When I get around to it I'll stick some of my cooking reminders / motivation stuff here to inspire my choices, and it's public in case useful for anyone else. #cook#cooking#recipes#cook#cooking#recipes#vegan#wfpb
Comfort food, 1 of first things I learnt to cook as a young kid was...
fish finger sandwiches!
Updated to veganise, with Veggy Fingers but still has a burst of associations. #cook#cooking#recipes#vegan#wfpb#plantBased#food
Just made a sort of combo stir-fry/stew that will serve for multiple meals. This is another of those recipes that I improvise from what I have on hand.
Oh, protein: If you have a varied diet — and I ensure that by using Greger's Daily Dozen as a template (and also check Heber's food color chart — https://leisureguy.wordpress.com/2007/01/01/more-superfoods-and-eating-by-color/), then if you get enough calories, you get enough protein. The tempehs I made, 50-50 legumes and (intact whole) grain, provide a lot of protein, but all the foods contribute toward protein.
Grateful for a lunch break in the sunshine.
Asparagus was a gift from a friend's garden. Steamed with Cavolo Nero, Courgette. Plus Quinoa and airfried tamari Tofu cubes. With a spicy tahini dressing. #Food#cook#cooking#vegan#plantbased#wfpb#lunch#lunchbreak
Salad is cool. Salad saves time. Salad saves you money. Salad is good for footprint. Ready prepped in the fridge is awesome for health, exec function, good choices & quick meals. Salad is good rebellion, in lots of ways.
Consider just how many nudges you get in shows, on social, endless ads, pushing towards unhealthy, high profit, low nutrition, high cost, highly processed, high environmental impact, food.
When doing a whole bunch of spring onions for whatever:
🔪Pop the (usually 3) bands off & wash.
🔪Pull any sad/dried outer layers down to the base to expose fresh (doesn't matter if they come all the way off.
🔪Pop the bands back on.
🔪Slice the whole bunch really quickly & as thick/ thinly as you like easily.
🔪The bands will just fall off as you go past that point.
Here's this version of batch salad as final. All the ingredients makes about 3.6kg of salad. Total calories for the box is about 2000kcal. Somewhere in the 6-8 servings range for the box depending if eaten alone or not.
The beans and tofu will keep you full for long and the increased volume with veg, especially if you also have leaves or steamed greens alongside, will keep you full a long time for the kcals.
Super easy to make cheaper tastier & healthier than store bought.
🔪Flatbase dish
✅ Fresh pressed garlic cloves.
✅Various spices/herbs curry chili etc...
➡️eg Cumin tumeric black pepper, chili flakes.
✅Lemon juice.
✅Salt or even better Tamari.
✅Sieve/drain tins/jars chickpeas.
🔪Stir all thoroughly.
🔪Secret weapon, rough mash with POTATO MASHER, it's ok/nice if some stay whole.
🔪Cut & add herbs like chives or coriander or dill
🔪Cut and add spring onions or pepper. #WFPB
Soup was:
✅Tomato
✅Red lentils
✅Red pepper
✅Kale
✅Chili
✅Tamari, Paprika, Tumeric, black pepper, dash apple cider vinegar
Dumplings were:
✅Leftover potato mash
✅or just cube potatoes & microwave then mash (detail up thread)
✅mix with leftover Home Hummus from upthread
✅some frozen peas
🔪Bake on a tray
wok curry leftover:
✅aubergine(dissolves to thick sauce)
✅Fava Bean(Broad)
✅mushrooms
✅spinach
✅large white onion
✅garlic
✅tumeric
✅salt pepper
✅garam masala
✅chill flakes
✅xtra ground cumin & coriander
✅LemonJ
🔪Chopped up some quick roasty caramelised veg:
✅1 red 1 yellow bell pepper
✅2x red onions
Only approx +150 kcal (no oil), adding sticky crunch, volume, yum.