#raw corn and tomato salad

[comfortspringstation]

Raw Summer Corn Salad

[morethansalad]

Farmer's Market Salad with Sundried Tomato Vinaigrette (Raw Vegan)

[saint-ambrosef]

newbie's guide to produce

for all my peers who were not taught how to shop for veggies and fruit on a budget and struggle to use them before they go bad:

(disclaimer: prices are approximate based on where i live in the Southern US. costs may be higher in your area, but the comparison of cost should still be valuable.)

cheap produce year-round:

roma tomatoes. if they look under-ripe you can leave them on the counter for a few days. keeps in fridge for about 2 weeks. $1/lb.

cucumbers. around here they're 50-60 cents each. go bad quickly though, about 1 week in fridge.

celery. two bucks for a head. starts to get sad after two weeks in fridge. only makes sense if you like to snack on celery or make soups often.

corn. whole ears are like 20cents each mid-summer, otherwise just get frozen. $1.50 for a lb.

peas. get these puppies frozen for $1.50/lb. good protein, too.

romaine lettuce. one head is good for several small salads, about $2 and lasts a week in fridge. the big boxes/multi-packs may seem like a better deal but not if it all goes bad before you can eat it.

onions. kind of a given but you can get regular yellow varietals for less than a buck per pound. will last for 1-2 months in pantry.

potatoes. you can get 5lb bags of russets for three bucks. sweet potatoes are a lil over $1/lb. last 2-3 months in pantry; if they grow sprouts, you can cut those off and still eat it.

bananas. dirt cheap. a small bunch (4-5) costs like a dollar. if they go over-ripe before you eat them all just get less or get a few green ones (p.s: you're allowed to break them off larger clumps).

radishes. $1.50 for a little bundle. greens get wilty after a week, roots will last 2 weeks (you can use both parts).

hot peppers. poblano, jalapeno, etc., are often quite cheap and you usually don't need very many anyways. few weeks fridge or counter.

cheap produce when in season:

summer squash. in summertime (duh), zucchini and yellow squash are like $1.25/lb. only last a week or so though in fridge.

winter squash. actually in season in fall, these are your butternuts and acorn squash. less than $1/lb then. lasts in pantry for months.

green beans. in warm months they can be on sale for $1.50/lb! last 1.5-2 weeks in fridge? (kinda depends on the shape they're in)

kale. it's a cool-season green that commonly is on sale in colder months. $1.60 for a big bunch, about 1.5 weeks in fridge before it gets seriously wilty. (can be eaten cooked or raw!)

apples. fall/winter, usually at least one variety on sale for $1.25/lb. last forever.

oranges. most citrus are winter fruits. $1/lb. will last forever in your fridge.

strawberries. spring. at their peak, i can find them for $2/lb. otherwise they are too expensive.

watermelon. $8 for big 10lb melons. they can take up a ton of space though and need to be refrigerated once cut/ripe.

cantaloupe. another summer star! $1.50 each on sale. they will slow ripen in the fridge but you do have to keep an eye on it.

pineapple. $1.50 in summer time. might be ripe even when still a bit green, ready when they smell noticeably ripe.

pears. fall season, sometimes into winter. $1.20/lb. last 1-2 weeks on the counter or forever in the fridge.

pomegranate. in winter time they can be found for $2 each. tricky to peel though.

peaches. and nectarines (which are just fuzzless peaches). $1.25/lb in summer and will last for weeks in your fridge.

eggplants. summertime veggie, you can get for $1.50 when they're on sale. otherwise a bit pricey. keep in fridge for 2 weeks.

mid-range produce:

cabbage. three bucks for a 2-lb head but you can get a lot out of it. will keep 3-4 weeks in the fridge but any exposed cut sides will start moldering after a week.

mushrooms. white button or baby bella. $1.50 for 8oz. keep in mind, mushrooms halve in size after cooking. ~2 weeks though.

avocados. if you live in the South like me, small hass varietals are 60-80 cents apiece in winter. ripe when it gives just a little to squeezing (you can't go off color alone).

broccoli. fresh is $1.70ish per head and lasts a week in fridge. frozen is $1.50/lb but might be kind of mushy.

most greens. spring mixes, spinach, arugula, etc can really vary in price but often fall into a few bucks at least per bundle/package. in a fridge's humidity drawer they last 1-2 weeks.

kiwis. i love them but they're a bit pricey for their size. 50 cents each. their keep depends on how ripe they are at purchase.

expensive produce:

asparagus. one of the most expensive veggies. sometimes in spring you can get it for $2/lb (a steal but still a bit much). lasts 1.5 weeks.

brussel sprouts. same as above.

red or yellow bell peppers. they are used sooo often in recipes and it annoys me. often $1.50-2.00 each. last a long time in fridge.

caluiflower. three bucks for a head. yikes!

green beans. when they're not in season, they are like $3/lb.

snap peas. same as above, except they never seem to be on sale.

raspberries. go bad in 3 days and cost an arm and a leg. sometimes when they're in season you can get them for like $2 per half-pint as a treat.

blueberries and blackberries. even when they're in season, they're still $2 per pint.

grapes. they can sorta be affordable in the fall season for $2/lb, but otherwise they're double that. and usually you have to commit to buying several pounds. last 2 weeks in fridge.

plums. i love them so so much but they're only in season for like 2 weeks of the year it seems and they're like $3/lb.

inexpensive accoutrements: (for garnishes, seasoning, etc)

limes. 25cents apiece. they'll start to dry out after 1 week on the counter so keep them in the fridge unless you will use it soon.

lemons. usually 50cents each for the small varietals. keep same as above.

green onions. less than a dollar for a bunch, and you can easily regrow a few times at home if you stick the white rooted end in water by a window.

cilantro. 50cents. will last WAY longer (1-2 weeks) if you keep it in a mug of water in the fridge.

parsley. 85cents. same as above.

obviously sticking just with popularly available produce across the country. it's not an exhaustive list but can give you a bit more perspective on what produce you should be focusing on if you're trying to work with a tight grocery budget. good luck!

[alpaca-clouds]

Try to learn about the old foods

I have most recently started to meal prep, with making a lot of foods and putting them in the freezer. This ended up allowing me to buy the foods in bulk from the local market. And, well... This allowed me to eat some of the foods that the supermarket does not have.

We do have a bit of a problem. And that problem mostly is that we got our food kinda messed up. Because people have lost the connection to the food they eat. But also because of colonialism.

The big thing that happened is, that we lost contact with most local foods. No matter where I go in the "first world nations"... The foods offered to me in the supermarkets are the same - and they also look the same.

This means that a lot of people have no real idea, what foods came from where in the world - but also do not know half of the foods that originated with where they are from, because they are not easily available.

Tomatoes are an example. Not only did historical tomatoes look and taste very differently from the tomatoes we eat today, but obviously... they came from the Americas. So they are not a food that originated with Europe and was not widely available in Europe until the 1600s. While, yes, the first tomates came here more than a hundred years earlier... it took a while for them to catch on.

This is parsnip. Another root vegetable that was commonly eaten in Europe for most of history. It has a more intensive taste than the usual carrot - but is also not that different from it, when it comes to consistency and how it is going to cook.

This is fennel. You might know fennel seeds as a spice or something you might drink as a tea. But the rest of the plant is edible, too, and a surprisingly strong flavored vegetable. It also is very crunchy and makes a really great addition to salads. But it is often not really sold in many places.

This is the Jerusalem Artichoke, another vegetable that originates within the Americas. To be exact, this is the root of a kind of sunflower. It got its name for being very similar in taste and tecture to the Artichoke. I honestly do not know, though, why it is called "Jerusalem Artichoke", because it does not have anything to do with Jerusalem.

The Potimarron is a kind of squash that - like basically all other forms of squash - originates in the Americas as well. It has a very nutty flavor. In Europe it was very popular in France for a long while, hence the french name. It has tons of meat and really makes for great stews!

This is a rutabaga, which originates from somewhere in northern Europe. We do not really know from where. All we know is, that it was a Swedish botanist who cultivates the form we still eat to this day in the 1620s. Which is why it is also called the "Swedish turnip". It does taste like a more bitter carrot, but makes really good addition to stews or can be served stamped.

This is the Chinese Artichoke and another root vegetable, that as the name suggest originates from China. It was cultivates in China in the late medieval period and has later made its way to Europe, especially France. It has a really sweet and nutty taste and can be eaten raw or in salads. Though there are dishes mashing the vegetable, too.

These are tigernuts, a vegetable that has been around forever. It originates in southern Europe, southern Asia and northern Africa. It is a dried fruit, with a sweet and earthy taste and it is known a lot in Spanish cuisine, but also in the cuisine of southern Asia.

Yacon is a root vegetable that originates with Peru, where it is still eaten, while the rest of the world mostly forgot about it. Well, except Japan, where it is currently getting more and more popular. It is a vegetable, but it has a very fruity taste.

I could now go on and name more vegetables from all around the world that were once grown and fed people, but got forgotten more and more in favor of the very limited diet made up of potatoes, corn, potatoes, peppers, cucumber, onion and tomatoes, that is basically what you will get to eat in most places.

And... Well, the thing about it is that... It is not really a good thing that we grow the same stuff everywhere. It is not good for us and it is not good for the environment. It is not good for those foods, either.

I really wish people would try and eat more of the stuff that originates with their region. And that they would eat the not-so-perfect looking foods as well. Because it is gonna be more sustainable in the end.

[najia-cooks]

[ID: A close-up of a baguette lined with sliced cucumber and topped with cauliflower coated in a deep red sauce, diced tomato, and a white sauce. End ID]

Sandwich with sesame-gochujang cauliflower and garlic-yoghurt sauce

Inspired by Vietnamese bánh mì thịt, this submarine sandwich pairs fresh vegetables with fried cauliflower coated in a spicy, tangy, savory, and sweet sauce. Toasted sesame oil and the fermented notes of gochujang add depth and complexity to the mildly nutty backdrop of the cauliflower, while the raw garlic in the yoghurt sauce brings the taste profile to a sharp head.

Also consider pairing the gochujang cauliflower with vegetables of your choice in a rice bowl or salad.

Recipe under the cut!

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Ingredients:

Serves 4.

For the dish:

4 bánh mì, or 2 freshly baked baguettes halved and cut open

300g cauliflower florets (1/2 a small head)

1/2 cucumber, sliced

2 inches carrot, julienned

1 small roma tomato, diced

Other toppings of choice

Drizzle toasted sesame oil

1 Tbsp toasted sesame seeds

For the batter:

2 Tbsp (15g) all-purpose flour

2 Tbsp (20g) potato starch

1 Tbsp (10g) egg replacer for baking (optional)

Water

For the gochujang sauce:

2 Tbsp gochujang

1 Tbsp gochugaru (Korean red chili flakes)

1 Tbsp granulated sugar

1 Tbsp Korean soy sauce

2 tsp rice vinegar

2 cloves garlic, grated

1 green onion, sliced

Pinch salt

Pinch MSG (optional)

Several cracks ground black pepper

Water

For the yoghurt sauce:

1/4 cup non-dairy yoghurt

1 clove garlic, grated

1 tsp high-fructose corn syrup, or sugar

1/2 tsp rice vinegar

Pinch salt

Instructions:

1. Break cauliflower into smallish florets and wash. Prep vegetables.

2. Mix all gochujang sauce ingredients and use a blender or immersion blender to pulverise the green onion. Add a bit of water as necessary to achieve a slightly runny consistency. Set aside.

3. Mix all yoghurt sauce ingredients and whisk to combine. Set aside.

4. Heat a small pot with several inches of oil to 350 °F (175 °C). Mix all dry batter ingredients in a mixing bowl. Add just enough water to obtain a mixture the consistency of pancake batter. Do not overmix.

5. Coat cauliflower with batter and carefully drop one floret at a time into the oil. You may have to fry them in multiple batches. Fry until lightly golden brown and floating. Set aside onto a paper-towel-lined plate.

6. Increase the heat to bring the oil to 400 °F (200 °C). Fry cauliflower again for 30 seconds until deeply golden brown. Set aside.

If you aren't comfortable deep-frying, you may bake battered cauliflower at 400 °F (200 °C) for 30 minutes, turning over halfway through.

7. Heat a large skillet on medium and cook gochujang sauce, stirring often, until thickened. Add cauliflower and stir to coat. Drizzle in sesame oil and sesame seeds and stir again.

8. Serve immediately with bread, vegetables, and yoghurt sauce.

[bharatiyafoodie]

Today's dinner - a salad of boiled corn, slightly fried cottage cheese, capsicum, onion and potatoes with chopped raw tomatoes and onion and sprinkled with rock salt and black pepper ....

[briar--rising]

So. I'm getting a colonoscopy next Wednesday, and for the whole week leading up to it I have to eat a low residue diet, which basically eliminates every single food I regularly eat. No legumes, no whole grains, no nuts, no seeds, no corn, no raw vegetables, no fibrous cooked vegetables (i.e. broccoli, asparagus, etc), no cooked vegetables with skins or seeds (i.e. tomatoes, zucchini, etc), no fruits with skins or seeds (i.e. berries, unpeeled apples and stone fruits, watermelon, etc), no olives, no coconut, no onions, and on and on and on.

I'm a vegetarian, lactose intolerant, and incredibly picky. Almost my entire diet is on that list. Not being able to eat legumes, nuts, or whole grains for a week takes away my three main protein sources. The only ones left are tofu and dairy. And I don't like milk or 95% of cheeses. And not having access to most vegetables? No salads, no roasted or sauteed broccoli or asparagus or squash or cauliflower, no raw carrots, no tomatoes, no onions, it's a nightmare. When I can't figure out what to eat I default to vegetable soup or lentil soup and now I'm not allowed either one. I spent my whole therapy session coming up with a list of foods I can eat, and I do have some, but it's going to get very repetitive very fast. I'm going to eat so many fewer vegetables than normal and it sucks. Lots of pizza and tofu. Which are both great in moderation! But not as a week's worth of food. It's just always so stressful to have to adjust my diet and this is a really impactful change. It really does take away 80% or more of what I eat on a day to day basis.

[prapasara]

Som Tum: various types of delicious Thai papaya salad

Som Tum or Thai spicy papaya salad is a popular Thai dish originated from north eastern Thailand. The dish is famous for being rich in flavour i.e. a mix of sweet, spicy and sour. There are many types of Som Tum that you may find in Thailand, or at any Thai restaurant. Therefore, it is important to know your Som Tum before making any order! Also, you need to pay attention to some ingredients in Som Tum as it may contain ingredients like peanuts or shrimps which some people are allergic to). In this article, we will be covering different types of Som Tum and finish it off with whether the dish is vegetarian friendly.

Different types of Thai papaya salad

The main ingredient of som tum is the shredded green, raw papaya. Other common vegetables include tomatoes and green beans (sometimes carrots as well). The dish derives its taste from garlic, chili, tamarind, lime, fish sauce and a bit of sugar.

Som Tum Thai is the first variation of som tum that we will cover. It has unique ingredients including dried shrimp and peanut on top of your usual raw papaya, tomato and green beans. Som Tum Thai is common in central Thailand so you will be able to find it anywhere in Bangkok.

Som Tum Phu or crab Som Tum is a variation where either preserved sesarma crab or flower crab is added to Som Tum dish to enhance the flavor.

Som Tum Lao or Som Tum Pla Ra is characterized by a special ingredient called “Pla Ra” or fermented fish. This type of Som Tum with a small portion of fermented fish will have a stronger smell and flavor compared to other types of Som Tum. For those who enjoy the fermented fish enhancement, they will quote this is the best type of Som Tum. On the other hand, others who are not a fan will find the dish pungent. It is either you love or hate it.

Som Tum cucumber salad replaces shredded green papaya with refreshing sliced cucumber for its main ingredient. Some variation of the som tum cucumber salad also add Thai sausage, shrimp or grilled pork into the mix which make the dish interesting.

Som Tum with fruits uses fruits as the main ingredient instead of shredded raw papaya or cucumber. Common fruits you will find in this type of Som Tum include apple, guava, pomelo and corn (although corn is not exactly a fruit). Some recipes will also add dragon fruit, grape, kiwi, pineapple. Actually, you can add any fruit you like, but the rule of thumb is to avoid adding watery fruit like watermelon. The reason being is obvious, you do not want your Som Tum too watery.

How to enjoy a meal with Thai papaya salad

You can have Som Tum on its own, but usually Thai people enjoy Som Tum with a number of other dishes. The most common one is to have sticky rice or kanom jeen as carb companion for Som Tum. Other than that, you can add some protein source like grilled/fried chicken or pork neck (which go really well with Nam Jim Jaew dipping sauce). This is because the typical Som Tum does not have any meat inside. Som Tum is already quite rich with vegetables but usually there are other raw vegetables and herbs accompanying this dish. This can include cabbage, basil leaves, green beans and cucumbers.

Is Som Tum vegetarian friendly?

If you are a strict vegetarian then the answer might be no, as most Som Tum dishes contain fish sauce and Som Tum Thai contains dried shrimp. However, some shops offer vegetarian Som Tum, for example Som Tum Thai without dried shrimp. Otherwise Som Tum with cucumber or fruits are generally vegetarian friendly.

Find out more about the Thai papaya salad calories in our dedicated article!

[unsellingconvenience]

One of my favorite dinner salads - green leaf lettuce, cucumber, heirloom tomatoes, cherry tomatoes, red onion, raw corn, black olives, peaches, toasted pecans, blue cheese crumbles, and sous vide flat iron steak. Dressed with a brisk red wine vinaigrette. #dinner #cooking #salad #sousvide

[ketchup112]

I have my reason to make park snacks. One of them is for projects, others is for practice. Extremely hungry and wanted park snacks? Who knows? Anyone who's interested in my weird snack drawing ideas, feel free to ask what your favorite snacks or food are. Like the idea of those kind of foods, I will draw them in a doodle wall someday. I will also do the food status of Health and hunger from Don't Starve.

Carnival Apple- In health it will give you 5. And hunger, it might give you 3 or 4. Funnel cake- In health it will give you 3. And hunger, it might give you 9. Cotton candy, The colors. Whatever that the guy gives you. In health it will give you 6. And hunger, it might give you 2. Cinnamon carrot sticks- In health it will give you 6. And hunger, it might give you 6. Cherry tomatoes- In health it will give you 7. And hunger, it might give you 7. Pizza Dumpling- In health it will give you 5. And hunger, it might give you 10. Hot dog and chili dog- In health it will give you 3. And hunger, it might give you 10. Pizza pie- In health it will give you 7. And hunger, it might give you 10. Meat pie- In health it will give you 5. And hunger, it might give you 3 or 9. bag of chips- In health it will give you 6. And hunger, it might give you 3 or 8. A can of chips- In health it will give you 5. And hunger, it might give you 4. Corn dog- In health it will give you 3. And hunger, it might give you 6. Tia chips with sauce- In health it will give you 7. And hunger, it might give you 9. French fries- In health it will give you 5. And hunger, it might give you 10. Water and lemonade- in health it will give you 9. And hunger, it might give you 10.

All I give you more food options and drinks. Some of them are based off of my own mind, Some are based off of places that I went to Portland. And others I feel like could be tasty, but I cannot pronounce the name. As the same like the last time, it will be in Don't Starve rules of health and. Hunger . Anyone who has their favorite meal or drink. Let me know so I could put it on a doodle wall next time.

The honey stick- In health it will give you 6. And hunger, it might give you 4. Homemade ramen- In health it will give you 7. And hunger, it might give you 10. Random fruit pie-In health it will give you 7. And hunger, it might give you 9. Gumbo-In health it will give you 8. And hunger, it might give you 10. Steak-In health it will give you 5. And hunger, it might give you 7. Peppermint with honey- In health it will give you 9. And hunger, it might give you 9. Wrapped tamales-In health it will give you 3. And hunger, it might give you 10. Spinach wraps- In health it will give you 3. And hunger, it might give you 9. Table and fruit salad- In health it will give you 6. And hunger, it might give you 8. Fruit salad- In health it will give you 6. And hunger, it might give you 2. Cannot say name so special raw meat dish-In health it will give you 8. And hunger, it might give you 10. Mixed drink-In health it will give you 5. And hunger, it might give you 4.

[morethansalad]

Summer Dinner Salad with Wild Rice (Vegan)

[motherhenna]

Some recipe suggestions/tips from someone who hates cooking, doing dishes, and dealing with produce:

Ingredients I get in bulk/always have on hand:

corn tortillas (get the giant bag of them and stick it in the freezer, they make great snacks on their own, and you can put mish mash in there and call it a taco!)

Pasta/Lentils/Rice

Tomato sauce and paste

Canned/frozen veggies (I like beans, corn, potatos, and peas especially but to each their own. Chickpeas are usually pretty good too.)

canned refried beans

Ground meat (I buy in 1lb increments and stick in freezer for easy protein)

frozen chopped onions

diced garlic in water

spices (Garlic and onion powder, cumin, curry powder, paprika, cayenne, oregano, basil, rosemary, bouillon, etc)

condiments (soy sauce, sweet n sour sauce, mustard/ketchup, honey, peanut butter, balsamic vinegar, olive oil, etc)

Recipes:

Samosa filling

Boil potatos or heat up canned ones until hot and soft. Microwave frozen peas, corn, carrots (or whatever veggies u like) until not frozen, or used canned. Put some fennel seeds into a pan for a little while until toasty, then add some oil/ghee and dump in your veggies/taters, plus some onions and garlic. Mush with a spatula and add curry powder/cumin/paprika or other savory spice mix to taste and cook until it smells/tastes good. Put in a tortilla/pita with some sweet n sour sauce if u want.

Lentil/Chickpea mishmash

Boil lentils until soft and the skins are kinda peeling, drain. Add to pan w canned chickpeas. Add some broth or water, just enough not to burn. Add savory spices, stir until chickpeas are softened. Optional: Cook garlic/diced onions in pan before adding lentils and chickpeas.

Soup

In a pot, cook some ground meat until browned, add some italian/savory spices. Dump in canned veggies, if using frozen then microwave first so it doesnt mess w cooking time too much. Season to taste. Add broth or water and buillon until desired soup consistency. Bring to a boil, then add short pasta noodles (like bowtie or fusili). Cook until pasta is almost done, then turn heat down and simmer and add spices until it tastes/smells good. You can freeze portions for later too.

Homemade pasta sauce

Storebought is expensive so: diced onions in a pan until soft. Add garlic, then tomato sauce (enough to coat amount of pasta u want). Add some tomato paste and italian seasonings (oregano, basil), then cook until it doesn't taste like raw tomato. Salt to taste. (Optional: cook ground meat until browned with the onions. if cooking from frozen wait to add the onions until meat is halfway cooked.) Boil ur pasta, then drain mostly (leave a little water) and pour pasta into the pan ur cooking the sauce in. stir to coat pasta.

Smashed cucumber salad

look up a recipe, there's a thousand out there, but usually i just cut up persian cucumbers, pour some vinegar/soy sauce/sesame seeds/chili flakes on there and boom

Peanut cucumber salad

Peel and slice american cucumbers, put in bowl with a lid. Add halved cherry tomatoes and peanuts. Add balsamic vinegar, olive oil, peanut butter/peanut sauce. put lid on, shake vigorously. If u dont have lid, then combine sauce ingredients separately and whisk to emulsify before adding to salad.

Also quick and great: Bean and cheese burritos, peanut butter sandwiches, eggs, caprese salad.

Thanks so much! There's definitely a couple in here I could fuck with, and yeah having more canned stuff sounds like a good idea. Not as good as fresh obviously but better than fast food right? Also, truly wish I could eat refried beans without shitting myself to death afterwards lmao that and chalula or tapatillo is why almost every mexican dish makes my intestines radioactive

[saint-ambrosef]

cheap food anon. dinner is either curry, chili, or soup. Chicken, tomato, onion are usually involved. lunch is salads and wraps. usually lettuce, chickpeas, cucumber. breakfast is attempted but rarely eaten, eggs or oatmeal. I know rice and beans is go to cheap meal but lord is it boring. Smoothies sometimes

Beans and rice does indeed get boring fast.

One of my go-tos is ground sausage, the kind that comes in a little one pound tube. I get it for $2.25 at Aldi but you can get it for $3-4 at other stores. It can do anything ground beef can, for cheaper. You can make it last many meals by mixing with plant protein (like beans for tacos or lentils in a ragu sauce), and it will still add so much flavor and texture.

I would also recommend shredded chicken. Works well with the cheapest cuts, like whole leg quarters; just throw them in a slow cooker (or a covered baking dish in a 225F oven) for 6ish hours. Shred up. Put some in the freezer for later. Use for tacos, wraps, fried rice, salads, casseroles, stews, pizzas, quesadillas, etc.

For cheese, opt for "extra sharp" cheddar, you only need a little to add a lot of flavor (compared to mild cheeses) so they stretch.

Frozen vegetables are a great resource too. I can usually get a pack of peas or broccoli for under a dollar each. Kale and spinach are often very cheap fresh; they can be eaten raw or cooked, so I throw them into all my soups and sauces. Button mushrooms are also inexpensive. Sweet potatoes make GREAT homefries.

If dairy is an option, you can make creamy soups/sauces with a roux. Good with pasta, you can make a rich and hearty mac and cheese too.

It doesn't sound like you do much Asian cuisine? Stir-fried chicken and vegetables (carrots, cabbage, bell pepper) over rice is an economical, easy meal. You only really need soy sauce and a little fresh ginger root to get the flavor profile.

Homemade baked falafels over salad with some sour cream or homemade tzaziki sauce would be a different spin on your usual lunch. Try it with quick-pickled onions (legit just throw chopped red onion in 1/3 white vinegar and 2/3 hot water mix, let sit in the fridge at least 20 min).

Lentil Bologense over mashed potatoes is the cooler older sister of beans and rice.

Quiche is a tasty way to use up any leftover bits of meat, cheese, and veggies. If you don't have cream, try subbing for evaporated milk.

Try canned cannellini beans roughly smushed in a bowl with garlic, salt, black pepper, and olive oil: spread on some toast and top with fresh tomatoes, fresh cilantro, and a healthy squeeze of lime juice. Spinach would be good too.

Black-eye beans, corn, fresh tomatoes, red onion, bell pepper, and cilantro tossed in olive oil and balsamic ("cowboy caviar") is great with corn chips.

Also, quickbreads are your friends!! Cornbread is super easy to make and goes so well with chili and stews. And just good snacking.

I hope at least some of this helped or at least gave inspiration!! It's well passed my bedtime so I gotta leave it there for now. :( Feel free to ask for more advice if there's something in particular you are struggling with!

[vegietribe]

A HEALTHY VEGAN GROCERY LIST

There are so many astounding vegan foods out there, you may be surprised by just how many choices there are! Here are a couple of examples of some of the foods, vegans eat.

FRUITS & VEGETABLES

Purchase fruits and vegetables from all the categories beneath. Pick up affordable basics like carrots, apples, bananas, and celery, and supplement with produce that’s in season.

FRUITS

Frozen fruit is useful for smoothies and baking. Previously frozen fruit was used for topping oatmeal or non-dairy yogurts. Dried fruit can be taken on the go with nuts or can be used as a topping for breakfast cereal, and in baking.

Apples Pears Kiwis Oranges Grapefruit Lemons Limes Peaches Plums Nectarines Bananas Raspberries Blackberries Watermelon Honeydew Cantaloupe Apricots Grapes Mangoes Cherries Strawberries Last but not least, Blueberries

FROZEN

Strawberries Raspberries Blueberries Mixed berry blends Sweet cherries Mango Mixed fruit blends

DRIED

Raisins Currants Cranberries Apricots Dates Figs Apple slices Lastly, Banana chips

VEGETABLES

Purchase a couple of vegetables to eat crude in salads, sandwiches, or with dips. Pick up at least 1-2 mixed greens for salad bases and sandwiches. Choose an assortment of fresh or frozen vegetables that are really great for steaming, sautéing,  stir-frying, and roasting. Frozen vegetables are an extraordinary staple and are exceptionally flexible.

FRESH (RAW & COOKING)

Broccoli Carrots Celery Cauliflower Cucumbers Snap peas Tomatoes Bell peppers Avocado

FRESH (COOKING)

Zucchini Mushrooms Squashes Asparagus Kale Garlic

FRESH (LEAFY GREENS)

Baby Kale Baby Spinach Romaine Butter Lettuce Leaf Lettuce Salad Mixes

FROZEN

Broccoli Asparagus Spinach Corn Peas Edamame Stir-fry mixes

GRAINS, BEANS & LEGUMES

Keep at least 2, 100% whole grain bakery products on hand for making sandwiches, wraps, or pitas. These products freeze well so keep a selection in your freezer and simply defrost single servings as needed. Keep 2-3 whole grains or starches & a couple of beans, legumes, and soy items. Blend and match them and add a vegetable side dish for a complete meal. The cereal is incredible to keep on hand for easy & healthy breakfasts.

100% WHOLE WHEAT

Bread Tortillas English muffins Bagels Pitas Pasta

WHOLE GRAINS & STARCHES

Oatmeal (quick, rolled, or steel-cut) Brown rice Quinoa Seitan (wheat gluten) Sweet Potatoes Russet Potatoes

BEANS & LEGUMES

Chickpeas (canned/dry) Black Beans (canned/dry) Kidney Beans Lentils (dry) Hummus Veggie Burgers (lentil, bean, or vegetable-based) Edamame (frozen)

SOY PRODUCTS

Firm Tofu Soft/ Silken Tofu Smoked/ Marinated Tofu Tempeh Soy milk

You can read out the amazing blogs & recipes at Vegie Tribe. Vegie Tribe an assortment of vegan foods.

[sayitaliano]

Ciao! Hey, what are traditional or common Christmas dishes or salads in Italy?

Ciao! Answered to the Christmas dishes part here. If/whenever I can, I will try to add the famous video I wanted to record a couple of years ago.

As for salads, I am not a huge fan but I want to mention the most famous one which is called "insalata russa" (you can read the recipe in English here). I think there are some more (maybe even with fish?? I might have said something stupid now lol sorry) but IDK, each Region has their own specialties, so... Italians, send help!

Honestly salads for me are the ones with just veggies (like simply green salad with or without tomatoes), or a common salad we can eat throughout the year is made of green salad, tomatoes, tuna, boiled egg, mozzarella, corn seeds. We may even eat raw random veggies after dunkin them a little in a mixture of oil and salt (in particular peppers, fennel, celery and some other I cannot remember -this is more summer-ish tho). In my Region we may use the bagna cauda (=hot sauce, in our regional language) instead of the oil+salt. It's made of oil+garlic+anchovies reduced to a sauce and put in the hoven: we generally eat both baked or raw vegetables with it (onions, peppers, radishes, beets, potatoes, raw cabbages' leaves, and many more). Being a typical dish some families may prepare it for Christmas, in particular in certain areas in the Langhe or near Turin (I think, don't kill me I live in the fake Piedmont side LOL)

Hope it helps! Buone feste!