#Vegetarian pasta dish with red peppers

[miliyas]

🌶️ Red Bell Pepper Pasta: A Creamy Twist for Dinner 🍝

Who knew red bell peppers could turn into such a dreamy, flavorful pasta sauce? 🔥 Roasted red peppers blended with garlic 🧄, olive oil 🫒, and a touch of cream 🥛 (or cashews for a vegan twist 🌱) create a velvety sauce that hugs every strand of pasta. 🍜 The result? A dish that’s as vibrant as it is delicious. 🌈 Perfect for weeknights or wowing your dinner guests! Let’s make this plate of magic together. ❤️✨

[what-even-is-thiss]

Quick and cheap filling vegetarian food (I’m going ovo-lacto for this)

Soup:

Dump some cans of stuff in a pot. Maybe some seasoning too. Pearl barley or rice may also be a good choice to bulk things out. With beans or legumes and some kind of grain you can make a whole protein. If that doesn’t appeal to you add some cheese or poached egg. Don’t add a lot of rice btw it will expand don’t turn your soup into a rice dish I swear to gosh

Quesadillas:

Basic idea for this is shredded cheese melted in between two tortillas warmed up on either side in a pan, in a microwave if you’re feeling extra depressed. But other stuff can be added. Salsa, pico, leftover tofu or beans, sliced peppers or onion. It’s a dish that’s as complicated or as simple as you want to make it.

Casseroles:

Dump a can of cream of mushroom or cream of potato soup on it. It’ll work itself out probably.

Scrambled eggs:

The most braindead way to cook eggs. You can even scramble them in the pan. Put stuff in it. I like putting fried tomatoes in it. Add enough mushrooms and cheese and you can feel your system clogging up in real time. Eat some toast with it to convince yourself that adding carbs makes it fine actually

Curry:

Wildly oversimplified term for basically most Indian food. It’s simpler to make than you think. The spices are the important part. The base of a lot of types of Indian food is onion, ginger, garlic, and tomato and then add spices and stuff to that. What stuff? Whatever. Spinach, potatoes, coconut milk, regular milk, even more tomatoes, lentils, beans, yogurt. Put it over rice probably. Use powdered onion and ginger-garlic paste and canned tomatoes when you’re tired. Probably look up some actual Indian YouTubers and bloggers to get more specific recipes than my stupid ass can provide.

Peanut noodles:

Cook some noodles. Probably ramen noodles. Melt some peanut butter on it and add soy sauce. Merry Christmas.

Melts:

Get a panini press so you never have to think again. Cheese, something else, bread, hot, eat. Add a sauce and some nicely grilled vegetables if you want to but tbh a midnight grilled cheese with tomato isn’t gonna be a gourmet meal. Just make it so you can finish crying.

Smoothie:

Frozen fruit and/or veggies and some kind of liquid. I usually use strawberry, mango, and soymilk. Maybe yogurt too idk. The worst part of this is cleaning the blender later but the actual process of making it is fast.

Pasta:

There’s more to life than just spaghetti and red sauce. Or so I’ve been told. You can use canned soups as a sauce sometimes if you reduce them a bit. I like butternut squash soup. Adding some cream cheese to sauces tastes better than it sounds and can fix your protein problem that you sometimes get with pasta dishes. Keeping a jar of pesto and some mushrooms in the fridge can make for a fast dinner when you need it.

Chili:

Get two different types of beans and some tomatoes and chili powder and whatever in a pot and let those bitches get to know each other and simmer while you stare off into space for a while. Maybe like 10-20 minutes idk it tastes good with sour cream

[emo-batboy]

Battinson and Food

He’s vegetarian and I will hear none of your crap

Depression meals, so many depression meals

I already made a post of his greatest hits here but here's three more:

A whole tub of apple sauce

Instant grits mixed with a hot chocolate packet

And a bowl of croutons

Some meals have actually graduated from the “Depression Meal” category to “Whenever I Can Sneak It Out of the Kitchen” status (because Alfred is appalled every time)

Dick, with the invincible, titanium-lined stomach of a 9yo, doesn’t know why Bruce makes them, but he loves taking bites of Bruce’s weird concoctions.

His favorites so far are:

Cream cheese and jelly sandwich

Spoonfuls of peanut butter (with chocolate chips, that was his idea)

And frozen garlic bread

Diner Food is King. (This is New Jersey. What did you expect?) His go-to order is two eggs over easy, well-done rye toast, grits with syrup and butter, and a fruit cup with no melons from the 24-hour place two blocks east. Hasn’t changed since he was five. Never will.

Bruce can cook food that is edible. Edible.

Like if he tries to make Italian, he can successfully cook the pasta. He can make a basic sauce. He can even plate it.

The tomato sauce is crunchy in some places, yes, but it’s fine :) and it is edible

but Bruce has NEVER succeeded in a baking endeavor, and it positively devastates him every single time

“Baking is science! I love science! I’m great at science. So why didn’t the cake rise when I did everything on the recipe?!” “You need to make it with love-“ “That wasn’t on the ingredients list, Alfred!”

He can handle spice surprisingly well. It’s not like he could avoid it while training all over the world, so he ended up building a tolerance, but his eyes still go unbelievably red every time.

He really fucks with bagels (I mean, what self-respecting Gothamite doesn’t) and he has a very specific bagel order for every possible mood from the great place downtown

The workers at Bagel Kingdom know which moods correspond with which order, and they have a designated spreadsheet taped to the back of the counter so they can work accordingly.

They know he’s barely hanging in there when he gets a toasted blueberry bagel with no butter.

He’s having a good day when he gets a plain bagel sandwich with tomato, provolone, two fried eggs, and hot sauce. In that order. That’s the shit

When he’s stressed, he gets a pumpernickel bagel with strawberry cream cheese to cheer himself up.

The workers of Bagel Kingdom will NOT let you disrespect his bagel.

Bruce almost burnt the tower down when he tried to cook a toaster waffle in the microwave while running on 40 hours without sleep, and he just kept cooking it because it wasn’t crisping for some reason

Alfred needs to force him to eat all the time

(It is definitely because Bruce suffers from disordered eating.)

There was one period of time in which Bruce went days without food, and Alfred (lovingly) threatened to send him to in-patient if he didn’t eat

Bruce said that those gross, mushy, lukewarm blueberries were the only thing he’d tolerate when he was struggling, so blueberries became their indicator: if Bruce can’t stomach blueberries, he goes to in-patient.

He’s gone twice, and Bruce was very mad each time, but he still uses healing methods that he was taught in there so it couldn’t have been that bad.

(He’s also friends with some of the nurses now. He, Denise, and Kayleigh have a group chat.)

Dick once convinced him to test taste different kinds of olive oil to learn the difference between regular and extra virgin. It was absolutely disgusting, and he ended up puking an hour later. Alfred now puts child locks on the kitchen cabinets.

The first time Bruce ever makes a meal that doesn’t look horrid is when he spends two weeks practicing Romani dishes for Dick the month after he adopts him.

He has since perfected three different recipes:

Stuffed peppers

Goulash

Cabbage rolls

(Keep in mind Dick is not vegetarian like Bruce.)

He tried making almond cake like 80 times (which is more like a biscuit but still a baked good) but could never do it right so Alfred makes them instead.

At dinner time, Dick always eats off Bruce’s plate more than his own. Alfred has chastised him several times, but Bruce only encourages him more. He thinks it’s cute. And so does the general public when they attend dinner parties.

One of Bruce's favorite memories of his parents is when he had a bad dream in the middle of the night so Thomas and Martha drove him out to the nearest diner to have a chocolate milkshake at 3 am.

Now, after patrol, if Bruce saw something traumatic or something that reminded him of his parents’ death, he’ll go to that same 24-hour diner and sit for a bit with a chocolate milkshake.

He continues this tradition after Dick becomes Robin. (Even if it took months for Bruce to even consider the idea of letting Dick near harm’s way.)

No matter how hard he tries to keep Dick away from the gruesome stuff, he can’t stop everything. They get milkshakes a lot more than Bruce would like.

But eventually, it turns into a treat whenever Dick does well in school or needs a pick-me-up.

And when they add Jason to the mix, they introduce him to the tradition as well.

They know everything will be okay when they have chocolate milkshakes together.

[najia-cooks]

[ID: A plate full of thick noodles in a light sauce, topped with carrots, cabbage, scallions, red pickled ginger, and vegetarian beef. Second image is a close-up showing the texture of the beef. End ID]

焼きうどん / Yaki udon (Japanese fried noodles)

Yaki ("fried" or "grilled") udon combines thick, chewy udon with vegetables, seared meat, and a savory sauce. It's flavorful, filling, and, if you already have udon on hand, fast!

Udon have a place in 和食 (washoku; "Japanese food" or "harmonious food")—'traditional' Japanese food that predates the increased opening of Japan to foreign trade and influence in the Meiji period. Yaki udon, though, like curry udon and yakisoba, is a more recent entry into Japanese cuisine, and is associated with 洋食(yoshoku; Western-style food).

Udon may be purchased dried, frozen, or, if you have a local east Asian grocery store, fresh; or, you can make them yourself at home.

Recipe under the cut!

Patreon | Tip jar

A couple different types of sauce are commonly eaten with yaki udon; instructions to make each are given below.

Serves 2.

Ingredients:

For the dish:

2 servings (400g) fresh uncooked udon (180g dry; 500g frozen)

1 small yellow onion, thinly sliced

3 leaves green cabbage, cut into bite-sized pieces

2 inches (55g) carrot, julienned

3 scallions, cut into 2-inch (5cm) pieces

3 shiitake mushrooms, thinly sliced

1 Tbsp neutral oil

Ground black pepper, to taste

Benishoga (pickled red ginger), to garnish

Green "cannonball" cabbage (the kind most commonly sold in the U.S.) is the type usually used for yaki udon; if you choose to use napa cabbage, add it in a bit later in the cooking time than the rest of the vegetables.

For the meat:

1/4 cup (9g) heo lát chay or bò lát chay (optional)

1 cup hot water

1/2 tsp vegetarian 'beef' stock concentrate, or 'beef' pho seasoning

Heo lát chay (vegetarian pork slices) or bò lát chay (vegetarian beef slices) are Vietnamese meat replacements that can be found in the dried goods section of an Asian grocery store. They may also be labelled "vegetarian food," "vegetarian meat slice," or "vegan food." Pork belly is the most common meat used in yaki udon, but any meat or seafood substitute will work—or just omit the meat.

For the sauce:

Version 1:

1/4 cup usata sosu (ウスターソース), also often known as sosu (ソース)

1 tsp Japanese soy sauce, such as Kikkoman's

The linked recipe is for a from-scratch version of usata sosu, but you can also check my yakisoba recipe for a quick version.

Version 2:

Another common choice of sauce for yaki udon combines mentsuyu and soy sauce, instead of combining usata sosu and soy sauce (in the same proportion given above). If you don't have mentsuyu, you may substitute for it by combining:

2 Tbsp Japanese soy sauce

2 Tbsp sake

1 tsp mirin or granulated sugar

3/4 tsp kombu dashi powder, or powdered shiitake mushroom

Along with the 1 tsp soy sauce from above.

Instructions:

To cook the noodles:

1. Bring a large pot of unsalted water to a rolling boil. Shake excess starch off of the noodles and add them to the pot.

2. Cook, stirring occasionally with chopsticks or a pasta spoon, until the noodles are cooked through and no longer taste raw. This will take 10-13 minutes for fresh or dried noodles, and 13-15 minutes for frozen. If your frozen noodles are parboiled, they will only need to be blanched for 30 seconds to a minute: be sure to read the package instructions.

The noodles should be slippery and neither hard in the center (if dried) or mushy on the outside, but firm and "koshi" (こし or コシ; "with body," "al dente").

3. Drain and rinse with cold water to halt cooking and rinse off excess starch. Set aside.

For the meat:

1. Whisk stock concentrate into hot water until combined. Add heo or bò lát chay and allow to soak until rehydrated.

2. Simmer lát chay and stock in a small sauce pot until all the liquid has evaporated. Set aside.

For the dish:

1. Heat a large skillet or wok on medium-high for several minutes and then add oil. Sear lát chay, turning once, until browned on both sides.

2. Add sliced onion and continue to sauté, stirring occasionally, until translucent.

3. Add carrots, cabbage, mushrooms, and black pepper and stir to combine. Fry for a few minutes until vegetables are softened.

4. Add noodles and scallions and, using tongs or a spatula, stir to combine. Cook for a minute, until scallions are wilted.

5. Add sauce ingredients and stir. Cook for another few minutes, stirring occasionally, until the sauce has thickened slightly.

Top with more black pepper and benishoga and serve warm.

[chefchatter]

Eggplant Cacciatore: A Hearty and Flavorful Italian Dish

Ingredients:

2 medium eggplants, sliced into 1-inch rounds

Salt, for sprinkling

2 tablespoons olive oil

1 onion, diced

2 bell peppers, sliced

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional)

1 (28-ounce) can diced tomatoes

1/2 cup vegetable broth

1/4 cup chopped fresh parsley, for garnish

Cooked pasta or crusty bread, for serving

Instructions:

Place the eggplant slices in a colander and sprinkle them with salt. Let them sit for 20-30 minutes to release excess moisture. Rinse the eggplant slices and pat them dry with paper towels.

In a large skillet, heat the olive oil over medium heat. Add the onion and bell peppers to the skillet and cook, stirring occasionally, until softened, about 5 minutes.

Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using) to the skillet. Cook for an additional 1-2 minutes, until fragrant.

Push the vegetables to the side of the skillet and add the eggplant slices. Cook for 2-3 minutes on each side, until lightly browned.

Pour the diced tomatoes and vegetable broth into the skillet. Stir to combine.

Bring the mixture to a simmer, then reduce the heat to low. Cover and let simmer for 20-25 minutes, until the eggplant is tender and the sauce has thickened.

Season the eggplant cacciatore with salt and pepper to taste.

Serve the eggplant cacciatore hot, garnished with chopped fresh parsley. Enjoy with cooked pasta or crusty bread for a hearty and flavorful meal.

Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes

Servings: 4 servings

#eggplantcacciatore #vegetarian #Italian #dinner #comfortfood #foodphotography #yum #foodbloggers #instafood #foodlover

[casino-lights]

For Lidia because i have been thinking about since that last post, but if you're bored/motivated I'd love to hear about the other two as well!

15. What’s the first thing people notice when Rook enters a room?

19. What is Rook’s love language? What love languages do they respond best to?

26. Rook is in charge of the grocery list. What’s on it?

oh anon. you ask for all three, I WILL yap about all three!! thank you so much for the lovely ask it's so wild and encouraging to hear that my oc is in someone else's brain right now ;-;

15. What’s the first thing people notice when Rook enters a room?

Answered for Lidia here!

Cazi is sometimes overlooked when entering a room (dwarf problems) but no matter what, she commands attention with her charming, confident smile. She knows she's interesting and attractive and the sheer confidence rolls off her thanks to her wardrobe, her stance, the volume and steadiness of her voice, and the strength of her eye contact.

Prospera doesn't go anywhere without her greatsword (I know there are no greatswords in game but she has one, okay) so usually people see an elf with a sword as big as she is and immediately wonder what her deal is. Otherwise, her red hair is an eye-catcher, and the generally hypervigilant behavior she exhibits certainly does not go unnoticed.

19. What is Rook’s love language? What love languages do they respond best to?

Answered for Lidia here!

Cazi's primary love language is words of affirmation. She absolutely lavishes both of her partners with compliments, flirtation, and praise. While the actual words differ based on what she knows they each like to hear, she doles out her loving words equally. Quality time and touch tend to get the best reactions out of her, but she honestly just loves both of her partners enough that she doesn't care what they do or how they do it - that they thought of her at all is special enough to her.

Prospera is new to the whole love thing. She hasn't trusted herself enough to love anyone or be loved by them in a long time. Quality time is what she tends to give most, but she doesn't exactly realize that she's doing it because she loves someone. She just finds herself gravitating toward certain people and feeling the urge to spend time near them - perhaps in silence, perhaps doing different things, or perhaps keeping watch while they sleep. It takes a while for her to open up to the possibility that this is actual affection, but once she does, she discovers that she very much enjoys soft, lingering touches and hand-holding, and soon she starts spending that quality time in her partner's arms or lap.

26. Rook is in charge of the grocery list. What’s on it?

Lidia has hot peppers, chicken, lots of pasta, many tomatoes, several bottles of moderately expensive wine, some high-quality chocolate, and other various staple ingredients like garlic, onions, herbs and spices, and bread. She's your typical Antivan, so her grocery list wouldn't differ too much from one Lucanis made, but she does like her food a little spicier than him. 

Cazi has recently acquired a taste for vegetarian dishes due to a certain necromancer, but she still won't skimp out on the staples of Antivan cuisine. She also frequently craves mushrooms, which she jokingly attributes to the remnants of her Stone sense, so she would put a variety of mushrooms on their shopping list as well as other vegetables she consults her partners about. She would also ask for a nice, sweet mead and several pastries from various nations.

Prospera gets by on bread, cheese, and salad greens. Occasionally she'll toss some fish or chicken on top. She would make a list including ingredients to make her own bread, about half the stock of the cheesemonger in Dock Town, the aforementioned greens, and fresh chicken. She catches the fish herself. Spear-fishing. She just has to do it away from other people or she unnerves them.

[ceerecipes]

Classic Baked Feta Pasta

Baked Feta Pasta Recipe Summary

**Cooking Time:** 30 minutes

**Prep Time:** 10 minutes

**Servings:** 4-6

**Cuisine Inspiration:** Mediterranean

**Primary Cooking Method:** Baking

**Dietary Info:** Vegetarian, can be adapted to be gluten-free with gluten-free pasta

**Key Flavor:** Savory, tangy, creamy

**Skill Level:** Easy

**Nutritional Facts:** (Per serving)

* Calories: 520

* Fat: 27g

* Saturated Fat: 12g

* Cholesterol: 40mg

* Sodium: 580mg

* Carbohydrates: 53g

* Fiber: 3g

* Protein: 17g

**Ingredients:**

* 1 pint cherry tomatoes

* ½ cup olive oil

* Salt and freshly ground black pepper

* 1 block (7 oz) feta cheese

* 10 oz dry pasta (such as penne or bowtie)

* 5 garlic cloves, minced

* ¼ cup chopped fresh basil

**Instructions:**

1. Preheat oven to 400°F (200°C).

2. In a baking dish, toss cherry tomatoes with olive oil, salt, and pepper.

3. Nestle the feta cheese block in the center of the tomatoes.

4. Bake for 30 minutes, or until the tomatoes are blistered and the feta is softened.

5. While the feta mixture bakes, cook the pasta according to package instructions.

6. In a large bowl, combine the cooked pasta, baked feta mixture, garlic, and basil. Toss to coat and serve immediately.

Tips:

* For a richer sauce, mash some of the roasted tomatoes before tossing with the pasta.

* Add a pinch of red pepper flakes for a touch of heat.

* If you don't have fresh basil, you can substitute with dried basil or another fresh herb, such as parsley or chives.

[rivetgoth]

Whenever I have leftover spaghetti I get so excited for my breakfast pasta recipe.

-Fry two eggs in a pan at medium-high heat with olive oil until over easy. You don’t need to flip them or anything. Add black pepper.

-In the same pan at the same heat level add leftover pasta, garlic, and crushed red pepper. Stir it all together—the yolk will probably coat the pasta and then solidify—until pasta is reheated and egg is broken up throughout.

-Move to a bowl and stir in pesto and parmesan cheese.

This is the perfect breakfast to me. It tastes great, isn’t hard on the stomach, it can be done in 10-15 minutes, uses minimal dishes (~4, the pan, something to stir with, a bowl, a utensil) and nothing that requires intensive cleanup, every ingredient is very cheap (I think the most expensive ingredient here is the olive oil, which can be substituted for a cheaper oil easily), it makes use of a leftover, and gets you much needed carbs and (vegetarian!) protein for the beginning of the day. I can make it in a couple of minutes before work and be full till the end of my shift. I feel unstoppable for this.

[softwaring]

Thanks for posting your great-grandmas pasta recipe! I made a few changes (deglazed with white wine before adding tomatoes, reduced tomatoes a little before adding broth and pasta, added some red pepper flakes and shredded chicken) but more or less followed the recipe and it was so good!!

hehehe no i love this bc i did the same things! i always cook down the tomatoes, n deglaze w alcohol n added red pepper flakes!! i didn’t add the shredded chicken but that’s such a good protein choice!

the recipe pairs so well w so many things tbh like the lemon garlic glazed lobster i made, the shredded chicken you did, even chicken parmesan!!, grilled shrimp etc it’s so versatile i often eat it as a vegetarian dish as well 🥹 it makes me happy you enjoyed the recipe though and i’m so glad you made it your own!!

[spooniechef]

Lasagne (1-2 spoons)

Another one that serves well for both your “batch cooking” needs and your “stick it in the oven for awhile without doing much else to it” needs is lasagne. I like lasagne but had never made it myself; gluten-free ready-meal lasagne exists but is too expensive, so I gave it up for awhile after discovering the gluten intolerance issue. Still, I was interested enough in trying to make my own that I asked for a baking dish for Christmas a couple of years ago, and is part of why I started getting into the concept of batch cooking to help save spoons in the first place. Lasagne’s hearty, has all the food groups you need, and keeps well in the freezer, so it seemed like a good way to start.

I’m going to start with some notes, because there’s a couple of different ways to approach lasagne sauces. You can just buy the stuff in jars, but while I recommend that for the white sauce (bechamel sauce is a pain in the ass), the red sauce in jars is never quite as good. So here’s a rough approximation of my recipe for bolognaise sauce, since it’s going to be a key component here.

Here’s what you’ll need:

1 packet ground beef (not too fatty, but not too lean either)

1 large onion, chopped

Spices to taste (I generally use paprika, chilli powder, celery salt, garlic pepper, and seasoned salt)

1/2 zucchini (or courgette if you live on my side of the Atlantic), quartered

1 packet button mushrooms, sliced

1 can / packet passatta (if you can’t find passatta, just get a can of chopped tomatoes and use a blender / hand mixer to get the right consistency)

2 tablespoons tomato puree

3-6 cloves garlic, minced

1 tablespoon Worcestershire sauce

1 tablespoon steak sauce (A1 works best, but any barbecue sauce will do)

1 tablespoon soy sauce

1/2 teaspoon tabasco sauce

1 beef stock cube

Pepper, basil, oregano, sage, thyme to taste

Quick note on the herbs - I'm generally talking about fresh herbs in those situations. Another thing I did when I got my diagnosis was start an herb garden on my balcony and windowsills. I highly recommend it for the dedicated foodie - even those of us with limited spoons. I’ll go into why in another entry, and show just what can be accomplished with limited spoons and a north-facing apartment in a country famous for being overcast a lot. But for those who don’t have an herb garden, use about a half-teaspoon each of dried or a tablespoon or so of the mixed Italian herb blends you can buy and that should be fine.

Here’s what you do:

Spice the meat to taste; in a large, deep frying pan, cook the meat and onion until the beef is mostly browned and the onions are transparent

Add garlic, mushrooms and zucchini; heat for 1-2 minutes

Add everything else; stir thoroughly so everything is fully mixed

If you have one, put a lid on the pan; let simmer on medium-low heat for at least 20 minutes

The stock cube gives the sauce a nice bit of earthy richness, and the various sauces give it a bit of depth and kick - all of it acting as a complement to the beef. If you’re a vegetarian, just leave out the beef and the beef stock cube and use the entire courgette and another packet of button mushrooms.

This is good as a batch-cooking staple because it keeps well, freezes well, and can be used either just as a standalone pasta sauce, as the sauce for a pasta bake, or as the red sauce for a lasagne. Because it keeps so well, you don’t even have to decide on which right away. But for the sake of the rest of this post, lasagne.

Here’s what you’ll need:

1 can white sauce (otherwise known as bechamel; if you want to make it yourself, you’re a braver person than I am)

Red sauce (see above, or use your own variation, or just a jar of the store-bought stuff in a pinch)

Little bit of oil or butter

1 packet lasagne sheets

1 packet cheese (cheddar or mozarella) to top

This becomes a one-spoon recipe if your red and white sauces are pre-made, one way or the other. It’s a two-spoon recipe if you’re making bolognaise for it fresh on the day. I figure trying to make your own white sauce would bring it up to three spoons, which is why I don’t advise it.

Here’s what you do:

Preheat oven to about 355F (180C, 160C fan assist, gas mark 4)

Grease your baking dish on all sides and along the bottom (this will stop things sticking to the baking dish and make serving and cleaning easier)

Coat the bottom of the baking dish with a layer of the red sauce; cover with a layer of lasagne sheets; spread a layer of white sauce over that

Keep alternating red / noodle / white for about three layers (that should see you to the end of the jar of white sauce); make sure that the top layer is completely covered by the white sauce

Top the entire thing with a layer of cheese

Bake for 45 minutes or until the top is bubbling and lightly browned

Just one note this time, and it’s about the same as the one I gave about the chicken broccoli pasta bake - if you’re using dairy-free cheese, you probably won’t get the same bubbling and browning as you would with regular cheese. You should still take it out of the oven at about the 45 minute mark.

So there you go - two recipes for the (nonexistent) price of one - pasta sauce and lasagne. Depending on your preferred portion size, the lasagne should make 4-6 servings, and again, it keeps well and freezes well, so it’s good even if you only have yourself to cook for.

[thecheekychef]

Polpette di Finocchietto

Polpette di Finocchietto

wild fennel fritters with pecorino

INGREDIENTS

6c. wild fennel fronds, picked from stems, boiled, squeeze-dried

1 large red onion, finely diced

2 eggs

3/4c. breadcrumbs

1/2c. grated pecorino cheese

1/4c. small dried raisins or currants

pinch of peperoncino

1T wild fennel seeds

sea salt and black pepper to taste

3c. vegetable oil to deep fry

PROCESS

Prepping the wild fennel is the most time consuming part of this recipe. Pick the soft fronds for the polpette, and discard the thick tough stems. Wash the greens thoroughly in a salad spinner then blanch in boiling salted water for about 15 minutes until softened. Squeeze all of the water from the wild fennel, blot on paper towels, or place it again into the salad spinner to remove as much moisture as possible. In a small food processor or with a chefs knife, chop the fennel greens finely and place in a large mixing bowl. Add the diced red onion, two eggs, parmigiano cheese, raisins and wild fennel seeds. Season with a pinch of peperoncino red chili flakes, sea salt and black pepper. Mix to combine and add the breadcrumbs as needed to hold it all together. You should be able to form small “meatballs” that are not too sticky but will hold their shape. Continue making your polpettine with the remaining mix.

In a wide sauce pan, heat at least 2-inches of vegetable oil over medium heat. There must be enough oil to deep fry. It will actually help keep them from becoming greasy if you use more oil and allow the food to float. When a small test piece sizzles in the oil, we are ready to fry!

Carefully place enough polpettine into the hot oil so they can float around without being too crowded. This recipe will make about 30 small balls and depending on the size of your pan you can probably fry 10 at at time. When they become a darker shade of green and you can tell by touching them with a metal spider tool that there is a crisp shell, they can be removed. Let the oil drain off over the pan before moving them to a paper-lined tray to blot off and absorb the additional oil. Continue with the next batch and let the polpettine cool slightly on the paper.

Notes from the Chef:

Finocchietto selvatico has a particular savory, earthy, anise or licorice-like flavor that screams “Sicily”. It’s found growing along the side of the road all over the Sicilian countryside during winter and springtime. Wild fennel is most commonly used in the “pasta con le sarde��� dish with saffron and sardines. Fennel and wild fennel are different plants, although they come from the same family. Fennel is the more common white bulb that is served raw in salads while the wild fennel is a bright green flowering Mediterranean plant with fluffy fronds, similar to the little sprouts you usually see growing out of the top of a fennel bulb.

So, we all know that everyone loves a meatball! Polpette — or small polpettine in this case, are perfect bite-sized snacks to serve when you have friends coming over and need a little something to nosh on. They are always a hit with the kids as well! Try this simple vegetarian recipe for wild fennel meatballs or feel free to substitute any leafy green like Tuscan kale, frozen spinach or chopped swiss chard if wild fennel greens are not available.

Like most meatballs, there needs to be something added to the mix that will help hold them together. We are using breadcrumbs, grated cheese, and egg to bind them. It could even be made gluten-free with rice/cornflour breadcrumbs. Like many traditional Sicilian recipes, we’re playing with sweet and savory flavors here. The addition of the dried raisins helps to balance the savory and salty notes of the fennel and parmigiano. With a little dash of freshly grated pecorino on top, you’ll have that snowy feeling even if the sun is still shining wherever you may be this winter.

Read the original recipe on MHz Choice network’s website. Photos by Alberta Cuccia. ©2019 MHz Networks and Linda Sarris. All rights reserved. Intended for personal use only. Any unauthorized duplication, distribution or reproduction punishable by law.

[twinlinds]

HI I HAVE SOME RECIPES IVE TRIED THAT HAVE HELPED ME GET MORE VEGGIES ONE MOMENT:

With this stew, I just double the carrots instead of using celery because I hate celery and there are no rules.

I know, I know, this recipe has brussel sprouts but if you roast them like it says and use the tasty sauce with it? Amazing! And I personally don't like the kind of sausage it says to use so I use like the red sausage links instead and cut them up. THERE ARE NO RULES. I also make this same recipe with bell peppers, onion, rice, etc substituted for other things.

Favorite winter recipe right here. Carrot soup is hardy and with some buttered bread??? Yeah it's good.

(and speaking of carrots? Amazing with some peanut butter which also has decent protein! A great snack or even a side dish to eat with chicken nuggets as a small step)

This recipe has an entire bundle of spinach thrown in but I personally cannot taste it when it's cooked down. It's important to remove the stems first tho! Because I hate the stems. Just use the leaves.

I love sandwiches! And sometimes when I don't feel like a straight up salad, veggie sandwiches are great! Throw some cheese, mayo, avocado, and a ton of fresh veggies on some good bread and you have a good meal. (Also vegetarian AND you can order this from some places too!)

Hidden veggie recipes are AMAZING for texture averse folks. Here's a pasta sauce recipe I love and another recipe to use it with. (The pasta sauce can be frozen for later so it can make this same meal ~3 times 🙂)

Here's some hidden veggie Mac and cheese that I enjoyed (essential to really use a good food processor/blender for the sauce!!! It's gotta be smooth)

And finally some tried and true broccoli recipes! Broccoli beef and roasted garlic broccoli.

For some of these recipes that use heavy cream I will occasionally substitute that with a blended mix of cottage cheese/milk at a 1:1 ratio. Just to get more protein, but not all the time! You don't have to "earn" heavy cream in recipes!

Enjoy and remember there are no rules! If there is an ingredient you don't like you can substitute with another one!! Also sometimes frozen veggies/pre-cut veggies are your friends. It's ok to buy them already prepped 🙂💙.

i mean this in the gentlest way possible: you need to eat vegetables. you need to become comfortable with doing so. i do not care if you are a picky eater because of autism (hi, i used to be this person!), you need to find at least some vegetables you can eat. find a different way to prepare them. chances are you would like a vegetable you hate if you prepared it in a stew or roasted it with seasoning or included it as an ingredient in a recipe. just. please start eating better. potatoes and corn are not sufficient vegetables for a healthy diet.

[lucashen481]

The Best Vegan & Vegetarian Wedding Catering Options That Guests Will Love

The Best Vegan & Vegetarian Wedding Catering Options That Guests Will Love

When planning a vegan or vegetarian wedding, it's essential to offer a variety of creative, delicious dishes that everyone can enjoy, regardless of dietary preferences. Here are some of the best catering options that guests will love:

1. Gourmet Vegan & Vegetarian Platters

Charcuterie Boards: Create a visually stunning spread with vegan cheeses, fruits, olives, nuts, roasted vegetables, and artisan breads.

Vegetable Crudités & Dips: Offer a vibrant array of fresh veggies served with unique dips like guacamole, hummus, and roasted red pepper dip.

Bruschetta & Crostini: Top toasted baguette slices with a variety of spreads, such as tomato basil, olive tapenade, or roasted garlic and mushroom.

2. Plant-Based Entrées

Stuffed Squash or Pumpkin: A warm, hearty dish filled with grains, nuts, dried fruits, and herbs.

Vegan Tacos: Set up a taco bar with toppings like grilled veggies, plant-based proteins, avocado, and a range of salsas.

Grilled Portobello Mushrooms: Marinate large portobello mushrooms in balsamic glaze or herbs, and serve them grilled as a main dish.

Vegan Paella: A flavorful, colorful rice dish with a variety of seasonal veggies, saffron, and artichokes.

3. Salads with a Twist

Quinoa & Roasted Vegetable Salad: A protein-packed dish with quinoa, roasted vegetables, chickpeas, and a lemon-tahini dressing.

Grilled Caesar Salad (Vegan Version): Charred romaine lettuce with a creamy, dairy-free Caesar dressing made from cashews or tahini.

Kale & Apple Salad: Fresh kale, sliced apples, nuts (like walnuts or almonds), and a balsamic vinaigrette for a refreshing and crunchy option.

4. Vegan & Vegetarian Finger Foods

Mini Falafel Balls with Tahini Sauce: Crispy and satisfying, perfect for an appetizer or snack.

Vegan Spring Rolls: Fresh or fried spring rolls filled with veggies, tofu, or tempeh, and served with peanut or soy dipping sauce.

Mini Veggie Sliders: Small, plant-based burgers made with ingredients like lentils, black beans, or chickpeas.

5. Vegan & Vegetarian Pastas

Pasta Primavera: Fresh pasta tossed with seasonal vegetables and a light garlic sauce or pesto.

Vegan Mac & Cheese: Creamy, plant-based "cheese" made from cashews or nutritional yeast, combined with pasta for a comfort food option.

Stuffed Ravioli or Tortellini: Fill these with spinach, ricotta (or tofu-based ricotta), and roasted mushrooms.

6. Vegan & Vegetarian Desserts

Vegan Chocolate Mousse: Rich and creamy mousse made with avocado, coconut milk, or silken tofu.

Fruit Tartlets: A delicate crust filled with a vegan custard and topped with seasonal fruit.

Mini Cupcakes or Cake Pops: Mini desserts in a variety of flavors such as chocolate, vanilla, or lemon, all made vegan.

7. Themed Food Stations

Build-Your-Own Buddha Bowl: Guests can choose from a selection of grains, roasted veggies, leafy greens, plant-based proteins, and dressings.

Vegan Pizza Station: Have a pizza station where guests can create their own pies with a variety of vegan toppings like mushrooms, peppers, olives, vegan cheese, and more.

Smoothie Bar: Serve up fresh fruit smoothies made with plant-based milk and a variety of fruits, seeds, and toppings.

8. Drinks & Cocktails

Signature Vegan Cocktails: Serve a selection of vegan-friendly cocktails like margaritas, mojitos, or cosmopolitans.

Mocktails: Offer delicious non-alcoholic options, such as virgin piña coladas, berry lemonades, or a refreshing cucumber-mint cooler.

Cold-Pressed Juices: Freshly squeezed juices or kombucha can offer a health-conscious yet delicious beverage option.

By offering a variety of vibrant, satisfying dishes that are both vegan and vegetarian, you can ensure that your wedding guests will enjoy delicious meals while sticking to their dietary preferences!

[sfarticles]

Soup brings comfort in a bowl

Check out my latest column https://www.timesherald.com/2025/01/08/soup-brings-comfort-in-a-bowl/

From pho, borscht and mulligatawny to matzo ball, minestrone and avgolemono, there’s a soup tied to many cultures. These recipes are typically based upon the country’s available ingredients, geography and climate.

For example, beets are the main ingredient in borscht, a popular Eastern European soup. Beets are plentiful in places like Ukraine since the colder weather is conducive to growing the vegetable.

Here in the United States, many regions have a soup attached to them. Think gumbo (New Orleans), clam chowder (New England), Manhattan clam chowder (New York City) and pepper pot (Philadelphia).

The versatility, ease of preparation and the fact that it’s comfort in a bowl make soup a favorite, especially as we enter the colder months.

Did you know that in 1984, Campbell Soup Co. (you know, those iconic red and white cans) designated January as National Soup Month.

Making soup is an ideal way to use up leftovers such as vegetables, pasta, fresh herbs and proteins. Home cooks usually have a few soups in their repertoire, quite often ones that mom or grandma handed down, that bring back warm memories of days gone by.

For me it’s my grandmother’s trifecta of matzo ball, mushroom and barley and split pea. To this day, they are in my repertoire; her borscht, well, it’s not.

For those with little time on their hands, soup is the perfect meal served along with a freshly baked loaf of bread.

As the seasons change, soup ingredients and variety follow suit. Soups become lighter and are served cold or warm, with seasonal vegetables, etc.

Perfect for a hot summer day are gazpacho, icy watermelon soup or vichyssoise.

Soup is most often thought of as an appetizer or entrée. Most don’t think of it as a dessert. The cookbook featured below has two dozen soups to serve as a sweet ending to a meal. Strawberry soup with crème anglaise swirl or a spin on traditional peach melba (peach melba soup) with raspberry swirl and almond biscotti are two on my list to prepare when warmer weather arrives.

The Specialty Food Association said, “Unlike TikTok food trends, soup has staying power, and never really goes out of style.”

For me, soup cookbooks, don’t go out of style.

A recent addition to my collection is “300 Sensational Soups” by Carla Snyder and Meredith Deeds (2024, Robert Rose Inc., $24.95)

The title begins with stocks, the base of most soups.

The authors’ write: “In a perfect world, everyone would make soup with homemade stock. Stock made from scratch, with quality ingredients, can elevate a soup from simple to sublime. And the good news is, stocks are much easier to make than most home cooks think.”

When time is of the essence, it is suggested to purchase quality stocks and broth. Recipes for a variety of stocks are provided. From there, the chapters include vegetable, bean, cheese, meat lover, chicken and turkey, fish, chowders and chilled and dessert soups.

For those who enjoy exploring a world of soups, you’re covered with 50 soup recipes from around the world.

The all-encompassing book’s last chapter is called “Gilding the Lily: Toppings and garnishes.” Here you’ll find recipes for fried sage leaves, bacon croutons and fluffy dumpling batter among many others.

The authors said they think almost every soup benefits from a garnish. Each recipe has an interesting headnote and helpful tips. Some recipes provide a variation using a swap out ingredient.

Soup is one dish that can easily be reinvented. Take a recipe and experiment with different flavors and textures. It is easy to make a recipe gluten-free, vegetarian or vegan.

The authors said: “Soup is not just another meal — it’s comfort in a bowl, love on a spoon, satisfaction simmering on the stove. And all this goodness comes together so easily.”

So, get out that big soup pot and start out with these recipes from the book.

For the recipe for Arugula Soup With Salmon and Roasted Grape Tomatoes, visit bit.ly/40bEnB1.

And remember this quote from Marge Kennedy: “Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.”

Roasted Yellow Pepper Soup With Cilantro Cream

The headnote says: “Roasting the peppers gives this lovely golden soup a vibrant flavor. The green Cilantro Cream on top makes it as pretty as a picture.”

Serves 4 to 6

Ingredients:

2 tablespoons  unsalted butter

2  cloves garlic, minced

¼ cup finely chopped shallots

½ teaspoon  dried thyme

½ teaspoon salt

¼ teaspoon freshly ground black pepper

6  roasted yellow bell peppers, coarsely chopped

5 cups chicken stock

Freshly squeezed lemon juice

Cilantro Cream (recipe follows)

Directions:

In a large pot, melt butter over medium-low heat. Add garlic, shallots, thyme, salt and pepper; sauté until shallots are softened, about 6 minutes. Add yellow peppers and stock;cover and simmer until peppers are very soft, 12 to 15 minutes.

Using an immersion blender, or in a food processor or blender in batches, purée soup until smooth, thinning with a little more stock, if necessary. Return to the pot, if necessary, and add lemon juice to taste. Taste and adjust seasoning with salt and pepper, if necessary.

Ladle into heated bowls and top each with a dollop of cilantro cream.

Tip: If not using homemade chicken stock, be sure to purchase a low-sodium brand.

Cilantro Cream

Makes about 1 ¼ cups, enough to garnish 8 to 12 servings

Ingredients:

1 jalapeno pepper, seeded and minced

1 cup packed fresh cilantro, finely chopped

1 cup sour cream

1 tablespoon freshly squeezed lime juice

Pinch of salt

Directions:

In a small bowl, combine jalapeno, cilantro, sour cream, lime juice and salt.  Store in an airtight container in the refrigerator for up to 2 days.

Coconut Curry and Shrimp Soup

The headnote says: “Thai red curry paste, which you can find in the Asian section of most grocery stores, is one of our favorite add-ins when we want to kick up the flavor in a soup. Here, we’ve used it to lend a punch to this rich and creamy coconut milk–based soup. Mushrooms and shrimp make it a meal, but it’s the wonderful balance of spicy, sweet and a little sour that keeps us coming back for more.”

Serves 6

Ingredients:

4 cups chicken stock

2 ½ tablespoons  granulated sugar

2 ½  tablespoons fish sauce (nam pla)

1 ½ teaspoons Thai red curry paste

2  cans (each 14 ounces) unsweetened coconut milk

8 ounces mushrooms, sliced

1 pound medium shrimp, peeled and deveined

1⁄3 cup chopped fresh cilantro

3 tablespoons freshly squeezed lime juice

Whole fresh cilantro leaves

Directions:

In a large pot, bring stock, sugar, fish sauce and curry paste to a boil over medium heat; boil for 1 minute. Add coconut milk and return to a boil. Add mushrooms, reduce heat and simmer until tender, about 4 minutes. Add shrimp and simmer until pink and opaque, about 2 minutes. Remove from heat and stir in chopped cilantro and lime juice.

Ladle into heated bowls and garnish with whole cilantro leaves.

Succotash Sausage Soup

The headnote says: “Succotash is a favorite late-summer side dish. In this creamy soup, we’ve made it a meal by adding hearty kielbasa sausage.”

Serves 6 to 8

Ingredients:

¼ cup  unsalted butter

1 pound kielbasa sausage, cut into thin half-moons

2 cups chopped leeks, white and light green parts only

3 garlic cloves, chopped

1 large red bell pepper, finely chopped

3 tablespoons all-purpose flour

1 tablespoon chopped fresh thyme

6 cups chicken stock

2 cups frozen baby lima beans, thawed

½  teaspoon  salt

¼ teaspoon freshly ground black pepper

1  can (14 ounces) cream-style corn

1 ½ cups fresh or frozen white corn kernels, thawed if frozen

½ cup whipping cream

Fresh thyme leaves

Directions:

In a large, heavy pot, melt butter over medium heat. Add sausage, leeks, garlic and red pepper; sauté until vegetables are softened and sausage is browned, about 6 minutes. Sprinkle with flour and thyme; sauté for 2 minutes.

Gradually whisk in stock. Add lima beans, salt and pepper; bring to a boil, stirring often. Reduce heat and simmer, stirring occasionally, until lima beans are tender, about 10 minutes. Add cream-style corn and corn kernels; simmer for 10 minutes. Stir in cream. Taste and adjust seasoning with salt and pepper, if necessary. Reheat until steaming, stirring often. Do not let boil.

Ladle into heated bowls and garnish each with a few thyme leaves.

Tip: To trim leeks, cut off and discard the root end and the dark green tops (or save the tops for stock). Cut leeks lengthwise and wash under running water to remove any grit or dirt. Then cut as directed in the recipe.

Recipes and images courtesy of .....

(2024, Robert Rose Inc., $24.95)

Photos: (Colin Erricson)

Stephen Fries is professor emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College in New Haven, Conn. He has been a food and culinary travel columnist for the past 17 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, and three-day culinary adventures around the U.S. He is a board member of the International Association of Culinary Professionals. Email him at Stephen@stephenfries.com. For more, go to stephenfries.com.

[rampoldi]

Rampoldi Restaurant Monaco Menu: A Culinary Delight

The Rampoldi Restaurant Monaco Menu is a captivating journey through the best of Mediterranean flavors and modern culinary artistry. Known for its innovative take on traditional dishes, the menu is the highlight of this Michelin-starred destination. From indulgent appetizers to delectable desserts, every item showcases the craftsmanship of the culinary team, led by the visionary Chef Antonio Salvatore.

A Menu Rooted in Tradition and Innovation

Rampoldi prides itself on combining age-old techniques with contemporary flair. The restaurant’s menu reflects the diverse cultural influences of Monaco while staying true to its Mediterranean roots. Seasonal and locally sourced ingredients take center stage, ensuring fresh, vibrant flavors in every bite.

Why Choose the Rampoldi Restaurant Monaco Menu?

Exceptional Ingredients: Only the finest ingredients are used, sourced locally and ethically. Learn about our commitment to quality.

Impeccable Pairings: Each dish is thoughtfully designed to pair perfectly with selections from an extensive wine list.

Innovative Dishes: The creative use of flavors and techniques sets Rampoldi apart from other fine dining establishments. Explore our innovative dining approach.

Appetizers: A Perfect Start

The appetizer section of the Rampoldi Restaurant Monaco Menu offers an enticing introduction to your culinary journey. Crafted with precision, these starters set the tone for an extraordinary meal.

Red Prawn Carpaccio: Thinly sliced prawns paired with citrus zest and a drizzle of olive oil.

Eggplant Parmigiana: A traditional Italian favorite elevated with a modern twist.

Truffle Arancini: Crispy risotto balls infused with aromatic truffles.

Discover more starters on the menu.

Main Courses: Exquisite Flavors

The main courses embody the essence of Mediterranean cuisine with a touch of sophistication. Whether you're a seafood lover, a vegetarian, or a meat enthusiast, the menu caters to every preference.

Seafood Specialties

Pan-Seared Sea Bass: Served on a bed of ratatouille with a lemon butter sauce.

Grilled Octopus: Tender octopus complemented by a chickpea purée and paprika oil.

Meat and Poultry

Lamb Cutlets: Marinated in rosemary and garlic, served with roasted vegetables.

Slow-Cooked Beef Cheeks: Braised in red wine, accompanied by creamy mashed potatoes.

Vegetarian Options

Risotto Primavera: A medley of seasonal vegetables blended with creamy Arborio rice.

Stuffed Bell Peppers: Filled with quinoa, spinach, and feta, baked to perfection.

Explore all main courses.

Desserts: A Sweet Finale

No meal is complete without indulging in the delectable desserts crafted by Rampoldi’s talented pastry chefs. The dessert menu perfectly balances traditional sweets with modern creations.

Chocolate Lava Cake: A rich, molten-centered dessert paired with vanilla bean ice cream.

Pistachio Semifreddo: A semi-frozen delight with hints of Sicilian pistachios.

Lemon Sorbet: Refreshing and tangy, ideal for cleansing the palate.

The Signature Dessert

Rampoldi’s signature Gold-Capped Tiramisu is a luxurious take on a classic favorite. A must-try for first-time visitors!

See more dessert options.

Beverage Pairings

An Impressive Wine List

Rampoldi boasts an extensive wine list curated to complement the menu’s diverse flavors. Selections include:

French Bordeaux: Full-bodied wines that pair beautifully with rich dishes.

Italian Chianti: A versatile wine, ideal for pasta and lighter meats.

Sparkling Prosecco: Perfect for celebratory occasions.

View the full wine list here.

Specialty Cocktails

The restaurant also features a range of handcrafted cocktails, each designed to enhance your dining experience. Signature drinks include:

Rampoldi Royale: A champagne-based cocktail with elderflower.

Mediterranean Mule: A refreshing twist on the classic Moscow Mule.

Chef’s Tasting Menu

For an unparalleled experience, indulge in the Chef’s Tasting Menu, which offers:

A curated selection of signature dishes.

Optional wine pairings for each course.

Seasonal specialties tailored to your preferences.

Book a tasting experience now.

Special Dietary Needs

Rampoldi takes pride in accommodating guests with dietary restrictions. The menu includes gluten-free, vegetarian, and vegan options. Inform the staff about your preferences, and they will ensure a personalized dining experience.

Learn more about our dietary accommodations.

Why Rampoldi Stands Out

Michelin Recognition

The Rampoldi Restaurant Monaco Menu has been lauded by food critics and patrons alike, earning it a coveted Michelin star. This distinction speaks to the restaurant’s commitment to excellence in every dish.

Sustainability Initiatives

Rampoldi is dedicated to sustainability. By sourcing local ingredients and minimizing waste, the restaurant ensures an eco-conscious operation without compromising quality.

Learn more about our sustainability efforts.

Testimonials

Here’s what guests have to say about the Rampoldi dining experience:

“The food was exquisite, and the service impeccable. The tasting menu is a must-try!”

“Every dish on the menu tells a story. Chef Antonio Salvatore is a genius.”

“Rampoldi offers the best fine dining experience in Monaco. Highly recommend the tiramisu!”

Make a Reservation

Experience the magic of the Rampoldi Restaurant Monaco Menu. Whether you’re celebrating a special occasion or simply indulging in an unforgettable meal, Rampoldi promises to delight your senses.

Reserve your table today.

Explore More in Monaco

While in Monaco, be sure to visit nearby attractions:

Monte Carlo Casino: Dive into the glamour of Monaco’s iconic casino. Learn more here.

Monaco Harbor: A picturesque spot for a post-dinner stroll. Discover more about Monaco’s harbor.

Larvotto Beach: Unwind by the Mediterranean sea. Plan your visit to Larvotto.

For more dining and travel ideas, visit Visit Monaco.

Conclusion

The Rampoldi Restaurant Monaco Menu is more than a list of dishes — it’s an invitation to savor the best of Mediterranean fine dining. Each item reflects Chef Antonio Salvatore’s passion for culinary perfection, making every meal at Rampoldi a memorable experience.

Visit Rampoldi Restaurant’s website to explore the menu and reserve your table. Elevate your dining journey with the unparalleled flavors of Rampoldi in the heart of Monaco.

[cyanomys]

Easy Meals: Vegan/Vegetarian Edition

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

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

Option 2: Things On Potatoes

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

A sizable potato of some kind for each person eating

Whatever veggies are in your fridge or freezer

Tofu or beans

Veggie broth or boullion

Cutting board, knife, and shallow pan.

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

Brown all of that in a pan with some oil.

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

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

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

Option 3: Veggie Mac & Cheeze

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

Boxed mac & cheeze.

Frozen vegetables of your choice.

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

A pot suitable for boiling pasta and a colander.

Drain your beans if they are the plain kind.

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

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

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

Option 4: Sheet Pan Thirds Meal

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

Things you will need:

Hearty veggies (potatoes, carrots, beets)

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

Tofu or canned beans

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

...

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

...

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

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

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

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

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

Happy Cooking!