#I need more vegetable recipes

[scobbe]

I’m longing for it to be the middle of June and a warm sunny evening and I’m cooking something with a lot of vegetables

[moonilit]

Tifa’s doodles, with Cloud knowing full well she is an excited chief ✨

[gildedpanic]

Now that I have my own kitchen, I've been cooking more. I made donuts (and various other foodstuffs)!

More of this week's recipes below the cut :-)

~~Donuts~~

Dough (⭐️⭐️⭐️⭐️): https://www.biggerbolderbaking.com/no-yeast-homemade-donuts/#wprm-recipe-container-18314

Glaze (⭐️⭐️⭐️⭐️): 1 cup powdered sugar, 1 tsp vanilla extract, 3 tbsp water. For the chocolate I added some unsweetened cocoa powder.

Notes: I used Bobs Red Mill Egg Replacer, storebrand vegan butter, and water instead of the buttermilk because I accidentally left my milk out and had to throw it away. I made my own powdered sugar by combining granulated sugar and cornstarch in a blender.

~~Bread~~

Recipe (⭐️⭐️⭐️): https://anitalianinmykitchen.com/no-yeast-bread/

Notes: I've been using this recipe for years. It's super simple and easy if you just want something quick. I've found it to be better for more savory recipes if you add in some Italian seasoning to the dry ingredients and brush it with olive oil so the crust is a little crispier. Although, my sister loves the recipe as is and often eats it with just jam/butter.

~~Chickpea Concoction~~

Main(⭐️⭐️⭐️⭐️⭐️): https://www.youtube.com/shorts/hgCPzx1u478

Flatbread (⭐️⭐️⭐️): https://www.youtube.com/shorts/RYvU-25g-Ow

Notes: I didn't have a chili or red pepper, but I added a bunch of spinach for the extra iron. I also forgot to buy turmeric last week so I had to do without that. It was obviously pretty bland at first, so I just kept adding spices/seasoning until it tasted right. This recipe came out really good, but I honestly couldn't tell you how to replicate it yourself. The base is a good start, so just follow your cooking instincts and believe in yourself? The flatbread was nothing special; used a tiny bit of maple syrup in place of the honey and it came out fine. (PS. There's rice beneath the chickpeas) (PPS. Save the aquafaba! You can do a bunch with it, including making homemade mayonnaise)

~~Seitan~~

Recipe (⭐️⭐️⭐️⭐️): https://www.youtube.com/watch?v=yxNaThLDrsk&t=204s

Notes: Second time making this recipe. I didn't have sage but I added a tiny bit of Italian seasoning. Used sriracha instead of the sweet chili sauce and left out the garlic because I ran out. I think I accidentally added too much oil to the pan, so watch out for that. ALSO: Make super duper sure you are not cooking this too fast. I didn't add the sauce while it was in the pan because, again, way too much oil. I should honestly give this recipe 5 stars for how easy this seitan was compared to literally every other recipe. Would go well with some broccoli.

~~Bannocks~~

Recipe (⭐️⭐️⭐️):https://www.scotchandscones.com/scottish-bannocks/

Notes: Really good use of oats if you're someone (like me) who hates the texture of oatmeal. Only blended the oats 3/4 of the way so there were still some full bits. Added ~0.5 scoop of vanilla protein powder and used vegan butter. The chocolate topping is just peanut butter mixed with a bit of cocoa powder. I baked it for a little longer than the recipe said to. Pretty good, but next time I would probably add some more stuff like cinnamon/maple syrup/apples/etc. Also you could definitely add some vital wheat gluten in there if you are looking to get better macros as the baking powder should get rid of any strange taste.

~~Microwave Red Beans and Rice~~

Recipe (⭐️⭐️⭐️): Rice, canned red beans, canned diced tomatoes, and a buttload of cajun seasoning.

Notes: When my mom went away to college she complained about missing my grandma's red beans and rice, so my grandpa bought her a dozen cans of kidney beans to eat raw out of the can. This is a half-step up from that. It takes like three minutes. It’s just some cooked rice out of the fridge, add ~1/4 can tomatoes + ~1/2 can beans, microwave for 1.5 minutes, and dump in the seasoning.

~~Crab Sushi~~

Recipe(⭐️⭐️⭐️⭐️⭐️): https://www.youtube.com/shorts/XiN-QyUWt8c

Notes: Okay, I know it looks gross. But! This crab salad is very very good. I've made it 3 times now (or 4? When I made it the second time my mom ended up eating all the crab salad before I could roll it up and I had to make a whole new batch). My sisters like it even though they hate sushi. My dad likes it even though he dislikes veganism. When I made it this week I didn't even have any cucumber or avocado but it still tasted /okay/. I would recommend julienning some carrots if you have any extra, but that's just because I like my maki to have some crunch. Also, if you make a lot of sushi please make your life easier and pick up some Mizkan Sushi Seasoning.

~~"Arepas"~~

Recipe: 2 parts corn meal/flour, 1 part AP flour, some salt and oil/butter. Pour in warm water until it forms a dough, then fill with some beans and mozzarella and fry.

Notes: Please no one get mad at me for calling them arepas. Good with avocado if you have it.

~~Macaroni and Seitan Nougats~~

Macaroni(⭐️⭐️⭐️): https://theeburgerdude.com/vegan-instant-mac-cheese/#recipe

Seitan(⭐️): https://www.sixvegansisters.com/2018/08/24/seitan-fried-chicken/

Notes: The mac was super easy, and TheeBurgerDude has never led me astray so I suspect the recipe would be at least four stars if I wasn't missing literally half the ingredients. I didn't have mushroom seasoning, lactic acid, or msg, but I added some extra salt and nooch yeast. I also still didn't have milk so I mixed flour and cornstarch with water and used that for both the mac and nougats, along with some extra butter. The seitan was pretty gross, but I think that was mostly my fault. From what I can tell, I may not have kneaded the dough for long enough, my chicken broth:water ratio was off, I simmered the seitan at too high of a heat, and I fried it too quickly. Glad I only made a half batch. Maybe would have tasted better with a thick layer of breadcrumbs?

~~Seitan Nougats 2: Electric Boogaloo~~

Recipe(⭐️⭐️⭐️⭐️⭐️): https://www.stephsunshine.com/vegan-life/crispy-fried-tofu/

Notes: I've used this recipe a ton and it works well with regular and lentil burmese tofu. I usually add some extra spices to it, but this time I only added some paprika to get it kinda similar to what the original seitan recipe called for. I used the leftover seitan dough from the previous recipe (boiled, but not yet fried) and pressed the pieces into very flat discs because the seitan puffs up while frying. It came out much better, maybe 3.5 stars. Did not pair well with the macaroni though. The end result oddly reminded me more of tempura than anything else, so it might work well with that sorta stuff? If you were making it from scratch, I would replace the chicken broth with vegetable broth. Relatively cheap and filling, though (this photo is ~$1.87, 823 kal, 46g protein, 115g carbs, 31g fat. Two servings of mac + One serving seitan)!

[piedoesnotequalpi]

I do not discuss my cooking habits or lack thereof much on here but Cook As You Are is already my most-used cookbook relative to how long I've owned it and I am recommending it to everyone who has to cook for themselves

[trans-cuchulainn]

being super nutrient deficient without being visibly malnourished is so weird

[chicago-geniza]

Terminal "won't do anything I don't want to" syndrome extends to...eating food which means I will straight-up starve or let myself get malnourished to the brink of scurvy if the only options are foods I don't like, so it's just. Constantly cajoling my brain and sneaking vegetables into its meals like you would for a picky toddler. Today this was some split bao with mushrooms & asparagus in a gluten-free soy marinade & cucumber salad with Szechuan chili oil. If there aren't six types of umami at once I will spit it out and throw it at the wall from my proverbial high chair

[nomaishuttle]

i need 2 start eating vegetables. Haggard

[talesfromthebandgeekmafia]

YouTube please I’m just trying to get more into cooking & have more substantive nutrition in my mornings than a granola bar & my ADHD meds stop trying to give me an eating disorder

[gayabeilles]

trying to make a roux with gluten free flour and I got scared when I saw black flecks bc I thought I’d burned it but no.

worse.

I melted the goddamn whisk.

[cybercitoyen]

Learned how to prepare ovoglemono soup today :)

[exopelagic]

I can tell im getting good at cooking bc I can innovate new dishes such as ‘shit on toast’ and have it be good

[fixomnia-scribble]

Scientists are very serious.

This is a post about science. And soup.

Dr. Elinne Becket, a microbiologist from Cal State University, is in the middle of one of those Fridge Experiments that happens to us all - except in this case, she is uniquely placed to unravel the science down to the microbial level.

While cleaning out her fridge, Dr. Becket found that a tub of family-recipe beef vegetable soup had turned bright blue. “Ok I'm outing myself here,” she tweeted, “but there was forgotten beef soup in our fridge we just cleaned it out and it was BLUE?!?!? Wtf contam would make it blue??? Like BRIGHT blue!!  Even w/ all my years in micro I'm not handling this well.“

Read on for a breathless and ongoing saga of Soup and Science, and the wonderful international community that is Academic Twitter.

Academic Twitter quickly reminded her of her Responsibilities to Scientific Inquiry. (Cue the chanting from around the world of “CLONE THE SOUP! CLONE THE SOUP!”)

“I can’t believe y’all talked me into going back into the trash.” she tweeted in response, over a photo of a puddle of beautiful Mediterranean-sea blue soup in the trash bin, with bits of veg and noodles arising from the depths.

Scientists being scientists, Dr. Becket agreed to take a sample and send it to colleagues for cloning and microbial analysis.This involved getting arms-deep into the trash bin of Old Soup. “I’m never forviging @ATinyGreenCell (genomic biologist Sebastian Cocioba) for this.” Dr. Becket tweeted, with a photo of a properly dipped and snipped and VERY blue q-tip in a small clear plastic tub.

Diving into decomposing soup was not the only hazard. She writes: “My mom (who made the soup for my birthday) came across this thread and now 1) I have to answer for letting her soup spoil and 2) she's worried @ATinyGreenCell will figure out her secret recipe.“

Dr. Becket and Sebastian were able to culture the Blue Goo!

Becket posted a photo of three petri plates of streaked beef bouillon agar at 72 hours incubation, at 37C, room temp and 4C. She writes: “Left the plates where they were for another 2 days, except the 37°C one was brought to RT, which then grew white stuff over the yellow stuff and stinks to high heaven. RT looked the same. 4°C had impressive growth. Restreaked them all onto TECH agar, awaiting results!”

Sebastian, from his lab, tweeted a photo of three more covered petri dishes, with early results: “Great progress on isolating the glowy microbe from our #BlueSoup! It's so fluorescent the streak is GREEN. Still needs another restreak as it seems there is a straggler but should clear up in the next plate. Exciting!”

Then yesterday, Sebastian tweeted out an updated photo of his plates under daylight and blacklight. “Whatever grew on the #BlueSoup colony plates overnight glows under UV, but only on King's Agar B! That particular media is used to tease out fluorescein expression in pseudomonads. What are the chances that the same cell line expresses fluorescent AND blue pigments?“

“Looking closer, there definitely is a handful of different microbes showing distinct phenotypes. Could be that the blue producer and the fluorescent microbes are totally different microbes!”

At which point, Professor Cynthia Whitchurch of Norwich, England, responded: “Consistent with P. fluorescens being at least part of the #BlueSoup community. The fluorescence is due to production of the siderophore pyoverdine which is up-regulated when iron availability is limited. P. aeruginosa produced this too but my guess is you have blue Pf.”

And Australian agricultural researcher @WAJWebster helpfully tweeted a petri dish of ALL KINDS of colourful bacterial colonies from white to yellow to orange to stark black, with a cheerful: “You need bact-o--colours? I got you, fam.”

The best part is that as of today, March 9, 2023, THE BLUE SOUP MYSTERY CONTINUES. WE ARE WATCHING SCIENCE HAPPENING!

A paper is being written. And Dr. Becket’s mum is getting an author credit as the proprietary owner of the #BlueSoup recipe.

Dr. Becket’s Twitter is here: https://twitter.com/bielleogy

Sebastian Cocioba’s Twitter is here: https://twitter.com/ATinyGreenCell

Fun IFLS story is here: https://www.iflscience.com/microbiologist-investigates-after-her-beef-soup-turned-blue-in-the-freezer-67894?fbclid=IwAR0H27KqVZhzzrosnjzzKkxuKASZ-0L0Lt6hGwCRDJK8xvFbbSlyS4JvwlM

[kleefkruid]

Every fun post on here that encourages people to have hobbies/be creative always gets an avalanche of "Some people are poor Karen" type reactions and respectfully, you're all super annoying. I've never lived above the poverty line and this is a list of hobbies I have that were cheap or entirely free:

Read books: Go to the library, lend a book from a friend

knitting, crochet, embroidery: Get some needles from the bargan store and ask around, people have leftovers from projects they'll happily give you. Thrift stores also often carry leftover fabric and other supplies. And talk about your hobby loud enough and an old lady will show up and gift you their whole collection, because there are way more old ladies with a closet full of wool than there are grandchildren who want to take up the hobby.

Origami/paper crafts: get some scrap paper and scissors, watch a youtube tutorial

walking: put on shoes open door

pilates/yoga/etc: get a mat or just use your carpet, watch a youtube tutorial

Houseplants: look online for people that swap plant cuttings. There are always people giving out stuff for free to get you started. If you're nice enough you'll probably get extra

gardening: You're gonna need some space for this one of course but you can just play around with seeds and cuttings from your grocery vegetables.

aquarium keeping is a bit of an obscure one but I got most of my stuff second hand for cheap or free and now I have a few thousand euro worth of material and plants.

drawing/art: You get very far just playing with bargan store materials. I did my entire art degree with mostly those.

writing: Rotate a cow in your head for free

cooking: again one you can make very expensive, but there are many budget recipes online for free. Look for African or Asian shops to get good rice and cheap spices.

Join a non-profit: Cities will have creative organisations who let you use woodworking machines or screen presses or laser cutters or 3D printers etc etc etc for a small fee. Some libraries also lend out materials.

candle making: You need some molds (cheap), wick, two old cooking pots for au bain marie melting and a ton of scrap candles, ask people to keep them aside for you.

a herbarium, flower pressing: Leaves are free, wildflowers too, ask if you can take from peoples gardens.

puzzles: thrift stores, your grandma probably

Citizen science: look for projects in your area or get the iNaturalist app

And lastly and most importantly: Share! Share your supllies, share your knowledge. Surround yourself with other creative people and before you know it someone will give you a pot of homemade jam and when you want to paint your kabinet someone will have leftover paint in just the right color and you can give them a homemade candle in return and everyone is having fun and building skills and friendships and not a cent is exchanged. We have always lived like this, it's what humans are build to do.

And all of it sure beats sitting behind a computer going "No stranger, I refuse to let myself have a good time."

Anyway I'm logging off bc I'm making some badges for a friend who cooked for me and then I'm going to fix some holes in everyones clothes.

[violetsandshrikes]

okay so if you need more veggies/fruit, protein or fibre (bc most people do NOT eat enough) in your diet but you struggle to do so, hear me out:

look up recipes (especially snack recipes) that are child/toddler/baby-friendly

i can guarantee there is a woman with a cooking blog out there who has found away to pack a bunch of vegetables into a surprisingly delicious little snack for her kids. this process has never failed me when i feel like i am not eating enough fruits and veggies. my entire flat is eating spinach muffins at the moment, which doesn’t sounding particularly appealing to most people and yet somehow. they’re delicious.

[xiao-come-home]

Even MORE pre-release Boothill. Please bear with me im doing my best,, slightly sug/gestive in one paragraph 🤸‍♀️

I've read somewhere that Boothill short-circuits when he's embarrassed AND I STAND BY IT. 1000%. I am here to spread this like a disease. His system is definitely able to process his emotions, but when you do something that makes his heart skip a beat, he freezes in his spot, his cheeks gain the most beautiful scarlet color... And then you hear the worst combination of malfunctioning robotic noises, AND then sparks fly off of him. Might have to wait a few minutes until he comes back...

Boothill might look like he's calm outside, but he just FEELS the blue screen coming when things get too heated with no break whatsoever or too much fluids go past the protective metal plates. His body stops in place, is absolutely unresponsive, and his eyes flash blue.

Don't worry though, your Boothill has a restart button, right in the middle of his upper back, hidden by his half-vest (or.. whatever that is). He might overheat a little bit though, so be careful not to give yourself unnecessary burns.

In rare cases when his blue screens get REAL bad, you have to stick a USB drive he gave you in those special slots he has on the left side of his hips to bring him back.

Boothill most definitely does not sleep, but gets recharged by electricity or fuel instead. Perhaps that's the reason for the hole he has on his back? Either way, it gives you an opportunity to "plug him up", which he hates, despises even, to hear from you when he feels low on energy (he still wants a goodnight kiss btw).

Boothill swallows bullets. He also spits them out when needed.. usually, he's very careful not to spit them into your mouth when you kiss, but gravity betrays him on his worst days.

Boothill probably works like Siri or Alexa when battles leave him a bit too wounded. You might wonder about something, say it out loud, and then Boothill just can't stop reading the first thing that came up on Google.

"What's the best recipe for carrot cake?"

"2 cups (260g) all-purpose flour, 2 teaspoons baking soda, ½ teaspoon fine sea salt—" Boothill gasps and covers his mouth, "1 ½ teaspoons ground cinnamon, 1 ¼ cups (295ml) vegetable oil, 1 cup (200g) granulated sugar—"

He just can't stop.

[irndad]

Hi hun! I just love love love your pieces <3

As for Carmy prompts - could we have some hurt to comfort when Carmen doesn't show up for a date? It's ok if you dont wanna do it or i requested incorrectly, but if you do, i cant wait to read!!!!! Thank you so much mwah mwah mwah

I’m not thaaaaaat sure how I feel about this and it’s so long but your request was so sweet I had to!!! Ily <3333

wc:1.1k

There’s so fucking much in his ear. Fak’s screaming whatever bullshit he’s sure will help absolutely nothing, Richie’s harassing Sydney and Tina’s trying to keep them all in line and will of that goddamn chaos, he shouldn’t be able to make out anything.

Prepping this whole thing, the opening, Richie biting his head off for fucking sending him to the best kitchen in the city- it’s all a bit fucking much.

He barely hears the door open (she has a key, because of course she does) and he doesn’t even look over his shoulder as he calls out her name.

“Hey, baby,” he yells back towards the entrance. It feels good, chopping the vegetables. It’s actually one of her favorite dishes that he’s making, and something inside him preens that he gets to feed her tonight. Everything feels illustrious under her gaze. He remembers the first time he’d cooked for her, how her watchful gaze felt a bit like sunlight; equal parts burning and doused in light.

She’d said she liked his hands, then. Said he looked pretty with a knife and a cutting board. “Will you try this sauce for me?”

He hears her heels click, the soft thud of her purse landing on the couch. It’s a slow saunter she does to him, but he’s razor focused- what does it need, garlic? Oregano?

It only breaks when he sees her. And she looks gorgeous. Wearing a black dress with a cowl neck, shimmery eyeshadow that catches and dances in the low light of the kitchen, a crimson lipstick neatly applied to her beautiful pout.

She smells like vanilla, and Carmen has the privilege of knowing what real, rich, Madagascar vanilla smells like. He’d loved the scent so much that he’d bought her a perfume made from it, and there’s a warmth blooming in his chest when he realizes that she’s wearing it.

Wordlessly, she opens her mouth and leans forward to try the sauce covered wooden spoon he’d raised to her lips.

Even when she’s in front of him, he can’t believe she’s someone he knows. That she’s wasting her time with someone like him.

“Jesus Christ you look beautiful,” he says without thinking, and he kisses her quick. It’s true. She’s a vision, plucked out of an old movie shot on grainy film, warm to the touch film.

He abandons the spoon and the sauce without much fanfare, a rough, calloused hand meeting her soft warm cheek.

“Thanks, Carmen.” she says, but her doe-eyes deny the joy she typically exudes in his presence. It’s his proudest achievement, how she glows around him. She’s tight lipped, smile betraying her words.

“What’s wrong? Is it the sauce? I know it’s a mess in here, I’m sorry, I didn’t think you’d see it-“

“No! No, seriously, it’s okay, honey.” She tries to insist but it really doesn’t work. He moves the pot off the burner and twists himself completely to face her, placing a gentle hand at the small of her back, pulling her closer to him. He tries not to let it sting, how she stiffens for a moment before softening again.

“What happened?” He asks again.

“It’s the first,” she says, a rueful grin on her pretty lips, before gesturing down at her outfit, and oh.

The dinner. The fucking dinner that he’d promised her. His sweet girl, who waited up every night, who dutifully tasted every recipe, who soothed him on nights where nightmares stole his sleep-

“Fuck,” he says, more to himself than her, but god, he can’t stop looking at her, “Fuck! God, I’m such an asshole, I’m so sorry-“ he insists, suddenly so grateful that she’s letting him touch her, even more aware of every point of contact with the sudden fear that it could escape in a moment’s notice.

“Y’know, Carm, if you could’ve just told me that would’ve been one thing? But I left the reservation, and this was the one night we both had off!”

“I know, baby, fuck, I forgot-“

She backs away from him, and there’s a sick feeling in his stomach. Sitting on the chair he keeps by the stove (he put it there for her, because she loved watching him) she pinches the bridge of her nose.

“It’s just not fair, Carm. To either of us. If you don’t have time for this-“

“I have time for this! I have time. Don’t say things like that.”

“Carmy, I’m not trying to hurt you. You know that’s the last thing I want.”

And it is. It’s the last thing she wants, and Carmen fucking knows it. Knows that three months in he’s supposed to have brought her flowers and taken her out and done more than cook for her and spend hours in his shitty apartment, and lately she’s been asking if he has time for being in a relationship.

And maybe he doesn’t, but fuck it if he doesn’t feel like he can breathe around her. This was the point of the dinner- take her out, be a boyfriend. Have her wait a little while on him. Show her he’s worth it.

Instead he fucking missed it, stayed home and made sauce no one would even eat.

“I’m sorry,” he says, grabbing her hand and lacing it through his own. It always shocks him, how it fits his own. “Okay? I’m so, so fuckin’ sorry. Tell me what I can do. Tell me, cos I’ll do just about fuckin’ anything to get you to stop saying shit like that.”

Her voice comes out small.

“I was alone, Carm. They kept trying to take my order and you weren’t there, and eventually I had to leave.“

She looks up at him, eyes sparkling and kind and Carmen. She looks beautiful, and if he wasn’t with her, he’d see her in the street and hate whatever fuck was lucky enough to be who she got dressed up for.

“I am so, so sorry. It’s just with the stove, and Fak, and Richie fucking calling me to bitch me out every thirty seconds,” she reaches her delicate fingers to brush his cheek with concern, “I should’ve remembered. It’s just about the only thing this week worth remembering. And you look…stunning, I should’ve been there. I should’ve. Please.”

Her expression softens and he loves the sight of her, warm and kind and lovely in both form and temperance. She’s so patient with him, responds with kindness- a gift.

She brushes her soft lips on his cheek and he tries to savor the sensation, note how warm and wonderful it is to have her form pressed against his, how her arms knot themselves around his waist.

“I know you’re stressed, babe,” she murmurs against his cheek, eyes shut, “tell you what. Why don’t you make me something better than what that place could’ve, huh?”

After he kisses her for so long that excess is no longer the right terminology, he makes her the best pasta she’s ever had in her goddamn life.

It’s better this way, anyway. She’s gorgeous in a way that’s just his to look at tonight.