Looks like vegans are the next target of Conservatives in their ridiculous culture war. Honestly I'm glad you can't tell someone's dietary preferences by looking at them. #vegan#plantBased#conservatives#cdnpoli#CultureWars
Isotope analysis of human and faunal remains dated to the Later Stone Age reveals a substantial plant-based component to hunter-gatherer diets at the site of Taforalt, several millennia prior to the development of agriculture in the Levant, renewing the question of why agriculture did not develop contemporaneously in North...
INGREDIENTS
🌱450g/16oz firm tofu, pressed
🌱1 medium leek
🌱1 green onion
🌱1/2 red chilli pepper, optional
🌱Cooking oil
🌱Salt to prevent tofu from sticking to the wok
➡️ For the sauce
🌱1 Tbsp vegan fysh sauce
🌱1 Tbsp tamari sauce
🌱1/2 tsp maple syrup
🌱1 Tbsp arrowroot/tapioca powder
🌱3/4 cup of water
METHOD
Chop the leek and finely slice the green onion and chilli, if using. Place the leek and white part of the green onion in a bowl.
Heat a large wok over medium heat and add 2 heaping tablespoons of oil (use less for non-stick pan). Slowly slide in the tofu. Use a spatula or spoon and cut up tofu into chunks (or roughly pre-cut the tofu if using a non-stick pan). Pan fry each side until slightly golden. Tip – only flip the tofu once a crust is formed.
Meanwhile, in the bowl with the chopped leek and white part of the green onion, mix in the vegan fysh sauce, tamari sauce, maple syrup, and arrowroot powder with water until well combined.
When tofu is done, add the sauce, and gently toss to combine. Let it simmer for about 30 seconds until flavours meld, with a few tosses in between to prevent tofu from sticking. Taste test and adjust saltiness with more tamari sauce if needed or additional water for a saucier dish.
Garnish with the green parts of the onion and chopped chilli and give it a final toss.
☕️ Seems most of what I share lately is #coffee 🤔😝🤓
A pick-me-up after unexpected adulting (read : #adulting + #ChronicIllness = #pwME / #MECFS exhaustion) from a surprise plumber I've been trying to schedule 🙌🏽
Wiped out, post-clean-up, BIG #gratitude for amazing #vegan#café au lait (a treat bc usually drink black)! 🥳
Sending good vibes to my kindred invisible-#disability folks 💕
Just tried the plain Daring Plant-based Chicken product with nothing and then nothing but salt-substitute (KCl) and pepper. It has more flavor than chicken but pretty neutral like chicken. It tasted good! I thought it was made of tofu skin based on the internal structure but there was no aftertaste like with tofu. Texture good, flavor good, it's an all around win for me. I think this will permanently replace chicken for my made at home dishes requiring cuts of chicken. #PlantBased#vegan#cooking#food
I just tried the Cajun spiced version of the Daring brand Plant-Based "chicken"...and it is very good! They did a great job nailing the texture and taste. It paired great with my Jamaican Pigeon Peas and Rice leftovers :). I'm going to experiment more with their products. #PlantBased#vegetarian#vegan#food
Cozy & rainy here, a perfect evening to try this lasagna soup recipe for the first time. Won’t be the last! 😋
We used whole wheat orecchiette (“little ears”) pasta and subbed Tuscan (lacinato) kale for the spinach. #vegan#veganrecipe#plantbased#soup_recipe
A delicious custard tart created by Le Cordon Bleu trained plant-based chef, Katie White, featuring her Persian spice glaze which gives the dessert wonderful top notes of orange blossom and cinnamon making it all the more special! 😋🌱
If you’d like to learn how to cook fabulous vegan meals with Katie, check out her newly opened plant-based cooking school, in beautiful Byron Bay, Australia: https://www.veganeasy.org/byronbayschool
Increasing evidence finds that reducing or eliminating meat from your diet and increasing plant-based foods -- especially certain types of #fiber, reduces inflammation and reduces symptoms from rheumatic diseases. Such as #rheumatoid#arthritis. Meat, on the other hand, increases inflammation. Fiber helps with the survival and proliferation of 'good' bacteria in the gut. This good bacteria reduces the amount of inflammation in the body. The less inflammation the better.
This reserach group in Amsterdam explains it pretty well on their website, and also encourage individualized exercise programs.
TT
Danes are the 3rd richest population in the EU and they have the highest consumption based CO2emissions of all - 11 tonnes per Dane per year.
It's primarily food. And let's be really honest, it's primarily meat and dairy.
#DanishCrown https://fediscience.org/
Ruth_Mottram - Danskerne er det tredjerigeste folkefærd i EU og har de højeste forbrugsbaserede CO₂-udledninger af alle: 11 ton per dansker per år.
This is also why, as a #vegan/ #vegetarian based household going food shopping in #Denmark is an enraging experience.
Meat + dairy, especially the highly processed varieties are extremely cheap, and pre-packaged #plantbased equivalents are not.
We pay 25% tax on all products in DK, even food, the local co-op challenged politicians to drop 20% across all fruit and vegetables. The health gains alone would be phenomenal. Never mind the planetary gains. #ClimateCrisis#HealthyEating#CO2
Mushrooms appear to have unique nutritional benefits not replaced by eating other food. I'm preserving here some self motivation for simple mushroom dishes.
Put wholewheat pasta or noodles on.
Sliced mushrooms into a large pan or wok.
big glug of tamari or soy sauce. (the savoury umami taste makes the mushrooms excellent)
can add sliced chilies, ginger garlic spices etc.
cover with lid, want it to stay liquid.
Add stirfy veg towards the end it will contribute more tasty liquids too as it cooks if covered.
Fresh mushrooms release a lot of liquid, but they also absorb some liquid back in over cooking duration too. Meaning spices, herbs, tamari, veggy flavours etc all combine to give them a rich layered taste when the mushrooms have plenty of liquids available.
Lift the mushroom + veggies with a slotted spoon / spatula etc so they dress the pasta and salad but don't make it totally swim with too much juices.
Here's the meal assembled. Pretty quick to make, very tasty, and really healthy.
Isotopic evidence of high reliance on plant food among Later Stone Age hunter-gatherers at Taforalt, Morocco - Nature Ecology & Evolution (doi.org)
Isotope analysis of human and faunal remains dated to the Later Stone Age reveals a substantial plant-based component to hunter-gatherer diets at the site of Taforalt, several millennia prior to the development of agriculture in the Levant, renewing the question of why agriculture did not develop contemporaneously in North...