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V & V: What's for Dinner? Hot In Here Edition

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You know what? Nelly was right...

What do you make for dinner when its hot?? Do you eat later because it stays light out later? Does the heat suck out your cooking mojo?

Local corn and tomatoes should arrive soon on the east coast, whatcha making with what's ripe near you right now?

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  1. Dude.
    New york city sucks at 90 degrees with crazy high humidity. And it doesn't smell so nice either.

    I cannot eat enough cucumbers lately!! I just think they are soooo refreshing. Earlier today i made my favorite smoothie- which is a knockoff of one from Pure Food and Wine that i love.
    Blitz together: one peeled cucumber, 1/3 of ruby red grapefruit, frozen spinach, a tiny pinch of salt, about 1/4c pineapple chunks, and a handful of fresh cilantro. A little water to get it going, some ice if using fresh spinach and pineapple.
    Really hits the spot for me....

    Dinner tonight included more cucumbers!! I used my mandoline to make "noodles" after discarding (ahem, eating) the inside seedier part, along with a few carrots that became noodles. I tossed those together with hemp seeds and some tempeh crumblies, and then added a hefty dose of this dressing i love from the ppk- i tweak the recipe and use 1/4c nutritional yeast and 2TB tahini. And i always make a triple batch since its good for a few days.

    Grapes are in the freezer for late night snacking and i've got my cold brew coffee chilling for the morning.

    1 Reply
    1. re: Ttrockwood

      I've never liked cucumbers, but I find the smell of them sooo refreshing. I have these makeup removing wipes that are cucumber scented and I will just plant my face in them and breathe in. Not sure what it is, but the actual taste of them seems non-foody to me, probably like how cilantro haters think cilantro tastes soapy. It was a huge PITA to my Greek mother, since I'd pick the cucumbers out of everything (including the tzatziki).

      I wish I loved them though. I'd be all over that smoothie, and your dinner!

    2. It's not miserably hot in Texas yet but I'm definitely feeling lazy when it comes to real cooking. I've been much more into "assembling" dinner over cooking dinner.

      Tonight was build your own salad/stuff you own pita night. I set out leftover falafel, bunches of herbs and greens from the garden, some (finally!) not half bad tomatoes, cucumbers, pickles, red onion, peppers, olives, feta, plus hummus and a yogurt dill sauce. I also set out diced watermelon next to a small pitcher of balsamic syrup and let everyone make their own watermelon/feta/mint/basil/whatever salad on the side.

      Last night a friend came over with tomatoes and demanded bruschetta and bubbly. I happily obliged and we called it dinner.

      Right now peaches are in. I was delighted to find the Parker county peach flavor at my favorite custard stand, I've been waiting all year for it. I also picked up my own bag of local peaches. They're ripening on the counter...soooo close to perfection.

      3 Replies
      1. re: PinkLynx

        Bruschetta and bubbly sounds like a very legitimate summer meal to me.

        Excited for your peaches! I don't think there's any fruit that smells as intoxicating as a ripe peach.

        1. re: PinkLynx

          I would happily come by for either dinner. Sounds lovely. Hope you don't mind, but I'm copying the ideas for my files!

          1. re: PinkLynx

            Both meals sound great! I do a lot of assembly style meals in the summer... I can't wait to find my first ripe peach of the season!

          2. When it's hot, we eat 80% salads for dinner. It's a little distressing that corn season coincides with "too hot to eat corn on the cob" season. But I'd eat corn 3-4 days a week if the weather was cool. ;-)
            The closest we came to hot dinner this week was a barely-cooked fresh tomato sauce with basil on pasta. Yesterday was tomato/avocado/cucumber over cooked-and-chilled barley with leftover chimichurri dressing. This was really good. Another day was a composed salad plate of cold soy/sesame noodles, with corn cut off the cob, broccoli, and cucumber. Tonight is shredded cabbage and carrots with tofu bits and peanuts and a lime juice dressing.

            11 Replies
            1. re: patricium

              We like to cook corn in the microwave or on the grill when it is hot.

              1. re: patricium

                All sound great!
                Corn: I put it in my electric pressure cooker; no heating up the kitchen.
                Tomato sauce when it's too hot to cook but the available tomatoes aren't quite good enough for a raw sauce: okish tomatoes (fresh or canned) blended with sun dried.

                1. re: patricium

                  I just don't cook the corn! Its only during the summer that i could ever contemplate a raw vegan lifestyle....
                  I have to make chimmichuri again soon, that meal sounds like such a great combo!

                  1. re: Ttrockwood

                    I made curried/tofu tempeh salad, just nayonaisse, curry powder, scallions and celery + organic salt replacement. Delicious and dead easy, then a chickpea salad, and finally 1 cooked item: lentil walnut pate. It didn't bother me as the green lentils cooked themselves and so did the onions, then I whizzed it in the food processor. And I have it for the entire week.

                    1. re: Rory

                      That all sounds delicious! I need to add curry to more things....
                      Do you have a favorite recipe for the lentil walnut pate? That sounds delicious and i have OD'd on hummus lately....i'm thinking those precooked ones from trader joes could save me from having to actually turn on the stove...

                      1. re: Ttrockwood

                        glad to help! all 3 recipes came from Jo Stepaniak's "Vegan Vittles" This is similar only Vegan Vittles didn't have you toast the walnuts and had an optional TB of soy sauce (I added coconut aminos) http://www.reformjudaism.org/jewish-l...

                        1. re: Rory

                          Oh that will be made soon! Love the simple ingredient list, and soy sounds good (or maybe even my bragg's....)

                          1. re: Ttrockwood

                            I love all her cookbooks.

                    2. re: Ttrockwood

                      Corn theme continues this week, with corn, mango, and jicama salad, dressed with lime juice and aleppo pepper. I served this over some smoked basmati rice I found today at the market.

                      1. re: patricium

                        Wow, that sounds delicious. I skipped dinner tonight and went straight to dessert - cherry clafouti (cherries were on sale this week in my local supermarket)

                        1. re: MrsPatmore

                          The slightly smoky rice really worked out well with the mango fruitiness. And there are leftovers for lunch today, yay!
                          Local cherry season is just on the horizon here in western New York, and I'm so excited. Washington cherries are nice, but by the time they travel all the way across the country, they can be a little worse for wear. ;-)

                  2. Tis the season for pool parties...and for cycling fans Tour de France viewing.

                    It's in the balmy low 80s here (with low humidity) so I am doing some gardening and boiling potatoes for a potato salad.

                    I generally do a basic red-potato salad with plenty of cider vinegar and some Dijon mustard. I like celery for crunch and onion for bite. If any chowhounds have a (non-mayo) "must-try" recipe I am open to experimenting.

                    1 Reply
                    1. re: pedalfaster

                      I've had this one bookmarked forever- but haven't made it yet....

                    2. Sometimes omnis crack me up....
                      I went to a late afternoon bbq yesterday and didn't have time to do anything labor intensive so i just brought a few packages of tempeh that i cut in slabs and had marinating in that soy vay stuff i love. I also brought lambrusco since the hostess let me know there would be lots of veggies :)
                      We bbqd the tempeh and veggies first (before anything meaty- thank you thank you mr wonderful manning the bbq for thinking of this) and then as everyone filled their plates most tried some tempeh too and were surprised/mystified/ delighted since no one had it before. I gladly told them of my zero effort preparation and it sounds like several of them will be joining the tempeh fan club too :))

                      I got lucky and the hostess (my bff) sent me home with some leftover bbqd onions, corn, and bell peppers. Tonight i chopped those up, added to some massaged kale, cucumber, chickpeas, hemp seeds, and topped with a figgy basalmic vinegrette and lots of black pepper. Angry orchard hard cider a la carte.

                      1. Leftover rice & *undressed* cabbage slaw - fried up with garlic, ginger & soy sauce (served as "veggie fried rice" ) . Mung bean sprouts stir fried in sesame oil & soy sauce on the side. Sliced cucumbers with salt and vinegar to start.

                        PS I had to go back and add *undressed* to the slaw description, as the idea of a stir fried, mayo-based slaw was creating a bad visual in my mind's eye! LOL

                        1. Vegetable tower of terror (CSA vegetables from last week still in the fridge with more coming the next day . . . ) -- on each plate:
                          bottom layer: salad greens and scallions tossed with olive oil and vinegar
                          second layer: steamed cauliflower steak
                          third layer: broccoli raab softened with boiling water
                          fourth layer: Harmony Valley vegan sausage mix
                          top layer: pureed seasoned cauliflower (from the pieces left over after cutting the "steaks")

                          1 Reply
                          1. re: alc

                            That sounds really amazing!
                            A fancy restaurant would refer to that as a "seasonal vegan napoleon" ;)

                          2. Since we have a gorgeous bunch of muti colored beets I will make warm beet and beet green salad topped with goat cheese and toasted walnuts.

                            1. More cucumbers here.
                              I made an israeli salad and then just kept adding more stuff since just the israeli salad wouldn't last me long...
                              I added cubes of smoked tofu, a small random tupperware of lentils, sugar snap peas, jicama, chopped apple, some hemp seeds, and sliced radishes. Lots of fresh black pepper, lemon juice, and just a tiny bit of olive oil since i prefer a high acid dressing. Fixed my craving for the moment and have enough left for lunch since i am incapable of making a meal for one. Glass of reisling a la carte.

                              1 Reply
                              1. re: Ttrockwood

                                Now that sounds good. Love the technique of remixing leftovers into a salad, and cold lentils, smoked tofu would have given the veggies a nice kick.

                                Another way to make an Israeli chopped salad into a meal is to add cooked beans or diced tofu. Then thin a couple of tablespoonsfull of hummus with lemon juice, and toss together.

                              2. Tonight is cornmeal-crusted tofu tacos. And because I just got a high-speed blender, I'll be trying cashew sour cream.

                                6 Replies
                                1. re: patricium

                                  Hi! Please tell me about your cashew sour cream (recipe and if you liked it). I have a Vitamix, and have thought about the cashew creams but never got around to it for some reason. Also I love cornmeal crusted tacos - I usually add some hot chili powder, garlic powder, and nutritional yeast to my cornmeal mix.

                                  1. re: MrsPatmore

                                    Cashew cream is sooo easy!
                                    I just use my crappy blender and it works great ;)
                                    Just soak RAW cashews overnight in water in the fridge. Drain, add cashews to the blender with a pinch of salt (must! Makes a hugehugehuge difference), and a splash of water- add more as you go if you want it thinner.
                                    Tons of different ways to use it- keeps in an airtight container for about four days in the fridge. I found this link with a bunch of ideas:

                                    Basically instead of sour cream, yogurt, cream, mayonaise etc..... And great for a creamy ranch style salad dressing too

                                    1. re: Ttrockwood

                                      For sour cream add a little vinegar.

                                      1. re: Ttrockwood

                                        Yes, that's basically it. My recipe didn't call for salt, but I felt like it needed some ooomph, so will definitely try that next time. I think it's tricky to get just the right amount of sour cream-like tang from vinegar without going too far and making it taste like salad dressing, but I'll keep trying. But it was still nice in the tacos.

                                        1. re: patricium

                                          Sorry I posted that.... It's what most recipes call for. Actually a little lemon juice works well, but for just tang with no flavor, crush a vitamin C tab in water and add a teeny tiny amount.

                                          1. re: MplsM ary

                                            Hmm. I have some citric acid for the occasions I make quick mozzarella. I'll have to try that next time.

                                  2. Tonight was a riff on pad Thai using my endless supply of soy curls, bean sprouts, Napa cabbage, spring onions & mushroom powder seasoning for the broth (from Asian market, allegedly does not contain MSG, although I'm not allergic). I also added a few tablespoons of prepared pad Thai sauce, which was surprisingly flavorsome.

                                    1 Reply
                                    1. re: MrsPatmore

                                      That sounds really delicious! Mushrooms have natural glutimate so it would be silly to add MSG to that anyways....
                                      I'm also a fan of the random prepared sauces at the asian market- i found an amazing one without any sketchy ingredients that is for beef bulgolgi- But the sauce itself is vegan! It has asian pear and soy sauce among other ingredients.

                                    2. We are going to a late-afternoon reception, and not sure how much food will be served. Maybe if we're lucky we won't have to cook!

                                      But I do have dinner planned just in case: The garden is going crazy, so there will be a salad using tomatoes, cucumbers, carrots, red onion, and herbs that I picked today. We will have rice mixed with fresh peas I also just picked. The main course will be some salmon steaks left over from a picnic we attended last night. I'll just heat them up a bit in the skillet...so other than the rice almost no cooking!

                                      We often eat outside when its hot (our evenings tend to cook down...but the house doesn't...and our only air conditioning is in the bedroom). Might just heat up the salmon on the grill....or heck, just eat it cold. Its already fully cooked.
                                      Yes, I know that's not vegetarian..sorry. We eat fish about once or twice a week at home...otherwise all our meals are vegetarian.

                                      Expecting guests tomorrow night, and they are vegan, so the meal will be vegan as well. East Indian. I haven't planned the menu yet; will see what the menu yields in the am. I think there is eggplant ready to be picked..so probably a pea/potato/eggplant sak (curry). And we might make bhajia (fritters; sort of like Indian tempura) with zucchini, peppers, and onions from the garden. It is supposed to hit 100 tomorrow, and I won't feel like cooking inside, so might plug in the electric skillet to the outlets on the deck for the bhajia. And of course tomato salad, because the tomatoes are out of control at our house (I know, I know...such a first world problem:-) Oh, and we have some really good okra I found at the farmer's market as well....so maybe fried okra East Indian style. DH is going out of town for the week on Monday..so I'll be perfectly happy if there are tons of leftovers!!

                                      1 Reply
                                      1. re: janetofreno

                                        I'm always so jealous of others' vegetable gardens! Yours sounds wonderful right now too- home grown tomatoes are like no other.
                                        Feel free to link a recipe for your indian curry- i'm always threatening to make myself one....
                                        (And we'll forgive you the salmon situation ;)

                                      2. This afternoon my friends had a last minute gathering for watching the world cup- mostly because the bars were all packed!
                                        I had zero time to make anything so i went by the pizza shop for a bunch of garlic knots (vegan) and i convinced them to give me (sell me) a bunch of individual marinara cups for people who like to dip them. They were a huge hit- of course.

                                        I made a late dinner snacky plate with a few dolmas from trader joes, (my new find! They're actually canned, vegan, and really good!), cucumber spears and snap peas with TJs edamamemus, a few slices of tempeh (naked, dunked in the dip), and more cornichons than one person should consume- ok, fine, i dipped the pickles in my fancy french horseradish dijon. Ice water a la carte since i had a few drinks this afternoon.

                                        1. One of my favorite veg meals: stir fried greens and onions with tofu over pasta. The greens are an assortment of beets and turnip greens.

                                          1. Mung Bean Fettuccine with roasted vegetable sauce. I recently discovered this stuff http://www.explore-asian.com/mungbean... Vegan. gluten-free. kosher. (and tastes good


                                            I love 2 things about it: 1) It tastes great and has a nice, al-dente texture 2) it's a seriously protein-heavy main course. This means that I can sauce it with almost anything have a meal.

                                            Had some leftover oven-roasted veggies: red bell peppers, zucchini, and onions dressed with a smidgen of olive oil and hot red pepper. re-Heated them, zapped them with my immersion blender and, voila: sauce for a delicious pasta dinner.

                                            1 Reply
                                            1. re: AdinaA

                                              Thank you (and others) for sharing your wonderful meals. I get loads of inspiration from this thread - especially when I don't feel like cooking! I'm currently enjoying some "melting cheese" with olive & nut bread from a small bakery (Blue Oven Bakery) in Ohio. Delicious!

                                            2. Big Salad of Stuff tonight...
                                              Massaged kale i made sunday, chopped radishes, cucumber, fennel, corn from one cob (raw), roasted and salted pumpkin seeds, tempeh crumbles, lots of fresh cilantro, chopped scallions, salt and pepper of course, and some edamamus thinned with lemon juice as dressing.

                                              1 Reply
                                              1. re: Ttrockwood

                                                Tonight I made Gujarati dal and spinach kootu, it was a bit hot in the kitchen but when I sat down mmm:) Everyone loved it; Indian food goes great in the heat.

                                              2. "Zoodle" salad (raw yellow squash, so maybe they are squoodles?) with grape tomatoes, vinaigrette made with coarse Dijon/garlic. Ate it for dinner and leftovers for lunch the next day with some lettuce and fresh mozz cubes added (squash softened a little overnight, but actually became more noodle-like). I can see this being really good as an Asian-flavored variation also (with tofu).

                                                3 Replies
                                                1. re: BeeZee

                                                  Now there's a leftovers-lunch I'd steal. BeeZee sounds like the kind of cook who has to hide lunch tupperwares inside a brown bag to make sure they don't disappear from the office fridge.

                                                  Seriously, great meal plan. Though I have my doubts about adding lettuce to this salad.

                                                  I enjoy summer squash "noodles" lightly steamed as a base for pasta sauce.

                                                  1. re: AdinaA

                                                    I have also find that we prefer zuch and squash "noodles" lightly steamed to raw.

                                                    Yesterday: (lunch) pasta with a sauce of steamed pureed zuch with some tahini and nutritional yeast mixed in with some sauteed broccoli rappa and grape tomatoes

                                                    (dinner) whole (small) cabbage stuffed with Harmony Valley "hamburger mix" with grated beets and onions cooked in a sauce of some canned tomatoes, grated beets and cabbage thinned with water (cooked on stove over a very low flame so kitchen did not heat up)

                                                    1. re: AdinaA

                                                      in all honesty, it was only a few torn leaves of romaine and some shredded carrot and red cabbage, if I didn't have it leftover I wouldn't have used it. The lettuce wasn't necessary, but the carrot and cabbage were nice additions visually and texturally.
                                                      As far as my office...they are "yuckers" of many of my "yums", junk food junkies. My lunch is safe!

                                                  2. White bean soup with Swiss chard and beet greens, served with fresh bread. Chinese cucumber salad. Because: CSA.

                                                    Tomorrow Kale salad with roasted beets. ;-)

                                                    1 Reply
                                                    1. re: AdinaA

                                                      Yum!! A CSA seems like such a delicious "problem" to have! And i cannot eat enough cucumbers lately......

                                                    2. Kala chola, raita, and cabbage and carrots in coconut milk over brown basmati.

                                                      1. Tooth yanked this morning so... low carb chocolate protein shake (no straw).

                                                        3 Replies
                                                        1. re: MplsM ary

                                                          Oh man, i've had some intense dental work done before and it's really the worst! Maybe banana peanut butter "ice cream" for breakfast? Hope it heals quickly for you.

                                                          1. re: MplsM ary


                                                            1. re: MplsM ary

                                                              A week later and I'm finally able to eat vegetables again. Broccoli and a black bean patty for breakfast. Cucumber slices, pitted olives and cheese for lunch, a giant bowl of sliced romaine for a snack with a few cherry tomatoes. Romaine has become my snack of choice. Like chips, but lettuce-y. I guess it's weird to eat it like finger food. Whatever.

                                                              Man, I have been craving vegetables!

                                                            2. I'm such a sucker for new stuff that goes on sale!! And feel semi obligated to support vegan products from large companies. Anyhow, i bought this the other day and had it for dinner- i tossed the dressing that came with it (why was it sweet??) and added my own cucumber, shredded carrot, and handful of cherry tomatoes. It was pretty good! I think it would be a good solution for an office lunch that is way better than those squishy salty frozen meals, but maybe add fruit on the side or something, felt a little skimpy alone. So i had a glass of wine with it too ;)

                                                              1 Reply
                                                              1. re: Ttrockwood

                                                                Tonight (working nights -- dinner brought from home) --
                                                                Body & Soul "quiche" from Greenmarket (chickpea flour, eggplant, squash, etc.) and a salad of sprouted bean mix, cukes, shredded carrot and grape tomatoes with a tahini dressing. And a peach.

                                                              2. Last night I tried yuba aka dried tofu sticks, simmered in a soy sauce based broth, then broiled to crispify. This is the first time I've had these. I put them on top of sweet potatoes and corn dressed with seasoned rice vinegar.

                                                                3 Replies
                                                                1. re: patricium

                                                                  Those sound really interesting! Do you buy them at an asian market? What was the final taste/texture like?

                                                                  1. re: Ttrockwood

                                                                    I looked for them a few times at our local asian market, but didn't find them there. (Although this market has no discernable organizational scheme, so I could have missed them. ;-) I ordered 3 packages through Amazon. The texture was firm and chewy, with a little squeakiness. They were a little boring before the broiling, because they didn't soak up as much flavor as I thought they would. I think that's my fault for adding too much water to the simmering liquid. I should have reduced the sauce to glaze them more. But the broiling added a nice caramelization and crunch.

                                                                    I have two packages left to play with, so next I'm going to try the recipe for barbeque un-ribs that's floating around the web in various forms. Those are simmered then baked.

                                                                    1. re: patricium

                                                                      Hmmm. They sound really interesting! I'll look for them on my next trip to chinatown.... Keep us posted on your favorite way to make them!

                                                                2. Green thai curry with CSA veggies and tofu. The veggies were not normally what I would use for thai food, but I'm falling behind on my veggies and needed to catch up! So... roasted parsnips, beet greens, and napa cabbage joined the more usual onion, celery, and peppers.

                                                                  4 Replies
                                                                  1. re: jennymoon

                                                                    If i could give more than 1 rep point, I would have.

                                                                    Sometimes I think "curry" was invented specifically to hide my gardening/shopping miss-steps.


                                                                    1. re: jennymoon

                                                                      Curry is great for all kinds of veggies! Sounds like a delicious dish to me

                                                                      1. re: jennymoon

                                                                        I agree with pedalfaster & Ttrockwood, Thai curry is delish with all kinds of veg, and actually one of my favorites is to add lots of sliced napa cabbage! I only like the curry pastes, though (like Maesri brand) as I've never been able to create any type of curry based on dried spices that have made me happy. Probably due to user error! LOL :-)

                                                                        1. re: MrsPatmore

                                                                          a cook quick curry is to do it the way they do in the Caribbean: Madras curry powder (commercial) or Jamaican Curry powder and coconut milk; if watching saturated fat then use usweetened plain soy/almond/etc milk with some coconut shreds steeping in it:)

                                                                      2. Last night was a cucumber heavy israeli salad that turn a turn away from traditional since i added in chunks of smoked tofu, cilantro, and hemp seeds.
                                                                        For those on the east coast i loooove the smoked tofu from soyboy (at the bottom on the linked page) but their other flavored tofus can be a little oily, leaves that kind of oily coating in your mouth that isn't delicious...
                                                                        Wildwoods also makes a great smoked tofu but that's easier to find on the west coast...

                                                                        1. Today was actually the coolest day in weeks!!! We actually had rain, and the outside temp at dinner time was probably just above 70 degrees!! Rain!!! yeah!!

                                                                          So we celebrated by turning on the oven. Winco (store chain here) has a premade pizza dough that's pretty good. All you have to do is add toppings and bake according to directions. The garden tomatoes are going crazy, so I made a fresh tomato sauce. I chopped up a couple of Japanese eggplants from the garden, along with some onions and lots of herbs...made a good sauce! We then added stuff from the garden and the fridge as toppings: wax peppers, basil leaves, mushrooms, mozarella. Delicious!

                                                                          1 Reply
                                                                          1. re: janetofreno

                                                                            70?!? Break out the sweaters!!
                                                                            That pizza sounds freakin' amazing....

                                                                          2. Hot again today, so back to salads. Tonight was a very quick one: a can of cannellini beans and a diced avocado, dressed with some storebought tomatillo salsa and the juice of half a lime. I mixed in some croutons because there was quite a bit of liquid at the bottom of the bowl, then served it over lettuce with some chopped green onion.

                                                                            1. Dinner was stir fried baby bok choy & bean sprouts with tamari and sesame oil. Earlier I made some kimchi fried rice. And breakfast was a huge hunk of tempeh, straight up. I do wonder if I'm the only person in the world who just gets intense cravings for plain tempeh? Maybe the minerals or the fermentation process makes me yearn for it.

                                                                              1 Reply
                                                                              1. re: MrsPatmore

                                                                                Tempeh is quite high in magnesium, iron, and vitamin B6, maybe your body is looking for those....?
                                                                                Or not. I just believe and listen to my cravings- for the longest time all i wanted was beets. Any kind of beets. Daily! A few weeks later that was explained by a slight iron deficiency. Once that was solved (with more beets! And lots of high iron greens and veggie juices) the craving dissipated.
                                                                                Tempeh is good stuff! I munch about half of what i'm preparing before it ever makes it to my plate.....!

                                                                              2. Ok, so this is my own fault really. I went to this amazing little shop that sells goats milk ice cream and soft serve.
                                                                                I usually really dislike goats milk, the yogurt, cheese, everything- i keep trying it since everyone says its great for lactose intolerant people (i can deal with just two brands of greek yogurt and that's about it). So, the soft serve was delicious!!! A wonderful herbal blend of thyme, rosemary, bergamont, and others. Soooo good.
                                                                                And i'm still fairly miserable. Apparently my body hates goats milk ice cream too.

                                                                                Dinner for my grumpy tummy was dry puffins, fizzy water, and a few bites of overnight oats made with coconut milk. Meugh. I'll be fine by morning....

                                                                                1. I've been away from the garden and while I was gone the cucumber plant actually strangled my beans and crowded out the squash and okra. What a jerk! As a result I've been swimming in cucumbers and not much else so it's no surprise dinner featured a giant cucumber. I ran it through my spiralizer to make noodles and tossed it with peanut sauce, tempeh, sunflower seeds, chives, basil, and mint.

                                                                                  4 Replies
                                                                                  1. re: PinkLynx

                                                                                    We too have suddenly had an excess of cucumber in our garden. And I'm not a huge cucumber fan....so lots of salads, and lots of raitas. Raitas can help get rid of a lot of cucumbers:-).

                                                                                    Someone mentioned craving beets: maybe I'm a bit anemic too, because I too have craving them. I picked a couple from the garden today, even though they were still small. But when they are small you can slice them thin and they are delicious in salads! (along with more cucumbers:-) So tonight we had a big salad and roasted corn. Simple.

                                                                                    1. re: janetofreno

                                                                                      I made a delicious beet and bulgur salad as well as corn, avocado, tomato and black bean salad. And peach pie for dessert.

                                                                                      1. re: magiesmom

                                                                                        That sounds like such a perfect summer meal!

                                                                                    2. re: PinkLynx

                                                                                      Those cucumber noodles are so creative! What a delicious combo...
                                                                                      And you can just send me all your extra cucumbers :)) i'm still eating and craving them!

                                                                                      Do you have a juicer? Or one you can borrow? I made a cucumber basil lemon ginger juice today that used up two big ones, very refreshing combo.

                                                                                    3. Stupid hot today and nice and sticky too. Yuuucckk.

                                                                                      I used two of the corn/wheat tortillas i discovered i liked at trader joes and made a salad pile ontop- i mean, tostada.... Just heated the tortillas over the open flame of my gas burners for maybe a minute each. Then a thick schmear of veg refried beans (why don't i eat these more often?!), a pile of shredded lettuce, cilantro, chopped tomato, sliced radishes, scallions, and a quick pico de gallo ontop. Looked like a total mess but loved the veggies and refried beans together.

                                                                                      2 Replies
                                                                                      1. re: Ttrockwood

                                                                                        the 7th Day adventists call that a Haystack, I do it with a regular/sweet potato, beans/chili, then scallions, lettuce, broccoli, peppers -load it up. Tonight I made Bengali dal and cabbage curry.

                                                                                        1. re: Rory

                                                                                          I'll have to try that with potatoes once i can imagine turning my oven on again....! What makes a dal Bengali? Is it different from the "regular" dal i get as a side at indian restaurants.....?

                                                                                      2. We are having grilled tempeh with chimichuri sauce. Friends are bringing a green salad and a grain.

                                                                                        1. We are having friends over for dinner tonight. Green salad with fennel, celery, and pepitas. Pizzas (homemade dough made already): beet and goat cheese, margherita, mushroom, and for the meat-eaters, prosciutto and artichoke. Berries and whipped cream or a peach crumble for dessert (haven't decided yet). Maybe both!

                                                                                          I was thinking about making a non-green salad too. I have eggplant, summer squash, 4 ears of corn, fresno peppers, kohlrabi... Does anyone have a good idea for me?

                                                                                          7 Replies
                                                                                          1. re: jennymoon

                                                                                            I'd grill the eggplant & summer squash and use it on one of the pizzas, and I'd use the rest in a chopped salad with a very light dressing (rice wine vinegar?). This all sounds great and I have no dinner plans. What time should I come over? LOL :-)

                                                                                            1. re: MrsPatmore

                                                                                              Virtual dinner party! :)

                                                                                              I don't have a grill and my hood is too incompetent to deal with stovetop grilling. Maybe I'll roast the eggplant and summer squash while the oven heats up for pizza.

                                                                                            2. re: jennymoon

                                                                                              Probably too late now, but you could chop the kohlrabi into a dice, cut the corn off the cob, and use a peeler for squash ribbons, and do the peppers in a matchstick and then toss together with a lemon and dijon vinegrette, a sprinkle of nuts or seeds ontop.
                                                                                              Keep the eggplant to make a curry or babaghanoush tomorrow night....

                                                                                              1. re: Ttrockwood

                                                                                                Gee whiz, Ttrockwood, you have the most amazing ideas. I find your posts inspirational. Thank you for sharing. And please let us know if you ever appear on "Chopped" -- I have NO DOUBT that you would win!

                                                                                                1. re: MrsPatmore

                                                                                                  Haha! Thanks :)

                                                                                                2. re: Ttrockwood

                                                                                                  I ended up dicing a couple summer squash and tossing it raw with the kernels off two cobs of corn, cilantro, honey, and lime juice. I minced a little bit of pepper to put in, but it was WAY hotter than usual so I left it out for the sake of some spicy-averse guests. The salad was quite good and so summery!

                                                                                                  1. re: jennymoon

                                                                                                    That sounds like a great combo! Especially that cilantro lime dressing....and it sounds like its a good thing you tasted those peppers first so you didn't blow someone's head off!

                                                                                              2. I met a friend for drinks tonight, had some lovely wine (reisling from alsace is my weakness!) and great company. However, the veg*n food options were sparse- which still suprises me somehow. Why do so many chefs think if you don't eat meat you want a huge wad of cheese??
                                                                                                Anyways, nibbled on olives and they made me a bruschetta with marinated artichoke hearts (original menu version had meat too).
                                                                                                I have some leftover refried beans and veggies that will probably become a bowl of random when i get hungry later tonight....

                                                                                                1. Last night was corn on the cob, and grilled tofu marinated in lime juice, mint, and garlic. The leftover tofu was awesome this morning in a sandwich with avocado slices and some cashew/nutritional yeast sauce I had it the fridge.

                                                                                                  1. I'm baking tofu. Mostly because I had tofu in the fridge that needed to be used.

                                                                                                    I used my standard marinade (sesame oil, rice vinegar, tamari, spiked with cumin and cayenne and roasted with garlic and a hearty squeeze of lime).

                                                                                                    The house smells *great*.

                                                                                                    I have NO idea what I am going to make with the tofu though!

                                                                                                    Any vegetarian Chowhounds wanna chime in? Some sort of veggie bahn mi or ???

                                                                                                    5 Replies
                                                                                                    1. re: pedalfaster

                                                                                                      What vegetables do you have on hand?

                                                                                                      I like baked tofu in stirfry, especially with black bean sauce like this: http://chowvegan.com/2009/11/19/roast...

                                                                                                      Are one of you all chowvegan?

                                                                                                      1. re: pedalfaster

                                                                                                        How long do you bake it & at what temperature, please?

                                                                                                        1. re: pedalfaster

                                                                                                          Ooh, veggie bahn mi is always delicious!

                                                                                                          Or, you could add to some cold sesame noodles, wrap up in summer rolls, toss with a quinoa veggie mix for a hearty salad, or just snack on it while standing over the sink and **thinking** about what to do with the delicious tofu..... ;)

                                                                                                          1. re: Ttrockwood

                                                                                                            "just snack on it while standing over the sink and **thinking** about what to do with the delicious tofu"

                                                                                                            Do you live in a cabinet in my kitchen Ttrockwood???

                                                                                                            I am so busted.

                                                                                                            I did manage to bake enough tofu to tuck some into bahn mi for my SO. I had great French bread sitting on counter, begging to be used. I made a carrot/zucchini slaw-dressing.

                                                                                                            The slaw was so tasty I steamed rice and ate the left-over for lunch---topped the slaw/rice combo with toasted sesame seeds and oelek sambal. Man, I wish I'd had more baked tofu!

                                                                                                            p.s. I bake my tofu at 350F for about twenty minutes. I then turn it over and set the timer for another 20 min....but it is usually nicely browned in ~10-15.

                                                                                                            1. re: pedalfaster

                                                                                                              I SO do that.... Munching while i try and figure out what to make- and then once i figure it out for some reason i'm not that hungry any more...;) !
                                                                                                              The slaw and rice combo sounds strangely appealing, wouldn't have thought of that!

                                                                                                        2. It's over 100 here. Company coming, too. I am making Nigella Lawson's wonderful watermelon and feta salad, do-it-yourself Vietnamese style lettuce wraps with two sauces (hoisin and peanut) and am macerating some berries for dessert. And lots of water...

                                                                                                          1. I went over to my good friends' for a late afternoon bbq today. I of course asked what i could bring and was told "nothing at all!!".... Umm. Hmm. Okkkk. I of course brought a bottle of rose since i never show up empty handed.
                                                                                                            They had some veggies to grill and i was helping the hostess with the salad- she had pulled out a cucumber, some cherry tomatoes, the greens, and a bottle of vinegrette. I asked if i could rummage through the fridge a little, she gave me her blessing, and i made a salad that didn't suck for everyone.

                                                                                                            Greens, the cucumber, chopped apple, thin sliced green onion, some random leftover roasted carrots, fresh basil, crushed almonds, the cherry tomatoes, and a dressing from fresh lemon juice, lots of black pepper, a gob of dijon, salt, and olive oil.
                                                                                                            And i realized no one knows how to make salad anymore!! Everyone at the bbq (all omnis) were overly impressed- none of them cook much in the first place but i suspect a bag of whatever greens plus a bottle of whatever dressing is what they choke down as an obligatory salad side most of the time.

                                                                                                            Anyways. Babbling.
                                                                                                            So i had salad, and some grilled asparagus i rescued before the cheese avalanche hit the platter of veggies, and a few glasses of wine.

                                                                                                            Coconut almond milk chia pudding will be late night snacking soon....

                                                                                                            4 Replies
                                                                                                            1. re: Ttrockwood

                                                                                                              <<And i realized no one knows how to make salad anymore!!>>

                                                                                                              So true! More people would eat (and enjoy) salad if they took 45 seconds to make a good dressing instead of using bottled junk.

                                                                                                              1. re: Ttrockwood

                                                                                                                A friend brought a " salad" , just some bagged greens and grape tomatoes ( by the way she is pescatarian but mostly vegetarian, we are omnis, how does she survive on such salads?) . She had not made dressing and said I knew you would have a bottle of dressing. I didn't but made a simple mustard vinaigrette . She acted like I had made a 7 course tasting menu.

                                                                                                                With the chimichura tempeh we had made it was ok

                                                                                                                1. re: magiesmom

                                                                                                                  I never ever ever- ever!!- would have brought that as my "salad" contribution for a meal with friends!
                                                                                                                  Sounds like your dressing rescued it from true lameness but geeez. Its like someone put lettuce in a bag and everyone just stopped trying....
                                                                                                                  Tempeh chimmichuri sounds so good- do you marinate it or just slather before/after grilling? I should bring that to the next bbq get together i attend.....

                                                                                                                  1. re: Ttrockwood

                                                                                                                    I marinate it after steaming it a bit, and for the marinade I add a little tamari. It was quite good. We are getting a delicious locally made tempeh which is quite thick and so I cut it through the middle first. I served the rest of the sauce on the side after grilling. I think it was originally a PPK recipe.
                                                                                                                    We are omnis but I often bring it to potlucks because here in Western MA many people are v/v.
                                                                                                                    I do have to say we get some glorious salads at those:)

                                                                                                              2. It is a bit cool here today so I will turn on the oven to make a beet green gratin. It calls for brown rice but I think wheat berries might be nice.
                                                                                                                Blueberries for afters.

                                                                                                                1. dinner party last night:

                                                                                                                  grated red beets, cukes & onion (with vinegar and zaatar and a dash of cashew cream)
                                                                                                                  tofu (crumbled with a veganaise based dressing with some tahini, mustard, &c.)
                                                                                                                  eggplant (steamed and pureed with a little bit of cashew cream, olilve oil, mustard, & salt)
                                                                                                                  mushroom pate (sauteed and chopped mushrooms and onions with almonds and spices)
                                                                                                                  white bean/garlic pate

                                                                                                                  Chickpeas with potatoes, carrots, yellow beets and a sauce of pureed cauliflower

                                                                                                                  Stuffed zuchini, tomatoes and onions (stuffed with the insdies of ll the vegetables and bulgur

                                                                                                                  raw blueberry/strawberry pie

                                                                                                                  1 Reply
                                                                                                                  1. re: alc

                                                                                                                    Now THAT is a good salad you made! The whole menu sounds like a mid summer dream dinner.... I hope your guests appreciated it!

                                                                                                                  2. Really lame tonight. I ended up having to work this afternoon and next thing i knew it was after 8pm and i was ready to eat my hand....!
                                                                                                                    I went for a little walk and hit pick a bagel for a toasted everything with hummus, red onion, dill pickle slices, sliced tomatoes, and olives. The bagel guy looked at me like i was insane and asked no less than three times if i wanted some cheese or meat on there...
                                                                                                                    It was massive! I had half for dinner with raw veggies to scoop the hummus oozing out the sides, odds are the other half will be breakfasting. Unless i'm up too late and get hungry again, then all bets are off ;)

                                                                                                                    1 Reply
                                                                                                                    1. re: Ttrockwood

                                                                                                                      Your bagel sounds great. The pickles make it! I like bagel with peanut butter and sprouts.

                                                                                                                    2. You all probably think I only stirfry, but with my tooth yanking last week I had to forgo spicy foods. So tonights dinner was a really spicy stirfy. With cashews. Unbelievably satisfying.

                                                                                                                      Another thing I'd been avoiding is beans, since the skins seem to hide themselves everywhere in my teeth. Sorry, TMI. Anyway, for lunch I had a whole cup of black beans with salsa. Too many carbs but I just could not help myself! I feel iron rich enough to donate a pint.

                                                                                                                      1. " And i realized no one knows how to make salad anymore!! Everyone at the bbq (all omnis) were overly impressed- none of them cook much in the first place but i suspect a bag of whatever greens plus a bottle of whatever dressing is what they choke down as an obligatory salad side most of the time. "

                                                                                                                        I tried 5 times to reply to this remark in your WFD thread and got sent to outer space. My reply was LOL have you been spying on me? Home Cooking had salad dressing as DOTM so maybe we need to make it SALAD?
                                                                                                                        See if this works or I may be resigned to lurking only on this board.

                                                                                                                        1. Some sort of soba noodle bowl. Any ideas? I've got lots of fresh, fresh produce--snow peas, cabbage, onions (red and green), tomato, cucumber, carrots.