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whumphoarder · 6 years

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Face God and Walk Backwards Into Hell

Summary: Peter is lactose intolerant—and arguably masochistic—and this somehow becomes Tony’s personal cross to bear.

(In the same universe as Spider-Man’s Very Mundane Kryptonite, but the stories can be read independently)

Word count: 1,763

Genre: Fluffy illness, humor, sickfic

Link to read on A03

After initially finding out that the kid was lactose intolerant, Tony started doing everything in his power to help Peter avoid dairy. He stocked three kinds of plant-based milks at the compound—soy, almond, and cashew. If he was ordering pizza for team training nights, he would always make sure to have non-dairy pasta and salad options on the side. Chips and pretzels were served with hummus or bean dips rather than sour cream based ones, and Tony even tried out a vegan cheese version of his mother’s beloved lasagna recipe.

All these precautions would have likely been very effective, if only Peter wasn’t such a little shit.

At first, Tony assumed the kid just made a mistake. That was what he figured when he shuffled into the kitchen at one a.m. on a training weekend to discover the teenager standing with his back to the entrance, rifling through his cabinets.

Tony stood in the doorway, arms crossed over his chest in amusement. “Looking for something?”

Peter startled and spun around, eyes wide. “Whoa, what are you doing up, Mr. Stark?”

“Insomnia’s a bitch,” Tony scoffed. “But I could ask the same about you. Shouldn’t you be wiped from your training session with Cap earlier?”

Peter’s stomach growled loudly in response, causing his unusually pale cheeks to flush slightly.

Tony raised his eyebrows. “Are you hungry? If you need a snack, try the fridge.”

With a small groan, Peter snaked an arm around his middle. “Uh, no thanks,” he said with a grimace. “I’m not feeling so great, actually.”

“Stomach ache?” Tony guessed.

Peter looked embarrassed, but nodded anyway. “I didn’t mean to bother you, I just was seeing if you had anything down here I could take for it.”

“You mean like Pepto, or…?” Tony asked with a frown.

Peter shook his head. “That doesn’t usually work very well. May has these like, enzyme pill things that sometimes help...?” he said hopefully.

Tony quirked his head in thought. “Pepper might have something,” he mused. “She’s fully on the herbal supplement bandwagon.” He crossed the kitchen over to a drawer next to the fridge and opened it to reveal a few dozen small bottles.

With some assistance from FRIDAY, he quickly identified the most-likely-to-be-helpful candidate—some kind of natural probiotic—and dosed out two pills for the kid.

“Thanks,” Peter muttered before knocking them back with some water. “Ugh. I’m never eating ice cream again,” he moaned.

Tony’s forehead wrinkled up in confusion. “When did you get ice cream?”

Peter gave him a pained smile. “Uh… after training? Clint took me out—he said someone should celebrate the fact that I laid out Cap twice.”

“Yeah, I thought so too,” Tony said with a huff. “Which is why I served everyone those vegan eclairs that I special ordered because, you know”—he shot Peter a pointed look—“they don’t have dairy.”

“He, uh, he said someone should celebrate it with a real dessert,” Peter mumbled.

“I’m hurt, Pete,” Tony mocked.

Peter’s gaze dropped to his feet. “If it makes you feel any better, I got Stark Raving Hazelnut.”

“Why would it make me feel better to have my name attached to your gastrointestinal distress?” Tony asked sarcastically.

Peter huffed out a quick laugh. “Sorry.” Suddenly he winced and pressed a hand to his stomach. “Ah. Cramp.”

“It’s alright, kid,” Tony scoffed. “I think you’re being punished enough.”

At the next Avengers team dinner, Tony stood in the buffet line behind Peter, watching in horror as the teenager covered his pasta in Alfredo sauce. “What the hell, Peter. I got the marinara one especially for you.”

“I had some of that already and it was great, Mr. Stark!” Peter said earnestly. “It’s just been like, forever since I had actual alfredo sauce.”

Tony blinked at him. “Right...” he said slowly “...That would be because you’re allergic to it.”

“Technically it’s not an allergy,” Peter argued, sprinkling parmesan on top of his Fettuccine Alfredo. “An allergy would require an autoimmune response. We learned that in freshman year bio.”

Tony rolled his eyes. “Fine, intolerance, whatever. You’re still gonna get sick.”

“I’ll be fine if I only have a little bit.”

A mere thirty minutes later, Tony was having déjà vu.

“Peter, I swear to God…” he began.

Peter gave him a sheepish grin. “Okay, I know what you’re gonna say, but—”

Tony spread his arms out dramatically. “There is literally half the dessert table here full of things you can eat, and yet you pick the cheesecake? Why?” he demanded.

Peter gave him an incredulous look. “Because it’s cheesecake, Mr. Stark,” he answered as if it were the most obvious thing in the world.

Tony scoffed, “Yeah, key word there, cheese.”

Peter gazed longingly at the towering fluffy white dessert balanced on the serving spatula in his hand. “But it’s so good.”

Tony ran an exasperated hand over his face. “Kid, think this through. I’m begging you.”

Peter let out a resigned sigh as he let the piece of cheesecake tip onto his waiting plate. “I have. I’m sorry.”

Tony raised his hands in mock surrender. “Alright, it’s your funeral. But I don’t wanna hear about it later.”

“You won’t—I promise,” Peter assured. He picked up a fork, and, making eye-contact with Tony the whole time, brought a bite to his lips. “But I gotta do it, Mr. Stark.”

A few hours after dinner, Tony spied Peter emerging from the restroom, pale and sweating, arms wrapped around his obviously cramping stomach.

“Uuugh Mr. Staark…” Peter whined upon seeing his mentor. He was making a pouting face, but the tiniest hint of a smile playing at his lips. “My tummy huurrts...”

“I’m sure it does, kid.” With a snort of amusement, Tony held out a bottle of water to the teen, who took it gratefully. “Was it at least worth it?”

Peter thought for a moment as he sipped the water. “Almost,” he finally decided. He hummed to himself. “Now if the cheesecake had had whipped cream on it…”

Tony let out a long sigh. “Why? Why do you do this to yourself?” he implored.

Peter locked eyes with his mentor. “Mr. Stark,” he said solemnly, “some nights you just gotta face God and walk backwards into Hell.”

“NO YOU FUCKING DON’T, PETER!”

Tony was just finishing some updates on DUM-E when FRIDAY alerted him to the fact that Thor was urgently approaching the workshop doors. Given he wasn’t a usual visitor, Tony looked up curiously.

“Stark, you must come quickly!” Thor’s voice boomed. “The Falcon and young Man of Spiders seem to have ingested some kind of poison.”

Tony’s heart dropped. “What?” Peter and Sam had been poisoned? “How?” he asked sharply. He dropped his tools on the workbench and immediately hurried toward the door. “What kind of poison?”

“I am not certain,” Thor replied. The two men strode quickly down the corridor. “But it appears only to affect mortal men as I myself have consumed the same beverage and yet I remain unscathed.”

“Did you call in a med team?” Tony demanded.

“A healer?” Thor questioned. “Nay, but Banner had arrived just as I left to seek you.”

Tony instantly breathed out a sigh of relief. Sure, Bruce may not be an actual medical doctor, but his seven PhDs are certainly worth something. “Okay, good. What symptoms are we talking about here? When did this start?”

“It came on about an hour after consuming the beverage. They both appear to be in a fair amount of pain, and their bodies seem to be working to expel the contaminant,” Thor reported. “There is a foul odor about them as well, as though something inside is dying.”

“Jesus…” Tony swore, breaking into a jog for the rest of the way to the common area.

When he arrived, the scene wasn’t quite the picture of imminent peril that Thor had painted for him. On one couch, Sam was laying flat on his back, one arm hugging a pillow to his stomach while the other arm was extended upward so that his forearm rested over his eyes. On the couch next to him, Peter was half sprawled out, half propped up against the cushions so he could sip from a can of Sprite. He looked a little green.

Bruce, looking calm as ever, was lining a small trash can next to Peter with a fresh plastic bag.

“What’s going on here?” Tony demanded, stepping into the room. “Thor tells me they’ve been poisoned.”

Bruce let out a quick snort of laughter. “You could say that. Self-inflicted, but sure.”

“Excuse me?” Tony raised his eyebrows.

“Mr. Staaark…” Peter moaned from the sofa. “Did you know there’s no such thing as a milkshake on Asgard?”

Tony just blinked at him.

“I mean, imagine going your whole life without ever tasting a milkshake,” Peter went on, his tone just bordering on a whine.

“That’s just not right, man,” Sam groaned in agreement.

Tony glanced at the three, large, empty tumblers on the table nearby, their insides coated in what appeared to be milkshake residue. He looked back over his shoulder to the kitchen area and spied a blender sitting out on the counter.

“I can’t believe I’m seeing this,” Tony deadpanned. He shot Sam a glare. “And now you too?” he accused.

“Blame genetics,” Sam grumbled. “Did you know seventy-four percent of African Americans are lactose intolerant?”

“Rhodey isn’t,” Tony quipped back.

“Well hooray for Rhodey then,” Sam muttered irritably into his arm. “Lucky bastard.”

“I do not understand,” Thor spoke up, frowning in confusion. “Have these men been poisoned or not?”

“Yes,” Peter groaned, clutching his stomach.

Tony rolled his eyes at the dramatic kid. “It’s… complicated,” he replied to Thor. “They’ll live, and with any luck, they’ll be deterred from future idiotic behavior for about a week. Or five days if I order pizza on Friday.”

“This was about justice for the Prince of Asgard,” Peter mumbled. “We die like men.”

“Men with tummy aches,” Tony pointed out.

Eyes still covered by his arm, Sam held up his middle finger. “We die like lactose intolerant men,” he amended.

With a hum of agreement, Peter promptly leaned over and vomited into the trash can.

As Bruce moved in to rub Peter’s back while he heaved, and Sam got up to make another trip to the bathroom, Tony threw his hands up in the air and turned on his heels.

“That’s it,” he muttered as he walked out. “I have officially given up.

Read Part 3 of the Lactose Intolerant Peter series

Fic Masterlist

#spider-man fic #mcu writing #irondad fic #Irondad #my fic #sick peter parker

184 notes · View notes

ketoeasyrecipes · 4 years

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vegan dinner recipes

Are you looking for vegan dinner recipes? Vegan recipes don’t have to be complicated and time-consuming. These vegan dinner recipes are perfect after a long day at work or school. Fortunately, with a little preparation and some simple recipes, you can whip up a delicious vegan meal in no time.

vegan dinner recipes

1. SIMPLE VEGAN PITA PIZZAS

Simple vegan pita pizzas loaded with olives, zucchini, smoked tofu and peperoncino make the best quick and lazy weekend food.

vegan dinner recipes

INGREDIENTS

For the tomato sauce

2 large tomatoes, diced

4 sun-dried tomatoes

3 tbsp tomato puree

1 tbsp apple cider vinegar

1,5 tsp maple syrup

2 cloves of garlic

1 large handful of fresh basil

1 tbsp dried oregano

1,5 tsp dried thyme

salt, pepper

Toppings

1 cup of olives, halved

½ cup of smoked tofu, diced

10-12 pickled peperoncino, sliced

½ zucchini, thinly sliced or shaved

3 tbsp vegan parmesan

Fresh basil

INSTRUCTIONS

Prepare toppings. Dice tofu, slice peperoncino, halve olives and shave zucchini.

Combine ingredients for the tomato sauce in a blender and blend until smooth.

Place the pitas on a baking sheet and spread tomato sauce on top. Scatter the olives, tofu, peperoncino and shaved zucchini over the pitas.

Bake for 15-20 minutes at 200°C/400°F. Serve with vegan parmesan and fresh basil on top.

Enjoy!

NOTES

Prep/Total Time: 30 Minutes

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vegan dinner recipes

2. POTATO, SPINACH ANDSAUSAGE SOUP

Potato, Spinach and Vegan Sausage Soup. You are going to love this vegan and gluten-free soup! Similar to Olive Garden's zuppa toscana, but healthier!

vegan dinner recipes

INGREDIENTS

1 tablespoon olive oil

1 cup diced white onion

2 large garlic cloves, minced

1/2 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes

12 ounces vegan sausage, chopped

1.5 pound bag potatoes, quartered

4 cups vegetable broth

6 ounces fresh baby spinach

1/4 cup cashew cream

INSTRUCTIONS

Heat the olive oil in a large pot over medium heat. Add the onion, garlic, oregano, basil, red pepper flakes, pinch of salt and pepper, and sausage and

cook for 8-10 minutes, or until sausage is lightly browned and onion has cooked down. Stir often so the sausage doesn’t stick to the bottom of the pan.

Add the potatoes and cook another 2-3 minutes, stirring often.

Add in the vegetable broth and increase heat to a low boil, then reduce to low and simmer for 10- 15 minutes until potatoes are tender.

Stir in the spinach until wilted, then remove from heat. Stir in the cashew cream, mixing to just combine, and taste for seasoning. Depending on the saltiness of your broth (I typically favor a lowsodium broth), you may need more salt/pepper.

Serve!

NOTES

Prep/Total Time: 25 Minutes

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vegan dinner recipes

3. VEGAN PASTA CARBONARA

You can enjoy a delicious and creamy vegan pasta carbonara in just 25 minutes. This is a gluten-free version, which is also healthier and lower in fat.

vegan dinner recipes

INGREDIENTS

18 ounces pasta of your choice (500 g), we used brown rice spaghetti

10 ounces firm tofu (275 g)

1/2 cup plant milk of your choice (125 ml), we used soy milk

1/2 cup vegan parmesan cheese or nutritional yeast (8 tbsp)

1/4 cup nutritional yeast (4 tbsp)

2 tbsp lemon juice

1 tbsp tahini (or extra virgin olive oil)

1 tsp turmeric powder

1/2 tsp sea salt

1/8 ground black pepper

Vegan bacon to taste, we usually add 3 slices for each serving

Fresh parsley to taste

INSTRUCTIONS

Cook the pasta according to package directions.

Place the rest of the ingredients (except the bacon and the parsley) in a blender and blend until smooth.

When the pasta is ready, strain it and place it in a frying pan or in the same pot you’ve cooked the pasta, add the sauce and the bacon (chopped) and cook over medium-high heat for about 2 to 3 minutes, stirring constantly.

Serve with some fresh parsley on top, more pepper and more bacon (optional).

Store the pasta carbonara in the fridge in a sealed container for up to 4 days.

NOTES

Use any type of pasta you want.

Adding 1 tsp of turmeric powder you’ll get a beautiful color, but if you’re not a big fan of this ingredient, omit it or add just 1/2 tsp.

If you don’t eat soy, you could try to use overnight soaked cashews instead of the tofu and any other plant milk instead of the soy milk.

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vegan dinner recipes

4. MANGO CURRY WITHCHICKPEAS

This Mango Curry is creamy, mangoey and perfect when paired with chickpeas, vegetables or baked tofu. Easy and so flavorful. Vegan Gluten-free Soy-free Nut-free Recipe.

vegan dinner recipes

INGREDIENTS

3/4 cup (105 g) chopped red onion heaped

1 inch knob of ginger

3 cloves garlic

2 tablespoons water

1 teaspoon safflower or other neutral oil

¼ teaspoon (0.25 teaspoon) cumin seeds

1 bay leaf

3 cloves

¼ teaspoon (0.25 teaspoon) ground cinnamon

½ teaspoon (0.5 teaspoon) or more Garam Masala or use 1/2 tsp ground coriander and generous pinches of ground cloves, cardamom and black pepper

¼ teaspoon (0.25 teaspoon) or more cayenne

1¼ cups (282.5 ml) canned or culinary coconut milk

¾ cup (177 g) ripe mango pulp or puree unsweetened or lightly sweetened canned

½ teaspoon (0.5 teaspoon) or more salt depends on if the chickpeas are salted

1.5 cups (246 g) cooked chickpeas drained if canned

1 tsp apple cider vinegar optional

Generous dash of cayenne Garam Masala, chopped cilantro, for garnish

INSTRUCTIONS

In a blender, combine the onion, ginger, and garlic and blend into a smooth puree with 2 tablespoons or more of water. Alternatively, mince the onion, ginger and garlic and set aside.

Heat the oil in a large skillet over medium heat. When the oil is hot, add the cumin seeds and cook for 1 minute or until the seeds change color. Add bay leaves, and cloves and cook until the bay leaf changes color.

Add the pureed onion and cook until the onion mixture is dry and does not smell raw (if you dont cook the onion long enough the sauce will taste oniony in the end). Stir occasionally to avoid sticking, 8 to 10 minutes (Cook time will be shorter with minced onion etc vs pureed.). Add cinnamon, garam masala and cayenne and mix well. Add the coconut milk, mango pulp, salt, and mix well.

Mix, cover and cook until the sauce comes to a boil, 5 minutes. Add chickpeas and mix in. Reduce the heat to low medium and cook uncovered until the sauce thickens and desired consistency is achieved, 10-15 minutes. Taste and adjust the salt and tang. Add lemon or vinegar for tang, add 1/2 tsp sugar or maple for sweetness if the mango was not sweet enough. Add a dash of black pepper. At this point you can fold in some baby greens. For creamier, fold in some vegan cream (cashew cream, soy cream etc).

Remove the Bay leaf and discard. If you can find the whole cloves, fish them out and discard. Garnish with cilantro and a good dash of garam masala and cayenne and serve hot over rice with roasted vegetables, or with flatbread. You can also add some cubed ripe mango as garnish.

NOTES

Variation: Fold in spinach in the last 5 minutes. Use a cup of vegetables and a cup of chickpeas, instead of all chickpeas. Use lentils, lentil balls, kofta balls or other beans. For Tofu, use Mango Curry Tofu recipe that adds spice to the tofu.

To sub whole spices (cumin seeds/whole cloves) Use ground spices (1/2 tsp ground cumin, 1/8 tsp ground cloves) and add them to the pan when you add garam masala.

Onion garlic mixture sometimes turns green depending on the pan, age of the onion and garlic and other factors. The mix is edible, the curry will just look grey brown in the end.To make mango puree from ripe mango. Peel and cube a very ripe mango. Blend with a few tbsp of water until it is a smooth puree.

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vegan dinner recipes

5. DIJON VEGGIES WITH COUSCOUS

Coated in a tangy Dijon sauce, these tasty veggies and fluffy couscous make for a delightful side.

vegan dinner recipes

INGREDIENTS

1/2 pound medium fresh

mushrooms, quartered

1 medium zucchini, halved

lengthwise and cut into 1/4-inch slices

1 medium sweet red pepper, cut

into 1-inch pieces

1/4 cup dry red wine or reducedsodium chicken broth

3 tablespoons Dijon mustard

2 tablespoons olive oil

2 garlic cloves, minced

1 teaspoon prepared horseradish

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup water

1 cup uncooked couscous

INSTRUCTIONS

Place an 18x12-in. piece of heavy-duty foil on a large baking sheet; set aside.

In a large bowl, combine the mushrooms, zucchini and red pepper. Combine the wine, mustard, oil, garlic, horseradish, salt and pepper; drizzle over vegetables. Toss to coat; transfer to baking sheet. Top with a second large piece of foil. Bring edges of foil pieces together; crimp to seal, forming a large packet.

Bake at 350° for 20-25 minutes or until vegetables are tender. Open foil carefully to allow steam to escape.

Meanwhile, in a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork. Transfer couscous and vegetables to a large serving bowl; toss to combine.

NOTES

Also try this 14 Healthy Recipes to Lose Weight

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vegan dinner recipes

6. GRILLED BOK CHOY WITH SALTY + SPICY OYSTER MUSHROOMS

Bok Choy, grilled and topped with salty + spicy chopped oyster mushrooms.

vegan dinner recipes

INGREDIENTS

FOR THE MUSHROOM TOPPING

1 TB toasted sesame oil

2 cups finely chopped oyster mushrooms (or any mushroom of your choice)

4–6 cloves garlic, minced

4 scallions, chopped (reserve 1/4 for garnish)

1 TB hoisin

1 TB soy sauce

2 tsp cornstarch, combined with 2 TB water

chili oil, sriracha or sambal

sesame seeds

FOR THE BOK CHOY

neutral oil

6 pieces of baby bok choy, base left intact, but sliced lengthwise

INSTRUCTIONS

TO MAKE THE MUSHROOM TOPPING

Warm the sesame oil in a medium-sized saucepan over medium heat. Add in the mushrooms, stir to coat, then allow to slightly brown for a few minutes. Don’t stir during this time.

After a few minutes, give it a stir and allow to develop a slightly golden color throughout. Add in the garlic, adding in a few splashes of water or turning the heat own slightly if it starts to stick. Allow to saute for a couple of minutes. Add in the scallions and stir until soft.

Stir in the hoisin and soy sauce. Turn the heat up slightly, then add in half of the cornstarch slurry and stir. It should start to thicken up. Add the other half to achieve the desired consistency. Set aside to cool.

TO GRILL THE BOK CHOY

Preheat a grill pan over medium high heat. Drizzle with a little oil and, working in batches, place the boy choy flat-side down. Place a weight on top (like a cast iron pan) to get darker grill marks.

TO SERVE

Transfer the bok choy to plates. Spoon the mushroom topping over the top. Add the desired amount of spicy sauce and finish with a sprinkle of sesame seeds and reserved scallions. Serve immediately.

NOTES

Also try this 14 Simple Meal Plan to Lose Weight

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vegan dinner recipes

7. TOFU IN PURGATOR

Silky, soft tofu rounds cooked gently in a fiery, garlicky and chunky tomato sauce. A simple & quick recipe that is absolutely jam packed with flavour!

vegan dinner recipes

INGREDIENTS

1 tablespoon olive oil (optional)

1 796 ml can diced tomatoes

Salt & pepper to taste I used 1 teaspoon salt & ½ teaspoon pepper

2 teaspoons dried herbs see recipe note

1/2 teaspoon dried chili flakes use less if you prefer less heat

1 teaspoon sugar optional but helps to bring out the tomato flavour

1 block of unpressed medium tofu cut into rounds (around 350g although this doesn’t have to be exact) see recipe note

Indian Black Salt (Kala Namak) optional

INSTRUCTIONS

Warm the olive oil in a skillet and cook the garlic over medium heat until just starting to turn a little brown. (use a drop of water instead of the oil to keep the recipe oil-free).

Add the tomatoes, salt, pepper, chili flakes, herbs and optional sugar.

Simmer over a medium heat for 5 minutes then add the tofu rounds.

Turn down the heat to medium-low and simmer for 15 minutes until the sauce is thickening up a little and the tofu is soft and heated through.

Sprinkle the tofu with a little Indian Black Salt just before serving if you would like an eggy flavour.

Serve with toast, crusty bread or baguette to mop up the juice!

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vegan dinner recipes

8. FARRO CANNELLINI BEAN AND PARSLEY PESTO SALAD

Farro, Cannellini Bean, and Parsley Pesto Salad makes for a healthy, brightly flavoured lunch. Full of fibre, protein, and texture, this is a fresh way to fuel your body.

vegan dinner recipes

INGREDIENTS

Parsley Pesto:

1 bunch of parsley (roughly 2 cups once stems are picked)

1/2 cup extra virgin olive oil

1/3 cup brazil nuts (or almonds/walnuts/pine nuts)

1 tsp coarse salt

4 cloves garlic

1/4 cup nutritional yeast

1/2 lemon, juiced

Salad

2 cups, farro, rinsed and drained well

6 cups water

2 cups spinach

1 can (540 mL/19 fl oz) white kidney/cannellini beans

1/3 cup parsley pesto

Pepper and salt to taste

1/2 lemon juiced

INSTRUCTIONS

To make the parsley pesto, in a food processor, combine parsley, olive oil, nuts, salt, garlic, nutritional yeast and lemon juice and process until uniform in texture and the parsley has been completely chopped into small bits.

Cook farro in 6 cups of water over medium heat. Cover and stir occasionally to check texture. Once cooked through (the ends will have popped a bit and they'll be tender and chewy), add the spinach and cook until wilted. Drain and rinse with cold water and drain.

To make the salad, toss farro, spinach, beans, and parsley pesto until well combined. Add salt and pepper to taste, and drizzle lemon juice on top to serve!

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vegan dinner recipes

9. RUSSIAN STYLE QUINOA SALAD WITH WINTER VEGETABLES

Flavorful Russian Style Quinoa Salad with some of my favorite winter vegetables.

vegan dinner recipes

INGREDIENTS

½ cup of quinoa

1 cup of diced carrot

1 cup of diced beetroot

1 cup of chopped kale

1 cup of chopped sauerkraut

⅔ cup of diced pickles

1 bunch of fresh dill, chopped

⅔ cup of toasted walnuts, chopped

For the dressing

1 lemon, juice

1 tbsp mustard

½ tsp maple syrup

½ tsp sweet paprika powder

salt, pepper

INSTRUCTIONS

Add quinoa, diced carrots and beets with slightly salted water to a pot and bring to a boil. Reduce to a simmer and cook for 10-15 minutes, or until quinoa is ready. Let cool a bit then add to a big salad bowl.

Meanwhile prepare kale, sauerkraut, pickles, dill and walnuts, then add to the bowl too.

For the dressing whisk together lemon juice, mustard, maple syrup and paprika powder, and season with salt and pepper. Pour dressing over the salad and mix well.

Serve immediately or chilled with a dollop of cashew sour cream. Enjoy!

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vegan dinner recipes

10. VEGAN THIA SOUP

You only need one pot to make this delicious vegan Thai soup. It’s made with easy to get ingredients and you can add your favorite veggies.

vegan dinner recipes

INGREDIENTS

1/2 julienned red onion

1/2 julienned red bell pepper

3 sliced mushrooms

2 cloves of garlic, finely chopped

1/2-inch piece of ginger root (about 1 cm), peeled and finely chopped

1/2 Thai chili, finely chopped*

2 cups vegetable broth or water (500 ml)

1 14-ounce can coconut milk (400 ml)

1 tbsp coconut, cane or brown sugar

10 oz firm tofu, cubed (275 g)

1 tbsp tamari or soy sauce

The juice of half a lime

A handful of fresh cilantro, chopped

INSTRUCTIONS

Place all the veggies (onion, red bell pepper, mushrooms, garlic, ginger and Thai chili), broth, coconut milk and sugar in a large pot.

Bring it to a boil and then cook over medium heat for about 5 minutes.

Add the tofu and cook for 5 minutes more.

Remove from the heat, add the tamari, lime juice and fresh cilantro. Stir and serve.

Keep the soup in a sealed container in the fridge for up to 5 days. You can also freeze it.

NOTES

Feel free to use any type of chili you want.

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vegan dinner recipes

11. VEGAN JAMBALAYA

This recipe is a dish that is very tasty, delicious and also nutritious. A food that is perfect for your dinner. This recipe is also oil free, very good if you are required to diet, because this recipe is also low in fat.The origin of this recipe is from Louisiana, French dishes and also spanyaol.

vegan dinner recipes

INGREDIENTS

1 green bell pepper diced

2 celery stalks diced

1 medium onion diced

3 garlic cloves minced

1 1/2 cups diced tomatoes about 3 tomatoes or a 14 ounce can

4-5 cups vegetable broth

2 tbsp. paprika

2 tbsp. ground cumin

2 tsp. ground black pepper

1 tsp. dried thyme

1 tsp. dried oregano

2 tbsp. cayenne pepper hot sauce adjust to heat preference

2 cups long grain brown rice

1 3/4 cups cooked or one 14 oz. can red kidney beans drained

2 cups chopped vegan sausage optional, I like Field Roast brand

2-3 scallions chopped

INSTRUCTIONS

Coat the bottom of a large pot with oil and place over medium heat. When the oil is hot add bell pepper, celery, onion, and garlic. Sauté for 5 minutes, until veggies are softened.

Add tomatoes, 4 cups of broth, paprika, cumin, black pepper, thyme, oregano, hot sauce, and rice. Raise heat to high and bring to a boil. Lower heat, cover, and allow to simmer until the rice is cooked and liquid is absorbed, about 45 minutes. Remove from heat and allow to sit for about 5 minutes, covered.

If using vegan sausage, briefly heat it on the stove or in the microwave while the rice sits.

Remove lid, fluff rice with a fork, and stir in the beans and sausage. Serve topped with scallions.

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vegan dinner recipes

12. PENNE BOLOGNESE

This healthy, budget-friendly pasta dinner is inspired by pricey antipasti platters.

vegan dinner recipes

INGREDIENTS

2 cups egg-free penne

1 teaspoon olive oil

1/2 red onion

8 green asparagus

1/3 zucchini

1/2 teaspoon salt + more to taste

15 cherry tomatoes, halved

1 1/2 cup tomato purée/passata

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

fresh oregano for garnish

cashew parmesan

INSTRUCTIONS

Boil the penne in a large pot with water.

Meanwhile, peel and chop the onion. Remove the woody ends off the asparagus and peel the 1/3 lower end. Cut the asparagus in bite-sized chunks. Cut the zucchini in cubes.

In a large pan, heat the olive oil and toss in the chopped onion. Let it cook on medium to high heat until the onion is translucent. Then add in the asparagus and zucchini. Season with salt and let it cook while stirring occasionally until the asparagus softens. Add the halved cherry tomatoes and let it cook until they’re warm.

Reduce the heat and add in the tomato passata and dried herbs. Add more salt to taste.

Once the sauce is hot, the penne should be done by now. Drain them and add them to the pan. Give everything a good mix. Sprinkle with fresh oregano. Serve and sprinkle with Cashew Parmesan!

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vegan dinner recipes

13. TIKKA MASALA

Vegan tikka masala leaps over two hurdles: dairy and meat. Tikka masala is typically a chicken dish, but in this version from Registered Dietitian Ashley Koff, tofu is used to make it vegetarian. For the dairy, everyday dairy-free alternatives are used and the cheese is skipped. Trust me, it really isn’t needed with all of these delicious spices!

vegan dinner recipes

INGREDIENTS

5 teaspoons lemon juice

1 teaspoon ginger, grated

2 garlic cloves, crushed

1 gram jalapeno chile, chopped

3 tablespoon cilantro, chopped and divided

1 teaspoon chili powder

Salt to taste

½ pound organic sprouted firm or extra-firm tofu

2 tablespoons vegetable oil or other neutral-tasting oil

½ medium onion, chopped in 1-inch long thin slices

¼ teaspoon turmeric

3 to 4 tablespoons plain or unsweetened dairy-free yogurt

1 cup plain unsweetened soymilk or coconut milk beverage

Chopped cilantro, for garnish

INSTRUCTIONS

In a bowl, mix the lemon juice, ginger, garlic, jalapeno, half of the cilantro, and chili powder. Season to taste with salt, and stir in the tofu until well-coated. Let marinate for 1 hour.

Heat the oil in a pan over medium heat and stir in the onions. Cook for 3 to 5 minutes, or until translucent.

Slowly add the turmeric, yogurt, milk alternative and remaining cilantro to the pain. Stir and cook for a few minutes until sauce thickens.

Add the tofu mixture into sauce and cook for 5 minutes on medium heat. Adjust seasoning to taste.

Garnish with fresh cilantro and serve immediately with dairy-free Indian Naan bread or heated rice.

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vegan dinner recipes

14. TIKKA MASA EASY MEXICAN BROWN RICE BAKE

Easy Mexican Brown Rice Bake is a quick and easy meal with lower calories, great nutrition and big flavor! Fits with vegetarian, vegan, gluten free diets.

vegan dinner recipes

INGREDIENTS

4 cups cooked brown rice, instant brown rice or pre-cooked frozen brown rice

1 15.25 oz. can no-salt-added black beans, drained

3/4 cup corn kernels, fresh or frozen

1 16 oz. bottle taco sauce, any kind

1/2 a small onion, chopped

1 red bell pepper, chopped

1/2 c shredded cheddar cheese or cheese alternative

Optional garnishes and toppings:

Taco seasonings like cumin, chili powder, garlic powder, onion powder, paprika, black pepper, chipotle, etc, no salt seasoning, or a pre-made taco seasoning mix

Veggie toppings for burritos/tacos (lettuce, onion, jalapeno, salsa, etc)

Sour cream or equivalent (Greek yogurt, vegan alternatives, etc)

Suggested topping - 3 chopped tomatoes & 1/2 bunch of cilantro leaves, plus anything else you want to add

INSTRUCTIONS

Heat the oven to 350.

Combine the cooked rice, beans, corn, taco sauce, pepper and onion. Spread in a 9" x 9" or similar-sized pan (grease the pan or apply cooking spray first if it isn't nonstick).

Top with cheese or alternative, sprinkle with seasonings (optional) and bake 30 minutes.

Let stand a minute or so before serving. Top portions with extra taco sauce, chopped tomatoes and cilantro leaves, or any (optional).

NOTES

Also try this Chicken Dinner Recipes

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vegan dinner recipes

15. COLD PEANUT NOODLE SALAD

This is an easy vegan and gluten-free dish that you can whip up for weeknight dinners during hot summer days.

vegan dinner recipes

INGREDIENTS

8 ounces rice noodles can substitute with linguini or spaghetti pasta

1/2 red bell pepper thinly sliced

1 cup shredded carrots

2 scallions chopped

1/3 cup peanuts chopped

1/2 teaspoon black sesame seeds

For the peanut dressing:

1/3 cup crunchy peanut butter

3 tablespoons sriracha

1 tablespoon rice vinegar

2 garlic cloves minced

2 tablespoons hot water

INSTRUCTIONS

Cook noodles according to package directions. Drain and rinse with cold water in a colander until cool. Set aside.

Combine all of the peanut dressing ingredients in a mixing bowl. Mix until smooth. Set aside.

Combine the noodles with all other ingredients including the peanut dressing. Toss and mix well. Refrigerate until ready to serve.

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vegan dinner recipes

16. AIR FRIED RADISHES

Radishes aren't just for salads anymore. This abundant springtime veggie makes a colorful side to any meal.

vegan dinner recipes

INGREDIENTS

2-1/4 pounds radishes, trimmed and quartered (about 6 cups)

3 tablespoons olive oil

1 tablespoon minced fresh oregano or 1 teaspoon dried oregano

1/4 teaspoon salt

1/8 teaspoon pepper

INSTRUCTIONS

Preheat oven to 425°. Toss radishes with remaining ingredients. Transfer to a greased 15x10x1-in. pan.

Roast until crisp-tender, about 30 minutes, stirring once.

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vegan dinner recipes

17. MUSHROOM AND SWEET POTATO POTPIE

These deeply flavored, satisfying beauties will make the vegans (or vegetarians) at your Thanksgiving table happy, because they'll each get something special rather than being told to forage among the side dishes.

vegan dinner recipes

INGREDIENTS

1/3 cup olive oil, divided

1 pound sliced fresh shiitake mushrooms

1 pound sliced baby portobello mushrooms

2 large onions, chopped

2 garlic cloves, minced

1 teaspoon minced fresh rosemary, plus more for topping

1 bottle (12 ounces) porter or stout beer

1-1/2 cups mushroom broth or vegetable broth, divided

2 bay leaves

1 tablespoon balsamic vinegar

2 tablespoons reduced-sodium soy sauce

1/4 cup cornstarch

3 to 4 small sweet potatoes, peeled and thinly sliced

3/4 teaspoon coarsely ground pepper

1/2 teaspoon salt

INSTRUCTIONS

Preheat oven to 400°. In a Dutch oven, heat 1 tablespoon oíl over medíum heat. Add shíítake mushrooms and cook in batches until dark golden brown, 8-10 minutes; remove with a slotted spoon. Repeat wíth 1 Tbsp. oíl and the portobello mushrooms.

In same pan, heat 1 tablespoon oíl over medíum heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic and 1 teaspoon rosemary; cook 30 seconds longer. Stir in beer, 1 cup broth, bay leaves, vinegar, soy sauce and sauteed mushrooms.

Bríng to a boil. Reduce heat; simmer, uncovered, 10 minutes. In a small bowl, mix cornstarch and remaining broth until smooth; stir into mushroom míxture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 mínutes. Remove and discard bay leaves; transfer mushroom mixture to eíght greased 8-oz. ramekins.

Layer sweet potatoes ín a círcular pattern on top of each ramekin; brush with remaining oil and sprínkle with pepper, salt and additíonal rosemary. Bake, covered, until potatoes are tender, 20-25 minutes. Remove cover and bake untíl potatoes are lightly browned, 8-10 minutes. Let stand 5 mínutes before serving.

NOTES

Instead of beer, you could use dry red wíne, marsala or even more mushroom broth.

We're not sticklers for specifíc types of mushrooms. Go ahead and experíment with whatever mushrooms you have; just be sure to saute them untíl they turn a rích golden brown. This really adds a lot of flavor.

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vegan dinner recipes

18. SLOW COOKER SPICY SWEET POTATO CHILI

While this recipe contains no meat, it still has plenty of protein—plus vitamins and minerals. I love sweet potatoes, and they're even better mixed with black beans. Serve the chili with crackers or even spooned into tortilla shells.

vegan dinner recipes

INGREDIENTS

2 large sweet potatoes, peeled and cubed

1 can (14-1/2 ounces) black beans, rinsed and drained

1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained

1 cup water

1 tablespoon chili powder

1 teaspoon ground ginger

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup minced fresh cilantro

INSTRUCTIONS

In a 3- or 4-qt. slow cooker, combine first nine ingredients. Cook, covered, on low until sweet potatoes are tender, 4-5 hours. Just before serving, stir in cilantro.

NOTES

Top with avocado or sour cream to soothe the heat.

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vegan dinner recipes

19. ROASTED PUMPKIN AND BRUSSELS SPROUTS

While traveling to Taiwan, I had the pleasure of trying a unique vegetable dish that included fresh pumpkin. It inspired me to roast pumpkin with Brussels sprouts.

vegan dinner recipes

INGREDIENTS

1 medium pie pumpkin (about 3 pounds), peeled and cut into 3/4-inch cubes

1 pound fresh Brussels sprouts, trimmed and halved lengthwise

4 garlic cloves, thinly sliced

1/3 cup olive oil

2 tablespoons balsamic vinegar

1 teaspoon sea salt

1/2 teaspoon coarsely ground pepper

2 tablespoons minced fresh parsley

INSTRUCTIONS

Preheat oven to 400°. In a large bowl, combine pumpkin, Brussels sprouts and garlic. In a small bowl, whisk oil, vinegar, salt and pepper; drizzle over vegetables and toss to coat.

Transfer to a greased 15x10x1-in. baking pan. Roast 35-40 minutes or until tender, stirring once. Sprinkle with parsley.

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vegan dinner recipes

#vegan #keto #milton #family #dinner #mouse #animals #imgur #video #frog #hungry #bug #eat #snack #up

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mostly-plants · 7 years

Text

Week 4 of eating vegan

Day 22: Bakesale day! Over the course of the weekend I made about 85 earl grey & orange cookies, 45 coconut raspberry macaroons, 32 bagels, 24 chocolate cupcakes and 12 lemon blueberry muffins (all vegan). And thanks to my lovely friends, we raised $330 to support Oxfam’s work in addressing the current food crisis in eastern Africa.

Other than catching up with a few friends and feeling happy that we were able to raise some funds, one of my highlights of the day was eating a fresh bagel with nigella seeds, topped with Tofutti Better than cream cheese, fresh tomato and black pepper. It was delightful! I will definitely be making more of these bagels soon! I used a recipe from YouTuber NikkiVegan and just added 100 grams of sourdough starter to each batch for extra flavour and rise. My favourite bagel toppings are sesame seeds or nigella seeds. So good! After a full weekend of baking we were both pretty exhausted, so ordered some Vietnamese food for dinner from Paper Plate. It was pretty tasty, but a little bit expensive for what it was. Also, although the veggie rice paper rolls we ordered had some really enjoyable and interesting flavours, they came with both ends open instead of the traditional enclosed wrap. This made them much harder to eat, because every time you took a bite, the fillings would slip out the bottom. There’s nothing wrong with being creative, but also... sometimes there’s a reason that the original is the best. For dessert I ate 2 more cupcakes because I was tired and hungry and they were full of sugary chocolatey-coffee goodness. I then experienced #cupcakeregret because 2 cupcakes is 1 too many. You win this time, cupcakes. Lesson learned.

Day 23: I was pretty exhausted after baking all weekend, but I had some toast with Tofutti cream cheese and tomato / peanut butter and raspberry jam for breakfast, and then headed off to work. I had leftover Pho for lunch, plus some fruit and coconut raspberry macaroons for snacks, and then (again) leftover black bean tacos for dinner. I also had 1 (and only 1) cupcake for dessert.

Day 24: I was still exhausted this morning, so slept in a little bit and had black bean tacos for brunch (yes, I am just really feeling the love for Mexican food right now!). Morning tea was coffee (of course), a couple more macaroons and a chocolate brownie. Yes, very indulgent, but dinner will be mostly greens.

I was really tired in the afternoon so a had a little rest and then made a “use up what’s in the fridge” stir-fry for dinner. I had a slightly wilted green cabbage, some broccoli and bok choy, and some firm tofu. I mixed up a few tablespoons of peanut butter with about half the amount of sweet soy sauce and a bit of sriracha to make peanut sauce, and cooked up all the veggies and tofu before mixing in the sauce and some pepper. It turned out pretty well! I’d shredded the cabbage into strips and once cooked they were kind of like noodles.

Day 25: Toast for breakfast again - the classic PB and banana on toast with a tablespoon of chia seeds and maple syrup for extra healthy fats, minerals, and, let’s be honest, the maple syrup was there because it’s delicious. :d

Work was hectic so I ended up having lunch (left-over stir-fry) really late, but then by the time I got home around 7pm I felt like doing some cooking to wind down. I’d wanted to try making some seitan, so I attempted this scallion (aka spring onion) sausage recipe from Mary’s test kitchen. I think I underseasoned the mix a little bit, because although they turned out ok, they tasted a little bland. In fairness, I’d used chives instead of spring onions because I didn’t have any at the time, and it may have been a mistake to substitute the key ingredient named in the recipe title! XD I also managed to cut my finger on the edge of some aluminium foil while rolling the sausages up (so talented, how DOES she do it?) Oh well.. You win this time, seitan, but this isn’t over yet!

I’d soaked some barley the night before, so I chopped up some onion, carrot and celery and cooked it along with some veggie stock and bayleaves, then added the barley. For extra veggie goodness (and to clear the last scraps out of the veggie crisper) I threw in some kale and some asparagus. This turned into a really nice hearty soup, and the sliced seitan sausages made a nice chewy addition scattered atop.

One of the perks of this month has been learning how to cook new things, and in particular, I’m finally starting to understand kale. Yes, it’s super nutritious and a good source of calcium and other vitamins, but because I had no idea how to cook it before I was like “Why does everyone love this tough, bitter thing??” Soooo apparently you need to remove the stalks (at least the thicker base parts), or if you want to eat the stalks you need to cook them for a really long time because otherwise (as I found out) they are really fibrous and hard to eat. I now know how to cook kale so that it’s actually edible. Thanks, internet!

Day 26: There were heaps of leftovers from all my cook-ups this week so I just foraged from the fridge for the day - I feel like I’ve definitely got the hang of making a few meals ahead and having a few key ingredients that make for easy and relatively healthy snacks. I’m finding that even on the days where I don’t think I’ve been as conscious of trying to balance my meals, I still seem to be getting almost 100% of my RDIs for protein, iron, calcium and other vitamins according to the tracking I’ve done with Cronometer. That said, I’m sure it’s not 100% accurate, because it makes assumptions about things you enter - like thinking my soy milk is fortified with B12 when it isn’t. Cronometer (or any app for that matter) is not going to be flawless, but it’s definitely a helpful guide in making sure I’m not accidentally very deficient in anything. Now that I’m more familiar with the kinds of foods that are going to provide the range of nutrients I need on a daily basis, I feel comfortable that I can make good choices and achieve a good balance of nutrition myself, but it’s still handy to be able to check how things are stacking up on occasion.

Day 27: I woke up feeling like pancakes for breakfast, and because I was working from home I had the flexibility to cook this morning. I found this recipe for apple pie pancakes from NikkiVegan and decided to give it a go. I didn’t have the chickpea flour she used in the recipe, so I just went with 1 cup whole wheat flour, and 1 cup white wheat flour. I also added a little bit of dark brown sugar and maple syrup to the pancake mix, along with a pinch of salt. I reduced the amount of baking powder to about 1 tablespoon, and used less maple syrup with the apple compote (probably about 1/4 cup instead of the 3/4 cups in the original recipe). Since I had added a little bit of sweetness to the pancakes themselves, I didn’t feel like I needed to use so much syrup in the topping. These turned out AMAZING! They were seriously the fluffiest, tastiest pancakes I’ve ever had! Just look at them!!

SO. FLUFFY. This is 3 small pancakes stacked on top of each other, but it literally looks like a slice of cake. I mean technically it is cake, but I have never seen a pancake this fluffy before! The flax eggs worked very well, and added some bonus ALA/Omega 3 goodness. I’m not oil-free so I did add a dash of canola oil to the pan, and cooked the pancakes on medium-low heat so the middle had time to cook through before the outside got overdone. These were really filling, so 3 pancakes turned out to be one too many for me. The good news is they keep great, I just covered the cooked leftover pancakes and put them in the fridge, then heated them for 1 minute in the microwave the next day and they were just as good. FYI our microwave is weird so if you have a normal microwave 30 seconds might even be enough. Or you can probably reheat them in a pan on low-medium heat for 30 seconds to a minute on each side.

Friday night I did some shopping in the city for a birthday present, and then we went to a friend’s farewell drinks. On the way home the boyfriend spotted a pop-up van at QV, so it was DOUGHNUT TIME! They have vegan doughnuts, so we got a Fairy Godmother and a Pump Up The Jam. Both were very yummy, but hooooooooooooooooly heck! So. much. sugar! Starting AND ending the day with cake is probably not a great strategy for health in the long term, but in the short term it was very enjoyable. Just goes to show you can eat healthily or unhealthily as a vegan, so it just comes down to making the choices that make you feel good in the long run.

Day 28: It was Saturday so we slept in and had leftover pancakes for breakfast, then went to our friend’s birthday party and had fun exploring Brimbank Park. I like their random giant animals and vegetables, and their Auslan and Braille Alphabet signs:

I wanted to do another batch cook for the week this afternoon, so I made a brown lentil shepherd’s pie with a base of onions, carrots, celery, fennel and vegan beef-style stock. I added tomato paste and dried porcini mushrooms for extra flavour, and it turned out really well! It was also a very good way to use the bag of potatoes that had been sitting in our pantry for the last couple of weeks!

I also made some vegan pizza, using a quick, no cook pizza sauce recipe I originally saw on America’s Test Kitchen. You can find the quick pizza sauce recipe with notes here - it uses a blender or food processor, but you could also just use diced/crushed tomatoes instead, or cut up the whole peeled tomatoes and mash them together with the other ingredients. To top the pizza I caramelised some red onion, scattered on some chopped olives, and made a batch of fresh moxarella using this recipe from Vedged Out. There’s also a full recipe for vegan margherita pizzas at this link, so you’ll find a dough recipe and another (cooked) sauce recipe there too. The pizza was awesome - the moxarella gives you the stretchy gooey texture that makes melted cheese so enjoyable to eat, and it’s also very quick and easy to make if you have a blender. Just look at this cheezy goodness...

And that’s it for week 4! Even though there’s only a few days to go of my month-long vegan challenge, I’m honestly not holding out for anything, because I really don’t feel like I’ve been missing out at all. I’ve really enjoyed being able to experiment and cook different foods, and overall I’ve felt really good. Although this weekend was pretty junk-foody, overall I’ve definitely been eating more vegetables and wholegrains than I previously was, and my energy levels and digestion have been pretty great. Those are probably the main changes I’ve noticed so far health-wise, but I’ll do a proper wrap up at the end of the month. Bye for now!

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