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.

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@nealcurtis@mas.to
Sure, here's a closer look. Hibiscus tea is literally dried hibiscus flowers. It's actually a very common ingredient in almost every fruit tea you might buy. Partly because of the tart cherry berry taste, partly of the deep red colour.

It's an incredibly antioxidant rich tea, probably the highest. But variety in everything is best. Drink lots of different teas & mix them up. We haven't researched a fraction of what every different tea does.

#Tea as medicine in nearly every culture, that's probably for a reason.

#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

#NoteToSelf.
My restock shopping and fridge should look more like this when I want to feel really fit & healthy and have good weight goals.

#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

Marinating some tofu, probably for a stir-fry later. I often don't bother marinating and just spice during cooking, but this tofu hit date & needs using up, and I had the rest on some wraps.

Tamari, chilli spices. Bosh in the fridge for later.
@vegan@a.gup.pe@cooking@chirp.social@cooking@lemmy.world@vegancooking@a.gup.pe@wfpb@a.gup.pe
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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.
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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.
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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.

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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.

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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@a.gup.pe@cooking@chirp.social@cooking@lemmy.world@algorithm@veganism.social@nm@veganism.socialSo, 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
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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. Description in Alt text.
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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.

Also I can add a bit of milled linseed which is healthy and a dash of maple syrup or similar.
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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.

Here adding some to a cup of mushroom potato soup.
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