Guest guest Report post Posted January 16, 2009 Today I am having a large salad with: green ruffle edge lettuce, spinach leaves, carrots, radishes, cabbage, green and red peppers, scallion, cilantro, brocoli and brocoli sprouts, veggie cheese, 1 cup of sunflower seeds, ground salt and pepper, red wine vinegar and ran out of tomatoes so I sliced and peeled an orange instead. This salad is amazing! MichelleS Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 16, 2009 Large green salad topped with spicy " clean out the fridge " chili left over from last night. Crumb spice pudding. Raw veggies. Had a banana for a snack this morning, as my breakfast was interrupted. Pam On Fri, Jan 16, 2009 at 12:00 PM, Michelle <msteen wrote: > Today I am having a large salad with: green ruffle edge lettuce, > spinach leaves, carrots, radishes, cabbage, green and red peppers, > scallion, cilantro, brocoli and brocoli sprouts, veggie cheese, 1 cup > of sunflower seeds, ground salt and pepper, red wine vinegar and ran > out of tomatoes so I sliced and peeled an orange instead. > > This salad is amazing! > MichelleS > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 16, 2009 I had various roasted and sti-fried veggies left over from the last several nights--potatoes, carrots, parsnips, turnips, plus broccoli, cauliflower, onions--chop up, through it all in a pot, added some water, a can of organic cannellini beans, let it cook, add white miso at the end there you go--lunch! with greens salad and slice of whole grain bread. The fun part is you never really know how it's going to turn out.....until you take the lid off .... sometimes it's just fabulous and some times---tolerable. Our favorite is to take left over cabbage, winter squash and onions steamed with kombu and a splash of soy sauce added at the end --chop it up, add white beans, extra onions & garlic and some brown rice pasta, maybe some exta seasoning. Let it simmer for a while ---it's fantastic! (The meat eater in my house adds kielbasa to his portion and loves it) Susan --- On Fri, 1/16/09, pdw <pdworkman wrote: pdw <pdworkman Re: What's for lunch? Friday, January 16, 2009, 2:14 PM Large green salad topped with spicy " clean out the fridge " chili left over from last night. Crumb spice pudding. Raw veggies. Had a banana for a snack this morning, as my breakfast was interrupted. Pam On Fri, Jan 16, 2009 at 12:00 PM, Michelle <msteen. com> wrote: > Today I am having a large salad with: green ruffle edge lettuce, > spinach leaves, carrots, radishes, cabbage, green and red peppers, > scallion, cilantro, brocoli and brocoli sprouts, veggie cheese, 1 cup > of sunflower seeds, ground salt and pepper, red wine vinegar and ran > out of tomatoes so I sliced and peeled an orange instead. > > This salad is amazing! > MichelleS > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 16, 2009 Lunch today: Tofu that had been frozen, thawed, drained, and then roasted in the oven with some Thai sauce, with green beans cooked on the side, and also one of the Thai Kitchen rice noodle soups. And some chamomile tea. Quote Share this post Link to post Share on other sites
Guest guest Report post Posted March 18, 2010 I call it " vegetable medley stew pot " . I made something for my " lunch " today that turned out quite tasty. First, there was a portion of a large bag (probably 1 1/2 cups left or maybe 2 cups) of frozen mixed veggies: green beans, zucchini slices, yellow summer squash slices, baby carrots and some scattered red or green bell pepper slivers. I had accidentally thawed the veggies in the fridge and needed to use them up pretty soon. I put the veggies in the steamer along with about 3/4 cup of frozen baby green lima beans to get them heated up. In a separate little skillet with some non-stick spray and a LITTLE bit of canola oil, I put: About 1/3 cyo chopped onion and some (8 or so) Quorn " meat " balls to brown them up. I added some dried basil, parsley, thyme, a bit of fennel and then some seasoned salt and chipotle pepper flakes to this and just heated and stirred it while the onions got more tender and the Quorn balls browned a bit. By the time the Quorn balls were mostly browned and the onion chips were transparent, I cut the Quorn into smaller pieces and stirred in the steamed lima beans and mixed vegetables. It all melded nicely and I added a little water to make it " brothy " . After simmering it all together in the skillet the balls and onions were browned in, I gave it a pinch more of seasoned salt (to taste) and tried some. It was nice--like a " stew " . What I really like about the " vegetable medley stew pot " (that's what I'll call it) was that the flavors blended nicely and the lima beans gave it something I might have felt was lacking: the texture and " mouth feel " of potatoes. I didn't have any potatoes to use, but with the lima beans, their absence wasn't noticeable. I liked it and will make it again sometime! --Laura B., in Illinois Quote Share this post Link to post Share on other sites
Guest guest Report post Posted March 19, 2010 That sound yummy...isn't it great when a " concoction " turns out tasting good! Jann <elbee577 wrote: > > I call it " vegetable medley stew pot " . > > I made something for my " lunch " today that turned out quite tasty. > > First, there was a portion of a large bag (probably 1 1/2 cups left or maybe 2 cups) of frozen mixed veggies: green beans, zucchini slices, yellow summer squash slices, baby carrots and some scattered red or green bell pepper slivers. I had accidentally thawed the veggies in the fridge and needed to use them up pretty soon. > > I put the veggies in the steamer along with about 3/4 cup of frozen baby green lima beans to get them heated up. In a separate little skillet with some non-stick spray and a LITTLE bit of canola oil, I put: > > About 1/3 cyo chopped onion and some (8 or so) Quorn " meat " balls to brown them up. I added some dried basil, parsley, thyme, a bit of fennel and then some seasoned salt and chipotle pepper flakes to this and just heated and stirred it while the onions got more tender and the Quorn balls browned a bit. > > By the time the Quorn balls were mostly browned and the onion chips were transparent, I cut the Quorn into smaller pieces and stirred in the steamed lima beans and mixed vegetables. It all melded nicely and I added a little water to make it " brothy " . After simmering it all together in the skillet the balls and onions were browned in, I gave it a pinch more of seasoned salt (to taste) and tried some. It was nice--like a " stew " . > > What I really like about the " vegetable medley stew pot " (that's what I'll call it) was that the flavors blended nicely and the lima beans gave it something I might have felt was lacking: the texture and " mouth feel " of potatoes. I didn't have any potatoes to use, but with the lima beans, their absence wasn't noticeable. I liked it and will make it again sometime! > > --Laura B., in Illinois > Quote Share this post Link to post Share on other sites
