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#vegetarian option
certifiedceliac · 1 year
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GF Pork Belly Ramen (via What Great Grandma Ate)
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blognaturallife · 29 days
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https://www.naturallife365.com/SPN/como-obtener-suficiente-proteina-siendo-vegetariano-una-guia-completa
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Cómo Obtener Suficiente Proteína Siendo Vegetariano: Una Guía Completa
Si eres vegetariano, probablemente hayas escuchado la vieja pregunta un millón de veces: "¿Pero de dónde obtienes las proteínas?" Como alguien que ha adoptado una dieta basada en plantas, lo entiendo totalmente, pero espera, todavía consumo huevos y leche.
La proteína a menudo es aclamada como el santo grial de la nutrición, y existe la idea errónea de que quienes optan por productos vegetales en lugar de productos animales pueden quedarse cortos en este nutriente vital. ¡Pero no se preocupen amigos míos! Estoy aquí para desacreditar ese mito de una vez por todas y mostrarles lo fácil que es obtener suficiente proteína siendo vegetariano.
En esta guía completa, profundizaremos en el maravilloso mundo de las proteínas de origen vegetal. Si eres un vegano experimentado, un vegetariano novato o simplemente alguien con curiosidad por incorporar más plantas a tu dieta, esta guía es para ti. Exploraremos una variedad de alimentos de origen vegetal ricos en proteínas, compartiré ideas de comidasdeliciosas y brindaré consejos prácticos para garantizar que satisfaga tus necesidades de proteínas sin perder sabor ni nutrición.
Pero antes de entrar en la cuestión de las fuentes de proteínas y la planificación de comidas, tomemos un momento para comprender por qué las proteínas son tan importantes, especialmente para quienes siguen un estilo de vida basado en vegetales. Entonces, toma tu batido verde favorito o un puñado de garbanzos asados, ¡y embarquémonos juntos en este viaje lleno de proteínas!
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levinletlive · 2 years
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My Recipe Book: Wild Mushroom Chowder
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Servings: 6-8
Serving size: 3 cups (meal), 1.5 cups (side)
Season: Autumn/Winter
Category: Soups and Stews, Comfort Food, Vegetarian Option
Method: Stovetop
Prep time: 20 minutes
Cook time: 25 minutes
Ingredients:
Vegetables
8 oz. Portobello mushrooms, chopped
8 oz. White button mushrooms, chopped
8 oz. Baby bella mushrooms, chopped
6-8 oz. Oyster mushrooms, chopped
4 oz. Shiitake mushrooms, chopped
2 oz. King oyster mushrooms, chopped
0.5 oz. Chanterelle mushrooms, dried and crushed
2.5 lbs. Yukon gold potatoes, cubed
4 oz. Carrot, sliced or shredded
2 green onions stalks, snipped
Dairy
1/4 cup Unsalted Butter
8 oz. Cream cheese pkg, cubed
2 oz. Parmesan, shredded or grated
2 oz. Cheddar, shredded
Seasonings
1/4 cup Seasoned Salt
1 tbsp. Trader Joe's Umami Blend (optional)
4 tsp. Chicken Better-Than-Bouillon, or 4 tsp. Chicken Bouillon
5 cups Water
2 tsp. Cayenne Pepper
2 tsp. Smoked Paprika
2 tsp. Ground Black Pepper
2 tsp. Celery Salt
1 tsp. Powdered Lion's Mane Mushroom (optional)
1.5 oz. Chopped Bacon/Bacon Bits (optional)
Tools
8 qt. Stockpot with Lid
Non-Serrated Kitchen Knife
Cheese Grater
Stirring implement
Potato Masher
Ladle
Instructions
Place the butter in the bottom of the stockpot and rough-chop all of your mushrooms. Toss the mushrooms into the pot on top of the butter, then add the green onions, carrots, and all seasonings on top. Cover and simmer on low for about 5 minutes.
While your mushrooms are simmering, cube your potatoes. When the 5 minutes are up, dump the potatoes on top of the mushrooms and add the water. Stir the mixture so that the potatoes sink to the bottom and the mushrooms rise to the top. Cover and bring to a rolling boil.
When the water reaches a high bowl, reduce the heat to medium and keep covered for 20 minutes or until potatoes are softened.
While the vegetables and seasonings cook, cube your cream cheese and shred your parmesan and cheddar. Set them aside.
After the 20 minutes is up, remove the pot from heat and let contents stand uncovered for at least 5 minutes before adding the cheeses. The pot must cool somewhat or it will break the cream cheese and ruin your meal. There is no saving the meal if that happens. If the pot becomes too cool and you find the cheeses aren't blending, you can put it back on the burner covered on low to reheat it slowly.
With everything now in the pot, grab your potato masher and start smashing the potatoes and cream cheese cubes. When the potatoes are mashed and the soup thickens, use the masher and just stir the soup until the cream cheese is thoroughly blended.
Some notes:
I don't bother to peel the potatoes because the skins are nutritious and relatively thin on Yukon golds, but you're obviously welcome to do so if you prefer.
Wearing a mask when snipping the green onions will keep you from tearing up!
The soup keeps in the refrigerator for about a week and a half. Add 1/2 cup of milk when reheating.
This is my own recipe, which actually grew out of my potato soup recipe. It's one of my favorite meals when I feel sick and it makes a ton. Outside of chopping veggies, it's not very intensive either. You can easily halve the recipe as well.
When I started doing nature photography, I wanted to identify and learn about my subjects. I found edible plants and mushrooms fascinating because I'm a pretty adventurous eater, so I started looking for ways to implement the stuff I found. Mushrooms, in particular, have a lot of health benefits that scientists are just discovering and different varieties are entering the broader consumer market. Safeway only just began carrying shiitake, oysters, and chanterelles in the last couple of years. Private grow kits are also available for people who like to grow their own food.
Try this recipe with your own regional mushroom varieties and experiment with the seasonings a little.
Photo Gallery:
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enuicooks · 1 year
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I tried to take a picture of the lunchbox this morning and it looked so unappetising that I didn't.
I'm sure there's ways to make a brownish soup photogenic but I don't know them; still, reheated and with a swish of olive oil is an improvement.
Spelt soup, improvised.
In a pressure cooker cook pancetta cubes, slowly, add a bit of oil, onion, carrot and celery, cook slowly, add 100 grams of spelt, rinsed, and toast it, mixing carefully so it doesn't burn. Add 600 ml vegetable stock, half a can of borlotti beans, blended, and the other half whole, salt, rosemary. Pressure cook for 15 minutes. Let it release pressure naturally. Serve with some olive oil on top and if you like, grated parmesan
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They forgot my entree, so I got two rolls. Good thing I wasn't hungry. Plus, it was a short flight. I'll get food on the next flight, hopefully.
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foofpro · 3 months
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Good apple
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Vegetarian people and people who love fruit.
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lisakamolnick · 6 months
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Peanut Meatballs in Jelly Sauce
I can’t remember exactly when I first had peanut meatballs, but I’m fairly certain I was in high school, so it was a long time ago. I  just remember another human telling me that peanut meatballs were good and that the jelly and mustard sauce made them even better. (I also remember thinking it sounded pretty disgusting. I was wrong.) Years later, whenever I brought Peanut Meatballs in Jelly Sauce…
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View On WordPress
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stanford-cipher · 3 months
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Hey Alex. What the fuck is this.
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opashoo · 11 days
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Rain World Art Month Day 16 - Achievement: The Monk
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certifiedceliac · 2 months
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Black Bean Soup (via Downshiftology)
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tojosuggestionbox · 3 months
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If I were to host a dinner party, it would be with an incredibly restrictive guest list.
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I would hope any theoretical guests behave themselves enough to wait for dinner to be served before picking at things.
Either way, while I do appreciate that this is actually a suggestion for once, it is not the kind of suggestion that belongs in the box.
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depsidase · 2 months
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me(insane person) when:
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This curry entree was better than the last meal. I believe it is lunch now.
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lylethewaterguy · 2 years
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It him? It him.
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heart-forge · 1 month
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so you're playing an IF an you come across a food choice and you see [food with veggies] and then [same food but with meat]. There's a variety of these options, but they always specify whether it has meat or not.
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