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@hungrypoorandvegetarian
I couldn’t possibly stress it enough - this is the time of year for zucchini. these zucchini are longer than my forearm, a hell of a lot thicker, and good eats. you might ask - well, they are surely very pricey, these are far too big to be cheap, but you’d be wrong. these massive zucchini were literally a dollar each at my local farmer’s markets - so always, always, keep your eyes peeled for deals!
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tip: go to local farmers markets and ask for any of the greens people often leave at the stands - edible greens include carrot and beet greens, and those are FREQUENTLY left behind by buyers. you can get a bag or two of greens for free!
Btw I discovered the allium family of onions (leeks, garlic, green onions, chives) could potentially be an antidepressant? So if you need a little boost in your food, grab something from that family. Wikipedia has a very nice list with common names.
ooh, thank you for this! very useful information - eat some onions, guys!
anyone could tell you i have a intense sweet tooth, and as follow up to our carroty pesto recipe, here’s my personal favorite dish which uses the rest of the carrots!
3 cups carrots, sliced thinly
1.5 cups sugar (preferably brown)
2 tablespoons milk/plain yogurt (optional)
1 heaping teaspoon cinnamon
pinch cloves (optional)
3/4 tablespoon cornstarch (optional)
cook carrots in the microwave, with water to the point theyre barely covered, about three minutes. transfer directly to a medium saucepan and add half of the sugar and all of the the chosen dairy product (if you’re using it). mix spices and the remaining sugar and cornstarch, and add when the mixture returns to a boil. Remove when the cornstarch has thickened the juice to a somewhat thin sauce!
im here to say i tried out tropesarenotbad‘s recipe for the zucchini-potato dish and no lie, it is absolutely FABULOUS. i have never had a one-dish change of heart in my entire life about any food item in particular before today - never was i a fan of zucchini before this dish, but i couldn’t possibly recommend it enough!
to reiterate, the ingrediants are as follows!
zucchini (cut small)
potatoes (cut small, cooked in microwave a little previous to putting in the pan)
butter/butter sub
green onion (i used ordinary onion, just as effective)
cumin
salt
pepper
dill
just fry the above until caramelized - this is the perfect time of year to try this out, too. if you live in a rural area or have access to farmers markets, zucchini are absurdly cheap, or, better yet some farmers get so many they try and give them away for free!
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I come from a waste-not-want-not family, so i figured out, after several weeks of thinking, of a use for carrot tops! these are pretty common in my household, and wasting them is always a shame, since they’re perfectly edible!
Here’s my recipe for Carroty Pesto!
Carrot tops, including stems - no reason to remove the stem really
Garlic (fresh or granulated) to taste
Oil (any kind)
Simply use a food processor to combine the three and store at least 1 day before use! Make sure theres enough oil to make it fairly liquid, and that’s all that needs to be done. Add two-three spoonfuls per jar spaghetti sauce to improve it greatly!
im sorry this blog hasnt been very active, ive been rather busy trying to figure out new recipes and improve existing ones / ones that have been in my family for a while before posting them!
summertime usually means grilling, most grilled dishes arent for vegetarians/vegans but, for a fairly cheap and delicious treat you can make grilled eggplant! very easy to make - cut the eggplant as thinly as you please, drizzle each side with oil, and add powdered or granulated garlic and salt to taste! type of salt doesnt matter overmuch.
i decided to improve upon the earlier yogurt sauce recipe with some new knowlege, now it’d be
~1c plain yogurt
1/2 tablespoon granulated/powdered garlic
1/4 teaspoon carraway seed (optional for nutrition)
1/4 teaspoon cumin seed (optional for nutrition)
2 tablespoons butter/butter sub
melt the butter in the pan with the seed and the garlic, then mix in the yogurt. carefully warm it. Serve on noodles.
tropesarenotbad:
hungrypoorandvegetarian:
undefined answered your post: Out of curiousity, what’s everyone her…
Butter fried zucchini and potatoes, cooked until everything is thoroughly caramelized, with garlic, green onion, cumin, salt, pepper, and dill (I microwave the chopped up potatoes so they cook faster)
that sounds very yummy! around this time of year, some areas have an abundance of zucchini, and if you have a place to grow them, its a fairly simple and hardy thing to grow for yourself, as well!
The recipe is honestly my go-to antidepressant. Something about that magic mix just makes me feel /better/, probably because it’s got a nice mix of fats, sugars, carbs, and spices (garlic is supposedly an antidepressant already?), with the cumin acting as a nice iron booster (100 grams of cumin seeds has over 300% the amount of iron you need daily. If you’re anemic, find yourself some cumin and use it in little dashes for huge health benefits!)
It takes me about an hour to cook but it’s so worthwhile because it’s one of the few things that doesn’t trigger my food repulsion.
Also. Open faced sandwiches. I hate closed face (because gluten free bread is grosssss and the less bread the less of a taste their is to hide) but when I’m low on spoons and need large amounts of calories.
very valuable information here, and i amen you on the gluten free bread (i am nt gluten free myself, but a former household member was and he’d let me eat his food sometimes)
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undefined answered your post: Out of curiousity, what’s everyone her...
Butter fried zucchini and potatoes, cooked until everything is thoroughly caramelized, with garlic, green onion, cumin, salt, pepper, and dill (I microwave the chopped up potatoes so they cook faster)
that sounds very yummy! around this time of year, some areas have an abundance of zucchini, and if you have a place to grow them, its a fairly simple and hardy thing to grow for yourself, as well!
ill try and figure out more instant noodle hacks soon!
undefined answered your post: Out of curiousity, what’s everyone her...
we’re not vegetarian but the only frequent food here is yogurt, instant ramen, and matzo
I actually do know things for this!
a fairly simple treat to spread on Matzo - dulce de leche. all you need to do is take a can of sweetened condensed milk and boil it in water for two to two and a half hours. That’s all you have to do for that! don’t leave it on too long, elsewise it’ll explode - add water whenever the can threatens to get uncovered. wait for it to cool before opening.
if you get plain yogurt, no flavoring, you can make a simple yogurt sauce by warming yogurt (not too hot) in a saucepan with melted butter/butter sub and adding some salt, and quite a bit of garlic/garlic powder
Out of curiousity, what’s everyone here’s go-to meal? I really want to be able to figure out what everyone here needs to see!
obligatory question mark?
Food hack of the day:
If you’re sick and tired of the same old pasta every day, you can change it up by frying cooked leftover pasta up in butter/butter substitute. Really. It’s delicious.
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im gonna try updating this blog once a day but submissions/improvements are ALWAYS welcome and encouraged
probably the easiest and cheapest thing in the world to do is to buy instant noodles, but a lot of the time, the flavoring packets contain some sort of meat product and a lot of things which are really, really terrible for you.
A great idea is to buy the individually wrapped instant noodles with the flavoring in a tearable packet, discard the packet, and instead make a yummy peanut sauce! peanut sauce is easy to make, easy to store, and all together this is a low-effort and low-cost recipe!
You’ll need
3/4 cup creamy, unsweetened peanut butter.
1/2 cup water,
3 tablespoons hoisin sauce
2 tablespoons lime juice
4 1/2 tablespoons soy sauce
1 garlic clove, mashed to paste
1/2 teaspoon oil, preferably sesame oil but any oil will do
garlic powder to taste
granulated sugar to taste (don’t put too much!)
just mix together all of this in a medium-sized bowl and mix it right before pouring on your fresh instant noodles!