Personally I don't like Daiya which is sad because if a restaurant has a vegan option with cheese, it's always going to be Daiya. : ( I like almond cheese. It's bland but it's better than the alternatives.
Ive got a vegan curry that uses peas, but its def not low spoon. :( sorry. I find vegan cheese is almost never worth it.
@BPD anon if you have ramen or something peas are a good addition so you feel like you're eating real food.
mhhh I often put peas in rice for a casual thing? rice is effort though, but couscous isn't! So basically boil water, put peas and couscous in thing, make vegetable broth (from the instant powder stuff with the boiling water), pour over cousocus plus peas, cover for five minutes, done. If you got cashew nuts or something like that it's prolly not bad to put on there too. Nuts are gud4u n stuff.
Ooh, not useful for beeps unfortunately, but i used to bachelor-scramble a couple eggs in the pot i made box rice (rice a roni or w/e) and pour in frozen peas at the end, which made it Real Dinner for me. Was usually pretty good.
You can put cashews in grain dishes? i have a big old thing of salted cashews because my dad didn't want to get me the small size and I don't know what to do with them.
You can put cashews in pasta dishes and such as a replacement for meat, or as an extra for the meat. You can put them in a stirfry as well :)
uuuuuhhhhh why couldn't you put nuts on grain foods? I mean especially for vegan food you gotta get protein in somehow.` But then I am a huge fan of recipes that have more creative ingredient combinations. One of my favorite sweet couscous recipe is made with almond milk, almond shards and dried fruit of choice plus honey (which isn't vegan and thus served seperately) but the honey could probably be substituted by whatever sugar you have? (brown or vanilla would be cool probably) since you can buy almonds prepared in about a bazillion shapes around here and you could theoretically use smaller dried fruits than me (apricots, which I cut smaller so the whole dish was more pleasantly uniform in texture) it's pretty low effort! You just throw stuff together and heat the almond milk in the microwave!
For cashews I personally super love brokkoli and cashews together on rice. It's very nice and filling, but kinda dry maybe so idk. Butter/margarine maybe to make it less dry.
If you like and can buy stir-fry sauce to mix with the broccoli/cashew/rice thing, that helps a lot with the dry-ness, from experience. Soy sauce works too, but you have to wait to add it until just before the stuff's done (whereas you can just dump the stir-fry sauce in at the beginning with the rest) and I don't know if adding that step adds too much effort?
Nuts, peas, beans, and dried fruit are all nice additions to rice. Common in North African / Middle Eastern / south Asian rice dishes.
@Morven Now I want dried cranberry, wild rice and nut salad and I have not the wild rice. :/ Or the spoons to cook. I shall order Persian food. ~~~~ Additionally: Trader Joe's sells plastic bags of pre-cooked brown rice. I started buying them initially so that I could bring them to work (there's never enough rice in Indian frozen entrees, plus Indian baggie entrees/sauces don't come with it) but have found it invaluable since I broke my ankle. I mean a rice cooker is pretty easy too, but you have to wash the rice first etc. Pre-cooked brown rice means that if I have food in a can or a baggie thing that would go well with rice, I can just dump it in the rice and nuke it if it needs heating up.
I really want to try cashew cheese. I love nuts and nut-derived stuff. I am absolutely not a vegan because if I don't eat meat regularly I don't feel well, but I grew up with a younger brother who was allergic to eggs and milk and while I do like real cheese, real butter and real ice cream, I loathe real milk and yogurt.
Dear vegans and vegan-food inclined people there is a new vegan yoghurt made from a plant which is infinitly better for the environment than soy and cheaper to plant as well. Here is to hoping blue lupine yoghurt will become a common thing soon, rn it's sold in Switzerland and Germany only afaik? But yeah, keep an eye out for that stuff :D Brand is called Luve
I'd try it. But I like soy yogurt and really hate both dairy and coconut yogurt. Something about the soy version tastes more "nicely tangy and sour" and less "spoilt milk".
... okay I'm just gonna.... i hate soy milk and soy yoghurt for some reason it just tastes like wood to me. But! That's why people have different products to choose from!
I discovered a quick meal: 1 box of stovetop stuffing 2 eggs 1 1/2 cups water half a stick of butter Add everything but the eggs in a bowl and nuke it for six minutes. Then crack eggs on top and cook them in increments of 60 seconds until they look done. Stir and snarf. I bet it'd be nice with some brown-n-serve sausage thrown in too
A little recipe I like to call 'Purina Stoner Chow' 1/2 cup Peanut butter Two tablespoons of whatever jelly/jam you like (Or hell, as much as you want) Chocolate syrup or chips (to taste) Add 1/2 cup granola or choice of cereal (Corn flakes or Cheerios are great) Mix with spoon or electric mixer until consistent/evenly coated Munch away. Alternate: Nix the cereal and use it as a cracker dip.
ok you guys have no idea how easy french onion soup is. this is because the culinary world conspires to disguise the fact. they publish recipes involving such nonsense as fresh thyme, gruyere cheese, and baguettes. nonsense, i say! here is what you need: half an onion a can of consomme or beef broth a blorp of butter garlic toast or croutons (optional) this is a good way to use up the leftover garlic toast or cheese toast from last night's pizza order, btw. doesn't matter if it's rock hard, you'll be soaking it in soup. ok now you do this: slice onion fry in butter until somewhat browny in places add consomme/broth and a can of water (uh i guess if the broth isn't concentrated you want two cans tho) heat until simmery eat with bready thing you don't have to caramelize the onions for 40 minutes, you don't have to add white wine or fresh herbs, and you certainly don't have to make your own broth from scratch! hell, it doesn't even have to be beef broth and butter, you could make a vegan version with a good rich veggie broth (knorr vegetarian vegetable boullion is DELICIOUS) and olive oil. as long as it's hot, rich, and oniony, and can be soaked up with toasty bready things, it is a feast. the end.
Today I did a low spoons food experiment of.. mixing in instant mashed potato flakes with canned soup. Verdict: Actually pretty good and I'll do it again, but we did add too much potato flakes so it was more like 'chicken noodle flavored mashed potatoes'. We essentially did 2 cans of campbell's chicken noodle soup, 2 cans full of water, a big splash of milk (probably about 1/2 cup) and then.. 2 whole cups of potato flakes. This will get you some chicken mashed potatoes. So if you want some actual soup, maybe cut down the potato flakes to 1 cup per 2 cans soup and water. If you're just doing 1 can 1/4 cup of flakes would probably be enough for a slightly thicker soup.
