#vegetarian kebab recipe

[fattributes]

Easy Sweet and Sour Sauce

[savouryflavoury]

A Family Who Eats Together..

[vegan-nom-noms]

Seitan Kebabs

[everyveganrecipe]

The grilling season has officially begun and we have created a protein-rich recipe for you and I promise you that with this flavor explosion you will score on every barbecue night.

[livingbewitchingly]

VEGETARIAN GRILLING RECIPES

It’s grilling season! Turn up the heat for seasonal vegetarian barbeques sure to please any appetite. Vegetable Kebabs w/Black Bean Orzo1 zucchini, sliced ½ inch thick 1 yellow squash, sliced ½ inch thick 1 pepper, any color, chunked 1 pkg. white mushrooms 1 red or Vidalia onion, quartered 2 corn on the cob, quartered 1 15-oz. can black beans, rinsed and drained  ½ cup olive oil 2 cloves garlic,…

[lbdl]

Vegetarian Kebab Recipe

[benconradart]

Vegetarian Kebab Recipe

[exhausted-archivist]

The Foods of Dragon Age: The Veilguard

This covers all the new foods mention in the game, unless noted otherwise, these foods are considered universal as they don't have a specific place of origin mentioned.

New Ingredients:

Alubia carilla - Antivan, aka blacked eyed peas

Antivan Lemon Thyme

Apricot

Cheese Curds

Chocolate, Dark

Clinging Morsel - a hearty fungus that is common in rural cuisine

Cow Heart

Cream, Heavy

Dragon's Bounty - known for its health benefits, it has tough green skin that opens and reveals dozens of tart arils.

Dragon Pepper - Rivain

Dragon Root

Dwarf Spice Collection - contains eight different spices.

Flax Seed

Figs, Purple

Ginger Root - a popular ingredient in Qunari cuisine

Gingerwort Truffle - common in the Anderfels and the Arlathan forest. When made into a tea it can have some magical side effects.

Green Cabbage

Horned Melon

Human Spice Collection - a collection with two spices

Kale

Lineseed

Mangos - Tevinter

Melon

Nocen Bass - a hearty denizen of the Nocen Sea

Nocen Shrimp

Olive Oil - Antivan

Pineapple - Tevinter and Rivain

Potatoes, New

Potatoes, Sweet

Pumpkin, Warty

Rialto Trout - a fish featured in both Antivan and Rivaini cuisine

Rivaini Pitaya - a colourful fruit with a sweet, delicate flavor. Though pitaya refers to dragonfruit family, the fruit doesn't look like dragonfruit.

River Salmon

Saffron

Sea Bass

Seere Peppers - Rivaini

Short-grain Rice - Antivan

Spearmint

Spicy Spice Collection - contains fourteen jars

Spring Onions

Striped Cod

Sugar, Brown

Sweetmelon

Tomatoes, Cherry

Vinegar, Dark

Vinegar, White

Walnut

Yam

New Foods:

Aged Antivan Cheese

Antaam Provisions

Antivan Dressing

Antivan Seafood Soup - uses sea bass, nocen shrimp, striped cod, squid, saffron, and salt

Apple Cake - Fereldan

Apple Cheesy Butter Noodles - Fereldan, a recipe made by Harding

Apple Dumplings - Fereldan

Apricot Liqueur

Armada Special - a Rivaini sandwich comprised of meat and cheese, it can have greens, pineapple, and more meat and cheese added. Or one can make it "Nevarran" meaning vegetarian.

Bran Cookies

Breaded Cheese Wands - Rivain, sticks of cheese breaded

Breadstick

Bronto Steak

Bug-cakes

Candied Sage Leaves - a popular Nevarran snack

Carta Fries - a Riviani dish, served as a side

Cheesy Toast

Chocolate Covered Strawberries

Churro - Antivan

Cider Porridge

Citrus Bagna Cauda - Antivan, a citrus sauce with anchovies

Coffee Ice - a frozen Minrathous treat, served with cream and toffee sauce on top. It is "like snow" but tastes of coffee

Cucumber sandwich

Dalish Seafood Soup

Deep Roads Crispers - a Rivaini dish

Demon-hair pasta

Eel Soup - Qun

Elderberry Pie - served in Ferelden and Tevinter

Elfroot Jelly

Fish Head Stew - Qun

Fish of the Day with Pear Slaw - Tevinter

Fish-fry

Free Marches Mash-up - a Rivaini dish

Fried Bread

Fried Bread with Herbs

Fried Leeks and Potatoes

Fried Peppers

Fry-bread - Tevinter

Gooseberry Pie

Gravy on Fish

Greens - salad

Greens with Antivan, Orlesian, or House Dressing

Griddle Cake

Grilled Fish Kebab

Grilled Halla - Dalish

Grilled Skewerd Squid

Grilled Treviso - Antivan, a fish named after the city

Grilled Treviso with Citrus Bagna Cauda

Hal's Fried Fish - Tevinter

Halla Cakes - Dalish

Ham and Herbs

Ham and Jam Slam - a Fereldan sandwich comprised of toast, butter, ham, and jam. Made by Harding.

Hazlenut Torte - Nevarran

Honey Cake with Figs - Tevinter

House Dressing - a Rivaini dressing

Isskap - a Qunari dish, that uses melons

Jam Pudding - Fereldan

Jam Tart - Fereldan

Jam, Apple

Jam, Cherry

Jam, Strawberry

Khachapuri - Tevinter, there is a three cheese variety

Lavender Cream - Antivan

Mince Pie

Mutton Stew - Fereldan

Mystery Stew

Nevarran Tomb Cheese

Non-Seafood Paella - Antivan

Noodles and Gravy

Nordbotten Cream - made of brined sheep's milk from Nordbotten

Orange Liqueur

Orlesian Dressing

Orlesian Sauce

Pasta Made of Peppers and Oil

Peanut Butter and Sausage Special - Tevinter

Pear Slaw - Tevinter

Peppered Steaks

Poached Crustaceans - Tevinter

Pork Dumplings - Fereldan

Pork Hand Pies with Fresh Herb Sauce - Tevinter

Potato Stew

Poutine

Rarebit - Nevarran

Raw Oysters on Ice with Lemon and Mint - Tevinter

Rhubarb Pie - Tevinter and Fereldan

Roasted Cabbage

Roasted Cabbage and Gravy

Roasted Chicken

Roasted Chicken Salad

Robust Loaf - a crusty, wholesome brown bread

Rolled Noodles

Salted Meat, Halla

Sauced Eels - Qunari

Sausage Sauced with Nut Butter Stuffed in a Bun - Tevinter

Savory Pie with Spinach - Tevinter

Scorpion Pasta - Tevinter

Scrambled Eggs

Scrambled Eggs and Gravy

Sea Monster Kebab - Rivaini

Seafood Paella

Seleny Ham - Antivan

Smoked Trout

Souffle

Spiced Fried Lentils - Tevinter

Spiced Porridge

Spit-Roasted Nug - Tevinter

Strawberry Tart

Street Meat

Sugar-biscuit Candy

Tarta de Limon - Antivan

Taste of Ferelden Bread and Cheese Spread

Tentacle Salad - Tevinter

The Divine's Hat - An Orlesian soft cheese molded to resemble the Divine's crown.

The Revered Mother's Knickers - Fereldan

Treviso Ham - Antivan

Turnip Stew - Fereldan

Vanilla and Nutmeg Tart

Venison Souffle

White Sauce

Wild Meat and Mushrooms - Dalish

Yam and Jam Slam - a Fereldan sandwich comprised of toast, butter, yam, and jam. Made by Harding.

Zeff's Fried Fish

New Drinks

Andoral's Breath - a type of coffee common in Treviso

Antivan Heritage Brandy

Antivan House Wine

Aromatic Coffee - Antivan

Assembly Ale - Dwarven

Cioccolata Calda - Antivan

Daisy Fun-Time Lemon Gin - Antivan, a juniper spirit flavoured with local flowers and fruit.

Dew of the Dales - Elven, Antivan. Spirits for the spirited, an elven elevation of the brewing arts only sold in Antiva.

Dock Town Homebrew - Tevinter

Dragon Piss Ale

Dwarven Stout - an Orzammar recipe, brewed by the dwarven Ambassadoria

Fire Brandy - used to flambé desserts

Ginger Tea

Gingerwort Truffle Tea

Grappling Hook - a white liqueur with hints of elderflower. Served with three coffee beans

Halla Milk

Kirkwall Select 9:36 - after the Kirkwall Rebellion, few barrels survived.

Lavender Tea

Lemon Gin - Antivan

Minrathous Red - hints of plum and spices

Minrathous White - a light and refreshing drink for humid Tevinter summers

Nevarran Red

Pomace Brandy - Antivan, brandy made from the pomace leftovers of wine making

Qun on the Rocks - Antivan, rum is matched with salt water and presumably seasonal fruit from Par Vollen.

Rivaini Moonshine - home-distilled Rivaini moonshine not for the faint of heart or stomach

Starkhaven Lager

Teven Lager - popular Dock Town amber brew

Vint-6 the common Red - thick and sweet, it is served by the sip. Tradition says that the more who partake, the greater the fortune

Vyrantium Brandy

[najia-cooks]

[ID: A group of pastry pinwheels on a blue plate next to a bowl of yoghurt garnished with parsley. End ID]

صفيحة يافاوية / Safiha yafawiyya (Yaffan pinwheels)

The dish

صَفِيحَة يَافَاوِيَّة ("ṣafīḥa yāfāwīyya") is a type of safiha, or flatbread, believed to have originated in the coastal city of يافا (yāfā; "Yaffa," sometimes "Jaffa"). While other versions of safiha consist of a flat piece of dough topped with meat, Yaffan safiha are made by rolling dough out to a transparent thinness, folding it to enclose a filling of meat or spinach, and then whirling it around into a pinwheel shape. More highly valued in Yaffa than flat safiha, Yaffan safiha inspires proprietary feelings amongst residents and emigrants. The technique has, however, spread to other areas in Palestine, as well as to Alexandria, Egypt, where a large number of Yaffan exiles have resettled.

Yaffan safiha may also be called "حواية" ("ḥawāya"), after a kind of towel that is stitched into a spiral and placed on top of the head to cushion it while carrying jugs of water, or trays that are hot from the oven. One Yaffan woman remembers her mother assembling these pastries at home and then bringing them, in a large copper tray, to the baker, so they could be cooked in a shared oven for a small fee. The baker's wife would have to wait to use the oven another day. The usage of communal ovens by those who do not have an oven in their home is still common practice in rural areas of Palestine.

Traditionally, the dough used to make Yaffan safiha includes only flour, salt, oil, and water. Some modern Palestinian recipes leaven the dough with baking powder; or include milk powder as a way to use food aid from NGOs, which seek to alleviate the effects of the Israeli occupation's extreme restriction of transport, travel, and agricultural activities on Palestinians' diets. With a spinach filling and without milk powder, the safa'ih may be described as "صيامي" ("ṣiyāmī): a word derived from "صِيَام" ("ṣiyām"; "fast") but which, due to the abstention from meat mandated during the Lenten fast, is colloquially used to mean "vegetarian."

Golden brown and fragrant with olive oil, these safa'ih combine layers of crisp, flaky dough with a savory, well-spiced filling. Recipes for both a 'meat' and a spinach filling are provided. A side of yoghurt and a garnish of mint round out the flavors of the filling and add tanginess and textural contrast.

[ID: Close-up of two pinwheels cut open to reveal a spinach filling and a 'meat' filling between thin layers of pastry. End ID]

The Bride of Palestine

Yaffa is a port city with an ancient history which, until the 20th century, was the largest Arab city in, and the cultural and economic capital of, Palestine. For this reason it has sometimes been called عروس" "فلسطين ("'arūs filasṭīn"); "The Bride of Palestine." With the 1909 founding of the nearby Tel Aviv, Yaffa began to be considered its "twin" or "sister" ("האחיות") city; it had a distinctly Arab character where Tel Aviv was almost entirely Jewish. Yaffa was thus considered in disctinctly racialized terms: both attraction and threat; a source of authentic rootedness in the land which could be tapped, but also a potentially contagious bastion of Oriental "weak[ness]" ("חליש").

Yaffa had been a popular destination for culinary tourism in Mandate Palestine, with young settlers heading to the seaside to escape from religious studies and religious dietary restrictions—associated with diaspora Judaism and a lack of connection to a homeland—and to eat earthier Arab foods such as hummus, falafel, kebab, and ful.

In 1948, Zionist paramilitary organization Irgun dropped several tons of British bombs on major civilian areas of Yaffa in order to overwhelm resistance and empty the city of its Arab population; they destroyed the much of the Old City in the process. The neighborhood of المنشية (Manshiya) was destroyed shortly thereafter. Beginning in December of 1948, Yaffa was, part by part, annexed to Tel Aviv.

Today, despite the annexation and the Hebraization of the street signs, Yaffa maintains an Arab character in popular discourse. The call to prayer is heard in the streets, and the أبو العافي (Abulafia) bakery and أبو حسن (Abu Hassan) hummus restaurant and remain where they have been since the 1760s and 1970s, respectively. But increasing gentrification, rising rent prices, cafes and restaurants which cater to tourists and settlers, and the construction of Jewish-only residential projects threaten to continue the ethnic cleansing of the ancient city.

Yaffan Cuisine

Israeli occupation has tended to collapse some of the regional distinctions within Palestinian cuisine, as Palestinians are forced into exile or else crowded into Gaza and into smaller and smaller enclaves within the West Bank. Some dishes, however, still have variations that are associated with particular cities. Stuffed red carrots (محشي الجزر الأحمر; "maḥshi al-jazar al-'aḥmar"), cored and filled with rice and spiced meat, are a dish common throughout Palestine but cooked differently everywhere: in a sauce of lemon juice, pomegranate molasses, and red tahina in Gaza; in tamarind paste in Al-Quds and Ramallah; and in orange juice in the orange-rich Yaffa region. Abu Hassan restaurant serves مسبحة (msabbaha), a Yaffan classic in which chickpeas and tahina are mixed with green chili pepper, and lemon juice.

Donate to an evacuation fund

Buy an eSim for use in Gaza

Help Anera provide food in Gaza

Ingredients:

For the dough (makes 32):

500g flour (4 cups + 1 Tbsp)

1 tsp table salt

2 Tbsp olive oil

Enough water to form a soft, tacky dough (about 1 3/4 cup / 500mL)

For the meat filling (makes 16):

125g vegetarian ground beef (as a substitute for minced lamb)

1 small yellow onion, minced

1 Tbsp olive oil

1/2 tsp ground allspice

1/2 tsp ground black pepper

1/2 tsp ground cardamom

1/2 tsp table salt, or to taste

1/2 Tbsp ground sumac

1/2 Tbsp pomegranate molasses (optional)

For the spinach filling (makes 16):

500g spinach, washed and chopped

1 tsp kosher salt, for removing water

1 small yellow onion, minced

1 Tbsp olive oil

1/4 tsp ground black pepper

1/4 tsp table salt, or to taste

Squeeze of lemon juice

1 tsp shatta (hot red pepper paste)

1/2 Tbsp pomegranate molasses (optional)

Some recipes include sumac in the spinach filling, but this is not considered traditional.

Instructions:

For the dough:

1. Measure dry ingredients into a large mixing bowl. Add oil and mix briefly. Add water, a little at a time, until the dough comes together into a slightly tacky ball. Knead for five minutes, until smooth and elastic.

2. Divide dough into 16 balls of about 50g each. Roll it out into a cylinder and cut it in half repeatedly; or weigh the dough using a kitchen scale and divide by 16.

3. Pour some olive oil in a tray or baking sheet and coat each dough ball. Leave them on the tray, covered, to rest while you prepare the fillings.

For the meat filling:

1. Heat 1 Tbsp olive oil on medium-high. Add meat and fry, stirring often, until nearly cooked through.

2. Add onions, salt, and spices and fry until onion is translucent.

3. Remove from heat. Stir in sumac and pomegranate molasses. Taste and adjust. Let cool.

For the spinach filling:

1. Mix spinach with salt and let sit 10-15 minutes. Squeeze to remove excess water.

2. Heat 1 Tbsp olive oil in medium-high. Fry onion, salt, and pepper for a minute until translucent.

3. Combine all ingredients. Taste and adjust salt.

To assemble:

1. Oil a clean work surface, as well as your hands. Spread a dough ball out into a very thin, translucent circle by repeatedly patting with your fingers while pushing outwards. Be sure to push outwards from the center so that the circle does not become too thin at the edges. A few small holes are okay, since the dough will be folded and rolled in on itself.

2. Cut the circle in half with a sharp knife. Spread 1/16 of either filling in a thin line along the cut edge, leaving a margin of 1 cm (1/2") or so.

3. Roll the edge of the dough (the cut edge) over to encase the filling. Continue rolling, trying as much as possible to exclude air, until you have a long rope of dough.

4. Roll the rope around in a tight spiral. Tuck the very end of the dough underneath and press to seal. Place on a preparing baking sheet.

5. Repeat until the filling and dough are used up. Meanwhile, preheat an oven to 375 °F (190 °C). Bake the safiha in the top third of the oven for 25-30 minutes, or until golden in color. 

Serve warm with yoghurt.

[metamorphesque]

Not the anon who asked about the typical lunch but it's very interesting! I live in an area in America that has the largest population of Armenians outside of Armenia so now I'm A) hungry and B) looking forward to trying some things!

Well, my friend, in that case, let me recommend a couple of gems:

I’m sure you’ve already heard of Armenian barbecue (khorovats) and kebab. However, I’m still going to mention them because, vegetarian or not, I’m Armenian hehe.

Dolma – Meat, spices and other ingredients rolled into cabbage or grape leaves. Do yourself a favor and dip this in matsun (sour yogurt) with garlic. Not to toot my own horn, but I’ve been told I make some good dolma.

Pasuc dolma – The vegetable-filled version of traditional meat-filled rolls. Since its recipe is entirely plant-based, it’s a very convenient dish to serve during the fasting period. It is made of 7 different boiled grains, such as beans, lentils, chickpeas, cracked wheat, rice and maize peas (though the recipe can vary). All of the grains mentioned above are then wrapped in pickled cabbage or grape leaves. Pasuc tolma can be served hot or cold. My grandma used to make the best pasuc dolma.

Harissa – A ���porridge” made from ground wheat and pulled meat (it can be chicken, lamb, etc.), usually served with butter. It’s especially good in cold weather and pairs well with vodka.

Khash – Now, khash is not your ordinary soup – it’s a whole tradition and a half. Even the toasts are well-defined and announced in a specific order. It even has its own season. Khash season in Armenia begins in late autumn, during the first cold days, and continues until the beginning of spring. The process of preparing khash is quite long and tiring, but the result is worth it. It’s made by boiling bovine shanks for hours until the tendons fall off the bones and the broth becomes thick. Sometimes, cooked stomach pieces are added. No salt is used during cooking, but it is seasoned with salt and crushed garlic once served. Cold vodka, mineral water, radish, pickles, peppers and dry lavash are all served alongside khash. Crushed garlic, greens, cheese, and, of course, salt must also be on the table.

Khashlama – Usually made with lamb and vegetables, the meat is so tender it falls off the bone.

Ghapama – A dish so mouthwatering that there’s a song dedicated to it. Ghapama is prepared by removing the insides of a pumpkin. The top of the pumpkin is cut off, and the ingredients (boiled rice, nuts, and dried fruits) are added inside. The pumpkin is closed on top with the cut lid, wrapped in foil and placed in the oven. Cooking times vary, usually taking from 40 minutes to 1.5 hours. The pumpkin is baked until soft, then served. Before serving, the pumpkin is cut from top to bottom into slices.

Jengyalov hats (Armenian bread with jengyal – greens) - a flatbread filled with about 25 types of greens. The recipe and the variety of greens used differ depending on the region.

բարի ախորժակ!

[nei-ning]

Me earlier this week: God, my acne has been so strong and bad for days! Even washing my face hasn't helped with a soap for acne. All these have to be because of my hormones and upcoming periods next week.

Me today: My acne seems to be getting even worse! What the hell!? I hate this! ... ... ... I think I will google what makes acne more worse. Google: "People with acne should avoid sugar."

Me: ... ... ... *realizes I've eat 6 x 200g big chocolate bars this week* ... ... ... NO WONDER MY FACE BLOOMS!

But yeah, in all seriousness, I KNOW I eat too much chocolate. Hell, I basically LIVE by eating ONLY chocolate. I don't eat junk food almost at all. I might buy mini vegetable burger once a month when I visit nearby city. Pizza and kebab I eat rarely too. Maybe one pizza per month (from store) with a luck so to say.

Anyway, all that sugar and fat makes my skin all over the body greasy and I hate that - not to mention those acne pimples on my cheeks and jawlines (right side worse) AND those darn pimples are spreading behind my ears and towards the back of my neck!

I'm also overweight. I calculated one day I have 20-25 kilos too much weight. I weight 88 kilos, while being 163cm tall, while I should weight 65 at max. But hell, I would be happy even with 70 or 75 kilos!

I KNOW I've brought this to myself, I'm not asking anyone's pity etc. I'm just ranting out my own frustration about myself, lack of self-control, self-discipline etc. I just sit and eat chocolate, and sleep. That's honestly all I do. Every day, around the clock. I had motivation more when I had Verti with me but when he died... it all left me too. Nothing in my life hasn't feel the same anymore after his death - and it soon has been a year since he passed.

I want to try to drop chocolate out next month. I mean I have been able to be without any sweets in the past and back then I felt SO ALIVE and so good! I want to feel that again. I also want to try to start to eat more vegetables, fruits etc. next month. The issue just, sadly, is that most things give me so horrible heartburn that it honestly feels like my stomach is burning out through my body like some acid. I am not kidding. That is strong and horrible feeling and no meds help to it. That's why my eating is very limited.

If anyone wants to drop me any tips, hints, recipes etc. about healthier food, vegetarian food, taking care of acne (no meds! I asked meds once from nurse and she just said: "Taking care of acne is long and hard process.". She refused to treat me) and exercise tips or motivation, please, leave a comment or contact me via chat!

Thanks!

[the-witchy-sideblog]

Recipes for Sun God Nika/Monkey D. Luffy

Vegetarian:

Vegetable Fried Eice

Fried Bell Peppers

Garlic Sesame Soba

Brown Rice Sushi

One-Pot Pasta

Seafood:

Seafood Kimchi Fried Rice

Creamy Seafood Risotto

Seafood Laksa

Seafood Rice

Spicy Seafood Creole

Seafood Pasta

Crab Rangoons

Salmon Cucumber Sushi

Chicken Teriyaki Sushi

Grilled Kebabs and Pasta

Beef/Pork/Chicken:

Swedish Meatballs

Stuffed Bell Peppers

Homemade Oden

Beef and Green Bean Soba

Beef and Vegetable Stew

Beef Stir Fry

Mongolian Beef

Beef Stroganoff

Spinach Beef Pasta

Creamy Beef Pasta

Ground Beef Mongolian Noodles

Indian Chicken Curry

Chicken and Dumplings

Chicken Veggie Ramen

Chicken Alfredo Pasta

Pan Seared Steak

Braised Pork

Pork Stroganoff

[nova-dracomon]

Vegan Kin Food Ideas

S'up! So, we've been seeing a lot of kin food posts, but the focus is always on meat. Then when vegan or vegetarian options are listed it's like salad + fruit and that's it. We've been vegan for some years now so here's a list of things we eat that we think others might enjoy too!

A piece of advice we found helpful is to think about the food item you miss and break it down into what exactly you miss. If you miss eating gems, is it the appearance? The crunch? Gritty texture or dry taste? In that spirit of that, our list will be largely broken up by texture/experience.

Crunch Crunch Snacks

This includes snacks/sides that get your jaws working or have a satisfying "snap" to them.

Roasted chickpeas

Kale chips

Ants on a log (celery, peanut butter and raisins)

Hummus + baby bell peppers/sugar snap peas/carrots

Granola / cereals (a lot of types are vegan, read the ingredients before purchasing)

Banana chips

Nuts + seeds

Popcorn (avoid "buttery" packages, buy plain or kettle corn)

Peanut butter pretzels (crunchy outside, delicious soft inside)

Smartie candies

Keep your cookies/chocolate bars in the fridge or freezer

Also, load cookies up with extra nuts/seeds/choco chips

Soft, but with some crunch

This section is for dishes/sides that are overall easier on the teeth, but with elements that still crunch or snap. If you're looking for recipes that combine different texture elements check these out.

Lentil nachos + nacho cheese sauce

"Crunchwrap" (quesadilla made with refried beans and homemade cheese sauce that we open and place tortilla chips and lettuce inside after grilling)

Tempeh bacon (we like this on a BLT or grilled cheese sandwich)

Crispy tofu sandwiches

Grilled asparagus

Apple slices with nut butter

Pickles

Apple turnovers

Vegan sushi (there's a ton of recipes, check out these two collections to get started X, X)

Falafel (can be used a hundred different ways, sandwiches, wraps, on it's own, etc.)

Roasted chickpeas again, but with a caveat**: You can roast them at 350 F for 30 mins and they'll be cooked enough to pop between your teeth, but soft in the center. We like to either eat them as-is or top our salads with them. (We season with salt/pepper before going into the oven, nothing else) **Must be eaten after baking, they will not keep

For the foragers in the crowd

These dishes focus more on having either multiple different foods in a visible way or a tactile element to how you eat them.

Chia pudding

Smoothie bowls

Overnight oatmeal

Trail mix

Pumpkin bars (We replace the egg with a flax egg and use vegan butter)

Chocolate chip banana monkey bread

Corn on the cob

Grilled veggie kebabs

Cranberry cilantro quinoa salad

Chili

Bush's beans and rice

Salads topped with sliced fruit, nuts, grains and/or beans

Edamame (a favorite, we love pulling out the insides with our teeth, you can get ones without the pods if they bother you)

Plant-based burgers, the kinds with the chunks of veggies (our favorite is dr. praeger's black bean quinoa burgers)

Chewy Foods

This section is for foods that work your jaw, but more in a "needing to chew" way.

Potato gnocchi

Dried fruit (comes in all different flavors, not just raisins)

Swedish fish, red vines, skittles or sour patch kids

Granola bars (a lot of types are vegan, read the ingredients before purchasing)

Thick bread-y pizza (our favorite dough recipe)

Pancakes

Chewy chocolate chip cookies

Peanut butter cookies

Baked oatmeal

Potato skins

Meat Substitutes

The most obvious way to make a dish vegan is to sub in the appropriate mock meat. We've eaten quite a few and we won't sugar-coat it: a lot of them are either going to match the taste, texture, OR look. It's hard for mock meats to copy meat 1:1, some get way closer than others, but if you go into this expecting no difference you will be disappointed.

Our two favorite brands are Impossible and Gardein. We've tried a lot of their products and have yet to eat one we don't like.

These aren't your only options though!

Beans

Falafel (deep-fried balls of ground chickpea)

Tofu

Tempeh (fermented soybeans)

Seitan (made from wheat gluten)

Jack fruit

You might have guessed based on the recipes shared, but we usually opt for beans. We haven't eaten much seitan or jack fruit, but they are options. At our local grocery stores they're sold in the "free from" section and can be brought pre-seasoned and ready to cook with. Jack fruit in particular is a popular replacement for shredded pork.

The trick with a lot of these is to marinate them. Tofu in particular so you can infuse it with flavor. Here's a few recipes we love:

Lentil and sweet potato loaf ("Neat"loaf)

Marinated tofu

Crispy tofu sandwiches

Tempeh bacon

Chili (our mom's recipe that we modified)

Soft / Squish

For things that are soft or squishy and you can slurp up.

Seaweed salad

miso soup

Pico de Gallo Black Bean Soup

"Nice" cream

Chocolate mousse

Oatmeal

Popsicles

Applesauce

Brownie batter hummus

Chia seed jam

Lavender syrup (to flavor other drinks, we use it in coffee)

Lavender lemonade (final product will be a light brown color)

Mashed potatoes + Gravy

Slow cooker apple cider

Tofu scramble

JUST egg

Non-dairy mac and cheese (our favorite brand is the upton's)

Smoothies (if you're looking for a protein powder to include, we recommend Vega)

**Just a reminder to supplement for B12 if you're consuming a vegan diet. There are some foods that are fortified with it; however, a supplement is cheap, easy to find and all-around a more reliable way to ensure you are getting enough.

[vegan-nom-noms]

Vegan Doner Kebab

[cookiraw]

RV Cooking

Whether you are looking for recipes for your next RV getaway or are just looking for healthy and nutritious food to make while at the campsite, you will find here a collection of recipes that are not only are easy to make while on the road but also brings in the flavors big time!

Inside, you’ll find:

The essentials of RV cooking and the equipment and utensils needed for RV living

Useful tips on making your food taste even better while on the road and at the campsite

A word on food safety

Useful information on different cooking methods for RVs and campsite cooking including foil packets and Dutch oven cooking

Fulfilling breakfast, snacks, and sandwiches like the Spiced Scones and the Breakfast Scramble

Nutritious soup and stew recipes such as the Camper’s Onion Soup in Foil and the Corn and Sweet Potato Chowder

Satisfying poultry recipes like the Grilled Barbecue Chicken and the Turkey Chili

Wholesome pork and beef recipes such as the Country Style Ribs and the Foil Hamburgers

Traditional fish and seafood recipes such as the Spiced Prawn & Tomato Curry and the Bacon-Wrapped Trout

Delightful pasta recipes such as the Mac ‘n Cheese and the Dutch Oven Lasagna

Tasty vegetarian recipes like the Veggie Kebabs and the Corn Casserole

Luscious dessert recipes such as the Campfire Strawberry Shortcake and the Dump Cake

This collection includes recipes you can prepare with the most basic RV kitchen - or “galley”, in RV lingo. Most of the recipes have been created to encourage more outdoor-type cooking.

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[albonoooo]

fave comfort dish

thanks for letting me talk about food 🫡 there's a few dishes that come to mind.

one is very simple, pasta with tomato sauce. however (italians, please look away), i mean tomato sauce made with butter, flour, tomato paste and water which is the way people used to make it in the gdr, probably because it was cheaper. and somehow, through time, that recipe made it all the way to north rhine-westphalia, where my mom's grandma thaught it to her. it's kinda sweet and just has a very distinctive flavour that reminds me of my childhood.

another one is stuffed peppers, which obviously exists in different versions in many different cuisines. i like the way my mom makes them because she only stuffs the peppers with a mixture of ground meat, herbs, seasoning and bread crumbs, cooks them in tomato sauce and then serves them on rice instead of adding the rice to the stuffing. 11/10 autumn and winter dish.

another dish that i love very much is käsespätzle. 'käse' means cheese and 'spätzle' are swabian/alemannic pasta in an elongated shape. the spätzle are layered with grated cheese (the type of cheese depends on the region, we just use what we have at home) and, in the traditional preparation, garnished with fried onions (as far as i know). we leave those out, throw in a tonne of parsley instead and make the käsespätzle in the oven rather than in the pan. it tastes good either way, especially with a salad on the side.

lastly, before this answer completely spirals out of control, maultaschen (another swabian dish, despite none of my family being swabian lmao). maultaschen are dumplings made from pasta dough with a basic filling of sausage meat, onions and soaked bread rolls (vegetarian fillings are usually with cheese and spinach). i like them best in vegetable stock or chopped and fried in a spinach and cream sauce. they're just so satisfying to eat.

okay, one more thing, if you don't wanna cook and go get something instead, nothing beats a döner (kebab). fucking love those.

alright, i will shut up now. i'm so sorry.