What's for dinner- the vegetarian version

[WeAreNotOutnumbered]

Tonight I am having a mixed salad made up of

• baby spinach
• green lentils
• radishes
• cucumber
• cherry tomatos
• peppers
• baked cubed sweet potato
• possibly marinated tofu chunks if I can be bothered
• spring onions
• finely diced mint

I guess what is fancily called a Buddha bowl when you are paying £15 for it somewhere!

That sounds delicious.
we have 3 aubergines languishing in our fridge. I love aubergines but I always stumble over what to make with them.
maybe imam bayeldi with halloumi and baguette....

We have left over cretan aubergines. And I'll make some dakos and a Greek salad to go with them.

In case youre interested @Captainladder this is the 'recipe'

Slice the aubergines lengthways and fry off till soft. Take pieces of feta and wrap the aubergine slices around it to form rolls. Fill an overnproof dish with the rolls. Top with tomato sauce (I make a simple sauce by sauteeing onions, any discarded aubergines and garlic. Add passata, season and add a ton of oregano). Crumble any left over feta on top. Bake.

Totally delicious!

Yum!!! @ThroughTheRedDoor🍆🍆🍆

We are going out for lunch, so will probaby just be tortilla chips!

Probably what I had last night. One tinned tomato. One scrambled egg. One massive sigh. (Flare up of The Lurghy.)

Vegetable tagine and almond and raisin couscous. I had stuffed aubergines that someone else cooked yesterday and they were absolutely delicious.

Please can someone tell me what to do with tofu , I have some Waitrose plant living sat in the fridge and no idea how to use.

@Sunshineandrainbow you could cube it and toss it in seasoned cornflour, then shallow fry to make crispy tofu. You can make a sticky garlic soy sauce to go with it and serve with rice and stir fry veg.

I absolutely LOVE tofu.

This is what we do (staples)

1. Bread it like schnitzel and cook like schnitzels with apple sauce (firm tofu required)
2. cut into nugget sized chunks and batter like chicken nuggets (super firm)
3. Cut into halves/thirds, put nori flakes in the batter and its like battered fish (super firm tofu)
4. Dice small and put it into ramen noodles (silken tofu)
5. Mash together and cook on a skillet with diced onions, turmeric, diced tomatos, garlic powder, diced tomatos and chillis- (silken or firm) - either as mexican scrambled eggs wrapped into tortillas or as scra,bled eggs
6. Marinate it in chuncks in a (bought, jarred) chinese style sauce and cook as a stir fry
7. Marinate in chucks in tandoori paste and cook on skewers (super firm)

Apparently you can also use silken tofu as an egg replacer in dessert mousses but I have not tried that yet.

Last week I bought (from Tesco) a Yo sushi pot of seaweed that had sesame oil in it. I cut a slab of firm tofu, then sort of simmered it in vegetable stock, chilli flakes and soy (and more sesame oil) and served that with the seaweed and some basic boiled white rice. I absolutely LOVED it. It was so amazingly good. But I can't do that very often because I have kidney issues and was told to be careful with iodine which seaweed is filled with. But it was one of the best and quick light lunches I have had for ages.

My husband is having the vivera shwarma kebab bits with flatbreads, big salad and some chips. I’m having Morrisons Chinese style chips which are chips topped with chilli’s, red and green peppers in some sort spicy sauce plus some toofoo spicy tofu and salad. My husband hates spice hence the two different meals but both easy to make simultaneously 🙂.

I’m having saag paneer, Tarka daal, and vegetable rice. Leftovers from last night’s takeaway - I always order too much so that I get two days out of it,

I get paid on Monday and think this might be in my future. I am not a big fan of spinach but eat it because it's good for me... but sag paneer just hits all my buttons. (In a good way).

We are having This Isn't roast chicken and stuffing with potatoes, veg and gravy.

Leftovers from yesterday: cous cous salad with grilled aubergine and courgettes, loads of parsley and lemon juice, pomegranate seeds, pistachios, spring onions, feta and cannellini beans roasted in Morrison spice mix

Oooh will try the seaweed thing, I sometimes crush those itsu packets of seaweed crackers on top of stir fry type dishes

I (non vegi but like veg) make a 'cheats baba ghanoush'.

Put the aubergine whole in the oven or air fryer until it goes 'flat'.

Take out of the oven and put in a sieve / colander over a bowl, pierce all over with a fork or cocktail stick and allow the liquid to drain.

Once drained and cold scrape the aubergine flesh in to a bowl and add mayonnaise and mix, keep adding the mayo - this will make a basic dip you can add tahini, garlic, lemon juice and fresh herbs.

It's strange, I don't like aubergine but I love baba ghanoush. Your dip sound lovely @sashh

Tonight I am mixing light conconut milk with curry powder and mixing that through white rice with added chickpeas. With leftover lentil salad on the side. DCs will have chicken thighs as well.

@WeAreNotOutnumbered I used to love to cook but arthritis has made it harder and harder over the years.

I have developed a range of 'cheat' meals, or components.

My cheat Asian broth is boiling water, one stock cube a cube of frozen ginger and one of garlic (obviously you can use fresh) and that is it.

You can add whatever you want, veg, soy sauce, chilli flakes, noodles, tofu etc.

Garlic dip 50/50 mix of mayo and greek style yoghurt, crush a clove of garlic and stir it through.

Made this the other day. Added some beans to the tomato sauce and topped with Parmesan and basil - it was bloody delicious! Thank you ☺️

I love tofu too. Apparently it’s really great if you’re in peri, so bonus!
I have been marinating firm dried chunks in miso paste or miso soup (paste in packets) with lime and soy and a bit if maple syrup… roll in corn flour and fry till crispy.

then just stirfry one of those big chunky tender stem boxes from Sainsbury’s… and pop the crispy tofu on too to serve. Added points for crispy chillies in oil on the side 😊

It is seriously good, isn't it?

We were staying in a villa on crete and we were going to have dinner at home. So I was browsing the cretan cookbook that was there and found that recipe, gave it a go and now we have it fairly often.

I gave my mil the recipe and she doesn't like aubergine so she tried it with courgette and said it worked really well. I havent tried it with courgette because there might be a mutiny if I skip the aubergines! However, I dont think they'd mind the addition of beans in the sauce so I might add some next time.

Gotta love sharing recipes and the tweaks that come with it!

Glad you enjoyed it.

Tonight we are having the wagamama katsu sauce with noodles, tofu and veg.

We found that it is a bit mild made with just mild curry powder so now I do a 50:50 mix of mild and medium and it hits the right spot.

Yes I do similar but make a sauce with miso mixed with peanut butter.

They both sound very good indeed!

I'm going fakeaway tonight. No-beef burgers from Aldi, Vegan cheddar, non-vegan burger sauce, lettuce, tomato, dill pickles served with jacket potatos on the side. Just having a burger 'thing' right now.

Today I'm doing fahitas. Sliced some quorn fillets, an onion from the garden, and a pepper and marinating it in some spices and oil, will fry off and add some cheese and pop in a wrap.

Boiled some rice, and will cook that with some onions, pepper, red kidney beans after cooling and draining.

And will have a small tomato and mayo mix on the side as I forgot to get guac yesterday.