#vegetarian red beans and rice

[brunchbinch]

Red beans and rice (vegan)

[loveformybelly]

My go-to meal, simple and delicious! Rice and red curry with shiitake mushrooms, green beans, red bell peppers 😋

[angelkin-food-cake]

Ube/ Purple Yam Mochi Cake

1 box of Mochiko flour

2½ cups sugar

1 tsp. baking powder

1 can coconut milk

1¾ cup milk

1 tsp. vanilla

2 cups ube puree OR 1 can of sweetened, prepared red beans

Boil the ube until cooked through (a knife easily goes in and out), cool, then  puree in a blender until smooth

Preheat the oven to 350 F. Mix the first 6 ingredients together until well combined. Lastly, fold in the ube puree until thoroughly combined. Pour into a large rectangular pan, cover with foil, and bake for 1 hour (usually takes a little bit longer).

[spicyvegrecipes]

Kashmiri Rajma Recipe (Jammu Style) | how to make Rajma Masala

Kashmiri Rajma Recipe (Jammu Style) Kashmiri Rajma, particularly the Jammu style, is a beloved dish from India’s northern Jammu and Kashmir. Known for its creamy texture and rich, aromatic flavours, this recipe uses small red kidney beans native to the region. These beans are softer, more tender, and uniquely flavorful than regular rajma, making them the dish’s star. What sets Jammu-style Rajma…

[sneakyguacamole]

Charred Bok Choy and Cannellini Bean Salad

Via NYT Cooking. I served this over soba noodles, which was lovely. Ginger Maple Dressing 1 (1-inch) piece fresh ginger, finely grated 1 garlic clove, grated 2 tablespoons rice vinegar 2 tablespoons maple syrup 4 teaspoons sesame oil Salt and black pepper Salad 2 pounds bok choy (about 2 large bunches), rinsed and patted dry Extra-virgin olive oil 2 (15-ounce) cans cannellini beans,…

[oni28]

January 2025 Recipe_Bungeoppang

[Recipe Information]

※ Need Recipe Pack Mod Latest Version (25.01.08 version) ※

Bungeoppang-Custard

1, 4, 8 serve

BGC

Category : Desserts

Home Style Cooking Level_06

Vegetarian-safe, Lactose free. Bungeoppang-Custard is a fish-shaped pastry stuffed with custard, which originated from the Japanese taiyaki. One of South Korea's most popular winter street foods, the snack is often sold at street stalls, grilled on an appliance similar to a waffle iron but with a fish-shaped mold.

Required Ingredients for 1 serve : Custard(1)

Required Ingredients for 4 serve : Custard(1), Flour(1), Glutinous Rice Flour(1)

Required Ingredients for 8 serve : Custard(2), Flour(1), Glutinous Rice Flour(2)

Lots challenge 'Simple Living' Compatible

Group Cooking Compatible

Bungeoppang-Red Beans

1, 4, 8 serve

BGC

Category : Desserts

Home Style Cooking Level_06

Vegetarian-safe, Lactose free. Bungeoppang is a fish-shaped pastry stuffed with sweetened red bean paste, which originated from the Japanese taiyaki. One of South Korea's most popular winter street foods, the snack is often sold at street stalls, grilled on an appliance similar to a waffle iron but with a fish-shaped mold.

Required Ingredients for 1 serve : Red Bean Paste 1Serve(1)

Required Ingredients for 4 serve :Red Bean Paste 1Serve(2), Flour(1), Glutinous Rice Flour(1)

Required Ingredients for 8 serve : Red Bean Paste 1Serve(2), Flour(1), Glutinous Rice Flour(2)

Lots challenge 'Simple Living' Compatible

Group Cooking Compatible

All ingredients are optional

Glutinous Rice Flour can be download Here.

Red Bean Paste 1Serve can be download Here.

[Language]

Korean (by_oni)

English (by_oni)

📌T.O.U

-Don’t re-upload

(Latest patch compatible)

👩‍👩‍👧‍👦 Public Release on February 2nd, 2025 (KST)

DL(Patreon)

[what-even-is-thiss]

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

Soup:

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

Quesadillas:

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

Casseroles:

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

Scrambled eggs:

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

Curry:

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

Peanut noodles:

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

Melts:

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

Smoothie:

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

Pasta:

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

Chili:

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

[tianasimstreehouse]

Rice and Peas

Rice and Peas is a Jamaican dish of coconut rice mixed with red beans, perfumed with spices and a hint of chilli for warmth. 

I have put Black Beans as an ingredient because it is the closes thing the game has, and I always like to use ingredients :)

*REQUIRES the latest version of my TianaSims Cookbook to work*

Category: Meals

Ingredients: Onion, Coconut, Black Beans (Jungle Adventure), Chilli Powder (City Living)

Skill Level: 3 (Homestyle)

Available sizes: Party, Family, Single

Dietary: Vegetarian-Safe, Lactose Free

DOWNLOAD (Early access): Rice and Peas Milk and Cookies: Now! Sugar Cookies: 15th January Public: 22nd January

[qiu-yan]

ok so i found the collab cafe the jiang cheng roll cake is from. and here's the full menu:

english translations (from the wiki):

wei wuxian:

Food: Wei Wuxian's Red Curry (red curry, rice, fried chicken, vegetables, monaka) Drink: Mixed Berry Lassie (strawberry lassie, blueberries, strawberry sauce)

lan wangji:

Food: Lan Wangji's Jingshi and Cold Springs Plate (chocolate brownies, whipped cream, strawberries, cotton candy, vanilla and chocolate ice cream, blue jelly, matcha powder, mint, monaka) Drink: Blue Soda (blue soda, lemon)

lan xichen:

Food: Lan Xichen's One Soup and Three Dishes Vegetarian Plate (simmered ganmodoki and green beans with white dressing, deep-fried tofu, clear soup, multigrain bread) Drink: Blue Elderberry Tea (blue elderberry and butterfly pea flower tea, lemon)

jiang cheng:

Food: Jiang Cheng's Zidian Roll Cake (purple rolled cake, grape ice cream, mint, plum berry sauce, whipped cream, monaka) Drink: Grape Soda (grape soda, crackling candy)

jin guangyao:

Food: Jin Guangyao's Hospitality Lunch Box: chirashi sushi, kinpira burdock, hijiki, fried chicken and shrimp, weiner, vegetables, cream puffs, strawberries, monaka) Drink: Citrus Tea (black tea, orange, lemon, mint)

jin zixuan:

Food: Send Me Your Thoughts! Carrot Mousse Cake Handmade by Jin Zixuan (carrot mousse, whipped cream, blue sauce, sugar pearls, mint, monaka) Drink: Lemonade (lemonade, lemon, mint)

jiang yanli:

Food: Jiang Yanli's Gratin (penne gratin, salad, edible flower, monaka) Drink: Strawberry Milk (strawberry milk, strawberries, whipped cream, strawberry sauce, mint)

[loveformybelly]

Fried rice with eggs, red bell peppers, eggplants, corns, carrots, green beans, bean sprouts topped with roasted peanuts and roasted sesame seeds.

[petermorwood]

Hello! I wondered if you had any easy (and requiring few ingredients) recipes for a student? I tend to go through your food tag for inspiration but a lot of stuff seems to require more advanced cookware than the simple pan/oven or needs quite a few ingredients. Thought I'd ask!

#food and drink is a wide-ranging topic, so try #recipe / #recipes for more specific information.

IIRC a lot of them call for one or at most two pans and not many ingredients - scrambled eggs with herbs / snipped green onions and chopped bacon or sausage, for instance, needs just one pan.

Fry the meat first, take it out, add the eggs, and when they start to thicken return the meat along with herbs / onions, combine the lot, cook until the eggs are As You Like Them, then serve up on hot buttered toast with a sprinkle of Tabasco and maybe grated cheese if there's any in the fridge.

*****

You'll find various soups and stews - ours, and from other sources - which again need only some basic ingredients and then, unlike the speed of those scrambled eggs, another ingredient which you can't buy at the shop.

Time.

*****

I've mentioned more than once that even a jar of heat-and-stir-in pasta sauce is hugely improved by letting the heating be a half-hour on the stove rather than a minute in the microwave.

Pour it into a saucepan and heat to the very gentle simmer which in French is called mijouter (what I call "blip, not bloop").

Add your choice of black pepper / chilli flakes / garlic powder / dried herbs / a splash of Worcester sauce / balsamic vinegar / wine and stir well in. Any or all of those additions will elevate the end result well above what it was when the jar was opened.

Partly cover with a lid to contain any splats, set a timer for 30 minutes, then go do something else.

When the timer goes, return to the stove, stir the sauce, cook whatever pasta you fancy, drain it, combine with the sauce, plate up and get stuck in.

*****

If feeling more adventurous there's a recipe here...

...for simple pasta (or tomato) sauce from scratch.

NB, the recipe doesn't have salt as an ingredient. This is a personal preference and I've never missed it, but YMMV. Taste first, add salt second.

It's remarkably good and, though vaguely Italian, is non-specific enough that with appropriate tweaks of herb or spice it's been used as a cooking sauce for meat, meatballs or poultry.

Those tweaks have included lots of black pepper and / or a dollop of horseradish for beef, some dried tarragon and / or sour cream for chicken, thick slices of onion and green pepper for meatballs, and that was before I started thinking about what could be done with spice mixes like baharat, quatre-épices, garam masala or herbes de Provence...

*****

The basic sauce is vegetarian, maybe even vegan, so try using it for carrots peeled and split lengthwise or cut in thick slices, quartered potatoes, some sliced red and green peppers, maybe a drained tin of beans or chickpeas. If carnivorous, regard this as side veggies. If vegetarian, it's the main course.

(Hint: though it'll involve a second pan, frying the carrots and potatoes enough to brown their edges before going in the sauce is A Good Move.)

Check in 30 minutes, then again in 45. You'll know the carrots and spuds are done when a knife-point, fork or cocktail stick stabs in easily. Once they're done, everything else is also done. Taste again, and perhaps sprinkle with a tiny amount of vinegar or lemon juice to balance the carrot sweetness.

Serve with rice, couscous, or just some crusty farmhouse bread to mop with.

Hope This Helps! :->

[dream2bu]

Ingredients:

1 lb (450g) beef stew meat, cut into small cubes

2 tbsp olive oil

1 onion, diced

2 cloves garlic, minced

2 celery stalks, diced

1 cup (200g) pearl barley

2 carrots, diced

6 cups (1.5L) beef broth

1 cup (240ml) water (optional, for a thinner consistency)

1 tsp dried thyme

Salt and pepper to taste

1 cup (150g) chopped mushrooms (optional)

2 tbsp chopped fresh parsley for garnish

1 can (14.5 oz or 410g) diced tomatoes

1 bay leaf

Directions:

Prepare the Beef:

Warm the olive oil in a large pot or Dutch oven over medium-high heat. Place the beef cubes in the pot, season with salt and pepper, and sear until browned on all sides, approximately 5-7 minutes. Take the browned beef out of the pot and set it aside for later.

Cook the Vegetables:

In the same pot, add the onions, garlic, carrots, celery, and mushrooms (if using). Cook the vegetables for 5-6 minutes, stirring occasionally, until they start to soften.

Combine Ingredients:

Return the browned beef to the pot. Add the barley, beef broth, water (if using), diced tomatoes, bay leaf, and thyme. Stir well.

Simmer:

Cook the vegetables for 5-6 minutes, stirring occasionally, until they start to soften.. Cover and let it simmer for 1-1.5 hours, or until the beef is tender and the barley is cooked. Stir occasionally.

Season and Serve:

Adjust seasoning with salt and pepper as needed. Remove the bay leaf. Serve hot, garnished with fresh parsley.

Serving and Storage Tips:

Serving: This soup is best served with crusty bread or a side salad. It’s even more flavorful the next day after the flavors meld together.

Storage: Store in an airtight container in the refrigerator for up to 4 days. Once the soup reaches a boil, lower the heat to a simmer. Reheat on the stove or in the microwave.

Tips for Success:

Use Quality Beef: Opt for beef stew meat or a cut like chuck roast for tender results.

Brown the Beef: Don’t skip browning the beef, as it adds depth to the soup’s flavor.

Soak the Barley: If you have time, soak the barley for a few hours before cooking to reduce cooking time and ensure even tenderness.

Customize the Vegetables: Add potatoes, parsnips, or green beans for extra heartiness.

Health Benefits:

Rich in Fiber: Barley is a good source of dietary fiber, which supports digestion and helps maintain steady blood sugar levels.

Protein-Packed: Beef provides a significant amount of protein, supporting muscle repair and growth.

Loaded with Vitamins and Minerals: The vegetables contribute vitamins A, C, and K, along with minerals like potassium and iron.

Low-Fat Option: This soup is naturally low in fat, especially if you choose lean cuts of beef.

Nutritional Information (per serving):

Calories: 350

Protein: 25g

Fat: 10g

Carbohydrates: 40g

Fiber: 8g

Sodium: 650mg

Variations and Substitutions:

Vegetarian Version: For a vegetarian option, skip the beef and use vegetable broth instead. Add beans or lentils for protein.

Gluten-Free Option: Substitute the barley with quinoa or rice for a gluten-free alternative.

Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a bit of heat.

Herb Swaps: Try rosemary or oregano in place of thyme for a different flavor profile.

[thatgirlie-diaries]

helps with my gain weight journey.

Heyy! Would you mind giving some tips on this? Would be gr8 if they are for vegetarian people (if you know some)

Ty;)

Hello girlie, of course! I'm naturally a slim girl and during the pandemic I suffered for having low weight, normally I would weight in that time 41kg and minimum 38kg. Since last year I recovered myself and now I weigh proudfully 48.5 kg which is my highest weight ever!

Quick list of tips for gaining weight ୨୧

To begin with, we need to know that for gaining weight is essential to:

Do exercise

Eat more and drink water

Have a good sleep

Now that we know that, let's get to the real tips:

Drink less, eat more: Fill your stomach more with nutrients instead of water. Either way, you need to drink your liters for our tips to work.

Find your way to eat more: It can be 3 big meals or eating various times at day if it's alot for your stomach. In my case, I have 4 medium or big meals and I eat various snacks during the day. Another tip related is to track in how much time you feel hungry to know how many meals or snacks to plan to eat daily.

Include foods that help with weight gain: In my case I eat lots of almonds, bananas, greek yogurt, avocado eggs, red meats, chicken, milk, beans and tortillas (i'm from Mexico), but for vegetarians I also recommend: butter, avocado, nuts, beans, greek yogurt, potatoes, rice, bananas, etc.

Find your ideal exercise: In my case I do 8 hours aproximately of exercise per week, find what you like to do and how many times at week and hours you want to do it. If you will worout at home or at the gym I reccomend you to look out for workouts that are focused on weight gain or gaining muscle, since the majority are focused on slimming / losing weight. But, for the results to show we need to apply the diet tips along the quality sleep for all these three areas to give results on our body.

Get some quality sleep between 7-9 hours!

I wish you the best of luck, xoxo ୭ৎ