1,000 Vegan Recipes with Step-By-Step Pictures

Vegan Hard Cheese Cheddar & Parmesan Style
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VEGAN FIRM CHEESE (easy) Meltable, grateable delicious and protein-rich :) Taste of Emmental
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vegan cheeses are such a good topic... especially the aged, and/or fermented.

I Fermented Vegan MEAT and Made Life Changing Burgers
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This one I haven't seen but I was wondering about this very thing... Im gonna watch it right now.

BTW I post things for ideas.. I dont recommend anything but the most natural ingredients.. although I know alot of people might use some that aren't..

I also read somewhere that fermented spirulina has a meaty flavor...

but nobody likes green burgers...

or would they?

also for some reason... fermented hempseed powder has a sort of meaty flavor.. or eggy.. or bloody...

so I guess meat alternatives dont have to be all that natural. There are things plant based that have a meaty flavor and texture.. why would they have that?

BTW I Do prefer the Beyond Burger more than the Impossible Burger which I've never tried...

But the new formula has fortifications...

and that makes it harder to cook.. sticks more to the pan.. sweats out more starches that stick to the pan or whatever. But maybe I just need to get better at cooking it. It also has no nonGMO verification, but when I look it up on the nonGMO verification website... the Beyond Burger 3.0 and Beyond Beef 3.0 are both certified so I dunno.

There's also these Cookout Classic burgers which might be closer to the original... without fortifications and might cook better. IMO those were the best Beyond Burger... but maybe I just need to get better at cooking them one of these days.

:bookmark:

I'm not vegan but I try not to eat consciousness that knows it's being murdered..

And these recipes look amazing and healthy

and I always forget about this thread when I'm looking for a new recipe

and those starches or Whatever.. that stick to bottom of the pan make it harder to cook.. because it's not smooth.. not even that it sticks to the pan but it just sweats out these starches that make the surface of the pan not smooth.. so they dont slide up and down as easy...... and then there's a big chunk of that stuff left stuck on the utensil used to move the burgers / meat around...

Well it happens with Tofu as well but not as much.. and after a time with enough oil it stops sticking to the pan if you can scrape it all off except for any other minor stuff left.. but yeah I like to make vegan 'chorizo grounds' like that.. with soft tofu breaking it up really fine...

I use a cast iron skillet for the beyond burgers, or any brand, with a little bit of olive oil they get a little crisp and don't stick

Which means that I usually end up giving them a couple more minutes than the directions say to

Yeah that's cool. Awesome you do vegan cast iron skilleting... You know how to season them with vegan oils..

yeah I dont have a nonstick pan that's why. I like my stainless steel skillet.. or atleast it is cheapest.. and doesn't require seasoning but maybe I can do a bit of seasoning who knows.

Oh I see you might not use vegan oils to season. yeah you can do seasoning with vegan oils also. I heard coconut oil is good... but uhh.. maybe might want to use refined oils cos cast iron skillets heat up a lot.. hm...

yeah.. I know freakin Mustard seed oil has a high smoke point... and pecan oil. Not so much coconut oil.. but it's higher than olive oil. Yeah you have to look those up. Another is Macadamia oil.. super expensive though.

Grapeseed oil is one I use to cook with. it has a higher smokepoint as well.

Canola oil is good but hard to find nonGMO maybe...

Also Avocado but some people complain about histamines.

There was a time I thought the avocado oil was giving me symptoms but maybe I was confusing it.

Sunflower oil is another one.

I would say.. get an organic avocado oil... if anything, or nonGM Project verified... if you have symptoms but who knows.

I say that cos maybe they're using inferior avocadoes.. who knows.

I know I dont like those lower fat avocados much.. they have a particular flavor I dont like. Maybe if they are ripened properly who knows.. but they never seem to ripen properly for me.

Tsampa
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Very easy to do this with wheat grain.. as I learned to just soak them, and roast them dry in the skillet. It makes a very good crunchy cereal or for granolas.

i used ancient wheat varieties like einkorn, spelt, kamut, red fife, sonoma etc.


But the Tibetans I'm sure have had NAKED hulless barley. And I am thinking , SPROUTED would be a complete protein.. as you can look up for yourself on Nutritiondata.com that Malt/Sprouted/Activated barley scores a 101 on amino acid scores.

Anything over 100 is considered complete to near complete. But I would say rather complete and anyways sometimes quantity helps.. so lets say you have Wheat.. but eat the protein in high amounts.. you'll get enough amino acids.

No Bake Vegan Energy Bites
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I dont know how long it lasts.

that's as close as I could find for those tsampa balls

can always use roasted grain/bean/nut/seed flours

reminds me of those coconut date raw vegan balls I guess...

but I dont know if those sugars can really replace honey in terms of keeping it as a survival food.

So , supposedly Honey can last forever. Who knows.. maybe there is some difference in taste though.


Can the same be said for other syrups?

maybe Raw syrups?

Like honey, it will keep almost indefinitely before it has been opened and exposed to oxygen. [link to bikehike.org (secure)]

Yeah so.. but what about if it is Dried. in tsampa balls maybe.. the inside is dried out so any honey/syrup would be dried. I would say in that dried state it would probably keep longer.

Tsampa Snack Balls: Delicious and Nutritious!
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TIBETAN TSAMPA PORRIDGE
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it can be made vegan.

Vegan Whole Wheat Date Ladoo
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How to Make BUTTER Tea & Tsampa - roasting barley with SAND
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can be made with vegan butter..

wonder what kind of tea she's using.


IMO you dont have to roast with sand.. just roast your grains/ beans after soaking...

So is the tea she's using basically PuErh?

and she says it has salt? or does the Recipe have salt..

Think it's the recipe.

Yeah.. interesting.

It's like a keto version of tea.. or a bulletproof tea.

well not the flour.

but you can use any flour.

I like powdered peanut butter.. w/ cocoa.

or maybe powdered almond butter.

If you want to make it keto...