How to cook food, mostly plants, not too much.

November 18, 2024 10:19 PM

Looking for cookbooks/recipies that Michael Pollan would approve of for someone who absolutely hates cooking and has no time.

I've recently become radicalized by Michael Pollan's food books and I am very motivated to start introducing more meals that are made of real food, mostly plants, and not much.

The challenge is that I really don't like cooking, but I am willing to learn and put in the work to try and be better here. Historically it's mostly a time thing - I have very very very little time for shopping, prep, and cleaning - which has really led me to a lifetime of foods of convenience, hence looking to make a change here. Still though, the simpler the better!

I've had limited success with cookbooks previously as I just find following written instructions hard for something that is so visual, but I have done well with meal kits before where all the ingredients get shipped to me. The problem there is that most of them would not pass many of Pollan's 'Food Rules', so I'd like to try and start from scratch here and sort of find my own way through it.

I know there is a specific Pollan family cookbook, but looking for some other suggestions that might be a bit more beginner friendly. No dietary restrictions apart from trying to cut out dairy for gut reasons.

Any and all suggestions welcome!

posted by LongDrive to Food & Drink (28 answers total)

Best answer: Here are some easy (literally just chop and put sauce on) ideas:
Baked tofu (cut tofu into cubes, toss in a sauce - I’ve used jarred salsa, BBQ sauce, a quick teriyaki with soy sauce and honey). You can make your own simple marinades or use store-bought sauce. Pop the tofu in a 350 or 400 degree oven for about 40 minutes (oven dries out the tofu so you don’t even really need to squeeze/drain the water out too much beforehand).
Any kind of vegetable roasts up nicely. Broccoli, eggplant, potatoes, sweet potatoes, onions, tomatoes. Add a little oil so things don’t stick to you pan, and play around with sauces/seasonings (a little Parmesan on broccoli, cumin on sweet potatoes, you can never go wrong with the very basic olive oil/salt/pepper).
Make black beans (if dried, soak and then cook them with a roughly cut onion, some garlic powder, cumin, maybe a dash of paprika or chili powder). Even better if you cook them in vegetable broth. Or just a can of cooked black beans (go for the organic, heat them up in a pot with some seasonings).
Experiment with different grains to go alongside - rice, quinoa, couscous, etc.

At home we do a lot of mix-and-match bowls with a grain, some black beans, roasted veg or tofu, and fun toppings (cheese, salsa, squeeze of lime, a little hot sauce). This all makes for some surprisingly tasty and versatile meals, with very minimal prep/cooking required. You basically let your oven do all the work.
posted by sleepingwithcats at 10:53 PM on November 18, 2024 [4 favorites]

Best answer: This list of simple summer meals (NYT gift link) by Mark Bittman has been my go-to for many, many summers now.
posted by third word on a random page at 11:17 PM on November 18, 2024 [3 favorites]

If you like visual guidance, Khanh Ong (from Master Chef Australia) just did 30 days of health bowls - quick videos with the recipe provided. Very visual, very vegetable-forward, lots of variety, simple and flavourful. If you are avoiding meat entirely, you could easily sub tofu, tempeh or beans as required.

Here's the first one on Instagram (chicken burrito bowl).

Only about half the recipes are on his TikTok.
posted by lulu68 at 11:28 PM on November 18, 2024 [2 favorites]

The time poor person's established way of doing this is to find a time slot, often at the weekend, for a spot of food prep and prep a couple of different meals that you then eat over the coming days. And to outsource a lot of prep.

You probably want a modular approach. A meal consists of say, veg, a protein, some starch.

1-Figure out how much of each you're aiming for.

2- Figure out if you want a salad or bowl or a stir fry* or x.

3- Figure out if your starch is grain or plant based and if your protein is animal or plant based and pick one each. Consider what veg would go with your e.g. bowl.

4- Obtain ingredients. When shopping, all prepped ingredients like peeled and chopped fruit and veg, shredded rotisserie chicken etc. are your friend. This can include raiding the salad buffet at the shop. Canned e.g. pulses and frozen veg is fine. The aim is to limit your own 'preparation' to perhaps cooking a starch** or protein and otherwise assemble things.

5- Assemble and store your meals. Keep any sauces or dressings to the side and add when you're ready to eat.

*you can totally 'assemble' stir fry. Buy mixed stir fry veg or veg of your choice. Buy a protein like shredded rotisserie chicken. Assemble. Make sauce of choice or have relevant ingredients on hand. Toss in wok when ready to eat and add sauce (ingredients).

**worth noting that things like rice freeze well. If you can walk past it in a freezer in a shop you can probably cook a batch and freeze in portions
posted by koahiatamadl at 1:35 AM on November 19, 2024 [1 favorite]

Jeeca Vy's Vegan Asian is one of the few cookbooks I own where pretty much every recipe seems approachable and can be made with storecupboard items I already keep in stock.
posted by terretu at 1:50 AM on November 19, 2024 [1 favorite]

Best answer: There's a reason I've recommended the Moosewood Daily Special cookbook as much as I have. It is mostly vegetarian (there are some fish, dairy, and eggs in some recipes), and it is nothing but soups and salads that you can mix and match to make up a complete meal. And most of the recipes are easy.

And - it actually brought me to an epiphany after I was using it for a year; after the umpteenth soup recipe, I suddenly realized "hang on, these are all the same basic recipe, it's just the ingredients that are a little different." It sort of tricked me into being a more confident cook.
posted by EmpressCallipygos at 3:58 AM on November 19, 2024 [5 favorites]

The Sad Bastard Cookbook
https://www.google.com/books/edition/The_Sad_Bastard_Cookbook/mBjNEAAAQBAJ?hl=en
posted by at at 4:45 AM on November 19, 2024 [1 favorite]

Hardware is as important as recipe. A non-stick skillet is less work than the alternatives. Pots and pans can sometimes be put in the dishwasher. Would a rice cooker be worthwhile.

IMO, frozen vegetables are not as good as they once were, and they come in multi-serving bags. They are hidden in the store freezer amid the frozen pizzas and other prepared foods. But they are easy. Use a small glass (or even plastic) casserole dish with lid, add a portion of veg plus some water, and microwave three minutes or so, based on experience and instructions on the bag.
posted by SemiSalt at 5:11 AM on November 19, 2024

If you do well with the visual instructions in meal kits, some of the meal kit companies have their recipes online (presumably so people can recreate their favorites). It's fairly easy to find stuff that hits the veggie needs within their recipe archives.

-Purple Carrot recipes
-Sunbasket recipes
-Blue Apron recipes
-Hello Fresh recipes

Of these ^ the Hello Fresh recipe archive appears the most challenging to limit by plant based meals. But you can search for things like "veggie," "vegan," "tofu," or "bean" which can help a bit.
posted by donut_princess at 5:50 AM on November 19, 2024 [1 favorite]

Best answer: If your goal is to eat mostly plants, and you're a beginner cook, it makes sense to develop a repertoire of vegetarian/vegan recipes that you can rotate through each week. I recommend taking a look at I Can Cook Vegan, by Isa Chandra Moskowitz. I enjoy all of her work, but this is the book she tailored specifically to new cooks (and new vegans, for that matter). You can preview it and get a sense of the skill level/ingredient lists here.

Like you, I am often pressed for time. I use the pick up service at my local grocery store. I shop online and schedule a pick up time at no extra charge (that might vary by region/chain). Some grocers offer delivery as well. Shopping this way saves the time it would take to drive to the store and shop in person, and it helps me avoid impulse purchases.

One other thing to consider-I like to meal prep on the weekend, because I can tolerate the same meals over and over for several days. However, many people crave novelty. It is worth reflecting on how much variety you need over the course of a week and how many people you are cooking for before you decide to make a chili that serves 8-10. If you're cooking for one, I recommend cutting recipes in half so you don't get sick of it before it's used up, OR leveraging your freezer to save single portions of high yield recipes.
posted by little mouth at 6:04 AM on November 19, 2024 [2 favorites]

I started eating a lot more veggies when I discovered microwave steamer bags and microwavable bags like ones the brocolli florets come in at Trader Joess. Simplifies the 'how do I cook it' part of the process. If you're not keen on cooking with plastic, they have glass steamers meant for the microwave too.
posted by bluesky78987 at 6:14 AM on November 19, 2024

Got a rice cooker? Note that you can put in chicken breast, sliced carrots, and little potatoes with your rice and, without adjusting the time or water, they will cook as well.
posted by dobbs at 6:30 AM on November 19, 2024 [1 favorite]

Best answer: Moosewood Restaurant Cooks at Home is another good Moosewood offering with lots of easy, tasty, meatless possibilities.
posted by staggernation at 6:35 AM on November 19, 2024 [1 favorite]

Best answer: Cook Food was immensely helpful to me in my young adult years, and I've recommended it to a lot of plant-based beginners. It's short and approachable, focuses on vegetarian recipes, and she includes a lot of helpful basics for techniques and seasoning that show you how to vary the base formulas.

Also, take a look at Budget Byte's vegetarian section — her particular niche is recipes with affordable, widely available ingredients, and if you want to tackle meal prep, she has a lot of plans.
posted by fifthpocket at 6:47 AM on November 19, 2024 [2 favorites]

Best answer: Two plant-based cookbooks for the time pressed cook that wants to eat healthy (or healthier) from another time-pressed cook (who, admittedly, is trying to be more meal preppy on the weekends):

Fast Cheap Vegan

Isa Does It
posted by Kitteh at 6:48 AM on November 19, 2024

A hungryroot subscription might also be good for inspiration. They are pretty plant-focused, and after a few weeks, you'll have good ideas for meals based on those pre-chopped vegetables kits that you can get in grocery stores. Basically, you'll have a formula of base (whole grain or vegetables) + vegetables + protein + sauce or seasonings + yummy garnishes if you're feeling fancy (and they can make a big difference!). That can give you a lot of variety, and you can get pre-cooked grains and proteins to make it even easier.
posted by amarynth at 7:06 AM on November 19, 2024

I think a plant based meal kit subscription service would help you and ease you into cooking regularly but if you're bookish you might try Mark Bittman's How to Cook Everything Vegetarian. Most of the recipes in there are easy and can be made with added complexity should you require it. Like anything that is worthwhile it all takes time unfortunately so looking at meal prep (breaking down the components of meals into easy accessible pieces) and simple recipes you can do with that prep might be your solution. There are many recipes and strategies online that offer a schematic to follow with suggestions of time management.
posted by Ashwagandha at 7:56 AM on November 19, 2024 [3 favorites]

One of my favorite lunches is to prepare a box of Spanish Rice mix (usually Zatarain's, made with a can of diced tomatoes + green chiles), drain and rinse a can of black beans, and have Spanish Rice with black beans on top, topped with salsa, cheese, sour cream (or vegan alternatives).

"Sauce on rice" is quick and easy, and has so many variants that to me, it doesn't feel like I'm eating the same thing too frequently. Most yellow Thai curry mix is vegan, or at least vegetarian; prepared with coconut milk and whatever vegetables you have on hand (potatoes and/or onions, bamboo shoots, green onions for me) makes a great "sauce on rice" topper. Tikka Masala or Vindaloo curry can also be made with just veggies, and you can usually find mixes that make preparation easy. For most of those meals, you'll spend more time waiting for the rice cooker to pop than you will actually cooking the sauce on the stove. Sukhi's Tikka Masala mix calls for 1/2c heavy cream and 1/2c water; I just use 1c plain soy milk and it comes out fine.
posted by xedrik at 8:11 AM on November 19, 2024

Are you me? I'm trying to go on this same journey and also struggling. Doesn't help that my tastes favor mild salty things like cheese, burgers, hot dogs, more cheese, bacon, sausage, mayonnaise, and cheese. Here's a few things:

Breakfast - overnight oats - get small mason jars with lids, put 1/2 cup quick oats, cover with vanilla-flavored almond milk. Put in fridge overnight. Add chopped pecans/walnuts, or berries. I've been meaning to try this with frozen or dehydrated berries to see if they can be added at night to cut down time in the morning.

Meals: try to make-ahead on Sundays. Large batch of vegan chili - with Impossible meat (or Beyond Meat, or something else), cook the meet in the bottom of the sauce pan for 10 minutes. Add three kinds of canned beans (kidney, black, garbanzo), half a bag frozen corn, one can diced tomatoes, sliced pepper if we have one. Dump in a packet of taco seasoning or some salsa to taste for flavor. I also make leftovers disappear into the chili. This can simmer for 10 minutes to an hour. It's good because it does not have a critical stop when done time.

Stir fry vegetables - I look at the packaged salad aisle and buy things that are called "chopped salad kits" or some such, they usually have a mix of vegetables, cabbage, kale, sprouts, snap peas, broccoli, beans, etc. I pick one that looks good and add a can of baby corn, maybe chopped onion if I have one, maybe cabbage. The key is the kit needs to be OK to eat if I don't have time to add something. If it all hinges on adding a diced something or other, then I don't get it. Sometimes the kits have nuts/seeds/sauce packets, I'll throw away if they are vile, maybe use some at the end if not.

I usually add lean chicken for protein. Chicken breasts, cut into pieces, put in a bowl, covered with salt/pepper or chicken seasoning mix and olive oil, adding more seasoning than I'd think necessary. I hate dry chicken, but the healthy chicken cuts have almost no fat, so they tend to dry out 10 seconds after they are cooked to safe temperature. I preheat our oven to 350, fry the chicken on one side in a cast iron pan, flip it, then put it in the oven to finish cooking for 10-12 minutes. That seems to keep it from drying out - but also it lowers the risk of cooking too long. If I get distracted, 2 minutes extra in the pan will ruin the chicken, two extra minutes in the oven is no big deal.

While the chicken is baking I stir-fry the salad kit with oil, and a spoon of pre-minced garlic (in a jar) and pre-minced ginger (in a jar). It only takes 5-7 minutes. If the veg are still too crunchy I add about 2 oz. water and cover the pan with a lid so it steams fr the final 2 minutes. Many say jarred garlic is a sin against the cooking gods - and if you feel strongly about it you are welcome to come to my house three times a week to peel and chop garlic because otherwise it's just not happening.

For grains - I use pre-cooked frozen brown rice. It comes in bags and you microwave in the bag for three minutes. I've tried rice cookers, making pot rice, freezing, etc. and it just doesn't taste as good.

I also like the boxed or bagged couscous or quinoa (or other grains) that cook in a pot in 10 minutes. They need to cook in about the time it takes to finish the chicken or it's not going to happen. If it needs to simmer for 40 minutes it's not going to happen.

This uses three burners of the stove (chili on back, stir fry veggies, chicken in cast iron) maybe four if there's a boxed grain instead of the microwave rice, plus oven, so it can all be done at once.

I also get really hungry when cooking and all the food smells good, especially if I've been avoiding snacks, so this has enough things that are done quickly and with constant activity so I'm not standing salivating while something bakes/simmers for hours.

I usually eat the stir fry that night and save the chili, but other people in the house that don't like veg get the chili. I try to treat the chicken more like a condiment - that's why it is heavily seasoned - so most of the meal is the grain and the veggies. But I usually have 3-4 portions of the veggies to save in the fridge, and some chicken as well.

The stir fried veggies last for 3-4 days but don't taste as well after a day - so i add more soy sauce or asian flavored sauces to cover.

Let the chili cool, spray plastic food containers with cooking spray before spooning it in, it will keep them from staining red.

I really want to love tofu, but I just haven't found a way to do it that doesn't take a lot of prep. So I buy pre-cooked and seasoned from the store or not at all.

A sliced banana and peanut butter sandwich, on white bread, lightly fried with cooking spray on the pan is a vegan meal. Pasta with red sauce is a vegan meal. Cut up white-meat breaded chicken nuggets can be substituted for the above chicken - the chicken is a condiment.
posted by sol at 8:12 AM on November 19, 2024

Hard recommend for Cookie and Kate (food blog) and her cookbook. Some recipes are longer than others, but you can find quick ones. Buy prechopped veg from the supermarket wherever possible.
posted by moosetracks at 8:36 AM on November 19, 2024

Best answer: Surprised nobody has mentioned Samin Nosrat yet, who Pollan credits as the person who really taught him how to cook. Her book, Salt Fat Acid Heat was a hit for a reason - while there are recipes, the goal of the book is to help people become better intuitive cooks so you don't need to follow a recipe - chapters on each topic inform you about what she see as a the four core components of good cooking. Her Netflix show (in which Pollan makes an appearance) is also very charming.

In terms of time saving hacks:
-Buy decent quality Tupperware, and every time you cook you should get 3-4 portions - free a couple of portions of what you don't eat. Pretty soon you'll have a freezer full of dinner options, so you don't need to cook every meal.

-One pot (or pan) meals are easier for clean up. Such as:
1. Stir fry with protein of choice + vegetable. Seasoning options: soy sauce/toasted sesame oil (very simple) or a pre-made garlic chili paste and/or fermented black bean chili paste, etc.
2. Pre-made Thai curry paste of your choosing (can get at any major Asian grocery) - saute some veggies/protein, add in the paste and can of coconut milk or cream, simmer.

-Sheet pan meals. You put a bunch of food on a sheet pan, put it in the oven and bake. Ex. chicken legs + Brussels sprouts + potatoes. If you have access to NYTimes cooking, they have a lot of ideas for these, including vegetarian options.
posted by coffeecat at 10:22 AM on November 19, 2024

The stir-fry approach works well for fruit too. A little brown sugar, a blob of butter or margarine, (optional cinnamon, nutmeg, vanilla extract), and fruit of your choice such as bananas, berries, peaches, etc. Saute until desired done-ness. Best over ice cream, obviously, but not necessary.
posted by storminator7 at 10:33 AM on November 19, 2024

Best answer: Instant Pot. Instant Pot. Instant Pot.
I do not like to spend time with food prep, I like VERY easy, and I eat whole food plant based.
Lots of the same ingredients, which can always be adjusted based on what you have on hand. I haven't even chopped an onion recently, I just use frozen.

Examples:
Bean soup -
1 bag Harmony Blend soup mix from nuts.com (soaked overnight)
bag of frozen roasted onions and peppers from Trader Joe's
or, bag of frozen riced cauliflower, or both (need more liquid if cauliflower)
veg broth or veg bouillon, about 6 cups liquid
spices. I use onion powder, garlic powder, turmeric
sometimes ginger, curry powder
12 minutes high power Instant Pot. Done.
---

Lentil stew
about 1.5 cups? (I don't measure, either) red lentils (they break down for nice texture)
or can use green or mixed lentils
frozen mixed veg any kind
frozen cubed butternut squash if you like it
more protein? include some frozen shelled edamame (but you don't really need it)
jar of tomato sauce, or can of tomato paste (I use the whole thing) or diced tomatoes
veg broth or bouillon. Costco has a no salt spice blend I used to use all the time.
Curry powder, turmeric, cumin, onion powder, garlic powder, ginger powder (to taste, may take a few times to get it right)
or Italian seasoning like garlic, onion, oregano, thyme, basil
sometimes a bag of chickpea pasta (holds up best)
10 minutes high power Instant Pot. Done.

(If you want to add peas, wait until the above is done and add frozen peas at the end)

or simpler pasta: 1 jar pasta sauce, green lentils, chickpea or other hearty pasta, bag of frozen veg (or not), spices
10 minutes, done.

Steel cut oats
2 cups steel cut oats
approx 6 cups liquid, I use a mix of oat milk and water
raisins or fruit you like, nuts and sweetener (maple syrup) if you like, or brown sugar
seasoning - I use cinnamon, ginger and a bit of cloves
you can also do more savory oats - with greens, mushrooms and stuff but I haven't tried it
6 minutes high power. Done.

Black bean chili
soak black beans overnight or 2 cans drained
frozen onion and pepper and whatever else you like
diced tomatoes and/or tomato paste and/or jar of salsa
carrots (I usually chop these.. or skip em)
riced cauliflower (or serve over rice)
[btw rice is most easily (imo) cooked like spaghetti, drain when done]
cumin, onion, garlic, chili powder, as you like
nutritional yeast (cheesy type flavor, may be an acquired taste)
10 minutes. Fresh cilantro and avocado on top

ALSO, many terrific recipes/videos at Well Your World Youtube channel, and they also have (a bit pricey), sauces, seasoning mixes, gravy and "cheese" mix, etc. They have a video showing the rice thing.

If stuff needs salt, I just put it on the same time I eat it, rather than mix too much in
all these dishes are great for lunch at work, approx 4-5 servings each

After using just the Instant Pot (and a steamer for mostly broccoli), after a couple years I got the Breville oven/air fryer. Lots of roasted potatoes and vegetables, as mentioned above.
(this got very long. I am at work and avoiding work, apparently.)
posted by Glinn at 12:12 PM on November 19, 2024

I am really big on roast vegetable salads lately. Roast some turnips, beets, carrots whatever in the oven and then add whatever fresh vegetable you want (spinach, tomatoes) and some cheese or protein (feta's my favourite), a vinaigrette and it rounds out your meal pretty well.

I've also found eating less processed stuff a bit easier since switching to more "hard" veggies like cabbage, root vegetable or winter squashes. You can make up a bigger amount of salad and it will keep longer than lettuce salads that wilt after an hour.
posted by Kurichina at 1:11 PM on November 19, 2024 [1 favorite]

Best answer: I am writing a cookbook exactly like that, but in Danish. It's very useful for me to read your question, I get a much better sense of what is hard and why.

This means I'm looking at a lot of old and new cookbooks, from many countries.
I agree about Mark Bittman's How to Cook Everything Vegetarian. It's very good, specially if you don't feel obligated to read the whole book end to end, because it is very comprehensive.
The same goes for Salt Fat Acid Heat. That book is so beautiful, but it is also HUGE.
I really like Hugh Fearnly-Whittenstall's books, and even the omnivore ones have a lot of simple yet delicious vegetable dishes.

A good cookbook based on traditions from any of the traditional Mediterranean cuisines is going to give you a lot of inspiration for simple meatless meals. Many of the countries have religious restrictions, like fasting days, that mean they eat vegs all the time. There are also many recipes where meat is more like a seasoning than the main event. And the original recipes are simple. Think about it, in many of these countries they were cooking over open fire up to WW2. Some are still doing it today. This is not cheffy food like we get it in the restaurant versions. With a food processor or a mini chopper, a lot of these recipe become even more easy to make. BUT the books I like best from this region do not live up to your criteria. Maybe the one that comes closest is The River Café Cookbook. Easy to read recipes on one page and beautiful illustrations.
Instead I'd recommend you look at some videos where people demonstrate the techniques. Jamie Oliver is good at showing how to cook simple food, even though he isn't vegetarian (but he does use a lot of veggies). He has many shows. So is Diane Kochilas of My Greek Table, and the Spain on a Fork-guy, Albert Bevia. Some blogs are good too; I usually recommend The Woks of Life and Serious Eats. They have a lot of good, simple recipes, great photos and sometimes videos. The Guardian and The Observer (same site) have several food writers who focus on easy meals, I have tried many recipes from there and they are almost always good. They also have tricks and tutorials.

Now my own theory is that a lot of the food and recipes we are offered today are too complicated for a few reasons. The most important is probably that most of our produce is so bland that we have to liven it up with complicated methods, seasoning and condiments. Another is that we are inundated with media representations of chefs and amateurs cooking up Michelin-worthy food. I have nothing against any of these things, but I hate it when they become a stress factor. Marcella Hazan's famous tomato sauce has four ingredients, if you count the salt. It needs almost no activity on your side, though it does need cooking time, and is one of the most delicious comfort foods I know.

What you need is good, seasonal produce, but it is clear that you are not ready to spend your spare time at the local farmers' market. No fear: even in the supermarket seasonal foods are cheaper, healthier and tastier, so you can make better food with less effort.

If you have good produce, you can cook simpler food. And as in Hazan's recipe, that produce can be from a can, or the freezer. Frozen spinach is far better tasting than the spinach we get in supermarkets in tiny bags. Combine a can of good navy beans and a can of good chopped tomatoes in a pot. Season with salt, pepper, chopped garlic (from the freezer aisle) and dried oregano, bring to a simmer. Then add some rounds of frozen spinach decoratively on top of the other elements and simmer without stirring until the spinach is fairly well cooked, 15-20 mins. BAM. Healthy food for two meals, no effort. You can pour some olive oil over it before serving, and/or parmesan cheese but it is good as is. Have some good sourdough with it.

Another food that is mostly better frozen is peas. Some people like okra better frozen, but I think it is more of a convenience thing, which is totally fair, and I think it is very edible. Outside of the season, frozen berries are great for smoothies, but you probably already know that. String beans or haricots verts have a short season, and have to be very fresh even then, so for most people, they are best frozen. I have never seen a fresh edamame (soy) bean in a supermarket, but I always have the frozen ones ready for a snack or as part of a soup or stew.

I have used mixed frozen vegetables for stirfries in my life, but the reason I don't think they are optimal is that some vegetables don't freeze well. Frozen potatoes, carrots and cauliflower are not at all delicious, IMO, and they are typical of what restaurants and the food industry try to disguise with all manner of tricks. Broccoli are on the edge. Onions are not great, but if chopping them is a big obstacle for you cooking from scratch, it's better to use frozen than not to cook. But these vegs are all available locally year round and usually of a fair quality.

From cans, we can get great tomatoes, beans, lentils, chickpeas, artichokes, all the pickled stuff, and if you go to an Asian or Middle Eastern store, much, much more. Those countries have traditions for good canning. Try stuff, and see if you like it.

A final note: since the lockdown and until recently, I shared my home with my adult daughter, an actual chef, and her boyfriend, who started out where you are now, but is quite accomplished today. I haven't commented, just watched how she taught him how to cook their favorite foods from scratch. One thing I noticed that I hadn't thought of before was how much it means how you cut vegetables. If the recipe says slices, it must be slices. If it says finely chopped, it must be finely chopped, because so much depends on that detail. But it needn't be a problem: a food processor or a mandolin can do the hard work for you. Get the tools you need so you don't stress.
posted by mumimor at 1:42 PM on November 19, 2024 [3 favorites]

Best answer: Deborah Madison’s In My Kitchen is a very approachable, grounded approach to vegetable-centric food. She has a tremendous talent for interesting flavor ideas.
posted by graphweaver at 2:35 PM on November 19, 2024 [1 favorite]

Best answer: I really like Mina Rome's YouTube channel. She focuses on very simple vegan cooking and has a lot of videos with titles like Meals for when I don't feel like cooking, Easy meals I make all the time, and 5 meals for when I feel exhausted. Her videos are very easy to follow and she shows all of the steps she takes.
posted by capricorn at 6:34 PM on November 19, 2024 [1 favorite]

Best answer: I've also taken that Pollen sentence as a kind of cooking mantra. What made the most sense to me was to work on cooking a few recipes from my favorite cuisines that use no or little meat - mainly Indian and Thai. You want to heavily favor legumes. Things I cook often that jive with the mantra:

- Black Bean and Sweet Potato burritos
- Rajma
- Chana Masala
- Thai curry - either red, massaman or panang. Buy the curry pastes, you won't be sorry. You can do them with meat, or tofu, or legumes.
- Vegetable and grain bowls with some kind of gochujang or ssamjang sauce (Korean themed)

I've had limited success with cookbooks previously as I just find following written instructions hard for something that is so visual

I have this problem too and it kept me from being able to cook Indian food until I started using 2 minute TikTok videos for this. I love cookbooks, but sometimes videos are the way to go. At this point, every single recipe on the planet has been prepared on video and is out there on the internet. For Indian, my favorite is @therealMonicaSingh. Simple instructions along with the ingredients and amounts printed on the screen.
posted by kitcat at 9:59 AM on November 20, 2024 [1 favorite]