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

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Spaghetti with Heirloom tomato sauce and I topped it with an Amy's veggie burger.A side of roasted green beans and some wheat bread.
 
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Roasted okra, Gardein Chik'n slider (added tomato and onion), and Superfood Salad mix for Costco. (I tossed the dressing and topping from the salad kit, added sliced mushrooms, tomato, avocado, and Amy's papaya dressing.)
 
Zucchini cake sandwich on a hard roll with vegan tartar sauce, sliced tomatoes, a slice of Daiya cheddar and sauteed onions and peppers; tortilla chips and salsa.
 
I made a salad with grated carrots, roast red pepper, tomatoes, cucumber, avocadoes and some sauteed spicy soya mince.

Crushed raspberries with a soya yogurt and stevia for dessert.
 
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We just had mashed potatoes a few nights ago and I'm tired of oven roasted potatoes. Need something new.
 
How do I make these delicious looking cutlets?!
:D
It's the recipe from Veganomicon. I would post it, but I let a would-be vegan from work borrow the book (these were in the freezer :D ).
Also, the potato pancakes are made with leftover mashed potatoes, finely chopped onions, garlic, some diced green peppers (optional) and a few bread crumbs just to help bind them a bit. Shape them into patties and pan fry in a little bit of oil on medium to medium-high heat. Let 'em get good and brown and then flip once and do the same to the other side. I like to use an cast-iron skillet for these. They seem to stick less in such a pan. They go great with the cutlets :D.
 
I made a huge salad of romaine, alfalfa and broccoli sprouts, cucumber, and corn, mixed in homemade caesar dressing and facon bits. And had some yummy creamy macaroni with mixed veggies.
 
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:D
It's the recipe from Veganomicon. I would post it, but I let a would-be vegan from work borrow the book (these were in the freezer :D ).
Also, the potato pancakes are made with leftover mashed potatoes, finely chopped onions, garlic, some diced green peppers (optional) and a few bread crumbs just to help bind them a bit. Shape them into patties and pan fry in a little bit of oil on medium to medium-high heat. Let 'em get good and brown and then flip once and do the same to the other side. I like to use an cast-iron skillet for these. They seem to stick less in such a pan. They go great with the cutlets :D.
I have that book, ill have to look! :) thank you!
 
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I am having roast stuffed red peppers. I made 2 whole trays of them with a delicious stuffing using soya mince, leftover smoked tofu, quinoa, dried shallots, garlic, various spices, chopped Greek olives and chilli flakes. I added some ground linseed/flax, brewer's yeast and ground almonds. I used silken tofu, evo and some oat milk as a binder.

A Gü Speculoos cheescake for dessert and to start off I'm having a skinny Margherita.
 
I'm not sure what I want for dinner, but I'm leaning toward an eggplant ball sandwich with peppers and onions and spaghetti sauce, or pasta with pesto topped with a tomato-basic salad. Decisions, decisions...
 
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Roast stuffed red peppers (leftovers) served with flat green beans with a drizzle of evo. I drizzled some red
balsamic vinegar over the peppers.

A slice of peach cake that someone gave me.It was made of spelt flour, muscovado sugar, vanilla and evo .It was really nice and moist and not too sweet.
 
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