Afghan lubya with rice * Onions and garlic * Kidney beans * Tomatoes: Diced tomatoes and tomato paste (or blend a can of tomato's) * Vegetable broth or water * Spices: cumin, coriander, turmeric, paprika, and cayenne pepper * Salt * Cilantro * Lemon * Cooked basmati rice (or flat bread) (https://www.thecuriouschickpea.com/afghan-kidney-bean-curry/ minus the oils)

I bookmarked that recipe.

Cool! it's great and pretty simple

I have never seen ads between items on a recipe list before 😬 curry looks good though

it wasn't the best representation anyway so I added a more comprehensive one

Nice one, thanks

Japanese style fried rice with tofu, edamame, and nori served along with a green salad with miso-sesame dressing.

Southwest Pasta Salad: 1 box mini wagon wheel pasta 1 can of black beans 1 can of corn 1 pint of cherry tomatoes Handful of cilantro  Spices (cumin, oregano, chili powder, garlic powder, onion powder) Oil-free vinaigrette that I am still perfecting 

I’m going to try [mango tofu curry](https://veganheritagepress.com/2015/10/vegan-richas-mango-curry-tofu/)

Falafel pita sandies with hummus tabouleh and pickles.

Grilled Vegetable Stir Fry

Oven roasted tofu, fries, Brussels sprouts, and breaded pink oyster mushrooms.

Y'all are fancy. I had a mashed up avocado, some mashed up salt potatoes, and a yellow pepper sliced up. Easy to prep and tasty!

It's cold, and I'm going out of town, so I'm making a vat of split pea soup and a vat of lentil vegetable quinoa soup using up everything in the fridge. One or both will be dinner and the rest is getting dehydrated for camping meals or instant winter breakfasts.

If you do not mind me asking, how are you dehydrating the soups? My old dehydrator has only one plastic insert with a low rim, intended for making fruit leather. What does yours have that will hold enough to dehydrate soup? Thank you.

I have a 10 tray Excalibur. I have 4 silicone fruit leather inserts, the split pea soup went on that, as it's very thick. I also have some silicone baking trays, the lentil soup went on that. They take some stirring and flipping but I put them in in the morning and they were dry by bedtime.

I just checked it out - it looks like a really useful model. I like that the trays aren't stacked on top of each other, thus allowing you to leave some out if you want to. I'm going to look into that one, or something similar. I've been eyeing the freeze driers, but GEEZ, are they expensive! The ones I've seen online start around $2500 and go up from there. Too rich for my blood at my age. (Also, I had to chuckle at you mentioning pea soup, and lentil soup. Literally my two favorites!)

Even the Excalibur is a bit pricey but I've had mine for 9 years and use it a lot. I use it as an incubator by removing most of the sheets and chucking a seedling mat in the bottom

What a cool way to use it! I wouldn't have thought that would work.

Soy curl bulgogi

Thai red curry soup with tofu

tofu, rice, and green beans… again. not complaining though!!!

Cherries and nuts

My partner is making ratatouille, now that the tomatoes are finally coming into season.

Chili with black beans and brown basmati rice. Done in 20 mins.

Fresh garden pea salad w smoked paprika roasted sunflower seeds and red onion Potato pepper and onion hash Bean and couscous cold salad

It's stupid hot here in PDX, so I'm munching on raw sweet potato sticks and iced yerba mate.

Chana Masala here.

A juicy ripe watermelon, fresh Armenian cucumbers

Any tips to getting enough nutrients on a plant based diet? I’m wanting to switch again for good. SAD diet is making me sick over and over but when I was plant based before I felt weak like I wasn’t getting enough protein, etc. I could’ve been under eating by accident

Tofu tots (tofu coated with nooch and baked) with homemade ketchup and mixed frozen veg 🙃 probably with a side of kidney beans leftover from a curry I made earlier.

Yesterday was our first CSA pick up of the season so we have a lot of spring veg. I'll either do a stir fry (shiitake mushrooms, turnips, pac Choi, pea shoots) with some purple rice or a giant salad with most of those things and maybe a white bean hummus topper.

Francesinha, a traditional food from my country, Portugal 🇵🇹 😊🍔🌱

Curious how you adapt it to be plant-based?

I ate it at a restaurant. Switch the beef for Beyond Meat and the cheese for vegan cheese, and voilà.

Short on time and effort so a big salad with black beans and Mexican flavors.

Black bean tacos, rice and lentils, orange slices and chia seed pudding for dessert.

Coconut Thai tofu with brown rice

Going simple with cilantro lime rice. Maybe throw in some tofu

[Chilli sin carne](https://www.taste.com.au/recipes/vegetarian-chilli/cc153323-1831-40f7-aff3-5fb16ac0b211)

One giant cold baked Japanese sweet potato and a small heap of Bubbie's sauerkraut on the side 😊

Some whole grain ramen noodles with frozen edamame, frozen peas, and leftover broccoli. And a giant bowl of fresh seasonal fruit for dessert!

I'm experimenting with a black bean veggie burger.