Boil kettle, cover noodles (4mins these chow mein), sieve starchy noodle water into large wok. Rinse noodles under cold water set aside to drain.
Cut onions peppers into heating wok. Add fine cut sweet potato for thick sauce or chunky cut for intact pieces, or mix.
Purple salad!
Qinoa, kidney beans, beetroot, red cabbage, kale, black beans, pinto beans. Spices, herbs, apple cider vinegar.
The large storage bowl of spiced quinoa, kale, beans was cooked together in an instant pot. It will make several meals this week and goes in the fridge.
Made a big wok noodle dish tonight with plenty of portions.
Chunky cut peppers and red onion in wok. Chow mein noodles prepared with 4mins of boling water and then rinsed and set aside to drain for later.
Coconut milk added & heated.
Lentils spices and frozen peas added. The dried lentils really hoover up the spices and coconut milk (and water as needed from a kettle) and get very tasty. Lentils will need some time to soften and take on the tastes.
Microwaving the potato & sweet potato with a glug of soy sauce and a splash of apple cider vinegar allows them to be cooked just right (10mins on 1000w and set aside until needed) but still slightly firm and distinct chunks.
Adding chopped courgette and cauliflower. Nice chunky cut that will have structure still at end. Tasting and refining spices as we go.
Washed then wilted a bag of kale in. Lid is excellent for doing that quickly. In fact used wok lid for most of this to keep lots of moisture for the lentils to hoover up.
Stir the noodles through. Then add the potato and sweet potato last so they don't fall apart.
Served. The chunky effect is quite satisfying as each mouthful varies.
It's really easy to microwave oats and berries plus water, plantmilk or my fave, fruit tea as up thread, in a bowl and it have it get a cake like structure you can cut in to wedges.
Here it's plated up with blueberries orange kiwi. An oat berry cake portion with cinnamon and seeds plant based yoghurt drizzled across.
Super easy quick light meal. Tofu cut into slabs, marinated for 10mins in soy sauce and chilli spices. Waffle iron (Belgian setting on mine works nicely with this brand of tofu). Just do it until throughly crispy. Top with something like quick spicy salsa, or kimchee, or bean salad. I should have taken a better picture, maybe I will another time. It's really easy and tasty though.
@vegan@cooking@cooking@vegancooking@wfpb
I'm down 8kg or 18lbs since Xmas, about 8% body weight. Definitely setting strength and muscle gains at same time. High carb, high fibre, high volume & low fat is so much more effective than the tiny low carb portions that lead me to failure.
@vegan@cooking@cooking@vegancooking@wfpb
I don't really use sugar much. Sometimes I do add a teaspoon of crunchy Demerara sugar scattered across a pud before serving which is nice.
This is a the last of a batch of cherry, berry, apple ,banana, cacao, all spice, oat bake I made, which gave portions all week.
It's incredibly easy to do, same process as the recipe up thread.
Oats, stir in cacao, all spice, extra cinnamon, add fruits, liquid from hibiscus(fruit) tea. Microwave 8-10mins, stir, microwave 8-10mins again.
Bosh, done, cakey bakery fruity cacao yum. No actual bake required. #cooking#cook#food#vegan#bearFodder#plantBased#wfpb
So I don't know who this might help...
... but if you've ever wondered how much food you can eat on a high carb low fat style it's really really different from the much smaller low carb portions. (description in alt text: lentil bolognese, chunky 6bean salad, apple cacao berry oat bake)
Tons of veg & fruits, good complex carbs (whole grains, whole pasta, starchy foods etc), lots of legumes beans lentils peas, spices & herbs and some nuts and seeds. High fibre high nutrition. Zero cholesterol if you do it plantbased which it really lends itself to.
Best part, just eat to fullness, no need to count calories once you cut out the oils / dairy / meats, then you won't over eat.
Packaged and processed foods aren't good, they're nearly always high fat low nutrition. Batch cooking from ingredients gives me best results.
The dishes here all came from batch cooks on different days with at least 6 portions which last over several days and the changing overlap days keeps things from feeling too similar.
Here's my experience, for what it's worth.
Contrast this much smaller meal with the meal above. A low carb #diet type of meal.
This is the advice I see on the bulk of 'health' focused media. This style is supposed to be the big healthy alternative to all the processed junky foods. An animal protein source that is naturally high in fat and probably cooked with oil (even air fried you can look close to see all the fat leaking out). Green leaves that are dressed again typically with oil, (the whole Mediterranean diet = buy more olive oil marketing thing). A real deficiency of carbs with a very tiny portion of often white flour bread, or depleted white grains, and dairy spreads & cheese etc upping the fat a lot more too.
I've tried both styles over longer periods and for me this low carb is an eating style that leads eventually to failure, to plateau then weight gain as hunger will eventually win. Low carb at a calorie deficit just doesn't keep properly full and hunger will eventually win out unless you have a personal chef and trainer and assistants watching you or your livelihood depends on your physique or whatever.
Lentils & Qinoa have similar pressure cook times, super handy!
1cup lentils
1cup Qinoa
Lots spices and herbs
Chopped veg like red onion, red cabbage, bell peppers, dinosaur kale / cavolo Nero, olives
2.75 cups fluids (0.25cup was tamari)
6mins on high pressure with slow release in an instant pot.
It's really good to have leftovers from dropping a big batch cook with the above, it'll last all week in the fridge.
For increasing you need less fluids (water stock whatever) for additional cups.
1st cup lentils = 1.5 cup fluids
1st cup Quinoa = 1.25 cup fluids
Additional cup lentils = 1.25 cup fluids
Additional cup Quinoa = 1.0 cup fluids
Batch cooking enough to have extra meals to heat up is a great time (& healthy motivation) saver. Easy ways to vary things a bit is really helpful to prevent food boredom.
Chopped red onions, red peppers and tomatoes. Give them 15mins in airfryer. Heat up leftovers from psot above, add new stuff on top with some spring onion.
I had less than 10 minutes before a neighbour was coming over to do weights together. I want some food ready for after when I'd be really hungry.
I threw 2 cups of oat groats (pretty much intact whole oats, can be used a lot like rice) and 2 cups of dried beans (black turtle in this case) into a jug and covered with water to quick soak for a couple of minutes and also swirl rinse them. They both have similar pressure cook times of 22 and 25 minutes.
Grabbed a load of frozen veg from the freezer and spices.
Sieved the grains and beans into the instant pot pressure cooker.
Added generous shakes of chipotle spices, smoked paprika, cumin, black cumin, turmeric, black pepper, ginger and garlic.
8cups water
lots of frozen veg, sweetcorn, green beans, spinach, baby corn, carrots, garden peas, okra.
Gave everything a really good stir and set for
25minutes on high pressure.
Hour & a half later after working out it's all done & hot, tasty and filling! Served with a splash of tamari, dried chives & nutritional yeast.
I particularly liked how the oat groats and black turtle beans make this really filling, so quick to make but also really budget friendly. Dry beans are much cheaper than canned and actually easier to use than tinned this way. #vegan#veganRecipes#plantBased#bearFodder#wfpb
2cups freekeh grains, 2 cups lentils.
Mix in load of spices.
2 tins chopped tomatoes.
5 cups water.
Rough cut veg and greens -kale, spinach.
7mins, instant pot on high.
I threw 500g of mixed beans (10 types) in a container and added water to them sunday night. By morning, monday they had doubled in size pretty much, but the important part is the cooking time drops and is much closer together for the different bean varieties and closer to the black rice cooking time I wanted to pair with.
I stirred a lot of spices and chili into the rice, then added 750 ml of water. Stir in all of the beans and water. Add lots of fresh and frozen veg, give it another good stir.
The pot would be maybe too full if the beans hadn't already been soaked, but they've already increased in size and properly stirred the rice will fill the gaps in between things.
Then about 8-10 minutes in the instant pot on high should be enough with natural pressure release.
My favourite way to cook mushrooms, sliced in a pan with tamari or soy sauce, maybe some chili. Simple delicious. Great for adding to all sorts that way, including salads.
Mushrooms appear to have unique nutritional benefits not replaced by eating other food. I'm preserving here some self motivation for simple mushroom dishes.
Put wholewheat pasta or noodles on.
Sliced mushrooms into a large pan or wok.
big glug of tamari or soy sauce. (the savoury umami taste makes the mushrooms excellent)
can add sliced chilies, ginger garlic spices etc.
cover with lid, want it to stay liquid.
Add stirfy veg towards the end it will contribute more tasty liquids too as it cooks if covered.
Fresh mushrooms release a lot of liquid, but they also absorb some liquid back in over cooking duration too. Meaning spices, herbs, tamari, veggy flavours etc all combine to give them a rich layered taste when the mushrooms have plenty of liquids available.
Lift the mushroom + veggies with a slotted spoon / spatula etc so they dress the pasta and salad but don't make it totally swim with too much juices.
Here's the meal assembled. Pretty quick to make, very tasty, and really healthy.