Yesterday Evening Dinner

I had a nice and quiet enjoyable evening yesterday. Full of peace and comfort.

I stopped personally-in my heart-celebrating Thanksgiving years ago (just like all the repetitive holidays), it’s just another day to me.

Nevertheless, I fixed and served sliced turkey, mashed potatoes with gravy along with string beans and diced carrots.

I didn’t eat any turkey or mashed potatoes.

I ate a purely vegan meal last night. When I eat mashed potatoes for myself I cook and eat them without the use of any animal fats or ingredients.

 

 

Rice And Beans

Whether it’s kidney, pinto, white, navy, lima (green in particular), green (string beans), peas (black-eyed) or green (string beans) beans are a wonderful tasting high-protein food. They taste great alone or enhanced by other combined meals.

The most complimenting dish, of course, is the many variety of rice and bean preparations.

White, yellow, brown or red (mixed with tomato sauce) rice specifically dressed and spiced up in numerous flavorings set those beans and peas off fantastically, especially when beans and peas create a saucy textured gravy/infusion to additional combination foods when cooked to an extended tender.

 

 

Vegetable, Pasta, And Grain Meal Preparations

I had white rice and corn last night for dinner. I love rice and corn!

I sautéed the corn in a lovely sweet and tangy dressing before covering it over the rice. Corn tastes so good mixed in with rice; peas, beans, and broccoli also go delectably well with all types of rice.

Vegetables bring out the best in rice and I don’t normally eat my rice cooked with salt either. The vegetables themselves usually give my rice its own nice complimentary flavor.

Vegetables bring out the best in many other dishes too.

Vegan/vegetarian lasagna is also an inviting meal that could include broccoli and whatever other vegetables of choice that may add to a fabulous dinner. Lasagna pasta crafted and baked with broccoli, shrimp, and vegan cheese is another great idea for the ever-tempting appetite!

Some individuals even like spinach or numerous other types and blends of vegetables and/or tidbits in their vegan or vegetarian lasagnas.

Grains, pastas and vegetables are such great combination foods when designed together effectively.

Biscuits And Soup

I love biscuits. I love them plain, I love them buttered, and I love them stuffed with any hot or melted delicious preference of choice.

Biscuits make great appetizers to the experimentive and creative mind.

Soup is another versatile meal. We can have soup with biscuits as well as with crackers.

Soup is a wonderful flavoring to dress over foods as a gravy, and it is a delectable adornment, giving certain dishes a pretty appearance.

I would frequently pour my garden vegetable or minestrone soup over white rice, or mix the rice into a hot pot of soup once both foods were done. It turns out to be such a good meal that I’ve enjoyed for years.

Sandwiches And Cold Cuts

I was up and about early yesterday morning trotting around in Manhattan, New York.

I had gotten my hands on a heated, cutely packaged, and healthily prepared sandwich.

The roasted onion, garlic, tomato, kale, olive oil and mozzarella melted on chicken layered inside of hero bread was what I picked out to bring as a treat home to my mother.

She praised the sandwich. “It’s on the style of a vegetarian type of sandwich”, she had said to me after eating the food.

My mom loves her sandwiches and I often inspire her to eat healthy.

I buy her boar’s head cold cuts to put on whole wheat bread or the stonefire brand of roasted garlic naan flatbread I introduced her to, though, I’ve never actually eaten the product myself.

I have an eye for what I know she’d probably like and she really enjoyed the flatbread so I continued to get it for her from time to time.

I always read ingredients before making a purchase, however, my mother isn’t as picky as I am when it comes to certain food, and she isn’t vegan, vegetarian, or pollo pescetarian, but she does like vegan and vegetarian dishes.

What I appreciate about boar’s head is they don’t use animal rennet for their cheese only vegetable rennet.

They also have an organic non gmo selection of natural crafted cold cuts to choose from. I purchased the “Simplicity” mild cheddar cheese and roasted turkey breast once.

 

Yellow Rice With Herbs And Spices

I cooked and ate three plates of yellow rice that I prepared earlier this afternoon.

I colored white rice naturally with turmeric spice. I added oregano, cumin, thyme, parsley, garlic, onion and plant butter to boil along with the rice to give it a flavor.

I didn’t put in any salt as some may prefer.

The yellow rice came out nice to my liking I love all kinds of rice anyway, even plain white rice. Brown rice tastes good too if seasoned and crafted well.

Next time I am going to mix some vegetables along with the dish. Green peas, corn, and broccoli taste great mixed with yellow rice and rice pilaf.

Silver Dollars

 

I haven’t eaten pancakes in a long while now but when I use to prepare them I made them small.

I didn’t like the average size pancakes.

After mixing up the batter I’d dip in a table spoon and scoop out about the same equivalent within measure and let the slight thickness of the mixture empty into the grease of the pan.

I’d create what my family called “silver dollar” pancakes, cute and with volume.

I wouldn’t put too much milk (plant-based milk can be used) or water into the mix just enough to provide a good and preferable consistency for my pancakes to come out nicely textured.

The pancakes always tasted better cooked in a butter (plant-based butter or margarine can be used) compared to vegetable oils.

I would eat those pancakes anytime of the day, for breakfast, lunch, or dinner. Whenever my appetite called out for them.

It didn’t matter whether or not I used syrup over the pancakes they were delicious either way.

Most of the time I ate them without any topping, and I’d fix and eat multiple silver dollar crafted pancakes until I had gotten thoroughly full.

 

Potatoes

One can do so many things with potatoes.

They can be baked, fried, boiled, mashed and turned into a variety of scrumptious dishes to enjoy.

I just made some potatoes yesterday. I cut eight whole potatoes in half and placed them into a pot of water seasoned with onion, garlic, cumin, thyme, pepper, salt, oregano and parsley.

When they were done and the majority of water had boiled out of the pot I scooped them onto a plate and spread a plant-based butter made with olive oil over them and they came out fantastic. They were the texture of luscious baked potatoes, they had boiled perfectly.

My favorite of all potato dishes have and will always be French fries.

There is nothing like homemade fries cooked in sunflower oil. I peeled, cut up, and fried so many potatoes when I was younger that I knew which type of oil brought out the best taste within them above all the others.

I even fried and ate so many homemade French fries one night that my body had absorbed too much grease and my stomach felt like it was split in half. I’m so glad my mother knew exactly to give me an alka seltzer back then it had cured the problem almost immediately.