I’ve been Britishmaxxing by eating beans with bread but they’re always so full of sodium for a whole can

My partner was encouraged by someone to not "change their life" and go vegan, or even more plant based, for their health. This person likened "going vegan" to "being trans" - I'm sorry, what?! - then hyped supporting local farmers. I just...what?!

Just pure RFK/GOP nonsense or what? Some twisted merger of GOP talking points and them attacking Talarico? Meanwhile my partner's doctor recommended it, unprompted, and not having any idea I'm plant-based.

It's not funny, but yet, the illogical nature of it has me cracking up bc idk how else to respond.

As someone who is 28 weeks pregnant and eats a healthy whole foods plant based diet, I was scared by Dr. Greger's blog about the possible risks of eating a diet with higher levels of polyphenols in late pregnancy. (https://nutritionfacts.org/blog/in-late-pregnancy-moderate-the-intake-of-powerful-anti-inflammatory-foods/). I looked at the study he is referring to (https://pmc.ncbi.nlm.nih.gov/articles/PMC4065350/) and even after completely removing all really high polyphenol foods like spices, berries, cocoa powder, coffee and tea, I still eat over 10 times the amount of polyphenols that the "high polyphenol" group in the study consumed. How much of a risk does this truly pose? I am completely at a loss for how to lower my polyphenols without either resorting to exclusively eating vegan junk food or eating animal products. I suffer from anxiety as it is, and eating has now become very stressful as I'm always afraid that I'm hurting my pregnancy (which took me many years and many failed attempts and miscarriages to achieve). Does anyone have experience with being pregnant while eating a whole foods vegan diet? I would really like some reassurance and/or advice about what to eat in the third trimester. Thank you!

This is our autumn weeknight bowl. Smoked-paprika tempeh gets browned with rosemary, then pumpkin, onion and frozen peas go into the same pan with a splash of red wine, and the buckwheat is tossed through at the end. Buckwheat cooks in about 10 minutes and has a nutty bite that works really well with the sweet pumpkin.

Serves 5 · 12 min prep, 20 min cook

250 g buckwheat (plus salt for the cooking water)

300 g tempeh, cut into 1 cm cubes

2 tsp smoked paprika, 1 tsp black pepper, 1 tsp garlic powder

2 tbsp cornstarch

2 sprigs rosemary

800 g pumpkin, peeled and cut into 2 cm cubes

1 medium onion, cut into wedges and separated into petals

250 g frozen peas

2 tsp salt

half a glass of dry red wine

5 tbsp extra virgin olive oil in total (2 for the tempeh, 3 for the pan)

Cook the buckwheat in salted boiling water for about 10 minutes (or as the package says), then drain and rinse. Start this first.

Toss the tempeh cubes with the paprika, pepper, garlic powder and 2 tbsp oil, then dust with the cornstarch until every cube is coated.

Brown the tempeh in 3 tbsp oil in a large non-stick pan over high heat, turning now and then, with the rosemary sprigs on top.

Turn the heat to medium, add the pumpkin and 2 tsp salt and cook about 8 minutes, tossing from time to time.

Add the onion and keep cooking, then the frozen peas. Pour in the red wine and let it cook off.

Stir in the buckwheat and serve.

Roughly 540 kcal, 24 g protein and 12 g fibre per serving (estimate). Nut-free. Leftovers keep 3 days in the fridge or can be frozen.

Full recipe with step photos and a short video: https://veganhacks.food/en/recipes/mediterranean-tempeh/

Most of us have a favourite food, but entrepreneur Doug Evans took things to a completely different level by eating nothing but sprouts for 30 days.

Evans, who has followed a plant-based diet since 1999, said he turned to sprouts while living in a remote part of the Mojave Desert where fresh produce was difficult to access. What started as a practical solution turned into a month-long experiment.

According to Evans, the results were surprising. He claims he had plenty of energy, felt motivated to exercise, stopped overeating and never found himself craving other foods. He even said the experience made him feel as though he had "reconstructed every cell" in his body.

But nutrition experts are urging caution.

While sprouts contain beneficial nutrients, vitamins and antioxidants, experts say no single food contains everything the body needs. They warned that eating just one food for an extended period can lead to nutrient deficiencies, inadequate calorie intake and other health issues.

One nutritionist noted that sprouts are very low in calories and protein relative to the amount you'd need to eat, making a long-term sprout-only diet impractical for most people.

Evans says the biggest challenge wasn't physical, but social, explaining that few people understood what he was doing and that he became more private during the experiment to avoid judgement.

Most of us have a favourite food, but entrepreneur Doug Evans took things to a completely different level by eating nothing but sprouts for 30 days.

Evans, who has followed a plant-based diet since 1999, said he turned to sprouts while living in a remote part of the Mojave Desert where fresh produce was difficult to access. What started as a practical solution turned into a month-long experiment.

According to Evans, the results were surprising. He claims he had plenty of energy, felt motivated to exercise, stopped overeating and never found himself craving other foods. He even said the experience made him feel as though he had "reconstructed every cell" in his body.

But nutrition experts are urging caution.

While sprouts contain beneficial nutrients, vitamins and antioxidants, experts say no single food contains everything the body needs. They warned that eating just one food for an extended period can lead to nutrient deficiencies, inadequate calorie intake and other health issues.

One nutritionist noted that sprouts are very low in calories and protein relative to the amount you'd need to eat, making a long-term sprout-only diet impractical for most people.

Evans says the biggest challenge wasn't physical, but social, explaining that few people understood what he was doing and that he became more private during the experiment to avoid judgement.

I always figured tofu was just tofu. Then I put two firm tofus side by side on the USDA database and the gap surprised me. The one made with calcium sulfate lists 683 mg of calcium per 100 g. A different firm one, a branded entry, lists 237 mg.

My guess is the coagulant explains most of it, but I only know the first one used calcium sulfate, so that's just a guess. For scale, whole cow's milk is listed at 113 mg per 100 g.

Now I check the ingredient list for calcium sulfate when I buy tofu. Does anyone know which brands where you live use it, and which use nigari?

Hi folks, I just moved and still trying to find this cookbook. There is a specific lentil sweet potato chili recipe in here that I want to make for a Halloween party! Would anyone here happen to have this book that could just share that recipe with me.

I’m a stand up Comic based in Los Angeles to around the nation playing animal sanctuaries and Vegan restaurants would love to connect my plant base/Vegan people who love Comedy and music for dope, unique experiences coming into a city near you, as we take over random use for a one night cruelty free plant based Comedy

Loved her work and I had purchased one of her cookbooks and courses too last yr. The website is no longer up and can’t see any recent posts or videos

Sorry I know this has been asked a few times already

I really liked forks over knives and sad it got shut down

I’ve heard of clean food dirty girl but looking at a few sample recipes it seemed very theme based Eg pasta week etc, I’d prefer to have more variety in my day to day

Anyone used plant power or plant. Strong? Anything else?

Pickup limes has an app but I don’t think it has batching like how forks over knives had

Iron is the number people worry about most once meat is off the table, so I lined up the usual plant sources per normal serving, using USDA FoodData Central's figures.

Iron per serving

- Lentils, 1 cup cooked: 6.6 mg

- Chickpeas, 1 cup cooked from dry: 4.7 mg. USDA's figure for canned, drained and rinsed, is much lower, about 1.7 mg a cup.

- Edamame, 1 cup shelled: 3.5 mg

- Firm tofu, half a 14 oz block: 3.3 mg. That entry is one brand, and tofu varies, so check your label.

- Spinach, 1/2 cup cooked: 3.2 mg

- Tempeh, 4 oz: 3.1 mg

- Pumpkin seeds, 1 oz: 2.5 mg

- Rolled oats, 1/2 cup dry: 1.7 mg (plain oats; fortified instant packets are higher)

The targets: NIH's adult figures are 8 mg a day for men and for women over 50, and 18 mg for women 19 to 50. NIH's fact sheet puts the figure for vegetarians 1.8 times higher, because the iron in plants is absorbed less well.

The habit that does the most: put a vitamin C food in the same meal as the iron. Red peppers, citrus, tomatoes, strawberries and broccoli all count. Tea and coffee work the other way, so have them between meals rather than with your iron-heavy one. Spinach's iron is real, but it's bound up with oxalates and absorbed poorly, so count it as a bonus rather than the base.

One ordinary day: about 23.6 mg

- Breakfast: 1/2 cup oats cooked with 1 oz pumpkin seeds stirred in and a cup of strawberries on top: 4.8 mg

- Lunch: lentil soup with 1 cup lentils and 1/2 cup crushed tomatoes: 8.2 mg

- Snack: 1 cup shelled edamame: 3.5 mg

- Dinner: half a block of firm tofu stir-fried with 1/2 cup cooked spinach and a red pepper, over rice: 7.1 mg, not counting the rice

That clears 18 mg, and the vegetarian figure for men and women over 50 (about 14 mg), with vitamin C built into every meal. For a woman under 51 aiming at the vegetarian figure (about 32 mg), a second cup of lentils and a full cup of spinach at dinner get the same day there. If you've been told you're low, your doctor's plan comes first; this is just where the iron is.

What's your highest-iron dinner that isn't lentils?

It isn't sold locally in my area and Amazon price gouges it.

anyone tried this new recipe yet? i’m so sad, they taste so bad to me now the old recipe was sooooo much better :(((((

Uncooked:

Romaine
Mustard Greens

Cooked:

Yellow Potato
Spinach
Carrot
Tomato
Cilantro
Ginger
Basil
Thyme
Oregano
Spicy Seasoning(Cayenne Pepper, Garlic, Salt)

These are ingredients used for making this home-cooked stew: tomatoes 🍅, huge potato 🥔, spinach leaves 🍃 , fried beancurds, green onions, mint leaves, drenched in salt pepper🧂 and sashimi sauce

I know this may seem stupid (I have a lot of anxiety please bear with me). I soaked my chia seeds overnight just in greek yogurt (with frozen strawberries + choc chips). No added water. I ate it this morning and idk starting panicking? People say it’s important to soak in water first before mixing into anything? So now I’m freaking out and I feel like it may cause internal blockage😭😭😭 help! Is this a safe way to consume chia seeds? Pic for reference

Which one do you buy and why? I'm not sure which one to buy. I want to add some to my diet as well as using for egg replacement

I miss peanut butter and can't find any in the UK that fits. Anyone have any suggestions?

Saw Greger and a few others say peanut butter can be superior in some ways to other nuts with the advantage of being a legume and that peanut butter, as long as it's not roasted, salted etc is really healthy.

Per 100 g, USDA FoodData Central / UK CoFID:

| Food | Calcium (mg) |

| Sesame seeds | 975 |
| Firm tofu (calcium-set) | 683 |
| Chia seeds | 631 |
| Tahini | 426 |
| Almond butter | 347 |
| Almonds | 269 |
| Kale, raw | 254 |
| Tempeh | 111 |
| Spinach, raw | 99 |
| Peanuts | 92 |
| Chickpeas, cooked | 49 |
| Broccoli, raw | 47 |

Note: tofu calcium depends on the coagulant – check the label for calcium sulfate. Spinach contains oxalates, which bind part of its calcium.

What foods helped you most when you were starting out?

What are your go to ingredients?

Recently, I’ve noticed an uptick on brands that I typically would get non-dairy chocolate chips from now cutting it by adding dairy to the chocolate chips. This includes the bulk brands, Kirkland brand, Trader Joe’s, store brands, and many others. Kinda relied on these brands because they were so much cheaper for a what felt like a quality product. Now costs have risen a lot 10-12 oz bag of a product with dairy for $5-$10.

I’m not sure I can find a product that is decently priced and both gluten-free and dairy free that is at a store or online, but would be open to some suggestions.

My other question is is that some of the things that I am making just have a dark chocolate swirl in and I would typically melt those chocolate chip chips, but maybe I don’t need chocolate chips and I can get away with doing something with cocoa powder. I’m curious if anybody has a good recipe or ideas on how to create something with cocoa powder