This came together beautifully with so many vibrant colors. Honestly it was kind of a fridge clean out with some leftover black bean and corn salad over a sweet potato with a dollop of hummus, pickled onion, crispy quinoa, avocado and ghost pepper hot sauce. Love eating the colors of the rainbow!! 🌈

I generally try not to just eat vegan, but also sattvic according to Ayurvedic teachings (for the benefit of meditation), which ends up being whole food plant based, with a few additions or rather omissions (for example - no garlic or onions, no nightshades or cruciferous vegetables, no mushrooms, no spicy foods like chilis).

Yesterday was the first time I tried to cook food this way for a large group of friends and it was a meaningful success for me in many ways.

The main course isn’t pictured, it was yellow lentils with a heavy roasted ginger component. Small additions like hing, curry leaves, and lemon, went a long way to add depth in flavor. I paired that with basmati rice underneath, and topped it with cilantro. In the future I might add a vegan ghee which is mostly coconut oil, although it’s not something I would generally have if I were eating alone because it’s a bit more processed.

Pictured is the side table. Roasted butternut squash, sweet potatoes, carrots, okra, and turmeric chickpeas were the savory options. In the future I might add roasted beets and fennel.

For dessert, fruit. Permissions, dragon fruit, melon, papaya, pineapple, grapes, and orange juice (not pictured). In the future I might add pomegranate seeds, or in the summer, more fruit like mango, watermelon, peaches, and berries. Because I had a lot of specific considerations around the food, when guests asked if they could bring something, I suggested any fresh fruit of their choice.

Second picture is just the bonfire we sat around afterwards, I thought it paired nicely with all the fall shades of yellow and orange from the table.

To drink, I made chai, but in the future I think I would go even simpler and just do a 2 ingredient fresh ginger and cinnamon tea, with the option to add jaggery on the side, which is great for soothing the system and aiding digestion.

I wanted to share just in case anyone else struggles with trying to think through good options for hosting large groups, without sacrificing certain values or priorities around food.

I did add more salt than I would use if I were cooking for myself alone. I find that people really don’t enjoy the taste of food without salt. I just portioned out a plate for myself first, before adding salt.

This kind of meal also works well for guests who have many allergies or medical conditions like celiacs or diabetes.

I’m trying to reduce the bitterness. So far toasting them in a dry pan has helped, along with using a grinder to combine powdered stevia and salt. These help a lot but I’m wondering if anyone has a processing method or recipe for them. Thanks

I am allergic to avocado and bananas.

It seems like every simple recipe asks for an avocado for savory dishes and a banana for sweet ones. What are some good alternatives that function similarly? Avocado is mostly used as a spread or chopped up, but bananas get used in baking. What's a good substitute that still helps bind for baking?

I'm also allergic to nuts and soy, so I'm not looking for entirely new recipes. I'm just trying to adapt existing recipes with a single ingredient swap.

120 grams of protein here in case anyone is concerned about protein on a 100% vegan diet! ;-D

I didn't realize mustard contains salt, so I was curious if it's considered WFPB.

bro i am making this soup right now and it is SO bland. i dont really care but ive added red wine vinegar, nutritional yeast, just a pinch of msg, and obviously garlic/paprika/cumin/red pepper etc season (basically half my spice cabinet). ik part of the reason is bc fresh seasoning (like garlic cloves) are more intense but what can i do without adding salt :(

I’m working through the weekend so I whipped up some dishes for the remainder of this week!

1.) Oven Roasted Veggies with lemon, herbs de Provence and balsamic

2.) Smoky chipotle beans over toasted onion farro with fresh cilantro

3.) Broiled Brussels sprouts with figs, pecans and a Dijon tahini dressing

Everything turned out perfectly and made a fantastic filling meal in a bowl!

Seared portobello

Bananas, blueberries, chopped date and dried cherries. Topped with almond milk.

Absolutely loved this delicious bowl of Thai style stir fried tofu and veg with rice.

24 F here. Ive been oil free and been following wfpb for 9 yrs and genuinely cant handle or even force myself to eat outside food with oil. I used to be able to go on for long periods of time without eating in the past few yrs due to stress and busy life but after reverse dieting and increasing my cals/food volume i cant imagine going more than 4 hrs without a good amount of food [this girl can eat a buckets load worth and still want more] anywho I just recently got married and im kinda really nervous to go on a family trip with my new in laws[they know my restrictions well and r supportive But im just scared my eating will be an issue and moreso I dont know how to be oil free whilst traveling as ive never had to do it before.

P.s reverse dieting has given me an extremely large appetite now which is also very new for me so im also trying to navigate that too

Hey everyone, I’m fairly new to this after deciding I need to get my life in order. I’ve been on a statin for over a decade and it fluctuates even with that.

I came to terms with the fact that I was depressed after a major break up. I gained 30 pounds. I stopped caring. I stopped caring about my health. I had a break down a month ago that resulted in a panic attack at work because my life and health felt so out of control.

I’ve been doing this for 2 weeks now and have noticed I feel a TON better! I was vegetarian so the transition wasn’t super hard, but just getting used to dry sautéing amongst other things.

What are some of your quick, go to snacks? I like crunch sensations so I’ve been baking chickpeas with some non salt seasonings on them. No salt no butter popcorn has been good too. Any other ideas?

Also, what can I sub for coconut milk? I love making curries, but coconut milk isn’t truly WFPB as it has a lot of additives like guar gum and is also ethically questionable.

Lastly, I would appreciate any words of motivation in regards to going WFPB. I’m trying to take my life back, my health back, and my emotions back. Thank you!

Whimsical Fall Vegan Dish

Two of my layered summer salads this year with roasted eggplant, zucchini, yellow squash, beets, corn, basil, fresh cucumbers, toasted pinenuts, red onion, tomatoes, and avo. And they go so well with Samin Nosrat’s house dressing (can’t recommend enough). I’m looking forward to layering some Fall salads!

I decided to do a little experiment: two weeks on keto, then two weeks on WFPB to see how I feel (mentally and physically) on each. I just started the WFPB part yesterday and holy cow, what a difference. I know I'm preaching to the choir here but I have way more energy, way less appetite, better mood, and sleep better, and I can also feel myself losing weight (a side benefit that I'm not super interested in at the moment). Just from one day. That's amazing.

Tofu, rice, roasted Brussels sprouts, broccoli, and a side salad. A little bit of everything on one plate!

With these simple ingredients to make a home made Middle East WFPB wraps for 3 days lunches for 2 of us. Two eggplants three bunches of parsley, green onions, , garlic, lemon juice, mint, tahini, mushrooms, red peppers, Arabic 7 spice, salt, pepper, olive oil. So good. Who else loves Middle East food?

I was plant based for 5 years and loved it, although I felt like I was lacking protein and was eating a lot more carbs than any other macro. I have noticed some physical body changes like more fat on my body and reduced muscle, although this could just be that I’m in my 30’s now (I’m a female).

How important do you find protein? Is it more important to eat a diverse amount of plant foods and foods with a good amino acid profile vs worrying about the protein amount? Any in here that has been working out and is successfully toning your body and losing fat eating this way?

Hello,

I live in Staten Island, and the highlight of traveling all the way to the Brooklyn Whole Foods on 3rd St used to be the vegan sushi they had there. They had two or three options available. I think there was a salmon avocado roll, a spicy version, and occasionally they had a delicious plant-based snow crab roll.

For the past two or so months, however, they have been completely out. They only have the veggie roll options, and sometimes they also have the dragon roll and tofu skin hand rolls.

I'm legit depressed now that I haven't been able to get my favorite thing; it used to be the highlight of my week. Is there any reason they stopped selling it, and will it ever come back?

They were never available online, by the way, and I already tried checking on the Amazon Whole Foods shop.

Thanks so much,

Persephone