Anyone got tips for making home made #seitan (fake meat from wheat gluten) super tasty?
I guess the water you mix with the wheat gluten powder can be flavoured - with vegetable stock or whatnot.
We're omnivores just trying to eat less meat rather than #vegan or #vegetarian (so far, anyway). I guess adding chicken stock back into seitan would be sort of missing the point...
Serious question: what is the vegan/plant-based solution for folks like me who want to eat more veg but can’t always tolerate them well due to IBD/etc? As much as I love beans/hummus/shrooms/tofu, I haven’t found anything quite so nutrient-dense and digestible as animal protein. Even shakes and supplements don’t really satiate my hunger.
Again, this is a serious question. In the past I have gotten such non-answers as “you’re making it up, no one is intolerant to plants” and “it’s just a stomachache” and “no one NEEDS meat, stop lying to yourself”, so I would appreciate some sincere and thoughtful dialogue on the issue. #vegan#vegetarian#chronicallyill#disability#ibd#crohns#plantbased#askmastodon
I became a vegetarian 40 years ago. Gradually since then, I've eaten less and less cheese and eggs.
These days I'm prolly 99.9% vegan. I feel fine. I miss cheese, because good vegan cheese is not readily available at supermarkets. But I've discovered some good egg substitutes. I had scrambled "egg" for breakfast. Delicious!
Sitting on the porch with neighbors a few weeks ago discussing #vegetarian#cooking, one of my favorite people says the best and most reliably delicious cookbook she ever had was Moosewood Restaurant Cooks at Home. I ordered a copy on Thriftbooks.com and they sent me one with someone else's tabs still all through it, which I love! I wish there were actual written notes. I know that's sacrilegious to some but I write in all my cookbooks. #bookstodon@bookstodon
Just made a sort of combo stir-fry/stew that will serve for multiple meals. This is another of those recipes that I improvise from what I have on hand.
Lettuce hear a sorry tale
Of something better than a little kale
Steal a billion dollars here and there
With crypto crime, nothing's fair
A hundred years in the slammer
Makes a vegetarian want to yammer
Give me salad! Ignore my lies!
How can I live on burger and fries?!
It's really not fair, they give me no peas
Not even a carrot, for my not guilty pleas!
It's my girlfriend's fault, it's not mine
How will I survive on prison wine?
I decided to be #vegan for the week of #PyConUS 2024. I put little effort into this endeavor but I did think about it during each meal.
I'd like to share how it went, but first I'll note why I did this.
Since early 2020, I've been attempting to gradually reducing the animal suffering I cause (as much as I'm individually able to).
I focused one-by-one on small habit changes that had large impacts (e.g. I completely cut out chicken first). After ~2 years of this, I was #vegetarian.
I'm sure a lot of #vegetarian and #vegan advocates will share these findings, but I think most #paleo diet promoters, like most people, eat animal flesh for reasons of taste, habit, and convenience. Scientific evidence is unlikely to sway them one way or the other.
Y’all. I made seitan from scratch. It’s a yummy vegan protein that’s absolutely scrumptious. 😋🤤
Seitan is made from wheat gluten. Basically the protein-rich portion of the wheat berry. The finished texture is meat roast like, from what I understand (I’m a lifelong vegetarian so I don’t know).
Anyway, it looks like brain but taste like bliss. And when you say “I love seitan” it freaks people out. 😂
4 carrots, 4 cloves of garlic, 3 onions chopped roughly, turned in oil, salt & dried thyme.
~1 hour at medium heat (150°), occasionally stirred.
4 medium boiled potatoes, peeled & cut into medium chunks, turned in olive oil & some spice mix for potatoes
Once all liquid is gone from the carrot-mix add the potatoes & turn up the heat to 200°
1 package haloumi cheese cut into small slices.
Place on top of the veg & brown under the grill. #vegetarian
Say you were a #Vegetarian or #Vegan wanting to have a pet dog. Dogs are carnivorous… is there any way to feed them meat-free food with the proper supplements or does that not exist (yet)?
Quick Cookbook Review/ The Ayurveda Kitchen/ Anne Heigham
I have been hanging around Ayurveda people for decades. Going to courses and conferences, reading books and integrating what I can into my life. Ayurveda is a vast vast field, and I am knowledgeable about it in only the general sense. But I have met and heard such luminaries as Vasant Lad, Robert Svoboda and Claudia Welch. I love going to Ayurvedic conferences in India - it is all way above me, the specialised stuff, but boy you hear some tales. And see remarkable stuff with your own eyes (some things Vasant Lad does, man oh man).
One of the areas that Ayurveda particularly pervades is the Kitchen. A newish (2021), delightful and simple book is on the market. It is a gentle introduction to using Ayurveda in your kitchen. It includes an extensive introduction to Ayurveda, a medicine cabinet full of herbal tonics, and recipes suitable for any experience level. And the recipes are GOOD, surprising so. They remind me a little of Maya Tiwari's recipes in her books, but they are less focused on Indian-style dishes.
It is a well laid out book, pretty indeed with its colourings. Recommended for anyone interested in learning about Ayurveda (it is much more easily consumed than Vasant's books 😄)
"Transform your kitchen into a sanctuar for health with 80 perfectly balanced recipes."
I have to say I'm pretty floored by the 100% plant based crab cakes I just ate, made by Omni. Flavor-wise tasted exactly like a crab cake. Texture-wise it was as a good as your average mediocre crab cake you'd get in most of the world. So of course it wouldn't hold a candle to a good Maryland area crab cake but that's not a deal breaker for me in this context. Nutrition wise though it rocks. It has more protein by weight than lump crab meat but it has less sodium, half the fat, and half the calories of a real crab cake. Not only would I buy this again but I am going to try their other products too. #PlantBased#OmniFoods#health#nutrition#vegetarian#veganomnifoods.co
The mysterious cubes are part of the noon meal. They were fermented lentil broth for three days so they have tangy flavors of hard cheese. This is our first home made Burmese style tofu. We will make this again. Thanks to San Francisco and Singapore for ideas about lentil tofu. #fermentation, #minnesota, #burmesetofu, #vegetarian.