Whether it's your first Bonnaroo or you’re a music festival veteran, we welcome you to Inforoo.
Here you'll find info about artists, rumors, camping tips, and the infamous Roo Clues. Have a look around then create an account and join in the fun. See you at Bonnaroo!!
While I'm not going full veg, I'll offer sideline support by doing incorporating meatless meals/days. Today was a honey sriracha tofu stir-fry for lunch and vegetarian chili for dinner. My tofu game needs some serious work but the chili came out well. And now I have two more day's worth of food.
I think I'm gonna do a miso-glazed tofu tomorrow. I definitely need to get more comfortable cooking with tofu, and that's part of the motivation.
Gonna go out on a limb and venture a guess that Houston has better, more-tempting non-veg foods than Buffalo.
But also better veg foods, so it's ok.
Buffalo specializes in comfort food. There are plenty of veggie and vegan options but I'm not really interested in putting in the effort into that lifestyle right now. We eat plenty of meatless meals and all but if I'm living in Buffalo I am taking full advantage of the good food options on a regular basis.
highly recommend freezing a package of tofu completely then thawing it before pressing if you want a different texture that isn't quite as mushy. i made this with stir fry veggies over the weekend and it was delicious and reheated well with leftovers. chejorge.com/2020/07/06/crispy-mongolian-tofu/
Post by potentpotables on Jan 5, 2021 10:41:28 GMT -5
We have been doing homemade italian subs for about a year and they are a real easy fix to make vegetarian - just skip the salami/soppressata. It's real easy - slice red peppers, red onion, mushrooms, whole cherry tomatoes, whole peppercinis, slice radicchio, and chickpeas in a red wine vinegar/EVOO/garlic/salt/ital seasoning marinade and roast at 400 until the appropriate doneness. Then get some sharp prov and melt it over top on the broiler. I do it without bread, but you can have a good crusty bread and leave some marinade to drizzle on the sandwich afterwards. I do the radicchio and chickpeas on a separate pan because they need less and more roasting, respectively.
Post by 3post1jack1 on Jan 5, 2021 10:48:45 GMT -5
i got pretty freewheelin' with the sugary desserts over december. i stepped on the scale sometime in november and was thrilled that i didn't gain a single pound during covid so i kind of let loose after that lol. stepped on the scale today and i'm up 3lbs, which seems reasonable based on almost nightly ice cream or pound cake or cookies for a month.
so not really a resolution, but i'm going to pull back on the constant desserting, and also be a little more aware of my portion sizes at regular meals.
what's different about this for me is i'm going to combine this less-eating with more meditation. for the month of january i'm setting an intention to do 20 minutes of vipassana (mindfulness) and 20 minutes of metta (loving kindness) meditation everyday. i've tied this intention to a core value of mine: i want to be a kind and helpful person. i honestly do not like metta meditation but i think i need to reinforce being kind to myself, because when i'm not kind to myself is when i'm not as kind as i could be to other people. and to tie it to eating less desserts i also bet not being kind to myself can lead to more sugar intake.
in other news really loving my new stainless steel pan. it is stupid easy to make the best chicken thighs you've ever had in this, certainly better than in a nonstick.
just sort of spitballing but I think the vegetarian sandwich id most enjoy would be a fried eggplant parm. but the guap of prov I'd slam on it would not be vegan friendly.
There was a place in Shreveport La. that made an amazing muffaletta. But it was in a really bad part of town, so you got a friend to drive you there and keep the car running out front. You run in and pick of the muff and hop in the car and take off.
Post by piggy pablo on Jan 6, 2021 22:00:47 GMT -5
Eggplant parm sounds good.
I used to get the mushroom-based sub at Potbelly like forever ago. When we went to Lollapalooza my girlfriend's friends wanted to go there. I was pretty pissed. I was like man so much unique Chicago food and yall just want to go to the place you eat weekly on the Drag in Austin. Shameful.
I think my go-to veggie sandwich would probably be a caprese panini. And of course there's the classics: PB&J and grilled cheese.
Post by piggy pablo on Jan 6, 2021 22:25:00 GMT -5
Sorry to be redundant because I've talked about the Red Onion sandwich in Vero Beach before but it's: turkey, red onion, apple slices, gouda. And it's pretty badass.
toasted sourdough, some spicy hummus, red pepper, some shrooms, red onions, sprouts, spinach, thick slice of tomato. it's good as a raw sandwich, but caramelized onions and shrooms with roasted red peppers takes it to the next level.
since i've been working from home I've made like a bajillion grilled cheeses for lunch. smoked gruyere has become my new grilled cheese must-have.
Post by Teddy Flair on Jan 6, 2021 22:49:02 GMT -5
I made the same sandwich like 8 times in a row since I went to the grocery store on Saturday. Sourdough, smoked provolone, deli roast beef, horseradish sauce. Just used the last of my roast beef and am definitely considering going to the store tomorrow for more.
toasted sourdough, some spicy hummus, red pepper, some shrooms, red onions, sprouts, spinach, thick slice of tomato. it's good as a raw sandwich, but caramelized onions and shrooms with roasted red peppers takes it to the next level.
since i've been working from home I've made like a bajillion grilled cheeses for lunch. smoked gruyere has become my new grilled cheese must-have.
As French Def Jam comic Jean K. Jean always says, "Brothers be eatin gruyere."
There was a place in Shreveport La. that made an amazing muffaletta. But it was in a really bad part of town, so you got a friend to drive you there and keep the car running out front. You run in and pick of the muff and hop in the car and take off.
Best Stop outside of Lafayette has the best boudin balls and cracklings. Where's this muff spot?
also really finding myself not liking sandwich breads that aren't heavy on oats/grains
man I was raised on multigrain sammies and grew to appreciate the simplicity of a nice sourdough/italian/rye. The bread shouldn't dominate the sandwich
