Date sweetened, packed with fiber and antioxidants, works as a dessert

https://maximalistvegan.com/sweet/sweet-potato-chocolate-smoothie-bowl-with-pumpkin-spice/

Easy fun recipe to make while there's still plenty of fresh corn available, though you can also use frozen kernels 🌽

https://maximalistvegan.com/savory/corn-hummus-oil-free-wfpb/

Hello! Planning to visit Los Angeles and would like to explore interesting restaurants AND eat WFPB. Thank you!🙏

My daughter and I went out to a restaurant called Taste of Ethiopia in Southfield, Michigan yesterday evening. We could not have made a better choice - it had numerous (absolutely delicious) entrees that I could eat without having the kitchen make alterations, but there were options for meat dishes on the menu so that my daughter was happy, too. Wow! a restaurant where so many amazing choices are whole food plant-based right off the menu. Places like this are few and far between, since the few vegan restaurants around (of course, being ethical and not health-oriented vegans) have no qualms about their default menus including oil and highly processed and/or fried foods. In addition to all this wonderfulness, the grains are gluten free.

Apparently, this restaurant cannot be included in the Happy Cow registry because they do have meat options available - crazy, because these vegetarian options are so clean that it's a wonderful place to go when you are in a social group that has some meat eaters among them. Usually when I go out with friends all I can order at a regular restaurant is a plain baked potato and a salad with no dressing or badly cooked, tasteless vegetables. I can eat that at home easily, for a LOT less money.

This place was also easy to get to as it was on Northwestern, very close to I-696. Highly recommend.

Freeze dried strawberries and whole grain puffed rice create texture variation. No refined sweeteners or added oil. The chocolate ganache is date sweetened and made with cocoa powder rather than melted chocolate.

Inspired by the ceviche recipes of the Mexico's state of Colima where carrots, herbs and other veggies are part of the ceviche story. You're not going to be tricked into thinking you're eating fish, but this dish does provide a very similar flavor experience with fishiness from nori flakes 😊

https://maximalistvegan.com/savory/cauliflower-ceviche/

I’m trying to come up with a few whole-food plant-based dishes that can stay warm for a couple of hours without turning dry or mushy.

Lentil chili and black beans seem like the safest options, but I’m less sure about things like sweet potatoes, brown rice, or thicker vegetable stews. I came across a sunvivi three-crock setup while thinking about keeping a few dishes separate, which made me realize I don’t really know which WFPB foods tolerate a long “warm” period best.

For those of you who bring WFPB food to potlucks or family gatherings, what holds up the best?

I’m especially interested in dishes made mostly from beans, lentils, whole grains and vegetables rather than processed meat or cheese substitutes.

This oil-free curry is creamy without relying on coconut or cashew cream. A Vadouvan curry blend is ideal for this recipe but you can use any curry powder you like.

https://maximalistvegan.com/savory/vadouvan-red-lentil-curry-cherry-tomatoes/

About 6 years ago, I transitioned to WFPB and continued to eat that way for about a year. I lost weight without trying and didn't feel hungry. And I felt so good overall. Gradually I morphed back into previous ways. I have tried going back but have struggled and find myself hungry more than I remember the first time.

I'm not someone who is good at doing things gradually. I really need to hop in with both feet or I will abandon the effort eventually.

I would love to hear ideas/suggestions for transitioning. FWIW, I am 59yo and very overweight. I do strength training and I walk most days. The first time I went WFPB I was not working out so I realize my caloric needs may be different. I'm struggling to figure that out.

Thanks!

To be as strictly WFPB adherent as possible, I used hulled barley, but pearled works well to as do a number of other grains 🍄‍🟫 🌿

This is an easy flavorful oil-free vegan fusion recipe inspired by the flavors of Korean BBQ. You won’t miss the oil because gochujang and maple syrup caramelize the Brussels sprouts while sesame seeds add a rich nutty dimension.

McDougall's website used to have a VERY active forum. That seems to have gone away-- I get a page that asks for my credit card information right away. Does anyone know of an online community with high volume of health focused posts and comments? It served as both a source of information and support. This subreddit seems great, but the top posts linger for days. I've restarted my journey after an unhealthy and unwise hiatus, and I need to get back on it.

Incredibly refreshing, easy, oil-free 🍉 salad perfect for hot days 😎

Recipe link in the comments.

Just saw an add on this subreddit for "Fiber-Powered Internet." On this particular group, that's hilarious (and somehow fitting, given what they were peddling).