What are you planning for dinner tonight?

July 16, 2008

I am just sitting here reading through my

morning emails and trying to figure out what

to make for dinner tonight. What are you

having for dinner tonight?

~ PT ~

You have to be efficient if you're going to be lazy.

~ Shirley Conran

July 16, 2008

In a message dated 7/16/2008 1:00:50 P.M. Pacific Daylight Time,

artichoke72x writes:

i was just asking my self the same question.

Easy here -- home made gluten steaks on buns with lettuce and tomato and

easy 'steak fries' . I cook my home made gluten in a crock pot over night

since

I am kind of lazy and don't like much to have to keep a watch on stuff

simmering on the stove. I love steak fries -- so I use every opportunity to

bake

them.

Summer where it finally is....summer.

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July 16, 2008

i was just asking my self the same question.

i have 3 kinds of squash in my fridge (pattypan, yellow, and

zucchini)....so perhaps i will do something with that. saute the

zucchini with garlic in olive oil, then add canned tomatoes, and

season with salt, pepper, and basil...toss with cooked farfalle pasta

and top with parmesan cheese....one of my favorite quick meals.

susie

, " ~ PT ~ "

<patchouli_troll wrote:

>

> I am just sitting here reading through my

> morning emails and trying to figure out what

> to make for dinner tonight. What are you

> having for dinner tonight?

>

> ~ PT ~

>

> You have to be efficient if you're going to be lazy.

> ~ Shirley Conran

>

July 16, 2008

I made a pot of split pea soup with hamish crumbles (TVP) and tomato sandwiches

(fresh from the garden) with lettuce and baconish bits (also TVP). It was good,

even if soup is crazy for a Georgia July. Yum, Jeanne

Split Pea Soup

1 bag of green split peas

1 onion, chopped finely

3 stalks celery, minced

2 carrots, grated

1/2 cup hamish bits (Walton Feed online)

1 potato, peeled and diced

2 packages Goya ham seasoning (no ham, vegan)

Salt/pepper to taste

Water

Pick over the peas, rinse well. Put in pot with about 6 cups water. Add

celery, onion, and carrots. Simmer a couple of hours, or until the peas are

cooked. Reconstitute hamish bits and add to pea soup, simmer another half hour

or so. (Or toss it all in a crock pot and ignore it for 6 hours). If the soup

is very runny, add a small bit of mashed potato flakes and simmer a bit. If too

thick, add water. I cook the pea soup till it is all smooth (except for hamish

bits), sometimes needing to use the wand blender till smooth.

Tomato, Baconish and Lettuce Sammiches

Whole wheat bread, medium slice

Veganaise

Tomato, wiped off and sliced (don't hate me, fresh from garden)

Baconish bits (Bacon Bits, etc - fresh from the grocery store)

Lettuce, washed and dried (fresh from the garden)

Toast bread. Spread with Veganaise (someone spell check me, I'm too lazy to get

up.). Put a lettuce leaf on the first slice of bread, then sliced tomato, then

sprinkle with Bacon Bits. If you're making these for my husband, make 4 and

don't toast the bread.

Really good with some pickle spears and potato chips and a big glass of iced

tea. Jeanne

July 16, 2008

That sounds wonderful. I just love summer squash

and fried zucchini the way my Grams used to do them.

I have never tried a pattypan squash though, but I

hear tell they are delicious.

~ PT ~

All good things that exist are the fruits of originality.

~ John Stuart Mill

~~~*~~~*~~~>

, " artichoke72x " <artichoke72x

wrote:

>

> i was just asking my self the same question.

>

> i have 3 kinds of squash in my fridge (pattypan, yellow, and

> zucchini)....so perhaps i will do something with that. saute the

> zucchini with garlic in olive oil, then add canned tomatoes, and

> season with salt, pepper, and basil...toss with cooked farfalle pasta

> and top with parmesan cheese....one of my favorite quick meals.

>

> susie

July 16, 2008

We had seedless watermellon, tossed salad, collard greens, purple hull peas and

" chik'n " (used worthington FriChik) and Rice Casserole... Oh it was so yummy.

Judy

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July 16, 2008

Where do you buy the Goya ham seasoning?

I have never heard of this product before and

would love to know more about it.

Your soup sounds so yummy.

~ PT ~

When you find yourself ready to complain about what you

don't have, stop for a moment to consider what incredible

things you do have. And resolve to make the most of it all.

~ Ralph Marston

~~~*~~~*~~~*~~~>

, Jeanne B <treazured wrote:

>

> I made a pot of split pea soup with hamish crumbles (TVP) and tomato

sandwiches

(fresh from the garden) with lettuce and baconish bits (also TVP). It was good,

even if

soup is crazy for a Georgia July. Yum, Jeanne

>

> Split Pea Soup

> 1 bag of green split peas

> 1 onion, chopped finely

> 3 stalks celery, minced

> 2 carrots, grated

> 1/2 cup hamish bits (Walton Feed online)

> 1 potato, peeled and diced

> 2 packages Goya ham seasoning (no ham, vegan)

> Salt/pepper to taste

> Water

>

> Pick over the peas, rinse well. Put in pot with about 6 cups water. Add

celery, onion,

and carrots. Simmer a couple of hours, or until the peas are cooked.

Reconstitute hamish

bits and add to pea soup, simmer another half hour or so. (Or toss it all in a

crock pot and

ignore it for 6 hours). If the soup is very runny, add a small bit of mashed

potato flakes

and simmer a bit. If too thick, add water. I cook the pea soup till it is all

smooth (except

for hamish bits), sometimes needing to use the wand blender till smooth.

>

> Tomato, Baconish and Lettuce Sammiches

> Whole wheat bread, medium slice

> Veganaise

> Tomato, wiped off and sliced (don't hate me, fresh from garden)

> Baconish bits (Bacon Bits, etc - fresh from the grocery store)

> Lettuce, washed and dried (fresh from the garden)

>

> Toast bread. Spread with Veganaise (someone spell check me, I'm too lazy to

get up.).

Put a lettuce leaf on the first slice of bread, then sliced tomato, then

sprinkle with Bacon

Bits. If you're making these for my husband, make 4 and don't toast the bread.

>

> Really good with some pickle spears and potato chips and a big glass of iced

tea.

Jeanne

July 17, 2008

Tonight I'm having Lemony Mixed Bean Hotpot, served with either rice

or quinoa with a side serving of sugarsnap peas and frozen petits

pois. This is one of my favourite stews - it is so flavoursome and

contains 2 of the spices I love the most - cumin and coriander. It

also lends itself well to whatever tinned or frozen beans you have at

hand. This time I used a can of mixed beans (cannellini, flageolet

and aduki) a handful of puy lentils and some frozen mung beans. I

cook batches of soaked dried beans in my slow cooker overnight and

freeze any left overs to add to recipes such as this one.

Christie

Lemony Mixed Bean Hotpot

2 Tbsp olive oil

2 onions, peeled and sliced

2 carrots, peeled and cut into thin sticks

1 red pepper, deseeded and sliced

1 Tbsp ground coriander

1 Tbsp ground cumin

390 g (14 oz) chopped tinned tomatoes

300 ml (1 ¼ cups) vegetable stock

205 g (7 oz/ ½ can) borlotti beans

205 g (7 oz/ ½ can) cannellini beans

205g (7 oz/ ½ can) pinto beans

1 lemon, thickly sliced

20g (a handful) fresh coriander (cilantro) finely chopped

Heat oil and cook onion and carrot over and moderate heat until

softened - about 7-10 minutes. Add pepper and spices and cook for a

further minute. Add tomatoes, stock, beans and lemon and cook gently

for 10 minutes. Just before serving remove lemon slices and stir in

fresh coriander (cilantro.)

Variation: I use a variety of whatever beans and lentils I have

available and add 2 cloves of garlic and a couple of celery stalks.

I find that this makes about 5 portions so I eat one and freeze 4 for

later.

July 18, 2008

I know I am late on this one. But you know this is an awesome question. It

is one that I am thinking of daily. I tried to make a menu to follow just

in case it gets hectic. I don't follow it most of the time, but it does

help to job things or if I get stuck and can't think of anything. As I find

things that are really good, I add it. Sorry, I ran off on a tangent.

Tonight we cooked out of the Veganomicon cookbook. We had chickpea cutlets

(baked instead of pan fried) and lemony roasted potatoes. I added in some

onions, made mine from red and Yukon gold potatoes (color), and some red

peppers (color), and mushrooms. I made a banana crumble and an apple

crumble from " The Joy of Vegan Baking. " My bananas and apples were

beginning to go bad, so I had to use them up. I hate to waste food. The