My Flavour and Variety

[jalan]

I have to say, that viewing all the various combinations of vegan food is motivating and they sound very delish; although, I'm a little cramped for room and storage atm, having limited options...

Nevertheless, I'm the type of person that can enjoy what I prepare over and over without much variety, as only minor differences; such as condiments can mean significant flavour changes...

What I've found, is that if I'm hungry I tend to add quiet a few ingredients, which is very tasty at first, but on subsequent re-heats the flavours seems to blend together. So occasionally, I'll only combine a couple of veggies and the flavour totally changes and is mostly sustainable after re-heats...

Members that have commented in the thread, 'Supper/Dinner Time! What's on the menu?', have given me plenty of ideas/recipes for alternative meals.

So, thanks

 

[PTree15]

I've tried many of the combinations I see in the supper thread. I love all the different ideas.

 

[jalan]

I've tried many of the combinations I see in the supper thread. I love all the different ideas.

I’ll check that thread out… thx

 

[Emma JC]

my honey calls some of my meals "kitchen sink meals" because I throw in all the tastes and foods that I love

@jalan you may not yet have seen the list of ingredients that goes into my rolled oats melanges (Tuesdays & Thursdays) - it is about 14 ingredients in total and so tasty - yet so quick to make and it fills a pasta bowl and keeps me full for the whole day

we love aglio e olio and technically there are only 4 ingredients (spaghetti, olive oil, garlic and crushed red pepper flakes) however we love so many other foods that we just keep adding.... onions, mushrooms, olives, basil leaves and cherry tomatoes whole - topped with lemon juice and nutritional yeast - we are able to use a whole lot less oil, this way, as the other veggies add lots of moisture

"if you love it, add it"

Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com

 

[Tom L.]

@jalan I think many vegetarian staple foods, such as grains and legumes, can taste quite different- depending on what foods they are prepared with. For years, one of my favorite dinners was brown rice cooked with some sort of vegetable such as spinach or broccoli. Brown rice takes about 45 minutes to cook (at least), and I used to add some chopped fresh or frozen vegetable when it was almost done so that everything was cooked perfectly when it was time to eat. Canned vegetables could be added at the time of serving, since they're already cooked.

If you're doing this with some sort of pasta, it's a bit trickier, since pasta is generally drained when it's finished cooking. If the fresh or frozen vegetables were in large pieces, I suppose everything could be drained at the same time, but I don't see how this would work with something like chopped frozen spinach.

 

[jalan]

my honey calls some of my meals "kitchen sink meals" because I throw in all the tastes and foods that I love

@jalan you may not yet have seen the list of ingredients that goes into my rolled oats melanges (Tuesdays & Thursdays) - it is about 14 ingredients in total and so tasty - yet so quick to make and it fills a pasta bowl and keeps me full for the whole day

we love aglio e olio and technically there are only 4 ingredients (spaghetti, olive oil, garlic and crushed red pepper flakes) however we love so many other foods that we just keep adding.... onions, mushrooms, olives, basil leaves and cherry tomatoes whole - topped with lemon juice and nutritional yeast - we are able to use a whole lot less oil, this way, as the other veggies add lots of moisture

"if you love it, add it"

Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com

Hey, I too add more ingredients for each re-heat. Though usually tomatoes and avocado for extra flavour, texture and moisture… Oh, we would call it ‘chook food’, cause it was a bit of everything.

 

[jalan]

@jalan I think many vegetarian staple foods, such as grains and legumes, can taste quite different- depending on what foods they are prepared with. For years, one of my favorite dinners was brown rice cooked with some sort of vegetable such as spinach or broccoli. Brown rice takes about 45 minutes to cook (at least), and I used to add some chopped fresh or frozen vegetable when it was almost done so that everything was cooked perfectly when it was time to eat. Canned vegetables could be added at the time of serving, since they're already cooked.

If you're doing this with some sort of pasta, it's a bit trickier, since pasta is generally drained when it's finished cooking. If the fresh or frozen vegetables were in large pieces, I suppose everything could be drained at the same time, but I don't see how this would work with something like chopped frozen spinach.

I don’t know about frozen spinach, but I chop fresh spinach and add close to the end; otherwise, it tends to almost disappear in the mix (overcooked).