V&V What's for dinner?
I'm starting this thread so people can post what they have for dinner on a regular basis. I get a lot of recipe ideas from the thread on the regular HC board, but you have to wait to see whether there are V&V recipes posted.
I am under the weather, so I had frozen white rice with some soy sauce and applesauce. Not a great start. But, the other night, I had this, which is one of my all-time favorite recipes on the planet:
I am pretty evangelical about this recipe and this site in general. her stuff is great and she is so creative.
Mmm, that 101cookbooks recipe looks delicious! I love her recipes too. I think I'll pass on your dinner tonight though. I hope you feel better soon!
Tonight, I had mujadara with cucumber-mint-yogurt sauce. I made another thread asking for mujadara variations/ add-ons for my large batch of leftovers, so expect some remixes from me for the next few dinners.
Not too creative, but Oh! so dang good...
.......a big, fat, portobello in lemon juice/ olive oil on the grill. I served it with cauliflower "mashed potato" and a side of fermented veg.
I did the chocolate avocado pie thing for dessert. Wow....my neighbor said she does it all the time! I must be the last to know that avocado can be used for dessert.
I used the recipe below (made thick) and filled a pie shell. I low carb so I used an almond flour crust:
Avocado Chocolate Velvet
2 ripe avocado
6 tablespoons unsweetened raw cocoa powder
1/4 cup Trader Joe's agave syrup, maple syrup, or other liquid sweetener
2 tablespoons evaporated cane juice, optional
1/2 teaspoon vanilla extract
Pinch of ground cinnamon
2 tablespoons water; plus 1/2 cup purified water - or less
*More or less water makes it a sauce, a pudding or thicker to fill a tart shell.*
I actually froze the pie (because there are only two of us) and I knew we would eat the whole damn thing if I just left it in the fridge! I liked it a bit frozen because it is really hot here. Then topped it with whipped cream. Man, really great.
I lacto- ferment veg alot so I always have it on hand. It makes such a nice addition to anything on the plate, especially vegetarian meals. I am not vegetarian anymore but still eat vegetarian meals about half the time. I really like lacto fermented turnips with onion, lacto salsa, kim chee and banana peppers. I always have mason jars in the fridge with something brewing!!! :)
Tonight will be spanakopita, with marinated tofu and nooch standing in for the usual feta. I also bunged the ice cream base thingy in my freezer yesterday in hopes of making some cherry ice cream with a coconut milk/soy creamer base. To add or not to add chocolate?
I am thinking yes on the chocolate.
Not meaning to hog this thread....but I hope more people will post here too-and on the Special Diets board. Hmmmm....maybe I should start a similar thread there too for all my low carb, gluten free, paleo, low cal, healthy brethren :)
Tonight it will be chickpea flour pancakes (Dosa) with crushed peas and cilantro. Served with thick yogurt and chutney -and a chopped side salad. Makes a nice filling summer meal.
I make them either by adding more water and making them like a crepe ( to fill) or serve with dipping sauce, or by just making pancakes and topping with veggies and sauce. They are very pretty (all gold and green!) and make a nice base for just about anything. I hope you like them!
Chickpea Flour Pancakes with Crushed Peas and Cilantro
1 cup of chickpea flour
2/3 teaspoon of ground cumin
generous dash of turmeric
generous dash of cayenne
1/2 teaspoon of sea salt
1 cup of water
2/3 cup of frozen peas, boiled for a few minutes and lightly mashed
1 green chili, finely chopped
1/2 inch piece of ginger, grated or finely minced
1 - 2 teaspoons of fresh cilantro, finely chopped
sesame oil for frying
In a medium bowl, sift together the chickpea flour, cumin, turmeric, cayenne and salt. Slowly, stirring with a wooden spoon, pour in the water, taking care to remove any lumps. Stir in the mashed peas, chopped chili, ginger and cilantro. Set aside for 20 - 30 minutes.
Heat a few teaspoons of oil in a small nonstick frying pan over medium-high heat. When hot, ladle 1/4 - 1/3 cup of batter into the pan. Cook for about 2 minutes or until the bottom is golden brown. Flip and cook for another minute or so, or until browned. Transfer to a plate and fry up the rest of the batter, adding more oil to the pan as necessary.