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

[Emma JC]

first we made a bowl of popcorn to eat while watching the election and then decided we needed comfort food so I made rice in the rice cooker with some chives and onions in it then had one package of Tasty Bites Chana Masala on top...

Emma JC

 

[Emma JC]

last night was gnocchi with freshly made pesto sauce (my plants are dying from a lack of sunlight as we face north east and so getting only a sliver of sun in the early morning now) and Yves meatballs with onion/garlic/olives/sweet chili sauce

Emma JC

 

[Raven]

I had a very early dinner of chickpea salad with potato wedges. Dark chocolate and red wine afterwards.

 

[Emma JC]

decided to make the chili recipe from the same High Carb Hannah video I posted for her Corn Chowder recipe - I usually make chili on the stove and so it was nice and easy to make it in the Instant Pot, which I did last night - just a basic simple recipe, I used kidney and pinto beans and some split red lentils

it was very good and I have enough left over for 2 more meals... love that

Emma JC

 

[shyvas]

A pan fried soya sausage (tasty but nothing like shroomdogs !) served with brussels, peas plus a sprinkle of yeast flakes/ground black pepper and a drizzle of evo.
A coconut milk yogurt.
A glass of chardonnay.

 

[SuicideBlonde]

This product with some roasted asparagus. Smells yummy.

 

[PTree15]

I will be having a chickpea cutlet with spicy mustard and a bunch of roasted veggies: potatoes, Brussels sprouts, beets and carrots.

 

[Raven]

I will be having a chickpea cutlet

Did you make that?

 

[Raven]

I had mashed potatoes with stuffing and gravy for lunch so I will probably have a small dinner.

 

[Brian W]

Creamy chunky curry with brown rice.

 

[PTree15]

Did you make that?

I did. I use the recipe from Veganomicon.

 

[silva]

I did. I use the recipe from Veganomicon.

dang, I love those! I always did the fry, simmer, fry method though. I coated the slabs with flour, then sauted in some oil, added hot broth and simmered till absorbed, and golden on both sides. More like a cutlet that way. I'm always surprised I don't hear them done that way, as just frying came out too heavy and dense for me

l can't wait for the soy curl jerky to be done. I pick at them every time I open the oven. I should make a jar of the marinade and use it for seitan too
Forgot to add blackstrap molasses, which i like to add

Epic Vegan Jerky

Make your own amazing Vegan Jerky with just a few ingredients and simple steps!! This smoky, savory creation has plenty of spice and an awesome chewy 'meat'-like texture! A go-to for healthy snacks, camping food, lunches, etc!!

www.veganblueberry.com

 

[PTree15]

dang, I love those! I always did the fry, simmer, fry method though. I coated the slabs with flour, then sauted in some oil, added hot broth and simmered till absorbed, and golden on both sides. More like a cutlet that way. I'm always surprised I don't hear them done that way, as just frying came out too heavy and dense for me

l can't wait for the soy curl jerky to be done. I pick at them every time I open the oven. I should make a jar of the marinade and use it for seitan too
Forgot to add blackstrap molasses, which i like to add

Epic Vegan Jerky

Make your own amazing Vegan Jerky with just a few ingredients and simple steps!! This smoky, savory creation has plenty of spice and an awesome chewy 'meat'-like texture! A go-to for healthy snacks, camping food, lunches, etc!!

www.veganblueberry.com

I love them as is, though I have always wanted to try your method. They come out nice and chewy on the inside and crispy on the outside. I even cut them up cold and put them in salads. My homemade dressing tastes great on them.

 

[silva]

I love them as is, though I have always wanted to try your method. They come out nice and chewy on the inside and crispy on the outside. I even cut them up cold and put them in salads. My homemade dressing tastes great on them.

I'm seriously considering another 12 lb box come winter! It would be great to have someone to split with!

 

[Emma JC]

last night we had Beyond Burgers again and WOW! they were so good (was able to get more on sale so bought 6) - this time we mashed them down slightly so they were thinner and wider - with some cheese and jalapenos on top and lettuce etc they were amazing - also had some smashed and baked to crispy white potato wedges

tonight is a the usual aglio y olio with a huge garden salad with vegan caesar dressing

Emma JC

 

[Brian W]

We have some left over cooked rice, veg and filet pieces so I'm going to do a stir fry today.

 

[SuicideBlonde]

Mongolian seitan and broccoli with brown rice. (homemade, even the seitan, a bit too mush sodium for my taste, but so good.)

 

[Emma JC]

last night was Tasty Bite Indian on rice.... simple easy and tasty enough

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

 

[Lou]

I have pasta about once a week.
I usually make my own pasta sauce and freeze the leftovers. And I sometimes buy pasta sauce in the store which is something I might use when I run out of homemade pasta sauce. I also like the jars for storing my leftover sauce.

I have a problem with spaghetti. I can never seem to measure it right. I don't want to cook too little. and if I cook just a little too much - then what do I do with it? I even bought a little spaghetti measurer - but it is hard to use. So mostly I buy penne or macaroni - then I can use a measuring cup.

This winter when I was living with my sister I watched my BIL make a pasta dinner. He dumped the whole box of spaghetti in a pot of boiling water and cooked the whole jar of pasta sauce. Then he combined the two. He even thinks that the size of the box of spaghetti and/or the size of the jar of pasta sauce is purposely designed for this.

So I keep my pasta sauce in those jars and it's easy to eyeball half a box of spaghetti and half a jar of sauce. I think it made enough for two meals. One for me now and one for me tomorrow. There may even be lunch, too.

For me, the main advantage of knowing this is that I will be more likely to cook spaghetti instead of macaroni.
But now I wonder if this will work with a box of pasta as well.

 

[shyvas]

For spaghetti I find that for a main meal, you need 100 g per person. However, it all depends on what
kind of sauce you're serving it with and if it's for a main meal.

I always tend to cook far more as I like to have leftovers.