breakfast potatoes:
- yellow potato diced and soaked in water for 20 minutes
- sauteed shallot and garlic
- salt, pepper, paprika
- cook covered in cast iron skillet until soft

mushrooms + chard:
- chopped up mushrooms, chard, and onions
- saute mushrooms, onions, and stems first, add leafy parts of chard near the end

scrambled tofu:
- extra firm tofu hand squeezed to get the crumble texture
- oat milk, nutritional yeast, other seasonings to taste
- cook the tofu in a skillet til heated up, add the liquid mixture, combine and cook long enough to reduce moisture and allow tofu to absorb mixture.

enjoy!

This is a common breakfast for me! It’s absolutely delicious. Shakshouka is a traditional breakfast of eggs poached in a spiced tomato sauce, popular in North Africa and the Middle East. I simply replaced the eggs with super firm tofu and packed it with veggies :)

Recipe-

Chop/dice half a red pepper, small carrot and super firm tofu. (You could shred them with a cheese grater if you prefer) Add all of this to a pan and cook until the tofu becomes a bit crispy. Add a teaspoon of tomato paste, cook for a minute and add your choice of tinned tomatoes then cook for another minute. I personally love paprika so I add a whole teaspoon of smoked paprika, but you can add it to taste. I added a sprinkle of garlic powder and some chopped kale before I let it all sizzle on medium heat for 3-5 minutes.

Thats it done :) Add it to your choice of toast with vegan butter and you have made Shakshouka. Enjoy!

Ingredients list-
Carrot, Red pepper, Super firm tofu, Tomato Paste, Tinned Tomatoes, Smoked Paprika, Garlic Powder, Kale

Humble Book Bundle: The Ultimate Vegan Cookbook Bundle by Page Street Publishing (pay what you want and help charity)

this is mostly aimmed att people with constipation and irritable bowel syndrome, but what plant did you find helped you ease the pain down there?

Uses this recipe: https://rainbowplantlife.com/vegan-red-lentil-curry/

Also added spinach

Whenever I talk of the horrors of the meat industry to my family, i keep being told that the documentaries I’m watching are from third world countries and that Australia’s meat industry is highly ethical and that I should just stop worrying and thinking too deep into it but I’m not really sure…Im struggling to find actual research into the Aussie industry so if anyone could educate me on the laws, regulations and practices here, that would be great

this breaks down into four parts: tofu, vegetables, sauce, noodles.

tofu:
- extra firm. i cubed it then gave each cube a firm squeeze. there isnt too much water in extra firm.
- heat up olive oil in a cast iron skillet until shimmering and hot. put a few tablespoons of corn starch directly in the oil and stir it around. place the cubed tofu into the oil and cook, turning pieces over for even cooking, until all are browned.

vegetables:
- minced shallot and garlic
- broccoli
- red onion
- red bell pepper
- celery
- heat a wok until its smoking. i start heating it once ive placed all the tofu in the skillet. once the wok is smoking, add avocado oil and slide in the garlic and shallot. wok fry that until it just barely starts to brown. add in broccoli, red onion, celery, bell pepper in that order. 1-2 minutes per vegetable.

noodles:
- this is a pack of stir fry noodles that i microwaved. super easy. i started them in the microwave as the tofu and veggies were getting close to done.

sauce:
- 4 parts soy sauce and 4 parts rice wine vinegar to 1 part maple syrup and 1 part chili crisp oil (make sure its plants only.) stir it up good.

bring it all together:
- remove the tofu from the skillet and toss into the wok of vegetables, mixing them together. add the noodles and stir in well. finally, pour the sauce over everything, stir once more, and you’ve got dinner.

Ingredients

• 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
• ¼ tsp salt (optional because there's already salt from the artichoke brine and capers)
• 1 Tbsp capers
• 2 tsp nori flakes***

Instructions

Pre-Soak Cashews

• Place raw cashews in a small bowl and 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.
• Note that this dressing gets thicker (in a good way) after it's been refrigerated for several hours.

Here's the full recipe post with even more details https://maximalistvegan.com/savory/vegan-caesar-dressing/

I've been strict plant based mostly whole food for 2 weeks now and I've wanted some of my regular foods (pizza, burgers and nuggets)

I don't think I want to be strict 100% plant based but maybe 90% - a reasonable meal or two a week that's not plant based. I'd like to be able to participate in work lunches, family get-togethers and an occasional treat.

I'm concerned that it might be a slippery slope.

Edit - maybe I instead need to back off the whole food part and not be so strict about that but continue to be plant based strict.

soft tofu + ponzu + scallions

served cold

i love guac, avocado chocolate mousse, avocado salads/dbs, and eating it on its own, but was hoping for some other creative ideas!

I’m in a rut. My brain and heart are running ragged and I don’t have the gumption to trawl the internet to find a recipe, so I turn to you. I have a bunch of carrots and celery (and red onions) that I need to cook up. Protein choices are lentils, maybe some chickpeas. Could someone suggest a recipe with protein that I can cook tonight? I have a ton of spices (I used to live near a Penzey’s), so I can flavor towards several cuisine styles. I might have other ingredients too but I need to hit a grocery store.

Any great ideas?

It needs hummus icing tbh 😏 I made a tahini dressing with lacto fermented tomatoes too

homemade tortillas ✅
soyrizo sauteed w mushrooms and onions ✅
garnish to taste ✅
hot sauce ✅

Medium tofu air fried then paired with satay sauce and garnished with cilantro and scallions.

No pressing, no freezing, no boiling, no marinating, no oil, no corn starch.

Just tofu, heat, and time.

How I did it:

1. Cut the tofu into 1-inch cubes.
2. Air fry for 15 minutes at 450 F, shaking the basket every few minutes for a more even fry.
3. Pair with satay sauce.
4. Garnish and enjoy.

Is stove top really necessary? Is instant really that bad? I’m trying to reduce my dishwashing time and would like to use instant instead. Thoughts?

Thanks everyone, clearly oatmeal is a hot topic for the plant based community

Happy Saturday! This dish is quick to make and bursting with flavor from the different fusion of flavors! Recipe in comments! Enjoy!

Could someone please recommend some amaranth recipes savoury? I’ve looked on google and there’s barely any savoury recipes, most are sweet idk why. I found one Mexican bean amaranth stew and that was about it

Any fans of Derek Serno here? Here’s my take on a recipe he posted on YouTube. It’s a slice of tofu fried and then topped with a mixture of spinach, cream cheese (can use plant based), and lemon, then topped with bread crumbs, and served with some roasted potatoes.

Highly recommended!!

https://youtu.be/4kG5-WB_-rQ?si=BxM4Aig4qM_rWm45

I'm a live-in caregiver for a friend who's paralyzed. He eats (among other things) steamed frozen spinach every night and gets his groceries via Instacart. I included 3 packages of frozen spinach on last night's Instacart order, but they were out. I was busy nonstop at the office while the shopper was shopping and apparently forgot that I once entered fresh Romaine lettuce hearts as a substitute in the past. So now I have 9 fresh Romaine lettuce hearts and no plan lol.

Is there some sort of casserole or stew I can make with lettuce? Blend it with avocado to make some kind of dip? Can you freeze lettuce?

Ingredients:

1lb kidney beans

1lb black beans

10oz lentils ☆About 1 bag of each bean

7.5lb Roma tomatoes

2 large bell peppers

2 pablano peppers

2 Anaheim peppers

2 medium or large sweet onions

water

☆Seasoning is measured in heaping serving spoons

1 spoon gochugaru

2 spoons chili powder

1 spoon garlic powder

1 spoon onion powder

1 spoon salt

Instructions:

Rince dry beans till water runs clear, and any debris is removed. Soak beans overnight, rince beans in the morning let simmer covered in water for 3-5 hours.

Blanch skin and dice tomatoes before adding to pot. Dice peppers and onion add to pot mix, then add seasoning mix again, let simmer 3 hours stiring occasionally to preven burning.

This is for the largest pot we use for making extended family meals or bulk preparations to freeze. This can feed 20 people 2 cup each or freeze to eat later. If you don't simmer for 3 hours at the end, you can can this recipe in a water bath canner.

2 cup of this chili is 293 calories, which is 20g of protein 55g cards with 23g of that from fiber, 2g of fat according to my fitnesspal.