this post was submitted on 28 Feb 2024
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[Question] I'm trying to build my own recipe for a challenge, can anyone offer a critique or some advice? (lemm.ee)
submitted 1 year ago* (last edited 1 year ago) by Lemmeenym@lemm.ee to c/cooking@lemmy.world
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The parameters of the challenge are:

Must use an instant pot.

Must feed 4.

Must be vegetarian.

Servings can be no more than 650kcal each. (Max total 2600kcal)

Must be storable/freezable.

The challenge is for a meal planning/food prep group so I'm using frozen or canned ingredients.

Here is the recipe I have right now:

1 box chickpea rotini (900kcal)

1 bag frozen chopped onions (120kcal)

1 bag frozen sweet corn (360kcal)

1 bag frozen peas (240kcal)

1 can sliced Spanish olives (175kcal)

1 can mushroom stems and pieces (60kcal)

1 can diced tomatoes with jalapenos (75kcal)

1 can condensed cream of mushroom soup (140kcal)

1 carton vegetable broth (20kcal)

Half teaspoon salt

2 teaspoons black pepper

It's a total of 2090kcal right now which is 523kcal per serving.

I can still add about 500kcal and I'm thinking about adding some vegetarian cheese because I'm concerned it won't be creamy enough. I put the tomatoes and olives in because everything had a a similar flavor and I thought adding some contrasting acidity would keep it from being bland.

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[–] Lemmeenym@lemm.ee 1 points 1 year ago

I wound up taking out the olives and tomatoes and adding 450g of sour cream and 60g of Dijon mustard and increasing the salt and pepper . It was much more casserole than stroganoff so I called it a crustless pot pie. We did 2 tastings, one fresh and one reheated after being frozen for a month. My recipe was popular, it won for the most stable between fresh and reheated. Thanks for the advice.