There isn’t too much to be said here. Ground meat, or ground fake meat in this case, is one of the most versatile ingredients in the kitchen. In the UK, they call it mince and it is the base for so many delicious recipes. It seems counter-productive to make mince out of already formed patties, but it works! It is far from Impossible!
Even though rice is not necessarily considered Italian, this country has become one of the largest producers of rice in the world and definitely made it clear that they can make the most of a cup of this versatile staple. That is why many recipes with rice as the main ingredient can be found, risotto being on top of this long list. But when it comes to the iconic Rome appetizer, supplì makes number one position. Rice, tomatoes, cheese, olive oil, onions… add an Italian chef working the ingredients and, in short, nothing can go wrong.
As most of our longtime readers know, just like everyone else in the world, we have eating preferences. These aren’t just rooted in what tastes good or what will help us achieve our fitness related goals. These decisions are heavily rooted in what we feel comfortable eating from an ethical standpoint. For example, many of the large chocolate companies were found to use child/slave labor in Western Africa. We don’t eat Hershey’s as a result. (You can find out more about this via The Dark Side of Chocolate.) While Hershey’s acknowledged their wrongdoing, after Whole Foods put pressure on them, and vowed to change their practices, we’re skeptical until we see results.
Another one of our issues is with the agriculture industry, specifically with the treatment of livestock. We only buy cage free eggs from the store. I try to consume free range meat. Also, we try to limit the amount of meat in the house, especially since Alana doesn’t eat any. We’ve taken a liking to using alternatives over the years and while we’ve enjoyed many brands, our go-to has always been Morningstar Farms. We enjoy their wide variety of products, which include both vegetarian and vegan options. They try to provide you with non-meat versions of meat favorites such as chicken nuggets and bacon.
And riblets.
2020 is the year to do more with less. 2020 is the year to work smarter and not necessarily harder. (Although, we are strong supporters of hard workers.) 2020 is the year to see through all the myths and make the right decisions. We’re here to help you do that. We might be a week late, but we’ve been working on our own plans for this new year.
So, how are we going to do this? By making simple and delicious meals at home of course–without spending too much money. Here is our first recipe of the year, but this is about much more than this $7 meal for two. This is about you starting to understand how to balance the three important aspects of your diet: flavor, nutrition and cost.
Check this out… a $4 meal.
In the past, you’ve seen us deliver recipes in the form of recipe cards. Today, we’re trying a new (and very easy) approach called Recipe in Pics. These are incredibly simple recipes that might involve some chopping here and whisking there, but nothing too complicated. The biggest mistakes you can really make with this dish are overcooking your pasta and/or not salting your pasta water enough! Do not be scared of the salt. Also, make sure you rinse your kale/beans and remove all the onion/garlic skin!
If you have any questions, as always, feel free to ask in the comment section below! We were both stuffed and felt pretty darn hungry and fit afterwards!
The most consumed primary protein source in our home is probably seafood. We eat a lot of tuna. Salmon is also one of our go-to meals. Canned mackerel, sardines and even anchovies are staples in our pantry. You might even find a variety of frozen, wild caught fish in our freezer… in case of emergencies. (For anyone wondering, Morningstar, Tofurkey, Beyond Meat and other “fake meat” products are our second most common primary protein source.) We eat fish because it is, in our opinions, more humane and sustainable than consuming other animals such as cows, pigs and chickens. It can also be healthier, if done properly. Even though I am not a vegetarian, I was a pescatarian for nearly a year when we lived in Boulder. If you manage your macronutrient and overall caloric intake properly, and supplement micronutrients such as vitamins/minerals properly, you can most likely live a healthy lifestyle without certain sources of protein.
I hope you’re not sick of pumpkin recipes because WE STILL COMIN’ ATCHYA. This one is a quintessential Fall recipe because not only is it pumpkin, but it’s also chili. This recipe will be so nice for those of you who live in a place where the weather is getting chillier. Chillier. Get it? Anyhow, this pumpkin chili recipe is surprisingly wonderful. I was lucky enough to find it from Bowl of Delicious–a really delightful food blog.
Yeah, I’ve been on an Indian food kick lately. I mean, I’m always on one as a consumer, but in the past week, I made three different Indian dishes. Hopefully, you already saw the delightfully easy and delicious naan recipe I put out. And today…I bring you a delicious mushroom coconut curry! I really really enjoyed it. We received Vegetarian India (a cookbook) by Madhur Jaffrey, a well-known Indian chef and cookbook author, as a wedding present. I’m really loving this cookbook and can’t wait to try more from it.
This recipe is based off of her recipe called “Kodava Mushroom Curry with Coconut,” though I deviated quite a bit. Get her cookbook if you want the exact recipe–she’s a genius! Apparently, this dish comes from a more meat-eating region in India and thus she was fascinated by their vegetarian dishes. It’s rich, scrumptious, and filling. She suggests to have it with rice, but we had it with quinoa. I think it would go well with anything–rice, quinoa, naan, paratha, you name it!
Intriguing. When you think about it, that isn’t a word that you would normally associate with food. You might think, ‘wow, this is intriguing’ at first, but after some thought, you’d find a better-suited word. Sometimes for better and often for worse, we have a tendency to give more credit than is due when it comes to food. Just think about the hysteria that erupts when well-known foods (such as poke and ramen) are brought to areas where the population aren’t familiar with them. Hysteria.
Then, there are the few times that you really are truly intrigued by what you’re eating. The thought of it is so complex, so mesmerizing that you can’t help but learn more about it. And no, we’re not talking about a sushirito here (aka a sushi burrito) or any other nonsensical scheme to be different, cool, or earn money fast–we’re talking about the true gems out there.
2017 has been an exciting year for vegan food. Here are some of this year’s hottest vegan food trends.
As part of a wider food trend, much of the focus on healthy eating has been on high-protein foods. Proponents argue that high-protein foods keep you fuller for longer, meaning there is less chance of snacking on unhealthy foods between meals. Some of this year’s hottest vegan ingredients include:
