This became a cooking motivation (& a bit weightloss) thread I refer back to. Pretty much everything in here is tasty, filling, but also fairly decent for new years resolutions & general weight goals. I try to do fairly natural whole ingredient based cooking. Nearly all plant based, but I do choose some flexibility for occasions or accommodating social stuff.
Mostly I do whole ingredients but plantbased switches have really come along in the last few years. Here I'm making sausage sandwiches! I'm like a trailblazing culinary genius with this amazing idea I invented!!
I will say I really like the Linda McCartney Red Onion & Rosemary bangers. Proper tasty!
So these Linda McCartney Red Onion & Rosemary sausages are same amount of protein but about 100kcal per 2 sausages versus maybe 370kcal for 2 regular sausages. It's far less fats & zero cholesterol basically. Of course making my own bangers from eg spiced lentils & zuccini would be better, but time is always a factor. #Cooking#Food#NewYearResolutions#Veganuary#Vegan#Plantbased@vegan
@vegan@cooking@cooking
Those times when I'm prepared in advance with batch salad, grains in fridge are super easy.
9 mins to steam kale=9minute meal because of pre-prep for when hungry/tired/busy.
Kale bags already cut in strips is an easy cheap buy UK. Steam/ microwave with splash water. Dash lemon juice. Optionally Nutritional Yeast Flakes add a cheesy taste. Any greens / cruciferous veg. works fine.
I fairly often keep a pot of grains in the fridge. Make with rice steamer/ instant pot etc. I tend to vary 3 or 4 grain types (eg Black Rice, Quinoa, Oat Groats) keeps it interesting.
Adding to the Kale some reheated Black rice & pre-prepared batch salad.
@vegan@cooking@cooking
So I save a ton of money on making a big multi portion pasta dish by cooking with dried lentils which are cheap (and last pretty much forever in a cupboard) vs mince meat / ground beef or pork.
Meat shrinks, loses a lot of fluid, so you need a lot of it and it's much more expensive in comparison. Lentils actually absorb and expand so you need far less and they are massively cheaper.
I chop & cook some pepper garlic onions adding a little boiling water regularly as needed (kettle or pasta pan) and lots of herbs and spices, then add the lentils and tamari or soy sauce. The lentils hoover up the liquids (don't let them go dry), & also the herbs, spices and tastes making them really flavourful.
@vegan@cooking@cooking
Then to finish this lentil base from post above to meal.
(This time it had tempeh in as well from the beginning).
I added more veg and herbs.
Courgettes
Aubergine/Eggplant which cooks down and makes the sauce thick
Broccoli
Another onion roughly cut
3 tins of chopped tomato in this case which will get partially absorbed by the lentils too.
When making a grinder pot of spices (for microwave then #airfry potatoes here) if I look sideways on, the different strata of herbs and spices look a bit like geological deposits for different time periods or something 😀 #Cooking#Food#Vegan#WFPB#Veganuary#PlantBased @vegan@cooking@cooking
Homemade Hummus, garden chives spicy (fries digging goodness)
Quartered a Kalamata olive loaf for the bun (toasted lightly)
tomato red onion ketchup mustard lettuce
a Gro burger (UK co-op plantbased brand) done in the air fryer resting on top of a portion of thick cut potato fries (chips UK) - the plantburger releases some juices, that go sticky on the fries.... heaven