Dried pasta and canned beans are vegetarian pantry staples for a reason: They are often the backbone of quick, tasty and satisfying meatless cooking. But if the sight of another box of rigatoni makes your eye twitch, or the thought of strolling down an aisle of cannellini beans triggers your fight-or-flight response, maybe it’s time to mix things up. Below are a baker’s dozen of vegetarian recipes that are light and filling all at once, featuring plenty of vegetables as well as the occasional tofu and whole grain — and they’re all worthy of a spot in your rotation. And
SUPERMARKET shelves might look bare due to supply shortages – but all you need is a can-do attitude.
You can use tins you stocked up on at the start of the pandemic to eat like a king, says chef and One Pound Meals author Miguel Barclay, who brings you five delicious recipes from store cupboard favourites.
Prune & oat muffins
Prep time: 4 minutes
Cooking time: 20-25 minutes
Pasta chips are the latest TikTok food craze that’s putting a spin and crunch on the traditionally soft dish.
The viral food trend’s hashtag alone has racked up more than 364.3 million views on the popular video-sharing app, and verified TikTok creators have already given it their stamps of approval.
All it requires is boiled pasta, your preferred seasonings and oil, an airfryer or similar appliance or tool that can fry or bake, according to Feel Good Foodie – an American digital food media company created by Yumna Jawad.
TIKTOK’S ‘HONEYCOMB PASTA’ IS THE LATEST VIRAL FOOD TREND, SOCIAL MEDIA