#i live the texture of the lentils & rice

[kneelingshadowsalome]

Ozzie back here again to add to the idea of how much König needs to eat a day, here are a few suggestions that I can imagine he does to make his great need for food easier to handle (this is based on my own experience and the experiences of the other people at my gym and old veterans at my favourite pub so do not use this for in real life as this is just to help imagine how König eats and lives)

So, from what I know from the veteran I have made friends with, when he was in the military, they had a focus on foods that provided them with a great amount of energy, protein, iron, zinc, and vitamins C and D as it was the nutrients that they tended to run out of the most but it also the ones with some of the greater consequences with diseases that can make them weak and cause their immune system to be weak. Soldiers also eat a lot of protein as it is believed to help them grow their muscles more quickly. This makes me believe that König would focus on foods that provide him with a lot of nutrients but mainly protein to grow his muscles but not too much protein as he does not want to get sick and to build the balanced diet needed for his lifestyle

Some great food options for him would be many vegetables and fruits but for protein, I would suggest things such as eggs, poultry, beans, lentils, fish, nuts, chickpeas, yoghurts, and cheeses, I tend not to suggest red meats unless they are very lean due to the amount of fat in them and not being fond of the texture but I imagine König to enjoy them so if you were to make him food I would include things such as those along with some form of starch/carbohydrate by giving him some pasta, rice, bread, or potatoes which can help fill him up faster without him overeating and if they are reheated they will get resistant starch

I imagine König lives in the Alps so that he can be away from people and enjoy nature but I also imagine him earning a lot of money due to his job, putting his money into stocks/businesses, some dodgy dealings, and saving it up as he had no reason to spend most of it which means he could buy a lot of land. With this large amount of land, I imagine him using it to have his own giant garden with some animals, as it means he has to deal with fewer people to get what he needs. The garden would probably be made up of an orchard with trees of his favourite fruits but it would mainly be patches of vegetables and fruits while for his animals it would make sense for him to have chickens as he probably needs a lot (and I mean a lot) of eggs so having chickens make it a lot easier

If he can not grow it on his own land, he would probably hunt or forage it, which means that he can get his energy and murderous tendencies out that would normally be taken out on the field while still getting some food out of it (but it sadly makes him more hungry). But if it is a certain food like milk or cheeses or yoghurts he will most likely just go down to the local markets in the nearby towns and villages so he can get fresh items from people he trusts

Now we know some information about where he gets the food from we need to know where you would be cooking and keeping it. An appropriate and smart option would be to have a walk-in freezer in his basement that he can use to store the great amount of meats he has that has a wine/alcohol storage opposite it. While the kitchen would probably be massive and fully decked out with anything you need to be able to cook and two or three double-door fridges that are filled with any item that needs to stay chilled in it, although the cabinets are mostly up too high for anyone to reach without a stool unless you are König but they are filled to the brim with sweets as the giant has a sweet tooth to match his size or the weird collection of novelty cups he has collected from places he has went on missions too or beer glasses from different bars or pubs

If you were to cook food for him batch cooking (so you do not keep having to cook again and again) would be the best option with foods that are traditional to Austria or hearty foods like stews that can be cooked in large amounts with lots amounts of meats and vegetables (I can give a whole list of foods I recommend or I think he would like if you want them)

As you can tell I have too many ideas about this and I have way more because this has inspired me, and thank you for reading this long rant that probably does not make any sense

I love this so much 😭 The sweet tooth headcanon, his collection of beer glasses and such, him living in the Alps and hunting some of that precious protein... This screams Cabin/Off the grid König to me, I would make a cute garden for him to get those veggies stocked and stashed to some root cellar like this:

And then I'd probably spend the rest of my time here, cooking those hearty stews for him:

[minty-lemon]

I went grocery shopping today and realized how small my safe foods have gotten.

A safe food for me is any food that doesn't bring distress to my brain or cause me to be super guilty or feel sick after eating.

Now I do eat other things but this is my guilt free and low kcal list.

Some of my favorite are:

Eggs ( I love eggs so much and I don't know what I do if I ever found out I was allergic.)

Low calorie Popsicles ( I'm talking like those fudge popsicles that are only like forty kcals each)

Chocolate rice cake ( Some people say the texture is like Styrofoam.I think it's nice and crunchy and it's great when i'm craving chips or cookies)

Vitamin water ( Yes, I know it's 100 kcals per bottle, but I drink it when I don't want to eat solid food.)

Any diet soda (Zero kcals = best friend)

Egg drop soup ( You wouldn't be able to guess why lol)

Cucumbers w/ no skin (I don't like the skin, I feed it to my dog)

Bananas (I'm not supposed to eat them but they are soooo good)

Carrots (yup just a raw carrot)

Madras Lentil packets ( I buy them at Costco. It's like 280 kcals per pack and they have lots of protein and are filling.)

PREMIER PROTEIN SHAKES (I live off these)

[lesb0]

Hi miss Terra! I am attempting to go vegan for the first time and ngl its kinda intimidating. Lol any tips for a beginner/low budget ideas?

omg congrats 🎉 I went vegan in a cult when I was 2 (weaned off goats milk), went vegetarian the end of my teens, and back to vegan as a lactose intolerant young adult with little to no grocery money, tried meat shortly back but went back to vegan. so my diets have changed often but vegan is the most reliable and cheapest and healthiest. & best for the planet. The "meat paradox" is one of those things that really does weigh veryyyy hard on the psyche. + we are adapters and not natural omnivores like dogs are (flat teeth, little jaws, no claws, mild stomach acid), we have to disguise meat with plants like breads and spices to make it taste good to our herbivore brains for survival.

Anyways FIRSTLY! its much easier to socially do this in the west. Not just the freshness and cheapness of organic food in LA but even inner city Oakland and across the desert. Las Vegan restaurants were literally all over the city. But in the east coast, people in hospitality/restaurants in 2025 still believe vegans and vegetarians are the same. So it's a very easily modifiable diet. but you might have to have a discussion with the waiters like "no egg, please sub avocado & hummus" if you live here (I have ordered several vegan dishes that came with eggs or were cooked in tallow here).

Secondly, replacements aren't necessary, but they are healthier than animal products! If you are avoiding those new meaty lab foods, then try tofu, soy milk, bean cheese, ancient Chinese fake meats, black bean burgers, etc. those are my dailies. being vegan is just playing with food processors to manipulate proteins and a huge variety of plants to make textures and flavors and colors do different things. If you had kitchen science kits as a kid, you will have a lot of fun being vegan. But of course you can be lazy vegan too, nothing wrong with a yummy frozen burrito.

Thirdly! experiment with your grocery list. I have all my fave staples that I know will be eaten on a weekly auto-delivery but this took years to figure out: black beans, red lentils, tofu, basmati rice, stone ground tortilla, tomato sauce, pasta, sweet potatoes, normal potatoes, dino kale, plain soy milk, baby carrots, fruit, beyond sausage, any nondairy ice cream, any butter popcorn, miyoko cheese and butter. This would set you back $60 per haul (including delivery + tip at whole foods) but you can maximize fillers. making potatoes and rice and pasta and lentils your ~main entree stars~ will be much cheaper and better than eating a whole fried tofu lb in a day. I have eaten daily variations on these for over 6 years and still haven't run out of recipes to try :)

If you need ideas, these are my all time fave blogs and vlogs:

Ngl it is hard to find content creator vegans that aren't crunchy stinky hippies and stoners and anorexics and other people with health ocd who give themselves stress hives after touching bread lol. but you will find some really good food out there if you look :) gl and don't give up!

[thespaceelf]

If you're like me and live alone/ are making meals for one: canned and frozen vegetables are your friend. You can also chop things like onions and bell peppers and they keep relatively well in the freezer.

Easy recipes:

Instant pasta (Knorr is what I usually buy; add water/milk/butter etc as directed) + frozen broccoli or other frozen vegetables, microwave for 1-2 minutes longer than directed.

frozen stir-fry vegetables+cooked rice, heat in pan with oil and garlic, add sauce of choice.

Pasta: frozen spinach, zucchini, or broccoli+ cooked pasta+ jar of pasta sauce

add cooked ground beef+frozen peas and carrots to 9" square cake pan or casserole dish. make instant mashed potatoes in a bowl and add on top. Cover with cheese and bake until cheese is melted

Cook lentils, add can of curry sauce.

relatively low effort curry: simmer can of coconut milk+curry paste to taste, add frozen stir fry mix, bring back to simmer. Add (cooked!) protein of choice. Serve with rice (can be made at the same time in a different pot.

Green bean casserole: fry green beans with garlic in a pan or air fryer add can of cream of mushroom soup, put it all in a casserole dish, top with fried onions and bake.

If you can get fresh green beans, they absolutely SLAP fried with garlic (you can use either a jar of the minced stuff, fresh, or garlic powder.

Asparagus is also good the same way.

I find that spinach tastes too metallic for me, but I like the texture of kale, so I often substitute kale in recipes or salads.

At the dining hall I used to work at, we served beans and kale as a dish and I thought that was good.

Other notes:

I find that if I leave a carton of grape tomatoes out on the table I will snack on them.

Frozen edamame are fun to eat if you get them in the pod.

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.

[house-of-kabila]

Top Vegetarian North Indian Food in Dubai for Pure Veg Diners

Best North Indian Food in Dubai for First-Time Food Adventurers

Food is usually our initial gateway to a culture — and if you're not familiar with Indian food, North Indian cuisine is a lovely place to begin. With rich gravies, scented spices, tandoor-cooked goodness, and buttery bread, this cuisine is an event — and not a meal.

And if you're dining in Dubai, your adventure starts at one destination: House of Kabila.

Whether you’re a tourist, a resident, or a food lover looking to branch out, House of Kabila offers a welcoming table for all. This blog is your ultimate guide to the best North Indian dishes in Dubai, curated especially for first-time food explorers.

Why House of Kabila?

Imagine the House of Kabila as a small slice of North India in the heart of Dubai — where ancient recipes come together with contemporary hospitality. From clay pots to copper vessels, each dish is a testament to true flavors and imperial Mughlai traditions. It's not food alone — it's warmth, family dining, and that "wow" feeling you get with each bite.

So if you're looking for north Indian food near me or unsure where to begin, consider this your personal invitation.

The Best North Indian Dishes to Try at House of Kabila

Let's go through the must-try classics — selected just for beginners who want to experience the real deal.

1. Butter Chicken — The Global Favorite

If there's one thing that's placed North Indian food on the global map, it's butter chicken. Smoky, tomato-based, creamy, and tender — it's rich without being cloying. Kids and adults both love it, and it's great for dipping garlic naan into.

First-time friendly

Mild and creamy

Best with naan or jeera rice

2. Paneer Tikka Masala — For the Veggie Lovers

Grilled paneer cubes (Indian cottage cheese) simmered in a robust masala gravy. Even hardcore meat-lovers fall for this one. It’s rich, flavorful, and pairs beautifully with tandoori roti.

Great vegetarian option

High in protein

Signature North Indian flavor without meat

3. Tandoori Chicken — A Smoky Starter You’ll Love

Marinated overnight in yogurt and spices, this chicken is cooked to perfection in a clay oven (tandoor). It's spicy, tangy, and smoky — a classic Indian appetizer.

Full of flavor

Gluten-free

Served sizzling

4. Dal Makhani — Comfort in a Bowl

This simple lentil preparation becomes rich with slow cooking and finishing in butter and cream. It's earthy, filling, and perfect when served with buttery naan or steamed basmati rice.

Vegetarian & filling

Flavor from slow cooking

Extremely popular in Indian households

5. Veg Biryani — Fragrant & Elegant

Aromatic basmati rice layered with seasonal vegetables, saffron, herbs, and whole spices. Biryani is not just food — it's tradition. With cooling raita or salan, it's a meal on its own.

One-pot meal

Perfect for lunch or dinner

Excellent balance of flavor and texture

6. Rogan Josh — A Royal Lamb Curry

Hailing from Kashmir, this slow-cooked lamb curry is fit for a king. It's rich, bold, and intensely fragrant with cardamom, clove, and dried Kashmiri chilies flavors.

For daring meat enthusiasts

Medium spiciness

Served with naan or rice

7. Kebab Platter — A Celebration of Textures

Not sure what kebab to order? The House of Kabila's platter of kebabs is a variety pack featuring seekh kebabs, chicken malai tikka, and spicy tandoori bites. Great for the group — or not.

Ideal for groups

Mixed soft, smoky, and spicy kebabs

Served with mint chutney and onion salad

8. Shahi Paneer — The Mughlai Marvel

“Shahi” means royal, and this dish lives up to its name. Paneer cubes in a cashew-based gravy, mildly sweet and rich in texture. This is a comfort dish you’ll keep coming back to.

Kid-friendly

Lightly spiced

Creamy & indulgent

9. Garlic Naan & Lachha Paratha — Irresistible Breads

These are not your run-of-the-mill breads. Fresh out of the tandoor, they're crispy, chewy, and just waiting to mop up every last drop of gravy. Garlic naan is buttery and fragrant, and lachha paratha is flaky and fun to rip apart.

Can't go wrong

Made fresh to order

A must with any curry

10. Gulab Jamun — Sweet, Warm, and Heavenly

Two words: dessert heaven. These luscious milk-solid dumplings are soaked in fragrant rose-scented syrup and are served warm. If you haven't had Indian dessert yet, begin here.

Traditional Indian dessert

Sweet but not cloying

Excellent with chai or as a dessert

Need Desserts for Events, House Parties, or Weddings? We Cater That.

Should you fall in love with our cuisine (and we are sure you will), you can take it to your next function. House of Kabila provides full-service event catering in Dubai, such as:

Custom wedding, birthday & corporate event menus

Vegetarian, non-veg, Jain, and gluten-free meal options

Complete setups with servers, décor add-ons, and live tandoor stations

Convenient coordination and tasting sessions prior to finalizing your menu

Best wedding catering in Dubai

Indian food catering near me that delivers on quality

House of Kabila's signature flavors in your own celebration

Call our catering team for a quote and tasting session today.

Need Healthy Options? We've Got You.

Yes, you can eat healthy Indian food and not miss out on flavor. Our menu features:

Grilled tandoori items (low-oil cooking)

Light lentil soups and dals

Sautéed greens and veg sides

Low-carb naan options

Spiced broths and lean meat curries

Simply request your server to show us our healthy Indian food in Dubai, and we will take you through according to your choice.

Vegetarian? You're in for a Royal Experience

From veg Mughlai favorites such as navratan korma and mushroom masala to light and soothing favorites like palak paneer, House of Kabila's veg menu is abundant with love, nutrients, and fantastic taste.

Ideal for:

Daily veg diners

Jain food seekers

Foodies who wish to eat green yet savory

Follow Your Flavor — On & Offline

Keep up with our new dishes, seasonal offerings, and chef goings-on by following us:

Instagram: @houseofkabila

Facebook: House of Kabila Dubai

Google: Check out our reviews and share yours!

Zomato & Talabat: Order your favorites from home

❤️ Final Thoughts: The Beginning of Your Flavor Journey

North Indian food is not just something you eat — it's something you experience. It's comfort, culture, and conversation in a dish. And at House of Kabila, we invite you to experience it all — with open hearts and unforgettable flavors.

Whether it's your first visit or your fiftieth, we guarantee one thing:

You'll always leave full — and smiling.

Ready to Explore?

Dine in and taste tradition

Host your next event with flavor

Order online for a home feast

Visit Us

THE HOUSE OF KABILA

BUSINESS BAY/ DOWNTOWN

F40 Mezzanine - Al Amal Street, Bay Avenue Mall, Business Bay- Dubai, UAE

SKYCOURTS TOWERS

Ground Floor, Skycourts Tower-B, Dubailand-Dubai, UAE

House of Kabila is not just a restaurant — it's your doorway to North India in Dubai.

[kyodesyo]

Feel like traveling with packed rice! Arrangement rice bowl of the world

Thank you, everyone♪

Let's make a delicious meal today (о´∀`о)

When busy days continue, it's a bit difficult to make elaborate rice...( ߹ 𖥦߹ )

But at such a time, it is "packed rice" that helps!

This convenient item, which only needs to be cooked in the microwave, can actually quickly turn into a fashionable bowl dish depending on the arrangement (゚∀゚)

There are many variations such as sprouted brown rice, white rice, and barley rice, so you can choose according to your mood of the day♪

This time, we will deliver two types of nutritionally balanced arrangement rice bowls using such packaged rice, disposable recipes, and a corner where you can enjoy a little travel mood (^^)

📚 Table of Contents

1. ・The history of packed rice and Japanese food culture

2. ・Plenty of nutrition! Ingredients for tuna salad rice bowl and oni ham rice bowl

3. ・Full of points that will make you delicious ♪ How to make 2 arrangement rice bowls

4. ・You can make it with leftover ingredients! Simple side dish recipe

5. ・Introduction of countries and tourist attractions where pack rice is active

6. At the end

1. ・The history of packed rice and Japanese food culture

Actually, the first appearance of pack rice was in the 1970s (゚д゚)!

This food, which was born with the development of retort technology, was initially "slacking...?" It seems that there were times when he was shunned.

However, as lifestyles change with the times, it has become a savior for co-working families and people who live alone (^^)

Now there are a lot of convenience stores and supermarkets, and the taste and texture are also very evolved♪

Moreover, recently, due to the increasing health orientation, healthy products such as "germinated brown rice" and "glutinous barley rice" have also skyrocketed in popularity ↑↑

Even if you are busy, it's delicious and nutritionally balanced... It's such a happy time (^^)

2. ・Plenty of nutrition! Ingredients for tuna salad rice bowl and oni ham rice bowl

From now on, let's take a look at the ingredients of the dishes we actually make♪

What I'm going to introduce this time is

✨[Tuna salad rice bowl]

✨[Oniham rice bowl]

2 items. Each can be made for one person (о´∀`о)

■Tuna salad rice bowl

• Packed rice (white rice): 1 pack (180g)

• Canned tuna (pickled in oil): 1 can (70g)

• Lettuce: 1 piece (cut into 1 cm squares)

• Mayonnaise: 1 tablespoon

• Grilled glue: 1/2 sheets of all shape (torn)

• Soy sauce: 1 teaspoon

• Coarse black pepper: a little

■Oniham rice bowl

• Packed rice (germinated brown rice): 1 pack (150g)

• Onion: 1/4 (thinly sliced, exposed to water)

• Ham: 3 pieces (cut in half and shredded)

• Mayonnaise: 1 tablespoon

• Olive oil: 1 teaspoon

• Salt: a little

• Coarse black pepper: a little

🌿Features🌿

The "Tuna Salad Rice Bowl", which exquisitely matches the delicious taste of tuna and the mellowness of mayonnaise, is accented with nori and soy sauce, slightly Japanese-style tailoring♪

"Oni Hamdon" has a trinity of crispy texture of onion, umami of ham, and richness of mayo ... ♡ It is also filling, so you will definitely be very satisfied with this cup (^^)

3. ・Full of points that will make you delicious ♪ How to make 2 arrangement rice bowls

\Then let's make it right away! /

[How to make tuna salad rice bowl]

1 Cut the lettuce into 1 cm squares. When exposed to water, the crispness is UP (^^)

2 Lightly cut the oil of the canned tuna and mise it with mayonnaise.

3 Open the lid of the rice pack a little and cook for 2 minutes at 600W!

4 After the lentils, sprinkle the torn grilled nori on the rice and sprinkle with soy sauce.

5 Put lettuce and tuna mayo on top of it, and sprinkle coarse black pepper.

🌟Tips🌟

・If you sprinkle the glue immediately after it is cooked, the fragrance will stand out♪

・Tuna is OK even if it's non-oil, but it's richer and more delicious with oil (^^)

[How to make Oniham rice bowl]

1 Cut the onion into thin slices and expose it to water (lighten the spiciness and improve the texture).

2 Cut the ham in half and then cut it into small pieces.

3 Combine the onion and ham.

4 Slightly open the lid of the germinated brown rice rice pack and heat it in the microwave for 2 minutes at 600W!

5 After the lentils, sprinkle a pinch of salt and top with ham and onion.

6 Sprinkle mayo on it and pour olive oil over it.

7 Finish with coarse black pepper and it's done♪

🌟Points🌟

・Fragrant extra virgin olive oil is recommended!

・If you use the smoked type of ham, the flavor will stand out a lot (^^)

4. ・You can make it with leftover ingredients! Simple side dish recipe

I have a little extra ingredients... In such a case, this is it♪

🌿[Marinated salad with onion and ham]🌿

■Ingredients (for 1 person)

• Onion: 1/4 (thinly sliced)

• Ham: 2 pieces (shredded)

• Olive oil: 1 tablespoon

• Vinegar (rakkyo vinegar is also OK): 1 tablespoon

• Salt and pepper: a little

■How to make

1 After exposing the onion to water, drain it thoroughly.

2 Put it in a bowl with ham.

3 Add olive oil, vinegar, salt and pepper and mix well.

4 If you cool it in the refrigerator for about 10 minutes, the taste will be familiar and the taste will increase (^^)

A refreshing salad that is perfect for a small side dish!

It can also be used as a side dish for breakfast and lunch boxes (. ・Ω・。)

5. ・Introduction of countries and tourist attractions where pack rice is active

Packed rice is popular in Japan. Even in Japan, Niigata Prefecture, which is famous for its rice, cannot be missed (^^)

📍Niigata, Echigo-Yuzawa

This area is a hot spring area surrounded by beautiful mountains and clear streams, but it is also one of Japan's leading rice production areas! Koshihikari from Minamiuonuma is a brand rice that is particularly popular throughout the country♪

Skiing in winter, hot springs and hiking in spring and summer, and autumn leaves viewing in autumn, a tourist destination that you can enjoy throughout the four seasons (о´∀`о)

6. At the end

How was it? ( O^^o)

Today, I introduced an arranged bowl using "packed rice", and it's nice to be able to get good nutrition even though I'm busy (^^)

With a little ingenuity, the magic of cooking is to make your usual meal more enjoyable and more delicious♪

From now on, we will deliver many recipes that can help people who want to eat delicious food even if they are busy, so please come and read them again!

Well, I'll see you on the next blog~(о´∀`о)Noshi♡

[40sandfabulousaf]

大家好! The rainy season is well upon us, thus, it's time to hang up my Anta cap, a purchase I'd forgotten to share about, until we're once again into the hot season. I love their sports bras, gym pants, tees, shorts, bags, shoes and, also, caps! Pretty soon, I'll be adding socks to the list because that's their next product that I want to buy and try. Nights are getting chilly here, and I need to keep my feet warm. Anta is the brand I increasingly turn to for apparel and accessories aside from office wear. Their products are value for money - durable, functional, high quality - and come in classic, sleek designs.

I was about to pay for a pack of sushi at the local supermarket cum food hall when I caught a whiff of deliciousness. Browsing through the hot food section, I noticed jiao zi (dumplings). The cashier said this was mo yü jiao - cuttlefish dumplings - so of course I had to try them! She was kind enough to inform me that there's a microwave in a corner if the dumplings weren't hot enough. Each pack contained 10 steamed jiao zi and accompanying sauces. In order to cut down my salt intake, I ate them plain. They were delicious! Bouncy bits of cuttlefish dotted each bite and the dumplings weren't too salty. I finished them in record time!

I eat tofu regularly but not legumes and lentils in their original form unless they're prepared in a way that's palatable; I don't like their starchy texture. After watching videos of Palestinians proudly sharing their meals of a small piece of flat bread, a small quantity of veggies or olives and spices, and sometimes mashed up legumes or lentils, I decided to eat some. Who am I to be so choosy when choice is a luxury to them? Lei cha (ground tea rice), famed for its bright green broth made from ground mint, basil, seeds and tea, is 1 of our healthiest local dishes. I chose the version using chickpeas in place of rice at the stall near the office. Apart from chickpeas, there were anchovies, peanuts, green beans, cabbage, carrot, preserved radish, choy sum, tofu and peanuts. Honestly, it wasn't bad after mixing everything up. Most importantly, I felt more compassion for the Palestinians after eating this.

There was a downpour during lunch break this week and we craved hot soup. CY, ML, MI, SC and I revisited the coffee shop where the stall selling delicious tom yum goong is housed. I made a beeline for the stall. As I sipped piping hot, spicy and tangy broth chockful of fresh bouncy prawns, tender fish, tomatoes, oyster mushrooms and red onions, my mind wandered back to the Palestinians in Gaza. It's winter in the war-torn strip. Whilst some can cook hot meals with the aid they receive, the amount of food isn't enough. Many of them are at risk of starvation. How many can enjoy a comforting, nourishing and steaming bowl of soup? At that moment, I felt very grateful for what I have. I was perspiring by the time I finished my meal. Even better, I didn't need to wear a sweater or have a thick jacket covering my legs after lunch. Spicy food is a godsend when I'm trying to keep warm.

I've bought plant-based luncheon meat so in my next post, I'll share short clips of Palestinians in Gaza cooking chicken luncheon meat. I'll also share about another plant-based product which I purchased. There's too much turmoil in the world right now; if there's something we can do to promote peace, we should. Israel has been a friend to my country for a very long time and to speak out like this against them is painful. But just as one would tell a good friend, 'Bruh, what you did is wrong, man', I have to highlight what they're doing wrong. Let Palestinians live, let them thrive and if they still cause trouble, I won't speak out for them. For now, whilst many of them are dying, I cannot in good faith take Israel's side. 下次见!

[arabella-au]

A Vegetarian Journey: Exploring Plant-Based Middle Eastern Delights in Sydney

In a world where culinary exploration knows no bounds, embarking on a vegetarian journey through Middle Eastern cuisine in Sydney unveils a treasure trove of plant-based delights that cater to the discerning palates of vegetarians and vegans alike. With a harmonious blend of spices, fresh produce, and time-honored traditions, vegetarian Middle Eastern dishes paint a culinary canvas that is both vibrant and nourishing.

The Flavors of Tradition Reimagined

Diving into the world of vegetarian Middle Eastern cuisine is an adventure that awakens the senses and invigorates the soul. Traditional dishes passed down through generations are reimagined to embrace the power of plant-based ingredients without compromising on taste or authenticity. From hearty stews to savoury pastries, each creation tells a story of innovation while honouring time-honoured roots.

Wholesome Beginnings: Hummus and Beyond

All exploration of Middle Eastern cuisine is complete with indulging in the silky embrace of hummus. Made from humble chickpeas, tahini, and a dash of citrus, hummus symbolises the region's culinary prowess. Falafel, too, takes centre stage, boasting a crispy exterior that gives way to a tender interior packed with protein and flavour. These classics form the foundation of a vegetarian journey that is both satisfying and nutritious.

The Magic of Mezze

Enter the world of mezze, where small plates come together to create a symphony of flavours. Baba ganoush, a luscious spread crafted from roasted eggplants, and muhammara, a vibrant red dip featuring roasted red peppers and walnuts, tantalize the taste buds. The medley of textures and tastes allows for a diverse exploration of Middle Eastern flavours in a single sitting.

Plant-Powered Grains and Greens

In vegetarian Middle Eastern cuisine, grains and greens take centre stage, offering a wholesome and nourishing experience. Tabbouleh, a vibrant salad featuring parsley, mint, tomatoes, and bulgur, showcases the freshness of the region's produce. Mujadara, a hearty dish made from lentils, rice, and caramelized onions, exemplifies the marriage of simple ingredients and bold flavours.

Decadence in Desserts

A journey through Middle Eastern cuisine would only be complete with savouring the sweetness of its desserts. While traditional offerings like baklava continue to delight, a new wave of plant-based creations captivates the dessert scene. From dairy-free ice creams infused with fragrant rose water to nut-filled pastries that dance on the palate, these desserts are a testament to innovation and culinary artistry.

Embracing a Plant-Based Middle Eastern Lifestyle

Vegetarianism and Middle Eastern cuisine combine to create a lifestyle that celebrates personal well-being and cultural heritage. As the world shifts toward more conscious dining choices, Sydney's Middle Eastern restaurants welcome patrons to savour the richness of flavours, the diversity of textures, and the beauty of plant-powered creations.

A vegetarian journey through middle eastern restaurant i Sydney is an invitation to savour the essence of a rich culinary heritage while embracing the virtues of plant-based living. From the zesty notes of hummus to the fragrant spices that perfume the air, each bite carries the weight of tradition and innovation. Whether you're a dedicated vegetarian or simply curious to explore new horizons, the vegetarian Middle Eastern table has a place for you.

[postmodernmulticoloredcloak]

Well. I am no expert except I hate the texture of chickpeas and definitely can live without the texture of most of the others, and by live without I mean I avoid them.

Red beans have a texture I vastly prefer to other kinds of beans I've tried, if it can help

Also I find that the texture of beans is more of less enjoyable depending on where they are/how they contrast with other textures. Beans in minestrone? No thanks. Red bean curry? Yeah. (Basically how you'd make curry but with beans instead of chicken/meat.)

Hummus and farinata (flat "bread" but made with chickpea flour) are chickpeas without the texture! I love them!

Hulled red lentils made excellent soup, they cook quickly and lose their consistency entirely (tip: red lentils, bit of rice, broth, bit of olive oil, curry powder or other spices of your choice, put all in a pot, cook, enjoy)

Eggies? They have a bad reputation because of the high cholesterol but they're good for you if you don't guzzle them down like Gaston. Also your level of cholesterol is mostly due to your genetics anyway. Boiled or poached even better because no fry

Probably not what you're looking for but... chicken. That's the most environmentally friendly meat. It's fine to eat chicken. If everyone switched from beef to chicken the positive effect on the environment would be enormous, even if it doesn't entirely switch away from animal flesh.

Nuts!! Especially pinenuts, peanuts, almonds, walnuts. Peanut butter also counts ;)

Parmesan cheese (parmigiano reggiano or grana padano). Also good for calcium, important especially for female and transfeminine bodies

Seeds if you like them (hemp, chia, pumpkin...)

Vegetables rich in proteins, like spinach or Brussel sprouts

Well, tofu. Go to a well equipped Asian store for that, though, or it will probably suck. Your best choice is tofu that's been already seasoned. The Chinese have little bags of ready-to-eat pieces of tofu with various flavors!

Technically seitan, but the last time I bought some it was so bad I never got it again. I used to buy a certain brand but at some point I couldn't find it anywhere anymore. It was the only brand I liked :')

Never tried tempeh, so idk

Oats

Mushrooms

Spirulina

Whole wheat flour products (bread, pasta) instead of white flour products, they have a generally better nutritional value

Okay Vegans/Vegetarians,

People who understand plants hello! Here's the thing. I would like to eat much less meat (it is not time to try to convert me) but I hate:

-beans

-peas

-lentils

-chickpeas

It's a consistency thing, if there's a plant on here that I've missed but has a similar consistency? I hate it too. So...any other sources of protein popular in your diets?

[empress-hancock]

I can never definitively decide what my favorite food is, nor can I rank my favorites in specific places in a top 10, but I know Koshari is one of them

[tastesoftamriel]

You know those days when your old injuries are acting up and you don't have the energy to cook, but you're still really hungry and need to eat so you just throw something together with minimal Actual Cooking involved, some people call it a Low Spoon Day, but like. What's some meals from around tamriel for days like that

Even as a chef (perhaps especially as a chef), I am generally quite lazy when preparing food for myself. That doesn't mean living off boiled lentils and bacon, thanks to my jaunts around Tamriel teaching me a few culinary tricks for when you just can't be bothered.

Altmer

Salad. Grab yourself a salad, and maybe a flatbread. This doesn't have to be drab at all, throw vegetables in with whatever you've got around to make a tasty salad! Think iceberg lettuce with lots shaved pecorino, yesterday's bread, baby plum tomatoes, thick balsamic vinegar and fresh basil. It's a good incentive to keep healthy ingredients around the house (and it's delightfully easy to grow your own basil at home too)!

Argonians

Always prepare your meals in advance, Argonians taught me, being the masters of "cook for a week in one sitting". Fried fish or chicken over coconut rice with steamed vegetables, cold noodles with saltrice shoyu and fishcake, and grilled seafood with pea stew are just some of the dishes you may encounter with Argonian meal-prep.

Bosmer

All you need is a fire and some water. I wrote some time ago about how the Bosmer make pemmican, a type of dried meat puck that can be chewed or boiled in water to make soup. If you're not Green Pact adherent, throw in some millet, noodles, and vegetables to add some flavour and texture.

Bretons

It's not a Breton kitchen unless there's a loaf of bread lying about. Assuming you have one, be sure to thoroughly raid your pantry for stuff to smear on it. Butter and jam, liver pate and cucumber slices, tomato and provolone...the possibilities are endless. If you've got the energy, you can even grill or toast it!

Dunmer

The problem with Dunmeri food is that it's all quite troublesome to make, and almost all dishes require hours of preparation. Unless, of course, you throw an ash yam on a coal grill (or straight onto the fire- those things could survive a volcano). Come back in 15 minutes, peel your ash yam, sprinkle with salt or sugar, and behold, a treat. Also works well for regular yams and sweet potatoes.

Imperials

Pre-made ravioli with fillings like beef ragu or spinach and ricotta can be found in many pantries across Cyrodiil. Just toss a handful in boiling water and leave for five minutes, before topping with a jar of store-bought tomato or cream sauce. You can even go so far as to season it, if you wish.

Khajiit

You could just chew on a stick of moon sugar cane or go to a street vendor in Elsweyr, but I would advise against doing that in the long run. If you're able to cook at home, there's nothing like miso soup. Miso comes in powders or as paste jars, and it's as simple as adding hot water and stirring. If you can, add some tofu, mushrooms and seaweed for a little bit of nutrition!

Nords

Whether it's crispbread or flatbread, a Nord is bound to have some lying around. These crispbreads (more akin to crackers) are perfect for spreading your favourite toppings on- whether it's salty caviar paste or goats cream cheese and snowberry jam. They also keep forever!

Orcs

Like the Argonians, the Orsimer are fans of having pre-cooked meals available and ready, kept in sealed trays and vessels in coldhouses or cellars. Beef and root vegetable stew, for example, is easy to reheat in a cauldron, even if it's a week old (the cold keeps the food fresh). Simply chill or freeze food in advance, and throw it in the fire when you're hungry!

Redguards

Cous-cous, a type of dish made from semolina, is easy to cook and takes no time at all. Simply throw in a cup of stock, boil until fluffy, and you're ready to go! Eat it plain with butter, or add spices and raw vegetables for a healthy warm salad.

[robert-the-greyhound]

Kennel Coat and Condition; Tips and Tricks to a Healthy Houndie!

After bringing Robert home, I noticed a very stark difference between the soft, sleek coats of the hounds I had met at the meet and greet and his dry, dull and tufty coat. His coat was rough, and felt almost gritty in texture. At first, I thought he might just be a little grimy from living in kennels for so long, and so, I booked him to a local dog groomer for a good scrub. He came out of the Dog Spa smelling a million times better, but still plagued by a course, patchy coat. Underneath that coat, his sky was dry and flaky, and patches of skin, particularly around his elbows and hips were so thick and calloused they were more reminiscent of sandpaper than skin! I know from experience now that he was suffering what is commonly referred to as "Kennel Coat".

Kennel Coat is a phenomenon seen in Greyhounds and is often contributed to a combination of substandard living conditions and poor diet. Due to their lean, low fat body type, Greyhounds tend to feel the cold more so than other dog breeds. This means that hounds living in kennels, often with little more than shredded paper for bedding, tend to develop thicker, coarser coats in an attempt to stay warm. Off the back of the lack of body fat, any boney points on the hounds can quickly become pressure points when the dogs lie down on un-padded surfaces. This leads to the formation of what is colloquially known as "kennel sores", patches of hard, calloused skin, often seen on the elbows, hips and legs of Greyhounds.

In conjunction with the harsh living conditions, the poor diets of most Racing and Coursing Hounds, often an unbalanced mix of cheap, subsidized kibble, bakery left-overs and knackery meat plays havoc on both dental hygiene and skin health. Unbalanced diets without the proper ratio of Omega 3 to Omega 6 lead to medical conditions, from minor dry, flakey skin to more aggressive inflammatory issues with joints and skeletal health.

In Roberts case, years of systemic neglect had led to the development of this thick, dull, dead kennel coat, as well thick calloused areas of skin on areas such as his elbows. On top of that, he also suffers from a genetic condition present in many Greyhounds known as "Balding Thigh Syndrome", which is just as it sounds, a condition in which the hair on the thighs thins and falls off, often never to return. Not much is known about BTS, many hounds suffer some degree of fur loss during their time in the Racing or Coursing industries, but upon entering rescue life, most grow it back. For Robert, he never recovered the hair on his thighs but with a combination of a good diet rich in skin and coat boosting nutrients, a proper coat maintenance routine, and time and care in a warm, loving home with a soft bed and cozy PJs to stave off the winter chill, the rest of his coat shed off and was replaced by a sleek, shiny, soft one in time.

Diet:

Poor Diet plays a huge role in most issues when it comes to our pets, but can also be the greatest medicine when harnessed properly. Avoid any of cheap "Greyhound Feeds". They are often nothing more than by-product and flavorings, boosted with synthetic nutrients to make minimum nutrient guidelines, and often produced by brands that sponsor or support the industry. A decent quality kibble, made with real meat and/or meat meal (not by-product or unspecified protein meal), a relatively low inflammatory carb content (rice and maize are incredibly inflammatory in nature, which can worsen conditions such as arthritis), and low legume content (legumes such as peas or lentils are known taurine-blockers, and can cause issues with Dilated Cardio-Myopathy later down the line) is ideal. There is no one food that suits every greyhound, as every dog is unique, so you may need to experiment with different brands to find one that works well for your dog. Contacting a Canine Nutritionist can often be helpful if really struggling with diet. For Robert, the best food for him turned out to be a homemade Raw, Fresh Food Diet, due to his issues with processed kibble, however we have had fosters than did well on brands such as Go Native, Acana and Real Wilderness, to name a few. Once you have your base food sorted, you can add whole food "toppers" tailored to your dogs needs. Toppers should be limited to no more than 10-15% of your dogs total bowl volume so as not to unbalance the base food! Beware of upsetting balance and throwing off calories when adding toppers.

Some of our favourite skin and coat boosting whole foods include:

Porridge Oats. An easy to find, high fiber source of Thiamine, a nutrient that plays a key role in healthy skin function. Simply mix with warm water and stir through food.

Small, Oily Fish. Rich in omegas, small oily fish such as sprats, sardines, mackerel or anchovies make a phenomenal addition to your dogs bowl a few times a week. Other fish such as cod, trout, flounder, herring or whiting are also safe to feed, but don't boast the same benefit as the smaller fry. Best to avoid fish like Salmon or Tuna, or limit the serving to once a week or two, due to the bio-magnification of mercury and nutrients like vitamin D in these proteins.

Egg. A whole egg two or three times a week, cracked raw over kibble provides an almost perfect balance of essential amino acids that help regulate the function of kin.

Flaxseed, a rich source of omega 3 and 6 fatty acids as well as Alpha-Linolenic Acid (ALA) which is known for its anti-inflammatory properties. Feed as either a ground seed or oil (beware the calories and concentration when feeding oils!)

Chia seeds. Simply mix with water and watch them become a sticky skin-boosting jelly! Rich in omega 3 fatty acids, adding chia jelly to your dogs diet gives an extra fiber boost as well as promoting skin and coat renewal.

Apple Cider Vinegar, a teaspoon poured over food can help calm skin irritation and help soothe itchy skin, giving skin a chance to heal from the lifetime of abuse.

Seaweed. Seaweed is rich in chlorophyll and iodine which promote skin and coat health. As iodine can be overfed, best to air on the side of caution to avoid any thyroid issues later down the line.

Evening Primrose oil. Whilst often thought of just as a hormonal balancing supplement, Evening Primrose Oil also does wonders for skin and coat health due to its essential fatty acid content.

Coat Maintenance:

Once you shift that kennel coat, there's little to no brushing really required to keep your hounds coat in good nick. And unless they roll in something particularly foul on their evening strolls, they likely wont need many bath time adventures! Should you need to wash your hound, remember to pick up not just a shampoo but a conditioner. Greyhounds have a relatively low concentration of oils in their coat, which on one hand means less 'doggy odor' but on the other means they can be prone to dandruff, so conditioning the coat after shampooing can help prevent any snowflakes in summertime!

We went through alot of trial and error with brushes and grooming supplies, but have had great success with the following:

Deshedding Brush. The number one tool in your arsenal against a kennel coat is a good de-shedding brush. The brand furminator is often the most easily accessible, but does carry a relatively hefty price point, however you can often find knock-offs or alternatives at a more reasonable cost in most pet shops. The way these brushes work is they catch and remove any dead or compacted hair in the coat. They can be quite heavy on the coat however, and overuse can break or damage the remaining hair so best to utilize in short bursts once or twice a week.

Rubber mitt. A firm rubber brush is your daily use tool against shedding and kennel coats. They help gather up any loose hairs, gently removing them without the pulling action of the stronger deshedding blades. They also massage the skin, helping promote blood flow and distribution of natural oils in the coat. There are many, many different styles of rubber mitt. I've picked up a few different types, but personally found THIS one to be my favourite due to the serrated edge and honeycomb combo design that gathers and removes hair easily whilst the more clustered side smooths the coat.

Bristle Brush. In terms of shedding, a bristle brush doesn't do much to help remove the hair, however, it does help to distribute oils, smooth the coat, and remove any static. There's aren't a necessary purchase by far, but I like to have one on hand to help 'dust down' any stray, uncollected hairs after using other brushes to remove coat.

Finishing mitt. Like the bristle brush, this tool doesn't really do much for shedding, but does help add shine and condition to the new, healthy coat that grows in to replace the dead kennel coat. Essentially, think of it as polishing your pet!

For calloused areas of skin, moisturizer is key. Id personally skip the coconut oil in favor of a more targeted product such as honeycure or oatmeal balm. Coconut oil is often touted as a cure all, but the high calories and fats can reek havoc on the pancreas if consumed in large quantities and the smothering effect can trap bacteria on the skin, creating an ideal breeding ground.

Should your hound be one of the unlucky few, like Robert, to suffer from Balding Thigh for life, you will likely also need to invest in some doggy sunscreen (though some brands of children's sunscreen are dog safe!). Sunscreen for dogs might sound like a skit, but with no hair over that dark thigh meat, those sighthounds can sizzle! Those with thinning coats can also burn along the nose, ears and belly too, so slather up, especially if you have a sun bather!

With time, good food, good care and a warm, soft space to sleep, you'll find that dull dry coat just falls away. It can come out in clumps or patches, or seem to all fall off in one leaving a rather scraggly hound in its place but love heals all wounds and with the right care, you'll have a sleek, shiny sighthound in no time! Best of Luck!

[adhdanalogbrain]

Do you have any tips for healthy eating with adhd? I've seen suggestions in the past for microwave meals, but I'm weird with the textures of those and often times the thought of cooking, especially if its just for me, sounds like too much effort

OP, i have been sitting on this ask for weeks because i wanted to give you a really really good all-encompassing answer (with photos etc) that would solve all your food problems....

...but that obviously isn't happening any time soon. so instead I've reblogged several other fooding-while-ADHD posts (and will continue to do so when I find good ones!). And I'm going to give you the short, short version of the beautiful answer that lives only in my head:

FROZEN VEGETABLES

+

QUICK-COOK GRAINS

=

EASY HEALTHY FOODS

Ok so let me explain. Microwave meals are vile because: 1) lots of different textured food cooked for the same amount of time creates bad textures, 2) ridiculous amounts of sodium and preservatives taste gross and hurt your stomach, 3) heckin' expensive, and 4) full of germs, don't look this fact up, you really dont want to know, just trust me on this.

HOWEVER! You can make your own easy, balanced microwave meals for super cheap by combining absolutely normal frozen vegetables, quick-cooking grains, and your own seasonings.

As a quick reminder, a well-balanced meal is comprised of:

50% non-starchy vegetables (aka, 1/2 of your plate)

25% carbs / starches (1/4 of your plate)

25% protein (1/4 of your plate)

1 serving of dairy

1 serving of good fats

Here's each of those categories broken down further (bold items are readily and cheaply available frozen):

Non-Starchy Vegetables: Artichoke, asparagus, baby corn, bamboo shoots, green beans, wax beans, bean sprouts, beets, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, cucumber, eggplant, leafy greens, jicama, kohlrabi, leeks, lettuce, mushrooms, okra, onions, peppers, radishes, rutabaga, tomato, turnips, water chestnuts, zucchini, summer squash.

Starchy Vegetables: Corn, hominy, parsnips, green peas, plantain, potato, pumpkin, winter squash, sweet potato.

Grains: Bagel, bread, pita, tortilla, barley, bulgur, oatmeal, kasha, millet, quinoa, rice, pasta, couscous, green peas, beans, lentils, black-eyed peas.

Proteins: Meat, eggs, fish, beans, black-eyed peas, edamame, falafel, hummus, lentils, nut butter, tofu, cheese, cottage cheese.

Dairy: Milk, soymilk, yogurt

Good Fats: Avocado, peanut butter, nuts, canola oil, olive oil, olives, margarine, mayo, corn/cottonseed/flaxseed/safflower/soybean/sunflower oil, flax seeds, pumpkin seeds, sesame seeds.

FUN FACT ABOUT FATS: Many of the vitamins in vegetables are fat-soluble, which means your body can absorb them much better if they are eaten with fats. I hereby give you permission to add oil/butter/whatever to your meal, to eat your broccoli with ranch dressing, etc etc. (Also, eating good fats is good for your LDL cholesterol, and helps you feel full longer)

You'll notice that some items are on more than one list! That's because plant-based proteins also count as carbs/starches. Don't fret too much over this-- just know that if you've got beans in your microwave-safe bowl, you don't need to go hunting down a separate protein, you can just add more beans.

What to do with all the information i just dumped on you:

1. Grab a microwave-safe bowl and add 1/4 cup water

2. Add half a meal's worth of non-starchy veggies

3. Add your carb/starch (3/4 of your bowl is now full)

4. Add your protein (bowl is 100% filled)

5. Add oil of your choice

6. Add spices and seasonings -- spice mixes are your friend. ADD A DASH OF SALT. Salt helps dissolve flavors on your tongue, making your veggies extra delicious.

7. Cover and nuke until cooked.

VOILA!! A BALANCED MEAL IN 6 OR SO MINUTES!!

You're done at this point, but I'm going to add some extra info/ideas below:

Quick-cook grains such as oatmeal, couscous, quick rice, and quinoa can be added along with the frozen veggies and cooked until soft

Some veggies cook faster than others, so you may need to add the slower veggies first, nuke for 4 minutes alone, then add the rest of your meal and continue cooking

You can freeze your own veggies! 1) Wash, peel, and chop just about any cook-able vegetable, 2) place in microwave-safe bowl with 1/4 to 1/2 cup water and cover, 3) microwave until veggies are soft, but not full cooked, 4) drain, set aside to cool, 5) Place in plastic freezer bag and add to freezer. NOTE: Unlike storebought veggies (which are flash-frozen at -40° F), home-frozen vegetables are good for about a month, so write your own "best by:" date on the bag with a sharpie.

You can also do the above with any dried beans. Cook the beans per the instructions until almost fully cooked, then FULLY DRAIN and freeze. If you hate the texture of canned beans, this may be a good solution for you. Dried beans, when cooked, are much less mushy than canned beans.

ADD FROZEN VEGGIES TO LEFTOVERS TO STRETCH THEM OUT FURTHER. Especially leftovers with a sauce.

Add frozen veggies to canned soup to both stretch it out further and to make it 10x more delicious and satisfying.

Cook grains in bone broth for both protein and deliciousness

Frozen, pre-cooked meat and meat substitutes are also widely available and can be added to the mix.

You can pre-mix your meals (including the grains) and store them in individual plastic bags in the freezer at home or at work until you're hungry. DO NOT LET THEM THAW IN THE FRIDGE. Frozen foods do NOT go in the fridge, they go straight from freezer to microwave. The reason is germs.

Tofu and cheese cannot be frozen, sadly.

That's all i have at this time! Now I'm going to start eating my microwave bowl of leftover takeout + frozen peas.

[countesscuriosity]

"Maybe I’ll reblog later with Indian food photo spam of my favourite dishes?" * Yes, please. Waiting for this. Also links to good recipes if you have them.

Alright people, let’s talk about Indian food! I love to eat, and I love to cook. All kinds of cuisine. But I don’t like spicy food (strange for an Indian, I know, but I’m strange), so you’re in luck. I’ll always add the non-spicy recipe version of any dish. Some of my favourite dishes are Bengali, bc I am Bengali. Which means fish, fish, fish, fish, some fries, rice, rice, more fish, a bit of chicken, and some lentils. Possibly one of my favourite Benglai dishes is Jhinge Aloo Posto, which is made with potatoes, ridge gourd, and poppy seeds. But I know y’all won’t get ridged gourd so I’m going to attach a recipe with poppy seeds and potato only. 

ALOO POSTO

The recipe is here: https://www.vegrecipesofindia.com/aloo-posto-recipe/

My only advice would be

- Don’t make the poppy seeds a fine paste, let it stay a bit coarse, becuse it adds texture. 

- Don’t add the green chilli, it’s not necessary. Don’t add the red chilli poweder either. Unless you like spicy; in which case add only the green chilli whole. Bengalis don’t use red chilli powder. (It’s borderline offensive to add it in any Bengali recipe lol)

- It’s fine if you don’t use the other spices (the black seeds or the cumin seeds. etc).

- The only thing that you really need is the mustard oil. Mustard oil is a staple for Bengali food and that’s the flavour that separates it from the rest of Indian cuisine. I live in Mumbai now, and they don’t always have mustard oil, so I’ve made Aloo Posto with regular oil, but it’s really not the same thing.

- If you do add the optional tumeric (I do), make sure you add VERY little. LIke literally just a tiny, tiny pinch just for a bit of colour. Excessive turmeric makes the dish awful, because it drowns the taste of the poppy seeds.

- Remembwr to soak the poppy seeds, or they won't grind.

- Make sure the watery part of the poppy seed paste dries up, and you get a sticky texture before you take it off the stove. The sticky texture is VERY important in Bengali cooking. It means the water has dried up, the substance is fried, the oil has leached out of the protein, veg, etc, and the flavour has come to the surface (if that makes any sense?). 

- Serve with plain rice (I prefer Basmati), but some people do have it with Luchis or Puris. 

- Everything else as per the recipe.

 Go get the recipe here: https://www.vegrecipesofindia.com/aloo-posto-recipe/

[katologs]

V E G A N

On May 12th, after being vegetarian-ish for about 8 months, watching numerous documentaries and reading books on the matter, I decided I wanted to go vegan. 

Over the past 3 months I’ve learnt that the subject of food is incredibly complex and somewhat taboo.

Transitioning to veganism was like coming home after a long day at work. Don't get me wrong, the transition was not plain sailing and i’m sure there are some obstacles I've yet to encounter, but I definitely feel more grounded not only in my body but also in my values. 

I’ve always tried to be “healthy” and always considered I was, even though I spent most of my teenage years overweight. I might go into that one day but I’m still unpacking that time of my life and its repercussions now on my adult life. Anyway, I grew up loving vegetables thanks to my health conscious mum. Because of the aforementioned weight situation, I yo-yo, low-carb, dieted between the ages of 18 to 30 which was when I found the Ketogenic diet. 

I dropped 23kg and promised myself that when I got to my goal weight I would then look at vegetarianism because logically, meatless diets seemed to make more sense.  BUT I held the view that they were not conducive to weight loss because...carbs. In 2018 my body decided it just didn't want meat anymore. It was a very curious and slow process. I craved vegetables more and didn't enjoy the taste or texture of meat as much. I still clung to fish and cheese but, my mind then caught up when I dug a little deeper into the meat agriculture, dairy and fishing industry.

The thing is, knowledge is key. There are so many mixed messages when it comes to food, often fueled with hyperbole and fear mongering. But at the end of the day, I believe It's all about being and staying informed to make your own choices. 

I'm not sharing this to cajole anyone into veganism. I'm suggesting we all try and get active so that our decisions about what we eat are rooted from a place critical thought and reason based on facts and information from multiple (and reputable) sources.

Anyway, here are a couple of things that I found interesting while transitioning from an omnivore to a herbivore.

Veganism isn't as scary as I thought and I guess it helps that I love veggies and I love to cook. My fear came from a potential change of mindset and admitting that this lifestyle was more aligned with my personal values. Once I overcame that fear, the rest was easy. Only small snag was others reactions to this decision. Again, I discovered food choices are super taboo and political but i’m learning to be more patient and understanding when i’m questioned or faced with defensive behaviour. Oh, and being vegan in Japan is in itself an obstacle but ill talk about that in my next post.

It is said that vegan diets are restrictive and deficient personally I haven't enjoyed eating this much in FOREVER. Not only do I get to eat a larger volume of veggies, which are my favourite, but I get to introduce things that were touted as bad in all the previous “diets” I've been on such as, rice, legumes and lentils, fruits, soy based products, bread etc. Most vitamins or nutrients we get from meat is a by product from what the animals eat so...basically eating veggies, nuts, seeds etc is cutting out the middleman. 

Veganism goes deeper than just not eating animal products. Not only is a more plant based diet connected to disease reversing magic but the LIVES of so many beings would be saved, including our own. The planet would suffer less, which in turn would have less impact on developing countries and their environments as well as exploitation of those are directly affected by the animal product industry’s practices. 

Like all new changes it will take time for the body to get used to the changes. I was really nervous about gaining weight (this did happen at first) and I was pretty susceptible to fatigue and any viruses that were going around. But this was just because it was a completely new way of eating; I didn’t realise I had to eat MORE as I was getting less calories. After three months of trial and error coupled with a bunch of research I now have a better understanding of what my body needs. This is also reflected my relationship with food which again, is another story. 

Have you ever considered becoming vegan? If you’re you vegan in Japan, what  has your experience been like?

Next up: ”Beegan in Japan?” Resources I’ve come across so far for those in Japan.

[crazyexomnivore-blog]

Flours For All Occasions

I need to start out by saying I am not a nutritionist, I’m just a bitch with WiFi who studied some #scienceshit and knows an unhealthy amount about food because of all the awful diets I’ve put my body through and all of the allergies I have. Fortunately for you that means I have a decent amount of food knowledge and I’m going to put some of it right here. So let’s talk about FLOURS. (disclaimer: this article is named for my favorite bar which is presumably named after every flower shop ever, I know it’s not original).

Rice Flour

Properties: Rice flour is my all time favorite wheat-free flour. It is easy to digest, flavor-neutral, and produces the best cakey texture in baked goods (especially when mixed with coconut flour!). Although brown rice flour is more nutritious, I’ve found that white rice flour produces better desserts, so if you’re making an occasional treat it’s definitely the way to go. I don’t want to tell you how to live your life but if you’re baking with anything else you’re wrong and I hate you. Also rice pasta is the best pasta and lentil pasta is stupid.

When to use: Cakes, muffins, brownies, cookies

Rating: 11/10

Tapioca Flour

Properties: HELLA starchy. Like the starchiest besides cassava flour (which I’m only not writing about because I pretty much never use it, write what you know, ya know?). It’s basically pure starch so it’s great as a thickener or a binder, you’ll see me use it a lot in baking rather than eggs (we’ll talk about how dumb most egg substitutes are in a future post). Just like never use this as a base in baking, it will not be good no matter what you do.

When to use: Gravys, pot pies, sauces

Rating: 9/10

Coconut Flour

Properties: Coconut flour is relatively low on the glycemic index and keto compliant if used in reasonable serving sizes, so overall it is compatible with *most* dietary restrictions. The high fiber content is convenient if you're counting net carbs or if you generally just care about your digestive system. Although it gives a good fluffy texture to baked goods that most non-wheat flours lack, whatever you make will have a slight coconutty flavor, so just be ready for that. I usually use it half and half with rice flour.

When to use: Pancakes, cakes, muffins

Rating: 8/10

Almond Flour

Properties: I mainly only added this to the list to talk mad shit. Yes it’s nutritious and good and bakes well and WHATEVER but STOP BUYING SO MANY ALMOND PRODUCTS. Almonds are a high irrigation crop and are DESTROYING CALIFORNIA. I’ll probably write more about this in my ethical shopping blog post but like trust me it’s not worth it. Rice flour is better anyway.

When to use: Never, unless you HATE THE ENVIRONMENT

Rating: 0/10

Oat Flour

Properties: Be careful because not all oat flour is gluten-free, check the packaging! Or even better, make your own by blending natural oats in a high power blender. Although high in fiber oat flours is not the greatest if you’re trying to do keto, and I’ve never gotten it to be “fluffy” in baking, but it is hearty and has a pretty neutral flavor.

When to use: Cookies, breakfast bars, hearty breads

Rating: 6/10

Buckwheat Flour

Properties: So buckwheat is a seed (I just googled that so don’t feel dumb if you also thought it was wheat). It has a pretty high mineral content and is good for digestion and blah blah blah…. But I rarely use it. If you’re going for healthy it’s a great alternative, but it usually tastes healthy, so you know, balance.

When to use: When you hate yourself

Rating: 6/10

Obviously there are more flours you could use (chickpea, amaranth, etc.) but I haven’t really experimented with them, but if you want me to I will. I have a lot of shitty stupid allergies and I’m assuming that a lot of you do too, so tell me what they are, I am here to accommodate you. Allergies suck but our food doesn’t have to.