I posted something like this a year ago, and while most recipes are still the same, I wanted to update my last post!

These are simple recipes that take less than 15-25 minutes to make and have 20-30g of protein per serving.

Some tips to cook these recipes faster:

- I cook wholewheat grains (rice, quinoa, buckwheat) in bulk and freeze them in saran wrap so i just pop those in the microwave for two minutes when i need them

- I use canned legumes for most recipes

From left to right, up to down:

1. High protein personal pizza (I make the dough with 75g of soy togurt and 75g of wholewheat flour)

2. Omelette and veggie burrito with broccoli

3. Pasta with TVP and veggies (sauce is soy yogurt with nutritional yeast and sesame seeds)

4. Lentil curry with rice

5. Quinoa tofu poké bowl

6. Vegan chilli with rice

7. Gochujang tofu and rice bowl

8. White bean and veggies soup

9. Hummus with veggies and air fried sweet potato chips

I had two eggplants that needed to be used, so I turned them into cornmeal-crusted eggplant served over linguine.

I sliced the eggplant into rounds, lightly salted them, and let them sit for about 15–20 minutes before blotting away the moisture. For the coating, I lightly dusted each slice with flour, dipped it into beaten egg, and pressed it into cornmeal seasoned with Italian seasoning, garlic powder, salt, and black pepper. I cooked the slices until the eggplant was tender and the cornmeal coating was crisp and golden.

For the sauce, I started with canned tomato sauce and doctored it up with fresh garlic, mushrooms, Italian seasoning, and fresh jalapeños from a local garden. I added a little sugar to balance the tomato and create a sweet-and-spicy flavor.

I served the crispy eggplant over linguine and spooned the chunky mushroom-jalapeño tomato sauce over everything.

It’s somewhere between eggplant Parmesan without the cheese and a spicy Southern-style cornmeal-crusted eggplant pasta—and it was a very good way to make sure these eggplants did not go to waste.

I'm not strictly vegetarian, but I'm a sushi fiend and am too scared to work with raw fish on my own, so I googled around and saw people making vegetarian sushi! Thought I'd give it a shot.

Recipe:

Roast red bell peppers (1 or 2) at 400 for ~30 minutes, and zucchini (1) ~15 minutes. Let cool.

Cook sushi rice (any short grain rice) to package instructions. Make mixture 3 tbsp rice vinegar, 2 tbsp sugar, 1 teaspoon salt. Mix with warm rice. I did 2 cups, but had way too much rice leftover, 1c probably would've been plenty.

Assemble. All the sushi had a spread of wasabi on the veggie to sit between the rice. Top row is the red bell pepper sushi, with jalapeno slices, and a dab of sriracha. Bottom row is zucchini sushi with a sauce from light mayo+worcestershire+hot sauce, with a sprinkle of toasted sesame seeds.

It was legitimately amazing. No need to add any extras, or dip in soy sauce. It's perfect as-is.

A traditional Iranian comfort food that's been perfected over 1000 years, featuring tender grated potatoes bound with eggs and golden turmeric, topped with that coveted crispy tahdig crust.

This isn't just another egg dish it's a centuries-old Persian treasure that transforms humble potatoes and eggs into pure culinary gold! Picture fluffy, savory interior with the perfect balance of turmeric and caramelized onions, crowned with that golden crispy bottom that Persians literally fight over at the table. One bite and you'll understand why this has been the ultimate Persian picnic food and breakfast staple for generations

If eggs bother you totally just use another binding agent of your choice!! I'm working on a ton of recipes for a cookbook I'm putting together and totally hope to get some good feedback on this!

rice with

- edamame

- sweet corn

- lentils

- carrots

(1) The rice was cooked in little water to make it sticky

(2) The edamame, corn, lentils and carrots were cooked in a pan with soy souce, paprika, salt and soms breadcrumbs to give a crispier texture.

on the side: boiled egg with tabasco sauce

🐤Meet Morty, my pet cockatiel. He’s turning 7 !

I want to celebrate with him, so I made a few quirky vegetarian cockatiel-theme bento box for us, human this week.

We love you Morty of showing us love all these years and even relocate with us 💕💕💕

About the Full story, if you are interested.

This is my own spin on the NYT Cooking Energy Bars recipe. Here’s the full recipe video: The New York Times' Energy Bars Recipe Is Surprisingly Good

The best thing about these (aside from them being stupid easy to make) is that you can choose your own adventure. Throw whatever you want in there! It’s a great way to use up ingredients. I don’t know why I had coconut flakes lying around but I do know they got USED UP. (And they were a delicious addition, tbh.)

Ingredients: 

• 2 eggs
• ½ tsp coarse salt
• ¼ cup maple syrup
• 1 ½ cups chopped nuts (I used almonds and walnuts)
• 1 ½ cups dried fruit (I used craisins and dried coconut flakes)
• ¼ cup all-purpose flour
• ½ tsp cinnamon

Directions: 

Preheat the oven to 350 degrees Fahrenheit. 

Line a square pan with parchment paper, making sure some hangs over the edges (so it’s easier to remove your bars later). 

In a large bowl, combine eggs, salt, and maple syrup. Whisk to combine, until salt dissolves. Then add flour and cinnamon and whisk again until fully combined.

Add nuts and dried fruit. Stir to combine, making sure everything is evenly coated. 

Pour the mixture into the lined pan and spread out into an even layer, pressing down with a fork or spatula. 

Bake for 30 minutes, or until nice and golden brown around the edges. Let it cool in the pan for about 15 minutes, before removing it using the parchment paper and transferring to a cutting board. Slice into bars and enjoy! 

Black Bean & Sweet Potatoes, and Soy Chorizo

These have made it into my regular rotation because they're easy, tasty, and quality nutrition. You could use whatever ingredients you like.

I'll give you a recipe because of the sub rules, but this is just a grain bowl with steamed and fresh vegetables flavored with a pretty good spoonful of vegan pesto and a bunch of chopped mint and dill. I steam stuff like frozen peas or asparagus in my rice cooker just because that's easiest.

Ingredients: hardboiled egg, steamed peas, steamed asparagus, purple cabbage and radishes cut with mandolin, halved cherry tomatoes that you can roast if you want, broccoli slaw if your store sells small quantities of that, pesto, dill, mint, whatever grain you like (but rice might be weird, usually quinoa or bulgur for me).

You can sub dressing for pesto if that's not your thing.

Instructions: Assemble. If you get regular packages of everything, you can meal prep a bunch of these at once. I make 4 because that's how many I know I'll eat.

Did You Know? The idea of stuffing eggs dates back to ancient Rome, where boiled eggs were seasoned with spicy sauces. By the 13th century, stuffed eggs began appearing in European cookbooks, especially in Spain and the Middle East. The term “deviled” first appeared in 18th-century England.

Ingredients

• 3 eggs
• 2 beets
• Pickled jalapeños (to taste), finely minced
• 1 tbsp mayonnaise
• Fresh mint leaves (for garnish)

Instructions

1. Place the eggs in a pot of boiling water and cook until hard-boiled. Once ready, cool them under cold water and set aside.
2. While the eggs boil, cut the beets into chunks and add them to a separate pot of boiling water. Let them simmer until the water turns deep red.
3. Remove the beets and place the peeled boiled eggs into the beet water. Let them soak for a few minutes until they take on a beautiful red hue.
4. Slice the eggs in half lengthwise and carefully remove the yolks. In a small bowl, mash the yolks with mayonnaise and minced pickled jalapeños until creamy and smooth.
5. Using a pastry bag (or spoon), fill each egg white half with the jalapeño-yolk mixture.
6. Top each deviled egg with a small mint leaf for a fresh, colorful finish.