10-18-2021 Air Fried Kobocha with Tahini Sauce. Although this was our dinner tonight, this dish may be more of a side dish but mannnn, is it hearty! So, maybe a side dish to...a salad. Making the tahini (say that like a giggle. It’s fun. “Taheeheeni!”) sauce was rewarding. The recipe (or what I did to it) yielded plenty so I look forward to using the sauce for other stuffs, like a dip for raw or roasted veggies. Mmm! I will for sure make this again but will need to reconsider how I approach the kobocha. I cooked it in the air fryer for ten minutes at 350 degrees and (I cant believe i’m gonna say this about my beloved air fryer but...) it came out a bit dry. Perhaps if I bake the squash next time more moisture will be retained. Something to think about! All in all, a good dish hearty, filling, comforting, delicious.
What a super easy dish to make, especially if you keep pre-cooked quinoa in your fridge. And if you don’t have this delicious, easy-to-cook miracle high-protein grain in your repertoire as a vegetarian, YOU HAVE NOT LIVED! Toss broccoli, tofu slices, edamame with olive oil or sesame oil plus soy sauce +/- salt and pepper (go crazy with garlic powder and lemon pepper!), roast in oven at 440 degrees, tossing occasionally, until to your liking, throw in bowl with quinoa and pour the sauce over it. So easy!!
They topped this with Italian parsley, but I would totally use cilantro instead. And also remember awesome toppings to really elevate chili: avocado, chopped black olives, red onions, jalapeño peppers, fresh tomatoes. And if you’re not going vegan: cheddar cheese shreds or feta/blue cheese crumbles and a dollop of yoghurt/sour cream.
Chili is SUPER easy to make, plus freezes well so get out that crock pot or Instant Pot and make a big batch, saving some for later!
Includes potatoes, carrots, zucchinI, crushed tomatoes, kale, onion, garlic, vegetable broth, spices, and chickpeas. The “creamy” comes from coconut milk! This is AH-MAZING!!
Thoughts on this:
Kale is one of my favorite ingredients for all the flavor it brings!! Make sure and cut out the fibrous center vein and just use the leaves
You could set this up in a crockpot or Instant Pot and add kale and parsley afterwards
Dried chickpeas soaked overnight taste gazillion times better than canned chickpeas—also, I tried to rush the pre-soak step in Instant Pot and it did NOT work
This will only get better as left-over or frozen for reheating later
Similar to this recipe, but without the veggie sausage—not sure it’s really needed if you roast the chickpeas to make them all smoky https://www.connoisseurusveg.com/vegan-zuppa-toscana/
I love all this. Unfortunately, Noree does not. Not enough blood.
10-18-2021 Air Fried Kobocha with Tahini Sauce. Although this was our dinner tonight, this dish may be more of a side dish but mannnn, is it hearty! So, maybe a side dish to...a salad. Making the tahini (say that like a giggle. It’s fun. “Taheeheeni!”) sauce was rewarding. The recipe (or what I did to it) yielded plenty so I look forward to using the sauce for other stuffs, like a dip for raw or roasted veggies. Mmm! I will for sure make this again but will need to reconsider how I approach the kobocha. I cooked it in the air fryer for ten minutes at 350 degrees and (I cant believe i’m gonna say this about my beloved air fryer but...) it came out a bit dry. Perhaps if I bake the squash next time more moisture will be retained. Something to think about! All in all, a good dish hearty, filling, comforting, delicious.
Dinner 10-17-21 Sweet Sesame Broccoli with Quinoa and Roasted Edamame + Tofu
Okay I love this one so much, I almost ate it all before remembering to take a picture!
Thoughts on this:
This had a creamy dressing that you pour over top. Similar to this: https://simplyceecee.co/sweet-and-spicy-tahini-sauce/
What a super easy dish to make, especially if you keep pre-cooked quinoa in your fridge. And if you don’t have this delicious, easy-to-cook miracle high-protein grain in your repertoire as a vegetarian, YOU HAVE NOT LIVED! Toss broccoli, tofu slices, edamame with olive oil or sesame oil plus soy sauce +/- salt and pepper (go crazy with garlic powder and lemon pepper!), roast in oven at 440 degrees, tossing occasionally, until to your liking, throw in bowl with quinoa and pour the sauce over it. So easy!!
Dinner 10-18-21: Three Bean Chili w/ Butternut Squash
Holy cow, check out the ingredients! Super simple and has 25 grams of protein without adding any meat! 😳😏
Thoughts on this:
Adding the squash to this gives it a depth and sweetness that is AWESOME! Makes this feel super cozy!
Similar to this recipe: https://www.myrecipes.com/recipe/three-bean-vegetarian-chili
They topped this with Italian parsley, but I would totally use cilantro instead. And also remember awesome toppings to really elevate chili: avocado, chopped black olives, red onions, jalapeño peppers, fresh tomatoes. And if you’re not going vegan: cheddar cheese shreds or feta/blue cheese crumbles and a dollop of yoghurt/sour cream.
Chili is SUPER easy to make, plus freezes well so get out that crock pot or Instant Pot and make a big batch, saving some for later!
Dinner 10-16-21
Creamy Zuppa Toscana + Crispy Smoked Chickpeas
Includes potatoes, carrots, zucchinI, crushed tomatoes, kale, onion, garlic, vegetable broth, spices, and chickpeas. The “creamy” comes from coconut milk! This is AH-MAZING!!
Thoughts on this:
Kale is one of my favorite ingredients for all the flavor it brings!! Make sure and cut out the fibrous center vein and just use the leaves
You could set this up in a crockpot or Instant Pot and add kale and parsley afterwards
Dried chickpeas soaked overnight taste gazillion times better than canned chickpeas—also, I tried to rush the pre-soak step in Instant Pot and it did NOT work
This will only get better as left-over or frozen for reheating later
Similar to this recipe, but without the veggie sausage—not sure it’s really needed if you roast the chickpeas to make them all smoky https://www.connoisseurusveg.com/vegan-zuppa-toscana/