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

[shyvas]

Leftover chilli served with organic brown rice.
White grapes.

 

[shyvas]

Cream of cauliflower & pea soup with a drizzle of olive oil.
Granary baguette with spread/Marmite.
Raspberries and soya cream.

 

[PTree15]

I had an Aldi veggie burger with vegan cheese, vegan pesto mayo, onions and pickles on a toasted ciabatta roll.

 

[shyvas]

I had an Aldi veggie burger with vegan cheese, vegan pesto mayo, onions and pickles on a toasted ciabatta roll.

I also have these in my freezer. They are very good value for money. At least don't contain cumin like most of the other shop brand ones over heree.

 

[PTree15]

I also have these in my freezer. They are very good value for money. At least don't contain cumin like most of the other shop brand ones over heree.

As much as like cumin, I want it only in black bean burgers. I think their veggie burgers are a great value as well, and they have actual vegetables in them, like peas and corn. I really like most of Aldi's vegan burgers/patties, except the chik'n ones, though I buy them and dress them up so they are tastier. They are such a good price, so I will put up with a little blandness to save some money. The tenders taste better, I think.

Oh, and for dinner tonight, I will make a tofu quiche with spinach, carrots, broccoli and vegan cheese.

 

[shyvas]

Sliced seitan with a medley of green vegetables ; brussels, French beans and peas with a drizzle of olive oil/yeast flakes.
Raspberries & soya cream.
A glass of Côtes du Rhône.

 

[shyvas]

A cup of seitan stock.
A bowl of quinoa (cooked in the above stock) with sliced
seitan and green(leftover)vegetables with a huge drizzle of
extra virgin olive oil and some freshly cracked black pepper.
White grapes.

 

[PTree15]

A cup of seitan stock.
A bowl of quinoa (cooked in the above stock) with sliced
seitan and green(leftover)vegetables with a huge drizzle of
extra virgin olive oil and some freshly cracked black pepper.
White grapes.

I love to use seitan stock for cooking rice. It's so flavorful.

I will have more tofu quiche tonight and a salad. I froze half of the quiche as well. It would take me a week to eat the whole thing, hehe.

 

[shyvas]

I love to use seitan stock for cooking rice. It's so flavorful.

I will have more tofu quiche tonight and a salad. I froze half of the quiche as well. It would take me a week to eat the whole thing, hehe.

I'm also a big fan of stock. I usually freeze it in small bags and use it for making gravy, sauces and soup.

 

[shyvas]

Open mini sandwiches made with granary baguette/spread/thinly sliced seitan with Dijon mustard.
Grated cabbage salad with pumpkin seeds/raisins/vinaigrette/yeast flakes.
Grapes.

 

[PTree15]

I'm almost out of seitan sausages, so I'm going to make some more and add one to some veggie chili.

 

[shyvas]

Lentil & seitan stew with broccoli and quinoa plus a sprinkle of yeast flakes.
Alpro mango (nas) yogurt.
White Grapes.

 

[PTree15]

I will have the rest of the veggie chili with some cornbread.

 

[shyvas]

I'm going to have some slow cooked black bean & sweet potato,mole style chilli with a slice of granary baguette/spread.
Cabbage slaw with pumpkin seeds/raisins/yeast flakes and lemon vinaigrette.
Pureed strawberries with coconut yogurt/stevia.
No wine sadly.

 

[PTree15]

I am in the mood for black bean soup. I think I will have that for dinner tonight. It's perfect for this cold, blustery day.

 

[shyvas]

A huge wedge of vegan sausage roll baked in the form of a pasty.
Sliced mango.
A glass of Merlot.

 

[PTree15]

More black bean soup with a side salad topped with Italian dressing.

 

[shyvas]

I'm having leftover slow cooked, mole style black bean & sp chilli.
Alpro yogurt/stevia/.
A glass of Côtes du Rhône.

 

[Mischief]

I ate some of the pate I made earlier on crackers, with baby dill pickles and a glass of Shiraz.

I had bought some sweetened soy milk by mistake, so I'm using it as creamer. (I usually drink my coffee plain.) A cup of coffee with soy milk is serving as my dessert.

 

[GingerFoxx]

Last night we made an Egyptian barley salad using a slightly modified version of this recipe: Egyptian Barley Salad with Pomegranate Vinaigrette - Once Upon a Chef It's easy, filling and delicious. I highly recommend it.

Tonight, we are making an Irish stout root vegetable stew in the slow cooker. I am looking forward to it already. Also, I already have a vegetable tetrazzini recipe selected for next week's menu.