#good vegan protein powder

[startwithfiber]

The Best Plant-Based Protein Powders for Your Health and Fitness Goals

When it comes to building muscle, improving overall health, or enhancing your fitness routine, protein is an essential nutrient. For those following plant-based diets or anyone looking to reduce their intake of animal products, plant-based protein powders are a fantastic alternative. The market is flooded with various options, making it challenging to choose the best one for your needs. Whether you’re searching for the best plant protein powder, the best vegan protein powder, or a nutritious organic greens powder to boost your wellness, this guide will help you find the perfect fit.

Why Choose Plant-Based Protein Powders?

Plant-based protein powders are derived from natural sources such as peas, brown rice, hemp, and chia seeds. Unlike animal-derived protein powders, which may contain dairy or whey, plant proteins are often easier on the digestive system and are free from common allergens like lactose. Additionally, they typically come packed with beneficial nutrients like fiber, vitamins, and minerals, making them a great option for supporting overall health.

Best Plant-Based Protein Powders for Your Needs

Best Vegan Protein Powder: Orgain Organic Protein Powder

When it comes to finding a reliable and nutritious vegan protein powder, Orgain Organic Protein is a top contender. Known for its high-quality ingredients, this powder combines pea protein, brown rice protein, and chia seeds to deliver a complete amino acid profile. It’s also packed with fiber, making it an excellent choice for digestive health. Whether you’re mixing it into smoothies or baking it into treats, Orgain Organic Protein offers a clean, plant-based option with minimal additives. It’s a great choice for those seeking the best vegan protein powder that doesn’t compromise on taste or quality.

2. Best Plant-Based Protein Powder: Vega Sport Premium Protein

Vega Sport Premium Protein is one of the best plant based protein powder for athletes and fitness enthusiasts. This protein powder is designed to support muscle recovery and performance with 30 grams of protein per serving from a blend of pea, pumpkin seed, sunflower seed, and alfalfa protein. Not only does it provide high-quality protein, but it also includes ingredients like turmeric and tart cherry to help reduce inflammation and speed up recovery. If you’re looking for a protein powder that’s tailored to your workout needs, Vega Sport Premium Protein is an excellent choice.

3. Good Vegan Protein Powder: Sunwarrior Warrior Blend Protein

Sunwarrior Warrior Blend Protein is another great option for those seeking good vegan protein powder. This plant-based protein powder is made from a mix of pea, hemp, and goji berry proteins, delivering a full spectrum of essential amino acids. With its smooth texture and pleasant taste, it’s a favorite among those who prefer a vegan protein powder that isn’t gritty or overly sweet. Sunwarrior also boasts high bioavailability, meaning that the body can absorb and use the protein efficiently.

4. Organic Greens Powder: Athletic Greens AG1

Athletic Greens AG1 is a top-rated organic greens powder that blends 75 vitamins, minerals, and whole-food sourced ingredients to support overall health. While it’s not strictly a protein powder, it’s an excellent addition to any plant-based supplement regimen. Packed with antioxidants, probiotics, digestive enzymes, and adaptogens, Athletic Greens helps fill in nutritional gaps, enhance immunity, and improve gut health. If you want an organic greens powder that supports energy levels and overall well-being, this is a fantastic option.

5. Best Plant Protein Powder for Digestion: Garden of Life Organic Plant-Based Protein

Garden of Life Organic Plant-Based Protein offers a high-quality, easy-to-digest option for individuals looking for a clean protein source. Made from a combination of pea protein, chia seed, and flaxseed, this protein powder is designed to support digestion with the inclusion of probiotics. It also contains organic greens and vegetables to enhance its nutritional profile. Garden of Life is certified organic, non-GMO, and free from artificial additives, making it one of the best plant-based protein powders on the market.

How to Choose the Best Plant Protein Powder

When shopping for the best plant-based protein powder, there are a few factors to consider:

Protein Source: Look for protein powders that combine multiple plant-based protein sources (such as pea, rice, or hemp) to ensure you’re getting all the essential amino acids.

Taste and Texture: Depending on your preferences, you might want a protein powder that’s smooth, easy to mix, and has a pleasant taste. Many plant-based protein powders come in various flavors like vanilla, chocolate, or berry.

Additional Nutrients: Some protein powders include added vitamins, minerals, and organic greens for an extra health boost. If you’re looking for a one-stop supplement, choose a powder that provides a range of nutrients to support your overall wellness.

Clean Ingredients: Opt for a protein powder with minimal additives, sweeteners, or fillers. Organic options are often the best choice for ensuring the powder is free from harmful chemicals or pesticides.

Price: Plant-based protein powders can vary greatly in price. Higher-quality options may cost more but are often worth the investment for their superior ingredients and performance.

Conclusion

Finding the best plant-based protein powder is about understanding your needs, whether it’s for muscle recovery, digestive health, or overall well-being. The options listed above — Orgain Organic Protein, Vega Sport Premium Protein, Sunwarrior Warrior Blend Protein, and Garden of Life Organic Plant-Based Protein — are some of the best plant protein powder on the market today, offering high-quality, nutritious, and effective ways to fuel your body.

Incorporating an organic greens powder like Athletic Greens AG1 can also complement your protein powder to support optimal health. No matter your fitness level or lifestyle, these plant-based protein powders will help you achieve your wellness goals while keeping your body nourished with clean, natural ingredients.

[livetvserverbd]

Live TV Server BD

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[inkykeiji]

mouth open, jaw gaping just saw your post about liking unblended chunks of protein powder!!!!!!!!!!!! shocked!!! and afraid (all this said with love)

aaaaAAAAAH omg pls don’t tell the tabloids, i’ll be ruined!!! ・゜・(ノД`)

[lowspoonsfood]

Microwave Instant Oatmeal Muffins

(I don’t know if this blog is still active, but I hope you’re doing well, regardless!)

A slightly modified version of a recipe I found on a vegan cooking blog. It’s good for a quick meal, especially because you don’t have to be super precise with the measurements the way you would baking from scratch. Also, it’s great if you, say, have a texture issue with instant oatmeal but ended up with a lot of it somehow. (No points for guessing how I know that.)

1 packet instant oatmeal (whatever flavor you have on hand)

2 tbsp flour

¼ tsp baking powder

1 tsp neutral oil (I usually use vegetable or canola oil)

¼ cup milk or non-dairy milk (the original used water, but I like using almond milk because the protein makes the whole thing super filling)

Instructions

Dump all of the ingredients in a microwave-safe mug. Stir. 

Microwave on high for two minutes. 

If there are still damp spots, you can add 5-10 second increments until it’s cooked through.

Notes:

You can customize this recipe pretty much as much as you want. Dried fruit, maple syrup, cinnamon, whatever. Just mix it in before you microwave, and keep in mind that you may need to adjust cooking time if you go overboard.

You can measure the dry ingredients out ahead of time if it makes things easier. Honestly, the hardest thing about this is gathering the ingredients.

[petermorwood]

I COULD MURDER A CURRY... Well, at least commit a certain amount of violence on one.

In other words, I wanted something curry-ish the other day without taking much trouble over it, so I threw this together from what was in the cupboard, fridge and freezer.

(There was rather less than I expected. That's been fixed.)

When I discovered we had no lamb or chicken it ended up as unintended vegetarian, and can as easily become vegan; just leave out the ghee. If my result is anything to go by, all variations will taste great.

NB #1, there's no salt; the preserved lemon has plenty.

NB #2, metric measurements are correct, Imperial are approximate, but this whole recipe was pretty vague from start to finish, so wing it.

That's what I did. For instance, preserved lemon is Moroccan not Indian, yet it worked just fine.

Lemon and lime lentil curry

Ingredients

1 tablespoon ghee or coconut oil (I used a 50-50 combination)

2 onions peeled and chopped fine

2 tablespoon hot curry powder

1 tablespoon mild curry powder (or 1 hot / 2 mild if preferred)

6 cloves of garlic peeled and chopped fine

2 400g / 14oz tins chopped tomatoes in juice

1 400g / 14oz tin kidney beans, drained and rinsed

250 g / 1 cup red lentils

250 g / 1 cup each of red, green, and yellow peppers, sliced and coarsely chopped (optional; we had them in the freezer)

2 heaped tablespoons lime pickle, chopped fine (hot or mild as preferred; Patak brand is good. I used home-made hot)

2 heaped tablespoons preserved lemon, chopped fine (again, I used home-made) *

1 tablespoon garam masala

* If you can't source preserved lemons, use the zest and juice of at least one fresh lemon (two might be better). If you've only got bottled lemon juice, add 125ml / 1/2 cup of it when the tomatoes go in.

Method

Heat your preferred cooking fat in a pan (a wok is even better), add the chopped onions, and cook until soft and translucent. If desired, cook until starting to brown (this may take up to 45 minutes).

Push the onions to one side, allow the fat to flow into the centre of the pan, add the dry spices, combine well with the fat and cook for about five minutes.

Add the garlic and cook for a further five minutes.

Add the kidney beans and lentils to this mixture, stir well, add the peppers, lime pickle and preserved lemon, and stir again.

Add the chopped tomatoes, and one tomato-tin full of water. (Also add the lemon juice (and zest), if that's what you're using instead of preserved lemons.)

Stir well, turn the heat right down, cover, and simmer for about 30 to 45 minutes. (This is where I'd have added 2 cubed chicken breasts, if I'd had them).

Check occasionally to ensure nothing is sticking, adding a little water if required. Taste during this process, and adjust the seasoning. (Which means, if you're using fresh lemon or bottled lemon juice, this is when to add some salt.)

When the lentils are done (I like them a little al dente), sprinkle on 1 tablespoon garam masala, stir it in then serve.

Accompany with Basmati rice, or chapatis (flour tortillas / wraps will do just fine), or naan bread, or any combination of these. I did a mix of 1/3 brown Basmati / 2/3 white Basmati.

@dduane pointed out that what with the carbs, protein, dietary fibre etc., this is also quite healthy. That's an unexpected bonus for something I just thought was no trouble to make, tasted good...

And didn't involve committing even a minor felony, though a slice of apple tort to follow would have been nice... :->

[skwistokwarrior]

blue team: can they cook?

tucker: no. he's not the WORST, it'll be atleast somewhat edible, but he's still not allowed to cook. ever. like, ever.

church: yes and he's very valuable to them for this alone. they would have already starved in blood gulch without him. maybe not the best food but when you're on blue team, it is.

caboose: ok predictable but absolutely not no way in hell he can cook. he tries to help but they all have to usher him out (emphasis on everyone, he's a big boy)

wash: this one's a less common but honestly no. he's been in the military since he was 18 he cannot cook food for shit. i've already made a post on this but he's tried before for the blues and like. that was literally the closest he's ever been to death in his life, and he's a FREELANCER. he's not allowed in the kitchen without active supervision, and you would not believe the amount of protein powder this man has

carolina: also no. you think she had the time to learn how to cook? you're funny. i think she's learning, but it's a slow process, a very slow process. leave it to carolina to know everything but how to cook

tex: i mean, yeah, why not. she knew as a person and a robot. i like to think she made caboose sandwichs in the early seasons (because i love tex/caboose as a duo)

kai: yes and it concerns her that nobody else knows how to. and not just like knows, she's REALLY good at cooking since she's been cooking since she was young. she's blue teams savior (except she's never there so theyre still in distress LOL)

honorary doc: yes but he's not a big help to blue team because he's vegan everything. he told them he can cook and they let him. they were very disappointed when he started very delicately explaining how he substituted just about everything out of a typical dish for something vegan. (and it wasn't even good either, like he makes the food so bad other vegans would rather eat a fucking burger than his food)

in conclusion: they steal the reds food primarily

[emo-batboy]

Depression meals Battinson has made himself at least once while unsupervised to the shock and horror of Alfred

(Alfred has to sleep at some point. that’s when Bruce decides to wreak havoc and make these barely edible monstrosities)

(Btw he’s vegetarian, fucking fight me)

Pepper jack cheese between two seaweed sheets

Uncooked ramen dipped in the seasoning packet

Ready rice with cold tofu

Spoonfuls of peanut butter

Instant grits with one slice of American cheese

Pop tart dipped in hot chocolate

Spaghetti noodles with no other ingredient than a mountain parmesan, didn’t even put salt in the water

“Technically bread” (water and flour, microwaved…he was having a really bad day)

Bread, cheese, ketchup, microwave = pizza

Cream cheese and jelly sandwich

Vegan hot dog microwaved without a plate. He picked it up from the microwave with a piece of white bread and ate it just like that. No dirty dishes

kraft mac and cheese with one single raw asparagus

Various little kiddie-themed smoothie shots

Dry cereal

Cheddar cheese wrapped in a flour tortilla

Vegan dinosaur nuggets (microwaved, tho he tried to cook it in his hot coffee once, it didn’t work)

Frozen snap peas straight from the bag, unthawed

Tomato soup with cheez-its sprinkled on top

Tried to make a meal completely out of vitamin supplements once, based entirely on the exact amount of nutrients you need in a day

A family-sized bag of generic brand corn chips

Hard boiled eggs (they were supposed to be soft-boiled) and paprika

Blueberry bagel, toasted, no butter

Cold chicken noodle soup in one of those paper cartons from the corner store (it gave him food poisoning)

Microwave grilled cheese

Cucumber rolls (cucumber slices he rolled in microwave rice)

Leftover cake washed down with a protein shake

A hunk of mozzarella cheese, microwaved

Frozen Garlic bread (it’s actually good like that, he swears)

Four 5-hour energy shots to make a 20-hour energy (his heart rate didn’t go back to normal for two days)

Fruit snacks squished between two slices of wheat bread

Tried to dry scoop protein powder once, worked about as well as the cinnamon challenge

Pistachios with the shells (it was an accident. He did not notice)

Refried refried beans (for protein)

Handfuls of mushy, room temperature blueberries

Tofu block cut up with a spam slicer and dipped in mustard

[acti-veg]

i suffer from chronic depression and really low energy. i find preparing even the most basic of meals really hard.

do you know of any places in the uk i can buy vegan ready meals which do deliveries please?

also things i can buy in bulk for breakfast, lunch etc like cereal bars where prep isn’t needed

thank you so much

Huel is a good option for very cheap meals, you can buy ready-to-drink ones or powders that you just mix yourself. That can be breakfast and lunch sorted by itself. There are also quite a lot of meal delivery services in the UK who offer vegan food, I found about five with a quick search but I haven't tried any, so I can't make recommendations.

Stocking up on basics like soups, pasta pots and packaged noodles would be good in a pinch. Protein bars would be good to have on hand, Misfits ones are great but Trek do protein flapjacks that are vegan as well. Home and Bargain and Heron do big flapjacks which are surprisingly vegan and are very high in calories, for when you just need to get some fat and calories in - they're about 5 for £2. For more nutritious options, canned foods can also be just thrown in with microwaves rice, things like chickpeas, lentils, black beans, kidney beans etc. You can buy microwavable packets of pre-flavoured grains and such from most supermarkets, they're reasonably healthy and not too expensive. There are also loads of snacking faux meats that you just throw on some bread for a quick lunch. Even just having some bread, hummus and carrot sticks in in can serve as a quick lunch when you really don't have the energy.

The best advice I can give is to pre-prepare meals in bulk, during those periods where you have the energy to do that. This doesn't need to be complex recipe making, you can throw soy chunks/fake chicken, rice, broccoli and soy/teriyaki sauce in a big pan and make enough for a few days in about 10-15 minutes. Meals like chili, pasta, curry, homemade soups and noodle dishes freeze pretty well so you only need to blast them in the microwave.

[startwithfiber]

Unlocking the Power of Plant-Based Nutrition: A Guide to the Best Organic Greens and Protein Powders

In today’s health-conscious world, people are increasingly turning to plant-based products to fuel their bodies. From organic greens powder to the best vegan protein powder, the market is full of options that promise to help you meet your nutritional needs. Whether you’re looking for an organic greens powder to boost your daily nutrient intake or a protein powder with fiber for better digestion and satiety, there are plenty of plant-based supplements to choose from. This article will explore the best plant-based protein powders and organic greens powders that can support your fitness and wellness goals.

Why Choose Organic Greens Powder?

Organic greens powder has become a go-to supplement for individuals seeking to boost their daily intake of fruits, vegetables, and other vital nutrients. These powders typically contain a blend of nutrient-dense plants such as spinach, kale, spirulina, chlorella, and wheatgrass. Organic greens powder is an excellent way to ensure you’re getting essential vitamins, minerals, and antioxidants that may be lacking in your regular diet.

The Role of Protein Powder with Fiber in Your Diet

For those looking to supplement their protein intake, protein powder with fiber is a must-try. Protein is essential for muscle repair, growth, and overall bodily functions, while fiber is vital for digestive health. Combining these two powerful nutrients into one supplement helps you meet both your protein and fiber needs in one easy-to-consume product.

Protein powders with added fiber are particularly beneficial for those on plant-based diets, as plant proteins are often lower in fiber compared to animal-based proteins. This combination helps promote healthy digestion, stabilize blood sugar levels, and keep you feeling fuller for longer. Fiber-rich protein powders are perfect for post-workout recovery or as a satisfying meal replacement.

Best Plant-Based Protein Powder

When it comes to plant-based protein powders, the options are abundant. However, the best plant-based protein powder should have a complete amino acid profile, be easily digestible, and contain clean, natural ingredients. Many plant-based protein powders on the market are derived from sources like pea protein, brown rice protein, hemp protein, and soy protein.

Pea protein, in particular, is known for being high in branched-chain amino acids (BCAAs), which are crucial for muscle repair and recovery. Hemp protein, on the other hand, contains healthy fats and fiber, making it an excellent choice for those seeking a balanced and nutritious protein source.

The best plant protein powder are also free from artificial additives, preservatives, and sweeteners. Look for options that are non-GMO, gluten-free, and organic to ensure you’re getting a high-quality product that aligns with your health and wellness goals.

Good Vegan Protein Powder: A Must-Have for Plant-Based Dieters

For those following a vegan lifestyle, finding a good vegan protein powder is essential for meeting daily protein requirements. Vegan protein powders are typically made from plant sources such as peas, hemp, and brown rice, providing an excellent alternative to dairy-based protein powders. These powders are not only rich in protein but also in fiber, vitamins, and minerals, making them a complete and nutritious supplement.

The good news is that the market now offers a variety of high-quality vegan protein powders, many of which are free from artificial flavors, colors, and sweeteners. Whether you’re looking for a protein powder with fiber to aid digestion or simply need a plant-based option to support your fitness goals, there are plenty of good vegan protein powders available to suit your needs.

Best Vegan Protein Powder for Maximum Nutrition

If you’re searching for the best vegan protein powder, consider one that combines both protein and fiber to deliver optimal nutritional value. A top-tier vegan protein powder should provide a high protein content per serving, be free from common allergens like soy and gluten, and be rich in micronutrients that support overall health.

Among the best vegan protein powders, those with added greens, adaptogens, and superfoods offer an extra nutritional boost. These powders not only help with muscle recovery and growth but also provide antioxidants, anti-inflammatory properties, and support for the immune system. For a truly holistic option, look for protein powders that combine plant-based protein with organic greens powder, offering a one-stop solution for both protein and nutrient supplementation.

Conclusion: Nourish Your Body with the Best Plant-Based Options

Incorporating organic greens powder, protein powder with fiber, and the best plant based protein powder into your diet can greatly enhance your overall health and wellness. These plant-powered supplements provide your body with the essential nutrients it needs to thrive, while also supporting muscle growth, digestion, and energy levels.

Whether you’re an athlete, a vegan, or simply someone looking to live a healthier lifestyle, investing in the best vegan protein powder and organic greens powder can help you achieve your nutritional goals. With clean ingredients, excellent taste, and powerful health benefits, these plant-based supplements are the perfect addition to any wellness routine. So, fuel your body with the power of plants and watch your energy, health, and fitness soar.

FAQ

What is organic greens powder and why should I use it?

Organic greens powder is a concentrated supplement made from nutrient-dense plants like spinach, kale, spirulina, and chlorella. It provides essential vitamins, minerals, and antioxidants that may be missing from your regular diet. It’s an excellent option for boosting your nutrient intake, improving digestion, supporting immune health, and increasing energy levels.

How does protein powder with fiber benefit my diet?

Protein powder with fiber combines two important nutrients: protein for muscle repair and growth, and fiber for digestive health. This combination helps support healthy digestion, stabilize blood sugar levels, and keep you feeling fuller for longer. It’s especially beneficial for plant-based diets, as plant proteins often have lower fiber content compared to animal-based proteins.

What makes the best plant-based protein powder?

The best plant-based protein powder should have a complete amino acid profile, be easily digestible, and contain natural ingredients without artificial additives. Ideal sources include pea protein, brown rice protein, hemp protein, and soy protein. It should also be free from preservatives, sweeteners, and GMOs, offering a clean and high-quality option for your nutrition.

[najia-cooks]

[ID: Five large, enclosed bao piled on a plate. The topmost bao has been opened to show a bread-like dough texture and a vegetable filling. The bao are garnished with chopped chives. End ID]

Bánh bao chay (Vietnamese vegetable dumplings)

Bánh bao are an iteration on the Chinese da bao (大包) brought to Vietnam by Cantonese immigrants. Like da bao, bánh bao are commonly filled with some combination of minced meat, Chinese sausage, and hard-boiled eggs; however, some versions of bánh bao are also made with Vietnamese vegetables, herbs, and flavorings. Vegetarian bánh bao (bánh bao chay) may have no filling, a filling consisting of a variety of vegetables, or a filling of sweetened beans or sweet potato.

This recipe combines Vietnamese vegetables, herbs, spices, and sauces with Vietnamese meat substitutes to make a well-rounded filling that's equal parts umami and fresh. The yeasted, enriched dough is tasty, fluffy, and light, but still has enough structure to hold up against the filling.

Recipe under the cut!

Patreon | Tip jar

Makes 16-20; serves 6.

Ingredients:

For the dough:

4 cups + 2 Tbsp (500g) all-purpose flour

2 tsp (7g) active dry yeast

7 Tbsp (90g) granulated sugar

1/2 tsp salt

2 tsp (10g) baking powder (optional)

2 Tbsp (16g) cornstarch (optional)

1 - 1 1/4 cup (135-295 mL) lukewarm soy or oat milk, or water

1 Tbsp cooking oil

The basic components of this dough are flour, yeast, sugar, salt, oil, and milk. The baking powder is added to help with leavening; the cornstarch works to create a light, fluffy dough that will not become soggy when filling is added.

For the filling:

1 large carrot (100g)

4-inch piece (120g) cassava root / yuca

1 cup (100g) shiitake or wood-ear mushrooms, diced

4 large pieces (50g) sườn non chay, or 1/2 cup diced or crumbled chả lụa chay

1/2 cup water + 1/2 tsp vegetarian 'chicken' broth concentrate (optional)

50g tofu skin (đậu hủ ky)

1 red onion, minced

5 cloves garlic, chopped

4-5 chives or scallions, finely chopped

1 tsp freshly ground black pepper

1/2 tsp sugar, or to taste

1/2 tsp salt, or to taste

2 tsp bột nêm chay, ground to a powder (optional)

1 1/2 tsp fermented bean paste + 1/2 tsp light soy sauce (or 2 tsp vegetarian fish sauce)

2 tsp vegetarian oyster sauce

1/4 cup soybean oil, peanut oil, or other cooking oil, divided

Sườn non chay (roughly, “vegetarian ribs”) is a meat replacement made of textured soy protein. It may be found in bags online or in the pantry / dried goods section at your local Asian grocery store—the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.” Most sườn non chay are large and pale in color, but they sometimes come in "beef" or "pork" styles—the difference is not the flavoring but rather the size, shape, and coloring of the pieces. In my experience, the "beef" ones are more darkly colored, and both "beef" and "pork" styles are smaller in size and thinner in shape than the non-specific ones, which I often use to replace chicken.

Chả lụa chay is a vegetarian version of a Vietnamese pork sausage. It can be found in the form of a large loaf in the refrigerator section of a Vietnamese or Asian grocery store. It will be labelled "chả lụa chay" or "gio lụa chay," as well as "vegetarian pork roll," "wheat meat," or "vegetarian food."

Đậu hủ ky, or tofu skin, is prepared by taking the film off of a batch of tofu as it sets. Tofu skin may be purchased fresh or dried, in sheets or in sticks: for the purposes of this recipe, any kind will work! Chinese tofu skin produced for sale abroad may be labelled "dried beancurd sticks."

Bột nêm is a Vietnamese seasoning sold in powder or granule form. Vegetarian ("chay") versions of the seasoning may contain shiitake mushroom, lotus seeds, carrots, tomatoes, and kohlrabi, as well as salt and MSG. It can be purchased in pouches or boxes from an Asian grocery store, or you can use any other vegetable stock powder.

Fish sauce and oyster sauce are common inclusions in pork fillings for bánh bao but are often simply omitted from vegetarian ones. I've used vegetarian substitutes for these ingredients—if you don't have vegetarian imitation fish or oyster sauce, just increase the amount of salt, sugar, and bột nêm to taste.

Instructions:

For the dough:

1. Heat 1 cup (135mL) non-dairy milk to lukewarm in a saucepan or in the microwave. Stir in the yeast to dissolve. if you’re not sure your yeast is alive, proof it by allowing to stand for 10 minutes—it should foam.

2. Add the baking powder, sugar, and salt and whisk to dissolve.

3. In a large bowl, whisk together flour and cornstarch. Pour in the milk mixture and mix well to combine. Add additional milk 1 tsp at a time if it remains too dry to combine. The dough should be slightly tacky but not sticky.

3. Add oil and knead by hand until dough is smooth and elastic, about 10 minutes. Cover with plastic wrap and allow to rise in a warm place for about 3 hours until doubled in size. If you live in a cold climate and don't have a proofing drawer, heat your oven on the lowest setting for a few minutes, turn it off, and then proof the dough in the oven.

For the filling:

1. Prepare the proteins. Soak the tofu skin (if you're using dried) and sườn non chay in cool water for about half an hour until rehydrated (or simmer them for a shorter amount of time). They are fully hydrated once flexible and a couple shades lighter. Gently squeeze the water out. Dice tofu skin; rip sườn non chay into small pieces lengthwise and then dice widthwise.

2. Prepare the vegetables. Peel cassava root and carrot. Cut both into a fine julienne, or grate them. Dice the mushrooms; mince the red onion; chop the garlic.

3. Cook the filling. Heat oil in a large skillet on medium. Add the garlic and sauté until fragrant.

4. Add the red onion and continue to sauté until fragrant and slightly softened. Add black pepper, bột nêm, and salt and allow to cook another 30 seconds.

5. Add carrot, cassava, mushrooms, chả lụa chay (if using), and tofu skin and stir to combine. Reduce heat to low and cook, stirring often, until tender. Remove from pan.

6. If using sườn non chay: in the same pan, fry sườn non chay in 3 Tbsp of cooking oil on medium until they’ve absorbed the oil. Whisk 'chicken' stock concentrate into a small amount of hot water, then add the stock into the pan. Cook until mostly dry.

Soaking in water, deep frying in oil, then simmering in a flavored broth is the typical Vietnamese preparation of sườn non chay. The simmering in stock could potentially be skipped if you're including vegetarian oyster and/or fish sauce, but personally I find that dried soy products benefit from being soaked or simmered in something other than water.

7. Mix sườn non chay in with other filling ingredients, salt, sugar, sauces, and chives.

To assemble:

1. Turn dough out from its proofing bowl and gently divide into two even parts. Cover the half you're not using and gently roll the other out into a log of even width. Use a dough cutter or sharp knife to divide the log into 8 or 10 even pieces.

2. Place each disc of dough on its side and roll it out into a circle about 5" (13cm) in diameter. The edges of the circle should be much thinner than the center, since the edges will be bundled up and folded together.

3. The folding method is the same as for baozi and momos. Hold a wrapper in the palm of your non-dominant hand and add a couple tablespoons of filling (if you’re not experienced with making dumplings, it may be easier to add less). While pressing the filling down with your non-dominant thumb, use your other hand to pinch pleated folds in the dough all the way around the circle of the wrapper. Remove your thumb and make one last fold to close the bao. Pinch firmly at the place where all the pleats come together (where the drawstring would be if it were a drawstring pouch) and give a small twist to seal.

4. Set each finished bao on a small square of parchment paper on a baking sheet or in a steamer and lightly cover with plastic wrap or a light kitchen towel. Continue folding until you have formed all of the bao.

To steam:

1. Place a bamboo steamer in the bottom of a wok or large pot, and fill the wok with enough cool water to cover the bottom rim of the steamer by ½". If you've added baking powder to your dough, you may add a splash of vinegar to the water to help neutralise the dough's pH and combat yellowing of the dough.

If you’re using a metal steamer, tie a kitchen towel around its lid to prevent condensation from dipping back down onto the dumplings. Carefully place the bao, along with their parchment paper squares, into the steamer, leaving an inch or so between each one. They will expand as they steam!

If you don’t have a steamer, place a small bowl in the bottom of a wok or large, deep pan or pot. Place the dumplings, with their parchment paper squares, on a plate and place the plate on top of the bowl–the plate should fit inside your pot. Make sure that you can cover the plate and dumplings with a lid. If your lid is domed, there is no need for a kitchen towel, since the condensation will run down towards the outer rim. If your lid is flat, tie a tea towel around it just as you would with a metal steamer. Fill your cooking vessel with 2 or so centimeters of cool water.

2. Raise the heat to high and allow the water to come to a boil. Once boiling, lower the heat to medium-low and cover your steamer or pot. Steam the dumplings for about 8 minutes, until the dough is tender and cooked through. Keep finished bao warm in a covered casserole dish in an oven on low while you steam the others.

[decaydanceredacted]

Ive had this idea stuck in my head for months now and I got reminded of it today - I want some p2-flavor soypilled forcefem degeneracy in the vegan hardline apocalypse bunker, idfc if it makes no logistical sense or how they got there

I want Patrick to start growing tits from eating nothing but raw soy full of phytoestrogens (this is all fake-science man0sphere BS but shush) and now all the brainfucked stir-crazy dudes in this shitty bunker are giving him Looks, bc these homophobic hardline idiots locked themselves and their naive teen boy proteges in an underground silo with lots of guns and soy protein powder and NO WOMEN and they can't just fuck each other bc That's Gay but now Patrick's hair is getting long and his chest and hips are getting soft and full and he's looking reaaaaal pretty all of a sudden, and everyone's starting to notice but Pete is especially Noticing, and Pete is also Noticing how much attention patrick is getting from everyone else, so he just ends up hovering near patrick constantly, always touching him somewhere on his body to demonstrate that he belongs to pete and no one else. He loves to stick his hands up Patrick's shirt and grope his growing breasts, and patrick is kind of pissed that he does this in the common areas too, but his chest IS achey and sore, and Pete's hands feel sooooo good massaging his tits, he doesn't want to make him STOP.... They have sex for the first time in the bunker kitchen while patrick is doing the dishes, pete fucking patrick from behind against the metal sink while he calls patrick Pretty and Beautiful and Doll, tells him he was meant to be his wife and how he's going to put a baby in his belly and make him a mommy over and over and over again, every chance he can get, so Patrick can be his pretty girl forever

.

[punkbakerchristine]

coming up on a year of me baking, so here are some things i’ve picked up on along the way:

read the recipe, especially with baking. if a recipe tells you to do something, it’ll probably tell you. the biggest mistake i see happen with people on the great british baking show (especially the celebrity one) is people overthinking things. a recipe is basically a successful lab experiment that was recorded, so i would listen to them if i were you.

that cooked.wiki/ shortcut is a huge lifesaver. really, i don’t know where i would be without it.

baking is science. cooking is an art. in fact, it wasn’t until around the 18th century when women started entering the kitchen to bake. i.e., this whole trope that baking is a feminine thing flies right over my head.

as mary berry would say, chocolate melts in your pocket. in other words, it literally does not need that much heat in order to be tempered.

if chocolate is shiny, that’s good. if not, turn down the heat and keep going until it is.

good way to save a frosting that’s “split” or curdled in appearance: add some more liquid and keep beating it.

butter is your friend. so is olive oil. hell, any kind of fat is your friend—except margarine. avoid that shit at all costs.

oil is used in spice cakes because butter will turn them into bricks. oil makes it lighter and fluffier.

when you’re adding some more wet ingredients, add a little more flour. this will help balance out the batter. this works the other way, too: add a little more liquid if it’s too dry.

a good method of making chocolate a little more chocolate-y: add a tablespoon of coffee. i did this for the chocolate bailey’s cake on st. paddy’s day and my last two chocolate babkas and the chocolate came out rich and delicious.

cardamom does this with cinnamon and ginger. one of the reasons why i love my recipe for spice cake so much is because cardamom enhances all the spices.

literally the best way to stop yourself from overbeating a batter is pause the mixer as you pour in an egg, dry mixture, whatever. you spare yourself from injury doing this, too.

always flour your surface and rolling pin before you roll out your cookie dough/pie crust/any kind of dough. do the same with powdered sugar for marzipan and fondant, too.

literally watch caramel as its melting down and bubbling because it turns amber in the blink of an eye. another big mistake i see on tv all too often.

the hellofresh kits: their best proteins are their beef, shrimp, and anything ground up. their chicken and their pork can be pretty hit-and-miss, but when they’re good, they’re amazing.

wash your hands after handling any kind of raw meat, eggs, onions, and chili peppers. make sure your knife is sharp and you’re wearing some kind of protection when you’re slicing an onion (something i heard in welding and machine shop a lot whenever i took off my glasses: “nothing worse than a blind engineer.”)

don’t ever let anyone tell you that you have to laugh if things go awry in the kitchen in order to be classified as a good cook or chef. shit’s an emotional experience and you put your heart into the food, probably more than art or writing (and i get emotional over art all the time, and i’ve found i give more of myself in writing than i do art). like… i cried over a quiche.

i actually have mad respect for anyone who does vegan baking. i made a vegan chocolate cake back in january of this year and it was like a crepe 😅

bake what you like. i like spice cakes, anything chocolate, breads, cookies, pies, and tray bakes. i like stuff that’s kind of unusual like babka and anything jewish, canadian, latin, indian, or british. i like aromatic stuff. i like the kinds of goods you get at halloween or christmas, like they’re warm.

if you’re making something like a pot pie or a wellington, something that has an interior that needs to be cooked, cook it beforehand and then put it in the crust and bake it.

you actually don’t always have to blind bake a pie crust, like if it’s a meringue pie or one of those enclosed meat pies you can get in england. it is a good idea if you’re making a tart, a quiche, or any fruit pie, however.

forget pastry: if you can master bread, you can tackle anything.

when you’re baking bread, you don’t necessarily have to bloom the yeast—i guess some authors do this because it wakes up the yeast and preps it for the dough, but moisture + flour will do that trick as is.

keep the salt and yeast on opposite sides of the bowl. salt stunts the yeast and will take longer for the dough to rise.

depending on the type of dough, you can just knead bread with your hands. if anything, this is the best way to do it. go by time, too: my first loaf took me 15 minutes to knead until it felt as smooth as the inside of my arm; really put your arms and shoulders into it, too, make your muscles work (and this was back when i was still over 200 pounds, too).

fewer things in life are more satisfying than kneading bread dough. it’ll make your arms and shoulders nice and strong, too.

good way to tell if your bread is underproved: there’s a big split near the top. if you poke the dough, and it doesn’t bounce back right away, let it proof for longer. if you poke it, and it sort of collapses, it’s overproofed (never been a problem with me because i’m always on top of that, but i see it a lot in my bread making group on facebook).

mnemonic device for remembering the different types of meringues: french meringue starts with “f”, “f” for “foundation”, it’s the most basic meringue with the egg whites, cream of tartar, and sugar. swiss meringue. “sw”. “sweet”. “sweet water.” whip the egg whites over a bain-marie and add the sugar there (swiss meringue inexplicably is a bit sweeter than french). italian meringue is made by pouring a simple syrup into the egg whites so it looks like the boot of italy. at some point, i’ll come up with one for the different types of pastry cream 😅

salt is also your friend, even in sweet goods. especially in sweet goods.

it’s a little difficult to confuse salt with sugar (especially if you’re like me and you keep them in separate cupboards). a mere taste will save you on that, too.

145° is the safe temperature for beef and pork. 165° for chicken. 200° for bread.

iirc: it’s your cheekbone for rare beef. the tip of your nose for medium rare. your chin for medium.

less really is more with baking and cooking. this is another thing that people on baking shows do that drives me nuts (judges often don’t like it, either, believe it or not). you don’t need to add cherry, lemon, ginger, and nuts to that chocolate cake, becky, you can just do the nuts.

i just barely started with sourdough but so far, i’ve learned that with some recipes, when it misses, it REALLY misses. like i made sourdough english muffins a while back: they were good and we ate them at breakfast, but they were weirdly heavy, like hockey pucks.

i actually really don’t like it when there are other people in the kitchen with me. i’ve always been autonomous and did better working alone without any distractions. for this reason, i could never be on a baking show, what with all the cameras in your face and producers running around.

the more you bake, the more you’ll want to turn away from any store bought baked goods.

and finally, i really could not have become a baker at a better time, if i’m honest. i made my first loaf of bread on october 7, when the middle east fell into chaos again and this fated feeling swept over me. food in america is mostly comprised of things that aren’t even food, like high fructose corn syrup—that’s part of why i managed to lose 60 pounds since then, i know what’s going into what i put in my mouth and i can think ahead to what i’m going to eat through the day (and we wonder why american society is having the mother of all health crises, on a physical and mental level: everyone is eating garbage and not getting their vitamins, good fats, good carbs, and proteins, and everyone isn’t treating themselves to something comforting like a donut or a piece of pie). i hope more people realize this, too, like… when shit hits the fan and america descends into chaos itself, turn to those of us with the tools of the trade and like to work with our hands.

[marcelwrites]

Just finished working out and now I’m having my protein shake. Vanilla. The taste baseline. All protein shakes are unpalatable. Even those sugar bombs that Boost sells with the little pieces of unbroken dates scattered throughout. Vegan protein powders are a good advertisement for fuel, not flavour. Probably could’ve gone harder and pushed myself more. We all can, looking at the line in front of us like we dare not overstep, but if we weren’t made to overstep we wouldn’t see the line at all. Life only exists beyond that line, far outside the realm of comfort and safety that the line provides. The reality is that it’s all an illusion and until you start breathing and operating beyond the line, what the fuck are you even doing? There is no redemption possible, only solace in the pushing and pulling of heavy weight. The sun heals the wounds modernity creates, but it’s like putting a bandaid over a gunshot, there’s still an exit to wound leaking viscera. A faucet connected directly to your soul. How long does it run until you’re spiritually dry? A barren desert of humanity. The cracked edifice that used to be a living, breathing person.

[legumepowered]

vegan chili cheese fries

water in a pot, add:

tvp [red lentils would also be good

peppers [I used dried]

precooked black beans [made in crock pot]

tomato powder [a puree would work well, just use less water)

seasoning: my everything seasoning, s+p, taco spice blend [I would use chili powder/ more red pepper flakes next time, there was no heat]

Serve over fries [ I used premade + heated in my air fryer]. Topped with vegan cheese, but use anything you want

I also had an apple with PB and dried cranberries on the pb.

I didn't measure anything, so I really don't know the macros. I probably had about a 1/4 cup tvp - 16g protein just from that. + everything else. I'm sure it was over 20g protein, which isn't bad.

[lowspoonsfood]

Mock Tuna Salad

This is one of my favorite recipes, great for an anytime no-cook meal with high protein and some veggies as well as a good way to add a little variety to your packed lunches. My family calls it mock tuna salad, since it’s a vegetarian version with familiar flavor notes (and it can be vegan if you use vegan mayo alternatives).

I will say 2.5/5 spoons since you do have to chop some vegetables, but otherwise it’s just mix and eat. If you have a food processer, you could probably throw the onion, celery, pickle, and chickpeas in and zhuzh them. Feel free to eyeball the amounts to your preference!

Mock Tuna Salad

1 can (15 oz.) chickpeas

¼ cup mayonnaise (or vegan mayo)

¼ cup finely* chopped onion

¼ cup finely chopped celery

1 tbsp finely chopped pickle

2 tsp spicy brown mustard

¼ tsp salt

¼ tsp garlic powder

¼ tsp dill weed (or splash of pickling liquid)

optional:

¼ tsp dried parsley

pinch (1/8 tsp) cayenne

Instructions

Drain chickpeas and place in a medium bowl.

Mash chickpeas with a fork or potato masher until few whole chickpeas remain.

Mix in all other ingredients until fully incorporated

Add more mayonnaise if needed. 

Serve as a dip with crackers or pita bread, or use as a sandwich filling. Enjoy!

[marabarl-and-marlbara]

hi hi mara, i remember you writing in a post that you look forward to meal times. what are your favorite foods at these times?

good morning anonymous; i try to eat exactly four meals that are always the same "thing," because i:m particular about texture/temperature and routine;

breakfast is always a cold almond yogurt (+ some protein powder) & some kind of low-carb sugar-free crunchy cereal (as a general guideline for most-of my food/diet, my mom drilled in-to me from a young age neurosis about carbs/sugar from her diabetes/liver-failure so i ended up inheriting much of this diet-neurosis); i try to portion out all of the ratios to be ~4; ie: 3 spoonfuls of yogurt, 1 part of cereal; if there is anything mixed in-to the yogurt, i try to use three things combined with the yogurts 1 so it comes out to four (today i made peppermint yogurt + a dark chocolate cereal that was bogo @ publix last week);

lunch is always a wrap, that i burn on the stove, and then burn the assembled wrap in an air-fryer so it is 1) scalding, 2) completely dry and crunchy; the filling is usually ~4 pieces of some protein (ex: 2 pieces of cauliflower chicken stuff that is then further divided so it comes out to some number-of-4; 4 cubes of tofu that are further divided down into 16 equal pieces; a fourth of an avocado that is quartered down into four slices), + some vegetable filler (usually spinach or broccoli or kale; sometimes onions i pickle or roma tomatoes i cube), + some jalapeno (with two cross-section cuts and then chopped into ~16 slices so it quarters), + some type of sauce i usually make (my favorite is this birria-consomme-esque sauce i make every few months out of tons of dried chilis, which basically prevents it from spoiling); when it:s been cold, i:ve been making this awful vegan gravy out of buckwheat flour + fake chicken bouillion stock (in place of drippings); sometimes i use egg because i had an incident last month that made me realize my diet was killing me <- though this might:ve just been more neurosis;

dinner is either half a protein bar or a stir-fry (bean sprouts, broccoli, red peppers, tofu);

then dessert i have half of a protein bar that i burn in airfryer;

i don:t really like eating anything that doesn:t match these texture/temperature profiles; ie: baked oats are always disappointing because they:re not cold/crunchy; cold wraps (which sometimes i think i want because i like cold-sauces (like mayo or w/e) and the way i cook things basically turns them into soup) are always massive disappointments; beautifully made and composed foods from restaurants are always disappointing because they:re not as scalding as i like, or spicy as i like; etcetera;

take care, anonymous