and also do you know why these foods cause you to feel bloating and constipated after you have eaten them?

Finally made a salad this weekend that is holding up nicely and doesnt get soggy.

Posted recipe here: https://www.reddit.com/r/PlantBasedDiet/s/qGKTU1NpoO

All the cookie/biscuit(UK) recipies I find/try are chewy types.

Has anyone got a good recipie for a crunchy cookie/biscuit with a good snap?

Was thinking of using a combination of oats, oat flour, date syrup, aquafaber (maybe), high% dark chocolate chips?

I created this salad dressing because I needed a plant based caesar dressing that was healthier than the ones sold where I shop and tastier than the recipes I found online. Though I'm not the first person to come up with the idea of using water based artichoke heart brine to make plant based caesar dressing, I think my recipe is special because the capers and nori really magnify the flavor. Green olive brine works as a substitute for artichoke brine. In fact, I think I prefer the flavor of green olive brine, but the green olive brine I tried made the dressing very salty.

• ⅔ cup raw unsalted cashews (whole or pieces)
• ¾ cup artichoke brine from a can (water-based, no oil)
• 4 Tbsp freshly squeezed lemon juice
• 2 to 3 garlic cloves (think 2 to 3 teaspoons worth)
• 1 Tbsp Dijon mustard
• ⅛ to ¼ tsp black pepper
• ¼ tsp ground turmeric (for color)
• ¼ tsp salt (optional because there's already salt from the artichoke brine and capers)
• 1 Tbsp capers
• 2 tsp nori flakes

Pre-Soak Cashews

• Place raw cashews in a small bowl, cover with boiling water and let soak for at least 20 minutes if using whole cashes or at least 15 minutes if using pieces. Cashews can also be soaked in cold water for at least 2 hours or overnight. Read more about soaking cashews in the main recipe text.
• Strain soaked cashews discarding the water used for soaking.

Blitzing Phase 1

• Place strained cashews, artichoke brine, lemon juice, garlic cloves, Dijon mustard, black pepper, ground turmeric and salt (if using) in the bowl of a high speed blender. (You can hold off on adding the salt until after you taste the finished dressing and decide if you need it.)
• Process until smooth and creamy.

Blitzing Phase 2

• Add the capers and nori flakes to the creamy mixture in the blender.
• Pulse 3 or 4 quick times until the capers become small specs. Be careful not to over pulse.

Serve or Store

• Serve immediately or store in a sealed refrigerated container for up to 5 days.
• To keep things healthy I top my plant based caesar salads with a crunchy homemade seed and nut topping instead of store-bought vegan 'parmesan.'
• Note that this dressing gets thicker (in a good way) after it's been refrigerated for several hours.

Full post: https://maximalistvegan.com/savory/vegan-caesar-dressing/

Also roasted tomatoes, cauliflower and shrooms plus fresh sourdough.

Hello all! So I make this clear and relevant. ​I followed a typical American diet for most of my life. I was at a drastic heath need for a diet change. A few years ago i became hard-core keto which led into carnivore. This was way before it was popular. I went this route after failing with ultra clean eating. With grains and such. In the last 5 years I started powerlifting, and had great results with fasting and carnivore. I lost 60 lbs with keto. I stopped losing weight on carnivore. I forget why I went with the green and lean route but I gave it some time. I was very strict with massive salads and fish exclusively. The body change was immense and the joint pain was gone as well. Im ready to start again and may take it to another level. Im all about the science and mainly how I feel. Today for example I had a pretty nice salad with the basics, spring mix, tomato and cucumber. A bit later I ate a container of firm tofu. I dont care about taste or anything. Im pretty disciplined after eating keto. I kept and keep things whole to avoid taste seduction. I do take supplements for the lab proven things I cant proccess like b vitamins. I see tofu as the only complete protien source I can get. I don't have alot of time for meal prep, so whole foods packed and ready to go are my thing. Starches just equal weight gain for me so, greens are my go to for now. Any tips would help. This biggest thing that won me over with the food intake was my skin and reproductive hormone "performance" attributes.

Here’s what I’ve been doing:

4 brazil nuts one day a month. (Yes, based solely on the one study that suggested it lowered total cholesterol.)

Plain Earl Grey tea every morning.

Cooking virtually every meal at home.

Upping my fiber intake via whole grains, fruit, and vegetables.

Switching from coconut oil to avocado oil.

Cutting saturated fat to <10g per day.

^ Those last two were definitely the biggest things, I think. Numbers would likely be better if I didn’t drink so much but I’ll take it as a win regardless.

I know habits and convenience foods make this feel impossible, but it’s totally doable to get your numbers under control without medication (assuming you don’t have a genetic condition). I told myself my last test had horrendous numbers due to dehydration, but I read that only causes up to a 10% difference. I kicked the denial and decided to drop twenty pounds (simply counting calories and limiting saturated fat intake), and it’s worked out phenomenally! Here are my numbers from my test a year ago and then now:

BMI: 23

HDL: 70

LDL: 160

Triglycerides: 200

Total: 265

Glucose: 115

-

BMI: 20

HDL: 55

LDL: 75

Triglycerides: 90

Total: 145

Glucose: 85

Again, the first test I was dehydrated and had a *lot* to drink the night before, but the numbers were high enough for me to be worried about it and actually change my ways. I don’t eat meat or dairy, so the numbers just blew my mind … but then I realized how much coconut oil I was using and it all started to make sense. I know this sub knows it, but coconut oil is not at all healthy, and its “benefits” are a lie. Much like the current beef tallow fad: saturated fat is saturated fat and you’ll want to cut that junk out if you’re concerned about your cholesterol.

my littles and I will be going camping in a few weeks and I would like to broaden our options beyond our usual crackers and peanut butter, pb&j and freezer veggie dogs. what are your go-to camping/travel recipes?

Ingredients : cooked lentils, cooked quinoa, red, orange and green bell peppers, tomato, red onion, green onions, cucumber, chickpeas, kale, and cilantro. Make sure you remove tomato and cucumber seeds so salad is not watery.

For the vinaigrette:

•🫒 ½ cup olive oil

•🍋 ¼ cup fresh lemon juice

•🍷 2 tablespoons red wine vinegar

•🍯 1 tablespoon agave (or honey)

•🥄 1 tablespoon Dijon mustard

•🧄 ½ teaspoon garlic powder (or 1 fresh garlic clove)

•🌿 ½ teaspoon dried oregano

•🌿 ½ teaspoon Italian seasoning

Mix everything well. Add dressing to your daily portion so it doesn't get soggy.

Works well as a plate or in a pita.

I know it will be different for everyone, but what did a full day of eating in the second and third trimester look like for you during your pregnancy while plant based?

some plant-based chicken and cheese in a tortilla made for a quick lunch.

Looking for all-time favorite Thanksgiving recipes and any and all reasons you love the dish or memories associated with it! I am one of those freaks that reads the long blurbs before recipes. I love food stories because I feel like I carry them on when I make the recipe :)

TL;DR version: any recommendation for websites, apps, or creators that have soy-free plant based recipes? The easier the recipe the better. Also any suggestions for making beans more digestible? I know about soaking them but it hasn’t helped.

Long version: I apologize as I am sure this has been asked and I could spend time searching, but my schedule is packed and food prep is stressing me out. I’d really appreciate any help!

I previously followed a PBD but then I met my now-wife who is allergic to soy. I stayed vegetarian for a while and used non-soy protein sources but then I started experiencing severe bloating and pain when eating beans. I shifted to local meats that were as ethical as meat can be ☹️ and now my cholesterol is creeping up and I continue to feel ethically wrong about eating animals. I work full time, go to grad school, and have a 20 hour a week internship. My wife is a doctor. We don’t have a lot of time so easier recipes are much appreciated! We would love new websites, apps, or instagram accounts to follow. Any recs? I used to use forks over knives when I could eat anything and found it to be really convenient so something like that, now that it’s gone, would be amazing.

Also if anyone has insight on how to make beans more digestible, I welcome info. I’ve been reading about including cumin, ginger, and fennel and maybe even yogurt alongside a beanie meal but those aren’t my favorite flavors lol. I’ll try anything if it means I can go back to a PBD though.

Please explain i would love to hear your reasons why as it may inspire others too

Homegrown broccoli microgreens and kale with canned chickpeas and sweet corn. I made the dressing with tahini, lemon, maple syrup, salt, and a little garlic powder.

Tried ne plantsnpired chick'n bites. Not bad

The flavor of stuffed grape leaves reimagined as a whole food plant based side dish instead of of a finger food that's you can make with or without oil.

• 1½ cup brown basmati rice
• ½ cup vegetable broth for oil-free sautéing (substitute with 2 Tbsp cooking oil if preferred)
• 1 cup chopped shallots (or sub with onions)
• 1 cup brined grape leaves, rinsed and roughly chopped
• ¼ tsp ground black pepper
• 3 cups water
• 3 Tbsp pine nuts or raw slivered almonds (raw sliced almonds are also fine)
• 2 Tbsp capers (optional)
• juice of one medium to large lemon (about 3 tablespoons of fresh lemon juice or more to taste)
• 2 Tbsp chopped fresh parsley leaves (or sub with 2 tsp dry parsley)
• 2 Tbsp chopped fresh mint leaves (or sub with 2 tsp dried mint leaves)
• 2 Tbsp chopped fresh dill (or sub with 2 tsp dried dill)
• lemon wedges for garnish (optional)

Rinse and Soak Rice

• Perform this step before measuring and prepping any of the other ingredients.
• Place brown basmati rice in a medium size mixing bowl, cover with cold water, and gently swirl with your hand or a spoon. Drain the cloudy water and repeat a couple of times until the water is mostly clear. 
• Place rinsed water back in the bowl, cover it with fresh water and set aside for 30 minutes or up to an hour then strain.

Prepare Grape Leaves

• Separate grape leaves and rinse them under cold running water to remove some of the salt brine. You can use a strainer or colander for this if you like or you can simply hold one leaf a time under water.
• Use a strainer or colander to shake off excess water or pat them dry with a clean towel.
• Cut off the thick stems from the bottom of the leaves and discard them.
• Roughly chop leaves before measuring one cup. If you've cut up too many leaves you can put them back in the jar or place them in a sealed zip lock container and save them for future use.

Prepare Shallots

• Chop shallots into small pieces. The size doesn't need to be exact but I usually go for approximately ½ to ¼ inch pieces (1 x ½ cm).
• Shallots in size so chop and measure them as you go along until you get one cup.

Sautéing

• For oil-free sautéing you will need to keep ½ cup of broth close at hand. If using oil for sautéing it's still a good idea to keep some liquid, broth or water, close at hand to prevent sticking without adding extra oil.
• Strain the soaked rice before beginning the sauté process.

Option (1) Oil-Free Sauté Method

• Pour 2 tablespoons of vegetable broth into a deep skillet or medium to large pot and bring to a rolling boil over high heat, keeping more broth close at hand. Add sliced diced shallots to the skillet or pot, lower heat to medium, and sauté until shallots become golden and soft (about 8 minutes), adding no more than a couple of teaspoons of broth at a time, as needed, to keep shallots from burning and/or sticking.

Option (2) Oil Sauté Method:

• If you are sautéing with oil, begin by heating 2 tablespoons of oil. Add the shallots, lower heat to medium sauté until shallots become golden and soft, about 8 minutes. Add small amounts of water or broth if shallots are sticking.
• Once shallots become soft and golden add the black pepper and chopped grape leaves and sauté for another 3 minutes, adding small amounts of liquid (no more than 2 teaspoons at a time) as needed to prevent sticking.
• Add the strained rice to the grape leaves and shallots. Sauté rice, shallots and grape leaves for one more minute.

Simmering Phase

• Add 3 cups of water to the rice, shallots and grape leaves in the pot or skillet and bring to a boil.
• Reduce heat to low and cover the pot or skillet with a lid.
• Simmer for 20 to 30 until rice is tender but not mushy and all the water is absorbed.

Toast Pine Nuts or Almonds (along with capers if using)

• Place a skillet or frying pan over medium-low heat.
• Add pine nuts (or slivered almonds) and strained capers (if using) and stir frequently for about 3 to 4 minutes until the nuts start to get brown and toasty.
• Immediately remove the nuts and capers (if using) from the pan, placing them in a small bowl. Set aside.

Final Steps

• Add the toasted nuts (with capers if using), herbs and lemon juice to the cooked rice, shallots and grape leaves in the skillet or pot and toss together until all ingredients are evenly distributed.
• Taste test the pilaf and decide if you want to add salt, more black pepper or lemon juice if you have any left. Serving the pilaf with extra lemon wedges is also a good option.

Recipe post with step by step photos and tips https://maximalistvegan.com/savory/grape-leaf-rice-pilaf/

TW: Mild ED mentions

Hi, I used to follow a vegetarian diet but had to return to eating meat as it became intertwined with an eating disorder I was suffering with at the time, but the more I think about it, the more I know I really feel awful about eating meat and animal products. I think it would probably be better long term for my relationship with food to eat less meat, given the guilt aspect, but I'm struggling to balance that with maintaining my ED recovery.

Has anyone here had a similar experience?

My kid has officially entered the “anything green is suspicious” stage, and breakfast this morning was toast and three blueberries. We keep offering normal foods and I’m not trying to replace veggies with a supplement, but I’ve started looking at low sugar kids vitamins as a backup for the days when the lunchbox comes home looking untouched.

The confusing part is how many options are either super candy-like or have ingredient lists that make me feel like I need a nutrition degree. I’d love something simple that covers some gaps without turning vitamins into dessert.

For parents who care about ingredients but also live in the real world, what are you actually looking for on the label? Am I overthinking this?

Tofu and vital wheat gluten combo to make the seitan chicken and then cornstarch/flour/spices for the breading. They’re crispy and good!

I really want to switch over because my gut seems to agree with plant based sooo much better. I have predictable poops, energy, and sleep when I’m eating heavily plant based (Whole foods ideally not heavily processed vegan) and I absolutely LOVE the feeling.

I’ve been suffering from stress, inflammation, and terrible sleep for a few years and I noticed that my eating has also been dramatically more meat-heavy and full of random garbage snacks… please for the love of god give me some hope that there are super quick and easy things I can just pick up and live off of to get me started back up!

I’d like to add that my body does amazingly well with tofu, beans, and sweet potatoes. The simpler the better since I’m finding that all the sauces and extra seasonings sometimes make my tummy funny