CH Runners
Not Running => Food => Topic started by: Kumbaya on July 21, 2014, 03:25:56 PM
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We are trying to reduce meat and seafood from our diets for at least 2-3 days a week.
I am looking for your best recipes. It doesn't have to be vegetarian, i.e., I don't care about using meat-based stocks, or cheese, dairy, etc. Just not the actual meat.
Thanks
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What kinds of foods do you like to eat? Indian? Thai? American? Mexican?
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I like all kinds of food. A does too. She hates onions, bell peppers and anything pickled. We both like Mexican a lot and Thai. We like spicy food. :d
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I like all kinds of food. A does too. She hates onions, bell peppers and anything pickled. We both like Mexican a lot and Thai. We like spicy food. :d
Why are you cutting back on meat and seafood?
I was going to suggest that ratatouille is a great non meat dish. but if A doesn't like peppers and onions..never mind.
Pasta with fresh veggies like tomatoes and zucchini with olives and garlic are always a good meatless dish. Throw in some feta cheese and you're good to go.
Indian food is mostly meatless, but they require a lot of prep unless you use store-bought sauces.
FTR, I can't eat a meal without protein. It's just not a complete meal to me if all there is to eat are veggies and carbs.
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Cream cheese and bagels. :stretch:
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all my meals have non meat protein, legumes usually.
i have posted this a lot, and everyone loves it, a total winner!
http://www.milkfreemom.com/vegan-quinoa-sweet-potato-chili/ (http://www.milkfreemom.com/vegan-quinoa-sweet-potato-chili/)
http://blog.fatfreevegan.com/2009/01/sweet-potato-falafel-with-yogurt-tahini.html (http://blog.fatfreevegan.com/2009/01/sweet-potato-falafel-with-yogurt-tahini.html)
this is one of my favorites
http://www.veggienumnum.com/2010/09/dal-kofta/ (http://www.veggienumnum.com/2010/09/dal-kofta/)
and since i love sweet potatoes
http://pinchofyum.com/creamy-thai-sweet-potatoes-and-lentil (http://pinchofyum.com/creamy-thai-sweet-potatoes-and-lentil)
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all my meals have non meat protein, legumes usually.
i have posted this a lot, and everyone loves it, a total winner!
http://www.milkfreemom.com/vegan-quinoa-sweet-potato-chili/ (http://www.milkfreemom.com/vegan-quinoa-sweet-potato-chili/)
http://blog.fatfreevegan.com/2009/01/sweet-potato-falafel-with-yogurt-tahini.html (http://blog.fatfreevegan.com/2009/01/sweet-potato-falafel-with-yogurt-tahini.html)
this is one of my favorites
http://www.veggienumnum.com/2010/09/dal-kofta/ (http://www.veggienumnum.com/2010/09/dal-kofta/)
and since i love sweet potatoes
http://pinchofyum.com/creamy-thai-sweet-potatoes-and-lentil (http://pinchofyum.com/creamy-thai-sweet-potatoes-and-lentil)
Thanks Meri! Those look great!
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Cream cheese and bagels. :stretch:
Not helpful.
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Why are you cutting back on meat and seafood?
I was going to suggest that ratatouille is a great non meat dish. but if A doesn't like peppers and onions..never mind.
Pasta with fresh veggies like tomatoes and zucchini with olives and garlic are always a good meatless dish. Throw in some feta cheese and you're good to go.
Indian food is mostly meatless, but they require a lot of prep unless you use store-bought sauces.
FTR, I can't eat a meal without protein. It's just not a complete meal to me if all there is to eat are veggies and carbs.
I just think eating meat sometimes twice a day is too much and we don't eat enough vegetables, I think this will force us to eat more veggies...like your pasta suggestion above.
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also, eating less meat is better for the environment. The carbon foot print of meat is HUGE compared to plant based nutrition.And the amount of water to produce one serving of meat versus one serving of plant based food is gigantic http://www.theguardian.com/environment/2012/apr/13/less-meat-prevent-climate-change (http://www.theguardian.com/environment/2012/apr/13/less-meat-prevent-climate-change)
http://www.forbes.com/sites/michellemaisto/2012/04/28/eating-less-meat-is-worlds-best-chance-for-timely-climate-change-say-experts/ (http://www.forbes.com/sites/michellemaisto/2012/04/28/eating-less-meat-is-worlds-best-chance-for-timely-climate-change-say-experts/)
I cannot seem to find the stats online right now, but meatless mondays alone make a HUGE environmental impact on the world!
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Cheese lasagna (or veggie), Pizza, mac and cheese (can you see a trend of how i eat when I go meatless? Not necessarily healthy though you can always "healthify" most of this.) Vegetarian chili. Veggie soup.
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veggie chili (sub diced sweet potatoes and beans for the meat)
goi cuon
falafel
wild mushroom lasagna
pizza (w/non meat toppings of choice)
mujaddara
congee
omelet
bibimbap
boxty
veggie soups - i make tomato, carrot, minestrone (w/veggie broth), squash, lentil, etc.
risotto
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veggie chili (sub diced sweet potatoes and beans for the meat)
goi cuon
falafel
wild mushroom lasagna
pizza (w/non meat toppings of choice)
mujaddara
congee
omelet
bibimbap
boxty
veggie soups - i make tomato, carrot, minestrone (w/veggie broth), squash, lentil, etc.
risotto
Looks like Barry and Amy would have to go out to eat those. Who makes bibimbap at home? Mango perhaps.
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i make bibimbap at home. and i'm happy to share recipes if barry would like them.
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i make bibimbap at home. and i'm happy to share recipes if barry would like them.
please share!!!!!!
I have really been branching out on trying different recipes. The dosas were the best one yet, after a few tries, i really got it down quite well. I am always looking for a new challenge.
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i make bibimbap at home. and i'm happy to share recipes if barry would like them.
1. But I do live in a Korean neighbourhood which helps :D
Spanish tortilla
Black bean and sweet potato burritos http://allrecipes.com/recipe/addictive-sweet-potato-burritos/ (http://allrecipes.com/recipe/addictive-sweet-potato-burritos/)
Curries
This site has lots of good ones http://www.101cookbooks.com/vegetarian_recipes/ (http://www.101cookbooks.com/vegetarian_recipes/)
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I think bibimbap is something i could eat cheaply in a restaurant than make my own. Too many ingredients. Delicious though.
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i'm assuming you'd like recipes for things you don't already make? :D
goi cuon - soften rice paper wrappers, cook some vermicelli (drain and cool), then chop up (in matchsticks) carrot, cucumber, and green onion. rinse some sprouts. i usually add cooked shrimp (you can sub tofu, or simply add more veggies). place the softened wrapper on a silpat. put a small portion of vermicelli, carrot, cuke, onion, some sprouts on the bottom center of the wrapper. lay pieces of shrimp/tofu on top. roll 1 turn toward the top of the wrapper, and fold in the sides. then finish rolling the wrapper. chill until you're ready to eat them. i serve with nuoc cham (chili/garlic/lime/fish sauce) or tuong dau phong (peanut sauce). you can find lots of recipes for those online.
falafel - i've posted my recipe on the forum.. i'll find and bump it.
mujaddara - i use chasing amy's (i think it was her) recipe.
congee - add 2 c long grain rice, 8 c stock (i use chicken), 4 c water, 3 or 4 scallions, a thumb sized piece of fresh ginger to a large slow cooker. set at high and cook for 4 to 6 hours, stirring occasionally. you can basically add anything you'd like to it in terms of protein (fish, shellfish, poultry, pork, etc.), or you can eat it as-is. i serve it with sesame oil and sriracha.
boxty - irish potato pancakes. super simple, really easy. darina allen's recipe is the best : http://www.hvmag.com/Hudson-Valley-Magazine/March-2013/Pan-Boxty-Recipe/ (http://www.hvmag.com/Hudson-Valley-Magazine/March-2013/Pan-Boxty-Recipe/)
i serve boxty with cooked chicken, poached eggs, veggie gravy, you name it.
bibimbap - i use this recipe from saveur magazine : http://www.saveur.com/article/Recipes/Bibimbap (http://www.saveur.com/article/Recipes/Bibimbap)
(i sub granulated sugar for the corn syrup, and i use lime juice instead of the tonic) - i'm quite sure mango would have a better recipe, but this one is tasty.
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I am having a hard time finding the rice wrappers near me, they are not carrying them in the stores near me anymore. When we were at the beach last weekend, I found some at the local market we stopped at and bought every package they had :D
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i'm assuming you'd like recipes for things you don't already make? :D
goi cuon - soften rice paper wrappers, cook some vermicelli (drain and cool), then chop up (in matchsticks) carrot, cucumber, and green onion. rinse some sprouts. i usually add cooked shrimp (you can sub tofu, or simply add more veggies). place the softened wrapper on a silpat. put a small portion of vermicelli, carrot, cuke, onion, some sprouts on the bottom center of the wrapper. lay pieces of shrimp/tofu on top. roll 1 turn toward the top of the wrapper, and fold in the sides. then finish rolling the wrapper. chill until you're ready to eat them. i serve with nuoc cham (chili/garlic/lime/fish sauce) or tuong dau phong (peanut sauce). you can find lots of recipes for those online.
falafel - i've posted my recipe on the forum.. i'll find and bump it.
mujaddara - i use chasing amy's (i think it was her) recipe.
congee - add 2 c long grain rice, 8 c stock (i use chicken), 4 c water, 3 or 4 scallions, a thumb sized piece of fresh ginger to a large slow cooker. set at high and cook for 4 to 6 hours, stirring occasionally. you can basically add anything you'd like to it in terms of protein (fish, shellfish, poultry, pork, etc.), or you can eat it as-is. i serve it with sesame oil and sriracha.
boxty - irish potato pancakes. super simple, really easy. darina allen's recipe is the best : http://www.hvmag.com/Hudson-Valley-Magazine/March-2013/Pan-Boxty-Recipe/ (http://www.hvmag.com/Hudson-Valley-Magazine/March-2013/Pan-Boxty-Recipe/)
i serve boxty with cooked chicken, poached eggs, veggie gravy, you name it.
bibimbap - i use this recipe from saveur magazine : http://www.saveur.com/article/Recipes/Bibimbap (http://www.saveur.com/article/Recipes/Bibimbap)
(i sub granulated sugar for the corn syrup, and i use lime juice instead of the tonic) - i'm quite sure mango would have a better recipe, but this one is tasty.
Thanks for the recipes. I just think that these ethnic dishes are made best by the restaurants that offer them. I've made the vietnamese spring rolls goi cuon, though they are "eat now" types, for the work involved, they don't keep well for later meals. Same with bibimbap. I think the stewed types of recipes that require work gets the biggest bang for the buck/time required to prepare them.
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Thanks Witchy! That bibimbap recipe looks great. I'll have to give it a shot.
SRSLY-- I don't think those things are mutually exclusive. There are certainly things that are best made at a restaurant, and when it's really complicated sometimes it's best to let the pros handle it. OTOH, sometimes it's delightful to make a homey hack of a dish that resembles something you enjoy eating out.
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Thanks Witchy! That bibimbap recipe looks great. I'll have to give it a shot.
SRSLY-- I don't think those things are mutually exclusive. There are certainly things that are best made at a restaurant, and when it's really complicated sometimes it's best to let the pros handle it. OTOH, sometimes it's delightful to make a homey hack of a dish that resembles something you enjoy eating out.
Yeah, I agree. I used to do that, and still do it if the dish is simple enough. I guess I'm getting old and tired of cooking. I've accumulated tons of spices and ingredients that I only used once or twice for dishes like witchy posted. They were fun make until it's no longer. I will try that bibimbap recipe though.
You know what's funny? Just now, dh just now tore off a page from eating and drinking section of WSJ for me to make. It's a recipe for goi cuon. LOL! We'll have to make that together if he is bent on having them for dinner. It usually needs an accompanying dish though. Not sure what it would be.
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Thanks for the recipes. I just think that these ethnic dishes are made best by the restaurants that offer them. I've made the vietnamese spring rolls goi cuon, though they are "eat now" types, for the work involved, they don't keep well for later meals. Same with bibimbap. I think the stewed types of recipes that require work gets the biggest bang for the buck/time required to prepare them.
unless you do not live near those restaurants, or do not want to eat out or have food allergies, then it is often best to make at home. I enjoy the challenge of a new recipe well out of my comfort zone.
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Yeah, I agree. I used to do that, and still do it if the dish is simple enough. I guess I'm getting old and tired of cooking. I've accumulated tons of spices and ingredients that I only used once or twice for dishes like witchy posted. They were fun make until it's no longer. I will try that bibimbap recipe though.
You know what's funny? Just now, dh just now tore off a page from eating and drinking section of WSJ for me to make. It's a recipe for goi cuon. LOL! We'll have to make that together if he is bent on having them for dinner. It usually needs an accompanying dish though. Not sure what it would be.
I hear you. I've been on a 2ish year cooking hiatus and am feeling ready to return to the kitchen. But, it comes and goes. And, yes, it does add up. $40 worht of ingredients for a bipbipmbap bowl that can be had at the local korean restaurant for $8....
But, I'm very fortunate to live in a place where there is so much variety to chose from!
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I hear you. I've been on a 2ish year cooking hiatus and am feeling ready to return to the kitchen. But, it comes and goes. And, yes, it does add up. $40 worht of ingredients for a bipbipmbap bowl that can be had at the local korean restaurant for $8....
But, I'm very fortunate to live in a place where there is so much variety to chose from!
I must have missed a lot while I was gone. Why were you in a cooking hiatus?
I love Korean food, but have not been successful recreating any of the dishes I have had in restaurants. I wonder if the recipes online is the problem. I don't fully trust them. Even the store bought sauce instructions are suspect to me and they tend to have a lot of sodium, and lacking in flavor. I have to search out mango's bulgogi recipe in this forum. I think it was genuine. But as I said, the offerings in restaurants are often more tasty and cheaper to buy than the ingredients. We have a korean fast food near our place here in B'more. It so filling to have bibimbap for lunch for a mere $7, and take home leftovers. Hmm..I want some of that right about now. :)
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I must have missed a lot while I was gone. Why were you in a cooking hiatus?
Long story. Not sure how much of it you missed. The short version is that 2 years ago, august 1st, my husband and I split. Since, then I've essentially lived in one short-term situation after another. I spent two 6 month long stints living in a short-term rental. A 6 month stint "house sitting" for my ex-husband. But, creating a new life from scratch, and mostly not having my own kitchen tools, and being single, has mostly sapped my energy/interest in cooking much. I bought a house at the end of April-- which had a kitchen that wasn't barely functional. Dont get me wrong-- there have been pots of soup, pans of roasted veggies, lots of salad, and the ocassional big meal... but fewere and farther between than normal for me.
So, I'm just *now* getting settled back into a kitchen that is fully functional, with all my own kitchen equipment around me. And, now? Maybe I'll start cooking again. :)
I love Korean food, but have not been successful recreating any of the dishes I have had in restaurants. I wonder if the recipes online is the problem. I don't fully trust them. Even the store bought sauce instructions are suspect to me and they tend to have a lot of sodium, and lacking in flavor. I have to search out mango's bulgogi recipe in this forum. I think it was genuine. But as I said, the offerings in restaurants are often more tasty and cheaper to buy than the ingredients. We have a korean fast food near our place here in B'more. It so filling to have bibimbap for lunch for a mere $7, and take home leftovers. Hmm..I want some of that right about now. :)
Yes. In general, blog recipes are unsuccessful for me. I suspect because the people who publish them generally are not trained professionals and don't know much about what they are doing. :)
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My go-to meal is to boil some water in a pot, then meanwhile chop bell peppers, mushrooms, zucchini, onions, squash, etc. add pasta to the boiling water and start sautéing all the veggies with olive oil and garlic in a big pan. Then dice some tomatoes. When the pasta is done, drain and add to the sautéed veggies, stir in tomatoes and garbanzo beans. Top with feta and a splash of Balsamic vinegar. Takes as long to make as just cooking pasta.
The beans and pasta combine for complete protein, along with the feta. It ends up being more veggies than pasta.
I make this ALL THE TIME.
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Wow - I just checked back in here and there are a lot of good ideas! (Thanks Meri and Witchy!) Although some of the items I have never heard of before. :-[
I am going to print and take to Indiana this weekend.
Luke, that does sound good, too.
We made red beans and rice this weekend. That was pretty tasty. I topped it with chopped red onion, jalapeno and sour cream.
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can someone bump their favorite mujadara recipe? I love it, want to see other recipes.
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I like this one: http://arabiczeal.com/mujaddara-palestinian-lentils-rice/ (http://arabiczeal.com/mujaddara-palestinian-lentils-rice/) I usually add finely chopped carrots/cellery/onion to the rice/lentil mixture and a bay leaf while the rice & lentils are cooking. I tend to prefer to fry the onions brown rather than carmelize them.
There was one in the NYT that was my favorite but I can't find it now. :( I seem to remember that in that one you cook the onions first, then add the rice & lentils, and cook all together. Which sounds weird, but I think it was really good. I might just try it and see if that's how it worked.
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i like just simple-- lentils, brown rice, onions, salt butter. YUM!!!!!!!! the more onions the better!
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http://www.mdpi.com/2304-8158/3/3/443 (http://www.mdpi.com/2304-8158/3/3/443)
different diets and their environmental impact. I wish i could find the article on how just going meatless one day a week makes a huge impact on the earth.
(http://www.mdpi.com/2304-8158/3/3/443/ag)
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http://www.mdpi.com/2304-8158/3/3/443 (http://www.mdpi.com/2304-8158/3/3/443)
different diets and their environmental impact. I wish i could find the article on how just going meatless one day a week makes a huge impact on the earth.
(http://www.mdpi.com/2304-8158/3/3/443/ag)
I did not read the full article...but does this assume that your meat consumption/buying is from stores and the meat comes from big companies? Do you think it makes a difference if you eat local or even raise your own livestock. I mean, I know that you will still have some of the environmental impacts, but I would think it would be a lot less if you have much smaller numbers. Just curious. My BIL raises a cow every year for beef (he splits it with someone.) So his beef is definitely local. He also now sort of owns a pig farm...which I have no doubt completely negates any positive environmental impact his cow raising does. Pig farms are just nasty (I haven't even seen his, just know by driving past them to get to ILs house....I think chicken farms might even be worse.)
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I think a lot of it is just how much energy goes into feeding a cow, for example, instead of eating the grain, you have to grow the grain and feed it to the cow, then you eat the cow. As well as with the water that the cow is consuming. So, even if it is local, there are a lot more resources going into an animal vs plants for food, if that makes sense? I have never been one to tell everyone they must be vegetarian, but hopefully small measures like Meatless Mondays will continue and reduce the impact on our environment. I got kicked out of a vegan group because i said something of the sorts. I really wish i could find the article about the Meatless Mondays, but had trouble with my poor googling skillz, will keep looking. It was a great read. I may have read it in a magazine and forgot that was where i saw it.
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here is just a little bit, but still cannot find that article i read
http://www.meatlessmonday.com/about-us/why-meatless/ (http://www.meatlessmonday.com/about-us/why-meatless/)
http://chiropractorencinitas-thejoint.com/blog/some-statistics-behind-meatless-monday/ (http://chiropractorencinitas-thejoint.com/blog/some-statistics-behind-meatless-monday/)
from the first site:
Environmental Benefits
REDUCE YOUR CARBON FOOTPRINT. The United Nations’ Food and Agriculture Organization estimates the meat industry generates nearly one-fifth of the man-made greenhouse gas emissions that are accelerating climate change worldwide . . . far more than transportation. And annual worldwide demand for meat continues to grow. Reining in meat consumption once a week can help slow this trend.
MINIMIZE WATER USAGE. The water needs of livestock are tremendous, far above those of vegetables or grains. An estimated 1,800 to 2,500 gallons of water go into a single pound of beef. Soy tofu produced in California requires 220 gallons of water per pound.
HELP REDUCE FOSSIL FUEL DEPENDENCE. On average, about 40 calories of fossil fuel energy go into every calorie of feed lot beef in the U.S. Compare this to the 2.2 calories of fossil fuel energy needed to produce one calorie of plant-based protein. Moderating meat consumption is a great way to cut fossil fuel demand.
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I think a lot of it is just how much energy goes into feeding a cow, for example, instead of eating the grain, you have to grow the grain and feed it to the cow, then you eat the cow. As well as with the water that the cow is consuming. So, even if it is local, there are a lot more resources going into an animal vs plants for food, if that makes sense? I have never been one to tell everyone they must be vegetarian, but hopefully small measures like Meatless Mondays will continue and reduce the impact on our environment. I got kicked out of a vegan group because i said something of the sorts. I really wish i could find the article about the Meatless Mondays, but had trouble with my poor googling skillz, will keep looking. It was a great read. I may have read it in a magazine and forgot that was where i saw it.
No, I get that there is still an impact, but I would still bet that an individual getting their meat local from a local farmer is probably better than an agri-farmer in terms of environmental impact...but definitely has more of an impact than being a vegetarian.
I tend to go meatless some days anyway...just how it works out. I am a bit too picky to be a vegetarian...I would be the vegetarian who subsisted on pasta and pizza (I am not against carbs, but know that my diet would not be 90% carbs. :D )
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Also think about how much less pollution there would be without these big farms (or even small ones.) I know where my ILs live the state has had to crack down on the chicken farms for polluting the local rivers and wells due to chicken shit run-off and other issues. (there are regulations in place, of course, these farmers just ignore them because apparently they can.)
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yep, lots of pollution as well. As far as the locally sourced meat, you would not have to transport said meat product, and that alone is better. Anytime you buy anything local, it is better ;)
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This one:
(http://www.simplyrecipes.com/wp-content/uploads/2007/05/chickpea-potato-curry-a.jpg)
http://www.simplyrecipes.com/recipes/chickpea_potato_curry/ (http://www.simplyrecipes.com/recipes/chickpea_potato_curry/)
Fast and tasty
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This one:
(http://www.simplyrecipes.com/wp-content/uploads/2007/05/chickpea-potato-curry-a.jpg)
http://www.simplyrecipes.com/recipes/chickpea_potato_curry/ (http://www.simplyrecipes.com/recipes/chickpea_potato_curry/)
Fast and tasty
I am making this in the next week!
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I cannot comprehend main dishes without onion.
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I have decided to reduce my carbon footprint by eating only things I can harvest from the woods and fields. For example, I found this delicious persimmon while walking the dogs yesterday. Zero carbon was generated in the course of picking it up off the ground. And, it's totally WLC compliant! Can't wait for dinner. ;)
(https://farm4.staticflickr.com/3854/15236954182_689826c380_b.jpg)
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I have decided to reduce my carbon footprint by eating only things I can harvest from the woods and fields. For example, I found this delicious persimmon while walking the dogs yesterday. Zero carbon was generated in the course of picking it up off the ground. And, it's totally WLC compliant! Can't wait for dinner. ;)
(https://farm4.staticflickr.com/3854/15236954182_689826c380_b.jpg)
That's the kind of thing I scootch to the edge of the plate while looking for the good stuff.
As an update I have reduced eating meat to 3 (and sometimes 4) days a week. And only at one meal, and half the portion I would usually eat. I am eating probably 5 times the amount of veggies I used to eat. And this has forced us to try all kinds of new stuff, which is fun.
Today we had a sun dried tomato, spinach, potato, goat cheese strata thingy that was awesome. We put some chicken sausage in it, but I just picked it out.
However, I have also learned the meatless dishes I like best are very fattening. :D
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I'm a fan of simplicity where vegetables are concerned. Dinner tonight actually involved a little more than my carbon free persimmon. But it wasn't much more trouble. I cored a couple of tomatoes and set them in a pan. Gob of butter on top with a sprinkle of curry powder, salt and pepper. In a ring around the tomatoes, I scattered a mixture of quartered beets, chunks of onion, and sweet potatoes all drizzled with olive oil. More salt and pepper, some crushed red pepper, and a handful of chopped herbs on the root veggies. After 45 minutes or so in a medium hot oven, everything was roasted to perfection. No recipe, just using up stuff so it won't go bad. But it was very tasty, and that's the joy of vegetables. With veggies, you don't need complicated recipes to turn out good eating.
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It turns out that September is "Fruit and Vegetables Month!" Got a note from the gym at work this morning saying the cafeteria is going to be featuring various fruit and veggie dishes. This seemed like good general advice:
Overwhelmed by the choices in the ILC Café? Try following The Plate Method when building your lunch. Make ½ of your plate fruits and vegetables (tossed salad, steamed or roasted vegetables, fresh cut fruit), ¼ lean protein (fish, chicken, turkey, pork loin, or tofu), and ¼ whole grain (brown rice, whole wheat pasta, or quinoa) or starchy vegetable (potato/ sweet potato, peas, corn). This method provides you with at least 2 serv-ings of fruit or vegetable, keeping you on track.
Also some good info on preparing veggies here: http://www.fruitsandveggiesmorematters.org/main-recipes?catrec=15&com=2&recid=1495 (http://www.fruitsandveggiesmorematters.org/main-recipes?catrec=15&com=2&recid=1495)
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I've been very happy with vegetarian chorizo in dips, and scrambled egg things, and on pizza.