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

plantsvsme Apr 23, 2013 01:35 PM

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?

  1. plantsvsme Apr 25, 2013 02:33 PM

    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
      relizabeth May 5, 2013 10:17 AM

      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.

      1. re: relizabeth
        plantsvsme May 12, 2013 02:22 AM

        Interesting! Does it taste fruit-y?

    2. patricium May 2, 2013 01:25 PM

      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. Peaches to Poutine May 2, 2013 02:35 PM

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

        1. m
          magiesmom May 5, 2013 09:52 AM

          moroccan chicpea and barley salad with apricots and pistachios.

          1. t
            Toucan67 May 6, 2013 01:25 PM

            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. c
              cheesecake17 May 6, 2013 05:42 PM

              Brussels sprout Caesar with avocado

              1. p
                pedalfaster May 7, 2013 01:29 PM

                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. plantsvsme May 9, 2013 12:56 AM

                  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. plantsvsme May 12, 2013 02:35 AM

                    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. patricium May 28, 2013 01:08 PM

                      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. j
                        jennymoon May 29, 2013 07:15 AM

                        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
                          plantsvsme Jun 8, 2013 12:54 AM

                          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
                            jennymoon Jun 8, 2013 10:05 AM

                            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/dining/291frex.html?ref=dining

                            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
                              Ttrockwood Jun 9, 2013 07:27 PM

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

                              1. re: Ttrockwood
                                plantsvsme Jun 9, 2013 11:42 PM

                                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. p
                          pedalfaster Jun 4, 2013 03:00 PM

                          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. plantsvsme Jun 8, 2013 12:47 AM

                            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. Ttrockwood Jun 9, 2013 07:32 PM

                              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. plantsvsme Jun 9, 2013 11:56 PM

                                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. p
                                  pedalfaster Jun 11, 2013 04:39 PM

                                  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!

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