#10 Best Veg Recipes

[lordjimp]

What I think the vanillia FO4 companions eat on a normal day.

“fanfiction-y headcannons i sscratched out this morning. Lol idk when the sun rises in america so this might be completely weird and off. Sun rises 5:30 or 6 where i am. i suppose it shouldn’t matter too much tho. im not a writer, i was just possessed this morning so please dont take this too seriously, thx.”

Warning! 

Some companions I headcanon as having some poor (but pretty normal) eating habits (eg; forgetting to eat, not eating for long periods of time in the day, substituting not-meals for meals, or eating habits that are synonimous with depression or other mental illnesses). If in general topics about eating habits make you uncomfortable, best to skip this one. 

Codsworth:[read first]

Breakfast(8:00am)-when sole is around, he would naturally cook for them. Some friends (and settlers) started joining Sole for tea some days, which slowly turned into him cooking pretty much every day. Breakfast is always coffee, fried eggs,fresh fruit, and grilled meat if they have it.

Lunch(12:00pm)- spends the first half of day running around getting ingredients, will go out hunting if he has to. He has lots of different michelin star recipes in his code, but he has to get creative with what he has. If your not showing up to lunch you better tell him, he’ll be really upset if you usually come but decided to flake off that day.

Dinner(7:00pm)- starch, meat, veg, and carb. The time of the day where. Shit. gets. Real. expect no less than beef wellington, or an apocalyptic adjacent wellington. it also means bad table manners will not be tolerated. You get amazing free food, but if you put your elbows on the table or get unruly, codsworth is gonna whir around and bonk you on the head with his metal claw.

Cait:

breakfast(10:00am)- wakes up too late to have what codsworth cooks. And girl is hungry. No such thing as breakfast ick with her. One 4 egg omelet, salted, and a coffee. 

lunch(12:00pm)- 2 servings of whatever codsworth makes. If she can help it, she will not cook. Not a huge fan of mirelurk if there's any.

dinner(7:00pm)- starch and meat, she doesn't care about anything else on the table. Despite drinking, she is surprisingly well behaved. The fights start after dinner is over though.

Curie:

breakfast(5:00am)-tea, extra sugar

snack/lunch(12:30pm)-she usually forgets. it's hard trying to read her new body, especially when she can get so consumed by her study. Codsworth usually brings her something to eat or tries to tear her away from her work. He doesn’t mind seeking her out since shes always so polite.

Dinner(10:30pm)- steps out of her chair to stretch for the first time in hours only to realize she's on the verge of fainting- oops. It annoys her since she knows exactly what would constitute a perfect diet, but just can't perform it. Has a serving of dried muit fruit and something canned. Not technically a vegetarian, but she does avoid meat. 

Danse(post brotherhood):

Breakfast(4:30am)- 3 boiled eggs (destroying the egg supply #3) and a ‘black’ coffee (extra extra sugar shhhh). After he goes on his morning jog and then workout, he’ll go on until basically lunch if he has nothing to do.

Lunch(12:00pm)- always joins for codsworth’s lunch, he can get a little ‘homesick’ about the BOS. and eating at the exact time every day with everyone at the same table gives him back a little bit of that routine he was so used to in the brotherhood.

dinner(7:00pm)- same goes for dinner, routine is his best friend. He also just wants to eat with his best friend, Sole. Nobody else really, well… talks to him… I laugh but it's kind of very sad.

Macready: 

Breakfast(9:00am)- used to eat fresh muit fruit every morning, but for unknown reasons now muit fruit gives him the ick. Now he usually has Canned soup, tomato is his favorite.

lunch(12:00pm)- yes he's showing up for free food, but hes not close with everyone at the table so he is kinda quiet and standoffish during lunch.

dinner(7:00pm)- he’ll go if he's in the mood, but its alot of people and with Codsworth always breathing down his back about his manners, the vibe at dinner just really pisses him off. so it really depends if he's up for it. If he isn't, there is usually somebody else who didn’t go making stew or something around he can mooch off. He’ll also eat something sweet after, religiously believes in dessert.

Preston:

breakfast(8:00am)- eats breakfast with the sole survivor every day. Breakfast it's a good time to do a morning briefing. Coffee addict btw

Lunch(12:00pm)- he honestly wouldn't eat lunch if it wasn’t for codsworth. He gets so anxious and kinda spirals in his head. As the day goes on he’ll either just forget or not really have the appetite to eat. Eating with people also makes him feel much more relaxed, and he’ll have an easier time having an appetite.

dinner(7:00pm)- gets paranoid that the spread is an improper use of resources, and takes it up with codsworth at times. Codsworth defends that he gets everything himself and none of the food is ever wasted, but then Preston says something about corn beef being a more sustainable use of food and gets kicked out of dinner for being problematic (problem? Corn beef is the worst.) (piper; first time?). Everybody’s mouths were too full to disagree with codsworth. 

Piper:

breakfast(5:30am)- cigarette. Wow, she's so french /j

snack(??:??)- snacks on gumdrops and lollipops constantly throughout the whole day. When she eats natural sugars she feels                   n o t h i n g

dinner(9:00pm)- she eats way later because she's always bouncing around and its hard for Piper to center herself to sit down and eat. she’d go eat what Codsworth cooks, but he usually kicks her out. It's like the fact that he gets up and arms about things at dinner makes her want to act up. Whatever, she's having blamco and some dandy boys.

Deacon:

snack(9:30am)- his diet is inconsistent and random. Hes actually already been up and down since one, the first thing he has is a handful of potato chips.

lunch??(12:00pm)- if he's up for it, he’ll show up to lunch. But, he barely eats anything. Mostly has a bit a coffee which he still doesnt finish. Dogmeat sits in front of him the whole time under the table getting pats and fed. Then he leaves before anyone is done eating.

snack(2:00pm)- finds someone else having lunch and picks off their food while they aren't looking

snack(8:00pm)- rest of the potato chips- he acquired salsa.

dinner??(10:00pm)- has a few beers and a bit of fruit. Maybe. He's probably just gonna drink. To wrap up, he’s a serial snacker.

Dogmeat

snack(5:00am)- dug up bone from dinner a few days ago.

snack(9:00am)- no bad guys, all is well. Back to the bone.

lunch(12:00pm)- will circle around the lunch table and give everyone puppy eyes. If he’s there, stays by deacon, easy gains.

dinner(7:30pm)- fed dinner leftovers or dog food by either preston or sole. dogs arn’t allowed at dinner apparently, so no shaking down his friends for food ,’( 

Hancock

breakfast(2:00pm)- wakes up after lunch and immediately goes to Codsworth to ask for leftovers. If there are leftovers, hell make some weird cold leftover sandwich. If not, he's happy with canned beans.

snack(4:00pm)- Snack cake, courtesy of Danse. Well, like- STOLEN from Danse.

snack(6:30pm)- Bourbon, hey it's 5pm somewhere. Heh. what? It is 5pm?

dinner(7:00pm)- attends dinner. Great food, great company. Nowhere else he’d rather be. *gets kicked out*

snacks??(12:30am)- wanders into Danses room drunk and/or high, wakes Danse and Hancock gets caught snooping through his fancy lad stash. Danse hated that, and he won't let him live it down until he repays him back. What? He's serious about his lads, stop laughing.

Nick

breakfast(5:30am)- has a smoke with piper. Same spot every morning. Piper talks shit the whole time.

breakfast(8:00)- usually just pops in to see everyone, but if he stays, codsworth will pour him a black coffee. It doesn't do anything for him obviously, but it feels nice to just sit and have breakfast with friends 

dinner(7:00pm)- I like the theory that the reason Nick’s asked by Vadim to drink his moonshine is so he can test the alkaline or ph level, or whatever it was. So he comes to dinner and has a glass of whiskey, and the sensation is almost like he can taste it. Dinner is a nice change of pace. People sitting around a table civilly enjoying good food reminds him of certain happy prewar memories with prewar nick and his family. He's content sitting there with an empty plate just enjoying the conversation. 

X6-88

 dinner(7:00pm)- the others call it his snake meal, it's always exactly 2000 calories (he works it out in his head) and he eats all of it in like 5 minutes. It's actually really disturbing. He shows up first for dinner. Fills his plate with food. And, like an eating competitor, stuffs it all down his throat with a straight face. Then leaves without ever saying a word. X6 says it's so he doesn't have to waste time with allocated eating, but so he’ll still get his required fuel. This is how he's always done it, no one can convince him it is bad or unhealthy because he's so sure it is more efficient.

i forgot strong oops. might do him latr soz

[animeomegas]

Hi Amy! How are you doing? I hope you're taking care of yourself! Just wanna check in on you and also ask you a few things. What are your thoughts on all the omegas cooking skills?

I think Neji is an amazing cook. 10/10 but has expensive taste. He wants the finest ingredients and it's not up for debate. Wakes up extra early to head to the market so he can spend hours finding the best products. His body is a temple after all!

We all know Bakugou is canonically a good cook and he could survive a day in Hells kitchen with Gordon Ramsay. He'll make you think cooking is a chore and it annoys him but the way he expertly cuts up his ingredients and flipping pots and pans like a whirlwind and just cooking up a storm will convince you otherwise.

Kiba is great at cooking also! When you have hoards of children you're constantly in the kitchen and he loves nothing more than being a good oma. Also thinks cooking for his alpha is hot because of that one saying about cooking being the way to a person's heart.

Haku! Haku! A god in the kitchen. Every meal will make you transcend through time and space. Will condition you to never want to eat anywhere else. Has a luscious garden that he tends to everyday because he wants to make very hearty meals and it's just his way of expressing his love for his family 🥺

There's more because I feel like most of the omegas are just built with the need to feed and nourish their alphas. You can add more if you want

Hey! I'm doing well, thank you! I promised myself that I'd go a month without skipping class and I'm halfway to the goal! Whoo!

Neji:

You're right, Neji is a really, really good cook when he wants to be.

That being said, he almost only cooks simple, traditional dishes, and he doesn't feel comfortable straying from that often.

He can make 100 variants of fish, rice and veg in the tastiest dishes ever.

But he doesn't stray far from that formula.

He's also a massive tea and wine snob, just saying.

You are also right that he buys very good quality ingredients. Neji has expensive taste.

Bakugou:

Yes, Bakugou is a canonically good cook, and I love that about him.

I don't think he'd make it through Hell's Kitchen though, he's too volatile to go against Gordon Ramsay lol.

I stand by the idea that one of Bakugou's primary ways of showing love is cooking for them.

He will only cook for an alpha if he's pretty sure that they're long term. It means a lot to him.

Unlike Neji though, Bakugou loves learning new recipes and being pretty adventurous. He's not picky and he cooks all kinds of stuff.

He will huff if the person he's cooking for isn't a fan of spicy food, but he will still make a separate batch, one spicy and one mild.

I don't think he's a massive fan of making desserts though, he much prefers savoury cooking.

Kiba:

You are right about Kiba, 100%. He doesn't have a passion for cooking, but he has a passion for feeding his family and providing for his pups. He gets a lot of joy and fulfilment from that.

I think Kiba's chosen cooking style is a lot of one pot dishes, like stews that he can leave to simmer for hours, or stir frys that he can make in 20 minutes.

He doesn't have time to tend to the food to make dishes like Neji or Bakugou, he needs to anticipate that he'll be interrupted constantly. So a slow cooked stew and rice from a rice cooker is ideal for him. Easy, no need for much attention, and simple to cook in massive portions for all his gremlins.

Haku:

Haku is amazing at cooking!!

He's also the only one on this list that I think has a passion for baking as well.

Haku is a natural at combining flavours and he's got such an interesting and well-developed palate.

He combines new flavours together all the time, and he loves creating his own recipes. I like to imagine that his alpha prompted him to make a cookbook to pass down his recipes.

Haku is also the only one on this list to grow the majority of his own produce, which he swears makes everything taste better. He probably hunts and fishes for meat/fish too, considering how long he spent doing that as a missing nin, he's really good at it.

Haku's food changes a lot depending on the season and what kind of plants/meat is available.

I love him, so I'm going to stop before I get carried away haha.

I'm happy to share my thoughts on some other boys, good cooks or less good haha, just ask <3 Thank you for sending me your thoughts anon, I really appreciate it and they were so accurate hehe

[eh-fandomtrash]

I may forget the things I cooked and they were good, so I am putting the recipes here so I can search them again some day-

Quick Mushroom pasta (goes with chicken or duck)

2-4 cloves garlic

Crimini mushrooms (10 minimum)

Pasta (noodle-y biz, pick you brand of Italian, flavored is best, one that cooks quickly if possible)

Brandy (1-2 tablespoons)

Fresh thyme

Butter (1 tablespoon in the pan early. 1 tablespoon after the pasta has been added)

Olive oil (same as butter 1 now, one layer)

Salt and pepper to taste

Slice the mushrooms. Half the mushroom slices if they are absurdly large. Cut cloves of garlic in half.

Get the water boiling. Make sure it’s salted. (Start the pasta now or later depending on how long it cooks.)

Heat the pan for the mushrooms and garlic fry.

Add butter and olive oil. Then when the butter is melted, add the halved garlic. Brown the garlic first- this is important.

Once the garlic is browned, add the mushrooms and wait they start to brown and sweat. Add the brandy to the garlic and mushrooms and cook until brown and brandy is absorbed.

(If the pasta takes less than 5 minutes, toss it in now and cook it for 1 minute less than it needs to be just right.)

Add the pasta to the mushrooms and garlic and toss in the hot pan to continue cooking. Add some (2-3 tablespoons) of the water used to cook the pasta, thyme, extra olive oil, extra butter, salt, and pepper. Cook until it is all absorbed and the pasta is done and it tastes good.

Add bird, I guess.

Desperation Christmas Roast

Spice Sauce-

1/2 cup if brandy

1 cinnamon stick

4 cloves of cloves

2-3 tablespoons of Worcestershire sauce

Marinade + rub for roast-

Cumin

Salt

Pepper

Brandy

Worcestershire sauce

Soy sauce

Veggie bits-

1/2 a red onion

4 cloves of garlic (I was very low on garlic, okay!!!)

6 small potatoes (or grab a couple of yams, are there root-veg use the root veg)

1 bag of baby carrots

Whatever rosemary (5-7 sprigs if possible)

Leftover thyme (as much as possible)

More brandy (1-1 1/2 cups)

More Worcestershire sauce (1/4 cup)

3-4 tablespoons butter and some olive oil.

[Realize at noon that you need to cook the damn roast, which you would need to improvise a recipe for—hope it thawed over night. Realize it is not as thawed as hoped. Panic.]

Take the roast out of its packaging and apply a dry rub (salt, pepper, excess of cumin) set aside to thaw.

Spice sauce— 1 cup brandy, 1 cinnamon stick, 4 whole cloves in a small sauce pan heat until it starts to boil… then add Worcestershire sauce.

Take off heat set aside to cool.

[notice that meat has not thawed. Add liquid to try and make it warm up faster—water moves temperature, right?]

Create marinade by putting meat in a glass pan and adding the wet ingredients and 1/2 the spice sauce. Roll it around a bit to coat.

Go cut up veggies. Cut potatoes/starchy root veggies into approximately even hunks, half all the baby carrots, roughly chop the 1/2 of red onion, and cut the garlic cloves in half, and then check the meat again.

Realize that it’s still not thawing quickly enough, so pre-heat the oven to 300-320 F and put the meat on top (still in its marinade pan) in hopes that the warmth of the oven will help a little. Turn the meat over again.

Get out any large oven safe casserole dish or whatever-pan with a lid that is big enough to fit all the meat carrots potatoes etc in it (you can use any oven-stove top safe dish as long as you cover with foil—foil is god) put it on the stove top, turn on the heat, and start frying up the onions in 1 tablespoon of butter and 1 tablespoon of olive oil. Cook until the onion is starting to turn translucent then add the garlic. Reach over and add a couple of tablespoons full of the marinade (yes, steal the sauce). Then add the rest of the spice sauce. The onions and garlic should be starting to turn brown.

Put the onions aside, add another tablespoonful of butter to the same pan you used to cook the onions, and toss the damn meat in it. Sear it.

When it’s browned, add in one more cinnamon stick and 2 more cloves. Then grab the herbs and throw them in, add the potatoes and carrots—push them down if you have to, make it fit! Add any remaining herbs, the onions, and douse the whole thing with brandy (1 cup) and Worcestershire sauce (1/4 cup).

Cover the whole pan with the lid or foil.

Put it in the oven and forget about it for 3 hours or so. 3.5 if you like.

Watch a movie.

Play a board game.

Whatever.

It’ll be ready at 7pm and additional veggies are someone else’s problem.

[sgtmickeyslaughter]

once again, its been one hell of a wednesday

time to unwind with a weekly tag game!

thanks for tagging me @lingy910y @juliakayyy @energievie and @jrooc

name: gigi

age: 24

star sign: full time virgo

first language: english

second language: lol i wish, my girlfriend has been trying to teach me korean the whole time we've been together and cant comprehend that my brain is just simply not wired to learn language

favorite lip product: aquaphor 🥰 and the nars laguna lipstick it was literally made for pale autumns

the best food dish you can make without a recipe? honestly most things, even when its new i like to skim and freestyle, most often i make eggs in hell and various soups, stews and stocks

if you drink tea, what kind? the only tea i drink is bottled cold green tea, and ginger in hot water when im sick

if you drink coffee, what roast do you usually get? light roast <3

favorite thing to watch on youtube right now: music videos! also watching a lot of book binding tutorials and general quiet crafting videos

favorite thing to watch on youtube in 2012: the dame herself ms. jenna marbles and honestly up until she left it would be the same answer

favorite item of clothing right now: i have a few very very cozy sweaters that have been in rotation over the last few weeks, but i am very excited to get back to soft loose blouses and pants

favorite item of clothing in 2012: a very cool 70's jean jacket that i still own and wear!

fandom

three movies you recommend: Chungking Express, jennifers body, in bruges

your favorite concert: tyler childers at radio city music hall, the queen of dancehall herself sister nancy and tune yards

have you ever unfollowed someone over a fandom opinion? not a single opinion, we can agree to disagree on things but i have unfollowed people for consistantly being really negative about everyone other than their favorite characters and just overall being a bummer

have you ever left a fandom because of the fans? Nope! every fandom I've been apart of has had really lovely people, but by far shameless is the nicest which feels a little ironic

the best tv show you watched last year: Beef by far, I don't think Ive ever resonated with a piece of media with such raw emotion (also the bear and succession but yall already knew that)

do you have a fancasting you just can’t let go of? Im not really apart of the harry potter fandom at all but sometimes marauder fancasts come on my fyp and theyre all really fun

a ship you’ve abandoned: destiel a little, i still love them that brain rot (damage) cant be undone but i rewatched supernatural last year and like, Dean is so genuinely unkind to him most of the time (/nuanced)

on a scale of 1-10 how willing are you to share your ao3 history? i mean, with who?

do you have a fandom tattoo? no tattoos

what fandom do you wish was bigger? none come to mind

has a finale ever ruined a show for you? no honestly im pretty okay with all of them, but i never watched any of the big ones that people hate

have you…

swam in an ocean? yes! I was a jr lifeguard, swimmer and water polo player in highschool, i am the safest person to visit the beach with

been vegan/vegetarian? I was vegan for three years but when i moved back home during covid i couldnt really keep it up while eating dinner with my family every night and now im very plant based but not vegan or veg

gone skinny dipping? many times lol

gone skiing? yes but i prefer snowboarding

been to a convention? only work related design conventions

tagging from my notes: @mickeysgaymom @rainbowbri @anonymous-galager @gallawitchxx @iansw0rld @mybrainismelted

[palepinkgoat]

WEEKLY TAG WEDNESDAY

Thank you to my loves @deedala @darlingian @mybrainismelted! @juliakayyy

About you name: Karen

age: between Noel and Layla

starsign: Leo sun Sagittarius moon

your first language: english

second language: Spanish in the weakest way possible. I wish I would have continued it past high school or had the guts to practice with others. When I was in Mexico and in Spain I could get by, but that's it. I can understand more than I can speak. I guess there's always time to work on it.

favourite lip product: burts bees lip balm

the best food dish you can make without a recipe: any kind of soup or stew. I made a great bean and kielbasa soup that everyone loves. I'm also making cakes from memory these days after making them so often.

If you drink tea, what kind?: earl grey, sometimes chamomile If you drink coffee, what roast do you usually get? The kind I buy is a medium roast but I love any hot coffee, any time of day. favourite thing to watch on youtube right now: I like to watch what my kids call "mom tube" which is stuff like decluttering, house stuff, cooking and food related, money saving stuff... favourite item of clothing right now: I bought four of the same sweater in different colors from Target and I love them all. I typically do things like that - buy the same thing. I like a "uniform" and in my older age I'm getting more and more picky about the way fabric feels.

fandom three movies you recommend: Lady Bird, American Movie, Rushmore

your favourite concert: I saw Patti Smith in like 2004 and she was mesmerizing.

have you ever unfollowed someone over a fandom opinion?: call me petty, but yes.

have you ever left a fandom because of the fans?: I abandoned the shameless fandom for a while because it felt too overwhelming for me - that was back in 2016 maybe?

the best tv show you watched last year: The Bear

do you have a fancasting you just can't let go of?: I have no idea what this means!

a ship you've abandoned: Willow/Tara on a scale of 1-10 how willing are you to share your ao3 history?: Uh, 8? do you have a fandom tattoo?(do you want one?): I have "sorry I'm late" with an orange heart and a black heart on my forearm. I want another gallavich/shameless tattoo I just have to think about it a while. what fandom do you wish was bigger?: Can there please be a Mary Poppins fandom. I could talk about that movie all day long.

has a finale ever ruined a show for you?: I don't think so!

have you...

swam in an ocean?: yes, begrudgingly. I am terrified of the ocean but I swam in it really shallowly as a teenager. ever been vegan/vegetarian?: yes, also as a teenager. In my 20s I rarely ate meat but when I did I felt like I could lift a car. I would break my pseudo-veg ways for beef only. Steak. A burger. Anything. I love beef. Sorry cows. gone skinny dipping?: yes in my 20s at a campground when I was kind of drunk. Not ideal. I am terrified of the water outside of swimming pools, especially dark water. I think I was trying to be sexy or something?

gone skiing?: yes a lot when I was in middle school

been to a convention?: not yet! Crowds get me overstimulated so not sure if that's in my future. Tagging @heymacy @michellemisfit @francesrose3 @gallawitchxx @rereadanon @skylerwinchester @thisdivorce @howlinchickhowl

[veganmikehanlon]

@7x5 here’s part one of recipes!! yes there’s more you can only do 10 links at a time :(

[justhere4thevibez]

Ok but r u gonna drop the recipe 👀👀👀

Oh. Oh, friend. If you're talking about this soup, I'm afraid my recipe was "dump things in a pot until it looks good." However, for you I shall attempt to recreate it as best I can on the page.

Reference pic for my visual learners:

Potato corn chowder

Put about a tablespoon of butter in a pot on low/med heat. Let it melt, add a tbsp of flour and whisk into a roux (bubbly, brownish, starts to smell nice). Add maybe 1/2-3/4 cup milk of your choice (I use almond bc cow milk makes my tummy sad). Mix that until it turns into a thick, gravy-like texture and is nicely bubbly, then add about a cup of chicken broth to thin it out.

Dump in about 1/2 cup chopped onion, 3 minced garlic cloves, maybe 1/2 cup of corn, and about 3 medium sized potatoes (I didn't peel mine, but you can) chopped into 1/2-1 inch cubes. (I used frozen pre chopped onion and frozen corn bc it's easy and my hands can't handle too much chopping. You can do whatever you wish). Top off the pot with more chicken broth until the potatoes are nicely covered, maybe another cup? You want it easily stirrable, but not so much broth that the soup is sad and thin. Remember, you can always add more broth.

For some extra flavor, add in some chopped ham or cooked bacon (I did ham bc I refuse to cook bacon), maybe 1/4 cup. Add in salt, pepper and basil to taste (i did a few shakes of each). Cover and cook on med-high (stir every 5-10 minutes) for 15-20 minutes or until potatoes are soft (poke 'em with a fork and if they split easily they're good). If needed, add more broth so it doesn't get too thick and burn on the bottom. Finally, turn off the heat and smash the potatoes up a bit with your spoon by just mushing them against the inside of the pot. This chunks up the potatoes smaller and thickens up the chowder nicely bc of the starch in the taters. Thin as desired with more broth. If too thin, cook with the lid off for a couple extra minutes.

Serve with cheese of your choice (mozzarella, Swiss, and parmesan all pair nicely with this, but do whatever you wish). Makes about 2 decent-sized bowls. I live alone, so it's nice to just cook enough for dinner + lunch the next day.

Ingredients list, now that I know what I put in it 😂

1 tbsp butter (can use oil)

1 tbsp flour (can omit if gf, just might be a bit thinner)

1/2-3/4 cup milk (animal or plant)

2 cups chicken broth, plus extra if needed (can use veg or other broth, or stock cubes + water)

1/2 cup chopped onion

1/2 cup corn

3 cloves minced garlic (use garlic powder if you don't wanna mince, I'd do a 1/2 tsp or a bit less)

1/4 cup ham or bacon, to taste (can omit, might need to increase salt if omitted)

3ish medium potatoes, chopped (can peel or not, I don't usually, just wash well)

A few shakes of basil, salt, and pepper (maybe 1/4-1/2 tsp each, probably a bit extra of salt)

Preferred cheese (mozzarella, parmesan, or Swiss recommended)

The nice thing is, soup is VERY forgiving. Don't have something/don't like something/have dietary needs? Sub it out! Tune in to the spirits of your ancestors and cook with your heart.

I hope this was helpful for you nonny!

[spooniechef]

The Dinner Diaries Day 6 - Improvement (French toast and poached sea bass; 1 spoon each)

Minor improvement today, in that I produced two actual meals! At least part of it was my desperately wanting a treat, and deciding to go for French toast. I used to make my French toast incredibly basic, but I decided to play around with the "milk / egg / bread / fry / drown in maple syrup" model that my parents taught me. Now, most of the recipes I'm finding for French toast are for multiple people; I'm going to provide my recipe for one. Well, technically French toast and bacon, but ... well, I'll get to that in notes.

Here's what you'll need:

4-6 slices bacon

2-3 slices of bread

1 large egg

3-4 tablespoons milk

Little splash of vanilla extract

Pinch of cinnamon

Pinch of brown sugar

1/4 teaspoon granulated sugar

Now, bacon's good in and of itself, but it also produces enough bacon grease to cook the French toast in, adding a richness to the flavour. But if you're a vegetarian, or can't eat pork for some other reason, just ignore the bacon step and use a teaspoon or two of vegetable oil, or a pat of butter, for frying.

Here's what you do:

Fry your bacon; when crispy, remove from pan and set aside on paper towel (or, if skipping the bacon, add vegetable oil / butter to pan and heat

Add egg, milk, vanilla, cinnamon, and both sugars to a bowl; whisk well

Dip bread into the egg mixture; drop into hot pan for 3-5 minutes or until golden brown on both sides

Serve (with bacon if made)

So that was my brunch. Fairly late brunch, but brunch regardless.

After that, I had plans for clearing various of the meats out of my freezer. I had sea bass, and I decided to do something fairly simple with that. I could have just baked it, but I decided to poach it instead. Hence, recipe the second.

Here's what you'll need:

2 sea bass fillets (or other white fish)

3 cups vegetable stock

1 onion, sliced

4-6 cloves garlic, minced

1-2 tablespoons lemon juice

Seasonings to taste

For the seasonings, I stuck with celery salt, garlic pepper, and a couple of chilli flakes, but like most things, it's all down to what you like. I tend to tart it up a bit because when I was a kid, my mother used to poach fish in nothing but water, a slice of lemon and some celery, and I like something a little livelier. Hence the vegetable stock.

Here's what you do:

In a deep frying pan, bring vegetable stock, onion, garlic, and lemon juice to the boil

Add sea bass fillets; reduce heat and simmer on medium heat for about 10 minutes.

This one's best with rice, because it can absorb the flavoured-up broth, but I couldn't be bothered with boiling rice today so I went with a baked potato instead. Though I did add some frozen broccoli to the pan while poaching the fish, which gave that a nice flavour too. So maybe add whatever veg you're having with the meal to the stock as well.

Honestly, given I was dragged out of bed way earlier than I wanted to be (workmen put up scaffolding right out side my windows and the management company did not warn me about this, which is irritating), managing two meals when underslept and cranky is some kind of miracle. Still, zero-spoon recipes make the miraculous possible, so it's good to have a large collection of those.

Snack midway between those meals involved a can of peaches.

[gatsby-system-folks]

I've got 4 recipes hereeeee

Are you telling me a mixed vegetables fried this rice

Get your vegetables. I used frozen vegetables like a loser but any vegetables oughtta work. Steamed broccoli would be good. Green beans, carrots, and corn was what I used and it slapped.

Make some rice (boil water, add about half as much rice with the understanding that rice grows, simmer for for 10-15 minutes or until it's about as soft as you want it LOOK AT ME: POKE IT WITH A SPOON DO NOT TOUCH THE BOILING RICE WITH YOUR FINGER, fluff and serve)

Butter a frying pan and heat it

Put the rice and veg in the frying pan and let them heat up for a short while. They'll sound pretty when it's ready.

Then crack in an egg.

And scramble it.

I always make my fried rice pretty soft cooked but you can get it crispy if so desired

Easy on the soy sauce. Use sesame seed oil too.

In total, including clean up and buffer time it takes about an hour, but it could take longer or shorter depending on how fast you cook.

Boujee botato burrito

This one's stupid

But it tastes GOOD

Prepare some steak fries however you like to prepare stake fries. I deep fry and my mama bakes them. Air fryer, pan fried, cooked over an open flame idc.

Get a tortilla. Not a tiny one either, we're working with steak fries here.

Here me out. I know this is stupid but AMERICAN CHEESE is actually best in this case. It's got a good texture. And juuuust enough flavor to compliment and give the burrito a little grounding without becoming a main aspect of the dish.

So put your tortilla on your Large Heating Surface Of Choice, I use a grill but whatevers big enough, a frying pan would work, and toast it and melt the cheese a little.

Then put on your fries.

Then, and I need a citation for this because I do not know the exact combination of herbs but use Cajun seasoning. Look up badia cajun seasoning and use that. Or season to taste, you want a slightly sweet and spicy blend, kinda like the seasoning on a barbecue chip but more Green and Yellow

Then top it with romaine lettuce and wrap it.

Or other lettuce or maybe spinach, but you don't want to overload the flavor.

This one takes much less time, the longest part is cooking the fries, I'd say about 20 minutes total, even with clean up.

It tastes.. in the same ballpark as a gyro. Not the same at all, but like if a gyro had a cousin from Weeki Wochi Springs (and... that's pretty accurate actually. As someone who is intimately familiar with the Really Sweaty parts of florida and is reasonably familiar with our next door flood buddy (louisianna) and the food from both places. Look if you've ever been to Natchitoches, LA and try food from there you'll know what I mean)

Thor's comfort food

That's a fucking stupid name sorry

It's soup. So we're clear.

This is borderline stew, and is something to make to feed you for several days, it's very hearty.

And this is a leftover soup! But it doesn't have to be you can make it fresh if you want to.

But chop up some fries and chicken (I used leftover steak fries and chicken tenders, which have a story behind them but not for here, I'm not that southern)

Put them in a deep pot with some butter to start getting them warm. The chicken needs to be all the way cooked beforehand, this is where the leftover part comes in handy. The steak fries less so but yk

When they're warm and popping a little, add a can of cream of chicken soup, milk, cheddar and mozzarella cheese, SALT, chili seasoning, a shake of Tony chachere's, (that's pronounced SaShaRay's if you wanna ask for it at a grocery store), and a dash of honey mustard.

Let it warm and mingle on high heat until it tastes super good.

Put aside and make some rice (sea above). Yellow or brown rice would be SO GOOD with this, especially yellow rice. I only had white on hand tho loll

Mix the rice into the soup, and heat it up again to serving temp.

I'd serve it with some nutty bread. Not pumpernickel or white bread. Rye would be good. Or even just some standard wheat bread. Maybe some cheddar biscuits or cornbread lol.

This one takes much longer just by nature, I'd give it an hour to an hour and a half, clean up included.

This one doesn't have a name right now lol

Goat cheese

Blueberries

Honey

Rosemary if you're a homestuck (or have good taste in herbs)

Put it in a (oven safe) bowl or even straight on some thick bread (foccacia would work well. That's fecasha if you've never seen the word written out. Horse divorce).

Put it in the oven, or better, a toaster oven (not a microwave)

Heat it until the berries and goat cheese get soft

Blend it all together

Serve..

It takes maybe 15mins

[phoenixrisesoncemore]

Sichuan Eggplant and Minced Pork

Some of the best eggplant I have ever eaten. Adapted from this recipe: https://www(dot)chinasichuanfood.com/chinese-eggplants-with-minced-pork/

INGREDIENTS

1 and 1/2 Japanese eggplants cut into cubes, each with a bit of skin.

3/4lb ground pork

1 baby bok choy, well cleaned, base removed, stems sliced half inch thick, leaves left whole or cut in half if larger.

3-4 green onions, white parts cut into 1/4 inch slices, green parts into batons

1 pkg dried maitake mushrooms rehydrated (larger parts separated), drained (you can probably sub many other types of mushrooms, though plain button style mushrooms might not be as flavorful).

1 TBSP minced ginger

3 cloves minced garlic

2 TBSP shaoxing wine

1 -2 TBSP doubanjiang (or to taste)

1 TBSP sugar

1 TBSP toasted sesame oil

4+ TBSP vegetable oil

2 TBSP soy sauce

Cornstarch for coating eggplant

1/4 cup roasted peanuts

METHOD

Soak eggplant in heavily salted water for at least 10 min. Make sure pieces are submerged. Thoroughly drain, then coat with cornstarch.

Heat 2 TBSP veg oil in wok on med high heat. Stir fry eggplant until dark and crispy, being careful not to burn. Approx. 6-8 min. Remove eggplant and reserve.

Add in 1 TBSP veg oil and stir fry pork until brown and crispy, breaking it up into fine pieces, 5-7 min. Remove and reserve with eggplant, leaving as much fat as possible in the wok.

Add last TBSP oil to wok. Stir fry mushrooms until brown and crisp, 3-4 min.

Add bok choy and fry until leaves are wilted, about 1 min.

Pour wine around outside edge of wok allowing it to run to center. This will steam off for a moment.

Once the steam dies down, open space in center of wok and place doubanjiang. Fry for 1 min then lower heat to low.

Add ginger, garlic, white part of green onion. Stir for 30 seconds, or until fragrant.

Add soy, toasted sesame oil, and sugar and toss to combine.

Add all reserved ingredients back to wok along with green part of green onion and toss to combine.

Remove from heat, garnish with peanuts, and serve.

[pachakkumar]

কলকাতার একদম কাছাকাছি একটি পিকনিক স্পট | এক নতুন অভিজ্ঞতা Part -2 | #Bes...  

 কলকাতার একদম কাছাকাছি একটি পিকনিক স্পট | এক নতুন অভিজ্ঞতা part -2 | #Best_Picnic_2023 | চড়ুইভাতি | picnic spot near NH6, Barunda, West Bengal 711303 পাচক কুমার এর তরফ থেকে  সকল খাদ্য-রসিকদের স্বাগত জানাই। আমার একমাত্র উদেশ্য বিভিন্ন স্বাদ ও বিভিন্ন ধরনের খাবার এবং তার রন্ধন প্রনালী অন্বেষণ করা আর তা আপনাদের সামনে যথাসাধ্য সহজ করে তুলে ধরা। (Pachak Kumar welcomes all foodies. My only aim is to explore different flavors and different types of food and its cooking methods and make it as easy as possible for you.) 📽 (Brands can reach us at- debalayacharjee26@gmail.com / Only WhatsApp- 9366193270) ------------------------------------- Follow   @pachakkumar Facebook: https://www.facebook.com/pachokkumar Instagram: https://www.instagram.com/debalayacha... linkedin: https://www.linkedin.com/in/debalay-a... twitter: https://twitter.com/DebalayAcharjee 🔔 Press the bell icon to be the first one to get notified each time I upload a new video. ********* Direct hopping to a particular point of time in this video 0:00 Intro 0:10 welcome 0:17 main video Your Queries : picnic spot near NH6, Barunda, West Bengal 711303 picnic spot in kolkata BACHELOR SPECIAL Quick recipe alu recipe Kheer making kolkata street food kolkata street food kolkata kolkata food street food kolkata west bengal street food in kolkata bengal street food bengali street food food kolkata west bengal street food street food of kolkata cheapest food in kolkata food blog kolkata cheap food kolkata cheapest street food kolkata food street kolkata food blog kolkata street food tour food blog kolkata kolkata best street food calcutta street food food vlog kolkata food vlog kolkata street food lunch kolkata street food non veg kolkata street food veg west bengal food bengali food best street food in kolkata non veg street food veg street food old food shop old sweet shop at kolkata street food india street food street foods indian street food cheapest food in india food india indian food india food veg street food in india non veg street food in india best ever food review show food street in india india street food indian food street DISCLAIMER: Hope you enjoy the full vedio of my channel Pachak Kumar. Please note that, I am not a health care practitioner. All information in this videos are for information and educational purpose only. So, please do your own research and consult with your doctor before trying any new recipes or food .

[zuckarr]

10, 12, 14, 19 for the vegan ask game~

40 Vegan Questions Ask Meme 🌱☀️🐰

10. What convinced you to go vegan?

I've lived most of my life with a typical rural family, we used to raise chickens and ducks and I loved them as a kid. I went on daily walks with the ducks in the backyard, and they followed me happily. They ate flowers off my hand and often fell asleep in my arms. I still vividly remember the touch of their soft feathers and the tiny teeth in their beaks. I used to hide in the chickens' shed because I didn't want to go to school. Knowing that the chickens loved to eat their own eggs, I broke one or two occasionally, unbeknown to my parents, and fed them. I also cuddled with them, named them all... but then, every December, my grandparents came and killed the animals for our roasted Christmas dinner. They even attempted to teach me, but I responded with loud cries. I didn't want them to die, and yet, I ate their flesh the very next day. And it felt wrong, even back then, as a 6-7 years old.

This feeling persisted in the back of my mind as a teenager, then as a young adult. But it was just sitting there, I wasn't doing anything with it; until one day, during a break from work, someone casually mentioned that one of my coworkers was a vegan. I had worked with this person for months, and yet I never noticed. A spark followed: it was like I had suddenly remembered about the vegetarian inclination I've had in the back of my mind for years, and I had finally found the will to know more about it.

So I googled 'veganism' and started reading - it took less than a week to make the choice. The last nonvegan food I ate was sushi at a chinese restaurant, where they had a fish tank with live fish inside. I looked at the dead fish on my plate, then at the tank. The answer to all of my doubts was staring straight at me. I went vegan overnight, because everything about it felt right and sounded undeniably correct. All of it resonated with my beliefs and I was overwhelmed with happiness at the thought of my actions finally aligning with my morals.

TL;DR - I went vegan because it always felt like the right thing to do, and simply finding the will to educate myself on it sealed the deal.

12. Are you dogmatic or live-and-let-live with your vegan principles? Do you lecture about your ideals to others unasked?

For now, I prefer to only share my principles with people who show curiosity. Most people tend to be quite opinionated on veganism, but they don't realize that they actually don't know much about it - and it's seldom a good idea to let them know about their ignorance. It's not their fault, though. I also wasn't educated on veganism before deciding to read into it. Live and let live sounds respectful enough, as long as I'm given the same respect.

I don't know if this will change, though. Maybe one day I'll tolerate less? People can really get on your nerves with the usual anti vegan stances, and maybe I won't be so nice when I'll have had enough of their shit. I know some vegans who concluded they wouldn't bother being nice any longer, and I can't blame them. Being a vegan attracts idiots debaters who will do their best to bother you lol. I very much prefer people who show interest and ask questions.

14. Is there anyone in the vegan community who inspires you - in attitude, recipes, vigor, etc?

Earthling Ed is a fantastic activist and a pleasure to listen to, Mic the Vegan is great for information and fun, SweetPotatoSoul inspires me with her gorgeous smile and delicious recipes, Nico & Louise make the best vegan desserts, Simnett Nutrition is wholesome and incredibly encouraging! Since we're on tumblr, it's impossible not to mention @vegance whose blog is a goldmine of vegan posts and @acti-veg whose blog is the most resourceful I've seen! Thank you guys!

19. What do you always make sure to have? List your pantry essentials.

OHHHHH YAY FOOD TALK! I've always loved food but even more so as a vegan! I can't be without soy milk or rice milk. I have to have one of the two or both. Pasta, rice and canned beans/lentils are also essentials. I love to keep some maple syrup, too. Kale and spinach in the fridge. A basket of various fruits would be ideal (especially kiwis and bananas). And of course, spices like basil, paprika, rosemary and cinnamon. The list could go on because I just love being surrounded by my favourite foods, but I think these are the ones I just can't be without!

Thank you for the asks! ♥

[crowleyaj]

a few quick recipes for when you have no energy or time to cook, made in 10-45 minutes, 1-2 portions, also budget friendly (basic cooking knowledge assumed. sorry, no precise measurements in my kitchen, cook with your soul. I hope it makes sense):

cook pasta, mix with half a jar of pesto, sprinkle some cheese on top

wash and quarter unpeeled potatoes, season with a mix of olive oil, tsp of salt, half tsp pepper, two tsp of literally any herbs you have (provencal or za'atar are my favourites), and bake at 220°C until crispy. serve with a dip of your choice. or mayo. works too

mix 200 ml of milk with a pinch of salt and just enough plain flour to make it not too runny or too thick. might be around a cup. this makes 4 crepes. lightly fry on each side until golden brown. eat with whatever you have, sweet or savoury. non-stick pan needed

fry one onion, add bell pepper, (optional: ginger, garlic, half a chilli), add diced chicken, salt, and pepper, cook through, add a jar of any kind of curry sauce. eat with rice or bread

fry one onion and two cloves of garlic, add a can of diced tomatoes, salt, pepper, sugar, and basil, add half a tub of creme fraiche or similar product, blend, add some parmesan. serve with pasta. amazing sauce.

grate two medium carrots, saute on some butter with salt and pepper for like two minutes, add hot water (I boil it in a kettle), add noodles (rice vermicelli are the best), simmer until they're done, add parsley if you have it. soup.

saute halved cherry tomatoes on garlic and butter + oil until soft, add salt and pepper and chilli flakes, sun-dried tomatoes if you have them, add a bag of spinach, leave until wilted. add half a cup-ish of parmesan. mix with pasta. top notch

the same as above but with prawns instead of spinach if you're feeling fancy. cook prawns before tomatoes

saute 100g of mushrooms on garlic and butter with salt and pepper until there's no water left in them, add 150ml-ish of cooking cream, add half a cup of parmesan. mix with pasta

the same as above but with bacon lardons instead of mushrooms if you eat pork

fry an onion, add any veg you have (at least two kinds, I do pepper, courgette and mushrooms), stir fry until it's all done, spices: salt, pepper, paprika, garlic powder, a bit of curry powder, chilli. mix with cooked rice. lazy risotto.

grab a small tray of chicken thighs or breast, season with salt, pepper, chinese five spice or literally anything you like, bake at 200-220 until done. eat it like that. or with rice and you have two meals

fry an onion, add salt, pepper, and a bit of sugar, crack three eggs into it, scramble, mix with cooked pasta. optional: bacon or ham or smoked tofu if that exists in your country (lidl has it)

saute minced garlic on oil, add salt, pepper, chilli flakes, and juice from half a lemon, add broccoli, stir fry for a bit, add spinach (optional), add lemon zest and some parmesan. mix with pasta. more parmesan on top

Do any of u have decent recipes that are like 5 ingredients (not including spices) and take 45 mins or less to prepare i gotta stop eating sandwiches for dinner

[chennaitop10]

Exploring the World of Non-Vegetarian Restaurants: A Culinary Adventure

Non-vegetarian cuisine has long been a cornerstone of global gastronomy, celebrated for its rich diversity, flavors, and textures. Non-vegetarian restaurants, specializing in dishes crafted from meats, seafood, and poultry, offer a tantalizing culinary experience for food lovers. Let’s delve into the fascinating world of these restaurants, their unique offerings, and their role in shaping dining cultures around the globe.Discover the Top 10 Non-Veg Hotels in Chennai, offering mouth-watering delicacies like biryanis, seafood, kebabs, and grilled meats that promise a feast for every food lover.

The Appeal of Non-Vegetarian Cuisine

Non-vegetarian food is a blend of taste and nutrition. Meat and seafood are rich sources of protein, essential vitamins, and minerals. These dishes appeal to diverse palates, offering options ranging from hearty steaks to delicate sushi rolls, spicy curries, and smoky kebabs. The creative possibilities are virtually endless, allowing chefs to experiment with marinades, spices, and cooking techniques to deliver unique flavors.

Types of Non-Vegetarian Restaurants

Fine Dining SteakhousesSteakhouses are synonymous with premium meat cuts. They emphasize the quality of the meat, meticulous preparation, and presentation. Popular dishes include filet mignon, ribeye, and sirloin, often paired with a choice of sides and rich sauces.

Seafood RestaurantsThese restaurants focus on the treasures of the sea. From grilled lobsters and crab cakes to ceviche and sushi, seafood establishments cater to fans of both raw and cooked delicacies. Sustainability is a growing trend in this sector, with many places sourcing responsibly harvested seafood.

BBQ and SmokehousesBBQ joints celebrate the art of slow-cooking meats to perfection. With ribs, briskets, and pulled pork often at the center of their menus, these places are a paradise for lovers of smoky, charred flavors.

Ethnic and Regional SpecialtiesIndian tandoori chicken, Middle Eastern shawarma, Japanese yakitori, and Brazilian churrasco represent a global array of non-vegetarian dishes. Ethnic restaurants often serve as a gateway to the culinary traditions of specific regions.

Fast Food Chains and Casual DiningFrom juicy burgers to fried chicken, these establishments offer quick and affordable non-vegetarian meals, catering to diners on the go.

Signature Dishes and Iconic Flavors

Indian Curries: Butter chicken, mutton rogan josh, and fish curry are staples in Indian non-vegetarian cuisine.

Italian Meats: Dishes like osso buco, prosciutto, and salami dominate Italian menus.

French Specialties: Duck confit and coq au vin highlight the elegance of French non-vegetarian cooking.

Asian Delicacies: Dim sums, sushi, and Korean barbecue offer a variety of tastes and textures.

Non-Vegetarian Food Trends

Fusion CuisineThe blending of traditional flavors with contemporary techniques has led to exciting dishes like tandoori tacos and sushi burritos.

Focus on SustainabilityMore restaurants are now focusing on ethically sourced meats and seafood, using organic produce and reducing waste.

Health-Conscious OptionsLean meats, grilled preparations, and gluten-free recipes are becoming popular among health-focused diners.

The Atmosphere of Non-Vegetarian Restaurants

The ambiance in non-vegetarian restaurants often reflects the type of cuisine served. Fine dining places exude sophistication with dim lighting and elegant decor, while BBQ joints might have a rustic, laid-back vibe. Seafood restaurants often incorporate coastal themes, emphasizing freshness and a connection to the sea.

Cultural Impact

Non-vegetarian restaurants contribute significantly to local economies and tourism. Food festivals, specialty restaurants, and gourmet food trails often highlight the best of meat and seafood-based dishes, attracting food enthusiasts from around the world.

Conclusion

Non-vegetarian restaurants are a celebration of flavors, cultures, and culinary expertise. Whether you’re savoring a perfectly grilled steak, enjoying spicy chicken wings, or indulging in exotic seafood, these establishments promise a feast for the senses. Exploring them is not just about eating—it’s about embracing the art and joy of food.Explore the best non-veg restaurants in Chennai, serving flavorful dishes like spicy biryanis, fresh seafood, and juicy kebabs. Satisfy your cravings with Chennai's top-rated non-veg culinary delights.

[bloggerkey]

Best Veg and Non-Veg Recipes | 20 बेहतरीन Dishes

Introduction खाना हर किसी के दिल को जोड़ने वाला साधन है, और जब बात स्वादिष्ट व्यंजनों की आती है, तो सभी को कुछ नया और अनोखा ट्राई करना अच्छा लगता है। इस ब्लॉग में, हम आपको 20 Best Veg and Non-Veg Recipes प्रदान करेंगे, जो न केवल आसान हैं बल्कि परिवार और दोस्तों के साथ साझा करने के लिए एकदम सही हैं। Part 1: Veg Recipes (10 बेहतरीन Veg रे��िपीज़) 1. Paneer Butter Masala Paneer Butter Masala एक…

[cyanomys]

Easy Meals: Vegan/Vegetarian Edition

Option 1: Do the above, but with mock meats.

You can do this with most frozen meat substitutes. Or even better, use tofu, which is extremely affordable. Just make sure to cut it into planks so it's easy to flip, instead of cubes. Season it well with soy sauce etc. Extra or super firm will work best. Treat it more like a delicate vegetable -- sear the outside but don't cook it to mush.

Option 2: Things On Potatoes

This is one of my favorites. It is very simple. You need:

A sizable potato of some kind for each person eating

Whatever veggies are in your fridge or freezer

Tofu or beans

Veggie broth or boullion

Cutting board, knife, and shallow pan.

Cube tofu or drain beans in can, chop fresh veg (not potatoes).

Brown all of that in a pan with some oil.

Put the potato(es) in the microwave for however long the internet says to microwave potatoes. Wash your cutting board and knife.

Combine about a half cup of veggie broth with a teaspoon of corn starch. Do not actually measure this, it does not matter. Just use a cup and a spoon to stir -- you can rinse these out and use them to eat with. Pour in as much to your veg as seems "enough" to make a gravy without drowning them. Let it come to a boil and thicken, turning glossy.

Split open the potatoes on plates with butter. Spoon the veg mixture on top. You know have an incredibly comforting meal. Enjoy.

Option 3: Veggie Mac & Cheeze

Make your box mac and cheeze (or cheese if you're vegetarian) into a meal. The ingredients:

Boxed mac & cheeze.

Frozen vegetables of your choice.

A can of beans. Or, a can of veggie chili if you're feeling spicy.

A pot suitable for boiling pasta and a colander.

Drain your beans if they are the plain kind.

Boil the pasta according to box directions. But, a couple minutes after you put the pasta in, also throw in the frozen veg too. This will change the cook time a bit but it's no big deal, just taste the pasta for doneness every minute or two once it comes back up to a boil. Drain the cooked pasta and veg.

Now back in the now-empty pasta pot, follow the box directions for the sauce. I add a little extra soy milk, nooch, slices of Chao, etc to dress it up and extend it a bit.

Once the sauce is ready, toss the pasta and veg in, and the beans. You now have veggie mac. Or if you used chili beans, chili mac.

Option 4: Sheet Pan Thirds Meal

This one may look complicated, but it's incredibly simple, and you only have to clean the cutting board.

Things you will need:

Hearty veggies (potatoes, carrots, beets)

Delicate veggies (squash, green beans, tomatoes, eggplant)

Tofu or canned beans

Sauces of your choosing for veg and/or tofu (butter, BBQ, etc)

Cutting board, knife, sheet pan, foil/parchment paper, tongs

Set oven to 375F. While you wait, chop hearty veggies and place on 1/3 of a COMPLETELY foil-covered sheet pan, seasoning with oil, salt, & seasonings of choice -- I like rosemary and red pepper.

Bake for 20 minutes. Chop delicate veggies while it's baking.

For beans: drain in the can, then still in the can toss them with oil, and season to taste; I like chili powder.

For tofu: cut into cubes, shake in a bag with corn starch, salt, and seasonings (e.g., nutritional yeast, garlic powder, poultry seasoning).

After the 20 minutes is up, add delicate veggies to the middle third of the pan.

If using tofu, add it to the final third as well. Bake for 20 minutes, flipping halfway through.

If using beans instead of tofu, bake delicate veggies for 10 minutes before adding beans to the final third for 10 more minutes. Clean your cutting board while you wait. This is your only dish to wash!

Plate with sauce (e.g., butter for veggies, BBQ sauce for tofu). Toss the foil from your now-clean sheet pan.

Footnote: I'm a massive fan of people learning to cook without recipes. You don't need to follow a recipe and be a fancy chef every time you need food. I PROMISE you, you are 100% capable of turning ingredients into a meal all by yourself. For most of human history, we have cooked whatever we had without following specific, complicated instructions. Nothing here is measured because it doesn't need to be -- it really doesn't matter. At all. All you need is a little guidance, which I hope I have helped to provide :)

i had to make a solution for this for myself, mostly because of depression, but it makes a nice How To for folks who are low on spoons or could use some help in the kitchen.

Fortunately i was a professional cook for over a decade. UNfortunately the first post i made explaining it was suuuuper long. Let's see if i can do better

So you select any protein that you can cook in a frying pan -- chicken breasts, ground beef, pork chops, sausages, steak, chicken thighs, whatever. You also select one or two types of veggie (mushrooms or tubers also work, i just did this with potatoes and carrots for dinner tonight).

[i like cooking for vegetarians, but this is how i cook for myself when i'm low on spoons - perhaps i'll do another post for meatless meals]

You'll also need some kind of oil, and a sauce or two of your choice in a bottle. All cooking gear is a large frying pan with lid (i prefer non-stick) a spatula, a cutting board, and a knife.

You cut the veggies into bite size pieces, cut up enough for two meals. One kind of veggie is fine, or you can do mix two or three

Put frying pan on medium heat with a little oil. Tubers or mushrooms or go in the pan a few minutes before the protein. 2 portions of the protein goes in the pan, about 5 minutes with lid (don't worry you can still get a good sear on both sides)

Now flip your protein if it's flip-able and add normal veggies, put the lid back on another five-ish minutes.

Take your protein out and put it with one portion of the veggies in a microwave safe container. That's going to be your lunch tomorrow. Put the other portion of protein on a plate to rest (you have to let a cooked protein sit a couple minutes before you serve it or when you cut into it all the juices run out and it goes dry - the liquids thicken as it cools, preventing this drying out if you let it rest, the goal is to serve it very warm but not hot hot)

While it's resting, pour some sauce from your bottle in the pan with the rest of the veggies and turn up the heat. A single sauce/bottle is fine, i like to get fancy and mix a couple. Two examples of personal favorite mixes are 1: bbq sauce and a hot sauce like sriracha 2: roughly equal parts low sodium soy sauce and worcestershire (makes something similar to a teriyaki sauce) A swallow of wine is almost always a great option if you want to add that to your sauce too, just add it to the pan before the other sauces so the alcohol has time to burn off.

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Here is the important bit. While your veggies are finishing, wash your cutting board and chef knife. Then when you dump your veggies and sauce over your protein on the plate, while it is still too hot to eat, you wash your frying pan and spatula before you eat. Now the only dishes you have left to do are your plate and fork. Maybe a steak knife.

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The whole thing takes about 35 minutes even with washing the dishes, and that includes your lunch for the next day- just pour a different sauce on and stick it in the microwave for a couple minutes (or five minutes back in the frying pan) and you have a full healthy lunch with a different flavor

You can use this technique every single meal and it yields hundreds of combinations, from pork and potatoes bbq, to salmon and broccoli teriyaki, to chicken and zucchini in a soy glaze.

It will keep you down to less than an hour of kitchen time per day total for both lunch and dinner including all dish clean up, uses the least dishes, the least effort, requires the least technique, and is, depending on what you pick out, very affordable

here are a couple more examples from this month; i didn’t take pictures of the salmon i did recently, but you get the idea

it's not super fancy, but it is easy, affordable, quick, and any flavors you want. Hope this helps some folks

Happy Cooking!