Brown rice is making an appearance. I’m ok with limited spice so making curries with pulses (husband is vegetarian) and really cutting down on the amounts of oil I use to cook with. Eg, tonight is a paneer and chickpea curry. I’m adding a pepper and some frozen spinach.
I made a chilli with tempeh the other night. The recipe said 4 large portions. I think it was more like 6-8 normal portions! But that went down well and was good for protein.
Quorn meatballs in a tomato sauce with some spaghetti is good. I don’t put onions in a tomato pasta sauce, it’s just a tin of tomatoes, garlic, basil, salt, olive oil. And a splash of water to rinse the tomato tin. Simple but really good for tired days.
I still cook pasta but I have less. So some of our old favourites are on the list.
And I’m using the recipes on Nutracheck for ideas.
But the thing I’m really relying on for flavour is MSG - a pinch of that will lift any dish! It just adds a bit of interest and oomph to all savouries. It’s great!