What's for dinner?

VeganInTraining

gonna make some taquitos today. I have lentils in the fridge that need to be used so I guess I'll be using those, maybe some potatos and salsa to fill them up....we'll see how they turn out

mamaclose

I made Oh She Glows Protein Power Goddess Bowl tonight, I only made half the recipe because I will be the only one eating it and I didn't want to waste food, but HOLY OMG BATMAN! I couldn't stop eating it, SO good!

http://ohsheglows.com/recipage/?recipe_id=6001820

SuperVegan8

Onion and mushroom brown rice risotto served inside a small (half) baked pumpkin with a side of cabbage and broccoli YUM!

KombuchaCat

Lasangne with spinach and cauliflower riccotta.

darkling_glory

Tofu & Cheesey Rice Casserole!

http://www.namelymarly.com/2012/04/tofu-and-cheesy-rice-casserole/

runcrissierun

chana dal chili, served on a corn tortilla and topped with tons of chopped veggies.

sunryzer

Tonight I'm experimenting with a veganised "cheesesteak" sandwich

2 servings:
200g Redwood Vegideli meat-free "beef" (grilled)
7 rashers Redwood Vegideli organic "bacon" (grilled)
1/2 onion (foil wrapped and grilled - like you do on a BBQ)
3 slices of Tofutti smooth cheddar style
1 panini - lightly spread with Vitalite dairy-free spread
Topped with a bit of sauce depending on my mood (either some smokey or chilli)

I've made something similar before using Fry's Polony instead of "beef" or "bacon" and that turned out well.

It's one of my higher calorie meals at 717kcal with 47g protein, 31g carbs and 42g fat.

MontagneGitane

Bumping for future reference. Thanks for all the great ideas!

jaimemariel

Tonight I had roasted spaghetti squashed served in a spaghetti style with a sauce of marinara, st yves veggie ground, and onion and a red pepper. we had some leftover hotdog buns so we made garlic bread with it.

mamaclose

Red cabbage with chickpeas, tomatoes and bulgur.

http://www.nytimes.com/2011/03/09/health/nutrition/09recipehealth.html

jaimemariel

I took this recipe:

http://budgetbytes.blogspot.com/2012/06/miracle-mac-n-cheese-342-recipe-086.html

and made it vegan, with almond milk and galaxy vegan shreds and it was seriously, hands down, the best vegan mac and cheese i've had.

redraidergirl2009

amy's texas vegan veggie burger pretty good

jaimemariel

dinner tonight is marinated and baked tofu, roasted cauliflower, glazed carrots, and brown rice seasoned in gunpowder tea!.

KauandMe

I've been doing a whole foods plant-based diet for almost a month, and this was my most successful meal so far...

Cucumber Raita (1 lb soft tofu, juice of 1.5 lemons, 1 T dill, 1 t salt, 1 cucumber, water...blend until smooth)
Brown Rice
Eggplant Curry w/ Coconut Milk
Lentil Loaf http://blog.fatfreevegan.com/2012/04/dreenas-no-fu-love-loaf.html

darkling_glory

Last night, I made a fantastic kale-vegetable soup. Super easy!

Ingredients
1 tbs olive oil
1 small yellow onion chopped
3 garlic cloves chopped
2 celery stalks (including leafy tops) chopped
2 carrots peeled and chopped
1 small yellow squash chopped into half moons
1 can petite diced tomatoes
1 can northern white beans
4 cups stemmed and choppped kale (one bunch)
1 quart vegetable stock
red pepper flakes
salt
pepper
oregano

Directions

Saute onion and garlic in olive oil until fragrant. Add in carrots and celery and cook until starting to soften up and onions are halfway transluscent.

Add in tomatoes with their juice and scrap the bottom of your pot with your spoon to loosen any onion or garlicky bits.

Add in squash, beans, kale and vegetable stock. You can use a little extra water if you like yours more soupy. I like mine thicker. The kale is perfect here since it doesn't get as mush as spinach.

Season with red pepper (about 1 tsp), salt, pepper and oregano.

Cover and simmer 20 minutes or until you can't wait any longer!

SammieGetsFit

Bump!

redcat17

Last night I made soft tacos with tofu, pinto beans, onions, red peppers, mushrooms, and a chopped up chipotle pepper. I put the filling in some blue corn tortillias with a bit of Follow Your Heart nacho-style "cheese" and topped them with home made guacamole.

jaimemariel

I made this!

http://www.familyfreshcooking.com/2012/01/30/spaghetti-squash-thai-peanut-sauce-recipe/

Spaghetti squash is a peanut coconut milk sauce. Made it vegan by omitting the fish sauce. So filling!

VeganDoc

Tonight's dinner was shiritake noodles, organic fat free low sodium tomato basil sauce, and Daiya mozzarella shreds baked in the oven, with toasted homemade 100% whole wheat bread rubbed with minced garlic. Yumness.

metalvegan

I'll share my dinner from last night because It was awesome! We just got a grill and used it for the first time. We made grilled tempeh, corn on the cob with olive oil and paprika, and veggie skewers with mushrooms, onions, bell peppers, and pineapple.

Also, holy crap, I am glad I found this group because I am stealing all of your meal ideas. I've gotten into a non-cooking-just-heat-and-prepare rut and you all have such amazing sounding meals. Yeah, I'm stealing for sure

MrsODriscoll

A yummy green veg soup - half a courgette, a small bulb of fennel and a small pale-green pepper all diced, cooked in 600ml stock with 80g basmati rice, then add some chopped spinach and a tbsp of vegan pesto and stir to wilt. YOM!

Trishkit

Pineapple-cashew-quinoa stir fry from Veganomicon. So amazing!

maradot

I'm so glad we're sharing recipes. It's easy to get into a rut - FAST. I'll be looking to try some of them out. I'm also eating kale, I just steam it with onion. I find that letting it soak in cold water for a while before steaming really freshens the flavor. The greens tend to get dehydrated in the store.

mamaclose

Sunday night dinner: Marinated portabello mushrooms on the grill with roasted baby yukon gold potatoes and roasted asparagus.

jaimemariel

That sounds so simple and yummy!

Tonight I had marinated tofu (quick marinade of sesame oil, balsamic vinegar, soy sauce, ginger and spices, then baked), braised leeks, and roasted potatoes. Simple, fall like, yumminess.

cheshirequeen

vegan chik n devan
2 cups creamy mushroom soup, i use imagine
2 bags broccoil, i use whole foods 365 brand
1 package chik n, i use match meat, ive also their seafood
1/2 cup mayo, i use follow your heart
1/2 soy milk, i use the light 365 version
1 cup cheese, again follow your heart

1.make broccoli to your liking, put on bottom of the container
2.put chik n on top of that
3.mix mayo, milk, and cheese and pour on top of that
4.put the 2 cups of mushroom soup on top of that
i spread it so the soup gets everywhere and sometime i just mix the milk and mayo and put the cheese on top
also, it can made as a side dish with no chik n
ive done that too

hellokittyhorror

Tonight I am making bbq lentils over mashed potatoes. Also making Guinness bread! Using this recipe:
http://www.thekitchn.com/recipe-cheddar-guinness-beer-bread-166877
but doing a vegan adaptation. I will let you know how it comes out! I love holiday cooking!

Sounds wonderful! How do you make BBQ lentils?

hellokittyhorror

Easy eclectic light dinner: Tonight I had Miso Master red miso soup with 1 table spoon dulse flakes to get my iodine on! I also had organic spring mix salad with mixed nuts scallions, and this dressing that I just made up on the fly:
1 tbsp olive oil, 1/2 tbsp red wine vinegar, turmeric, chili powder, dill, oregano, basil, salt.

Was still hungry and needed protein so I had french vanilla vega with almond milk.

hellokittyhorror

Pineapple-cashew-quinoa stir fry from Veganomicon. So amazing!

Sounds great!

Fuz1987

Goulash, main ingredient is portabello mushrooms thickly chopped soak up the paprika flavour. On a cold day with some cous cous and rye bread its perfect. Only problem is it takes 2 1/2 hours to make.