#vegan adaptations

[reaperlight]

Cletus: May I have one of your french fries, dear?

Frances: Of course! Can I have a bite of your sandwich?

Cletus: Absolutely not.

Venom: Some “perfect couple”. He won’t even share his food with her.

Cletus: It's got meat in it. She can't eat it.

Eddie [inching away]: Is that a people burger you're eating?

Cletus [annoyed]: I swear, you eat your grandma one time and forever they call you a--No, Eddie. It's just roast beef...

Carnage [disgusted]: Already dead, unfortunately. You humans and carrion. [Intrigued] But also with lettuce, tomato, grey poupon...

Cletus: Anyway, she can't eat any meat.

Frances: It reacts poorly with my mutations.

Carnage: Are you so jealous of our relationship that you want Frances to die, father..?

Venom [pouting]: Well, I share my food with Eddie.

Carnage: Your host doesn't even like to eat people. It's inconsiderate.

[xxplastic-cubexx]

hear me out guys james mcavoys charles in the krakoa charles fit…

the ideal timeline is where instead of getting dark phoenix we waited like two years and got a krakoa movie and then i get escorted out of the movie theater for being Not Normal about bald mcavoy in the black suit and fuck-off chrome-dome helmet

[sweetcherryslim]

Fall Chopped Salad with Spinach, Butternut Squash, Apples & Cheddar. - 185 kcal/5g protein

Servings: 8 - 185 kcal/5g protein per 1.25 cup serving

1 small (1 1/2 pounds) butternut squash, peeled and cut into 1/2-inch dice (about 4 cups)

2 cloves garlic, minced

3 tablespoons extra-virgin olive oil, divided

½ teaspoon salt, divided

½ teaspoon ground pepper, divided

2 tablespoons balsamic vinegar

1 teaspoon maple syrup

2 teaspoons Dijon mustard

8 cups packed baby spinach, roughly chopped

1 medium Honeycrisp apple, diced

½ cup diced sharp Cheddar cheese

½ cup toasted chopped pecans

Stir squash, garlic, 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 20 minutes.

Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, maple syrup, mustard and the remaining 1/4 teaspoon each salt and pepper in the large bowl. Add spinach, the roasted squash, apples, cheese and pecans. Toss to coat.

[veganmabelpines]

Tomato soup

[fingertipsmp3]

Nothing more frustrating than having a dream set in an amazing book series and then waking up to find out it doesn’t exist. Guess I’VE gotta write this now

[talesandfluff]

hey if you guys have one, could you share with me like a cultural or family meal that's the biggest comfort foor for you? any culture at all, I'm just looking to broaden my horizons

[redrobin-detective]

Listen I love my old people Sherlock group more than anything and they’re so cute I want to pinch their cheeks but I will never forgive nor forget that the vast majority prefer BBC Sherlock over Elementary

[vydumaj]

sometimes I feel like I went to elementary school in like the 1970s in comparison to my 10 years ish younger cousins 😹

since I didn’t eat pork I very often got special food since pork was the most common meat they’d serve at school, which meant I always got my food last and I couldn’t ask for the school kitchen staff to give me less (they hardly ever did that when people asked to, though). the most common replacement was soy sausages which are absolutely gross imo and I still can’t eat them, and bc I got my food last teachers kept a hawk eye on me to make sure I finished, and I was never allowed to leave before finishing, no matter how bad the food tasted and even though I ate a lot of it…I was called immature and childish and spoiled for not wanting to eat, and while my classmates finished their food (which they got earlier and I assume was better tasting since the recipes were adapted for pork) and played outside I always had to sit with teachers watching over me until the older students came…

apparently this is not a thing at all anymore, like 10-15 years later, my aunts and uncles were shocked I had to go through what they did as kids too when I’m closer in age to their children

[unopenablebox]

fucking christ i hate baking

inflexible, so if something isn’t working i usually can’t fix it, just start over completely

similarly hostile to improvisation or last-minute substitutions

uses ten thousand dishes and measuring implements

incredibly long but not in ways where you can just go away for a few hours and do something else like a pot roast or smth

cake isn’t actually that good

unfortunately, workplace fiat mandates that i bake a birthday cake for my coworker so it is That Time Of Year Again

i made a chai vanilla cake with maple buttercream frosting. the cake is i think good if too buttery, the frosting fucking sucks (grainy and yet also too buttery somehow) but it does taste like maple and therefore no one should criticize me

[kindnessonthemenu]

Vegan, gluten-free Niçoise Salad:

Ingredients for the salad:

-4 cups mixed salad greens -1 cup cherry tomatoes, halved -1 cup boiled baby potatoes, halved or quartered -1/2 cup pitted Kalamata olives -1/4 cup sliced red onion -1/4 cup chopped parsley or basil -1/4 cup sliced cucumber (opt) -1/4 cup sliced radishes (opt) -1 tablespoon capers (opt)

Ingredients for the Dijon vinaigrette:

-3 tablespoons extra-virgin olive oil -1 tablespoon red wine vinegar -1 tablespoon Dijon mustard -1 clove garlic, minced -1 teaspoon maple syrup (opt) -Salt and pepper to taste

Instructions:

In a large salad bowl, combine the mixed salad greens, cherry tomatoes, boiled baby potatoes, pitted Kalamata olives, sliced red onion, chopped fresh parsley or basil, sliced cucumbers, sliced radishes, and capers (if using).

In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, maple syrup (if using), salt, and pepper until well combined.

Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients.

Serve the Niçoise salad immediately or refrigerate for a while to allow the flavors to meld together.

[prince-princess-bunny]

This story is kinda silly, but I just want to share it with someone who also cares about plants

When I was in high school, I discovered I love tomatoes and I would eat them like apples. One time my parents had brought home some tomatoes and put them in the refrigerator (I now know not to do that). I opened the fridge door quickly and one of the tomatoes fell to the floor. Luckily, it only split a bit, so I rinsed it off and put it back. The next day, I went to grab the tomato, but there was something different.

Now I know fruit can’t heal itself, but it looked like it was healing. Some kind of film had developed over the split, and the skin around it looked taut, and the split was smaller. I have no idea what kind of reaction happened in that fridge to make it look like that, but my brain told me that tomato was healing itself and I suddenly became acutely aware of living things around me.

For an entire year, I refused to eat anything raw. Hamburgers were fine. Meat is already dead when you eat it, their suffering is over. After a year, I realized I couldn’t live like that. I had to accept that life sustains other life, all the way back to when the first single celled organism ate another to get the nutrients it needed.

For a long time, I’ve believed plants have an intelligence that we just don’t understand, maybe even a consciousness (largely influenced by Star Trek questioning what makes life). It’s been wonderful to see science make discoveries and more people coming around to the idea that plants should have as much respect as animals, and not just seen as “living machines” (on that point are all just technically living machines)

One of the things that struck me about Robin Wall Kimmerer's perspective when I was reading Braiding Sweetgrass was the way the ethical obligation to life she discussed contrasted with the colonizer's culture.

It is increasingly popular to find it inherently unethical and exploitative to kill animals for food or to farm them for animal products, and instead eat and wear "plant-based" things. This is an impulse toward ethical treatment of non-human living things.

But this way of seeing animals as "lives" and behaving accordingly, depends on seeing plants as non-lives. Asking whether we have ethical obligations toward plants is so absurd, it's dismissed as trolling.

I've known many people who farmed or hunted animals who had a great reverence for their lives. Some people would think that this is not genuine and that it is never morally acceptable to take a life for your own use.

Kimmerer discusses Indigenous use of animals. But when a tree needs to be cut down or a plant uprooted, there is the same vivid awareness that a life is being taken, that the plant's life is A Life.

Now I'm troubled by the dismissal of plants as providing total freedom from guilt and moral responsibility among many people and organizations who see animal life as deeply sacred. Plant based products are cruelty-free alternatives to animal products and plant-based diets mean nothing had to die for your meal.

I understand not wanting to support cruel industries or being uncomfortable with eating animals, but the more I learn about plants, the less I believe that all animals have something all plants lack, that means we have moral obligations toward animals and not toward plants.

Plants are incredibly unlike us, but they respond to their environments, they communicate with other plants, and they engage in behaviors. Objection to potential plant intelligence and sentience (ability to feel) is more cultural than scientific; we are just only beginning to scratch the surface of the inner world of plants. What if we have to respect plants as life? What does respect mean then, if we have to explore the idea that it doesn't necessarily contradict taking life?

[webdabrat]

Side Dish Recipe Meatless Monday Italian-style! This is a vegan adaptation of traditional Italian creamy polenta and thick ragu full of vegetable proteins.

[christinedominguezarts]

Recipe for Vegan Polenta with Ragu Meatless Monday Italian-style! This is a vegan adaptation of traditional Italian creamy polenta and thick ragu full of vegetable proteins.

[sweetcherryslim]

Cauliflower Risotto with Mushrooms - 300kcal/ 10g protein

Servings: 4 - 300kcal/10g protein per 1 1/4 cup

5 tablespoons olive oil, divided

6 cups (10 oz.) sliced fresh cremini mushrooms

1 small (6 oz.) yellow onion, finely chopped (about 1 cup)

2 teaspoons finely chopped garlic (from 2 cloves)

2 teaspoons fresh thyme leaves, plus leaves for garnish

1/4 cup dry white wine

24 ounces fresh riced cauliflower (8 cups) (such as Eat Smart)

1 cup tap water

1/2 cup unsalted vegetable stock (such as Imagine Organic)

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 ounces Parmesan cheese, finely shredded, divided (about 3/4 cup)

Heat 1 1/2 tablespoons of the oil in a large skillet over medium-high. Add half of the mushrooms, and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer mushrooms to a plate. Repeat procedure with 1 1/2 tablespoons of the oil and remaining mushrooms. Reduce heat to medium, and add onion, garlic, thyme, and remaining 2 tablespoons oil; cook, stirring often, until softened, about 5 minutes. Add wine; cook, stirring constantly, until wine is absorbed, about 90 seconds. Stir in cauliflower, water and stock. Cover and cook, stirring occasionally, until cauliflower is crisp-tender, 10 to 12 minutes. Remove from heat.

Transfer 3 cups of the cauliflower mixture along with any remaining liquid in the skillet into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 15 seconds.

Return skillet with cauliflower to medium heat. Stir in cauliflower puree, mushrooms, salt, pepper and 1/4 cup of the cheese. Cook, stirring constantly, until cheese is melted and mixture has a creamy consistency, about 1 minute. Divided risotto among 4 bowls; sprinkle evenly with remaining 1/2 cup cheese. Garnish with thyme leaves and serve immediately.

[veganmabelpines]

Feta Soup - recipe not vegan but could be made vegan with a few substitutions