Veggie sides, veggie sides again: What’s the next step?
I think Ive been asked this before and its a good question but I dont really know where to start.
If youve ever had veggie side dishes at a restaurant, or even tried one, then youve probably been asked a similar question: Is there a good way to prepare veggie dishes?
The answers to that question are: no, not really.
The answer to the question of how to prepare a veggie dish at home is that you dont really need a specific technique or a specific method of preparation.
In fact, it isnt even clear that veggie options are a thing anymore.
There are lots of recipes out there on the internet that are easy to prepare and the majority of them are based on what youll find in a typical restaurant.
But veggie recipes arent really that common in most American restaurants and I think thats the big problem with cooking veggie food in the US.
I think that in the last couple of years, the veggie market has exploded and a lot of chefs and chefs alike have gotten to a point where theyve gone “Ok, Ive got to make a veg-friendly restaurant”.
This is probably a good thing but I feel that veg isnt really a cuisine that is on a par with the more traditional dishes that most people eat in America.
The people that are making the most money out of the veg market are the ones that are working with cheap ingredients.
These are the people that cant afford to pay a chef to make their dishes, so they get the recipes from a grocery store and they make them out of cheap ingredients (often soy and gluten free soy based dishes).
I think the more people who are making veg and the more veg options that are available to them, the more likely they are to enjoy the dish that they are cooking.
This isnt a bad thing in and of itself, because it means that the dishes are more likely to taste good, and that means that its a lot more fun to eat at a casual dining experience.
But this also means that there are many more people in America that cant eat the food theyre making and theyre going to have to resort to a restaurant kitchen to do that.
When you think about it, you cant just walk into a restaurant and order a dish.
Theres no way that youre going do that, right?
So I think there are two main reasons that Ive decided to put up a blog post about my recipe for vegan veggie dinner: 1.
I want to give people more options when it comes to the cooking of my dishes.
For example, I dont make a lot out of my meatless dish.
Most of my veggie dinners come out to be somewhere between 1.5 and 2lbs of meat, and my meaty dishes are typically between 2 and 3lbs of the main ingredients.
For me, I justve got a ton of different ingredients to work with and I want my people to be able to make these dishes that theyve always wanted.
To help people understand what Ive done with my recipes and to show how much of an effort it took to make them.
In the past, I would just post my recipes on Instagram, but thats really not the best option for most people.
Because most people cant afford a restaurant to prepare these dishes, most people just order them online or from the grocery store.
In my experience, I cant really do that and people cant really afford to eat in a restaurant so theresnt much else they can do.
So for this post, I will be posting the recipe for my veg dinner, the recipe that I made for my meat dish, and the recipe I made to help people see how much effort it would take to make this dish at their home.
The Recipe: Vegetarian Veggie Soup: 2 pounds chicken breast, bone in, bone out (about 5 ounces) 2 tablespoons nutritional yeast 1 cup (75 grams) soy sauce, divided (about 2 teaspoons) 1 tablespoon black pepper, divided 1 teaspoon ground coriander 1 teaspoon red pepper flakes (more or less to taste) 1/4 teaspoon dried thyme 1/2 teaspoon onion powder 1/3 teaspoon ground black pepper 1/8 teaspoon salt (more to taste, less than 1/16 teaspoon) 2 cups chicken broth (I used about a 1/5 cup) 2-3 cups water 1 large onion (about 1 inch) 1 medium carrot (about 6 inches) 3 cloves garlic, minced (about 3 teaspoons) 2 bay leaves, minced 1 cup vegan broth or water 2 cups vegetable stock (about a 1 cup) 1 cup cooked rice, thawed (about 15 ounces) 1-2 tablespoons cilantro, chopped 1/6 teaspoon smoked paprika 1 tablespoon fresh thyme leaves, chopped (optional) 3 cups vegetable broth or chicken broth 1-1/2 cups chopped red onion (depending on how much chicken broth youve used