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Cook 3 cups dry quinoa in 5 cups veggie broth. (We use 1 broth cube)
Add 3-4 cans (rinsed & drained) of your favourite beans. We use Romano, Navy, and Black beans.
Add 1 can of corn
Dice 3-4 red peppers
Dice 1 pint of cherry tomatoes
Dice 1 bunch or 3/4c. of cilantro

Dressing: 1. Juice 2 lemons 2. Crush 3 cloves of garlic 3. Add 2tbsp of olive oil

Mix everything in a large bowl. Add chopped avocado just before eating. Super chef tip: throw some pico on top if you’re feeling fancy.

Prep time: 40 minutes Yields 6 large servings Store in the fridge. Stays good unrefrigerated for 5+hrs in my lunch bag at work.

Edit: Cronometer nutrition data

All recipes were from this book, which has a lot of fun bowl meal ideas with creative flavor combinations. The night before last, I had a bowl with homemade seitan satay in a curry coconut peanut sauce, over rice, sauteed garlic/ginger kale, with a side of cucumber salad. Sadly, I didn't get a picture of that one. Another favorite recipe from this book is cabbage roll in a bowl with this amazing pecan/lentil meat. Oh and also the refried bean dip with walnut chorizo. And the white bean beer cheese fondue... omg. It's a good book!

Ranch Dressing: (makes almost 2 cups; salad had massaged kale, celery and shredded carrots)

1 cup raw cashews, soaked

2/3 cup unsweetened plant milk

1/4 cup water

2 tbsp apple cider vinegar

1 tbsp lemon juice

2 tsp onion powder

1 tsp salt

1 tsp garlic powder

1/4 tsp agave nectar

1 tsp dried parsley

1/4 tsp black pepper

1/8 tsp dried dill

Blend first 9 ingredients until smooth, then mix in dried herbs and pepper.

Cheddar Sauce: (used with 1/2 lb pasta, had some leftover sauce)

1 cup raw cashews, soaked

1 cup water

1/4 cup nooch

1 tbsp tapioca starch

1 tbsp tomato paste

1 tbsp apple cider vinegar

1 tbsp butter

2 tsp onion powder

1.5 tsp dijon mustard

1 tsp salt

pinch of turmeric

Blend everything until smooth. Add some neutral plant milk to thin, if needed.

Roasted Buffalo Chickpeas:

1 15-oz can chickpeas, rinsed and drained

1/4 cup buffalo sauce, plus 2 tbsp

Preheat oven to 375F. Toss chickpeas with 1/4 cup sauce, bake on parchment paper for 15 min. Stir, then bake for 10-15 min more. Add extra 2 tbsp buffalo sauce after removing from oven.

This is so good it's dangerous. I had never heard of soy curls (https://www.amazon.com/dp/B00HAS1SVU/ref=cm_sw_r_cp_awdb_t1_MBXlCbN77DSMD) before I got into looking for vegan jerky recipes. If you've ever cooked with TVP before, these have the same texture but better, and much bigger pieces. I used this recipe https://thehiddenveggies.com/vegan-jerky-easy-gluten-free/

Now that I know the magic of soy curls, I can't wait to cook the other two bags I have left. These would be amazing hydrated in a chili marinade and shredded for tacos, or a soy sauce marinade and used whole in a stir fry. The jerky recipe calls for baking at low heat to maximize chewiness - but I would skip that for nonjerky cooking, because the texture when they're just hydrated is so good! I actually ate a lot of them before baking..

Anyway, I highly recommend this recipe or just soy curls in general if you want a quick, easy protein alternative with a meatier texture than tofu. They are shelf stable (they come dried in a bag), only one ingredient (whole soybeans), and so so good.

Edit- Regarding cost, the hydrated weight of the 8oz bag is 1.5lb, if you buy the 3 pack, that comes out to $3.50/lb which is the same price as chicken. Obviously more expensive than lentils but still cheaper than field roast, gardein, etc

You literally can buy vegan marshmallows.

The bowls in this book are slightly more indulgent (this recipe uses a lot of cashews). For healthier ones, I tend to lean on this book, which is actually my favorite cookbook (and admittedly I have a small library of vegan cookbooks).

^exactly

if you eat tofu often do yourself a favor

pressed tofu cooks a lot faster too, whether baking, frying, scrambling, whatev

There are many great ones mentioned on here already, but one that hasn't been mentioned yet is America's Test Kitchen <em>Vegan for Everybody</em>. Also, Minimalist Baker's Everyday Cooking is a good one.

Recipe is from this book, which is my favorite cookbook! Seriously, I cannot say enough good things about this book, I've loved every recipe I've tried (which is more than half at this point).

Sweet Potatoes:

4 medium sweet potatoes, washed, cut into spears

2 tbsp neutral oil

1/2 tsp salt

1 tsp smoked paprika

1 tsp chili powder

1 tsp ground cumin

1/2 tsp garlic powder

1/4 tsp black pepper

1/8 tsp ground cayenne

Toss it all together, bake on parchment paper at 400F for about 35 min, flipping somewhere in the middle. Get them nice and crispy.

Cashew Queso Sauce:

1/2 cup raw cashews, soaked

2 tbsp tomato paste

1 tsp chili powder

1/4 tsp smoked paprika

3 tbsp nooch

1/2 cup water

1/4 tsp salt

1 tbsp lemon juice

Blend until smooth, thin with water if needed.

Fixings:

1 cup cherry tomatoes, halved

1/2 small red onion, diced

1 avocado, peeled, cubed

1/4 cup cilantro

2 tbsp lime juice

1/2 tsp agave nectar

1/4 tsp salt

1 14-oz can black beans, rinsed, drained

Mix it all together in a bowl. Serve over fries.

https://www.amazon.com/Cuisinart-ICE-21-Quart-Frozen-Yogurt-Ice/dp/B003KYSLMW

I got mine for $50 on Black Friday a few years ago from a store that was local to where I lived at the time. Hopefully $70, the current price in the link given, is within your budget. If not, you might be able to find one secondhand. As of right now, there are a few on ebay for $20-$30. Just make sure all 4 parts are included: base with working motor, bowl, white plastic paddle for churning, and clear plastic cover to hold the paddle in place against the rotating bowl.

This is the one I have.

>Double Strength rennet that contains no animals products.

Specifically, this one is derived from a fungus.

PSA: THE CONTAINERS ARE REUSABLE!

The butternut squash is peeled, cored, and diced, then tossed in olive oil with the diced firm tofu. I add 4 tbsp of ground linseed which makes them crisp up in the oven and is super good for you. I also added turmeric, paprika, cumin and coriander to flavour, then roasted on a big tray for 45 mins at ~180 C. The grains is this mix from Whole Foods, which I cooked in 2 cups vegetable broth with three tins of drained chickpeas. Then I roasted some broccoli in olive oil, salt, and pepper for 15 mins to top it off!

Edamame pesto pasta using half wholewheat, half red lentil pasta for the extra protein. I know this looks like a green goopy mess but it tastes great! The fresh basil makes it taste pesto-y without the calories or cheese in store-bought pesto, the peppers add crunch, and I like to add peas as well to get more vegetables in. I have this on a bed of salad greens and top with nutritional yeast.

Roast veggies, grains and chickpeas: ~700 cals, ~35g protein

Pasta: ~600 cals, ~30g protein

I think they mean proper measuring spoons. Like these: https://www.amazon.com/Measuring-Spoons-U-Taste-Stainless-Ingredients/dp/B07JFR9RSD/

I use these in all my baking and cooking.

That looks crazy delicious. I bought a huge jar of turmeric powder off Amazon (https://www.amazon.com/gp/product/B00H3QRW6E) a while back and while it's great that this thing will last forever, I have been trying to find ways to incorporate turmeric in my diet to get the benefits. This will help - thanks!

I just got a book from the library called The Chinese Vegan Kitchen, and it has some Szechuan stuff. Lots of other good stuff too, I just made Moo Shu Vegetables tonight.

This is the amazon page: https://www.amazon.com/Chinese-Vegan-Kitchen-Meat-free-Dairy-free/dp/0399537708/ref=sr_1_1?ie=UTF8&qid=1505904065&sr=8-1&keywords=chinese+vegan

a bit tangential but you might want to check what your omega3 intake is like using cronometer.com for instance. usually cravings happen when you are lacking in some nutrient and seafoody cravings could be omega3. an algae based EPA/DHA omega3 supplement might be something worth considering. flax/chia seeds for the shorter chain ones (ALA).

otherwise i've heard chickpea "tuna" sandwiches are a thing if you google it. like minimalist baker among others have recipes.

I love them plain, but these burgers look great too. Not very simple though. Maybe something more like roasted beets with greens?

Cheesecake Recepie

Not mine but was absolutely delicious.

You need about 1.5 packs of Oreos.

***Also put 2 Cups of sugar opposed to one. Made it twice and tasted better the 2nd time when i upped the sugar amount. Or at least put more than the 1 Cup that is requested. Definitely not healthy but hey, it's cheesecake go hard or go home right?

When I'm not being vain in the mirror I post picture of food I make (and turns out good) with a link to the recipes on my Instagram. Give me a follow if you like. Charles0730

Last year I moved from a vegan-friendly city to the sticks, so I've been experimenting with alternatives to vegan prepackaged protein. I've been playing around with lots of seitan recipes and ended up combining the best ingredients from several. A friend, who is a meat-and-potatoes kind of guy minus the potatoes, said it was "all right", which is huge. Also, the cost is less than half compared to frozen chicken.

If you're having problems finding vital wheat gluten, it can be found here on Amazon for really cheap: https://www.amazon.com/Vital-Gluten-Anthonys-Pounds-Protein/dp/B00PB8U7Y0/ref=sr_1_4_s_it?s=grocery&ie=UTF8&qid=1526228474&sr=1-4&keywords=vital+wheat+gluten&dpID=41mzSF8WRxL&preST=_SY300_QL70_&dpSrc=srch

Okay, so here is the recipe:

Preheat Oven to 400 F

In a large mixing bowl. (If you have a stand mixer with a dough attachment, use it, it'll save you lots of work!)

Ingredients

1 Cup Vital Wheat Gluten

2/3 Cup Vegan Veggie Broth (Better than Bouillon works great)

1/8 Cup Tahini

1/2 Tbsp Smoked Paprika

1 Tbsp Vegan Teriyaki Sauce (I used Wegman's brand)

1 Tbsp Vegan Kansis Style BBQ Sauce (Wegman's brand)

1/2 tsp Black Pepper

2 Cloves Pressed Garlic

Knead for three minutes, rest for 5, then knead for 10. Form into 1 inch thick logs, cover the logs in more BBQ Sauce. Wrap the logs tightly in aluminum foil. Place on a baking sheet into the heated oven for one hour. Flip logs occasionally to make a nice crispy crust.

You also don't need any oil (sub korean chilli pepper flakes) and it will come out just as good. Sub sugar for maple syrup works great too :)

I am fairly confident that I used this recipe in the past. It held together fairly well, maybe a little crumbly but defintely not pancake like!

I am not at home right now so I will have to check my recipe book to make sure this is the one I used when I get home. If it's not, I will edit this post to update you with the one I actually used, but this is the stuff I remember adding.

Also, it was DELICIOUS. I made it for all non-vegetarian friends, too, and they loved it. I cooked these on a skillet with a little oil because I don't have a grill. It sort of let them crisp up a bit on the outside, which gives it a more firm shape, I think.

Recipe links, add 1 teaspoon blue pea flower powder for natural blue food coloring for frosting, rose petals for decoration:

http://www.yummly.com/recipe/Vegan-Buttercream-Frosting-9370252

http://www.yummly.com/recipe/Vegan-Vanilla-Cake-2434745

check their cookbook! https://www.amazon.com/Street-Vegan-Recipes-Dispatches-Cinnamon/dp/0385346190

God I miss Cinnamon Snail. They made this lentil artichoke burger...

Liquid smoke is a pretty important ingredient when you're trying to simulate a meat taste. It's what gives bacon it's flavor so it's a great way to fool the senses. If Amazon delivers in your area, you can order from them. https://www.amazon.com/gp/product/B00R3SUZDO/

The brands I found say "Companion" on them. I found them on amazon actually. If you have any local asian markets you could check there and I'd bet they have them.

Edit: Just saw the other comment, yeah I would not pay $25 for 6 cans. They were about $2 a can in the store I went to.

Dang, they don't seem to ship to Canada unfortunately. So I will have to find an alternative to that culture but I will definitely buy something specifically yogurt culture.

I have heard of that West Soy brand a lot when I was initially googling how to make instant pot yogurt but can't seem to find it. Might try a few more stores but I guess worst case I will try making my own organic soy milk.

Edit: is this what you're referring to btw as the alternative to what you linked?

Use cronometer and see what your average daily intake is right now. Then figure to gain about a pound or so a week that’s an additional 500cal per day.

drink 12oz soymilk with breakfast
cook oatmeal in soymilk, mix in peanut butter and hemp seeds, have with a banana or apple
tempeh and rice bowl lunch, cook the rice in half canned coconut milk and half water, saute the tempeh in olive oil, add whatever veggies and top with avocado
afternoon smoothie: two bananas, peanut butter, protein powder, splash of nondairy milk or juice
legume based pasta dinner (like Banza or similar) with faux meat or lentils/beans/seitan and a higher cal sauce like a cashew based creamy sauce
caloric beverage, juice, nondairy milk, vegan kefeir, whatever your body doesn’t care as long as it’s calories

I stopped logging calories because it took forever but we do run all our recipes through Cronometer- here’s the Quinoa Salad recipe data just note that this serving is big! I often only eat half a serving for lunch and it’s still very filling. I also will omit the avocado if it’s not convenient and that cuts calories big time.

this is the Cronometer output just take note that one serving is 1.3lbs- very big! I tend to cut the serving in half for lunch.

I had a horrible experience w/whole jackfruit.

I was so excited to see a whole one at my grocery (eagle rock Seafood City) but had no idea I needed a 'green/unripe' jackfruit to make tacos & BBQ. So here I am w/ 2 giant whole jackfruit approximately 20lbs each & I'm so excited and cutting them up and dissecting them by hand ripping the pods from the flesh of the fruit & then I think, "hey what's this taste like before I cook it?" Lo-and-behold, it was sweeeeeet. So bummed, so the tacos were sweet Hawaiian style...or something. Froze the rest & made awesome smoothies. I guess that's why it's easier to find green jackfruit in cans. I'd like to find it green frozen rather than canned though.

If you've never had jackfruit, it has a great mouthfeel, and is a wonderful sort of bland medium to absorb what ever spices/marinade/sauces you want.

Great stuff.

Oh, & whole Jackfruit have been known to KILL

If you don't mind meat replacers Gardein makes a chick'n scallopini that would work great for the chicken in this.

also the cream of mushroom soup this might be nice. and you can find this at the grocery store.

https://www.amazon.com/Imagine-Creamy-Soup-Portobello-Mushroom/dp/B00DOQ9J0O/

Aww thank you so much :) I used this gas one you can find from Amazon:

Gas ONE GS-1000 7,650 BTU Portable Butane Gas Stove Automatic Ignition with Carrying Case, CSA Listed https://www.amazon.com/dp/B01MYGMO6M/ref=cm_sw_r_cp_api_glt_fabc_PWKC9CGV6H8RWTC15FH6

The meals from Good To Go are delicious and they have a lot of vegan options. That’s my go to for backpacking. Just add boiling/hot water. The mushroom risotto is my favorite.

GOOD TO-GO Food Kit Assortments | Dehydrated Backpacking and Camping | Lightweight | Easy to Prepare https://www.amazon.com/dp/B091MKFC31/ref=cm_sw_r_cp_api_glt_fabc_EMV6P9GTNB5PAV3MG5NF

Ohh yes, or I've made something like Jamaican empanadas from this cookbook

Vegan Richa has a ton of Instant Pot recipes. I also recommend Vegan Under Pressure. I actually have never made any of the recipes but the cooking charts in the front of the book are invaluable. How long to cook rice, beans. vegetables, etc.

As others have said, it's amazing for making rice and beans. For beans, I use dry unsoaked beans and flavor with all kind of spices but NO SALT (it will affect the cooking process). Black beans are 2:1 ratio of water to beans and you cook for 28 minutes. Chickpeas are also 2:1 and cook for 40 minutes.

TBH, it's been a while since I looked at this. But I like the fine dining in the restaurant and I think there was some good stuff here. Plum: Gratifying Vegan Dishes from Seattle's Plum Bistro https://www.amazon.com/dp/1570617910/ref=cm_sw_r_cp_apa_glt_fabc_RTVXWM7NGB02NBC0K9KC

If you are looking for something simple and oh so pleasing because of that, Frugal Vegan is my favorite cookbook. I have many other cookbooks, but I always come back to that one.

People have spoken pretty positively about Plants-Only Kitchen by Gaz Oakley, though note he uses British names for things that may trip you (eg. butter beans instead of lima beans, aubergine instead of eggplant, etc).

I have a plastic one I just love. from Tofudee

Tofudee Tofu Press this won't let you over squash the tofu. but does a Great job of pressing the liquid out and it is all self contained (no mess) and you can put it right into the dishwasher.

Seems like you might like the Vegan Stoner cookbook, lots of easy, quick meals. It doesn’t make cooking an intimidating science, just a lot of solid basics. It’s $15 on Amazon , or you can get the Kindle version for $10!

Mix 100 gm of whole wheat flour with 75 ml of water to form soft dough. Knead the dough till its smooth.

Let it reset for 30 min to hour in cold place.

Flour use - sujata atta Sold on Amazon - https://www.amazon.com/Sujata-Chakki-Atta-4lb/dp/B005V54WL2/ref=sr_1_3_a_it?ie=UTF8&qid=1535045464&sr=8-3&keywords=sujata+atta

How to make the dough - https://www.freshindiabazaar.com/media/catalog/product/cache/1/thumbnail/9df78eab33525d08d6e5fb8d27136e95/8/7/871950000675-B_3.jpg

The dude put a link in his video description to order the paprika: https://www.kivahealthfood.com/ It’s available from Amazon, also: Amazon Link

Wonder what you are looking at. We purchased it from Amazon on Dec 28 and it looks like it came out in October 16.

https://www.amazon.com/Vegan-Simple-Delicious-Recipes-Ingredients/dp/0848757076/ref=sr_1_3?ie=UTF8&qid=1548437757&sr=8-3&keywords=vegan+8

Check out Thug Kitchen Fast As Fuck on Amazon. Their cookbooks are my favorites, and this book in particular focuses on faster recipes. Amazon Link

I have used that brand before, particularly their ham flavored one, and they are salty. It would probably work though.

Here is what I use to make chicken soups, chicken pop-pies, etc; Better Than Bouillon, No Chicken Base, Vegan Certified. You can find it cheaper in the grocery stores, like Walmart, etc. Just make sure you get the Vegan ones, because their regular stocks look almost identical on the shelf. A good heaping tablespoon will be more than plenty for this recipe.

I'm inept at the whole "chicken seasoning" thing - would this work? Or is it more of a seasoning salt like this? I'd appreciate any guidance you can give!!

OK, I was 1/2 joking, but really, I looked at your recipe/blog, and if you make say a torus like a bundt... you have the same surface area everywhere. There are cool cake molds too. It would be in a mold, then instead of wrapping, you put parchment paper on it and fill it with sacrificial rice or whatever weights you want. About thinner bits being overcooked and middle being done... you are at 350, that's a very forgiving temperature. If you were at 400-450, this becomes a very valid concern.

For the pretzel, I did not make your loaf, but the dough looks like it has a strong enough consistency to make a snake and form a bit of a crunch on the outside, a maple ketchup soy glazed crust maybe?

Here's an example. https://www.amazon.com/Jumbl-trade-Silicone-Bundt-Pan/dp/B00P9KNYK4

Another

https://www.amazon.com/s?k=castle+bundt&crid=2AMPVYYFARMM0&sprefix=castle+bundt%2Caps%2C121&ref=nb_sb_noss_2

I understand if this seems odd. I bake a lot. So I am applying my bread experience to the gluten-protein ball. Also, you are 100% correct if you're thinking that this would not work with the time you gave. i.e. You need to adapt the temperature and duration to the shape.

I would try this to give a more informed answer, but that may be in a few weeks. I probably mistyped the tone at first, I think it does look great. I know ham comes in that "Factory tube form". My reaction was: your blog is clean and creative, I bet you could do better than the industry on this.

You are 100% correct though, I didn't think of practical at all, I thought: "Oooh fun!".

I didn't follow a recipe, I just kind of winged it. I was playing around with some breading/coating ideas for tempeh. I didn't measure out anything besides the vegetables.

1 block tempeh, cubed

1/4 onion, cut thick

1/2 daikon radish, cut thick

3 jalapenos, thick coins with seeds

6 Yu Choi, cut thick

potato starch

glutinous rice flour (it's gluten free)

vegan chicken flavor base (I used this. It's gluten free)

coconut oil

Mirin

Rice vinegar

Garlic achar

sichuan peppercorns

basmati rice

Cook onion in coconut oil until they start to turn translucent, then add 3/4 of the daikon and jalapeno
Add mirin and rice vinegar and cook until vegetables soften. Remove from pan, pour into a bowl, with liquid
Mix potato starch, glutinous rice flour, and chicken flavor base in a bowl.
Melt coconut oil and sichuan peppercorns in pot
Coat tempeh in the powder, then fry in coconut oil
Coat remaining jalapeno and daikon in "breading", then add to tempeh
Once everything is browned, add Garlic Achar and stir in. Cook until thick and sticky. Remove from pan
Add onion/radish/jalapeno and liquid back into pot, then add Yu Choi. Cover and cook until wilted
Remove lid, and cook a little longer, reducing liquid
Combine together and serve on plain white rice

Are you opposed to vegetarian? Mark Bittman's How to Cook Everything Vegetarian has a ton of vegan recipes and almost everything can be made vegan. Love the tortilla soup.

https://www.amazon.com/Marukome-Broth-Vegetarian-Reduced-Sodium/dp/B00TWUJR12

I have this version of the Miso & Easy, I probably should have specified in the title. It says vegetarian but it’s vegan, I checked the ingredients. It’s not if the product is vegan or not, I just want to check if the texture and moisture of the product would work similarly to regular miso paste.

Just been researching and TJs themselves sell on Amazon for $7.99 -- does that sound right? Usually I expect way cheaper from TJs but things can

I got 24 vegan fish sauce at someone's recommendation and it works great in thai curries.

I've also ordered yondu, a Korean veggie umami-provider. but I can't advocate for it yet.

If you like fermented black beans you might try doubanjiang (but not the lee kum kee version), e.g.: https://www.amazon.com/Sichuan-Pixian-Boad-Paste-Chili/dp/B01M31VHNZ/

What kind of ingredients are you looking to use? Can you afford fresh nuts and seeds to use, or will you be reliant on more cost-effective creaminess, like silk? Do you want sauces, or cheese wheel recipes?

Sorry for all of these questions. I am a long time vegan and exec chef at a small veg place in Providence - finding cheese alternatives is one of my passions and I want to be able to get a lot of information so I can give you only my best.

If you don't have time to respond to this, I totally understand and recommend a book whose title is literally, "artisan vegan cheeses", by Miyoko Nishimoto. It is a great collection that utilizes all sorts of textures, ingredients, and equipment.

http://www.barnesandnoble.com/mobile/p/artisan-vegan-cheese-miyoko-nishimoto-schinner/1110693241/2675350793964?st=PLA&sid=BNB_DRS_Marketplace+Shopping+Media_00000000&2sid=Google_&sourceId=PLGoP67945

$50? Are you sure we are talking about the same thing? There are expensive crockpots, for sure. Ones with fancy electronic front panels and so forth. I am talking about the ones with a simple dial for "off/low/medium/high". Kind of like this:

https://www.amazon.com/MST-275XS-Electric-Adjustable-Dishwasher-Stainless/dp/B014IYC6AU/

This is $20, and smaller ones are cheaper. And they all get cheaper still when on sale. You really don't have anything like this over there for under $50 (equivalent)? That's crazy!

buy vital wheat gluten online and make it yourself, it's just vital wheat gluten and water. You can also mix mori nu silken tofu which is shelf stable and can be ordered online. I would also recommend getting nutritional yeast to mix into it because it helps with texture. Also if you dont have one I recommend getting a steamer like this https://www.amazon.com/Tramontina-80120-523DS-Induction-Ready-Impact-Bonded/dp/B077MHYSHB/ref=sr_1_1?crid=6821JZN0CH9O&keywords=tramontina+steamer&qid=1667150532&qu=eyJxc2MiOiIzLjQ5IiwicXNhIjoiMi44MyIsInFzcCI6IjIuNTMifQ%3D%3D&spref... to steam your seitan.

This book has a lot of stuff in it that I really like. There aren’t really cakes and pies, but if she has a sweet tooth I would check it out. Or just google some date ball recipes, you don’t need a food processor for all of them (don’t get dates with the pits removed—they don’t taste as good, just remove them yourself). Also check out the Whole Foods Plant Based subreddit

This is my fav truffle salt, worth every penny! Only need a small pinch…but good on every single vegetable, potatoes, sandwiches…haha possibilities are endless!

https://www.amazon.com/dp/B006DA71KI?pd_rd_i=B006DA71KI&pf_rd_p=424785d2-553c-4023-a368-1b6acfe2c2f8&pf_rd_r=N9WGJ6QEE8BY74265GR4&pd_rd_wg=eaDjL&pd_rd_w=IMOwt&pd_rd_r=8425b018-59d7-48d2-bd30-c16e6c78f2c6

Of course! here you go!

I get my vegan curry mix off amazon here in case there are any other lazies here like me. It's very tasty!

I think mirin is typically vegan? You can get it at Asian markets or online. I like this one, because it's doesn't have corn syrup and other additives. It is more expensive but you keep it in the fridge and it lasts a long time.

For this dressing, you could leave it out or just add a dash of agave or something. It just adds a bit of sweetness.

It’s basically a seasoning blend. It goes in the boil water and some also sprinkle it over the top of the dish to finish. Here’s the one we like.

You can buy black salt on Amazon. It's also called kala namak sometimes.

https://www.amazon.com/Rani-Unrefined-Natural-Ingredients-Indian/dp/B006POH3W8/ref=sr\_1\_16?crid=CAISSDKW1A8J&keywords=kala+namak&qid=1660511147&sprefix=kala+namak%2Caps%2C81&sr=8-16

I've made a banging black bean artichoke spread before as follows: * 1 can black beans * 1 can artichoke hearts * 3 cloves garlic * Olive oil * Seasonings: salt, pepper, oregano, sea salt, basil, whatever else you think would be good

Crush the garlic and fry it in a generous amount of olive oil until fragrant. Drain the beans and heat them up, mashing them with a fork/spoon/potato masher. Chop up the artichoke hearts and stir in. Season to taste and continue cooking until it's a thick spread.

Recipe originally from this amusing and strange vegan cookbook. (I have paraphrased it.)

you might've missed a hyperlink for the TVP, but I found it in your article so much appreciated

here for anyone

Looks like it's this https://smile.amazon.com/Textured-Vegetable-Protein-Taiwanese-Vegan/dp/B07H9KTRNX/ref=sr_1_4?crid=3NYYMZXYQ9PBS&keywords=imitation+beef&qid=1658949355&sprefix=imitation+be%2Caps%2C756&sr=8-4

I'm seeing lots of options on Amazon but it looks like the ones on their website are less expensive. These are the ones I was looking at

Bamboo Oui Lids

https://www.amazon.com/Natural-Vegetarian-Mushroom-Seasoning-17-63oz/dp/B01BX9TR6O/ref=mp_s_a_1_1?crid=SKD98HB4EVQU&keywords=mushroom+seasoning&qid=1653673178&sprefix=mushroom+seasonin%2Caps%2C175&sr=8-1

This is the same one I get

As OP said, Asian market or Amazon. Some people are talking about mushroom powder, which is just powdered mushrooms, whereas mushroom seasoning has salt and other stuff. There are a few brands that all look similar.

https://www.amazon.com/Imperial-Taste-Mushroom-Seasoning-17-11oz/dp/B00886G31I?nodl=1

I've been on a 12 week plan with a fitness coach (just coming to the end now) and one of the big changes for me was the amount of protein I have to get in (200g/day) compared to how little I was actually getting before and one of the easiest things I've found in my various experiments for the morning has been a simple shake made with about 150-200ml of skimmed milk and either 2 scoops of unflavoured protein powder (this has been fine for me) or if you prefer a little flavour, 1.5 scoops of unflavoured and 0.5 scoops of whatever flavour you like.

It didn't take me long to utterly despise the over sweet and artificial flavour of most protein powders so this works well and it's not a huge amount of milk to take in first thing in the morning.

The lazy solution!

https://www.amazon.com/Anthonys-Premium-Powder-Gluten-Vegan/dp/B08SZBBBRW

I got sick of all the straining and cleanup tbh.

https://www.amazon.com/Vegan-Ground-Pork-Mix-Replacement/dp/B0954V82WH/ref=sr_1_1?crid=21KYZQXYB6UJF&keywords=jada%2Bpork&qid=1649185026&sprefix=jada%2Bpork%2Caps%2C275&sr=8-1&th=1

You can do basically anything with it, bake it, fry it, it's very versatile.

We have a small one we use pretty much exclusively for tofu. It was $36.99. It’s easy to move off and on the counter so you don’t need to have it cluttering your countertop. [this is the ones we bought](www.amazon.com/dp/B07NBQX8HS/ref=cm_sw_r_cp_api_i_DCCEJST5ZTZQSC0PE1QJ?_encoding=UTF8&amp;psc=1)

This is my favorite The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs https://www.amazon.ca/dp/031624418X/ref=cm_sw_r_apan_glt_i_6RY3JEMQ5CQMD20S5YXH?_encoding=UTF8&psc=1

I used a 10.5" x 15.5" roasting pan (see link) simply because my lasagna dish had carrot cake in it lol.

Scanpan Classic Roasting Pan, 5.5 QT, 15.25" x 10.5" https://www.amazon.com/dp/B0000CDUUW/ref=cm_sw_r_apan_glt_i_9SPDKRGGBJ08KS8M0MST

Depending on your intention, you may be interested in butter flavored olive oil (Ive not tried this brand) https://www.amazon.com/Roberts-Extra-Virgin-Infused-Olive/dp/B01C0UPT1C it’s honestly more buttery tasting than any of the vegan butters out there!

For Christmas I got a tofu press that’s so awesome, I pretty much press it for 15 minutes before cooking and it gets so much water out. I personally cook tofu either cubed or slabs , and 10 times out of 10 I coat it in cornstarch and fry it in a drizzle of neutral oil. this is the tofu press I got but there are many

Asian grocery- short of that, there’s always Amazon

Tofu skin 210g YunNan specialty snacks, dry goods, soy products, yuba, Dried Fried Soybean Tofu Skin Vegan Food, Vegetarian, non-GMO(210g/7.4oz) 豆腐皮Doufupi Youdoupi https://www.amazon.com/dp/B08THY811Y/ref=cm_sw_r_cp_api_glt_i_DDV1S4BJHY1PZNR1V592

I use an ez press

EZ Tofu Press - Tofu Presser for Firm Tofu or Extra Firm Tofu | Tofu Press to Remove Water from Tofu Without Cracks | Tofu Press to Add Flavor and Texture to Organic Tofu https://www.amazon.com/dp/B007LLGMG2/ref=cm_sw_r_apan_glt_i_VSRDFNXYC49NYY6QK5YZ?_encoding=UTF8&psc=1

Get this book. Explains the basics and is full of awesome recipes.

https://smile.amazon.com/Seitan-Beyond-Soy-Based-Analogues-Ethical/dp/1516860888/ref=sr_1_5?crid=3MIZYYBRFRMQX&keywords=skye+michael+conroy+cookbooks&qid=1644087141&sprefix=sky+michael+c%2Caps%2C63&sr=8-5

I feel your pain - I finally broke down and got one. I decided to get a refurbished good one rather than a new shitty one and found (this one)[https://www.groupon.com/deals/gg-cm-ninja-blender-system-with-auto-iq-1200-watts-bl685-certified-refurbished] on groupon! A little pricey but it includes a blender, food processor, and two of those mini shake thingies. It looks like the deal is still going on if you're interested!

Use cronometer to see how much fiber you’re getting as well as make sure you get a nutrient dense diet while doing this elimination

Probiotic rich foods will likely help, drink kombucha or water kefeir daily, they both are high in live pre and probiotics. Often supplement pills the bacteria is no longer active. Kimchi, sauerkraut and miso paste are additional sources but you need a significant quantity compared to kombucha

For nutrient dense crockpot or one pot meals look for recipes that are a bean + grain + greens this article and recipes are great

Your smoothies combo sounds really nutrient dense, pop it into cronometer and see what it says. Might want to add in chia seeds and flax meal or hemp seeds for some omegas too. You can just use bags of frozen spinach and kale, usually cheaper than fresh. Berries are more nutrient dense than bananas, and definitely use the nuts or nut butter to add some healthy fats and help absorb the fat soluble vitamins from the fruit and veg

blood cholesterol levels are tied not to dietary cholesterol consumption levels but to saturated fatty acid intake so you can be vegan and easily have high cholesterol levels if you have a lot of coconut oil, palm oil or hydrogenated vegetable oil for instance.

so keeping sat fat low is the key. using oils with healthy fatty acid profiles and high smoke points is the solution. like canola, peanut, rice bran or high oleic sunflower oils for instance when cooking. also using cronometer.com for a few days can help you figure out what is her sat fat intake.

I have started to keep these on hand for those times when the protein for the day is a bit low or I don't feel like dealing with it much

https://www.amazon.com/Evolve-Protein-Shake-Classic-Chocolate/dp/B06XZWG6CV/

Usually if there’s someone in charge of food there will be options for everyone. If you’re really worried, get some stuff like this to keep if your bag: https://www.amazon.com/Maya-Kaimal-Fine-Indian-Foods/dp/B07DBZCHQD

The pic you posted is 100% mapo tofu. It is not a stew. It can be served with noodles and as a noodle soup at some places, but this is the normal version of mapo tofu.

Kylie Kwong has a great recipe in her book Simple Chinese Cooking

https://www.amazon.com/Simple-Chinese-Cooking-Kylie-Kwong/dp/0670038482

It's common in Indian cooking, called "Chana dal". Chana = chickpea. Basically, these ate split chickpeas that are dried. Here's a search for it: https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.amazon.com/Swad-Chana-Split-Chickpeas-Pound/dp/B005ZEMHVG&ved=2ahUKEwjenqvKkpr1AhVkRzABHUusAb8QFnoECEoQAQ&usg=AOvVaw3msvmhQgKDgVUmNvuNH0zg

I'm sure any other yellow lentil will work for this, you might have to adjust the cooking time a bit though.

Hi there!

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Please note the above statement applies when you're actually purchasing a product from the website (i.e. registering an account as a customer). If you're leaving a recipe review, or commenting, you'll only have to enter your email.

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The 'will be made clear to you at the point' refers to the checkout process - where a customer is most likely to view the policy. For example: if you're buying a physical product like a T-Shirt, you'd have to enter the shipping details as well as the billing details - contrast to only billing details you'd have to provide if you're purchasing an eBook.

As for the 'reasons why you are asked to provide it, will be made clear to you at the point we ask you to provide your personal information', we've tried to explain the 'why' before a potential customer goes through the process of filling the checkout form. Please see: http://prnt.sc/uxu2pe, and https://stripe.com/docs/india-exports#valid-charges

But you're absolutely right. I should do a better job of polishing the policy page. Specially if I'm trying to make this a full-time 'job'. I apologize. I'll def start working on this.

Vegan Peanut Butter Swirled Chocolate Banana Muffins

Heavenly Vegan Peanut Butter Swirled Chocolate Banana Muffins are definitely worth indulging anytime of the day! Healthy, delicious, so moist and full of peanut butter, chocolate and banana flavor!

Prep Time 15 mins

Cook Time 20 mins

12 Muffins

Ingredients

1⅓ cups all-purpose flour or sub gluten-free flour blend
1 tbsp cornstarch
½ cup cocoa powder
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 very ripe large bananas mashed with fork
⅓ cup non-dairy milk
⅓ cup oil of choice
½ cup organic sugar
1 tsp vanilla extract
1 tsp apple cider or white vinegar
½ cup peanut butter get melty by using microwave in 15 second increments until melty texture enough to dollop on muffins and swirl around.

Instructions

Vegan Peanut Butter Swirled Chocolate Banana Muffins

Preheat the oven to 350° F (175° C). Line a muffin tin with 12 paper liners.
Whisk together the flour, cornstarch, cocoa, baking powder, baking soda and salt in a bowl and set aside.
Add mashed bananas, non-dairy milk, oil, sugar, vanilla extract and vinegar and whisk together well to combine.
Pour this mixture into the flour mixture and stir until just combined.
Divide batter among the muffin cups, filling each about ¾ full.
Place a teaspoon of melty peanut butter on top and swirl with tip of knife to get a peanut butter swirl effect.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Nutrition facts are on the recipe page or at cronometer.

try indian cuisine perhaps. theyve been vegetarian for hundreds to thousands of years. split lentils for dals is pretty easy. beans are another good option. you can buy them dry in bulk then soak them overnight and boil them in a presssure cooker, that saves a lot of time. vegan richa has a lot of recipes online and in her book.

tofu is also a good option that can be made in different ways.

try cronometer.com for nutrition info to make sure youre getting your daily needs met. you dont need to do it everyday, just a few days. add/subtract foods/quantities depending on your results.

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Muhammara with homemade flatbread! Yotam Ottolenghi has a brilliant recipe, and I like a simple potato flatbread, which is easy enough to make, but people are always super impressed with homemade bread!

I personally LOVE this recipe http://aminoapps.com/p/kqn2ut It tastes different than any other recipe I’ve tried and is pretty simple to make. However it may taste more like a really good Alfredo sauce than actual Mac and cheese, but I’d really recommend you try it either way.

Oh hi! This is awesome. I’m so, so happy someone made it and liked it!!

I’ll actually do you one better. I moved it into a table of recipes I’m trying out and working on. So, maybe you’ll find something else in here you love. I update them pretty regularly. Promise not to move it again – had no idea anyone was accessing!

Seriously, this made my day. Enjoy!

My Recipes

https://jet.com/product/detail/1e506572a57f45a0b5285124814d3c15?jcmp=pla:ggl:gen_jd_food_beverages_tobacco_a3:food_items_meat_seafood_eggs_a3_other:na:na:na:na:na:2&code=PLA15&ds_c=gen_jd_food_beverages_tobacco_a3&ds_cid&ds_ag=food...

This is my favorite egg replacer for breading things. Mix the powder with a little water and it's great. I buy it at my local health food store but I'm sure you can get it online

When I first became vegetarian 7 years ago, my mom - hey, I was 13 - made me keep very careful track of protein and iron. Now I imagine an app like My Fitness Pal would work well. You enter the food you eat and the app tells you how much of each nutrient was in everything, plus your daily totals. Pretty handy! I could easily get most of my protein from beans (black, lentils, kidney, pinto, anything) and tofu, and most of my iron came from spinach. No need for supplements.

I would recommend the vegetarian route first. I slowly transitioned to vegan, and now I've been vegan for about a year. I'd say vegetarian was a crucial step for me. Going veggie was a fabulous decision though! You'll quickly notice how much better you feel - no bloating, no intestinal distress, etc. Plus being veggie really is cheaper than eating meat, regardless of what meat-eaters tend to say. Good luck!

If you’re looking to experiment with just a small amount before deciding it’s worth purchasing in bulk, I’ve been able to find small packets of telephone brand agar at most Asian grocers for about $1-2.

Try adding mushroom seasoning like this:

mushroom seasoning

Honestly I use it in everything but I think it might help specifically in your Phở. It’s pretty magical.

TVP Pepperoni

TVP Sausage

I use both of these on pizza.

Even easier:

Download the gif (right-click, save as. Some sites will pull a whole folder of useless junk. Go through it and find the gif you want). Rename it with the relevant recipe name if you'd like. spicyMasalaVeganBurgers.webm

Play the gif or webm in your preferred video player. Most video players have playback speed controls, and quick shortcuts for toggling play/pause.

I use mpv, and I highly recommend it; amazing keyboard shortcuts / mouse controls and a very minimal onscreen interface (I actually have the interface toggled off, and I control everything with keyboard controls)

I used VLC a while back, but I much prefer the minimalism of mpv and the default keyboard controls. [ and ] to adjust playback speed, and L to toggle "infinite loop" (handy for gifs!), for example.

Hi! We’re a budding start-up company and we noticed how committed you are to the food community here on (insert social media here). Your insight is really valuable to us and we’d love to hear your thoughts on our product that allows you to create custom-made chocolates from the comfort of your own home. We would love to get your opinion on what is important when dealing with chocolate, and integrate your insights into our product before it hits the shelves. Please let us know if this is something you’re interested in or if you have any questions. It would only require a brief Zoom call on your part. You can use this link to find a time that works best: https://doodle.com/mm/lioraomer/book-a-time

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Vegan Peanut Butter Swirled Chocolate Banana Muffins

Ingredients

Instructions

Vegan Peanut Butter Swirled Chocolate Banana Muffins

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