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Substance in veg pallete
!9TnfN/yHUxnPF7D
bIy8fd
No.153
Hello /ck/. I make this thread today to ask: How the hell do I add "stuffyness" my veg foods. Whenever I see a recipe online: It ends up adding meat or eggs one way or another into the mix.
That always leaves me defeated. I don't eat meat or eggs.
1. I know it is healtier
2. I know it is important for health
3. I know it is required in lot of recipes.
Reasons I do not eat meat; I will not divulge.
Now! How do I add the stuffy b filling part in veg diets.
In meaty dishes or eggy dishes. Their is often a central serving of a large and deeply filling dish. It seems that vegetables miss that central dish. What do I do to account for that. Don't give me gravy slops like butter panner; which are 4 pieces of dice sized paneer in a litre of gravy. I am talking about something filling, economic. Something a broke college student like me and many on this chan could eat everyday. Eggs are basically the perfect solution but again I don't eat eggs. Please share advices, recipes etc. Other collegetards alike me, please respond to this thread. I am in dire need of good recipes to make. This tiffin ka khana will turn me into a skeleton before I graduate.
Will share my own recipes/suggestions
!9TnfN/yHUxnPF7D
bIy8fd
No.154
1. Cauliflower steaks:
Nutrional value (one steak picrel):
70-80 Kcals
5-10gm fat
4-6 gm protein
3-4 gm fiber
micros idk. Google says:
Required things: Sodium: 129–430mg
Vitamins: A good source of Vitamin C and K, and B vitamins.
Minerals: Contains potassium, calcium, and magnesium.
One cauliflower costs about 20-30 and can last two days if one steak per meal. if two steaks per meal then one day and you will burn through one cauliflower per day. seems good enough. Capable of adding upto 280 Kcal of energy daily.
And trust me don't try to be "ooo i need to maintain my weight"
If you are in kalej, eat like a pig. Do someth*ng worthwhile your time and you will definitely burn through those calories.
Recipe procedure: How my sister made it once
Heat oil on pan or water in kettel.
Empty water from kettle and pour ghee/oil
Dice in small pieces if cooking in kettle.
Slice vertically in picrel like fashion if you have access to pan.
Sear on pan/kettle for some time. Flip time to time.Add spices to taste (can also add dahi/curd) for taste and probiotics. Cook till tender.
That's it. Serve hot, it tastes better if hot. Please do add mirchi and salt atleast. If not fuck it. Eat it without seasoning. Still tastes umami and fills mouth with cauliflowers neutral and soft taste.
BONUS:
Don't throw away the leafy remains. If your leafy coverings are clean and good enough to be cooked, make them into a soup. Dice in small pieces and boil in lots of water with salt for soups. Or you can also use them as dressing for salad. Make sure it is clean though.
What I did to use these were keep some chings soup slop packets in reserve. When hungry, I popped a packet in a glass of water (150ml) and cooked the greeny leafy parts in the soup itself. Even the 10 rupee water + flavouring soops becomes something to chew on and free fibre basically.
vVpNJK
No.155
>>154
Honestly a very nice recipe, cauliflower is pretty nice option for weight loss as well for any anon on shredding diet. (Cauliflower rice is a thing for a reason)
vVpNJK
No.156
>>153(OP)
>How the hell do I add "stuffyness" my veg foods.
I would go for Soya Chaap, it just works really well. But I guess that doesn't tacle how to make the veggies themself stuffy
!9TnfN/yHUxnPF7D
XIcO15
No.170
>>156
Nah that works too. Although soya chaap are made very poorly. Literal factory peepo knee deep in soya dough. Yuckies
!9TnfN/yHUxnPF7D
XIcO15
No.171
>>155
>cauliflower is pretty nice option for weight loss
I need weight though sir. that's why searing it helps. Reduces mass to be digested. Also the oil/ghee helps in fattening up
