Guest guest Posted December 8, 2009 Report Share Posted December 8, 2009 Just put up two entries in my blog with pictures of both vegetarian and vegan meals. http://justjera.wordpress.com/ Jerri Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2009 Report Share Posted December 8, 2009 Jerri, Could you please share your recipes? The pictures looks great! Thanks! Judy - jerrischlenker Tuesday, December 08, 2009 11:09 AM [veg_grp] Sunday & Monday Night Meals Just put up two entries in my blog with pictures of both vegetarian and vegan meals. http://justjera.wordpress.com/ Jerri Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2009 Report Share Posted December 8, 2009 I used to get so frustrated in trying to learn to cook from my mom, in that it was always a pinch of that and a pinch of this. I'm afraid even though I really started cooking or at least enjoying cooking late in life that I followed this same pattern. We ate out at a Mexican restaurant on Saturday, quite different from most Mexican restaurants. I got side dishes of cheesy mashed potatoes and broccoli. I made regular mashed potatoes - about four medium size potatoes cut in chunks with skins, cooking until tender, adding maybe about two tbs of butter and milk a little at a time along with some sea salt and mixed ground pepper and a little shredded cheese, maybe 1/2 cup, mixing with an electric mixer - oh, and drain water from potatoes first. I didn't put too much cheese in because I had vegan mushroom giblet gravy which you can get at Whole Foods or a health food store - so that was just a heat up. Also, the tofurky was just purchased at Whole Foods as well. You bake for about 40 minutes. I added some veggie broth and herbs - sage and rosemary before putting in the oven. The asparagus was just steamed for 30 minutes, with some added butter after the fact. The Rice meal - Cook a couple of cups of rice according to package directions. If you are near an Indian store, you may or may not want to add a little bit of a packet called Puliogare at the onset of cooking the rice. This I've found is great for rice dishes in a pinch. You can have the rice as is or add to it, such as vegetables such as I did in this dish or beans maybe by themselves or along with onions and peppers. In this particular dish I stir fried a package of extra firm tofu (cut into chunks first) in some oil and soy sauce, and added some broccoli and cut up red bell pepper. That would have been plenty, but then on top of that I also added a little bit of left over from the Mexican dinner which was from a veggie fajita which had onions, peppers, mushrooms, beans and corn in it (there wasn't much of this). On top of that I threw in some sesame seeds. I like different textures and colors in food. Many times I may start off trying to follow a recipe but it always ends up as above. Sometimes it goes off in a radically different direction. Last week I started off with Mexican intentions but half way into the meal went Italian. Tonight I want to use some tempeh. My plan at this very moment, and that is subject to change, is to saute' the tempeh in barbecue sauce, maybe even add a little soy in, with some cilantro and onions. Now, I think this would be great in soft torillas with added cheese; but I also have some bread I need to use, so may go with that. A lot of times it just comes down to what I need to use up in the kitchen. I will take pictures if it turns out good. I'm just learning tempeh. As you can tell I am learning to conquer fears in the kitchen. Jerri http://justjera.wordpress.com/ , " wwjd " <jtwigg wrote: > > Jerri, > Could you please share your recipes? The pictures looks great! > > Thanks! > Judy Quote Link to comment Share on other sites More sharing options...
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