Vegetarian Diner

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Am2lie_R
Am2lie_R Posts: 1 Member
edited July 21 in Recipes

Houmous, flat bread made with sourdough discard, spreadable cheese with Zataar spices, grilled red pepper, roasted beetroot.

Replies

  • AnnPT77
    AnnPT77 Posts: 37,384 Community Helper

    Speaking as a fellow vegetarian, that sounds really tasty to me!

  • acpgee
    acpgee Posts: 8,324 Member

    I cooked dinner for a vegetarian household today. They are friends who don't get out much because the logistics with 3 toddlers is too unwieldy. However, they like it when I come over and cook because they get tired of their own cooking, now that they don't eat out. He's a vegetarian, but does eat fish sauce because his wife is Vietnamese and can't cook without it. We started with a grilled and roasted vegetable platter with halloumi. My friends supplied garlic naan from their bakery, squid for the non vegetarians, and Thai basil growing on the balcony. Main was linguine with Colatura di Alici (=Italian bottled anchovy sauce) with roast cherry tomato, parsley and toasted bread crumbs. The kids loved dessert of strawberry tart. We were one tart short because my hubby passed on dessert.

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  • aliwali78
    aliwali78 Posts: 2 Member
    edited July 27
    https://community.myfitnesspal.com/en/discussion/10943373/vegetarian-diner

    hat sounds absolutely delicious and super balanced! I’ve been trying to build more meals around roasted veg and spreads lately — beetroot and grilled red pepper are such underrated flavor bombs. And that za’atar cheese combo? Next-level. I’ve done something similar with a flatbread "mod" using leftover dough and added a little garlic oil for a kick. It’s these kinds of meals that keep things interesting without feeling like you're “dieting” at all. Might actually try your version this weekend — appreciate the inspo!

  • aliwali78
    aliwali78 Posts: 2 Member
    edited July 27

    This is the kind of meal I’d happily eat on repeat. There’s something about creamy cheese with za’atar and roasted veggies that just hits different — comforting but still super fresh. I’ve made something similar using leftover naan as a base, added a spicy twist with chili flakes. It turned out way better than expected, almost like a modded version of a mezze plate. Definitely stealing your idea for my next prep day!

  • acpgee
    acpgee Posts: 8,324 Member

    We ate vegetarian tonight. Cheat’s soupe au pistou was a handful of frozen veg with chopped up oddments from the bottom of the produce drawer all boiled up together and broth flavoured by a big dollop of store bought pesto in each bowl. Second course of cheddar souffle with cherry tomato salad. Dessert was strawberry tarts.

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  • acpgee
    acpgee Posts: 8,324 Member

    We ate vegetarian tonight (more or less). Vegan ma po tofu made with quorn mince. Sauteed spinach. Air fryer roasted turnip. We had some lo bak gao (=Chinese turnip cake) leftover from Saturday's dinner party. The turnip cake contained a little dried shrimp that could have been omitted or replaced with shitake but I made it according to a traditional recipe a month ago and pulled it out of the freezer on the weekend.

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