#good vegetarian food

[vegan-yums]

25 Delicious Vegan Buddha Bowls!

[reasonsforhope]

"A global shift to a mostly plant-based “flexitarian” diet could reduce greenhouse gas emissions and help restrict global heating to 1.5C, a new study shows.

Previous research has warned how emissions from food alone at current rates will propel the world past this key international target.

But the new research, published in the Science Advances journal, shows how that could be prevented by widespread adoption of a flexitarian diet based around reducing meat consumption and adding more plant-based food.

“A shift toward healthy diets would not only benefit the people, the land and food systems,” said Florian Humpenöder, a study author and senior scientist at the Potsdam Institute for Climate Impact Research, “but also would have an impact on the total economy in terms of how fast emissions need to be reduced.” ...

The researchers found that adopting a flexitarian diet could lower methane and nitrous oxide emissions from agriculture and lower the impacts of food production on water, nitrogen and biodiversity. This in turn could reduce the economic costs related to human health and ecosystem degradation and cut GHG emissions pricing, or what it costs to mitigate carbon, by 43% in 2050.

The dietary shift models also show limiting peak warming to about 1.5C can be achieved by 2045 with less carbon dioxide removal, compared with if we maintain our current diets.

“It’s important to stress that flexitarian is not vegetarian and not vegan,” Humpenöder says. “It’s less livestock products, especially in high-income regions, and the diet is based on what would be the best diet for human health.”

In the US, agriculture accounts for more than 10% of total GHG emissions. Most of it comes from livestock. Reducing meat consumption can free up agricultural land used for livestock production, which in turn can lower methane emissions. A potent greenhouse gas, methane is mainly expelled from cows and other animals raised for livestock. Animal production is the primary contributor to air quality-related health impacts from US food systems.

“This paper further confirms what other studies have shown, which is that if we change our diets to a more flexitarian type, we can greatly reduce greenhouse gas emissions,” said Jason Hill, a professor in the University of Minnesota’s department of bioproducts and biosystems engineering.

According to the study authors, one way to achieve a shift toward healthier diets is through price-based incentives, such as putting taxes on the highest-emitting animal products, including beef and lamb. Another option is informing consumers about environmental consequences of high meat consumption."

-via The Guardian, March 27, 2024

[sidewalkchemistry]

Green Fruit Platter (Vegan)

[ricoydelicioso]

Mushroom Shawarma Recipe

Mushrooms are life aren’t they? They need to be appreciated more for everything they do to the human mind, body and soul!

This mushroom was so meaty and so incredible you won’t even think about needing meat ever again! 🤯

Ingredients:

1 Punnet oyster mushrooms 1 Tsp Cumin 1 Tbsp Thyme 1 Tbsp Cajun seasoning 1 Tsp zaatar 1 Tsp smoked paprika 1 Tsp garlic powder 1 Tsp Celery salt

Oil Pita Some salad, olive oil and lemon Yoghurt, cucumber and lemon Chillies Pickled red onions

Method:

Start by mixing together your spices. Add a glug of oil to your mushrooms and then sprinkle the spices on top. Mix well to coat every bit of the mushies.

Now grab a skillet and a bit of oil add in the mushrooms. Add something heavy on top, like another pan or a bowl and press down, let cook for 3-4 mins until charred slightly and then flip the mushrooms and repeat the process.

Now mix together your salad ingredients in a bowl and your yoghurt ingredients in another bowl.

Heat up your flatbread, load on the salad and yoghurt, then the mushroom shawarma and then top with Chillies and pickled red onions and ENJOY!!

[fallout-lou-begas]

as a Kewpie Mayo Enjoyer i have once again been seduced by the siren song of japanese condiments and picked this up at the grocery store. my psionic warriors give me suggestions for good things to put this on. vegetarian suggestions are preferred

[vibing-vegan]

Vegan tacos

[aro-culture-is]

aro culture is getting so fucking tired of people using the fact that there's a queer romance in something as a reason you should watch it. like haven't allos had enough of romance? queer or otherwise? I'm not saying queer representation is bad, of course, I'm just fed up with asking what a book is about and in response all I get is "oh it has queer people in it" cool! what is it about? having queer representation is not the be all end all of media can we please have ONE thing without romance in it. please.

.

[internationalveagn]

Spaghetti spinachi-

Inspired by one of the best pay dishes I had at pasta brown in Covent Garden, this spaghetti spinach has quickly become one of my favourite pasta dishes. It’s so easy to make and is sure to impress the fellow pasta lovers in your life.

Ingredients-

200 grams of dried spaghetti

30 grams of pine nuts

2tbspoon of olive oil

2 cloves of garlic

1/2 a jar or 130 grams of sun-dried tomatoes.

2 large handfuls of spinach

1tbspoon of pesto

Salt +pepper

1 tablespoon of dry basil

1 tea spoon of chilli flakes

Instructions -

Start by preparing your spaghetti like usual. Placing around 200 grams dry spaghetti into a pot of salted boiling water and cook following the instructions on your packet.

In the meantime, in another pan heat up 2tbs of olive oil on low to medium heat and lightly toast 30 grams of pine nuts. You want to toast them only for a few minuets, until they go a golden colour. You might hear some popping but don’t worry! This is completely normal by toasting them we are releasing the natural oils present in the pine nuts which enhances the flavour of the dish.

Once you notice some colour appearing on your pine nuts add in 2 cloves of crushed garlic (or more I don’t judge) and stir that in.

We can now add the star of the show! The sun-dried tomatoes. This is my personal favourite part of the dish, so I do go a bit mad and add 1/2 a jar (130g) of them into the pan. Alongside a tablespoon of the oil it’s persevered in.

We are going to cook these off for a minuet or two. Just to let all the flavours in the sun-dried tomatoes blossom and combine with the pine nuts.

After a minuet or two of stirring we can now add 2 large handful of our spinach into the pan and stirring. It may look like a lot in this moment but spinach can be deceptive. These two large handfuls will wilt out of sight in no time.

Once wilted I began to season our sauce with only a bit of salt, pepper, basil and chilli flakes. I also added a large tbs of green pesto after this to enhance the flavour of the pine nuts and basil.

To make the sauce a little saucier, add roughly around 3 tablespoons of that salty pasta water to emulsify your sauce.

The sauce is now done! The only thing left to do is add your drained spagetti to the pan. Giving it a good mix before serving it with freshly cracked black pepper and some fresh basil (if you’re feeling fancy)

[hinamie]

Megumi is brought to beautiful rooms like this to suffer

may or may not be obsessed with @lyrebirdswrites' fic slaughterhouse it's been living in my head absolutely rent-free and I wanted to pay it homage <3

[1296-very-good-year]

If Los Pollos Hermanos had good vegan and vegetarian options on the menu then Hank would never have suspected Gus and Gale were working together and would never have set the train into motion that eventually got Gus killed and he and Jessie and Mike would have lived happily ever after and Walt would have stayed the sad lonely little man he was midway through season 4 so in conclusion fast food restaurants need more veggie friendly options thank you for your consideration.

[isaacsapphire]

Something that strikes me as I'm planning on hosting some visiting relatives (BTW if I have any New Zealand followers can you please reblog or comment with details about what type of tea is considered standard or a little better than average in New Zealand?) is how much comfort and joy I've given vegetarian and vegan travelers in the past by just serving them some good tasty normal calorie levels vegetarian/vegan food, as unfortunately that can be hard to come by as a traveler in the US and so several of the people I've hosted were obviously running a calorie deficit because they were struggling to find enough food suitable to their diet.

And, I am not vegetarian! I'm low-key ideologically Not vegetarian! But I also believe that 1. It's immoral to intentionally trick someone else into violating their own morals even if you don't share them and 2. Hospitality means serving people good food that they like and can eat.

I've gotten a lot of shocked responses from people in the past when I would say something like, "This recipe can be made vegetarian/vegan if you swap the meat broth with vegetable broth/swap the cheese for vegan cheese or omit it" and then they'd assume that I must be vegetarian/vegan myself, and not understand why I would care about tracking which recipes could be vegetarian or consider it a valuable thing. Other people have dietary restrictions and sometimes I want to make them something nice to eat! It's shitty hosting to invite someone to Thanksgiving and then have like two things out of twenty they can eat, you know?

[grayve-mistake]

Hey, don't cry. It's gonna be ok. Put a glaze like teriyaki or barbecue sauce or gochujang sauce on your veggie burgers while you cook them and let it caramelize on the outside, okay?

[deepseacityunderground]

i think that veganism as a political movement has a lot of interesting things to say about how food agriculture has been shaped by consumerism and the way its alienated the average westerner from food production especially around meat. its a cruel cruel industry for everyone involved and it sucks.

unfortunately it also overwelmingly falls victim (like a lot of other socially progressive political movements lol) to a complete inability or perhaps a refusal to engage with rural indigenous communities especially in the global south. which is ironic because (like a lot of other socially progressive political movements) much of their theoretical framework for reforming society Depends on rural indigenous communities especially in the global south ^.^

[fix-me-sixteen]

why does everyone hate vegetables so much. they genuinely taste good. i prefer them to so many other "good-tasting" foods. like genuinely. give me your vegetables i will eat them for you give them to me now. seriously where do they get their icky reputation from. why do children hate them. i’m confused

[psudopod-art]

Chocolate Raspberry Vol Au Vents

AKA Psudo's favorite dessert flavors combined in about 20 minutes. This recipe is easy as fuck and all but one of the ingredients can be stored indefinitely in the pantry or freezer.

Recipe, advice, process photos, and a gif below the cut!

Ingredients:

Frozen Puff Pastry Shells (6 per pack) aka vol au vents

Frozen or fresh raspberries

About 1 cup heavy whipping cream

About 1 tablespoon cocoa powder

About 2 tablespoons powdered sugar

Instructions

Start baking the puff pastry in the oven according to package instructions. Put your cream whipping bowl of choice in the freezer.

When the shells have about 5 minutes left in the oven, take your cream whipping bowl out of the freezer.

Scoop the cocoa powder and powdered sugar into the cold cream whipping bowl.

Add a splash of the heavy whipping cream to the bowl and stir the slurry break up all the clumps and dry spots on the bottom. Dump in the rest of the cream. Whip it until it's just reached stiff peaks, when the cream remains in shape after you remove your hand mixer.

When your puff pastry is finished, remove the lids and add a layer of raspberries inside the shells. Top with the cocoa whipped cream, pop the lid onto the cream and serve.

Chef logic over explained section:

I always use premade frozen puff pastry. If you prefer, you can try your hand at making your own. It just takes a lot of time and effort. Vol au vents are pretty easy to shape, but layering the butter and dough to make the puff pastry dough takes so long.

Chilling your cream whipping tools will help the cream whip faster. It's not necessary but you've got like 5-15 minutes to wait while the pastry bakes what else are you going to do? Scroll Tumblr?

Powdered sugar dissolves easier than granulated sugar, and it includes a small percentage of corn starch. The corn starch can act as a stabilizer for whipped cream, allegedly.

I usually just eyeball the cream proportions, honestly. Obviously, from those nonspecific ingredient amounts. Sorry lol. I just use the large flatware spoons I use later to shape the whipped cream into quinelles.

Creating a slurry of your dry ingredients and a splash of the wet ingredients is a good way to get the clumps out that would otherwise float around if you dumped all the liquids in at once. Not necessary, but useful for this recipe, as well as powdered drinks and powdered desserts like pudding or jello.

Don't whip your cream past the stiff peaks stage, you'll get cocoa flavored butter.

The heat of the freshly baked pastry defrosts frozen raspberries, even if you forget to defrost them ahead of time.