HOME > Chowhound > Vegetarian & Vegan >


V & V what's for dinner?

I often follow and participate in the other WFD threads but would like to revive the V&V version since the previous thread was nearly 2 years old!

With spring finally finally appearing on the east coast my cooking mojo is coming out of hibernation.
Last night i had yet another bowl of this raw carrot salad i have been obsessed with lately- i use cilantro instead of parsley and add the dijon to the dressing:

And alongside, a pile of quick sauteed snap peas and a chickpea patty, a new recipe for me- i baked the patties instead of fussing with the frying, they were delicious!

So, even if you're not a full time veg*n feel free to share your latest veg*n meals here!
Are you taking advantage of spring produce? Are you obsessed with carrots right now too??

  1. Click to Upload a photo (10 MB limit)
  1. Long-time veg-head here.
    Also a long-time pizza maker.

    Tonight's pie: eggplant and zucchini.
    Yeah, I know I am pushing those vegs a bit early, but after this years loooooooong winter? I saw them in the grocery store and couldn't stop myself. Weary of cabbage and potatoes.....

    1. Not vegan, but we had a Swiss chard and ramps crust less quiche tonight.
      Delicious, easy and one measuring cup and one skillet( and a grater).
      And leftovers.

      2 Replies
      1. re: magiesmom

        Oh, the chard and ramps combo sounds really great! And leftovers are always welcome...

        1. re: Ttrockwood

          They made a great lunch today with a carrot salad

      2. Totally into carrots right now- I'm going to turn completely orange any day now. No good plans for dinner right now I need some inspiration! I've soaked some chickpeas and I've been eyeballing a few falafel recipes but your patty recipe is starting to look like a winner.

        5 Replies
        1. re: PinkLynx

          I keep bookmarking more and more carrot recipes- my market has gorgeous fresh ones with all the fluffy tops still on them for just $2!
          You could make carrot hummus....

          These roasted carrots with carrot top pesto are next on my to do list- i'll swap nutritional yeast for the parmesan

          1. re: Ttrockwood

            also, roasted carrots with a cumin/yogurt sauce.
            (vegetarian) for vegans you would need to use vegan yogurt.

            a combination made in heaven

            1. re: westsidegal

              Oh yes! I have made those a few times, its a great combo. I actually swapped in a loose cashew cream for the yogurt last time, which was the best version yet

              1. re: Ttrockwood

                I have been eating this simple carrot salad obsessively: grated carrot,( purple is pretty) , grated ginger, mirin, avocado.

          2. re: PinkLynx

            So, I still have the chickpeas...I'll do something with them tonight. I ended up making tostadas with guacamole, a quick salsa, and a very naughty totally not vegan queso fundido. That was a good decision.

            However, the pineapple vodka was NOT a good decision and I VERY much regret it right now.

          3. Roasted (peeled) Japanese eggplants and cauliflower sprinkled liberally with Penzey's Greek seasoning. Maycoba pot beans. Yogi honey lavender stress relief tea (iced).

            1. I'm ALWAYS obsessed with carrots. I've made a goal to track down some rainbow colored ones, as my local grocery store never carries them.

              WFD tonight was vegan and uninteresting--a few slices of toasted (homemade) French bread spread with vegan margarine. I ate a very late lunch and a bunch of blueberry cake and couldn't deal with another meal.

              Hopefully things will be more interesting tomorrow so I can participate in this thread :)

              1 Reply
              1. re: nothingswrong

                Homemade french bread is definately interesting!! The blueberry cake sounds good too....

              2. I made a vegan pasta last night- curry and black beans.

                Blackened some sweet potato chunks and leeks in the pan, added some chopped zucchini and let it cook for a bit. Added some curry powder into the middle of the pan to let it toast a bit, and added some chili flakes, LOTS of fresh ginger, some fresh garlic and a finely chopped sundries tomato. Not curry paste from scratch but a good weeknight substitute.

                Added in some coconut milk and some leftover black beans to the pan gave it a good stir and some time to meld. To serve, I added cooked pasta and a few squirts of lemon.


                1. Cauliflower alfredo with basil and tomatoes! I'm so excited to try this sauce.

                  1. In the depths of winter I went to a local pizzeria for lunch and had a Greek salad. It renewed my interest in life. Since then I've been making mounds of Greek salad that I either stuff into a pita with a couple (I know, I know AWFUL) Morningstar Farms sausages or I put it over lettuce.

                    Greek salad saw me though the winter in remembrance of warm weather. After this batch I'll give Greek salad a rest until I can get local cukes and tomatoes.

                    Made a tomato vegetable soup with red lentils when it threatened to snow again last week. Just finishing that up.

                    6 Replies
                    1. re: MplsM ary

                      Have you ever tried the field roast sausages? (Refridgerated)Less funky stuff than the morningstar version but not as widely available either.

                      1. re: Ttrockwood

                        I have tried Field Roast, but only one flavor. It was very odd to my tastebuds. Overwhelmingly tomato-y. And the texture was a little rubbery. I live across the street from a Whole Foods so if you can recommend a specific type or flavor to try, I am game!

                        1. re: MplsM ary

                          The Field Roast apple maple breakfast sausage i swear tastes exactly like the real thing (or what i remember it tasting like many many years ago). I liked the italian sausage flavor, i know what you mean about the texture- usually i cook and then chop or dice it to add to salads or whatever, instead of eating as is.

                          I really liked the Quorn (frozen) meatless balls, a softer texture- not bouncy or chewy, and slight mushroom flavor. Not vegan but they are vegetarian. And Sunshine burgers (original flavor, frozen) are awesome.
                          I think i've tried most faux meats that are out there!! Hahaha....
                          Avoid most faux meats that are "deli style" slices, the majority have isolated soy protein plus wheat gluten- and that combo even upset my iron clad stomach. And they taste like rubber bands.

                          1. re: Ttrockwood

                            I love all three Field Roast sausage flavors. My store doesn't carry the breakfast sausage but I love the Italian one cooked with peppers and onions and crammed into a toasted hoagie roll. Pretty damn good cooked* on a stick over a campfire too- especially the chipotle one.

                            *drunkenly scorched

                            1. re: PinkLynx

                              I have been using the Beyond Meat "chicken" occasionally and it is really good. No funny texture or taste, and even works well sauteed with a mustard sauce over mashed potatoes! No weirdo ingredients either.....

                              1. re: Science Chick

                                Beyond meat is good- so similar to chicken (or what i remember of chicken....)!
                                So far i've only seen it for sale at whole foods on the east coast (nyc), and also in some of the prepared foods at WF

                    2. Super easy quick lunch - TJs roasted red pepper and tomato soup, corn and brown rice

                      1. Vanilla custard pie made with eggs from a friend's chickens (Rhode Island Reds). Talk about fresh! They were just laid today

                        I'm moving towards veganism but it's pretty hard when you've got a friend giving you eggs from her happy backyard hens! (And boy, let me tell you, those are some spoiled chickens)

                        1. I went to a kentucky derby party this afternoon which was a lot of fun but had very few (grape tomatoes and pickles) options i could eat. So as i headed home i realized i was very tipsy and starving!
                          I hit the whole foods salad bar since i didn't trust myself with a knife and had a small box with roasted beets, a quinoa veggie salad, and something delicious with tempeh and almonds.
                          A huge bottle of water and some coconut water too....

                          1. Last night, we had an awesome improvised smoky lentil stew with vegan cornbread to soak up the sauce. I browned a chopped onion, deglazed the pan with a splash of red wine. I also added a half can of beer I had left from a different recipe. Had some sundried-tomato spread that needed to be used up, so put that in too. Some ground ancho and smoked paprika, and a few grilled red bell pepper strips. Add water as needed, simmered til the lentils are done. Considering I didn't really have a plan, this turned out very tasty.

                            1. I still had a bunch of chickpeas left (even after making extra of the chickpea patties for the freezer).
                              I made a chickpea curry with the rest of them today- no specific recipe, used some garlic and onion, a can of light coconut milk, a gob of almond butter, the chickpeas, curry paste, some smoked salt, zucchini, green beans, kale, and carrots. Cilantro just on the bowl i was eating tonight.
                              It was really fragrant and very filling, i'll keep aside a portion in the fridge and freeze the rest in indiv containers for future meals...

                              1. Tonight i made this sprout salad, an older recipe from yotam ottolenghi that i had bookmarked forever ago. I used a mix of spouted beans (bought them, my own experiments have ended in disaster), i just used all cilantro and all olive oil and added cubed tempeh. It was great! Will definately make it again

                                6 Replies
                                1. re: Ttrockwood

                                  All your mentions gave me cravings of tempeh, Ttrockwood. I ate a whole package today - breakfast, lunch and dinner.

                                  Last night was a very unsuccessful veggie loaf. No recipe, just leftovers thrown together. Salvaged only through generous spicy condiments! LOL

                                  1. re: MrsPatmore

                                    Yum! I re-ignited my own tempeh love affair as well, I've been eating it daily lately!

                                    1. re: Ttrockwood

                                      I'm embarrassed to say but I bought four more packages of tempeh today, and have eaten it for breakfast, lunch and dinner, two days in a row. Oh so good, though!

                                      1. re: MrsPatmore

                                        Yum! No shame- its healthy and delicious! What do you make with it for breakfast?

                                        1. re: Ttrockwood

                                          I eat it right out of the package. I don't even heat it up! LOL. This morning, I wrapped a dry wheat tortilla around 1/3 package of tempeh for a portable breakfast. I love the earthy flavor.

                                          Many years ago, when I guess that I was more civilized, I used to love a tempeh Reuben sandwich. I think it was a recipe in one of the Moosewood cookbooks.

                                      2. re: Ttrockwood

                                        I have a great fondness for tempeh also. We love tempeh stroganoff.

                                  2. Loaded baked potatoes tonight. Not sure what I'll put on them yet, but 'taters are in the oven baking now. The bf will have leftover spaghetti and meatballs (his favorite). I'll be a good gf and sauté or roast up some broccoli from the garden so he has to eat something green.

                                    1. Spring is just starting to arrive in our neck of the woods, so we are still somewhat in winter veggie mode. Last night we had beets in soy vinaigrette and cauliflower in a mustardy breadcrumb coating, over rice.

                                      1. Well, Yotam lies.
                                        Four servings my a$$. Maybe four veggie hating six year old servings.....
                                        Anyways, i had not quite enough of my sprout salad from last night left (which i *may* have picked out the tempeh to snack on this afternoon), so dinner was the rest of that salad and the other half of my huge bagelwich from lunch- ees a bagel pumpernickle with a thick layer of hummus, pickle slices, and red onion.
                                        Small glass of reisling a la carte.

                                        1. Tonight was "grocery shopping night".
                                          Oddly enough, I don't feel like cooking (it's in the high 80s).

                                          "Dinner" is a handful of raw almonds, a couple of slices of Havarti, and a glass of sauvignon blanc.

                                          1. I finally broke through my lazy streak and made some veggie enchiladas (sauteed poblano, carrot, mushroom, spices + chiles in adobo) with a cilantro sour cream sauce. Served on a bed of cool, crunchy, shredded lettuce for myself but made some Mexican rice (from a mix, but hey it only takes 7 minutes and he loves it) for the bf's portion tomorrow. Skipped the tequila and enjoyed it with iced tea.

                                            1. Trader Joe's stirfry:

                                              1 bag fresh shredded cabbage
                                              1/2 bag frozen broccoli
                                              1/2 bag frozen petite peas
                                              1 package TJ's savory baked tofu
                                              1/2 a yellow onion
                                              5 or 6 garlic cloves
                                              1 Tbs minced garlic
                                              1 Tbs garlic chili paste
                                              Giant slosh TJ's sriracha
                                              Largish glug low salt tamari
                                              A smidge of orange marmalade
                                              Low salt peanuts over top

                                              Delightful. Of course I'll have leftovers for days, but that's aok with me.

                                              1 Reply
                                              1. re: MplsM ary

                                                Ooooh, that sounds awesome!! And I'm a big fan of leftovers-some things are just better the next day

                                              2. Tonight - veggie chow mein (old school, thin white sauce + crispy noodles). It really hit the spot

                                                Last night we tried "tofurkey" cooked with carrots and parsnips (seasoned with ginger and sage). We were very pleasantly surprised. We all liked the tofurkey roast and stuffing, but not the included vegetable gravy. Definitely will buy again.

                                                3 Replies
                                                1. re: MrsPatmore

                                                  Those tofurky roasts are good! I agree their gravy needs some help- imagine mushroom gravy is great when you don't want to make your own... Tofurky's website has coupons sometimes too!

                                                  1. re: Ttrockwood

                                                    I like them too but that gravy is always soooo salty, it gets tossed. I always get a kick out of making sauces with which to "baste" the "turkey". Tastes great of course but it's also kind of a fun silly thing to do. In this house leftovers go into sandwiches with cranberry sauce or chutney.

                                                    1. re: PinkLynx

                                                      I had some cranberry sauce with rosemary, port and dried figs leftover from the holidays (http://www.epicurious.com/recipes/foo...) and we used that to great advantage. However, I've decided that you could put that sauce on a kitchen sponge and it would be delicious.

                                                      Also forgot to mention that I added chunks of apple to the carrots/parsnips roasted with the Tofurkey roast . . . the apples kind of dissolved and make a very nice "sauce" for the roast. (Thankfully, because none of us could bear the *gravy* that came in the box with the Tofurkey)

                                                2. Tonight i went to my friends' housewarming party- i learned a very long time ago to assume nothing will be vegan, so i had some dry roasted edamame and carrots with hummus before going, a few (3??) glasses of wine and a handful of grapes there- everything else was cheese or meat!- and i picked up a few garlic knots from my corner pizzeria on my way home, the garlicy parsley olive oil squishy warm knots always sound good when i've had a few....!

                                                  2 Replies
                                                  1. re: Ttrockwood

                                                    I forever associate you with those garlic knots. There's a pizzeria on the corner of the street I grew up on, and I used to walk down there after school and get a half dozen with some marinara for a snack. I still do it on occasion when visiting my parents, and they are so perfect every single time.

                                                    Sorry about the lack of vegan eats at the party. I always have at least a few vegan dishes--usually by accident--but even more if I know a veg is coming. Sounds like you came out on top with the wine and garlic knots though!

                                                    1. re: nothingswrong

                                                      Those knots just hit the spot! I always assume there won't be vegan food, so if its a dinner invite i always ask if i can contribute "my famous...(whatever...." to the meal- which of course is vegan. I've had 100% success rate and enjoyed omnis who after they eat it are like- wait, that was vegan? But it was so delicious....!

                                                  2. Frittata with Parmesan, pine nuts and baby kale.

                                                    1. Apple Chickpea Curry. With sliced fresh mangoes.

                                                      Simmer chopped onions and chopped apples, skins and all, until very soft in a tiny amount ot liquid (a pour of leftover beer or wine is nice). Add a chopped cooked vegetable (I used green beans) and chick peas. Stir in favorite curry spice blend to taste. (Supermarket curry blend is fine)

                                                      Served over basmati rice. Sliced fresh mangoes on the side.

                                                      4 Replies
                                                      1. re: AdinaA

                                                        Wow- that sounds brilliant! Do you use a more tart apple like a granny smith?

                                                        1. re: Ttrockwood

                                                          No, I created the dish because I had too many apples, leftover cooked chick peas, leftover steamed haricot vert, and a couple of mangoes on the verge of going soft. It worked beautifully. The apples (Macintosh and Gala) cooked down soft with the onions in a half inch of leftover beer (I always save little bits of beer and wine for cooking - but water would have worked), making a sauce of wonderful consistency to which I added the chick peas and tender-crisp haricot.

                                                          Definitely going to use cooked apples as a base for curry again. I suspect any cooking apple would work

                                                          1. re: AdinaA

                                                            I also had veggies cooked in a "sauce" of chopped apples (yellow delicious and Macintosh). I added fresh minced ginger, curry powder, cayenne pepper, and fresh squeezed orange with zest. The veg on hand were onions, carrots and parsnips. I served steamed snap peas on the side but probably should have just mixed them in. Who knows why, but I was not in the mood for rice, so we had mashed potatoes.

                                                            1. re: AdinaA

                                                              What a brilliant solution for dinner! I will definately make something like this soon once our weird 80degree weather passes.

                                                        2. It was really warm in nyc today!! Yyaaaaaaayyyy!

                                                          I made the shredded carrot salad from the OP- still loving it!- and tossed in some cubes of smoked tofu, cherry tomatoes, sunflower seeds, and put that mix ontop of arugala in my bowl. Good stuff.
                                                          I splurged on some coconut bliss coconut flavor ice cream which will be dessert, new murder mystery a la carte

                                                          1. Our local asparagus is coming in now, so last night was asparagus-fest. I had steamed stalks dipped in a mustardy cashew cream, accompanied by onion fritters. And today's lunch will be a raw asparagus and mushroom salad.

                                                            1. Dinner tonight was sponsored by a (stressful!) trip to trader joe's....
                                                              I massaged the cruciferous crunch blend with some vinegrette and let it sit about two hours in the fridge. Added cherry tomatoes, chopped cucumber, shredded carrot, and edamame with a baked veggie masala burger patty ontop.
                                                              I hadn't bought those patties for a while and forgot how much i love them! Tastes like a samosa patty.

                                                              1. Dinner tonight was my favorite vegetarian meal: Slow roasted tomato halves, tossed with EVOO, salt, pepper, sugar, and a pinch of Italian herbs. Roasted until caramelized and bursting with flavor. I layer those on crusty homemade French bread with slices of mozzarella, fresh picked basil chiffonade, and a balsamic reduction.

                                                                On the side were creamy roasted baby potatoes (yellow, red, and blue).

                                                                Fresh and full of flavor. I could eat this every single day.

                                                                1 Reply
                                                                1. re: nothingswrong

                                                                  Those tomatoes sound incredible.....! I love them roasted like that

                                                                2. Another cabbage-centric stir fry tonight. Since I've discovered how easy it is by using coleslaw mix, I just add all the veggies I have and go to town. Tonight it was celery, onion, a red pepper, broccoli and a zucchini. Add in all the good seasonings (garlic chili paste, ginger and Tamari seem to be what I use most often) and poof!

                                                                  Yet again, a giant bowl of leftovers, but I like that!

                                                                  2 Replies
                                                                  1. re: MplsM ary

                                                                    Delicious! I love to use broccoli slaw the same way too, its such a quick and great meal...

                                                                    1. re: Ttrockwood

                                                                      I feel a bit of a spendthrift using already sliced cabbage, but until I see a teeny tiny cabbage I'd be able to use without tossing most of it, this is actually less wasteful. And it really cuts out a lot of prep work.

                                                                      Broccoli slaw is a great idea!

                                                                  2. Finally getting around to making the red-bean patties in Martha Stewart's April 2014 issue.

                                                                    I've made veggie patties before (lentil, black bean, etc. ) so will have to see how these measure up.

                                                                    I've noticed the magazine suggests avocado and lime accoutrements. Neither of which I have in my pantry this evening. ~Everything~ tastes better with avocado and lime-duh!

                                                                    I'll be serving our patties with crunchy greens and dijon mustard.

                                                                    Buns toasting, fingers crossed...

                                                                    1. Potato croquettes (with ham for the meat-eaters here), steamed snap peas, sliced pear salad with blue cheese and walnuts.

                                                                      1. Afternoon bbq at my friends' turned into an early dinner. They were thrilled i came with pineapples and knew what to do with the veggies. (My generous friends are semi clueless in the kitchen)I made a quick pickle of thin sliced red onion for all the omnis to have with their meat, and then a pico de gallo for the chips. We grilled zucchini, portabellos, asparagus, and red onion with olive oil, rosemary, salt and pepper, and then the grilled pineapple got a heavy sprinkle of cilantro, black pepper, and lime juice once off the grill.
                                                                        Some great company, lovely prosecco, sunshine, and good eats!

                                                                        5 Replies
                                                                        1. re: Ttrockwood

                                                                          That sounds like a great time and great food.

                                                                          1. re: Ttrockwood

                                                                            Oh, I was hoping you were going to say grilled pineapple. Love it! I usually put a splash of Bragg's liquid aminos on top but I'm going to try your technique - sounds great.

                                                                            1. re: MrsPatmore

                                                                              Oooh... The liquid aminos combo sounds good! I have to try that!

                                                                            2. re: Ttrockwood

                                                                              "They were thrilled i came with pineapples and knew what to do with the veggies."

                                                                              Also known as... when vegans save the day!

                                                                              1. re: nothingswrong

                                                                                Hahaha! Since they are semi-clueless (aka the people who buy the premade already seasoned burger patties amd guacamole already made at whole foods) its an easy crowd to please! :))

                                                                            3. We're making a bulgur pilaf with cauliflower and some fresh peas. Toasted walnuts on top.

                                                                              4 Replies
                                                                              1. re: magiesmom

                                                                                That sounds good. What kind of flavor profile/sauce do you use with it?

                                                                                1. re: nothingswrong

                                                                                  No sauce. I use fresh ginger, garlic, smashed coriander seeds and pepper. It is quite floral.
                                                                                  If I make a rice version and no vegans eating I stir in some yogurt.

                                                                                  1. re: magiesmom

                                                                                    That sounds perfect! I'm not always too big on sauces, but love some garlic and ginger.

                                                                              2. Tonight was a stracotto-like stew - basically the same recipe I used before veganization, with double the vegetables and without the meat. Onion, celery, and carrot chunks, simmered in red wine and diced tomatoes for a few hours with rosemary and thyme. I added some vegan sausage nuggets at the end, and we had it on rice.

                                                                                1. Since my dinnermate is out of town and I'm cooking for one, easy and delicious is the plan.
                                                                                  Tonight: stirfried cabbage in a spicy garlic chile sauce, topped with a fried egg. This is my classic eating alone meal, inspired by Orangette's recipe http://orangette.blogspot.com/2009/01...
                                                                                  I make my sauce mostly out of this (http://www.huyfong.com/no_frames/garl...) or sometimes gochujang

                                                                                  2 Replies
                                                                                  1. re: jennymoon

                                                                                    That sounds great! Cabbage doesn't get the love it deserves.... I was roasting wedges of it all winter

                                                                                    1. re: Ttrockwood

                                                                                      This made me realize that I haven't made Molly Steven's World's Best Braised Cabbage in a dog's age. Must fix that tomorrow.

                                                                                  2. I was gifted some Korean sprouted tofu by a friend. I used that and the first handful of green beans (very lightly steamed) from the garden rolled up in spring rolls with lots of other veggies/herbs. After the past few days of eating random junk it was the much appreciated burst of fresh and healthy I've been craving.

                                                                                    1. Friday night snacky dinner! I worked a long day today and wasn't expecting too.....
                                                                                      My plate of little piles had some fancy mixed olives, sliced smoked tofu, dry roasted edamame, cherry tomatoes, carrots, sliced cucumbers with a quick herby greek yogurt. A few pretzels that were stale- uuugh, and a lovely glass of reisling on the side.

                                                                                      Odds are a second glass will be "dessert" with some candied spicy ginger

                                                                                      1. Tempeh cutlets, puréed cauliflower, roasted asparagus.

                                                                                        1. Stuffed peppers, Greek salad, cloverleaf rolls

                                                                                          12 Replies
                                                                                            1. re: nothingswrong

                                                                                              For the vegans in my house . . . farro + black beans in yellow peppers. For the meat eaters, brown rice + 4H pork sausage in green peppers. I used Penzey's Greek seasoning, sauteed onions, celery, some white wine and lots of fresh Italian parsley. I love parsley so much. Sometimes I serve sauteed parsley as a side dish. LOL

                                                                                              1. re: MrsPatmore

                                                                                                Ooooh. LOVE the idea of color coding the peppers!

                                                                                                What a great suggestion for a "mixed" household or a party.

                                                                                                1. re: pedalfaster

                                                                                                  It was an unexpected party, as 12 of our kids/friends showed up unexpectedly to go swimming and boating. The weather was perfect. As the afternoon wore on, I figured that I'd better offer them something to eat. Fortuitously, I'd bought a huge bag of peppers at the farm market on Friday (they were so beautiful, I bought 16 of them, although I had no immediate plans to use them!)

                                                                                                  1. re: MrsPatmore

                                                                                                    I'm even more impressed that was a spur of the moment meal! You're such a generous hostess!

                                                                                                    1. re: MrsPatmore

                                                                                                      Glad you were able to use up all those peppers. I always find it interesting to hear what people put in them. Growing up, my favorite dish of all time was my mother's Greek peppers. Ground sirloin or lamb, rice, onion, garlic, tomatoes, and a pinch of cinnamon. She'd cook them in the oven for hours. It was one of the only times I would eat meat as a kid.

                                                                                                      I've made them sans meat a few times in recent years, trying to find something to add the umami from the meat but have been unsuccessful.

                                                                                                      1. re: nothingswrong

                                                                                                        Cinnamon! I never would have thought to add that, but will give it a try. For a veg version, have you tried mushrooms (I would try diced, roasted portabellas) or even seitan? I've got 12 lbs of Butler's soy curls on the way - haven't tried them and bought them on a whim. I imagine that they are going to find themselves stuffed into a lot of veggies this summer! LOL Stuffed peppers, eggplant, squash, collard leaves . . . .

                                                                                                        1. re: MrsPatmore

                                                                                                          I don't like shrooms or fake meats unfortunately. I just kept it simple with the rice, tomatoes, etc. and added in some shredded carrots and zucchini. They were good, but felt like they were missing something. I'm sure mushrooms would have been great.

                                                                                                          Yes, the cinnamon is a Greek thing--always add a pinch to savory recipes. Not enough to really put a finger on it, but it adds another layer of flavor.

                                                                                                          1. re: nothingswrong

                                                                                                            I think that some wild rice, and maybe chopped pecans would add a nice dimension and texture to your super-veggie stuffing, nothingswrong. Maybe Parmesan crumbs on top for umami? I hear you about the fake meats - some weird stuff out there. The soy curls have only 2 ingredients: soybeans and spring water.

                                                                                                            1. re: MrsPatmore

                                                                                                              Great ideas. I always forget about nuts in savory dishes. Parmesan might also work. Thanks, will try it next time!

                                                                                                        2. re: nothingswrong

                                                                                                          I'm Armenian, and my mom would always make cold stuffed peppers for the summer. Just a mix of rice, onion, dill similar to grape leave stuffing, salt, pepper and tomato juice. I still love those peppers and make on occasion for those hot, hot days.

                                                                                                          1. re: andieb

                                                                                                            I'd love to have your mother's recipe. Hope you'll post it.

                                                                                              2. I was pleasantly surprised by the fresh corn i bought- definately not local. It was actually sweet and delicious so i added a cob's worth raw to a quick salad with edamame, cilantro, bell pepper, celery, radishes, and a lemony vinegrette. I used some stacy's pita chips as a delivery device ;)
                                                                                                A glass of chilled moscato a la carte.

                                                                                                1 Reply
                                                                                                1. re: Ttrockwood

                                                                                                  That sounds like such a perfect delicious summer meal!

                                                                                                2. Quesadillas with sautéed veggies and cheese.

                                                                                                  1. Made my meal plan for the week:

                                                                                                    Today - a big pot of lentil soup to supply weekday lunches


                                                                                                    antipasto-like salad, including spinach, bell peppers, red onion, hot peppadews, pickled garlic scapes, chickpeas, grape tomatoes, and maybe diced cucumber or celery.

                                                                                                    sticky tempeh (like this: http://www.thelittleteochew.com/2010/...) with broccoli and rice

                                                                                                    potato, caramelized onion, and cheddar pizza with a vinegary slaw on the side

                                                                                                    1 Reply
                                                                                                    1. re: jennymoon

                                                                                                      That sticky tempeh looks incredible! I'll have to track down some of that sauce....

                                                                                                    2. Fired up the grill today...guacamole on grilled tortillas and grilled corn (Mexican style with all the trimmings)

                                                                                                      2 Replies
                                                                                                      1. re: PinkLynx

                                                                                                        One of my favorite meals! Sometimes with roasted red peppers, cheese, or other veggies, but guac + corn is amazing on its own.

                                                                                                        1. Nyc has been HOT these past few days!! Therefore turning on my oven or stove sounds like the worst idea ever....

                                                                                                          Dinner tonight was a big bowl of cucumber "noodles" i made with my peeler, and some of the 3 bean salad i tossed together (edamame, chickpeas, and lentils), cherry tomatoes, cilantro, thin onion, sunflower seeds, and a bunch of something labeled "crunchy sprout mix" that i keep buying even though that ish is $4 for a small box (all sprouting experiments here have resulted in disaster). On top was my cheater salad dressing of hummus thinned with lemon juice. A handful of Stacy's too.
                                                                                                          Who is Stacy kidding with this 6 servings per bag crap?? 6 servings for a four year old maybe.....!

                                                                                                          1 Reply
                                                                                                          1. re: Ttrockwood

                                                                                                            Lol @ the serving size on those. I eat half the bag at a time.

                                                                                                          2. Pasta salad with sundried tomatoes, red onions, bell pepper, olives, and artichoke hearts

                                                                                                            1 Reply
                                                                                                            1. re: callmijane

                                                                                                              That sounds so good! I always forget how good sun dried tomatoes are in salads...

                                                                                                            2. Last night was a saute of onion, zucchini, and plum tomatoes with garlic and olive oil, and a drizzle of balsamic vinegar, served over rice.
                                                                                                              Tonight - beer marinated cornmeal crusted tofu in tacos, probably with some quick-pickled shredded nappa cabbage.

                                                                                                              5 Replies
                                                                                                              1. re: patricium

                                                                                                                Beer marinated- love it! Do tell us how it turns out and maybe share a recipe?

                                                                                                                1. re: patricium

                                                                                                                  Love your idea for the tacos.
                                                                                                                  Also made me realize I forgot to pick up cabbage at the grocery store this morning. Darn it.

                                                                                                                  1. re: patricium

                                                                                                                    Also curious about the beer marinade....what else do you add to it? I love the flavor of beer in recipes yet don't like drinking it...(weird)

                                                                                                                    1. re: Ttrockwood

                                                                                                                      The marinade is 3/4 cup beer, 1 minced clove of garlic, 2 Tbsp each oil, soy sauce, and lime juice, plus some chile powder and cumin. I press the tofu, then cut it into bars about 1/2" thick, and marinate overnight. Dredge them in cornmeal, then fry in a bit of oil. They turn out not tasting like beer, exactly, but with a definite but subtle flavor. I don't really like the taste of beer either. ;-) I like these a lot, and they are a good protein element for tacos, sandwiches, etc. I put them on rice once with some chimichurri, and that was pretty good too. (This last time I discovered you can freeze the marinade when you're done, and reuse it next time. Probably don't want to do that more than once though.)

                                                                                                                      1. re: patricium

                                                                                                                        Awesome, thanks for the recipe! That sounds right up my alley with the chile and lime.

                                                                                                                  2. Three cheese and roasted garli pizza, salad.

                                                                                                                    1. Inspired by the OP and determined to clean out the fridge, I threw together some chickpea patties (chickpeas, sorrel, fistfuls of herbs, lime zest, jalapeno, garlic) and baked them. Since I already had the oven on I smothered some tofu in a smoky Mexican bbq sauce and baked it too.

                                                                                                                      While the chickpea patties and tofu did their thing in the oven I made my favorite silky smooth avocado sauce which is just avocado, jalapeno, cilantro, and sour cream whirled in the blender. Great for sinus clearing! The BF's sisters make this sauce and after my first taste my head nearly exploded but I knew I had to get the recipe.

                                                                                                                      Both of the baked items went into separate corn tortilla tacos with lots of garnishes: raw carrot (spiralized for fun), leftover grilled corn, green onion, sweet red pepper rings, avocado sauce, and of course lime wedges.

                                                                                                                      My cats reaaaallly want that avocado sauce because they smell the sour cream but the jalapeno is throwing them off. I'm seriously enjoying their agony right now.

                                                                                                                      3 Replies
                                                                                                                      1. re: PinkLynx

                                                                                                                        Pink Lynx, I want to come to your house to eat and be entertained! Sounds fantastic - what time is dinner?

                                                                                                                        1. re: MrsPatmore

                                                                                                                          Normally around midnight, come on over- pj's and slippers welcome! I'm sure my neighbors just loooooove the smell of curry/garlic/roasting/burning at bedtime. (Probably as much as they enjoy the sound of my blender...)

                                                                                                                        2. re: PinkLynx

                                                                                                                          That sounds like an awesome meal and a brilliant avocado sauce! So funny about your cats.....

                                                                                                                        3. We are going to a vegetarian pot luck today and will bring lentil and rhubarb curry over brown basmati. Yogurt topping for non vegans.
                                                                                                                          This is a new recipe to me but recommended by an online friend I trust. And the rhubarb is from our garden.

                                                                                                                          4 Replies
                                                                                                                          1. re: magiesmom

                                                                                                                            I just came back to say that this curry was really delicious and unusual due to the sourness of the rhubarb.

                                                                                                                            1. re: magiesmom

                                                                                                                              What type and amount of curry paste did you use, magiesmom? I can see rhubarb filling in for those *crazy expensive* limes right now.

                                                                                                                              1. re: MrsPatmore

                                                                                                                                No curry paste; cumin seed, coriander seed, and turmeric,
                                                                                                                                As well as paprika and garlic.

                                                                                                                                1. re: magiesmom

                                                                                                                                  Thank you for the link! Now, I just need to find rhubarb. I live in tropical FL now - longing for the days of my youth when rhubarb just magically appeared in my yard. (Now I have to hunt it down. A few years ago, I had to *explain* rhubarb to the produce mgr at my local Publix supermarket. To his credit, he did find and order it for me, although it was $12.99/lb!!!)

                                                                                                                          2. We did some Cuban beans and rice with fried plantains last night and had a jalapeno Mexican Mule to wash it down.

                                                                                                                            Last week we had a white pizza with morels, onions and preserved lemon marmalade that was pretty great. We also used eggplant caponata (from preservation kitchen) and zucchini on one and a fig olive tapenade (from dave liebovitz) with shaved asparagus. I'd eat any of those again.

                                                                                                                            Nothing too exciting tonight: homemade bread, green soup and salad (may try an avocado Caesar style dressing).

                                                                                                                            I also made a green garlic, cilantro, and jalapeno hummus. Very guacamole like but no browning.

                                                                                                                            1 Reply
                                                                                                                            1. re: sauterc

                                                                                                                              Breans/rice + plantain sound like a winner. I love ordering fried plantains when I'm out. I make a baked version at home but they NEVER make it to dinner because I have zero self control.

                                                                                                                            2. "Clean Out the Fridge Green Curry".

                                                                                                                              Green beans, zucchini, carrots, little red/yellow orange peppers.
                                                                                                                              Tofu for some protein.

                                                                                                                              A big pot of brown rice.

                                                                                                                              Cilantro and lime for topping.

                                                                                                                              1. Last night was charred veggies tucked in corn tortillas with a bit of cheese. Very quick and delicious.

                                                                                                                                1. Hate to admit I've fallen back into Greek salad. It comes out to about 5 meals worth. It's just so easy, and as a single, busy person it's nice to have a meal where I can just add lettuce and poof! dinner.

                                                                                                                                  Since the cucumber was small I will have to supplement. Tomorrow I'm making garlicky tomato sauce to have over steamed (ok, technically microwaved) zucchini shreds. Side of salad and it's a great dinner.

                                                                                                                                  1. We made a picnic! Sandwich of French bread with mayo,oil,red wine vinegar, lettuce,tomato, cucumber, onion, pepperoncini and cheddar. It's like Subway used to taste ten years ago!

                                                                                                                                    I also roasted sweet peppers and put them in a jar of marinated artichokes with some feta, and brought mixed nuts and mango too. The baby chewed on mango and peaches and we had a great time at the park.

                                                                                                                                    1 Reply
                                                                                                                                    1. re: bettyfable

                                                                                                                                      How fun! And what a creative picnic meal- sounds perfect for warm weather.

                                                                                                                                    2. My parents are visting which is fun and delicious and exhausting all at the same time!
                                                                                                                                      Sunday night i had a not especially great arugala fennel and green apple salad. (Aka the only veg option they had) The raw fennel was too thick, the dressing was just oil- needed some acid. Oh well, the wine was good :))
                                                                                                                                      Tonight we went for spanish tapas (late afternoon ice cream and sorbet left us not starving- i had a wonderful blood orange sorbet from Grom and a bite of dad's to die for pistachio). I had the pan con tomate and a white gazpacho (almond based with garlic and bread, sliced grapes garnish) with a well balanced sangria.

                                                                                                                                      2 Replies
                                                                                                                                      1. re: Ttrockwood

                                                                                                                                        That all sounds really delicious. I'm not normally a fan of pureed soups but the white gazpacho sounds amazing. Pan con tomate is always welcome :)

                                                                                                                                        Blood orange sorbet. That is making me drool and it's still breakfast time here.

                                                                                                                                        1. re: Ttrockwood

                                                                                                                                          Yum! I adore Spanish tapas and gazpacho is at the top of my list. Very, very hard to find good or even just 'not bad' sangria in my area though.

                                                                                                                                        2. Made roasted zucchini stuffed with ratatouille and goat cheese and topped with panko breadcrumbs

                                                                                                                                          1 Reply
                                                                                                                                          1. re: Kalivs

                                                                                                                                            Nice! There are two leftover zucchini in my fridge right now and I'm thinking they might meet a similar fate.

                                                                                                                                          2. It's time to clean out the fridge and make soup: onions, celery, carrots, parsnips, yellow + red pepper, bay leaf, yellow squash, zucchini, pole beans, tomato, turnip leaves, daikon, red radish, parsley, garlic. Added some Penzey's "Sunny Spain" herb seasoning, white miso and nutritional yeast to flavor the broth. I'm thinking about adding some diced green olives and/or lentils or white beans. I'll wait to see how it tastes before adding more stuff . . . as sometimes, more is not better, and I'm clearly pushing the limit here. LOL

                                                                                                                                            9 Replies
                                                                                                                                            1. re: MrsPatmore

                                                                                                                                              What an awesome soup!! I love versions with tons of stuff!
                                                                                                                                              Its too hot here for me to think about soup (and i had it daily during our neverendingwinterfromhell). I always love adding a gob of tapenade ontop of my bowl, somehow i think adding the olives to the whole batch of soup may make it too salty or briney....? Depends on how potent your olives are i guess, i always get the really funky ones!

                                                                                                                                              1. re: Ttrockwood

                                                                                                                                                My clean out the refrigerator soup always gets a big spoonful of pesto (sans parmesan) right before serving. I'll have to remember the tapenade next time- makes sense especially since I'm usually starting with a bland/less salty veg stock in the beginning.

                                                                                                                                                1. re: PinkLynx

                                                                                                                                                  I'll add pesto too, or just a mess of chopped herbs or even salsa. Never occurred to me to add tapenade but I'm all over that idea. Will have to try next time.

                                                                                                                                                  1. re: Ttrockwood

                                                                                                                                                    My mother asked me to come over and make "those vegetables" which refers to an old favorite- gratin meridional- in exchange for raiding her garden for edibles. I made out like a bandit plus I stole some of the gratin for myself and called it dinner. Very, very simple- just zucchini, tomatoes, potatoes, and onion sliced and topped with olive oil, stock (original calls for beef but I always use veg), rosemary, parsley, plus S&P of course. No cheese, no breadcrumbs, no butter but it gets delightfully crunchy on top and makes the house smell wonderful. I devoured my stolen portion with some french bread and hummus.

                                                                                                                                                    1. re: PinkLynx

                                                                                                                                                      Ooh, that sounds good. I will save this idea for when I can get nice (ripe) local tomatoes.

                                                                                                                                                      1. re: PinkLynx

                                                                                                                                                        And I have no idea how my comment ended up here. I posted it as a response to the OP...twice...but I'll live with it.

                                                                                                                                                        1. re: PinkLynx

                                                                                                                                                          That sounds sooooooo good!! And how amazing to be able to raid a vegetable garden- homegrown always tastes sosososo much better.

                                                                                                                                                        2. re: Ttrockwood

                                                                                                                                                          Great minds think alike, because I ended up adding a blob of roasted did pepper pistou to each serving. Yum. Also, as I was cleaning out the back of the fridge, I found some leftover roasted cabbage and roasted garlic, so I tossed that in to the pot as well. My fridge is now cleaned out! Whew! :-)

                                                                                                                                                      2. Spicy lentil tostadas, topped with avocado and green leaf lettuce; my go-to mid week dinner.

                                                                                                                                                        1. I just want to say thanks to Ttrockwood, for restarting this thread. I'm getting all kinds of inspiration here! Lots of great meals being posted :-)

                                                                                                                                                          3 Replies
                                                                                                                                                          1. re: MrsPatmore

                                                                                                                                                            Yes most definitely, thanks Ttrockwood! Everyone's posts really get my creative gears turning again.

                                                                                                                                                            1. re: PinkLynx

                                                                                                                                                              I love reading everyone else's meals too!!

                                                                                                                                                            2. Brown rice (with onions and cilantro) with black beans topped with avocado, cilantro and ginger-chili salsa.

                                                                                                                                                              2 Replies
                                                                                                                                                              1. re: Onymous

                                                                                                                                                                Oooh, that salsa sounds great! Did you make it? What all is in there??

                                                                                                                                                                1. re: Onymous

                                                                                                                                                                  That sounds delicious! I substitute farro for brown rice so will use it for your recipe. Sometimes the simplest of meals can be so satisfying.

                                                                                                                                                                2. Whew!! My parents have been in town and its been loads of fun but damned exhausting!
                                                                                                                                                                  After the botanical gardens in brooklyn (gorgeous) we walked to Ample Hills ice cream- worth the trip to brooklyn. I had a mind blowing vegan coconut milk fudge ice cream....like holycrapawesomeness. I had a bite of their famous salted crack caramel and seriously contemplated my own misery vs a cup of that, it was SO good! (Photo of the adorable ice cream sign)
                                                                                                                                                                  Dinner was at a japanese izakaya- i had oshitashi (no bonito flakes), an amazing grilled tofu "steak" with mushroom sauce, and the sleeper hit with all of us miso brussel sprouts. (Photo). I think they steam them, then cut and sear in a pan, then plate with this super dark rich miso paste with sesame seeds. We had to order a second plate of them! Glass of plum wine for dessert.

                                                                                                                                                                  1 Reply
                                                                                                                                                                  1. re: Ttrockwood

                                                                                                                                                                    wholly crap, Ttrockwood, thank you for posting these eating experiences + photos. Photos add so much - it's one of the reasons that I spent so many years on eGullet. Photos are almost always going to tell more than words when it comes to food.

                                                                                                                                                                  2. Last day with the parents so i'll be back to more pedestrian food soon...
                                                                                                                                                                    We went to Kefi on the uws for greek food and shared the dips mezze- an eggplant dip, amazing tzatziki, and grilled pita that made me wonder about the crap pita i've been eating all these years! We dug in before i could think to take a picture today :/ I needed greens and had a huge salad with fennel, marinated peppers, lots of kalamatas, scallion, roasted red peppers, pickled pepporincini, and the subbed in huge garlicy white beans for me instead of a meat option. The dressing was a well balanced vinegrette with lots of oregano. A lovely lemonade ouzo cocktail a la carte.

                                                                                                                                                                    2 Replies
                                                                                                                                                                    1. re: Ttrockwood

                                                                                                                                                                      That all sounds so good! I love Greek food, and despite all the seafood and lamb, it can be very veggie-friendly. A variety of mezze are always my preference.

                                                                                                                                                                      Good pita is hard to beat!

                                                                                                                                                                      1. re: Ttrockwood

                                                                                                                                                                        It's 4 am here and now I'm jonesing for Greek food. That sounds like an amazing meal. I may have to make some pita this weekend. Good pita puts a good Greek meal right over the top for me!

                                                                                                                                                                      2. 'Twas a night of snacking on things from the fridge. Leftover cold pizza (mozz, roasted tomatoes, parm/romano/asiago, basil) and several (okay, many) bites of the mashed potatoes I was making for the bf's dinner.

                                                                                                                                                                        10 Replies
                                                                                                                                                                        1. re: nothingswrong

                                                                                                                                                                          Ok in the almost year I've been vegan, I have avoided any pizza (with dairy) cravings. But looking at that photograph, I am now drooling for a traditional thin crust. Will have to replicate that with a vegan mozzarella.

                                                                                                                                                                          1. re: globocity

                                                                                                                                                                            As much as I love cheese, sometimes I'll make pies with vegan pesto, roasted tomatoes, and other vegan toppings and it still totally hits the spot!

                                                                                                                                                                            1. re: globocity

                                                                                                                                                                              I could totally see the pizza pictured above done "vegan". Probably even without the addition of faux cheese.

                                                                                                                                                                              I'd just add a healthy drizzle of olive oil for mmmmm unctuousness.

                                                                                                                                                                              1. re: pedalfaster

                                                                                                                                                                                Sometimes, I schmear roasted, pureed eggplant +/or roasted garlic +/or pureed white beans on my pizza as an alternative to tomato sauce & cheese. Often, we'll top it with chopped salad (dressed & cold) just before tucking in.

                                                                                                                                                                                I think that my favorite is heavily charred, thin crust w/eggplant & pitted kalamata olives. Oh boy, I'm hungry right now.

                                                                                                                                                                                1. re: MrsPatmore

                                                                                                                                                                                  Mmm, all sound so good! Vegan pizza is still pizza IMO, even without any vegan cheese substitute.

                                                                                                                                                                                  LOVE cold dressed greens on top of pizza. Just tuck into each slice like a taco! So good.

                                                                                                                                                                                  Mashed potatoes (made with milk + butter subs) also make a great creamy filling for tacos. Smashed avocado stands in for cheese in a variety of applications.

                                                                                                                                                                                  Pureed carrots with spices make a great dip.

                                                                                                                                                                                  Wait, what were we talking about? I'm hungry now too.

                                                                                                                                                                                  1. re: MrsPatmore

                                                                                                                                                                                    MrsPatmore: Oh I LOVE that idea of using roasted garlic and pureed white beans as a spread in lieu of cheese.

                                                                                                                                                                                    I just can't stomach vegan cheese unless it is homemade. But even that is in small amounts and with crackers.

                                                                                                                                                                                    Thanks for the idea!

                                                                                                                                                                                    1. re: MrsPatmore

                                                                                                                                                                                      Oh yeah! The roasted garlic really does it for me. I'll smear/smash/stuff it into anything. For pizza I also love really thin slices of smoky roasted eggplant, a drizzle of thick syrupy balsamic and torn basil.

                                                                                                                                                                                      1. re: PinkLynx

                                                                                                                                                                                        It's 5:30 am and now I'm jonesing for eggplant/olive pizza. . . Don't have time to make a proper crust, but I do have babaganoush & olives. Maybe I'll char a store-bought pita, use it as the crust, and call it breakfast! LOL

                                                                                                                                                                                2. re: nothingswrong

                                                                                                                                                                                  That pizza looks incredible!! I'm impressed there were ANY leftovers to snack on ;)

                                                                                                                                                                                  I'm too lazy to make my own but my pizza shop on the corner has vegan pizza dough (most pizza shops it is vegan) and they have a cheeseless slice with just tomato sauce and loads of veggies that i love. The only catch is they want $5 for a slice of it! The slice is huge but still its hard to rationalize buying very often.... Whereas those $1 garlic knots are the best deal ever ;)

                                                                                                                                                                                  1. re: Ttrockwood

                                                                                                                                                                                    I made my boyfriend leave me a couple slices, or else he would have eaten it all! We love pizza around here.

                                                                                                                                                                                    That vegan pie sounds yummy, but $5/slice?! I calculated how much it costs to make homemade pizza dough and came out with something like .30 for a whole crust. The most expensive thing you put on it is always the cheese, so take that away and you can easily make a large pie for under a buck.

                                                                                                                                                                                    The dough I make is a quick one, ready in about 1 1/2 hours, and 95% of that is just rising time. It's just flour, salt, water, yeast, and olive oil. If you want to try, let me know, I'll post the recipe.

                                                                                                                                                                                    Those garlic knots on the other hand though; not worth the effort if you can get 'em for $1. I just know no matter how hard I tried, I couldn't recreate the ones I get at the pizza shop.

                                                                                                                                                                                3. I got lazy last night and rather than deal with a trip for groceries i went to pick a bagel.... Toasted everything with hummus you can't see, spicy mustard, mayo i didn't ask for (??? Scraped it off), lots of pickles, onions, tomato, and lettuce. It was huge! The other half was my breakfast, though it was a little weird with coffee....

                                                                                                                                                                                  3 Replies
                                                                                                                                                                                  1. re: Ttrockwood

                                                                                                                                                                                    Yum. Love bagels. Hate mayo.

                                                                                                                                                                                    Where do you live? Looks like a NY bagel.

                                                                                                                                                                                    Bagels with plain cream cheese are one of life's simple pleasures, though they make a mean vehicle for whatever you can top them with.

                                                                                                                                                                                    1. re: nothingswrong

                                                                                                                                                                                      I'm in nyc, and that one was from pick a bagel although my most favorite are from zuckers- but zuckers is much further away....
                                                                                                                                                                                      The bagel maker asked me 3 times if i wanted some kind of meat or cheese on there! "No cheese?? You like munster?" "No meat at all? We have tuna". I got a chatty one yesterday....

                                                                                                                                                                                      And if you get one with cream cheese here it is literally an inch of cream cheese inside! Most bagel shops have tofutti, more for the kosher population than the veggies but makes me happy :) i just order one with the tofutti cream cheese and one plain bagel and its enough cream cheese for both

                                                                                                                                                                                      1. re: Ttrockwood

                                                                                                                                                                                        Oh yes, the inch of cream cheese. They do them that way here too, in the "NY style" shops. When I was a kid, my mom would order one bagel toasted with CC, and one plain, then she'd use half the CC on the second one for me. It was still too much! I've never seen Tofutti CC in any bagel shop, that's pretty cool they offer it there.

                                                                                                                                                                                        And yes, the last time I went to Subway was maaaaany years ago and it was like your chatty sandwich maker. "No meat? Or cheese? No meat or cheese??" I also used to ask them to change their gloves before assembling my sandwich, which prompted a look like I had two heads. I couldn't bear the thought of those fingers covered in meat juice all over my sammich. Gross.

                                                                                                                                                                                  2. We'll be having Field Roast frankfurters (surprisingly good texture!) on hot dog buns with spicy mustard and sauerkraut. On the side, French potato salad (mustardy vinaigrette, lots of herbs, and celery with no mayo) and a cucumber salad.

                                                                                                                                                                                    1 Reply
                                                                                                                                                                                    1. re: jennymoon

                                                                                                                                                                                      That sounds so good!! I love the field roast sausages- the store i usually go to doesn't carry their frankfurters :/
                                                                                                                                                                                      I've convinced several omnis that vegan food doesn't suck with those sausages! Hahaha.

                                                                                                                                                                                    2. Yuck.
                                                                                                                                                                                      Last night was just really humid and sticky and my stubborn cheap self didn't want to turn on the AC. I did something stupid and bought one of those mini watermelons too early in the season so it tasted like....pink. UGH.
                                                                                                                                                                                      I decided to make a smoothie and froze chunks of watermelon, then blitzed it together with a peeled cucumber, some fresh basil, a peeled lemon, and cracked black pepper.
                                                                                                                                                                                      Very refreshing and waaaayy better than eating that watermelon as is. I called the smoothie "dinner" and then had a half pint of coconut bliss coconut flavor as my dessert. Only half cuz that's all that was left!

                                                                                                                                                                                      1. People keep giving me squash I can't refuse. Last night I made a lackluster zucchini and yellow squash lasagna. The real winner was something I made earlier- a very simple saute of baby yellow squash, zucchini, green beans, small onions (and their tops) chard, corn, and chick peas plus tarragon and marjoram. Topped with the first tomato of the season. Almost everything came from the garden (except the chick peas, corn and zucchini) so the veggies were super fresh, sweet, tender and fragrant. I barely had to do anything and it made a fantastic lunch the next day over quinoa.

                                                                                                                                                                                        My kitchen is still swimming in squash so I'm 95% sure tomorrow's dinner will feature even more of it. I'm thinking squash pasta ribbons or something similar.

                                                                                                                                                                                        9 Replies
                                                                                                                                                                                        1. re: PinkLynx

                                                                                                                                                                                          I'll be right over! Gosh, that looks fantastic. I've got some different squashes - was thinking of making a tian. Layering thin slices of squash, Japanese eggplant & tomato in a gratin dish. Small drizzle EVOO, top with garlic breadcrumbs and connection roast for 30 min @ 400F.

                                                                                                                                                                                          1. re: MrsPatmore

                                                                                                                                                                                            I've been wanting to try that for ages, though the recipe I have calls for mandolined potato slices too.

                                                                                                                                                                                            1. re: nothingswrong

                                                                                                                                                                                              Was it this one? (With potatoes) - http://www.fortheloveofcooking.net/20...

                                                                                                                                                                                              I have a ton of roasted garlic, may add that to veggies before assembly.

                                                                                                                                                                                              1. re: MrsPatmore

                                                                                                                                                                                                Gah, those photos look SO GOOD!

                                                                                                                                                                                                Yes, I have that one bookmarked, and also this one: http://www.deliciouseveryday.com/laye...

                                                                                                                                                                                                I just picked up some taters, zucchini, yellow squash, and I have a tomato... If I can get the man on board, I'll make this soon.

                                                                                                                                                                                                1. re: nothingswrong

                                                                                                                                                                                                  Thanks for the link! That layered Mediterranean casserole is going to be perfect for an upcoming family get-together!

                                                                                                                                                                                                  1. re: MrsPatmore

                                                                                                                                                                                                    You're welcome. That site has amazing recipes. I've been following it for years.

                                                                                                                                                                                          2. re: PinkLynx

                                                                                                                                                                                            That looks like a nice restaurant lunch! And over quinoa sounds perfect.

                                                                                                                                                                                            There's thread somewhere on the home cooking board with a zucchini thread, i love it in cold pureed soups, baked into crispy chips, as "noodles" and ratatouille. Oh, and zucchini butter.
                                                                                                                                                                                            I want friends with too much squash too!!

                                                                                                                                                                                            1. re: Ttrockwood

                                                                                                                                                                                              Do you cook your zucchini "noodles"? I made noodles out of zucchini and yellow squash for the first time last night. I blanched them and ended up totally overcooking them. I was trying really hard not to overdo it but the heat carried over and they kept cooking long after I took them out of the water- a soggy failure.

                                                                                                                                                                                              Next time I was thinking of skipping the hot water and just dumping them straight into the warm sauce for a quick toss. I love raw cucumber noodles with peanut sauce but I want a little heat to take some of the bitter/rawness out of the squash. I'm sure there's a learning curve to this, any tips?

                                                                                                                                                                                              1. re: PinkLynx

                                                                                                                                                                                                I microwave 3 smallish zucchini grated in the food processor for 2.5 or 3 minutes on high. No added water, maybe a touch of salt and pepper.

                                                                                                                                                                                          3. I picked up the first CSA share of the season today, and used the spinach and garlic scapes to make a mozz-tomato-spinach-garlic scape quesadilla. I used some amazing spinach wraps from Whole Foods and they were Amazing.

                                                                                                                                                                                            I get swiss chard in just about every share, and I dislike it, so I'm going to try adding it to bulk out some pesto if I can get enough basil together.

                                                                                                                                                                                            5 Replies
                                                                                                                                                                                            1. re: bettyfable

                                                                                                                                                                                              That sounds like an amazing quesadilla combo!
                                                                                                                                                                                              Does your CSA let you swap out veggies you don't like? Some do...
                                                                                                                                                                                              Chard also works as chips like kale chips, and you could always just blanch it, squeeze dry and freeze. Then use later in a lasagna, sauce, or soup for a potluck ;)

                                                                                                                                                                                              1. re: bettyfable

                                                                                                                                                                                                That sounds awesome. I've always wanted a CSA share but I know I can't get through the whole box fast enough- I need to recruit a friend to share it with.

                                                                                                                                                                                                At first I wasn't a big fan of chard. I've never liked bitter greens and despite my love of vegetables I really can't get into collard or mustard greens but the chard has really grown on me. I like my spinach (and many of my veggies) barely cooked but with the chard I find I have to let it cook much longer.

                                                                                                                                                                                                Chard makes an excellent lasagna filling and you can get rid of TONS of it quickly that way. Someday I want to experiment with a spanakopita type dish with chard.

                                                                                                                                                                                                My all time favorite chard combo is something I stole from my favorite restaurant: roasted beets + chard (and often the beet tops) + crispy potatoes + goat cheese with a citrusy dressing.

                                                                                                                                                                                                ...and since I can't stop dumping chard ideas on you I'll add that if you happen to be getting rainbow chard in your box the stems are *really pretty* when diced and added to clear soups.

                                                                                                                                                                                                1. re: PinkLynx

                                                                                                                                                                                                  That is the secret to chard - cook it like their tough cousin, collard greens.

                                                                                                                                                                                                  If you really want to disguise chard you could womanhandle it into chard tart, or tourte de blette. http://www.davidlebovitz.com/2010/10/... I can't work that hard to disguise something - I'd rather just cook the bejeesus out of it.

                                                                                                                                                                                                  1. re: MplsM ary

                                                                                                                                                                                                    Thanks for all the chard ideas, everyone! It is indeed rainbow chard, and while I could leave it at pickup I don't think I could swap it out. The only way I can handle it is ground up and mixed with things, so I'll give a few of these a try. There is seriously a huge bunch EVERY week all summer, because it grows so well here in CO. Ugh.

                                                                                                                                                                                                    Tonight, on our brand new Ikea kitchen table, we had veggie soup with tortellini (turnips and spinach from CSA, along with canned tomato, carrot, onion, garlic, roseary/coriander/bay finished with s&p and lemon juice), greek salad and garlic bread. A bottle of Love My Goat wine to go with, Delicious.

                                                                                                                                                                                                    1. re: bettyfable

                                                                                                                                                                                                      The sad thing about cooking chard till it's done enough for my taste is that the color is not at all pretty. While you are also getting spinach, add spinach to the chard during the last couple minutes of cooking. The result will at least be less army green/grey.

                                                                                                                                                                                              2. Roasted veggies and string cheese in charred corn tortillas with hot sauce.

                                                                                                                                                                                                Am I the only one here who puts string cheese in my dinners? I know it's probably totally shameful but it's there, it's single-sized, and it tastes good.

                                                                                                                                                                                                6 Replies
                                                                                                                                                                                                1. re: nothingswrong

                                                                                                                                                                                                  I totally do that! I thought I was alone in that dirty little secret, I'm not sure I could have been the first to admit it.

                                                                                                                                                                                                  They fit so nicely into a tortilla, it's just so convenient. It's great when I'm alone for dinner and I only want a single taco or a single enchilada. And I don't end up eating an entire block of cheese because that's what happens otherwise.

                                                                                                                                                                                                  1. re: PinkLynx

                                                                                                                                                                                                    Yes, they do fit perfectly into a tortilla! I can't be trusted around blocks of cheese if it's just me. Growing up, my mother would have me grate the cheese on taco night and inevitably a whole pound of Monterey Jack would yield like 1 cup of grated cheese with me at the helm :/

                                                                                                                                                                                                    1. re: nothingswrong

                                                                                                                                                                                                      Yep. Same here except at my house it was pizza night. My mother would have me grate the block of mozzarella...

                                                                                                                                                                                                      1. re: nothingswrong

                                                                                                                                                                                                        "I can't be trusted around blocks of cheese if it's just me." LOL. I totally identify.

                                                                                                                                                                                                    2. re: nothingswrong

                                                                                                                                                                                                      Hahaha! Very creative use of string cheese! I wish the cheese didn't hate me so much.... I have niblets of my friends and such but much more and its bad news.

                                                                                                                                                                                                      And i can't be trusted to cut a watermelon!! Hahaha, i swear its one chunk in my mouth and one in the bowl.... ;) i had to chop one for a big party- and needed all of it for the party- so i had a piece of m while chopping. You know what is gross??? gum and watermelon!! It worked and i left it alone after i had that first chunk! Bleggh!!

                                                                                                                                                                                                      1. re: Ttrockwood

                                                                                                                                                                                                        I made this ropa vieja yesterday and everyone loved it, I substituted seitan meatballs (like the texture) was so easy and delicious!

                                                                                                                                                                                                    3. Yesterday I made banana pudding, pie crust ( which failed again. I hate making pie crust), and attempted veggie burgers. The burgers came out mushy in the middle. I think I know what I did wrong, though. I cooked peppers, onion, garlic, spices, a blob of miso and a blob of Better Than Boullion veg flavor in a pan, added a can of red kidneys beans, some leftover rice and a handful of oats with some water. I cooked it until it seemed like most of the water was absorbed, then used an immersion blender to mix it and fried patties in olive oil. It was about the consistency of hamburger pre-cooking, but I realized that the difference is that meat cooks off a lot of liquid fat, and veggie burgers don't, so the texture has to be where you want it before you start frying.

                                                                                                                                                                                                      They tasted amazing, and my husband thinks they'd make great taco filler. I'm still on the quest for the perfect veg burger consistency, though! Thanks goodness the ingredients are cheap.

                                                                                                                                                                                                      7 Replies
                                                                                                                                                                                                      1. re: bettyfable

                                                                                                                                                                                                        veggie burgers were always a challenge for me, too! And the results were always inconsistent. After reading this article about the do's and dont's, my veggie burgers have improved dramatically: http://aht.seriouseats.com/archives/2...

                                                                                                                                                                                                        I'm glad to hear that your family enjoyed the flavor and made the helpful suggestion of re-purposing for taco filler!

                                                                                                                                                                                                        1. re: MrsPatmore

                                                                                                                                                                                                          Wow, those look good, but so involved! I might try adding cashews and mushrooms next time along with cooking the mixture down a bit longer. Thanks!

                                                                                                                                                                                                          1. re: bettyfable

                                                                                                                                                                                                            I agree, too much work as written, but I took away some tips, especially adding roasted mushroom & eggplant & nuts! :)

                                                                                                                                                                                                          2. re: MrsPatmore

                                                                                                                                                                                                            Wow. I'll come order one seriouseats opens a restaurant with Mrs. Patmore running the kitchen, but that's way too much work.

                                                                                                                                                                                                            1. re: AdinaA

                                                                                                                                                                                                              AdinaA,You are too funny! You'll be my first invited customer when I get my restaurant, thank you for the chuckle! I needed a laugh tonight. Double thanks!

                                                                                                                                                                                                          3. re: bettyfable

                                                                                                                                                                                                            All veggie burgers i have made benefit from a rest in the fridge. I make the mixture and then let it chill for two hours or overnight, then form patties and bake or pan fry. The resting lets it firm up and any oats/grains in the patty soak up excess moisture.

                                                                                                                                                                                                            Also check out our previous thread here on favorite veg burger recipes- tons of delicious ideas!

                                                                                                                                                                                                            the awesome beet burgers from ppk it that thread are a favorite.
                                                                                                                                                                                                            They are very hearty and freeze really well too, i make a double batch and stock my freezer

                                                                                                                                                                                                            1. re: bettyfable

                                                                                                                                                                                                              We did end up eating this as taco filling. I re-heated it in a pan, crumbled up, with chili powder and cayenne. We ate it with lettuce, cheddar, yogurt and pico de gallo made with cilantro from the garden. Plus tortillas, of course.

                                                                                                                                                                                                            2. Sesame tofu using the cornstarch velvet technique and fried rice with carrot, onion, garlic, sesame seeds and eggs from our chickens.

                                                                                                                                                                                                              1. Moe's tofu taco salad with extra (lots) of pickled jalapeños and cilantro. And plenty of tortilla chips with four different salsas. Quite good, all things considered.

                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                1. re: MrsPatmore

                                                                                                                                                                                                                  I've never been to Moe's but that sounds pretty good for a chain!! Its hard to find a vegetarian tofu based option at a chain- they seem to favor those boca burgers

                                                                                                                                                                                                                2. Turkish Red Lentil Soup with Sumac, Mint. Fresh bread. Israeli style salad of finely diced cucumbers and tomatoes. No dressing needed on the salad, just great tomatoes and a fine dice (few American restaurants dice Israel chopped salad fine, the fine 1/4 to 1/8" dice makes a tremendous difference)

                                                                                                                                                                                                                  A place in my neighborhood sells fresh, Trukish-style flatbread.

                                                                                                                                                                                                                  This soup http://www.ecurry.com/blog/soups-and-... has become one of my favorites. I use fresh mint when I have it. and double the amount of sumac suggested. It's simple to make, keeps perfectly in the fridge for a few days, and is totally different from traditional Euro-American type lentil soup. Flavorful, Not fiery-hot.

                                                                                                                                                                                                                  If you haven't cooked with sumac before, do. It is a whole new, mild, delightful flavor.

                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                  1. re: AdinaA

                                                                                                                                                                                                                    Thanks for making me drool that sounds fantastic! Sumac is one of my favorites, I can't get enough.

                                                                                                                                                                                                                    1. re: AdinaA

                                                                                                                                                                                                                      That sounds sooooo good!! And how lucky you are to have somewhere with the fresh flatbread!

                                                                                                                                                                                                                    2. husband had leftover fried rice, baby had spaghetti squash, and I had spaghetti squash with homemade pizza sauce and cheesey garlic bread.

                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                      1. re: bettyfable

                                                                                                                                                                                                                        The spag squash and pizza sauce sounds great! I haven't bought one in a while, they're so fun to eat.

                                                                                                                                                                                                                      2. I've been battling a bit of a cold the past few days...uugh. I've been making and drinking tons of super green gingery lemon juice. Tonight was my special soup i named "i'm sick and feel like shit soup" years ago.
                                                                                                                                                                                                                        Takes five minutes and everything can be found at the korean owned corner deli near me

                                                                                                                                                                                                                        12oz can of original V8 that i warm on the stove with thin slices of ginger and chunks of soft tofu (or tempeh, or beans, whatever is around).
                                                                                                                                                                                                                        The ginger chunks sink to the bottom so i just pour out the soup leaving the ginger behind in the pot.
                                                                                                                                                                                                                        Best with saltines but i had it with everything pretzel crisps tonight and that was good too.
                                                                                                                                                                                                                        Traditional Medicinals throat coat tea has been a constant- it also tastes really good. I feel better than yesterday so hopefully i'm on the upswing.

                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                          1. re: nothingswrong

                                                                                                                                                                                                                            Thanks! I very rarely get sick so when i do i just really sucks...

                                                                                                                                                                                                                            1. re: Ttrockwood

                                                                                                                                                                                                                              I hear ya. I always try and tell myself I'll just have to deal with it and hopefully it'll be the only cold I get all year.

                                                                                                                                                                                                                              Speaking of which, the bf seems to have picked one up and was coughing, rubbing his eyes, etc. all night. I ALWAYS catch his colds, but he never catches mine. Sigh...

                                                                                                                                                                                                                        1. We are in the 90s (F) and huuumid here in the Midwest USA. Hello summer!

                                                                                                                                                                                                                          I made a cold salad of brown basmati rice, chickpeas, shredded carrots and zucchini and diced green onion. Tossed in a Dijon mustard/apple cider (and olive oil) vinaigrette.

                                                                                                                                                                                                                          I tucked everything into a whole wheat pita with a romaine lettuce leaf.

                                                                                                                                                                                                                          Served with a glass of cold sauvignon blanc.

                                                                                                                                                                                                                          I ate at home, but I could see this working very well in a picnic basket.

                                                                                                                                                                                                                          1. More using up the CSA box: Swiss chard pesto using my own garden basil (three kinds: purple, Thai and sweet), pine nuts, lemon, oil, aforementioned chard, garlic. That is mixed with pasta shells. Salad of greens and radish from CSA plus tomato and cucumber.

                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                            1. re: bettyfable

                                                                                                                                                                                                                              What a great way to use the chard! Sounds like a delicious meal

                                                                                                                                                                                                                            2. Still a bit under the weather but too hot for tea or soup today.
                                                                                                                                                                                                                              I found some decent looking on the vine tomatoes and made gazpacho- the fresh tomatoes, a little tomato paste, half a 12oz can of v8, a cucumber, half an avocado, and some lemon juice. Had some sliced smoked tofu on the side.

                                                                                                                                                                                                                              There's coconut milk chia pudding with raspberries for dessert, with nyquil a la carte.

                                                                                                                                                                                                                              1. Hot and humid here in WNY too, so lately dinners have been cold and light:
                                                                                                                                                                                                                                Pasta salad with a vegan mayo based dressing, celery, and furikake (a Japanese rice garnish of sesame seeds and seaweed bits), and some rice-vinegar soaked cucumbers.
                                                                                                                                                                                                                                Corn, bean, and avocado salad with salse verde dressing.
                                                                                                                                                                                                                                Lettuce, tomato, olives, local cheese curds, toasty bread.

                                                                                                                                                                                                                                1. Made my own version of Vegan Dad's Sloppy Joes: http://vegandad.blogspot.com/2010/04/...

                                                                                                                                                                                                                                  Instead of a whole cup of ketchup I use a can of tomato paste and add sugar free ketchup and sriracha until it tastes like Sloppy Joes.

                                                                                                                                                                                                                                  Soon I think I'll try out his roasted tofu: http://vegandad.blogspot.com/2014/06/...

                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                  1. re: MplsM ary

                                                                                                                                                                                                                                    Nice! I used to love Vegan Dad and I was so sad when he quit posting. I love that he left everything in tact for us and I find myself going back to his recipes all the time.

                                                                                                                                                                                                                                    1. re: PinkLynx

                                                                                                                                                                                                                                      He's still posting. http://vegandad.blogspot.com/ with a recipe for potato buns dated June 9th 2014.



                                                                                                                                                                                                                                      You had me worried! The Facebook page has broader scope. Not being a Facebooker I hadn't looked at it, but he actually has some interesting stuff there.

                                                                                                                                                                                                                                      The cakes he makes for his kids are mind boggling.

                                                                                                                                                                                                                                      1. re: MplsM ary

                                                                                                                                                                                                                                        That makes me so happy! I'm so envious of his bread making skills...the only thing I can make with flour is glue.

                                                                                                                                                                                                                                  2. DH had to travel about 400 miles RT for work today, and I knew he would be home late AND hungry. And since we are going out of town for the weekend, I wanted to use up a few perishable foods we had.

                                                                                                                                                                                                                                    So I improvised: a spaghetti sauce that started with chopped eggplant (sauteed in olive oil), chopped fresh tomatoes, a touch of organic vegetable broth, onions, garlic, a can of (low sodium) garbanzo beans, a big handful of chopped mixed herbs from our garden (two types of basil, oregano, marjoram, and even mint!), about a half cup of red wine, some dried basil (also from our garden; the basil is going crazy), a crushed dried red chili pepper, a tsp. or so of maple syrup...and I think that's it! We grated a little fresh parmesan over it, but obviously there could be a vegan version without it. Paired the spaghetti with sourdough bread, and a salad made of mixed spring greens, raw almonds, and strawberries (olive oil and balsamic vinegar for dressing). Delicious! DH ate every bite and had seconds, and is now happily sleeping away. Of course, we shared the rest of the bottle of red wine for dinner...so that helped! :-)

                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                    1. re: janetofreno

                                                                                                                                                                                                                                      Suffering severe garden envy as I read your post. That sauce sounds marvelous.

                                                                                                                                                                                                                                    2. Feeling lazy last night so we had takeout Bahn mi with tofu and lots of fresh Thai basil & coriander.

                                                                                                                                                                                                                                      The night before, I made pizza using a (new to me) "quick ciabatta pizza dough" recipe that we won't be making again. http://www.thefreshloaf.com/node/3621...

                                                                                                                                                                                                                                      It looked really good coming out of the oven (and I left it in the oven a bit longer than my regular recipe as I was worried about the high-hydration dough!) but the dough in the middle was definitely under-cooked and we didn't like the texture (which was cake-like & crumbly). Oh well, live and learn!

                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                      1. re: MrsPatmore

                                                                                                                                                                                                                                        Well the pizza sure looks pretty!
                                                                                                                                                                                                                                        I love bahn mi- there's a shop in chinatown (saigon bahn mi) that actually has 3 different vegan options- their lemongrass tofu version is my favorite......and now i desperatly want one!!

                                                                                                                                                                                                                                      2. Last night I made tostadas loaded with sauted veggies (thank you garden!) a pile of raw spinach, and a liberal spoonful of guacamole on top. The bf was very happy.

                                                                                                                                                                                                                                        The night before I had leftover tapas from a party- an odd but tasty assortment of goat cheese stuffed piquillo peppers, Spanish tortilla with aoili, spinach and pine nut stuffed mushrooms (vegan and surprisingly the best stuffed mushroom I've made so far), and some cutesy little raspberry sorbet lollipops dipped in dark chocolate.

                                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                                        1. re: PinkLynx

                                                                                                                                                                                                                                          <<<The night before I had leftover tapas from a party- an odd but tasty assortment of goat cheese stuffed piquillo peppers, Spanish tortilla with aoili, spinach and pine nut stuffed mushrooms (vegan and surprisingly the best stuffed mushroom I've made so far), and some cutesy little raspberry sorbet lollipops dipped in dark chocolate.>>>

                                                                                                                                                                                                                                          Wowser, I sure wish that I was invited to one of your parties. Everything sounds delicious.

                                                                                                                                                                                                                                          1. re: MrsPatmore

                                                                                                                                                                                                                                            I wish I was invited too lol! It was my mother's party and I'm definitely "the help." Otherwise, I'm not sure I'd make the cut for her guest list!

                                                                                                                                                                                                                                            1. re: Ttrockwood

                                                                                                                                                                                                                                              ...especially compared to the tea, string cheese, and two aspirin I hopelessly called "dinner" the night before. Sometimes I think sleep should be an important food group.

                                                                                                                                                                                                                                              1. re: PinkLynx

                                                                                                                                                                                                                                                Oh jeeezz!!
                                                                                                                                                                                                                                                Sleep fixes everything i swear. I'm a huge fan of the late afternoon timed 45 min nap :) any longer and i'll never get to sleep that night but much less i don't feel refreshed. Used to be called my disco nap but....not hitting the clubs much anymore ;)

                                                                                                                                                                                                                                          2. The awesome people at Liquiteria sold me a few of their juices at half price! It was near closing and the juices were expiring the next day so i got a few of these green ones. I had run out of juicing stuff at home.
                                                                                                                                                                                                                                            Last night's dinner was one of these followed by some of their super rich coconut cashew chia pudding. (They blend the coconut flesh with the cashews and dates!)

                                                                                                                                                                                                                                            Today i finally feel more like a person again and wanted real food again. I made a basic massaged kale salad this morning that was nice and soft tonight, had a big bowl and added in cilantro, cucumber, hemp seeds, scallions, cubed tempeh, shredded carrots, and mushrooms. Tossed with a thinned hummus dressing.
                                                                                                                                                                                                                                            I was overly ambitious so there are leftovers for lunch...

                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                            1. re: Ttrockwood

                                                                                                                                                                                                                                              Nice score with the juice. That salad sounds perfect, what a good pick-me-up!

                                                                                                                                                                                                                                            2. The CSA had a Solstice potluck last night, so I had three or four kinds of salads. They seemed to all be various iterations of grain/vegetable; I brought Cowboy Caviar, my standard potluck offering. I mixed black beans, bell pepper, lime juice, cumin, garlic scape, tons of cilantro, tomato, and roasted corn and onion.

                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                              1. re: bettyfable

                                                                                                                                                                                                                                                That sounds way better than any cowboy caviar i've had before! Sounds like a great potluck too

                                                                                                                                                                                                                                                  1. re: bettyfable

                                                                                                                                                                                                                                                    Enormous bunches of cilantro (or flat parsley, or fresh mint) make great salads. Real cowboys rarely ate anything as god as this salad sounds.

                                                                                                                                                                                                                                                  2. Late afternoon i met a friend at Lula's (awesome vegan ice cream shop) and we split a brownie sundae- it blew my mind that it was all vegan, including the whipped cream!! I've been many times before but hadn't tried any of the sundaes before. My omni friend loved it as much as i did.
                                                                                                                                                                                                                                                    Which is to say i wasn't much hungry for a real dinner. I had some raw veggies with hummus, everything pretzel crisps, and small glass of reisling a la carte.
                                                                                                                                                                                                                                                    Odds are i'll have a refill for late night while reading....

                                                                                                                                                                                                                                                    1. We had a riff on Gado Gado tonight: a nice local flax tempeh, crisp steamed broccoli, hard boiled eggs, white turnips, raw, and a delicious spicy peanut sauce. It was amazing.

                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                      1. re: magiesmom

                                                                                                                                                                                                                                                        This sounds amazing. Loving the idea of the mouth-feel of the tempeh and the turnip.

                                                                                                                                                                                                                                                        1. re: magiesmom

                                                                                                                                                                                                                                                          That sounds really good!! Anything with spicy peanut sauce gets a thumbs up from me

                                                                                                                                                                                                                                                        2. Tonight was Grocery Shopping Night.

                                                                                                                                                                                                                                                          You know the old saw "never shop when hungry"?

                                                                                                                                                                                                                                                          Well. Yeah.

                                                                                                                                                                                                                                                          I ~meant~ well, but a bag of pita chips jumped in my cart (really!).

                                                                                                                                                                                                                                                          I ate them with sliced nectarine and goat cheese.

                                                                                                                                                                                                                                                          All thoughts of cooking flew out the window.

                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                          1. re: pedalfaster

                                                                                                                                                                                                                                                            I ate pita chips for dinner last night. With cheese. I meant to add in something nutritious (some roasted veggies??) but that was too much work. Damn pita chips.

                                                                                                                                                                                                                                                            1. re: pedalfaster

                                                                                                                                                                                                                                                              Those pita chips are crack!!!

                                                                                                                                                                                                                                                            2. Its been hot and sticky here....blech! And my Con Ed bill goes through the roof so i am trying to avoid turning on the AC. Therefore, cold meals here. I made some seriously ugly juice yesterday that was delicious- kale, carrot, ginger, lemon, celery. Green + orange = sludgy color.

                                                                                                                                                                                                                                                              I made a big batch of slaw salad last night- figured if i was getting the mandoline dirty then might as well give it a workout!
                                                                                                                                                                                                                                                              I shredded a ton of: celery, fennel, green apple, nappa cabbage, jicama, radishes, red onion, and a bunch of cilantro. Simple vinegrette so i could add whatever ontop.

                                                                                                                                                                                                                                                              Last night was a big bowl of the slaw topped with edamame and sunflower seeds.
                                                                                                                                                                                                                                                              Then tonight i topped my bowl with hemp seeds and some cubed smoked tofu. Easily have another 2 servings left! Just popped my grapes in the freezer for late night snacking...

                                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                                              1. re: Ttrockwood

                                                                                                                                                                                                                                                                I like the sound of all those flavors together! The slaws I have had are usually the cabbage and carrot stuff.

                                                                                                                                                                                                                                                                1. re: bettyfable

                                                                                                                                                                                                                                                                  You're missing out! Any veggie shredded thin enough can work in a slaw- and i always do a vinegrette instead of mayo since i think raw veggies need the acid.

                                                                                                                                                                                                                                                                2. re: Ttrockwood

                                                                                                                                                                                                                                                                  That slaw sounds killer though I confess I'd omit the cilantro. Do the apples go brown or is the mix acidified enough to prevent it?

                                                                                                                                                                                                                                                                  Ooh - freezer grapes. So many good ideas here.

                                                                                                                                                                                                                                                                  1. re: MplsM ary

                                                                                                                                                                                                                                                                    The apples turned a little by the next day but overall held their color pretty well. I would add them last minute if i were to serve this to anyone aside from myself :)
                                                                                                                                                                                                                                                                    Are you one of those poor genetically configured people who tastes soap with cilantro?? I'm sure basil or another soft herb would be good too.

                                                                                                                                                                                                                                                                3. Last night was sauteed kale and green garlic dressed with soy sauce and sesame seeds. arancini (fried rice balls) from a Moosewood cookbook, and green salad with feta dressing. The arancini was a new recipe for me. It was ok, but didn't taste as amazing as the work involved seemed to deserve. I might keep toying with it. Today is going to be roast spaghetti squash with this pesto: http://www.thegardengrazer.com/2014/0...

                                                                                                                                                                                                                                                                  1. Fresh corn season has begun, so we had a lentil, carrot, and corn salad on lettuce beds. A large portion of the corn disappeared into my mouth while I was cutting it off the cob. ;-)
                                                                                                                                                                                                                                                                    Tonight will be shredded zucchini fritters with chimichurri.

                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                    1. re: patricium

                                                                                                                                                                                                                                                                      Really good fresh corn should always be eaten raw IMO!
                                                                                                                                                                                                                                                                      I can't be trusted when cooking- half the time when i'm done cooking i'm also too full to want to eat much! Hahahaha- when i was prepping our xmas dinner i made myself chew mint gum so it all made it to the table and i was hungry to participate in the meal :)

                                                                                                                                                                                                                                                                    2. I had what my dad calls "linner" at my friends' world cup party gathering late this afternoon. My friend went veg about 2yrs ago and is sllllooowwwlllyy trying to go vegan- so there were yummy eats! I had pickles, and pickled radishes, raw veggies with an herby soft cashew cheese, pc of flatbread pizza with lots of mushrooms, and assorted olives. And a lovely sangria x2 :)

                                                                                                                                                                                                                                                                      Odds are i'll be digging into the coconut bliss later tonight.

                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                      1. re: Ttrockwood

                                                                                                                                                                                                                                                                        Yay! Love to hear that you got plenty of vegan eats. Sounds delicious.

                                                                                                                                                                                                                                                                      2. Grilled mini peppers, onion and tomato, spaghetti squash, smart dogs, pesto. My 9 month old daughter was double fisting the squash-definitely her favorite thing this summer. SO cute.

                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                        1. re: bettyfable

                                                                                                                                                                                                                                                                          That sounds adorable! Don't tell her there's a limited amount of time this is considered cute ;)

                                                                                                                                                                                                                                                                        2. Tonight - grilled portobello mushrooms & halloumi, sliced farmstand tomatoes (oh so good), roasted pattypan squash with garlic scapes, broccoli slaw with craisins & toasted walnuts. Local 5 seed bread and chive goat cheese. Gosh, I love Vermont!

                                                                                                                                                                                                                                                                          This afternoon, I picked up these gorgeous golden beets that had just been picked at the farmstand. Breakfast will be omelets with beet greens & goat cheese. Tomorrow's supper will include roasted beet salad with toasted walnuts & goat cheese .. . It's my goal to overdose on goat cheese this week! :-)

                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                          1. re: MrsPatmore

                                                                                                                                                                                                                                                                            When I saw that beautiful beet box I instantly started salivating thinking of all the goat cheese you'll *have* to eat with it. That roasted beet/goat cheese/walnut salad is always a winner. Yep, I'll be right over!

                                                                                                                                                                                                                                                                            1. re: MrsPatmore

                                                                                                                                                                                                                                                                              What an amazing box! I can't believe i spent so many years throwing out beet greens, they're so good and it makes buying beets like a twofer!
                                                                                                                                                                                                                                                                              I don't do goat cheese but i do love beets with walnuts and borscht. If you still have beets left i loved this russian salad- but obvs use fresh or frozen peas (i think canned are gross!)

                                                                                                                                                                                                                                                                            2. A few days ago I stole a trick from bettyfable and made chard/basil pesto for a veggie lasagna. I had a TON of random veggies and they needed to go into something fast. Too hot for soup for lasagna won. I think I'm going to call it kitchen sink lasagna. About to devour the last of the lasagna tonight with a big crunchy kale salad (cranberries, almonds, pepitas, sunflower seeds, and a lemon dressing.)

                                                                                                                                                                                                                                                                              I've got a super herby falafel mix chilling in the fridge waiting to be balled and baked. Totally new recipe/method for me so I'm anxious to see what happens.

                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                              1. re: PinkLynx

                                                                                                                                                                                                                                                                                That lasagna sounds great! Keep us posted on the falafel- is it baked? I've made some pain in the a$$ crappy falafel but would give it another go if you found a good recipe....!

                                                                                                                                                                                                                                                                              2. I tried to recreate this chilled soup that i lovelovelovelove from organic avenue- but its so expensive i rarely let myself buy it ($9 for 14oz!)
                                                                                                                                                                                                                                                                                Listed as
                                                                                                                                                                                                                                                                                "Avocado Tomato Basil Soup all organic ingredients: purified alkaline water, avocado, basil, black pepper, cayenne, garlic, green onion, lime, pink salt, sun-dried tomatoes. "

                                                                                                                                                                                                                                                                                Let's pretend nyc tap water is purified and alkaline ;) I had soaked the sun dried tomatoes and went easy on the raw garlic which was still pretty potent. I came close but need to fiddle with it more. More lime juice, less onion. Had a bowl for dinner with a side of edamame steamed in their pods with smoked salt.