#mix veg pickle

[pickleonline]

Homemade Mix Veg Achar

XemaOrganic's Delightful Homemade Mixed Vegetable Pickle: A Flavorful Fusion

Introduction: Embracing the goodness of homemade pickles is an age-old tradition that brings a burst of flavors to our meals. Among the delightful variations of pickles, XemaOrganic's homemade mixed vegetable pickle stands out as a vibrant and wholesome addition to your culinary adventures. In this article, we'll dive into the delightful recipe for XemaOrganic's mix veg pickle, combining the richness of assorted vegetables and expertly blended spices.

What sets XemaOrganic's handmade mix veg pickle apart is its dedication to using only the highest quality organic ingredients. The blend of spices that infuse this pickle is thoughtfully curated to complement the vegetables' natural flavors. This ensures that every bite is a symphony of taste, with each ingredient contributing to the overall harmony.

XemaOrganic's homemade mix veg achar is a result of meticulous craftsmanship and time-honored techniques. The vegetables are marinated with the spices, allowing the flavors to meld together over time. This slow infusion process creates a pickle that captures the essence of each component while adding a complex layer of taste.

Ingredients You'll Need:

Assorted fresh vegetables (carrots, cauliflower, green beans, bell peppers, etc.)

Cold-pressed mustard oil

Organic spices (fenugreek seeds, fennel seeds, cumin seeds, nigella seeds)

Red chili powder

Turmeric powder

Asafoetida (hing)

Mineral-rich salt

Freshly squeezed lemon juice or apple cider vinegar for tanginess

The Flavorful Process:

Vegetable Medley: Begin by washing, drying, and finely chopping the assorted vegetables. The combination of colors and textures will lend a beautiful visual appeal to your pickle.

Sautéing the Spices: In a dry pan, gently roast fenugreek seeds, fennel seeds, cumin seeds, and nigella seeds until they release their aromatic fragrance. Allow them to cool before grinding them into a fine powder.

Creating the Spice Mix: Mix red chili powder, turmeric powder, ground spice mix, a pinch of asafoetida, and XemaOrganic's mineral-rich salt in a bowl.

Vegetable Spice Coating: In a separate mixing bowl, combine the chopped vegetables with the spice mixture. Ensure that each vegetable is thoroughly coated with the aromatic blend.

Infusing the Oil: Heat cold-pressed mustard oil until it reaches a smoking point. Allow it to cool down slightly before pouring it over the spiced vegetables. The oil will help preserve and infuse the flavors into the pickle.

Tangy Twist: To add a delightful tanginess, incorporate freshly squeezed lemon juice or apple cider vinegar into the mixture. This step will balance the flavors and enhance the overall taste.

Jarring and Maturing: Transfer the prepared mixture into clean, dry glass jars. Seal the jars tightly and place them in a cool, dry place. Allow the pickle to mature and develop its flavors over time.

An Enchanting Culinary Experience

When it comes to relishing XemaOrganic's Handmade Mix Veg Pickle, the possibilities are endless. Its tangy and robust flavors make it an excellent complement to any meal. Whether you pair it with rice, roti, or even a simple sandwich, this pickle adds a burst of flavor that will leave your taste buds craving for more. The subtle heat from the spices and the crunchiness of the vegetables create a delightful textural contrast, making every bite an experience to savor.

Conclusion: XemaOrganic's handmade mix veg pickle is a testament to the beauty of using organic ingredients and expertly blended spices. With a harmonious fusion of vegetables and flavors, this pickle is a versatile companion to a wide range of dishes. Elevate your dining experience and relish the goodness of XemaOrganic's mix veg achar– a true embodiment of tradition and taste.

Contact Us: 8287121348

[anewbrainjughead]

the little tub of lime pickle i got with my indian food on sunday ran out :(((( life over, prospects ruined

[take-a-dip-in-the-deadpool]

Im gonna tell you guys the story of how i almost ended things with my wife (then GF). Its funny not serious.

We'd been living together for a few years and we went grocery shopping and my wife buys a can of salmon (i am NOT a fish guy. I like mine battered and fried with chips and tartar sauce. End of list)

We get home and she's talking about how she's been craving a salmon salad sandwich. And telling me she'll make me one and it'll change my opinion on fish.

We're in the kitchen. She opens the can.

There are BONES. like not one or two but like a whole ass fish spine and some other bone-y bits.

I immediately assume the can is fucked. Kim tells me, in fact, no. This is how canned salmon is.

So I'm like oh ok? We just have to pick out the bones then?

No. She says no. Has a little laugh. She tells me thats why we have diced onions and celery.

Me:

She says the celery and onion add enough crunch that YOU DONT KNOW IF YOURE CRUNCHING BONE OR YOURE CRUNCHING VEG!!

(This is also when I started to suspect I'm neurodivergent by the way. Because i like a lot of different foods but an unexpected texture just kills me. But i digress.)

She then adds this all to a bowl and proceeds to put the smallest amount of mayo anyones ever used on anything into the mix. Like 1/2 teaspoon. Awful.

No salt. No pepper. Then puts it on TOASTED... DRY TOASTED bread (additional crunch?!?)

So another quick aside. Remember when i said i only like fish as fish and chips. I can stomach canned tuna so long as it is A) made with an ungodly amount of mayo and NO veg B) Pickle slices and C) On plain UNTOASTED wonderbread.

So she's made this monstrosity. And is like 'try a bite' i absolutely refuse. Im about to leap off our balcony rather than watch her eat it.

(I cant get any more gifs to work so were going dry)

To her credit she didnt push me. But the whole experience has shaken me to my core. I cant even look at her. I took dry cereal (honey combs i think) to the bedroom and shut the door and stayed in there until i calmed down.

But we survived and are still together all these years later.

[orangezeppelin]

I've been hooked on bento channels lately and am channeling that into making cuter lunches for work, though my character making skills aren't great yet. I once made a Hello Kitty onigiri that fell apart maybe two minutes after making it-

HOLD IT TOGETHER KITTY, YOU'VE GOT AN 8 HOUR SHIFT COMING UP!

But I am super happy with the lunch I made today on a day off, the rice was originally going to be Pompompurin until I saw it was looking like Isabelle from Animal Crossing. I mean, she looks like she and Gudetama up there just hit a blunt but I'm pretty happy.

Mystery veg is pickled radishes, and that side dish is plain yogurt with matcha powder mixed in.

[rgr-pop]

last night i made ginger carrot mushroom dumplings with dumpling sauce, sour spicy cold noodles, tomato egg drop soup with tofu and some carrot slaw as well as the BA (archived, no clicks) french yogurt cake. everybody got seconds of everything 🥰

dumplings: i don’t think i’ll bother making the dough from scratch again, made it kind of ugly, but batched dumplings is a totally perfect meal for me to prep and it may become my signature. i am always looking for the best stuff i can mostly prep ahead to lower day-of hosting stress, which this menu achieved really well. as for the filling, i improvised the mushroom sub for meat and it was fine but i would have preferred tofu. the finely grated carrot was amazing and i can’t wait to put that in other kinds of dumplings (ravioli, pierogi, DONUTS??)

dumpling sauce: black vinegar for a dumpling is probably close to my favorite thing to eat on earth but i’m still calibrating my favorite way to do it. i hewed pretty close to the CJ eats but ended up adding twice the vinegar to my own (and it was too salty for me). i made a jar of this then put out all the condiments and gave everyone dishes to mix up what they wanted and this worked great.

noodles: i did woks of life exactly for this, with the spaghetti. i’d prefer more heat and a black vinegar instead, but i will eat this all the time forever. currently having leftovers for lunch. if you come to my holidays look forward to cold spaghetti forever!

soup: i’ve really been trying to learn more soups that start from something other than onions, and i love chinese cooking for that, but it can sometimes be hard to cook meatless. i love how fast chinese soups can come together without meat, and i love the approach of adding a little liquid to a liquid to build a broth—can be very different from euro canon and has helped me learn better instincts. i talked to a vietnamese friend and she suggested getting into rice porridges for guests, great idea. my thing is i always want a vegetarian soup for everybody, and i think vegetarians get fed the same flavor profiles over and over again, and i really love tofu and want to treat veg eaters to really good preparations of tofu grounded in where tofu comes from, which happens to also be my favorite cuisine. so i have to get good at it! but this soup was Not Good to me until i put that egg in and some sesame oil on top. truly trust the process i guess!

i had thought about frying tofu for this meal but it would have been too much. i think with the dipping sauce setup i would have preferred to have two types of things to dip though.

carrot slaw was a last minute addition because i didn’t think i had enough food and it wasn’t as good as it is when i pickle it. the carrots this month have been truly divine.

cake: this was good and easy but probably missing the effortlessness of the french yogurt cake. would like to try again with french instead of greek yogurt (what i had). what is it about BA that they’re like what if you made a cake that tasted like oil? my house SMELLED like CANOLA OIL and i found it offputting. they’re gonna have us doing vegetable oil drizzles on ice cream in june i swear to god

[highpriestessofchildsacrifice]

did a shockingly necessary kitchen deep clean - I found an entire fucking ravioli under the oven - and just made

(1) Iced chai w oat milk

(2) tj's cowboy veg burger on everything bagel w shredded kale, pickled onions, spicy cilantro "aioli" (zhoug mixed w a little mayo), herby feta crumble, hemp seeds, s&p, evoo

Now I'm contemplating a noodley follow up...... hmm

[mywillbedone]

I want to do a study based on my life experiences, people who own dogs please vote and share so i can see!

Is your dog an aussie cattle dog**/mix*, and do they like pickles? If you have more than one with different opinions, vote for the one that Does like pickles

* For the purposes of this poll if they appear to be a cattle dog or a partial mix, count em as a cd, definite lineage not necessary

** not australian shepherd, thats an entirely different dog

feel free to elaborate in tags/comments/reblogs!

I've had two acds that LOVED all pickles, and I've only met one other dog that did who is a basset/golden, and will only eat them flavored with meat like off of a burger. Our other dogs we've had all hated them

[soyafoodorg]

Echance your Culinary with Vezlay Veg Chicken: Trends

Introduction

In recent years, there has been a significant shift towards plant-based diets and alternative meat products. Vezlay Veg Chicken, a plant-based substitute, has gained popularity for its meat-like texture and versatility in cooking. Not only does it offer a nutritious and healthy option, but it also allows individuals to explore exciting culinary trends. In this article, we will delve into the top culinary trends involving Vezlay Veg Chicken, providing you with easy language explanations and inspiring ideas to enhance your cooking skills.

Fusion Cuisine

Fusion cuisine is a blending of different culinary traditions, creating unique and exciting flavor combinations. With Vezlay Veg Chicken, you can explore fusion dishes that bring together various cultural influences. Here are some examples:

Tex-Mex Tacos:

Combine Vezlay Veg Chicken with Mexican-inspired flavors such as cumin, chili powder, and lime juice. Serve it in a tortilla with salsa, guacamole, and fresh toppings for a delicious Tex-Mex twist.

Asian-inspired Stir-Fry:

Create a fusion stir-fry by combining Vezlay Veg Chicken with soy sauce, ginger, garlic, and vegetables like bok choy, bell peppers, and mushrooms. Serve it over rice or noodles for a satisfying meal.

Mediterranean Wraps:

Incorporate Vezlay Veg Chicken into a Mediterranean-inspired wrap with tzatziki sauce, tomatoes, cucumbers, and fresh herbs. The combination of flavors will transport you to the sunny shores of the Mediterranean.

Indian Curry Pizza:

Top a pizza crust with Vezlay Veg Chicken cooked in a flavorful Indian curry sauce. Add vegetables like onions, bell peppers, and cilantro for a fusion of Italian and Indian cuisines.

Middle Eastern Kebabs:

Skewer Vezlay Veg Chicken pieces with colorful vegetables and grill them to perfection. Serve with pita bread, hummus, and a side of tabbouleh for a Middle Eastern-inspired feast.

Plant-Based Comfort Food

Comfort food is all about indulgence and satisfaction. Vezlay Veg Chicken can be used to create delicious and comforting plant-based versions of classic comfort foods. Here are some ideas:

Veg Chicken Pot Pie:

Make a creamy and comforting pot pie using Vezlay Veg Chicken, mixed vegetables, and a savory plant-based gravy. Top it with a flaky crust for a hearty and satisfying meal.

Vegan Buffalo Wings:

Coat Vezlay Veg Chicken in a spicy buffalo sauce made from hot sauce and vegan butter. Serve with vegan ranch dressing and celery sticks for a delicious and guilt-free indulgence.

Veg Chicken Noodle Soup:

Simmer Vezlay Veg Chicken in a flavorful vegetable broth with noodles, carrots, celery, and herbs. This comforting soup is perfect for chilly days or when you're feeling under the weather.

Plant-Based Chicken Parmesan:

Bread Vezlay Veg Chicken cutlets with breadcrumbs and vegan Parmesan cheese. Top with marinara sauce and vegan mozzarella, then bake until golden and bubbly. Serve with pasta for a satisfying Italian-inspired meal.

Vegan Chicken and Waffles:

Prepare crispy Vezlay Veg Chicken and serve it on top of fluffy vegan waffles. Drizzle with maple syrup and enjoy the perfect blend of sweet and savory.

Street Food-Inspired Creations

Street food is known for its bold flavors and creative combinations. With Vezlay Veg Chicken, you can recreate popular street food dishes in a plant-based and healthier way. Here are some street food-inspired ideas:

Veg Chicken Shawarma:

Marinate Vezlay Veg Chicken in a blend of Middle Eastern spices like cumin, coriander, and paprika. Grill or sauté it and serve it in a pita bread with tahini sauce, pickles, and fresh vegetables.

Veg Chicken Tacos:

Season Vezlay Veg Chicken with Mexican spices like chili powder, cumin, and oregano. Grill or sauté it and stuff it into tortillas with salsa, avocado, and your favorite taco toppings.

Veg Chicken Banh Mi:

Create a Vietnamese-inspired sandwich by filling a baguette with Vezlay Veg Chicken, pickled vegetables, fresh herbs, and a drizzle of sriracha or vegan mayo.

Veg Chicken Gyro:

Season Vezlay Veg Chicken with Greek-inspired flavors like garlic, lemon juice, oregano, and thyme. Serve it in a warm pita bread with tzatziki sauce, tomatoes, and onions.

Veg Chicken Satay:

Skewer Vezlay Veg Chicken and grill or bake it until cooked. Serve it with a peanut sauce for dipping, along with a side of cucumber salad or jasmine rice.

Gourmet Plant-Based Creations

Elevateyour culinary skills with gourmet plant-based creations using Vezlay Veg Chicken. These dishes are perfect for special occasions or when you want to impress your guests. Here are some gourmet ideas:

Veg Chicken Wellington:

Wrap Vezlay Veg Chicken in puff pastry along with a flavorful stuffing like mushrooms, spinach, and vegan cheese. Bake until golden brown for an elegant and delicious dish.

Veg Chicken Roulade:

Pound Vezlay Veg Chicken to flatten it, then roll it with a filling of your choice, such as roasted red peppers, vegan cheese, and herbs. Secure with toothpicks and bake until cooked through. Slice and serve with a sauce of your liking.

Veg Chicken Risotto:

Prepare a creamy risotto by cooking Arborio rice with vegetable broth, onions, garlic, and white wine. Add diced Vezlay Veg Chicken towards the end and finish with vegan butter and nutritional yeast for a cheesy flavor.

Veg Chicken with Mushroom Sauce:

Sauté Vezlay Veg Chicken until cooked, then serve it with a rich mushroom sauce made from sautéed mushrooms, garlic, plant-based cream, and herbs. Serve with roasted vegetables or mashed potatoes for a gourmet meal.

Veg Chicken Caesar Salad:

Create a vegan version of the classic Caesar salad by using Vezlay Veg Chicken as a protein source. Toss it with crisp romaine lettuce, vegan Caesar dressing, croutons, and vegan Parmesan cheese for a refreshing and satisfying salad.

Conclusion

With Vezlay Veg Chicken, the possibilities for enhancing your culinary skills are endless. Whether you're exploring fusion cuisine, recreating comfort foods, experimenting with street food-inspired dishes, or creating gourmet plant-based creations, Vezlay Veg Chicken offers a versatile and delicious alternative to traditional meat. Get creative in the kitchen and enjoy the benefits of a plant-based diet while satisfying your taste buds with these trending culinary ideas. Start your culinary journey today and let Vezlay Veg Chicken take your cooking to new heights.

[pickleonline]

XemaOrganic Handmade Mix Veg Achar

XemaOrganic presents its delectable handmade mix veg pickle, a harmonious blend of organic vegetables infused with aromatic spices to create a pickle that's as wholesome as it is flavorful. Crafted with care and precision, this mix veg achar reflects XemaOrganic's commitment to quality and authenticity.

The creation of XemaOrganic's mix veg achar begins with a selection of the freshest and finest organic vegetables. From crunchy carrots to tender cauliflower and vibrant bell peppers, each vegetable is chosen for its quality and flavor. These vegetables are then expertly sliced and combined to create a colorful and appealing medley.

What sets XemaOrganic's handmade mix veg pickle apart is its dedication to using only the highest quality organic ingredients. The blend of spices that infuse this pickle is thoughtfully curated to complement the vegetables' natural flavors. This ensures that every bite is a symphony of taste, with each ingredient contributing to the overall harmony.

XemaOrganic's homemade mix veg achar is a result of meticulous craftsmanship and time-honored techniques. The vegetables are marinated with the spices, allowing the flavors to meld together over time. This slow infusion process creates a pickle that captures the essence of each component while adding a complex layer of taste.

The versatility of XemaOrganic's mix veg achar knows no bounds. It can be enjoyed with a variety of dishes, from traditional Indian meals to contemporary fusion creations. Whether paired with rice, bread, or even as a topping for salads, the pickle's combination of flavors and textures elevates every culinary experience.

In summary, XemaOrganic's mix veg achar is a testament to the art of preserving flavors through pickling. Its careful preparation, use of premium organic ingredients, and dedication to authentic taste make it an essential addition to your pantry. Elevate your meals with the delightful and colorful mix veg achar from XemaOrganic, and savor the blend of vegetables and spices that encapsulate the brand's commitment to quality and flavor.

Contact Us: 8287121348

[littlehouseontheaerie]

Little Meals on the Aerie, Week of 1/8

I love meal prepping, so I'm going to share what's on our table this week! I pack breakfast and lunch for us to take to work. For dinner, I make ahead nearly all of this to reheat the day of. I don't often get home until 6pm, so I want dinner on the table in fifteen minutes flat!

Considerations this week: Ground beef is a decent price. It's also cold and I want comfort food. We were going to rely a lot on a homemade rotisserie chicken for dinners, but the meat we had for our family dinner on Saturday went off so I had to replan everything.

Breakfast: Blueberry muffins, yogurt, artichoke-spinach egg bites.

Lunch meal prep for the Spouse: Broccoli beef with extra broccoli and a little rice instead of noodles.

Lunch meal prep for me: Chopped apple, pecan, and bleu cheese salad with ham, pickle, and cream cheese grilled cheeses (these were surprisingly good). Meatballs and leftover weekend grilled veg.

Little snack - is it just a California thing, or does everyone else like eating mixed rice/refried beans on tortilla chips like a dip?

Sunday: Spouse's grilled fish, rolls, and corn

Monday: Chicken pad thai, my beloved.

Tuesday: Tuna sandwiches with salad leftovers.

Wednesday: Tofu with peanut sauce

Thursday: Pizza night

Friday: Dinner out after food shopping

Saturday: We're feral. It's leftovers and snacks all the way.

[al3n3andal0n3]

my swear-by's for a healthy feeling after dinner (feeling sated mentally and physically)

dinner mix as

1/2 large plate raw veg (or 1/4 raw+1/4 cooked), 1/4 or 1 serving of hummus or fatty/protein dip and 1/4 plate low cal/carb protein (like 200 g of tofu)

AND

1/2 small plate fermented food or prebiotic (pickles, pickled beets, seaweed salad, ginger) and 1/2 small plate carbs (preferable high fiber/protein: brown rice, lentil pasta, wild rice, sourdough)

one of the key things i follow is to isolated each seasoning as much as I can. being able to "build" certain flavors from an assortment makes eating more satisfying in a certain way idk so i always end up eating less or slower....

fruit teas are so amazing!

i love the celestial seasoning's fruit sampler package - i always swap cravings for gummies/welch packs with a stevia + rasberry zinger, or black. if you are really craving the gummies - have the tea with carrots/cucumber/apple and a small amount of lower sugar gummies

soup with popcorn or dipping carb

a meatier or savoury soup with pop corn or corn cakes (baked) with a spicy broth! or white rice, can be really good with spinach or a simmered broccoli - just keep the broth thinner but rich.

all of these "meals" should be intentional and nutrient/mineral dense choices. keep them relatively solo starring to minimize clashing

this will help you feel sated but not overwhelmed or craving something else - make sure its a mix of enjoyable AND complementary!

take your time to eat (there are a couple things to keep in mind here)

eat more regular but "thinner" meals with plenty of water, often should be vegetable-based and easily digestible/high protein - this will help to ensure that you aren't ravenously hungry when you approach a next meal.

if you can't/don't want to eat more or if you're having cravings/approaching hunger strikes, it will be better to push through a couple hours of hunger and past so when you do approach again to eat you wont binge (ensure you have a small veg and a tea an hour before coming out of a fast, to prime your mindset)

///------> if you struggling to enjoy/focus on the food, smoke can help to reorient (if you struggle with smoking please be somewhat responsible with this!)

ensure that you chew/focus on each bite. as much as you want to say, the intuitive eating does have some merit in intentional eating.

for a dessert, a cookie and fruit goes well with a black non-caffine tea! or orange pekoe / chai / earl grey if it suits you too - just ensure to hydrate if you are drinking before bed and keep this clear!!!

any ways haha, heres some things that have been helping me feel more in control of what im eating... its been sort of working right now, but im thinking with a change in movement i might be able to feel better about it

[laurkamkitchen]

It's honestly been a while since I've made a recipe that has just totally blown my mind, and let me tell you, this is now one of my all-time favorite dinners ever!!

I halved this using a thick vegan yogurt and vegan feta, skipping the pomegranate molasses, and serving with one of my chickpea pancakes. For as much deliciousness as this packs, it's overall pretty easy; once the shallots are going and the roasted veg in the oven, it's really just a matter of mincing and mixing your garlic with the yogurt.

I really don't have much more to add here than pure praise. Every single bite was such a treat, oh-so-creamy and well-spiced. If we weren't heading out of cauliflower season now, I would honestly be making this again ASAP — I cannot emphasize enough what a huge fan I am.

[chubbievegan]

A spot of Iranian mixed rice and veg, completer with Iranian pickles. Yum! #vegan #meatfree #eggfree #dairyfree #whatveganseat #veganfood #plantbased #plantbaseddiet #food #veganforlife #foodporn #veganfortheanimals #crueltyfree #vegetarian #instafood #vegansofig #veglife #veganinspo #manchestervegan #iranianfood #rice https://www.instagram.com/p/CnG9hz5qTdJ/?igshid=NGJjMDIxMWI=

[nawetlubieplacki]

AREPAS with Black Beans, Plantain & Guac

The Arepa is made from corn dough, originating from indigenous tribes in Colombia and Venezuela. Traditionally, the Colombian arepa is served with salt, butter and sometimes cheese, whereas the Venezuelan arepa is stuffed with different ingredients including meats, cheese and avocado - to make this vegan I’ve gone for black beans, plantain and a cashew cheese sauce! 😋

INGREDIENTS 

For the arepas: 300g PAN corn meal  1 tbsp olive oil  1 tsp salt  450ml boiling water

For the black beans: 2 400g tins black beans  1 finely chopped red pepper  1 finely chopped red chilli  3 garlic cloves  1/2 a red onion, diced  Spices: 1tsp coriander, cumin and smoked paprika  1/2 tsp salt + more to taste  1 tbsp peanut butter Squeeze of lime 

For the guac: 1 ripe avocado  1 tbsp diced red onion 2 cloves minced garlic  1 tbsp chopped cherry tomatoes  1 tbsp chopped fresh coriander  1 tbsp olive oil  Juice of 1 lime  1 tsp salt

For the picked pink onion: 1/2 a red onion, sliced  1 tbsp white vinegar  1 tsp salt  Boiling water 

🌱finely chop half a red onion, and slice the other half for pickling. Put the pickle ingredients into a smalll bowl and set aside. 🌱 chop the rest of the veg, then mix the arepa ingredients together and let stand whilst you cook the beans  🌱 sauté the other half of the onion with a pinch of salt for 5 min, then add the garlic, spices, a little salt, red pepper and cook down until it’s starting to stick onto the bottom of the pan. Add the beans (and their juice), simmer for 10 min. Add the peanut butter, squeeze of lime and season to taste. Take off the heat.  🌱 remove the beans and wipe out the pan. Roll the arepas with your hands to make 7-8cm disc which are about 1-1.5cm thick. Fry the arepas for 5-7 min each side or until browning and hard to the touch/tap. 🌱 mix the guac ingredients together, blend the cashew cheese ingredients, and if using the plantain, cut into roundels and fry with a little oil until golden. Remove and pop on a paper towel, sprinkle a little sea salt.  🌱 carefully cut and assemble the arepa, enjoy! Source: https://www.instagram.com/p/CodCfluKo-F/ (sophplantkitchen on IG)

[writemywaythrough]

Eating is hard.

The whole menu-shop-prep-cook-eat-clean cycle is a lot. It's a lot to ask of a brain-fogged mind, pain-riddled joints, and an energy-drained body. I'm always looking for more help because honestly, the whole eating thing is really hard.

For meal planning, I have tried using a spreadsheet. Each column is a category. Protein, fat, flavor, veg, etc. I list my favorites under each column. So, a can of tuna, or a chunk of rotisserie chicken for protein. Butter, avocado, olive oil for fat. Miso, pickled onion, garlic for flavor. Each week, I choose seven items from each category and buy them. Then each meal is just combining one from each category. I also keep a list of favorites I can fall back on, and meals I can keep in the pantry for times when there is nothing else available.

"Shopping" right now is mostly delivery. Before my adventures in Covid, I was saving up enough energy to make a weekly visit to Trader Joe's. I love looking at all the new items and getting ideas for simple meals! But for now, I'll pay a premium to skip the aisle wandering and lifting bags in and out of the car.

For prep work, I get whatever I can find ready made. Rotisserie chicken, pre-chopped onion, frozen bags of individual unsauced veg I can mix and match. The one thing I don't ever buy pre-made is salad dressing. My joints react strongly to some oils and it's not hard for me to pour olive oil and vinegar on a salad.

Cooking is mostly combining pre-prepped ingredients and microwaving or stir-frying, depending on energy level. I try to cook each dish once and eat it at least twice because I know there will be days that cooking is just not possible. Freezing meal-sized leftovers individually in microwave-safe storage containers is really helpful.

Eating itself is often a challenge. Some days I can't swallow well and need a more soft diet. Some days I don't digest well and need to limit dairy or grains. Some days my hands won't grasp a fork or have enough strength to use a knife.

Cleaning up is a moral quandary for me. I could buy paper plates and plastic cutlery. Even the compostable cutlery seems environmentally iffy though. I hate the idea of clogging a landfill with waste that could have been avoided. Right now, I have Corelle dishes that are light enough to lift, and I wear gloves that help me grip them when they are wet and soapy. I am a clean-as-you-go type and rarely have a kitchen cleaning "day." If I see something that needs attention, I'll do it right then if I can or add it to the "energy list" I keep.

There are days when cooking, eating, or doing dishes is a pick two. And some meals are pick one. Fortunately the days of none of the above are few and far between. It's worth the thought and planning to be prepared with a couple cans of meal replacement shakes in storage.

Breakfast today was a slice of cheddar stuffed into a hot dog, broiled for a moment to sizzling. Lunch was a green salad with cucumber, carrot, canned salmon and miso dressing. Dinner was the undressed salad leftover from lunch, heated in fish soup stock and a little coconut milk.