lol, guess the weird #recipe... 1/2

I started a mug of hibiscus tea steeping.
Rinsed a tin of butter beans under water in a sieve.

Put 2 heaped teaspoons of cacao powder, some vanilla stick, a generous shake of cinnamon (& also below real flavour impact, a quarter teaspoon tumeric, 6 grams fenugreek seeds & maybe 1/8th teaspoon pepper) in to a grinding pot.

#cooking#cook#food#vegan#plantBased#bearFodder#WFPB@vegan@a.gup.pe@cooking@chirp.social@cooking@lemmy.world@vegancooking@a.gup.pe@wfpb@a.gup.pe

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.

I made wholemeal fusilli, as well, which is quite nice as the lentils will catch in the spirals.
#Vegan#Cooking#Food#Plantbased#Veganuary#Recipe#bearFodder#Pasta#WFPB

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#Food#Plantbased#Veganuary#Recipe#bearFodder#Pasta#wfpb

Crispy Spiced potatoes.
0.85kg potato. Cube potatoes, splash of tamari or soy sauce, then microwaved until soft (try 10mins with 1000w), shake in pot good for fluffy edges, then coated / tossed with with spices (and optionally nutritional yeast, milled linseed & fenugreek), then air fried on 200 for 15mins, turn + add quartered red onion, then 10mins more airfry for the extra crispy yum.

20minute bean stew.
Reuse microwave pot with spice leftovers, stir spices through frozen peas beans carrots whatever you have really with a tin of chopped tomato, then 10mins microwave, stir + add a tin of mixed beans and tin black beans, then 10mins more microwave. Serve with lime or lemon or spring onion or chives or whatever is to hand really.

Sundried Tomato and Jalapeno Sourdough toast, with peanut butter & sprinkle of Togarishi spice.

Post workout meal after all day intermittent fast. 1600kcals ish.
70% (complex) carbs. 10% Fat. 20% Plant Protein.
#Cooking#Food#Recipe#Workout#Vegan#Plantbased#WFPB@vegan@a.gup.pe@cooking@chirp.social@cooking@lemmy.world

I made a pretty attractive frittata if I do say so myself!

👩‍🍳 red onion, mushrooms, and kale sautéed in olive oil.

👩‍🍳 Just Egg

👩‍🍳 goat cheese mixed in

👩‍🍳 a little parmesan sprinkled on top

Baked at 350 for 20 minutes.

#food #recipe #vegetarian

I made these pistacchio biscuits today. They turned out, in taste and texture like macarons, but not as smooth on the outside.

Very tasty, somewhat fiddly to make, and DO NOT spoon out in tablespoon measures as it says. I used dessertspoon and they are too big. Go with teaspoon size.

#food #biscuit #recipe

I’m baking Chinese Chews from this old Australian Women’s Weekly recipe.

But why are they called that? There’s nothing Chinese about the recipe at all.

#baking #recipe