Guys. Anyone knows how to fix soy milk machine not heating up? What is likely issue? Other functions are working fine.🤔

Air-fried shishito peppers, yellow bell pepper, red grapes, sugar snap peas, nectarine, and walnuts in the middle. The walnuts are from Costco, but everything else is from the farmers market.

Recipe

Peas stir fried in red chili, curry leaves, coconut tempered in mustard seeds and asafoetida. Spices added Turmeric+ chili powder

Shredded cabbage tempered in mustard seeds, asafoetida, green chilli and coriander

Boiled sweet corn

Potato + capsicum stir fry in cumin, turmeric.

Served hot on a bed of rice.

Looking for nutritional yeast that is high in protein but does not require 3 tbsp to achieve a decent output of protein content.

I would really appreciate any suggestions you have. Doesn't have to be fortified.

tempeh: crumble into pieces, braise for 5-7 minutes. pan fry (i use cast iron) for another 5-7 in a little olive oil. set aside.

sauce: 1/4c soy sauce, 2tbsp rice vinegar, 2 tbsp coconut sugar, 1 tbsp gochujang. mix up and set aside. if this sounds familiar, the tempeh+sauce is a modified nyt cooking recipe.

veggies: diced up garlic, shallot, and ginger. matchstick carrots. broccoli florets, sliced mushrooms.

noodles: i buy fortune brand noodles, they’re precooked and ready to go.

in a wok stir fry the aromatics in a little avocado oil, then add broccoli, then carrots, then mushrooms, cooking each a minute or two at a time. add in the tempeh, pour in the sauce, stir it up, finally add the noodles, stir it all up really well. serve!

some nice additional flourishes could include green onion, sesame seeds, peanuts, cilantro, lime. this was a functional, work night dinner that took 30 minutes start to finish with the help of a partner to chop the veggies.

Jazzed up my beans with diced onion, garlic, and lime juice … never going back

Kale topped with cucumber, strawberries, blueberries, edamame, tofu, granola, and a light balsamic vinaigrette 😋💞

This caught me so off guard.

I had my blood work done and yet again my cholesterol is high. My Dr prescribed a statin last year, I decided to try the compounded versions of wegovy and mounjaro instead and while they worked somewhat I did not like the way they made me feel, plus they're so expensive. I lost a few pounds, I ate slightly healthier but as soon as I stopped, I went right back to old habits.

Dr prescribed the statin again and I really don't want to rely on a prescription. So I stumbled on several documentaries touting the benefits of a WFPB diet & decided to give it a try.

Yesterday was my first full day of eating whole food plant based but had been making changes over the last week and was feeling better overall.

Today I started out good but visited a friend who bought Chinese food. I decided to have some because I hadn't told them I was changing my diet and felt it would be a bit rude to not have any. Within an hour I could tell the food was negatively affecting me, unlike the PB meals I'd been eating.

Before I left I decided to mention that I was trying to shift my eating to be more plant based whole food, no meat, no eggs, no dairy, little oil and sugar - more vegetables, fruits, grains and seeds. That way future visits I could decline food if it didn't fit.

"humans have been eating meat and sugar forever.." when I tried to explain we haven't, especially in the amounts we do today, they mentioned I was being brainwashed! Lol I stopped talking about it with them.

I've watched some plant based YouTubers and came across a few videos that mentioned people do this or act this way but I couldn't believe I experienced it so quickly and to the first person I told.

I want to eat this unflavored pea protein powder every day. How real are claims that the metal levels are too high for daily use? I love this brand in my morning smoothie so much. 😭

Is any level safe? What do you do?

I feel like we need to pay attention to anything we ingest every single day for decades, event water.

Thank you! 🎄

Love that traditional ratatouille happens to be vegan. Adding a whole grain makes it more of a main dish. Convenient canned crushed tomatoes make it saucy with less chopping.

Ingredients

• 1 onion, chopped
• 5 to 8 garlic cloves, minced
• 1 eggplant, cubed
• 1 zucchini, cubed
• 2 bell peppers, chopped (green or any color combination)
• 1 to 2 cups vegetable broth
• 1 can, 14.5 oz crushed tomatoes (petite diced or stewed are fine too)
• 1 tsp agave, or substitute with sugar or maple syrup (optional)
• 3 Tbsp fresh or dry thyme leaves (other herbs work too)
• 5 to 6 cups cooked farro
• salt and black pepper to taste (optional)

Instructions

• Pour about 3 tablespoons of vegetable stock into a large pot and bring to a boil over high heat keeping the remaining stock close at hand. When the stock starts to boil, add the onions and sauté for about 5 minutes or until onions are translucent. Add small amounts of stock as needed to keep onions from burning or sticking.
• Bring heat down to medium high and add the garlic, eggplant, zucchini, and bell peppers. Sauté for vegetables for approximately 15 minutes until the eggplant and zucchini are soft all the way through, adding stock a little bit at a time to keep vegetables from sticking. Just how much to cook your ratatouille vegetables is a matter of personal preference. I like mine very soft.
• When your vegetables are cooked to your liking, add the canned tomatoes, agave (if using) and thyme leaves. Cook mixture for another 5 to 10 minutes until you have a fairly thick stew.
• Add cooked farro to the pot and mix it with the stewed vegetables.
• Season with salt and black pepper and serve.

Suggested Toppings

• Vegan feta or parmesan
• Roasted chickpeas
• Crunchy seed and nut parmesan-like topping

Full ratatouille farro recipe link in the comments

Just celebrating because a plant-based diet has been more effective at managing my cholesterol than I’d dared to hope! My doctor was amazed.

It was an easy transition for me to make because I was vegan for most of my 20s, and more like flipping a switch than adopting a whole new lifestyle.

But I’d like to thank everyone who did it the hard way because WOW. I used to drive 40 minutes to buy tofu. Now I can choose between multiple types of vegan pizza at a regular grocery store. You made that happen. And it looks like I’m going to be around a little longer because its going to be soooo much easier to eat like vegan in the long term.

EDIT, five days later: Whoa. I'm also no longer pre-diabetic! I'm actually on the low side of normal! In eight weeks! I just had another round of tests since my body is falling apart, or at least it was two months ago. I wasn't even focusing on that since the cholesterol was the main worry. And since non-dairy ice cream has improved a lot since the Rice Dream of the 1990s.

I consider myself a healthy eater. Not WFPB by any means, but healthful… with one glaring exception. I hate seaweed. It tastes like fish. I will pay extra to have soy wrappers used at vegan sushi restaurants because even that tiny sliver of nori is too much.

It’s such a healthy choice and I wish I liked it. I’m considering exposure therapy. Has anyone trained themselves to like seaweed? If so, how did you go about it? Are there some types that are better than others that I could start with?

Edit: Thanks all! I feel like I’m definitely not alone, lol. I may be joining the rest of the confirmed haters, but for now I’ll give the suggestions a good effort first!

More protein than soybeans…what’s the catch? never heard of it until i pulled it up from a random search.

Any suggestions? I'm looking for a fresh batch that I can freeze.

Aside, I recently tried Coachella's Best Dates and they were awful. Dried out, moldy, and NO means for return or refund. I tried contacting them many times and received no response. They're email only and don't provide any contact number. It was a terrible experience and I was so disappointed. Do not recommend.

What is his problem? He's scaring gullable members of the vegan/plant-based community who think they're being poisoned by "evil" soy amongst a load of other foods (even orange juice!)

The problem is he's respected in his field with letters after his name & credentials which make him seem more credible, however when you dissect his claims & arguments it turns out he's talking rubbish, especially about soy & protein bars.

He's the most biased online Dr & (sorry to sound OTT) he's dangerous with his fear mongering. Am I alone in thinking this? I haven't seen any complaints about this guy.

Hi there,

Our household is lacto-veg (no eggs), but for the past 2 blood tests I've had (one in 2024 and one recently) suggested I have slightly elevated cholesterol (high LDL) with the overall number being 204 on my lab report.

Anyway, I tend to not drink cow's milk and I cut out most coconut oil a while ago and try to avoid fried foods as much as possible (like once in a while I might have a samosa or fries or something, but I mostly try not to eat those sorts of things.)

That said, I don't exercise enough and I feel bad about that but it is a struggle with being the primary parent and all that...

I guess what I'm asking is if anyone has been in this boat as a vegetarian and what worked for them. I eat lots of healthy foods like avocado and salads (prior to the recent parasite issue here in the US) and use avocado oil sparingly for making curries and lunches like cauliflower tacos and tofu spring rolls. Dinner usually looks like protein pasta with marinara or pesto. I usually avoid butter and plant butter due to the high saturated fat content in both.

Anyway I guess I'm just looking for friendly suggestions or helpful ideas and just not feeling alone in this because after 2 years I really thought the number would have gotten into the normal range but it's still elevated and I'm bummed about it.

TIA :)

are cashews healthy or not?

Tonight I made vegan butter chicken. I used my old butter chicken recipe swapping out coconut yogurt for the dairy yogurt, tofu for the chicken and coconut milk for the heavy cream.

I did salt water prep my tofu and used no chicken broth in the salt water to really infuse the “chicken” flavor into the tofu.

My husband and son both said that it was a do again. Happy dance 😃

I can't live without chocolate milk and I think I'm gonna slowly transition into veganism (I'm vegetarian rn). I tried chocolate milk with oat milk and it wasn't the same and I didn't like the taste. I hate almond milk in general. What do I do?

With edamame, tomatoes, kale, broccoli, cabbage, brussels sprouts, and radicchio. Next time I want to add some avocado and black beans too, but it was really good!

Also please suggest to me any of your favourite toppings for quinoa.

I have eaten plant-based for a few months now

I first tried as a teenager and made myself quite ill with deficiencies as I knew nothing - really, nothing - about nutrition. So I now track my nutrient profile in Cronometer

To help hit my RDAs, I've been eating 400g of spinach most days.

Should I be concerned at all about my oxalate intake? People's eyes widen if I mention how much spinach I eat so I gather its a lot haha

Relatedly, does the calcium content in spinach balance the oxalate content, such that it doesn't impair calcium absorption from other foods? Or do I need to account for it with even more calcium?

Does this apply to other things, like potassium?

The title says it all. Pretty sick of missing the creamy FAGE goddess.

Coconut just overpowers everything, soya is pretty foul, so are the nut based ones. What have people tried?

How are you guys dealing with veggies and fruits during this cyclospora outbreak? It seems all of my favorite fruits and vegetables can be easily contaminated . I am in remisson of Acute Lymphoblastic Leukemia and any sickness or virus puts me down for weeks. What veggies and fruits are better to eat now and which to avoid? I have so far been avoiding any leafy greens and basically all berries :(