Googling around for a Julia Child recipe mentioned in the Julie/Julia blog (I didn't feel like going to the bookcase): Chou rouge à la limousine (braised red cabbage with chestnuts). I ran across a French blog with lots of recipes turning traditional recipes into plant-based ones. As I'm trying to eat more plant based that'd be perfect: no more bacon in this one. They have some interesting takes on other recipes too. I'm using the built-in local-only Firefox Translation plugin backed by Bergamot to translate it into English and it does a pretty good job. So I'm getting plant-based/vegan translations of French recipes translated into English :) #PlantBased#Vegan#French#Mozilla#translation
Reposted from @desivegandog Because fungal proteins are closer to animal proteins, fungi are an appropriate food for pets and humans. Koji and many fungal proteins contain all 10 canine essential amino acids in greater concentration than cow flesh.
We can grow fungi sustainably, using a fraction of the resources and land needed for cow, pig and chicken flesh - or even fish!
I'm really enjoying seeing meat producers terrified of losing their jobs over stem cell meat produced with no animal abuse or deaths. Especially considering Israel is leading this technology (company's called Aleph, the first in the world to sell cultured meat to the public).
Isn't it beautiful seeing people who slaughter animals feel threatened by technology?
I strive for the >80% whole food plant based diet mixed in with exercise and lifestyle changes for increasing #HealthSpan and #longevity . This "You Are What You Eat" Netflix documentary sounded promising when I first heard it mentioned on a podcast, especially since it sounded like it was based on the twins study out of Stanford that compared healthy omnivorous to healthy 100% plant based diets. This review by Unnatural Vegan really captures my problems with the documentary to a T. I overall only enjoyed the core of it, focusing on the study participants, but even that had problems for me; especially with some of the cringe stuff she mentions. It is a definite thumbs down for me, which is a shame because it could have been a good "get the message out" documentary to encourage people to eat more plant based. #PlantBased#diet#YouAreWhatYouEat A Skeptical Vegan Fact-Checks “You Are What You Eat” Netflix Series
So, I just called 867-5309, and I got connected to a vegan deli in Tampa, Florida.
I ordered a Cubano, fries, and a vegan meatball sub. #80sMusic#80s #RockAndRoll #Vegan#PlantBased
@_BLONDES_GIFT_ Ah Thomy, die immer mit Eiern aus Bodenhaltung werben, schwierig. Die Konsistenz sieht ja aus. Sonst:
“[…] manchmal werden Produkte aus dem Supermarkt gekauft, wo ich sage geschmacklich wirklich daneben, es kann so einfach sein […]” — Björn Moschinski. 9 Jahre alt und immer noch aktuell.
Adding chopped courgette and cauliflower. Nice chunky cut that will have structure still at end. Tasting and refining spices as we go.
Washed then wilted a bag of kale in. Lid is excellent for doing that quickly. In fact used wok lid for most of this to keep lots of moisture for the lentils to hoover up.
Stir the noodles through. Then add the potato and sweet potato last so they don't fall apart.
Served. The chunky effect is quite satisfying as each mouthful varies.
It's really easy to microwave oats and berries plus water, plantmilk or my fave, fruit tea as up thread, in a bowl and it have it get a cake like structure you can cut in to wedges.
Here it's plated up with blueberries orange kiwi. An oat berry cake portion with cinnamon and seeds plant based yoghurt drizzled across.
Super easy quick light meal. Tofu cut into slabs, marinated for 10mins in soy sauce and chilli spices. Waffle iron (Belgian setting on mine works nicely with this brand of tofu). Just do it until throughly crispy. Top with something like quick spicy salsa, or kimchee, or bean salad. I should have taken a better picture, maybe I will another time. It's really easy and tasty though.
@vegan@cooking@cooking@vegancooking@wfpb
I'm down 8kg or 18lbs since Xmas, about 8% body weight. Definitely setting strength and muscle gains at same time. High carb, high fibre, high volume & low fat is so much more effective than the tiny low carb portions that lead me to failure.
@vegan@cooking@cooking@vegancooking@wfpb
I don't really use sugar much. Sometimes I do add a teaspoon of crunchy Demerara sugar scattered across a pud before serving which is nice.
This is a the last of a batch of cherry, berry, apple ,banana, cacao, all spice, oat bake I made, which gave portions all week.
It's incredibly easy to do, same process as the recipe up thread.
Oats, stir in cacao, all spice, extra cinnamon, add fruits, liquid from hibiscus(fruit) tea. Microwave 8-10mins, stir, microwave 8-10mins again.
Bosh, done, cakey bakery fruity cacao yum. No actual bake required. #cooking#cook#food#vegan#bearFodder#plantBased#wfpb
So I don't know who this might help...
... but if you've ever wondered how much food you can eat on a high carb low fat style it's really really different from the much smaller low carb portions. (description in alt text: lentil bolognese, chunky 6bean salad, apple cacao berry oat bake)
Tons of veg & fruits, good complex carbs (whole grains, whole pasta, starchy foods etc), lots of legumes beans lentils peas, spices & herbs and some nuts and seeds. High fibre high nutrition. Zero cholesterol if you do it plantbased which it really lends itself to.
Best part, just eat to fullness, no need to count calories once you cut out the oils / dairy / meats, then you won't over eat.
Packaged and processed foods aren't good, they're nearly always high fat low nutrition. Batch cooking from ingredients gives me best results.
The dishes here all came from batch cooks on different days with at least 6 portions which last over several days and the changing overlap days keeps things from feeling too similar.
Here's my experience, for what it's worth.
Contrast this much smaller meal with the meal above. A low carb #diet type of meal.
This is the advice I see on the bulk of 'health' focused media. This style is supposed to be the big healthy alternative to all the processed junky foods. An animal protein source that is naturally high in fat and probably cooked with oil (even air fried you can look close to see all the fat leaking out). Green leaves that are dressed again typically with oil, (the whole Mediterranean diet = buy more olive oil marketing thing). A real deficiency of carbs with a very tiny portion of often white flour bread, or depleted white grains, and dairy spreads & cheese etc upping the fat a lot more too.
I've tried both styles over longer periods and for me this low carb is an eating style that leads eventually to failure, to plateau then weight gain as hunger will eventually win. Low carb at a calorie deficit just doesn't keep properly full and hunger will eventually win out unless you have a personal chef and trainer and assistants watching you or your livelihood depends on your physique or whatever.