Roasting cauliflower tofu and garlic per sons request. I think I ate my share while I cut the tofu to soak in Braggs. I usually buy House Brand tofu, in the 19 oz pack, but this time got the organic Pulamone tofu. It's noticeably fresher!
Supper/Dinner Time! What's on the menu ?
- Thread starter shyvas
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They are! I so love anything roasted.
For dinner, I will be having more veggie chili with tortilla chips.
GingerFoxx
No effin' whey!
We made wild mushroom ragout this weekend as planned and it was AMAZING. The recipe was so simple, but me and my boyfriend agreed it is probably one of the best mushroom-based dishes we have made so far. We had it served over steamed carrots and green beans for dinner on Saturday, then had leftovers served on tater tots with fresh herbs on top for lunch yesterday. I have just enough left for myself for dinner tonight, maybe over pasta. My boyfriend suggested we make a large batch to bring to family Thanksgiving this year. It's great on it's own, or as a sauce/gravy, so I am sure it would be a big hit. Here is the recipe, easily made vegetarian or vegan with simple substitutions: Best Mushroom Ragu recipes
OP
OP
My husband’s friend stopped by with garden tomatoes and a loaf of fresh Italian bread. Oh em gee.
OP
OP
Looks delicious.
I had leftover courgette & tofu bake, quinoa, grated carrots, diced tomatoes with vinaigrette.
A peach and apricots.
Sadly, we seem to be nearing the end of the best of the tomatoes for this year. As the plants get older, the flavor just isn't the same.
I'm going to try a new Gardein crispy chick*n patty tonight for dinner. E has plans out, so it'll just be me, my sammie and Entertainment Tonight.
I'm going to try a new Gardein crispy chick*n patty tonight for dinner. E has plans out, so it'll just be me, my sammie and Entertainment Tonight.
GingerFoxx
No effin' whey!
A portion of this weekend will be spend initiating the packing/moving process at my boyfriend's apartment. So we decided on a simple, healthy, filling and (most importantly) delicious option for dinner... Vegetable Barley Soup. This recipe looks about right: The BEST Vegetable Barley Soup!
Val
Forum Legend
GingerFoxx
No effin' whey!
Me too! I made a Polish-inspired wild mushroom and barley soup earlier this year and it was incredible. Barley gives soup such a nice thickness.Aha, i love barley soups either!
I had a vegan sausage roll for dinner last night.
I'm making the Jamie Oliver ratatouille tonight, bit more healthy!
I'm making the Jamie Oliver ratatouille tonight, bit more healthy!
Val
Forum Legend
Lol, barley is an iconic russian meal.
For instance, soldiers are fed with barley all the time, because it's cheap and satieting. I suspect, when i run out of money (and it's going to be very, very soon),- i'll be devouring barley only (and maybe oats, haha), like all destitute people do. OTOH, i've stocked up on farro, amaranth, flaxseed porridge and quinoa. I have to survive this September!
P.S. And mushroom-barley soup is my favourite soup from my childhood. We also put pickled cucumbers and their brine in this soup, so it becomes "rassol'nik" (it derives from the word "rassol" - literally: "brine", "pickle juice").
GingerFoxx
No effin' whey!
That pickle soup sounds good! Do you have a family recipe you could share for it? If not, I bet I could find something comparable with an internet search.Lol, barley is an iconic russian meal.
P.S. And mushroom-barley soup is my favourite soup from my childhood. We also put pickled cucumbers and their brine in this soup, so it becomes "rassol'nik" (it derives from the word "rassol" - literally: "brine", "pickle juice").
My boyfriend and I just made a batch of homemade pickles this past weekend using a simple recipe that involves creating a hot brine you pour into jars of cucumbers, herbs and spices, then refrigerate for a couple of weeks... no canning involved. I told him at the time that if they turn out well, I have a "cheeseburger" soup recipe I found that uses pickles as one of the ingredients, and that would be a nice excuse to try it.
Val
Forum Legend
I made pickled cucumbers yesterday, and i'm going to make another batch this evening! (Because we need to avoid cucumbers' over-ripening in the greenhouse).
Here's a simple (basic and very approximate) recipe of russian rassol'nik (pickle-barley soup). The worst minus of this video is that pickled cucumbers are not really suitable for rassol'nik. Rassol is a liquid from salted fermented cucumbers. If you have a patience for making salted, naturally feemented cucumbers, then your efforts will be rewarded. (And guess what originally people should consume with vodka? - That's right: fermented cucumbers, with this slimy white liquid around them). Of course, you would like to replace the chicken broth with the vegetable broth. This soup's zest is in the method of cooking barley: it's better not to rinse it (it not only gives the thickness and counterbalances the tanginess, but also, barley broth itself is a powerful remedy for stomach illnesses). You can add any veggies you like. Some people saute the veggies, especially the onions, so that they become transparent, some people - don't.
P.S. If you need additional density, you may add some flaxseed flour (it adds a subtle creamy hint, plus it makes the soup more mould-proof). If you're making a very big batch of soup,- be aware that you might need to add some store-brand ketchup or salsa (just a little bit,- it contains nasty but powerful preservatives, which will keep your soup from going mouldy, and will prevent barley seeds' decomposing, so it wouldn't turn into a suspicious slimy porridge
). Also, it's good to add some apple cider vinegar (if you can stand vinegar). Just don't add balsamic vinegar (it will ruin the taste). Anyway, i assume, you won't need all these advice, because i always make a 6-liter pot of soup... but that's me.
Of course, if you can eat mushrooms,- you can add mushrooms, e.g. boletus mushrooms, so it wouldn't taste bitter, but it's tricky: for the first time, it's better to make a simplier recipe and find out the proportions of ingredients.Well, basically, the main ingredients for rassol'nik are: barley, salted fermented cucumbers, potatoes, carrots (sometimes mushrooms, but it will be "rassol'nik s gribami", lol).
Fermented cucumbers:
Basic rassol'nik recipe:
This is for dessert or a late-night snack, not dinner, but I'm planning to make vegan ice cream. Someone at work let me borrow her ice cream maker. Yay! I am just looking up recipes, and then I'll go buy the ingredients I need. I'll put the bowl in the freezer while I'm at the store.
Val
Forum Legend
"Mesivo" of farro and Georgian-style red beans in hot adjiga; my favourite brand of pickled yuba; chopped yellow tomatoes with citrus dressing and apple cider vinegar; pickled jalapeños.
My night food will consist of Granny Smith apples, Gala apples and Iranisn dates.
My night food will consist of Granny Smith apples, Gala apples and Iranisn dates.
GingerFoxx
No effin' whey!
My boyfriend made a crock pot stew with a recipe I found online. It's a mushroom, barley and lentil stew. He invited me over for some last night. It was very simple and delicious.
Val
Forum Legend
Was it the first time when you tried barley soup? (If so, i might tell you that farro soup is even more delicious). Haha, i've just made my mom boil some farro for me, so in 20 minutes, i'll be devouring my epic farro-red bean-tomato "mesivo" with hot adjiga and jalapeños.
P.S. you might love farro soup. It's super chewy!
GingerFoxx
No effin' whey!
I've definitely had many barley soups in my life. I love the texture! I have had farro before too, but never in soup. I will have to try that. I bet it would be a good substitution in the same recipes.Was it the first time when you tried barley soup? (If so, i might tell you that farro soup is even more delicious). Haha, i've just made my mom boil some farro for me, so in 20 minutes, i'll be devouring my epic farro-red bean-tomato "mesivo" with hot adjiga and jalapeños.
P.S. you might love farro soup. It's super chewy!
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