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V&V What's for Dinner? - Spring!

Thought I'd start a new thread now that it's April. What have you all been eating?

Recently, I cooked Stir-Fried Oyster and Shitake Mushrooms and Twice-cooked Chard from Fuchsia Dunlop's Every Grain of Rice. Enjoyed both, especially the mushrooms. Served with jasmine rice.


Steamed Artichokes with Melted Butter, Twice Baked Potatoes, and Buffalo Tempeh.

How about ya'll?

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  1. ahem, hope this isn't weird, replying to myself before anyone else has chimed in


    Ideas in Food omelet soufflé and
    butter lettuce/frisee salad with April Bloomfield's lemon caper sauce, which was a little too strong for such a simple salad

    I had mild technical difficulties with the omelet, but it was kinda awesome.

    2 Replies
    1. re: plantsvsme

      We are having the cottage cheese rhubarb omelet from Bittman's HCEV for a late lunch. I've never made other fruit omelets, but that one is a winner.

    2. Corn, tomatillo, & avocado salad with grilled zucchini & grilled pita (first grillin' of the year!)
      Panzanella (bread salad with tomatoes, olives, etc)
      Pasta with cabbage, carrots, soy sauce & sesame oil

      1. Tonight it's TLTs (tempeh bacon, lettuce, tomato) for the main, and an improvised side salad of edamame, corn, and roasted zucchini.

        1. moroccan chicpea and barley salad with apricots and pistachios.

          1. World curry night.

            Trinidad style curried mango from Madhur Jaffrey's World Vegetarian, tamarind flavoured chick peas (Bengali style) from Bharti Kirchner's Health Cuisine of India, and a quick mushroom pilao inspired by Gurpareet Bain's Indian Superfood.

            1. Brussels sprout Caesar with avocado

              1. This afternoon I am oven-roasting:

                Peppers (red, yellow, orange)

                I keep the basics (garlic/brown rice/olive oil etc.) in the house. If any veggie has any great ideas for dinner, I am all ears. :)

                (fast-cooking proteins include canned beans--white and black--and tofu-firm).

                1. Tonight it was fava bean and pecorino salad and a simple garlic and olive oil spaghetti.

                  I had intended to make a blueberry buckle for dessert, but the oven caught fire while preheating! Electrical fire. Cheap renters' stove...

                  1. I envy all you already eating summer vegetables. Summer comes late where I am.

                    Tonight was stir-fried broccoli (recipe from Dunlop's Every Grain of Rice), Gardein mandarin orange chick'n, and jasmine rice.

                    1. A few from this past week:
                      Shelled edamame & carrots cooked with sweet soy sauce & sesame oil over jasmine rice.
                      Pasta with avocado and snap peas, white wine & lime juice-based sauce.
                      Sauteed yellow squash, tomatoes, onions over polenta.

                      1. Past few days:

                        Mac and cheese (actually cavatappi and cheese) with corn and poblanos served with baked beans and broccoli. Cathy's baked bean recipe is great:

                        Polenta with lots of asparagus and a fried egg

                        Stirfry with baked tofu, bok choy, and shiitakes over brown rice

                        On the docket for the next few days:

                        vegetable sushi (avocado, oshinko, gobo, cucumber, scallion) made by me and salads made by the asian market. There's a korean garlic scape thing for me and squid salad for the obviously non-veg bf.

                        cold borscht - any recipe suggestions?

                        ddukbokki with cabbage and whatever other vegetables are left at the end of the week

                        4 Replies
                        1. re: jennymoon

                          Your meals sound delicious! Just the things I like to eat.

                          Did you find a good cold borscht recipe? I have never eaten it, but I am curious to try it.

                          1. re: plantsvsme

                            I sort of did my own thing with the cold borscht. I simmered diced beets, celery, carrots, and savoy cabbage in water with a halved onion that I removed at the end. I served the borscht in a bowl with a small, peeled, boiled potato and garnished with sour cream, quartered hard-boiled egg, and diced cucumbers and radishes. It was sort of like this recipe, but with added vegetables and garnish and without the lemon juice and sugar. http://www.nytimes.com/2009/07/29/din...

                            My borscht was pretty good, but not the best that I've had. Maybe I should follow a recipe next time :) .

                            I also want to try Lithuanian borscht, which has kefir or buttermilk stirred in. Here is a recipe in case other people are interested too!


                            1. re: jennymoon

                              I made the "vegan borscht" from allrecipes.com a while ago, i added a prepared horseradish garnish-it was really good!

                              1. re: Ttrockwood

                                Thanks! That Lithuanian borscht looks similar-ish to a Canal House recipe I have. The Canal House recipe just calls for sour cream and heavy cream, though, no buttermilk or kefir.

                        2. Have not been playing lately, but tonight my house is redolent with roasting eggplant, zucchini, garlic,and onion.

                          I'll toss them with tomatoes (canned, no good fresh ones yet here in the Midwest US ) and chick peas.

                          I suppose I could say that I am rushing Summer along a little bit. Need that bit of warmth and sunshine---if I cannot have it from the sky, I'll take it from my oven!

                          1. Chard tacos and fast mashed black beans.

                            The tacos are a Rick Bayless recipe and are old favorites. The beans are a Roberto Santibanez recipe and were surprisingly good, especially given how easy they were. They were just doctored up canned black beans. I can be a bit of a snob about canned beans, but I really liked these.

                            1. My standard summer dinner salad- Massaged kale salad base with shredded carrots, cherry tomatoes, cubed cucumber, hemp seeds, fresh blueberries, raisins, tempeh crumbles, and a miso-tahini-rice wine vinegar dressing.
                              Dates schmeared with almond butter for dessert.

                              1. Kimchi quesadillas and runner beans with black beans and chilli.

                                The quesadillas were from Serious Eats, and the runner beans were from Every Grain of Rice. Both dishes were good, but, I think, too similar in flavor. I used Korean chili flakes for the ground chilies in the beans, as Dunlop suggests, and I think that's why.

                                I am happy to find a good recipe for runner/romano beans. I get them every year from our CSA and never know what to do with them.

                                1. Today I baked a pound of tofu (needed to be used).

                                  It was frozen, then thawed.Think nice chewy texture.
                                  "Brined" (if you will) in tamari, sesame oil, rice wine vinegar + garlic.

                                  It is wonderful-tasty as is, but if any of the chowfolk have any super duper veggie ideas-- beyond cubing and tossing in stir fry --for utilizing baked tofu, I am all ears!