I am absolutely garbage at cooking nor do I have the desire to get better at cooking intricate dishes. But I still prefer making food at home as much as possible. So I was wondering what your favourite easy dishes are.

I don’t value taste too highly. But I prefer that have relatively moderate to low carb content. But don’t wanna be picky so anything goes. Please feel free to share.

  • DessalinesA
    6·
    3 years ago

    These aren’t necessarily low carb, but they’re my gotos for when I have no time to make something good.

    • Avocado toast. Two minute meal. Sprinkle some garlic salt on top.
    • Baked potatoes. There is a right way to do it. Vegan cream cheese + squeezed lemon, or really anything you want to top it. Prep is like 30 seconds, then set a timer and go do whatever you like.
    • Rice + de-shelled edamame. Optionally fry it and go as advanced as you like.
    • Lazy tacos. Can of Black beans, some onions, any tortillas you like. Get a powdered seasoning you like ( I use chipotle ). Optionally put vegan cheese on top. 10 minutes max.
    • Cheap vegan ramens from the store.
    • ksynwaOP
      3·
      3 years ago

      When that woman scoffed at baked potatoes in the microwave it felt like a personal attack.

      • DessalinesA
        2·
        3 years ago

        lol potato snobs do exist apparently. They go hardcore in that video, even making sure the potatoes are the right internal temperature. They are really good tho.

        • roastpotatothief
          2·
          3 years ago

          That’s usually for convenience. I can throw something in the oven and forget about it. The alarm will tell me when it’s reached the right internal temperature and is cooked.

          You need one with a cable so the machine sits outside the oven.

          I’ve written the right temperatures for common foods on the machine.

          • DessalinesA
            2·
            3 years ago

            Smart move on writing the temps down, I always forget.

  • GenkiFeral
    5·
    3 years ago

    curried lentils over rice - buy the yellow curry (not dark brown Indian stuff). If you soak the lentils a few hours first, you minimize your cooking time and a bit of labor. Almost all beans should be soaked at least 12 hours (24 hours is best), then prefereably cooked in a pressure cooker, and then frozen or left in frig 2 days. best advice for anyone wanting to eat more veg: Spent far more effort on finding the best tasting vegetables and varieties and which stores have the best. If the variety is the best (ex: pumpkin, a c. pepo, isn’t nearly as tasty as any c. moschata, one of which is butternut), you may not even need salt or seasonings. Second advice: try out as many sauces and seasonings as possible (mainly for dark leafy greens) so that eating healthy doesn’t feel like a chore. My faves are peanut satay sauce, faux oyster sauce (tends to be too salty), heavy CHinese-style soy sauce (must be bought at an Asian store), hoisin sauce, and the combo of fresh garlic, ginger, and either soy sauce or salt.

  • pingveno
    5·
    3 years ago

    Impossible Sausage (I prefer spicy), diced bell peppers, diced onion, maybe mushroom. Saute the veggies first and set aside on a plate. Cook the sausage, breaking it apart, until browned. Good toppings are guac, avocado, salsa, Chinese chili garlic paste, or salsa. It can also be served on a bed of brown rice, as a burrito, or in taco.

    Soy curls are a nice replacement for chicken. I buy them directly from the manufacturer, Butler Foods. They soak up marinades very nicely and provide plenty of protein. A strong sauce works as well.

    Roasted veggies: cut up, toss with olive oil, roast for 30-40 minutes turning every 10-15 minutes with a spatula. Za’atar or ras al hanout seasoning blend both work well with a wide variety of vegetables.

  • riccardoM
    4·
    3 years ago

    Scrambled tofu with spring onions. It takes 10 minutes and only requires a pan and a surface where to cut the vegetables. You need one spring onion, 300g of tofu, nutritional yeast, turmeric, salt, oil, garlic powder, soy milk (sugar-free), any vegetable (I usually use peppers, but also broccoli, spinach or any other vegetable, or beans are good too)

    • cut the spring onion very thinly (just the “white part”). I usually cut a few of them and then freeze (or put in the fridge) the rest
    • also cut peppers in cubes. Again, I usually cut 3/4 peppers at time so I’m good for a week or more. You can freeze what you don’t need right now
    • scramble the tofu (I do it with my hands, I usually cut it in smaller blocks first)
    • pour one spoon of olive oil on the pan and heat it for one minute
    • add spring onions and tofu, and cook the thing for 3-4 minutes or until the tofu starts to gain a darker color
    • add two spoons of nutritional yeast, one teaspoon of salt, 1/4 spoon of turmeric, a sprinkle of garlic powder, add the vegetables
    • cook it for 4/5 minutes
    • turn off the fire, add 4/5 spoons of soy milk, and mix everything
  • erpicht
    4·
    3 years ago

    A baked sweet potato is a perfectly sized lunch, and one of my favorites on weekends. Stab with a fork several times on each side before baking ~20 minutes at 175 Celsius (350 Fahrenheit) or until soft.

    Baked squash (butternut, acorn, spaghetti, Hokkaido, etc.) is also excellent, though it must be halved, cleaned, and lightly oiled before baking ~40 minutes at 175 Celsius (350 Fahrenheit) or until soft.

    Most people aren’t as big a fan of sweet potato / squash as I am, but meals don’t get much easier than this.

  • AgreeableLandscape
    3·
    3 years ago

    For a mostly worry free soup, here’s my take on dead simple minestrone:

    • A few small handfuls of macaroni or similar sized pasta

    • 1-2 cans of crushed tomatoes, optional tomato paste to taste

    • 1-2 bundles of swiss chard, and/or kale

    • 1/2-1/3 head of green cabbage

    • 1-2 cans of beans, most kinds work, including cans of mixed beans.

    • 1-2 carrots

    • 3-5 celery stalks

    • 1-2 onions

    • 1 bulb of minced garlic

    • Whatever other vegetables in your fridge you need to get rid of. Soup is a great way to use them!

    • Herbs: thyme, oregano, rosemary, basil, paprika. More or fewer kinds depending on taste and what you have in the pantry. Add a bit and taste, repeat until you think it’s good enough.

    • Water or vegetable broth

    • Salt and pepper

    I’ve made it several times already. To be honest, I don’t even measure stuff. I just chop everything to about fingernail sized, throw it all in, boil it for a half hour or so, and it comes out great. Dip some bread in and you’ve got dinner figured out!

    • Slatlun
      3·
      3 years ago

      Sounds delicious and I learned what pulses are. Pulses=beans for any one else wondering.