Let's play a game! Of veg inspiration!
tamazinegrace
Posts: 25 Member
1
Replies
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The Vegsporation game 😂1
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Salt and chilli cauliflower.
Fry bell pepper, spring onion, garlic and chilli in a little oil. Add salt.
Cut caulli into bite size florets.
Mix caulli and salt and chilli mix together.
Bake in the oven on 200 for around 20 mins, depending on how aldente/tender you prefer
Bone apple teeth 🤣1 -
P.s if you like these kind of posts, recipes, infornation, tips and tricks, fun ways to burn extra cals etc feel free to add me as a friend for daily inspo posts and such! 2
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Well this went well 🙄4
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Brussell sprouts - Cut a cross at the top to open it up a bit. Mix it with a bit of olive oil, pepper and nutmeg and then roast. Doing it this way has made a vegetable I didn't like into one of my favourites.3
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Zucchini or yellow squash sliced thin into about 1/4" thick, sprinkled with the grated Parmesan in the cannisters (because it has a more crumbly texture), spread out on a single layer on a baking sheet and baked until the cheese is browning. This makes for a texture similar to fried squash but without nearly as many calories.1
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Sweet potato peeled and cut into about 1 inch cubes coated with either non stick spray or spray butter (this helps them cook faster and softer), then mix in cinnamon to your tastes (I use a lot) and bake until done1
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Red peppers, green peppers, yellow onions,white potatoes, 2 bulbs garlic cloves (unpeeled),basil infused olive oil, herb de Provence mix, kosher salt, coarse black pepper. All cut into mouth sized, mixed together in big zip lock bag, spread evenly ( not piled too high) onto parchment paper covered bake pan. 400 degree oven till all veggies slightly browned or blacked(whatever’s your favourite!).
Garlic is nicely cooked and is easily mashed out of skin and into your mmmmmmouth!
I love this, it’s so tasty.2 -
What does "INSPO" mean?3
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tamazinegrace wrote: »Well this went well 🙄
I don't really think in terms of recipes. For me inspiration is going to the store, seeing what looks good, and then when cooking taking out the veg I have and figuring out how they will fit in with what I'm planning to make (pasta or chicken or salmon or lentil stew or what not).
Basic good ways to cook them are sauteeing and roasting and steaming (or in a soup). Using herbs with them can be tasty, I usually use a little olive oil, and both lemon juice and vinegar can be nice additions, especially with greens.
But ask me for a recipe and my mind goes blank. I do look at a couple of recipe books in particular if stymied in how to successfully use a particular vegetable: Greene on Greens and Barbara Kafka's Vegetable Love.1 -
Eggplant, cauliflower, spinach - a mild curry with cumin seeds, black mustard seeds, onion / ginger / garlic, a little tomato puree or one tomato, ground coriander, touch chili powder, touch (or two) curry powder. Let it simmer,aha!2
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robbell678 wrote: »Red peppers, green peppers, yellow onions,white potatoes, 2 bulbs garlic cloves (unpeeled),basil infused olive oil, herb de Provence mix, kosher salt, coarse black pepper. All cut into mouth sized, mixed together in big zip lock bag, spread evenly ( not piled too high) onto parchment paper covered bake pan. 400 degree oven till all veggies slightly browned or blacked(whatever’s your favourite!).
Garlic is nicely cooked and is easily mashed out of skin and into your mmmmmmouth!
I love this, it’s so tasty.
I know this one as "letcho" - lots of variations in South - East Europe under the same name. Currently we have a glut of bell peppers and I am preparing a couple of jars.0 -
snickerscharlie wrote: »What does "INSPO" mean?
It refers to when someone hopes to inspire a social media following and for some reason picked MFP as their platform.4 -
Inspo = Inspiration0
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Hey @tamazinegrace
Love the veg-spo! ☺️
I’m loving kale sprouts lately!! They are a cross between kale and Brussels sprouts!
I just steam them and add a lil grey salt and a drizzle of olive oil. Did I mention how cute they are?
I’m also into using fresh herbs as much as possible. I can’t wait for spring to get my herb garden growing. I like to make fresh thyme chicken salad. It’s aromatic and very tasty!
My recipe:
Chicken chunks (or shredded)
Mayo
Green onion stalk
Alfalfa sprouts
Chopped fresh thyme
Salt /pepper
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MelanieCN77 wrote: »snickerscharlie wrote: »What does "INSPO" mean?
It refers to when someone hopes to inspire a social media following and for some reason picked MFP as their platform.
Got it, thanks. Photos would be much better than recipes. Most people are visually oriented when it comes to food and showing what you did with vegetables might help others with ideas.0 -
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snickerscharlie wrote: »
That makes total sense— I guess inspo sounded better lol
I don’t know the origin of inspo but it’s been shorted to mean inspiration kind of like “convo” means conversation.
Fitspo= fitness inspiration. I think we just coined vegspo above ☺️
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"Inspo" or "Fitspo" or anything-po comes from a portmanteau of "inspiration" and "motivation". That's why it's "po" and not "pi.1
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GottaBurnEmAll wrote: »"Inspo" or "Fitspo" or anything-po comes from a portmanteau of "inspiration" and "motivation". That's why it's "po" and not "pi.
Ahhhhhhhhhhhh
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Thank you. That kinda even makes sense.GottaBurnEmAll wrote: »"Inspo" or "Fitspo" or anything-po comes from a portmanteau of "inspiration" and "motivation". That's why it's "po" and not "pi.
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MelanieCN77 wrote: »snickerscharlie wrote: »What does "INSPO" mean?
It refers to when someone hopes to inspire a social media following and for some reason picked MFP as their platform.
Got it, thanks. Photos would be much better than recipes. Most people are visually oriented when it comes to food and showing what you did with vegetables might help others with ideas.
Photos are cool, but food photography is a skill. If someone needs to motivate themselves to eat veg, a cookbook or website with lovely photos is a great way to do it.1 -
Sunshine_And_Sand wrote: »Sweet potato peeled and cut into about 1 inch cubes coated with either non stick spray or spray butter (this helps them cook faster and softer), then mix in cinnamon to your tastes (I use a lot) and bake until done
I do this but with nutmeg!1 -
I'm another "recipes? what recipes?" person. I just cook, when it comes to things with no structural ingredients. Day-to-day, most veggies are simple.
Recent enthusiasm: Roasted mashed heirloom winter squash (a rich, meaty but not dry, slightly sweet one) mixed with an unreasonable amount of white miso.
Some friends gave me a Meyer-lemon-infused olive oil for Christmas, so flavorful that even a tiny amount adds delicious rich lemon-y-ness, with no hint of bitterness, to veggies . . . particularly enjoyed it on cold cooked beets.3 -
Lillymoo01 wrote: »Sunshine_And_Sand wrote: »Sweet potato peeled and cut into about 1 inch cubes coated with either non stick spray or spray butter (this helps them cook faster and softer), then mix in cinnamon to your tastes (I use a lot) and bake until done
I do this but with nutmeg!
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nutmegoreo wrote: »Lillymoo01 wrote: »Sunshine_And_Sand wrote: »Sweet potato peeled and cut into about 1 inch cubes coated with either non stick spray or spray butter (this helps them cook faster and softer), then mix in cinnamon to your tastes (I use a lot) and bake until done
I do this but with nutmeg!
I do this with Oreos.2 -
I'm not big with recipes either, and typically when I do follow one, I tweak it anyway. I'll usually double the veg called for allowing for larger serving sizes. One of my favourites is diced beets and carrots tossed in olive oil and balsamic vinegar and roasted. They are so sweet this way.1
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I will take onions, potatoes, garlic, carrots, broccoli, cauliflower, corn, brussels sprouts, kale (and whatever else I have on hand). Cook this in olive oil and add a few table spoons of the Swad brand Chana Masala spice packet, mix and viola it's a great dinner!!! The great thing about this recipe is you can add any veggie or even fruit that you like!0
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