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Lunch and Dinner Recommendations

post #1 of 11
9/26/10 at 5:49pm
Thread Starter 
Rules:

1. Vegetarian-friendly. No raw eggs, no fish (cooked or not), and obviously no meat. Dairies, etc. are fine. [If you're going to make some comment about "eat moar meat" then fuck off, not interested]
2. Cheap
3. Filling
4. Optional: Can last for up to 10-12 hours unrefrigerated.
5. Optional: Quick[ish] to cook.

Gotten sick of my normal repertoire of pastas and rice, wouldn't be opposed to some new ideas.
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post #2 of 11
9/26/10 at 5:53pm
indian food
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post #3 of 11
9/26/10 at 6:35pm
Cold lentil salad (veggies, lentils, vinaigrette)

hummus, pitas, sliced veggies, cheese

chile cheese ettouffee with no meat in it

pizza
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post #4 of 11
9/26/10 at 8:52pm
Thread Starter 
Quote:
Originally Posted by ErnestoG. View Post
indian food
I should have added 'healthy'. Indian food, while being extremely delicious, isn't the epitome of healthy food. Heh.

Quote:
Originally Posted by Milpool View Post
Cold lentil salad (veggies, lentils, vinaigrette)

hummus, pitas, sliced veggies, cheese

chile cheese ettouffee with no meat in it

pizza
Some really good suggestions here, I'll have to try some of these out. Thanks!
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post #5 of 11
9/26/10 at 8:56pm
Quote:
Originally Posted by deadly7 View Post
I should have added 'healthy'. Indian food, while being extremely delicious, isn't the epitome of healthy food. Heh. Some really good suggestions here, I'll have to try some of these out. Thanks!
Ehh... just make the sauces tomato based. A lot of traditional indian food in fact doesn't have the animal fat that is now often in it. That was a mughal idea, and they were rich. A lot of what you find in typical indian restaurant is Mughal and they were royalty. You can make a lot of different dishes using chick peas or lentils as your "protein" and make the spices and sauce the same way you normally would. Look into middle eastern food as well. Something like a lentil soup can be extremely filling and very nutritionally dense.
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post #6 of 11
10/14/10 at 4:30am
The food is in this region of indian food is great to eat.

Thanks,
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post #7 of 11
10/20/10 at 9:10am
Indian vegetarin food ,which is cheap ,filling and easy to cook http://www.padhuskitchen.com/2009/10...pea-salad.html http://www.padhuskitchen.com/2010/02...ian-style.html For more check out http://www.padhuskitchen.com
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post #8 of 11
10/21/10 at 4:01pm
Babaghanoush is really easy to make and it keeps pretty well. If you want it really healthy, go easy on the tahini, though tahini really gives it a nice texture and flavor. The recipe is pretty basic and you can easily find several good ones online.

Veggie chili is also a great option in the fall. It's super cheap, healthy, filling, and delicious. You basically cook some onions, carrots, corn, button mushrooms, and red kidney beans in a large pot. I add chickpeas as well sometimes if I want it really hearty. While cooking, add in about 1tsp cumin, 1tsp oregano, and chili powder to taste (if you want it spicier you can use cayenne, too). Add a can of tomato paste and the same amount of water, salt and pepper to taste, and let it simmer a bit so the flavors develop. It'll last in the fridge for a long time and it tastes even better a few days later.
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post #9 of 11
10/21/10 at 4:29pm
Quote:
Originally Posted by deadly7 View Post
Rules:

1. Vegetarian-friendly. No raw eggs, no fish (cooked or not), and obviously no meat. Dairies, etc. are fine. [If you're going to make some comment about "eat moar meat" then fuck off, not interested]
2. Cheap
3. Filling
4. Optional: Can last for up to 10-12 hours unrefrigerated.
5. Optional: Quick[ish] to cook.

Gotten sick of my normal repertoire of pastas and rice, wouldn't be opposed to some new ideas.

Cooked foods start to exponentially grow in bacterial count after 4 hours, only things that last without the fridge is breads, veggies, fruits for a certain amount of time.

One thing I can suggest for you is a nice hearty veggie stew. Boil up some barley or rice and black beans, put together chopped potatoes, carrots, corn, green beans, some blended tomatoes and chopped/crushed tomatoes and simmer. For seasoning, parsley, salt, pepper, garlic powder, onion powder, cumin, basil, oregano to taste. I like my veggies crunchier so I only simmer it for about 40 minutes before I dig into my first bowl. You can cook up a huge batch and freeze some while you leave some in the fridge, it soaks up all of the soup so when I reheat, I like to add crushed tomatoes, water and more seasoning to get it the way I like it.
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post #10 of 11
10/21/10 at 4:42pm
O whatever... at home I eat stews/soups for over a week from the fridge.
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post #11 of 11
10/21/10 at 5:41pm
Just get a feeding tube.
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