Hi, I've been planning on going vegan for like a year now but a recent medical problem has made it much more troublesome. I am certain I suffer from GERD and I have acid reflux everyday, which is quickly worsened by classically FODMAP-y foods. I'm still figuring out the specifics, but I know that veggie staples like onions and garlic are a big no-no, and my favourite foods like tomatoes and lemons also give me problems. This is very frustrating because I'm already a pretty crappy cook. I'm a university student whose meals can be summed up as 'standard British meaty meals with the meat swapped out for Quorn' - spag bol, 'chicken' curry, 'sausages' and mash and so forth. I'm not kitchen smart and I don't know my way around flavours, so the restriction of particular vegetables so common in vegan recipes has made cooking and eating much harder. I rely a lot on carbs like pasta and rice, I'm unfamiliar with the majority of ingredients found in vegan recipes, I've never cooked tofu for example. I don't eat meat or fish, I avoid eggs but I do consume cheese and yoghurt (the latter of which helps my acid reflux). I have yet to speak with a dietitian.
I'd like some advice. Is it plausible/easy for me to go 100% vegan? I'm a frugal shopper and I'm already intimidated by the ingredients common to vegan recipes, many of which I don't think I can safely eat. Does anyone else here have experience, and if so perhaps you could share some ideas/recipes? What do you eat?

For an upcoming weekend menu, I'm looking to pair some nice wines for two different meals picked by my companion. A different bottle for each is possible.
I'm aware we cook relatively non-standard but I'm trying to gain experience and see how wine can fit food. The meals are not necessarily eaten across the evenings in the order listed. Also my companion often makes changes to the recipes, e.g., we might not use an ingredient but we will use the title components.
The first is a (Meat)Balls in Peanut Sauce with Cauliflower Rice (Thai). The balls will be either chicken, beef or perhaps quorn. In any case, a (semi-)meat. Recipe: https://tararochfordnutrition.com/thai-peanut-meatballs/
The second is a Chickpea Carrot Roast on Parsnip Puree . Recipe: https://heartofabaker.com/cumin-roasted-carrots-and-chickpeas-with-vegan-parsnip-puree/
What would you recommend or which advice can you give for good pairings? What tastes to focus on, where to look for inspiration. Many and varied suggestions are welcome!
The wines at the bottom are part of my cellar that should be drunk sooner than later, where the first wines especially should go soon, so I prefer one of those if possible. I do have a large collection beyond those so feel free to propose any ideas that pop up.
My own thoughts were as follows:
The Mil Vientos Malbec with the Thai Peanut Meatballs recipe. It sounds like it has a touch of sweetness alongside a good body that might work well with the spices used in the dish (peanut and thai)
EIther the Conde De Siruela or Bodegas Olarra with the chickpea dish - Mediterranean inspired, and a dish with a strong earth and roasted focus. Unsure which one would work best though.
What do you think?
//////////////////////// ~2019
Conde de Siruela Élite 2009 Ribera del Duero Spain Spanish Ribera Del Duero Red
Bodegas Olarra Clasico Rioja Reserva 2009 Rioja Spain Spanish Rioja Red
Merced del Estero Mil Vientos Malbec 2011 San Juan Argentina Argentinian Malbec
Château de la Commanderie Lalande-de-Pomerol 2011 Lalande-de-Pomerol France Bordeaux Pomerol
—- ~2020
Feudi di San Gregorio Taurasi 2008 Taurasi Italy Southern Italy Red
Château Labégorce Château Labégorce-Zédé Margaux 2008 Margaux France Bordeaux Margaux
Le Palaie Bulizio 2009 Toscana Italy Tuscan Red
Magaña Barón de Magaña (Finca La Sarda Crianza) 2010 Navarra Spain Spanish Red
Château La Haute Borie Monbazillac Blanc 2010 Monbazillac France
Antonio & Raimondo Unico Langhe Rosso 2010 Langhe Italy Northern Italy Red
Château Vincens Origine Cahors 2011 Cahors France Southwest France Malbec
Château La Claymore Château Moulin de Fontmurée Lussac-Saint-Émilion 2011 Lussac-Saint-Émilion France Bordeaux Saint-Émilion
Château Goubau Bordeaux 2011 Bordeaux France Bordeaux Red
Alta Pavina Pinot Noir - Tempranillo 2011 Castilla y León Spain Spanish Red
Villa Maria Cellar Selection Pinot Noir 2012 Marlborough New Zealand New Zealand Pinot Noir
Gabriel Meffre Domaine de la Chapelle Gigondas 2012 Gigondas France Southern Rhône Red
Minkov Brothers Four Cycle Red Blend 2013 Thracian Valley Bulgaria
The Throne Pinot Noir High Altitude 2014 Marlborough New Zealand New Zealand Pinot Noir
Kus Van Thérèse Red Blend 2014
Trio Merlot (Carménère - Syrah) 2015 Rapel Valley Chile Chilean Merlot
Domaine de Petit Roubié Picpoul de Pinet 2017 Picpoul de Pinet France Languedoc-Roussillon White
Frati Bianchi Sparapani Salerna Verdicchio dei Castelli di Jesi Classico 2013 Verdicchio dei Castelli di Jesi Italy Central Italy White

Hey all!
Some of you were asking for some low-fodmap vegetarian recipes and food ideas. The following is what I tend to eat, apologies for the disorganisation and lack of detail with some, I don't really follow many recipes!
*PLEASE NOTE: Quantities presented in parentheses are the maximum quantity that is allowed of that food. Quantities presented outside parentheses are my own recipe and amount suggestions. Hope that makes sense! *

Breakfast

Flapjacks with oats (60g), golden syrup (7g), dark chocolate chips (30g) and butter (19g)

• It's loosely based off this recipe https://thehappyfoodie.co.uk/recipes/fast-flapjacks (the sugar is unnecessary) but I tend to just wing it every time so no specific quantities unfortunately

Smoothie with strawberries (140g), blueberries (40g), pineapple (140g), unripe banana (100g), orange juice (100ml)

• I like to make this really thick, almost like ice cream, and then top it with homemade granola

Homemade granola with low fodmap milk (I can tolerate oat fine, but almond is lower fodmap)

• For the granola, simply mix 450g oats, 100g golden syrup and 1/2 tsp olive oil and toast it in the oven
• I do gas mark 2 for 15 minutes, give it a mix and put it in for another 15, but it will depend on your oven, your tray and your preferred degree of toastedness
• Take it out of the oven, let it cool completely, then add 100g chopped dark chocolate and mix
• This lasts weeks in tupperware

Porridge with low fodmap milk

• Top with maple syrup (50g), strawberries (140g), blueberries (40g) or unripe banana (100g)

Sourdough toast with brie (40g) and tomatoes (75g)
Sourdough toast with low-fodmap chocolate spread/peanut butter (50g) / jam (40g)
Pancakes (for 2 people): mix 50g gluten free flour, 1 medium/large egg, pinch of salt, 150ml low fodmap milk

• Cook in olive oil
• Top with strawberries (140g), blueberries (40g), maple syrup (50g) or low fodmap chocolate spread

​

Lunch

Rice vermicelli noodles with broccoli (75g) or tenderstem broccoli (45g), carrots, green part of spring onions (16g) or chives, low fodmap stock, (gluten free) soy sauce (42g)
Eggs, homemade potato chips with paprika, tomato (75g) and lettuce salad with olive oil and balsamic vinegar (21g)

• Cut the potato into wedges, sprinkle with smoked paprika and whatever other spices you like, then pop in the oven

Rice with roasted veg (carrot, courgette (65g), leek tops (54g), chives, broccoli (75g), red pepper)
Homemade veggie soup (carrots, parsnips, leek tops (54g), chives, potato and red pepper are all great)
Sourdough/gluten free sandwich

• Cheese (cheddar, brie etc.), lettuce, tomato (75g), egg
• Egg mayo (40g mayo)

​

Dinner

Shepherd's pie https://alittlebityummy.com/recipe/en-gb/low-fodmap-vegan-shepherds-pie-2/ with broccoli (75g), peas (45g) or green beans (75g)
Sweetcorn (38g), potato chips (homemade), Quorn chicken burger, gluten free bun, salad
Gluten-free pasta (145g) with courgette (65g), broccoli (75g), spinach and tinned tomato sauce

• Sauce: fry 1/2 red pepper diced, 1/2 courgette (65g) diced, 1/2 carrot finely sliced
• Add 1tsp of smoked paprika, chili flakes, cinnamon, oregano (3g), salt and pepper and a tin of chopped tomatoes

Fajitas with gluten free wraps, Quorn chicken bits, broccoli, pepper, chives

• Spice mix: 3 tsp smoked paprika, 2 tsp oregano (3g), 2 tsp cumin, salt and pepper
• Salsa: tinned tomatoes, chives, lemon/lime juice (125/250ml), cumin, chili paste (optional)
• Chill your salsa for 30 mins before eating! Makes it 1000 times better

Sourdough margherita pizza (I tend to eat half and save half for the next day - check that the marinara doesn't have garlic!)
​

Snacks

Carrot sticks
Corn tortilla chips with salsa (see salsa recipe above)
Gluten free crisps (just check the flavouring!)
Popcorn (I make mine at home but store-bought is fine unless it has some kind of weird flavouring)
Olives
Low fodmap bars (gluten free nut bars are generally good)
Low fodmap fruit
Rice cakes
Dark chocolate
Low-fodmap cookies (my favourite recipe is https://bakerbettie.com/easy-chocolate-chip-cookies/ with gluten free flour instead of normal flour and vegan dark chocolate chips)
_________________________________________________________
Hope this helps some of you, let me know if you have any questions! :)

Hoping to do SW but have a few difficulties choice wise.
I often eat meat free or just chicken/pork recipes as I don't enjoy the taste/texture of other meats. But doesn't bother me too much as I know eating Quorn or Soy can be much healthier and better for the environment.
I struggle with veggies and I know that's my issue. Textures are a huge part of it for me. Can't stand most veg apart from like, peppers, lettuce, onions, potatoes, carrots, peas, sweetcorn and maybe a few others.
Anyone got any tips on best way to approach SW? I've already got the superfood lists and highlighted the ones I enjoy, so at least then I can try and focus on putting them in my meals. Honestly, I don't care too much if I have the same thing a lot. But what else can I do? Is quorn/Soy based a good option or not? Would investing in a blender be a good idea so I can blend veggies into tasty pasta sauces and soups?

Good morning ketoers!
Firstly: if you're new here welcome!. Please check out the wiki to find out more about us and the answers to common questions, like what's keto and how to get started, why we go low-calorie, and choosing a deficit. Please note, it’s a common (and understandable) misconception that this sub might be only for those who want to be 1200 calories a day. I made /1200isplentyketo because I'm female, short and on keto and thus aiming for a low daily calorie count. Though there are many keto subs I was surprised to find there was no sub that really catered to these needs - and as keto is easily very high calorie (what with all that cheese and bacon) it is very helpful to collate all the low calories versions in one place.
Whether your stats mean you need to eat 1200 calories to lose weight, or you can eat a bit more but still want some low calorie alternatives - this sub is for anybody looking for low calorie keto meal ideas :)
Each week there's usually a theme, and there will be key posts relating to this on Tuesday, Thursday, and Saturday. In these we focus on discussing common issues relating to keto and dieting and also a way to gather tips, recipes and support.
This week our theme is... Parties

• Tuesdays Tune-up - Staying keto while partying
• Thursdays Thought - Do you tell people you're on keto?
• Saturdays Staple - Chicken/Quorn recipes

Hey all, we just got a crock pot as a wedding present. I was super excited to try it out, but am not thrilled by a lot of the vegetarian recipes I'm finding. Most are either soups (which is great, but its so hot here, no soup for us) or are full of things like lentils, quinoa, all those yummy vegetarian foods that my husband is just not fond of.
We mostly eat things like pasta, stir fry, or vegetarian versions of meat dishes, sloppy joe, "meat" loaf, "chicken" and potatos... it's our compromise so we dont have to make two meals for the two of us. I know lots of people here dont like them, but we eat a lot of morningstar and quorn. Dont hate lol. Would these possibly cook right in a slow cooker? Or just get... eh, soggy?
Any other ideas for vegetarian crock pot recipes that a meat-lover might enjoy?

A couple of years back, I tried vegetarianism due to disliking the idea of eating meat (I also really dont like the taste of any meat except chicken and mince beef), but I struggle to find balanced meals that don't involve a lot of foods I dislike.
I'm a real hater of cheese and tofu, which seems to be in every vegetarian dish, I dislike sweet potatoes, avocado, or such that is often used to replace meat in the recipes. I don't like a lot of vegetablables (enough that I wouldnt just be able to list some here). It's stressful trying to not eat the same stir-fry for a week because it's the best meal I've found without meat.
I am a big lover of peppers, spicy food, roasted foods, noodles, potatoes, onions, etc.
Sounds a bit vague and I'm not entirely sure what I'm asking for, but does anybody know any recipes/good websites/tricks that can maybe help?
Edit: also, I'm not sure how much of it is psychological, but I've tried Quorn chicken a couple of times and couldn't finish it all. I will be trying again sometime soon though, just in case.

Like the question says, my So’s vegan cousin “C” will be with us for a month. I do have meatless Monday’s and cook vegetarian meals at home with some regularity. We mostly do this for money saving reasons
BUT, SO and I decided since C will be here that month that we will try to be vegan for the month too, for health reasons. I have a few meal ideas down and some products that I already know I like, but I would love some help/advice/tips/tricks too!
A.) Should I spend money on “meat replacements” like beyond burgers and quorn chicken nuggets? If so, which are the ones worth buying.
B.) We have chickens that are very loved and lay us each a few eggs a week. Should we give those away? Or eat them so they don’t go to waste? I know eggs aren’t vegan, but I’m not sure what to do with our eggs.
C.) The SO is a cheese head. What’s the best vegan cheese?
D.) Any special recipes would be appreciated! So far I have the meatless recipes we already make: lasagna, taco, curry, some bean recipes, veggie soup, teriyaki tofu sandwiches and veggie burgers
Thanks in advance for any advice.

So, my husband and I are slowly working our way into becoming vegetarians, well pescatarian's I guess as we want to keep with some fish in our diet.
We did try simply jumping into it a few months ago which lasted a good 3 weeks or so, I felt the sudden change wasn't a good idea without enough research however. I wouldn't say it ended because we wanted to go back to meat (we only ate chicken at first then also beef) More simply for a lack of ideas and enthusiasm in the recipes I was able to find.
Now we are planning on becoming full time vege's after Christmas and I wanted to ask you guys for some guidance. We cant become totally meat free in the household as we care for teenagers in a sort of fostering scheme. But we would love to get them interested as much as possible (without being pushy, its just not allowed)
I have some mild lactose intolerance so any rich items such as cream/certain cheeses and yoghurts are a no. We didnt mind a lot of the quorn brand replacements but we want as much natural sources of protein as possible included with all the veggies/beans etc we can manage.
Of course I have done research and will continue to do so regardless of any lovely people who comment, but every bit of help is greatly appreciated!

Continued from the following thread:
http://www.reddit.com/keto/comments/o4j91/lets_put_together_an_official_tell_me_what_to_eat/
I omitted some of the suggestions involving things like flax seed muffins to avoid scaring off beginning keto dieters with what they might see as outlandish recipes since it's not easy to find those ingredients depending on where you live.
If anyone has any more simple ideas not listed here please reply, otherwise I'll see if there's a good place to tuck this into the FAQ!
Breakfast:

• Bacon
• Fried eggs with butter, salt, and pepper
• Coffee with heavy whipping cream and no-carb sweeteners
• Breakfast sausage links (be sure it isn't too sweet by checking carb count on package)
• Smoked salmon and cream cheese
• Bacon and cheese omelette
• Scrambled eggs (melt butter in pan, add 2-3 eggs mixed with a dash of cream)
• Lengthwise halved cucumber filled with cream cheese and topped with ham, salami, smoked salmon or similar
• Scrambled eggs with spinach (and meat) - throw some fat in a pan, (heat or fry meat), sauté fresh spinach, add eggs
• Breakfast burger; cook eggs and bacon, roll into a beef patty with cheese, then cook until yummy
• Cheesecake pancakes!

Lunch:

• Slice of roast beef, tomato, lettuce, melted provolone, and mayo wrapped into the shape of a taquito.
• Keto sandwich: Take a few slices of a leafy green lettuce head and wrap a sandwich into it. Safe options include most meats, mayo, salt, pepper, cheese, and small amounts of tomato or onions.
• Sauteed chicken or fish over mixed green salad with side of creamy dressing
• Taco salad: Crunchy lettuce, green peppers, avocado, salsa, sour cream, and choice of meat (add spice if you like, don't use taco seasoning packets!)
• BLT salad (bacon, grated cheese, spring onion, a couple of cherry tomatoes, lettuce and guacamole)
• Mini crustless quiches
• Half a chicken breast panfried in butter topped with avocado slices and cheese
• Flaxseed wrap with whatever cold meat and salad you like
• Portabello mushroom tuna melt
• Vegetables, avocado, and fish wrapped in Nori sheets
• Tuna or chicken salad; Tuna, Mayo, Celery, Onion (small amount), pickle, tomato (small amount) wrapped in lettuce

Dinner:

• Steak seasoned with salt and pepper
• Chicken broiled after seasoning with salt, pepper, or most chicken rubs (check the label for potential carbs, nothing sweet)
• Asian stir-fry with beef, pork, or chicken and non-starchy vegetables (with shirataki noodles, if you like)
• Rotisserie chicken with side of vegetable
• Sauteed mushrooms and onions with a splash of cream and chicken stock, served over chicken (or other)
• Crustless bacon and cheddar quiche
• Baked tilapia with vegetables
• Baked (or pan fried salmon)
• Tacos using microwaved cheese shells or large leaves of lettuce
• Stuffed mushrooms
• Home made Pho with shirataki noodles (avoid restaurants, they add rock sugar to their recipes)
• Coconut-Ginger Soup
• Quorn burger with veggies and cheese on lettuce
• Baked or Fried Salmon with asparagus, green beans, or brussel sprouts
• Taco Stuffed Zucchini
• Peanut sauce- great with chicken and beef- use thinly sliced cabbage as noodles.
• Lasagna
• Caesar's salad with chicken, pork, beef or shrimps
• Broccoli in hollandaise sauce or bernaise with any kind of meat or salmon
• Leaf spinach sautéed in olive oil with lemon zest and juice with any kind of fish or chicken and mashed cauliflower (puréed with cream cheese, butter and nutmeg)
• Green asparagus tossed in olive oil and garlic baked in the oven till browned with any kind of fish or meat and mashed cauliflower
• Shepard's pie with mashed cauliflower
• Cauliflower pizza

Snacks:

• Blue Diamond roasted and salted almonds
• Buffalo style chicken wings with small amount of ranch or blue cheese dressing
• 1-2 oz of your favorite cheese, with pickles and olives if you like
• Cup of tea with cream
• Cheese sticks
• Salami slices
• Fried mushrooms in butter
• Macadamias, walnuts, pecans, hazelnuts
• Laughing cow cheese wedges
• Beef jerky
• Hard boiled eggs
• Devilled eggs
• Pork rinds
• Flavored Seaweed
• Toasted Flax Seeds
• Eggplant Hummus on cheese or cucumber slices
• "Chips"; take a round slice of cheddar or provolone cheese, microwave for two minutes, enjoy

Desserts:

• Frozen berries with whipped heavy cream
• Small piece of 85% dark chocolate
• Whipping cream blended with peanut butter and cocoa powder
• Sugar free jello with whipped cream

Miscellaneous Tips:

• Thin courgette (zucchini) strips (ideally using a julienne peeler) quickly fried in butter are a great pasta-replacement
• Oopsy rolls make a decent replacement for bread for your sandwich needs
• Onions in small amounts are fine for cooking, but avoid piling them on your meals
• Common foods to avoid: Cookies, bread, chips, buns on hamburgers (ask burger joints to wrap them in lettuce for you), dough of any kind, etc.
• If you can't read the nutrition label and it isn't meat, it's probably not keto-friendly

Hey Everyone,
I'm struggling, big time! I now live in a place where our access to vegan convenience foods is pretty low. All my favorite brands (Morningstar farms, Gardein, Boca, daiya, chao, ETC.) aren't availble here.
So far i've found some Tofurkey Products (only sliced deli "meats"), some quorn products (naked "chicken" breasts which contain egg whites), and some soy and oat milk yogurts. That's IT!
No vegan cheese, sour cream, cream cheese, seitan, etc. Not to mention other products like flat out wraps, low calorie wraps, low calorie bread, miracle noodles, etc. don't exist here.
Here's my problem... I'm aiming around 80-90g protein per day and 1350 calories. I am seriously struggling to eat enough volume to be satisfied while hitting my protein goal. if i do hit my protein goal each and every meal must be a protein supplement kind of thing. And if i am able to eat enough volume and protein i'm eating like 2,300 calories!
Does anyone have advice, recipes, or suggestions for someone who now lives in a location where i have to practically cook EVERYTHING from scratch? :(
I think i'm at the point where i've racked my brain so long i have no idea where to go. I'm tired of eating "non-meals" just to reach my goals. i'm hungry!

I was dx celiac in 2002 with DH and enteropathy. I was a pastry chef and caterer, and had to give it up. 15 years ago, nobody knew what GF was and the baking options (flours and such) were dismal. I cook for myself and friends all the time. My cooking is mostly very practical, unpretentious grocery-store (not health food store) - centered, and I prefer good flavor over appearance. Mostly stews and casseroles. I'll share some of the things I eat, and I would appreciate it if others shared the things they eat as well - I could always use some new ideas. I'm mostly but not exclusively dairy-vegetarian.
So for my first recipe, it's Chicken a la fake-ing. Brands specified are because they are GF; use what you want of course.
In oil or butter, saute 1 medium chopped onion with a diced (1/2") rib of celery, some pimento or red bell pepper and 4-6 sliced mushrooms and 2 c / 1/2 lb frozen mixed vegetables. A splash of dry white wine is nice here if you have it. When onions are translucent, add 1 pkg (12 oz) quorn chik'n tenders or beyond meat chicken strips, 1 tsp mixed herbs or poultry seasoning, and 1 can progresso cream of mushroom soup. Simmer for about 5 mins.
Pour into a 2 qt casserole. Top with about 1/2 lb or 1/2 pkg tater tots. Bake at 375 for 25-30 minutes. When out of the oven, top with grated cheese if you like.
Serves 6 with a side salad or vegetable.

TL;DR version: Never cooked meat, want to, so I need beginner-friendly recipes to act as an idiot-proof guide to cooking something tasty and not winding up with salmonella rampaging through my guts. Also, is there such a thing as pork-free sausage, or should I stick with meat-free imitations?
I'm actually a pretty decent cook - as a vegetarian. I've never cooked meat, because I quit eating it for a variety of reasons, when I was 12. Before that I'd had chicken and turkey, and some beef in the form of burgers and hot dogs, and some stews. I was a really picky eater and tended away from meat to begin with and eventually for various reasons gave it up entirely.
A couple years ago when I was in the army, out of necessity, I ate some chicken and some tuna. The chicken was in basic training and it was food I gulped down in about 60 seconds, so I really don't have an opinion on it. The tuna was the flavored stuff (lemon & herb and I don't remember what else) you buy in those packets, eaten with Triscuits. If I ignored the weird texture it was okay but I couldn't shake the feeling of eating cat food.
My limits for what I'm willing to try are probably pretty restrictive:
*Easy to cook for two-three servings, or freezes well, as it's just me forever alone.
*No pork products, no sea creatures other than fish with scales, no meat cooked or served with dairy (fish is fine with dairy because fuck logic). I'm Jewish-ish, and that's how I was raised, and I'm trying to ease into this.
*Unless it's pretty different from TVP or other meat-free alternatives I don't really like ground stuff. I know what alternatives I prefer (eg, I like Quorn products better than most soy-based products) but I have no idea of how they compare to the real deal.
*Nothing crazy expensive. I seriously don't even know what a reasonable budget for a meat-based meal is, as all I've ever bought is packets of tuna. I'm not college-student broke, but I am saving-up-for-international-travel watching my spending (which is a big part of why I can't just go out to a nice steakhouse or something.)

Forgetting one slip up (I cried) I’ve been vegetarian for 1 1/2 years. Things were good in the beginning. I was being creative, taking time to cook things and try new food and it was awesome. I then started slipping up and stopped trying to cook food and resorted to junk food to keep me going. This happens every couple of months and normally I’m able to realise what I’m doing, pick myself back up and get relatively healthy again. Like, I’m anaemic so I have to actually try or I’ll get sick.
Since August I’ve been feeling all different types of disgusting. I felt nauseous for a couple days whenever I ate food which got me to the point where I stopped eating to feel better. I can’t eat a lot of ready made snacks or quorn after this otherwise I feel horrible. Then after a while it was not eating that made me feel nauseous. I spent a few days eating nothing but fruit because when I tried buying lunch at the bakery I almost vomited because of the smell. So many people assumed I was pregnant because this came seemingly out of nowhere. Eventually I stopped feeling nauseous but kept on feeling sick. I started having plain, carby meals because they were the only things that could settle my stomach. I also had to stop eating the fruit available to me as much because I had super sensitive teeth that didn’t react well with the acid. I’ve got some super new prescribed toothpaste to help with that though, so I’m beginning to be vaguely fruity again.
I’ve never felt as sick I have done these past few months. I had a really long bout of migraines that meant I just ate what I could throw in the oven and have ready in ten minutes because all I could do was sleep. I stopped eating the foods I needed to eat and began a cycle of knowing I need to eat better and cook for myself but being far too tired to do so. I don’t think I’ve ever looked or felt so unhealthy in a long time.
I go from cold to cold, my gums bleed as a result of this, and all my head is constantly woozy because of a mixture of mental illness and tired. I have reached a point of no return and I don’t know what to do any more. Sometimes I feel like I should just cave for my health and eat some chicken to try and get something healthy into my body because then the effort isn’t there. I genuinely don’t like meat though, and there is one part of me that doesn’t want to give my mother the pleasure of “I told you so”. Which brings me to another part of my overdramatic life, I make things difficult for everyone whenever we go out to eat.
I was on holiday in Spain two years back and I tried so hard to be accommodating and put my parents and siblings before me, but literally every menu we would check had no vegetarian options. Most nights I’d end up crying, then my mum would end up crying and everything would be my fault for being so difficult. My brother (who was equally annoyed at me) actually called my mother out bullying me. My mum is actually a really lovely woman as long as we don’t have to deal with food. I love her a lot but it’s just so difficult. I appreciate that I have an awkward diet to live with because there are so many things which I can’t eat.
We picked my brother up from uni before christmas and I didn’t eat lunch at the restaurant because I didn’t want to keep living off of chips everyday. She kept trying to get me to buy some stuff from the bakery but I didn’t want to because it wouldn’t have been healthy and all I want to do is stop feeling like shit all the time. I ended up not eating anything that day until 5 and I ended up getting a take out nandos burger with fries on the side because I hadn’t eaten all day and was starving. Then she started flipping out and shouting at me, I cried in the middle of a restaurant in the tiny town where I’ll probably end up going to uni. I tried to explain but she wouldn’t listen and it was horrible.
I know it’s frustrating for her, but it’s just as frustrating for me knowing that if we go out I probably won’t end up eating anything more than chips or just not eating at all. I feel horrible about being vegetarian because I feel like I’ve ruined my health and also my relationship with my family. They don’t want me to come with them any more to drop my brother off because every time we get into the same argument and I end up starving or crying and it’s just really embarrassing. Especially knowing that I might end up going to uni there. It sucks knowing that I’m such a burden on my family, but it also makes me angry with how willing and expecting they are of me to cook for them all the time but don’t give a shit about me when we’re out of the house. Like, mum’s willing to eat the food I cook at home even though I don’t want to share because leftovers are kind of my thing. Then they’ll both go behind my back and eat my leftovers or the tortilla chips I bought to cook with and leave me with nothing quick to eat the next day.
My dad also seems to be the only one who realises that I have to eat things in order to be healthy. He’s frustrated too, but because he’s in charge of christmas dinner he actually tries to cook things just for me to eat. They’re normally just markies’ veggie stuff but I’m so grateful that he’s trying. If I’m not there my mum’s idea of food shopping for me is an aubergine, an avocado tortilla chips and mushrooms. She normally just does tiny shops without telling us instead of a big shop because then we don’t spend as much money but it means there’s nothing in the house for me to eat bar one aubergine and tinned tomatoes.
I don’t know what to do. I know pretty much all of this is my fault. I’m not sure what I can do about the family issues any more except count down the days until uni (9 months, ugh). I know on the health front I can do better but I just need to try and get back into a good diet again. I feel like I’m so far gone that I should just give up and deal with the fall out of eating meat again, knowing that I don’t like it, just because it would heal some wounds/mean quicker ways of getting nutrients. I don’t want to. I really don’t want to because I don’t like meat and I don’t want to have to deal with the non-stop “I was right, you were wrong” from my mother.
I guess I can only ask you guys if there are any super quick, super easy recipes that will help get me back on my feet again in terms of my health. I’m willing to try anything if it means no meat (or substitutes). I’m not sure I can do anything about my family, but I figure if I have my health back then I can be okay.
Sorry for the rambling, I just really needed to vent about this.

So my mum and her partner are visiting in a few days and we agreed that Id cook dinner on Friday. My mum is on a diet thats high fibre and protein with low saturated fats and fairly low carbs. But if its a meal where everything is cooked separately then she can have a lot of meat and veg and not much potato/rice etc and the rest of us can have more rice etc.
Also, for various reasons, please no beef, lamb or seafood recipes. Also, where i live, chicken breast is expensive but leg meat is cheap. If a recipe does use mince then turkey/quorn might work. My mum eats a lot of British/europe food. But we already have two other meals planned for the weekend which are Italian and Spanish. None of us like anything too spicy and my mum doesn't like curry and I'm not sure if she would eat Mexican food.
Any ideas?

Hello fellow veg*ns! My boyfriend and I just moved to our first apartment. Before that, we lived on campus and while I did cook there too, it was mostly low-effort meals (think mac and cheese, pizza and simple stir fries). Last week my boyfriend worked late every day, and I had the apartment to myself all day as my exams have just finished and I'm enjoying two weeks of vacation. I only had two things to do: unpack and have dinner on the table by 9pm. So I took advantage of the extra time and new kitchen equipment to experiment with some recipes I had bookmarked over the past year or so. My sweet boyfriend is quite picky with food and painfully honest about my cooking, if he doesn't like it, he starts suggesting right away how I should add this or substitute that. Tough but loving crowd. As the whole week was quite a success, I thought I'd link you guys to these tried and very much approved recipes. Some might look familiar as I've taken a bunch of them off this very subreddit. So here they are:

• Monday: Lentil burgers [e] with green beans and margherita risotto [d]:

This is actually a recipe I've made several times, though this time I changed it up by adding half a cup of left over cream to the risotto. Made it a bit unhealthier, but also even tastier than the original. Obviously I substituted the chicken broth for veggie broth. I also used soy butter instead of regular. For the lentil burgers I used green instead of red lentils, but only because I couldn't find red lentils anywhere in the local supermarkets. Recently I did find some in a Russian store, and next time I make a batch of burger dough (it freezes very well and I always make enough for about 20 burgers) I will try red lentils. The green beans came from a jar and I simply heated them up with a bit of salt.
This one is very calorie-rich and filling btw, not exactly a light meal.

• Tuesday: Mushroom stroganoff [d] with oven fries [v]

According to my boyfriend, the best dish I ever made. And it only took about 20 minutes plus oven time for the fries. I didn't save the recipe for the fries, but it was very simple: cut the potatoes into fries, cover with canola oil and salt, oven-spray a baking dish, and put it all in the oven for 20-30 minutes on 350F. I do not consider my fries to be a success. I attribute the failure to a lack of cooking spray. I couldn't find any in the store and arrogantly thought "Hey, how important can it be, right?". Very important, apparently. Unless you enjoy scraping the fries off your baking dish, you need the spray.

• Wednesday: Burritos! [d] but can be just as easily [v] with potato salad

I now found myself with some leftover sour cream and parsley and I had a can of tomatoes and kidney beans, so I made yummy burritos. This is another recipe I've made often before. Also made home-made tortillas, since they taste a hundred times better than store-bought.
For the tortillas: Take two cups of flour and add two or three tablespoons of canola oil. Add a pinch of salt and half a teaspoon of baking powder. Also some taco seasoning if you feel like it. Add water until you get a firm but still sticky dough. Form balls (about 10) and let the dough rest for a while, 15 minutes to a half hour. Roll out the balls into a very thin tortilla, using lots of flour on your surface and rolling pin. Then throw them into a pancake pan, medium heat, no oil. Turn after you start to see bubbles, about a minute. Fill them while they're still hot or they won't fold well. Put them upside down on a plate so they'll close better.
For the filling: this is so easy, you can just throw pretty much whatever in there. I used a large onion, a can of tomatoes, a can of kidney beans, a small can of sweet corn, two red bell peppers, one yellow bell pepper and a sweet potato. Added some 'mexican seasoning'. I put a tablespoon of sour cream and a tablespoon of grated cheese on the tortilla too.
For the potato salad that's so lazy it's almost embarrassing: I cut the potatoes into cubes, cooked them, added a bit of salt and pepper, mixed in garlic sauce from a jar and threw copious amounts of parsley on top. Alas, I still wasn't able to use all of it.

• Thursday: Spinach-feta-quinoa stuffed mushroom caps [d]

Found a way to use all that leftover parsley. Or so I thought. It turns out the small bunch I bought is actually infinite. I made two layers of filling: first the quinoa, then on top of that the spinach-feta one that's in the link above. I added loads of parsley. For layer one I simply cooked the quinoa in veggie broth with onions and garlic. I served this dish with mixed salad on the side.

• Friday: Cauliflower pasta gratin [v]

This one was not as well-recieved. Turns out my boyfriend doesn't like gratin, and I had no idea. He did say it was very well-made, just not 'his thing'. If you have some sauce left over, you can add some more garlic and use it as hummus.
Saturday we went out to eat, and Sunday we had a simple store-bought pasta with pesto. But I'll add the recipes for this week's Monday's and Tuesday's dinner too, seeing how I'm definitely on a roll.

• Monday: Moroccan chickpea stew [v]

This recipe looked really great, but it seemed to scream for red lentils so I added like two cups of those. For 'greens' I added the spinach I had left over from the mushrooms caps. I loved this stew, but the boyfriend thought it was too chickpea-y. I personally can't get enough of them; I like to eat them right from the jar. But something about the texture turns him off. Unfortunately I was not able to find coconut oil, but this tasted great with olive oil too. Served with long-grain rice as I had run out of brown rice.

• Tuesday: Quorn vol-au-vent [e] [d] with garlic roasted potatoes [v]

The roasted potatoes were amazing. I cut them into smaller chunks than what the recipe suggests though, and for the last ten minutes in the oven I turned it to 'grill' to get that awesome crust.
I'm not sure how familiar the rest of the world is with vol-au-vent. It's very popular here in Europe, the original is basically a stew of chicken and pork, I simply used quorn instead. This is the kind of thing you could serve a real carnivore. I didn't find this one online, I kind of tried to replicate my dad's recipe. I cooked up some broth and added some milk and flour. Then added about 4 cups of sliced button mushrooms, 3 cups of quorn 'chicken' pieces and a cup of quorn 'mince meat'. Threw in the little bit of parsley that was left, and left it all to stew for about 15 minutes. Served it with the roasted potatoes and some cherry tomatoes on the side.
P.S.: I didn't include any [gf] tags as I'm not quite certain about what has gluten and what doesn't. The recipes with flour or pasta in them are a no-no I guess, but I think the moroccan stew is gluten-free?
P.P.S.: Yes, we are crazy about mushrooms.

Hello! Long time keto-er, short time vegetarian, and I'm struggling for ideas.
I hope I'm not being too cheeky asking in here for ideas but I know a lot of people enjoy recipes and are really good at coming up with ideas for food combinations, which I'm crap at.
Here's what I have in stock:

• LOADS of spinach
• cheese: brie, cheddar, cream cheese, feta
• double cream (heavy cream)
• cauliflower
• broccoli
• quorn mince
• quorn 'chicken' pieces
• tomatoes
• lettuce
• 1 onion
• cucumber
• eggs
• olive oil/buttevarious herbs and spices

That's pretty much it. Last night I made cauliflower with cheese sauce which was delicious, but I'd like something different tonight and I need to use up some of my spinach.
Note: I prefer spinach raw to cooked. However, I can eat it cooked if it mixed in or part of something else, rather than just as a side.
Thanks in advance!