I bought a bag of shishito peppers to replicate a blistered appetizer from a restaurant. Do they also work well in curries, stews, stir frys or chilis? Every recipe online I've found (minus a shrimp sinigang) is pretty much the same cooking method, just different seasoning. 😅

I know this is a weird thing to ask, but google is failing me and I don't have enough agricultural knowledge to know where to start looking. I'm hoping this isn't another food thing I'm the only one who thinks about.

I love carrots but I'm increasingly irritated by the tiny long carrots that I can find in the markets. I just bought a bag of carrots that had a number of them thinner than my pinky finger. In the meanwhile whenever I look at cooking shows on Youtube that are made in other countries they have thicker, longer, or otherwise more substantial carrots. The ones in Japan seem huge; some of them look like they have a 2" diameter!

Is it just that they are using a different variety? If so, why would they be using those tiny ones here?

Meat and other related animal products are well-known for being efficient at providing the body with all nine essential amino acids. But as someone who is relatively new to eating a completely plant-based diet, I am struggling to find a variety of foods to incorporate into my meals to get an adequate amount of complete protein. I'd love to hear anything and everything from more experienced vegans about getting protein!

Now that the summer bounty at the farmer's market is in full swing, I'd love to hear about your recipes that showcase the fresh fruits and vegetables you get from the farmer's market, or the garden if you grow your own. I'm thinking of the recipes that really let the flavors of the produce shine.

Two of my favorite farmer's market items are sweet corn and tomatoes, and I've come to realize the corn and tomatoes you can buy at the grocery store are just sad imitations of the real thing. My favorite recipe right now is a simple sweet corn and cherry tomato salad, with a little basil, flaky salt, lime juice, and good olive oil. I'll add mozarella or feta and pepitas sometimes for a little extra oomph, but the simplicity and flavors are heavenly. What are your favorites?

Hello,
I am looking for mushroom or veg alternatives to cured meats, e.g., Capicola, Prosciutto, Salami, Pancetta, etc.). I have tried one (not sure of source or brand), but it was not particularly good.

Wondered if someone here knew of any that are worth trying. Alternatively, recipes to make one's own.
Thanks!

For anyone that grows their own veg it's coming up to the zucchini/courgette glut season. To prepare can you give your best recipes? Anything will do salads, baking, frying, pickling... I'm willing to give anything a try so they don't go to waste.

Hello!

I was just wondering if anyone has any tried and true vegetarian/vegan cabbage recipes? I got a local farmer's produce box and have been receiving a whole head of cabbage each time. I'm running out of ideas on what to make. So far I have made:

• Korean Vegetable Pan Cakes
• Veggie Stir Fry
• Ginger Cabbage Gyoza
• Cabbage Stew
• Sour Kraut
• Veggie Lasagna
• Atkilt

It's to the point where I'm tossing cabbage into whatever (shredded cabbage ontop of tacos or on
veggie burgers, mixing it into spaghetti sauce, etc.). So any recommendations on additional things that can be made with cabbage would be most appreciated!

I'm in zone 4b so it gets frigid here in winter, I'm thinking wood burning stove and I bought the thickest double walled plastic panels for the roof that I could find. I'm just finishing an insulated slab and I'm about to start framing. Please share with me any photos, plans, or guidance you might have! I have no idea what I'm doing!

So the garden plot has succeeded beyond my wildest expectations, and I can't give away enough tomatoes, tomatillos, and hot peppers.

I'm averse to the risks and expense of home canning, but otherwise open to suggestions. There's a wide variety of heirloom cherry (if you can get seeds for "Brad's Atomic Grape", they taste amazing), Roma, and beefsteak types.

Tomatillos are getting roasted and made into salsa verde for freezing.

I'm going to make freezer salsa rojo, but any other suggestions or favorite recipes are welcome. [I do have a dehydrator, but that seems like cheating.]

My husband and I invested in a smoothie blender for the purposes of incorporating more fruits and veggies into our diets. We made our first batch this weekend — quite tasty, but definitely not perfect. Does anyone more experienced in the art of homemade smoothies have any wisdom they can share as we start to experiment with them?

Hi,

Where I am living we are going back into a month long lockdown, I would like to find some vegetarian recipes to cook.

I am not a Chef but I cook everyday so more advanced recipes are fine, though I also like quick wins when I don't feel like spending much time cooking.

What do you people eat when you don't want to eat meat? What are your favorite recipes?

Thanks!