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

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Basic but delicious. Home made root vegetable and yellow split pea soup with crusty bread. Made in bulk as I have invested in some funky soup flask thingy to take to work everyday to save pennies!!!!
 
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Vegan picadillo, brown rice and fried plantaines.

I had bf start the rice before I got home from work and he made way too much, also the pan was not right for cooking the plantains, so they burnt a bit. It is still tasty though.
 
Dinner was potato and corn chowder from 1000 Vegan Recipes, roasted BBQ cauliflower for a snack, and had made cinnamon rolls earlier in the day, and cooked up a half bushel of apples for sauce
 
A stuffed red roast pepper. A huge ear of Canadian corn from the local farm on the island.
Blueberries also from the island for dessert.
 
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I had a quinoa and vegetable salad with evo dressing.

Crushed raspberries and fresh blueberries from the island with soya cream and stevia for dessert.

I'm planning on making something far tastier tonight.
 
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I made some wholewheat and linseed/flax tortillas filled with sauteed strips of courgettes, Italian tofukey, guacamole and lambs lettuce with chipotle hot sauce.

A necatarine, kiwi and Canadian blueberry salad with soay yogurt and stevia for dessert.
 
Tortilla soup and all the trimmin's. Tried something new- had about one cup of leftover pico de gallo and decided to toss it into the pot.Turned out mighty tasty!:lick:
 
The recipe looks very bland. Did you use any spices or a sauce? Pot roast for me growing up always consisted of gravy. This recipe would be good with some chunky mushroom gravy.
You can add whatever spices you want to it.I added a bay leaf and veg broth.There are suggestions for spices in the comment section on bottom of the recipe.It probably would be good with the mushroom gravy.I think next time i make it I'll give it a try.Thanks for suggesting it.
 
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A salad made with warm small new potatoes (bought back from Canada) with sliced sauteed and served hot,Italian Tofurkey sausages and lamb's lettuce with an evo/cv dressing.

A corn on the cob with vegan spread.

Canadian blueberries, soya yogurt and cream with stevia for dessert.
 
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