What did you eat today? Pictures welcome!
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not all vegans are smart 😉…do they only eat plants that have naturally died or maybe they were fruitarians? Eating organic (or just plants) is not really necessarily strictly vegan either, because of the unspeakable animal ingredients in the fertilizer etc. - it’s hard to be perfect.
I will try sweet potato hummus soon (at least once!)
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takinitalloff wrote: »henridw2095 wrote: »I don’t think yeast would be offensive to many vegans, nutritional yeast is a vegan staple (I had some on an avocado toast for lunch). They’re fungi, vegans will happily eat fungi.
I once tried beet hummus and wasn’t a fan, I haven’t had the courage to try sweet potato hummus 😆. My go to hummus is chipotle hummus, it has one chipotle pepper in adobo sauce in it. I love chili 🌶️, I have probably mentioned that many times already.
Yes yeast is a fungus, but I have met a couple vegans who avoid it because it’s alive… I don’t make the rules 😉 In any case, the lactic acid may or may not come from an animal so I figured I better mention those ingredients.
If you like sweet potato I would imagine you would like this hummus. It’s really kinda like mashed sweet potatoes 😊 Very tasty, I’m a big fan. I have to be careful with spicy things but I do love chipotle in adobo, thanks for that hummus idea! Will report back 😋
So I don't think the issue with yeast is that it's "alive." When I eat raw plants, their cells are still functioning, so they are "alive." Yeast is in a dormant state (usually) when we eat it. The issue, perhaps, is that fungi are more closely related to animals than plants. Same thing for mushrooms. We used to only recognize two "kingdoms" of life - plant and animal. We now recognize many more. Fungi is one, and it's more animal than plant.
Honey is also an interesting conundrum. It can be seen as using animals (bees) to get food. The raw material (nectar) is from plants (flowers). How much of a stretch is it from honey to say we shouldn't eat pears or apples or cherries (or zucchini or almonds or....) because they are POLLINATED by animals? Many of the staples of a plant-based whole-food diet are only possible because we keep bees and put them to use for our benefit as pollinators.
I eat very very little meat. I for sure eat almonds. I have no problem with honey. I eat mushrooms, and I eat yeast. For sure I eat vegetable soup, and tonight I'm probably eating "more than I should," because it's really tasty. The beets and sunchokes add an unusual component, and I like it.
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lol I don't judge... I figure everyone has to decide for themselves what they are comfortable with or not. I've met several vegans who don't actually like fruit and veggies, if you can imagine that... let's just say their diet wasn't any healthier than the average person's. But everyone has their path in life, and I try to respect the intention even when I personally wouldn't make the same specific choices as someone else. As you said, it's hard to be perfect. Ultimately just the fact that there are so many humans on Earth is a catastrophe, regardless of what any of us eat.henridw2095 wrote: »not all vegans are smart 😉…do they only eat plants that have naturally died or maybe they were fruitarians? Eating organic (or just plants) is not really necessarily strictly vegan either, because of the unspeakable animal ingredients in the fertilizer etc. - it’s hard to be perfect.0 -
I can only tell you what I was told by the people who avoided yeast, and that is what they told me. I make no claim as to the logic of their argument. I'm also currently not vegetarian, so I certainly am not going to judge others for eating animal products or "in-between" products. I mentioned the yeast and lactic acid because they are both ingredients that I know some people avoid. That's all.So I don't think the issue with yeast is that it's "alive."0 -
Everybody obviously makes their own rules (so do I and I am careful to say that I “eat a mostly vegan diet”, rather than calling myself vegan). Just saying that veganism doesn’t avoid fungi.
It gets hard when you have to start researching how ingredients are produced, it appears lactic acid could be made in a vegan friendly way. The weirdest things are made from animal byproducts. Personally I think it’s not possible to avoid killing living beings (including plants here too, I don’t really like killing plants either and lots of little animals are killed in farming). I mostly find the mass production, overconsumption, and factory farming terrible. But again, where to draw the line is quite personal (many vegans or vegan-learning are judgy people).2 -
@henridw2095 I completely agree. I didn't want to post on a "vegan/vegetarian" thread without specifying which category a dish falls into. But I think, going forward, I will just post my meals and everyone can decide for themselves if they want to try a dish or not, after looking at the ingredients in as much detail as they want.1
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I hadn't planned to just eat plants today, but so far with the exception of nutritional yeast and mushrooms, it's just been plants.
Avocado for breakfast.
Lunch was the last of my mayocoba bean soup and a bowl of the vegetable barley mushroom miso soup. Oh. Yeah. Koji also isn't a plant, so add that to the yeast and mushrooms. I'm enjoying a huge colorful salad now. I may or may not roast some sweet potato later.
Mostly a day of herbivory.1 -
I did an experiment today. It was inspired by a "Homemade soup" challenge on a group I'm involved in that I think I've mentioned here before. I'm happy to mention it again.
Anyway, I have enjoyed a boxed carrot, cashew, ginger soup from Pacific Select. I've never made anything like it. Turns out, it's kind of easy. I made a big batch today. I was a little reticent to make a BIG batch in case it was a failure, but it's good. I put some in vacuum bags and am freezing them so I can seal them up later and save for another time.
I looked at maybe a half dozen recipes for ideas, and then came up with my own. None of the recipes had any hot chiles. Mine had two jalapenos. The recipe I liked best didn't saute the vegetables before simmering. I always like to saute my soups. Even with all that, it was really good. I soaked some raw cashews for a while while I made everything else. Carrots, onion, garlic, jalapeno, dehydrated unsweetened coconut, and some celery. I added the cashews after everything else was cooked. It took almost a full charge from the immersion blender to get things pureed, but it's really delicious.
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Yay I’m so excited to have found a plant based recipe thread! I cook for a vegan family of 3 and I’m always looking for and excited to share easy and healthy recipes. Tonight I made chickpea salad! At just around 150 calories a serving it’s a yummy and easy meal. I had two servings on an organic tortilla on a pile of protein greens so my whole plate was right under 500 calories and I’m so full and happy. Plus my 7 year old loved it so that’s always a win.
(I use all organic ingredients, just a preference)
Cajun Chickpea Salad
1 can chickpeas (29oz), rinsed and mashed
3 tbsp vegan Mayo
1 diced fresh jalapeño
2 diced kosher dill pickles
2 tbsp diced green onions
2 tbsp diced white onions
Cajun seasoning to taste
Garlic powder to taste
Black pepper to taste
Mix it all together and enjoy!
I am a spicy fan and so is my family so my food is always extra spicy so I don’t use measurements on spices lol.
This recipe is a new favorite of ours!
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I made some savory muffins this morning (batter fermented over night), using a recipe for Gujarati handvo. The batter has split pigeon peas, moong dal, red lentils, vegan yoghurt, sesame, and rice, alongside zucchini, onion, chili, garlic, and spices. They turned out really well.
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@henridw2095
Those would be MY KIND of muffins! I'm not so interested in the sweet ones that are more like mini cakes. This would be...
I'll be right over.1 -
Ooh, another new dish I'm learning about! Looks delicious! My baking endeavor wasn't as healthy, but it paired well with homemade tomato soup. Sourdough focaccia:henridw2095 wrote: »I made some savory muffins this morning (batter fermented over night), using a recipe for Gujarati handvo. The batter has split pigeon peas, moong dal, red lentils, vegan yoghurt, sesame, and rice, alongside zucchini, onion, chili, garlic, and spices. They turned out really well.
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@enlightenme3 very pretty (and I bet delivered)0
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@enlightenme3 …I meant to write „delicious“!!!1
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- Vinegar beets leftover from yesterday. Pressure cooked whole beets, peeled and sliced, mixed with salt, pepper, Hatch green chile powder, dill weed, and balsamic.
- Roasted delicata squash. Tossed with hazelnut oil, 5-spice, Hatch green chile powder, and salt.
- Short grain brown rice pilaf with lentils, serrano chile, jalapeno chile, mushrooms, onion, garlic, and mung bean sprouts
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I had recently bought a red onion and found I still had one left that really needed to get used up. I realized I hadn't made quick pickle in quite some time. I fixed that.
Just a pint - pretty much one onion. For this batch I stuffed the bottom of the jar with a couple bay leaves, some black pepper corns, and a few cloves. I shoved a dried chile de arbol down the side. Garlic would have been a nice addition, but no room. Will be ready soon, and I might use some as a garnish for the split pea barley soup that will is pretty much done, but I'm going to wait until the roasted yams come out of the oven to dig in.
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I have only made quick pickled onions once…not sure why I don’t do that more often.
Today I ate my go-to kale radicchio farro salad (with toasted walnuts, lemon-miso-olive oil dressing, and vegan parmesan sub). I also made a quick batch of miso-marinated tempeh (also has cumin, fennel seeds, a little maple syrup, and oregano, alongside garlic, salt, and pepper)
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Some random foods from the last two days, which were busy at work (limited time for cooking):
Indian chickpea flour pancakes (with too
much veg, next time I‘ll stick to just onion). I snuck some pea protein powder in, since it blends into the dish.
Massive dinner sheet pan (about 650 kcal, this is one serving). I like making this when I‘m busy. I can shower after my gym workout once it’s in the oven.
Müsli style overnight oat mix with soy milk and fruit. This mix has dried fruit, nuts, chia, hemp seeds, and a dash of cinnamon.
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I love seeing everyone’s recipes! Tonight I made a vegan version of “egg roll in a bowl.” It was very yummy and a very fast dish. I used a bag of shredded organic cabbage, broccoli, and carrot blend, a bag of meatless crumbles, garlic and chopped onion all sautéed with soy aminos and some umami seasoning. Served it over cauliflower rice, with some vegan kimchi and mini spring rolls. Would you believe this bowl is less than 400 cals but 31 grams of protein? Super yum! And dinner was ready in less than 20 minutes… and my seven year old loved it just as much as me and her dad!
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Coconut Saag, from Priya Krishna and the New York Times. Used tofu and kale.3 -
@enlightenme3 this recipe looks great - thank you! I tried making saag tofu a while ago and it was horrible, so I might try this one soon :-)0
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I made a farrotto (farro risotto) with onion, garlic, arugula, parsley, lemon juice and lemon zest. The cooking liquid was a mix of veggie broth and water (arugula, parsley and lemon were added at the very end). Eaten with my vegan parmesan substitute and braised leeks. I also added some gardein crispy tenders (I had a taste for it and couldn’t think of a good protein pairing). I‘m obsessed with the farrotto 🤩.2 -
@henridw2095 - your farrotto looks delicious! I love the chew of farro and pearl barley. Does it take about the same amount of time as an arborio rice risotto?2
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@enlightenme3 I have actually never made risotto (probably because my mom always kept going on about how much work it is). This took about thirty minutes for the farro to be done, plus ten minutes for the onions to soften before I added the farro, so 40 minutes total. Towards the end, there was quite a bit of stirring to make sure it cooks evenly. It’s apparently important that the farro is not parboiled (I used Bob‘s Red Mill Farro). There will probably be additional variations in the near future. I didn’t think it was a lot of work and it was delicious.2
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Tonight’s dinner of sheet pan oven roasted tofu and veggies w/ sourdough avocado toast. Truly my go to on tired days. So yummy!3 -
You had me at avocado toast!
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@henridw2095 That farrotto looks yummy, I still haven't tried your fairy dust but it's on my list of things to make! Meanwhile you reminded me of this delicious recipe. I love a nice hearty grain & veggie dish. (To make this vegan, substitute a different type of umami like dulse/tamari/miso etc. for the fish sauce, and obviously skip the eggs.)
Fried Farro with Pickled Carrots [...]0 -
@henridw2095 - here in the US we have a store called Trader Joe's that has some different types of foods under their own label. Last week I bought what they called Popcorn Piquant, which, judging from the ingredients is popped popcorn with fairy dust! Delicious. Now that I know about fairy dust, I'll just make my own at home.1
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Thanks everyone…I hope to catch up soon. I feel like someone hit me on the head with a frying pan…very tired.
@enlightenme3 I‘m German, but I‘ve lived in Chicago for the last 14 or so years…close to a Trader Joe’s. I stopped by last weekend for endives (the piggies love them), chili crunch and super firm tofu (I love these), but stayed clear of buying other things (love their veggie dumplings and Thai curry with tofu skin, among many other things).
Our Trader Joe’s is just around the corner from the biggest Starbucks in the world. I might stop by sometime for a nice specialty coffee (they have really nice Americanos). Now that I‘m trying to eat healthy and am withdrawing from coffee, I have few reasons to go there.
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