What’s been bothering you about nutrition? Have a question you need answered?
Found a great healthy recipe?
What is a CiCo?
All that and more on today’s megathread!
I’ve posted this before, as its my go to, but: Minestrone soup
Brown onions, garlic, maybe some carrots and celery if you have some, in a pot with olive oil.
Add broth and tomato paste.
Add whatever veggies you want. I like to do zucchini, squash, and tomato, but most veggies can be good, really I just do whatever is cheap.
Add pasta (preferably bowtie), and white beans, maybe some spinach or arugula
Add some Italian herbs, salt, pepper, some lelom juice, maybe cayenne or chili powder.
Best served with garlic bread or biscuits.
Other soups or chili are pretty easy, and my v lazy meal is just a ‘whatever’ stir fry; just whatever veggies we have, plus maybe tofu or TVP, plus sauce/spices. Throw some rice in the ricemaker at the beginning, or throw some rice noodles in the wok near the end of cooking. My fav sauce style is thai, and I keep a large container of Thai Curry paste in the fridge for that purpose (tho its hell to find one I can eat with a seafood and nut allergy :/), my parter prefer teriyaki, w/ chilli sauce and a bit of orange juice (if we have it) for a general tso’s type flavor.
Oven roasted veggies are super easy too, and if you want protein, you can easily do tofu or tempeh in the oven alongside it.
Veggie lasanga isn’t that much work, considering the lasanga noodles that don’t need to precook are cheap and work more or less fine.
Minestrone is a good idea. We’ve made chili with both real beef and impossible “meat” in the same pot and I’m considering just going with impossible meat. I like making chili because the only work needed is pre-cooking the onions and garlic and some cutting.
We have a decent stock of cumin powder, masala powder, and curry powder because her family makes a lot of curries and I’m thinking about learning to get good with that because she has some aversion to actually making curries for whatever reason despite making them well.
Obviously, this depends on your tastes, but I don’t really like impossible meat or its competitors, and usually just make Chili by adding extra beans and/or quinoa. If I need the extra protein, my go to substitute is TVP, which, if you haven’t used it, is just basically chips of soy protein. It doesn’t have any real taste of its own, like tofu, but has a texture when cooked that is basically ground meat. Its also much, much cheaper than impossible meat. If you do use it, you have to go a bit heavier on spices and oil to balance it, but I prefer a bigger focus on the vegetables and spices.
IMO the main advantage of the impossible meat stuff is that you can 1:1 replace ground meat with it in recipes, and the dish will turn mostly the same. And if it works for you, keep using it! I just found myself buying it less and less and just using beans, soy, and seiten for most of my protein.
