My daughter has asked for chicken nuggets so I will make those for everyone else and make myself salmon and broccoli.
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What's for dinner? - 2016
- Thread starter Winchester
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For dinner I enjoyed a vegan meal of "Boeuf bourguignon"
Instead of using beef, I used seitan, a vegan "meat"made with wheat gluten. I braised it in red wine with burgundy, garlic, onions, mushroom broth, and a bouquet garni of thyme, parsley, basil, savory, and bay leaves. I enjoyed this dish with a thick crusty bread which I used to sop up the rich sauce.
As a chef, I enjoy "playing" with food and although I am not vegan, I enjoy creating vegan versions of popular comfort foods.
Since I had a vegan dinner, I also had a vegan dessert. This ice cream was made with frozen bananas. It's really easy to make and it tastes just like a soft serve ice cream. To make this ice cream, peel some bananas, slice them, and put them in a zip lock bag to freeze. After they're frozen, run them through a food processor. Add some sugar. Vegans will use organic sugar that's naturally milled and certified to be free of bone char, Add some vanilla. Run it through a food processor and voila ... zero fat ice cream! I topped this ice cream with organic plum jam, shaved coconut, ground nuts, and a vegan made from scratch chocolate sauce.
That looks amazing. Did you make the seitan yourself?? I've been vegan since 1/1/16. A lot of wines (and other alcohols) are not vegan though so if you were going for a fully vegan dish, you'd need to check the wine you're using first. I use this website to checkFor dinner I enjoyed a vegan meal of "Boeuf bourguignon"
Instead of using beef, I used seitan, a vegan "meat"made with wheat gluten. I braised it in red wine with burgundy, garlic, onions, mushroom broth, and a bouquet garni of thyme, parsley, basil, savory, and bay leaves. I enjoyed this dish with a thick crusty bread which I used to sop up the rich sauce.
As a chef, I enjoy "playing" with food and although I am not vegan, I enjoy creating vegan versions of popular comfort foods.
Since I had a vegan dinner, I also had a vegan dessert. This ice cream was made with frozen bananas. It's really easy to make and it tastes just like a soft serve ice cream. To make this ice cream, peel some bananas, slice them, and put them in a zip lock bag to freeze. After they're frozen, run them through a food processor. Add some sugar. Vegans will use organic sugar that's naturally milled and certified to be free of bone char, Add some vanilla. Run it through a food processor and voila ... zero fat ice cream! I topped this ice cream with organic plum jam, shaved coconut, ground nuts, and a vegan made from scratch chocolate sauce.
http://www.barnivore.com/
You'd think that all wine would be vegan because it's grape juice. If only life were so simple.
http://www.thekitchn.com/as-it-is-vegan-week-136676
They call that nice cream. A lot of vegans love that stuff. Bananas are my kryptonite. I've tried to like them. I can't. My DD is the same way. Even the smell of bananas makes me gag
Organic sugar is a good choice as is coconut sugar which is becoming more readily available. It does not taste like coconut as it comes from a different part of the tree.
https://en.wikipedia.org/wiki/Coconut_sugar
Have you tried the new Ben & Jerry's dairy free ice cream? It's made from almond milk. I have the chocolate brownie one at home. i'm on the fence about it. It's OK. i'm really glad that they decided to make it and it's better than the coconut milk based ones I've tried. It's good. Not great. I'll try some of the other flavors
Your vegan meal was far more adventurous than mine. I got home late so I warmed up some of this Simply Balanced Korean Barbeque meatless chicken and some hash browns because I wanted potatoes
I was shocked. It actually tastes like dark meat chicken.
http://www.target.com/p/korean-barb...ply-balanced/-/A-16379900#prodSlot=medium_1_2
That was the first time I tried it. I go into these things expecting them to taste terrible so if they do, I'm not shocked.
I have no idea what is for dinner tonight. I have some Tofurkey chorizo crumbles that I need to use. Maybe I'll make something with that.
@DC1346 I've been vegetarian for 7 years and though I eat dairy & eggs, I look for vegan recipes too.For dinner I enjoyed a vegan meal of "Boeuf bourguignon"
Instead of using beef, I used seitan, a vegan "meat"made with wheat gluten. I braised it in red wine with burgundy, garlic, onions, mushroom broth, and a bouquet garni of thyme, parsley, basil, savory, and bay leaves. I enjoyed this dish with a thick crusty bread which I used to sop up the rich sauce.
As a chef, I enjoy "playing" with food and although I am not vegan, I enjoy creating vegan versions of popular comfort foods.
Since I had a vegan dinner, I also had a vegan dessert. This ice cream was made with frozen bananas. It's really easy to make and it tastes just like a soft serve ice cream. To make this ice cream, peel some bananas, slice them, and put them in a zip lock bag to freeze. After they're frozen, run them through a food processor. Add some sugar. Vegans will use organic sugar that's naturally milled and certified to be free of bone char, Add some vanilla. Run it through a food processor and voila ... zero fat ice cream! I topped this ice cream with organic plum jam, shaved coconut, ground nuts, and a vegan made from scratch chocolate sauce.
I'll be honest, the vegan Boeuf bourguignon" looks too much like real beef, which I was never fond of, so it doesn't look appealing to me. I guess that's a backhanded compliment.
The desert, however, looks heavenly! I have no problem eating bananas, in fact I probably eat too many! Therefore, I am definitely going to try making that desert.
Have you been able to create a vegan "chicken" nugget that at all resembles the real ones? I've bought a few of the frozen ones, but would like to make something healthier if possible. I've tried 2 different recipes that use chickpeas, but neither was very good.
Soy curls need to be rehydrated in a flavorful broth. Bring them to a boil and then let them simmer for about 15 minutes. After simmering, they get tender but instead of falling apart, they have the texture of stewed chicken meat. Since they are dehydrated, they will ABSORB the flavor and the color of the broth. Pictured below left - soy curls simmered in a Marinara Sauce. I later pulsed these in a food processor to make the "ground beef" for spaghetti bolognese. Pictured right are soy curls that were simmered in Frontier brand vegan beef broth to which I added some Vegemite.
Here is a dish of vegan chicken and dumpling stew. The dumplings were old school ... basically biscuit dough that I placed on top of the vegan chicken stew as it was simmering. Since the focus of this product was the use of soy curls (for a vegan forum), I didn't think to take better pictures of the dumplings. The soy curls had the same flavor and texture as STEWED CHICKEN. I used Frontier brand chicken bouillon for this product. I like the taste and flavor of this brand far more than any other brands I have tried.
This is a vegan chicken kung pao which is pretty much made the same way as real chicken kung pao save for the fact that I used soy curls rehydrated in a Frontier brand chicken broth which was simmered with minced garlic and fresh ginger. Since this product was already cooked, I made the kungpao sauce and then added the drained "chicken."
This is a vegan chicken satay which again features Butler brand soy curls. As with the kung pao, I rehydrated the soy curls in a vegan chicken broth with ginger and garlic. I then threaded them onto a skewer and lightly grilled them. I served them with a Thai chili-peanut sauce. It was GREAT and it actually looked like the real thing.
Sorry ...although I have come to specialize in vegan cuisine as a chef, I am not actually vegan. I initially got into this because I had a lactose vegetarian friend who told me that her doctor had told her to significantly intake her use of dairy products because she had high cholesterol ... so I went on a vegan diet for two years to create original recipes that she could use. I eventually went on to use these recipes to publish five cookbooks.
But yes, I did make the seitan. It's really simple. There are lots of recipes for this online. One of the secrets to making a good seitan is to simmer it in a flavorful broth as this product will absorb the flavor and color of the broth. My favorite vegan brand for powdered bouillon is Frontier. I like their vegan chicken and their beef.
And yes, vegans do have to be careful with wines because granulated white sugar might be made with animal bone char.
a peanut butter and sweet bread & butter pickle sandwich -- i just made a loaf of bread machine bread today, so on nice fresh bread. some mini pretzels and raspberry jello, to go with it.
nothing, really.. I am not feeling well. Had what I thought was an attack of colitis after midnight. Today, I am feeling horrible...I did go out for a couple of hours but nothing after that. Came home took a 2 hour nap, bit of a cough, just hanging out now..feeling kind of shivery .......
hate this feeling..having ginger ale and some saltines now...not hungry...although, I did have a few chips.. I crave chips when I am not feeling well...
hate this feeling..having ginger ale and some saltines now...not hungry...although, I did have a few chips.. I crave chips when I am not feeling well...
I hope you are not coming down with something.
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For dinner, I'm probably going to have some Lean Cuisine and salad. I'm ashamed to admit it, after seeing all the delicacies above!
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Beef stew. It was yummy. I don't remember the last time I ate beef.
Dress more warmly and heat your home up iF you're feeling chilly. You have to feel better for artie.
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Still haven't made the Thai food because I haven't been feeling well. Maybe tonight. :nod:
a grilled cheese sandwich, and possibly some soup -- either chicken noodle or tomato. a couple fig bars for dessert.
Chicken fettuccine alfredo. My daughter requested spaghetti and meatballs but I don't have enough bread crumbs for the meatballs.
PETA has a recipe for vegan chicken nuggets. I have never tried them but they look good. They do have some TVP but you might not be able to taste it with everything else that's in them.
http://www.peta.org/living/food/vegan-nuggets-fun-everyone/
http://www.peta.org/living/food/vegan-nuggets-fun-everyone/
This sounds delicious. Unfortunately, I'm diabetic and bananas are rather high in carbs. Since I've also just found out that I have a "sensitivity" to milk protein, I've been using a lot of Blue Diamond Unsweetened Almond Cashew Milk -- 1 g. of carbs per 8 ounce glass, thick and creamy, tastes great with stevia and unsweetened vanilla extract.
The carton says it shouldn't be frozen, but I'm wondering about running it through an ice cream freezer. Is this likely to work okay? It's not clear from the carton why it shouldn't be frozen.
Margret
We had stir fry for breakfast with rice noodles, cubed tofu cutlets, and stir fry veggies. For lunch, we had coconut and almond flour pancakes with maple syrup, and will have homemade tomato soup and non-dairy grilled cheese sandwiches for dinner.
No-no-no-no-no ... it's NOT TVP ... it's dried bean curd ... similar but different.
TVP is made from defatted soybean flour as a by product from making soybean oil. In contrast, bean curd has been minimally processed from soybeans, water, and a coagulate. The Butler brand soy curls have been sliced and dehydrated but you can just as easily do this at home if you have a dehydrator.
Well the answer is yes and no. The manufacturer says no because of quality control reasons. The texture and consistency of the almond milk will be affected by freezing and thawing and yes, the changes will be noticeable since almond milk will separate irregularly creating lumpy milk. On the brighter side, freezing will not effect the safety or nutritional value of the milk. If you are going to use this as an ice cream base, you probably won't defrost it anyway.
I would suggest thickening this product though. Real ice cream has a high fat content. You can simulate this by stirring in coconut milk powder with the almond cashew milk.
I've made coconut milk ice cream. That works really well. This is the recipe that I used. http://nutritionstripped.com/simply-coconut-milk-ice-cream/
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