#eatyourveggies — Public Fediverse posts

This sounds delicious!!! If made with the Sweet Mustard dressing, it becomes a #VegetarianRecipe !

Winter Slaw

by #LoveFoodHateWaste

"This versatile slaw works as a side dish, sandwich filler, or topping for leftover turkey, cold cuts, baked potatoes and more. A fresh, crunchy way to use up that red cabbage and perfect for making festive food stretch further.

Ingredients:

Slaw base
300–400g leftover raw red cabbage, finely shredded
1 large carrot, grated or peeled into ribbons (or two small ones)
1 small red or white onion, finely sliced
Optional additions
1 apple, grated or finely chopped (optional – ideal for using up slightly soft fruit)
1 stick of leftover celery or any remaining broccoli
A handful of sultanas
A handful of cranberries
A handful of pomegranate
Leftover nuts or seeds, chopped or whole

Dressing 1: Sweet Mustard
1 tbsp Dijon or wholegrain mustard
1 tbsp lemon juice or vinegar (white wine, cider or red wine)
1–2 tsp honey or a pinch of sugar
1 tbsp olive oil
Salt and black pepper to taste

Dressing 2: Rich & Creamy
4 tbsp mayonnaise or salad cream
2 tbsp sour cream or crème fraîche (ideal for using up opened pots)
½ tsp cinnamon
2 tsp cranberry sauce
2 tsp lemon juice or white wine vinegar
½ tsp sugar
Salt and black pepper to taste

Recipe

Prep your veg

Rinse the vegetables in water - no need to peel the carrots, just a quick scrub. Finely shred the red cabbage into thin strips. Grate or peel the carrot into ribbons and slice the onion finally.
Add the grated apple or any other leftover veg like celery or broccoli, sliced finely.
Make your chosen dressing

Choose either the Sweet Mustard dressing or the Rich & Creamy dressing.
Whisk all dressing ingredients together in a bowl. Taste and adjust sweetness, acidity or seasoning.
Combine

Add the vegetables to a large bowl and pour over your chosen dressing. Toss until everything is well coated.
Mix in any extras such as dried fruit, nuts or herbs. Chill and serve!"

Source:
https://www.lovefoodhatewaste.com/foods-and-recipes/winter-slaw

#SolarPunkSunday #Recipes #CabbageRecipes #SlawRecipes #VegetarianRecipes #EatYourVeggies

Made some tofu. I also made corn and green beans—which were delicious. But this tofu was bangin’.

Wanna make some?

1. Cut a firm tofu block into four slabs.

2. Create a mixture of corn starch, salt, pepper, paprika, and garlic powder in a tray. (Don’t ask me how much. I just eye it. You can, too.)

3. Throw the slabs in the mixture, one at a time, to coat both sides.

4. Fry them in a little oil on both sides.

5. Eat them with a fork. Or your hands if you’re an impatient heathen.

#Tofu #Vegan #Vegetarian #Vegetables #EatYourVeggies

CN Food

Totaaal leichtes, sommerliches Abendessen. 😅 *hust* Aber halt einfach so gut: Ofengemüse (Kartoffeln, Paprika, Radieschen, Zwiebeln, Buschbohnen) vom Blech, mit stark geschrumpftem Hühnchen. Marinade bestand aus Sonnenblumenöl, Meersalz, Pfeffer, edelsüßem Paprika, Rosmarin, Knoblauch, Ingwer. Im Ofen bei 200° C für 40-45 Min backen. Nom.

#food #Abendessen #Familienessen #Rezept #gemüse #EatYourVeggies #Fleisch

For @fremachuca (who asked) and anyone else who wants our homemade seitan recipe that will change your vegan protein life…

(It’s pronounced “say-tan,” but I find it amusing to pronounce it “satan.”)

Dry:
3 cups gluten flour
1/2 cup nutritional yeast
1 tsp garlic granules
1 tsp onion granules

Liquid:
2 cups veggie broth
6 tbsp Bragg’s liquid aminos (or soy sauce)
1 tbsp olive oil

Simmering broth:
5 quarts veggie broth
1 cup Bragg’s or soy sauce

🧵1/2

#Vegan #Recipe #Seitan #Protein #HomeCooking #EatYourVeggies

Trying this recipe out. I found some adorable little rutabagas at the local farmstand, along with some beets and carrots! Roasting them all in the oven with olive oil, salt and pepper. I'll try the apple cider vinegar and parsley on the rutabaga. I usually have beets plain, and the carrots with balsamic vinegar -- but I'm sure they would all be good with apple cider vinegar drizzled on them! (I love picked beets.)

https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-rutabaga-recipe-2104064

#VeganRecipes #VegetarianRecipes #EatYourVeggies #RootVeggies #SolarPunkSunday #Farmstand #EatLocal

This recipe calls for cooking the veggies a bit in a pan before putting together the casserole. I'm sure oven-roasting them would be good as well! (Trying this recipe out tomorrow with the homemade sauce suggested by the author.)

Easy Vegetable #PastaBake

By: Joanne Gallagher Updated: Jan 5, 2026

"Our family loves it when this easy pasta bake hits the table. It’s inspired by our favorite vegetable lasagna, but takes way less time to prepare. While I still love that lasagna, this vegetarian baked pasta is my go-to when I’m short on time."

Full recipe:
https://www.inspiredtaste.net/40176/vegetable-baked-pasta/

#SolarPunkSunday
#Recipes #PastaRecipes
#EatYourVeggies #ComfortFood

I make something similar. Roasting the veggies brings out the flavor! Not sure about the sweet potato though. Carrots, would be good.

Vegetable #PastaBake: A Gluten Free Protein Packed #Vegetarian #Casserole

"To create this vegetable pasta bake, I wanted to choose a variety of colors for our veggies. I also wanted to stick with vegetables I knew my kids would eat.

I decided to use a sweet potato, a zucchini, and a couple of sweet peppers (red and yellow). I also included a few mushrooms, half of a red onion, and some whole garlic cloves."

Full recipe:
https://eatingrichly.com/vegetable-pasta-bake/

#SolarPunkSunday #VegetarianRecipes
#Recipes #PastaRecipes
#EatYourVeggies #ComfortFood

Easy Veggie Spaghetti

By: Joanne Gallagher Updated: Jan 5, 2026

PREP 10 mins
COOK 25 mins
TOTAL 35 mins

"My family loves this vegetable pasta (even my little one). It has over 1 ½ pounds of vegetables and a simple tomato sauce made completely from scratch. For #vegan spaghetti, skip the cheese and serve with some nutritional yeast sprinkled on top. You can make the sauce up to 4 days in advance."

Ingredients:
- 12 ounces spaghetti or pasta of choice (340g)
- 4 tablespoons olive oil
- 1 cup chopped onion (140g)
- 2 medium zucchini, chopped
- 2 medium yellow squash, chopped
- 3 garlic cloves, minced, about 1 tablespoon
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 1 (28 ounce) can whole peeled tomatoes
- One (12 ounce) jar roasted red peppers, drained and cut into ½-inch pieces, about 1 cup
- 2 to 3 teaspoons mushroom powder, optional
- 5 cups spinach leaves (226g)
- Handful of fresh basil leaves, plus more for serving
- Salt and fresh ground black pepper
- Parmesan cheese or nutritional yeast for serving

Full recipe:
https://www.inspiredtaste.net/38662/veggie-spaghetti-recipe/

#SolarPunkSunday #VeganRecipes
#Recipes #PastaRecipes
#SpaghettiRecipes #EatYourVeggies #ComfortFood

Tired of being tired? Natural ways to get the energy you crave : Life Kit: Health

https://www.npr.org/2026/02/19/nx-s1-5718421/tired-of-being-tired-natural-ways-to-get-the-energy-you-crave

So #eat #healthy, get outside, reduce screen time, all the usuals.
#Fatigue #Life #StopEatingShit #Health #Tired #Energy #NPR #Daylight #GrandmaWasRight #Sleep #EatYourVeggies #SocialMedia #SocialNetworks #Friday #Media #Hobbies #Hobby #Reset

Had a bowl of "random veggies found in the fridge and freezer" for lunch today.

Simple foods, fuels for focus:

Local pumpkin, grilled eggplant slices from a bag, salsa, kidney beans, roasted in the oven a while, cheddar added afterward.

#eatyourveggies #simpleeats #lunchtime #food #veggies #localfood #healthyhabits #leftovers

I made pico. And then I ate it. That is all.

#PicoDeGallo #Noms #Homemade #Salsa #Vegan #EatYourVeggies

#UMaineCooperativeExtension - Harvest for Hunger

#Recipes

"What comes in all shapes, colors and sizes, and can help prevent cancer, heart disease, and obesity? The answer is not some magic diet pill, but fruits and vegetables!

We’ve compiled a collection of our own recipes to help you make nutritious meals and snacks from fresh produce that you can either grow yourself or buy locally. Each recipe includes step-by-step, easy-to-follow instructions and nutrition information."

Includes recipes and tips for:
- Beets
- Broccoli
- Cabbage
- Carrots
- Cucumbers
- Green beans
- Spinach
- Greens
- Lettuce
- Potatoes
- Tomatoes
- Winter Squashes

Learn more:
https://extension.umaine.edu/harvest-for-hunger/resources/recipes/

#SolarPunkSunday #MaineFood #LocalHarvest #FreshProduce #EatYourVeggies #EatSeasonally #EatLocally #FoodSecurity #Maine

Vegan “egg” bagel. 😋

#Vegan #EatYourVeggies

The death of the vegetarian

https://onlinemarketingscoops.com/2025/12/01/the-death-of-the-vegetarian/

Brown the tofu in a large soup pot. Add garlic, saute about 45 seconds. Toss in everything before pasta.

Simmer, stirring occasionally until 45 minutes before ready to eat. Add 2 cups pasta. Simmer stirring occasionally 30 minutes.

Toss in cheese, stir until melty.

Enjoy!

#EatYourVeggies

CN Food

Okay, ihr Hasen - haltet die Löffel bereit, es gibt Curry! Ein einfaches, aromatisches Rumfort-Gericht für den Alltag, das ihr nach euren Vorlieben anpassen könnt. Ein Basisrezept eben. Esst dazu Reis, Brot, meinetwegen auch Kartoffeln oder Nudeln. 😅 Guten Appetit!

https://www.magischer-kessel.de/2025/08/gemuesecurry-mit-tofu/

Vielen Dank für Boosts! Von euren Handlungen lebt mein #Foodblog! 🥰

#food #Mittagessen #Abendessen #Dinner #Curry #Currygericht #Gemüse #Gemüsecurry #Reis #Familienessen #Alltagsküche #OnePot #EinfachesRezept #kochenFürKinder #Tofu #vegan #eatYourGreens #EatTheRainbow #EatYourVeggies #FürMehrRealitätAufDemTeller #Rezept

@kochen
@blogartikel_verteiler

Dinner is served! I cooked up the beet, some greens (rainbow chard and beets), and a blend of different rices (wild, red, brown and black). Delicious! And colorful!

#EatTheRainbow #WildRice #BrownRice #RiceBlends #RainbowChard #BeetGreens #Beets #GrowYourOwn #EatYourVeggies #Vegan

It's lunch time! Alumni bunny Sheldon is enjoying some fresh carrot tops from his family's garden. Thanks so much to his family for sharing! #Adopted #Noms #HouseRabbit #TriangleRabbits #EatYourVeggies #RabbitsOfMastodon

CN Food

Mittagessen heute: Gemüsesuppe. Vor 2 Tagen gekocht und gut durchgezogen. Gut, um viel Gemüse aus dem Kühlschrank auf einmal zu verarbeiten und passt für fast jedes Gemüse. Diesmal dabei: 2 Zwiebeln, hacken, in Öl anschmurgeln, 1 Zehe gehackten Knoblauch und 1 grob geschnittene Möhre (Reste aus dem TK bei mir für Suppen) dazu und mitbraten. 1/2 übrigens Spitzkohl hacken, waschen, dazu geben, salzen. Klein gehackte (Cocktail)Tomaten unterrühren. Mit 2 Litern Wasser angießen. Breite Bohnen aus dem TK dazu. Pfeffer, Paprikapulver, etwas Thymian und Rosmarin dazu. Geschälte, gestückelte, gewaschene Kartoffeln dazu und bei niedriger Stufe so lange köcheln, bis alles gar ist. Abschmecken. Am nächsten Tag - falls gewollt - Würstchenscheiben dazu geben und mit erhitzen. Falls nicht, bleibt die Suppe rein pflanzlich.

@kochen

#food #foodporn #Suppe #FürMehrRealitätAufDemTeller #Soup #Gemüsesuppe #Abendessen #Dinner #Familienessen #einfachesRezept #EatYourVeggies #Eintopf

Good Morning #Canada
Today is National Love Your Produce Manager Day, which could lead to uncomfortable moments while grocery shopping, so maybe leave the kids at home. Did you know that Canada is the 5th largest food exporter in the world, but also the 6th largest food importer. A relatively new tool - CanadaFoodFlows.ca - is an interactive website that tracks how Produce enters and exits Canada.

#CanadaIsAwesome #EatYourVeggies
https://news.ubc.ca/2025/01/canada-food-flows/

CN Food

Unkompliziertes und einfaches Abendessen für den Freitagabend: Sticky Rice Bowl mit Gemüse (TK-Spinat, Tomaten, Asia TK-Mischung, Kokos-Erdnusssauce, Zitronengras, Zimt, Srirachra) und ziemlich geilen Gyros-Soja-Chunks aus dem Airfryer. Gewürzt habe ich die großen Stücke mit meinem Gyrosgewürz, Rezept hier:
https://www.magischer-kessel.de/2024/11/spicy-rezept-fuer-gyrosgewuerz/

Sojastücke in Brühe einweiche, ausdrücken, mit Öl ummanteln, Gewürz drüber streuen und vermischen. Bei 180 °C für 15 Minuten im Aifryer backen, zwischendrin 1 x umrühren, damit sie rundum knusprig werden.

#food #Sojachunks #vegan #veganDinner #Abendbrot #Abendessen #Familienessen #EatYourVeggies #RiceBowl #VeganBowl #Gyros #Gyrosgewürz #Spice #Rezept #veganesRezept #Gewürzmischung #foodblog #Airfryer #Heißluftfritteuse

@kochen
@foodblogger_de

Which of these do you say?

#poll #boost (#eatyourveggies - not relevant, but still good advice)

This last one I actually have the link for! It's the closest recipe I've found for a chocolate mousse I threw together after my home-made tofu failed to fully firm up (it happens). So, yes -- what to do with not-so-firm tofu? Turn it into #ChocolateMousse!

Silken Tofu Chocolate Mousse

Gluten-free, dairy-free, eggless, and vegan.

Ingredients:

• 3.5 oz. (100 g) roughly chopped dark chocolate
• 1 package (12 oz.-340 g) organic silken tofu
• 2 tablespoons maple syrup

Toppings (optional):

• chocolate shavings
• raspberries
• blackberries
• fresh mint

Instructions:

1. Melt the chocolate in the microwave (or a double-boiler) in 30 second intervals, stirring each time, until the chocolate is melted. Set aside to cool at room temperature.

2. Meanwhile, place the silken tofu and maple syrup in a food processor and blend until very smooth. Add the melted chocolate and blend until well combined.

3. Scoop the mixture into 3 ramekins or glasses, and refrigerate for 30 minutes.

4. To serve, garnish with chocolate shavings, raspberries, blackberries and a sprig of fresh mint.

Leftovers will keep in the fridge for up to 3-4 days.

https://aseasyasapplepie.com/silken-tofu-chocolate-mousse/

#VegetarianRecipes #VeganRecipes
#EatYourVeggies #DietForASmallPlanet #VeganDesserts #SolarPunkSunday #TofuChocolateMousse

Here is a vegetarian version of one my favorite dishes - Hungarian Goulash! I would definitely add chickpeas or lentils as a needed protein in this dish... Not sure where I found it from...

If one is vegan, omit the sour cream (yogurt). Makes 2 generous portions...

Vegetarian Hungarian Goulash

Ingredients:
1 tbsp Sunflower oil
1 large white/yellow onion, chopped
1 carrot, diced
1 large potato, diced
1 stalk of celery, diced
1 green pepper, cut into rounds (the long ones, also known as banana peppers)
1 tsp caraway seeds, crushed lightly
few black peppercorns, crushed lightly
1 bay leaf
3 tbsp Sweet Paprika (preferably the Hungarian variety)
Salt, to taste
1 tsp sour cream (or yogurt), optional

Method:

1. Heat the oil in a heavy bottom pot.
Add the onions and sauté on medium heat until starts getting brown.

2. Once the onions are browned, take them off the heat and add the paprika. This is important because we do not want the paprika to burn.

3. Add the vegetables and the spices and salt to taste. Mix well and put it back on the hob.

4. Cover with water, put the lid on and simmer on low heat.

5. Keep checking on the Goulash and stirring from time to time.

6. Once the vegetables are well cooked, adjust the consistency by adding the water as required.

7. Garnish with a dollop of sour cream and serve with some bread (preferably sourdough) to dunk into the Goulash.

#VegetarianRecipes #VeganRecipes
#EatYourVeggies #DietForASmallPlanet

This doesn't need to be puréed, but it can be. The original recipe calls for chicken stock, but vegetable stock works just fine! The original recipe calls for butter, but any vegetable oil can be used (since it's just for sautéing). A warm and nourishing soup for cold days!

Carrot Ginger Soup (can be made as a vegan version)

Serves 4-5

Ingredients

3 Tbsp unsalted butter
1 1/2 pounds carrots (6-7 large carrots), peeled and sliced thin
2 cups chopped white or yellow onion
Salt
1 teaspoon minced ginger
2 cups chicken stock or vegetable stock
2 cups water
3 large strips of zest from an orange
Chopped chives, parsley, dill or fennel for garnish

Method:

1. Sauté onions and carrots: Melt the butter in a soup pot over medium heat and cook the onions and carrot, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprinkle a teaspoon of salt over the carrots and onions as they cook.

2. Add stock and water, ginger, and strips of orange zest. Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes.

3. Remove the strips of orange zest and discard.

4. Purée soup: Working in small batches, pour the soup into a blender and purée until completely smooth. Only fill the blender bowl a third full with the hot liquid and keep one hand pressing down on the cap of the blender to keep it from popping off.

Add more salt to taste.

Garnish with chopped chives, parsley, or fennel fronds (I prefer parsley or cilantro).

Freezes well! Great to make lunch-sized portions!

#EatYourVeggies #DietForASmallPlanet #CanBeAdaptedToVeganRecipe

This is more of my cup of tea these days. I love Indian and Moroccan spices!

Rice and Red Lentil Stew with Cauliflower and Peas

Makes 4-6 servings

Ingredients:

1 Tablespoon vegetable oil
2 large leeks (white and tender green), well-rinsed and sliced

1 1/2 teaspoon ground coriander
1 1/2 teaspoon ground cumin
1 1/2 teaspoon dry mustard
1 teaspoon turmeric
1/4 teaspoon cayenne

3/4 cup (6 ounces) long-grain white rice (we used brown rice)
4 1/2 cup (40 ounces) water
Salt to taste

1/2 cup (4 ounces) red lentils or brown (we used brown, since it takes longer to cook, as does the brown rice)

1/2 medium head of cauliflower, cut into 1-inch florets
1/2 cup (4 ounces) fresh or frozen peas
2 Tablespoon butter (optional, and not vegan)

1. In a medium stew pot, heat the oil over medium heat. Add the leeks, coriander, cumin, mustard, turmeric, and cayenne, stirring constantly to toast the spices, for 1 minute.

2. Add the rice, salt, and 4 1/2 cups of water. Bring to boil over high heat. Stir in the lentils. Reduce heat to medium, cover, and cook until the rice and lentils are just tender, about 20 minutes for red lentils and white rice, 35 minutes if you are using brown lentils and brown rice.

3. Add the cauliflower, raise the heat to high, and continue to cook, covered, stirring occasionally for 5 minutes. Add the peas and cook until they are warmed through and the stew has an oatmeal-like consistency, about 5 minutes longer. Add butter (optional), stirring until it melts. Serve hot in bowls.

An adaption of Yamuna Devi's "The Art of Indian Vegetarian Cooking".

#VegetarianRecipes #VeganRecipes #EatYourVeggies #DietForASmallPlanet #SolarPunkSunday

This recipe was concocted by myself and a room-mate who was on a macrobiotic diet. Very nourishing and one of my favorite comfort foods!

Lentil Soup with Kombo Seaweed

The most expensive ingredient in this soup is the seaweed, but if kept dry, a package of dried Maine Sea Vegetables lasts a long time. Doesn't have to be Kombu -- I've used other seaweeds successfully. Other than the initial Seaweed investment, this stuff is cheap, filling and has gotten me through many a fallow period during my Boston days.

Macrobiotic Lentil Soup

8 oz lentils
6 inch (15 cm) strip of kombu seaweed (or any other seaweed)
2 onions, diced
2 pints water (or more if needed)
1 stalk celery, sliced
1 lb carrots, diced
Pinch of sea salt or 1 tablespoon tamari/shoyu soya sauce

1. Rinse the lentils.

2. Place the kombu (or other seaweed) on the bottom of a heavy soup pot and cover with the onion, lentils and water.

3. Cover and bring to the boil then reduce the heat and simmer for 40 minutes.

4. After 20 minutes add the remaining vegetables and the seasoning.

#VeganRecipes #VegetarianRecipes
#EatYourVeggies #DietForASmallPlanet #MeatlessRecipes #SolarPunkSunday #FoodSecurity