green bean stir fry

anonymous asked:

that's awesome! I LOOOOVE Indian food and really hope I get to visit India some time in my life to get something rally authentic. seriously if I had to pick one type of food to eat the rest of my life it would be Indian. sorry for the un-Sims related randomness. It's nice to know more about you though :)))

Haha, no problem. I agree it is nice to get to know people in terms of something other than Sims :) So since it’s just the late night crowd on tonight, here’s some more unrelated randomness for the Indian food enthusiast. 

I meal prep my boyfriend’s lunches every week and often make Indian food for him. Here are a few of his lunches from recent weeks. From top to bottom it’s 1) aloo matar, green beans stir fry, and onion pakoras; 2) chana masala, ginger carrots, and cauliflower stir fry; and 3) poppy and coconut chicken curry, broccoli stir fry, and dhal. 

(midnight snack, anyone? Just me??)

the-angry-walnut-fairy  asked:

How to make Vegetables taste like Not Vegetables so I eat them and don't die

//This I can help with.

Add peanut butter, soy sauce, lime juice, brown sugar, red pepper flakes, and 1/3 cup water and blend in a saucepan and stir steadily until in a nice creamy sauce, adding more water by tablespoonfuls if needed to thin, until smooth.

This recipe is good for broccoli, zucchini, squash, cauliflower, carrots, peas, and green beans. I like to add chicken into this stir fry and put over rice. For extra effect, I put crumbled peanuts on top to eat this with and hot sauce.

For something with less effort, get french onion soup mix and sour cream, and mix together until a greyish brown, dip with veggies and it’s very tasty (also with chips)

Dill dip from any local deli helps as well <3

I didn’t actually know that I liked green beans until I had this Almond Butter Tofu Stir-Fry, but now I am a huge fan! There is a huge misconception that being vegan is limiting, but it is actually far from it. Most meat eaters eat the same thing every week: eggs, beef, chicken, and milk. I love being able to try different recipes and different flavors together. Veganism is what has opened that door for me and my food has only gotten wayyy better since becoming a vegan ❤️

4

Food Journal Day 148, for the 3rd of August 2017! Before you stands:

Breakfast: Banana, apple, ginger, raisin & carrot porridge with nuts (hazelnuts, cashews, almonds, walnuts & pistachios), seeds (sunflower seeds, linseeds, sesame seeds, butternut squash seeds, pumpkin seeds & chia seeds), powdered banana, blueberry & cranberry. I made the mistake of buying the biggest apples I could find, so this bowl is really filled to the brim (and today’s was just as bad). I need to pay more attention to the scales when I’m weighing everything up :P

Lunch: Leftover veggie curry, mung bean stew, fried okra, kidney bean chilli, coconut noodle stir-fry, green beans, rice, spring onions, pickled chillis, beetroot hummus, sourdough bread roll and salad (spinach & cucumber).

Dinner: Pearl barley risotto with roast broccoli & cauliflower, beetroot and rocket.

Supper: Banana, carrot, spinach & apple nice cream with blueberries, crushed walnuts and sunflower seeds. Added a bit more banana to this, but it’s still quite mild in flavour. Shoutout to the garden for those amazing blueberries!

5

For breakfast today I made these delicious chocolate oat pancakes which I topped with peanut sauce, black strap molasses, banana and dark chocolate. Lunch was a bowl with curry roasted chickpeas, quinoa, beetroot, massaged kale, half an avocado and nutritional yeast. In the afternoon my dad and I went to this vegetarian/vegan self-service restaurant but I only drank a cup of grain coffee with almond milk. I filled a tupperware container with things from their buffet and ate it for dinner at home a few hours later. I got pasta salad, potato salad with smoked tofu, bean chili, rice and veggie stir fry, green spelt patties and sprouts and everything was very delicious. Afterwards I had a few rows or dark chocolate and that was it :)

4

Food Journal day 132, for the 18th of July 2017! I feasted upon:

Breakfast: Banana, apple, peach, carrot, ginger & raisin porridge with nuts (walnuts, hazelnuts, almonds, cashews & brazil nuts), seeds (linseeds, sunflower seeds, chia seeds & sesame seeds), powdered banana, cranberry & blueberry.

Lunch: Leftover fish pie, couscous, sweet potatoes, roast broccoli, cabbage, carrot salad and regular salad (lollo rosso, lollo bianco, spinach, cucumber, cherry tomatoes & oak leaf lettuce).

I’m going to trial no snack for the time being; much like the morning one I used to have, I’m not really hungry for it (and also it’s pretty boring).

Dinner: Pork noodle stir fry with onions, peppers, carrots & green beans.

Supper: Banana, peach, nectarine, kiwi & tangerine nice cream, with pineapple, diced strawberries, crushed nuts (walnuts, brazil nuts, cashews, almonds & hazelnuts) and slivered almonds. This was a bit of a rush job, as you can tell. The pineapple was a last minute addition because the nice cream I’d prepared had barely set at the edges, so there wasn’t enough for me to use. Hopefully it will be better today! If not, I’ve turned what’s left of the pineapple into sorbet :D

The Nice Meal (Creamy Meat And Veggie Bake w/Rice)

I’ve gotten into the habit of calling this one “the nice meal” because when I was going through a really rough time emotionally/physically a few months ago, I kept planning to make myself “a nice, hot meal”, and then when I felt I had enough information and energy to try it, it came out amazing. So it’s become The Nice Meal even to my roommates, and the more I make it, the more I find little tweaks to make the meal a little easier to do.

The meal itself is inspired by something my mom used to do, but I found a way to make it a lot easier, and possibly slightly healthier because I add veggies to it and it’s not as greasy. I like it because it’s easy on my stomach when I’m not feeling well, which happens a lot.

And it makes so much for me - I could easily get five meals out of it - and it is SO easy to make or customize. Like, the hardest part is probably washing the dishes afterwards, but if you’re like me and try to wash everything as soon as you’re done with it, the end of the night might not be too overwhelming.

While the recipe in itself is pretty simple, this is gonna be a pretty big post because I talk a lot. I’m sorry in advance.

EQUIPMENT:

  • An oven.
  • 9x13" baking dish. Bigger if you need to feed a small army.
  • A large bowl that can easily handle three cans of condensed soup + some extra liquid with stirring room.
  • A can opener, if your cans don’t have pull-tops. (Or a spare set of hands if you can’t open pull-tops.)
  • Aluminium foil.
  • Some silverware; a serving spoon would be good to have, too.
  • A pot with a lid to make rice with if you don’t have a rice cooker.
  • Good-sized containers for lots of leftovers. (If you can portion them out into single meal sized containers, feel free to do that. I don’t know how well this freezes!)
  • Two timers. If your stove as a working timer, use it. If you have a microwave with a timer setting, use it. If you have a phone with a timer, use it. If you have a computer with sound at home, look for a browser-based timer on Google and, you guessed it, use it.
  • Alternatively, if you only have one timer but you’re good at remembering what time you left at least one of those things alone, you might be okay. (I’d suggest using your memory for the rice since it’s a shorter wait.)

INGREDIENTS:

  • Meat of choice. I’ve done this with half chicken breasts and bone-in pork chops (both are delicious, though I think I like the pork slightly better), but I assume that this would easily work with just about anything and could even be altered to be vegetarian. Feel free to experiment with this. If you’re planning on making this for more than one person, probably best to go for boneless stuff that you can cut into pieces and spread across the dish. I haven’t tried to make this with more than one piece of bone-in meat… I don’t think it’d take a whole lot longer to cook two or three half-breasts or chops, but don’t take my word for it.
  • Frozen veggies. This is totally optional if you can’t stomach veggies, but if you like well-done veggies, it’s so easy. I’ve used frozen bell pepper/onion mixes, stir-fry mixes (one I have has asparagus, green beans, cauliflower, yellow squash, grated carrots, onions, and mushrooms), frozen peas… they all work just fine. Fresh veggies will also work if you can handle chopping/grating them, but they have to be in relatively small pieces. Canned veggies will also work, if you want to use them. If you REALLY like mushrooms, throwing in a can of sliced mushrooms works great.
  • Butter. Margarine or a butter substitute will also work, but this is also probably optional, since I tend to use both butter and vegetable oil.
  • Spices. Again, whatever you like will probably work. This last time I used celery salt, seasoned salt, ginger, and cayenne pepper for a bit of spice. You may want to be a bit liberal with the salt, because it’s all going to be diluted later by soup and rice, but you can also add salt on your own plate just fine if you have or if you’re cooking for someone with lower-sodium needs.
  • Creamy soups. You can probably easily switch this up and make it into a salsa-like tomato-based dish, or a brothy dish like a chicken soup with loads of chicken broth, whatever you might prefer or need for dietary reasons, but this is what I like to use: cans of Campbell’s cream of mushroom, cream of chicken, cream of celery, one each. I like this combo, but again, feel totally free to switch it up. (Last time I had accidentally bought cream of mushroom with roasted garlic which I didn’t even know existed, and it was amazing. I think I’ll get it on purpose from now on!)
  • Milk. Totally optional.
  • Chicken broth. Probably also optional. You could possibly use water instead of either of these things, if necessary. Or vegetable broth!
  • Rice. Also entirely optional, you could switch this out with mashed potatoes or potatoes “baked” in the microwave and it’d still be great - maybe even pasta, though I haven’t tried it! And you can use any kind of rice you like - minute rice, microwaved Uncle Ben’s rice, brown rice, jasmine, etc. Though I go for plain white rice because I’m boring like that. I’m also quite proud of myself for figuring out how to cook it super easily on the stove (I don’t have a rice cooker), so I’ll throw in instructions for that, too.

INSTRUCTIONS:

Preheat the oven to 350F (176C, unfortunately I can’t get more descriptive than that, though 180C would likely be fine if that’s easier)

While the oven is preheating, get out your baking dish. I don’t think the order particularly matters, because I always get carried away getting out my veggies, so don’t worry about greasing the pan just now if you forget to. It won’t hurt anything.

Dump as many veggies as you like into the dish and spread them out. There’s really no rhyme or reason to this, just do it. Frozen, canned, fresh, I’ve used all of them at the same time and it doesn’t affect anything. I also add garlic and cilantro/coriander paste, just a touch because it’s pretty concentrated.

This is also when I add butter! I don’t use much, I just spread little pieces of it across the dish. I’ll also do chicken broth and oil here, too. Not a lot, just a few splashes.

Add your meat! (When I buy meat I get multipacks and separate them down into freezer bags of single pieces, then thaw them when I need them. This way I can just dump it into the dish and throw away the bag without getting my hands all gross.)

I just nudge it somewhere in the middle of the dish, but if it’s a bunch of little pieces, I’d spread it out evenly across the pan with the veggies. Last time I made this I sliced into a chicken half-breast a few times and slipped butter into the slices. I dunno if it helped anything at all, but it didn’t hurt it, either.

Sprinkle your spices over the top. I’ll turn the meat over to put the spices on the other side of it, but it’s probably not necessary to do that. (Someday I wanna try putting sushi ginger on top of the meat, because I love sushi ginger, but seeing as there are no recipes for cooking with pickled ginger, I’m not sure how that’d turn out. Just thought I’d toss that idea out there.)

Cover that thing in foil and put it in the oven for about 30-40 minutes. (40 minutes for slightly more cooked veggies, best if you use a lot of fresh ones or like them really well done.)

While that’s in the oven, dump your cans of soup into a bowl and mix them up. I’ll use one of the cans and fill it half with broth and half with milk, but you can totally play with the measurements. Add as much or little as you’d like. Just make sure the soups are well mixed. (If there’s any sort of spare dishes you used, it’s probably best to wash them now, but no worries if you can’t.)

Now you can rest for a bit!

PART 2: ELECTRIC BOOGALOO

When time is up, take the dish out of the oven and carefully peel back the foil. It’ll be really hot and steamy!

Pour the soup mixture over everything in the dish, stir it up a little bit, then put the foil back down and put it back in the oven for another 30-40 minutes. (I wash the bowl and spoon I used afterward to keep the dishes down, as well as rinsing the cans out for recycling.)

This is when I start on the rice. I keep finding a lot of instructions for rice too complicated, but I managed to learn a system that works, at least for white rice.

  1. You should probably measure how much rice to use and how much water you put into your rice, but I don’t. If you have too much rice, you’ll have leftover rice you can do all kinds of tasty stuff with. It’s kind of a win-win there. I just put enough water in the pot to cover the rice completely, then just slightly more.
  2. Put the pot on the stove and set it to high to bring it to the boil.
  3. Once the water starts bubbling, even if it’s only a little bit because the rice is heavy, go ahead and turn it down to the lowest setting and cover it. This needs to sit on the low setting for about 20 minutes. Don’t peek at it, just leave it alone.
  4. Once the 20 minutes is up, turn off the stove and wait for your meat/veg to be done. Your rice might stick together initially and might be stickier depending on how much water you used, but you should be able to easily break it up and use it mixed in with the soup mixture later.

Now if your rice is done early, rest yourself until the meat is done.

After the second 30-40 minutes ends, take it out of the oven and peel back the foil again. You can either dish it up as it is now, or let it rest for about 15 minutes first.

If you’re making this with a bone-in meat for just yourself, I use the first meal to pick all the bones out and cut the meat into smaller pieces so that I don’t have to do it later. Keep in mind how much meat you want to spread out to the rest of your meals! After I’m done, I put the meat back into the pan, mix it up, then put away the leftovers, mixing the rice in as I go.

And once that’s all put away, all that should be left to do is wash the pot for rice, the baking dish, and whatever you used to eat. If you don’t have the spoons for it all that night, that’s fine too, just make sure the pot and dish get to soak.

But hey! If you’re okay eating the same dinner a few nights in a row, you won’t have to cook again for a few days, and that’s always a bonus.

4

Food Journal Day 149, for the 4th of August 2017! We have here:

Breakfast: Banana, apple, ginger, carrot & raisin porridge with nuts (cashews, walnuts, hazelnuts and almonds), seeds (linseeds, sunflower seeds, sesame seeds & chia seeds), powdered cranberry, banana & blueberry.

Lunch: Leftover veggie curry, coconut noodle stir-fry, pearl barley risotto, kidney bean chilli, green beans, rice, beetroot, spring onions, roast cauliflower & broccoli, and pickled chillis.

Dinner: Rice bowl topped with roast aubergine in tahini dressing, carrot bhajis, courgette ribbons, beetroot, salad (spinach & tomato), pickled chillis and a lime wedge.

Supper: Last of the banana, apple, spinach & carrot nice cream, as well as a bit of the new one made from banana & mixed berries (blackcurrant, blackberry, raspberry & blueberry), topped with crushed walnuts & sunflower seeds. No more green nice creams from me, I don’t think, unless I get hold of some more matcha powder (and even then, it’s really better off as a drink). If I ever find myself in the same situation again, my plan is to break out the rice pudding or be creative with the baked goods. I’m getting ready to stew a load of fruit when apple season comes around, so that’ll be really useful for emergencies.

anonymous asked:

Hey annie! Do you have any ideas for vegan lunches?

Veggie curry
Roasted veggies and chickpeas
Raw fruit/veg
Zoodles - zucchini noodles
Wraps
Falafels
Soup - lentil, cauliflower, carrot, sweet potato, pumpkin
Salads
Roasted eggplant with rice
Sushi
Smoothies
Pancakes
Oatmeal
Vegan tacos
Couscous with roasted capsicum
Veggie cold rolls
Pasta with green beans
Veggie burger
Veggie stir fry
Sweet potato fries
Vegan pizza
Tofu salad
Raw corn
Buckwheat with sundried tomatoes
Steamed veggies with quinoa

(This was at the bottom of the page of my VEGAN FAQ, please guys read before asking)

anonymous asked:

Idk I think I could deal being vegan with breakfast and lunch but wha do you do for dinner??

Hahaha “deal” with being vegan… Like its a chore… It is the best thing that ever happened to me and so many others.

Have for dinner what you would normally have for lunch… What’s the difference?

Veggie curry
Roasted veggies and chickpeas
Raw fruit/veg
Zoodles - zucchini noodles
Wraps
Falafels
Soup - lentil, cauliflower, carrot, sweet potato, pumpkin
Salads
Roasted eggplant with rice
Sushi
Vegan tacos
Couscous with roasted capsicum
Veggie cold rolls
Pasta with green beans
Veggie burger
Veggie stir fry
Sweet potato fries
Vegan pizza
Tofu salad
Raw corn
Buckwheat with sundried tomatoes
Steamed veggies with quinoa


So cool that you have a choice… Animals don’t. I’m sure being vegan is not that bad to the point you have to “deal” with being healthy and compassionate. But I’m glad you’re thinking about it :)

anonymous asked:

I´d like to try cooking vegan dinners at least once a week to get started with veganism but I feel like I am running out of ideas, help please :) Yoo are such an inspiration

Veggie curry
Roasted veggies and chickpeas
Raw fruit/veg
Zoodles - zucchini noodles
Wraps
Falafels
Soup - lentil, cauliflower, carrot, sweet potato, pumpkin
Salads
Roasted eggplant with rice
Sushi
Vegan tacos
Couscous with roasted capsicum
Veggie cold rolls
Pasta with green beans
Veggie burger
Veggie stir fry
Sweet potato fries
Vegan pizza
Tofu salad
Raw corn
Buckwheat with sundried tomatoes
Steamed veggies with quinoa

anonymous asked:

Do you have any healthy pancakes recipes or any healthy meal ideas for someone who doesn't like too much salad?

I DO I DO I DO

healthy protein pancakes-
20g oats
150ml unsweetened almond milk
2 eggs
1 scoop of vanilla protein powder

or without the protein powder
30g oats
100ml unsweetened almond milk
2 eggs
and for additional protein which is optional 1 tbs of Greek yogurt

whisk all ingredients together and cook in pan with a little butter, add dark chocolate or vanilla essence for more flavour and top with maple syrup and fruit, they will not disappoint!

As for other recipes, my favourites are:

- egg fried rice with chicken, broccoli and green beans (griddle chicken, cook rice and veg, whisk egg then in a pan add the rice and stir in the egg until it cooks, no oil or butter needed, add chicken and veg and some salt and lemon for flavour)

- two egg omelette with ham/bacon, mush rooms, spinach and broccoli.

- grilled chicken with sweet potato fries and broccoli (for fried chop up sweet potato and toss in a little oil and cook in over for 20-30 minutes)

- whole wheat noodle stir fry with chicken, broccoli, green beans/ sweet corn and peppers and cashew nuts/peanuts (griddle chicken in pieces, cook noodles in water and steam vegetables, and noodles chicken and veg to pan and stir until heated, add soy sauce for more fallout)

- bulgar wheat with prawns and broccoli

- couscous with peppers and ham

- rice and tuna mixed with raw spinach, lettuce, cabbage, cucumber and nuts.

- baked potato with tuna and cucumber

- whole wheat pasta with tuna, peppers, cucumber and peanuts.

- healthy hash browns (cook quinoa, grate potatoes, cook onion, mix potatoes in a bowl with one egg and quinoa then fry mixture in a little bit of butter) I have the full recipe under tagged/intake but I’m on my phone at the moment!

- whole wheat wrap with humous, quinoa, ham, peppers and cucumber.

- whole wheat pitta bread with bacon, avocado, humous and tomatoes.

- whole grain rice cakes with humous, ham and tomatoes.

- grilled gammon, baked potato and roasted sweet potatoes, peppers, aubergines and courgette.

- quinoa mixed with wild rice, chicken and vegetables.

Hope this helps, there is more to life than just salads!

Easy orange-tomato soup

Okay, so this is probably the tastiest lunch I’ve had in a while, and it’s also relatively easy AND it’s healthy too.

Ingredients-

½ Large Tomato or One Small Tomato
Orange Zest
Frozen Stir-fry Vegetables (Broccoli, Green Beans, Peas in Pods, Water Chestnuts, Carrots, etc. comes in a big bag from Costco, and lasts a while so it’s a pretty great investment, but you can probably use any vegetables.)
Olive Oil (Or any kind of oil/oil substitute)
~½ Chicken Bouillon Square (Or equivalent)An Egg

To Prepare-

First, cut the tomato into slices, than cut the slices into corners. Throw them into a microwave safe dish/container. Add a few handfuls of vegetables, olive oil, and orange zest. I generally use about half an orange’s worth of zest, but it’s all up to taste really. Go ahead and toss some chicken bouillon in it (if using a cube, dissolve it in a litttle bit of hot water first), not to much though. Mix everything together and then put a lid on it (with vent holes, or just don’t secure the lid all around the container.) Pop it into the microwave for a few minutes.

Now, set up a pot of water to boil for poaching the egg. Now, if you’ve never poached an egg before this may seem intimidating, and it took me a few tries to get it right, but once you know how it’s great. Crack your egg into a small bowl and set it aside. Once the water comes to a boil, stir it with a spoon to make a little whirlpool in the water, then quickly remove the spoon and dumb the egg in. Let that cook for a little under three minutes.

While you do this, keep microwaving your vegetables until they’re no longer frozen. The juice from the tomatoes and the frozen vegetables should make a broth, and if they don’t you could add a bit of the boiling water from the egg.

Once the egg is done, put it in the bowl of vegetables, break the yoke (which should still be runny) and mix everything together a bunch. Sit down and enjoy! Feel free to experiment with different add ins and ingredients, different flavors and different textures!