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Posts Tagged ‘dinner’

Tonight we had Salad Bar for dinner!! I put out all sorts of salad toppings and we just dug in!!
Not Pictured: Caramel Apple and Vegan Banana Bread with Vegan Chocolate Chips.

I will do the Salad bar thing more often…I’m thinking every other Friday!! We all liked having our favorite toppings on the salad!!

The Hubs said, “Is this your Vegan banana Bread?”
I said, “Yes.”
He said, “This is the best Banana Bread I have ever had….I really like this recipe!.”

As a side note: This plate is my Son’s creation.  He specifically asked that his dinner plate be highlighted tonight!!  🙂

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Clockwise from top: Salad, Cheesy Bow Tie Pasta, Cantelope and Cranberry nut Dessert.

The cheesy bow tie pasta was good, as usual.  James and the kids really liked the cranberry nut dessert; however, I thought it was too “zippy.”  YOWSA!! 

Cheezy Bowties

2 medium onions, chopped fine
2 tsp garlic, chopped fine
1 box mini bow tie pasta, cooked and salted (cook while preparing everything else)
2 pk spreadable cheese : I used Garlic and Herb Alouette*
1 can vegetable broth
2 Tbl. EVOO (or use just broth for less fat)
Spices, to Taste: Salt, Pepper

Directions
Cook bowtie pasta in salted water for about 8 min. until past al dente

While pasta is cooking:
Dice onions pretty small
Dice other veges you would like to add, if any.

When pasta is done cooking:
Drain pasta and rinse with cold water (to stop cooking process)
Put EVOO (or Broth) in same pot that you used for the pasta
Add onions in and cook until desired crispness.
When almost done, add the garlic and stir so it doesn’t burn
Add vege broth and then add the spreadable cheese and melt.
Add pasta and toss into cheese.
Serve hot.

Cranberry Nut Dessert

1 ¼ C. fresh (or frozen) Cranberries*
1/2 C. Brown Sugar
½ C. Chopped Pecans (or other Nut)**

1 Egg
½ C. Sugar
½ C. Flour
1/3 C. Margarine, melted

Preheat Oven to 325 degrees
Place cranberries in a greased 9” pie plate. Sprinkle with brown sugar and nuts.
In a medium bowl, mix egg. Gradually add sugar (while still mixing), margarine and flour. Mix well (until smooth).
Pour over berries.
Bake for 40 to 45 minutes or until golden brown. (It took about an hour to cook in my oven.)

*One regular bag of Cranberries will make 2 containers of dessert.
** The larger bag of Pecan Cookie Pieces is much cheaper than the small bags of nuts.

NOTE: The Pasta recipe was an adaptation of a recipe from Mary Ann Thomas.  The Dessert recipe was from a magazine (not sure which one).

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Bowls: Salad and Vege and Biscuit bake
Plate: 65% Chocolate Chips; Peaches and Pears with Cinnamon

The vege and biscuit bake was really very good.  The peaches were almost bad….so we had a pear, too.  🙂

VEGE & BISCUIT BAKE
serves 8

3 tablespoons olive oil
4 to 5 potatoes, diced
1 Turnip, diced

2 stalks celery, diced
1/2 cup diced onion

1/2 tsp. dried thyme
1/2 tsp. dried and crushed rosemary
1/4 cup unbleached flour
3 cups vegetable broth (homemade is best)

2 bay leaves
3 carrots, diced
1 cup green beans, cut into 2″ pieces
1/2 cup frozen corn
1/2 cup frozen peas

1 teaspoon salt or salt substitute
1/2 teaspoon freshly-ground black pepper
2 tablespoons minced fresh parsley

Biscuits:
1
cup unbleached flour
1/2 Tbl. baking powder
1/2 tsp. salt
2 1/2 Tbl. 
vegan butter
1/3 
cup plain almond or soy milk

Preheat oven to 400 degrees. Coat a 3 quart (or 9×13) baking dish with nonstick cooking spray.
Heat oil in a large saute pan over medium heat. Saute the potatoes and turnip for several minutes until they just begin to soften on the edges. Add in the celery and onion and cook for 2-3 minutes. Stir in the thyme, rosemary and flour and cook until the flour is incorporated. Gradually stir in the rest of the ingredients. Reduce heat to low, cover and simmer until carrots and beans are barely tender, about 15 minutes. Remove the bay leaves.
Transfer the mixture to the baking dish and set aside.

Make the biscuits: In a food processor, place the flour, baking powder and salt. Pulse several times to blend. Cut the butter into small pieces and add to the flour mixture. Pulse until crumbly. Gradually add the milk and pulse until the mixture clumps together and forms a dough. Turn dough out onto a lightly floured surface. Roll or pat the dough to about 3/4″ thickness. Using a biscuit cutter or cookie cutter, cut shapes of dough and place on top of the vegetable mixture. Bake approximately 20 minutes or until biscuits are golden brown. Enjoy!

Original recipe inspiration from: www.fullplateplanet.com

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Bowl: Creamy Cauliflower Soup
Plate: Cantelope

This soup was really good…and easy.  It didn’t take a whole lot of time to make….and it made a TON…PLUS, it was CHEAP!!

 
Creamy Cauliflower Soup

4 Tbl. Butter (Vegan Margarine)
½ to 1 Onion, diced
1 Carrot, diced
1 Stalk Celery, Diced

1 to 2 Heads Cauliflower, cut in in florets
2 T. Fresh Parsley (I used 1 Tbl. Dried)

2 Quarts Vegetable Stock (I used 4 cans and 2 C. Water)

4 Tbl. Butter (Vegan Margarine)
6 Tbl. Flour
2 C. Whole Milk (Alternative milk source is okay)
1 C. Half and Half (Alternative milk source is okay)

Spices, to taste: Celery Salt, Salt and Pepper

Melt 4 Tbl. Margarine in a large pot. Add onion, carrot and celery. Cook for a couple minutes. Add cauliflower and parsley, stir, cover and cook for 15 minutes.

Pour in the stock, bring to a boil, then reduce heat and simmer for 15 minutes.
In the mean time, whisk flour and milk in a bowl. Melt 4 Tbl. Margarine in a medium saucepan. Add the flour/milk mixture….heat through. Remove from heat and add half and half. Simmer for 15 minutes.

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Clockwise from top: Salad, Grapes and Moroccan Couscous.

The salad was okay….would have been better if it was with the Dorothy Lynch dressing.  The Moroccan couscous was WAY easier than it looks on the recipe….and it was REALLY, REALLY good!!  I used both recipes that my neighbor and my Sister posted….and integrated them into the one below.   🙂

Moroccan Vegetables on Couscous1 tablespoon olive oil
1 onion, diced
1 to 2 cloves garlic, to taste

2 cans vegetable broth
2 carrots, peeled and diced
1 to 2 stalks celery, diced
1 turnip, peeled and diced
2 zucchini, diced
1 red bell pepper, sliced
1 can petite diced tomatoes

1/2 tsp. ground cinnamon
1/2 tsp.  ground turmeric
1 pinch saffron
1/2 tsp. curry powder
½ tsp. ground Ginger
½ tsp. Paprika
½ tsp. Ground Cumin
1/8 tsp. ground Cayenne
Salt and Pepper, to taste
2 cups uncooked couscous

Directions
Heat oil in a large pot over medium-high heat; saute onion until golden, add garlic and cook just a minute longer. Pour in vegetable broth and bring to a boil. Stir in veges. Reduce heat to medium and simmer 15 minutes.
Reduce heat to low and add zucchini and red bell pepper. Simmer for 10 minutes.
Stir in spices. Simmer until heated through about 15 to 20 minutes. Adjust seasonings as necessary.
Meanwhile, make couscous according to package directions. Serve with vegetables on top. 

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Clockwise from top: Salad with Ranch dressing, 5 chocolate chips, Apples, Inside Out Stuffed Green Peppers, Halloween Cupcake from my neighbor. 

Dinner was pretty good.  Next time, I think I will add some additional seasonings…but, the actual idea itself was really good. 

Un-Stuffed Peppers

2 Tbl. EVOO
1 C. Green Peppers, chopped
1 C. Onion, chopped
½ C. Carrots, julienned
½ C. Celery, finely chopped

2 cloves garlic, diced

½ Pound equivalent to ground beef (Boca Crumbles, TVP, Mushroom Crumbles)
16 oz. Crushed Tomatoes
1 can Red Beans, Drained and Rinsed
2 C. Brown Rice, cooked
2 Tbl. Soy Sauce

1 C. Cheese (Do not add if you want this to be a vegan meal)

Spices to taste: Oregano, basil, salt, paprika, Parmesan cheese (about 1 tsp. Each), pepper, maggi

Preheat oven to 350 degrees.
Put the EVOO, Peppers, Onions, carrots and celery into a pan and cook until translucent, about 5 minutes, add garlic and cook for 1 minute more.

While the peppers and onions are cooking, combine the rest of the ingredients in an oven safe casserole dish. Add the onions and peppers when done cooking. Top with Cheese.

Cook in oven for about 30 minutes.

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Bowl: Vegetable and Biscuit Bake (Very similar to Chicken and Dumplings)
Plate Clockwise from top: Apples with Gourmet PB (PB, Raisins, Cinnamon), Pumpkin Spice Cake and Pumpkin Chocolate Chip Cookies from my neighbor.

We all loved the Vege Bake….I will tweek it again once I can smell and taste properly…but, it was still yummy as is. The cake was good; however, it certainly needed to bake MUCH longer than the 30 minutes that it called for…and it still seemed to be a little underdone…but, it was good!! Continuing the pumpkin and chocolate theme, my neighbor shared some of her homemade cookies!! (http://www.sporkorfoon.com/spork_or_a_foon/2009/09/the-softest-pumpkin-chocolate-chip-cookies-in-the-history-of-the-world.html!!)  

VEGE & BISCUIT BAKE
from www.fullplateplanet.com

3 tablespoons olive oil
1/2 pound potatoes, diced  (I used 5 potatoes)
1/2 pound mushrooms, quartered  (I didn’t use the mushrooms…YUCK!!)
1 cup diced celery
1/2 cup diced onion  (I used 1 onion)
1 teaspoon dried thyme
1/4 cup unbleached flour
3 cups vegetable broth (2 cans of vege broth is approximately 3 cups)
2 bay leaves  (I used 3)
1 cup carrots, diced
1 cup green beans, cut into 1/2 to 1″ pieces
1/2 cup frozen, shelled edamame or lima beans (I didn’t use either of these…again, YUCK!!)
1/2 cup frozen corn
1/2 cup frozen peas
2 tablespoons minced fresh parsley (I didn’t use the parsley)
Spices, to taste: Salt, Pepper, Celery Salt, Onion Powder, Garlic Powder, Maggi

Biscuits:
2 cups unbleached flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup vegan margarine
3/4 cup plain almond or soy milk

Preheat oven to 400 degrees. Coat a 3 quart (or 9×13) baking dish with nonstick cooking spray.

Heat oil in a large saute pan over medium heat. Saute the potatoes for several minutes until they just begin to soften on the edges. Add in the mushrooms, celery and onion and cook for 2-3 minutes. Stir in the thyme and flour and cook until the flour is incorporated. Gradually stir in the broth, bay leaves, carrots, green beans, edamame or lima beans, salt and pepper. Reduce heat to low, cover and simmer until carrots and beans are barely tender, about 15 minutes. Add the corn and peas and simmer another 10 minutes. Remove the bay leaves and stir in the parsley.

Transfer the mixture to the baking dish and set aside.

Make the biscuits: In a food processor, place the flour, baking powder and salt. Pulse several times to blend. Cut the butter into small pieces and add to the flour mixture. Pulse until crumbly. Gradually add the milk and pulse until the mixture clumps together and forms a dough. Turn dough out onto a lightly floured surface. Roll or pat the dough to about 3/4″ thickness. Using a biscuit cutter or cookie cutter, cut shapes of dough and place (sides touching) on top of the vegetable mixture. Bake approximately 20 minutes or until biscuits are golden brown. Enjoy!

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