I made tortillas, which became burritos filled with refried beans, kidney and pinto beans in enchilada sauce, olives, lettuce and vegan sour cream. Spanish rice with vegetables on the side.
Supper/Dinner Time! What's on the menu ?
- Thread starter shyvas
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Val
Forum Legend
This is strange: i always soak red kidney beans for about 8 hrs (without salt), and then just boil it on an average stove for about 40 minutes. Maybe i just like it hard?I made minestrone in the Instant Pot this morning with kidney beans and great northern, soaked them overnight. The skins on the kidneys are tough.
I guess salting the soak water does in fact help! I didn't add any last night
Other than that it's delico
I had dinner out two nights ago. Stir fried veggies, bean curd and rice at a restaurant. I also had a drink of an apple and ginger shot and then a fruit salad I bought from Sainsbury's. The fruit salad was reduced to 20 pence!
The Chinese food was so nice that I made a stir fry at home last night and I'm making one again tonight. I want to go out and get a pineapple to put in the stir fry tonight.
The Chinese food was so nice that I made a stir fry at home last night and I'm making one again tonight.
I want to go out and get a pineapple to put in the stir fry tonight.
GingerFoxx
No effin' whey!
Saturday is usually the night my boyfriend and I cook our special homemade meal of the week, but his folks just sold their house and they invited us over for a dinner party before they really have to start packing everything up for the move. Not sure what's on the menu yet, but everything I've had previously that they've cooked has been delicious.
Sunday we will be making a recipe I found for broccoli cheddar soup, and some homemade biscuits to go with it.
Sunday we will be making a recipe I found for broccoli cheddar soup, and some homemade biscuits to go with it.
OP
OP
Thinly sliced white seitan with French mustard and spinach plus a drizzle of olive oil.
Strawberries.
A glass of red wine.
Strawberries.
A glass of red wine.
Made the African Peanut stew again. That stuff is sooooo good!
This is my copymethat version so it's different from the veggiefunkitchen which inspired me-
African Peanut Stew (Plant-Based)
This is my copymethat version so it's different from the veggiefunkitchen which inspired me-
African Peanut Stew (Plant-Based)
OP
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GingerFoxx
No effin' whey!
Saturday's dinner was a mushroom and pea risotto my boyfriend's dad made in his instant pot. He steamed some broccoli to go with it. Both were delicious and I was sent home with ample leftovers.
We made the soup and biscuits on Sunday as planned. In my boyfriend's words "We nailed it" between the leftover soup and risotto, I think I'll be pretty well set on dinners for the week.
Next weekend, my boyfriend suggested we make veggie gyros. I found a recipe that uses marinates portabella mushrooms as the meat substitute. It should be a pretty easy meal.
Yesterday, my sister and I were talking about our favorite cafeteria meals from high school. That made me nostalic, so yesterday we had grilled cheez sandwiches with tomato soup, and today we had hot open faced sandwiches, made with Tofurkey slices, mashed potatoes and mushroom gravy, and peas.
GingerFoxx
No effin' whey!
This post reminded me how long it has been since I've made this kind of soup. I've been browsing the different variations online. I found a crockpot version my boyfriend and I will probably try in a couple weeks. Thanks for the idea!
OP
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GingerFoxx
No effin' whey!
We have fun when we cook together, and I think it's a great way to bond. My cooking skills are more extensive than his, but he has started replicating some of the dishes we've made on his own, so I think he is gaining confidence.It looks like both of you make a great culinary team together.
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Val
Forum Legend
By saying "spelt", do you mean farro?
If so, then i should try to make one,- i like farro.
OP
OP
By saying "spelt", do you mean farro?
It's a type of farro as it is an ancient grain variety. I often use it when making bread and cakes.
https://nourishedkitchen.com/good-questions-einkorn-spelt-heirloom-wheat-ancient-grains/
Val
Forum Legend
Aaa, got it,
. I think, russians have quite a confusion in terms. Since ancient times we've had only one term: "polba" ("farro"). I was thinking previously that farro=spelt. I've just read (on a russian resource) pretty much the same as in your link. It appears to be that farro has 9 varieties, such as: Triticum dicoccoids, Triticum boeoticum, Triticum thaoudar, Triticum urarthu, Triticum dicoccum, Triticum monococcum, Triticum spelta, Triticum macha, Triticum timofeevi.So, "Spjel'ta" (Spelt) is the only one of them...
This is funny: when we buy farro, we never know what kind of it we're getting. Some manufacturers can write what kind of grains are used though, but no one cares.
OP
OP
Cottage pie made with sp mash and served with brussels.
Apple compote.
A glass of red wine.
Apple compote.
A glass of red wine.
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