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05-03-2017, 07:25 PM
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#61 |
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I recently tried jackfruit as a "meat substitute." It gets a lot of hype but *shrug*- it wasn't my thing- looked cool but that's about it!
Speaking of meat substitutes (and yes, yes, I know some people don't subscribe to them at all), I'm back into Primal Strips as a treat (vegan jerky). My favorite is Thai Peanut flavor.
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05-03-2017, 11:18 PM
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#62 | |
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05-09-2017, 05:29 PM
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#63 |
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Have y'all tried the Field Roast Deli Style slices? I'm kind of in love with them; mainly because the grocery store next to my work offers them as a sandwich filling option! I went on a road trip once, stopped at Subway for their veggie sandwich (which is a mockery of a sandwich and never worth the $6 they charge me, I swear), and stuck these slices in to bulk it up.
I do have to figure out more high-protein options beyond fake meats. Those get expensive fast. I am working with a nutritional coach who gave me specific macros to hit, and when I can get 'enough' protein in, my body seems to do what I want (it to do) better and easier. |
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05-09-2017, 07:34 PM
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#64 |
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I've been vegan since I was 18. Vegetarian since I was 11. I just realised I was a bit of a hypocrite saying I was an animal lover while supporting the industries that hurt them. I love cooking and finding new things to try
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05-09-2017, 07:57 PM
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#65 |
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Light Life vegan sausages are amazing!!
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06-12-2017, 10:34 AM
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#66 |
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I've gone back to making smoothies every morning and wow! I can feel the difference already. I add in a scoop of Vegan protein powder and always use kale or spinach.
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06-19-2017, 03:52 PM
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#67 |
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I tried some Tofurky sausage links and really liked them. And I finally tried the strawberry & rubarb flavor vegan yogurt I been wanting to try. I forget the brand...Noos?? Noosh? It starts with an "N" anyhow.
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06-19-2017, 05:46 PM
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#68 | |
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The strawberry rhubarb is great. I have switched to Wallaby's no sugar added yogurt (also not vegan) but most of them only have 4 grams of natural sugar (in the fruit) and 8 grams of carbs. This website does have vegan yogurts listed: http://www.yourdailyvegan.com/vegan-yogurt/
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~Anya~  Democracy Dies in Darkness ~Washington Post "...I'm deeply concerned by recently adopted policies which punish children for their parents’ actions ... The thought that any State would seek to deter parents by inflicting such abuse on children is unconscionable." UN Human Rights commissioner |
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06-20-2017, 06:27 AM
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#69 | |
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06-20-2017, 05:26 PM
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#70 |
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Practically Lives Here
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I'm not vegan or vegetarian, so you all might have known this but I was a little surprised with a couple of the foods listed.
7 Foods You Thought Were Vegan or Vegetarian But Aren't |
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06-20-2017, 06:43 PM
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#71 | |
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I knew most of these but love to review. I was at a restaurant and asked if the mac and cheese was vegetarian. They said, "No, chicken stock." Chicken stock is in soooo many things...
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06-20-2017, 10:23 PM
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#72 | |
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07-17-2017, 07:22 PM
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#73 |
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Has anyone tried Breyers Vegan ice cream? I bought the Oreo cookie one today and I really like it. They also have a vanilla peanut butter flavor which I want to try. It was only $4.88 for a half gallon in my Superwalmart, which is way cheaper than the vegan Ben & Jerry's I had been getting. The So Delicious coconut ones are still my favorites, though.
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07-17-2017, 09:07 PM
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#74 |
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I've been vegetarian with vegan tendancies (eat vegan as much as possible, the sources aren't great here ... and I only use cruelty free household&cosmetic brands, unless something's medically necessary) for five years ...
I've fell off the vegewagon a couple times, but back on it now! It makes me so happy that I can do this for animals! And, apparently, it's soo good for human health and the environment!  
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07-17-2017, 09:20 PM
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#75 |
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Practically Lives Here
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I was half vegetarian tonight for dinner.
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07-17-2017, 09:57 PM
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#76 | |
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10-03-2017, 05:58 PM
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#77 |
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10-08-2017, 06:20 PM
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#78 | |
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Superlative Soul Sister
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11-17-2017, 11:54 PM
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#79 |
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Anya has requested-Worth every calorie!
Vegan Banana Cake
Prep Time 20 minutes Cook Time 30 minutes Total Time 50 minutes Servings 1 two-tiered cake (approx. 16 servings) Ingredients For the cake (makes two tiers): 2 cups whole-wheat pastry flour (all-purpose flour is a good substitute-- it makes for an even more tender cake) 1/2 cup canola or other vegetable oil 1 tsp baking soda 2 tsp baking powder 1 cup sugar 1/4 tsp salt 3 medium, very ripe bananas, mashed 1/2 cup soy or any non-dairy milk, like almond, cashew, hemp, or pumpkin-seed milk + 1/2 tsp balsamic vinegar (set aside five minutes to curdle) For the peanut butter frosting: 1/2 cup smooth and creamy peanut butter 1/3 cup vegan cream cheese 1 1/2 tbsp vegan "butter", like Earth Balance 1 tsp pure vanilla extract 1 1/2 cups confectioners (powdered) sugar Instructions Make the vegan banana cake: Combine the flour, baking soda, baking powder and salt in a bowl. Beat together the oil and sugar with a handheld mixer for about two minutes. Add the soymilk mixture and beat until just mixed. Add the mashed bananas and beat in. Make sure there are no big lumps remaining. Add the flour to the banana-soymilk-oil mixture in 2 batches, beating in after each addition until the mixture is smooth. Do not overbeat, though. Line the bottom of two 9-inch cake pans with parchment or wax paper. Oil and flour the pans. Divide the batter equally between the two pans and bake 25-30 minutes in a 350-degree oven until a toothpick inserted in the center of each cake comes out clean. Place on a rack to cool, about 10 minutes. Unmold, peel off the parchment paper, and leave on the rack to cool thoroughly before frosting. Make the vegan peanut butter frosting: Have the peanut butter and Earth Balance at room temperature, and the cream cheese cold. Place the ingredients in a bowl and mix with a wisk or with a handheld or stand mixer until everything's combined. Add the sugar 1/2 cup at a time, beating in well after each addition. I use less sugar than most peanut butter frosting recipes would, but if you want a stiffer frosting add more confectioners sugar. Place the frosting in the refrigerator for at least 30 minutes before frosting. Assemble the cake: Place one cake on a cake stand or flat dish. Put about 1/3rd of the frosting (recipe follows) in the center of the cake and using a spatula spread it evenly across the surface. Carefully place the second cake on top of the first one. Put the remaining icing in the center of the cake and evenly frost the top and sides. Garnish with some chopped, roasted peanuts. In fact, if you have the time and the peanuts, sprinkle nuts all over the surface of the cake and press some into the sides. Cut yourself a hunka cake love, and enjoy! or try Strawberry Frosting (that's what i did) Mind Blowing Strawberry Frosting Recipe (Vegan) Prep time: 10 mins Total time: 10 mins Serves: 2½ Cups Mind Blowing Strawberry Frosting Recipe. Also, substitutions to make a vegan strawberry frosting! Great as dips, to frost cupcakes or to decorate cakes! | carmelapop.com Ingredients ⅓ Cup (a good)Vegan Butter ⅓ Cup strawberry preserve 2 Cups confectioners sugar (opt for Organic!) *optional* 1 Tbsp. Vegan cream cheese Instructions In a bowl mix the vegan butter and the strawberry preserve. Add the confectioners sugar and keep mixing until light and fluffy. Refrigerate for (at least) 10 minutes as vegan frostings tend to be very soft. Then frost cake add sprinkles if desired and when finished put whole cake in icebox til serving. Enjoy Anya! copied from "so you're dating a vegan"
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11-18-2017, 01:47 AM
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#80 | |
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Pixie Stick
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