#vegan meal planning

[openmindcrimecook]

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[x-carrotcake]

Vegan on Budget 💰

I am sure many people did not see my old post. The prices are outdated but still it can be a good guide for baby vegans or who are trying to save which is not easy in the current economy 🙃

It has the grocery list, breakfast and main menu.

I am also attaching the link to the pdf file if you want to save it

[veganrecipebox]

Rich and hearty Kotosoupa Avgolemono is the Greeks’ answer to chicken noodle soup. Naturally thickened with rice (or orzo pasta) and topped with fresh dill and lemon, it’s perfect for a cold winter day. 

[hashtagveganproblems]

Vegan Cauliflower Rice & Roasted Veggies

Check out the 🌱VegansBeLike Discord server🌱 for more

[puellamagiholyquintet]

Nothing, just a Hitomi Shizuki appreciation post.

[morethansalad]

I just wanted to share with you all that there's this bundle sale (until Jan 8th, 2023) for plant-based lifestyle ebooks, guides, courses, and recipes. I'm not associated with it and I tend to find these things a bit gimmicky, but there are a few people who have offered up full-content products (so, it's a good sale to take up, especially if you are one of the following).

I would say it's great if you are:

a vegan athlete,

wanting guidance on eating more whole food plant based or raw vegan,

new to juicing,

needing help with meal planning,

wanting a workout plan to follow,

struggle with plant-based holiday dishes and/or plant-based recipes for your kids,

wanting to learn to grow microgreens/sprouts,

or new to veganism/plant-based living (I definitely think that's THE target audience).

[aquietanarchy]

Yarrow, do you happen to have any good vegan recipes that you'd be comfortable sharing on tumblr at all? Have been trying to eat way less meat and am somewhat hankering for more recipes than my two vegetarian cookbooks have. (Hope you're doing well!)

sure thing! it might get a bit long because i really like food. you know how some dogs are primarily food-motivated and will do anything to get a treat? i am one of those dogs lmao

i'm really bad at making decisions, including what to eat, so lately i've been "stealing" some recipes from Purple Carrot. the whole meal plan/food delivery thing doesn't seem practical to me, but they post all their recipes for free online and i really enjoy a lot of their ideas, just modifying them a bit for my own needs. for example last night i made this Crispy Harissa Tofu, except a) didn't have fresh mint available so i used dried basil; b) had raisins in my pantry already so i used those instead of currants; c) couldn't find harissa locally so i literally just used sriracha, and made a separate dijon mustard-based glaze for my husband who can't handle spice; and d) i'm okay with honey so i used that instead of agave. (maple syrup or simple syrup works too as a vegan sweetener) ...so a lot of my cooking is stuff like that, finding a recipe and only vaguely following it. i've been modifying Purple Carrot ideas for maybe the last month and a half or so. only having 8-15 recipes to choose from helps a lot with my decision fatigue so i might be doing this for a while xD

here's some more websites that i like to look at for inspiration:

From My Bowl

The Buddhist Chef

Minimalist Baker (not everything here is vegan, but still a lot of good, simple ideas)

Cheap Lazy Vegan (the title of this one says it all <3)

Shane and Simple (i don't agree with the whole diet-culture flavored "oil free" thing, but i remember really liking a squash casserole i made from here before)

Plant-Based on a Budget (i followed some of their meal plans back when i was first going vegan and they were very helpful! i got sick of oatmeal real fast though and am only in the last few months enjoying it again)

Pinch of Yum (again, not all vegan, but still plenty of ideas)

Holy Cow Vegan

Rabbit and Wolves

Here's a few easy staple dishes that i fall back on regularly:

-spaghetti: you can spruce up canned marinara by first cooking onions and garlic in margarine before adding the sauce, and get some protein in there by either using plant-based "meatballs", lentils, or textured vegetable protein. you can also make a nice mock-parmesan topping by adding walnuts, nutritional yeast, onion powder, and garlic powder to a food processor and pulsing it until its crumbly. or just use a generous amount of nutritional yeast. i know i'm being that stereotypical vegan by hyping up nooch but it's SO good and life-changing i swear to dog

-tofu stir fry: press extra-firm tofu to get as much moisture out as possible and cut it into cubes. fry in sesame oil with seasonings of choice. (salt and pepper, of course; if you can get or make a Chinese Five-Spice blend that works really well; otherwise i would probably fall back on a blend of cumin, cinnamon, anise, and ground ginger). cook the tofu on high heat for about 3-5 minutes and set aside, then dump a bag of frozen stir-fry vegetables into the same wok or skillet and continue to cook on high heat. add in minced garlic (i keep a jar of pre-minced garlic in my fridge because i'm lazy), ginger paste (again; lazy), some brown sugar (or other sweetener), a hearty splash of soy sauce (or tamari), and some lime juice (or other acid-- i was out of lime juice the other night so i used rice vinegar, and that worked well) ...you can see i don't really "measure" things lol. cooking is an art and baking is a science which is why i don't bake serve cooked vegetables and tofu on top of rice or noodles

-rice bowl: rice and beans!! canned beans because who has time for beans!! very good with roasted broccoli, sweet potatoes, brussels sprouts, or butternut squash(you can roast most vegetables straight from frozen) and topped with a creamy sauce. if you're in the Pacific Northwest of the US and can get your hands on it, i highly recommend Yumm Sauce. i am addicted to this stuff and go through it too much so i've had to start to looking for alternatives because it is admittedly a bit pricey for how quick i can go through a bottle. a lot of vegan creamy sauces will call for soaked cashews, which requires a level of forethought i can't usually commit to, but is worth it when i remember to soak the cashews beforehand. other than that, tahini is my go-to base for a creamy sauce; i just whisk it together with lemon juice, syrup, garlic, some water, salt, and pepper.

creamy root vegetable soup: start by sauteing your aromatics (onion, garlic, leek, shallot etc) in olive oil. add Root Vegetable (carrots, potatoes, parsnips, beets, celery root, whatever you have on hand) and continue to saute for about ten minutes. add vegetable broth and a can of coconut milk. bring to a boil then reduce heat and let it simmer for about 20 minutes. add some acidity at the last minute, with vinegar or citrus juice. you can use an immersion blender to make it extra creamy or just eat it as-is

salad: arugula, spinach, or a spring mix for the greens, plus nuts and dried fruits, and some mock-chicken strips if i'm feeling fancy. make an easy vinaigrette dressing with olive oil and balsamic or red vine vinegar, plus a bit of salt and pepper and maybe some dijon mustard

general vegan tips:

-most tofu recipes are best with extra-firm tofu. just press it first by placing it on a plate, covering it with paper towels or clean kitchen towels, and then put another plate on top and let it sit for a bit. but if you're pressed for time, in my experience usually just firmly and thoroughly patting it as dry as possible before cutting works good enough

-while i love cooking, i'm also aware that i'm liable to run out of spoons at any moment, so i allow myself to take as many shortcuts as i can. pre-minced garlic and ginger paste, pre-made spice blends, even pre-cut and frozen produce, etc

-salad greens can last up to two weeks in the crisper if you put a paper towel in with the bag/box

-mushrooms last a lot longer if you store them in a paper bag

-oat milk is my favorite plant milk because it's very creamy and is much more neutral tasting than soy or coconut. if you're trying to replace milk and fat is one of the main things you're getting from that milk, try not to use almond milk because it's thin and sad and flavorless

-cooking oatmeal with oat milk is existentially weird but overall tasty

-there are a lot of great meat alternatives out there nowadays! Gardein has good frozen meatballs and chicken strips; Beyond Meat makes good burger patties and sausages; Field Roast also makes sausages that i enjoy; and Tofurkey has some good chicken alternatives. if you can find it, young jackfruit makes a really good alternative to pulled pork. i made some tacos with it a while back and it was uncanny how meat-like it was. the only thing with jackfruit is you might want another source of protein with your meal, since the fruit itself doesn't have much i don't think

-any balanced meal imho should have a combo of carbs, protein, and fat. mix-and-match plant-based macronutrients to find what works for you. grains are a good source of carbs: i love white rice (easy to cook), couscous, millet, and even the occasional quinoa; legumes and nuts provide a good amount of protein; nuts and seeds are also great for fat, along with coconut and avocado

-nutritional yeast nutritional yeast nutritional yeast nutritional yeast nutritional ye

-oreos are vegan thank god for oreos

hope this little ramble was helpful! :3

[notjanine]

what hidden truths are revealed when people who are so so different from each other choose to love you in the same way

[chthonic-cassandra]

Another inane post about food, but I keep thinking about how I always find myself surprised by how few people in my life/social circle are actually vegetarian, and I'm not sure why I do this? I grew up a vegetarian in a non-vegetarian household and everyone around me acted like it was really weird (and, in the case of some family members, tried to sneak meat into things I ate but that's another story), so I don't know why I would assume that it's something more people around me share, but I pretty consistently do?

[airfryerburrito]

What I cooked this weekend, hot weather edition

It's been scorcher after scorcher here, so I'm looking for ways to avoid turning on the oven: salads, spiralized vegetables, overnight oats, yogurt, no or minimal bake desserts. Here's what I prepped this weekend:

Zoodles

There was a sale on zucchini so I bought three and spiralized them. At dinner time I sautéed about half in sesame oil for 3 minutes. They were surprisingly good -- still firm, but cooked and tasty. Next time I'd cut them into shorter lengths. They go with anything you'd put in pasta or noodles.

Black bean brownies with dried cherries

These required a little baking, but under 20 minutes. I followed this recipe. I didn't have quick oats so I just pulsed regular rolled oats a few times before adding the rest of the ingredients to the food processor. I also added a half cup of dried cherries, which were delicious in the dense chocolate.

It doesn't call for eggs, so they're easy to make both gluten-free and vegan (with vegan chocolate chips). I'm also enjoying this chickpea cookie dough.

Balsamic farro salad with edamame and cranberries

Not gluten-free, unfortunately, but it can be if you swap out the farro for brown rice. I saw this recipe in Erin Clarke's Well Plated cookbook and I wanted to try it out. I cooked the farro in the Instant Pot and then dressed it with olive oil, balsamic vinegar, salt and pepper. Then I mixed in thawed edamame, dried cranberries, green onions, and feta. I'm eating it for lunch both by itself and in a wrap.

Blackberry-strawberry chia jam

This one was a bit of an accident. I bought blackberries and when I got them home, I realized they were quickly turning to mush. So I put them in a pot with some strawberries, water, vanilla, and maple syrup. I was planning to make them into one of Amy Chaplin's berry compotes. I noticed a recipe note in her book about adding chia seeds to make jam, so I did that: brought it to a boil, let it simmer for 5 minutes, and then took it off the heat and stirred in a quarter cup of chia seeds. It's a little watery to be classified as jam, but I've already eaten it as a jammy overnight oats topping.

[plantbasedrebel]

What is a Plant-Based diet?

This blog is about my journey and experiences cooking and eating healthy food with my family.

I’m a passionate cook and I aim to take the mystery out of what a plant based diet means. If you are interested I'd like to show you how to do it too.

The Plant Based diet is made up of a variety of grains such as oats, barley, quinoa, bulgar wheat, buckwheat, and rice, legumes such as peas, beans, and lentils, vegetables, fruit, dairy-free versions of milk, cheese and yoghurt, pasta, bread, nuts, seeds and much more. 

I would also like to mention the benefits I have experienced are a noticeable increase in energy levels and all round well-being since committing to eating this way. *Please enter a little disclaimer here about how I can't promise everyone will feel this way.

We simply need to know what to look out for and where, plan ahead and ensure we are reaching our nutritional needs. This goes for any food based plan we follow. It doesn't take long to source all your favourite ingredients based on price, availability and personal choices. We are creatures of habit and usually settle on a series of dishes we enjoy that may vary throughout the seasons. I think of soups and stews more in the winter and lighter meals in the summer. It would be interesting for you to take a look in your kitchen cupboards and fridge right now to see what kind of variety you are currently eating. 

The foods that I choose not to consume are ones that are made from or contain animal products. The "why" is not very important here as I feel everyone will have their own personal reasons for not consuming animal products. I focus on what we can eat instead of what we cannot.

[veganrecipebox]

Try this deconstructed eggroll that's completely vegan, low-carb, and gluten free!

[mamagreengoddess]

EATING IN SEASON

Eat in season. Eat local.

Happy Spring! Yes it is, according to the Celtic calendar. The wheel of time rolls into the time of new life: lambing, breaking ice and snowdrops poking through the snow. Blessings of Imbolc, Celtic spring, which begins on St. Brigid’s Day, February 2nd. Should you remember, since my career has less of a hold on my life, the rhythm of the earth instead of the corporate structure determines my…

[painisntn33ded]

the frustrating thing is if i ever genuinely chow to recover id have to stop being vegn for good because it's too mixed up in my ed

[raveninrecovery]

I know it's not my normal type of video. Just a quick what I eat in a day video to show what one person's work day while in eating disorder recovery looks like.

[x-carrotcake]

What I eat in a day #10

2023-08-26 (I am aiming to recreate "What I eat in a day" series and make it consistent). Knowing myself, wish me good luck 🫣 p.s. The recent #9 two posts below

1. Breakfast 07:15 Focaccia with read bean spread and radishes ft. my new favourite mug, the gift from my friend 🥹

2. Lunch 12:12 Sweet potato cutlets, bulgur, and red cabbage salad

3. 🍏 time around 15:00

4. Dinner: Vegan bigos (Polish dish of chopped cabbages and meat, in my case mushrooms and red lentils) and gnocchi; vegan chocolate cake

Vegan meals are indeed diverse 😎