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Jul 19, 2013 12:29 PM

Meals in your regular rotation

What things do you make over and over?

For us: Tacos or burritos, pasta, enchiladas, asian pasta salad, corn pasta salad, sloppy joes, veggie burgers, pasta marinara, shepherd's pie.

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  1. Pizza, pasta, stir-fry, chickpea and vegetable sauté, scrambled eggs, lentil soup.. All modified by what's available at the farmers market.

    1. Around our house we make:
      - vegetable lasagna (from the Williams & Sonoma Healthful Cooking cookbook)
      - African Pineapple Peanut Stew over coconut rice (this is pretty indulgent, so we only make it every few weeks)
      - baked potatoes with various toppings (black beans, broccoli, and feta; stewed tomatoes, mushrooms, and parmesan; spinach, sun dried tomatoes, and white beans)
      - bean/tomato/corn salad served over baby spinach with avocado and feta
      - roasted okra, corn on the cob, fresh tomato, a few chunks of aged white cheddar
      - sweet potato and chickpea curry over coconut rice (loads of veggies in this - broccoli, bell pepper, diced tomatoes - plus golden raisins to balance out the spice)
      - Spicy Cold Noodles - whole wheat spaghetti with a spicy peanut dressing and lots of crunch raw vegetables
      - Chile over brown rice

      I think those are most of our go-to meals. I teach and my husband works in a kitchen, so neither of us gets too excited about cooking during the week. So, we usually make two big meals on the weekend and eat them (or variations of them) during the rest of the week.

      Please give the African Pineapple Peanut Stew a try. We tried it the first time just out of curiosity, and now it is one of my favorite dishes ever. Kick up the heat with some Sriracha and add fresh ginger with the onion. It's not much to look at, but it is delicious!

      2 Replies
      1. re: sierram123

        Do you have a recipe for the African Pineapple Peanut Stew over coconut rice?

      2. Summer rolls with smoked tofu
        Chorizo seitan tacos with pineapple salsa
        BLTs with smoky tempeh
        Pasta or toast with some sort of vegetable and a topped with a fried egg
        Spagetti omelet
        pureed soups

        1. - Pasta with a barely-cooked fresh tomato sauce and basil leaves
          - "Rice with stuff" - basically chirashi sushi with what's on hand- cucumbers, broccoli, carrots, avocado, sometimes poached eggs, bamboo shoots in chili oil.
          - "Pick three" salad: corn, beans, avocado, cucumber, mango, tomato, edamame, jicama; in whatever dressing seems appropriate
          - panzanella - mostly tomato, bread, olives, sometimes with homemade mozzarella
          - summer squash, onions, tomatoes sauteed til soft, over rice or grains or pasta

          1. Cilantro lime quinoa with black beans and guacamole: This is my homemade, cheaper version of Chipotle goodness. I got the cilantro lime rice recipe here and while I first made it with basmati rice and it tasted amazing, I have opted to use 1 cup of quinoa instead. I usually top with black beans and avocado or guacamole if I have it (which I now always want!). 1 cup of quinoa with the toppings come out to between 4 and 8 servings, for me at least.

            Tofu and broccoli: Talk about a stereotypical veg/an dish. But it is sooo savory and delicious. I press a block of extra firm tofu, cut it into 16ths, and marinate it in vegetable broth at least overnight. I did use vegetable broth in aseptic packaging once but it costs much less to use a bouillon cube dissolved in boiling water. Then I take out of the broth and place on a cookie sheet greased with [olive] oil or with parchment paper on it. So far I've done 400 degrees at 30 minutes or 450 degrees at 25 minutes. Then I keep in the fridge. I eat it like nuggets sometimes for a quick, nutrition-packed pick me up or take 1/4 of the package (so, 4 cubes that I cut initially out of the 16) and slice it up into smaller pieces. I take 85 grams of broccoli and stir-fry-like cook it in a pan with a bit of olive oil and then cover. I throw in a tablespoon of water and the tofu pieces, cover again, and just watch to make sure the broccoli doesn't burn. PERRRRFECT!

            Those 2 are my nutrition-packed meals. Some other things I make, keep in the fridge and eat often are:

            Caesar salad: I use the Caesar dressing from the PPK and let it sit at least overnight. The flavor of the dressing gets better over time. Then I eat with chopped romaine or Bibb lettuce and throw in some vegan parm if I have it. I eat it just like that but have eaten it with a serving of chickpeas thrown on top. The dressing lasts a while. I think I use 50g of dressing each time.

            Basil hummus: From and I usually just eat it with veggies or chips/crackers. I'll look into eating it in a wrap with veggies.