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!
@vegan@cooking@cooking
✅Frozen berries.
✅Grains (whole grain Oat groats + lentils mix - neutral un-spiced so can be used for savoury or sweet).
🔪Microwave pot for 5 mins.
✅Cold plant milk.
✅Maple syrup.
✅Dash of lemon juice.
✅Sprinkle of crushed nuts (walnut).
Yum!😋#vegan#cooking#food#BearFodder#wfpb#plantBased
@vegan@cooking@cooking
Oats & lentils are really healthy. Oat groats the whole grains are a lot like rice and can easily go either sweet or savoury direction with the mix. It's very handy to sometimes make up a pot. It will fridge for days just fine. You can grab and dollop out a portion from it for a range of meals.
@vegan@cooking@cooking
Oats have some fairly unique positive health properties, plus they're a very flexible ingredient. Making my smoothies rich/creamy by adding, rolled, steelcut, porridge etc oats.
For me it's a quick route to get berries & fruits in, maybe some frozen spinach + hydrate. Plus it's way cheaper to use water + oats to be creamy rather than (plant) milk.
@vegan@cooking@cooking@algorithm@nm
So, everyone knows blueberries are healthy right, lots of anti-carcinogens to help us with all the pollution in modern life & food.
Did you know black beans have more antioxidants than blueberries? Kidney beans have more too! garbanzo/chickpeas even higher levels! Lentils are above the lot!
Anyway this salad was yum😋
Lots mixed leaves including arugala/rocket, lambs ear, romaine
Beetroot, carrot, red onion
Lentils, garbanzo
Tofu, kidney beans (I prefer them rinsed if canned)
Fresh cilantro/ coriander
Powdered red chili
Lemon juice
Tamari
Pomegranate balsamic
Tasty dried herb mix I have #Food#cook#vegan#plantbased#wfpb#bearFodder#cooking#salad
@vegan@cooking@cooking
When I don't add the leaves, I can make a big lidded bowl of batch salad that will keep in the fridge for most of a week. Make it different each time with whatever is to hand. Some examples:
✅ soy sauce or tamari
✅ garlic (frozen or fresh pressed)
✅ some frozen chopped herbs (coriander here), or dried
✅ chilli flakes & spices
✅ Tumeric and fresh ground black pepper (in particular that 2combo is potent in med studies)
✅ Lemon juice or apple cider
✅ beans
✅ lentils
✅ Tofu
✅ Cucumber
✅ Peppers
✅ Onion (I like red) #Food#cook#vegan#plantbased#wfpb#bearFodder#cooking#salad
@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.
@vegan@cooking@cooking
Leftover potatoes and mixed bean & veg red curry (made with a little tahini rather than coconut milk).
I was hungry after workout and not wanting to do anything time consuming so I quickly bulked it up with a can of neutral 100% just pumpkin pie filling (i.e. pumpkin mash) that I stirred some apple cider vinegar, tamari and Togarishi spices through. I also added some of the beetroot sauerkraut I have open & then microwaved everything. #cooking#cook#food#vegan#plantbased#bearFodder#WFPB
@vegan@cooking@cooking
Leftover baked sweet potatoes. Sliced them up. Made dough bases. Blended chickpeas with spices & nutritional yeast in to a hummus (no need for oil), which I spread thickly across. Toppings were sweet potato cherry tomato red onion and peppers, grilled / baked. The result roasted veg hummus pizzas.
The nutriY hummus baked has a really quite cheesy spicy tasty effect, the veg caramelised for sticky yum and it's massively healthier than pizza while tasting superb as it's own thing. #cooking#cook#food#vegan#plantBased#bearFodder#WFPB