Guest guest Posted May 10, 2009 Report Share Posted May 10, 2009 I'd be interested in seeing what our favorite dinner entrees are...what is a dish you regularly prepare because it's so wonderful? Here's my current fav: Curried Tempeh with Garden Vegetables 1 pkg tempeh (cut into small cubes) 2 cloves garlic, chopped 2 T. olive oil 6 small very ripe roma tomatoes, chopped 2 yellow summer squash, sliced 1 cup fresh green beans, steamed tender-crisp 1 T. curry powder (I prefer " hot " ) 1/2 tsp. salt, or to taste 1 can light coconut milk fresh basil leaves (if you have them) rice or rice noodles In large skillet, warm olive oil, then add tempeh, garlic and curry. Saute over med-high heat for a few minutes. Stir in tomatoes, beans, squash and salt. Saute another few minutes. Reduce heat and add coconut milk. Stir with wooden spoon to mix well; cover until squash is tender, but not limp. Serve over rice or rice noodles; garnish with a handful of fresh basil. Serve immediately. Sierra Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 18, 2009 Report Share Posted May 18, 2009 here's one of my reliable old faves. Daniel Polk Colorful Rice & Bean Salad (I have also used pasta instead of the rice.) Amounts are approximations. 1 bag (1 1-lb) frozen corn kernels (Other vegetables can be added as desired, such as a bag of frozen green peas and/or crinkle-cut carrots. Add the peas last.) 2 cans black beans, rinsed 2-3 cups cooked brown rice 2 tomatoes, coarsely chopped (I often avoid chopping by using the small ‘grape’ variety) 1/2 cup chopped green pepper 1/2 cup chopped green onions 1/4 cup finely chopped fresh cilantro, parsley, or dill Dressing: 1/4 cup red wine vinegar 1/4 cup low-sodium soy sauce 1 tablespoon Dijon mustard dashes Tabasco sauce- Optional, but I never use it. Thaw the veggies in a colander, and combine with the other ingredients. Mix the dressing separately; pour over the salad and stir in well. Cover and chill for at least two hours before serving. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 18, 2009 Report Share Posted May 18, 2009 do you think this will still taste good if I leave out the soy sauce? Sherene On May 17, 2009, at 8:28 PM, danieldale wrote: > here's one of my reliable old faves. > > Daniel Polk > > Colorful Rice & Bean Salad (I have also used pasta instead of the > rice.) > > Amounts are approximations. > 1 bag (1 1-lb) frozen corn kernels > (Other vegetables can be added as desired, such as a bag of frozen > green peas and/or crinkle-cut carrots. Add the peas last.) > 2 cans black beans, rinsed > 2-3 cups cooked brown rice > 2 tomatoes, coarsely chopped > (I often avoid chopping by using the small ‘grape’ variety) > 1/2 cup chopped green pepper > 1/2 cup chopped green onions > 1/4 cup finely chopped fresh cilantro, parsley, or dill > > Dressing: > 1/4 cup red wine vinegar > 1/4 cup low-sodium soy sauce > 1 tablespoon Dijon mustard > dashes Tabasco sauce- Optional, but I never use it. > > Thaw the veggies in a colander, and combine with the other > ingredients. Mix the dressing separately; pour over the salad and > stir in well. Cover and chill for at least two hours before serving. > > > --- > > Our vegan and gluten free recipes are available in the > archives for this group or at the following URL (***Recipes Posted > to VGF***): > > > > Check out these affiliated vegan lists ~ > > http://www.Christian-Vegan-Cooking > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 18, 2009 Report Share Posted May 18, 2009 This looks very similar to a recipe on www.allrecipes.com called Mexican Bean Salad. There isn't any rice, that's the main difference. And that one doesn't have soy sauce. I love that one and was thinking of trying this one since it's so similar. --- On Sun, 5/17/09, Sherene Silverberg <sherene wrote: Sherene Silverberg <sherene Re: Favorite dinner? Sunday, May 17, 2009, 6:29 PM do you think this will still taste good if I leave out the soy sauce? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 18, 2009 Report Share Posted May 18, 2009 I'd forgotten about Sierra's question! These are my favorites. I use quinoa linguine for both. Just the 8 oz. box. Linguine with Mom's Eggplant and Mushroom Sauce http://www.foodandwine.com/recipes/linguine-with-moms-eggplant-and-mushroom-sauc\ e Linguine with Walnut Sauce (from the Compassionate Cook) 1 cup finely chopped walnuts 3 cups soy milk 2 bay leaves 2 cloves garlic, crushed 2 tablespoons margarine 3 tablespoons flour 1 teaspoon sugar Salt and pepper to taste Fresh parsley 1 pound linguine Place the walnuts, soy milk, bay leaves, and garlic in a medium saucepan over medium heat and cook, stirring constantly. Just before the mixture boils, remove it from the heat. Melt the margarine in a large saucepan over medium heat. Gradually add the flour and sugar, stirring until well blended. Cook over low heat for 3 to 4 minutes. Remove the bay leaves from the sauce, then pour the liquid into the flour mixture and stir well. Simmer for 25 minutes, until thickened. Flavor with salt and pepper. Cook the linguine according to package directions. Drain well. Pour the sauce over the linguine, garnish with some fresh parsley, and serve immediately. ****** I never quite get to the " parsley " part. I just eat it immediately. Linda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 18, 2009 Report Share Posted May 18, 2009 probably- I often use less soy sauce and more vinegar and mustard. this recipe is from the McDougall, with some alterations. DDP -------------- Original message ---------------------- Cooper <eipeca > > This looks very similar to a recipe on www.allrecipes.com called Mexican Bean > Salad. There isn't any rice, that's the main difference. And that one doesn't > have soy sauce. I love that one and was thinking of trying this one since it's > so similar. > > > > --- On Sun, 5/17/09, Sherene Silverberg <sherene wrote: > > Sherene Silverberg <sherene > Re: Favorite dinner? > > Sunday, May 17, 2009, 6:29 PM > do you think this will still taste good if I leave out the soy sauce? > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 18, 2009 Report Share Posted May 18, 2009 On May 18, 2009, at 12:51 AM, Cooper wrote: > This looks very similar to a recipe on www.allrecipes.com called > Mexican Bean Salad. There isn't any rice, that's the main > difference. And that one doesn't have soy sauce. I love that one and > was thinking of trying this one since it's so similar. =========== that sounds good. here's one that we called Cowboy Caviare (but it technically isn't as I've fiddled with the recipe too much) 2 cans rinsed low sodium black beans 2 cans rinsed low sodium black eyed peas 1 small bag white corn (12-16 oz) defrosted 2 large tomatoes finely chopped 1 vidalia or sweet onion finely chopped 1 bunch cilantro finely chopped. 8 tablespoons lime juice 2 tablespoons red wine vinegar (the recipe had olive oil but I always leave oils out of my foods. you can add in 4 tablespoons of olive oil) 1-2 tablespoons of cumin good shaking of chipotle tobasco sometimes we add in some smoked paprika I mix the liquids and spices together, then add in the rest of the ingredients. mix well and leave in the fridge for a few hours before serving. I add in chopped avocado at the end as my son doesn't eat it and my daughter won't eat it if it's changed color at all or gone mushy. I generally serve it over shredded lettuces. Shez Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 18, 2009 Report Share Posted May 18, 2009 One of my favourite dinners lately has been Bryanna Clark Grogan's Puttanesca. It is truly yummy and only needs gluten free spaghetti to be vegan and gluten free. She is a great cook and lots of her recipes are gluten free and all are vegan. - In , " snowdrift52003 " <snowdrift52003 wrote: > > I'd be interested in seeing what our favorite dinner entrees are...what is a dish you regularly prepare because it's so wonderful? Here's my current fav: > > Curried Tempeh with Garden Vegetables > > 1 pkg tempeh (cut into small cubes) > 2 cloves garlic, chopped > 2 T. olive oil > 6 small very ripe roma tomatoes, chopped > 2 yellow summer squash, sliced > 1 cup fresh green beans, steamed tender-crisp > 1 T. curry powder (I prefer " hot " ) > 1/2 tsp. salt, or to taste > 1 can light coconut milk > fresh basil leaves (if you have them) > rice or rice noodles > > In large skillet, warm olive oil, then add tempeh, garlic and curry. Saute over med-high heat for a few minutes. Stir in tomatoes, beans, squash and salt. Saute another few minutes. Reduce heat and add coconut milk. Stir with wooden spoon to mix well; cover until squash is tender, but not limp. Serve over rice or rice noodles; garnish with a handful of fresh basil. Serve immediately. > > Sierra > Quote Link to comment Share on other sites More sharing options...
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