Looking for VERY EASY Vegetarian recipes
May 29, 2015 6:37 AM Subscribe
Hi friends! I'm having some health issues and need to start eating better. However, I hate to cook. Can you give me your simplest, easiest, most delicious VEGETARIAN recipes? I'm talking on the level of like something something's chili recipe or this spinach thing from The Kitchn.
I have all the usual kitchen tools, probably, including a crockpot. I am looking for the easiest one-pot recipes you guys have. I am a great baker and a somewhat competent cook, but like, Blue Apron was too much for me (sooooo many prep bowls). My crockpot recipes tend to turn out bland. I am ok with eating cheese and eggs but need stuff that definitely has veggies and maybe protein and is kind of low-carb. Thanks!
I have all the usual kitchen tools, probably, including a crockpot. I am looking for the easiest one-pot recipes you guys have. I am a great baker and a somewhat competent cook, but like, Blue Apron was too much for me (sooooo many prep bowls). My crockpot recipes tend to turn out bland. I am ok with eating cheese and eggs but need stuff that definitely has veggies and maybe protein and is kind of low-carb. Thanks!
Best answer: If you take something something's chili, dice celery, bell peppers, and carrots, and saute those with the onion, you've got something close to the veggie chili I make (although I use bulgar for texture rather than meat substitute). No reason you couldn't add other veggies - I had a pretty tasty veg chilli that had zucchini and squash in it recently.
Black bean soup is great in a crock pot - soak a bag of beans overnight, drain, whack it in the crock pot with about 5c water or stock, and then spice it up: I like minced garlic, jalapeños (both of which you can buy in jars), about a tablespoon of chili powder, a quarter teaspoon of cayenne, some hot sauce, and some black pepper. (The hotter it is, the more Greek yoghurt you can justify adding to it when you serve it.)
posted by EvaDestruction at 6:49 AM on May 29, 2015
Black bean soup is great in a crock pot - soak a bag of beans overnight, drain, whack it in the crock pot with about 5c water or stock, and then spice it up: I like minced garlic, jalapeños (both of which you can buy in jars), about a tablespoon of chili powder, a quarter teaspoon of cayenne, some hot sauce, and some black pepper. (The hotter it is, the more Greek yoghurt you can justify adding to it when you serve it.)
posted by EvaDestruction at 6:49 AM on May 29, 2015
Best answer: Tempeh/Broccoli saute:
1 slab of tempeh, any sort, cut into bite-sized chunks
1 big head of broccoli, cut into bite-sized chunks (you can use the stalk too if you want)
1 medium-to-large onion, chopped
Olive oil, or some other oil you have handy
Tamari soy sauce (other soy would probably work too)
Add about a tablespoon of olive oil to the pan, and saute the onion and the tempeh for about 5-7 minutes on medium-high heat.
Add the broccoli -- add more oil as it cooks if things seem dry. Saute for about another 7-8 minutes, until the broccoli is about as tender as you like it.
Add about a tablespoon or tablespoon and a half of the soy sauce -- enjoy the sound! -- and saute for another minute or two.
That's it! You can serve this over rice if you're comfortable cooking rice, but it's also very good by itself.
posted by JanetLand at 6:54 AM on May 29, 2015 [2 favorites]
1 slab of tempeh, any sort, cut into bite-sized chunks
1 big head of broccoli, cut into bite-sized chunks (you can use the stalk too if you want)
1 medium-to-large onion, chopped
Olive oil, or some other oil you have handy
Tamari soy sauce (other soy would probably work too)
Add about a tablespoon of olive oil to the pan, and saute the onion and the tempeh for about 5-7 minutes on medium-high heat.
Add the broccoli -- add more oil as it cooks if things seem dry. Saute for about another 7-8 minutes, until the broccoli is about as tender as you like it.
Add about a tablespoon or tablespoon and a half of the soy sauce -- enjoy the sound! -- and saute for another minute or two.
That's it! You can serve this over rice if you're comfortable cooking rice, but it's also very good by itself.
posted by JanetLand at 6:54 AM on May 29, 2015 [2 favorites]
Best answer: These are kind of lame, so I was hesitating to post them, but the first one is probably one of my favorite and most frequent side dish, so I couldn't help myself:
1. Cut cherry tomatoes in half. Lightly Drizzle/spritz with oil. Grill or pan fry for a few minutes until they start to brown/blacken around the edges. Wonder where this has been all your life.
You can also bake them for 15ish minutes at 400 degrees, but I don't think they come as too well. To me it tastes too much like spaghetti sauce that way.
2. Stick a head of cauliflower in a blender and blend until it's chopped into small pieces. Use it as you would rice (I like to mix with soy sauce, peas, carrots, and eggs for a "fried rice" feel). Warning: it still tastes like cauliflower. That's why I always mix it - to take the edge of the taste a little bit.
posted by Krop Tor at 6:55 AM on May 29, 2015 [2 favorites]
1. Cut cherry tomatoes in half. Lightly Drizzle/spritz with oil. Grill or pan fry for a few minutes until they start to brown/blacken around the edges. Wonder where this has been all your life.
You can also bake them for 15ish minutes at 400 degrees, but I don't think they come as too well. To me it tastes too much like spaghetti sauce that way.
2. Stick a head of cauliflower in a blender and blend until it's chopped into small pieces. Use it as you would rice (I like to mix with soy sauce, peas, carrots, and eggs for a "fried rice" feel). Warning: it still tastes like cauliflower. That's why I always mix it - to take the edge of the taste a little bit.
posted by Krop Tor at 6:55 AM on May 29, 2015 [2 favorites]
Best answer: I just posted this super simple and super tasty lentil recipe a couple of days ago: lentils have tons of fiber, not all that many carbs compared to grains, a quite high amount of protein for being vegetarian, lots of vitamins and minerals (especially iron), and are just really generally healthy and filling (as well as being cheap!). I recommend using the wine and olive oil, as they enhance the flavor significantly, and you can use chopped garlic and onion or the dried powders depending on what you have in the kitchen. I actually think I may use more than 1/2 teaspoon of the spices that I listed in the recipe, but really it's as you prefer it. I also recommend adding the bag of frozen vegetables (one of the variations I list at below the recipe), which adds more nutrients and bulks the whole thing out. Only takes about 20 minutes total, most of which is waiting for it to finish cooking. Obviously don't add the chicken or sausage (although some vegetarian sausage might be good to add if you have it), and use vegetarian bouillon cubes. This dish is not fancy, but it's quick, healthy (see here), filling, and delicious.
posted by ClaireBear at 6:57 AM on May 29, 2015
posted by ClaireBear at 6:57 AM on May 29, 2015
Best answer: 1 - Buy some Pataks Madras Curry Paste
2 - Choose your veggies, something hearty that will hold up to cooking (Onion, broccoli, cauliflower, potato, zucchini, eggplant, carrot, chickpeas etc)
3 - Cut veggies into bite sized pieces and sauté veggies in a pot until sweated
4 - add a tablespoon or two of madras paste and stir thoroughly
5 - add a can of chopped tomatoes
6 - add some water and stir
7 - allow to reduce for 30-40 mins
8 - BAM! Vegetable curry in a hurry - delicious and no fuss!
posted by JenThePro at 7:02 AM on May 29, 2015 [2 favorites]
2 - Choose your veggies, something hearty that will hold up to cooking (Onion, broccoli, cauliflower, potato, zucchini, eggplant, carrot, chickpeas etc)
3 - Cut veggies into bite sized pieces and sauté veggies in a pot until sweated
4 - add a tablespoon or two of madras paste and stir thoroughly
5 - add a can of chopped tomatoes
6 - add some water and stir
7 - allow to reduce for 30-40 mins
8 - BAM! Vegetable curry in a hurry - delicious and no fuss!
posted by JenThePro at 7:02 AM on May 29, 2015 [2 favorites]
Best answer: As an addendum to anything you might end up making using tofu/way to use up the rest of the tofu, I've never had the real thing but I stumbled across the term hiyayakko on Wikipedia, which appears to just be a slab of tofu with toppings. Pretty tasty, depending on the toppings.
In general, a priceless boon to my crude attempts to cook tofu was a comment here on AskMe that I can't seem to find that suggested "dry frying" tofu before use, basically just slicing it up and cooking it without oil or anything in a non-stick pan until it dries out a little bit and develops some surface texture, the equivalent of braising meat I suppose. Doing this beforehand gives it something more like the texture of tofu I encounter in restaurant dishes.
posted by XMLicious at 7:03 AM on May 29, 2015 [3 favorites]
In general, a priceless boon to my crude attempts to cook tofu was a comment here on AskMe that I can't seem to find that suggested "dry frying" tofu before use, basically just slicing it up and cooking it without oil or anything in a non-stick pan until it dries out a little bit and develops some surface texture, the equivalent of braising meat I suppose. Doing this beforehand gives it something more like the texture of tofu I encounter in restaurant dishes.
posted by XMLicious at 7:03 AM on May 29, 2015 [3 favorites]
Best answer: This is a hearty, tasty bean soup that is almost all just opening containers:
Saute a couple of onions and a few stalks of finely diced celery in olive oil or butter.
Add:
1 litre box veg stock
1 tin tomatoes
1 tin tomato paste
&
3 tins of beans, any kind you like -- my favourite combo is lentils, chick peas, and black beans.
Simmer it for a bit, ideally at least a half hour. Done. You can add garlic if you like, or things to make it spicy.
Homemade hummus is pretty simple and it freezes perfectly -- easy to make it in big batches and store it.
Most veg is very good dressed with a bit of balsamic and oil and chopped roughly and roasted in the oven.
Having ingredients for big pig-out salads handy is helpful. Have your lettuce ready to go. Chop your salad veg in advance. Have grated cheese, chick peas, chopped egg, interesting marinated stuff, lightly boiled veg like peas and asparagus, etc, etc all sitting in your fridge, and just chuck handfuls into a bowl when you need it. You can also make pretty awesome sandwiches from it; I live for a week at a time off this, sometimes in a bowl and sometimes in a pita bread with mayo.
The tortilla chip part makes this less than optimally healthy, but I eat such enormous gobs of the dip and so little chip I don't care. Really good crock pot dip: 1 tin refried beans, 1 brick cream cheese, 1 jar hot salsa (use a jar of the cooked stuff, don't use the fresh watery kind), 2 cups (or so, a tin's worth is fine) sweet corn, let meld together in the slow cooker.
posted by kmennie at 7:04 AM on May 29, 2015
Saute a couple of onions and a few stalks of finely diced celery in olive oil or butter.
Add:
1 litre box veg stock
1 tin tomatoes
1 tin tomato paste
&
3 tins of beans, any kind you like -- my favourite combo is lentils, chick peas, and black beans.
Simmer it for a bit, ideally at least a half hour. Done. You can add garlic if you like, or things to make it spicy.
Homemade hummus is pretty simple and it freezes perfectly -- easy to make it in big batches and store it.
Most veg is very good dressed with a bit of balsamic and oil and chopped roughly and roasted in the oven.
Having ingredients for big pig-out salads handy is helpful. Have your lettuce ready to go. Chop your salad veg in advance. Have grated cheese, chick peas, chopped egg, interesting marinated stuff, lightly boiled veg like peas and asparagus, etc, etc all sitting in your fridge, and just chuck handfuls into a bowl when you need it. You can also make pretty awesome sandwiches from it; I live for a week at a time off this, sometimes in a bowl and sometimes in a pita bread with mayo.
The tortilla chip part makes this less than optimally healthy, but I eat such enormous gobs of the dip and so little chip I don't care. Really good crock pot dip: 1 tin refried beans, 1 brick cream cheese, 1 jar hot salsa (use a jar of the cooked stuff, don't use the fresh watery kind), 2 cups (or so, a tin's worth is fine) sweet corn, let meld together in the slow cooker.
posted by kmennie at 7:04 AM on May 29, 2015
Best answer: We try to do Meatless Monday around here, and this is a family favorite:
Lentil Tacos
1 teaspoon olive oil
1 onion, finely chopped (about 1 cup)
3 garlic cloves, minced
1 cup dry lentils, rinsed and drained
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 (14-ounce) can reduced-sodium vegetable broth
1 cup water
1 cup chunky salsa
taco shells and/or tortillas
Garnishes: shredded lettuce, chopped tomato, chopped olives, shredded cheese, guacamole, sour cream, salsa, etc. etc.
Heat the oil in a large nonstick skillet. Sauté the onion until tender, about 5 minutes. Add the garlic and sauté for another minute. Add the lentils, chili powder, cumin, and oregano; cook and stir for 1 minute to toast spices.
Add the broth and water; bring to a boil. Stir and reduce the heat; cover and simmer for 35 minutes or until the lentils are tender. Uncover; if the mixture is too soupy, cook for another 5 minutes or until it is thickened. Stir in the salsa.
Spoon some lentil mixture into each taco shell/tortilla and top with your favorite garnishes.
posted by wisekaren at 7:05 AM on May 29, 2015 [5 favorites]
Lentil Tacos
1 teaspoon olive oil
1 onion, finely chopped (about 1 cup)
3 garlic cloves, minced
1 cup dry lentils, rinsed and drained
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 (14-ounce) can reduced-sodium vegetable broth
1 cup water
1 cup chunky salsa
taco shells and/or tortillas
Garnishes: shredded lettuce, chopped tomato, chopped olives, shredded cheese, guacamole, sour cream, salsa, etc. etc.
Heat the oil in a large nonstick skillet. Sauté the onion until tender, about 5 minutes. Add the garlic and sauté for another minute. Add the lentils, chili powder, cumin, and oregano; cook and stir for 1 minute to toast spices.
Add the broth and water; bring to a boil. Stir and reduce the heat; cover and simmer for 35 minutes or until the lentils are tender. Uncover; if the mixture is too soupy, cook for another 5 minutes or until it is thickened. Stir in the salsa.
Spoon some lentil mixture into each taco shell/tortilla and top with your favorite garnishes.
posted by wisekaren at 7:05 AM on May 29, 2015 [5 favorites]
Best answer: Ingredients:
1 can chickpeas
1-3 tbsp olive oil
salt, pepper, other seasonings as desired
Preheat oven to 450F.
Open can of chickpeas; rinse them and dry them off as much as is convenient.
Put chickpeas, 1-3 tbsp of olive oil, and salt and pepper in a large saute pan or on a sheet pan (basically anything that is oven-safe and lets the chickpeas breathe a bit) and toss/stir them around to mix. You can add minced garlic or spices too if you're feeling fancy.
Put pan in oven for ~10/15/20 minutes or until the chickpeas are brown and crunchy - you can let them get really dry and crunchy or you can let them just get crispy on the outside and stay creamy on the inside... you'll figure out how you like them.
posted by mskyle at 7:10 AM on May 29, 2015 [3 favorites]
1 can chickpeas
1-3 tbsp olive oil
salt, pepper, other seasonings as desired
Preheat oven to 450F.
Open can of chickpeas; rinse them and dry them off as much as is convenient.
Put chickpeas, 1-3 tbsp of olive oil, and salt and pepper in a large saute pan or on a sheet pan (basically anything that is oven-safe and lets the chickpeas breathe a bit) and toss/stir them around to mix. You can add minced garlic or spices too if you're feeling fancy.
Put pan in oven for ~10/15/20 minutes or until the chickpeas are brown and crunchy - you can let them get really dry and crunchy or you can let them just get crispy on the outside and stay creamy on the inside... you'll figure out how you like them.
posted by mskyle at 7:10 AM on May 29, 2015 [3 favorites]
Best answer: Also, this may not be what you're looking for, but I thought I'd mention it anyway: Trader Joe's Indian Fare packets are pretty amazing, and only $1 per serving (I get two servings out of each foil pouch). They can be kept at room temperature until opening, and if you look at the ingredients, they contain pretty much what you'd use if you made each dish yourself, with nothing weird in there. My two favorites are the spicy chickpea (Punjab Choley) and the paneer cheese and vegetable (Jaipur Vegetable), but they're all pretty awesome. I think they're all vegetarian, but you should obviously read the back before purchasing. When I'm in need of a fast, healthy, cheap, filling meal, I often just make some quinoa on the stove (easier and more protein than rice - it takes 15 minutes or so to cook) and then mix half a packet of the TJ's Indian Fare with the quinoa. Whole thing costs maybe $1.50, and is quick, tasty, filling, and nutritious.
posted by ClaireBear at 7:13 AM on May 29, 2015
posted by ClaireBear at 7:13 AM on May 29, 2015
Best answer: Wash whole sweet potato, poke holes, microwave on high 4-6 minutes, slice open, eat.
posted by achrise at 7:15 AM on May 29, 2015 [1 favorite]
posted by achrise at 7:15 AM on May 29, 2015 [1 favorite]
Best answer: Caponata is a fast and easy alternative to ratatouille, and it's really filling.
This "chili con veggie" recipe is a bit more work, but it's as delicious and filling as meat-based chili. I highly recommend adding one or two chopped chipotles in adobo sauce to it.
Kimchi fried rice is easy, especially if you have leftover rice from something else.
posted by neushoorn at 7:16 AM on May 29, 2015 [1 favorite]
This "chili con veggie" recipe is a bit more work, but it's as delicious and filling as meat-based chili. I highly recommend adding one or two chopped chipotles in adobo sauce to it.
Kimchi fried rice is easy, especially if you have leftover rice from something else.
posted by neushoorn at 7:16 AM on May 29, 2015 [1 favorite]
Best answer: 101 Cookbook's Lazy Day Peanut Noodle Salad is simple and tasty. It was my go-to peanut noodle sauce for ages until I decided I liked the peanut sauce in Vegan with a Vengeance better (the one on the author's blog is similar). (and now I'm into the sesame noodles from Sweet Amandine. Serve with previously frozen tofu lightly salted and fried in coconut oil. Yum.)
Also tasty in 101 Cookbooks is the double broccoli quinoa.
And don't overlook the delightful simplicity of a an omelet or frittata (skip the ham, of course). Serve by itself or with a glass of wine or a salad or both.
posted by carrioncomfort at 7:25 AM on May 29, 2015
Also tasty in 101 Cookbooks is the double broccoli quinoa.
And don't overlook the delightful simplicity of a an omelet or frittata (skip the ham, of course). Serve by itself or with a glass of wine or a salad or both.
posted by carrioncomfort at 7:25 AM on May 29, 2015
Best answer: 1. Cut cherry tomatoes in half. Lightly Drizzle/spritz with oil. Grill or pan fry for a few minutes until they start to brown/blacken around the edges. Wonder where this has been all your life.
I saute them in Italian dressing, also very very good.
posted by JanetLand at 7:28 AM on May 29, 2015
I saute them in Italian dressing, also very very good.
posted by JanetLand at 7:28 AM on May 29, 2015
Best answer: My dinner last night:
1. Large sweet potato coarsely grated (well, actually two small ones - one white and one orange) stir fried in a large pan with olive oil and salt until done. Liberally topped with cholula hot sauce.
2. Two fried eggs on top.
3. One tomato cut into thick slices and cooked on griddle, then topped with salt and pepper - surprisingly delicious!
Other things:
Saute your cauliflower "rice" unless you like raw cauliflower. You can chop some onion and saute that first then add the cauliflower.
When I make cauliflower rice, I often do this:
1. Toast a handful of cashews in the pan before starting, stirring frequently and removing when fragrant.
2. Saute onions and cauliflower with some salt.
3. Meanwhile, mix a couple of tablespoons of Kitchens of India curry paste with a little water. When cauliflower is done, add curry paste and stir around until dry, then mix in cashews.
Basic tofu scramble:
1. Slice an onion fine and saute until either translucent or starting to brown, depending on how carmelized you like your onions. As it is cooking, finely grate some carrot.
2. Hand crumble a block of extra firm tofu into the pan. (I don't press it; I find that extra firm tofu crumbled as-is has a very scrambled-egg texture.) Stir until heated through. Add carrot.
3. Add to taste: nutritional yeast (I like the large flakes; I use a lot but maybe start with 2 T); lemon juice; salt and pepper; paprika or cumin or chili; hot sauce. Some people like other herbs and spices.
posted by Frowner at 7:30 AM on May 29, 2015 [4 favorites]
1. Large sweet potato coarsely grated (well, actually two small ones - one white and one orange) stir fried in a large pan with olive oil and salt until done. Liberally topped with cholula hot sauce.
2. Two fried eggs on top.
3. One tomato cut into thick slices and cooked on griddle, then topped with salt and pepper - surprisingly delicious!
Other things:
Saute your cauliflower "rice" unless you like raw cauliflower. You can chop some onion and saute that first then add the cauliflower.
When I make cauliflower rice, I often do this:
1. Toast a handful of cashews in the pan before starting, stirring frequently and removing when fragrant.
2. Saute onions and cauliflower with some salt.
3. Meanwhile, mix a couple of tablespoons of Kitchens of India curry paste with a little water. When cauliflower is done, add curry paste and stir around until dry, then mix in cashews.
Basic tofu scramble:
1. Slice an onion fine and saute until either translucent or starting to brown, depending on how carmelized you like your onions. As it is cooking, finely grate some carrot.
2. Hand crumble a block of extra firm tofu into the pan. (I don't press it; I find that extra firm tofu crumbled as-is has a very scrambled-egg texture.) Stir until heated through. Add carrot.
3. Add to taste: nutritional yeast (I like the large flakes; I use a lot but maybe start with 2 T); lemon juice; salt and pepper; paprika or cumin or chili; hot sauce. Some people like other herbs and spices.
posted by Frowner at 7:30 AM on May 29, 2015 [4 favorites]
(The fried eggs make things "two pot" - but I've found it enormously useful to have a small, seasoned cast iron griddle like this Lodge one on the stove at all times. I use it for cooking eggs, heating up slices of polenta or chickpea flour farinata, making fried tomatoes, etc. Usually I set it to heat while I am grating vegetables. )
posted by Frowner at 7:32 AM on May 29, 2015
posted by Frowner at 7:32 AM on May 29, 2015
Best answer: I am a big frittata fan, just because it is endlessly customizable to what's in the fridge. If you want to add extra protein, you can throw in some cubed tofu/beans/quinoa/veggie sausage/etc. This "recipe maker" from Fine Cooking gives a great basic outline - http://www.finecooking.com/articles/cyor/frittata.aspx.
I am also a huge fan of doing whole grain-veggie bowls for dinner -- easy and again you can use whatever you have on hand. What I usually do is cook up a batch of quinoa + red lentils (they cook in about the same amount of time, so you can do it in one pot -- just use the instructions on the quinoa bag and add an equal amount of lentils). Then top with whatever veggies/proteins you like. I'm a particular fan of:
--shredded cabbage dressed with a little lime juice
--roasted potatoes, green beans, zucchini, carrots, etc.
--steamed asparagus
--lightly sauteed greens
--raw/thinly sliced carrots, cucumber, radishes
--crispy tofu
--beans/chickpeas from a can
--thinly sliced apple or halved grapes
Then top everything with your favorite dressing/sauce (store-bought is fine).
Finally, I am huge fan of the easy vegetable curry. Basically just find a jarred curry sauce you like the taste of and go to town. I like the Campbell's green Thai curry that comes in a little pouch, as well as the yellow Thai curry from Trader Joe's. Steam or saute your veggies, add a little cubed tofu, and simmer in the sauce for 10 minutes or so. Super easy and tasty.
posted by rainbowbrite at 7:32 AM on May 29, 2015 [1 favorite]
I am also a huge fan of doing whole grain-veggie bowls for dinner -- easy and again you can use whatever you have on hand. What I usually do is cook up a batch of quinoa + red lentils (they cook in about the same amount of time, so you can do it in one pot -- just use the instructions on the quinoa bag and add an equal amount of lentils). Then top with whatever veggies/proteins you like. I'm a particular fan of:
--shredded cabbage dressed with a little lime juice
--roasted potatoes, green beans, zucchini, carrots, etc.
--steamed asparagus
--lightly sauteed greens
--raw/thinly sliced carrots, cucumber, radishes
--crispy tofu
--beans/chickpeas from a can
--thinly sliced apple or halved grapes
Then top everything with your favorite dressing/sauce (store-bought is fine).
Finally, I am huge fan of the easy vegetable curry. Basically just find a jarred curry sauce you like the taste of and go to town. I like the Campbell's green Thai curry that comes in a little pouch, as well as the yellow Thai curry from Trader Joe's. Steam or saute your veggies, add a little cubed tofu, and simmer in the sauce for 10 minutes or so. Super easy and tasty.
posted by rainbowbrite at 7:32 AM on May 29, 2015 [1 favorite]
Best answer: Crustless spinach quiche:
350 degree oven for 20-25 min
Whisk:
5 eggs
A few shakes of Italian seasoning (or French herb mix, or whatever you like)
3 cups grated cheese ( I use pre-grated, bagged kind)
Defrost and squeeze out 1 package of frozen spinach
Sauté 1 small onion in a pan w/oil
At the end, throw in your spinach to dry it a bit
Throw onion and spinach in with egg mixture - mix it all up, pour it in a greased pie dish (I use PAM spray)
Bake.
Can be eaten warm or cold - good leftovers.
posted by vitabellosi at 7:36 AM on May 29, 2015
350 degree oven for 20-25 min
Whisk:
5 eggs
A few shakes of Italian seasoning (or French herb mix, or whatever you like)
3 cups grated cheese ( I use pre-grated, bagged kind)
Defrost and squeeze out 1 package of frozen spinach
Sauté 1 small onion in a pan w/oil
At the end, throw in your spinach to dry it a bit
Throw onion and spinach in with egg mixture - mix it all up, pour it in a greased pie dish (I use PAM spray)
Bake.
Can be eaten warm or cold - good leftovers.
posted by vitabellosi at 7:36 AM on May 29, 2015
Best answer: This Mexican quinoa recipe is delicious and largely hand-off.
posted by peanut_mcgillicuty at 7:36 AM on May 29, 2015
posted by peanut_mcgillicuty at 7:36 AM on May 29, 2015
Best answer: My hack is to keep avocados at varying stages of ripeness on hand at all times, add to quinoa salads, soups, stews, the fats are great for you and it's full of fibre.
Tortilla soup: http://www.epicurious.com/recipes/food/views/vegetarian-tortilla-soup-4421
-can of black beans
-can of diced tomatoes
-one diced onion
-zucchini
-4 cups veggie stock
-cumin, coriander, chili, pepper to taste
Adding an avocado (add right before you eat it, not thrown in with the soup) will keep you nice and full and it's super easy. This soup freezes well.
posted by lafemma at 7:45 AM on May 29, 2015
Tortilla soup: http://www.epicurious.com/recipes/food/views/vegetarian-tortilla-soup-4421
-can of black beans
-can of diced tomatoes
-one diced onion
-zucchini
-4 cups veggie stock
-cumin, coriander, chili, pepper to taste
Adding an avocado (add right before you eat it, not thrown in with the soup) will keep you nice and full and it's super easy. This soup freezes well.
posted by lafemma at 7:45 AM on May 29, 2015
Best answer: What sort of health issues - low fat ie just veg sources of fat? Low sugar? Gluten ok or no? Dairy? Other things to avoid?
A workshop I attended recently had a nice chart for constructing healthy (and balanced protein) "bowl" style meals. Basically, choose one from each category of:
* whole grain or pseudograin (eg. buckwheat groats or wild rice)
* legume (lentils, Indian dal, beans, peas)
* seeds
* nuts (you could combine seeds and nuts, but I guess they do give slightly different nutritional components)
* vegi, preferably a green vegi I think, or two vegi combo (to give micronutrients: vitamins and minerals)
* sauce for flavor
A tip from the workshop was to rinse everything and, even better, soak legumes, grains and pseudograins, and nuts overnight to make nutrients more easily digestible (positive side effect of reducing gassiness). Rinse beans and grains enough times that water runs clear. And yeah, soaked nuts, really! They weren't soggy, tasted fresher, and actually combined really well with the other flavors.
Examples:
Basmati or jasmine rice, chickpeas (cooked), green peas (cooked al dente), sweet potato, cashews or almonds, a Thai coconut ginger sauce, and I think I had a few sunflower seeds on top.
Buckwheat groats (cooked, though not to porridge consistency - think more like the wheat grains in a tabbouleh), puy lentils, walnuts, sunflower or pumpkin seeds, sprouts or swiss chard or spinach or similar (brussel sprouts would be good), and an italian maybe pesto type sauce.
Brown rice, black beans, almonds, corn, tomatoes, avocado, sunflower seeds, and a salsa, salsa verde, mole, or enchilada type sauce.
For more of this type of formulaic construction, see also: masaon jar salads, lentil loaf generator (apologies, searching for and including links is harder on phone).
posted by eviemath at 7:48 AM on May 29, 2015 [1 favorite]
A workshop I attended recently had a nice chart for constructing healthy (and balanced protein) "bowl" style meals. Basically, choose one from each category of:
* whole grain or pseudograin (eg. buckwheat groats or wild rice)
* legume (lentils, Indian dal, beans, peas)
* seeds
* nuts (you could combine seeds and nuts, but I guess they do give slightly different nutritional components)
* vegi, preferably a green vegi I think, or two vegi combo (to give micronutrients: vitamins and minerals)
* sauce for flavor
A tip from the workshop was to rinse everything and, even better, soak legumes, grains and pseudograins, and nuts overnight to make nutrients more easily digestible (positive side effect of reducing gassiness). Rinse beans and grains enough times that water runs clear. And yeah, soaked nuts, really! They weren't soggy, tasted fresher, and actually combined really well with the other flavors.
Examples:
Basmati or jasmine rice, chickpeas (cooked), green peas (cooked al dente), sweet potato, cashews or almonds, a Thai coconut ginger sauce, and I think I had a few sunflower seeds on top.
Buckwheat groats (cooked, though not to porridge consistency - think more like the wheat grains in a tabbouleh), puy lentils, walnuts, sunflower or pumpkin seeds, sprouts or swiss chard or spinach or similar (brussel sprouts would be good), and an italian maybe pesto type sauce.
Brown rice, black beans, almonds, corn, tomatoes, avocado, sunflower seeds, and a salsa, salsa verde, mole, or enchilada type sauce.
For more of this type of formulaic construction, see also: masaon jar salads, lentil loaf generator (apologies, searching for and including links is harder on phone).
posted by eviemath at 7:48 AM on May 29, 2015 [1 favorite]
Best answer: Ratatouille! It's basically eggplant and whatever other vegetables you like, cooked on medium until everything is kind of mushy. I eat it at least once a week.
posted by decathecting at 8:02 AM on May 29, 2015
posted by decathecting at 8:02 AM on May 29, 2015
Best answer: My favorite easy/lazy vegetarian recipe:
1 or 2 cans black beans
1 can corn
taco seasonings
Just drain the liquid from the beans & corn and dump them into a pan of some kind. Heat them until hot, stirring in whatever you want them to be seasoned with.
You can put them in a tortilla or taco shell (add cheese and other toppings if you are feeling ambitious). I've also used them to make nachos.
Or make some scrambled eggs and serve them on the side (with or without cheese, tortillas, hot sauce, etc).
I'll even just eat them plain sometimes.
It's really good for you. Good source of protein, high fiber, low fat. Sometimes I get the fancy corn with little peppers in it.
posted by jonpaul at 8:11 AM on May 29, 2015
1 or 2 cans black beans
1 can corn
taco seasonings
Just drain the liquid from the beans & corn and dump them into a pan of some kind. Heat them until hot, stirring in whatever you want them to be seasoned with.
You can put them in a tortilla or taco shell (add cheese and other toppings if you are feeling ambitious). I've also used them to make nachos.
Or make some scrambled eggs and serve them on the side (with or without cheese, tortillas, hot sauce, etc).
I'll even just eat them plain sometimes.
It's really good for you. Good source of protein, high fiber, low fat. Sometimes I get the fancy corn with little peppers in it.
posted by jonpaul at 8:11 AM on May 29, 2015
Best answer: You need Carole Raymond's Student's Vegetarian Cookbook. Super simple recipes, targeted for one or two servings, almost all delicious.
posted by Kriesa at 8:12 AM on May 29, 2015
posted by Kriesa at 8:12 AM on May 29, 2015
Best answer: Can you still eat cheese? If yes, try this (its so incredibly good!).
Take one cup rinsed Quinoa and two cups water, bring to a boil. Reduce heat to simmer and cook uncovered 20 mins. Remove from heat and mix Quinoa with shredded cheese and hot sauce/salsa of your choice (I like Chipolte Tabasco sauce). Tastes even better than Mac and cheese and is better for you because has lots of protein!
posted by WalkerWestridge at 11:39 AM on May 29, 2015
Take one cup rinsed Quinoa and two cups water, bring to a boil. Reduce heat to simmer and cook uncovered 20 mins. Remove from heat and mix Quinoa with shredded cheese and hot sauce/salsa of your choice (I like Chipolte Tabasco sauce). Tastes even better than Mac and cheese and is better for you because has lots of protein!
posted by WalkerWestridge at 11:39 AM on May 29, 2015
Best answer: My 15 minute vegetable-loaded no bake frittata. Veggies, low carb, high protein, one-pan, 15 minutes, pretty to look at. For full disclosure, this is a self-link to my blog.
posted by never.was.and.never.will.be. at 1:36 PM on May 29, 2015
posted by never.was.and.never.will.be. at 1:36 PM on May 29, 2015
Best answer: So, I'm a lifelong vegetarian, pretty great cook (if I say so myself) and perpetually lazy. So I eat a lot of quick, easy stuff that meets your wants, but I'm also not really much of a recipe chef outside of baking. That's because — especially with vegetarian food — I find it much, much better to think of dishes and meals according to general, overlapping modes and techniques.
For example, the basic herbs and spices that make Mexican food — cumin, cilantro, coriander, oregano, and a Mexican chile (Ancho, Chipotle, Jalapeno, whatever) — is pretty close to the basis for Indian curries or Thai spices (add fenugreek, turmeric). A lot of this is because the Persian and Moorish conquests stretched laterally across the Spice Road — the same reason that empanadas and samosas are essentially Indian and Latin American versions of the same dish (weirdly, due to the Spanish Catholic connection, Cornish pasties are the same thing too) just made with local ingredients.
So, any vegetarian dish that I make, I try to build off the basic formula of [spices+starch+protein+(ideally) highlight vegetable]. Getting fresh, good quality veggies will really make a huge difference, and remembering that the vast, vast majority of spice profiles you see in dishes are built off an assumption of meat umami, which deepens the flavor, meaning that they're relatively underspiced when they're converted to vegetarian. Adding an extra half again of any spices is a good rule of thumb.
I usually start with whatever fresh veggies I have, since they're the most likely to go bad quickly. Getting seasonal stuff both keeps the flavor and means they'll last longer — I see you're in NC, so you should have a pretty decent selection year round. Right now, spring veggies are just going out and summer stuff is just coming in; tomatoes aren't great yet, but asparagus has waned. You can always get greens (kale, chard, collards, whatever). Pick something that looks good and you want to try.
For protein, beans are the easiest, especially writ large to legumes — lentils, chickpeas, New World beans (pinto, kidney, black, etc.). For one pot stuff, you're usually looking at boiling them (or at least a long simmer). The crock pot makes a lot of that require less attention — stews, chilis, dal, all of it can just be cooked down forever. And with the crock pot you can also start with dried legumes, which does usually give a better flavor and texture than canned but is more of a hassle. Pick a set of spices, toss 'em in, and add some sort of fat to help them absorb the flavor — oil or butter.
From there, starches are easy: Rice, potatoes or noodles are all basically equivalent, though you can play with them (tahdig for Middle Eastern; nurungi for Korean, etc.). You can also swap in tortillas, bread, nan, whatever.
In general, by thinking about the ingredients first and then improvising around them, you'll end up with dishes that are much more flavorful and easier to prepare than by looking for recipes first.
(One other tip: Use your crock pot to make legit caramelized onions. You can add them to anything and they make it better — they add a little sweetness and umami, basically.)
That all said, let me give you some basic recipes for what I've been eating lately:
One pot, one pan, one cutting board, one knife (all measurements are approximations):
Black bean tacos
1 can black beans (15 oz from Trader Joe's)
1/2 cup chopped yellow onion
1 tbsp Mexican spice blend*
1/4 cup chopped cilantro
1 tsp canola oil or butter
1/2 tsp dried oregano
dash cinnamon
1 bay leaf
Optional: Veggie stock or Better Than Bullion
Optional: Guajillo chili
dash salt
1 avocado
1/2 lime
salsa to taste (when I'm lazy, I use the Herdez cans)
corn tortillas
*Mexican spice blend: I do this ahead of time because I use it a lot, but you can do it as you're doing prep too.
Basically, 2 part cumin seed, 1 part coriander seed, dash whole black peppers, dash fenugreek seeds optional. Toast them all (toaster oven or stovetop, whatever), then grind. Use within a week or so.
Saute onions in oil or butter with spice blend. When onions get clear, add drained and washed beans, along with 1/2 to 1/4 can of water (based on how long you want to cook it for, basically. More water means more time to cook off). If adding guajillo, chop off stem and toss into bean water when it gets to a low boil. Add oregano, cinnamon, bay leaf and 1/8 cup of chopped cilantro stems. Keep chopped leaf on cutting board. After roughly 10 min at low boil, cut open guajillo and scrape red fleshy inside from waxy peel; add flesh to pot. Dash salt to taste; reduce water to gravy consistency (don't worry about mashing beans).
Add a little touch of oil or butter to a frying pan (cast iron works best for me) and lightly cook tortillas (brown a little on both sides).
Slice avocados. Serve as soft bean tacos with avocado, lime, cilantro and salsa. Don't eat the bay leaf.
Onion and squash pasta
Spaghetti noodles
1/2 cup caramelized onions
1 1/2 cup spring/summer squashes, diced (zuchinni, summer squash, crookneck squash, acorn squash, pattypan squash, whatever soft squashes you got)
2 tbsp olive oil
(ideally fresh) 1 tbsp basil
(ideally fresh; add another 50% if dry) 1/2 tsp oregano
(optional) 1 cup chopped fresh spinach, rinsed
dash salt
dash black pepper
1 tbsp fresh grated parmesan cheese
Start by sauteing the squash and onions with the salt, pepper and oil. As the squash gets soft, start spaghetti boiling. (Making an OK with my thumb and forefinger, I measure out about a quarter's diameter of spaghetti per person into about 3 quarts of high boiling water with a dash of salt.) After about 7 minutes or so (noodles should still be more toothsome than al dente), drain the pasta and add to the pan of squash, finishing cooking the noodles there. If you're adding spinach, do it then too. Add the oregano, stirring all the while. Add the fresh basil last (it gets bitter if cooked earlier), and finish with the parmesan cheese.
Let me know if you want more recipes; I think these illustrate my approach decently well, but I've been cooking long enough that I have a bunch more if you need them.
posted by klangklangston at 1:52 PM on May 29, 2015 [3 favorites]
For example, the basic herbs and spices that make Mexican food — cumin, cilantro, coriander, oregano, and a Mexican chile (Ancho, Chipotle, Jalapeno, whatever) — is pretty close to the basis for Indian curries or Thai spices (add fenugreek, turmeric). A lot of this is because the Persian and Moorish conquests stretched laterally across the Spice Road — the same reason that empanadas and samosas are essentially Indian and Latin American versions of the same dish (weirdly, due to the Spanish Catholic connection, Cornish pasties are the same thing too) just made with local ingredients.
So, any vegetarian dish that I make, I try to build off the basic formula of [spices+starch+protein+(ideally) highlight vegetable]. Getting fresh, good quality veggies will really make a huge difference, and remembering that the vast, vast majority of spice profiles you see in dishes are built off an assumption of meat umami, which deepens the flavor, meaning that they're relatively underspiced when they're converted to vegetarian. Adding an extra half again of any spices is a good rule of thumb.
I usually start with whatever fresh veggies I have, since they're the most likely to go bad quickly. Getting seasonal stuff both keeps the flavor and means they'll last longer — I see you're in NC, so you should have a pretty decent selection year round. Right now, spring veggies are just going out and summer stuff is just coming in; tomatoes aren't great yet, but asparagus has waned. You can always get greens (kale, chard, collards, whatever). Pick something that looks good and you want to try.
For protein, beans are the easiest, especially writ large to legumes — lentils, chickpeas, New World beans (pinto, kidney, black, etc.). For one pot stuff, you're usually looking at boiling them (or at least a long simmer). The crock pot makes a lot of that require less attention — stews, chilis, dal, all of it can just be cooked down forever. And with the crock pot you can also start with dried legumes, which does usually give a better flavor and texture than canned but is more of a hassle. Pick a set of spices, toss 'em in, and add some sort of fat to help them absorb the flavor — oil or butter.
From there, starches are easy: Rice, potatoes or noodles are all basically equivalent, though you can play with them (tahdig for Middle Eastern; nurungi for Korean, etc.). You can also swap in tortillas, bread, nan, whatever.
In general, by thinking about the ingredients first and then improvising around them, you'll end up with dishes that are much more flavorful and easier to prepare than by looking for recipes first.
(One other tip: Use your crock pot to make legit caramelized onions. You can add them to anything and they make it better — they add a little sweetness and umami, basically.)
That all said, let me give you some basic recipes for what I've been eating lately:
One pot, one pan, one cutting board, one knife (all measurements are approximations):
Black bean tacos
1 can black beans (15 oz from Trader Joe's)
1/2 cup chopped yellow onion
1 tbsp Mexican spice blend*
1/4 cup chopped cilantro
1 tsp canola oil or butter
1/2 tsp dried oregano
dash cinnamon
1 bay leaf
Optional: Veggie stock or Better Than Bullion
Optional: Guajillo chili
dash salt
1 avocado
1/2 lime
salsa to taste (when I'm lazy, I use the Herdez cans)
corn tortillas
*Mexican spice blend: I do this ahead of time because I use it a lot, but you can do it as you're doing prep too.
Basically, 2 part cumin seed, 1 part coriander seed, dash whole black peppers, dash fenugreek seeds optional. Toast them all (toaster oven or stovetop, whatever), then grind. Use within a week or so.
Saute onions in oil or butter with spice blend. When onions get clear, add drained and washed beans, along with 1/2 to 1/4 can of water (based on how long you want to cook it for, basically. More water means more time to cook off). If adding guajillo, chop off stem and toss into bean water when it gets to a low boil. Add oregano, cinnamon, bay leaf and 1/8 cup of chopped cilantro stems. Keep chopped leaf on cutting board. After roughly 10 min at low boil, cut open guajillo and scrape red fleshy inside from waxy peel; add flesh to pot. Dash salt to taste; reduce water to gravy consistency (don't worry about mashing beans).
Add a little touch of oil or butter to a frying pan (cast iron works best for me) and lightly cook tortillas (brown a little on both sides).
Slice avocados. Serve as soft bean tacos with avocado, lime, cilantro and salsa. Don't eat the bay leaf.
Onion and squash pasta
Spaghetti noodles
1/2 cup caramelized onions
1 1/2 cup spring/summer squashes, diced (zuchinni, summer squash, crookneck squash, acorn squash, pattypan squash, whatever soft squashes you got)
2 tbsp olive oil
(ideally fresh) 1 tbsp basil
(ideally fresh; add another 50% if dry) 1/2 tsp oregano
(optional) 1 cup chopped fresh spinach, rinsed
dash salt
dash black pepper
1 tbsp fresh grated parmesan cheese
Start by sauteing the squash and onions with the salt, pepper and oil. As the squash gets soft, start spaghetti boiling. (Making an OK with my thumb and forefinger, I measure out about a quarter's diameter of spaghetti per person into about 3 quarts of high boiling water with a dash of salt.) After about 7 minutes or so (noodles should still be more toothsome than al dente), drain the pasta and add to the pan of squash, finishing cooking the noodles there. If you're adding spinach, do it then too. Add the oregano, stirring all the while. Add the fresh basil last (it gets bitter if cooked earlier), and finish with the parmesan cheese.
Let me know if you want more recipes; I think these illustrate my approach decently well, but I've been cooking long enough that I have a bunch more if you need them.
posted by klangklangston at 1:52 PM on May 29, 2015 [3 favorites]
Best answer: Roast vegetables. Roast *any* vegetables. Broccoli is amazing. Cut to bite-sized-ish. Toss them with oil - about the right amount and they will be oily to the touch but no oil in the bowl - salt, and pepper. Put tinfoil on a baking sheet for easy cleaning. In the oven at 400F for 15 minutes or so. (Start with 10 minutes, and try stirring them if they look like they're browning unevenly - yours might brown faster on the bottom or on the top depending on your oven.) Add a squeeze of lemon if you like that kind of thing, or not - delicious either way. Depending what vegs you use it can be more of a side dish or more of a main course.
Avocado toast. (Toast + avocado + salt + pepper).
Soups and stews, of course; just look up recipes, they're pretty much all easy.
Salads, chopped salads especially, have great flavor; we'll often make a summer dinner out of pita and hummus with israeli salad (cucumber, tomato, onion, parsley, salt, pepper, lemon juice, olive oil). Another is the basic caprese salad - Heirloon tomatoes or cherry tomatoes cut in half with fresh mozzarella and balsamic vinaigrette, maybe some basil.
Good time of year to start trying it. Lots of delicious fruits and vegetables available. Find a place that has really good fruits + veggies and start shopping there (especially if you're going to be making salads - quality in strawberries, tomatoes, etc. makes such a huge difference).
posted by Lady Li at 1:22 AM on May 30, 2015
Avocado toast. (Toast + avocado + salt + pepper).
Soups and stews, of course; just look up recipes, they're pretty much all easy.
Salads, chopped salads especially, have great flavor; we'll often make a summer dinner out of pita and hummus with israeli salad (cucumber, tomato, onion, parsley, salt, pepper, lemon juice, olive oil). Another is the basic caprese salad - Heirloon tomatoes or cherry tomatoes cut in half with fresh mozzarella and balsamic vinaigrette, maybe some basil.
Good time of year to start trying it. Lots of delicious fruits and vegetables available. Find a place that has really good fruits + veggies and start shopping there (especially if you're going to be making salads - quality in strawberries, tomatoes, etc. makes such a huge difference).
posted by Lady Li at 1:22 AM on May 30, 2015
Best answer: I cook a ton of Budget Bytes' recipes because she always designs them to be extremely easy. Here's her vegetarian category.
posted by capricorn at 9:25 AM on May 30, 2015
posted by capricorn at 9:25 AM on May 30, 2015
Best answer: I'm also a non-fancy vegetarian.
I like dishes where I crack eggs into other foods and then bake, like avocados or leftover baked potatoes, or in holes cut out of bread for grilled cheese. Those recipes and others are on my Pinterest board for recipes.
posted by mermaidcafe at 9:21 PM on May 30, 2015
I like dishes where I crack eggs into other foods and then bake, like avocados or leftover baked potatoes, or in holes cut out of bread for grilled cheese. Those recipes and others are on my Pinterest board for recipes.
posted by mermaidcafe at 9:21 PM on May 30, 2015
Best answer: Sorry to hear of your health issues! So, I got my parents to give me a crock pot for Christmas last year. Since then I've been experimenting with a lentil recipe. The current version:
2 cups brown lentils
2 cups vegetarian broth
1 can/bottle beer
3 carrots, chopped into 1" chunks
2 medium potatoes, chopped into 1 1/2" chunks
1 onion, chopped
4 celery stalks, chopped
1 vegetable boullion cube
1.5 tablespoons curry powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons cayenne pepper
2 tablespoons olive oil
Add the following ingredients to crock pot:
- Lentils
- Spices (curry powder, cumin, coriander, cayenne pepper)
- Boullion cube
- Olive oil
- Beer, broth
Cook on low for 2 hours, then add the vegetables (carrots, potatoes, onion, celery)
Cook on low for another 5-6 hours
Notes:
- I don't like to put a lot of effort into cooking, so hopefully this is meets the simplicity criterion. It's mostly just obtaining the ingredients, measuring, and some chopping. It also makes 5 or 6 servings!
- If you try this and have improvements to suggest, let me know! I just arrived at this by picking and choosing from 2 or 3 online recipes.
- If you're not into beer you can just substitute another 12 ounces of broth for it.
- I like to eat this along with 12-15 ritz (or ritz knockoff) crackers and slices of sharp cheddar cheese.
- I'm considering upping the spice levels. I definitely like the current recipe, but it's not spicy enough for me just yet.
- I'm not a vegetarian, so I tend to use chicken or turkey broth, and I also put in sliced bacon or ham. You may want to add a bit of salt to compensate.
posted by A dead Quaker at 4:01 PM on May 31, 2015
2 cups brown lentils
2 cups vegetarian broth
1 can/bottle beer
3 carrots, chopped into 1" chunks
2 medium potatoes, chopped into 1 1/2" chunks
1 onion, chopped
4 celery stalks, chopped
1 vegetable boullion cube
1.5 tablespoons curry powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons cayenne pepper
2 tablespoons olive oil
Add the following ingredients to crock pot:
- Lentils
- Spices (curry powder, cumin, coriander, cayenne pepper)
- Boullion cube
- Olive oil
- Beer, broth
Cook on low for 2 hours, then add the vegetables (carrots, potatoes, onion, celery)
Cook on low for another 5-6 hours
Notes:
- I don't like to put a lot of effort into cooking, so hopefully this is meets the simplicity criterion. It's mostly just obtaining the ingredients, measuring, and some chopping. It also makes 5 or 6 servings!
- If you try this and have improvements to suggest, let me know! I just arrived at this by picking and choosing from 2 or 3 online recipes.
- If you're not into beer you can just substitute another 12 ounces of broth for it.
- I like to eat this along with 12-15 ritz (or ritz knockoff) crackers and slices of sharp cheddar cheese.
- I'm considering upping the spice levels. I definitely like the current recipe, but it's not spicy enough for me just yet.
- I'm not a vegetarian, so I tend to use chicken or turkey broth, and I also put in sliced bacon or ham. You may want to add a bit of salt to compensate.
posted by A dead Quaker at 4:01 PM on May 31, 2015
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posted by PuppetMcSockerson at 6:40 AM on May 29, 2015