food

Weird lightning, I know

Also, all microwaved shit... because y'know

How I did the mushroom:

• I chopped up a portobello mushroom
• Put it in a microwave-safe container with soy sauce, garlic salt, and olive oil.
• Microwaved the whole container for 5 minutes with the lid only tight on one side
• Added parsley as a garnish

How I did the beanis:

• It's a can of chili beanis that already comes in a sauce but I added 2 tbsp of extra tomato sauce, 1 tbsp of agave, and sprinkled some garlic salt over it.
• I stir it and then microwave it for about 2 minutes.
• I stir it one more time.

How I did the spaghetti:

• I broke it up into smaller pieces so it could fit in a microwave safe bowl of mine
• I used like a 2 to 1 water to pasta ratio.
• I put the container in the microwave within a bowl and the bowl has a more flat container underneath.
• I use 3 different dishes because it will boil over if you cook it in a microwave, but the bowl and the container below automatically catch any of it.
• I took it out the microwave, drained it, and then added the following before giving it a good stir:

1. 1 tbsp of EVOO
2. sprinkle of garlic salt
3. sprinkle of red pepper flakes
4. I grabbed 1/4 a cup of the pasta water that spilled into the bowl/container.

How I did the carrots:

• I added canned carrots to a container
• Added 1 tbsp of agave, 1 tbsp of olive oil and a tiny pinch of apple cider vinegar
• I sprinkled garlic powder, smoked paprika, thyme, salt, and pepper
• I stirred it and microwaved it for about 1 minute
• I added some dill on top

And of course... the nutritional yeast all over. It was not optional.

(No, I'm not from the I just started saying "crisps" because I'm goofy)

Started making these at home very recently

It's a very good, cheap, and vegan take on deli sandwiches.

The sandwich here has:

• Hummus ( I specifically used this green chile hummus I found. It's not my go-to, but the most common kind of hummus I use, which is dill pickle flavored, was not available.)
• Nutritional yeast sprinkled into the hummus
• Dill pickle spear
• Green leaf lettuce
• Tomato
• Red onion
• Banana pepper
• A slice of a portobello mushroom (seasoned with garlic salt, soy sauce, and olive oil. After I put that, I microwave it for about 2 and a half minutes.)
• Sriracha to finish it off

It's a very neat and convenient meal. I'd definitely recommend. I'm a huge fan of deli-style sandwiches but the mock deli slices and mock cheeses are hella pricey. This helps keep it just as tasty while keeping the price low.

trying out some vegan products! This is black rice with mung bean based eggs in a carton and a vegan spam. There's broccoli, lentils, zucchini, white beans and bulgur wheat for nutrition. Topped with green onion and tamari, i forgot the sesame seeds!

It was pretty good, the mung bean eggs cook a little different than chicken egg so i would do them differently next time to get a better curd. Otherwise really delicious!

Keshek el Fouqara, a Lebanese recipe for vegan cheese made from lacto-fermented bulgar wheat.

After fermenting the wheat, you press water out, roll it into balls, and coat with herbs and spices, and jar in olive oil. I did fireball, galric onion herb, and black sesame pepper mustard for the three batches.

Has a smooth texture, and tangy, funky taste, to be used like a goat chevre.

fillet o fish

chocolate shake

fries

and it's vegan

https://www.eatyellowstone.com/products/

Learning that i need to eat a lot of protein to thrive i am trying all sorts of ways to make daily tofu and other beans. These panko crusted air fried tofu squares I made let me put down 8oz of tofu and feel like i'm getting a treat! The peanut dipping sauce even has a couple extra grams of protein as well.

It pays to take a few minutes when preparing this one, if i try to rush these I don't get an even coating and browning.

this is probably one of the top ways i have found to just consume tofu bricks pretty much straight.

BBQ Sauce:

• 1/2 cup vegan BBQ sauce
• 2 tbsp agave syrup (use less if you don't want it too sweet)
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1 tsp apple cider vinegar

Just mix it all nicely and give it a good stir!

Tofu:

• 1 block of super firm tofu
• 2 tbsp cornstarch
• The entire thing of BBQ sauce
• 1 tbsp olive oil (it should work with any oil for pan frying)

I added red pepper flakes as a garnish.

1. I used super firm tofu, but if you have a less firm version, it's a good idea to press it. You can do this by wrapping it in a clean kitchen towel and letting a heavy object like a pan or a book sit on it for 15 to 30 minutes. Put a plate underneath to keep things clean!
2. I sliced the tofu into triangles. Do whatever shape you'd like!
3. Coat it with the cornstarch.
4. Pan-fry it with the oil on medium-high heat. I did about 3 minutes on each side.
5. Lower the heat and add the BBQ sauce. Move it around and get it coated really well. Let it sit for maybe about 1 to 2 minutes when you get the tofu nicely sauced up.
6. Add whatever garnish you want. Like I said, I used red pepper flakes, but things like green onions and sesame seeds would probably work well too.

Ranch:

• 1/2 cup vegan mayo (I used store-bought)
• 2 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried dill
• 1 tsp parsley
• salt and pepper
• 1 tbsp water (I added this to adjust the consistency a bit)

Mix it all together really nicely. Adjust each ingredient to whatever amount you fancy.

Dat shit was bussing!

Look at all this morrel shiitake and portobella goodness that's going to get mixed in with my ricotta and baked into a delicious vegetarian lasagna. Muahahahaha

It doesn't seem to correlate with price at all, and they all list the same ingredients, so I'm at a loss for what's causing this. Like some cans are completely fine and don't pop at all, with others a few will burst without force, and with others they just kind of aggressively burst and launch themselves and anything around them out of the pan.

To be clear because I realized the wording was a little ambiguous, it's not the literal can bursting, they're obviously not being cooked in the can.

Every time I've had hot pot, I smell like broth for at least a day. I have no idea how the place didn't smell like pee.

Listen just add a can of beans to everything you do. As for flavours? Just colour match, beans are built like that. Easy, cheap, nutritious filling to anything. There isn't anything they don't go with.

"Oh no but I'll get the farts" yeah whatever suffer through it for a week or so while your digestive systems readjusts to actually having nutrients and fiber (unless you have health conditions).

It’s got black beans kidney beans tofu zucchini carrot tomato jalapeño birdseye chilli red chilli cumin garlic smoked paprika fresh coriander ground coriander seeds dried coriander leaves and black pepper. And veggie stock and a tiny bit of soy sauce.

I usually use TVP instead of tofu but I couldn’t find any at the shop so it’s a lot mushier than usually cos of all that tofu moisture. Still tastes great tho.

Hanging out on XHS so much is definitely influencing my eating habits. You can air fry tofu so many ways!

This is some veggie fried rice I made topped with dijon mustard and air fried marinated tofu and green onion. Healthy, easy and delicious!

I put refried beans, lettuce, tomatoes, onions, candied jalapeños, vegan mayo, and spicy taco sauce. It's on a baguette instead of a bolillo because the bolillos near me are not vegan, and the baguettes are way cheaper too.

There was a huge discount on the vegan mayo at a further grocery store, and I usually don't get vegan mayo because of how pricey it is, but that discount was able to get me 2 big-ass jars for a very low price.

I feel silly that I didn't know this.

Because of incidents with a certain racist asshat, I have not been using pots, pans, and basically anything in the kitchen besides the microwave for a bit now. This was upsetting to me at first because my go-to struggle meal that I virtually ate every single day seemed impossible for me to make now: pasta and beans.

After craving pasta badly one day, I literally asked ChatGPT if it was possible for me to cook pasta by microwaving it, and it is! I've been able to enjoy my classic meal with no hassle now, and honestly... that shit is enough to make me cry.

This meal got me through because:

• It's cheap as fuck.

• It's got decent protein and leaves me pretty full.

• It's yum.

• For some reason, though I can be picky at times for other foods, I literally never could get tired of it, even eating it meal after meal, every single day.

I just put my pasta in this 32-ounce, rather tall microwave-safe bowl of mine, fill it up with water that covers it by about an inch, and I microwave it with two other dishes underneath: one regular bowl and a Chinese food container. Though it sounds convoluted, the water will eventually boil over. Doing it this way catches any water that boils over.

1. I cook it for 6 minutes and stir it halfway through after 3 minutes pass.

2. After that, I let the last 3 minutes pass and stir it again.

3. I do it for another 2 minutes and then stir one more time.

And the best part? To me, it doesn't give a "It's not as good as boiling pasta in a pot, but it'll do" vibe. It literally tastes just fine to me; I can't sense a difference.

Good God. I'm happy about this.