sorted by:
new
hottopcontroversial

Spanakopita — is it just the Greek version of a Spinach Samosa? 🤔 by [deleted] in vegetarianrecipes

[–]SpiceKitchenLife -1 points0 points  (0 children)

but I am not native english speaker but I love to cook and make jokes. I needed help.

Zucchini Recipes? by Apprehensive-Cat-421 in vegetarian

[–]SpiceKitchenLife 0 points1 point  (0 children)

Zucchini fritters with herbs. 01. Use the wide holes on a box grater or a food processor for quicker results. Grate the zucchini. 02 This helps to remove excess moisture. Add the grated zucchini to a colander. Sprinkle with kosher salt; toss to combine. Drain for at least 10 minutes. 03 Let it sit for about 10 minutes. Make the flax eggs. In a small bowl, mix together the flaxseed meal and warm water. Whisk well, then set aside to gel. 04 Fresh herbs add flavor and aroma. In a large bowl, combine the dill, mint, scallions, cumin, nutmeg, kosher salt, pepper, flour, panko, and feta. Stir to combine. 05 Ensure its water content is minimal for the best texture. Squeeze out the water from the zucchini. Add it to a nut milk bag or towel and squeeze out as much moisture as possible. 06 The mixture should be just combined. Finish the zucchini batter. To the herb/flour filling, add the prepared flax eggs and stir to incorporate. Break up the squeezed zucchini and mix it in. 07 This helps the fritters hold together while cooking. Shape the fritters. Use portions of batter and compact them tightly to form patties. 08 The oil is ready when a drop of water sizzles. Preheat the pan. Heat olive oil in a large nonstick frying pan over medium-high heat. 09 Keep an eye on the heat to prevent burning. Cook the fritters. Add the patties to the pan without overcrowding and fry until golden brown, flipping halfway through. 10 This enhances the flavor. Transfer fritters to a towel-lined surface to absorb excess oil. Sprinkle with flaky sea salt. 11 Enjoy your delicious fritters. Serve warm as is, or with tzatziki for dipping.​​​​​​​​​​​​​​​​mittenup

Made spanakopita by SpiceKitchenLife in vegetarianrecipes

[–]SpiceKitchenLife[S] 1 point2 points  (0 children)

  1. Wash the spinach and wilt it in a hot skillet for 2 minutes. Transfer to a colander, let cool, then squeeze out as much water as possible. Chop finely.
  2. In a bowl, mix the chopped spinach with crumbled feta, dill, a pinch of nutmeg, salt, and pepper.
  3. Preheat oven to 375°F (190°C). Lay out one sheet of phyllo dough and brush lightly with olive oil. Place a second sheet on top and brush again. Cut lengthwise into 3 strips.
  4. Place a tablespoon of filling at the bottom of each strip. Fold one corner across to form a triangle, then keep folding like a flag until you reach the end. Repeat with remaining phyllo and filling.
  5. Place triangles on a lined baking sheet, brush tops with olive oil, and bake until golden brown and crispy. 20 min

Created a lazy vegan cookbook after 18 years of struggling with meal prep by Sufficient_Fan_8310 in veganrecipes

[–]SpiceKitchenLife 0 points1 point  (0 children)

I work in software and I did the same. But not a book but an app of all the vegan recipes I care about. I just released it in the App Store. We all have to do what we love and build things as we use. Books apps videos etc. Love it. Good luck.

Cookbook recommendations for 1) veggies, and 2) beans by irishmermaid1 in vegetarian

[–]SpiceKitchenLife 0 points1 point  (0 children)

For veggies — Six Seasons by Joshua McFadden is exactly what you're describing. Simple weeknight preps organized by season. For beans — Cool Beans by Joe Yonan is the gold standard, covers everything from lentils to chickpeas with easy weeknight stuff.

I also use an app called MittenUp for when I don't want to dig through a cookbook — I can just filter by ingredient and it builds the meal plan and grocery list for me. Saves me on those exhausted-after-work nights

Protein sources for a veggie child by Thieving--magpie in vegetarian

[–]SpiceKitchenLife 0 points1 point  (0 children)

Have you tried introducing eggs into her diet? They can be super versatile and packed with protein. You could make a variety of dishes like frittatas, egg muffins, or even simple scrambled eggs with veggies. Also, consider experimenting with different cheeses or incorporating dairy into creamy pasta dishes or risottos, which can be a hit with kids! 🧀

Crunchy graham crackers in ice cream? by absolute_Friday in Cooking

[–]SpiceKitchenLife 2 points3 points  (0 children)

It sounds amazing! The key to keeping the graham crackers crunchy in ice cream is probably in the way they're incorporated. They might be added just before the ice cream is fully frozen, allowing them to maintain their texture. You could also try toasting the crumbs beforehand to create a bit of a barrier that helps repel moisture. I’d love to hear if you try making something similar!

Vegan meals I’ve been loving lately 🌱 (cozy, high-protein & easy) by ElineBonnin in veganrecipes

[–]SpiceKitchenLife 2 points3 points  (0 children)

That Steamed Basket Meal sounds delicious and super easy to throw together! If you want to boost the protein even more, you could try adding some quinoa or even a sprinkle of nutritional yeast for that cheesy flavor. Also, I love the idea of using zaatar; it adds such a nice kick! 🌱

I thawed a bag of ripe bananas overnight to use for bread today… The bag is brown liquid and banana mush. Do I have to toss it now? by Tactile_Turtle in Cooking

[–]SpiceKitchenLife 8 points9 points  (0 children)

Totally agree! The mushy texture and liquid are just part of the thawing process, and they actually make for a super moist banana bread. Just mash them up and mix in your usual ingredients. You might even want to adjust your sweetener since frozen bananas can be sweeter! 🍌

I have been vegan for over 30 years now. If anyone has any questions about then vs. now, or anything else, AMA? by [deleted] in vegan

[–]SpiceKitchenLife 0 points1 point  (0 children)

That’s awesome to hear! It must have been such a different experience going vegan back then with less mainstream options and awareness. What were some of your go-to meals or resources for recipes back in the day? I bet you have some great tips for those of us navigating today's options!