I'm having a seitan buffalo nuggets sandwich on ciabatta bread with sauteed onions and peppers and topped with Daiya cheddar.
Supper/Dinner Time ! What's on the menu?
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This risotto is easy--you just let it simmer 20 minutes on the lowest setting, stir and 15 minutes more. Not all that stirring nonsense.
GingerFoxx
No effin' whey!
Nice. does it still come out creamy like the arborio rice version?
The dinner I planned for last night didn't happen, as I ended up working late unexpectedly. I steamed some kasha this morning to save time. I am going to make the eggplant stirfry to go with it when I get home from the office.
I had a little portion of leftover chilli made with black beans. A grated carrot and red cabbage salad with raisins, evo dressing and a huge sprinkle of Brewer's yeast.
A banana for dessert.
A banana for dessert.
Roasted red onion, courgette, mushrooms, cherry tomatoes and garlic with a homemade tomato pasta sauce, wholewheat pasta and Linda McCartney rosemary sausages.
I like to tease you with my LM products
PS that chilli sounds yummo!
Tease ? Nooooooo it's Chinese torture. I want to be in Sainsbury's at this precise moment !
Aw
If it makes you feel better I got mine at Tesco
Oh, far better.......................
GingerFoxx
No effin' whey!
Cowboy pie--caramalized onion, a tin of baked beans (with BBQ sauce added to jazz it up), a bit of cashew cheddar chesse sauce and a cornbread topping. You heat the beans and then add the cornbread topping and then bake it until the cornbread is all puffy and yum.
GingerFoxx
No effin' whey!
My boyfriend and I are supposed to be going to a pre-Thanksgiving party with one of his old friends this evening, so I will probably go the easy route with dinner and just heat up some leftover mushroom and white bean soup with a slice of toast.
AeryFairy
Anachronism
Creamy Tomato Barley Risotto from the cookbook Vegan Yum Yum
1 cup pearled barley
1 TB (I use less) olive oil
½-1 tsp dried basil
½-1 tsp dried oregano
1 clove garlic, minced
1 14.5 tin of chopped tomatoes blended or mashed a bit
1 cup “milk”
½ cup water
¼ cup nutritional yeast
3 TB mellow or white miso mixed with 3 TB water (I NEVER do this--I just add the 3 TB water)
¼- ½ tsp salt
Put the oil, barley, oregano and basil in a cold medium pot that has a lid. Turn on the heat to med high and stir until barley is coated in oil.
Once the barley begins to sizzled add the garlic. Cook for another minute or so and then add everything else. Bring to a gentle boil then cover, reduce heat to lowest setting (or just hotter than the lowest setting).
Cook 20 minutes and then stir well. Re-cover and cook 15 more minutes. The mixture should be creamy but not soupy.
I like to serve roasted veg with it so I just roughly chop up one or 2 onions, a fennel and a red pepper and drizzle with oil and grind on some pepper and then put in a 200C/400F oven. Stir at 20 minutes when you stir the risotto. Take out of the oven when the risotto is cooked.
1 cup pearled barley
1 TB (I use less) olive oil
½-1 tsp dried basil
½-1 tsp dried oregano
1 clove garlic, minced
1 14.5 tin of chopped tomatoes blended or mashed a bit
1 cup “milk”
½ cup water
¼ cup nutritional yeast
3 TB mellow or white miso mixed with 3 TB water (I NEVER do this--I just add the 3 TB water)
¼- ½ tsp salt
Put the oil, barley, oregano and basil in a cold medium pot that has a lid. Turn on the heat to med high and stir until barley is coated in oil.
Once the barley begins to sizzled add the garlic. Cook for another minute or so and then add everything else. Bring to a gentle boil then cover, reduce heat to lowest setting (or just hotter than the lowest setting).
Cook 20 minutes and then stir well. Re-cover and cook 15 more minutes. The mixture should be creamy but not soupy.
I like to serve roasted veg with it so I just roughly chop up one or 2 onions, a fennel and a red pepper and drizzle with oil and grind on some pepper and then put in a 200C/400F oven. Stir at 20 minutes when you stir the risotto. Take out of the oven when the risotto is cooked.
My very last veggie burger from H&B with boiled potatoes, raw red cabbage salad.
A hazelnut and almond soya cream dessert.
A hazelnut and almond soya cream dessert.
GingerFoxx
No effin' whey!
Yesterday for Thanksgiving, I actually had multiple vegan options, partly due to the efforts of my boyfriend's mother, and partly due to my own assistance cooking several of the sides. I had garlic mashed potatoes with mushroom gravy, mashed turnip, roasted brussels sprouts, roasted butternut squash, cranberry chutney, green beans with sauteed mushrooms and pearl onions, green salad and a dinner roll. It sounds like a lot, but I only had a little of everything. For dessert, I had a small slice of the crock pot apple cake I made, and a small slice of apple crumb pie my boyfriend's mum veganized with Earth Balance margarine.
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