I do that too, just to get rid of all the zucchini that grows in my garden! I always underestimate how many of them will grow from one plant… I eat a LOT of soups for lunch and many tasty soups are vegetarian. If you have soup-lovers in your family, they will probably eat a vegetable soup with some good bread for dinner without any complaints.
One of my favourite soups in winter is spiced zucchini soup. I make this in large batches during summer and freeze them for winter lunches. The recipe is just zucchini + vegetable stock + any kind of spices to taste, my favourite is garam masala.
Yes! Great suggestion you guys. I’m going to just start shredding veggies into everything!
Soup is on a weekly rotation for us. It’s so versatile. That spiced zucchini soup sounds great. And you’re totally right. Even Mr. Road happily eats veggies in soup!
If he complains a dish isn’t flavorful enough, I tell him, “Shut up and eat your slop,” and hand him the hot chili oil.
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AIMR
(Linda -2024 Choose Projects that You Want to Do :us:)
90
He sounds a lot like my husband! The spicier the better…we have all sorts of curries, chilies, etc. He recently took up Asian cooking and has blended his own spices and oils…I am getting him a rolling cart to hold everything because I just don’t have room for all of the things he wants to cook with!
I got him a case of Bachan’s gluten free sauce that he uses as a base for many of his concoctions!
The chick pea/walnut ground “beef” is tasty though more like falafel than meat. Maybe if it were crumbled up more. The texture is pretty good though. We left out the black beans, those aren’t friendly to my belly
Seriously. That looks/sounds so good. Going to try!
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AIMR
(Linda -2024 Choose Projects that You Want to Do :us:)
96
I do egg roll in a bowl using chicken or shrimp…or even scrambled eggs…it is relatively healthy and sure is filling…I don’t think kids know it is mostly cabbage, especially if you sprinkle some crispy noodles on top!
I am going to follow because my middle child (she is eight) declared herself a vegetarian more than a year ago now and I still struggle with what to make that is healthy and yummy for her and us. As a family we are not discontinuing meat, but I am okay with reducing it if I can find other things to have instead that everyone likes.
I’ve been thinking about that crumble from last night all morning, it was good! Just the right moisture & light oiliness for a tender mouth-feel. It was very meat-like in texture, it would sub well in spring/egg roll I think. I’d be curious to try it out without telling anybody to see if they noticed. Gotta be careful of nut allergies of course but I haven’t been feeding strangers lately.
For a good ‘meat-light’ option, I like using a little prosciutto on top of risotto or salads. It’s so flavorful, that you kinda forget it’s like 1 oz serving of meat, compared to a more standard 4 oz.
Crispy Prosciutto Lettuce Cups - I made the recipe as described when Blue Apron sent it to me, but since then, I’ve remade it tons of times, as a salad instead of lettuce cups. The ‘cups’ just fall apart and leave you holding a mess in your hands. So instead I rip up the lettuce, and put a base layer of that on the plates, then top with the rice and marinated veggies. (I don’t stir the peppers into the rice. Just marinate them for a few minutes in the vinegar so they’re still crisp.)
AIMR
(Linda -2024 Choose Projects that You Want to Do :us:)
105
I am going to look for that pressed tofu sheet when I go to the Asian market this weekend!
I have pinned or printed out a lot of the recipes…I am getting a bit bored with my meal delivery and eating take out or hubby’s comfort foods made in mass quantities!
That baked tofu recipe is very similar to how I bake mine. Turns out nice and crispy. I’ve even done variation with no spices and no oil and then put the tofu in a peanut sauce. It was still flavorful.
