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V&V What's for dinner?

Hi all,
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:

Heather's Quinoa

I am pretty evangelical about this recipe and this site in general. her stuff is great and she is so creative.

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  1. 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.

    1. 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.

      2 Replies
      1. re: sedimental

        i have made avocado ice cream but never anything chocolate!! Wow! Recipe? I must have missed a thread somewhere!

        That sounds like a healthy meal. Are you low-carbing it? What sort of fermented veg?

        So pleased to see two responses!!

        1. re: IndyGirl

          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

          In blender:
          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!!! :)

      2. 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.

        1 Reply
        1. re: Peaches to Poutine

          Yes on the chocolate!

          Spanakopita sounds great!

        2. Thanks for referencing that 101 cookbooks site. It looks great!

          1. 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.

            3 Replies
            1. re: sedimental

              Would love the recipe for the dosa!

              1. re: IndyGirl

                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.

                1. re: sedimental

                  sounds interesting as well, and can try.

            2. Pasta shells with lima beans, garlic chives, mint, and goat cheese. Dinner was lima bean inspired, as I try to eat my way through the freezer and pantry in preparation for a move.

              1 Reply
              1. For us last night since I am still recovering from what had me under the weather on Tuesday:
                a small amount of salmon (very very rare for me, but I felt like I needed the nutrients)
                quinoa with caramelized onions, sauteed garlic, roasted zucchini coins, and almonds (served room temp)
                roasted halved potatoes

                1. sorry if this sounds pretty lame; but with the hot weather and loads of CSA vegetables --
                  By the way, these are lunches, as lunch is our main meal of the day due to my work schedule.
                  And as lame as these may sound, with good quality farm vegetables both meals were very satisfying!

                  Meal 1: ears of corn (in pressure cooker); cabbage wedges braised for about 10 minutes dressed with olive oil, salt and pepper; salad of lettuce and herbs dressed with olive oil and lemmon juice; Field Roast saussages (in microwave)

                  Meal 2: table set with spread of: beet wedges (pressure cooker); beet greens sauteed in olive oil; steamed cauliflower; steamed baby eggplant halves; steamed carrots; and bowls of vegan mayo with chopped herbs; olive oil; lemmon juice and salt and pepper (Prep time: 10 mintues, maybe)

                  2 Replies
                  1. re: alc

                    I don't think that sounds lame at all, but fresh and locally sourced--always best! Sounds great!

                    1. re: alc

                      beet greens: one of my favorites. also, beet greens tend to get overlooked.
                      sometimes at my grocery store i see the greens being discarded by the other shoppers buying the bunches of beets.
                      needless to say, i intercept those greens and use them myself.

                    2. Last night- Soft tacos with sauteed onion, carrot, squash and corn, beans, avocado and tomato.
                      Night before- Homemade pasta with a basic red sauce and some mozz, green salad.
                      I haven't planned tonight, as there wasn't much left at the farmers market when we got there at 1130 :-(. Must get up earlier next time.

                      1. pizza - Peach, Mozzarella, Arugula with Danish blue cheese vinaigrette.

                        1 Reply
                        1. Whole-wheat pasta with jalapenos, garlic, green onions, corn, cherry tomatoes, zucchini, and kale. All veg from the farmer's market and this recipe was concocted out of fear that things would rot! yum.

                          1. Udon noodle soup with miso, shiitakes and nori. Topped with a hefty dose of garlic chives and this furikake: http://www.mishima.com/cgi-bin/mishim...

                            1. Tonight my husband is determined to attempt to crack the secret recipe behind Garvey burgers. Ever since he had one at Everlasting Life Cafe in DC, he will not rest until he is able to make his own. Last night he prepped his own seitan because he read somewhere that that is one of the ingredients. I look forward to eating them, regardless of how failure-tastic or triumphant they may be.

                              2 Replies
                              1. re: Peaches to Poutine

                                How did they turn out? I had to look up what a Garvey burger is - I haven't seen them in the restaurants around here. Share the recipe if it was tasty :)

                                1. re: jennymoon

                                  Garvey Burgers are vegan burgers made in restaurants run by the Black Israelites. Usually those places are like soul food with a healthier twist. The best one is Soul Vegetarian in Atlanta.

                                  In any case, the burgers were amazing but not quite up to my husband's standards and memories!

                              2. Pasta primavera with pesto sauce. Used zucchini, onion, carrot, peas, green beans. Would have been better with homemade pasta, but I didn't have the energy last night.

                                6 Replies
                                1. re: callmijane

                                  Lunch (our principal meal) today -- from the stock of CSA produce in the 'fridge --

                                  green beans stewed in olive oil with onions, tomatoes, and Harmony Valley vegan "sausage" mix;
                                  eggplant puree (peeled, chunked; steamed and mixed in food proc. with cashew butter, almond milk, olive oil & parsley)
                                  salad of raw raddish slices with steamed raddish greens (steamed; chilled; and chopped) -- dressed with vegan "mayo" based Green Goddess dressing

                                  1. re: alc

                                    You have to love the CSA and the constant flow of radishes... last year I had at least two bunches every week for weeks (plus beets)! I love them sliced raw as well.

                                    1. re: alc

                                      Do you use the eggplant puree as a dip or a spread? It sounds tasty!

                                      1. re: sedimental

                                        Could be either. The honest truth: Today we ate it with spoons since the meal had enough bulk as it was.

                                        1. re: alc

                                          That's so funny. I have been on a french food kick- and my partner is gone for the week...so that means I eat alot of things off spoons....and in weird combinations.

                                          Tonight I was making a haricot vert puree to stick in the fridge- and a white sauce for broccoli gratin. I ate them together (???) ...and licked the plate. Oh well :)

                                          1. re: sedimental

                                            and for lunch today I steamed some cauliflower and fennwl and covered it all with a sauce of red beans pureed in the food proc with some tahini, soy sauce, hot sauce, adobo powder and almond milk. Also included some chopped raw scallions and their greens. Other dish was collards sauteed in earth balance with a bit of salt, liquid smoke and hot sauce. But somehow I doubt many are eating this in France!

                                  2. My husband calls it a "goulash" but it's basically tempeh cooked in a skillet with whatever vegetables we have in the kitchen...we serve it with sprouted corn tortillas and beans. My favorite variations are:

                                    - tempeh w/ green olives, mushrooms, garlic, siracha
                                    - bell peppers, mushrooms, spinach
                                    - sweet potatoes, green beans

                                    Always topped with avocado, sometimes cilantro.

                                    3 Replies
                                    1. re: gator28

                                      meant to reply to the original post!

                                        1. re: gator28

                                          That first combo sounds very intriguing! I will have to try that sometime soon. Wikipedia says a goulash is "a soup or stew of meat, noodles and vegetables." Your husband is a very ... creative namer :) But a rose by any other name, yadda yadda yadda. :)

                                        2. Tonight: the clear stir fry sauce from this thread:


                                          with zucchini, garlic, green onions, tofu, and carrot coins. YUM!!! (Of course, I used veg stock and not chicken stock.)

                                          1. Tonight's meal was pasta with homemade garlic scape pesto, roasted red peppers, and TONS of roasted asparagus. There was going to be some roasted cauliflower in there too but I ate it before I could add it.

                                            3 Replies
                                            1. re: Peaches to Poutine

                                              Oooh! Tell me how you made the garlic scape pesto!

                                              Tonight: Dinner at a friend's house. Vegetarian fajitas and other fixings.

                                              Soon, we'll have to have tempeh reubens. My SO has waited long enough. My recipe (from Apartment Therapy---I am VERY approximate in the proportions however):
                                              For the tempeh:
                                              1 8oz. package of your favorite tempeh
                                              ¼ cup olive oil
                                              1 tablespoon toasted sesame oil
                                              1 tablespoon tamari
                                              ¼ teaspoon paprika
                                              1 dash chili flake
                                              ¼ teaspoon thyme (fresh or dried)
                                              1 medium garlic clove, crushed or minced
                                              you'll also need sauerkraut and cheese to complete this sandwich, and exactly how much of each depends upon both your appetite and your personal favorites. I like about 1/3-1/2 c sauerkraut and 1-2 slices swiss cheese for each sandwich.
                                              For the dressing:
                                              ⅓ cup mayo (ok to sub vegan mayo)
                                              1 tablespoon ketchup
                                              ½ tablespoon Annie's Goddess Dressing (optional) [NOTE: IG leaves this out)
                                              [NOTE: IG also adds garlic powder to the dressing, and lets it sit for a few hours in the fridge for optimal flavor-hance]

                                              1. Heat 1 T olive oil in your favorite skillet. Whisk together the olive oil, sesame oil, tamari, spices, herbs, and garlic. Cut tempeh into pieces about the size of a pack of playing cards, and then split them so they are about 1/4 inch thick. Dip the slices into the marinade (just turning to coat them--don't let them sit or they turn crumbly), then place into hot oiled pan and cook on medium high heat for 3-4 minutes on each side.
                                              2. When tempeh slices are golden, whisk 1 T water to your leftover marinade, and pour the mixture into your skillet. [NOTE: IG only sorta does this. It's fine just to sear the tempeh] Lower the heat. Cover and cook for 1-2 minutes more, then remove the lid and allow the tempeh to crisp up for just another minute. Set it aside and make the dressing.
                                              3. To make dressing, stir together the mayo, ketchup and Goddess Dressing, if using. [AND garlic powder, if you're me]
                                              4. Now assemble the sandwich: Heat skillet (a clean one) on medium heat. Take 2 pieces of your favorite sandwich bread, and butter one slice. [IG NOTE: I vastly prefer to use mayo to make grilled sandwiches of any sort! You always end up with a great browned crust on the outside--this also works with vegan mayo, IME.] Slather about 1 T dressing on the inside of each piece of bread. Top the unbuttered bread with 2 pieces of tempeh. On top of that, spread out your desired amount of sauerkraut and top with your preferred amount and type of cheese. Place the buttered bread on top of your sandwich filling and drop about a small pat of butter into your warm skillet. Place the sandwich on the melting butter, unbuttered bread side down, of course, and cook, uncovered, for about 2 minutes. Using a spatula and some courage, flip the sandwich and allow the other side to brown. Serve sliced in half with a little extra dressing.

                                              MORE IG notes: I also heat the saurkraut and press out the juices before making this sandwich...otherwise it's hard to heat all the way through, unless you barely use any sauerkraut--but I like to pile it on! If you don't press out the juices you will also likely end up with a soggy sandwich, so I recommend doing that]

                                              [If you have tempeh haters, you can leave it out and just have a reuben grilled cheese!]

                                              [I have also left out the cheese, and made the sandwich with only tempeh, the sauce, and sauerkraut. It is also very good this way, so it's vegan friendly as well.]

                                              1. re: IndyGirl

                                                Um, we more or less sort of winged it. But here's the recipe I used as a blueprint:


                                            2. Tonight: marinated and sauteed cubed tempeh
                                              Quinoa with chickpeas, lemon juice, white wine vinegar, olive oil, and Penzey's Turkish seasoning. Plus some salt.

                                              1. Tonight: leftover quinoa
                                                whole-wheat soft tacos with sauteed tempeh, black bean and corn salad, and baked jalapeno poppers

                                                6 Replies
                                                1. re: IndyGirl

                                                  today was: Kohlrabi slaw (grated k with scallions, cilantro, vegan "mayo" & mustard); eggplant spread; corn; braised cabbage; and dahl (from the package from India you put in the microwave)

                                                  1. re: alc

                                                    I love the thought of kohlrabi slaw! thanks!

                                                    1. re: IndyGirl

                                                      Total accident! I had intended to make guacamole and had chopped up sacallions and cilantro. Everything else was finished and on the table. Then I opened the avocado and it was no good! I remembered that I had the kolhrabi in the fridge. I had never made slaw from it before, but I figured why not? I peeled it and put through the large grates on the food proc. Turns out this is a really great way to eat k! Both firm and juicy at the same time, and the flavor comes through well. So this will be a keeper.

                                                        1. re: alc

                                                          I can imagine that kohrabi works really well in slaw. I'll have to give it a try! thanks for posting!

                                                    2. re: IndyGirl

                                                      Mmm jalapeno poppers, trying to making your own sounds good. What did you use for them?

                                                    3. Tonight is going to be a slapdash sort of meal. We made a bunch of quinoa this morning, I pressed the heck out of some x-firm tofu, and there are two beautiful Japanese eggplants in the crisper. I think we might do the eggplant bacon option out of Appetite for Reduction; it's a favorite for me and my husband. But since he's in charge, I have no idea what the resulting dish will look like!

                                                      2 Replies
                                                      1. re: Peaches to Poutine

                                                        eggplant bacon? can you elaborate? (I'll google too)

                                                        1. I am thinking a roasted veggie and quinoa salad with a roasted garlic parm vinaigrette and a bit of feta. We are also looking at having a veggie laksa soup. I found a delicious looking simple recipe on line. I am also making a banana cake for sure.
                                                          Later in the week I am planning on making a huge pot of mushroom and barley soup with cabbage and cauliflower with a loaf or two of fresh walnut parm bread. We eat on that for a few days. I might whip up a fried rice later in the week.

                                                          1 Reply
                                                          1. Tonight! Having friends over for dinner.

                                                            Canellini bean salad with crostini

                                                            This gorgeous eggplant parmesan recipe:
                                                            served with a side of spaghetti

                                                            Mock Caesar salad (with no eggs and no anchovies


                                                            Homemade pear and blueberry tarts

                                                            1. This week has been chock full of vegetarian dinners:
                                                              Wednesday was Spaghetti with Pesto, salad, & bread.
                                                              Thursday was a Mixed Summer Squash & Potato Fritatta, salad, & bread
                                                              And tonight - Saturday - I'll be making my favorite Eggplant Parmagian (salad & bread a given!).

                                                              3 Replies
                                                              1. re: Bacardi1

                                                                Can you please post your favorite recipe? I am always looking for the perfect one!

                                                                1. re: IndyGirl

                                                                  This is my favorite summer version for when good garden & farmers market tomatoes & eggplants are in season. It turns out quite "juicy", so pasta makes a terrific accompaniment.

                                                                  BACARDI1 EGGPLANT PARMIGIANA

                                                                  2 medium Italian/globe eggplants (“Black Beauty”, “Casper”, “Rosa Bianco”, “Blush” all work well)
                                                                  2 large slicing tomatoes
                                                                  1 large jar of your favorite pasta sauce (commercial or homemade)
                                                                  One 16-ounce block of firm mozzarella (like Polly-O or Sorrento), or equivalent of pre-shredded
                                                                  Approx. 1 cup or more of grated or shredded parmesan or romano cheese
                                                                  Extra-virgin olive oil
                                                                  Dried Italian seasoning or oregano
                                                                  Dried crushed red pepper flakes
                                                                  Dried granulated garlic
                                                                  McCormack’s Monterey Grill Seasoning for Chicken

                                                                  Preheat broiler. Rinse eggplant, trim off ends, & slice into approx. ½”-3/4” slices. Lightly oil a rimmed baking sheet & place eggplant slices in a single layer, just touching. You will probably have to do this in more than one batch, depending on the size of your eggplants. Pour some extra-virgin olive oil into a small bowl &, using a pastry brush, brush the top sides of the eggplant slices with it. Sprinkle all with the Italian seasoning, red pepper flakes, garlic, & grill seasoning. Broil for approx. 5 minutes – do not allow to burn. Remove pan, flip slices over & repeat oiling & seasoning. Broil 2nd side for another 5 minutes. Continue until all slices have been cooked, remove from oven, & then reduce oven to a 350-degree baking temp.

                                                                  Meanwhile, with a sharp serrated bread knife, slice tomatoes thinly, & grate block of mozzarella if using.

                                                                  In a baking dish (you can use any size all the ingredients will fit in – I usually use a 10” x 10” x 6” deep ceramic or a 12” x 7” x 6” deep ceramic baking dish, but any baking dish large enough to hold everything will work) thinly spread a light layer of sauce. Add a single layer of eggplant slices – just touching - & top with a layer of sliced tomatoes. Top with a sprinkling of grated mozzarella & parmesan. Top with another light layer of sauce, & continue layers, finishing with a final layer of sauce & cheese. Cover baking dish with aluminum foil & bake for 30 minutes, then remove foil & bake for 15 minutes longer or until cheese is melted, lightly browned, & bubby. Remove from oven & allow to sit for approx. 15 minutes to settle.

                                                                  We enjoy this with a small side of buttered pasta (like rotini), a green salad, & garlic bread (which we pop into the oven to heat after we’ve removed the eggplant to “settle”). The leftovers are terrific reheated in the microwave & served atop pasta or on Italian bread as Eggplant Parmigiana sub sandwiches.

                                                                  1. re: Bacardi1

                                                                    Thanks for posting this! I will try it next time I make EP!

                                                              2. Last night: roasted zukes and eggplant over caramelized onions and pesto quinoa. Served with some sauteed tempeh and kale salad.

                                                                Tonight: leftover WW penne with some cannellini beans, tiny bit of parmesan, red pepper flakes, garlic, and olive oil.

                                                                1 Reply
                                                                1. re: IndyGirl

                                                                  Indygirl, this sounds amazing!!! Can you elaborate on how/how much for your zucchini/eggplant/onion trio with pesto quinoa? thank you!

                                                                2. BLT with smoked tempeh, avocado and our first tomato from the garden! I also cooked some carrots from the CSA box in salt, sugar and butter and then seasoned w nutmeg and pepper. Washed it down with a beer. Homemade watermelon popsicle for dessert. Superlative dinner.

                                                                  1 Reply
                                                                  1. re: relizabeth

                                                                    That sounds wonderful! Watermelon popsicle.... mmmmm!

                                                                  2. Had some Eggplant Parmagian leftover from the weekend, so picked up a nice big loaf of store-made garlic bread (our local Martin's has a good one), toasted it up, added some additional shredded Italian cheese mix, & turned out some nice Eggplant Parm Sub Sandwiches for dinner last night.

                                                                    1 Reply
                                                                    1. re: Bacardi1

                                                                      eggplant steamed in chunks then stewed with onions, red pepper and tomato; zuchinni shreded and sauteed with nutritional yeast and basil; corn; green salad

                                                                    2. Eat a crap load of jalapenos till you sweat tears and re-post.. Onetime, I made this crap meal out of rice noodles.. Beans and Hot sauce.. I added garlic and greens and it was soo fricken good. but I'm a salad so I picked.. Actually I should be thanking you for that site.. YEAAHHHH


                                                                      1. Last night was chickpea burgers and tahini-yogurt sauce from the August, 2006 issue of Eating Well. Great recipe - the burgers hold together well, great recipe for this hot weather. http://www.eatingwell.com/recipes/chi...

                                                                        1 Reply
                                                                        1. Aside from the fish sauce, a vegetarian feast:
                                                                          - Tofu covered in thai red curry paste and grilled
                                                                          - corn grilled and slathered with thai butter (butter, fish sauce, lime zest and juice, siracha)
                                                                          - grilled eggplant (from the garden!) and zucchini with thai basil and peanut tamerind sauce
                                                                          - grilled sweet potatoes with more of that thai butter
                                                                          - rice noodles with cucumber, cabbbage, carrots, thai basil and cilantro

                                                                          if there is room later, a watermelon popsicle.

                                                                          1 Reply
                                                                          1. re: relizabeth

                                                                            i love how you modified something like sweet corn with thai ingredients!

                                                                          2. Chickpea-eggplant-tomato curry for dinner tonight! Taken from Appetite for Reduction, but complemented by a terrible Romanian red wine. (Sorry, Romanians, but it really was a dreadful wine.)

                                                                            3 Replies
                                                                            1. re: Peaches to Poutine

                                                                              Ugh, it's such a disappointment to have terrible wine!

                                                                              I love the idea of your main entree, though. What a great combination! What sort of curry did you use?

                                                                              1. re: IndyGirl

                                                                                Just a mild curry powder and some garam masala, then a hefty pinch of cumin.

                                                                              2. re: Peaches to Poutine

                                                                                : ) Wow I've never know a Romanian with dreadful wine... Great comment : )

                                                                              3. Tonight: mock crab cakes (using zucchini). I used instant mashed potatoes instead of breadcrumbs, and had to make my own old bay seasoning (minus the celery seed and celery salt). I also made a dipping sauce with vegan mayo, hot hungarian paprika, mustard powder, and garlic powder.

                                                                                This was prefaced by a huge kale salad.

                                                                                3 Replies
                                                                                1. re: IndyGirl

                                                                                  What great meals! I'm envious of the tofu curry; the chickpea eggplant curry, and what everyone can do with a grill (we don't live where we can cook outdoors).

                                                                                  IndyGirl: Did anything bind the "crab" cakes other than the instant mashed ps? I used to love zuchinni pancakes but gave them up becuase they were made with cheese (which now I don't eat).

                                                                                  We had a salad of raddish; raddish leaves (cooked, cooled and chopped); cukes; and peppers with vegan mayo . . . corn; vegan roast saussage

                                                                                  1. re: alc

                                                                                    I used mayo (vegan mayo). I'm not totally opposed to using eggs, but I didn't have any and wouldn't buy a package of 6 or 12 just for one egg. Your dinner sounds great!

                                                                                  2. re: IndyGirl

                                                                                    EHMEHGERD, that sounds soooooo good! Of course,anything involving vegan mayo and a massive kale salad couldn't lose!

                                                                                  3. Tonight: vegan enchiladas (stuffed with sauteed fresh corn,jalapeno, pattypan squash, black beans, onion, garlic, as well as tempeh sauteed with Penzey's Bold taco mix); sauce was a cop-out--Rick Bayless's green enchilada sauce. Cheese was the Daiya vegan mozzarella cheese.

                                                                                    I also made tomato rice with brown basmati rice. I sauteed diced onions and garlic and jalapeno, and then added the cooked rice along with a can of tomato paste and more of that Penzey's bold taco mix. I also added some cumin.

                                                                                    Then I doctored up some canned refried black beans doctored up with veg stock, cumin, and hot smoked paprika.

                                                                                    1 Reply
                                                                                    1. re: IndyGirl

                                                                                      Wow ... That sounds like a great slow cooker meal.. You'll have to write that up as a Vegan recipe post!

                                                                                    2. "Semi-homemade" Meatless meatballs, WW spaghetti, mushroom red sauce, garlic bread. green salad. The meatballs held together well, had great flavor and texture was perfect. The recipe was impromptu: 1 lb. firm tofu (pressed), 1 cup TVP (reconstituted), 1 lb. LightLife "gimme lean ground sausage", 2 eggs (beaten), 3/4 c. grated asiago, 1 c. fresh breadcrumbs, 1 tsp. red pepper flakes, 2 tsp. Italian seasoning blend, 1/2 c. fresh Italian parsley (finely chopped), 3 tbs. olive oil, 10 cloves roasted garlic. Mixed together by hand, rolled into meatballs, baked at 450F for 30 minutes before adding to simmering tomato sauce. I don't normally use "fake meat" products but in this case, the Light Life ground sausage added good flavor and consistency.

                                                                                      1 Reply
                                                                                      1. re: kbjesq

                                                                                        YUM~ I love meatless meatballs.. I guess I just don't really like real ones.. Where is a good place to get TVP?

                                                                                      2. We had a long line of strong thunder-boomers glide through yesterday afternoon & evening, & since we tend to lose power at the drop of a hat around here, I decided not to cook anything & opted for a delicious extra-cheese-&-mushroom pizza from our favorite local take-out joint.

                                                                                        1 Reply
                                                                                        1. re: Bacardi1

                                                                                          I have definitely been known to avoid cooking due to an oncoming storm. Seems like we lose power when the wind blows. One time it was for nine days, no joke, although we were living in a different place (but same neighborhood) then.

                                                                                        2. Made a quick pasta dish with WW spag and diced heirloom tomatoes, garlic, and olive oil. Threw in some of the pasta water to make the sauce come together. Also homegrown basil. YUM!~

                                                                                          1. Some random stuff from the past few nights (all vegan and gluten-free):

                                                                                            Caesar salad
                                                                                            Mac and cheese
                                                                                            Pasta w/ summer tomato sauce
                                                                                            Tempeh tacos
                                                                                            Potato rolled tacos

                                                                                            The caesar salad recipe is really good. If anyone's interested I can post it.

                                                                                            4 Replies
                                                                                            1. re: Josh

                                                                                              Ooooh! Me! Me! I want it! (The caesar salad recipe, that is.)

                                                                                              How do you prep the tempeh for your tacos? Do you crumble it or slice it in strips, and do you marinate or dredge it in anything? I hit on a winner the other night for the enchiladas that I'll next use in tacos--slicing the tempeh in strips, dredging in Penzey's bold taco seasoning (a gift--I never buy seasoning mixes, but I'm glad I had this one), and then frying in veg oil.

                                                                                              1. re: IndyGirl

                                                                                                Even if you don't normally purchase seasoning mixes - the varieties from Penzey's are FABULOUS. Their "Hot Curry Powder" is a pantry staple around here.

                                                                                                1. re: IndyGirl

                                                                                                  Here's the recipe:

                                                                                                  1.5 tsp mellow white miso
                                                                                                  1.5 tsp tamari
                                                                                                  1.5 tsp crushed fresh garlic
                                                                                                  1.5 tsp tahini
                                                                                                  2 tsp fresh lemon juice
                                                                                                  1/4 cup olive oil
                                                                                                  1/4 tsp salt
                                                                                                  1/4 tsp fresh ground pepper

                                                                                                  2 tsp nutritional yeast
                                                                                                  2 tsp raw hemp seeds
                                                                                                  1/4 tsp salt

                                                                                                  1 head Romaine lettuce

                                                                                                  1. Combine the dressing ingredients in a small jar and shake vigorously to combine. Set aside.

                                                                                                  2. Grind topping ingredients together with a mortar and pestle. Set aside.

                                                                                                  3. Wash lettuce leaves thoroughly, then tear lettuce, removing the ribs, and dry in a salad spinner.

                                                                                                  4. Pour dressing in the bottom of a salad bowl. Add lettuce and toss thoroughly.

                                                                                                  5. Divide salad into bowls, sprinkle with topping.

                                                                                                  Serves 4

                                                                                                  1. re: IndyGirl

                                                                                                    I steam the tempeh, then crumble. I basically follow an Americanized ground beef taco recipe, using garlic, onion, chili powder, cumin, tomato sauce. It comes out quite nicely. Last time I added a couple of strips of tempeh "bacon" to the mix and it was pretty tasty.

                                                                                                2. I would like to posit that the avocado potato salad I made to go with my husband's seitan burgers is the bomb. No Veganaise required! (Though it couldn't hurt.)

                                                                                                  1. Tonight's solo girl meal was a Super Green bowl: steamed kale/broccoli/edamame over quinoa with the Green Goddess dressing out of Appetite for Reduction. Slightly virtuous, true, but I will immediately make up for it by eating one of banana-oatmeal-chocolate chip cookies I made this afternoon.

                                                                                                    1. stew of okra, eggplant, zuchinni, tomato, onion & garlic; corn on the cob; salad of marinated kidney beans and cukes; salad of mystery greens and herbs (who knows what was in that bag we brought home from the CSA?) with "green goddess" dressing (vegan mayo with Penzey's spice blend)

                                                                                                      1. Last night, green chile macaroni and cheese.

                                                                                                        Tonight, ratatouille.

                                                                                                        4 Replies
                                                                                                        1. re: callmijane

                                                                                                          Can I please have the green chile macaroni?

                                                                                                          HAH-edited to ask for the RECIPE, not the actual food!

                                                                                                          1. re: IndyGirl

                                                                                                            Get some roasted green chiles, de-seed them. Chop. Dice an onion, and sautee it and the chiles in some butter. Then, make your favorite macaroni and cheese, add the chiles and onions to the cheese sauce, and go nuts. It's awesome.

                                                                                                            1. re: callmijane

                                                                                                              Get some pasilla or other chiles and roast them. It's easy. I just stick them in the toaster oven on broil (not toast--want the pan under the rack in case they ooze), blister/burn them on one side than the other, wrap in a paper towel and then put in a plastic bag. When cool, take out of bag, out of towel, and skin peels right off. De-seed. Careful with your fingers and eyes if using very hot chiles.

                                                                                                              1. re: rccola

                                                                                                                also, it's now hatch chile season.

                                                                                                        2. Last night: taco salad, with tempeh cubed and sauteed in Penzey's fajita spice, cumin, and a little smoked paprika. Salad consisted of romaine, black beans, and avocado, along with diced onion, jalapeno, and green onions. Dressing made of white wine vinegar, lime juice, olive oil and kosher salt. Servedw ith beer of course.

                                                                                                          1. tofu scrambled with beet greens, onions, carrots and celrey; salad of cooked beet and turnip cubes marinated in vinegrette

                                                                                                            1 Reply
                                                                                                            1. Tonight: quinoa with roasted almonds and pesto. White wiiiiiiine

                                                                                                              1. I made a side dish tonight of yellow squash, grape tomato and yellow and orange peppers sauteed in coconut/sesame/olive oil blend- and finished with Za'atar spice. OMG. Really great. Something about that combo really was better than you would think.

                                                                                                                1. Last night, first time lettuce wraps. Had tasted an awesome a tofu version a few years ago at someone's house but never got recipe. I recently found out it was from about.com. Don't know if it was this exact same one, but mine came out delicious.


                                                                                                                  I left out the fish sauce & oyster sauce & substituted 1 Tbsp. hoisin sauce (due to allergy). Since I didn't have basil, I used cilantro & mint. Very refreshing! I did use chicken breasts as I had some in fridge which needed to be used; however, my excitement for this recipe pertains to the fact that I was able to leave out the fish & oyster sauces :) Yaay, a new party dish for veg. & non veg. friends!!

                                                                                                                  1. Tonight is curried quinoa with some interesting faux ginger chicken-y things I bought from Viva Vegan Granola grocery store.

                                                                                                                    1. Last night I made one of our favorites (especially when eggplant is in season) - my own version of "Szechuan-Style Braised Eggplant", served over rice of course. :)

                                                                                                                      1. kamut spaghetti with cherry tomat; zucchini; cauliflower, beans and herbs
                                                                                                                        Perhaps a bit different than it sounds: I steamed the cauliflower florets and dressed them with olive oil, nutritional yeast, and chopped parsley. Meanwhile, I shredded the z and sauteed lightly. I stirred in the (canned and drained) white beans to heat through. I put the whole cherry tomats in the pan with the lid just for a minute or so at the end to warm them up (but not to cook). I combined everything with the kamut spaghetti. It was sort of a cooked pasta salad and very nice.

                                                                                                                        1. last night: smashed chic pea salad with cumin and sundried tomatoes and farro salad with romano beans and feta.
                                                                                                                          Tonight, zucchini crust "pizza" with topped with garlic and yellow tomatoes

                                                                                                                          5 Replies
                                                                                                                          1. re: magiesmom

                                                                                                                            how do you make a zucchini crust pizza? Anything that combines z's, garlic and t's sounds good!

                                                                                                                            1. re: alc

                                                                                                                              the recipe is easily googled ( Moosewood zuch crust pizza). It is sort of a cross between a frittata and pizza crust. Grated drained zuch, eggs, flour ( we use ww), mozzarella, basil, mixed and then spread out in a pan, baked and then layered with toppings. Not like pizza at all really, but very very good.

                                                                                                                              1. re: magiesmom

                                                                                                                                thanks. Perhaps it could be "veganized" by using mashed tofu for the egg and cheese?

                                                                                                                                1. re: alc

                                                                                                                                  I don't know. I think the egg is pretty central thought the cheese is certainly not. But i'm not a vegan ( or even a vegetarian) so when I eat vegan foods they tend to be naturally occurring, if you know what I mean. I'd probably stick with regular pizza dough and use the zuch as a topping.

                                                                                                                            2. http://www.thekitchn.com/makeahead-lu...

                                                                                                                              Big Green Salad with Dates, Tofu or Tempeh, Smoked Almonds, Goat Cheese, and Dates
                                                                                                                              (recipe calls for chicken, but I obviously didn't do that


                                                                                                                              this was an awesome salad recipe! highly recommended.

                                                                                                                              1 Reply
                                                                                                                              1. re: IndyGirl

                                                                                                                                That sounds really good! You just cant'tgo wrong with smoked almonds and goat cheese.

                                                                                                                              2. Since spam isn't vegetarian, we opted instead for a lovely stir-fry using Mamachef's wonderful stir fry technique ( i think I posted a link earlier in this thread, but if I didn't, please tell me). Anyway, we did the spicy sauce with tiny orange globe eggplants from the farmer's market, along with thinly-sliced onions, my own home-grown thai chiles, garlic, ginger, and carrot coins (purple carrots also from the market) and tofu. It was awesome!

                                                                                                                                1. Last night- Squash, mushroom and onion enchiladas with green chile sauce.
                                                                                                                                  Tonight- grilled pizza with tomatoes, olives, artichoke hearts and red pepper.

                                                                                                                                  1 Reply
                                                                                                                                  1. veggie curry: green beans, poona kheera cuke, zucchini, onion and fingerling potatoes, in a coconut milk based yellow curry sauce, topped with toasted cashews, over brown basmati, served with raita.

                                                                                                                                    1 Reply
                                                                                                                                    1. re: magiesmom

                                                                                                                                      I am going to make a green bean curry tomorrow! Sounds great!

                                                                                                                                    2. tempeh fajitas with sauteed onions and peppers
                                                                                                                                      cilantro rice
                                                                                                                                      whole-wheat tortillas

                                                                                                                                      2 Replies
                                                                                                                                        1. re: IndyGirl

                                                                                                                                          i make something very similar: tofu fajitas.
                                                                                                                                          i use the extra firm high protein TJ's tofu
                                                                                                                                          caramelize onions and peppers
                                                                                                                                          lime juice blended with fresh jalapeno
                                                                                                                                          allepo red pepper
                                                                                                                                          mexican red pepper

                                                                                                                                        2. Homemade TVP chili mix with beans (and egg to hold together), heated, some cheese on top, homemade cornbread on top, baked. Vegetarian delight but a lot of work to get the TVP tasting really like beef chili.

                                                                                                                                          1. Last night I made what is known as "Andrea's curry"- a very anglicized curry served with all sorts of yummy toppers- coconut, hard boiled egg, pineapple, peanuts, chutney.

                                                                                                                                            Tonight- first day of school and I knew I'd come home exhausted so crock-pot chili it was! I did have some chile-cheese corn muffins I baked yesterday to go with it though.

                                                                                                                                            1. I posted this on the farmer's Market thread, but figured I'd put it here, too. My favorite summer meal... delicious, easy, and no need to cook: Caprese Salad!! I used tomatoes from my garden that surprised even me with how delicious they were, very fresh mozzarella, and basil oil that I made using a very fruity olive oil. With ingredients that good, simple is the way to go. It was my dinner last night, lunch today, and probably lunch tomorrow ;)

                                                                                                                                              2 Replies
                                                                                                                                              1. last night: used mamachef's chinese takeout master recipe :

                                                                                                                                                carrots, scallions, and green beans with brown sauce and brown rice. also tofu. YUMMMMMMM

                                                                                                                                                1. Hubby got home really late last night from work, so I just quickly cooked up some good tri-colored rotini pasta (http://www.rossipasta.com/Rotini-Trio...). This particular brand (Rossi) is very flavorful, unlike many of the insipid ones at the supermarket that seem to just be colored rather than flavored. Anyway, tossed it with some butter, extra-virgin olive oil, dried oregano, crushed red pepper flakes, & shredded Italian-cheese mix. Served with a green salad.

                                                                                                                                                  1 Reply
                                                                                                                                                  1. re: Bacardi1

                                                                                                                                                    Sounds excellent! I usually hate tri-colored pasta; it just seems to get too mushy too fast or something. Plus, I hate bell peppers (like, I have an aversion, especially to green bell peppers), and maybe it's my imagination but either hte red or the green always seem to taste like green or red bell peppers to me. Am I nuts?

                                                                                                                                                  2. pizza tonight - Gypsy pepper, Onions, French goat cheese, Mozzarella, Caper, Italian parsley, Garlic olive oil.

                                                                                                                                                    1 Reply
                                                                                                                                                    1. Stir fry for a late lunch--the clear sauce from mamachef's master recipe, with long super skinny eggplants and purple string beans from the farmers' market. Brown rice.

                                                                                                                                                      Then, four pieces of mushroom-olive pizza at a friend's place, and not from a place I think of as good. Wasted calories and gluttony. Not feeling so hot now. ugh

                                                                                                                                                      1. I made a nice gazpacho soup topped with avocado slices and chopped cilantro. Served with a nice carpachio (yellow squash). Always a nice supper for a warm summer night.

                                                                                                                                                        1. While I made the following recipe of mine to accompany some Chicken Chorizo sausages on Fri. nite, I've often thought it would also make an excellent vegetarian dish - particularly if one added some red or white kidney beans or chickpeast to it. Anyway - thought I'd share:

                                                                                                                                                          Bacardi1 Chipotle Cheddar Chard
                                                                                                                                                          (Adapted From “Eating Well” magazine)

                                                                                                                                                          Approx. 2-3 tablespoons extra-virgin olive oil
                                                                                                                                                          1 small onion, peeled & chopped
                                                                                                                                                          1 bunch chard (“Ruby” or “Rainbow” types are particularly good in this), stems and leaves separated; stems very thinly sliced & leaves roughly chopped
                                                                                                                                                          1 pint grape or cherry tomatoes halved, or an approximate equal amount larger tomatoes cut into bite-size pieces
                                                                                                                                                          Approx. 1/3 cup chicken broth (or water)
                                                                                                                                                          Approx. ½-1 teaspoon ground “Chipotle Chili Pepper” (I use McCormick’s brand)
                                                                                                                                                          1/4 teaspoon coarse salt
                                                                                                                                                          Approx. 2 handfuls shredded sharp Cheddar cheese

                                                                                                                                                          Heat oil in a large deep skillet with a cover. Add onion and chard stems and cook, stirring often, until slightly softened (not browned). Add tomatoes, broth, ground chipotle pepper, & salt, & bring to a simmer. Fold in chard leaves, cover, & continue cooking, stirring occasionally, until chard stems are tender & leaves have wilted down (around 3-5 minutes). Scatter cheese evenly over the top of the chard, cover, and continue cooking just until the cheese is melted, & serve.

                                                                                                                                                          1. While the version of this I made last night for dinner contained shredded chicken, I've also enjoyed my vegetarian version:

                                                                                                                                                            Bacardi1 Spicy Peanut Noodles with Vegetables
                                                                                                                                                            (adapted from “Eating Well” magazine)

                                                                                                                                                            Makes between 2-4 servings depending on portion size. We usually end up with 2 dinner servings & a portion leftover for a lunch. This can be served either warm or chilled.

                                                                                                                                                            Approx. ½ cup smooth peanut butter
                                                                                                                                                            Approx. 2 tablespoons soy sauce
                                                                                                                                                            Approx. 2 tablespoons (or to taste) chili-garlic sauce (the Huy Fong “rooster” brand is the best)
                                                                                                                                                            2-3 cloves garlic, peeled & minced or grated
                                                                                                                                                            Approx. 1”-2” piece of fresh ginger, peeled & minced or grated
                                                                                                                                                            ½ pound linguini (I use Rossi brand Asian-flavored linguini http://www.rossipasta.com/Asian-Noodl... , but regular linguini works just as well
                                                                                                                                                            )Approx. 2 handfuls broccoli florets
                                                                                                                                                            1-2 carrots, peeled & cut into batons
                                                                                                                                                            Approx. 2 handfuls snow peas

                                                                                                                                                            Fill pasta pot 1/3 with water & bring to a boil. Add carrot batons & cook for 5 minutes; add in broccoli florets & cook for another 3 minutes; add in snow peas & cook for 2 more minutes. Turn off heat & - reserving about a cup of the cooking liquid – drain in a colander & transfer vegetables to a plate or bowl.

                                                                                                                                                            With no need to wash pot first, refill same pasta pot & cook pasta. When at the al dente stage, drain in colander.

                                                                                                                                                            Meanwhile, in a bowl, using a metal whisk or a fork, thoroughly blend peanut butter, soy sauce, chili-garlic sauce, garlic, & ginger. If mixture seems too thick, stir in a little reserved vegetable cooking liquid to reach desired consistency.

                                                                                                                                                            Transfer peanut sauce to empty pasta pot & fold in pasta, followed by vegetables. Continue gentle folding until ingredients are evenly coated with sauce. Serve.

                                                                                                                                                            1 Reply
                                                                                                                                                            1. re: Bacardi1

                                                                                                                                                              I love peanut noodles--so glad to have another version! thank you!

                                                                                                                                                            2. Savory oatmeal cooked with veggie broth, then topped with roasted butternut squash chunks, drizzle of olive oil, salt, pepper and fresh sage leaves.

                                                                                                                                                              1. Tonight it's going to be saag with tofu and homemade paratha bread.

                                                                                                                                                                1. It's been a week since anyone's eaten dinner? :-p

                                                                                                                                                                  Last night:
                                                                                                                                                                  bruschetta and antipasto salad.

                                                                                                                                                                  Tonight: Nachos!

                                                                                                                                                                  1. Tonight : Pasta with sundried tomato pesto and steamed broccoli.

                                                                                                                                                                    1. salads: cooked beets and carrots with vegan mayo and herbs; kidney beans with pepper, celrey and vinegrette; romaine lettuce with vinegrette + Field Roast saussage

                                                                                                                                                                      1. Heather's Quinoa (in the OP) is amazing. I also do a version with homemade cilantro pesto and a few other changes to give it more of a southwest flavour.

                                                                                                                                                                        Tonight I finished my batch of Oh She Glows veggie burgers (http://ohsheglows.com/2011/07/13/our-...), which are awesome. I serve them with a heaping plate of roasted carrots and beans (I buy Prince Edward Island mix at Costco- in Canada- throw handfuls onto a baking sheet and roast until they start to turn styrofoamy, then toss with olive oil, sea salt and lemon juice).

                                                                                                                                                                        1. All of this sounds so great! I've been super busy lately but will hopefully resume a healthy lifestyle and nightly cooking soon... at the moment I have a ton of local tomatoes and some beautiful tiny eggplants that need to be used, hopefully tomorrow!

                                                                                                                                                                          1. Sunday dinner: veg soup (carrots; brocoli; herbs & scallions in veg broth); salad of greens, peppers, cukes and scallions; chili with Harmony Valley fake hamburger, sweet and hot peppers, onions, celrey, tomatoes & red beans. pear/raisin crumble for dessert

                                                                                                                                                                            1. Last night- sweet potato and black bean quesadillas.
                                                                                                                                                                              Tonight- Morningstar buffalo wings with all the stuff!

                                                                                                                                                                              1. I cooked tonight! It was simple: tons of garlic, thinly sliced zucchini (I like it sliced longways), and tons of cherry tomatoes fried in EVOO until they burst. Tossed with WW spaghetti and some pasta water.

                                                                                                                                                                                1. Stirring up red cabbage and chickpeas.
                                                                                                                                                                                  We rode (bicycles) late into the evening and returned home ravenous. I googled the main ingredients and came up with this recipe (which I am following loosely):
                                                                                                                                                                                  I added shredded carrots (since I had those) for some sweetness and am finishing with white pepper and some Italian parsley from my garden.

                                                                                                                                                                                  Smells good, crossing my fingers it will be tasty as well.

                                                                                                                                                                                  (great thread IndyGirl! I'm kind of new here and just found this!)

                                                                                                                                                                                  1 Reply
                                                                                                                                                                                  1. re: pedalfaster

                                                                                                                                                                                    So glad you are enjoying the thread!! Please keep posting!

                                                                                                                                                                                  2. Well, not much cooking going on here still, unfortch.

                                                                                                                                                                                    Last night: tempeh sandwiches on homemade WW bread, and frozen (yes, I'm ashamed) sweet potato fries. Made dipping sauce with vegan mayo and chipotle powder. Also had a salad.

                                                                                                                                                                                    Tonight: pizza at a terrific local wood-fired oven place.

                                                                                                                                                                                    1 Reply
                                                                                                                                                                                    1. re: IndyGirl

                                                                                                                                                                                      Friday night is Pizza Night at our house. Dough is resting on the counter. Not sure what I'll top it with yet. I know I'll pour a glass of red to go with it though!

                                                                                                                                                                                    2. Today was empty-the-refrigerator-of-everything-about-to-spoil into a tofu scramble day (onion, sweet and hot peppers, clerey, spinach & parsley). Also tomatos and left over hummus.

                                                                                                                                                                                      4 Replies
                                                                                                                                                                                      1. re: alc

                                                                                                                                                                                        I love tofu scramble! Do you add anything to the tofu to make it eggy? I use turmeric (which is super healthy anyway) and some nutritional yeast.

                                                                                                                                                                                        1. re: IndyGirl

                                                                                                                                                                                          always tumeric; often nutritional yeast. light on the seasonings

                                                                                                                                                                                          1. re: IndyGirl

                                                                                                                                                                                            It's great scrambled with harissa.

                                                                                                                                                                                          2. re: alc

                                                                                                                                                                                            did something similar - except everything went into a quinoa salad - bell peppers, red onion, corn, cherry tomatoes, radishes, and cauliflower.

                                                                                                                                                                                          3. Tonight we're grilling whatever is in the garden in anticipation of frost :=(
                                                                                                                                                                                            Zucchini, tomatoes, patty pan squash, eggplant, leeks. We'' ll serve it romesco sauce .

                                                                                                                                                                                            2 Replies
                                                                                                                                                                                            1. re: magiesmom

                                                                                                                                                                                              FROST? Hope that's not near me. Sorry. :(

                                                                                                                                                                                              1. re: IndyGirl

                                                                                                                                                                                                I know. Actually I think we escaped. One more cool night and then warming up. But in the meantime I 've got lots of vegetables to be creative with.

                                                                                                                                                                                            2. Tofu with White wine, soy, and butter sauce

                                                                                                                                                                                              Over some fancy brown rice

                                                                                                                                                                                              Roasted halved cherry tomatoes

                                                                                                                                                                                              kale salad

                                                                                                                                                                                              1. Smitten Kitchen's Mushroom Bourguignon

                                                                                                                                                                                                Subbed chickpeas for pearl onions and used cheap mushrooms (half white button, half cremini).

                                                                                                                                                                                                1. Broccoli and roasted pepper tacos with salsa fresca and avocado, refried beans on the side.

                                                                                                                                                                                                  1. Basic green curry (heavy on the cauliflower this week since that was at the market) over steamed white rice. Will toss some baked tofu on top for protein.

                                                                                                                                                                                                    1. Tomato & Pea Curry with Coconut Rice from Nigella Lawson's Kitchen. It just happens to be accidentally vegan!

                                                                                                                                                                                                      1. Vegetable fried rice with tempeh.

                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                        1. Two nights ago: tofu cacciatore (spaghetti, homemade tomato sauce, and oven-breaded tofu [I just press panko into the tofu and bake; no need for egg)
                                                                                                                                                                                                          kale salad

                                                                                                                                                                                                          Last night: Couscous with sauteed garlic, onions, and cherry tomatoes
                                                                                                                                                                                                          kale salad

                                                                                                                                                                                                          tonight: totally fried!!! frozen gnocchi and olive oil :(

                                                                                                                                                                                                          1. Great thread!

                                                                                                                                                                                                            Last night: Homemade mac & cheese. That was it. Used the Homeroom recipe off this site. It was delicious if very indulgent.

                                                                                                                                                                                                            Tonight: Making up for last night. Crepes made with spelt flour and fresh ricotta (trying homemade!) from Good to the Grain by Kim Boyce and...something else. Any ideas what to put in a crepe? I was just thinking of sauteeing the spinach and farmer's market corn that I've got on hand.

                                                                                                                                                                                                            1. my contribution to a first day Rosh HaShanah lunch: salad of roasted marinated tofu, butternut squash and sweet potato cubes with raw red pepper, cukes and cherry tomatoes

                                                                                                                                                                                                              A quiet Rosh H supper (just for the two of us): raw kale salad (salt, lemmon juice and agave); broccoli slaw (stems shredded with vegan mayo); braised brocoli with nutritioal yeast; corn on the cob

                                                                                                                                                                                                              a light supper last night: green salad with cherry tomatoes; Field Roast saussage; steamed eggplant mushed with carmelized onion and lightly cooked cherry tomatoes

                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                              1. re: alc

                                                                                                                                                                                                                What do you do with that nutritional yeast? How does it play into the braised broccoli? I use it mainly for scrambled tofu. One time I used it to make a vegan cheese sauce. But I've never used it any other way.

                                                                                                                                                                                                                1. re: IndyGirl

                                                                                                                                                                                                                  I just sprinkled it on top of the b (instead of salting it). I sprinkle it over lots of stuff.
                                                                                                                                                                                                                  I used it most recently to make a "cheese" sauce with ground up cashews. The recipe came from Vegan Vittles. I used the "cheese" sauce with pasta and vegetables one night. Last night I used up the rest of it on a veg bake in the oven: peppers, eggplant, squash (the yellow flying saucer type) and tomatillos -- all cut up and covered with the "cheese" sauce. I baked it covered for about 30 minutes and uncovered for about ten more.

                                                                                                                                                                                                              2. Seasoned masoor dal with kale
                                                                                                                                                                                                                Beans poriyal
                                                                                                                                                                                                                Brown basmati rice

                                                                                                                                                                                                                1. kamut pasta with sauteed beet greens, egg plant, peppers, cherry tomatoes and vegan "cheese sauce" (veg broth, cashews, tahini, nut. yeast). And a green salad with sliced radish

                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                  1. re: alc

                                                                                                                                                                                                                    Do you use a recipe for that vegan cheese sauce? I am very interested. Or do you just experiment?

                                                                                                                                                                                                                    1. re: IndyGirl

                                                                                                                                                                                                                      see my last post!
                                                                                                                                                                                                                      I love the books put out by Joanne Sepaniak. The "cheese sauce" recipe I used is from Vegan Vittles. I also love "the Saucy Vegan," the "Uncheese" cookbook, and Vegan Deli. Each has several different "cheeses" and sauces and lots of other cool stuff -- all easy to do and all tasty.
                                                                                                                                                                                                                      I'm at work so I don't have the recipe handy. It was something like 1 cup cashews, 1/4 cup nutritional yeast, 1 3/4 cup veg broth, mustard, and some other spices -- all put in the blender and then cooked on top of the stove for about 15 minutes.

                                                                                                                                                                                                                  2. Last night: butternut squash soup (very basic: garlic, onion sauteed with roasted butternut squash, then pureed). Served with a baguette.

                                                                                                                                                                                                                    Tonight: thai red curry with coconut milk, tofu, and broccoli (TONS of ginger; this weather change has me feeling icky). Rice noodles.

                                                                                                                                                                                                                    1. Tonight I am baking a roasted cauliflower/ caramelized onion galette.Based loosely on an epicurious.com recipe for a tart. Just felt like making a hearty dough-y rustic thing. Fall does that to me!

                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                      1. Two nights ago: tempeh fajitas, super basic style--refried black beans out of the can, WW tortillas, tempeh quickly fried with taco seasoning and chipotle, cilantro, diced avocado, greek yogurt, hot sauce, etc.

                                                                                                                                                                                                                        Last night: WW penne with the last of the market cherry tomatoes, onions, and garlic. also kale.

                                                                                                                                                                                                                        tonight: leftover penne with olive oil and garlic powder :( and a couple of beers. Very long week and it's not over, unfortunately

                                                                                                                                                                                                                        1. Wow. So much here sounds soooo delicious. I must be hungry.
                                                                                                                                                                                                                          Tonight we have to go out. I say "have to" because it is wedding-related, at a restaurant not chosen by us (or vegetarians).

                                                                                                                                                                                                                          Still, I plan to "try". I'll order a bean and guac chalupa. I'll probably wolf down the chips and hot sauce on the table as well. Have the obligatory margarita of course!

                                                                                                                                                                                                                          1. Sunday dinner: collards (in Earth Balance and liquid smoke); stir fry of onions; orange peppers, okra, summer squash & cherry tomatoes with corriander seeds, cumin & some curry powder; salad of potatoes, beets, carrots & scallions in vegan mayo dressing; and corn (last of the season?)

                                                                                                                                                                                                                            1. We had whole wheat spaghetti with sauteed onions, grated beets, and toasted pecans finished with a little cream. It was delicious.

                                                                                                                                                                                                                              1. Last night, made a new dish out of leftovers and it tasted like a super fast, relatively healthy eggplant parm. I sauted onions, garlic, yellow zucchini and eggplant with a little olive oil and our garden herb blend (a dry herb blend from all the herbs in our garden; parsley, sage, rosemary, basil, oregano and thyme). I added 1 large tomato and let it break down. When everything was almost cooked, I nestled the leftover Buffalo bocconcini into it and put a lid on the pan til everything melted.
                                                                                                                                                                                                                                My husband declared that it was a "make again" recipe! Success!

                                                                                                                                                                                                                                1. Made the quinoa recipe posted by the OP - pretty solid. The pesto and roasted tomatoes take the dish to another level. thanks for sharing.

                                                                                                                                                                                                                                  1. Feeling under the weather today (hate colds) so have a 3 bean and barley soup in the slow cooker. Added some extra carrots and celery and extra tomatoes and chilies. Spicy food helps...right? ;)

                                                                                                                                                                                                                                    1. kamut spaghetti with "pesto" of lots and lots of spinach, some romaine, hazel nuts, nutritional yeast, tahini and a dash of agave. The idea was to use up all the greens that had piled up in my refrig since my last CSA pick up before the pick up tonight . . .

                                                                                                                                                                                                                                      1. Last night was spelt linguine with a sauce made with eggplant, dried morels, tomatoes, and a smidge of truffle oil. I'm not vegetarian but find myself moving towards more vegetarian meals just for their ease of preparation when I come home from work.

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                                                                                                                                                                                                                                        1. Tonight we'll have a frittata with potatoes, garden green beans, roasted tomatoes , pesto and garlic with a little gruyere.

                                                                                                                                                                                                                                          1. this:

                                                                                                                                                                                                                                            with quinoa and some roasted acorn squash and WINE.

                                                                                                                                                                                                                                            1. It's ~supposed~ to rain later this evening...so I am making lentil soup. I use an old Williams-Sonoma recipe. Basic lentil soup spiced with a bit of curry powder and finished with lemon slices and spinach leaves. I like to serve it with a simple green salad and crusty French bread. Tonight we'll have apple pie for dessert since I baked one this morning. Had to use up the rest of the fruit from our tree before we regularly get below freezing at night.

                                                                                                                                                                                                                                              1. I got inspired by the vegetarian Thanksgiving thread, so I made nutloaf, vegan gravy, smashed potatoes, and roasted parsnips. Yum!! Carbfest, but I'll go for a run tomorrow. :)

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                                                                                                                                                                                                                                                1. re: IndyGirl

                                                                                                                                                                                                                                                  I still haven't tried the nutloaf but it's getting made this week!!

                                                                                                                                                                                                                                                2. Parisienne gnocchi with sauteed vegetables. Which reminds me I would like to make semolina gnocchi with eggplant ragu if eggplants are still around at my farmers market later this week. I also like to make quinoa patties to have with eggplant or mushroom ragu.

                                                                                                                                                                                                                                                  Also in the pipeline for the next week is a chickpea and sweet potato curry and a root vegetable shepherds pie.

                                                                                                                                                                                                                                                  1. I've got a potato-leek soup on the stove.
                                                                                                                                                                                                                                                    Also made a mustard/cider-vinegar dressing that will be tossed on a green salad with toasted walnuts, sweet onion, and granny smith apples.
                                                                                                                                                                                                                                                    I love fall! Hope everyone is having a great time in the kitchen!

                                                                                                                                                                                                                                                    1. Last night: roasted sweet potatoes, eggplant, and smoked tofu with a miso glaze.

                                                                                                                                                                                                                                                      Tonite: Zucchini and smoked tofu thai curry cakes, spinach with lime juice &zest, butter, siracha, and fish sauce, steamed rice and a nice tamerindy peanut sauce.

                                                                                                                                                                                                                                                      1. A sort of "what I have got that needs to be used" pasta bake tonight: some passata, pasta, a garden tofu ricotta, steamed chopped spinach, and a little sprinkle of Daiya.

                                                                                                                                                                                                                                                        We'll see how this goes.

                                                                                                                                                                                                                                                        1. Tonight: stew of potatos, garlic cloves, tomatos, pepper & carrots over brown rice
                                                                                                                                                                                                                                                          Last night: pasta with sauce of left over sp. squash mixed with sauce of cashew butter, tahini, tomatos & carmelized onions

                                                                                                                                                                                                                                                          1. tonight, baked butternut squash and pasta, sort of mac n cheeseish but no dairy except a bit of parm and a salad of jerusalem artichokes and shallots dressed with evoo and lemon juice.

                                                                                                                                                                                                                                                            1. LAsagna Rosso Classico---great recipe!

                                                                                                                                                                                                                                                              And, Alton Brown's Guilt-free caesar salad, which includes silken tofu in the dressing.

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                                                                                                                                                                                                                                                              1. re: IndyGirl

                                                                                                                                                                                                                                                                We are also having lasagne for dinner. I make it with a lentil tomato sauce and cover with bechamel. Delicious.

                                                                                                                                                                                                                                                              2. Last night, I made a Zuppa di Farro from a recipe from the back of the box of Farro. It started with garlic and onions being sauteed with some pancetta (which can certainly be eliminated). Once that was ready, we added one chopped tomato, some "passata di faglioi" which I made by rinsing a can of pinto beans and putting them through a food mill, and about 3 cups of veg broth. Then we added some rinsed farro and let it boil together for 30 minutes. It was really satisfying and very very good.

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                                                                                                                                                                                                                                                                1. soup of beets, potatos, carrot, onion & celrey served over brown rice; salad of chopped cherry tomatoes and green pepper

                                                                                                                                                                                                                                                                  1. A big stirfry of tofu, cabbage, scallion and dried mushrooms with a good dose of chile peppers served over barley.

                                                                                                                                                                                                                                                                    1. Tempeh asado tacos and homemade refried beans. I was going to roast some swede but decided it was too much kerfuffle at the end of a long day. Dessert is sweet potato pie with pecan-caramel glaze!

                                                                                                                                                                                                                                                                      1. A brown rice, black-eyed pea, acorn squash casserole. Based loosely on a recipe I found in the "Three Bowls" cookbook and have used for years.

                                                                                                                                                                                                                                                                        I wanted kale, but only had spinach on hand. Also used the squash I had instead of leaving the house for sweet potatoes. Perfect dish for cold weather and "nesting".

                                                                                                                                                                                                                                                                        1. Mushroom-tofu stroganoff with low fat yogurt. Lots and lots of mushrooms sauteed with small amount of onion in butter. Puree lb. of regular tofu with a 1/2 square of ginger, chopped, and enough soy sauce to make the tofu about the color of a brown paper bag and pepper and paprika. When mushrooms done, pour tofu over and heat. Add yogurt or sour cream but do not let boil or it will curdle. sprinkle with chopped parsley and serve over rice or broad wheat noodles.

                                                                                                                                                                                                                                                                          1. I made the swiss chard and white bean pot pie from the Smitten Kitchen the other day. It was excellent. I added black olives and sun dried tomatoes, and used kale in place of the chard, and it was delicious.

                                                                                                                                                                                                                                                                            1. gussied up leftovers that were quite yummy. I layered the following in a pan and cooked in the toaster oven until nice and brown on top:
                                                                                                                                                                                                                                                                              fried plantains
                                                                                                                                                                                                                                                                              leftover chili w black beans and bulgar
                                                                                                                                                                                                                                                                              cheddar cheese
                                                                                                                                                                                                                                                                              cubed leftover corn bread dotted w butter.

                                                                                                                                                                                                                                                                              and served w a simple salad of red leaf lettuce with some nice olives.

                                                                                                                                                                                                                                                                              1. Last night we enjoyed our annual traditional Halloween night dinner - takeout Mushroom Pizza, followed by apple cider & doughnuts.

                                                                                                                                                                                                                                                                                Allows us to just relax & watch classic horror movies without having to cook anything or wash anything. :)

                                                                                                                                                                                                                                                                                1. while settling in to the storm: stuffed cabbage with stuffing of Harmony Valley vegan "sausage", onion, brown rice & sage cooked in a sweet/sour tomoato sauce

                                                                                                                                                                                                                                                                                  another storm meal: tofu scramble with potatos, onion, carrot, spinach & sage

                                                                                                                                                                                                                                                                                  and a big pot of beans! served up in a salad with chopped grape tomatoes and parsley

                                                                                                                                                                                                                                                                                  Over the past few days we did a lot of off and on grazing while passing the time cooped up waiting for the storm to come and go -- meals weren't as fixed as usual!

                                                                                                                                                                                                                                                                                  Hope all are safe and well --

                                                                                                                                                                                                                                                                                  1. Last week finally got around to making Smitten Kitchen's mushroom bourgignon. Wow! That's a keeper. I added some gigantes beans to it and a splash of shoyu. Next time, I'd probably add a bit more veggie, like carrot or root veggies or beans (I guess technically, that's more of a stew than a bourgignon, though, right?).

                                                                                                                                                                                                                                                                                    Made a giant pan of spicy, garlicky, brothy broccoli rabe with Trader Joe's Italian soy sausage that I had first seared (I am kinda addicted to this stuff...love the good dose of fennel) accompanied by garlicky mashed potatoes, salad, and plenty of red wine. It can also be served over pasta or brown rice instead of potatoes. With the weather getting cooler, it hit the spot!

                                                                                                                                                                                                                                                                                    1. I bought 10# of organic sweet potatoes at Costco yesterday. Does anyone have a favorite recipe to use these up?

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                                                                                                                                                                                                                                                                                      1. re: GreekChorus

                                                                                                                                                                                                                                                                                        I dont have a recipe, but I like sweet potatoes with a miso honey glaze and also with chipotle chili and pecan crumble. yum.

                                                                                                                                                                                                                                                                                        1. re: GreekChorus


                                                                                                                                                                                                                                                                                          If I wanted to use up more sweet potato, a basic soup. Something of a cross between potato soup and pumpkin.

                                                                                                                                                                                                                                                                                        2. smitten kitchens' mushroom bourgignon.....so good on a cold night!

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                                                                                                                                                                                                                                                                                            1. re: relizabeth

                                                                                                                                                                                                                                                                                              it is terrific--I highly recommend it. Instead of egg noodles, I boiled no-boil lasagna noodles and sliced them into strips for a similar effect.

                                                                                                                                                                                                                                                                                          1. Yesterday was baked ziti with roasted eggplant. Tonite is a bake with shredded tortillas, refried beans, tomatoes, onions, cheese with guacamole and a cabbage slaw.

                                                                                                                                                                                                                                                                                            1. Got my last CSA box of the season today (sob).

                                                                                                                                                                                                                                                                                              Will make a layered casserole with thinly sliced potatoes, leeks, red peppers, carrots. Be sure to salt the layer of potatoes. Between a couple of layers add herbs and minced garlic. Drizzle over a generous amount of olive oil. Cover and cook for about 1 hour at 400 (depending on veggies used). When we still get tomatoes I usually just use potatoes, onions, tomatoes, basil and mozzarella (somewhere in the middle), not forgetting the minced garlic.

                                                                                                                                                                                                                                                                                              Also steaming a beautiful head of romanesco and roasting a bunch of kale. We'll probably snack on chickpeas or edameme while I finish making dinner if I feel compelled to serve a protein.

                                                                                                                                                                                                                                                                                              1. I made this: http://www.nytimes.com/2011/11/15/hea...
                                                                                                                                                                                                                                                                                                used some sad beet greens that would have otherwise been thrown away tomorrow. Also added some sad arugula that was heading in the same direction. And threw in 2 eggs for more protein. Very yummy. Highly recommend. Served with some oven roasted tomatoes which added a nice acidity.

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                                                                                                                                                                                                                                                                                                1. re: relizabeth

                                                                                                                                                                                                                                                                                                  Thanks for sharing this. It's just what I'm craving :)

                                                                                                                                                                                                                                                                                                2. Epicurious: roasted garlic gravy with homemade vegetable stock
                                                                                                                                                                                                                                                                                                  Cornbread stuffing
                                                                                                                                                                                                                                                                                                  vegan green bean casserole (bechamel made with rice milk)
                                                                                                                                                                                                                                                                                                  roasted brussels sprouts
                                                                                                                                                                                                                                                                                                  pecan crusted tofu cutlets

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                                                                                                                                                                                                                                                                                                  1. re: IndyGirl

                                                                                                                                                                                                                                                                                                    A warm-up for Thanksgiving! Sounds comfy!

                                                                                                                                                                                                                                                                                                    I've been researching for an upcoming trip to Argentina/Patagonia. What's a pescatarian (but mostly veggie) girl to do in Argentina?!

                                                                                                                                                                                                                                                                                                    Back on topic, on this chilly and damp night in Boston, Korean seaweed soup (tastes MUCH better than it sounds!) with cubes of tofu and redolent of garlic and sesame oil. Trader Joe's brown rice medley added to the soup (I am addicted to this rice...I got my mom hooked, too). Veggie dumplings (two kinds...Thai Veggie from TJ's that hubby bought and one with veggie and tofu filling from the Korean market). I'll give hubby some of the chicken cilantro dumplings he also bought from TJ's. We'll use a chili sauce that a friend made and gave to me for dipping. It smells positively pungent (in a good good way)! I can't wait to try it.

                                                                                                                                                                                                                                                                                                  2. I love this thread! I still struggle with vegetarian meal planning. Tonight we had

                                                                                                                                                                                                                                                                                                    butter lettuce and watermelon radish with scallion-buttermilk dressing
                                                                                                                                                                                                                                                                                                    Hazan's tomato-butter sauce on penne with parmesan
                                                                                                                                                                                                                                                                                                    Hazan's braised carrots with parmesan

                                                                                                                                                                                                                                                                                                    1. After some folks on another thread gave good reviews for "Michael Angelo" brand lasagnas, I picked up a package of their frozen "Eggplant Parmagian" yesterday & we enjoyed it with garlic bread & a green salad. While I would have liked a little more mozzarella cheese, the eggplant was quite good for a commercial frozen dish.

                                                                                                                                                                                                                                                                                                      1. Homemade mac and cheese with soyrizo.

                                                                                                                                                                                                                                                                                                        1. A very good takeout mushroom pizza last night. New fridge arrives tomorrow so I'll be able to stock food & starting cooking again. YAY!!!

                                                                                                                                                                                                                                                                                                          1. Pantry and fridge-cleaning salad. Spinach topped with grated feta, dried cranberries, toasted pumpkin seeds, white beans, red onions and balsamic.

                                                                                                                                                                                                                                                                                                            1. made a vegan quiche for the first time. The recipe came from "Vegan Brunch" -- broccoli and onion in a "custard" of tofu and cashew cream.

                                                                                                                                                                                                                                                                                                              1. Made tofu pot pie (diced and dry-fried the tofu beforehand, no pressing required). So comforting!

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                                                                                                                                                                                                                                                                                                                1. re: queueueuq

                                                                                                                                                                                                                                                                                                                  I should try that. Did you add chopped up vegs and some broth? Or what?

                                                                                                                                                                                                                                                                                                                  Today: Steamed collards with peanut/mustard sauce/steamed kol squash /Field Roast sausage/tofu choc. peanut butter pudding

                                                                                                                                                                                                                                                                                                                  1. re: alc

                                                                                                                                                                                                                                                                                                                    I didn't follow a recipe for the filling but I googled and this one is pretty close to what I did:

                                                                                                                                                                                                                                                                                                                    The difference is that I browned the diced tofu in a dry (no oil), non-stick skillet -- I often prep my tofu this way and haven't bothered pressing in years. (I start with firm tofu. When in slices, I'll press down with a spatula once in a while to get some liquid out, but it's not really necessary when it's diced.) The recipe I linked also adds nutritional yeast, which I didn't -- I may try that next time.

                                                                                                                                                                                                                                                                                                                    A bit of a guilty pleasure but it's cold and rainy here!

                                                                                                                                                                                                                                                                                                                2. celeraic-parsnip puree/sauteed cry curry of leeks, cabbage & beets/Indian bean dish from the package and heated in the microwave

                                                                                                                                                                                                                                                                                                                  1. I made a PPK recipe for lemon garlic fava beans and mushrooms (http://www.theppk.com/2011/04/lemon-g...). It was my first experience with fava beans and a great success.

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                                                                                                                                                                                                                                                                                                                    1. re: soytoy

                                                                                                                                                                                                                                                                                                                      fava, mushrooms, lemon & garlic sounds like a PERFECT combination!

                                                                                                                                                                                                                                                                                                                    2. An Eat Clean recipe: arugula topped with warm roasted squash, fennel and red onion, along with farro and chickpeas (chickpeas not in original recipe), in a dressing made from grapefruit juice (some segments in the salad too), Dijon and olive oil.

                                                                                                                                                                                                                                                                                                                      1. bad times around here. Pizza tonight, thai last night, before that traveling for the better part of three weeks. YUCK! But, I will be making a vegetarian (if not vegan) christmas dinner!

                                                                                                                                                                                                                                                                                                                        1. It was a lazy/tired/fast night of eating for me yesterday. After an evening of running errands I just boiled water for some store-bought gnocchi. Nibbled on almonds and an apple while the water boiled. Topped the pasta with a drizzle of olive oil and cracked black pepper. Was exactly what I wanted on a cold night.

                                                                                                                                                                                                                                                                                                                          1. I had a very busy week at work, so I made two big dishes on Sunday. One was homemade mac and cheese with green chiles (I live in the land of buy-a-bushel-of-chiles in September) and kale. The kale was put in for health reasons, but ended up being delicious. The second was a big pot of brown rice with lemon and a big tray of roasted peppers, onions, mushrooms and tomatoes with a lemon/oregano/garlic/olive oil marinade. I served that one with feta cheese. This made sure that I didn't constantly order out this week when I got home late and dog tired. I crave variety, so I ended up making spaghetti and eggplant one night and grilled cheese and minestrone from a can another night. Still, ate at home every time and no meat, other than some probable beef broth in the soup!

                                                                                                                                                                                                                                                                                                                            1. Making a veganized version of the Wheatberries and Chard dish from "Jerusalem." (Simply omit butter and sub veggie broth for chicken stock.)

                                                                                                                                                                                                                                                                                                                              1. Made baked vegetable egg rolls tonight. So good!

                                                                                                                                                                                                                                                                                                                                1. shredded red cabbage with onion, apple & Harmoney Valley sausage baked in a sweet/sour tomato sauce (diced toms with agave and vinegar)

                                                                                                                                                                                                                                                                                                                                  I have on hand for tomorrow: portobella mushrooms, baking potatos, squash, collards, dried beans if I want to use them and cashews soaking in the refrig to make cream. will figure it all out in the morning . . .

                                                                                                                                                                                                                                                                                                                                  1. I wanted to add this "meatball" recipe for killer spaghetti and meatballs. In all fairness, I must own up and say that my sister found and modified this recipe, with spectacular results:

                                                                                                                                                                                                                                                                                                                                    To make it more suited to Italian meatballs, substitute 1 c. fontinella and 1/2 c. grated romano in place of the cheddar. Also add 1/2 package mashed soft tofu (not silken). I used plain breadcrumbs and supplemented with 1 T. Italian herb mix, grated nutmeg, lots of black pepper and 1 smashed clove garlic. After baking, I let half of them cool and froze them for another meal. To the remainder, instead of braising in broth, I added the baked "meatballs" to homemade spaghetti sauce and simmered around 1 1/2 hours. They held up just fine and were luscious.