Welcome to my first official “What I Prepped” blog post.
Since I cook a lot and spend a lot of time on the internet doing my #RR (recipe research), I thought it would be helpful to share what I’ve been cooking and how it turned out. I also change stuff up a bit from time to time, as certain ingredients aren’t available where I live.
I love to cook, but I’m not good at inventing recipes, so I’ll be sharing the sources of the recipes, so you can try them, too!
- Tofu marinated in soy sauce and nutritional yeast (sounds gross but is super salty and YUM)
- Cabbage that I sautéed in a little olive oil (easy)
- Pinch of Yum’s Life-Changing Masala Sauce
- Roasted squash
I LOVE the masala sauce, but it didn’t really “go” with the other ingredients, so it was good but not amahhhzing.
Dinner, on the other hand, was BOMB.
(Try to ignore my terrible photography skills.)
- Italian Bean Balls from ohsheglows
- Marinara Sauce that I made
- Mashed Cauliflower (see below)
I made triple the recipe, and it was enough for the man and I to eat 4 very satisfying servings each (aka four dinners worth)
- Cilantro instead of parsley
- It’s really hard to find parsley here, so I substituted cilantro. I always do this. I like cilantro, so it wasn’t a big deal, but actually I could really taste the basil, the cilantro… not so much.
- No kidney beans
- The store had no kidney beans, so I used 1 can of chickpeas and 2 cans of these Italian beans called “borlotti beans.” Not sure what they are, but they worked out well. Bottom line is that you can probably use any beans you have lying around and it’ll taste delicious.
- Less walnuts
- The recipe calls for 3/4 cup of walnuts, and since I was tripling it, I didn’t really want to use whatever 3 times that is, because uh… walnuts are also f-ing expensive and I’m on a budget. So I used a mix of toasted walnuts and sunflower seeds (they’re cheaper) that totalled 3/4 cup for the triple recipe that I made, and I thought it was the perfect amount of crunch to add texture.
- Cauliflower instead of spaghetti squash
- It’s also really hard to find spaghetti squash here, which is what is suggested in the recipe online. I substituted steamed cauliflower, pureed with garlic, onions, and a little butter.
Since we get home from work quite late, we put the meatballs on a bed of the cauliflower mash, then put marinara all over the top. Pop that sucker in the oven for about 20 minutes, and the marinara would melt all into the veggie balls and cauliflower. SO. GOOD.
Also, since the man is bigger than me, I cooked up a some noodles and added that to his meal to bulk it up a little bit.