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

shyvas said:
Aren't they the same thing ?;)
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All i know is there are varjeniki of different kinds and shapes. The term "pierogi" that you use, is a Polish term, and, based on what i have seen (pictures of pierogi),- pierogi are basically vareniki, and vareniki is a large term, including something dumpling-y of different shapes, with different fillings and from different areas. Everything looks fine to me, ...except the word, lol. Pierogi=pies in Russian, and it's the most confusing part. I can't associate this word with dumplings, no matter if it's the law of nature, haha.:p
Btw, nowadays, russians use the term "pel'meni" only for meat dumplings, so for other stuff they use the term "varjeniki". And "pierogi" (strictly in Russian) are big (as a rule) multi-layered, multi-component pies. We also have "pirozhki" (~tiny pies or pastry).;)
 
I am going out to a free concert tonight, so I'm going to have a late lunch/early dinner: veggie burger with vegan cheese, onion, pickles, lettuce, mustard and ketchup.
 
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Beyond chicken with asparagus, mushrooms and orzo in a lemon butter sauce.
Beyond chicken was 50% off a few weeks ago, so I bought a couple bags. I wish I would have bought more, so good.
 
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Tom said:
Enjoy your burger and the concert, @PTree15 !
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Thanks, Tom. Sadly, the predicted weather has caused my sister and friend to bail. We apparently are going to get more high winds, rain and possible flooding tonight, and no one wants to drive in it. Part of the trip would require back roads where trees could fall. At least it was a free concert and we aren't out any money.

I did enjoy the veggie burger, though!
 
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I made vegan Ceasar salad and bought three sides at a nearby restaurant for our Friday night in (thanks tornado threats.) The sides were curried cauliflower, Italian green beans and Sichuan Noodles. Global dinner! :p
 
I an going to try some of the new seitan loaf. I will have it with steamed green beans and a baked potato.
 
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PTree15 said:
I an going to try some of the new seitan loaf. I will have it with steamed green beans and a baked potato.
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Hmm, I think it needs more than an hour of cooking. The texture wasn't good because the middle seemed not all the way cooked. I like the flavor, though I might even add more of the spices than I did initially. It tasted good with cranberry relish.

I have put it back in the oven for 25 minutes more. We will see of that does the trick.

ETA: The longer cooking time definitely helped. Much better. I will remember this the next time I make it. Happy, happy!
 
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PTree15 said:
Hmm, I think it needs more than an hour of cooking. The texture wasn't good because the middle seemed not all the way cooked. I like the flavor, though I might even add more of the spices than I did initially. It tasted good with cranberry relish.

I have put it back in the oven for 25 minutes more. We will see of that does the trick.

ETA: The longer cooking time definitely helped. Much better. I will remember this the next time I make it. Happy, happy!
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How did the roast turn out PTree ? I've never made roast seitan and am eager to have your feedback.

I had a spinach, gem lettuce, grated carrot salad with fake bacon bits, sunflower seeds, vinaigrette plus yeast flakes.
A granary baguette sandwich. A few vegetable crisps.
Raspberry & banana salad with soya cream plus stevia.
 
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A salad made with red cabbage, gem lettuce, grated carrots, parsley, sunflower seeds, flakes plus vinaigrette.
Granary baguette with spread and cold nut roast plus a sprinkle of smoked Cornish sea salt.
A few vegetable crisps.
A banana.
Apple & cinnamon infusion.
 
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A big salad of chopped kale, tomatoes, raw shredded beets, napa-cabbage (with citrus dressing and apple cider vinegar);
Pickled yuba of some store brand;
Georgian-style chopped cabbage;
Berry-flavoured oat milk;
Red plums;
Uzbekh prunes;
Granny Smith apples;
Purple cabbage juice with chili passata;
Dark chocolate.
P.S....All these things don't fit in me at once,- that's why i always have 2 suppers (and 2 breakfasts). This sounds like i'm eating all the time, but i would say that i'm not, because i actually never have dinner. It would be weird - to have any dinner.:p
 
The pierogies didn't turn out as well as I hoped. The dough was sticky and I think after I boiled them, they were not dry enough when I put them in the skillet to saute with the onions. Some of them kind of fell apart.

I still have several dozen in my freezer, so I can see if I have better luck with those. The last time I made pierogi, which was maybe 6 years ago, I used a recipe I found online and they turned out much better than these, made from my grandmother's recipe.

The sauerkraut (kapusta) turned out okay, though still not the way I remember the one we have at family gatherings.
Christmas Eve (Wigilia) is the other traditional time to serve these dishes, so maybe I'll try again at that time.
 
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shyvas said:
How did the roast turn out PTree ? I've never made roast seitan and am eager to have your feedback.

I had a spinach, gem lettuce, grated carrot salad with fake bacon bits, sunflower seeds, vinaigrette plus yeast flakes.
A granary baguette sandwich. A few vegetable crisps.
Raspberry & banana salad with soya cream plus stevia.
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@shyvas The flavor was pretty good (though I added more amounts of the spices in the recipe), but I wasn't happy with the texture. It was too dense/chewy/rubbery for me. I think it needs less kneading and more liquid. I will try it again. It's really good in sandwiches, though. But I wanted something more moist and slightly spongier, I guess. Not so much spongier, but more tender than it turned out. It has potential, though.
 
PTree15 said:
@shyvas The flavor was pretty good (though I added more amounts of the spices in the recipe), but I wasn't happy with the texture. It was too dense/chewy/rubbery for me. I think it needs less kneading and more liquid. I will try it again. It's really good in sandwiches, though. But I wanted something more moist and slightly spongier, I guess. Not so much spongier, but more tender than it turned out. It has potential, though.
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Did you roast it or simmer before roasting ?
 
Nut roast, spread with granary baguette plus a sprinkle of smoked sea salt.
A salad ; French beans, ww pasta, grated carrots, red cabbage, pumkin seeds, gem lettuce plus vinaigrette.
Raspberries with soya cream and stevia.
 

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