Vegetable, Pasta, And Grain Meal Preparations

I had white rice and corn last night for dinner. I love rice and corn!

I sautéed the corn in a lovely sweet and tangy dressing before covering it over the rice. Corn tastes so good mixed in with rice; peas, beans, and broccoli also go delectably well with all types of rice.

Vegetables bring out the best in rice and I don’t normally eat my rice cooked with salt either. The vegetables themselves usually give my rice its own nice complimentary flavor.

Vegetables bring out the best in many other dishes too.

Vegan/vegetarian lasagna is also an inviting meal that could include broccoli and whatever other vegetables of choice that may add to a fabulous dinner. Lasagna pasta crafted and baked with broccoli, shrimp, and vegan cheese is another great idea for the ever-tempting appetite!

Some individuals even like spinach or numerous other types and blends of vegetables and/or tidbits in their vegan or vegetarian lasagnas.

Grains, pastas and vegetables are such great combination foods when designed together effectively.

Ah, Delicious!

Last night I prepared white rice and breaded shrimp for dinner. I boiled my rice to a nice firm texture and I baked my shrimp to a nice firm juicy crisp.

Over my rice I drenched a tasty marinade consisting of lemon juice, olive oil, garlic, oregano, basil and spices.

It was one of those meals that once in a while come out just perfect, and I enjoyed every bite until I had gotten full.

Curry Rice And Chicken

Last night I colored my rice with curry powder, not too much, because I’m not fond of food too spicy, just enough to give my rice a nice yellow tint.

I added some rosemary, basil, and thyme, then boiled a separate pot of two chicken thighs lightly salted and peppered.

I like my chicken, shrimp, and fish once in a while as I predominantly eat vegan.

Last night I ate pollo pescetarian and I healthily enjoyed myself.

Silver Dollars

 

I haven’t eaten pancakes in a long while now but when I use to prepare them I made them small.

I didn’t like the average size pancakes.

After mixing up the batter I’d dip in a table spoon and scoop out about the same equivalent within measure and let the slight thickness of the mixture empty into the grease of the pan.

I’d create what my family called “silver dollar” pancakes, cute and with volume.

I wouldn’t put too much milk (plant-based milk can be used) or water into the mix just enough to provide a good and preferable consistency for my pancakes to come out nicely textured.

The pancakes always tasted better cooked in a butter (plant-based butter or margarine can be used) compared to vegetable oils.

I would eat those pancakes anytime of the day, for breakfast, lunch, or dinner. Whenever my appetite called out for them.

It didn’t matter whether or not I used syrup over the pancakes they were delicious either way.

Most of the time I ate them without any topping, and I’d fix and eat multiple silver dollar crafted pancakes until I had gotten thoroughly full.