#vegetarian chicken strips

[najia-cooks]

[ID: A large bowl filled with rice noodles, julienned carrot and cucumber, piles of herbs, and grilled 'chicken' strips; a bowl of sauce with minced chili and garlic is to the side. End ID]

Bún sườn nướng chay (Vietnamese rice noodle salad)

This is a vegetarian ("chay") version of bún gà nướng, a Vietnamese rice noodle ("bún") salad with grilled chicken ("gà nướng"). Chewy rice noodles, fresh vegetables and herbs, and a tangy, slightly spicy sauce combine with grilled or pan-seared 'chicken' to create a rich, flavorful, well-rounded dish. A marinade of lemongrass, sugar, garlic, and vegetarian fish sauce caramelizes around the 'chicken' as it sears, creating a sweet-and-savory crispy coating that perfectly complements the bright, herbacious salad. This dish can be made with Vietnamese sườn non chay, or with any meat substitute you have on hand.

Recipe under the cut!

Patreon | Tip jar

Serves 4.

Ingredients:

For the nước chấm (dipping sauce):

1/2 cup water

Juice of 1 lime (2 Tbsp)

2 Tbsp rice vinegar

1/4 cup vegan fish sauce

3 Tbsp sugar

1 red chili (de-seeded and sliced)

3 cloves garlic, minced

Fish sauce doesn’t take “like” fish, merely fermented and intensely salty. You can buy a bottle of ready-made vegan fish sauce from a Southeast Asian brand such as Au Lac, or you can make your own by combining the following ingredients:

For the vegan fish sauce (nước mắm):

3 Tbsp liquid from a jar of fermented bean curd

1 Tbsp white miso paste

1 Tbsp light soy sauce

1/4 tsp salt

For the chicken (gà):

300g vegan chicken substitute (I used Gardein), or 100g sườn non chay

2 cloves garlic

1 stalk lemongrass (or substitute lemon zest or a bit of preserved lemon pulp)

Juice of 1 lime (2 Tbsp)

1 Tbsp vegan fish sauce

1 Tbsp vegetarian oyster sauce

1 Tbsp Vietnamese soy sauce

2 tsp vegetarian 'chicken' broth concentrate, or bột nêm chay (optional)

2 Tbsp brown sugar

1 Tbsp neutral oil

Sườn non chay may be found in bags online or at your local Asian grocery–the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.”

Bột nêm is a Vietnamese seasoning sold in powder or granule form. Vegetarian (“chay”) versions of the seasoning may contain shiitake mushroom, lotus seeds, carrots, tomatoes, and kohlrabi, as well as salt and MSG. It can be purchased in pouches or boxes from an Asian grocery store, or you can use any other vegetable stock powder.

For the salad:

300g vermicelli rice noodles

2 cups bean sprouts

1 large carrot (julienned)

1 seedless cucumber (julienned)

6 leaves romaine lettuce (julienned)

1 bunch fresh cilantro

1 bunch fresh rau răm (Vietnamese mint), or mint

2 stalks green onion, sliced

Handful of peanuts

Fresh Vietnamese herbs can be found in the refrigerator section of an Asian grocery store, particularly one that specializes in southeast Asian food. You can also experiment with whatever leafy herbs you have on hand.

Instructions:

For the chicken:

1. (If using sườn non chay:) soak meat slices in cool water until rehydrated. Squeeze out excess water and cut each slice in half along its shortest dimension, to get two blocks of the original height and width.

2. Slice lemongrass. Peel away any tough, dry outer leaves to reveal the yellow-green leaves within. Remove the root end of each stalk, as well as the tough green portion at the top of each stalk (reserve this latter to boil in stocks). Thinly slice the tender yellow portion of each stalk.

3. Mix all marinade ingredients in a large bowl. Marinate chicken for 20-30 minutes while you prepare the nước chấm and vegetables.

4. Remove the chicken from the bowl, leaving any excess marinade behind. Heat a couple teaspoons of oil on medium in a large pan then sear the chicken, turning once, until deeply golden brown on both sides (or use a charcoal grill). (If using a pan) filter marinade to remove lemongrass slices, then pour extra marinade over the chicken and cook, stirring often, until coated.

5. Cut chicken into strips, or as desired.

For the nước chấm:

1. Mix vinegar, lime juice, fish sauce, sugar, and water in a small saucepan. Heat, stirring, until the sugar has dissolved.

2. Remove from heat and add minced garlic and chili. Pour into a bowl and allow to cool.

For the salad:

1. Boil the vermicelli according to package directions. Drain and rinse with cool water to halt cooking. Toss with a little bit of neutral oil to avoid sticking.

2. Roast peanuts in a dry pan on medium-low, stirring often, until golden brown and fragrant.

3. Julienne carrot, cucumber, and lettuce. Roughly chop herbs.

4. Plate vermicelli followed by vegetables, herbs, chicken, and peanuts. Spoon some nước chấm over the salad and set remainder to the side to serve.

[goodnessandgrief]

When I’m feeling depressed, it can be nearly impossible to take care of myself, and that includes eating. Here’s a list of some foods that require little to no effort (aka: can be eaten right out of the package or just need to be microwaved), mainly for my personal reference, but also so others can find easier alternatives when they’re struggling.

Water bottles or canned water - stay hydrated!!

vegetables - green beans, peas, corn, black/kidney/pinto beans, chickpeas (all canned or microwaveable frozen bags) - I’ve also tried Harvest Snaps, which are baked snap peas & they’re v good

Fruit - grapes, raisins (or any other dried fruit like apricots/dates), mandarin oranges, apples, applesauce cups, bananas, pears, peaches, etc. (most fruits require no prep anyway, but especially if they’re canned - you can also buy frozen bags)

Canned soup or chicken, beef, or veggie broth

Pasta (ramen, spaghetti, mac and cheese, chow mein) or instant rice are my go-tos. You can buy these in individual cups or bulk packs.

Any microwaveable food - frozen/tv dinners, burritos, toaster strudels (they make an egg bacon & cheese version too!), mini pizzas, breakfast sandwiches… there’s a lot you could do here :)

Dairy - Yogurt, cheese sticks, (or just straight up eat cheese slices, there are no rules here), cottage cheese, almond/oat/soy milk, powdered milk (if you want something shelf-stable)

Grains & carbs - cereal, crackers, chips, popcorn, toast or bagels (I’ve eaten plain bread before tbh and it kinda slaps), Oatmeal (these packets are dinosaur themed & have little sugar eggs!! - https://www.quakeroats.com/products/hot-cereals/instant-oatmeal/dinosaur-eggs)

Nuts - peanuts, peanut butter, almonds, cashews, walnuts, trail mix, etc.

Meat - deli turkey, trail bologna, spam, jerky, frozen chicken strips or nuggets, Morningstar vegetarian corn dogs, canned tuna

Eggs

Fast food or take-out is also a good option if you don’t feel like making anything yourself.

A little tip - most foods you would take on a camping or hiking trip are great! for some, all you need to do is add water & heat it up. they are usually on the expensive side, though!! here’s some I’ve found that are decent:

https://mountainhouse.com/

Things to keep on hand for particularly bad days:

⁠Boost/ensure/Soylent - liquid meals for when the idea of chewing or mixing anything is too much.

⁠disposable cutlery/bowls/utensils so you don’t have more dishes to worry about.

Multivitamins

Liquid IV, Gatorade, or some other form of electrolytes. It’s too easy to get dehydrated!

If you do have a little energy to cook or make something, here’s some ideas:

If you have a blender: frozen spinach + frozen banana + shelf stable almond milk + peanut butter makes a great smoothie.

frozen fruit + frozen spinach/kale for smoothies

Adding whey protein makes it more filling.

⁠dried pasta + jarred pasta sauce (Rao’s is low sugar and awesome, but pricey) + frozen meatballs

Boil tortellini on hand. Its as easy as boiling water. You can eat it plain, add a spoonful of pesto, sprinkle with a little olive oil or butter and some garlic salt, or pour it back in the pan after draining and add a little pasta sauce

⁠frozen fried rice + frozen stir fry veggies

⁠favorite frozen protein and veggies for sheet pan meals

⁠canned refried beans with a tortilla and some cheese to microwave, can add extra toppings too

⁠oatmeal + pb + dried fruit of choice

⁠rice cakes + pb + jam (or substitute bread if you have it)

Rotisserie chicken in a salad, soup, sandwich or wrap

Frozen salmon with some veggies

air fryer foods - chicken nuggets, tenders, fries, etc. You can also toss different vegetables (baby carrots, Brussels sprouts, etc.) in a little olive oil and throw them in there

chicken broth & frozen dumplings - you can dress it up a little with some miso, soy sauce or other seasonings. You could also add some frozen vegetables.

snack type food - a combination of canned Garbanzo beans and black olives. The olives are salty enough that you can get low sodium beans and it will still taste good.

A lot of these ideas I stole from the good people of Reddit (particularly r/depressionmeals)!Here’s the post I referenced if you’d like to look further into it:

[cosmerelists]

What Cosmere Characters Would Order at Subway

This post not sponsored by Subway. I don't even really like Subway. Nevertheless, here's what I think Cosmere characters would order.

1. Navani: Sweet onion chicken teriyaki

Subway's sweetest sandwich

2. Dalinar: Chicken classic with pepperoni and spicy mayo

Subway's manliest (spiciest) sandwich

3. Wayne: BBQ pulled pork

Feels Western to me

4. Wax: Steak melt

Western, but also more for rich people.

5. Steris: Southern style chicken

This is my last "they're in a western!" joke I promise.

6. Hoid: Smashed falafel

Subway's meat is from actual animals (I hear), so Hoid will have to go vegetarian for this one.

7. Siri: Seafood Sensation

Hallandren has lots of seafood, and the name sounds exciting.

8. Vivenna: Chicken strips

I'm sure it doesn't have any flavor at all.

9. Lopen: Meatball melt

Are meatballs similar to chouta? Maybe.

10. Rock: BLT

At least it would have a little bit of crunch through the bacon.

11. Szeth: Chicken classic

They have chickens in Shinovar, right? So maybe this would taste nostalgic.

12. Lift: Whatever sandwich you ordered

It's what she always gets.

[baileys-3]

NEW CHAPTER ONLINE on AO3

It's Date Night and First-Kiss-Night.

Little Sneak Peak below the link.

Half an hour later she is standing at the food truck, thinking about what to order. She could be mean and get something vegetarian with tofu. But she is not that mean. She decides on a salad with breaded chicken strips. Because she doesn't know exactly when Tim is coming, and she doesn't want the food to get cold until he gets here. And with salad, that definitely can't happen. She buys two more drinks in a red can and hopes it's something along the lines of Coke.

Then she takes a seat at the only table still free. Which is right next to the pavement. But at least there is still one table free. The truck seems to be more popular than she thought. But it's also a nice place. The neighborhood is quiet. Many nocturnal walkers use the adjacent park, and it even has a slightly romantic touch. She didn't just imagine the fairy lights, they're real.

Lucy pulls her phone out of her pocket and sees a message from Tim, who texted her five minutes ago that he is just leaving now. She puts her phone back and leans back in her chair. And then just watches the people on the road. The cook of the food truck. How he prepares his dishes. The cars driving by.

Suddenly a hand comes to rest on her shoulder and gives her a quick squeeze. She looks up and sees Tim standing next to her. She just smiles at him, and he just smiles back. Then he pulls the chair that is on the opposite side of the table from there next to her and sits down on it, wide-legged. So that his knee touches her thigh. It is almost impossible to get any closer. Otherwise, he would have to sit on her lap.

He looks around briefly.

"Treats of Vietnam. That's where we ended up." He says and she must laugh. Yes, this is definitely a different location than the n/naaka yesterday. "So, I guess this is our official first date."

"Mm, last night was, for sure. I mean, it's a better story for the grandkids."

Oh Shit. Did she just say grandkids? Yesterday she was making it clear to him that she wouldn't go to bed with him right away and now she's telling him about grandchildren.

[pippenpaddlopsicopolisthethird]

Chapter 5 of my Elliott Epistolary Fic is out! I needed a recipe tester for this chapter, since I came up with a variation on one of my favorite side dishes to turn into a Stardew recipe. I added some extra notes about the recipe in the author's endnotes on AO3.

Link to the chapter is here, and the recipe by itself is under the cut!

Roots Platter (Spring)

Pairs well as a side to kielbasa or pan-seared chicken, or as a vegetarian entree alongside crusty bread and green salad.

Ingredients:

2 large carrots, cut into ¼-inch rounds

2 large russet potatoes, diced into ½-inch pieces

2 large parsnips, diced into ½-inch pieces

1 red onion - finely dice ¼ and cut the rest into thin strips

Garlic - 3 cloves, finely diced (or up to 5 if you like garlic)

Fresh rosemary 

Paprika 

Garlic Powder

Brown sugar

Salt and Pepper

Butter

Vegetable oil 

Directions: 

Preheat the oven to 450 degrees F.

Peel and cut the carrots, potatoes, and parsnips and spread them all together onto a sheet pan in a single layer. Sprinkle on about a teaspoon each of garlic powder, onion powder, salt, and pepper, and drizzle a tablespoon or two of vegetable oil over them. Toss with your hands to coat the roots evenly in the oil and seasonings.

Place the sheet pan in the preheated oven, on the middle rack. Bake at 450 degrees for about 15 minutes.

While the vegetables bake, cut up the onion and garlic as indicated. Set aside the garlic and the finely diced onion - they’ll be used later. Take the thin strips of onion and toss them in just a tiny bit of oil, salt, and pepper.

After the first 15 minutes of baking, remove the root vegetables from the oven. Add the prepared strips of red onion on top, and toss around all of the contents of the pan so that it cooks evenly. Return the pan to the oven and cook for another 10 to 15 minutes. The carrots should be tender and the potatoes and parsnips should be golden brown. Be careful to not allow the onions to burn.

While the pan is in the oven again, heat a very small saucepan on medium-low heat. Add three tablespoons of butter, the diced garlic, the diced onion, about two tablespoons of freshly-chopped rosemary, and a half-teaspoon of brown sugar. Allow the aromatics to gently cook for about 3 minutes - lower the heat or remove the pan from the stovetop if necessary to prevent the herbs from burning.

When the vegetables are done, remove the sheet pan from the oven. Carefully, but promptly, drizzle the butter-garlic-rosemary sauce over the vegetables and toss to coat them evenly. 

Serve and enjoy.

[the-mighty-dalob]

As if the World listened to my Wishes a plethora of Automata began pouring into the Ballroom setting up ornate Tables with just as ornate Tablecloths all for the purpose of creating a Space for Mountains of dishes. You could find anything from small Snacks to Plates of steak Dinners complete with side dishes. From my position I could not exactly see what else there was to be had but what was clear is that the Automata just kept coming almost like an unstoppable Flood of Plate carriers. After around five Minutes of constant Food delivery the tide ebbed out and the “Snack” Tables were opened to the public. I waited until the first Flood of Guests filling their Plates dispersed before I made my Way to the Food selection myself.

On the Tables in that were now in front of me I could make out a dazzling variety of different Dishes from cold finger food to full Dinners of different varieties. On one end where fruit, some known like sliced Apples, Mango strips, Grapes and Coconut chunks but beside those where fruits that seemed out of this world some form of large blue tube shaped fruit, something that looked similar to a Banana in shape but had Insides that feel like a Lichee and the coloration of a Kiwi. Who knows where these came from, maybe some other Realm some other Planet maybe? Considering our Host both of those are just as likely. And that is only the Fruits, the same trend continues with the rest of the dishes. I can see little Baguette slices with different toppings and while they look simple I can tell from the texture and in some cases from the color that the toppings are just as exotic. I can see slices of Meat combined with Blue cheese, literal blue colored cheese slices. On another where meats that were purple in color topped with little sliced tomatoes. Some Vegetarian Options existed as well of course in the form of Baguettes topped purely with Fruit or Vegetables. For example there was a Baguette with Avocado on it, or at least it looked like avocado if not for the Bright yellow color that seemed to emit light on its own.

Decerning the different foods became more of a challenge when looking Past the Finger food and to the more substantial dishes. That came with the fact that they are more prepared with sauces and side dishes. But that does not mean that the Exotics stopped there. There was a soup with a noodle, yes a single noodle, in it as long as I am tall. Yet another soup had different meats in it, easily distinguishable by their different colors and vastly different textures with some seeming almost gelatinous and others firm like overcooked steak, but I am sure that, that is just a characteristic of that meat and not a preparation mistake.

Looking even further to the full main courses on display became a staggering display of kitchen craft. In the Middle of the table, mainly due to its size, was a Gigantic Crustacean on display for people to pick from, side dishes stood arranges to all sides to choose from, giving people the Option to combine whatever they liked or wanted to try. There were differed Potato like Roots prepared in just as many variations, fried, boiled or sauteed to name a few. Cooked Beans, both loose and in their Sheath, Tomatoes in just as many Varieties and these are only touching the Mundane sides, some I can hardly describe so exotic are they. There where also Eggs of different kinds, regular chicken eggs, large ones like from Ostriches, and even bright Green eggs of some type just to name a few I could make out at a quick glace. The Main elements of the main course are just as Varied, different meats like fried steaks, boiled pork, grilled Birds, some more exotic ones as well mainly noticeable by their Extraterrestrial Colors, Fish of all kinds and sizes, some small enough that you’d need to take multiple to fill you up and of course stuffed Vegetables like Paprikas, Zucchinis and all kinds of more exotic fruit that can be filled with stuffings. I can’t even start to estimate how the dishes are spiced beside a little sign floating in front of each dish noting an overall spiciness to give people the chance to not burn their mouths if they’d like to avoid that. But I can only imagine the exotic nature the Spices must have as well.

It is clearly noticeable that there was nothing held back to provide excellent Sustenance for us. I can definitely say that I am excited to see what I can find and eat before probably falling into a Food Coma in the aftermath.

[izzy444angel]

GIMMIE YO CHICKEN STRIPS, AND NOBODY GETS HURT!

I DONT HAVE ANY CHICKEN STRIPS TO GIVE YOU IM A VEGETARIAN HAVE MERCY ON ME

I was not expecting this ask. This is too funny🫡😭

[irismfrost]

July 13 - Longshan Temple, Ximen, Yuyu Yang

There is much to update today. First off, yesterday after I published my blog, I visited the Raohe Night Market. Night markets are an interesting phenomenon that doesn't exist in the US. In Taiwan, nighttime is reserved for leisure and social interaction while in the US, nighttime is usually a time for "private pursuits" as mentioned in our texts. It is less about the purchases you make and more about spending time with friends and eating interesting food. There are many shops packed in to a small space, all selling unique foods and items. There is less mainstream vegetarian food than I expected and so much fried food. Yesterday, I had fried quail eggs on a stick, a brown sugar donut, mango juice, and a beer. This was my first time having quail eggs and they are more rich than chicken eggs - the lady put a TON of oil in there. The donut wasn't as sweet as I thought it would be, but the mango juice was sweeter and thicker than I expected. I don't know too much about beer to begin with, but this beer was more bitter, bubbly, and definitely stronger than a Busch Light. I also totally got scammed - was not worth NT$300 (~ US$10). I also purchased some jewelry because why not. Though I don't speak any Chinese, it wasn't too hard to communicate with the vendors. Most of them speak a little English and if I have questions, I've gotten pretty good at Google Translate. I've also been sharpening my skills at mentally estimating NT$ to US$. It's fun to just stroll into the side shops and see what they have. Most of the food vendors are in the middle strip. Taiwan also does not have many trash cans in public areas. I think this is to prevent trash in the streets; it is very clean here. In contrast to the night markets are day markets. These are more about the purchase than the social time. You see more fruits and raw meats than ready-to-eat foods and trinkets. There is more of a variety of foods here than in the US. Here, you can find "unique" items such as a WHOLE chicken (feet and head included), squids, fruits that I didn't recognize, as well as other lifestyle items like clothes and bags. One commonality between day and night markets is the hustle and bustle. There is a constant stream of people moving and they are all moving in the same direction. It's hard to describe but i'd classify it as organized yet chaotic.

Our first stop today was the Longshan Buddhist and Daoist Temple. The Buddha is located in the center of the temple. Daoist gods are scattered throughout and along the sides. The Daoist gods speak through the offerings. You deliver the offering, pray, and take the offering back when you're done. You also can ask questions using moon blocks (Jiaobei). the blocks are shaped like little red moons. One side is flat and the other side is curved. To ask a question, you throw two of them on the ground. If the flat side is facing up for both blocks, it is a maybe/ unresponsive. If the round side is facing up for both blocks, it is a no. If you have one of each, it means yes. You can also ask more specific questions by drawing a fortune stick. These sticks have numbers. The number corresponds to a little box that has poems in them. The poem is your answer and you have the responsibility of interpreting it. You can also confirm these answers using the moon blocks. These blocks can be found at both Buddhist and Daoist Taiwanese temples.

Next, we visited the National Museum of History, featuring work by Yuyu Yang. He is a very famous artist. His work can be found all over the world and he is talented in many style and mediums. In his early years, he seemed to focus on more drawings and bronze sculptures, the moving into stainless steel sculptures later in life. His work integrated architecture, landscaping, and what I believe are engineering marvels. Some of his work is more realistic while some is completely abstract. This museum carried 3 stories worth of his art.

The Xiamen Red House is a cultural and historical landmark first built in 1908 by Japanese architect, Kondo Juro. It was the first government-built market in Taiwan and one of the most well-preserved historical buildings. Currently, a day market opens on the weekends. I bought a few items myself today.

Reflection

There is so much to take in here. The culture is different from the US and I think this is mostly due to religious and historical differences. Time is not as linear and structured here compared to the US. In the US, time is a limited resource and efficiency is rewarded; I think if this as being future-oriented as you are focused on maximizing your time to prepare for the future. In Taiwan, time is a measure of moments and experiences; I think of this as being present in the moment. Take the night markets for example. Your time at a night market is spent making memories with friends - it isn't measured or categorized. As someone from the US, I feel guilty if my time is not used being productive. It's almost an automatic reaction and it is stressful. I think it would be helpful for me (and probably most others from the US) to focus on pursuing a balance between the two perspectives of time.

Another point that makes me curious is the religious influences here. Everyone is so tolerant to the point that Buddhists and Daoists share the same temple. Our guide mentioned that his family is Daoist. He shared a story of him as a boy asking his grandmother how it's possible that you pray to your ancestors (Doaism) and you are reincarnated after death (Buddhism). His grandmother just chided him for asking the question. The people here do not see a reason to squabble over the differences and I think the US could use a little bit of that energy. The way people treat religion here is representative of the way people live their lives. They seem free and adaptable. They are understanding and give people the benefit of the doubt. For example, if someone pushes past you in a rush to get to their destination, a typical reaction from a US citizen would be "wow that's so rude of them", while a Taiwanese reaction might be "wow, they must have had a tough day". I believe this mentality is also correlated to Taiwan's historical background of changing "ownership" many times. They HAVE to be adaptable if they are going to live under the rule of so many different groups that change so often or they would be in constant war. They never know when a strong earthquake or typhoon may happen - they are at a high risk for both. The future is very unknown, so it's important for them to treasure the present.

[addictedtostorytelling]

hi aj! i have a question. how do you think sara is about being a vegetarian? like at first i thought she just stopped eating meat in general and still ate eggs and drank milk and maybe ate fish (i don't know how far my headcanon goes haha) anyway and i read fics that sometimes are like that and other times she's full vegan. what do you think about that?

hi, anon!

while i can very much understand why some authors might choose to write sara that way—especially given that jorja fox has often identified herself as a vegan or "aspiring vegan" in her press—though she never says as much explicitly, sara's diet on the show in canon strongly suggests that she is a vegetarian but not a vegan.

sara becomes a vegetarian after the events of episode 01x10 "sex, lies, & larvae."

after that point, we see her:

eat sea bass (i.e., fish) in episode 01x15 "tables stakes"

eat pancakes* (which are typically made, unless specifically using a vegan recipe, with both milk and eggs) in episode 01x23 "strip strangler"

eat an egg salad sandwich in episode 02x06 "alter boys"

eat muffins (which are typically made, unless specifically using a vegan recipe, with both milk and eggs) in episode 06x05 "gum drops"

eat yoplait yogurt (i.e., a milk product) in episode 07x22 "leapin' lizards"

* since many vegans are also conscientious of potential cross-contamination issues, it is noteworthy that these pancakes come from a greasy spoon diner, meaning they are presumably prepared on the same flattop griddle where meat products like bacon and hamburgers are also grilled, and yet sara doesn't seem to care.

she also, for what it's worth, doesn't appear to have an issue with wearing/using leather, as both her prodigious jacket collection and the furniture in her and grissom's condo attests.

since vegans typically don't eat or make use of any animal-derived products—including fish, eggs, milk, leather, etc.—then sara can't be a vegan.

to me, the idea of sara being a vegetarian but not a vegan tracks with her motivations for becoming a vegetarian in the first place: she is, after spending the night watching grissom's decomposing pig experiment, too grossed out by the thought of meat to ever eat it again. she also, as an animal lover, doesn't like the idea of the slaughter industry. however, she will still eat animal products (such as milk, eggs, honey, etc.) that don't require slaughterhouse animal deaths for their production. she will also eat fish because they're not slaughterhouse animals.

my guess—which i have no way to substantiate—is that, given her concern for animal welfare, she is probably conscientious about making sure the animal products she consumes are ethically sourced when possible.

so when she buys eggs at the supermarket, she probably makes sure they come from free-range chickens or whatever.

however, she probably also can't afford to be too picky in that regard, as, as a csi, she oftentimes has no choice but to eat whatever food is fast/convenient/available during her shifts—hence why she's also willing to get an egg salad sandwich, made from just regular ol' bulk-farmed eggs, from the deli when needs be.

whether or not she has has any health considerations that factor into her opting for vegetarianism over veganism, we don't know.

for example, people with chronic anemia sometimes find it difficult to maintain a strict vegan diet.

we also don't know if and/or to what extent grissom ever adopts a vegetarian diet along with sara once they get together.

anyway, like i said up top, i can understand why some authors might choose to write sara as being vegan (and don't at all find the idea to be ooc for her, particularly given her deep love for animals). however, i think show canon fairly strongly implies she is more likely a vegetarian who still has some animal products in her diet.

thanks for the question! please feel welcome to send another any time.

[farmlesbians]

this song is about me and my $10 bag of frozen chicken strips i used to buy at the grocery store but don’t anymore since i’ve gone vegetarian again

[scarletooyoroi]

Flames such as Thoma always held direction simply beyond burning.

To think the issue in itself was just realizing as such, how Pyro was no different than an extension of his mind, not a concept so rigidly drawn into the preconceived molds.

Being tucked within the music of sizzling pans and pots, the roar of a stove powered solely by his Vision, it dawns how much control he's come to exert. Fire that cooks but doesn't harm being one such example. Staples from Mondstadt and Inazuman cuisine being freshly stocked for the days ahead.

He minds little in how it garners the attention of curious eyes. No one could blame a stomach's attention being garnered when expertise on the external and internal workings of a fine meal were being forged. Fresh steaks, piping hot bowls of ramen, the essence of sweet madame being situated into chicken strips, it seems as if there was a feast being made.

Not to mention a good share of vegetarian options as well, a balanced meal is a healthy one!

..Only for all of this to be stored away in his Vision hours in.

"To think that freshness could be maintained in this balance of the elemental power.." For his warn expertise in particular, many of these meals stay warmed and ready, as if uninterrupted by time.

Thoma wasn't going to bother on how it works. That didn't feel important, his will imposed it, thus such came to be true.

Days from here on found himself leading a considerably lighter load in terms of travel. His personal effects were stashed in these 'bubbles', keeping them comfortably stationary in a similar vein as his weapons were. Blessings like this are instances he'd certainly have no complaints about.

It does leave his mind in a contemplative mood as his travels were started anew. Did the sacred order of stars within reveal his most proficient use? Was it a mere matter of what he'd inevitably professionalize in? It serves as a fun thought exercise as a chicken skewer found itself chomped upon.

[najia-cooks]

[ID: A bowl with short-grained rice to the left and a curry to the right; a spoonful of pickled ginger tops the rice. End ID]

カレーライス / Kare raisu (Japanese "curry rice" with carrot and potato)

Kare raisu is a classic example of 洋食 (yoshoku)—Western-style food adapted to a Japanese palette. It first became popular among the Japanese navy, having been inspired by the diet of the British navy in the late Meiji period—the British themselves had appropriated and adapted dishes which they termed “curries” during their imperial rule of India.

The base of kare raisu's flavor profile is カレー粉 (kare ko, curry powder), which is used to spice the roux that thickens the curry. Since they were first manufactured and sold in the 1950s, premade curry roux cubes have been popular among home cooks as a quick way to season this dish. This recipe begins by making enough roux for the dish, for those without Japanese curry roux cubes at home.

Kare raisu is often made with chicken or pork belly, but meat is sometimes omitted. This recipe calls for sườn non chay, but if you don’t want to use a meat replacement, just increase the amount of carrot and potato!

Recipe under the cut.

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This recipe calls for you to make a roux as its base, as this is the most widely-used technique for this dish. A similar effect could be achieved by adding Japanese curry powder in after the onions are browned and proceeding with the dish from there, adding butter or margarine along with the water, and thickening the curry with some flour after the vegetables are tender, if desired.

Ingredients:

For the chicken:

1 package (100g) sườn non chay, or 350g other vegetarian meat substitute

(If using sườn non chay) several cups vegetarian ‘chicken’ or ‘beef’ stock from concentrate, vegetable stock, or water

1/4 tsp Japanese curry powder

A few cracks of black pepper

For the dish:

2 Yukon gold potatoes (400g), peeled

2-3 medium carrots (200g)

1 package (100g) suon non chay, or 350g other vegetarian chicken substitute

6 cups water, or enough to cover

2 tsp vegetarian ‘chicken’ or ‘beef’ stock concentrate (optional)

3 Tbsp neutral oil, to fry

2 large yellow onions, sliced

1/2 sweet apple, grated (optional)

3 Tbsp usata sosu (Japanese Worcestershire-style sauce)

1 Tbsp vegetarian oyster sauce (or substitute soy sauce)

1/4 cup coconut milk (optional)

4 cloves garlic, minced

1-inch chunk (10g) ginger, minced

Sườn non chay may be found in bags online or at your local Asian grocery–the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.”

Apple is a fairly common but non-essential addition to this curry; it adds a subtle sweetness to the final dish without being immediately recognizable as apple. Other common additions which have the same effect are honey, jam, and mashed banana.

The Japanese Worcestershire sauce adds umami, salt, sweetness, and a hint of fruit: it may be replaced with equal parts soy sauce, ketchup, molasses, and date syrup or apple sauce.

The coconut milk adds savor and a creamy texture; the flavor of coconut is not detectable in the final dish. You could also use soy or oat milk for this purpose.

For the roux:

3 Tbsp Japanese curry powder

1/4 cup non-dairy margarine

6 Tbsp (45g) AP flour

Instructions:

For the roux:

1. Melt margarine in a small pot on medium, then reduce heat to medium-low. Add flour and toast for 15-25 minutes, stirring occasionally, until flour is lightly golden brown.

2. Add curry powder and toast for 30 seconds, until fragrant. Remove from heat.

For the dish:

1. If using sườn non chay: In a stockpot, soak sườn non chay in enough stock to cover for about an hour, until rehydrated. I also added a few cracks of black pepper and about 1/4 tsp of Japanese curry powder to the stock.

Adding a small plate to keep the sườn non chay beneath the surface of the liquid can help them to soak faster.

2. Tear sườn non chay into thin strips and return to the pot. Simmer, stirring occasionally, until the liquid has evaporated; set aside.

Soaking in broth or stock helps the flavor of the sườn non chay to be more concentrated. If you're short on time, just soak them in water until softened, squeeze the excess water out, tear them into strips, and set aside until ready to fry.

3. Prepare your vegetables. Peel potatoes and cut into wedges (if your potatoes are particularly large, halve them widthwise first). Peel the carrots and chop them with diagonal cuts, rotating the carrot about 1/4 turn between each cut (this style of cutting—rangiri—is commonly used when preparing cylindrical vegetables for simmering in stews, because it increases their surface area). Halve the onions through the root and then cut them into slices; mince the garlic and ginger.

Some cooks will cut the onions into wedges and fry them until translucent, while others cut them into thin slices and fry until they are deeply golden brown; I took the latter route to add savor to the final dish, but consult your own preferences (and time!).

4. Heat 3 Tbsp neutral oil in a large stockpot (the one you simmered the sườn non chay in, wiped clean, is fine). Fry sườn non chay until lightly browned and set aside. (If using a different meat replacement, follow the package directions for stovetop frying.)

5. In the same pot, fry onion on medium-low for 20-30 minutes until golden brown, agitating occasionally. Add ginger and about half the garlic and fry for 30 seconds until fragrant. I like to add about 1/4 of the roux at this point and fry until fragrant to increase the presence of the spice in the final dish, but this isn't common in Japanese preparations.

6. Add carrots and potato and allow to fry for about 2 minutes. Add apple and stir to combine.

7. Whisk water together with stock concentrate, Worcestershire sauce, and oyster sauce, and add to the pot. Return your meat replacement to the pot.

8. Simmer, covered, for about 15 minutes, until carrots and potatoes are fork-tender.

9. Dissolve the rest of the curry roux into the sauce and add the remainder of the garlic (this divided addition allows for a sharper garlic taste). Add coconut milk, if desired. Simmer, uncovered, until thickened, about 5 minutes. Taste and adjust sauces.

Serve warm with short-grained rice and fukujinzuke or rakkyozuke.

[sheepdog-and-fakegoldenretriever]

We had a fun arvo yesterday.

Tonight they both got raw chicken & beef mince on a licki mat & win had pork strip's in a kong bailey had hers in a toppl.

I very rarely buy meat for the dogs (vegetarian) but when i do its organic, on sale/about to expire and can be used for a long time once cooked.

[fiftytwotwentythree]

Wellness Wednesday:

Sittin', Waitin', Wishin'

Last week I made a proclamation that I was planning vacations - as well - for a long time now - I've been meaning to reward myself for maintaining my goals, weight, and exercise regimen, but it feels like I keep hitting road bumps financially.

Part of my overall Wellness Journey was to set myself up financially as well, but with life events, home remodeling, student loans payments coming back, car issues... I dont feel comfortable - by comfortable I mean I don't feel deserving of little social rewards such as going to the movies, traveling, or shopping because the toll on my bank account is increasingly detrimental.

I can't even imagine celebrating the holidays with gifts.

I have two more movies in mind that I have full intentions of seeing in the theatres - after that I'll probably call it for the year.

I will also need to plan further on how to budget my income towards groceries - start meal prepping - this one kind of blows because I already cut out take-out/dining-out, but most of my meals are individually packaged meals - quasi feels like I am losing my last bits of humanity and dignity... Effing First World Problems, amirite?

.

.

30th CHECK-IN:

Current Goals:

Lose 52 lbs

Completed as of 4/12/2023

New Goal: Maintain or Continue on The Weight Loss Path

Avoid "Junk Food"

Minimize Take-Out / Fast Food Consumption

Short Term:

Vegetarian-ish Diet: Completed

End Date: 4/09/2023 - 46 Days Total

.

.

Meal Tracker:

THURSDAY

Lunch:

Honey BBQ StarKist Tuna with Pepperjack Cheese on a Croissant

(1) Johnsonville Beef Brat on a Hawaiian Bun

(2) Scoops of Broccoli Cheddar Pasta Salad

Snack:

(1) Medium Bowl of Valley Top Popcorn

(2) Individual Bags of Sahale Snacks Pomegranate Vanilla Flavored Cashews Glazed Mix

Supper:

Thai Chili StarKist Tuna with Pepperjack Cheese on a Croissant

(2) Johnsonville Beef Brat on a Hawaiian Bun

(1) Glass of Rootbeer Flavored Milk

FRIDAY

Lunch:

Deli Style StarKist Tuna with Pepperjack Cheese on a Croissant

(2) Hotdogs on Hawaiian Buns

Snack:

Large Bowl of Smartfood's White Cheddar Popcorn

(1) Glass of Rootbeer Flavored Milk

Supper:

Large Plate of Kahiki Orange Chicken with InnovAsian Vegetable Rice

(1) Glass of Chocolate Milk

SATURDAY

Lunch:

Large Plate of Leftover Kahiki Orange Chicken with InnovAsian Vegetable Rice

(1) Glass of Chocolate Milk

Snack:

Large Bowl of Valley Top Popcorn

Serving of Blue Diamond Almonds

4oz Bag of Sahale Snacks Pomegranate Vanilla Flavored Cashews Glazed Mix

4oz Bag of Sahale Snacks Pomegranate Flavored Pistachios Glazed Mix

Supper:

(3) Seasoned NY Strip Steaks (1.84 Lbs Total)

(2) Glasses of Chocolate Milk

SUNDAY

Lunch:

American Style Pasta Salad with Chicken

Snack:

Serving of Blue Diamond Almonds

(2) Bags of Orville Redenbacher Ultimate Butter Popcorn

(2) Glasses of Chocolate Milk

Supper:

Spinach Dijon Salad

(2) Small Oranges

MONDAY

Lunch:

Santa Fe Style Salad with Chicken

Serving of Blue Diamond Almonds

Snack:

Bag of Orville Redenbacher Ultimate Butter Popcorn

(1) Glass of Chocolate Milk

Supper:

Chef Salad

(1) Small Orange

TUESDAY

Lunch:

Bowl of Cesaer Salad with Croutons

Snack:

Serving of Blue Diamond Almonds

Supper:

Bowl of Leftover Cesaer Salad with Croutons

(1) Small Orange

(1) Glass of Chocolate Milk

WEDNESDAY

Lunch:

Bowl of Leftover Cesaer Salad with Croutons

(2) Hotdogs on Hawaiian Buns

Snack:

Serving of Blue Diamond Almonds

4oz Bag of Sahale Snacks Pomegranate Vanilla Flavored Cashews Glazed Mix

4oz Bag of Sahale Snacks Pomegranate Flavored Pistachios Glazed Mix

Supper:

Crunchy Chicken Sandwich

- Swiss Cheese

- BuffaRanch Sauce

Crunchy Chicken Burrito

- Loaded Nacho Dip

(3) Pieces of Crispy Chicken Tenders

- Honey BBQ Sauce

- Ranch

(2) Glasses of Chocolate Milk

.

.

Workouts:

THURSDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(100) Sit-Ups [5 Sets of 20]

FRIDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(5 min) Planks [5 Sets of 1 min]

SATURDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(100) Sit-Ups [5 Sets of 20]

SUNDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(5 min) Planks [5 Sets of 1 min]

MONDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(100) Sit-Ups [5 Sets of 20]

TUESDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [5 sets of 10]

(100) Assisted Push-Ups [2 set of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(5 min) Planks [5 Sets of 1 min]

WEDNESDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges[4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 Sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(100) Sit-Ups [5 Sets of 20]

.

.

WEIGHT TRACKER:

Starting Weight (Noon, 1/01/2023): XXX.X lbs

Weight at Last Check-In, 7/19/2023: +0.2 lbs

Weight As of Noon, 7/26/2023: -0.4 lbs

Total Weight Loss: -78.4 lbs

.

.

Closing Thoughts:

The Good:

I've read some pretty good comics/trades recently. The small escape it provides me has been refreshing.

The Bad:

Stiff muscles all around.

The Ugly:

Increased apathy towards things like work, socializing, and general life.

[atlanticcanada]

Here are some tips on maintaining a healthy lifestyle while sticking to your budget

Rising costs and high inflation continue to take a toll on Maritimers' wallets and their health.

According to Naturopathic Doctor Joyce Johnson, people don't have to spend a lot of money to optimize their health, even during these uncertain times.

Johnson provides a number of tips on how to maintain a healthier lifestyle while sticking to your budget.

MEAL PLANNING

Johnson says the best tool to eating healthy on a budget is meal planning.

"Meal planning is making a grocery list of what you need, what's on sale, there's a lot of really great apps that you can put onto your phone that show all the sale flyers. So, you can get a little bit of a comparison and you can find what are your best prices, especially on things like dairy, and meat and protein," she said during an interview with CTV Morning Live Atlantic Monday.

Johnson also suggests "shopping your pantry first."

"So, go to your pantry before you go to the grocery store. See what some of the basics are that you have on-hand, what potatoes and starches you have. Do you have pasta? Do you have rice? These types of things. Look at your proteins, look at what's sort of hiding in your [fridge] crisper," she said.

Johnson said it's also important to think about what leftovers can be turned into new meals.

PROTEIN REPLACEMENTS

The cost of certain meats are out of reach for some Maritimers. Johnson says there are lots of other options to make sure you are getting your fill of protein.

"When it comes to protein, for example, we know chicken breasts can be pretty expensive. Chicken thighs are still just as nutritious and they tend to be a little less expensive," she said. "They still have things like iron, zinc and protein in there. The same as flank steak compared to strip loin."

"You can get protein sources from eggs, also beans and lentils, and look to canned [items]. Canned tuna, canned salmon. These are other great sources."

INCORPORATE VITAMINS, SUPPLEMENTS

Johnson says taking vitamins and supplements can also help fill a gap in someone's nutritional intake.

As some can be quite expensive, she says Vitamin D and Omega-3 are the top two she would recommend.

"Vitamin D is pretty inexpensive when it comes to a vitamin. It has so many good important properties to it. Everything from bone building, it's that sunshine vitamin, it can be important for supporting your immune system, helping to boost moods even for people that are afflicted or affected by seasonal affected disorder," said Johnson.

"And Omega-3. So, this is one of those nutrients that the majority, a lot of people, are deficient in. They're not getting enough Omega-3 from their diet. So, you're looking at either a fish oil or a flax seed oil, if you're a vegan or vegetarian."

BETTER SLEEP SCHEDULE

Johnson says getting a good night's sleep is also important.

Some tips she provided to help include:

Take a hot bath before bed to help relax

Incorporate some deep abdominal breathing

Look for some guided sleep apps

Drop the phone time before bed

EXERCISE

Getting a form of exercise is also important when it comes to your health.

"Exercise doesn't have to be super expensive. It doesn't have to be a really expensive gym membership or classes," said Johnson. "Whatever works in your budget. Things that you could do at home, there are thousands of free videos, different types of classes, even pick up yourself something easy like resistant bands. You can use these for a full-body workout. You can train every part of your body with something as simple as this."

Johnson says there are also many different kinds of body weight exercises that cost nothing to achieve at home.

"I know sometimes the classes are a little bit extra motivation, but you know what, there's a lot of free trials that you can look into as well. There's options for you," she said.

from CTV News - Atlantic https://ift.tt/AKgDRzF

[seasthedayingreece2023]

Hey y’all! Although our trip is beginning to near its end, the fun has not stopped yet! This afternoon, our class traveled to a farm on the island where we were able to cook our own dinner with a local Ikarian family. One interesting thing the matriarch of the family taught us is that women and men are equal in many parts of Greek society and oftentimes women are treasured-this explains why she owned this business. She also taught us that Greek values, specifically Ikarian values are health, family, a home, and good company to share your wine with, Amen! The beauty in the simplicity of the Ikarian lifestyle is there’s no competition for comparison, simply love for your neighbor! For appetizers, some members of our group harvested mulberries from the tree above our outdoor “kitchen” and we all snacked on them while we got to work.

Another group of us harvested fennel, which is the piney green shown below, and it took us a large amount of time stripping it, checking it for bugs, chopping it finely, and frying it alongside feta cheese to make delicious bite sized snacks. After this, we got to chopping many different types of vegetables which were all in season so they tasted AMAZING! I personally am not a vegetarian by trade, but I didn’t even miss the meat in this meal because all of the greens were jammed pack with nutrients and flavor! After dinner, I traveled down to the farm and met the goats, turkeys, and chickens, and snatched the best sunset pictures of them! This was one of my favorite days by far on the best island in the world where time is stopped!

-Eia Cole!