Guest guest Posted November 13, 2008 Report Share Posted November 13, 2008 Hi All, Time for another Question of the Week What's for dinner at your house? Please share your menu and recipes to inspire us all. Enjoy, Judy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2008 Report Share Posted November 13, 2008 Tonight I'm having leftovers at work, veggie pot pie. But tomorrow I'm going to do an experiment and try to make a homemade meat free, msg free version of Hamburger Helper for my boyfriend who loves junk food. Elizabeth > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2008 Report Share Posted November 13, 2008 Tonight is take out night. Will probably be Subway. Last night was Swedish meatballs made with TVP instead of the meat. Turned out well. This weekend no children (at the ex's) so it will be whatever is leftover in the fridge when I feel like eating. But will be busy making soy milk (beans are soaking while I am at work), tofu and yogurt. Barb --- On Thu, 11/13/08, wwjd <jtwigg wrote: wwjd <jtwigg Question of the Week - What's for Dinner " vegetarian_ group " Thursday, November 13, 2008, 9:00 AM Hi All, Time for another Question of the Week What's for dinner at your house? Please share your menu and recipes to inspire us all. Enjoy, Judy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2008 Report Share Posted November 13, 2008 I'm making veggie potpie tonight, am using leftover Qorn roast and gravy I made from sauteed mushrooms; going to add some carrots and onions and make a crust of milk, flour and butter. I don't roll out crusts, just pour on equal parts of flour and milk with a few tablespoons of butter. Alia - " Elizabeth Jamros " <ejamros > Tonight I'm having leftovers at work, veggie pot pie. But tomorrow I'm > going > to do an experiment and try to make a homemade meat free, msg free version > of Hamburger Helper for my boyfriend who loves junk food. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2008 Report Share Posted November 13, 2008 Multi pulse chilli tonight!, Chick peas, red kidney beans, red lentils, tomatoes and LOADS of chillis, may chuck some frozen sweetcorn, cans of butter beans WHATEVER in there as well LOL The Dragon Current stitching - Map of Durham, Cat Ornaments, The Hikers, Green Man Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2008 Report Share Posted November 13, 2008 Tortellini Stew (someone posted it last week) YUM! burritos with leftovers from nachos (crumbles, frozen corn, black beans, kidney beans, onions, tomato past, chili and cumin powders) Kashi Pizza tonight Portabello panini with homemade crinkle cut chips (local resturant fav) On Sunday afternoons I go through the files and choose 3-4 meals to make. My hubby works across the state 5 days a week, so I try to get all the meals made on Sunday evening for him to take and so I have little to do when we get home from school/work. i highly recommend it to all my friends (veg and non-veg) to plan your meals out. It has really limited our use of processed foods. Have a good day! Cassie --- On Thu, 11/13/08, wwjd <jtwigg wrote: wwjd <jtwigg Question of the Week - What's for Dinner " vegetarian_ group " Thursday, November 13, 2008, 9:00 AM Hi All, Time for another Question of the Week What's for dinner at your house? Please share your menu and recipes to inspire us all. Enjoy, Judy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2008 Report Share Posted November 13, 2008 Hello Group, So far this week we have had: Monday - Pinto bean sloppy joes with a garden salad. Tuesday - Creamy Orzo with greens and corn, with a salad and garlic bread Last night - Pizza with salad, noodles with sauce, and brussel sprouts. Tonight - Is left over night. Friday - Sweet potato and black bean chili (I will make it tonight because it always tastes so much better the next day.) Saturday - Tofu pot pie Sunday - Not sure yet. Hugs, Mindy , " wwjd " <jtwigg wrote: > > Hi All, > Time for another Question of the Week > > What's for dinner at your house? Please share your menu and recipes to > inspire us all. > > Enjoy, > Judy > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2008 Report Share Posted November 13, 2008 Tonight's dinner... Veggie Soup. No recipe. I just throw every kind of vegetable that I want, from my freezer into the crockpot, with veggie broth. Later, I add whole wheat noodles. Oh, yeah, and I make great whole wheat rolls. sue wwjd wrote: > > > Hi All, > Time for another Question of the Week > > What's for dinner at your house? Please share your menu and recipes to > inspire us all. > > Enjoy, > Judy > > > > > ------ > > > > Checked by AVG - http://www.avg.com > Version: 8.0.175 / Virus Database: 270.9.2/1783 - Release 11/12/2008 10:01 AM > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2008 Report Share Posted November 13, 2008 Tonight it will be split pea soup made with onions, carrots and garlic from the garden, along with cabbage/carrot slaw, also from the garden. And fresh whole grain sourdough bread, rising as we speak. Anybody else eating out their gardens now? ~ irene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2008 Report Share Posted November 13, 2008 I'm going to try a veggie pot pie this weekend -- had no time to cook this week. I had a frozen pot pie that had tofu crumbled in it, and it was great, so I'm going to mash the tofu. That's my plan! Something I make every couple of weeks in the fall and winter: hot (fake) chicken salad, my mom's recipe with mushroom soup instead of chicken soup and Quorn naked cutlets. I'll post the recipe later -- had my omnivore neighbor over and she loved it! Audrey S. On Thu, Nov 13, 2008 at 8:00 AM, wwjd <jtwigg wrote: > Hi All, > Time for another Question of the Week > > What's for dinner at your house? Please share your menu and recipes to > inspire us all. > > Enjoy, > Judy > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2008 Report Share Posted November 13, 2008 Tonight, for my DH, there will be 2 tacos made with Quorn " grounds " and a mixed batch of seasoned beans. I had those for him last night (I had to be away for the evening), but he didn't consume them, saying he'd had a " big lunch " during his work-day. He wanted me to " save " the tacos for him for tonight, instead, so I did. For myself, (and for DH, if he chooses, in addition to his tacos), I'm in the process of making what I call a " Stoup " --kinda like a soup, but thicker, more like a stew. The ingredients are less chunky, but it's heartier than " just " a soup. Today's " stoup " is made with dry baby lima beans, dry whole green peas, some " bulk-bin " veggie soup mix that has green & yellow split peas, barley, dehydrated veg. flakes, whole wheat small pastas and a few other things I don't remember. I added a couple tablespoons of dried red lentils and an undeterminate mixture (randomly selected from whatever I could find stuck away in the kitchen spice racks!) of herbs, dried chopped onions, garlic powder, some chili pepper and other herbs and spices...I don't know what all I put in, but I just sprinkled a little of this and a little of that, and sniffed the dry mixture in a bowl--what something smells like can be a good clue as to how well it will blend and taste when cooked. After I had " quick-soaked " the limas and peas for an hour, I added (I usually remember to do this) the small amount of baking soda--supposedly to help make the legumes less " gassy " when eaten., and then brought it back up to a simmer. After 30 minutes or so, I dumped in the " small particles " mixture--lentils, split peas, barley, herbs, etc... and let that simmer a while. It now smells SOOOOOO GOOOD!!!! I stirred it and strained out a small tablespoon-full of the broth, which is usually pretty " skanky " before it's all done, especially when beans are cooking, IMHO...I added just a PINCH of seasoned salt to the bit of broth and sample-tasted it. It is GOOD already! WOW! I just made this batch of stuff up outta my head and I can hardly believe how GOOD it tastes--and it's not even finished yet!! WOOOOW-WEEE!!! Along with my " stoup " , there are about 4 or 5 corn muffins left that I made a couple days ago to go with chili. They were made to use up a couple of cans of (I really HATE it and wonder what I was thinking when I got them anyway)--of canned whole kernel corn--yuck! Tucked into the muffins with some spicy peppers and chili-flavorings, the corn isn't so nasty--I must be sensitive or allergic or something, because I just cannot eat much corn of any kind with out feeling my skin getting itchy! So, DH may enjoy the muffins more than me, but they are there to eat with his tacos or my stoup...and we have apples for fruit, and that's it! Laura B., in Illinois Question of the Week - What's for Dinner Posted by: " wwjd " jtwigg cvtfluffy Thu Nov 13, 2008 6:00 am ((PST)) Hi All, Time for another Question of the Week What's for dinner at your house? Please share your menu and recipes to inspire us all. Enjoy, Judy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2008 Report Share Posted November 13, 2008 A bowl of creamy spicy-smoky black bean soup and probably a mixed greens empanada (from the freezer to the toaster oven while the soup warms up). A little chow chow relish to go with the empanada. Roseta , " wwjd " <jtwigg wrote: > > Hi All, > Time for another Question of the Week > > What's for dinner at your house? Please share your menu and recipes to > inspire us all. > > Enjoy, > Judy > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2008 Report Share Posted November 13, 2008 The weather here is cold and rainy. So, comfort food sounds good for dinner tonight, either vegetable pot pie or potato soup. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2008 Report Share Posted November 13, 2008 Cold and rainy here too...I have lentil soup and split pea soup in the freezer.? Might be either one of those or maybe Amy's spicy vegetarian chili over brown rice.?I don't much care for most of her offerings, but really do like?her chili and tomato soup.? Has anyone ever tried her butternut squash soup? TM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2008 Report Share Posted November 13, 2008 Irene, I do all the time. We grow all our fruit and vegetables, just had a very bad year for tomatoes so I have been buying some of those at the store this year. Right now I still have a lot of eggplants and peppers, I just harvested a small crop of blue corn (for corn bread) and I have a few beans going, Kentucky wonders and fresh limas. We also have lettuces and arugula for salads, and just about any herb you would want. I planted a bunch of cole crops so I am expectantly watching the ground.... Where is your garden? Roseta , irene wrote: > > Tonight it will be split pea soup made with onions, carrots and > garlic from the garden, along with cabbage/carrot slaw, also from the > garden. And fresh whole grain sourdough bread, rising as we speak. > > Anybody else eating out their gardens now? > > ~ irene > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2008 Report Share Posted November 13, 2008 , " wwjd " <jtwigg wrote: > > Hi All, > Time for another Question of the Week > > What's for dinner at your house? Please share your menu and recipes to > inspire us all. > > Enjoy, > Judy > LVLV Well tonight donnalee had a tomato an onion with ketchup mayo sauce on some food for life ezeikiel 4;9 seseme bread.And I samuel had brown rice with black and pinto beans pan fried with olive oil with a pinch of vegatable soup stock powder.Spread in a flour fajita lightly browned on a iron fajita pan with butter.What did you have? Time consuming recipe but tasty Here is my recipe for lima bean soup.First soak beans over night in a large pot.Then remove all of the skins one at a time placing the skinned beans in another pot.After skinning all of the beans rinse.Then place in cooking pot.Add three cloves of garlic mashed then chopped fine.Half to quarter of an onion also chopped fine depending on size.Teaspoon of salt one of pepper.Pinch of oregano.Cover beans with water at least 2 inches above level of beans.Some of the water will evaporate.This will make a very thick soup almost a porage.So after all ingredients have been placed with the water stir then begin by simmering slowly for three to four hours stirring at least twice an hour covered.The slower the better you dont want them to boil real fast just a medium simmer.Love Love and enjoy yourself.I use this thickened with my rice and beans sometimes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2008 Report Share Posted November 13, 2008 I am a single guy so I just cook for me and my fur companion Zippy.He is a vegan dog also. Bought to much cabbage the other week so we have been having some kind of cabbage casserole every night. Making cabbage and potato soup Friday night. I have a great recipe to share it comes from a member at vegweb.com This one is great and easy don't let the minimal ingredient's make you think it is bland.I don't use vegan cheese I just sprinkle nutritional yeast on top before baking. For non vegan friends this will give you something a little different to try. Spicy Cabbage Rice Casserole Ingredients (use vegan versions): 1/2 head cabbage, chopped 1 can Rotel tomatoes (or any diced tomatoes with green chilies) 2 cups cooked rice 1 cup textured soy protein (whatever brand, I use SmartGround) teaspoon cumin vegan cheese for topping Directions: Mix the cooked rice with the tomatoes and textured soy protein. Place in the bottom of casserole dish. Top with cabbage and then cheese. Bake at 400 for 30 minutes or until cabbage is tender and cheese is melted. Serves: 4 Preparation time: 40 minutes Quote Link to comment Share on other sites More sharing options...
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