Guest guest Posted February 14, 2008 Report Share Posted February 14, 2008 I'm gonna make some roasted root veggies with golden beets, parsnips, carrots, baby yukon gold potatoes & onions with fresh thyme. Yummy! Cindi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2008 Report Share Posted February 14, 2008 On 2/13/08, Cindi <cindi93069 wrote: > > I'm gonna make some roasted root veggies with golden beets, > parsnips, carrots, baby yukon gold potatoes & onions with > fresh thyme. Yummy! Mmmm! Sounds tasty! I'm having homemade vegan spinach lasagna with Italian vegetables and a salad of organic baby greens with homemade no-fat raspberry balsamic vinaigrette. Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2008 Report Share Posted February 14, 2008 As does yours! As I was throwing the veggies together I noticed we're having a very sunset-y meal with various shades of gold, yellow & orange. :-) Cindi, who is smelling veggies roasting and getting hungrier by the minute! Sparrow R Jones <sparrowrose wrote: Mmmm! Sounds tasty! I'm having homemade vegan spinach lasagna with Italian vegetables and a salad of organic baby greens with homemade no-fat raspberry balsamic vinaigrette. Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2008 Report Share Posted February 14, 2008 Both meals sound wonderful! Ours is over now (it's 9 pm) and as we eat 'lunch' at dinnertime, we had a bowl of thick sweet potato and lentil soup, homemade cornbread, and followed up with a big fruit bowl - which we sadly depleted! LOL At lunchtime, we had for our main meal of the day: a 'kitchen sink' salad - root veggies, four kinds of leaves, celery, onions, apple, and goodness knows what else - enough for an army - then lightly wilted/steamed kale with raisins and a hot spiced bean and vegetable stew, fruit to follow. Okay, not imaginative, but we're going out tomorrow and I had things I had to use up or it wouldn't be seen until weekend! Still, it was nutritious, I tell myself. Love and hugs, Pat ---- Vegetarian Spice: http://beanvegan.blogspot.com Vegan World Cuisine: http://www.care2.com/c2cvegworld Vegetarian Slimming: vegetarianslimming Vegetarians In Canada: vegetariansincanada Raw Vegan: http://www.care2.com/c2crAw_vEgAn " Atrocities are not less atrocities when they occur in laboratories and are called medical research. " (George Bernard Shaw) ______________________________\ ____ Never miss a thing. Make your home page. http://www./r/hs Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2008 Report Share Posted February 14, 2008 How come every time you ask that, I am having veggie burgers? I swear we only have them once a week! Sol Veggie Burgers on home-made gluten-free buns with homemade bbq sauce, and some fries. Tonight I had to make decadent gluten-free chocolate chunk cookies for DS to take to a homeschool party tomorrow. They turned out very well. Also ground some almond and cashew flours, made almond milk, and am cooking some brown rice for tomorrow night's pilaf. Pam On Feb 13, 2008 5:11 PM, Cindi <cindi93069 wrote: I'm gonna make some roasted root veggies with golden beets, parsnips, > carrots, baby yukon gold potatoes & onions with fresh thyme. Yummy! > > Cindi > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2008 Report Share Posted February 14, 2008 > How come every time you ask that, I am having > veggie burgers? I swear > we only have them once a week! That's okay, Pam - every time Cindi or anyone asks that we seem to be either having leftovers or I'm using up odds and sods from the cupboards and fridge in free-form recipes that defy description let alone own a name! We DO have nice food here occasionally too - like six days out of seven LOL What goes in your brown rice pilaf tonight? Love, Pat ---- Raw Vegan: http://www.care2.com/c2crAw_vEgAn Vegetarian Spice: http://beanvegan.blogspot.com Vegan World Cuisine: http://www.care2.com/c2cvegworld Vegetarian Slimming: vegetarianslimming Vegetarians In Canada: vegetariansincanada " Atrocities are not less atrocities when they occur in laboratories and are called medical research. " (George Bernard Shaw) ______________________________\ ____ Never miss a thing. Make your home page. http://www./r/hs Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2008 Report Share Posted February 14, 2008 Hmm I missed this yesterday, but today we are having whole wheat pasta with a spicy tomato and broccoli sauce (home made) The Dragon (aka High Priestess Enchanting Evenweave) WIPs/UFOs = The Castle, The Green Man, Celtic Summer, exchange 70%, Computer Whizz 80%, Perfect Pets 16%, Zodiac Cats, Element Dragons 60% http://dragonsteel.multiply.com/ http://tempewytch.diaryland.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2008 Report Share Posted February 14, 2008 Wow, all those dinners and extras sound so yummy. I just made a stir fry of lots of veggies & black beans, flavored with curry and asian seasonings (a mix of both) with brown rice. Having the leftovers veggies for breakfast too. DES proud wife to Joel mommy to 3 perfect boys Angel Joey (Aug 3, 1995 - Dec 11, 1998) Cody (Feb 7, 2000) John (June 29, 2002) When you did awesome things which we did not expect. Is 64:3 ______________________________\ ____ Looking for last minute shopping deals? Find them fast with Search. http://tools.search./newsearch/category.php?category=shopping Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2008 Report Share Posted February 14, 2008 I must sense it's veggie burger night Pam! :-D Wanna share your homemade BBQ sauce recipe? Cindi pdw <pdworkman wrote: How come every time you ask that, I am having veggie burgers? I swear we only have them once a week! Sol Veggie Burgers on home-made gluten-free buns with homemade bbq sauce, and some fries. Tonight I had to make decadent gluten-free chocolate chunk cookies for DS to take to a homeschool party tomorrow. They turned out very well. Also ground some almond and cashew flours, made almond milk, and am cooking some brown rice for tomorrow night's pilaf. Pam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2008 Report Share Posted February 14, 2008 Sounds delish! Cindi The Dragon <dragonsteeluk wrote: Hmm I missed this yesterday, but today we are having whole wheat pasta with a spicy tomato and broccoli sauce (home made) The Dragon (aka High Priestess Enchanting Evenweave) WIPs/UFOs = The Castle, The Green Man, Celtic Summer, exchange 70%, Computer Whizz 80%, Perfect Pets 16%, Zodiac Cats, Element Dragons 60% http://dragonsteel.multiply.com/ http://tempewytch.diaryland.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2008 Report Share Posted February 14, 2008 And who said vegetarians have nothing to eat?? Look at all the variety and yummy stuff everyone's eating. We had enough leftovers of the roasted veggies for one of us to have for lunch today. Probably cuz the dog got some of the beets & parsnips when we were full last night! :-) Cindi Des <dnj2495 wrote: Wow, all those dinners and extras sound so yummy. I just made a stir fry of lots of veggies & black beans, flavored with curry and asian seasonings (a mix of both) with brown rice. Having the leftovers veggies for breakfast too. DES proud wife to Joel mommy to 3 perfect boys Angel Joey (Aug 3, 1995 - Dec 11, 1998) Cody (Feb 7, 2000) John (June 29, 2002) When you did awesome things which we did not expect. Is 64:3 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2008 Report Share Posted February 14, 2008 Well, it starts from this recipe (below), but I won't be using the margerine, and I'm subbing rice for the cous cous, which is wheat and we can't have. It would be good with millet too, but I'm doing a rotation diet and today is rice! Pam Delightful Garlic-mushroom -lemon- herb-Cous Cous 2-3 Tbs margarine 3 cloves garlic--pressed 1 cup mushroom of choice (mixed is good) sliced or cubed=20 2-3 Tsp chopped parsley 1 1/4 cup Vegetable broth (bullion works fine) Several dashes of Poultry seasoning 1 Tbs lemon juice 1 cup Cous Cous=20 =20 Sprinkling of the following (optional) Garlic, onion powder, lemon zest, = or anything you want. Sautee garlic in margarine on low setting until garlic has little = bubbles forming around it. Add parsley and mushrooms--cook over medium = until tender. Add broth, lemon juice and dry seasonings --stir and bring = to a boil. Add Cous Cous; stir, cover and remove from heat. Fluff with = fork after 7-9 minutes. Serve. On Thu, Feb 14, 2008 at 6:15 AM, Pat <drpatsant wrote: > How come every time you ask that, I am having > > veggie burgers? I swear > > we only have them once a week! > > That's okay, Pam - every time Cindi or anyone > asks that we seem to be either having leftovers > or I'm using up odds and sods from the cupboards > and fridge in free-form recipes that defy > description let alone own a name! We DO have nice > food here occasionally too - like six days out of > seven LOL > > What goes in your brown rice pilaf tonight? > > Love, Pat > > ---- > > Raw Vegan: http://www.care2.com/c2crAw_vEgAn > Vegetarian Spice: > http://beanvegan.blogspot.com > Vegan World Cuisine: http://www.care2.com/c2cvegworld > Vegetarian Slimming: vegetarianslimming > Vegetarians In Canada: vegetariansincanada > > " Atrocities are not less atrocities when they occur in laboratories and are > called medical research. " (George Bernard Shaw) > > ________ > Never miss a thing. Make your home page. > http://www./r/hs > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2008 Report Share Posted February 14, 2008 Here is the original recipe: Saute together until onions are transparent: 1/3 cup oil - I use less 1 medium onion chopped 2 cloves garlic, minced Stir in: 2 1/2 cup tomato sauce 1/4 cup water 3/4 cup brown sugar (or sucanut or turbanado sugar for less processed ones) 1 Tbsp (3 tsp) molasses (treacle) 1 1/2 tsp salt 1 tsp allspice 1/2 to 1 Tbsp (1 1/2 to 3 tsp) crushed red pepper (you decide how hot you want it) 1 1/2 tsp dried parsley Bring to a boil, reduce heat and simmer for 1 hour. Add and simmer 10-15 mins more: 1/2 cup lemon juice 2 Tbsp (30 ml) GF Soy sauce (or Braggs Liquid Aminos) In order to make this less time consuming, I make a large batch of the Barbecue Sauce ahead of time and freeze it in containers that will hold the amount I need for one batch of " ribs " then it is all ready when I want to make the recipe I just thaw the sauce, marinate the tofu and bake! YUMMY! ---------- But that's pretty fussy. I figure if you are going to cook it for an hour, why saute the onions and garlic first? So I just threw all but the last two ingredients together (but no oil) and let it simmer for an hour or so. Then I just bottled it up, without bothering to add the lemon juice or soy sauce. It didn't really need them, and would have made it more liquid after reducing so nicely. Mmm, delicious and the house smelled so good! Pam On Thu, Feb 14, 2008 at 9:12 AM, Cindi <cindi93069 wrote: I must sense it's veggie burger night Pam! :-D > Wanna share your homemade BBQ sauce recipe? > Cindi > > pdw <pdworkman wrote: How come every time you ask that, I am > having veggie burgers? I swear > > we only have them once a week! > > Sol Veggie Burgers on home-made gluten-free buns with homemade bbq > sauce, and some fries. > > Tonight I had to make decadent gluten-free chocolate chunk cookies for > DS to take to a homeschool party tomorrow. They turned out very well. > > Also ground some almond and cashew flours, made almond milk, and am > cooking some brown rice for tomorrow night's pilaf. > > Pam > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2008 Report Share Posted February 14, 2008 I wonder if grits could be used instead of cous-cous? Wen I wa a child I was occassionally served " corn meal mush " and i didn't like it so well a sit was very bland. But now that I.m grown up " We calls'em grits! " lol. Also since I've grow up I've beeb reading the nutricional panel and WOW! Them li'l grits really pack a punch!..and no gluten problem. -- Leona, Lee, Jackie, Tvksi, Granny and Momma. We wish you all the best, ---- pdw <pdworkman wrote: > Well, it starts from this recipe (below), but I won't be using the > margerine, and I'm subbing rice for the cous cous, which is wheat and > we can't have. It would be good with millet too, but I'm doing a > rotation diet and today is rice! > > Pam > > > Delightful Garlic-mushroom -lemon- herb-Cous Cous > > 2-3 Tbs margarine > 3 cloves garlic--pressed > 1 cup mushroom of choice (mixed is good) sliced or cubed=20 > 2-3 Tsp chopped parsley > 1 1/4 cup Vegetable broth (bullion works fine) > Several dashes of Poultry seasoning > 1 Tbs lemon juice > 1 cup Cous Cous=20 > =20 > Sprinkling of the following (optional) Garlic, onion powder, lemon zest, = > or anything you want. > > Sautee garlic in margarine on low setting until garlic has little = > bubbles forming around it. Add parsley and mushrooms--cook over medium = > until tender. Add broth, lemon juice and dry seasonings --stir and bring = > to a boil. Add Cous Cous; stir, cover and remove from heat. Fluff with = > fork after 7-9 minutes. Serve. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2008 Report Share Posted February 14, 2008 Yes, I expect you could make it with grits. We're corn-free though, so that's out for us. You could also use quinoa or buckwheat. I have rice, quinoa, millet, and buckwheat on a four-day rotation, so no matter which day I cook a pilaf like this on, I have something I can use as the base! Pam On Thu, Feb 14, 2008 at 3:19 PM, Leona <leehen wrote: > > > > > I wonder if grits could be used instead of cous-cous? Wen I wa a child I > was occassionally served " corn meal mush " and i didn't like it so well a sit > was very bland. But now that I.m grown up " We calls'em grits! " lol. Also > since I've grow up I've beeb reading the nutricional panel and WOW! Them > li'l grits really pack a punch!..and no gluten problem. > -- > Leona, Lee, Jackie, Tvksi, Granny and Momma. We wish you all the best, > > > ---- pdw <pdworkman wrote: > > Well, it starts from this recipe (below), but I won't be using the > > margerine, and I'm subbing rice for the cous cous, which is wheat and > > we can't have. It would be good with millet too, but I'm doing a > > rotation diet and today is rice! > > > > Pam > > > > > > Delightful Garlic-mushroom -lemon- herb-Cous Cous > > > > 2-3 Tbs margarine > > 3 cloves garlic--pressed > > 1 cup mushroom of choice (mixed is good) sliced or cubed=20 > > 2-3 Tsp chopped parsley > > 1 1/4 cup Vegetable broth (bullion works fine) > > Several dashes of Poultry seasoning > > 1 Tbs lemon juice > > 1 cup Cous Cous=20 > > =20 > > Sprinkling of the following (optional) Garlic, onion powder, lemon zest, = > > or anything you want. > > > > Sautee garlic in margarine on low setting until garlic has little = > > bubbles forming around it. Add parsley and mushrooms--cook over medium = > > until tender. Add broth, lemon juice and dry seasonings --stir and bring = > > to a boil. Add Cous Cous; stir, cover and remove from heat. Fluff with = > > fork after 7-9 minutes. Serve. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 15, 2008 Report Share Posted February 15, 2008 great idea1 I sort of rotate rice, lentills, 7 or 15 bean, cous cous, bulgar wheat, red beans and rice, quinola, masa harina {or cornmeal or grits,} and add soy, rye, oats, buckwheat, wheat germ, nutritional yeast and what eveer else i can think of.. <G> ...along with some colorful vegetables and or fruits.berries.Planing on Paella for tomorrow with spices and onions and tomatoe sause fr main dish.if I can find my recipe. -- Lee ---- pdw <pdworkman wrote: > Yes, I expect you could make it with grits. > > We're corn-free though, so that's out for us. You could also use > quinoa or buckwheat. I have rice, quinoa, millet, and buckwheat on a > four-day rotation, so no matter which day I cook a pilaf like this on, > I have something I can use as the base! > > Pam > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 15, 2008 Report Share Posted February 15, 2008 Lintels were on the menu this evening. I still have frozen packets available and I wanted to change their style a bit, so to the original fairly traditional recipe I added a bit of cream of mushroom soup, a small scoop of raisins, a drizzle of low salt soy sauce and a sprinkle lightly of cheese and voile! A whole new taste! I believe in having easily digested foods first, so had about 1/2 cup of pineapple as an appetizer, followed by asparagus and the lentils. Very satisfying meal..and I am loosing some weight. Incidentally, to the fairly standard recipe I had originally added just a whisper of Coriander and a smidgen of cumin which I thought enhanced it. ==Lee Quote Link to comment Share on other sites More sharing options...
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