Guest guest Posted January 25, 2006 Report Share Posted January 25, 2006 thanks Amy... sounds perfect for dinner tonight! =) hee hee! I think I'll make cornbread on the side. On Jan 24, 2006, at 10:23 PM, Amy wrote: > Halve some little squashes and scoop out the seeds. Cook in the oven > cut side down in a little water until tender. Meanwhile, in a skillet, > cook about half an onion & a pile of minced garlic in a bit of water > until onion is soft. Add in about 1/2 cup cooked red beans, 1/2 cup > cooked brown rice, about 1 1/2 cups frozen mixed veggies (mine had > green beans, peas, corn, carrots & limas), and 1 1/2 cup frozen > soybeef crumbles, a tbsp of curry powder, a sprinkle of raisins and a > sprinkle of slivered almonds. Add water (or broth) to make slightly > soupy and allow to cook over medium heat until crumbles and veggies > are completely thawed and definitely heated through. > > Take the squash halves and flip them cut side up on the plate. Spoon > up some juicy filing from the skillet and fill up the squashes (I had > enough filling for 2 1/2 grapefruit-sized squashes). > > Really easy and looks awesome. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2006 Report Share Posted January 25, 2006 > thanks Amy... sounds perfect for dinner tonight! =) > hee hee! > > I think I'll make cornbread on the side. Enjoy, Jenni! I think cornbread would go well! :-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 18, 2008 Report Share Posted September 18, 2008 Having (vegetarian) guests over for dinner. Here's the menu: Spaghetti with no-added-fat tomato sauce (onions, garlic, basil, tomatoes, vegetable juice) Zucchini A big salad with a fat-free dressing choice and one with oil in it. What are you all having for dinner tonight? Serene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 18, 2008 Report Share Posted September 18, 2008 Last night we had a very easy soup - tinned diced tomatoes, tinned cannellini beans, dried basil and oregano and a dash of salt. Heated together for half an hour, then I broke up some wholewheat lasagne sheets and added them for the last 10 minutes. Easy and good! On 18 Sep 2008, at 13:00, Serene wrote: > Having (vegetarian) guests over for dinner. Here's the menu: > > Spaghetti with no-added-fat tomato sauce (onions, garlic, basil, > tomatoes, vegetable juice) > Zucchini > A big salad with a fat-free dressing choice and one with oil in it. > > What are you all having for dinner tonight? > > Serene > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 18, 2008 Report Share Posted September 18, 2008 I ssked my hubby to pick up salad stuff to go with the left over red-beans - and rice, for a simple supper. He got adventurous at Trader Joes, brought home fava beans, cooked and chilled, endive , mesclun mix, and heirloom cherry tomato mix. I mixed up a tofu balsam vinegar and herb dressing and got out the good plates. How elegant is that? Clear skies! lc carol Serene wrote: Having (vegetarian) guests over for dinner. Here's the menu: Spaghetti with no-added-fat tomato sauce (onions, garlic, basil, tomatoes, vegetable juice) Zucchini A big salad with a fat-free dressing choice and one with oil in it. What are you all having for dinner tonight? Serene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 18, 2008 Report Share Posted September 18, 2008 We had whole wheat pasta with basil-spinach pesto, pine nuts, and sun-dried tomatoes. Steamed broccoli on the side. Very yum. Susan ------------- Susan Voisin FatFree Vegan Kitchen http://blog.fatfreevegan.com ------------- - " Serene " <serene-lists Wednesday, September 17, 2008 8:00 PM Tonight's dinner > Having (vegetarian) guests over for dinner. Here's the menu: > > Spaghetti with no-added-fat tomato sauce (onions, garlic, basil, > tomatoes, vegetable juice) > Zucchini > A big salad with a fat-free dressing choice and one with oil in it. > > What are you all having for dinner tonight? > > Serene > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 18, 2008 Report Share Posted September 18, 2008 We had (my creation) Inside Out Stuffed Peppers, yummy green beans, (I had, no one else likes them) roasted Brussels Sprouts and a salad. I then made a quick Strawberry Pie. I used Susan's Oatmeal Cookie Crust recipe, " Greek Style " soy yogurt mixed with vanilla and a little brown sugar and then topped with sliced, fresh strawberries. I sprinkled a little more brown sugar on top and then refrigerated. I don't think I let the crust cook enough, it was a little soggy, but delicious, nonetheless. Polly > > > > Serene wrote: > > > > Having (vegetarian) guests over for dinner. Here's the menu: > > > > Spaghetti with no-added-fat tomato sauce (onions, garlic, basil, > > tomatoes, vegetable juice) > > Zucchini > > A big salad with a fat-free dressing choice and one with oil in it. > > > > What are you all having for dinner tonight? > > > > Serene > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 18, 2008 Report Share Posted September 18, 2008 Zucks, mushroom, onion, tomato, garlic, tomato sauce, jalapeno, sautee. Sourdough bread. so good , Serene <serene-lists wrote: > > Having (vegetarian) guests over for dinner. Here's the menu: > > Spaghetti with no-added-fat tomato sauce (onions, garlic, basil, > tomatoes, vegetable juice) > Zucchini > A big salad with a fat-free dressing choice and one with oil in it. > > What are you all having for dinner tonight? > > Serene > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 18, 2008 Report Share Posted September 18, 2008 Last night we had ‘meatloaf’ slices and mashed potatoes with mushroom gravy. The potatoes and gravy came from the McDougall Made Easy DVD (recipe also available on their website, link follows). For the ‘meatloaf’ I was thinking of trying a recipe I had found for making vegan meatloaf, but the resulting slices in the picture looked pretty much the same as the veggie burgers I buy in the chiller section of the grocery store (made with veggies and lentils, not soy). Since I had some burgers in the fridge I decided to just heat them up and serve as sliced ‘meatloaf’ rather than serving burger-style. We put the mushroom gravy over them as well. A delicious and very low-fat meal — omni hubby even loved it, though he still preferred to eat his ‘meatloaf’ slices with gravy on bread as a sandwich. Anna Mashed potatoes and mushroom gravy: www.drmcdougall.com/pdf/mme_lesson_13.pdf On 18 Sep 2008, at 13:00, Serene wrote: Having (vegetarian) guests over for dinner. Here's the menu: Spaghetti with no-added-fat tomato sauce (onions, garlic, basil, tomatoes, vegetable juice) Zucchini A big salad with a fat-free dressing choice and one with oil in it. What are you all having for dinner tonight? Serene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 18, 2008 Report Share Posted September 18, 2008 Are you having whole grain spaghetti? Shelley H Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 18, 2008 Report Share Posted September 18, 2008 Last night i had cauliflower chickpea tangine. I found the recipe on urbanvegan's blog (http://urbanvegan.blogspot.com/2008/09/cauliflower-chickpea-tagine.html). I halved it because there is only one of me and no matter how great the meal is, after 3 servings i get tired of left overs. She had hers over cous cous. I served mine over a mixed grain (oats, brown rice, quinoa and barley). it was sooo yummy Here is the original recipe with my modification:CAULIFLOWER-CHICKPEA TAGINE1 T olive oil - completely omitted 1 large onion, thinly sliced - doubled amount called for 3 garlic cloves, slices1 large head of cauliflower, broken into florets3 carrots, sliced thinly 1 15-oz can of chickpeas, drained [or 2 cups fresh-cooked chickpeas]1 15-oz can of crushed tomatoes1 cup vegetable broth1/4 cup raisins1 cinnamon stick1 tsp turmeric 1 1/2 tsps cumin1/2 tsp harissa [use less, or just a dash of cayenne, if you're not a fan of heat] - used cayenne 1/4 cup toasted, slivered almonds - omitted completelySalt, to tasteAdded 1/2 of a medium sweet potato 6 servingsIn a large pot, heat oil over medium heat, and sauté onions until translucent. Add garlic and sauté another minute. Add a bit of salt to slow down the cooking, if needed.Add remaining ingredients (including sweet potato), except almonds. Bring to a boil, then lower to simmer. Cook covered for about an hour, or until all vegetables are soft. Top with almonds before serving. I pressure cooked mine for about 20 minutes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 19, 2008 Report Share Posted September 19, 2008 Shelley wrote: > Are you having > whole grain spaghetti? Nope. Sometimes we do, sometimes we don't. The zucchini was excellent. It was kind of stewed in vegetable juice (store brand V-8-like stuff) and seasoned salt. Really good. Serene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 19, 2008 Report Share Posted September 19, 2008 Thanks for posting the recipe. I can not wait to try this! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2008 Report Share Posted September 22, 2008 >Since I had some burgers in the fridge I decided to just heat them up and serve as sliced Omeatloaf¹ rather than serving burger-style. We put the mushroom gravy over them as well. We used to call that Salisbury steak in my day. Sue in NJ Quote Link to comment Share on other sites More sharing options...
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