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

[Emma JC]

last night we had lots of hummus (on sale) to use up so I did another veggie plate with cucumber, bell pepper, celery, cherry tomatoes, green onions and some tortilla chips and plain croutons - the croutons are sold in bulk around Christmas and Thanksgiving to be used for stuffing and so they are quite large pieces of dried bread/crusts so ideal for hummus - they also seem to last for a year without going off - I love grabbing a few, just as snacks if I am feeling a bit peckish

Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com

 

[PTree15]

If the weather clears up (it was supposed to by now, but it's still raining, blah), I will grill a vegan sausage and have it in a bun with sauerkraut, mustard and onions.

Sadly, the rain continues, lol. So I fried the sausage in a little oil to get it crispy. it was still delicious.

 

[Deleted member 22021]

Started making mirepoix soup with potatoes added. Salt, fresh pepper, Italian herbs (no Provence). Should take 24 hours to cook in my tiny slow-cooker. No fat in it so far; will add some olive oil in each bowl, or not, as I fancy. Nothing special.

One of these days i'll get fancy and make 'beef' burgundy : P I did it once before...

I figured out a way to make fake gravy. I don't quite remember how i did it, but it went something like this:
One scoop unflavored pea-protein powder
tiny amounts of olive oil as needed
?thin trickle of water?
fresh cracked black pepper

mix together until consistency of gravy is achieved

I guess you could chop up mushrooms into tiny little pieces, panfry that, and use that as the base for the gravy.

I once did a mushroom-less 'gravy' and pored it over microwaved potatoes: Quartered and quartered again three medium potatoes, microwave for 7 minutes, let cool, pop'em in your mouth! no need for oil or any dressing at all. but i put the 'gravy' i made over them for breakfast earlier this month. [nod. nod.] very good.

 

[shyvas]

Nibbles with Tom Collins cocktails at my friend's in the garden flat. I got home at 10 and had a few leftover vegetables plus half a
sandwich with smoked tofu and sliced cucumber.

 

[Emma JC]

we had our usual Saturday night spaghettini with lots of garlic, onion, mushrooms, kalamata olives, chili peppers, lots of nooch on top and 1/4 whole grain baguette sliced thinly

Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com

 

[Deleted member 22021]

My mirepoix was too sweet; i got the idea to put it in the blender; then, after blending, add tiny amounts of instant coffee until a balance was achieved. I didn't need to add the coffee at all; after blending, the flavors were balanced out. Savory enough for a mirepoix.

If I had pan fried mushrooms, made them nice and savory, I could have made a mock beef stew.

 

[shyvas]

Air fried pea protein bangers with steamed cauliflower plus evo/yeast flakes.
A tossed batavia salad with vinaigrette and yeast flakes.
Lemon & olive oil drizzle cake.

 

[Emma JC]

we were going to have something small... ha... ended up with three minute noodles in black bean sauce, mushrooms, onion, garlic, bell pepper and some thai style frozen veggies... it was a mound and I ate it all grrrr - hence no noodles for lunch today

Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com

 

[Tom L.]

Nothing T.T

but what sounds good?

roasted zucchini: just sliced up and tossed with olive oil, salt, pepper.

I like cucumbers with a little dipping sauce made of yeast-flakes and olive oil. i just wing it; little oil added at a time till it's right.

I'm drinking pure Kemmun black tea, whole leaf, in my Ember temperature controlled mug. First brew of the leaves right now. Brewed 34 grams in 34 oz of boiled, purified, filtered water (to which I added a special set of minerals back in) at 190 degrees for three minutes. It smells like the melody of an oboe, and the Western style of brewing added a touch of bitterness -- tasting of a bassoon.

That sounds like it would make a really strong tea! Welcome to the forum.

we were going to have something small... ha... ended up with three minute noodles in black bean sauce, mushrooms, onion, garlic, bell pepper and some thai style frozen veggies... it was a mound and I ate it all grrrr - hence no noodles for lunch today

Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com

No wonder you ate it all- that sounds delicious!

 

[Raven]

I had a vegan steak with potato croquettes and a salad with balsamic glaze.

 

[shyvas]

Aubergine, courgette, spring onion compote with a drizzle of pomegranate molasses served with 2 grain quinoa plus a baby
spinach salad with vinaigrette and yeast flakes.

Alpro soya yogurt with a few drops of vanilla plus a slice of lemon & olive oil drizzle cake.

 

[Deleted member 22021]

That sounds like it would make a really strong tea! Welcome to the forum.

Actually, no -- unless one is used to drinking grocery store tea, pre-bottled tea, Starbucks tea [which is cheap, by the way...] etc. If you tried to brew up the cheep stuff like I did my tea, you would indeed have a very nasty cup!

Also, the lower temperature (190, not 212) is better for the leaves. The lower temperature stops too much bitterness from being released, and also stops all the flavor and scent molecules from being boiled off!

Normally, for true black tea [as opposed to dark teas, like Wuyi, Yamcha, and Puar], 180 degrees is recommended by East-Asian experts. I upped the temputure to increase the bitterness -- just a bit. Actually, the first brew of these leaves was almost too bitter, but I'm on the third brew right now, and it's fine. I consider anything deviating from Eastern preference to be a Western style.

34 grams of tea will, in this case, make 4 letters of tea, each with it's own slightly different taste profile, not merely increasing weakness. Different flavors will jockey for position in each of the different brew stages!

The Kemmun I'm drinking right now is on the 'cheap' end of fine-tea -- 50USD per 1 pound. It's the sort of stuff I just knock back while I'm sitting at my computer. Like unto coffee for most people in America.

The tea I reserve for Tea time in the afternoon is much more exquisite -- truly a world-view changing experience! I've been drinking good tea since my teens, but I new nothing of tea until just this year when I had my first properly brewed cup of exquisite grade top tea.

Price?

500 United States Dollars per pound......

 

[Emma JC]

last night was Spicy Kimchi Dumpling Soup - added lots of frozen veggies of all sizes and lengths plus soy curls - delicious

Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com

 

[Silvoote]

This green pasta, which I make every week it's very easy and quick to make and has a lot of fibre and protein.

 

[shyvas]

Leftover whole wheat spaghetti bol with melted Cathedral City plus a sprinkle of Italian herbs.

Apple puree with a few drops of vanilla and soya cream.

 

[silva]

last night was Spicy Kimchi Dumpling Soup - added lots of frozen veggies of all sizes and lengths plus soy curls - delicious

Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com

Do you make kimchi or buy it? I really don't like it, but still feel like trying to make it, adding more of things I like. I know those who do and it sounds easy enough

I watched Derek Sarno make his Thousand Pea salad, so made the tempeh 'bac'n' I usually do for it, but I'm not fond of the texture or taste in a pasta salad. Didn't fold it all in at least. I'd make it again but with crumbled tofu and black salt

 

[PTree15]

I had a grilled seitan sausage with roasted broccoli and cauliflower, four-bean salad, an ear of corn and my mom's homemade applesauce.

 

[Emma JC]

Do you make kimchi or buy it? I really don't like it, but still feel like trying to make it, adding more of things I like. I know those who do and it sounds easy enough

I don't make or buy kimchi itself - I buy spicy kimchi noodle soups from the Dollar store and use the spices/veggies/chili oil from the pack to flavour the water. The kimchi dumplings I buy from a local Farm Boy store, it is their own brand and I have never seen them anywhere else.

This green pasta, which I make every week it's very easy and quick to make and has a lot of fibre and protein.

This ^^^^ is right up my alley - what a great recipe, I never thought of using tofu as a creamy sauce and to combine it with kale and spinach is such a great idea as I have a hard time buying large amounts of basil other than buying the plants themselves at the end of summer when they are cheap.

Last night we had Bean Dip which is one can of pinto beans (mashed) and 1/2 can black beans (partially mashed), one small zucchini chopped small, one onion chopped, one jalapeno chopped, salsa, chipotle sauce, garlic powder, cumin, smoked paprika, sliced kalamata olives, all mixed together in a casserole dish (with a lid), then cherry tomatoes halved and put on top. Into the oven at 350 until it all bubbles and then served topped with some cheez shreds and pickled jalapenos and scooped up with blue corn tortilla chips.

This is one of our favourite meals.

Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com

 

[Raven]

I had a very filling lunch. I made a veg chilli with vegan mince and had it with some tortilla chips. I then had some chocolate afterwards and I feel stuffed!

I'm not sure what to have for dinner now.

 

[PTree15]

I'm not sure what I am having for dinner tonight. I could have the other half of the seitan sausage from last night, but I think I want either pesto pasta with a salad or a Beyond burger, grilled potatoes and a salad.