresh pasta. Oh, and on the side, a slice of onion rye bread with vegan spread. Yum!
post #66 of 117
Holy COW! Or maybe Holy POTATO! would be better lol!

This thread was half way down page two!

Ok - menu plan for the week:

M - baked apples, con queso veggie wraps
T - Double tempeh stir-fry w/yam, apples, and honey mustard.
W - Pasta w/zucchini sauce and white beans
Th -spinach and lentil soup, potato and apple bake.
Fri - too exhausted to think that far ahead...

and a big ole bumpity, too!
post #67 of 117

Oven-Baked Mushroom risotto tonite

Mushrooms jumping up all over the place now so..

1 1/2 oz packet dried porcini (cep) mushrooms
8oz fresh dark-gilled mushrooms
Olive oil (or spread) to saute with (can use an inch of butter)
1 medium onion chopped up finely
6 oz risotto rice
5 fl oz dry Madeira wine / sherry / fortified grape wine
2 tablespoons veggie/vegan Parmesan grated freshly and some extra peeled into flakes
Sea salt and freshly ground black pepper

Soak the dried mushrooms in 1 pint (20 fl oz) boiling water in a bowl, for about half an hour to rehydrate. Chop up the fresh mushrooms into thumbnail size chunks.

Preheat oven to 150 deg C (300 deg F)

Heat up the oil [or butter] and cook the onion gently for 5 mins, stir in the fresh mushrooms and take off the heat.

Strain the dried mushrooms and keep the liquor. Squeeze extra liquid out of mushrooms, chop up small and add to the pan with onion/mushroom mixture. Sweat this mixture over a low heat for up to half an hour.

Add the rice to the mixture and stir around well, then add the sherry and 3/4 pint of mushroom liquor. Add tamari / soy sauce and freshly ground black pepper, and slowly heat to simmering point. Move into an 8-10" oven dish previously warmed up, stire and put in middle of oven, no cover.

20 minutes by the timer. Then stir in grated Parmesan, turn mixture over with spoon. Another 15 minutes in oven by the timer - take out and cover with clean dish cloth while people come to the table. Sprinkle with shavings of Parmesan/substitute.

Goes well with tomato salad or baked tomatoes. Recipe originally from the Veggie section of Delia Smith's Winter Collection.

We have a lot of runner beans so are eating those with everything else. I am searching out my recipe for runner bean chutney.. Also plan to cook the actual beans from inside of pods, (lovely maroon and pink colour!) to a recipe I found here last week, LOL


.. if I can find it again...
post #68 of 117
Tonight will be chili bean soup and cornbread with green chiles.
post #69 of 117
Slow roasted garlic herb chicken with asparagus and maybe rice. Yum
post #70 of 117
For dd and me, sloppy lentils from Fresh from the Vegetarian Slow Cooker , garlic mashed potatoes with kale, and probably broccoli. I have never tried the sloppy lentils before but they sure smell good!!
post #71 of 117
We've been doing a lot of "self-defense" cooking lately (cereal anyone???), but tonight I'm making a frittata for the girls and I. It has CSA-box broccoli, potatoes, and leeks in it. Smells AWESOME!
post #72 of 117
Thread Starter 
Last night: skillet fauxganoff, roasted zuke/yellow squash/bell pepper/carrot, and watermelon

Tonight: Broccoli wild rice soup with added squash and bell pepper, crackers and cheese, salad
post #73 of 117
Lunch was green scrambled eggs (added 2 drops of green food color before cooking the eggs), apple sauce, and toast. 4 yo DD was thrilled as I remember being when my mom did it for us. I, on the other hand, found it a bit gross looking and didn't eat much. I read the book aloud, with her demanded substitution "and applesauce instead of ham!"

Dinner is black beans and rice, which I think I've actually never made before, I usually do chili or burritos instead. With quesadillas and then strawberries for dessert. :
post #74 of 117
Quote:
Originally Posted by EviesMom View Post
Lunch was green scrambled eggs (added 2 drops of green food color before cooking the eggs), apple sauce, and toast. 4 yo DD was thrilled as I remember being when my mom did it for us. I, on the other hand, found it a bit gross looking and didn't eat much.
We make green eggs here by adding a bunch of pureed raw greens to the beat eggs before cooking them. I put greens (any kind: kale, chard, spinach, beet greens, collards, whatever we have) into the food processor until they are a total puree. My girls LOVE their "green eggs" and don't even ask how they got that way.

FWIW, this is also how we preserve greens from our CSA. We make the puree and then put it in ice cube trays covered with a layer of water. When the cubes are solid, we pop them into bags. We have half a dozen bags now, ready for our winter soups and scrambles and pastas! :
post #75 of 117
Tonight was Savory French Lentils over a rice pilaf mixture, lemony roasted green beans, quick pickles, and an arugula salad with sungold cherry tomatoes and a garlic-tahini dressing. Woo-hoo! The lentils and the green bean recipe were from ED&BV, the dressing was from VWaV. It was all fabulous. The lentils and green beans were both easy and awesome, recommended.
post #76 of 117
Last night was egglant Parm- minus the cheese with spaghetti and salad. And tonight is leftovers- minues the eggplant.

In a minute I am going to be making 2 doz cupcakes for my LLL group tomorrow- I'm doing an enrichment meeting about vegetarianism & breastfeeding
post #77 of 117
Keeta - smells great from here! I am thinking dinner at your house is on the menu!

Lizzy lol! I've been there...like last week! I actually found a box of frozen ORGANIC eggplant at BJ's (and never since! Guessing it wasn't a best seller?) and will use those w/tom. sauce and spag (angel hair usually) with more red sauce - totally yum w/a salad! And leftovers never have eggplant in them lol! I just always make too much spag!

So today I decided to use the crock pot instead of slamming dinner together at the last minute. I made a harvest veg soup w/squash, great northerns, sweet pots, carrots, etc. - totally yummy. I will freeze a bunch for friday (I remembered why I'm so exhausted - I have to have oral surgery and it totally freaks me out, thus I blank it out and feel exhausted when I think of that date) - the recommended food item is JELL-freaking- O! How gross.
post #78 of 117
Quote:
Originally Posted by mamabeca View Post
Keeta - smells great from here! I am thinking dinner at your house is on the menu!

So today I decided to use the crock pot instead of slamming dinner together at the last minute. I made a harvest veg soup w/squash, great northerns, sweet pots, carrots, etc. - totally yummy. I will freeze a bunch for friday (I remembered why I'm so exhausted - I have to have oral surgery and it totally freaks me out, thus I blank it out and feel exhausted when I think of that date) - the recommended food item is JELL-freaking- O! How gross.
C'mon over, I always make too much! Your soup sounds awesome, I love veg soup in the crock. Good for you for actually freezing some - I always intend to and never ever get around to it. Hope your oral surgery goes well!
post #79 of 117
Thanks!
post #80 of 117
Oh my, I've been lacking posting here!..

The other night we had veggie pot pie, then last night it was mashed potoatoes, grilled green garlicy beans and No-meat-'meatloaf'.
Today is spaghetti pie. Fruit for dessert as always
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Vegetarian and Vegan
Mothering › Mothering Forums › Natural Living › Nutrition and Good Eating › Vegetarian and Vegan › It's September! What's for Dinner?