#Online cut vegetables and fruits

[inhydrogreens]

Buy Hydroponic Vegetables in Delhi NCR | Inhydrogreens

Fresh vegetables online Noida, Buy Hydroponic vegetables, in Delhi NCR are now easily available for consumers to buy. This has made it easier for people to try out hydroponics without having to invest in their own setup. With this new access to hydroponically grown produce, people can enjoy fresh produce all year round.

[aarohij]

Ensure safe consumption of fruits and vegetables by following these easy tips to disinfect your fruits and vegetables. But if you found these tips to be tedious, you can order washed and cut vegetables online with GreenChopper.

Visit :- https://www.greenchopper.com/

[theambitiouswoman]

How To Become A Brand New Person ✨✨

Self Reflect:

Journal daily.

Think about past decisions and how they impacted your life.

Meditate regularly.

Create a vision board to visualize your goals.

Review your strengths and weaknesses.

Identify your core values and beliefs.

Figure out your passions and interests.

Think about your childhood dreams and aspirations.

Evaluate your current state of happiness and fulfillment.

Set Clear Goals:

Define specific career goals, like "Get promoted within two years."

Set health goals, like "Lose 20 pounds in six months."

Create financial goals such as "Save $10,000 for a vacation."

Establish personal development goals, like "Read 24 books in a year."

Set relationship goals, such as "Improve communication with my partner."

Define education goals, like "Complete a master's degree in three years."

Set travel goals, like "Visit five new countries in the next two years."

Create hobbies and interests goals, such as "Learn to play a musical instrument."

Set community or volunteer goals, like "Volunteer 100 hours this year."

Establish mindfulness or self-care goals, such as "Practice meditation daily."

Self Care:

Exercise for at least 30 minutes a day.

Follow a balanced diet with plenty of fruits and vegetables.

Prioritize getting 7-9 hours of quality sleep each night.

Practice in relaxation techniques like deep breathing or yoga.

Take regular breaks at work to avoid burnout.

Schedule "me time" for activities you enjoy.

Limit exposure to stressors and toxic people.

Practice regular skincare and grooming routines.

Seek regular medical check-ups and screenings.

Stay hydrated by drinking enough water daily.

Personal Development:

Read a book every month from various genres.

Attend workshops or seminars on topics of interest.

Learn a new language or musical instrument.

Take online courses to acquire new skills.

Set aside time for daily reflection and self improvement.

Seek a mentor in your field for guidance.

Attend conferences and networking events.

Start a side project or hobby to expand your abilities.

Practice public speaking or communication skills.

Do creative activities like painting, writing, or photography.

Create a Support System:

Build a close knit group of friends who uplift and inspire you.

Join clubs or organizations aligned with your interests.

Connect with a mentor or life coach.

Attend family gatherings to maintain bonds.

Be open and honest in your communication with loved ones.

Seek advice from trusted colleagues or supervisors.

Attend support groups for specific challenges (e.g., addiction recovery).

Cultivate online connections through social media.

Find a therapist or counselor for emotional support.

Participate in community or volunteer activities to meet like minded people.

Change Habits:

Cut back on sugary or processed foods.

Reduce screen time and increase physical activity.

Practice gratitude by keeping a daily journal.

Manage stress through mindfulness meditation.

Limit procrastination by setting specific deadlines.

Reduce negative self-talk by practicing self-compassion.

Establish a regular exercise routine.

Create a budget and stick to it.

Develop a morning and evening routine for consistency.

Overcome Fear and Self Doubt:

Face a specific fear head-on (example: public speaking).

Challenge your negative thoughts with positive affirmations.

Seek therapy to address underlying fears or traumas.

Take small, calculated risks to build confidence.

Visualize success in challenging situations.

Surround yourself with supportive and encouraging people.

Journal about your fears and doubts to gain clarity.

Celebrate your accomplishments, no matter how small.

Focus on your strengths and accomplishments.

Embrace failure as a valuable learning experience.

Embrace Change:

Relocate to a new city or country.

Switch careers or industries to pursue your passion.

Take on leadership roles in your workplace.

Volunteer for projects outside your comfort zone.

Embrace new technologies and digital tools.

Travel to unfamiliar destinations.

Start a new hobby or creative endeavor.

Change your daily routine to add variety.

Adjust your mindset to see change as an opportunity.

Seek out diverse perspectives and viewpoints.

Practice Gratitude:

Write down three things you're grateful for each day.

Express gratitude to loved ones regularly.

Create a gratitude jar and add notes of appreciation.

Reflect on the positive aspects of challenging situations.

Show gratitude by volunteering or helping others in need.

Send thank-you notes or messages to people who've helped you.

Keep a gratitude journal and review it regularly.

Share your gratitude openly during family meals or gatherings.

Focus on the present moment and appreciate the little things.

Practice gratitude even in times of adversity.

Be Patient:

Set realistic expectations for your progress.

Accept that personal growth takes time.

Focus on the journey rather than the destination.

Learn from setbacks and view them as opportunities to improve.

Celebrate small milestones along the way.

Practice self-compassion during challenging times.

Stay committed to your goals, even when progress is slow.

Keep a journal to track your personal growth.

Recognize that patience is a valuable skill in personal transformation.

Celebrate Small Wins:

Treat yourself to your favorite meal or dessert.

Reward yourself with a spa day or self-care activity.

Share your achievements with friends and loved ones.

Create a vision board to visualize your successes.

Acknowledge and congratulate yourself in a journal.

Give yourself permission to take a break and relax.

Display reminders of your accomplishments in your workspace.

Take a day off to celebrate a major milestone.

Host a small gathering to mark your achievements.

Set aside time to reflect on how far you've come.

Maintain Balance:

Set clear boundaries in your personal and work life.

Prioritize self care activities in your daily routine.

Schedule regular breaks and downtime.

Learn to say "no" when necessary to avoid overcommitment.

Evaluate your work life balance regularly.

Seek support from friends and family to avoid burnout.

Be kind to yourself and accept imperfections.

Practice mindfulness to stay present and grounded.

Revisit your priorities and adjust them as needed.

Embrace self love and self acceptance as part of your daily life.

[fuckingrecipes]

My biggest hangup with cooking vegetables with my dinners is that it’s impossible to purchase one portion of most veggies. Like, eating by myself, I’ll never need an *entire* sliced onion, or whatever number of veggies get bundled into one purchase, like a bag of green beans. How can I work around this so I’m not wasting money by using half a product and then letting the rest go bad?

2 things.

First: Do you have access to refrigeration?

If you have a fridge, you can put the green beans in the fridge to prolong their life.

If you have a fridge, you can cook enough food for 3-4 meals and then before sitting down to eat your portion of dinner, put the extra meals in an airtight-sealed storage container in the fridge so you can eat it for lunch tomorrow & dinner the next day.

Most cooked food is good for like, 4-5 days in the fridge. Having leftovers available means I don't have to cook tomorrow, I can just scoop some into a bowl, put the rest back, and reheat what's in my bowl using a microwave or stovetop pan.

If you don't have access to refrigeration, come back and we'll talk about options.

--

Second: "I’ll never need an entire sliced onion"

..... wwwwwwhaet? Hi, my name's bewilderment, nice to meet you. What on earth are you talking about?

Eating an entire onion is fine. You're allowed. Onions are tasty. You can also eat raw onion on salads, tacos, & various other shit.

I've never encountered a casual dinner recipe that could be ruined by cooking a whole onion instead of half of one.

You're allowed to eat a meal that's just a huge pile of cooked onions & green beans with spices on it. It's great. There are no food cops that will materialize at your door to stop you.

You're also allowed to eat just an entire can of green beans as a meal, or just a whole bag of carrots.

You're also allowed to cook your whole sliced onion, and use some of the cooked slices in tonight's meal, and store half of the cooked onion in the fridge to drop into a noodle dish tomorrow night.

You can also cut the onion in half, use half of it tonight, and half of it tomorrow. Leftover raw ingredients are also an option.

--

I guess I'm a little confused why you're holding on to produce and not eating it - or you're buying so much produce that you can't eat it all in 1 week.

Fresh produce should get priority when choosing what to eat. If there's fresh veggies & fruit available, every meal should include some.

Stir Frying uses a lot of fresh veggies all at once, so is a good option if you need to quickly use it up.

There's loads and loads and loads of vegetable-heavy recipes available online. Write down what ingredients you have a lot of and look for recipes that include them.

Making SOUP can also use basically ALL your remaining veggies, if they're reaching the end of their lifespan. Soup broth can be frozen for months.

You can also chop a bunch of veggies into itty bitty bits, dump the whole pile into pan with some oil, fry until they start to change color & soften, then dump in a can of diced tomatoes & a shitload of herbs and spices to make Sauce to use.

For the rest of the week, all you need to do is cook some noodles, meat, or hell - bigger chunks of vegetables!

--

If you have a hard time remembering when a vegetable might go bad, or keep forgetting you have a vegetable so it sits in the fridge till it rots - stick a whiteboard to your fridge, with a dry-erase marker.

Write the NAME of the veggies and the DATE you put them in, and the DATE you need to eat it before.

When figuring out what to cook check that list and pick 1-2 of the oldest veggies so you can use them up before they go bad.

--

If the problem is forgetting your veggies exist when they're out of sight in the bottom drawers of the fridge, then don't put them in there!

For a long time, I put most of my veggies in the little shelves on the fridge door, and put all my sauces in the bottom drawers, so I could immediately see all my produce every time I opened the fridge.

--

My advice boils down to:

Eat larger amounts of vegetables.

Eat vegetables with more meals.

Seek out recipes that use them, if you don't know what to do with what you've got.

Use refrigeration to prolong the life of both raw ingredients and leftovers.

Make and Eat Leftovers.

Keep track of your produce better so you know what's more likely to spoil soon & can eat it before the bacteria do.

[pigswithwings]

A Guide On Lessening Yourself

(Or, What To Do Before They Cut You Open)

This guide has been created to prepare you for your upcoming procedure. Please read carefully and follow all directions in order to have the safest experience.

RECOMMENDATIONS:

- Do not eat. (Required; at least 3 hours before the procedure starts. No meats, no vegetables, no grains, and especially no fruits. Any remaining food that is being digested will get in the way.)

- Do not drink. (Required; at least 2 hours before the procedure starts. No water, soda, juice, soup, milk, coffee, or energy drinks. Any remaining fluids will get in the way.)

- Do not bleed. (Required; at least 1 month before the procedure. No paper cuts, nosebleeds, injuries or other form of your own blood leaving your body. Restriction of the expression of your mortality is imperative.)

- Do not dream. (Strongly suggested; at least 1 month before the procedure starts. No daydreams, no hopes, no wishes, no lifelong goals, and no nightmares. Avoid losing yourself within any fantastical trappings - these are the vestiges of a mortal mind.)

TIPS:

BEFORE

- Make sure to confirm your procedure date. Whether by checking online, asking your doctor, or praying, it's of utmost importance that you remember the specific time and day of your event.

- Make certain that this procedure is for you.

Though the process has already been scheduled, you still have options if you're unsure. Asking God or previous patients are the most authentic ways to learn about this process. Consider the benefits and consequences of the procedure as a whole - this will undoubtedly affect your life, but will it be more negative rather than positive? Will you be able to be happy again? If you are willing to accept such possibilities, continue on. Should you choose to, however, you may still opt out before the scheduled date by telling your doctor and/or healthcare provider.

DURING

- Make sure to arrive early to your procedure. Timeliness is key.

- Be flexible with your interviewers. Many angels are unfamiliar with human languages and may instead choose to communicate directly inside your mind. This may cause discomfort as well as the feeling of being stripped into nothingness. Don't panic and remember that you deserve a chance at holiness, regardless of your humanity.

- Be polite. Though your angel interviewers may have already visited Earth before, human customs are often difficult to adjust to. If an interviewer makes a social faux pas (such as revealing their true form), brush it off and continue the conversation as best you can.

- Be prepared for any questions regarding your past attachments, relationships, possessions, etc. If you've prepared well, you'll be able to answer with full honesty that you have left all possible remnants of humanity behind - that means no mistakes, no regrets, and no emotions.

- Should you pass the interview (you will be told after they have finished), be ready to experience anywhere from a small to large amount of pain. This experience usually lasts around 20 seconds, but some say it feels like an eternity of blinding, searing light. The scale of your pain will be a direct result of how successful you were at stripping away your humanity; the agony that follows will be the angels burning it off of you.

- Wait through the pain.

- Wait through the pain.

- Wait through the pain.

- Wait through the pain.

- Wait through the pain.

- Wait through the pain.

- Wait thought it.

- Wait through it.

- Wait

AFTER

- If you've successfully passed the interview, survived the procedure, and become an angel, congratulations! The following tips are only suggestions, but may help you in adjusting to your new existence.

- Avoid brightening your divine light too much at once. You'll quickly realize that your new eyes are far more adjusted to light than a human's, making the world appear dimmer than before.

- Avoid speaking out loud to others for the first few millenium, as this may cause harm if done incorrectly. Instead, practice "speaking" through the visual and audible expression of abstract concepts.

- Don't expect to visit Earth again. More often than not, angels avoid the human world (most say it's too painful to linger), so it's very unlikely that you'll return. Don't come back if you possibly can.

Finally, enjoy your new status as part of the divine. Not many people get to experience the feeling - you have made it! Please enjoy the rest of infinity.

[johnwickb1tsch]

bittersweet + ch 44

a yandere!John Wick x fem!reader sunshine/grump coffee shop AU... Part 44 all chapters

WARNINGS FOR THIS FIC: NSFW, SEXUAL CONTENT, VIOLENCE, YANDERE SH!T. Plz take care. I luv u all. 😘

44. the god of death

As you savor the last days of early fall before bitter cold sets in, John seems way more interested in teaching you how to ride, than planning a wedding. You are perfectly fine with that. You studied up and took the permit test online the very next day. Most of it was common sense–or at least, you’d like to think so. A trip to the DMV in Clear Forks rendered you legal for the road. 

You go for rides together almost every afternoon, through the winding mountain roads, and down in town in higher traffic as well. You’ll be good and ready for your test come spring. You feel as though he has gifted you a set of wings, when you are flying down the highway together, the mountains looming majestically in the distance. Once you get the hang of it, it’s not hard to work the bike, it just takes focus–or you might die. 

Oddly–the risk seems totally worth it. Not just for your own enjoyment, but his too. You can tell that being on the bike soothes something in this man’s battered soul, and you’re rather honored that he’d share this hobby with you.

When the days get short and winter sets in, it’s too cold for the bikes, even with battery heated jackets, you fall into a new routine. John is usually the first one out of bed. Sometimes he wakes you with kisses and his beautiful cock before wandering down to the kitchen to make a simple breakfast for the two of you, usually eggs and sliced fruit with coffee. John disappears into his workshop repairing a set of first edition Beatrix Potter books, and you go to your studio, though true inspiration continues to escape you. You feel as though something is hovering just beyond your grasp; inspiration waits behind a curtain, if you could just find the right trigger to sweep it aside. 

After lunch you often sit together and read in the den with the fireplace burning. When the first snow falls it feels like magic, in that house with him. You make love on the couch and then watch the fat flakes fall through the window from under a soft blanket, John’s arms wrapped around you. Later you make dinner together, feeding each other tidbits while chopping up vegetables, bumping into each other on purpose just to steal a kiss. You close the evening with a glass of wine and sometimes a movie or a show, and sometimes you read some more. 

Sometimes, John looks at you with that smoldering warmth in his dark eyes, and you go to bed early.    

Life is so damn near perfect that it almost scares you. It really seems like the Camorra have convinced the idiotic young Dante to leave you alone, and a part of you deep down wonders if you could truly be so lucky? You know that John has not forgotten about him completely. He does not let you go to town by yourself, not even to the grocery store. This doesn’t particularly bother you–even something so mundane as pottering up and down the isles with your trolley is fun with this man at your side. You crack jokes in the wine aisle, and exchange kisses in the produce, and you’re sure everyone around you is rolling their eyes at your expense–you’re so in love you simply do not care. 

One morning John cuts up a pomegranate for breakfast, the juicy little seeds glowing brilliant magenta in the sunlight, and as he holds out one for you to try from his fingertips inspiration hits you like a shovel to the head. You accept the morsel between your lips, laving his digit clean with your tongue as you gaze up at this man in black towering over you: your lover, your protector, your captor turned your intended. Sensing the change in you, John tilts his head slightly, raven hair swinging into his midnight-dark eyes. You reach up to brush it behind his ear carefully, almost as though you are seeing him anew. 

“You like it?” he asks, and there is something fragile in his tone. Neither of you are sure he’s talking about the pomegranate. 

“I love it,” you assure him, putting him at ease. You tangle your legs with his under the breakfast table, further affirming your affection. But for the first time in a while, you cannot wait to get up to your studio.

You start with sketches, working manically to make a sort of storyboard, plotting out a whole series. You incorporate the symbols of the pomegranate and the narcissus, telling the tale of a girl who is snatched up from beside a Venetian canal by a God of Death–and how she falls in love with him. 

Though you work with your door closed, needing the privacy to create, you know John looks over what you’re making later. Sometimes he’ll place a pen or a sketchbook not quite where you left them, as though signaling that he’s been there. His most blatant admission comes in the form of a sticky note pasted like a caption below one of your gouache illustrations on thick paper, of a glowing girl clutching a bright white narcissus flower, gazing up at a man in shadow sitting upon a throne of skulls, “And the God of Death fell hopelessly in love.”     

Later, while you’re snuggled together on the couch with dog at your feet, he tells you, “If you make them on longer pieces of paper, I can bind them for you.” This quiet offer of collaboration on an art project fills your heart with a sneaking warmth that starts in your chest, and spreads all the way to your toes. 

“I would like that,” you admit, kissing his cheek sweetly. 

His next question comes quieter still; you see the worry written in those soulful dark eyes: “Are you still angry?”

You realize that the answer to that is complex. The truth is: you were, deep down, despite how good things have been. But putting all of it down on paper with ink and pigment has exorcized something toxic from you. Something that might have acted as a slow-leaching poison in your relationship, had you not administered these therapeutic paintings as your antidote. Something about reclaiming your story in the images drawn from your hand, and telling it the exact way you please, (with some stylistic embellishments borrowed from Hades and Persephone) acts as a healing balm. 

“Not anymore,” you tell him, and you mean what you say. 

John’s relief is a palpable thing; you feel the tension release from his body pressed against yours. It still has not ceased to amaze you, the power you seem to hold over this formidable man. But it goes both ways, and somehow, through blood, sweat, tears, and all the love in your hearts, you have managed to strike a balance together that makes both of you happy. 

Maybe you are young, but you are smart enough to know that is a rare and precious thing indeed. 

[christiannerd]

IBS is a disability

TW for discussion/vent about how a disability affects me, and mention of having to hide pain

Disclaimer: I am new to Tumblr, and have yet to watch an etiquette video. If I have accidentally said or done anything I wasn't supposed to, it was entirely unintentional, and I deeply apologize. I will correct it as soon as I am made aware.

Warning: long post ahead (under the cut)

IBS should be considered a disability. I know a bunch of people in the disabled community online already consider it one, but legally it's not considered one.

Sure, im still able to have a job and do my school work, but that doesn't mean it doesn't make those things harder than it would be for someone who's digestive system isn't a mine field.

What happens when I have a flare-up at work? Which, by the way, has happened before. I can't just take a 2 hour bathroom break in the middle of my 8 hour shift! So I just stand there. in pain. ignoring the pain. keeping that customer-service smile on my face so the customers don't notice I'm in pain.

One time (before I had my meds, so the pain was a lot worse back then too) I was working a shift and my boss stationed me in the elevator. Literally the most useless job I could have been given, I was just there to press the buttons for customers. (I had a more important role at one specific spot in the shift, but that lasted like 5 minutes). I had a flareup towards the beginning of that shift. I could tell this was going to be a multi-hour bathroom visit, so I couldn't do anything about it until I got off work. I was in so much pain that I just wanted to curl up into a ball and cry. But of course, I couldn't do that. I had to stand there, and smile, and keep working. So not only was I having to smile through the judgemental stares and comments bc I was being paid to press elevator buttons, but I had to ignore being in agonizing physical pain as well.

Its not that my IBS stops me from having a job, but it probably effects my performance at my job. Who can focus in that much pain? Sure that day focus wasn't really an issue bc I was just pressing elevator buttons, but in any other position it would have been a major problem. And if I dealt with the problem to make the pain go away, I'd lose several hours of work, on a consistent basis, and probably be fired for it.

And as far as school, hygine, and social life goes, I lose several hours out of my day, every day, to being stuck in the bathroom trying desperately to make the pain go away. You think that doesn't effect my ability to find time for homework? You think that doesn't effect my ability to make it to class? You think that doesn't effect my ability to take care of my body in other ways?

I very often have to choose between going to class or taking a shower, because the time I was suppose to be in the shower, I was on the toilet. I often have to choose between getting my homework done, and spending time with friends, because the time I was supposed to be doing homework, I was stuck in the bathroom. I know homework vs social life is a common time balancing problem for students, but for most people it's "less time with friends to get the homework done", but for me it's very often "no time with friends to get the homework done". It's so isolating. If I didn't see these people at church, and at club meetings, I'd probably never get to see them. (and yes, I have missed or been late to those bc of my IBS as well)

My IBS has kept me up until the middle of the night before. It's made me miss class. It's made me late to things. It's made me miss exams! (Thank goodness my professors were understanding enough to let me take it another time).

The only ways I can manage my IBS is by taking meds, and/or severely restricting my diet. My pills help me be able to avoid some of the pain from eating food, but like any disability aid, it doesn't help 100%. Without my meds, most vegetables are completely out of the question. So is a long list of fruits, and so many other things. Even tea hurts me! Coffee too! Meds help, but I'm still in pain. Less pain, but still pain. And im still spending hours in the bathroom. 1-2 hours at a time, instead of 3-4, but it's still countable in terms of hours.

This is a lifelong condition that I was born with. If any other part of my body was effecting me this way, no one would doubt that I'm disabled. Heck, this effects me more than some of the recognized disabilities that I have! How is this not a disability?

[chronicpaingirlie]

meal prep while disabled

(my process <3)

1. Order groceries online & pick them up (or ask someone to pick them up for me)

2. Put away foods that won’t need to be prepped for later (milk, canned foods, bread, etc.)

3. Lie down break <3

4. Start meal prep with already cold/frozen foods (meats, fruits, veggies, etc.)

5. Rinse each item and chop it as desired for use in meals (peel & cut veggies/fruits/meats into bite sized portions, dice onions & garlic, etc.)

6. Blanch all vegetables (blanching guide) then let them dry before continuing

7. Lie down break again <3

8. Divide each item into one-meal-sized portions, and put each portion in a ziploc bag

9. Use a marker to label each bag with the date it should be used by & (optionally) what each item is

10. Toss all your foods in the freezer & use them at your leisure <3 (you can use them straight from the freezer, or let them defrost in the fridge for a day or a few before use)

11. Lie down for a long time!!!!!!!

!! here’s some cheat sheets for how long you can freeze different foods !! number one // number two

p.s. please be gentle with yourself !!!!!!!! take time to rest & recruit help if you can. this shit is exhausting </3

[apocalypticvalraven]

Dungeon Daidokoro- Delicious in Dungeon in The Kitchen #2

(Daidokoro is kitchen in Japanese)

Ok, so the last one got 90-ish notes. Close enough.

I am going to open this one with a request for tips and donations if you like my work. I'm looking at, like, $350 to get my car re-registered because of DMV bullshit that I can't really fix. I have some money, but if people could help with this, I'd be eternally grateful.

So, please, if you can, if you like my work with this, my cashapp is $ValravenApocalypse, my paypal is paypal.me/korbl, my Venmo is @ Valraven. Anything would be a big help.

Man-Eating Plant Tart

In chapter two, Team Laios ventures into the second layer of the dungeon, a large apparently open-air space full of trees and lush foliage. The first meal they eat here is a tart made of man-eating plant fruit.

Which is a difficulty here.

First, there are no man-eating plants. Obviously. Like, we're not even dealing with something like "there aren't giant scorpions (but there are large crustaceans)" or "there aren't walking mushrooms (but there are big mushrooms)." This is just... this thing doesn't exist. There are carnivorous plants, but they're rather small and, to my knowledge, don't really fruit.

There are giant (non-tree) plants, but, to my knowledge, they also don't fruit, and they tend to be in the realm of "pollinated by carrion insects, so they smell like rotten meat." So, even if that giant flower that smells like corpses has fruit, I doubt anyone would want to eat it.

But, let's start by looking at the recipe-

So, to start with, you need some leftover "scorpion hotpot." Which is to say Lobster Portabello Soup, and some Slime Gelatin--which is maybe jellyfish, but I don't think you can really get anything like gelatin from a jellyfish (at least that you'd want to eat), so we're probably looking at agar agar (a gelatin-like substance from seaweed).

Baraselia, Mearauk, Betahn

It's difficult to really figure out similar real fruits to these. In fact, it's not even particularly clear which fruit is which in the manga. But, I did find Ingredients on the wiki, which makes it more clear-

(minor transliteration differences aside)

Baraselia is interesting, its seeds seem similar, broadly, to a pepper's, and led me to initially think it might be basically a bell pepper-

But the more I thought about it, the more I realized that a bell pepper's flesh wouldn't stand up to heat the way the baraselia's does

On further thought, I think the baraselia is a bit more like a squash. Thinking about it, pumpkin seeds also cling pretty tight to the stem, but I don't think the baraselia is a pumpkin exactly.

I think a Cassabanana is probably pretty close-

And, while I'm completely unfamiliar with this plant, I saw notes online that the unripe fruits can be cooked like a vegetable. So, I think cassabanana is probably a good candidate for "Baraselia."

I think the betan is the chopped fruit that gets mixed in. It's an interesting looking fruit, particularly in the anime-

It has a vaguely chili-like appearance, which it could well be, but I'm also struck by the visual similarity of the inner nodes of jackfruit-

Jackfruit is noted for it's "meaty" texture, and is used in several savory dishes. I think jackfruit is probably a very good candidate for a Betan stand-in.

Which leaves Mereoak/Mearauk-

Honestly, they look a lot like cherries or tomatoes, and tomatoes used in savory tarts are just, like, a thing. I think you could very well use a mix of cherries and cherry tomatoes for mereoak.

"Man-Eating Plant" Fruit Tart

~7 oz Leftover "Scorpion Soup

~3 oz Agar Agar or Gelatin

~1 lb unripe Cassabanana

~10 oz jackfruit, roughly chopped

5-6 cherry tomatoes, 3-4 cherries

Salt to taste

Dash of pepper

Lightly steam the fruits and let cool until you can safely handle them. Cut open the cassabanana and remove the seeds, then the skin from the flesh. Mold the skin into a shell for your tart, outside against the plate.

Mash the cassabana flesh, and add the gelatine and soup, stir until slightly thickened. Taste, adding salt and pepper as needed. Add the chopped jackfruit and the rest of the soup, stir till well combined and pour into tart shell.

Put in oven at 400 degrees. Check for setness at 15 minutes, and give an additional 5 minutes if needed.

Remove once set, let cool slightly, serve.

[adviceformefromme]

Listen I feel so ugly all the time I'm trying to get myself better but it seems like every time I do something comes up and knocks me down to the point where I just quit and it pisses me off. Recently I started to use my journal more to write down stuff to better myself I write down quotes of the month, and listen to podcasts at work sometimes. But after work, I'm so tired I work from 8AM-4PM I don't have the energy to do anything especially working out and that's my biggest issue and it hurts me to the core that I'm this way. Do you have any tips to help me? Please cause I need it bad.

Hey sweetie, okay some ideas...

What is it you don't love about yourself ? What is that makes you feel ugly? Are these things you can accept or want to change? If you can't accept things you don't like about yourself, then honestly I would start thinking about making some changes. What is within your power to change? What would make you feel beautiful? Is it your teeth? Start saving for the Invisalign or teeth whitening strips, is it your thin hair, look into new hairstyles, weaves, extensions.. If it's your face shape that you really can't make peace with maybe its worth getting some fillers. And while I don't want to promote these things, in my personal experience I have felt happier when I've invested in my image. I had 11's between my eyebrows and after so long of trying to accept these lines in my head I got botox and I was the happiest. So go invest in you, if you can't afford it do what you can, save up & research online. Invest in your image. I've seen friends feel so unaccepting of how they look for years, putting themselves down because of early wrinkles, bad teeth - when all it would take is some investments. So choose you. This is your one life, do you want to spend it feeling ugly and second class every time you look in the mirror? Or do you want to invest in looking and feeling your best?

On the low energy - I would assess your diet. What are you eating, drinking? This will be a huge factor. Carbs - the devil in my opinion. I spent a vast majority of my life in carb crashing and hunger and needing more sugar / food DESPITE thinking I was eating and drinking healthily. Now I am studying nutrition, I am learning how detrimental my diet was to my overall health. So I would advise, protein and greens diet. Cut sugar, in the form of carbs/ starchy vegetables, replace chocolates / crisps with nuts and fruits. Drink more water, invest in some celtic salts, supplements (vitamin D + k2, vitamin c, DIM, selenium, magnesium - ensure there on no nasties inside bulking agents), grass fed meats, organic veggies, salads, bone broths weekly.

I would also make sure you are doing exercise. It needs to be sweat inducing. A run down the road and back to start with if you're unfit. You don't need a fancy gym. Take a cold shower when you get home (you can start with a hot temp and then do 30-60 seconds cold to build yourself up). Do some stretches, make an effort, as simple as while the kettle boils, make this an opportunity to touch your toes or rotate your hips.

These are some starting points. I would begin the latter first, get your energy and body right initially and then start putting money and investments into your image. Health is wealth, so while you may or may not feel beautiful, without investing in great health you will ultimately struggle.

I hope this helps. DM is open if you have more questions/ need more support xoxo

[allsadnshit]

Been looking into Candida cleanses so much but most of what I see is about it starving the Candida and is more applicable to if you have a yeast infection rather than my situation of having endometriosis where my body naturally overproduced and reacts to estrogen so I'd have to pretty much live on a Candida diet permanently which is like no spicy, no dairy, no to most fruits, no sugar at all even natural like honey or maple, no red meat, no shell fish, no starchy vegetable and limited carbs and just is in general incredibly restrictive on top of that I am already gluten free and it makes me have to slow down and go - who is this for?

There's soooo many influencer nutritionalist who make mostly Candida content but I think it leaves out that avoiding carbs and a lot of the stuff that would need cut out isn't necessarily good for your body in other ways even if it does starve the Candida

And it's not like yeast serves no purpose in our bodies or immune systems - it's just a matter of overgrowth. And it seems like most of the approaches I see don't feel sustainable long term and they also really promote fasting which is something I am personally super against if you've had an eating disorder, especially when you don't live a slow paced relaxing lifestyle and are on your feet.

It just sucks to feel like even in a wealth of knowledge that exists online - so much of it is about selling something to you, whether a product or a lifestyle and it's so gross

[aarohij]

Slice to Perfection: Techniques for Beautifully Cut Vegetables

Want that professional-looking salad platter? We got your back, with uniformly chopped vegetables delivered to your dining table. But hey, vegetables are more than just aesthetics.  They are full of nutrition and form a non-negotiable part of your balanced diet. Since fruits and vegetables form the first part of the food web they lie at the higher trophic level and biologically carry more energy in comparison to other sources of food such as dairy and poultry. The easiest way to utilize their goodness in your food is to include them in at least two of your meals every day, even if it is in the form of snacks.

Ways To Incorporate More Fruits And Vegetables Into Your Diet

Eating those nutrients need not be all lavish and time-consuming. Fruits and vegetables can be incorporated into your meals very easily. Salads, smoothies, and spreads are some of the easiest ways. Also, since the fruits and vegetables are not cooked for these recipes they are considered even better for the bodies as they are closest to their natural forms and not processed. They can be used as toppings to your pizzas to get your mother’s approval or be added to your next barbecue. One can switch to healthy sliced snacks with peanut butter spreads and yogurt and chocolate syrup dips or have muffins, pancakes, or nut bars feasts. Last but not least, who does not like those spicy crisp sandwiches with extra cheese?  All these require minimal food prep or if you still do not have time you can order fresh-cut vegetables and fruits online.

The Ideal Cut

Brunoise (Fine Dice)

The ideal use of this cut is for garnishes and stuffing. Some common foods used in this cut are carrots, onions, bell peppers, and other hard root vegetables like beets and turnips.

Chiffonade (Shredding)

Widely used for leafy green vegetables and herbs including spinach, basil, mint, and fenugreek to list a few, in the form of sautee, stuffing, and garnish. They are directly cooked into dishes in some cultures including India.

Julienne/Allumete (Matchstick cuts) and Baton

Stir-fries and salads are made by using vegetables such as carrots, potatoes, and cucumbers. These vegetables are also used in noodles in this form by many cultures including China and Korea.

Macedoine (Small Dice)

Those healthy soups are incomplete without the dice of yam, sweet potatoes, radish, and spring onions.

Parmentier (Medium Dice), Carre (Large Dice) and Paysanne

The most common cut for those mouth-watering lunch and dinner recipes and barbecue is made of potato, Onion, Yam, carrot, bitter gourd, bottle gourd, spinny gourd, chow chow, zucchini, brinjal, capsicum, and tomato.

Slices, Stripes, Rondelle/ Washer

Your classic roasts, grills, baked snacks, and salads of cucumber, baby corn, tapioca, taro roots, and plantain stem are a magic of artistic slices and stripes

Mincing and Crushing

Those smooth thick pastes and sauces of onion, garlic, and ginger are essential to the drama of your routine cooking.

Buy your perfect cuts online

Say goodbye to those long hours of meal preps and visit the just-right platform of GreenChopper to buy cut vegetables online in Banglore and create a plate of health for your family.

[klaus-littlestwolf]

Random Thought: Bucky Barnes

Chef!Bucky Barnes

Bucky Barnes as a Chef

He is trying to get used to real food again after years of supplements and IVs or being force fed through a tube to keep him going as the Winter Soldier. He discovers after watching cooking videos online that the act of cooking is actually quite calming for him. He quickly learns what he likes and what he doesn’t, willing to try almost anything just to see if he enjoys something new.

Bucky loves sweet things! Just about any fruits except honeydew and cantaloupe, his favorite is plums! He’s also a big fan of grapes (green, not red) and peaches. Bananas and apples he can take or leave, and he loves watermelon.

He’s not a huge fan of sour things. He can handle spicy foods to a very high level without getting sick (he ate a ghost pepper by accident once) though he is picky about what spicy things he likes and he loves jalapeños.

He can chop vegetables faster than anyone else in the kitchen so when they needs things chopped in bulk Bucky just gets a cutting board and chops cucumbers, carrots, tomatoes and lettuce for 20 minutes and they’re set all day.

He can pick pans and trays up out of the oven without an oven mit with his left hand. Also, thanks to employees needing to wear gloves in the kitchen he can use the metal hand in front everyone. If after hours or before opening, anyone ever asks why he wears the gloves while not handling food he tells them he had an accident in the kitchen and got severely burned so no one ever minds that he never takes the glove off of his left hand.

He exclusively works in the kitchen so he rarely has to interact with anyone other than the other Chefs. He also has a fantastic memory, and never once gets an order wrong.

He makes friends with the other chefs and they share recipes, and one of them gets Bucky into baking as well. After work every day he will make himself something for dinner, take it home and set it on the counter. He’ll mix whatever it is that he’s trying next and put it into the oven before eating his dinner. Bucky loves brownies and he’s gotten good at making cake, just trying to make a 2 tier cake for the first time and it actually turned out pretty good. His absolute favorite though is banana bread, it is fantastic and he makes at least one, usually 2 every week so that he can have some for breakfast before he runs out the door every morning.

Bucky is people’s worst nightmare if he ever sees a waitress cry. The waitresses are all very nice to Bucky, and only one of them seems to be that way only because they think he’s attractive, he has a soft spot for them. Especially since they deal with the customers so he doesn’t have to, he feels for them knowing how cruel humans can be, even about the dumbest things. But if a customer takes it too far, if someone makes it personal, insulting or bitching at a waitress, Bucky will leave the kitchen. Everyone who works there knows Bucky leaving the kitchen is always a bad thing. He comes in the back door and leaves through the back door, there’s also an employee bathroom so he never has to enter the dining room, so when he does something is very wrong. Bucky is an intimidatingly large man, though everyone in the restaurant knows he’s basically a Pit bull puppy, sweet, gentle, loving and misunderstood for the way he looks. (Bucky Barnes really is exactly like a Pit bull! Only mean because people made him that way, always putting his trust in humans again after being fucked over and is the most kind hearted thing you’ve ever met in your life. Bucky Barnes is a Pitty!)

Bucky will remove all the plates from their tables and dump them into the trash right in front of you, and if he has to actually speak no one will get a word in edgewise. His voice is loud and deep, it commands attention and most grown men wouldn’t have the balls to snap back at him and the ones that try live to regret it. Bucky is a pro at getting people to swing first, as long as they do he is legally allowed to toss you out of the restaurant and he is more than happy to do it. He would never hit a women, however he will ensure she can’t swing at him again before carrying her out of the building, and for any man, (though there have only been 2 who are courageous enough to hit Bucky) they learn quickly that that’s stupid. One hit and they’re on the floor, one of the men was so dizzy he actually had to crawl out of the restaurant.

Bucky as a chef would be fantastic. Plus, I dare you to tell me that Bucky Barnes with his hair in a little bun while he cooks isn’t the cutest thing you’ve ever thought about in your life!

He can cook for me any day🥵🥵

Bucky Barnes Masterlist

Random Thoughts

[drpeppertummy]

hm… 💜 or 💚 for the color prompt?

[asmr voice] feeds him ourple

[stuffing, mild tummyache]

Morty was excited about the color-themed mukbang video somebody had suggested. Purple was the request, and he'd gone to Dollar Tree to see what he could find before hitting the grocery store for some nicer foods. Some of it was candy and other snacks that needed only to be removed from the package, some required cooking or at least some level of prep work, but once he had his purple assortment of treats ready and laid out in an eye-catching presentation, he was pretty pleased with himself.

He silently held up the first item--a blueberry milkshake--and took a sip. He'd picked it up from a local burger place just before starting, and he made sure to show the logo on the cup. Accompanying the shake as a secondary beverage, he revealed with a grimace, was a can of grape soda. He carefully cracked it open, taking a moment to let the fizz crackle softly beside the mic before taking a reluctant sip. He'd always felt that grape was the worst of the artificial fruit flavors--watermelon, he believed, was the best--but it was purple, and that was all that mattered right now. Besides, he'd have plenty of snacks between sips to wipe the taste from his mouth.

The first food he had to share was a small plate of grilled eggplant slices. He smiled proudly as he displayed them; he'd cooked them himself, and the one he'd taste tested before starting was just about the best eggplant he'd ever had, not that there was much competition. He held up a slice to show off the ring of deep indigo skin, then took a bite. They weren't particularly hot anymore, but they were still good, if a little mushy. He set the plate back down, intending to show each food before really getting started. Accompanying the eggplant in the vegetable department was a bowl of mashed purple potatoes. He hadn't actually bought those for the video; he'd picked them up at a farm market last week by pure chance, and his belly rumbled at the steamy, buttery smell. Unable to resist, he took a bite of them too before returning the bowl to the table.

Following the vegetables, he had a cutting board with an arrangement of grapes, mulberries, a few figs, and a couple of plums on it. He doubted he'd eat more than one of the plums during the video, but the visual looked nice. The mulberries had been a gift from his neighbor, who had more falling from their tree than they knew what to do with. Most of them looked more black than purple, but it was close enough.

The final group of food was the one he was most excited about--the desserts. He had a package of ube mochi, a dish of purple M&Ms he'd ordered online, a stick of purple rock candy, a row of purple Peeps, and, least excitingly, a bowl of grape jello. It was a fine variety. The star of the show, however, was a cupcake he'd bought from a local bakery. It was bright purple, with a blueberry jam filling and a nice swirl of purple frosting on top, and pieces of molded chocolate stuck on to make it look like a unicorn. The rainbow sprinkles, he supposed, wouldn't disqualify it when the rest of the treat had enough purple food coloring in it to dye his entire kitchen.

Morty took another long sip of the milkshake, then returned to his vegetables, wanting to start on them before they cooled off completely. Eggplant was something he rarely ate, both because it never impressed him any time he tried it and because it simply never occurred to him to get some, but he was pretty pleased with today's result. The slices were well-seasoned and flavorful, and he almost wished he'd made more of them, although with the amount of food he had to get through, he supposed it was a good thing he didn't. He alternated between eggplant slices and mashed potatoes for a little bit, taking care to eat slowly over the mic and not shovel everything into his mouth as fast as he could--he was starting on an empty stomach, after all, and his rumbling belly couldn't have cared less about ASMR.

Wanting to save some of the vegetables for later on in the video, Morty took a big gulp of the grape soda and switched over to the fruit. He'd never eaten a fig before, but Google had kindly informed him that he could simply bite into it skin and all, and so he did, nice and slowly, hoping to capture the sound as his teeth punctured it. He wasn't sure if he loved it, but it was good enough to draw him in for another bite, and then another. After the first fig he ate a grape and then a mulberry, crushing them slowly in his mouth. The hunger he'd started the video with was beginning to ease up as he ate, and now he felt like he could really take his time without forcing himself to, both to savor the food and to see what interesting sounds he could get out of it.

Finally, he turned to the sweets. He'd been eager to break into the mochi since he'd bought it, and he let out a soft little hum of pleasure at the sweet, gooey texture. His belly gurgled quietly as he swallowed, and he wondered whether the mic picked it up. If it didn't get that one, he was sure there would be louder sounds before long, but he didn't really care. He was aware at this point that some of his viewers went wild for it, but that fact didn't bother him any. It was inevitable anyway, eating on camera with that sensitive mic. He held up the half-eaten mochi to show off the sticky purple interior, then happily finished off the piece.

Morty alternated between the fruits, vegetables, and sweets, nibbling at one or two things for a little while before switching over to another, but the cupcake remained untouched--that was going to be dessert. Slowly but surely, he was beginning to feel full, the bulky potatoes and doughy mochi taking up a good amount of space in his belly. The heavy milkshake was doing its part as well, and between the carbonation of the soda and all the air that wound up trapped in his stomach with each carefully calibrated bite, it was becoming difficult to keep from burping into the mic. He'd had to turn away here and there to let a few tiny ones out, but he hoped nothing loud would slip out of him.

Trying to pace himself, Morty took a break from chewing to work on the rock candy. His belly gurgled as its contents settled, and sucking at the candy provoked several more soft little grumbly noises. His stomach felt snug under his baggy sweater. He supposed he might have gone a little overboard picking things out for the video, but it was alright. If he had leftovers, he'd simply get to them another time. He wanted to finish as much as he could, though, for the sake of a good long video. It was a good variety of textures to create a nice array of sounds, and he didn't want the length to fall short.

Morty looked down at the assortment of food before him, pondering what to pick up next. He'd gotten through a decent portion of everything by now, with the eggplant and potatoes being completely gone and the mulberries not far behind. The grape jello, not particularly aligning with his tastes, was the least disturbed, and he decided to give it some more attention. He didn't care for the flavor, but at least he could play around with it while he ate. He put away the rest of it fairly quickly and chased it with a good long sip of milkshake. Following that sip, to his surprise, came an audible, airy burp. Ordinarily, he'd excuse himself or apologize, but this was a no-talking video, so he just smiled sheepishly and moved on. If it was too loud, he'd edit it out later. Otherwise, it was what it was.

The jello had gone down easy, but Morty suddenly felt more bloated than ever after finishing it off so quickly. He was a little guy, small and slender, and while his capacity was bigger than one might guess by looking at him, the estimate likely wouldn't be far off. He leaned back in his chair for a moment, resting a hand on his belly with a soft sigh. It felt taut and rounded under his hand, and it grumbled away quietly as it worked on the strange combination of things he'd eaten. A loud gurgle rose up and he just barely managed to stifle another big burp. With the pressure in his stomach slightly lessened, he picked up a Peep, licked off a little bit of the sugar, and then playfully bit its head off.

Not sure how much more he could eat, he decided to prioritize the mochi next. It was one of his favorites of the things he'd put together, but while the fruits would be easy to nibble on as he got fuller, the thick, gooey dough would not. He had two pieces left in the package, and he slowly worked through them both, stretching and squishing a half-eaten piece around as he chewed. It was delicious, but it was rich and heavy, and, reluctantly, he took a careful sip of his soda between bites to break things up a little. Repulsive as it was, the carbonation was refreshing, and it conjured up another quiet burp.

To say space was running low in Morty's stomach would have been an understatement at this point; he was stuffed. With the amount of purple food packed into his belly, he was surprised he hadn't started turning purple himself yet. His belly was as tight and round as the large, firm grapes he'd been eating, and the noises it made as it digested everything would have made a good enough video on their own. He paused again, holding both hands against his tummy. If he wanted to feature that glorious unicorn cupcake, he'd have to quit on everything else now. He'd made pretty good progress, considering the contrast between the amount of food he'd started with and the size of his slim stomach; there was only a little bit left on the table before him, and it would make a good snack some other time. Right now, though, it was time for the grand finale.

With a playful flair, Morty held up the cupcake. It was impressive both in size and appearance, with its colorful sprinkles, the little chocolate unicorn ears and horn stuck into the frosting, and the unnaturally vibrant color of the cake itself. He knew the chocolate pieces would make the best sounds, and he knew that's what most viewers would be waiting for, but he decided to tease a little and lick at the frosting first. It was fluffy and almost too sweet, and there was an absurd amount of it. He took a few licks from it, almost as though it were an ice cream cone, and then, finally, he took one of the chocolate ears in his teeth and crunched down on it.

The cupcake was surprisingly good--he'd expected it to be the sort of disgustingly-sweet thing that only small children could tolerate--and he regretted that he was too stuffed to really enjoy it. It would have been fantastic on an empty stomach, but as full as he was right now, the sugary treat was only making him feel queasy. He worked at it slowly, taking sips of the soda here and there in search of some element of refreshment between mouthfuls of sticky sugar. He was beyond stuffed now, his belly straining and aching and begging him to stop, but he was determined to at least finish the cupcake. It would be a mangled mess if he tried to save part of it, and after all, he was here to put on a show.

He spent what felt like ages nibbling at the cupcake, dragging it out with tiny bites and licks, his stomach groaning uncomfortably with each little swallow. He imagined his belly must be sticking out a foot in front of him by now, although in reality it was barely even visible under his oversized sweater. Still, it felt tighter than tight, crammed so full that it ached just to breathe in, and he was beginning to doubt that he could get through the entire dessert. There wasn't much to go, though, and he was going to give it his best effort. He sighed, pausing to force up a sickly little burp, and pushed on.

Little by little, slowly but surely, he worked through the cupcake, and finally, at long last, it was gone. He swallowed the final bite with a thick gulp and fell back in his seat with a heavy sigh, resting his hands on his distended belly. That cupcake alone would have been enough to fill him up; combined with everything else he'd eaten, he felt too stuffed to move. His tummy bulged comically from his skinny frame, visible against his sweater now that he was fully leaned back, his stomach stretched so taut that it hurt to breathe. He wasn't sure he'd even be able to lean forward far enough to stop the camera. Still, he'd accomplished his goal, and for that he was pleased, even if it meant he was going to spend the rest of the day nursing one hell of a bellyache.

[pureveggieplanets]

Discover Delicious Vegetarian Recipes Today

Are you ready to dive into the world of vegetarian cooking? This guide is your key to a world of tasty vegetarian recipes. Whether you're already a fan of plant-based food or just starting, you'll find lots of ideas to excite your taste buds and keep you healthy.

Looking for hearty main dishes or tasty sides? This guide has everything you need to make amazing vegetarian meals. Your family and friends will love them. Learn how to make vegetarian dishes that are not only healthy but also incredibly flavorful.

Key Takeaways

Discover a wide range of delicious vegetarian recipes to suit every palate and occasion

Learn about the health benefits and environmental advantages of embracing a vegetarian lifestyle

Explore diverse vegetarian cuisines from around the world

Discover easy ways to find and access vegetarian recipes online

Unlock the secrets to building a balanced and nutritious vegetarian meal plan

Benefits of Embracing a Vegetarian Lifestyle

Choosing a vegetarian diet brings many benefits. It can make you healthier and help the planet. Learning about these perks might encourage more people to try a vegetarian lifestyle.

Health Advantages

A vegetarian diet is packed with health benefits. People who eat plants often face lower risks of heart disease, diabetes, and some cancers. Eating lots of fruits, veggies, and whole grains can make you feel better overall.

Environmental Impact

Switching to a vegetarian or plant-based diet is great for the environment. Animal farming causes a lot of pollution, uses a lot of land, and wastes water. By eating less meat, you can cut down on pollution and help the planet.

MetricVegetarian DietOmnivorous DietGreenhouse Gas Emissions1.5 tons CO2eq/year2.5 tons CO2eq/yearLand Use0.5 hectares/person1 hectare/personWater Consumption1,000 liters/day2,000 liters/day

The table shows how a vegetarian diet is better for the environment than eating meat.

"Embracing a vegetarian lifestyle is not only good for our health, but it also helps protect the planet. It's a win-win situation that everyone should consider."

Exploring a Wide Range of Vegetarian Cuisines

The world of vegetarian cuisine is full of flavors and traditions from around the globe. You can find everything from Indian curries to Mediterranean dishes. There's a lot of delicious vegetarian recipes to try.

Indian vegetarian cuisine is especially notable. It's known for its spices, lentils, and vegetables. Dishes like saag paneer, chana masala, and vegetable biryani are loved by many. They show how amazing plant-based cooking can be.

In the Mediterranean, you'll find a variety of global vegetarian dishes. There are Greek salads, Italian pasta primavera, Spanish gazpacho, and Lebanese fattoush. These dishes are not only tasty but also beautiful to look at.

"Vegetarian cooking is no longer niche; it's becoming mainstream. It's about the 'culture' of food, not just a diet characterized by what you avoid."

- Yotam Ottolenghi, acclaimed chef and author

Exploring doesn't stop there. Asian cuisines like Japanese miso soup and Thai red curry offer many vegetarian options. And Latin American dishes, such as Mexican tamales and Brazilian feijoada, can also be made vegetarian.

Whether you're looking for classic dishes or something new, vegetarian cuisine has it all. It's a world of plant-based recipes that celebrate nature's best.

https://www.youtube.com/watch?v=zn4SeGRYMGg

find vegetarian recipes Easily Online

Finding tasty vegetarian recipes online is super easy today. Whether you're an experienced plant-based chef or just starting, the internet has lots to offer. You can find amazing meatless meals on recipe websites and social media.

Popular Recipe Websites

Looking for vegetarian recipes online? There are top websites known for their great collections and easy-to-use designs. Here are some of the best vegetarian recipe websites:

Minimalist Baker: They offer simple, tasty plant-based recipes for any time.

Cookie and Kate: This site has healthy, vegetarian dishes that many love.

Oh She Glows: Angela Liddon's website is full of yummy, healthy vegetarian and vegan recipes.

Vegetarian Social Media Influencers

Vegetarian social media influencers also offer great inspiration. They share their favorite dishes, cooking tips, and lifestyle ideas. This helps grow a community of vegetarian fans. Here are some famous vegetarian social media influencers:

Deliciously Ella: Ella Mills shares her vibrant, plant-based cooking on Instagram and YouTube.

Niomi Smart: Known for her vegetarian recipes and wellness tips, she has a big following.

The Buddhist Chef: Jean-Philippe Cyr's Instagram and website show his love for meatless, Buddhist food.

Looking for new recipes, meal ideas, or a vegetarian community? The online world has lots to offer. By exploring these resources, you'll find a world of tasty and healthy vegetarian recipes to enjoy.

Building a Balanced Vegetarian Meal Plan

Choosing a vegetarian lifestyle has many health perks. But, it's key to make sure your diet is full of essential nutrients. A well-thought-out vegetarian meal plan can greatly benefit your health.

Incorporating Essential Nutrients

As a vegetarian, you need to pay extra attention to nutrients like protein, iron, calcium, and vitamin B12. Luckily, you can easily add these nutrients to your meals with a bit of planning.

Protein-rich options: Legumes, tofu, tempeh, seitan, and a variety of nuts and seeds.

Iron-rich foods: Leafy greens, lentils, quinoa, and fortified cereals.

Calcium-rich choices: Dairy-free milk alternatives, leafy greens, and fortified plant-based foods.

Vitamin B12 sources: Nutritional yeast, fortified plant-based milks, and supplements (if needed).

By focusing on a balanced vegetarian meal plan, you can make sure your body gets all the nutrients it needs. This way, you can thrive on a plant-based diet.

NutrientVegetarian SourcesRecommended Daily IntakeProteinTofu, tempeh, lentils, beans, nuts, seeds46-56 grams per dayIronSpinach, cashews, quinoa, fortified cereals8-18 milligrams per dayCalciumKale, broccoli, tofu, plant-based milk1,000-1,200 milligrams per dayVitamin B12Nutritional yeast, fortified plant-based milk2.4 micrograms per day

By eating a variety of plant-based foods, you can make a balanced vegetarian meal plan. This plan supports your health and well-being.



"A well-planned vegetarian diet can meet all the nutrient needs of the body and provide numerous health benefits."

Meat-Free Alternatives for Classic Dishes

Vegetarian living doesn't mean giving up on tasty dishes. Thanks to vegetarian substitutes for meat and plant-based alternatives, making meatless versions of classic recipes is easy. Discover hearty, satisfying meat-free options that even meat lovers will enjoy.

Lentils are a great substitute for ground beef. They have a meaty texture and can taste like traditional beef in tacos, chili, and shepherd's pie. Mushrooms are also versatile. They can make savory, umami-rich "meat" substitutes in burgers and Bolognese.

Vegetarian SubstituteClassic Dish EquivalentLentilsGround beef in tacos, chili, shepherd's pieMushroomsBurgers, Bolognese sauceSoy-based crumblesGround beef in tacos, spaghetti BologneseJackfruitPulled pork in barbecue sandwiches

Soy-based crumbles offer a meat-like texture. They can replace ground beef in many dishes, like tacos and spaghetti Bolognese. Jackfruit is also a surprising substitute for pulled pork.

With these vegetarian substitutes for meat and plant-based alternatives, you can make endless meatless versions of classic recipes. Try different ingredients and flavors to find your favorite meat-free dishes.

Time-Saving Vegetarian Meal Prep Tips

Vegetarian meal prep is a big help for those who are always on the go. It lets you enjoy tasty, plant-based meals without the stress. By learning vegetarian meal prep and batch cooking, you can make cooking faster and save time during the week.

Batch Cooking and Meal Prepping

Batch cooking is a top way to save time for vegetarians. It means making lots of one dish or part at once, like roasted veggies, lentil stews, or grain salads. Spending a few hours on the weekend on batch cooking can fill your fridge and freezer with vegetarian meal prep goodies. This makes dinner time on busy weeknights much easier.

Find your favorite vegetarian recipes that are great for batch cooking, like soups, curries, and casseroles.

Set aside a few hours on a weekend to cook these dishes in big batches.

Put the meals into individual servings or containers for easy access.

Freeze the leftovers for later, so you always have time-saving vegetarian cooking options.

Meal prepping is another smart way to prep for vegetarian meal prep. It means getting your meals or parts ready ahead of time and storing them. Having these parts ready lets you quickly make a healthy, tasty vegetarian meal with little effort.



"Meal prepping has been a game-changer for my vegetarian lifestyle. It allows me to enjoy delicious, home-cooked meals without the daily stress of deciding what to make."

With a fridge and freezer full of batch cooking and meal prepped vegetarian dishes, you can easily get through weeknights. You'll enjoy your favorite plant-based meals without the hassle of long prep times.

Delicious and Versatile Plant-Based Ingredients

Discover the world of tasty and versatile plant-based ingredients. They can make your vegetarian cooking even better. From superfoods to exotic spices, there's a world of flavors to explore.

Exploring Unique Flavors

Expand your cooking skills by using a wide range of versatile plant-based ingredients. Try ancient grains like quinoa, farro, and bulgur. They add texture and are full of nutrients.

Use spices like cumin, turmeric, and cardamom to explore new flavors in vegetarian cooking. They bring bold and aromatic tastes to your dishes.

Legumes like lentils, chickpeas, and black beans are very versatile. They can be used in stews or as dips. Also, ingredients like tempeh, seitan, and miso add depth to your meals.

Versatile Plant-Based IngredientUnique Flavor ProfileCulinary ApplicationsQuinoaNutty, slightly earthySalads, pilafs, grain bowlsTurmericWarm, slightly bitter, slightly sweetCurries, rice dishes, roasted vegetablesChickpeasCreamy, slightly nuttyHummus, roasted snacks, stews

Use the versatile plant-based ingredients and unique vegetarian ingredients you have. Let your creativity shine as you explore new flavors in vegetarian cooking. The possibilities are endless!

Vegetarian Recipes for Special Occasions

Make your vegetarian recipes for parties, meatless holiday dishes, and plant-based entertaining stand out with tasty options. These dishes will wow your guests, even if they love meat. They're perfect for dinner parties or big feasts.

Try a Butternut Squash Wellington for a stunning centerpiece. It has a flaky crust and a mix of mushrooms and lentils inside. It's great for Thanksgiving or Christmas.

Add color and taste to your vegetarian recipes for parties with a Roasted Vegetable Tart. It's filled with bell peppers, zucchini, and onions in a buttery crust.

For a meatless holiday dishes spread, make a Lentil and Sweet Potato Shepherd's Pie. It's warm, filling, and loved by all.

Wow your guests with Quinoa and Black Bean Stuffed Portobello Mushrooms. It's a tasty, protein-rich plant-based entertaining choice.

Take your vegetarian cooking to the next level. Create unforgettable vegetarian recipes for parties, meatless holiday dishes, and plant-based entertaining moments for your family and friends.

Catering to Dietary Restrictions

In the world of vegetarian cooking, it's key to meet different dietary needs. You can make gluten-free or dairy-free meals that taste great. Plant-based ingredients offer endless options for satisfying meals for all.

Gluten-Free Vegetarian Dishes

Gluten-free folks don't have to miss out on tasty vegetarian dishes. Try using quinoa, buckwheat, and millet as bases for your meals. Add fresh veggies, legumes, and herbs for a flavorful, gluten-free meal.

Dairy-Free Vegetarian Meals

Those avoiding dairy have plenty of tasty options. Use plant-based milks like almond, cashew, or soy milk to make dairy-free versions of favorite dishes. You can make everything from savory meals to sweet treats with these ingredients.

By offering gluten-free vegetarian dishes and dairy-free vegetarian meals, everyone can enjoy the deliciousness of vegetarian food. It's all about making sure everyone has something they can eat and enjoy.

Eco-Friendly and Sustainable Vegetarian Cooking

As we become more aware of our environmental impact, adopting a sustainable vegetarian lifestyle is key. It helps reduce our carbon footprint and supports a healthier planet. By using eco-friendly and sustainable practices in cooking, we can enjoy tasty, environmentally-friendly meals and make a difference.

Sustainable vegetarian cooking has a big environmental advantage. Plant-based diets are often better for the planet than meat-based ones. This is because animal products need a lot of land, water, and energy to produce. Choosing eco-conscious vegetarian meals helps cut down on greenhouse gases, saves natural resources, and supports sustainable farming.

Choosing the right ingredients and methods is also important in sustainable vegetarian cooking. Using local, seasonal produce and reducing food waste are big steps. Also, using sustainable cooking techniques like energy-efficient appliances or composting can make our cooking more eco-friendly.

Eco-Friendly Vegetarian PracticesBenefitsBuying local and seasonal produceReduces carbon footprint from transportation and supports local economiesMinimizing food wasteConserves resources and reduces the environmental impact of food productionUtilizing energy-efficient cooking methodsLowers energy consumption and greenhouse gas emissionsComposting food scrapsDiverts organic waste from landfills and creates nutrient-rich soil for gardening

By choosing sustainable vegetarian cooking, we can enjoy tasty, environmentally-friendly plant-based meals and help the planet. Let's dive into the eco-conscious vegetarian lifestyle and see how we can nourish our bodies and the environment.

Conclusion

In this guide, you've found many tasty vegetarian recipes and the benefits of a plant-based lifestyle. Whether you're already a vegetarian or just starting, you now know how to make healthy and tasty dishes. These dishes will make you happy and keep you healthy.

This article has shown you the health and environmental benefits of a vegetarian diet. You've also learned about different vegetarian cuisines. Now, you can easily add more plant-based meals to your day. With online resources and meal planning, you can live a balanced vegetarian lifestyle.

Keep exploring vegetarian cooking by trying new ingredients and saving time with meal prep. You can also make recipes for any dietary needs. By enjoying vegetarian cooking, you're helping your body and the planet. Enjoy your meals!

FAQ

What are the health advantages of a vegetarian diet?

A vegetarian diet can help you avoid chronic diseases. It also improves heart health and helps with weight management. Plus, it can increase your life span.

How can a vegetarian diet impact the environment?

A plant-based diet is better for the planet. It has less carbon footprint and uses less land and water. It also makes fewer greenhouse gases than meat-based diets.

What are some popular vegetarian cuisine styles from around the world?

Vegetarian food is enjoyed globally. You can find traditional Indian curries and Mediterranean dishes. There are also modern Japanese and hearty Scandinavian options. Exploring these cuisines offers a world of tasty vegetarian meals.

Where can I find delicious vegetarian recipes online?

Many websites and social media influencers share great vegetarian recipes. Check out Minimalist Baker, Oh She Glows, and Deliciously Ella for inspiration.

How can I ensure my vegetarian diet is well-balanced?

To get all the nutrients, eat a variety of plant-based foods. Include beans, lentils, tofu, leafy greens, and fortified products. This ensures you get enough protein, iron, calcium, and vitamin B12.

What are some meat-free alternatives for classic dishes?

You can make vegetarian versions of favorite dishes. Try bean-based burgers, mushroom-based "meat" crumbles, and lentil-based shepherd's pie. These alternatives are tasty and satisfying.

How can I make vegetarian meal prep easier?

Use batch cooking and meal prep to simplify your vegetarian meals. Cook big batches of grains, roasted veggies, and proteins. This way, you can quickly make healthy meals all week.

What are some unique and versatile vegetarian ingredients to explore?

Discover new ingredients like quinoa, tempeh, jackfruit, nutritional yeast, and ethnic spices. These add flavor and nutrients to your dishes.

What are some delicious vegetarian recipes for special occasions?

For special events, try impressive vegetable dishes and decadent desserts. These vegetarian recipes can make your menus stand out, whether it's a dinner party or holiday feast.

How can I accommodate dietary restrictions in my vegetarian cooking?

Vegetarian cooking is great for different diets, like gluten-free and dairy-free. Find recipes that fit these needs. This way, everyone can enjoy healthy, plant-based meals.

How can I make my vegetarian cooking more eco-friendly?

To cook more sustainably, choose local and seasonal produce. Reduce food waste and use energy-efficient cooking methods. These actions help reduce your carbon footprint and support a healthier planet.

[najia-cooks]

[ID: A bowl with short-grained rice to the left and a curry to the right; a spoonful of pickled ginger tops the rice. End ID]

カレーライス / Kare raisu (Japanese "curry rice" with carrot and potato)

Kare raisu is a classic example of 洋食 (yoshoku)—Western-style food adapted to a Japanese palette. It first became popular among the Japanese navy, having been inspired by the diet of the British navy in the late Meiji period—the British themselves had appropriated and adapted dishes which they termed “curries” during their imperial rule of India.

The base of kare raisu's flavor profile is カレー粉 (kare ko, curry powder), which is used to spice the roux that thickens the curry. Since they were first manufactured and sold in the 1950s, premade curry roux cubes have been popular among home cooks as a quick way to season this dish. This recipe begins by making enough roux for the dish, for those without Japanese curry roux cubes at home.

Kare raisu is often made with chicken or pork belly, but meat is sometimes omitted. This recipe calls for sườn non chay, but if you don’t want to use a meat replacement, just increase the amount of carrot and potato!

Recipe under the cut.

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This recipe calls for you to make a roux as its base, as this is the most widely-used technique for this dish. A similar effect could be achieved by adding Japanese curry powder in after the onions are browned and proceeding with the dish from there, adding butter or margarine along with the water, and thickening the curry with some flour after the vegetables are tender, if desired.

Ingredients:

For the chicken:

1 package (100g) sườn non chay, or 350g other vegetarian meat substitute

(If using sườn non chay) several cups vegetarian ‘chicken’ or ‘beef’ stock from concentrate, vegetable stock, or water

1/4 tsp Japanese curry powder

A few cracks of black pepper

For the dish:

2 Yukon gold potatoes (400g), peeled

2-3 medium carrots (200g)

1 package (100g) suon non chay, or 350g other vegetarian chicken substitute

6 cups water, or enough to cover

2 tsp vegetarian ‘chicken’ or ‘beef’ stock concentrate (optional)

3 Tbsp neutral oil, to fry

2 large yellow onions, sliced

1/2 sweet apple, grated (optional)

3 Tbsp usata sosu (Japanese Worcestershire-style sauce)

1 Tbsp vegetarian oyster sauce (or substitute soy sauce)

1/4 cup coconut milk (optional)

4 cloves garlic, minced

1-inch chunk (10g) ginger, minced

Sườn non chay may be found in bags online or at your local Asian grocery–the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.”

Apple is a fairly common but non-essential addition to this curry; it adds a subtle sweetness to the final dish without being immediately recognizable as apple. Other common additions which have the same effect are honey, jam, and mashed banana.

The Japanese Worcestershire sauce adds umami, salt, sweetness, and a hint of fruit: it may be replaced with equal parts soy sauce, ketchup, molasses, and date syrup or apple sauce.

The coconut milk adds savor and a creamy texture; the flavor of coconut is not detectable in the final dish. You could also use soy or oat milk for this purpose.

For the roux:

3 Tbsp Japanese curry powder

1/4 cup non-dairy margarine

6 Tbsp (45g) AP flour

Instructions:

For the roux:

1. Melt margarine in a small pot on medium, then reduce heat to medium-low. Add flour and toast for 15-25 minutes, stirring occasionally, until flour is lightly golden brown.

2. Add curry powder and toast for 30 seconds, until fragrant. Remove from heat.

For the dish:

1. If using sườn non chay: In a stockpot, soak sườn non chay in enough stock to cover for about an hour, until rehydrated. I also added a few cracks of black pepper and about 1/4 tsp of Japanese curry powder to the stock.

Adding a small plate to keep the sườn non chay beneath the surface of the liquid can help them to soak faster.

2. Tear sườn non chay into thin strips and return to the pot. Simmer, stirring occasionally, until the liquid has evaporated; set aside.

Soaking in broth or stock helps the flavor of the sườn non chay to be more concentrated. If you're short on time, just soak them in water until softened, squeeze the excess water out, tear them into strips, and set aside until ready to fry.

3. Prepare your vegetables. Peel potatoes and cut into wedges (if your potatoes are particularly large, halve them widthwise first). Peel the carrots and chop them with diagonal cuts, rotating the carrot about 1/4 turn between each cut (this style of cutting—rangiri—is commonly used when preparing cylindrical vegetables for simmering in stews, because it increases their surface area). Halve the onions through the root and then cut them into slices; mince the garlic and ginger.

Some cooks will cut the onions into wedges and fry them until translucent, while others cut them into thin slices and fry until they are deeply golden brown; I took the latter route to add savor to the final dish, but consult your own preferences (and time!).

4. Heat 3 Tbsp neutral oil in a large stockpot (the one you simmered the sườn non chay in, wiped clean, is fine). Fry sườn non chay until lightly browned and set aside. (If using a different meat replacement, follow the package directions for stovetop frying.)

5. In the same pot, fry onion on medium-low for 20-30 minutes until golden brown, agitating occasionally. Add ginger and about half the garlic and fry for 30 seconds until fragrant. I like to add about 1/4 of the roux at this point and fry until fragrant to increase the presence of the spice in the final dish, but this isn't common in Japanese preparations.

6. Add carrots and potato and allow to fry for about 2 minutes. Add apple and stir to combine.

7. Whisk water together with stock concentrate, Worcestershire sauce, and oyster sauce, and add to the pot. Return your meat replacement to the pot.

8. Simmer, covered, for about 15 minutes, until carrots and potatoes are fork-tender.

9. Dissolve the rest of the curry roux into the sauce and add the remainder of the garlic (this divided addition allows for a sharper garlic taste). Add coconut milk, if desired. Simmer, uncovered, until thickened, about 5 minutes. Taste and adjust sauces.

Serve warm with short-grained rice and fukujinzuke or rakkyozuke.