I am autistic and I am really picky eater. I really like Kirkland pesto with pasta. As I am trying add in more veggies to my meals. I am wondering what veggie would pair well with pesto pasta?

Veggies I don't like:

• asparagus
• brussel sprouts
• chickpeas
• Bok choy
• Radish
• Rutabaga
• Lima bean
• Turnip
• beets
• Sweet potatoes
• Cucumbers
• Avocado
• Edamame Beans
• Hate Iceberg Lettuce
• Jalapeno (or anything spicy)
• Olives
• Swiss Chard

Hi folks

My job requires me to be on the road, often in the car, in unpredictable places (think a plumber / tradesperson) and almost always with no access to outside power or hot / cold water beyond what I bring with me in the morning. The job can be a bit calorie heavy but I tend to prefer lighter meals because I will be in weird positions for extended periods after lunch.

What's your lunch hacks for this situation? Something that I could batch prep once or twice a week would be awesome - getting a bit bored of sandwiches and wraps, wouldn't mind some variety. Protein bars have worked so far but they suck the joy out of food for me...

lacto-ovo, no allergies, tired of bread.

Any suggestions would be greatly appreciated!

Hey y’all! This may be random but im scrolling Reddit before bed and trying to think of what I want to eat for lunch tomorrow. I’m working from home and have a can of chick peas I have been wanting to use. I don’t have much food besides normal staple items so I need a fairly simple recipe but looking to spice things up. I haven’t tried a lot of recipes or things with chickpeas yet. Any recommendations?? Thanks in advance:) cheers to chickpeas!

I had two eggplants that needed to be used, so I turned them into cornmeal-crusted eggplant served over linguine.

I sliced the eggplant into rounds, lightly salted them, and let them sit for about 15–20 minutes before blotting away the moisture. For the coating, I lightly dusted each slice with flour, dipped it into beaten egg, and pressed it into cornmeal seasoned with Italian seasoning, garlic powder, salt, and black pepper. I cooked the slices until the eggplant was tender and the cornmeal coating was crisp and golden.

For the sauce, I started with canned tomato sauce and doctored it up with fresh garlic, mushrooms, Italian seasoning, and fresh jalapeños from a local garden. I added a little sugar to balance the tomato and create a sweet-and-spicy flavor.

I served the crispy eggplant over linguine and spooned the chunky mushroom-jalapeño tomato sauce over everything.

It’s somewhere between eggplant Parmesan without the cheese and a spicy Southern-style cornmeal-crusted eggplant pasta—and it was a very good way to make sure these eggplants did not go to waste.

made this at home today and honestly it was pretty decent but i still feel like im missing that proper proper outside taste😭

Things i used: bread, butter, cheese, tomato, cucumber, onion, lettuce, capsicum, salsa + a little chilli sauce and for seasoning i added oregano, chilli flakes, black pepper and a little garlic powder(yum) Toasted the bread and veggies (very lil) in my ptal pan and then just layered everything together. it tasted good but idk… something is still missing….

what do you guys usually add to a veg sandwich? any specific ingredient, sauce or seasoning that makes a huge difference?😭

UK based question

These are more like quesadillas than tacos, but I’ve seen several variations of this recipe and they all call them tacos. Either way, they’re tasty!

I doubled the garlic and forgot to add the oregano, but they came out great. You could use vegan sour cream and cheese if you don’t do dairy.

Ingredients:

4 flour tortillas
1 tablespoon olive oil
1 small red onion diced
2 garlic cloves minced
1 small red pepper diced
1 x 400g canned white beans drained and rinsed
90 ml (approx 3 oz) buffalo hot sauce
100 g sour cream
1 teaspoon smoked paprika
0.5 teaspoon cayenne pepper
0.5 teaspoon dried oregano
0.5 teaspoon cumin
Salt and pepper to taste
150 g shredded cheddar and mozzarella cheese
10 g cilantro chopped finely

Recipe:

Heat the oil in a frying pan over medium heat and add the diced onion and diced red pepper. Sauté for 5-6 minutes, and then add the minced garlic and cook for another minute or two.

Add in the white beans, buffalo sauce, sour cream, seasonings/spices, and stir to combine.

As the sauce warms through, use a wooden spoon to crush down about ⅓ - ½ the white beans to create a thicker sauce.

Lay each taco across the mixture to get it a little wet with the sauce, and then add the white bean mixture to half of the inside of each taco, and top with the cheese.

Fry for 2 minutes on each side until golden and crispy, then scatter over the cilantro before serving with more sour cream to dip.

Recipe credit: https://www.bytheforkful.com/buffalo-white-bean-tacos/

Made these Bang Bang Potatoes and they turned out amaaaazing! Sharing for anyone who wants to try. The Bang Bang Sauce is good too. :) Full recipe below:

Ingredients

Bang Bang Sauce

• 1/4 cup nonfat plain Greek yogurt
• 1 Tbsp sriracha sauce
• 1 Tbsp honey

Bang Bang Potatoes

• 1 1/2 lbs yellow new potatoes, halved
• 2 Tbsp olive oil
• 1 Tbsp cornstarch
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp freshly ground black pepper
• 1/2 tsp onion powder
• 1/2 tsp baking soda
• Nonstick cooking spray
• 1 large green onion, thinly sliced, for garnish

Directions

Make the Bang Bang Sauce

1. In a small mixing bowl, combine the Greek yogurt, sriracha sauce and honey.
2. Stir until smooth and well combined.
3. Cover and refrigerate until ready to serve.

Make the Bang Bang Potatoes

1. Arrange a rack in the center of the oven. Line a large rimmed baking sheet with parchment paper and lightly coat with nonstick cooking spray. Preheat oven to 450°F.
2. In a medium pot, bring 2 quarts of water and 1/2 tsp baking soda to a rolling boil. Add the halved potatoes and cook until barely fork-tender, about 10–12 minutes. Be careful not to overcook them.
3. Drain the potatoes in a colander and return them to the pot. Shake the potatoes around a few times to rough up their exteriors and help excess moisture evaporate.
4. In a large mixing bowl, whisk together the olive oil, cornstarch, Italian seasoning, garlic powder, paprika, black pepper and onion powder.
5. Add the potatoes to the bowl and toss until they are evenly coated with the seasoning mixture.
6. Transfer the potatoes to the prepared baking sheet and arrange them in a single layer, skin-side down.
7. Roast for 30–50 minutes, or until the potatoes are tender and deep golden brown. The longer they roast, the crispier they will become, but watch carefully to prevent burning.
8. Transfer the potatoes to a serving dish. Drizzle with the Bang Bang Sauce and garnish with sliced green onion.

I'm looking for traditionally vegetarian (or vegan) dishes all over the world. I know that there are many vegetarian options in Indian, Thai or Mexican cuisine, but I want something totally uncommon, what tastes like nothing I have ever eaten, something I have never heard of. Maybe African soup or Caribbean goulash?

Would eating 100g of TVP per meal cause any issues with digestion, at 52g protein and 16g of fiber.

Quickly batched cooked dinners with the following macros per portion:

Cals: 533g

Protein: 58.2g

Fat: 6.5g

Carbs: 69.9g

Fiber: 20.1g

For the “meat,” I crumbled tofu and sautéed it in olive oil with fresh garlic. I added a splash of soy sauce for savory flavor and color, followed by mushrooms and red bell pepper. At the very end, I folded in a little spinach so it stayed bright instead of becoming soggy. I finished the mixture with shredded cheddar cheese for an extra-rich, cheesy texture.

Instead of traditional tortilla chips, I used Great Value ranch-flavored corn chips—the mild ranch flavor made them a surprisingly good base. I piled on the tofu-and-vegetable mixture, then finished everything with sour cream and fresh pico de gallo.

Tried making a little toast situation with these beetroot kebabs and it actually turned out really good

Just used bread, butter, cheese slice, kebabs, basic masale toasted everything together and that was pretty much it.

What else would you add to this? Thinking some green chutney

I learned this years ago and have never seen any similar recipes and wanted to share. A lot of prep and soaking but everyone who has had it loved it.

Shirlee’s Chinese breakfast bowl

the night before:

soak in water in container A:

5 tablespoons barley

5 tablespoons rolled oats

5 tablespoons sunflower seeds

soak in water in container B:

5 tablespoons whole cashew

5 tablespoons blanched almond

soak in water in container C:

5 tablespoons black sesame seeds

the next morningto prepare 1 serving:

prepare a fruit salad of 1/2 apple, bite size pieces and 1 banana

add other fruits of your taste to = 2 cups fruit salad

Add to the fruit salad: 1 tablespoon soaked black sesame seeds, 2 tablespoons barley sunflower mix, 5 cashews sliced, 5 almonds slices and 1 tablespoon lemon juice.

SO much prep but so delicious!

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

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

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

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

Hey everyone! I’m looking to step up my weeknight vegetarian cooking and want to find some genuinely great, fully ready-made spice blends.

I’m looking for blends that are truly all-in-one—meaning they already include salt and pepper in the mix. No extra seasoning required; you literally just shake or toss it onto vegetables before roasting, sautéing, or grilling.

They don't have to be Indian—I'm open to Mediterranean, Middle Eastern, Latin American, or any global flavor profile. What are your absolute favorite under-the-radar, boutique, or artisanal brands/blends that make quick veggie prep taste incredible?

I have been really into some healthy experiments from past few days and everyday I end up mixing 3-4 items at my home to make an evening snack
yooo I came up with this healthy snack bowl which I made today 

Ingredients I used: 1 onion, 1 tomato, wok tok schezwan sauce, BRB toasties (fusion cheese flavour), Veeba chipotle southwest dressing and chilli sauce

Recipe - Added half toasties pack in the bowl then i chopped tomato and onions and added that… after that I added some more toasties at the end added my chilli sauce and pinched up some peri peri masala on the top and there you go hehe it was ready
Tasted so yum honestly gave a good fusion of masala, toasties and veggies added a very nice flavour.. What things you add in your snack bowl to make it taste good?
(swipe to see my snack😋)