Sure! So I looked at the ingredients in this recipe for the marinade, obviously ignore the meat it calls for haha:

https://www.foxyfolksy.com/tocino-recipe-sweet-cured-pork/#recipe

And then just rehydrated the verisoy tvp slices in some water. Once fully hydrated, went ahead and squeezed out all the liquid I could and put them into the marinade and let them sit for a few hours in the fridge (ideally overnight since this is about day 3 so far since I've made it and the flavor has just gotten better).

I love love love Argania Almond Butter. They are a small company that makes their products using Moroccan Argan Oil that is considered a superfood. Cinnamon Maple is the most delicious flavor IMO. You can find them on Amazon.

https://www.amazon.com/dp/B082GQTQYZ/ref=cm_sw_r_sms_apa_i_a8.yFbP7YYD66.

There are versions of the fire noodles that are vegan even though it says chicken flavored though.

Samyang 2X Spicy Hot Chicken Flavor Ramen is vegan.

https://www.amazon.com/Samyang-Chicken-Flavor-Ramen_KOREAN-NOODLE/dp/B077FG8W9Z

black beans! i found these on sale at my local publix:

https://www.bing.com/images/search?view=detailV2&ccid=26aOR7S4&id=21A0DEC157498E6330C416459437A3BDDD20E1E9&q=explore+cuisine+black+bean+spaghetti&simid=607994785814937973&selectedIndex=0&ajaxhist=0

It is very convenient to use teapots with candles for tea drinking. One candle burns for approximately 4 hours and the tea remains hot throughout the entire time. I have already collected a collection of items for pleasant tea drinking. All glass items are perfectly combined, although they were bought in different places. Wrote a small review of all my collected tea items. I hope this will be useful to someone.

The linguine is just this recipe with some of the olive oil subbed with white truffle oil, a few handfuls of arugula added before serving, and finished with porcini salt. The spinach is just spinach sautéed with lemon, garlic, salt, and pepper.

For those too busy/lazy to make from scratch, it looks like Gardein already came up with a version of their own: https://www.amazon.com/Gardein-Nashville-Chickn-Tenders-Frozen/dp/B084J6VWM5/ref=sr_1_14_0o_na?dchild=1&keywords=gardein&qid=1619574998&sr=8-14

I buy this stuff online. I'm at least 90% sure it's vegan. It uses mushrooms instead of oysters.

Press tofu & marinate with this jerk seasoning for an hour. We smoked it using a charcoal grill. Smoke for 45ish minutes, finishing with direct heat for about 20 minutes. If you don’t have a grill, baking or frying would probably be good too

This sauce was 1:1 ratio of low sodium soy sauce + mushroom soy sauce + some cracked black pepper + a squeeze of sriracha. Sometimes I’ll add a little maple syrup and/or ketchup for sweetness/stickiness. Whatever suits your tastes!

I think this is it

Ah and for the Variant with cooked potato you probably want something that can press the potatoes. Something like this https://www.amazon.de/Sopito-Kartoffelpresse-kartoffelquetsche-kartoffelstampfer-Lebensmittelrezept/dp/B07R13VFP2/ref=asc_df_B07R13VFP2/?tag=googshopde-21&linkCode=df0&hvadid=354601648991&hvpos=&hvnetw=g&hvrand=4650337755818109...

It looks like this stuff:

https://www.amazon.com/Companion-Peking-Vegetarian-Roast-Duck/dp/B01EM79OJY/ref=mp_s_a_1_3?keywords=vegan+duck&qid=1658529349&sr=8-3

I get it from a local Asian market, and it's pretty good. I recommend rinsing the brine off before using it.

Sorry, I should have specified vegan Worcestershire. I use this one.

Truthfully this time around I just used Bull-dog Vegetable and Fruit sauce (Tonkatsu sauce) instead of mixing my own okonomiyaki sauce. It's not exactly right for this recipe but I already had it in my fridge.

H/T to u/pixel_mover recipe here:

https://www.notion.so/Vegan-chorizo-chili-with-cashew-cream-3af62db39d2f426f8e911b996559ce5c

It's got to the point where my family asks me to make this at least once a month, sometimes more, especially in the Winter. Super easy and a total flavor bomb.

:), well its a challenge for me to take pictures for a soup recipe.Most of the time the ingredients would sink.

One of the pictures that I had taken with a non-stick ladle looked good, so I searched for a wooden one and got this " Hand Carved Wood Unique Grain Ladle" via amazon

https://www.amazon.com.au/gp/product/B07B3Q363N/ref=ppx\_yo\_dt\_b\_asin\_title\_o02\_s00

It was from a bakery but totally gotcha. We’ve been buying rainbow sprinkles from Whole Foods!
365 by Whole Foods Market, Sprinkles Rainbow, 2.75 Ounce https://www.amazon.com/dp/B07FW8RG3Q/ref=cm_sw_r_awdo_QB23JTSA07RMPK74DBKX

So, the cookbook is divided into sections by Folk: human, elf, dwarf, halfling, uncommon races, and brews (drinks). Each recipe has a fun name and a bit of flavor text (pun intended) describing how one might encounter this dish in-universe. Also, i have to mention that the photography is some of the best I've ever seen.

For example, these meatballs are from the Dwarven cuisine section and are called Delzoun "Tide-Me-Overs" and the text tells of their consumption at Hornmoot, a dwarven-human trading festival and at other holiday banquets

I got it as a Christmas gift and so far all of the recipes I've made are great! Here's a link if you wanna give it a shot yourself. Not vegan, obvs, but if you have ranks in Prepare Food, it's a great cookbook! Heroes' Feast (Dungeons & Dragons): The Official D&D Cookbook https://www.amazon.com/dp/1984858904/ref=cm_sw_r_apan_glt_i_A15BRCDE398RRSYHFD3D

Courtesy of Bad Manners Party Grub https://www.amazon.com/Bad-Manners-Social-Motherf-Cookbook/dp/0593233948/ref=nodl_#customerReviews

I’m not Vegan but these things are amazing. I love Deviled Eggs, but after having these I’d make them over the real thing any day

I often use medium firm/firm tofu, because the texture is less crumbly, which I prefer. I also don't really press it.

What works for me is to toss the tofu in a mixture of vegan chicken broth powder, garlic powder, soy sauce, and olive oil. You can also add other seasonings as desired (lemon + pepper, or chipotle in adobo, or teriyaki etc).

The key is to make sure that the sauce is not so wet that it won't get absorbed or stick to the tofu. After tossing the cut up tofu in the sauce/marinade, I sprinkle a small amount of corn starch then toss one more time.

Cook the tofu in 400f oven on a parchment lined cookie sheet for 30 - 40 minutes, or use whatever other cooking method you want.

After cooking the tofu, let it rest for 3-5 minutes. This firms up the texture quite a bit!

This method fever fails for me and the texture is always good.

Post I made a long time ago about it here

And btw, I added maple syrup and LOTS of strawberries as a topping. I HIGHLY RECOMMEND STRAWBERRIES. SO HIGHLY. They make the experience way better.

Also, the powdered sugar is just for show lol

Mushrooms and tortilla recipes are from Provecho, a new vegan Mexican cookbook that came out last month. The adobo mushroom recipe was featured in Bon Appétit . Topped with Violife feta.

This is the book I bought. Then I bought Anthony’s Teff Flour as it had the best reviews. Teff Love: Adventures in Vegan Ethiopian Cooking

No I used this actually! Brentwood TS-601S Non-Stick 6 Mini Corn Dog Maker, Stainless Steel https://www.amazon.com/dp/B0773T91SB/ref=cm_sw_r_cp_api_glt_fabc_G6W1Z4YRH1V6TX12KB4F?_encoding=UTF8&psc=1 I already had some half sized skewer sticks

For the curious, there are many vegan soul food cookbooks available. I have this one:

Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine https://www.amazon.com/dp/0738212288/ref=cm_sw_r_cp_api_glt_fabc_ZVEKHX304FD1ZTC388TF

Seitan:

Dry Ingredients:

• 2 cups vital gluten flour
• 1/4 cup chickpea flour
• Salt, pepper, and garlic powder (how much ever you like tbh)
  

Wet Ingredients:

• 3 cups vegetable stock
• 1 cup sherry vinegar
• 1/4 cup soy sauce
• Tablespoon of maple syrup
• Poultry blend of herbs -- Sage, Thyme, and Rosemary

"Honey" Glaze:

• I used a vegan honey made from apples - https://www.amazon.com/Blenditup-Bee-Free-Vegan-Honey/dp/B07621PHTQ
• Garlic Powder

Pre-heat oven to 425 Fahrenheit

Mix dry ingredients in one bowl and mix wet ingredients in another

Combine in intervals about two cups of the wet mix into the dry mixture until you get a nice dough that should not be too wet or sticky. You want to save some of the wet mixtures because you will be using that to baste in the oven.

After you make the dough, put it in a casserole dish and then submerge it with the remainder of the wet mix.

Bake on one side for 25 minutes then flip and bake on the other for 25 minutes as well, while basting in between. (You'll know it's done when the liquid is all but gone)

After it is done in the over, remove and let it chill for a bit

While it's chilling, you can make the glaze.

Just put the vegan honey on a saucepan and simmer until it is thin.

Once that is done slather the honey glaze on the seitan and cook it on a cast iron or skillet until it caramelizes.

You can add the little skewer marks with just a knife for aesthetic purposes if you so wish.

Sorry if it is a little hard to follow, I kind of just made this up as I was going. I am by no means a professional or someone who does blogging recipes or anything! Good luck!

Fatteh is a middle eastern dish that consists of toasted pita bread, tahini sauce, and some other component. There are lots of variations of fatteh - chicken, chickpeas, eggplant - but for this I used cauliflower!

Recipe (makes ~2 servings):

Cauliflower:

• 600g cauliflower
• 20g canola oil (divided in 2)
• 150g yellow onion

Cut the cauliflower head into florets and toss with 10g of oil. Roast in the oven or air fryer at 450 degrees until edges of cauliflower has browned & caramelized. Finely dice the onion and sautee in a sauce pan with the remaining 10g of oil. Toss frequently and cook until golden. Add the cauliflower to the onion and mix together.

Pita bread:

• 1/2 loaf pita bread
• 5g canola oil

Cut up the pita loaf into squares, then toss with canola oil and let sit at least 1 hour. Then, empty the pita onto a plate and microwave in 30 second intervals until golden brown.

Tahini sauce:

• 90g tahini (we use the Lebanon Valley brand)
• 30g lemon juice
• 5g minced garlic

Mix together until thick, then stir in room temp water slowly to thin out into a sauce.

Nutrition breakdown for the bowl pictured

Right on, that's such an important conversion technique, it's kind of how I look at all the faux meats and stuff too. Like a gateway drug to plant based goodness. I try to eat whole foods as much as possible but of course junk/comfort food is such an important part of food culture, and it's great to treat yourself now and again. I was interested by the vegan honey, it's cool you made your own but it reminded me of this product my gf's mom got her from a sprouts discount bin years ago called bee free honee, it's pretty good but I looked it up and looks like the company went out of business last year. BUT in my searching I found this and I have no idea of there's any relation brand-wise but it looks like they add actual pollen extract to it for the purported health benefits of honey. Pretty interesting, and maybe you have some boutique spice shops down there that carry pollen (there was one up here in Oakland I knew about years ago that had it). Anyway, enough rambling but good shit and keep it up brother! ✊

here it is! if you’re price compare this size bag to bob’s you’ll be shocked!

I got this large bottle on Amazon shortly after going vegan about 2.5 years ago. Still going strong.

I got them from amazon here is there link . 5 pairs for like 12$ or so .

5 Pairs Rainbow 304 Stainless Steel Chopsticks Polished Multicolor Reusable Chopsticks, Dishwasher-safe, Non-Slip, Metal Square Chopsticks Set with Case as Present Gift Fit Kitchen Dinner (Square) https://www.amazon.com/dp/B07QBPJMVX/ref=cm_sw_r_cp_tai_xEIQDb5JKB02E

VEGAN SPARE RIBS RECIPE

INGREDIENTS

1⅔ cups (200 g) vital wheat gluten

2 tablespoon nutritional yeast

1 tablespoon cornstarch

2 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon ground fennel seed

¾ cup (175 ml) pineapple juice

½ apple, grated

½ red onion, grated

2 tablespoon soy sauce

3 tablespoon olive oil

1 teaspoon prepared mustard

EXTRAS

¾ cup (180 ml) basic barbecue sauce (page 173)

2 tablespoon olive oil

---

DIRECTIONS

1. Preheat the oven to 350°F (180°C).

2. Mix the vital wheat gluten, nutritional yeast, cornstarch, garlic powder, paprika, fennel seed, pineapple juice, apple, onion, soy sauce, and 2 tablespoons of the olive oil. Stir first with a wooden spoon and then knead well by hand.

3. Spread the dough over a 9 x 13-inch (23 x 33 cm) baking sheet lined with parchment paper and press firmly with the back of your hand. Cut vertically down the middle and then make six cuts across the dough.

4. Mix the remaining 1 tablespoon olive oil and mustard until smooth. Brush evenly over the seitan and bake for 35 minutes. Then let cool.

5. Mix the barbecue sauce with the oil and brush evenly over the spareribs.

6. Sear the brushed side for 4 minutes over direct heat, then turn the ribs over and finish cooking them over indirect heat with the lid closed for 10 minutes.

---

adapted from this comment (don't ask me any questions): https://old.reddit.com/r/VeganFoodPorn/comments/ik8rnj/vegan_bbq/g3k01fe/

Please support the actual author of the recipe: https://www.amazon.com/dp/1615194568

The soup is pretty simple it's veggie better than bouillon, gochujang, Tare and Miso Paste.

The noodles are store bought from my local asian grocer

The Tofu if tossed with a mix of salt, turmeric, black pepper, garlic&onion powder and Chinese 5 spice and then baked at 375F until the outside is crispy but the inside is still fairly soft (cause that's how I like it) and then I tossed it in some sauce though you can just use whatever you like of course.

I chopped up some green onions/ cilantro, steamed some bok choy added some pickled ginger, sprinkled some sesame seeds on top.

essentially i just threw a bunch of random stuff I had together haha

https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.amazon.com/Miss-Jones-Baking-Organic-Vanilla/dp/B017Y32C4W&ved=2ahUKEwiJr8bI9sXhAhWSdt8KHcW8CZkQFjACegQIAxAB&usg=AOvVaw01iONQFjc3h7ltAr14DSya&cshid=1554913222064

This is the cake mix I used. Miss Jones Ultimate Vanilla Cake Mix. Also purchase a thing of chocolate frosting and a bag of chocolate chips of your choice. The recipe didn't call for chocolate chips but I love chocolate so I threw it in there. I followed the vegan directions on the back of the box on the bottom. When asked for either milk or water I used coconut milk. When asked for oil I used coconut oil. Instead of cooking on 350F I cooked on 325F for 30 minutes. The recipe calls for 2 8x8 or 9x9 pans for the 2 cakes to create the double layer. I used 8x8 it seemed to create just the perfect amount of mix for the pans. Measure out the mix in two measuring cups to be completely even for both pans.

Note the mix creates 2 cakes so you do not need 2 boxes of it. 1 box will make 2 8x8 cakes.

Once I added the mix evenly into both of the pans. I sprinkled 1/2 cup of chocolate chips across the top of both batters.

Once it is finished baking let them cool COMPLETELY. then carefully remove one, frost, then remove the other. Lay it on top and frost that layer as well. Then set in the refrigerator for around 10-15min for the frosting to stay attached to the cake and wala! Really moist and suprised at how well it turned out in my first attempt. Will definitely make it again!

Textured vegetable protein + taco bell seasoning will be your new favorite thing!

Well, the mole is from this brand https://www.amazon.com/Frontera-Foods-Mole-Chile-Oaxacan/dp/B0052P0A4O you can buy it at whole foods. The chicken was beyond meat chicken strips. I just cooked the strips as instructed by beyond meat, and then simmered it in the mole as instructed by Frontera. The rice was just a random thing that I whipped up, I don't really take measurements. It was has cumin, new mexico chili pepper, and salt.