#with edamame and some sprouts

[leandra-kinard]

Pro tip for an extremely delicious salad dressing that goes particularly well with cucumber salad and has become my fave dressing very quickly.

Amounts very roughly, since I eyeball it:

2 tsp peanut butter

1-2 tsp soy sauce (depending on how salty/deep yours is)

1 tsp teriyaki sauce

1/2 tsp maple syrup (could be substituted with honey or a pinch of brown sugar)

a small splash of rice vinegar (approx. less than 1/2 tsp)

1/2 - 1 tsp sesame oil

chili flakes or cayenne pepper, toasted sesame seeds

It's so delicious, and even makes something as light as cucumber slices filling.

[fridayplanet]

If she comments on what I'm buying (pasta and canned fruit) I'll fucking snap. No matter what I eat it's not enough for her. Nigga if I ate what you bought that wouldn't change annnnnnything??? We are POOR. We can't afford that organic 13calories type shit bruh. We have peanut butter and brown rice because those are. Filling components of a meal. "Ugh you eat so terribly!!!" I'm eating what you cook and buy. If you don't like that eat shit.

[poolnoodle126]

transgender food stuffs!!

(just saying this,you shouldn't cut things entirely from your diet or eat only some things exclusively, you need to stay healthy all together yk? Most of these aren't scientifically proven or really studied at all so you can't expect them to replace hrt or anything. There's a list in the first place simply based off the fact that things in the foods have the possibility to help or lower E or T due to their ingredients chemically.)

foods that boost testosterone;

Milk, peanut butter, apples, onions, ginger, pomegranates, spinach, beans, red meat, olive oil, avocados, bananas, coca, coconuts, honey, berries, cherries, oysters, Brazil nuts, garlic, eggs, fish, porridge oats, grapes, pumpkin seeds, almonds

Foods that lower estrogen;

Broccoli, cauliflower, cabbage, Brussels sprouts, kale, and bok choy, whole grains, fruits, vegetables, peas, beans, nuts, seeds, and potatoes with skin, fish and seafood, garlic, collard greens, turnips, green tea

Foods that boost estrogen;

Flaxseeds, dry fruits, sesame, soybeans, alfalfa sprouts, tofu, sunflower seeds, Mediterranean fruits, legume, chickpea, edamame, peaches, rye, Hummus, pasta

Foods that lower testosterone;

vegetable oils, trans fats (pun unintended), bread, pastries, soy, mint, licorice root, dairy products, sugar, fried foods, cheese, coffee, mushrooms, processed food, pasta

[najia-cooks]

[ID: First photo shows a mixed seaweed salad topped with toasted sesame seeds; in the background are bowls of pickled daikon and kake udon. Second photo is a close-up showing light shining through the seaweed. End ID]

わかめと昆布サラダ / Wakame to konbu sarada (Seaweed and kelp salad)

A wide variety of seaweed-based salads are made by Japanese home cooks. They may contain only a mix of seaweeds and a dressing, but may also feature vegetables including cucumber, carrots, lotus root (レンコン / はす), daikon (だいこん), corn, edamame (枝豆), or onion. Dressings are as varied as cooks, and may be based around sesame oil (ごま油), rice vinegar (米酢), miso paste (みそ / 味噌), ponzu sauce (ポン酢), or mayonnaise (マヨ).

This recipe is a good way to use up reconstituted kombu and wakame that were steeped to make soup stock. It includes instructions for two dressings: one based on rice vinegar and sesame oil, and another with a sesame-mayo base.

"わかめ" or "ワカメ" ("wakame") is likely from "若" ("waka," "young") +‎ "海布" ("me," "seaweed"); it is a particular species of edible seaweed (Undaria pinnatifida) that is farmed in Japan, Korea, and China. It is sometimes called "sea mustard" in English. Without further specification, "wakame" in a culinary context is taken to mean the leaves of the seaweed; these are the same leaves that are eaten in miso soup (みそ汁).

The etymology of "昆布" ("kombu" or "konbu") is unknown. It may be a phonetic Japanese reading of the Middle Chinese "昆布" (Mandarin: "kūnbù") (itself from "綸布" "*krūn pās," "green ribbon" + "cloth"), used to refer to various types of kelp and seaweed. In Japanese, the term refers to any of a few species of edible kelp from the Laminariaceae family.

Dried kombu is steeped to make one type of dashi ("出汁" / "だし"), a stock that is used in various soups and sauces. Once reconstituted, it may be steeped again to make 二番だし ("niban dashi," "second dashi"), sliced and simmered as one ingredient in a 煮物 ("nimono," simmered dish), or roasted and combined with other seaweeds and spices to make 振り��け ("furikake").

"サラダ" ("sarada") is probably derived from the English "salad."

Note that the "seaweed salad" served at Japanese restaurants in the U.S. is not commonly eaten in Japan. It is shipped out to restaurants and stores pre-packaged, and is made with colored オゴノリ ("ogonori"; "agar" on ingredients lists), きくらげ ("kikurage"; "wood ear mushroom" or "fungus" on ingredients lists), and byproducts of wakame including 茎わかめ ("kukiwakame," wakame stem) and メカブ ("mekabu," wakame sprouts; both listed as "wakame" or "seaweed" on ingredients lists). You may be able to find this salad in the freezer section of your local Asian grocery store. If you want to approximate the texture of this salad at home, try buying some mixture of ogonori, kikurage, kukiwakame, mekabu, モズク ("mokuzu"), and/or ひじき ("hijiki"). Instructions for the dressing are below.

Recipe under the cut!

Patreon | Paypal | Venmo

Ingredients:

For the salad:

2 cups total reconstituted kombu, wakame, hijiki, or other kelp or seaweed

Vegetable additions to seaweed salads are possible and common. Try adding some cucumber, julienned carrots, sliced lotus root, sliked daikon radish, corn, edamame, or sliced onion that's been soaked in plum vinegar for 15 minutes.

If you're including cucumbers, slice them, salt them, allow them to drain in a colander for about 10 minutes, then gently squeeze them of excess liquid, to avoid making your salad watery.

For dressing 1:

1 Tbsp unseasoned rice vinegar (米酢)

1 Tbsp toasted sesame oil (煎りごま油)

1/2 kosher salt

1/2 tsp vegetarian granulated sugar

1/2 tsp Japanese soy sauce (しょうゆ / 醤油) (such as Kikkoman's)

2 tsp toasted sesame seeds (いりごま)

To make U.S. restuarant-style seaweed salad, omit the soy sauce; replace the sugar with high fructose corn syrup; and add a pinch of cayenne pepper, 1/4 tsp of onion powder or yeast extract, and a pinch of MSG.

For dressing 2:

2 Tbsp vegan mayonnaise

1/2 tsp unseasoned rice vinegar (米酢)

1/4 tsp dried ground shiitake mushroom, or vegetarian dashi powder

1/4 tsp vegetarian granulated sugar

Drop of djion mustard

Pinch kosher salt

1 tsp Japanese soy sauce (しょうゆ / 醤油) (such as Kikkoman's)

Drizzle of mirin (みりん)

2 tsp toasted sesame seeds, ground in a mortar and pestle or spice mill

If you eat eggs, you can replace the first five ingredients with 2 Tbsp Kewpie mayo (キューピーマヨ).

For a halal version, replace the mirin with an extra pinch of sugar.

Instructions:

For the salad:

1. Slice kombu into very thin strips. Slice wakame into thin strips, or leave as-is, as desired. Slice other flat dried seaweed into thin strips or bite-sized pieces.

For dressing 1:

1. Whisk all ingredients except sesame seeds together in a small bowl. Toss with seaweed. Top with sesame seeds and serve cold.

For dressing 2:

1. Whisk all ingredients together in a small bowl. Toss with seaweed. Serve cold.

[queer-ecopunk]

I think the tuna recipes you suggested doing in your post would be great

Ok I am not a person of precise measurements so the point of these is more to give ideas on how to mix up your canned tuna goodness

*I use mayo in all 3 of these recipes for creaminess. If you dont like mayo, there are some substitution options out there. You could also leave it out entirely, but the result may be dry. For cold recipes, avocado makes a good substitute!

Tuna salad variations

1. To a can of tuna add your prefered amount of mayo* (remember that you can always add more, but you can't subtract)

2. Chop and add any of the following in whatever combo you'd like

Celery, onion, pickles, radish, carrot, peppers

3. Add whatever seasonings you want, like:

(My go-to) garlic powder, cayenne pepper, paprika, black pepper

Dill and lemon

4. Eat as is, or serve on:

Any type of bread/toast as a sandwich (including crossiants)

Crackers as a dip

Chopped lettuce/spinach/kale/sprouts as a salad (I love to add crispy onions on top)

Lettuce wraps (try with sriracha and sesame seeds on top!)

Tuna rice bowl

1. Make white rice (I let mine cool but you could also serve it hot)

2. Add mayo* and sriracha to a can of tuna and mix to desired texture and mayo-ness

3. Add any of the following:

Cucumber, carrot, radish, cabbage, edamame, avocado, sprouts, kimchi**

4. Top with any of the following:

Green onion, sesame seed, nori, sesame oil, sriracha, chili oil/crisp

Tuna melt (grilled cheese but more)

1. Mix tuna with mayo, Dijon mustard, and whatever diced add-ins you'd like from the tuna salad recipe

2. Spread mayo or butter onto 2 slices of a bread of your choice (literally any kind you'd like. Buns also work)

3. Toast bread, mayo/butter side down, on a medium-low heat. If you'd like more crunch, toast on both sides before adding toppings

4. Add a slice of cheese to both slices of bread (whatever you'd like. I prefer a sharp cheese like cheddar) and let them melt a little

5. Add your tuna mix to one slice. If you'd like, add lettuce/sliced raw onion/tomato. Then place the other slice of bread on top, cheese side down

6. Squish it down a little and make sure cheese has melted to act as a good gooey glue

[writernopal]

no one really asked for this personal milestone update but i actually kind of enjoy cooking now??? i never used to like because i wasnt very good at it (im still pretty green tbh) but ive made some really tasty things lately, most of which tastes like something i could get at a restaurant! and then when i go out im actually starting to be like 'yeah my version is better' or 'i wish i had just eaten at home' or 'i wanna eat my leftovers!' anyway its a real gamechanger for me and huge confidence boost. not to mention it feels like i've made it because i can feed myself yummy food! and it feels like i really care about myself because i spend the time making something nutritious and delicious! anyways here are some pics of stuff i've made recently because im really proud and i want to share 💙 (note, a few of these meals were made in group cooking sessions with my sisters and Mr. Nopal! but most are my doing!)

Row 1: Beef wrapped enoki mushrooms w/white rice and blanched bok choy. Tamagoyaki w/white rice, furikake and blanched bok choy. Korean bibimbap.

Row 2: Japanese beef gyudon w/white rice and blanched bok choy. Edamame rice pilaf and fried egg. Shoyu chicken w/white rice and roasted broccoli and brussel sprout mix.

Row 3: Homemade chipotle carnitas bowl. Lemon chicken acini di pepe w/roasted broccoli. Herb chicken thighs, oven-baked crunchy potatoes w/roasted broccoli.

Row 4: Dry rub mala spiced ribs, tomahawk steak, hot dogs, and grilled asparagus and broccolini. Herb crusted chicken thigh, spicy italian sausage, bone marrow risotto, and roasted brussel sprouts. Pasta with homemade bone broth marinara sauce and herb crusted chicken thighs.

Row 5: Spam fried rice. Homemade applesauce puff pastry brie cups.

[alezee]

Roughly a year later from ED recovery

Trigger warning ED

I had this idea of what I needed to be to please other people

And that’s been my life since I was 12.

I would eat normal portion sizes, not binge, but then still purge. And I felt morbidly proud of myself for it. Figuring out how to stick a toothbrush down my throat to vomit.

Honestly that might contribute to my anxiety around throwing up.

I mean I feel nauseous and start having a panic attack which inevitably makes me throw up anyway.

Eating an egg white and a couple berries for breakfast isn’t healthy.

Drinking protein shakes and sparkling water to hide hunger ques isn’t healthy.

Working out multiple times a day and doing so much cardio I was crying isn’t healthy.

Getting weird alternatives when you want food because it’s ’healthier’. The food is healthier than the 50 cent pasta. Edamame pasta is healthier. Zucchini noodles are healthier. Banza chickpea pasta is healthier (I actually like Banza but it falls apart if it gets put in the fridge)

Halo top ice cream is kind of jsut gross. It was really powedery when k got it last.

I seen some people not know how to eat normal amount of ice cream after eating pint fulls of halo top.

I couldn’t stomach more than a couple bites of halo top though.

And hated ice cream because kf it.

I don’t like bread, and I’m allergic to gluten anyway, but lite bread literally made me hate bread.

If all you’re eating is unseasoned Brussel sprouts and tofu, you’re gonna get bored.

I couldn’t bring myself to make actual meals because going over 700 calories made me sick.

So I jsut stopped eating instead.

Because it food had to be gross I jsut didn’t want it.

I’m not sure when it fully changed, and my mindset was finally recovered. But sometime in the last year I went from 100% to 25% terrified of food.

I was weighing myself every single morning. And cuz I was drinking water, working out, and yk. Not eating because it was gross. Lost roughly 7 pounds the first week, 10 pounds the next.

I did gain some of the weight I lost back after eating normal amounts and getting back to weight lifting.

Last June I cried and gagged my birthday cake back up because someone said something.

“That cake is 16 servings, so make sure you only eat a sliver” one of those carrot cake bar-cakes from whole foods. Cuz I’m one person, and nobody I know likes carrot cake.

Two bites of a carrot cake and feeling absolutely disguising that I got vegan takeout because it was my BIRTHDAY

I cried in the days leading up to my birthday becuwse I had people that wanted to celebrate and I just felt disgusting.

I felt like an ugly fat pig, I felt old. Once you’re an adult every year is a ticking time bomb is what I was taught.

I got grey hairs along my hairline and pimples on my chin. Best of both worlds.

I was overworking out. I couldn’t weight lift. I had no strength and lost a lot of muscle. I hated cardio when I once lover running and hiking. Because I thought I had to do it with an extra 45-60 pounds on my chest

I stopped doing the weighted vest when working out and doing cardio because it was cutting my neck and shoulders.

At that time I was basing self love off what the scale said in the morning. Down one pound? You can be happy today

Up .5 ounces on your period?! You have to hate yourself. How dare you gain weight? Up the cardio. Try weights.

I was sitting in the gym weightlifting one day and just started crying. Like uncontrollably. I mean tears were pouring down my face and I didn’t know why. I was tired that’s why.

I spent so much time hating myself and obsessing over food and working out and what the scale said that I was miserable.

Not being enough for people I wanted the validation from.

It fucked my brain up

I was on a lot of meds too at that time

I was dealing with insomnia, in an abusive relationship, and out of my mind between sleep deprivation, malnourishment and overworking out I almost killed my self and barely remember it. Like just wasn’t there.

I was so tired. I don’t deal with insomnia and I only get nightmares on my period now.

Also learned it’s okay to not workout some days. It’s okay to eat a comfort meal. It’s okay if your caloric intake is over 1,200

I have chronic pain from a back injury

Sometimes my workout is a long walk and physical therapy because physically I’d harm myself doing anything more.

And all this to say, recovery doesn’t happen overnight. Especially if you’ve been struggling for years. Nobody is expecting you to be perfect.

If you slip up, and fall into old ED hah it’s it’s okay, you can fix it. You know what works when you’ve been in recovery. Baby steps.

Cuz allll of that. Happened for years. And over the last year, slowly happened less and less. And just minimised itself more and more.

Anyway.

[apatosaurus]

Garden report 5/13/24:

The dill (pictured) and wildflowers outside the fence are starting to sprout. The dill is in that same bed with the (probable) catnip, on the opposite end.

In the center 4x8!raised bed, the bean plants are delicious to something (insects or slugs or both) and several sprouts have been nibbled to death before really getting going. There is a row of beets that I thinned. Today I put in some marigolds to try to deter pests and planted some edamame in case a different bean would be more resistant. I also bought some tomatillo plants for this bed and put them in today, and planted a few more “Mexican sour gherkin” (cucamelon) seeds. The third picture is a close up of the cucamelon plants I started indoors that survived. Three pea plants survived my attempt at a cover crop.

The front 4x8 bed inside the fence is mainly for full size cucumbers this year. One surviving seedling from indoors is hiding among the lettuce at the far side of the photo. I planted some additional seeds of the same variety around the trellis on that side. On the near end, I bought some cucumber plants at the nursery and planted a few more seeds. In the middle of that bed are a few chard plants (they didn’t all come up) and a row of beets that I thinned today.

There are radishes here and there in both 4x8 beds, but I harvested most of them to make room.

Not pictured are the strawberry patch, which is quite lush with leaves, and the little containers in the paths that I haven’t cleaned up yet. Oh, and I didn’t get pictures of the tomato plants or the sweet bell pepper plants in EarthBox containers toward the back of the garden.

If my future self is looking back to see what to expect in mid-May, it’s a slow start in some ways, but definitely getting there.

[liberatedfromtheworld]

Monday's lunch was a bowl with Granny Smith apple pieces, cranberries, Brussels sprouts, rice, salad greens, almonds, and dressing I think. This was one of my top two bowls from this place. I didn't like this place before I tried this bowl. Dinner was some ramen. I forgot the flavor.

Tuesday's lunch was a bowl with tomato, mozzarella, pine nuts, rice, salad greens, edamame, and dressing. Dinner was a Greek salad with chicken, and fries w/ cheese sauce.

Wednesday's lunch was a bowl with pistachios, sweet potatoes, rice, salad greens, mushrooms, and Parmesan. This was one of my top 2 bowls from this place. Dinner was a pecan chicken bacon salad with a roll & butter and onion rings and cheese sauce. This was my first time having the onion rings at Portillo's, and they go so well with the cheese sauce. I think I am retiring this salad because it is like 910 calories with the dressing and it seems like my greens are more wilty when I get this one.

Thursday's lunch was a bowl with rice, avocado, tomato, black bean & corn salsa, greens, and dressing. This was easily the weakest bowl and I'm not getting it again unless there is an emergency. For dinner I tried this place called Crisp & Green. I got a Seoul Bowl, and it was maybe ~$3 more than a Portillo's salad. I bought a kombucha with this and that was too expensive but tasty. I liked this salad a lot but road work makes accessing this place a hassle, and knowing I can get a cheaper salad also makes me want to forego another visit.

Friday's lunch was the same bowl as Monday's lunch. For dinner I had an Italian beef with extra gravy & fries w/ cheese sauce. I feel like there is no good gravy option at Portillo's. Any gravy exposure destroys the integrity of your sandwich (they had to serve the sandwich double wrapped and in a separate plastic bag), and leaving it dry is just a little too dry. Sometimes I would dip it in the cheese sauce but that isn't quite right for it.

Now I can cook again, so I am going to try to start improving my skill at that soon. Hopefully I can replace my dinners (and maybe my lunch but the work fridge is so dirty).

[raemanzu]

Garden updaaaate. We've been renting this place from friends for about 9 months and have been slowly trying to make better use of the yard than just mowing a weed lawn full of burr-y plants. I've planted a few native trees out front but they're still very small. Also planted baby blue eyes and some poppies and other native flower seeds. My most recent additions to the native stuff is coyote mint and another salvia. Pilfered stumps and logs from a neighbor's green waste bin to add habitat for insects, we have a small brush pile and a dirt pile where we've been putting all the clay soil we dig up that is extra after we've mixed in the free (!!) municipal compost. Got free wood chips from the county utility company too, to use for mulch, an some nice redwood chips from someone on a buy nothing facebook group, which has been a big help in trying to get our vegetable garden going.

The raised beds were constructed from disassembled pallets (just taking them apart was more work than using the lumber to put the raised beds together). We have 18 tomato plants, several tiny pepper plants, some edamame, purple greenbeans, cucumbers, small winter squash, snow and snap peas, small asian greens, strawberries, cilantro (which has bolted and is 5 feet tall lol), a few lettuces, lots of volunteer borage (lol), and the most exciting recent development is that Cal scored a bunch of really cheap flowers AND the spanish peanuts they planted are coming up!

We also got not one but TWO volunteer grapevines (our next door neighbors have grapevines). The most recent one was, fascinatingly, attached to a stick or something?? makes me wonder if a piece broke off the original vine and propagated itself in the dirt?

Anyway our yard is apparently acceptable to at least some wildlife now because a pair of mockingbirds built a nest over our catio this spring and successfully raised 1 chick, who has fledged and who we saw preening in the orange tree this afternoon. The fledgling left the nest about 3 weeks ago which means it's almost ready to be fully on its own, but it has been fun seeing the parents bring it all kinds of food to eat, from craneflies to bits of cherry which I watched them separate from the pit carefully before giving it to their child. Now the parents are building a new nest in the plum tree, which is a much better spot where they won't be stressed out by the cats.

This weekend has felt good, I managed to bake a few loaves of bread (well, I'm in process of making the second and third loaves because the first one I FORGOT THE SALT AAAH) and make lasagna and do yardwork AND trim my hair, do my laundry, and get all my homework done, which is.. a lot, actually, and I should be proud of that. I think doing all those things was important for my mental health so I don't feel like my life is nothing but work and school. There are also mockingbirds, and soil, and sprouts, and kneaded dough, and the miracle of things changing under your hands from one thing to another over time. Considering how bad I felt on Thursday this is really great.

[japanesepenguin]

+ Garden update~

+ This is a plum tree; after several flowers at the end of winter, he's finally decided to start growing some leaves; I let the clover grow in the pot because I have very little mulch and even less dried leaves to use as cover

+ Rosemary finally has some sun, looking good

+ Snapdragons finally dying off, but the pots contain chive seedlings and lots of cilantro (needs thinning)

+ Basil; this was store-bought at a sale price, but doing okay

+ Seed trays!

+ Shiso/ooba (Japanese perilla), big tomatoes, cherry tomatoes, blackberries (an experiment, nothing has sprouted), shishito (peppers), chervil, parsley, more cilantro, dill, broccoli, kale, lettuce, gooseberry (all sprouted!!), a few ice plants that I'm hoping will take off with warmer weather, snow peas...

+ The plants at the top of the image are all wildflowers from a packet of seeds from my mom

+ Bird netting around the blueberry bushes; the king and queen (Samson and Suksuk) are now accompanied by Starya and Sootakson; the netting is not well-done, it was a mid-workday emergency job since the birds started going for the flower blossoms...

+ Suksuk already blossomed and, I believe, got pollinated by something; at least, it's looking like it's supposed to... the petals turned purple and fell off, and the bottom bit looks like it should

+ Flowers outside Akina's window: lantana and saxifrage plus lavender; the plant is okra, I figured it would grow better with Akina watching over it; the lavender lacks flowers in the photo because I've harvested the first batch and am currently drying them (for making London Fog)

+ This is iyokan, a Japanese citrus; like any citrus, its flowers smell amazing...

+ A Japanese bell pepper, eggplant, and three corn... like, regular corn; The eggplant is not doing well, not sure what's wrong

+ Oh! The persimmon "tree" is still alive! He's been making leaves, which is incredible, because when I transplanted it, it had no healthy roots and was just a dead stick; trees are great

+ The side plot... radishes (about ready to harvest), beets, a small amount of spinach, carrots, and edamame (soy beans); the scraps on the right are there drying out to be used in compost

+ Snow peas from a seed pack from my mom

+ Edamame (soy beans) from our landlord... He asked how many I wanted, I told him 12, he told me to take 20, I told him I don't have room for 20, he told me to take 15, I took 15... But three of them have died so now I have 12

+ They are growing surprisingly fast...

+ I have started a more proper composting area

+ Finally, the strawberries! We have gotten six tiny little berries so far from a set of four plants; the berries were small but very sweet

+ But the bigger berries on the bigger plants are starting to come in and most of the other plants have lots of flowers...

+ This concludes your garden update

[miaeons]

my thai peanut soup from scratch....

its basically mire poix sauteed in sesame oil w gochujang, a mushroom bullion cube 4 cups of water an s&p curry cube some soya sauce, maple syrup, peanut butter, cilantro n a ton of tofu n veggies n chow mein noodles w a slice of lime in the bottom of each bowl n sesame poppy seeds n dries onion flakes n crispy onion toppings

veggies r onion, celery, carrot, peppers, brussel sprouts, water chestnuts, broccoli, baby corn, snow peas, beans, edamame, chives n cabbage 🤤

[15hachimitsu]

Miracle Dish - Stand My Heroes Mini-chat 2023/07/03

Featured Characters:

Kirishima Koya

Yamazaki Kaname

Kujo Soma

Miyase Go

Kirishima: Phew, I'm starving!

Kirishima: Miyase just left on a shopping trip tho...

*clack*

Kirishima: Hey, there's a lot of different ingredients in here.

Kirishima: ...

Kaname: Koya-kun, you left the fridge open.

Kirishima: Oof, my bad. Gotta be more careful next time. Zoned out coz of the hunger, y'know.

Kirishima: Since that's how it is, I got no choice but to cook food myself!

Kaname: Eh, could you even though?

Kirishima: Don't judge me yet! I've been practicing what Miyase has taught me from time to time. It'll be fine.

Kirishima: What I could use now is shrimp, bean sprouts, edamame... oh, and I'm craving meat - gotta have that too.

Kaname: If it's meat you want, there should be some from last night's leftovers. You okay with that?

Kirishima: All right, we got meat!

Kirishima: Oh yeah, gotta have eggs! Most stuff taste better when you have 'em mixed in.

Kirishima: For now, we throw 'em all in a bowl, and...

Kujo: What are you making?

Kaname: ...an original dish.

Kirishima: Haha, we're just randomly mixing whatever's in the fridge tho.

Kujo: A dish without a name, huh. Interesting. Allow me to help.

Kirishima: Then, please prepare the rice, Kujo-san. This right here is the type that you can just nuke in the microwave to fluff it up.

Kujo: Understood.

Kaname: What about the seasonings?

Kirishima: It already looks good as is, but... I could add something.

Kaname: You can't go wrong with sesame seeds and salt, I think.

Kirishima: Yo, sounds great.

Kujo: Maybe adding some Sweet Mango Chutney would make it taste better. As the name implies, it's mangoes boiled into jam.

Kirishima: Mango's great! Let's try adding a little bit of that.

Kaname: (I wonder if it'll be okay...)

Kirishima: While I'm at it, add some lemon juice too... Like so! Once they're all mixed, into the frying pan they go.

*sizzle*

Kaname: Oh, that surprisingly smells good.

Kujo: I have a feeling that this will be a masterpiece.

Kirishima: This sort of thing tastes best when you let it simmer at medium heat.

Kirishima: ...okay, that should do it.

Kaname: It'll probably taste better with mayonnaise.

Kirishima: That's what I'm thinkin'!

Kirishima: Mmmm! This is hella tasty!

Kaname: It feels nice and fluffy.

Kujo: Makes me want to drink wine.

Kirishima: Hey, we might have the talent for cooking, don't we? Gotta let Miyase try this out!

-- A few days later --

Kirishima & Kaname: ...

Kirishima: Why!? Why doesn't it taste like the one we cooked before?

Kaname: We really didn't think about the measurements and went about it pretty randomly. Maybe that flavor was a one-time thing.

Miyase: It is also delicious today.

Kirishima: No, it tasted way better before! Trust me!

Miyase: Yes, of course. I believe you.

Miyase: Miracles are bound to happen again one day. That's what cooking is all about.

---

After this, they would occasionally find themselves in the kitchen, with the belief that another miracle would happen someday.

[rgr-pop]

i’m really into putting ranch on herb heavy salads. this: spinach, parsley, peas, ranch. if i had had dill… ! if you’re a salad gamifier i am challenging you to this: make a salad with as many green things as you can, only green except the dressing. then put whatever dressing you want but i’m recommending ranch. this is sort of against the “one of every color” formula (even though that’s a good formula too) and it helps you do the thing i mentioned before, which is add vegetables that you didn’t realize go together. like i didn’t really think of herbs as being “for” ranch even though it’s literally an herbal dressing. smh!

i recommend starting with a salad leaf and an herb leaf. then here are some green foods that are not leafs: peas, green onions, avocado, broccoli chopped up real good, pistachio, pickled cucumber, pickled asparagus, pickled okra, green bean, edamame, lima bean, green olive, the pod of a pea, brussels sprouts technically a leaf, the stems of your leafs chopped up finely (huge recommend this for kale but try it first to test for woodiness), various kinds of peppers.

you will achieve beautiful salad!

[halftheguilt]

Delicious Vegan Pad Thai Recipe

Pad Thai is a popular Thai dish loved for its vibrant flavors and satisfying textures. Traditionally made with shrimp, eggs, and fish sauce, this vegan version provides a delightful twist while maintaining all the deliciousness of the original. This recipe incorporates plant-based ingredients that offer a healthy alternative, making it perfect for those following a vegan or vegetarian diet.

Health Benefits of Vegan Pad Thai

Vegan Pad Thai is not only delicious but also nutritious. It features a variety of colorful vegetables, which are rich in vitamins, minerals, and dietary fiber. The tofu in this recipe provides a good source of plant-based protein, while the rice noodles offer a gluten-free alternative to traditional wheat-based noodles. By using a homemade sauce instead of store-bought options, you can control the sodium and sugar content, making this dish a healthier choice.

Variations

While this recipe serves as a great base, you can customize it to suit your preferences. Here are a few variations you can try: - Protein Variation Substitute tofu with tempeh, seitan, or edamame for a different source of plant-based protein. - Vegetable Variation Feel free to add or substitute vegetables such as bell peppers, bean sprouts, or snap peas to enhance the nutritional profile and add more color to the dish. - Nut Variation Add a sprinkle of crushed peanuts or cashews on top for extra crunch and flavor. - Spice Variation If you enjoy a bit of heat, add some sliced Thai chili peppers or a dash of Sriracha sauce. - Grain Variation Swap rice noodles with zucchini noodles or quinoa for a lighter option.

Recipe Card: Vegan Pad Thai

Frequently Asked Questions

Can I use other types of noodles instead of rice noodles?Yes, you can try using zucchini noodles or even quinoa as a gluten-free alternative.Is Pad Thai a spicy dish?The level of spiciness can be adjusted according to your taste. You can add Thai chili peppers or Sriracha sauce for a spicier kick.Can I omit tofu or replace it with something else?Absolutely! You can substitute tofu with tempeh, seitan, or edamame for a different source of plant-based protein.Is Pad Thai a balanced meal?Yes, Pad Thai can be a balanced meal when you incorporate a variety of vegetables, protein, and whole grains like rice noodles.How do I store leftover Pad Thai?Store the leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.Can I make Pad Thai oil-free?Yes, you can skip the oil and use a non-stick skillet or cook the ingredients in a small amount of water or vegetable broth.Is Pad Thai suitable for a gluten-free diet?Yes, this recipe uses rice noodles, which are naturally gluten-free. Just ensure that other ingredients, such as soy sauce, are also gluten-free.Can I add more vegetables to the Pad Thai?Of course! Feel free to add or substitute vegetables like bell peppers, bean sprouts, or snap peas to enhance the nutritional profile and add more variety.What can I use instead of peanuts for garnish?If you have a peanut allergy or prefer a different taste, you can try garnishing with chopped cashews or toasted sesame seeds.Can I make Pad Thai ahead of time?While it's best to enjoy Pad Thai immediately after cooking, you can prepare the ingredients in advance and stir-fry them just before serving to maintain freshness. That concludes the information about the Vegan Pad Thai recipe! Enjoy your delicious and nutritious meal! Read the full article

[lettuceloather]

Feeding muscle and starving fat involves following a balanced diet that provides your body with the nutrients it needs to build and maintain muscle while reducing your body fat percentage. Here are some tips to get you started:

1. Eat a high-protein diet: Protein is essential for muscle growth and repair. Include lean sources of protein in your diet such as chicken, fish, eggs, and legumes.

2. Reduce your carb intake: Carbs are a source of energy, but excess carbs are stored as fat. Choose complex carbs such as brown rice, quinoa, and sweet potatoes, and limit your intake of refined carbs such as white bread and pasta.

3. Increase your healthy fat intake: Healthy fats such as omega-3 fatty acids help reduce inflammation and improve heart health. Include sources of healthy fats in your diet such as nuts, seeds, avocado, and olive oil.

4. Eat more fiber: Fiber helps you feel full and reduces your overall calorie intake. Include plenty of fiber-rich foods in your diet such as fruits, vegetables, whole grains, and legumes.

5. Stay hydrated: Drinking plenty of water helps your muscles function properly and aids in fat loss.

6. Combine strength training with cardio: Strength training builds muscle, while cardio helps burn fat. Incorporate both types of exercise into your routine for optimal results.

Remember that consistency is key when it comes to feeding muscle and starving fat. Stick to a healthy diet and exercise routine over time, and you will see results.

Here are some high-protein vegetarian foods:

1. Lentils: Lentils are a great source of protein, with 18 grams of protein per cooked cup.

2. Chickpeas: Chickpeas are a versatile source of protein, with 14.5 grams of protein per cooked cup.

3. Tofu: Tofu is a popular vegetarian protein source, with 10 grams of protein per half cup.

4. Quinoa: Quinoa is a complete protein, with 8 grams of protein per cooked cup.

5. Edamame: Edamame is a soybean snack that contains 8 grams of protein per half cup.

6. Nuts and Nut Butters: Nuts and nut butters such as almonds, peanuts, and cashews are high in protein and healthy fats.

7. Tempeh: Tempeh is a fermented soy product that contains 15 grams of protein per half cup.

8. Seitan: Seitan is a meat substitute made from wheat gluten that contains 25 grams of protein per 3.5 ounces.

9. Chia seeds: Chia seeds are a source of protein and fiber, with 4 grams of protein per two tablespoons.

10. Greek Yogurt: Greek yogurt is a high-protein dairy product that contains 23 grams of protein per cup.

Remember to combine these high-protein vegetarian foods with other nutrient-dense foods to maintain a balanced diet.

Here's a sample high protein low carb vegetarian meal plan:

Day 1

- Breakfast: Scrambled eggs with spinach and mushrooms, topped with feta cheese.

- Lunch: Grilled tofu skewers with mixed vegetables and a side salad.

- Dinner: Grilled portobello mushroom with a side of roasted vegetables and a quinoa salad.

Day 2

- Breakfast: Greek yogurt with blueberries and a sprinkling of chopped nuts.

- Lunch: Lentil soup with a side of mixed greens.

- Dinner: Grilled vegetable skewers with a side of roasted cauliflower and a side salad.

Day 3

- Breakfast: Protein smoothie with almond milk, frozen berries, and protein powder.

- Lunch: Chickpea salad with mixed vegetables and a side of roasted sweet potato.

- Dinner: Stir-fried vegetables with tofu and a side of cauliflower rice.

Day 4

- Breakfast: Scrambled eggs with avocado and a side of mixed greens.

- Lunch: Greek salad with feta cheese and a side of roasted chickpeas.

- Dinner: Grilled halloumi cheese with a side of mixed vegetables and a quinoa salad.

Day 5

- Breakfast: Omelette with mushrooms, peppers and cheese.

- Lunch: Tofu stir-fry with mixed vegetables and a side of roasted Brussels sprouts.

- Dinner: Grilled cauliflower steak with a side of roasted broccoli and a side salad.

Remember to adjust portion sizes and ingredients to meet your individual nutritional needs, and consult with a registered dietitian or healthcare provider before making any significant changes to your diet.