Late in the day I often want something hot to sip. No coffee after 12 for me though.

Something similar to chicken broth would be ideal. I've tried vegetable broth. It's ok by itself but not great. Do you have any favorites something like this?

Seeds seem to be a plant-based staple that a lot of people overlook. Do you guys have a favorite combo? I’ve been mixing flax + sunflower into salads, but curious about other blends that taste good while boosting nutrition.

I typically dislike tofu. The past few days I’ve been experimenting with different ways to cook it and different seasonings and I finally made one I loved! I made a tofu scramble breakfast burrito and it was soooo good 😊

Im frugal and pine nuts are super expensive, i made pesto with walnuts and it was tasty for me, i have a basic palette, but i figured i would ask if the pine nut pesto would be worth the extra cost

So I’ve switched to plant-based milk for health reasons. Picked up “bettergoods Plant-Based Unsweetened Original Almond Milk” since the only other option was “Vanilla Flavored.” Naturally, I figured “original” meant plain—no added flavor. But nope, even this one has a vanilla taste. I was really expecting it to taste just like almonds.

Is that just how plant-based milk is? Are there any brands out there that actually sell a plain version without the extra flavoring?

Hi everyone, i just bought some brussels sprouts and when cutting them in half, i noticed they have black spots. Have these gone bad already?

Anybody here tried the broccoli mum cookbooks? Are they any good? I'm intrigued, based on seeing her on Instagram, but I hate the video format for recipes, and her style of over-exaggerated actions annoys me in the videos. The books are just kinda pricey, and they aren't in the kindle store, so I just wanted to get some opinions on whether they are worthwhile.

Please be forewarned this post discusses animal-heavy diets.

I've always been very health conscious. I'd say I have what Michael Pollan dubbed orthorexia, an obsession with being the healthiest that I can be, which has had me jumping back and forth between so many different diets. I went down the whole carnivore rabbit hole a year ago and honestly there were some pretty significant benefits, but also some really destructive cons. I noticed my intrusive negative thoughts went away on carnivore, as did almost all allergies. But then my digestion really started to struggle, and I developed eye floaters, so I decided to look into other options. At first
I tried the animal-based diet, which gave me a lot more energy back, stabilized my mood, but allergies came back (random itching and sneezing throughout the day, not overwhelming but really annoying), and then my GI issues went through the roof to the point where I started taking PPIs and Carafate to ease the nausea.

As time goes on I realize that in my heart I want to be vegan, I do not want to consume animals at all. I see different documentaries and researchers demonstrating all the wonderful health benefits of a vegan diet, and feel like, hey sign me up! But when I switch over I experience much more itching/sneezing, even more eye floaters, and my tinnitus goes through the roof. The more frustrating part is the hunger. It feels like I crash and get that "hangry" feeling, despite really filling up on plant foods. I'm eating so much food but it feels like I'm actively suppressing thoughts about meat, like some kind of addict. Makes me wonder if meat is the real addiction here or if it's possibly really necessary to some people's health. The most I've made it is 3 days since I've started trying. Interestingly my mom told me that when she was pregnant with me, she suddenly started craving meat all the time, where normally she naturally inclines towards plant-based foods.

Anybody go through similar issues when first starting this diet? And how is it going for you now?

I like this grain but I've only had it once before as a breakfast / porridge type dish. Last night I wanted to use it as the grain in a chickpea salad I was making.

I did 1 cup grain to 2 pts water in an aroma one button rice cooker .. it became super gloopy. I ended up just using it in my chia seed pudding and it's really good. But, not what I wanted it to do.

How do I make it so it's fluffy like quinoa? Or, does it not really do that? Should I do the stove top instead?

I know the recommendation for the whole food plant-based diet is to reduce or completely eliminate (edit: added oils), but how do you sauteé vegetables without oil in a steel pan? Yes, you can add water or broth but that evaporates and it sticks to the pan, and I won't use non-stick cookware because of all the chemicals that use in it.

So how do you all do it?

I have a bag of ginger snap cookies for $1.50 (accidentally plant based cheap snacks, yay!!), and the ingredient list has flour, sugar, oil, molasses, salt, cinnamon, ginger, baking soda, black pepper, cloves and caramel color.

Then that little factory warning is tacked on the bottom. Are you concerned about potential cross-contamination from other products?

edit: It's good to know the general consensus is "don't worry about it" because I was not about to stop buying these cookies lol

Anyone try these yet? They’re new to the states. https://www.lunarfoxfoods.com

Cheddarly Mac was so good!

I have a question for the people here far as a general idea. Would those more informed far as the nutritional or nutrient content of plants, how would you see eating multiple kinds of berries and herbs wrapped in multiple kinds of leafs be? After a good amount of research a while ago, while hiking or going through community gardens, i would take a leaf from each herb as well as some plants and multiple kinds of berries, wrap it and eat it raw like a roll or sandwich.

My mind sees all the grass as food forests and peoples lawns are greens, vegetable, spice and berry gardens. Could not most people, especially those with lawns, be walking out of their houses and eating such a meal least once every day, if for part of the season depending where they are?

Has anyone had the Cauldron ready-to-eat marinated tofu?

You know the spongey eggy texture it has? How do I create that with tofu from scratch?

If you've ever had German or Polish noodle broth with the eggy pieces in it, it's not too dissimilar to that either.

I've been pressing it and hoping for the best but it never works. The Cauldron extra firm doesn't have the same texture at all. Maybe I just shouldn't be pressing it? Is that the secret?

Do I just put it straight into the soup or pre-cook it?

I hardly ever make anything with tofu unless it's the ready made stuff because I'm so bad at it 🤣

Help please anyone?

I just wanted to share some of the things I've learned so far on my cooking PB journey, especially with "leftover ingredients."

One of the things my partner and I do each week is decide on two-ish recipes we want to make, buy all the ingredients, and then all of a sudden we have all of these random foods (usually vegetables) that need to be used up because they didn't make the measurement cut for the recipes.

And TBH figuring out how to use a whole leek or half an onion or 8 cups of spinach or 3 beets has used a lot of our mental energy, especially when we have like 10 ingredients to use and none of them really go together.

But, along the way, instead of trying to find one recipe at a time for an ingredient on Pinterest or (for fish sake) asking ChatGPT to do the dirty work of cleaning up my fridge in some nasty mashup, I've found a couple methods that really help.

1. Sheet pans! This is the easiest way to get rid of a whole slew of random vegetables, because you don't need exact measurements in a sheet pans like you do a regular recipe. It doesn't matter if you have one potato left or five, a sheet pans doesn't care!

2. Seitan. Seitan is basically any mixture of vegan ingredients with vital wheat gluten. Beets, artichokes, beans, hummus, spinach, broccoli... as long as you figure out the right amount of vital wheat gluten to offset your wet ingredients, you're golden AND it's a good way to get your protein in. When doing a "leftover seitan" like this, I tend to go the meatball, hamburger, or nugget route via lil chunks in the airfryer and then put them on a bed of pasta or mixed vegetables.

3. Pureed Soup/Stew/Curry. Puree everything together and then simmer on the stove, which is especially good for your liquid leftover ingredients like coconut milk or broth.

4. Smoothies. If fruit is involved and it won't live to make it into overnight oats, sometimes I just throw stuff in a blender and drink it. Not usually my best work but it does the job.

What are your go-to methods of using up inexact amounts of PB ingredients before they go bad?

So just starting out here. I have been deep diving YouTube etc for the last few days and it turns out plant based comes in a variety of flavours. I dislike salads, not to eat, but so much faff to prepare, so many different things, things to grate, things to chop, dressings to make, things going off in the fridge….and some plant based things are seriously salad heavy. “Just put together a huge big salad, look at all the lovely things in this one! Go for a variety of bright colours!” Yeah, right! But soup is good and easy. Then there are those based on starches not salads, which sounds easier to me. But most are seriously down on oil. And that’s not an issue at home, but as a very recently retired person I want to do a lot more hiking. And that’s means preprepared packaged food, which is easy to get vegan but impossible to get oil free. ( And yes, I know, I can buy a dehydrator, and prepare my own hiking food, but honestly, give a gal a break here….I also want a life!)

So I was wondering about Plant based in the real world. What are the real rules? Stay vegan always? that’s easy, lots of vegan now. I don’t eat out much and in my world people do not ask the chef for special meals, that seems to be an American thing. But vegan is easy. Hiking? what do you do? vegan granola bars are easy…oil and sugar though? Just how does this actually work in a real life day to day situation? Hiking, and camping, and eating out, and visitors? Help!

Hey guys! I recently made a bean chili and used crumbled tofu for a ‘meaty’ texture and protein. The second I added it into the it like went into tiny pieces like a crumbled cheese. I pressed it and used extra firm.. I’m not experienced with tofu but I’d like to know some tips on cooking with it!

Anyone know where I can find the safest powders for both? I am concerned about Mercury, lead and other contaminants .

I’ve tried a bunch of egg-free potato pancake/latke recipes, but none quite match the frozen version I used to buy at Trader Joe’s (I’ve also heard the Golden’s brand uses the same manufacturer). Has anyone found a copycat recipe that gets really close? I miss them!

Open rice and pour into a microwave safe bowl with lid

Drain lentils and add to bowl along with the entire can of El Pato

Cover, microwave on high for 4 minutes, then stir well

Cover and microwave for another 4 to 6 minutes or until hot

Mix in 2 tablespoons of ground flax and finish with 2 Tablespoons of nutritional yeast

Celebrate with a spoon!

Do you remember these healthier snack alternatives as a child in Uk? What have you been doing with your plums? 😜🍑🤌🏼

Video & recipe here, if anyone is interested… https://youtu.be/rCzrxtt0OyY

INGREDIENTS.
7-800g / 3.5 cups plums (pitted & diced).
6-700g/ 3 cups (4-5) apples (diced).
1-2 teaspoon Szechuan peppercorns.
100ml / 0.5 cupdate molases or maple syrup or honey.
1 lime or lemon (juiced & zest).

INSTRUCTIONS.
1. Preheat your ninja airfryer or oven to 60-70 degrees (155 F). 2. In a blender or food processor, combine the plums, apples, Szechuan peppercorns, and lemon juice. Blend until smooth. 3. Pour the fruit mixture into a dehydrator tray or sheet lined with parchment paper. 4. Dehydrate the fruit leather for 6-8 hours, or until it is dry and leathery. 5. Once the fruit leather is dry, cut it into strips or shapes and enjoy!

TIPS You can use any fruit you like in this recipe. Some other good options include berries, peaches, apricots and pears. If you don't have a dehydrator, you can also make fruit leather in the oven. Be sure to let the fruit leather cool completely before cutting it into strips or shapes. This will help it hold its shape.

Made with wholemeal pitta bread, Dolmio sauce, and nutritional yeast. Nothing special, and I kept it simple for my first attempt but filling, and so tasty! Looking forward to topping with veggies next time.

Hello, I am a 63 year old woman, and everything is gradually breaking down. I got a book out of the library called Your Body in Balance, by Neal Barnard, and here I am. I live rurally ( and not in America) and I shop on sundays, so I will be starting this on Monday.

Nothing is terribly wrong, but I have mildly elevated blood pressure, mildly elevated blood sugars, weight going up (bmi 26.5) mild rheumatoid arthritis etc etc, and I feel life is drifting in the wrong direction.

Just saying hello, and also, any other books to read, or people to watch on YouTube? Also, are there any other post menopausal women for whom this has worked to help them feel better?