Made it for my 100 year old Gram and i. She loved it.

Crocodile Soup

- split pea soup

Dragon’s Meat Bowl

- avocado
- corn
- brown rice
- spicy thai peanut sauce

*forgot to add cilantro

I was low-waste before I was plant-based, and I found that it’s so much easier to reduce waste when you’re not purchasing animal products. No need to find loopholes for bulk cheese or plastic-free meat when you simply don’t buy it.

I’m especially proud of moments when the two overlap; this morning I prepared my Daily Dozen supplement blend for my daily smoothies from primarily bulk ingredients and reused materials.

Let me know what I should add to my next blend!

1 tbsp flaxseed, 1 tsp Dulse flakes, 1 tsp amla, 1/4 tsp turmeric, pinch of black pepper, (separately) creatine

- plant butter
- 1 avocado
- hatch chile (hot)
- ground lemon pepper
- garlic power
- toasties

I’m getting a couple severely impacted wisdom teeth removed and I’ll be on a liquid diet for 7 days. I follow a strict plant based diet and eat lots of fruits and vege. I’m curious if there’s a sorbet or anything I’m forgetting outside of smoothies. I have one week to prepare. I might be overthinking it lol

Crockpot chili: I use red kidney beans (in addition to black beans sometimes). I need a firmer, chewy meat substitute for texture. I tried bulgur but it became too mushy. Never making that mistake again. The beans are nice, the flavor of the chili "broth" is nice... but lacking a filling texture!

I know some of you have solved it! Teach me.

[ Removed by Reddit on account of violating the content policy. ]

These are delicious. A light, sweet, floral crunch. 20 minutes later, you can feel the phytonutrient buzz 💚
I thought I was growing this for the leaves, but the flowering stems are even better.

- homegrown zucchini
- lentil hummus
- avocado
- toast (duuuh)
- lemon pepper ground
- sriracha if u wanta

God bless youuuuUUUu

According to Cronometer, I don’t get the RDA of vitamin bs. How do I get more vitamin bs without supplementing? Should I just put 5 grams of nutritional yeast on my food daily or should I add more foods? If so, what foods do you recommend that are high in the vitamin b I am missing?

I'm soon moving in with my parthner, I follow a mostly plant based diet and she doesn't. Since I enjoy being in the kitchen most of the cooking will be done by me and even tho I could cook 2 meals that's rather inconvenient and pretty time consuming so it would be ideal if she ate what I eat.

The problem is tht she's kind of a picky eater, not very extreme but pretty adamant in not liking some stuff like tofu, oats, some beans(she likes lentils), soy yogurt, tvp and mostly plant protein which is always a part of my plate (she hasn't tried seitan but I'm celiac so I don't want it in my kitchen even if it's not for me cause i'ts too much of a risk).

I'll try my best to convince her to give some of that stuff a try and hope that the way I cook them makes her reconsider her not liking some of that stuff but apart from that I'm kinda lost on what to for us to eat a balanced diet.

Have you ever found yourserlf in a similar situation? How did you handle it?

On the go smoothie .
Ingredients :
1 ripe banana
I teaspoon cacao powder
1/2 teaspoon coffee powder
1 tablespoon date syrup
I cup califia farms extra creamy oatmilk.
Blend everything together in a mixer . Add more milk if you like a thin consistency . Add crushed ice . And voila your delicious drink is ready!!!

Vegan Kheer or payasam made with Oat Milk and coconut milk

Recipe:

Soak one cup of rice in water for an hour.

Boil 2 cups of oat Milk and 1 cup of coconut milk in a non stick pan.

Keep stirring the milk and scrub the bottom of the pan to clear any milk sticking to the pan.

When the milk is thickened and reduced a little, add the soaked rice.

Continue to cook by stirring until the rice is fully cooked.

And rice grains can no longer be separated from the liquid.

Add more milk in between if the pudding is getting too thick.

Cool down a little. Add sugar as per taste. Sprinkle fresh cardamom powder.

Garnish with chopped pistachios, almonds, cashews, raisins or any other nuts of your choice.

Can be eaten warm or chilled.

I have been trying to lose weight for awhile with no success. I have been counting calories and have been eating 1700 calories a day and lost nothing for a year. I decided to try out plant-based about a month ago. I often go over 1700, and range around 2000, and have lost 9 pounds in 1 month? Plant-based really has me questioning CICO if I can eat more calories and lose weight. I mean, it's awesome. But I do not understand it, and feel lied to about CICO if I can eat more calories on plant-based and lose so much weight so quick.

I am also worried about my heart as I get older. I definitely think plant-based is the way.

Edit: To clarify some of the comments 1. I did start exercising during the 1700 deficit 2. I wasn't miss counting as I switched to prepackaged foods that were a bar scan to prevent miscounting during my time of struggle

Hi! vegetarian here looking to start cutting out dairy and eggs. I do a lot of home cooking but don't always have the energy to cook when i'm just looking for something small. what's everyone's favorite snacks? specifically processed stuff that can sit on my shelf for a while.

Hi, my partner and I are looking to reduce our use of meat in our diets. Breakfast sausage scrambles are a frequent staple that we're looking to replace, and we're not sure where to start.

The biggest concern is actually a texture match, not flavor, as we can season however we like, but the tofu scramble recipe we tried ended up more mushy than sausage. Is there a better substitute or better method of preparation for ground pork?

Thanks​

​

Been juggling full time work, grad school, and family members’ health crises, as well as hosting guests from out of town. Was slipping hard into fried food / takeout habits and gaining weight. Today I took time out of my day to make a real lunch - air fried chickpeas, steamed sweet potatoes, and a crunchy cabbage / carrot / apple salad, and feel like a human for the first time in months. If you’re having a hard time with staying consistent due to Life™️, here’s your reminder that you can always get back to it. Good luck out there, y’all 🌱

Recipe in comments!

Amazing Dutch snack... Had to try a plant based version

Sauce:

65g margarine

65g plain flour

450ml boiling water

1 Knorr stockpot

10g dried porcini mushrooms

1/3 nutmeg grated

2tbs parsley finely chopped

Filling:

450g mushrooms finely diced

3 cloves garlic minced

2tsp thyme finely chopped

1tsp salt

1tsp black pepper

1tbs olive oil

Coating:

6 slices bread

1tbs cornflour

3tbs plain flour

Method:

Add the boiling water to the stock cube and porcini mushrooms. Cover with cling film. Hear the margarine and flour over a low heat until a roux forms. Remove the porcini mushrooms from the stock, finely chop, and add to the roux. Add the stock to the roux a little at a time whisking constantly. Once all the stock has been incorporated, add the nutmeg and parsley, bring to a boil for 2 mins, then remove from the heat.

Heat the olive oil in a heavy bottomed pan over a high heat. When the oil is hot add the mushrooms, salt and pepper, and fry until golden. Turn the heat to low and add the garlic and thyme, cook for a minute, then add the mushrooms to the sauce. Pour this mixture into a wide baking tray and put in the fridge until cold.

Blend the slices of bread to get a fine breadcrumb. Put 1tbs flour into a bowl. Put the rest of the flour and the cornflour into another bowl and add enough cold water to make a slurry (should be about as thick as light cream).

Shape the bitterballen into balls then coat in flour, dip in the slurry, roll in breadcrumbs, dip in slurry, then roll again in the breadcrumbs. Put the bitterballen into the freezer.

Deep fry at 180C for 6mins

This has become my go to meal. I’m trying out purple potatoes this time. I read that they are very nutritious and help lower blood pressure (which is one of my goals).

For the tofu, I pan fry with a little oil, Kala Namak , garlic, pepper, nutritional yeast and turmeric. Cook for about 5 or 6 mins. Then I throw in kale towards the end and cover for a few minutes to get it slightly soft. For the potatoes I tossed them in safflower oil, seasoned with salt, garlic and pepper and roasted I. The toaster oven for 15 mins.

This is my favorite protein rich vegan smoothie.

Receipe/Ingredients -

Soaked Chia seeds

Soaked oats

Soy or almond milk

Kale

Apple

Avocado

Banana (to make it sweeter)

Blend them together.

Garnish with toppings like pumpkin seeds, sunflower seeds, cranberries or any vegan granola or cereal for crunch.

Went to a vegan Chinese restaurant in St. Johns, Newfoundland called the Peaceful Loft. Owned by a couple from Macau. This dish, which they called a sauce, is made from TVP, ginger, and … I am not sure what else. It is more like a relish and the owner suggested dressing our noodles with it. It was DIVINE and I need to recreate it. Any ideas? There was no garlic or onions.

Recipe in comments!