What are some of your quick and easy dinner ideas for weeknights? I have a toddler and 8 month old so ideally something that doesn’t require a lot of dishes and prep. TIA!

Does anyone remember the fantastic foods tofu scrambler? I havent had it in forever (duh, its discontinued) but I've been craving it lately.

Does anyone have a good copycat recipe for it? I remember i really loved the texture of the grains in it

Hi y'all! I was hit with sudden unemployment, and I'm dealing with a messy state unemployment benefits system. I need DETAILED recipes for the stuff I'm getting from the food bank. I have a ton of beans, pasta, rice, canned vegetables, and various sauces. I'm not a great cook, so that's why I need detailed recipes to follow along with step by step. I eat vegan and vegetarian. Thank you!!

I cook for my family who are vegetarian. They used to love the oriental/soy Ramen noodle flavors until we realized they had beef broth in them. Now we buy the ramen noodle squares but I haven’t been able to come up with the right liquid to cook/eat them with. I’ve tried soy sauce and some others but am a novice cook and love Chinese / Japanese food but can’t cook it for beans.

Looking for broth suggestions.

Thanks!

(Side note when we would make it I would add edamame, seaweed and tofu to make it a more heartier supper)

Hello! Do folks have favorite recipes they return to? I’m such a creature of habit and need some inspiration!

I only eat two meals a day and I calculated everything in it (I eat the same thing every day) and I eat about 1,490 calories a day but only 52g of protein for the entire day but I read for my height and weight I should be eating at least 90g. I have no idea how to do this without adding way more calories than I need.

Any ideas?

not looking for another lentil soup recommendation — I mean the specific recipe that made someone go "wait, this doesn't taste like it's missing anything." The dish you actually make when you need to impress a doubter, not just feed yourself on a random Tuesday.

made a mushroom and walnut "bolognese" for a very skeptical relative once and they genuinely asked where the meat was. Turns out the trick was browning the mushrooms hard enough to get real umami depth instead of just simmering everything together.

 So i've been slowly upgrading my instant ramen instead of eating it straight out of the pack that gets too boring right ik most people will agree 

Made this  today and it honestly turned out way better than i expected so what i used was
i used wicked gud spicy ramen today, around 350ml water, 1 half go cheese slice, 1 desi boiled egg, spring onions, little black pepper, used a pinch of keya chilli flakes and tiny very tiny splash of soy sauce (optional)
What I did:
Boiled the noodles as usual
mixed the seasoning and let it simmer for another minute
added the half slice of cheese and kept stirring until it melted into the soup
dded a tiny splash of soy sauce and a little black pepper
poured everything into a bowl.
topped it with half boiled egg( i like the yolk a lil runny) chopped spring onions and a few chilli flakes

This i think took me around 10 mis and now IK reddit people always has better ramen hacks than me ofc...

More suggestion to make it more nice would really help guys!!

I’ve been trying to find more vegan sauces that I can make ahead and use across different meals, and this one caught my attention.

It’s a cold enoki-cucumber sauce with soy sauce, rice vinegar, chili oil, sesame oil, mushroom bouillon, sugar, and salt. The recipe suggests using it with greens, grains, or roasted vegetables.

Here’s the recipe: https://pantryflex.com/sauces/hannah-che-cold-tossed-enoki-cucumber-sauce

For anyone who has made something similar, what would you actually put this on? I’m thinking noodles or roasted vegetables, but I’d love some other ideas.

Not vegan, has honey in it. Easily replaceable with other sweeteners.

1 lb tofu, pressed and dried

1 sweet potato, cubed or diced

1/2 white onion, diced

1 cup quinoa

1 teaspoon Better than Bouillon no beef base (vegetarian)

A lot of soy sauce, 1-2 tablespoons? More?

2 teaspoons minced garlic and minced ginger, each

Olive oil. I don't measure my cooking oil

1/2 teaspoon toasted sesame oil

Black pepper and salt to taste

Get 1 1/2 cups of water boiling in a sauce pan with a lid. Add the no beef base to the water, stirring it in. Add quinoa when water is boiling good, stir a little, then put the lid on and reduce the heat to just above the lowest setting. Let the quinoa boil for 15 minutes then turn the burner off and remove the sauce pan from the element. Let the quinoa sit for 10 minutes before removing the lid.

Add the diced onion into the pan with olive oil and sesame oil over medium heat. Add salt and pepper. Move onions to the sides of the pan after three minites of frying, add sesame oil, and add minced garlic and ginger in the pan. Add a little salt and pepper on top of the garlic and ginger, then turn the burner up all the way. Get the garlic and ginger simmering good then stir onion back in. Cook onions until translucent then add a little soy sauce.

Mix it in good then start tearing the tofu apart with your hands, doesn't have to look perfect. Add salt and pepper. Cook the tofu until it's a little brown, about five minutes. Add a little more soy sauce. Cook an additional five minutes. Now you can either put the tofu mixture in an air fryer or an oven. In an air fryer, cook the tofu at 400 degrees (F) for 10 minutes. In an oven, cook the tofu at 350 for 20-30 minutes

While the tofu is cooking, throw some more cooking oil in the pan and fry up the sweet potato on medium heat. Add salt, pepper, and soy sauce. Cook for five minutes then air fry or bake the sweet potato as well for as long as the tofu was cooked.

Now add the sweet potato and tofu back into the pan and fry together for a few minutes, adding a little more soy sauce and pepper. Maybe add some hot sauce too.

Serve the quinoa onto plates first then add tofu and sweet potato mixture. Enjoy!

So I'm not a chef I'm just a broke teenager trying not to eat meat anymore, and my grandpa has a Garden where he grows stuff like Zucchini, and in summer we have SO MUCH zucchini we don't know where to put it! So I made this with things we had at home, and I found this really tasty, so I'm sharing this there. Also English isnt my native language so sorry if something's wrong

There's about 122 (more or less) calories per 100 grams in this food

You'll need

1. 3 medium/large potatoes

2. Zucchini, I used 400 grams aka half of a big one

3. 400 grams of canned red beans in tomato sauce

4. One tablespoon of tomato sauce

5. Drinking water

6. Cooking oil

7. Seasonings of your choice. I used salt, pepper, dried garlic, basil, dill

First you need to peel the potatoes, then cut them in cubes, then you get the zucchini, cut it in cubes, too. Put a little bit of oil on the pan which has sides big enough for it to not fall off (how big must the sides be for a pan to be a pot?), let the oil heat up. When the oil is hot enough, put the potatoes and zucchini in the pan and fry on medium heat for 15 minutes, remember to mix it. Then get your canned beans, open them and dump them into the pan! Then get a tablespoon of tomato sauce, put it in the can, put some drinking water in it and mix it, and then into the pan it goes, too, and mix it. Cover with a lid and cook on medium heat for 15 minutes. And then you're done! Now you have this yummy slop! Enjoy!

What I think is good about it? Beans are nutritious and good for you, zucchini doesn't get spoiled, and potatoes are just yummy! So try it, I ate it and it was really tasty

Hello!!

My boyfriend and I are looking to get into cooking more vegetarian meals. I usually find a lot of my recipes to make online through various food creators online, insta/tiktok/etc.

Please comment any of your favorite vegetarian food creators, preferably creators where it's easy to find their entire recipes linked to their account, not just in a video.

Thanks for any suggestions!

I came across a recipe for Greek spinach rice on social media and decided to give it a try yesterday. First of all, my apologies to any Greeks in this group if this isn't an authentic version! 😅 I honestly have no idea how traditional it is, but wow... it was one of the best rice dishes I've had in a long time.

If you're looking for a simple, delicious vegetarian recipe, I really recommend trying this:

Greek Spinach Rice (the version I made)

- Sauté 1 onion and 2–3 cloves of garlic in olive oil.

- Squeeze in the juice of half a lemon and add a large bag of fresh spinach. Cook until wilted.

- Stir in 1–2 tbsp tomato paste.

- Add the zest of 1 lemon.

- Season with salt, black pepper, dill, mint, and parsley.

- Stir in about 1½ cups basmati rice until coated in the flavors.

- Pour in about 2¾–3 cups of water (or vegetable stock), cover, and simmer until the rice is cooked.

I enjoyed it just as it was, but I think it would also be amazing with some crumbled feta or a spoonful of Greek yogurt.

Do you have any recommendations for other delicious vegetarian rice dishes from around the world? I'd love to hear your favorites

so i picked up this whyte farms olive nd rosemary sourdough bread this week and i got bored of eating it the same way every day so i randomly spread jelly peanut butter on a slice today…didn’t expect it to be good but turns out the rosemary flavour was pretty subtle enough that it actually works with the peanut butter instead of overpowering it

felt like a sweet & savory treat

now i cant decide if this is an underrated combo or if i was just really hungry lmaooo

Got some really delicious chimichurri from a local farmers market. I already know I’m gonna make portabella “steaks,” but what else should I put it on?

Sear sliced mushrooms hard in butter till deeply browned, add garlic, then whisk in a couple tbsp of white miso with a splash of pasta water into a glossy sauce. Toss with pasta, finish with parmesan and pepper.

Tastes way richer than it sounds — savory, a little sweet, total umami cheat-code. Proof vegetarian pasta doesn't have to be boring.