#soymilk ingredients

[adalidda]

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For Beverage Producers 

Elevate your portfolio with innovative soy-based drinks: 

Dairy Alternatives: Craft velvety soy milk for health-conscious and lactose-intolerant customers. 

Functional Beverages: Create protein shakes and fortified drinks enriched with essential nutrients. 

Specialty Coffee Creamers: Add plant-based creamers to your product line. 

Our soybeans empower you to stay ahead of market trends and provide health-focused innovations. 

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Revolutionize your skincare and haircare lines with the nourishing power of soy: 

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Photo: Non-GMO Soybean (Sahel Agri-Sol / Adalidda / Public Domain)

[shutinmovie]

Vegan Strawberry Gelato Vegan ingredients star in this strawberry gelato recipe for an alternative twist on the favorite frozen dessert. 1 package frozen strawberries, 1/4 cup lemon juice, 2/3 cup white sugar, 1 packet granular sucrolose sweetener or to taste, 1/8 teaspoon citric acid powder or to taste, 2 cups soy milk, 1 teaspoon cornstarch

[systlin]

Okay so there is a smoothie diet that is, to my absolute lack of surprise, yet another crash diet that is a bad idea. Can negatively impact thyroid function and cause nutritional deficiencies.

The only thing I can find connecting them to ecological impact are blog posts sponsored by Silk Soymilk advocating for the lesser ecological impact of dairy free smoothies. on the page www.godairyfree.org. They are on the page touted as a healthy and sustainable way to get nutrition.

Should be noted that Silk Soymilk is owned by the mega food corporation Danone. Who also own Oikos yogurt, International brand coffee creamer, and Activia yogurt among a bunch of others. They're facing legal action regarding their reckless use of single use plastics and refusal to cut back on said use of plastic.

Greenwashing of the highest order, right there.

[angelspigeon]

My trick to make delicious mashed instant potatoes

I never use this tumblr so I vaguely think about changing it to share easy recipe and co.

As you may know, I'm disabled and know from first hand experience how difficult it is to get nice and affordable meal. I want to provide more tricks and ideas to fellow disabled, but also to people with little time, depression or whatever else...

Ingredients

For 2-3 serving:

1 pack of instant mashed potatoes

1 quantity of milk according to the water instructions of your pack (can be replaced by soymilk for vegan option)

1 teaspoon of butter or margarine

¼ of cup of cream (can be replaced by soy-cream for vegan option)

¼ teaspoon of salt

¼ teaspoon of pepper

¼ teaspoon of nutmeg

RECIPE

Make milk heat on a saucepan on stovetop or in a microwave in a bowl

Once the milk is hot, pour in the mashed potatoes powder and immediately stir to mix and avoid lumps.

Add the butter or margarine, the cream and the spice before stirring again.

Adjust the seasoning if needed.

My tip: You will have a very smooth and quite liquid mashed potatoes. If you want it firmer, you can remove 50 to 100ml of the milk depending of the consistence you want. You can also add some powder garlic for more taste.

[the-himawari]

A3! Utsuki Chikage - Translation [SR] Festival of Blooming (1/2)

*Please read disclaimer on blog

---

Chikage: I’m home—.

Itaru: HUH? Freaking small fry! TAKE THAT!

Chikage: … (I’ll just change clothes for now.) (Come to think of it, I haven’t eaten this evening yet.) I had lunch late, so it’s not like I need to…)

Itaru: Welcome back, senpai. GJ with the late-night overtime~.

Chikage: You noticed I came back? That was some huge lag.

Itaru: I reached a good point to stop, so I figured I should say something.

Chikage: Hmm. A good stopping point, you say?

Itaru: What is it?

Chikage: Nothing. By the way, is that a new game?

Itaru: I left on time and got my hands on it. It’s a famous numbered title, and this is the first new release in 6 years. Just give me 3 days and I’ll lend it to you.

Chikage: I’m good, thanks. Before you try to enable me, shouldn’t you eat those cup noodles sitting on the table? I’m sure they’re soggy by now.

Itaru: Ah crap. I forgot. You can have it—.

Chikage: No, thank you.

Itaru: Shot down instantly. You know, this brand is good when it’s a little soggy.

Chikage: What a great discovery born from sloppiness. I’m going to have something to eat in the lounge. You can take it easy.

-pause-

Kazunari: Add that cheese~ parsley~ and also…

Chikage: Kazunari?

Kazunari: Chikachon! You gonna use the kitchen? Hold on a sec. I’m just finishing up~.

Chikage: A late-night snack while you’re working?

Kazunari: Yep, you got me~. And on that note, voila! Tomato soymilk risotto with oatmeal! I took a stab at making it since I saw a recipe vid on inste.

Chikage: I’m sure Kumon and Azami would enjoy that.

Kazunari: I know, right? Mayhaps I’ll make it for breakfast tomorrow? Ah. Do you wanna try some too, Chikachon? I have extra ingredients, so I can whip some up right away.

Chikage: …The difference between the soggy cup noodles is amazing.

Kazunari: ???

Chikage: Oh, no. It’s nothing. I suppose I’ll have some.

-pause-

Kazunari: I made soymilk curry risotto for Chikachon~! I just added curry powder though.

Chikage: Thank you. I’m digging in. …It tastes great. It’s more filling than I expected.

Kazunari: Great~. Should I bring some to Itarun for a midnight snack? He said he was gonna pull an all-nighter.

Chikage: No, he’ll be fine. He has his soggy cup noodles. Besides, I doubt he has time for that.

Kazunari: You think?

Chikage: He was a lot rowdier than usual while playing that game. I suspect it’s because the new game he bought was harder than he expected, so it’s not going very well for him. He said he reached a good stopping point. But I bet he just gave up for the moment since he couldn’t win.

Kazunari: I see~. Mhm, mhm.

Chikage: Are you grinning over there?

Kazunari: It’s just~, I was thinking your life as roomies seems to be going well.

Chikage: Really now?

Kazunari: With your personality, I assumed you’d grumble or complain more about sharing a room with Itarun… Or that one of you would pack up and leave… I think all of us were a teensy bit worried inside~. Myself included.

Chikage: I think I do grumble and complain often. But, well, you're right. I suppose I've never thought about calling it quits or switching rooms.

Kazunari: See? That’s a good sign, isn’t it!

Chikage: The bar is on the floor.

Kazunari: Anyways, have you decided what you’re gonna do for the roommate mission?

Chikage: Not yet. I still have to think.

Kazunari: Chikachon playing Itarun, huh~… Yep! I can’t imagine it at all. I know it’s gonna be an absolute hoot though! How ‘bout you? Think it’s gonna be hard?

Chikage: Playing Chigasaki will be… well, I feel reluctant, but I don’t think it will be difficult. …However, I doubt simply acting will clear this mission in the true sense of the word. Having said that, I don’t think I share a bad relationship with Chigasaki. The things I’d like him to fix are… I already tell him about them all the time, whether it sticks with him or not. At this point, I don’t think I can think of anything I’d like to say, change, or understand about him by acting as him.

Kazunari: Hm, hm… In that case—. Doesn’t that mean you’re satisfied with the way things are now?

---

| next

[kenkubluk]

grocery list time~

literally just get these things if you want a vegan low cal life, because you can control portions and make things you enjoy eating with less calories- i made some example recipes under the list:

coffee.

SPICES. please make the investment into SPICES!

->continuation of spices, heres a basic list- cocoa powder, cinnamon, garlic powder, onion powder, chili powder, veggie bouillon powder/cubes, salt, pepper, lemon pepper, etc (you can find more online but please dont forget it)

->and simple sauces like soy sauce, basic hot sauce, mustard, white vinegar, apple cider vinegar, etc.

stevia or agave fruit sweetener. (please make sure whatever you choose you dont buy any sweetener with aspartame!!)

dairy free yogurt (i’ve heard coconut is good)

dairy free butter (earthbalance is my fav by far)

-> you could also make due with olive oil (cooking)

1st milk for normal stuff- unsweet cashew milk or unsweet creamy almond milk

->2nd milk for cooking- i suggest soymilk but creamy coconutmilk works good too

tofu. extra firm and silky work for different things (meat substitutes, egg substitute, diff. milk products substitutes) get either/both

carrots, mushrooms, chickpeas, and cauliflower all make good meat substitutes (bacon, chicken nuggets, pulled pork, etc) if cooked properly

OATS! plain oats are soooo versatile (used as flour, cereal, granola, crust, etc)

ricecakes (i use it as replacement for toast)

Pumpkin or sweet potato (in NO SYRUP canned form, very good for cooking low cal desserts or protein bars)

apple sauce (used for cooking and just yum- can be an egg substitute)

low cal noodle types- chickpea, edamame, shirataki, konjac, cauliflower, zucchini, spaghetti squash, and i think miracle noodle

literally any and all veggies and fruits- but a reminder of basics are broccoli, cucumber, onions, spinach, beets, eggplant, tomato, zucchini, potato, apple, banana, grapes, oranges, pineapple, strawberries, watermelon, mango, etc

WARNING ⚠️ be careful of sugar free drink flavor packets as they contain aspartame and other strange ingredients that ppl have complained of side effects- i would suggest to steer clear of many of the packets and go for a large unsweetened lemonade or fruit punch bin of flavoring so you can make it yourself. please check ingredients for health reasons.

-> HOWEVER, drinks like olipop, simple truth organic, waterloo, and zevia all have flavored water/sparkling water/cola drinks that are aspartame free.

I highlighted things that i think are really important

Veggie dip: yogurt, seasoning spices (ranch seasoning is goated), and a tbsp or lemon or soysauc, all mixed and best used as a “veggie chip” dip, like baked cucumber chips

Literally any cake/protein bar: oats blended, protein powder, 1/2cup apple sauce OR mashed banana, some milk, and whatever toppings you like

Granola: oats, chia seeds, cut up fruit pieces, and maple syrup or honey for binding. mix in bag, bake on baking sheet on pan.

Hot n sour soup: you can use hot n sour packet or make veggie bouillon and add hot sauce, soy sauce, and tsp chili powder. Then (to whichever mix you’ve made) add egg mixing around, and then add extra firm tofu in little cubes. Let the soup mix well and set a little while cooling.

Nicecream: freeze banana. add banana, tbsp of milk, 2 tbsp of yogurt, tbsp of sweetener, and a fruit of choice (a tbsp of protein powder also will help). blend with blender and then let it sit for a minute- add whatever you want on top

my best “toast”: seasalt ricecake, spread 1tbsp vegan cream cheese, and then spread 1.5 tbsp of organic raspberry jelly.

[four-two-six]

hii i made beignets heres a picture

would you like the recipe?

originally from binging with babish, check out his yt video and recipe here https://www.youtube.com/watch?v=DnuHzHHwqAw https://www.bingingwithbabish.com/recipes/beignetsfromchef

but i have edited the recipe due to nondairy and nongivingafuck constraints, so here is my version i think this made about? 2 dozen for me? will depend on the size you go for. also this is very basic, add vanilla, extra spices, toppings, etc. at your own discretion and risk INGREDIENTS -4 cups soymilk (or whatever you wanna use <3) -2 packets (more precisely, 4tsp) active dry yeast -2 1/2 tbsp sugar -22oz (bit under 5 cups?) bread flour -1/2 tsp baking soda -1/2 tsp kosher salt -at least 2 quarts vegetable oil (you can filter/save this for another day!) -just a lot of extra flour. at least a cup. you will want that. -absolute metric fuck ton of powdered sugar. RECIPE!! -heat soymilk to approx 110°F for ideal yeastage; add yeast and sugar, stir to combine, allow to ~fester~ for 10 mins -meantime, dump into a stand mixer bowl your bread flour, baking soda, and kosher salt, mix or whisk to combine -add yeaststuff to dry ingredients, use dough hook attachment to mix for 3-4 mins. it will be VERY VERY STICKY, this is NORMAL, just ensure it's homogeneous. -cover with a hot damp cloth, set aside at room temperature (you can carefully use your oven if your room temperature is currently "too fucking cold") for an hour until doubled in size. trust me, it will go crazy. at this point the dough is ready, you may roll out and fry immediately if you so desire. otherwise, transfer to a lightly oiled bowl, cover with plastic wrap, and fridge for up to 2 days until you're ready. once you are: -pour vegetable oil into a large pot (you want a few inches of room both above and below oil surface!), preheat it to 370°F ideally checking with a digital thermometer (you can do this once dough is ready or have someone else do it while you work, if you're worried abt starting fires) -LIBERALLY flour your (very clean!!) counter and hands, plop out the dough, and just Cake That Thing in flour. no- no, you need more flour. correct. -roll dough out to ~1/4 inch thickness, maintaining as rectangular a shape as you can. using a pizza cutter, trim into rectangle (save the scraps and re-roll/cut them too!), and then cut a bunch of smaller rectangles out of it. -when your dough and oil are ready, gently (and without crowding) plop 3-5 pieces of dough in the pot. they will sink, bubble a lot, then rise to the surface and puff up as they cook. if it don't bubble, the oil's not hot enough. -give them like a minute on both sides, pull each beignet out once deeply golden brown and let it drain on a rack or parchment paper sheet. -dust H E A V I L Y with powdered sugar and get the next batch going; serve them HOT AND FRESH! (they're best like that, but they keep for as long as you'll take to eat em, guaranteed /silly) now if you'll excuse me, i'm going to go eat enough of these to get sick.

[corneliathegreat]

Stomach's n life presents:

"🍦Lactose intolerance!"

•♡M&J♥︎

• "Johnny!"

• The teacher's heart lit up, as his beautiful bride ran to him. She was the only reason he gave his all at work. Dealt with unreasonable parents. Ate mediocre cafeteria food. All so he could be crushed in squishy embrace when he gets home. His finishing line.

• In no time, Johnny was on the floor, hugged into her breast. Her pretty green eyes met his.

• "So, how was work today?"

• It was...awful, but he didn't wanna dull that beautiful sunshine.

• "Splendid, honey bun."

• Melanie giggled and kissed him on the cheek. Anytime her Johnny boy says "splendid", his day was bad. So she has to work extra hard to make him feel better! She crawled off him and offered her hand.

• "Come on,"

• She said, with another one of her dazzling smiles.

• "I got something special in the kitchen."

• Johnny's cheeks burned. She has a surprise for him!? He gets up and follows her down the hallway.

• "Cover your eyes."

• The creamy haired woman whispered. He did as instructed.

• "Watch your step."

• "Oops! Sorry, I didn't see that wrinkle in the carpet."

• "We're almost there..."

• "Annnd...open 'em!"

• Before the teacher was a beautiful cheesecake. It was carved as Jack-o-lantern and had iced on details, along with a few cake toppers. It had to be Mr. Copperfield who made this. He cherishes Melanie just as much he does.

• (Mr. Copperfield is Melanie's father. They bonded over protecting her with their lives)

• Of course, he'd make something so intricate. And Johnny doesn't even have to worry if it's dairy free, his father law SPECIALIZES in allergy free desserts. The teacher was snapped outta his thoughts, when his fiancee clung on to his arm.

• "Wanna piece?"

• He smiled.

• "Of course, my tartlet."

• The time was now 6:27, and the couple was lounging on the couch. And luckily for the educator, Melanie was asleep on his chest. Times like these are the best. He can think about his novel, listen to his beloved's soft snore, and just lay down in general. It's such a mind clearer. Just him, his beautiful princess, and peace. Nothing could ruin this.

• Grrrummmmble...

• Johnny woke up from his daze and looked down. ...Did that come him or...?

• Rrrr...

• That time he felt it. On his side. It was Melanie's tummy apparently. He snickered. He wasn't too surprised about the bowel noises. Her stomach's usually pretty vocal, so it's probably just digestion. After all, she did have two pieces of cake earlier.

• GrrRrrmm...rRrrr...!

• This time his love fidgeted around, along with a sound of discomfort. That was weird. She never gets stomach aches from pastries.

• Guuurrrglll...grrrlll...

• What in the? Johnny put his hand on her tummy. It rumbled ferociously as if it was telling him not to touch it.

• RRRRrrr...! UrRrr...!

• Distraught, he pulled his hand back. Melanie whined, gripping his shirt tightly. That's it. He's calling her dad. Something was definitely wrong with that cheesecake. As he dialed, he stroked her growling stomach, hoping to calm whatever was wreaking havoc inside. This hasn't happened before. Were the ingredients changed or something?

• Father in law

• Did u try something new with the cheesecake?

• His phone immediately chimed.

• No

• Why, did it taste different?

• Now that he thought about it, the dessert was richer and creamier. And it was a tad more smooth.

• Actually, don't answer that

• I think I might know what happened

• Johnny waited another reply, but eventually figured the elder was probably putting the pieces together.

• "John."

• He looked down, surprised she was awake. Her hand was on her stomach.

• "I'll be right back, okay."

• She crawled off him and headed for the stairs. When he heard a door shut and the fan turn on, it finally hit him. The soymilk must've been expired! He whipped out his phone and surprisingly, they were missed messages.

• John, I checked the cameras.

• Turns out the newest kid spiked it.

• Johnny's breath ran cold. Spiked!?

• Please elaborate.

• He typed back. It was spiked. How? With what? And will he get symptoms too!? As if on cue, his own stomach gave a low rumbled a bit.

• Before the teacher could freak out, his phone dinged again.

• The darn brat swapped the soy milk with REGULAR milk.

• The child knows about Melanie's allergy?

• Words can't express how angry I am

• 😡

• As much as he wanted to get mad, he couldn't help but still look for clues. Why would a worker wanna trigger a customer's allergy? Their bosses daughter's allergy.

• Can I get a description of this employee?

• Time to put all the class mystery training to use! As he waited for a reply, his beloved trudged down the stairs. Without a word, she collapsed ontop of him. Johnny nearly freaked until he felt her cuddle up against him. Slowly, Melanie grabbed his hand and placed it on her stomach. Despite her just using the restroom, it still felt like a bunch of angry beast were fighting in there.

• Gurrrrglll~! RrrrRrrr...

• She whimpered softly in his neck. Johnny looked back down at his phone. Come on, father in law! He needed to know who to viciously destroy for making the love of his life suffer! After alot of mental pleas, the phone finally chimed.

• She's a youngster. Goes to high school. She has platinum curly hair and dimples. Dark eyes too. Can't quite remember her name though

• Platinum hair...dark eyes... Who did he know like that...

• Audrey!

• ???

• Audrey?

• Johnny vigorously typed. It all made sense now. Back in February, a young girl confessed him. And of course, he let her down easy, saying she was too young and he was happily married. But, how did she know Melanie is lactose intolerant?

• She's a student of mine

• His thumb stopped, when he got hit with another realization.

• She's a student of mine

• And I'm sure she doesn't like Melanie

• WHAT'S NOT TO LIKE ABOUT HER!?

• ...

• Sorry, how come?

• Because, Audrey has feelings for me

• I rejected so long ago, I thought she forgot about me

• But apparently time made her bitter

• Rrrwwl...grooowlll...!

• Ah, he almost forgot about the matter in his hand. He gave her tummy a little squeeze resulting in it gurgling lowly. He continued to stroke her flesh lightly. Hopefully, the ruckus would cower soon. His heart broke everytime she made a sound of anguish.

• So, I believe she paid close attention to your stories about Melanie

• Resulting in her sabotaging your dessert.

• As Johnny waited for a reply, he wondered how they could make Audrey pay for her crime. Lactose intolerance may not result in death, but it still can cause someone extreme discomfort. Maybe he could charge her for assault. ...This is assault, right? His phone buzzed.

• That little brat is SO fired

• And just like that, the teacher was at ease. There's gonna be consequences. Suddenly, he felt a tug on his shirt.

• "Johnny,"

• "Yes?"

• Melanie sat up on him.

• "I...um..."

• Rrrrummble...!

• She cleared her throat, brushing over the sound of her working intestines.

• "I gotta go, but after,"

• She grabbed the collar of his shirt.

• "Do you wanna watch Nora universe with me?"

• It felt like the world was consumed by a rainbow. They were gonna Hulu and chill! (Actually, chill) Hiding his enthusiasm well, he smiled warmly.

• "I'd love to, dear."

• He raised up and kissed her ever so slightly. Resulting in Melanie to pushing his head, making the kiss deeply. Sadly though...her lower belly grumbled impatiently. Definitely cutting the romance short

• GrrrOOOalll...

• She snapped her lips away from his.

• "Be right back!"

This one...was DAMN fun to write. I wish I could've presented Melanie's personality a little more, but otherwise it's perfect. Johnny's simpy love is the best! (Shout out to @victimsofscience, this divider is the best!)

[librarycards]

what are your favorite foods?? also what is your fave non dairy milk (mine is soy)

oHHooHoH that's a tough question. i like a lot of things. here are some that immediately come to mind (a mixture of basic/ingredient foods and complicated/meal foods)

anything with miso / miso itself

dolmas / stuffed grape leaves

TOFU!!! raw? fried? baked? grilled? silken/in desserts? other? yes please

mushrooms/anything mushroom based

i love spicy food and hot sauces - i think my favorite hot sauce (def for flavor rather than heat, but still a nice low-heat sauce for when you want that!) is barnacle foods's alaskan bullwhip sauce.

pickles/anything pickled or fermented

olives, kimchi, kraut...see above

i love kumquats, and they're probably my favorite fruit!

alas, i am a basic oat milk bitch when i'm just shopping at the store. however, fresh soymilk beats all other plant milks by a mile. i love oat-anything tbh, and oats (sweet or savory) are my favorite grain base.

[crumbys-crumbs]

carrot soup

ingredients

6 - 10 medium to large carrots, sliced

ummm 2 - 3 cups veggie broth

1 tomato *

soymilk (or whatever alt milk)

olive oil

salt

smoked paprika

yellow curry powder

nutritional yeast (... 1/8 cup maybe?)

onion powder

pepper

steps

toss 2 - 3 tbsp olive oil in a pot on medium-high heat

place whole tomato in the pot (minus any stem that may exist) and let it warm up in there for a lil bit

throw in your carrots, broth, nutritional yeast, and some shakes of the smoked paprika, curry powder, onion powder, and salt. turn the heat to high and bring to a boil while stirring.

turn heat to medium and simmer until carrots are so soffffft (maybe 20 or 30 min, just give em a check sometimes)

turn off heat, pour contents of pot into a blender and blend until smooth (i have a tiny ninja blender so i do this in batches)

return blended contents to the pot, add a cup or more of soymilk, and turn heat to medium-high again

stir, taste, and add however much more salt and other spices as the soup heats through and comes together

turn off heat once soup is heated through, scoop some into a bowl, and sprinkle some pepper on top :3

* you can 100% use as many tomatoes as you want, i just only had one in my house.

[cicadabooks]

2024 Olympic Muffins: Gluten-free and dairy-free option version (with gram and ml conversions)

(Recipe transcript originally from this post above by @norabee)

(Edits: I baked the muffins and I have been rewriting this post with recipe changes!)

Muffins I baked (Gluten/Dairy free version)

Notes:

Makes about 12 standard muffins. Maybe 6 jumbo muffins?

I added gram and ml equivalents based on some websites for converting US measurements. I think 1 teaspoon is same-ish everywhere, it's about 5ml.

The muffins taste VERY chocolatey to me! A friend thinks they have a nice balance of not too much sugar and good chocolate flavor. Either way, it may be nice to pair the muffins with coconut ice cream or coconut whipped cream. Especially if (like me) you baked the muffins with soy milk instead of cow milk - adding back in some cream may complement the chocolate flavors.

FYI, I used decaf instant coffee.

Muffin ingredients:

¾ cup milk (175 ml) (sub in: soymilk or non-dairy milk of choice.)

¼ cup water (60 ml)

2 tsp instant coffee (10 ml)

½ cup cocoa powder (about 40 grams) (Dutch cocoa recommended*)

½ cup chocolate chunks to melt (about 70 grams) (sub in: non-dairy chocolate chunks)

8 TBSP butter (1 stick, or ½ cup, or 113 grams) (sub in: non-dairy butter)

2 cups flour (between 240 grams - 280 grams?) (sub in: gluten-free 1-to-1 mix flour)

1 TBSP baking powder (15 ml)

¼ tsp salt (sea salt or kosher salt) (1 ml?)

½ cup dark brown sugar, packed (about 110 grams)

½ cup granulated sugar (about 100 grams)

¼ cup vegetable oil (about 60 ml)

2 eggs, room temperature

1 tsp vanilla extract (5 ml)

Additional ⅓ cup of chocolate chunks (about 47 grams)

Filling ingredients:

½ cup heavy cream (125 ml) (sub in: coconut cream - scoop out the top cream from a can of full-fat coconut milk.**)

¼ cup chocolate chunks (about 35 grams)

pinch of salt (use sea salt or kosher salt)

Cooking instructions:

Preheat oven to 375 degrees F (190 C).

Add milk, water, and instant coffee to a saucepan, bring to a simmer. (I turned off the heat once it simmered.) Add cocoa powder, mix well, then add chocolate chunks and butter. Stir until melted, transfer to a bowl, and allow to cool.

In a separate bowl, combine flour, baking powder, and salt.

Once the chocolate mixture is cooled - add brown sugar, granulated sugar, oil, eggs, and vanilla. Mix thoroughly.

Add a third of the flour mixture to chocolate mixture and combine. Then add remaining flour mixture, folding in gently. Take care to not over-mix. Then add chocolate chunks (video says to fold in these choco chunks, but it also looks like choco chunks were added on top before baking).

Spoon batter into muffin tins. (Spoon about 1/2 cup or 120ml of batter, or just know that the muffin will poof up.) This might be when to add some chocolate chunks on top of the batter.

Bake for 24 minutes. (Baking time may differ with GF and DF substitutes, often takes longer.)

While waiting - For the filling: add heavy cream, chocolate chunks, and salt to a saucepan, heat until melted, taking care not to come to a boil.

After baking, fill muffins with filling (spoon filling into a ziploc bag, cut corner of bag, cut out a bit of the muffin center with a knife, squeeze filling into muffins)***

Serve.

More Notes:

* Dutch Cocoa suggestion is based on a tumblr tag I saw and also this article. “[....] Dutch-process cocoa powder is usually used for batters containing baking powder.”

** Coconut cream substitution as suggested on this recipe page. (One can had a little more than 1/2 cup cream, when I opened it.)

*** Muffin filling tips from @picturesque-about-it from this post:

"[....] But you could definitely just use a knife to cut out the middle and use a ziploc bag with the corner cut off to fill it." And more ideas -

#honestly…….. it would turn out a bit different but i feel like you could put the filling in before you bake it

#that’s how we made chocolate chip muffins at my old job

#scoop of ganache that would sink as it baked and chocolate chips on top

#they were soooooooo good

if you’re craving chocolate muffins after the olympic muffin man videos, jordan the stallion on tiktok has the recipe for you

[atplblog]

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[boil3deggs]

121524

Foods I’m excited to eat over the holidays, and therefore, will eat! We should eat things we enjoy :))

- pozole (so warm, and hearty and filling!!)

- banana bread

- over-easy eggs

- scramble eggs

- soft boiled eggs

- honestly just eggs that aren’t boiled to death because that’s the only way the cafeteria here cooks them

- miso soup (all soups, I miss soups)

- lots and lots and lots of fruit!

- cobbler

- a ginormous salad with everything in it (grains, nuts, fruit etc etc)

- properly cooked beans and rice

- soymilk

- SMOOTHIES

- lefse made by my Aunty (without butter though, I simply can’t afford that. Maybe with some hummus or something)

- curry made the way I like it!

- dates and prunes and dried mango

- loads and loads of pickled vegetables and fermented foods

Holiday food I’m not especially excited to eat, and therefore WON’T eat, even if I feel pressured too -

- any prepackaged cookie/sweet/pie. It’s never as good as it looks to be.

- anything with excessive amounts of dairy. Might be yummy but it’s not worth the breakouts and joint inflammation

- crackers. Maybe it’s the autism. Saltines aren’t even that good. I’ll have some, but in moderation. Not an entire sleeve.

- the cheap, instant type of hot cocoa. Just kinda lame and not worth the calories.

- garlic bread. Just never worth it. I’ll enjoy the smell instead.

- oily vegetables. Just ew. Some people don’t know how to cook.

- takeout/fast food/mediocre restaurant food. I’m an adult now. I don’t have to finish something on my plate if I don’t like it. It’s okay to be a picky eater.

- calorie dense and mid “healthy” packaged snacks. Basically all the little vegan treats my mom always gets from Costco. Again, highly processed, not even that good, and I know how to bake. I can make my own stuff and make it better.

- sushi. The sushi where I live is just better. Why would I waste a meal and money on sushi in a landlocked state when I could get cheaper better stuff at home?

- mashed potatoes. I can make them without butter and with more flavor at home. I don’t trust other people’s mashed potatoes. Or like, any sort of mash/casserole/dish where you can’t distinguish the ingredients

- anything super duper sweet (read: not dark) chocolate/candies. How old am I? 8 years old? No. Eat like an adult.

- fried food. Just not a big fan tbh. My family doesn’t really cook fried food though so idk why I’m including this.

- gingerbread. Not to be a hater. I just don’t like it.

- the pumpkin bread I always bake over the holidays. It’s delicious but just too heavy, and it always makes me break out. I can always just use the spice mix and make oats with it instead :)

- overcooked pasta (my family always overcooks it for some reason) with red sauce (I don’t like red sauce)

I think that’s it? It’s weird, I’m so excited to eat food but honestly I’m a little surprised by the stuff I’m craving. I want pickled vegetables and soups and fruits, not junk, this year around. I think the fast fixed my gut microbiome lol.

I might still destroy a sleeve or two of saltines, or an entire bag of mini pretzels. Bland crunchy snacks have been my favorites lately :) some popcorn would go pretty hard too.

I’m curious to hear what type of foods other people like around the holidays.

[tastyhealthyfoodonlin]

5 Minute Vegan Pancakes

"A cinch to make and tastes wonderful, if you like the taste of Baking Powder. My skeptical parents couldn't believe these were vegan. Try with white and whole wheat flour. Excellent with some maple syrup. I'm pretty sure I stumbled across this one on vegweb.com"

directions:

Set out all your ingredients.

Set a stove element with a pan to medium heat.

Combine the 4 dry ingredients (flour, sugar, baking powder -- two Tablespoons, not two Teaspoons as some have suggested, salt) in a bowl.

Add the soy milk and vegetable oil to your mixture.

Mix until smooth.

Now the pan should be ready for your batter, so spoon one pancakes' worth of the mixture into the pan.

Flip [carefully] when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.

Repeat until the batter is gone, and try not to eat them all while you're cooking them.

ingredient:

1cup flour (whichever kind you prefer)

1tablespoon sugar (I used organic cane sugar)

2tablespoons baking powder

1⁄8teaspoon salt

1cup soymilk

2tablespoons vegetable oil

[cameoamalthea]

We should not be condescending; moral philosophy and ethics are complex.

My understanding of right and wrong is based on the idea that others have a right to consent and that it is wrong to do something to someone or make someone do something without their consent.

This is regardless of if it is actually harmful. For example, if I give someone a chocolate milk drink made with soymilk but don't say anything because I do not want them to be biased, even if I know they aren't allergic to the ingredients, it's wrong because they did not consent to have soymilk. People should get consent to what they eat and drink.

A harm based morality would say it's only wrong if the person is allergic to soymilk, but I think the root of treating others ethically is to respect and value consent.

Lying interferes with consent. If someone is lying, the other person cannot consent since it would be based on a lie.

However, no one should be obligated to reveal private information or give any information they do not want to give.

That said, sometimes you can do things that are wrong but ultimately harmless. If I lie or omitt facts to swim at a hotel pool where I am not a guest at the hotel but just there for an anime con but I decided I'd rather spend the last day of the con at the hotel's water park esc pool I'm not hurting anyone. It's wrong, I don't have the hotel's consent to be there, but sometimes we do things that are wrong but are harmless.

"lying is wrong" what evangelical nonsense is this???

[foodandbeverages]

Infant Formula Ingredients Market Segmentation Application, Technology & Market Analysis Research Report To 2033

During the forecast period, the infant formula ingredients market is expected to expand at a CAGR of 6.3%. Beginning the forecast period in 2023 with a market value of USD 42,645 million, it is likely to reach a valuation of USD 78,818.9 million by 2033.

Future Market Insights expects there to be an astounding surge in the market size of the baby formula ingredients market due to its nutrient content. It is also the highest-preferred alternative to breastfeeding. Globally, the market is also gaining rapid success as working women with infants can make the switch to infant formula to keep up with their busy lifestyles.

The market’s growth can be credited to the rising sales of infant formula ingredients, sourcing a replacement for women’s breast milk with nutrients available in the soymilk, cow’s milk, and protein hydrolysates form.

Information Source: https://www.futuremarketinsights.com/reports/infant-formula-ingredients-market

Key Takeaways:

The United States holds a significant market share of 18.9% in the infant formula market, highlighting its strong presence and leading position as a major consumer and producer of infant formula products.

Germany maintains a notable market share of 8.6% in the infant formula market, emphasizing its significant contribution and role in providing high-quality and nutritious infant formula options to meet the needs of infants and their families.

Japan accounts for 6.9% of the market share in the infant formula industry, showcasing its importance as a key player in the market and its commitment to offering reliable and quality infant formula products.

Australia contributes to the infant formula market with a market share of 3.5%, underscoring the country’s role in providing safe and nutritious infant formula options for the well-being of infants and their development.

China experiences a compound annual growth rate (CAGR) of 6.3% in the infant formula market, indicating a steady growth trajectory and increasing demand for infant formula products driven by factors such as population growth, urbanization, and rising disposable incomes.

India demonstrates a robust CAGR of 9.7% in the infant formula market, highlighting the country’s expanding consumer base, growing awareness about infant nutrition, and rising demand for high-quality and nutritious infant formula products.

The United Kingdom showcases a CAGR of 7.6% in the infant formula market, reflecting its sustained growth and continuous efforts to provide safe and reliable infant formula options, meeting the changing needs and preferences of parents and caregivers.

Calling all industry enthusiasts! Engage in a captivating conversation with our analyst about the Infant Formula Ingredients Market. Uncover valuable insights and gain a competitive edge. https://www.futuremarketinsights.com/ask-question/rep-gb-11027

Competitive Landscape:

The leading suppliers of infant formula ingredients are found to be engaging in aggressive business practices such as several mergers and acquisitions, capital expansion and strategic alliances. Leading businesses are also bringing their focus to boosting the productivity of their companies through technological innovation and increasing the share of their sector. Manufacturers who are active in the infant formula ingredients market are also constantly working on research and development to create products that meet consumer demands.

The following are the actions taken by some leading companies in the market:

In February 2018, Arla Foods announced its plans to invest £70 million in the United Kingdom, as a part of its strategy to secure long-term opportunities for its farmers all over Europe. In April 2022, Kerry Group acquired Natreon, Inc, a United States-based supplier of branded Ayurvedicbotanical ingredients.

Some other leading players in the market are:

Co-operative Group Limited AAK AB Royal Friesland Campina N.V.

Key Segments in the Infant Formula Ingredients Market

By Ingredient Type:

Fats & Oils Minerals Proteins Vitamins Carbohydrates Prebiotics Others (Probiotics, Nucleotides, and Emulsifiers)

By Source:

Soy Protein hydrolysates Cow Milk Others (Goat milk and camel milk)

By Application:

0 to 6-month-old infants 6 to 12-month-old infants Infants over 12 months Specialty Formula

By Form:

Powder Liquid & semi-liquid

By Region:

North America Latin America Asia Pacific MEA Europe