There are few joys like homemade salsa So glad that I have a food processor now. I prefer it completely blended to chunky, and I can make some even when I'm not feeling good. Cans of diced stewed tomatoes are always on hand, and I can even use dried onions, hot sauces, and other spices like gratuitous amounts of dried cilantro if I don't have fresh on-hand.
you like mixing salads? I tried lately that tofu is actually great in salads... but the dressing must be vinegar and salt.
1 whole Lettuce (organic or not)
2 pcs tomato (chopped)
1 clove of garlic (chopped)
2 pcs of red onion (white onion is fine, but i preffer red because its more spicy.. plus i like my salad smothered with onions)
1-2 cups of tofu, fried and diced.
1 cup of vinegar
2-3 tbsp of salt or 1 cup of soysauce (i preffer light soysauce for less sodium)
1 tbsp of Black pepper or 1/2 cup of chilli (yes i like my salad spicy.. for reasons i dont know)
when you all have the ingridients, its as easy as mixing them all up till everything is coverd up with the Soy/salt-vinegar mix. Chill for 15 min, then there you have it. Filipino style Tofu Salad.
Private Mod Note
():
Rollback Post to RevisionRollBack
A team should be as happy as a meal - TEAM HAPPYMEAL
EDH - UWGrand Arbiter Agustin IV UBW Oloro, Ageless Ascetic Modern - Mono U tron / Polymorph / NFTW (ninja for the win)GR tronGR
Buy All the planeswalkers!!!
Buy All the Dual Lands!!!
Buy All the fetches!
Create tons of EDH Decks!!!
Eat Nothing but Oats!! (LOL, not true)
Train MMA!!!
Marry My girlfriend!!!
Get her Pregnant only Once!
Teach my Son/Daughter Sports and magic cards!!!
Continue my legacy son!!!/Daughter!!
Wow, that sounds really good! I do like to eat salad frequently, and while there's usually bagged salad in the fridge for when I'm not well I do like to make my own when I'm feeling good and there's ingredients in the fridge. I'll definitely try that out next time I have the opportunity. Thanks for sharing!
isn't being a vegetarian a bit... boring? i mean, you will lack some nutrients but... i dont know. i tried it for a month and felt weak LOL. Im in to healthy living... but not strait up veggies... btw. i was trying out a food business/catering services so... i really cant be all in vegetarian.
on the recipe above. its also good with ranch dressing. all those onions and tofu. HAH! i wanna eat!
Private Mod Note
():
Rollback Post to RevisionRollBack
A team should be as happy as a meal - TEAM HAPPYMEAL
EDH - UWGrand Arbiter Agustin IV UBW Oloro, Ageless Ascetic Modern - Mono U tron / Polymorph / NFTW (ninja for the win)GR tronGR
Buy All the planeswalkers!!!
Buy All the Dual Lands!!!
Buy All the fetches!
Create tons of EDH Decks!!!
Eat Nothing but Oats!! (LOL, not true)
Train MMA!!!
Marry My girlfriend!!!
Get her Pregnant only Once!
Teach my Son/Daughter Sports and magic cards!!!
Continue my legacy son!!!/Daughter!!
isn't being a vegetarian a bit... boring? i mean, you will lack some nutrients but... i dont know. i tried it for a month and felt weak LOL. Im in to healthy living... but not strait up veggies... btw. i was trying out a food business/catering services so... i really cant be all in vegetarian.
on the recipe above. its also good with ranch dressing. all those onions and tofu. HAH! i wanna eat!
I don't find it boring. Heck, there's extra incentive to find new foods and recipes you've never tried before. If you're smart about it, you aren't going to be missing anything nutrient-wise.
I was showing my brother how to cook today, so we made tortilla wraps from a red bell pepper + tofu stir-fry with hoisin sauce and chili garlic sauce, guacamole I had made the other day, and rice with taco spices and some other goodness.
I don't find it boring. Heck, there's extra incentive to find new foods and recipes you've never tried before. If you're smart about it, you aren't going to be missing anything nutrient-wise.
I was showing my brother how to cook today, so we made tortilla wraps from a red bell pepper + tofu stir-fry with hoisin sauce and chili garlic sauce, guacamole I had made the other day, and rice with taco spices and some other goodness.
that sounds tasty! its like making chili's the only difference is, you're using bell pepper and tofu replacing meat!
what are your other meat replacement? our family's gene has some allergy with beans... i can resist it somehow and manage to eat tofu a lot. what im afraid of, if i go strait edge vegetarian is, what if the allegry kicks in? what can i eat for protein that wont affect rheumatism and allergy?
Private Mod Note
():
Rollback Post to RevisionRollBack
A team should be as happy as a meal - TEAM HAPPYMEAL
EDH - UWGrand Arbiter Agustin IV UBW Oloro, Ageless Ascetic Modern - Mono U tron / Polymorph / NFTW (ninja for the win)GR tronGR
Buy All the planeswalkers!!!
Buy All the Dual Lands!!!
Buy All the fetches!
Create tons of EDH Decks!!!
Eat Nothing but Oats!! (LOL, not true)
Train MMA!!!
Marry My girlfriend!!!
Get her Pregnant only Once!
Teach my Son/Daughter Sports and magic cards!!!
Continue my legacy son!!!/Daughter!!
Yeah, I imagine that a bean allergy would be pretty bad for going vegetarian or vegan. They're probably best reliable source of vegetable protein. You would definitely want to determine exactly what sets it off and what tolerance levels you have if you really do want to go vegetarian. Personally I don't preach the diets or ideals either so I don't think it'd be shameful or bad or anything to stay with your current diet, even if you didn't have an allergy. Doing your own research on how to start is the best way to set yourself up for success, especially with your health conditions. Plus, I wouldn't exclusively take the advice of a guy on an MTG forum and neither should you.
Anyways, the protein sources I regularly eat are:
Tofu and other soybean-based foods
Other beans, chickpeas, and things made from them
Lentils
Peanuts and other nuts (with stuff like peanut butter)
Processed specialty products from companies like Yves, Tofurky, and Gardein.
Dairy products (although I'm trying to not have a lot of them)
There are many more out there that I only eat irregularly or that I don't even realise are sources of protein. A good idea is to not rely on a single source, just like with a normal diet. That's how a lot of new people screw up their health and end up having to drop what they wanted to accomplish. Taking things slowly and incrementally is also really helpful!
A note on the processed stuff: it is nice once in a while since it is convenient and is specially made for vegetarians and vegans, so they often specifically contains things that those people need like B12. It is processed food all the same though and expensive on top of that. Those prices lead to the myth that these diets are more expensive than an omnivorous diet, but when you're cooking with actual ingredients it is a *lot* cheaper.
While I'm not an expert by any means and I can't stress doing your own research enough, you can shoot me any further questions here and I don't mind answering them to the best of my knowledge.
well.. i did a lot of research on the protein part. however unable to find anything natural than beans... i personally do not eat processed food that much. things you buy in cans, dried stuffs, etc. so i thought maybe some people have their secrets (here in MTGS)... Tofu is the only exeption since it is naturally fermented. especially here in asia were you can buy it in an open wet market.
Private Mod Note
():
Rollback Post to RevisionRollBack
A team should be as happy as a meal - TEAM HAPPYMEAL
EDH - UWGrand Arbiter Agustin IV UBW Oloro, Ageless Ascetic Modern - Mono U tron / Polymorph / NFTW (ninja for the win)GR tronGR
Buy All the planeswalkers!!!
Buy All the Dual Lands!!!
Buy All the fetches!
Create tons of EDH Decks!!!
Eat Nothing but Oats!! (LOL, not true)
Train MMA!!!
Marry My girlfriend!!!
Get her Pregnant only Once!
Teach my Son/Daughter Sports and magic cards!!!
Continue my legacy son!!!/Daughter!!
I just randomly stumbled upon this, lots of interresting food recipes. However, I must admit that as a person woth a diet of roughly 30% meat, it seems somewhat strange. However, since it is winter, I thought I would share a nice soup recipe with you (I think it would qualify as vegetarian and it is quite simple).
Potato-leek soup
Ingredients:
6 medium sized potatoes
3 leeks
3 garlic cloves
1 dl of cream
3/4 l water
Salt
Pepper
Procedure:
Peel potatoes, rinse them, and chop them into bits, chop the white part of the leeks into bits, rinse them, then peel the garlics and remove the sprouts and mash them. Add ingredients to a pot along with the water, boil for 30 minutes, then blend the contents of the pot. Add cream, and salt/pepper until you are satisfied.
Serve with freshly baked bread if possible.
Private Mod Note
():
Rollback Post to RevisionRollBack
Decks I play:
Legacy:
Pox
Demon Stompy
Black Knights
Modern:
Tainted Shadow
MBC
8 Rack
Casual:
Suicide Black
Old-school Nightmare Effect
EDH:
Anowon, the Ruin Sage
"God is dead. God remains dead. And we have killed him."
-Friedrich Nietzsche
I just randomly stumbled upon this, lots of interresting food recipes. However, I must admit that as a person woth a diet of roughly 30% meat, it seems somewhat strange. However, since it is winter, I thought I would share a nice soup recipe with you (I think it would qualify as vegetarian and it is quite simple).
Potato-leek soup
Ingredients:
6 medium sized potatoes
3 leeks
3 garlic cloves
1 dl of cream
3/4 l water
Salt
Pepper
Procedure:
Peel potatoes, rinse them, and chop them into bits, chop the white part of the leeks into bits, rinse them, then peel the garlics and remove the sprouts and mash them. Add ingredients to a pot along with the water, boil for 30 minutes, then blend the contents of the pot. Add cream, and salt/pepper until you are satisfied.
Serve with freshly baked bread if possible.
Totally forgot to respond to this. Seems like a cool recipe, but unfortunately cream-based soups tend to make me feel pretty sick.
ANYWAYS I've been pretty exhausted lately but I finally had enough energy to do some work in the kitchen today. I was playing around with hummus recipes and found something that was satisfactory for me.
Spicy Avocado Hummus
1 540ml can Chickpeas, drained and rinsed
2 ripe avocados (peeled and pitted, obviously)
1/3 cup tahini
2 tablespoons lime juice (I was out of lime so I had to use lemon)
4 tablespoons chili garlic sauce
Stuff it all in a food processor until it is mixed and smooth. Add water as desired if you want to thin it out.
It was pretty good. I made it pretty spicy because I like that sort of stuff though, a single tablespoon would probably be fine for people that aren't big on spicy food. Immediately used it as a spread in wraps with (fake) roasted turkey slices, alfalfa sprouts, and a bit of grainy dijon mustard. It wasn't as avocado-y as I had hoped but you can still taste it. Again, it is a rough recipe so it probably has room for improvement.
Moar hummus the other day because it is protein, easy to make, and tasty.
Jerk Hummus
1 540ml can Chickpeas, drained and rinsed
1/3 cup tahini
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
4 tablespoons chili garlic sauce
1 teaspoon jerk seasoning (example)
I really like the added peppery taste of the Jamaican jerk seasoning, and when it is used more sparingly like with this recipe, I can pick out more flavours than with a liberal application on something like barbequed meat. Next time I make this variety, I'll still probably double up to 2 teaspoons of jerk seasoning. Always room for more heat
I have some of my energy back now since finishing physiotherapy, so that means I've been doing a bit more cooking/preparing meals. This morning I was looking up ways to use miso paste, since I have it for making soup anyways. Found a salad dressing recipe which appealed to me, and I tried it out.
Miso-Tahini Dressing
1/4 cup tahini
1 tbsp lemon juice
1 tbsp miso paste (any works)
1/4 cup warm water
Combine the first three in a bowl or suitable vessel, mix until combined into one consistent paste, then add water until desired consistency.
I thought it tasted really good! I had a simple salad which was heavy on green onions, and it was very pleasing to me. I used white/shiro miso because that's what was in the fridge, but you could use any other variety. I'm going to look into some of the seasoned miso varieties at the local Asian grocery store, too. I think this dressing would go really well with ginger, so I'm going to try a tablespoon of fresh grated ginger added in next time. (I'll resort to powdered if I don't have any fresh ginger root in the fridge, which will be likely.) Maybe some garlic as well, or seasoned miso containing garlic.
I added ~1-2 tsp chili powder to the leftover dressing, which I thought was a nice touch because spicy is good. Today was another good energy day, so it was time to cook for my brother and I! On my quest for finding uses for miso outside of soup, I came across a recipe for fried tofu which sounded good.
Miso-Ginger Tofu Steaks
1 block extra-firm tofu
1 tbsp white miso
3 tbsp fresh grated ginger (I had to use 1 tbsp ground ginger)
oil for frying
green onions and sesame seeds for garnish
I sliced the block into ~0.75cm thick strips, but thickness is up to you. Cover and pat them with a clean kitchen towel to drain some of the moisture from the tofu. In a bowl, mix ginger, miso, and 6tbsp warm water. Oil into the cast-iron pan, medium heat. Fry tofu steaks on each side until they become crisp and golden. Turn heat to low and add the miso-ginger mix, let it cook for a minute or so. Garnish with sesame seeds and green onion to taste.
2 Korean red peppers were added about half-way through frying the tofu, but wasn't important for the meal. I also wanted to add a tablespoon or so of chili garlic sauce but I forgot and it is also optional. I served the tofu on beds of wilted bean sprouts, with a simple salad on the side dressed with the miso-tahini dressing. I thought the meal turned out great! The tofu was not heavily flavoured, but I did use ground ginger which I suspect was less potent overall. The chili garlic sauce also would've added flavour, and I drizzled some Japanese soy sauce over the steaks. I liked the concept, and I'll definitely use the base formula in the future.
Today was sort of productive, I got two proper things done. Also of note is that while it isn't a recipe, mashing up a ripe avocado with some garlic (powder) is an awesome spread that I've been trying out recently. Anyways, I bought the ingredients for pico de gallo yesterday, and made it this morning. Working roughly from a formula I found on a cooking blog, modified by what was fresh and my tastes. Then at dinner, I decided to do something nice with the potatoes instead of just getting microwaved blandness.
Pico de gallo
4 roma tomatoes, medium-diced
1/2 white onion, diced
2 'little hottie' peppers, a local product. Jalapenos would be the classic fit.
1 bunch cilantro, finely chopped (without stems)
3 tablespoons lime juice
4 cloves garlic, minced (yes I like garlic)
2 teaspoons salt
You basically just combine and let it rest for a few hours, but I did combine the onion and garlic with the lime juice and salt to soak while I prepared the tomatoes and then the cilantro. I like cilantro, so I really like this recipe. The roasted potato dish was something I made up on the spot, roughly inspired by aloo mutter. Needed protein but I didn't want to cook an extra dish, so I used chickpeas as an inoffensive protein source for the meat-eaters in the family who were having meat-stuffed peppers anyways.
Curried roasted potatoes and chickpeas
Golden nugget potatoes, halved and quartered
1 can of chickpeas
1/2 white onion diced (yeah, the other half of the one I used in the morning)
1/4 cup olive oil
2 tablespoons minced garlic
~2 tablespoons cumin seeds
~1 tablespoon coriander powder
~2 tablespoons curry powder
~1 teaspoon chili flakes
~1 teaspoon each salt and pepper
I didn't measure how much potato I used, and everything was on the spot so I just added the spices haphazardly as I thought they should be used. All ingredients mixed in a glass dish, covered in foil, and roasted at 400F for 1 hour. It was also pretty good. I would've used a lot more chili-based ingredients but I was cooking for people who don't like spicy food. The dish was served with steamed green beans with garlic and some greek spices, and the meat-eaters also had their stuffed peppers.
Your devotion to chickpeas is admirable. I'm going to have try several of these immediately. I've become hungrier than I usually am at 3:40 am reading a lot of these. Thanks for the inspiration!
It's actually perfect timing. I've been looking for a non-soy protein for a while now and I'm getting tired of seitan.
Your devotion to chickpeas is admirable. I'm going to have try several of these immediately. I've become hungrier than I usually am at 3:40 am reading a lot of these. Thanks for the inspiration!
It's actually perfect timing. I've been looking for a non-soy protein for a while now and I'm getting tired of seitan.
Aha, thanks! I just find them really easy to use, since they're under $1 a can, or even cheaper if you can be bothered to buy them dry and soak them yourself. The good thing is that for most applications of chickpeas, most other beans will also work! I sometimes like to mix things up by making hummus with blackeye peas or white beans, stuff like that. Lentils, while taking more effort than opening a can, are also awesome and can be incorporated into dishes (especially 'wet' dishes or grain dishes) fairly easily.
I do not measure stuff while cooking but I kind of know what & how much goes in. I just kind of toss things together & it turns out tasting like pure awesome. Here's a few of my favorites for you to play with, if you're inclined to do so:
Chicken BLT Noodles
Rotini Noodles - I like wheat ones or the 3-color veggie ones. About 4 servings' worth, read your nutrition label.
Cook like you cook noodles.
Chicken - best cooked in honey & chili powder. Yum. About 2-3 medium breasts.
Cut into small cubes, place in frying pan with a drizzle of honey & a bit of chili powder. Cook until cooked.
Bacon - About half a package, any kind will do. I like turkey bacon.
Cook like you cook bacon. Cut or tear into pieces approximately 1/2-3/4 inch wide & long.
Cherry Tomatoes - 1 package.
Shredded Lettuce - 3-4 cups. Or more if you like lettuce. Can't go wrong with lettuce.
Mayo or other Mayo-like substance - I use about half a cup to 3/4s of a cup, enough to lightly coat everything in mayo but not enough to drown things in mayo. Unless you like mayo, then add tons of mayo. Just add mayo until it tastes good to you, okay?
Cook cookable stuff, let it cool in fridge. Put in veggies & mayo, stir together. Serve cold. Yum like crazy.
Eggplant & Zucchini Casserole
1 Eggplant, skin on, cut in chunks
1 each. Yellow Zucchini & Green Zucchini, cut into small rounds with the skin on
2 bell peppers, any color, cut in chunks
1 can diced tomatoes (or dice your own, I'm lazy)
1/2 cup diced green onions
Shredded cheese (yellow types taste best, suggest Cheddar but do what you want)
(Optional)
Sliced Mushrooms
Bacon, half package, cooked & diced.
Preheat oven to 400, put all veggies in a dish or cakepan or whatever you have to stick in the oven. Cook 10-15 minutes or until the tomato juice from the diced tomatoes has been boiling for a little bit. Remove, stir (optionally, stir in bacon), cover in cheese. Put back in oven, cook 10 more minutes or until cheese melts. Yum like crazy.
Peach Chicken
2-3 Chicken Breasts
Cut into small cubes.
1 large can of peaches
1 can frozen orange juice concentrate
Corn Starch
Cinnamon
Malt Vinegar
Put chicken & orange juice in a frying pan. Add peaches & about half the peach juice from the can & 2-3 large spoonfuls of corn starch. Add about 1/4 - 1/2 a cup of malt vinegar. Cinnamon all over that, just however much you like cinnamon put that much on, okay? Cook on medium-high until the chicken is done, then turn to low heat. The sauce the chicken is cooking in should thicken a bit after a few minutes of simmering, if it doesn't stir in another half-spoonful of cornstarch (stir well!) & allow to simmer a few more minutes. Serve over rice or (my favorite, way better than rice) steamed broccoli. Yum like crazy.
Edit: & one I just played around with last night!
Banana Ice Cream (Rocky Road)
4 bananas
1/4th cup nondairy milk substitute (soy, almond, whatever)
(optional) 2 tablespoons of nondairy whipped topping - makes it fluffier.
4 tablespoons unsweetened cocoa powder
3 teaspoons sugar
A little shot of vanilla extract. Like barely any. Just a little.
Put all that in the blender & run it until it's smooth.
Huh, I forgot that ice cream was that simple to make. I now remember rolling tin cans around in the scout camps as a kid to make ice cream. Thanks for the ideas!
Nothing of note to log. That miso-tahini dressing is doing work though. I was also given a microplane a while ago, so there is more fresh minced garlic and ginger in my life
2-3 chicken breasts, cut into very small pieces
1 cup dried cranberries
3 large celery stalks, diced
1.5 cups fresh seedless green grapes, cut into quarters
1 medium apple, diced
mayo or Miracle Whip or valid substitute
Cook the chicken however you want (I put honey & lemon pepper in mine). After a couple minutes of cooking, add in the celery. Wait a couple more minutes, add the apple. When the chicken is about half cooked, add the grapes & cranberries. When the chicken is done, add as much mayo or Miracle Whip as suits your taste. (I usually use about enough to make it all slightly wet so that it sticks together.) Serve cold in sandwiches. This recipe makes A LOT, & is probably best for large households or people who really like eating chicken salad for lunch everyday. Recommend halving the recipe (still a lot) &/or freezing half of it for later use.
I was playing around in the kitchen for salad time, and since I had just cleaned out the fridge and pantry of expired condiments and sauces, I discovered a stash of Louisiana Gold's Green Sauce. I never really touched the stuff after an initial test because it tasted too much like vinegar and not enough like a hot sauce for what I want at the dining table. I was thinking about what my next dressing would be, and I though that since it was so mild and so vinegary, using it in place of vinegar in a vinaigrette might not be out of place. Since I was adding at least some spice, I thought that using peanut and sesame flavours would fit, being inspired by peanut satay sauce.
I used 1 tbsp extra virgin olive oil, 1 tbsp sesame oil, 1 tbsp green sauce, 1 tbsp peanut butter. I added maybe a teaspoon each of garlic powder and ground tumeric just because. I liked how it turned out, but since peanut butter is kinda thick I'd probably add a bit more green sauce or some rice wine vinegar to thin it out next time.
So there has been a lot of cooking going on & I have made sure there are pretty pics to go along with the delicious recipes!
Double-layer Meatloaf
1.5 lbs ground beef
2 eggs
1 cup saltine cracker crumbs OR 1 cup oats (like oatmeal but not in individual packages)
1/4 cup diced onion
1/4 cup diced bell pepper
(optional) 1/4 cup diced mushroom
Honey
Seasoning salt
BACON
Put all the ingredients EXCEPT the bacon in a bowl & mix them together by hand (gross, I know). You should drizzle 3-4 lines of honey across the top of the stuff in the bowl & sprinkle 1-2ish tbsp of seasoning salt based on how much you like salt. Put half of it in a meatloaf pan, then put 4-5 slices of raw bacon on top. Put the other half of it on top of the bacon & add another 4-5 slices of bacon to the top of it. Bake at 350 for 1 hour.
Mashed Cauliflower
1 head of Cauliflower
4 tbsp butter or margarine or whatever you use
Yellow cheese or lactose-free substitute
(optional) Crumbled bacon or soy bacon bits
(optional) Diced green onions
Black pepper
Seasoning salt
Steam the cauliflower until it's mashable, then mash it. Mix in butter, black pepper, & seasoning salt to taste. Put a serving on a plate or bowl. Top with cheese, put in the microwave for 30 seconds to melt the cheese. Add bacon & chopped green onions to taste.
Why cauliflower instead of mashed potatoes? Cauliflower is approximately 20 calories less & 10grams of carbs less than potatoes, per pound. I'm a little bit sensitive to carbs so I found a way to make cauliflower taste acceptably enough like mashed potatoes.
Apple Juice Porkchops
Pork Chops
1-2 cups apple juice
Salt
Black pepper
Brown sugar
Lay the pork chops in a pan & pour enough apple juice to cover them. Sprinkle a little bit of salt & black pepper over the top. Cook at medium heat, flipping about once every 10 minutes, until the apple juice begins to caramelize on the outside of the pork chop. Add a pinch of brown sugar to each side of the pork chop. Measure with a meat thermometer, when it reaches 165 degrees it's done. Do not let the apple juice burn, add more to the pan as needed.
Sweet&Sour Orange Pineapple Stir-fry
Chicken (as pictured), beef, pork, tofu (or leave the meat out entirely if you want!)
1 Bottle of sweet&sour sauce (I used Kraft brand)
1 regular-size can of mandarin oranges
1 regular-size can of pineapple chunks
--CHOOSE AT LEAST 3 OF THE FOLLOWING--
Broccoli
Diced onions
Diced bell pepper
Carrot slices
Snow peas
Bamboo shoots
Water chestnuts
Cook your meat or meat substitute in 1 shot of pineapple juice from the can & 1 shot of mandarin orange juice from the can. Using enough veggies to be equal to or greater than the amount of meat you're preparing, put all of your chosen veggies in a pan along with the pineapple & mandarin oranges. Cover the veggies in sweet&sour sauce. Cook until the oranges disintegrate into the sauce. Serve plain or over rice.
Are you sure there wasn't any in that meatloaf, Lifa?
Not much to report recipe-wise, but picking stuff is cool I guess. Last month I pickled a bunch of red onion, which was nice since I can't get through a whole onion just through things like wraps or sandwiches before it goes bad. My pickling juice made the onion a bit too tangy for my taste, but that can be fixed. I've got some serrano peppers pickling in the same jar now, since I definitely won't go through those in a hurry.
I'm going to take a better picture of one of the noodles that didn't flip upside down & empty itself when I stuck it on a plate.
Veggie Stuffed Noodles
Mushrooms
Black Olives
Spinach
Large Noodles (I used shells because that's what Walmart had but manicotti would be good too)
8oz cream cheese
1/2 can of pea soup
1 jar (24oz) of marinara sauce
1 1/2 cups mozzarella
1/2 cup parmesan
Parsley
Garlic Salt
Crushed Red Pepper
--- A food processor
Preheat your oven to 350 degrees.
So I put mushrooms & olives in the food processor until it was full all the way, then chopped them. Then, I filled the food processor with spinach twice & chopped that too. Mix all the veggies together in a bowl with 1/4 cup parmesan, 1 cup mozzarella, half a can of pea soup, & cream cheese. Put it in the microwave for a minute or so until everything is gooey & stir it. Add parsley flakes & garlic salt to taste (seriously, taste it, it would be a good veggie dip too). Spoon it into uncooked noodles. Put a thin layer, about 1/4 the jar, of marinara sauce & 1 cup of water in the bottom of a baking tray. Set your stuffed noodles on top. Add the rest of the marinara on top of the noodles. Bake for 45 minutes at 350 degrees. Take it out, poke any remaining hard places in the noodles under the sauce, top with the rest of the mozzarella & parmesan, bake for another 10 minutes. Sprinkle with crushed red pepper after serving.
I'm pretty sure this recipe would taste good with different veggies too. Try it!
No-bake Cheesecake (chocolate version shown in pic)
8oz cream cheese
2 cups milk
1 packet instant pudding mix
Graham-cracker crust (I use premade because I'm lazy)
Stir the cream cheese & 1/2 cup of milk together until it's as smooth as you can get it (I use lactose-free non-dairy cream cheese so mine was not very smooth, but microwaving it for a minute helped). Stir in the pudding & the other 1 1/2 cups of milk, stir with whisk or beat with an egg beater just until it's smooth. Pour it immediately into the graham cracker crust, spread it out until it's even. Put in the fridge for an hour.
I used chocolate pudding for a chocolate cheesecake. Lemon pudding mix makes a traditional cheesecake-flavored cheesecake. Try it with different flavors or toppings, the only one I've found so far that DOESN'T work is tapioca.
Veggie Chili
2 cans of kidney or pinto beans (or 1 can each)
1 small can of tomato paste
---use the empty tomato paste can to measure the correct amount of water into the pot
3 jalapenos, diced
1/4 large red onion, diced
1 bell pepper, diced
1 tbsp minced garlic
2 tbsp malt vinegar
Onion salt
a whole bunch of Chili powder
Parsley
Take all of those ingredients & dump them in a pot. Add salt, chili powder, & parsley to taste. Simmer on low heat (burner level 2-3 on most ovens), stirring frequently, for about 30 minutes. Top with shredded cheese as shown immediately after serving. Substitute jalapenos for hotter peppers if you can handle it, or add extra peppers.
This makes a great side dish; I served my veggie chili with a veggie burger on sourdough bread!
1 whole Lettuce (organic or not)
2 pcs tomato (chopped)
1 clove of garlic (chopped)
2 pcs of red onion (white onion is fine, but i preffer red because its more spicy.. plus i like my salad smothered with onions)
1-2 cups of tofu, fried and diced.
1 cup of vinegar
2-3 tbsp of salt or 1 cup of soysauce (i preffer light soysauce for less sodium)
1 tbsp of Black pepper or 1/2 cup of chilli (yes i like my salad spicy.. for reasons i dont know)
when you all have the ingridients, its as easy as mixing them all up till everything is coverd up with the Soy/salt-vinegar mix. Chill for 15 min, then there you have it. Filipino style Tofu Salad.
EDH - UWGrand Arbiter Agustin IV
UBW Oloro, Ageless Ascetic
Modern - Mono U tron / Polymorph / NFTW (ninja for the win)GR tron GR
Buy All the Dual Lands!!!
Buy All the fetches!
Create tons of EDH Decks!!!
Eat Nothing but Oats!! (LOL, not true)
Train MMA!!!
Marry My girlfriend!!!
Get her Pregnant only Once!
Teach my Son/Daughter Sports and magic cards!!!
Continue my legacy son!!!/Daughter!!
And yeah, most food is good smothered with onions
on the recipe above. its also good with ranch dressing. all those onions and tofu. HAH! i wanna eat!
EDH - UWGrand Arbiter Agustin IV
UBW Oloro, Ageless Ascetic
Modern - Mono U tron / Polymorph / NFTW (ninja for the win)GR tron GR
Buy All the Dual Lands!!!
Buy All the fetches!
Create tons of EDH Decks!!!
Eat Nothing but Oats!! (LOL, not true)
Train MMA!!!
Marry My girlfriend!!!
Get her Pregnant only Once!
Teach my Son/Daughter Sports and magic cards!!!
Continue my legacy son!!!/Daughter!!
I was showing my brother how to cook today, so we made tortilla wraps from a red bell pepper + tofu stir-fry with hoisin sauce and chili garlic sauce, guacamole I had made the other day, and rice with taco spices and some other goodness.
that sounds tasty! its like making chili's the only difference is, you're using bell pepper and tofu replacing meat!
what are your other meat replacement? our family's gene has some allergy with beans... i can resist it somehow and manage to eat tofu a lot. what im afraid of, if i go strait edge vegetarian is, what if the allegry kicks in? what can i eat for protein that wont affect rheumatism and allergy?
EDH - UWGrand Arbiter Agustin IV
UBW Oloro, Ageless Ascetic
Modern - Mono U tron / Polymorph / NFTW (ninja for the win)GR tron GR
Buy All the Dual Lands!!!
Buy All the fetches!
Create tons of EDH Decks!!!
Eat Nothing but Oats!! (LOL, not true)
Train MMA!!!
Marry My girlfriend!!!
Get her Pregnant only Once!
Teach my Son/Daughter Sports and magic cards!!!
Continue my legacy son!!!/Daughter!!
Anyways, the protein sources I regularly eat are:
There are many more out there that I only eat irregularly or that I don't even realise are sources of protein. A good idea is to not rely on a single source, just like with a normal diet. That's how a lot of new people screw up their health and end up having to drop what they wanted to accomplish. Taking things slowly and incrementally is also really helpful!
A note on the processed stuff: it is nice once in a while since it is convenient and is specially made for vegetarians and vegans, so they often specifically contains things that those people need like B12. It is processed food all the same though and expensive on top of that. Those prices lead to the myth that these diets are more expensive than an omnivorous diet, but when you're cooking with actual ingredients it is a *lot* cheaper.
While I'm not an expert by any means and I can't stress doing your own research enough, you can shoot me any further questions here and I don't mind answering them to the best of my knowledge.
EDH - UWGrand Arbiter Agustin IV
UBW Oloro, Ageless Ascetic
Modern - Mono U tron / Polymorph / NFTW (ninja for the win)GR tron GR
Buy All the Dual Lands!!!
Buy All the fetches!
Create tons of EDH Decks!!!
Eat Nothing but Oats!! (LOL, not true)
Train MMA!!!
Marry My girlfriend!!!
Get her Pregnant only Once!
Teach my Son/Daughter Sports and magic cards!!!
Continue my legacy son!!!/Daughter!!
Potato-leek soup
Ingredients:
6 medium sized potatoes
3 leeks
3 garlic cloves
1 dl of cream
3/4 l water
Salt
Pepper
Procedure:
Peel potatoes, rinse them, and chop them into bits, chop the white part of the leeks into bits, rinse them, then peel the garlics and remove the sprouts and mash them. Add ingredients to a pot along with the water, boil for 30 minutes, then blend the contents of the pot. Add cream, and salt/pepper until you are satisfied.
Serve with freshly baked bread if possible.
Decks I play:
-Friedrich Nietzsche
Totally forgot to respond to this. Seems like a cool recipe, but unfortunately cream-based soups tend to make me feel pretty sick.
ANYWAYS I've been pretty exhausted lately but I finally had enough energy to do some work in the kitchen today. I was playing around with hummus recipes and found something that was satisfactory for me.
Spicy Avocado Hummus
1 540ml can Chickpeas, drained and rinsed
2 ripe avocados (peeled and pitted, obviously)
1/3 cup tahini
2 tablespoons lime juice (I was out of lime so I had to use lemon)
4 tablespoons chili garlic sauce
Stuff it all in a food processor until it is mixed and smooth. Add water as desired if you want to thin it out.
It was pretty good. I made it pretty spicy because I like that sort of stuff though, a single tablespoon would probably be fine for people that aren't big on spicy food. Immediately used it as a spread in wraps with (fake) roasted turkey slices, alfalfa sprouts, and a bit of grainy dijon mustard. It wasn't as avocado-y as I had hoped but you can still taste it. Again, it is a rough recipe so it probably has room for improvement.
Jerk Hummus
1 540ml can Chickpeas, drained and rinsed
1/3 cup tahini
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
4 tablespoons chili garlic sauce
1 teaspoon jerk seasoning (example)
I really like the added peppery taste of the Jamaican jerk seasoning, and when it is used more sparingly like with this recipe, I can pick out more flavours than with a liberal application on something like barbequed meat. Next time I make this variety, I'll still probably double up to 2 teaspoons of jerk seasoning. Always room for more heat
Miso-Tahini Dressing
1/4 cup tahini
1 tbsp lemon juice
1 tbsp miso paste (any works)
1/4 cup warm water
Combine the first three in a bowl or suitable vessel, mix until combined into one consistent paste, then add water until desired consistency.
I thought it tasted really good! I had a simple salad which was heavy on green onions, and it was very pleasing to me. I used white/shiro miso because that's what was in the fridge, but you could use any other variety. I'm going to look into some of the seasoned miso varieties at the local Asian grocery store, too. I think this dressing would go really well with ginger, so I'm going to try a tablespoon of fresh grated ginger added in next time. (I'll resort to powdered if I don't have any fresh ginger root in the fridge, which will be likely.) Maybe some garlic as well, or seasoned miso containing garlic.
Miso-Ginger Tofu Steaks
1 block extra-firm tofu
1 tbsp white miso
3 tbsp fresh grated ginger (I had to use 1 tbsp ground ginger)
oil for frying
green onions and sesame seeds for garnish
I sliced the block into ~0.75cm thick strips, but thickness is up to you. Cover and pat them with a clean kitchen towel to drain some of the moisture from the tofu. In a bowl, mix ginger, miso, and 6tbsp warm water. Oil into the cast-iron pan, medium heat. Fry tofu steaks on each side until they become crisp and golden. Turn heat to low and add the miso-ginger mix, let it cook for a minute or so. Garnish with sesame seeds and green onion to taste.
2 Korean red peppers were added about half-way through frying the tofu, but wasn't important for the meal. I also wanted to add a tablespoon or so of chili garlic sauce but I forgot and it is also optional. I served the tofu on beds of wilted bean sprouts, with a simple salad on the side dressed with the miso-tahini dressing. I thought the meal turned out great! The tofu was not heavily flavoured, but I did use ground ginger which I suspect was less potent overall. The chili garlic sauce also would've added flavour, and I drizzled some Japanese soy sauce over the steaks. I liked the concept, and I'll definitely use the base formula in the future.
Pico de gallo
4 roma tomatoes, medium-diced
1/2 white onion, diced
2 'little hottie' peppers, a local product. Jalapenos would be the classic fit.
1 bunch cilantro, finely chopped (without stems)
3 tablespoons lime juice
4 cloves garlic, minced (yes I like garlic)
2 teaspoons salt
You basically just combine and let it rest for a few hours, but I did combine the onion and garlic with the lime juice and salt to soak while I prepared the tomatoes and then the cilantro. I like cilantro, so I really like this recipe. The roasted potato dish was something I made up on the spot, roughly inspired by aloo mutter. Needed protein but I didn't want to cook an extra dish, so I used chickpeas as an inoffensive protein source for the meat-eaters in the family who were having meat-stuffed peppers anyways.
Curried roasted potatoes and chickpeas
Golden nugget potatoes, halved and quartered
1 can of chickpeas
1/2 white onion diced (yeah, the other half of the one I used in the morning)
1/4 cup olive oil
2 tablespoons minced garlic
~2 tablespoons cumin seeds
~1 tablespoon coriander powder
~2 tablespoons curry powder
~1 teaspoon chili flakes
~1 teaspoon each salt and pepper
I didn't measure how much potato I used, and everything was on the spot so I just added the spices haphazardly as I thought they should be used. All ingredients mixed in a glass dish, covered in foil, and roasted at 400F for 1 hour. It was also pretty good. I would've used a lot more chili-based ingredients but I was cooking for people who don't like spicy food. The dish was served with steamed green beans with garlic and some greek spices, and the meat-eaters also had their stuffed peppers.
It's actually perfect timing. I've been looking for a non-soy protein for a while now and I'm getting tired of seitan.
The Izzet
Aha, thanks! I just find them really easy to use, since they're under $1 a can, or even cheaper if you can be bothered to buy them dry and soak them yourself. The good thing is that for most applications of chickpeas, most other beans will also work! I sometimes like to mix things up by making hummus with blackeye peas or white beans, stuff like that. Lentils, while taking more effort than opening a can, are also awesome and can be incorporated into dishes (especially 'wet' dishes or grain dishes) fairly easily.
Chicken BLT Noodles
Rotini Noodles - I like wheat ones or the 3-color veggie ones. About 4 servings' worth, read your nutrition label.
Cook like you cook noodles.
Chicken - best cooked in honey & chili powder. Yum. About 2-3 medium breasts.
Cut into small cubes, place in frying pan with a drizzle of honey & a bit of chili powder. Cook until cooked.
Bacon - About half a package, any kind will do. I like turkey bacon.
Cook like you cook bacon. Cut or tear into pieces approximately 1/2-3/4 inch wide & long.
Cherry Tomatoes - 1 package.
Shredded Lettuce - 3-4 cups. Or more if you like lettuce. Can't go wrong with lettuce.
Mayo or other Mayo-like substance - I use about half a cup to 3/4s of a cup, enough to lightly coat everything in mayo but not enough to drown things in mayo. Unless you like mayo, then add tons of mayo. Just add mayo until it tastes good to you, okay?
Cook cookable stuff, let it cool in fridge. Put in veggies & mayo, stir together. Serve cold. Yum like crazy.
Eggplant & Zucchini Casserole
1 Eggplant, skin on, cut in chunks
1 each. Yellow Zucchini & Green Zucchini, cut into small rounds with the skin on
2 bell peppers, any color, cut in chunks
1 can diced tomatoes (or dice your own, I'm lazy)
1/2 cup diced green onions
Shredded cheese (yellow types taste best, suggest Cheddar but do what you want)
(Optional)
Sliced Mushrooms
Bacon, half package, cooked & diced.
Preheat oven to 400, put all veggies in a dish or cakepan or whatever you have to stick in the oven. Cook 10-15 minutes or until the tomato juice from the diced tomatoes has been boiling for a little bit. Remove, stir (optionally, stir in bacon), cover in cheese. Put back in oven, cook 10 more minutes or until cheese melts. Yum like crazy.
Peach Chicken
2-3 Chicken Breasts
Cut into small cubes.
1 large can of peaches
1 can frozen orange juice concentrate
Corn Starch
Cinnamon
Malt Vinegar
Put chicken & orange juice in a frying pan. Add peaches & about half the peach juice from the can & 2-3 large spoonfuls of corn starch. Add about 1/4 - 1/2 a cup of malt vinegar. Cinnamon all over that, just however much you like cinnamon put that much on, okay? Cook on medium-high until the chicken is done, then turn to low heat. The sauce the chicken is cooking in should thicken a bit after a few minutes of simmering, if it doesn't stir in another half-spoonful of cornstarch (stir well!) & allow to simmer a few more minutes. Serve over rice or (my favorite, way better than rice) steamed broccoli. Yum like crazy.
Edit: & one I just played around with last night!
Banana Ice Cream (Rocky Road)
4 bananas
1/4th cup nondairy milk substitute (soy, almond, whatever)
(optional) 2 tablespoons of nondairy whipped topping - makes it fluffier.
4 tablespoons unsweetened cocoa powder
3 teaspoons sugar
A little shot of vanilla extract. Like barely any. Just a little.
Put all that in the blender & run it until it's smooth.
2 handfuls chocolate chips
1 handful crushed walnuts
1 handful marshmallows
Stir all that into the blended banana stuff.
Stick in freezer for 8-10 hours. ALL THE YUM FOREVER. It looks like this:
Nothing of note to log. That miso-tahini dressing is doing work though. I was also given a microplane a while ago, so there is more fresh minced garlic and ginger in my life
Chicken Salad (for sandwiches)
2-3 chicken breasts, cut into very small pieces
1 cup dried cranberries
3 large celery stalks, diced
1.5 cups fresh seedless green grapes, cut into quarters
1 medium apple, diced
mayo or Miracle Whip or valid substitute
Cook the chicken however you want (I put honey & lemon pepper in mine). After a couple minutes of cooking, add in the celery. Wait a couple more minutes, add the apple. When the chicken is about half cooked, add the grapes & cranberries. When the chicken is done, add as much mayo or Miracle Whip as suits your taste. (I usually use about enough to make it all slightly wet so that it sticks together.) Serve cold in sandwiches. This recipe makes A LOT, & is probably best for large households or people who really like eating chicken salad for lunch everyday. Recommend halving the recipe (still a lot) &/or freezing half of it for later use.
I used 1 tbsp extra virgin olive oil, 1 tbsp sesame oil, 1 tbsp green sauce, 1 tbsp peanut butter. I added maybe a teaspoon each of garlic powder and ground tumeric just because. I liked how it turned out, but since peanut butter is kinda thick I'd probably add a bit more green sauce or some rice wine vinegar to thin it out next time.
Double-layer Meatloaf
1.5 lbs ground beef
2 eggs
1 cup saltine cracker crumbs OR 1 cup oats (like oatmeal but not in individual packages)
1/4 cup diced onion
1/4 cup diced bell pepper
(optional) 1/4 cup diced mushroom
Honey
Seasoning salt
BACON
Put all the ingredients EXCEPT the bacon in a bowl & mix them together by hand (gross, I know). You should drizzle 3-4 lines of honey across the top of the stuff in the bowl & sprinkle 1-2ish tbsp of seasoning salt based on how much you like salt. Put half of it in a meatloaf pan, then put 4-5 slices of raw bacon on top. Put the other half of it on top of the bacon & add another 4-5 slices of bacon to the top of it. Bake at 350 for 1 hour.
Mashed Cauliflower
1 head of Cauliflower
4 tbsp butter or margarine or whatever you use
Yellow cheese or lactose-free substitute
(optional) Crumbled bacon or soy bacon bits
(optional) Diced green onions
Black pepper
Seasoning salt
Steam the cauliflower until it's mashable, then mash it. Mix in butter, black pepper, & seasoning salt to taste. Put a serving on a plate or bowl. Top with cheese, put in the microwave for 30 seconds to melt the cheese. Add bacon & chopped green onions to taste.
Why cauliflower instead of mashed potatoes? Cauliflower is approximately 20 calories less & 10grams of carbs less than potatoes, per pound. I'm a little bit sensitive to carbs so I found a way to make cauliflower taste acceptably enough like mashed potatoes.
Apple Juice Porkchops
Pork Chops
1-2 cups apple juice
Salt
Black pepper
Brown sugar
Lay the pork chops in a pan & pour enough apple juice to cover them. Sprinkle a little bit of salt & black pepper over the top. Cook at medium heat, flipping about once every 10 minutes, until the apple juice begins to caramelize on the outside of the pork chop. Add a pinch of brown sugar to each side of the pork chop. Measure with a meat thermometer, when it reaches 165 degrees it's done. Do not let the apple juice burn, add more to the pan as needed.
Sweet&Sour Orange Pineapple Stir-fry
Chicken (as pictured), beef, pork, tofu (or leave the meat out entirely if you want!)
1 Bottle of sweet&sour sauce (I used Kraft brand)
1 regular-size can of mandarin oranges
1 regular-size can of pineapple chunks
--CHOOSE AT LEAST 3 OF THE FOLLOWING--
Broccoli
Diced onions
Diced bell pepper
Carrot slices
Snow peas
Bamboo shoots
Water chestnuts
Cook your meat or meat substitute in 1 shot of pineapple juice from the can & 1 shot of mandarin orange juice from the can. Using enough veggies to be equal to or greater than the amount of meat you're preparing, put all of your chosen veggies in a pan along with the pineapple & mandarin oranges. Cover the veggies in sweet&sour sauce. Cook until the oranges disintegrate into the sauce. Serve plain or over rice.
Not much to report recipe-wise, but picking stuff is cool I guess. Last month I pickled a bunch of red onion, which was nice since I can't get through a whole onion just through things like wraps or sandwiches before it goes bad. My pickling juice made the onion a bit too tangy for my taste, but that can be fixed. I've got some serrano peppers pickling in the same jar now, since I definitely won't go through those in a hurry.
& yes, apparently I forgot to add that all of the previous recipes can apparently be made with Spam lol.
Veggie Stuffed Noodles
Mushrooms
Black Olives
Spinach
Large Noodles (I used shells because that's what Walmart had but manicotti would be good too)
8oz cream cheese
1/2 can of pea soup
1 jar (24oz) of marinara sauce
1 1/2 cups mozzarella
1/2 cup parmesan
Parsley
Garlic Salt
Crushed Red Pepper
--- A food processor
Preheat your oven to 350 degrees.
So I put mushrooms & olives in the food processor until it was full all the way, then chopped them. Then, I filled the food processor with spinach twice & chopped that too. Mix all the veggies together in a bowl with 1/4 cup parmesan, 1 cup mozzarella, half a can of pea soup, & cream cheese. Put it in the microwave for a minute or so until everything is gooey & stir it. Add parsley flakes & garlic salt to taste (seriously, taste it, it would be a good veggie dip too). Spoon it into uncooked noodles. Put a thin layer, about 1/4 the jar, of marinara sauce & 1 cup of water in the bottom of a baking tray. Set your stuffed noodles on top. Add the rest of the marinara on top of the noodles. Bake for 45 minutes at 350 degrees. Take it out, poke any remaining hard places in the noodles under the sauce, top with the rest of the mozzarella & parmesan, bake for another 10 minutes. Sprinkle with crushed red pepper after serving.
I'm pretty sure this recipe would taste good with different veggies too. Try it!
No-bake Cheesecake (chocolate version shown in pic)
8oz cream cheese
2 cups milk
1 packet instant pudding mix
Graham-cracker crust (I use premade because I'm lazy)
Stir the cream cheese & 1/2 cup of milk together until it's as smooth as you can get it (I use lactose-free non-dairy cream cheese so mine was not very smooth, but microwaving it for a minute helped). Stir in the pudding & the other 1 1/2 cups of milk, stir with whisk or beat with an egg beater just until it's smooth. Pour it immediately into the graham cracker crust, spread it out until it's even. Put in the fridge for an hour.
I used chocolate pudding for a chocolate cheesecake. Lemon pudding mix makes a traditional cheesecake-flavored cheesecake. Try it with different flavors or toppings, the only one I've found so far that DOESN'T work is tapioca.
Veggie Chili
2 cans of kidney or pinto beans (or 1 can each)
1 small can of tomato paste
---use the empty tomato paste can to measure the correct amount of water into the pot
3 jalapenos, diced
1/4 large red onion, diced
1 bell pepper, diced
1 tbsp minced garlic
2 tbsp malt vinegar
Onion salt
a whole bunch of Chili powder
Parsley
Take all of those ingredients & dump them in a pot. Add salt, chili powder, & parsley to taste. Simmer on low heat (burner level 2-3 on most ovens), stirring frequently, for about 30 minutes. Top with shredded cheese as shown immediately after serving. Substitute jalapenos for hotter peppers if you can handle it, or add extra peppers.
This makes a great side dish; I served my veggie chili with a veggie burger on sourdough bread!