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V&V What's for dinner, January-February 2013

Hi all!! I think our old thread was getting a little long, so I'm starting a new one.

A thoughtful friend gifted me Ottolenghi's Plenty for Christmas, and I have been cooking recipes from it here and there. Last night, I made Cabbage rolls and Stuffed zucchini, as well as the Kohlrabi and Cabbage Salad. Last week, I made the fried lima beans with sorrel. I believe you can find most of these online, but I recommend buying the book. I've been reading it constantly.

All have been unusual and lovely and combinations I would never come up with myself. A great book if you are looking to get out of a cooking rut!

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  1. Let's see: Mondays are now Fasting Mondays at our house. But tomorrow I am making this carrot/caramelized onion/fresh coriander/black bean dish that Nigel Slater tweeted about last week. It looks dead easy, cozy, and filling.

    2 Replies
    1. re: Peaches to Poutine

      Can't find this recipe but sounds fabulous . Can you link it please?

      1. re: sunangelmb

        Here you go: http://www.nigelslater.com/kitchen_vi...

        (I hope that works but if it doesn't, go to his site and click on the Kitchen tab; it has all his Twitter recipes on it.)

    2. I'm thinking maybe some gnocchi w walnuts and a cabbage salad.

      1 Reply
      1. http://www.theppk.com/2013/01/chickpe...

        A few mods. Mainly I wanted a lower-cal alternative to the cashew cream, so I pureed a package of silken tofu with a bulb of roasted garlic (peeled, obviously) and used that instead. Also used white beans instead of chickpeas, wild rice and spinach as the leafy green.

        1. I've got two Sprouted Kitchen recipes on the horizon next week

          http://www.sproutedkitchen.com/home/2... which I think I will serve on a bed of arugula


          http://www.sproutedkitchen.com/home/2... which will use sheep feta

          1. Garbanzos and sauteed onions in balsamic-soy sauce over wilted spinach.
            Last night was sweet peppers & broccoli in peanut sauce on jasmine rice.

            1. I am making the eggplant with pomegranate and buttermilk sauce and the awesome roasted parsnips and sweet potatoes from Ottolenghi's Plenty. House smells amazing.

              3 Replies
              1. re: IndyGirl

                When I first got this cookbook I was so entranced by the cover shot of this recipe that it was the first one I made. Very good eating.

                1. re: Toucan67

                  oh, it really is, isn't it??? I preferred the eggplant slightly warm though. Same with the stuffed zucchini--I prefer that slightly warm as well.

                  1. re: IndyGirl

                    I think we ate our eggplant soon after it came out of the oven. I'm a terrible cook when it comes to letting a dish rest at the end of the main cooking. I just get to eating.

              2. Last night we had vegetable and tofu stir fry over noodles, with spring rolls. Tonight, nachos!

                1. Made a batch of wheat berries this morning. I froze a couple of small containers' worth, and made a salad and a play on mushroom barley soup with the rest for lunch. We're having layered enchilada casserole with a green salad for dinner.

                  1 Reply
                  1. re: Chatsworth

                    sounds great!

                    Went out for indian food last night, and tonight is a Superb Owl party (my division of the words are on purpose!). Sooooo.... I'm making a cannellini bean salad that I'll be able to eat, even though my friends are all totally accommodating of my diet (much more than I ever expect them to be)

                  2. Last night I took a Nigel Slater recipe and made it vegan. It turned out quite lovely.

                    It was the sausage/potato/brussels sprouts one on his Kitchen page via his website.

                    1. Was craving something a little more continental over weekend and cooked Isturian Potatoes from the recent Roots cookbook (by Diane Morgan, left out the pancetta, wasn't missed with the garlic in the recipe infusing in the cream as it baked).

                      Also made Mushroom Crostada from Rose Eliott's New Vegetarian Cookbook. Sauteed mushrooms mixed with sourcream and ladled over a baked base of bread crumb, sliced almonds and ground hazelnuts mixed with butter and garlic & herbs.

                      Both recipes had lots of dairy so not Vegan.

                      5 Replies
                      1. re: Toucan67

                        What is Isturian Potatoes? I love anything with potatoes but have never heard of Isturian.

                        1. re: Chatsworth

                          Isturia is the part of Croatia near the Italian border.

                          Cube a pound and a half of potatoes. Blend with a diced Roma tomato, chopped parsley, two minced garlic gloves, bit of olive oil, salt, pepper. Lay out in a buttered baking dish to fit. Pour over 3/4 cup heavy cream.

                          Bake at 350 covered for 30 minutes. Uncover, top with parmesan cheese, bake another 30-40 minutes until cheese is brown and potatoes are done.

                          1. re: Toucan67

                            Yum! Thank you. I'm thinking Thursday night . . .

                            1. re: Chatsworth

                              Let me know how it turns out.

                              Oh yeah, seed the tomato. And make sure dish has a little edge above ingredients as cream may start to foam. By end of bake I found this had cooked down.

                              1. re: Toucan67

                                Silly me, either I read the cookbook wrong or there was a typo in it.

                                The part of Croatia from which the recipes come is Istria.

                        1. Tonight I'm making Smoky Chipotle Sloppy Joes with herby potato wedges. Comfort food for really cold weather!

                          1. Jerk spiced Brussels sprouts over mashed potatoes. Delicious!

                            1. Broccoli cheese soup. Today I'm at home, and it's snowing like crazy- about 10" down (which is nothing compared to the NE, but hey). I'm thinking it's a good day to bake.

                              1. http://smittenkitchen.com/blog/2012/1...

                                Without the pancetta, still really great. Only have to replace the butter to make vegan, I think. Had the cookbook out of the library and didn't get a good vibe from it, although was really pleased with this recipe.

                                Only major alteration was to fine chop the chard stems and add them to the rest of the filling veg.

                                1. Morning sickness abated in time for dinner, so I made beet risotto out of leftover steamed beets. Not bad.

                                  1. Tonight, it's roasted acorn squash stuffed with smoky black beans!

                                    (And homemade King Cake for dessert as a nod to the holiday.)

                                    1. Mountain Quinoa from Gran Cocina Latina and Apple & brussel sprout hash at http://feedly.com/k/ZZzhkc (Herbivoracious).

                                      Had a jar of panca pepper sauce as a side condiment.

                                      I used white wine vinegar for the hash and it turned out just right. So did salting the dish per the instructions.

                                      Mountain Quinoa has a bit of feta in the recipe but really can be left vegan with little change in taste.

                                      1. Tonight: making a huge batch of tempeh bacon to crumble over a bed of spinach with warm onion dressing.

                                        1. Last night was butter lettuce and radishes with April Bloomfield's green goddess and spaghetti with carrots from G.Hazan's Thirty Minute Pasta. I thought the green goddess was ok, but the H thought it was terrific. The pasta is a weeknight favorite.

                                          Tonight was the butternut squash soup from Southern Comfort with bread and cheese. The soup is my favorite butternut soup I've made at home. Still wish the flavor were a little, I don't know, rounder? I didn't put the full Tbsp sugar called for since the recipe said it was optional. Maybe that would have helped?

                                          1. Amy's mac and cheese and strawberries.

                                            1. Cleaning out the freezer/pantry time!

                                              Tonight I made a tofu enchilada casserole. I used the following from my freezer: tofu, corn, corn tortillas, pumpkin seed mole sauce, raw cashews.

                                              Made a spicy cheeze sauce with the cashews, thinned with one of our jars of homemade veggie stock.

                                              Paired it with some long grain brown rice that I mixed with a quick guacamole from some nearly overripe avocados.

                                              Turned out great!