Supper/Dinner Time ! What's on the menu? 2018

[MadamSarcastra]

Chipotle veggie burrito bowl! The tortilla is gigantic, so I'm gonna snip it in half, add a good amount of the brown rice, black beans, fajita veggies, and some of my own baby kale & Daiya shreds... wrap the half-'rito in foil & pop in the oven to heat.... and eat with some guac and/or two salsas.

 

[PTree15]

I'm having what I had the other night, only the protein will be a chickpea cutlet with mustard sauce.

 

[PTree15]

I think tonight I will make a buffalo seitan wrap...but first I have to make the seitan.

 

[PTree15]

I'm going to have a seitan sausage grinder with caramelized onions and mustard.

 

[MadamSarcastra]

I've never made my own pasta, been wanting to try since I came across this recipe: {Vegan} Pesto & Tofu Ricotta Ravioli - Whisk & Shout

But before I get ahead of myself, I'm gonna try just making the filling tonight & stuffing some store-bought jumbo shells. I haven't cooked much recently, so I'll ease back into it....

 

[silva]

I've never made my own pasta, been wanting to try since I came across this recipe: {Vegan} Pesto & Tofu Ricotta Ravioli - Whisk & Shout

But before I get ahead of myself, I'm gonna try just making the filling tonight & stuffing some store-bought jumbo shells. I haven't cooked much recently, so I'll ease back into it....

Me too! I even have ravioli cutter-had?
I must say that ricotta recipe screams for lemon juice!

 

[MadamSarcastra]

Me too! I even have ravioli cutter-had?
I must say that ricotta recipe screams for lemon juice!

Just added a lemon to my list.

I've got a set of dough presses just like these... never used... I figured the small one would make nice, big raviolis....

But that's for another day. Tonight it's gonna be vegan stuffed shells Florentine.

 

[silva]

Hmmm...that does sound good!
Funny how quickly I can go from not wanting to cook anything to wanting to cook everything!
I now have a little chocolate cake in my Instant Pot- because I found a recipe for it, and am about to make a deli-slicing seitan. When those are done I'll make some black bean soup- or a pot of black beans and soup separate

 

[silva]

I have a pierogi cutter like that one, and a round ravioli cutter that cuts and seals from - Good Chef? I don't know, it's a brand. I found both at a thrift store and never used them

 

[MadamSarcastra]

A Jerusalem Wrap from Pannini's Deli (spinach wrap, stuffed grape leaves, hummus, evoo and fresh tabouli)....

 

[MadamSarcastra]

A Kashi noodle bowl I bought earlier & half a chickpea salad sandwich with sliced tomato on Russo's Michigan-made pumpernickel rye.

 

[silva]

I just love dolmas! I found Fresh Thyme has them on their olive bar so I don't have to get them at Trader Joes. I've seen recipes, and they sound pretty easy to make. I've thought of using something like collard leaves instead of grape leaves

I have been eating no oil (well for the most part!) and tonight was a pretty good example.
I sauteed zucchini, carrots, red onion, mushroom, sliced sweet peppers, and tempeh starting with half a cup of water with a couple tablespoons of dried mushroom powder. Not everything went in at once, after first two cooked like 3 minutes the rest was added and I added about another half cup water. About another 4 minutes I turned off heat and mixed in leftover wild rice blend-- oh yeah, and about 1/2 teasp of a Mediterranean spice blend. Really very good!

 

[MadamSarcastra]

Reheated leftover bow tie pasta (baking it in the oven this time with some nooch & a few Daiya shreds on top)... and it's got a bit of everything: two cans of diced tomatoes, garlic, onion, baby spinach, lightly-dried basil, roasted cauliflower "cheese," garbanzos, chopped broccoli, roasted red bell pepper....

This was from the first night (tonight's stuff is still in the oven):

 

[MadamSarcastra]

I hadn't the foggiest clue until about 20 minutes ago.... I did find a can of garbanzos in the cupboard, also had half an onion, mash-mash, chop-chop, added nooch & spices, a drizzle of tahini, will add flax goop when it's ready... gonna add chopped zucchini when I get back tonight, after getting that & other stuff from the store.... Then I'll make patties, fry one or two of 'em up, and have me a sammich on pumpernickel-rye with tomato & Chao.

 

[silva]

I made red beans in the Instant Pot, with jalepanos, onions, liquid smoke and garlic. Set the timer so they were all ready when I got home. Moved them to another pot and made green beans. I wanted corn bread but had no corn, (I like corn in corn bread)so I got out the box of frozen Tostones and fried them. I've been avoiding oil so I'm kinda afraid how I'll feel later .
It was quite a good meal

 

[PTree15]

I am dining out with friends tonight at a Lebanese restaurant. I think I want a falafel wrap. And possibly stuffed grape leaves.

 

[silva]

I made my favorite cauliflower veggie chowder. I first cook cubed potatoes, carrots, onions, celery, and mushrooms, (in a strainer in the water so I can lift them out). Lift out veggies, add rosemary, and other spices, liquid smoke,a vegan boullion and frozen cauliflower, and maybe more water to cover. Simmer till soft, then use an immersion blender till very smooth. Add frozen peas and a lot of corn, let heat through, and other veggies. Oh, and a lot of nooch!

 

[Val]

I'm going to make a farro-bean soup in the evening. In the original recipe it was also kale in there. But it doesn't grow in our area! I've never seen it. I can buy everything i want, even radiccio and rhubarb in winter, but not kale. Screw kale...

 

[MadamSarcastra]

Been concentrating so long on beer cheese (it's cooling) that I've neglected making an actual meal.

Just gonna microwave a small portion of my sautéed veggies, do the Foldit flatbread sandwich thing with baby spinach & Roma tomato.

Need to make sure I'm not up too late, though... gotta stalk Mom tomorrow before her secret award. LOL

 

[PTree15]

I am going to have a wrap with Gardein fishless filets, spinach, red onion, spicy Chao vegan cheese and tartar sauce. I made this last week and it was delicious.