all 8 comments

[–]Minerva 3 insightful - 3 fun3 insightful - 2 fun4 insightful - 3 fun -  (3 children)

Vegetarian here! I often make: red lentil curry, Italian pasta salad (but with romaine as well), cauliflower cheese soup, aloo matar, veggie pizza, and pita with hummus and cold sliced vegetables! If you eat eggs, there's also the frittata, omelet, and egg salad sandwich.

[–]Edvin[S] 1 insightful - 2 fun1 insightful - 1 fun2 insightful - 2 fun -  (2 children)

Those all sound amazing! Have you ever tried making a cauliflower pizza dough? I've always been curious to try.

[–]Minerva 3 insightful - 2 fun3 insightful - 1 fun4 insightful - 2 fun -  (1 child)

Can't say I have, but it's something I'd eat! I tend to just make my own wheat pizza dough from scratch and add herbs.

[–]Edvin[S] 1 insightful - 2 fun1 insightful - 1 fun2 insightful - 2 fun -  (0 children)

Oh nice! I definitely prefer whole wheat and Multi grain options.

[–]EleanorofAquitaine 3 insightful - 2 fun3 insightful - 1 fun4 insightful - 2 fun -  (1 child)

I love making shakshuka and tomato bisque from these recipes:

Tomato bisque: https://foodwishes.blogspot.com/2013/10/tomato-bisque-soup-might-not-count-as.html (its vegetarian if you use mushroom broth instead of chicken broth. Sometimes I use water and it always tastes great)

Shakshuka: https://www.seriouseats.com/2016/09/print/how-to-make-shakshuka-north-african-egg-tomato-breakfast-dinner.html

[–]Edvin[S] 4 insightful - 2 fun4 insightful - 1 fun5 insightful - 2 fun -  (0 children)

Thanks so much, definitely will check it out!

[–][deleted] 2 insightful - 2 fun2 insightful - 1 fun3 insightful - 2 fun -  (0 children)

So I'm hesitant to reply, because I'm not really happy with my cooking ability lately. I also rely on meat for some of my nutritional needs, so I can't give recipes that are especially recommended for meat-free balanced nutrition. But I think this is a good topic so I don't want to leave it without reply, and I don't see any replies yet.

I've been eating lentils a fair amount lately. First put the lentils you will cook on a plate and look through all of them, making sure there are no stones or other debris (it only takes one missed stone to break a tooth). Cook lentils with the amount of water they will absorb in cooking, with whatever spices I feel like (maybe especially cumin and turmeric). Maybe put in some chopped vegetables partway through (so they don't overcook if they take less time to cook than the lentils). Add fat at the end, maybe olive oil or ghee or tahini or whatever. Add salt. Maybe add a fresh herb as garnish to individual plates.

I also like homemade fresh salad dressing. Which I guess isn't a vegetable, but it can go on salad vegetables in a salad. oil & acid(vinegar, citrus juice, leftover pickling brine, whatever) (ratio can vary, maybe half:half, or maybe more oil than acid), a clove or few of mashed raw garlic (I use a small mortar & pestle to mash), some store-bought dijon mustard (emulsifier, holds oil&vinegar together), mashed fresh herbs/spices (pepper, basil, oregano, thyme, whatever), salt. You can probably find a better explanation online of "basic vinaigrette" with some example measurements to start with.

Well, there's a reply! Maybe others have better ideas, and maybe these are already in your recipe-book. But at least there's a reply now.

[–][deleted]  (1 child)

[deleted]

    [–]Edvin[S] 2 insightful - 1 fun2 insightful - 0 fun3 insightful - 1 fun -  (0 children)

    1000000000% need to try that tofu burger idea, that sounds delicious