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

[peacefulveglady]

Baked potato , Corn on Cob and Green beans and not sure what else..

 

[shyvas]

I needed something a bit more substantial than last night's rather frugal dinner.

Courgettes fritters served with low fat tofu mayonnaise, Cornish sea salt. A tossed rocket/arugula salad with evo/cider vinegar dressing.

A huge white peach for dessert.

 

[shyvas]

I bought 4 kilos of courgettes as they were only 75 cts/kilo. I made wholewheat penne with a courgette, tofu and lemon creamy sauce. Served with a drizzle of evo and lots of Cornish sea salt.

Soya yogurt with sf bramble jam for dessert as well as a small bunch of grapes.

 

[ledboots]

I bought 4 kilos of courgettes as they were only 75 cts/kilo. I made wholewheat penne with a courgette, tofu and lemon creamy sauce. Served with a drizzle of evo and lots of Cornish sea salt.

Soya yogurt with sf bramble jam for dessert as well as a small bunch of grapes.

Sounds so good!

 

[shyvas]

Sounds so good!

The penne and lemon tofu sauce is really good. I"m so pleased that I came up with a good tofu recipe.

 

[ledboots]

The penne and lemon tofu sauce is really good. I"m so pleased that I came up with a good tofu recipe.

I love finding good tofu recipes because my whole family likes it and it's the only soy my belly can tolerate. How did you make your sauce?

 

[shyvas]

I love finding good tofu recipes because my whole family likes it and it's the only soy my belly can tolerate. How did you make your sauce?

I use either wholewheat or spelt penne or linguine.

I cut up the courgettes into thin strips (smaller if using penne) and sautee them in evo using a lid. Cook until nearly soft. They should be golden brown and moist.

The amount depends on whether you wish to have a vegetable with pasta or pasta with vegetable dish.
I season them with garlic salt, salt and pepper. I use a packet of tofu (200g) which I drain and pat dry. Cut into squares and add it to the FP with approx 1/2 a lemon (juiced) garlic salt, dried shallots, salt,a drizzle of evo and a few chilli flakes. I sometimes add 1/8 cup of Brewer's yeast flakes.
Whizz until you obtain a fine mixture and put aside.

Cook the pasta ( 2 servings) until al dente, put aside at least 1 cup of the water. Drain. Add the tofu mixture to the cooked courgettes, mix with a spatula and gently add the pasta water until you obtain a thick creamy sauce. Taste and adjust the seasoning. Add the pasta and stir.
Place into a pasta bowl add a generous drizzle of evo and lots of Maldon or Cornish sea salt flakes.

Serves 2.

 

[shyvas]

Guacamole with carrot sticks.

Almond milk vanilla flavoured ice cream for dessert.

 

[GingerFoxx]

Vegan Cauliflower Parmesan over tofu shirataki noodles

 

[shyvas]

I made a Mexican inspired dish using courgettes that I sauteed in evo with shallots, soya mince, garlic, chilli flakes. I served it with a fresh tomato (from the farm) salsa, guacamole and Cholula original hot sauce. I also had some carrot sticks with guacomole.

I made an almond milk chocolate and mint ice cream for dessert.

 

[PTree15]

Spaghetti with sun-dried tomatoes, diced tomatoes, cannellini beans, kalamata olives, basil, garlic and olive oil; garlic bread; red wine. Wicked carb-fest!

 

[KLS52]

You guys are like darned chefs with the dinners/suppers you make. You put me to shame!

 

[RascalsMom]

^same

 

[Everleigh]

Chili Mac with pinto beans,kale,corn,onions and pasta.Plus cornbread and salad on the side.

 

[Kittendumpling]

I made Caribbean sweet potato roasts with chunky chips and edameme bean superfood salad.

 

[PTree15]

Zucchini cakes topped with vegan tartar sauce, steamed green beans, corn on the cob, cucumber-tomato salad and multigrain bread with Earth Balance.

 

[shyvas]

A rocket/arugula and tomato salad with an evo dressing served with toasted granary multi seed bread with guacamole.
Berries, soya yogurt and stevia for dessert.

 

[shyvas]

Leftover courgette and sauteed soya mince served with organic brown rice, lots of guacamole with chipotle Tabasco sauce, served in a bistro bowl. Served with 1/2 bottle of Desperados beer .

Vegan coconut flavoured ice cream for dessert.

 

[PTree15]

I'm eating out of the freezer today on account of having a loooong day at work: Vegan shepherd's pie (spinach, broccoli, peas and carrots) and a tossed salad of mixed greens, cucumbers, tomatoes, red onions and kalamata olives topped with homemade Italian dressing.

 

[Everleigh]

Tofu spinach quiche with coleslaw and whole wheat french bread.