Question of the Week- What's for Dinner at your home?

[Guest guest]

Question of the Week -

What's for Dinner at your home?

 

Thanks for joining in and answering this. It's good for inspiring us as we make

delicious vegetarian meals for our families.

 

Judy

 

 

 

[Guest guest]

Spinach salad, and brown rice with grilled tofu, edamame, spinach, green

beans, broccoli,mushrooms...in a spicy peanut sauce.

 

A womans place is on a horse.

Terri

[Guest guest]

I have been trying to be more consistent with meal planning (saves time and

money). Here are our dinners for the week:

 

Week of 1/25

Sunday – stuffed peppers

Monday – peanut noodles

Tuesday – lentil sloppy joes

Wednesday – breakfast

Thursday – stirfry, brown rice

Friday –Lasagna

Saturday – zucchini and cheese enchiladas

 

 

 

________________________________

[Guest guest]

I'm sad to say that I've been gone from 7am until 9pm, so I had left over

blueberry and strawberry muffins with a big glass of milk.  I've got to get into

better eating habits.

 

Dena

 

 

 

 

 

[Guest guest]

OOhhhh, zucchani and cheese enchiladas!  I would like that recipe please! 

Along with the stuffed peppers!  How wonderful is your menu.  Can I come eat

at your house?

 

Dena

[Guest guest]

Leftover vegetarian kung pao chicken with garden carrots and peas, served brown

jasmin rice. We also had a garden picked salad with mixed lettuce, cherry

tomatoes and avocado. The avocado was store bought. Tsatsuma tangerines for

desert.

 

, " wwjd " <jtwigg wrote:

>

> Question of the Week -

> What's for Dinner at your home?

>

[Guest guest]

What is for dinner at our house? Cuban black beans over rice. YUMMY good! Take

a can of black beans, and dump into a nonstick skillet (or if you have the time,

you can cook them in the crockpot or on the stove), and season them with a

little chopped onion and diced green or red pepper, lots of cumin, and garlic

salt. Cook your rice (we use Basmati rice). Then when everything is done, put

the rice on your plate and the black beans on top of the rice, and then top it

all with some chopped green onion, some diced tomatoes, and some shredded

cheddar (or monterey jack) cheese, vegan or regular. Extra extra yummy goodness.

If you use the garlic salt in the right amount, you won't need to salt your

serving - so taste while going.

This is a quick and easy meal. And we have it at least once a week. I save the

leftover rice for the next day and make stir-fried rice with tofu or tempeh that

I have marinated.

Annie L.

[Guest guest]

Last night being Burns night, I had vegetarian haggis, mashed potatoes,

carrots, Savoy cabbage and petits pois, whilst watching a programme of Burns

songs on the TV - yummy

 

Christie in Edinburgh

 

 

 

 

On Behalf Of wwjd

26 January 2010 00:49

 

[veg_grp] Question of the Week- What's for Dinner at your home?

 

 

 

 

 

Question of the Week -

What's for Dinner at your home?

 

Thanks for joining in and answering this. It's good for inspiring us as we

make delicious vegetarian meals for our families.

 

Judy

 

 

[Guest guest]

Zucchiniand Cheese Enchiladas

8 corn tortillas

Olive oil

2 med. zucchini, sliced

1/4 c. onion, chopped

1 sm. can green chili

1 can whole pitted black olives

1/2 to 3/4 lb. Monterey Jack cheese (I use less cheese and mix it with 1 to 1.5

cups of refried beans)

Enchilada sauce (recipe follows for homemade sauce)

 Saute zucchini and onions in olive oil. Pour some sauce in the bottom of an

oven proof 8 x 11 x 2 inch dish. Heat the tortillas one at a time for

approximately 30 seconds in the microwave long enough to soften so they roll

without breaking. Too hot or too long, then they get too stiff). Dip warmed

tortillas into sauce. Fill with small amounts of zucchini mixture, cheese,

olives and chili. Roll the enchilada and place in dish. When you have filled the

dish with 8 enchiladas, top the dish with the remaining cheese, olives and

chili. Pour the remaining enchilada sauce over the entire dish. Bake 15 to 20

minutes at 350 degrees.

Enchilada Sauce    

1/2 c. onion, chopped

1 clove garlic, minced

1 tbsp. olive oil

1/2 c. vegetable stock

1 c. tomato puree

2 tsp. chili powder add more if desired to suit taste

1 tsp. cumin

Salt and pepper, to taste

Saute onion and garlic in oil. Add the remaining ingredients, bring to a boil an

simmer for about 1/2 hour. (1 can tomato paste can be substituted for the tomato

puree. Add water until you reach the consistency that you like

 

MEXICAN STUFFED PEPPERS

(The original recipe called for brown rice, I substitute quinoa)

4 large red or green peppers

1 T olive oil

1 cup chopped onion

2 stalks celery, diced

1 t cumin

1 t chili powder

1 t basil

½ tsp oregano

2 cups cooked quinoa or brown rice

1 ½ cups cooked and drained red kidney beans (or one can; really, any bean will

do)

2 T tamari

Cayenne to taste

1 ½ cups canned tomatoes with their juice

1 small can tomato paste

Thinly sliced cheese (optional) 

Wash the peppers and cut them in half  length wise.  Remove the 

seeds. Place the peppers, cut side down, on a  rack above boiling water. 

Cover  the pot and steam for about 10 min or until they are just beginning to

get  soft.  DO NOT STACK ON TOP OF ONE  ANOTHER...they will not steam

evenly. Heat the olive oil in a large  skillet.  Add the onions,

celery, cumin, chili powder, basil and oregano.   Saute until the onions are

almost tender. Add the cooked quinoa and beans.  Mix well; then add the tamari

and the  cayenne to taste. Mix again. Lightly oil a shallow 7 x 11 inch

baking  dish.  Fill each pepper with the  bean and quinoa mixture and place

the peppers side by side in the baking  dish. Mix together the canned tomatoes

and the  tomato paste.  If the tomatoes are  whole, chop them up or break

them up with a fork. Pour the tomato mixture over the stuffed  peppers. 

Cover the baking dish  with foil and bake at 350´ for

30 minutes. Uncover the dish and top each pepper with a thin slice of cheese

if desired.   Return the dish to the oven and bake an additional 5 minutes or

until the cheese is melted

 

 

 

 

________________________________

Dena Deen <tigriss007

 

Mon, January 25, 2010 8:50:47 PM

Re: [veg_grp] Question of the Week- What's for Dinner at your home?

 

 

OOhhhh, zucchani and cheese enchiladas!  I would like that recipe please! 

Along with the stuffed peppers!  How wonderful is your menu.  Can I come eat

at your house?

 

Dena

 

 

 

 

 

 

 

[Guest guest]

Last night I had a friend over for supper. I made veggie fajitas, with

onions, a red bell pepper, zucchini, yellow summer squash, and mushrooms,

and added a can of black beans when the onions were almost done. I used

Penzey's fajita seasoning (which was really good, BTW) and marinated the

veggies for about an hour before cooking. Served with salsa from a jar and a

mashed avocado. I was lazy and didn't make any side dishes, but this was a

hit anyway!

 

Audrey

 

 

 

[Guest guest]

Question of the Week -

What's for Dinner at your home?

 

Last night we had fire roasted veggie lasagna with a lovely side salad. My

husband who does not like lasagna had Penne with Pesto and fire roasted veggies

as well as a side salad.

 

Tonight will be Lentil and Spinach soup with some fresh multi-grain rolls.

[Guest guest]

Tex-mex casserole made with brown rice, black beans, corn, salsa, chili powder

and melted cheddar on top. Blue corn chips and avocado slices on the side.

Kayla

 

, " wwjd " <jtwigg wrote:

>

> Question of the Week -

> What's for Dinner at your home?

>

> Thanks for joining in and answering this. It's good for inspiring us as we

make delicious vegetarian meals for our families.

>

> Judy

>

>

>

[Guest guest]

Last night: Pizza topped with red sauce, romano, mozzarella, sun dried tomatoes

and broccoli, with extra broccoli on the side (bought waaay too much broccoli!)

 

Tonight: Baked potatoes scooped out and mixed with milk, cheddar, broccoli and

stuffed back into the potato skins. And some homemade Apple Loaf.

 

Mary Ellen

 

 

 

[Guest guest]

Poached egg on special wheat bread, covered with tomato gravy.

[Guest guest]

Last night we had Mushroom, Spinach, and Artichoke Heart Pasta and tonight

we had Mostly Green Curry Veggies and Tofu over Coconut Jasmine Rice (this

was actually a Rachael Ray recipe--and really, really yummy).

Whitney

[Guest guest]

-Butternut Squash Risotto (dairy free)w/peas, onions,mushrooms mixed in

-CousCous w/currants, carrots, peas

[Guest guest]

This sounds unbelievably good!!!!!! Is this recipe on file? =) REALLY love this

group!

 

 

-

kay

Tuesday, January 26, 2010 10:47 AM

[veg_grp] Re: Question of the Week- What's for Dinner at your home?

 

 

 

Tex-mex casserole made with brown rice, black beans, corn, salsa, chili powder

and melted cheddar on top. Blue corn chips and avocado slices on the side.

Kayla

 

, " wwjd " <jtwigg wrote:

 

 

 

 

[Guest guest]

rice and beans

[Guest guest]

Last night I made veggie burgers with rice, oats, mushrooms, onions and carrots,

and had baked fries and baked sweet potato fries with them followed by vegan

coconut pudding with frozen fruit.

 

, " HappyGoLuckyLilDucky " <jsbrjam

wrote:

>

> This sounds unbelievably good!!!!!! Is this recipe on file? =) REALLY love

this group!

>

>

> -

> kay

>

> Tuesday, January 26, 2010 10:47 AM

> [veg_grp] Re: Question of the Week- What's for Dinner at your home?

>

>

>

> Tex-mex casserole made with brown rice, black beans, corn, salsa, chili

powder and melted cheddar on top. Blue corn chips and avocado slices on the

side.

> Kayla

>

> , " wwjd " <jtwigg@> wrote:

>

>

>

>

[Guest guest]

Here is the recipe for the tex-mex casserole...

2 cups cooked brown rice

1 1/2 cups tomato salsa

1 tsp chili powder

15 ounce can black beans (the recipe says not to drain, but I drain and rinse)

1 cup frozen corn (I use frozen roasted corn which is to die for)

shredded cheddar cheese

combine first 5 ingredients in 8x8 casserole dish and top with shredded cheese.

Bake at 350 until heated through and cheese is melted.

 

Kayla

 

, " HappyGoLuckyLilDucky " <jsbrjam

wrote:

>

> This sounds unbelievably good!!!!!! Is this recipe on file? =) REALLY love

this group!

>

>

>

>

>

[Guest guest]

Did you make the vegan coconut pudding or did you buy it? If you made it,

do you have a recipe, if you bought it where did you buy it? It sounds

yummy.

 

Sarah in CA

-

" Cherie " <csulery

 

Saturday, January 30, 2010 4:28 AM

[veg_grp] Re: Question of the Week- What's for Dinner at your home?

 

 

Last night I made veggie burgers with rice, oats, mushrooms, onions and

carrots, and had baked fries and baked sweet potato fries with them followed

by vegan coconut pudding with frozen fruit.

 

 

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Checked by AVG - www.avg.com

Version: 8.5.432 / Virus Database: 271.1.1/2657 - Release 01/30/10

07:35:00

 

 

 

[Guest guest]

Night 1: Baked potatoes, steamed broccoli with cheese sauce, sugar free candied

carrots (cheese made without rennet)

 

Night 2: Many Beans Chili, tossed salad, Brandon's Cheesy Corny Corn Bread

(basically corn bread with grated cheese, drained or frozen corn)

 

Night 3: Potato Fritatta, salad (since it is a small dinner, will serve a nice

desert)

 

Night 4: Leftover Many Beans Chili over salad greens, cucumbers, tomatoes,

grated carrots, etc. Served with home made corn tortillas unless son steals them

all about 32 seconds after I finish making them (He has a tortilla radar and

always shows up on the days I make them)

 

Night 5: Veggie Spring Rolls with Veggie Stir Fry over Lo Mein

 

Night 6: Dumplings in veggie broth, veggies (desert night)

 

Night 7:  Italian Vegetable Patties served like burgers on home made burgerish

buns, onion, lettuce, tomato, ketchup, mustard and pickles  (found recipe

online, wonderful)

http://allrecipes.com/Recipe/Italian-Vegetarian-Patties/Detail.aspx , sweet

potato fries, baked beans and a couple sweeties

 

Lots of the things from this week can be made in bulk and frozen. If I'm in the

mood (in other words, can stand an hour), I need to get a few dozen veggie pot

pies made and in the freezer.

 

Hugs, Jeanne in GA

 

 

 

 

 

[Guest guest]

I have really been trying to be better about meal planning:

 

Week of 2/1

Sunday – chili and cornbread

Monday – sweet and sour cabbage rolls

Tuesday – lentil soup (from freezer) and grilled cheese sandwiches

Wednesday – lentil tacos

Thursday – peanut noodles

Friday – stirfry

Saturday – dinner out

 

Week of 1/25

Sunday – stuffed peppers

Monday – peanut noodles

Tuesday – lentil sloppy joes

Wednesday – breakfast

Thursday – stirfry, brown rice

Friday –Lasagna

Saturday – zucchini and cheese enchiladas

 

 

 

 

 

[Guest guest]

Vegetarian Barbecued Chicken, macaroni and cheese, seasoned steamed broccoli and

homemade cornbread.  Yummy!

 

--- On Sat, 1/30/10, mommy <taximommyto9 wrote:

 

 

mommy <taximommyto9

Re: [veg_grp] Re: Question of the Week- What's for Dinner at your home?

 

Saturday, January 30, 2010, 4:23 AM

 

 

 

 

 

 

rice and beans

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

Sarah~ I made it here is the link to the recipe that I used. I made my own

coconut milk by combining 3/4c coconut and 1 1/2c boiling water in the blender

and blending until smooth.

 

http://vegetarian.about.com/od/desertrecipes/r/coconutpudding.htm

 

 

 

, " Sarah Navarro " <navarrosarah

wrote:

>

> Did you make the vegan coconut pudding or did you buy it? If you made it,

> do you have a recipe, if you bought it where did you buy it? It sounds

> yummy.

>

> Sarah in CA