I don't know... I think good hummus is easy to make, but it's even easier to buy it, and you seem to do a lot of cooking. For example, your noodley soup recipe is both simple and highly variable, as well as nutritious.
Supper/Dinner Time! What's on the menu ?
- Thread starter shyvas
- Start date
OP
OP
Shredded white seitan served with roast paprika parsnips, braised carrots plus a white cabbage slaw with vinaigrette
and yeast flakes.
Soya yogurt with lemon curd plus sweetener.
and yeast flakes.
Soya yogurt with lemon curd plus sweetener.
The vegetable alphabet soup and the rest of the nuggets
My son does not appreciate alphabet noodles
My son does not appreciate alphabet noodles
I am going to make tofu feta and have it in a salad with some canned dolmas I got from Trader Joe’s yesterday.
I took some leftover lentil spaghetti out of the freezer earlier so I'm going to have that with extra steamed veggies.
last night was gussied up rice (fennel seeds, raisins, cayenne, turmeric, garlic powder), steamed brussel sprouts with lemon juice/dry mustard mixed and half a package of Yves chkn nuggets (I have only 1/2 left and that is the end, so sad), some sweet chili sauce and sriracha on the nuggets
Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com
Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com
It's been a while. Nice to be back to see some familiar & unfamiliar faces, and still the tasty dinner ideas 
A melange of leftovers here: fried up red rice, sort-of feijoada, a patty (made of a bit of everyhing - beans, quinoa, flax...), bread, asparagus, kale crisps, nooch, dill.
A melange of leftovers here: fried up red rice, sort-of feijoada, a patty (made of a bit of everyhing - beans, quinoa, flax...), bread, asparagus, kale crisps, nooch, dill.
How do you make tofu feta? Feta is yet another thing I have no memory of, but I marinate tofu and call it that. I've pressed and marinated crumbled tofu in TJ dolmas oil brine, but usually I do it with olive brine
Now I want that on crackers, or pita
I still have a can of TJ;s eggplant--the one next to the dolmas
Yep, it's basically just a marinade, but it's supposed to have some flavors that bring to mind feta. The recipe for the marinade is from Cheap Lazy Vegan:
1 block tofu firm or extra firm tofu, pressed and cut into small cubes
2 tbsp nutritional yeast
2 tbsp miso paste
2 tbsp olive oil
2 tbsp lemon juice
2 tbsp apple cider vinegar
1 tbsp garlic powder
1 tbsp dried oregano
1 tsp Salt
It says to marinate for at least an hour, but I usually do it for several hours. It's been around 8 hours, so it should be good to go for dinner.
I really like it.Why not just use the dolmas marinade? With some vinegar added? I haven't had that for a while, it's mostly oil right?Yep, it's basically just a marinade, but it's supposed to have some flavors that bring to mind feta. The recipe for the marinade is from Cheap Lazy Vegan:
1 block tofu firm or extra firm tofu, pressed and cut into small cubes
2 tbsp nutritional yeast
2 tbsp miso paste
2 tbsp olive oil
2 tbsp lemon juice
2 tbsp apple cider vinegar
1 tbsp garlic powder
1 tbsp dried oregano
1 tsp Salt
It says to marinate for at least an hour, but I usually do it for several hours. It's been around 8 hours, so it should be good to go for dinner.
There isn't enough of the dolmas oil in the can for a full recipe, but it wouldn't hurt to replace the olive oil in the recipe with the dolma marinade, which is indeed mostly oil.
secondmayfly
Newcomer
Black bean goop with misc seasonings and plant based mozzarella(sometimes I cook not to enjoy a meal but just to have calories to put in my stomach)
Cavolo Nero pesto with gnocchi here, plus sliced tofu and a bit of raw sliced carrot.
It's the first time I've tried that pesto and it worked pretty well. It's easily something that could be an everyday recipe. I used cashew butter instead of pine nuts and thinned it with stock. I thought the extreme verdant colour I'd seen in YouTube vids were enhanced somehow—but I can say they're not!
It's the first time I've tried that pesto and it worked pretty well. It's easily something that could be an everyday recipe. I used cashew butter instead of pine nuts and thinned it with stock. I thought the extreme verdant colour I'd seen in YouTube vids were enhanced somehow—but I can say they're not!
