GingerFoxx
No effin' whey!
Side note - I just read Aldi's is going all organic with their produce chain-wide.
Supper/Dinner Time! What's on the menu ?
- Thread starter shyvas
- Start date
OP
OP
WW spaghetti bol.
Banana & strawberry ice cream made with almond milk.
Banana & strawberry ice cream made with almond milk.
OP
OP
A bowl of seitan stock with carrots(cooked in the stock) and diced seitan plus a sprinkle of yeast flakes.
Apple compote and soya cream.
Apple compote and soya cream.
OP
OP
Their organic apples are always awful! I got a bag again without thinking, galas, and they've got that mealy texture, and kinda yellow inside.
Find it hard to believe they'd go all organic! They do have a lot now though!
I'm doing nothing but blowing my noses, with occasional sneezing. I just want junk food, like fries or onion rings. Closest thing I have are tortilla chips, which don't cut it
Man I'd love a plate of tater tots! With added salt, and a side of ketchup
But that's not on the menu.....
Man I'd love a plate of tater tots! With added salt, and a side of ketchup
But that's not on the menu.....
GingerFoxx
No effin' whey!
I always keep a bag of tater tots in the freezer these days. My boyfriend and I have gotten very creative, topping them with all sorts of tasty things. Many of the dinners I have mentioned on this thread lately have had their leftovers turned into some pretty deluxe tater tots the following day. They are underrated as a food, I think. We even joked about opening our own little hole in the wall takeout place downtown near all the bars that would just serve creative variations of tots. We had fun one afternoon thinking of all the flavor combinations we would have on the menu.I'm doing nothing but blowing my noses, with occasional sneezing. I just want junk food, like fries or onion rings. Closest thing I have are tortilla chips, which don't cut it
Man I'd love a plate of tater tots! With added salt, and a side of ketchup
But that's not on the menu.....
GingerFoxx
No effin' whey!
If you end up with a recipe that is a suitable analog, I'd love to see it. I'm sure the right combination of seasonings is probably 80% of the battle.
OP
OP
GingerFoxx
No effin' whey!
The mushroom bourgionon we made on Saturday was another keeper. We got two meals out of the recipe and there was enough leftover for one more portion. I sent my boyfriend home with it, knowing he has a long busy day today helping move his parents into their new home. His face definitely lit up when I offered him what was left.
This coming weekend, we are going to be out of town celebrating our anniversary, so we have a couple weeks to decide what recipe to tackle next. We have a couple ideas in reserve. One possibility is to try one of the many vegetarian variations of twice-baked potatoes... another dish I've never made.
He just ordered a cookbook yesterday that is likely to have some simple veggie options as well. So I am hoping that will keep the creative juices flowing.
This coming weekend, we are going to be out of town celebrating our anniversary, so we have a couple weeks to decide what recipe to tackle next. We have a couple ideas in reserve. One possibility is to try one of the many vegetarian variations of twice-baked potatoes... another dish I've never made.
He just ordered a cookbook yesterday that is likely to have some simple veggie options as well. So I am hoping that will keep the creative juices flowing.
I would frequent such an establishment.
Now I want tater tots, haha.Tonight, I will have a vegan corned beef sandwich with melted cheddar cheez, onions and mustard.
Will do. I've discovered that it tastes a bit better after a day in the fridge. I still think it needs some tinkering, though. I will definitely play around with the spices. I really liked the texture, so I think the combination of vital wheat gluten, beans and nooch flakes works well.
Val
Forum Legend
Oops... Didn't have the courage to make anything tonight.
So, ended up devouring a bunch of chickpea dumplings with yuba and georgian-style cabbage. Plus some red plums and cashews.
I'm hoping to eat my new organic oats for breakfast though.
I'm drinking sage extract, hehehe.
So, ended up devouring a bunch of chickpea dumplings with yuba and georgian-style cabbage. Plus some red plums and cashews. I'm hoping to eat my new organic oats for breakfast though.
I'm drinking sage extract, hehehe.
Seitan is always better the next day
.What would you say the flavors for corned beef are? I've always relied on juniper berries and allspice. I don't have allspice. That's something I use a lot. Here I have soooo many unusual spices, but no allspice.
I should buy whole allspice and grate it like I do with nutmeg. Oh, they're like peppercorns!
Last night I made a really excellent salad from the Real Food Daily cookbook. It's called Yin Yang salad. The salad calls for two kinds of shredded cabbage (@Val ), shredded carrot, diakon radish, green onion and pepitos. The dressing is a peanut cilantro dressing that is really good. And it called for baked ginger tofu to go on top. It was so yummy!
It was delicious! I can't wait to have it again for lunch today.
It was delicious! I can't wait to have it again for lunch today.
OP
OP
hungryraccoon
Forum Legend
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