The tempeh continues to grow, and the increase in volume is now stretching the bag. The slab is now rigid. Some would stop here, but I'm going to let it grow at least another 24 hours.
Made this wonderful vegan cheesecake for my wife's birthday and it came out amazing! WFPB and Vegan, it's still so rich and chocolatey and just...delicious. Highly recommend!
If we ate mostly plant based diets, nature would get around 75% of the planet's fertile land back. Our oceans would recover too. Simplest solution for carbon capture, natural world, climate resilience, food chain preservation & biodiversity. A massive step to a sustainable and safer future for humans.
Studies show that shifting to a plant-based food system would release fertile land the size of combining the entire United States, China, the European Union, and Australia.
This is possibly the craziest thing people don't know about healthy plantbased diets. It's revolutionary, easily reproducible in clinical trials, and yet almost nobody knows about it.
Take any 100 omnivores.
Draw their blood and measure how well it fights various cancer cells.
Put them 2 weeks on a #plantbased diet (whole foods plant based type diet #wfpb ). Draw their blood and measure again their cancer cell killing ability.
Same people, but now their blood typically fights cancer around 10 times more effectively on average.
Then let those people return to their everyday diet and their blood drops back to regular 10 times less effective at fighting cancer.
So that cancer you don't know about, that could be a massive problem for you in 3.5 years? Maybe it never would be, maybe it would take another 35years, on a plantbased diet.
Boil kettle, cover noodles (4mins these chow mein), sieve starchy noodle water into large wok. Rinse noodles under cold water set aside to drain.
Cut onions peppers into heating wok. Add fine cut sweet potato for thick sauce or chunky cut for intact pieces, or mix.
Made Peanut butter blondies for my wife for Valentines Day! Mostly WFPB (white whole wheat flour for flour, peanut butter for the fat), but used dark brown sugar instead of something WFPB like molasses.
Next time might try with a WFPB sweetener like dates or molasses, but this smells absolutely delicious!
The recipe is from the book "Whole grain vegan baking":
Today's plant based lunch: potato patties with mung sprouts and soy curls, balsamic glazed beets, butternut squash spicy chile with black beans and barley and steamed corn on the cob
@vegan@cooking@cooking@vegancooking@wfpb
I'm down 8kg or 18lbs since Xmas, about 8% body weight. Definitely setting strength and muscle gains at same time. High carb, high fibre, high volume & low fat is so much more effective than the tiny low carb portions that lead me to failure.
@vegan@cooking@cooking@vegancooking@wfpb
I don't really use sugar much. Sometimes I do add a teaspoon of crunchy Demerara sugar scattered across a pud before serving which is nice.
This is a the last of a batch of cherry, berry, apple ,banana, cacao, all spice, oat bake I made, which gave portions all week.
It's incredibly easy to do, same process as the recipe up thread.
Oats, stir in cacao, all spice, extra cinnamon, add fruits, liquid from hibiscus(fruit) tea. Microwave 8-10mins, stir, microwave 8-10mins again.
Bosh, done, cakey bakery fruity cacao yum. No actual bake required. #cooking#cook#food#vegan#bearFodder#plantBased#wfpb
So I don't know who this might help...
... but if you've ever wondered how much food you can eat on a high carb low fat style it's really really different from the much smaller low carb portions. (description in alt text: lentil bolognese, chunky 6bean salad, apple cacao berry oat bake)
Tons of veg & fruits, good complex carbs (whole grains, whole pasta, starchy foods etc), lots of legumes beans lentils peas, spices & herbs and some nuts and seeds. High fibre high nutrition. Zero cholesterol if you do it plantbased which it really lends itself to.
Best part, just eat to fullness, no need to count calories once you cut out the oils / dairy / meats, then you won't over eat.
Packaged and processed foods aren't good, they're nearly always high fat low nutrition. Batch cooking from ingredients gives me best results.
The dishes here all came from batch cooks on different days with at least 6 portions which last over several days and the changing overlap days keeps things from feeling too similar.
Here's my experience, for what it's worth.
Contrast this much smaller meal with the meal above. A low carb #diet type of meal.
This is the advice I see on the bulk of 'health' focused media. This style is supposed to be the big healthy alternative to all the processed junky foods. An animal protein source that is naturally high in fat and probably cooked with oil (even air fried you can look close to see all the fat leaking out). Green leaves that are dressed again typically with oil, (the whole Mediterranean diet = buy more olive oil marketing thing). A real deficiency of carbs with a very tiny portion of often white flour bread, or depleted white grains, and dairy spreads & cheese etc upping the fat a lot more too.
I've tried both styles over longer periods and for me this low carb is an eating style that leads eventually to failure, to plateau then weight gain as hunger will eventually win. Low carb at a calorie deficit just doesn't keep properly full and hunger will eventually win out unless you have a personal chef and trainer and assistants watching you or your livelihood depends on your physique or whatever.
Lentils & Qinoa have similar pressure cook times, super handy!
1cup lentils
1cup Qinoa
Lots spices and herbs
Chopped veg like red onion, red cabbage, bell peppers, dinosaur kale / cavolo Nero, olives
2.75 cups fluids (0.25cup was tamari)
6mins on high pressure with slow release in an instant pot.
It's really good to have leftovers from dropping a big batch cook with the above, it'll last all week in the fridge.
For increasing you need less fluids (water stock whatever) for additional cups.
1st cup lentils = 1.5 cup fluids
1st cup Quinoa = 1.25 cup fluids
Additional cup lentils = 1.25 cup fluids
Additional cup Quinoa = 1.0 cup fluids
Batch cooking enough to have extra meals to heat up is a great time (& healthy motivation) saver. Easy ways to vary things a bit is really helpful to prevent food boredom.
Chopped red onions, red peppers and tomatoes. Give them 15mins in airfryer. Heat up leftovers from psot above, add new stuff on top with some spring onion.
I had less than 10 minutes before a neighbour was coming over to do weights together. I want some food ready for after when I'd be really hungry.
I threw 2 cups of oat groats (pretty much intact whole oats, can be used a lot like rice) and 2 cups of dried beans (black turtle in this case) into a jug and covered with water to quick soak for a couple of minutes and also swirl rinse them. They both have similar pressure cook times of 22 and 25 minutes.
Grabbed a load of frozen veg from the freezer and spices.
Sieved the grains and beans into the instant pot pressure cooker.
Added generous shakes of chipotle spices, smoked paprika, cumin, black cumin, turmeric, black pepper, ginger and garlic.
8cups water
lots of frozen veg, sweetcorn, green beans, spinach, baby corn, carrots, garden peas, okra.
Gave everything a really good stir and set for
25minutes on high pressure.
Hour & a half later after working out it's all done & hot, tasty and filling! Served with a splash of tamari, dried chives & nutritional yeast.
I particularly liked how the oat groats and black turtle beans make this really filling, so quick to make but also really budget friendly. Dry beans are much cheaper than canned and actually easier to use than tinned this way. #vegan#veganRecipes#plantBased#bearFodder#wfpb