#vegan cheese plate

[fitveganlifts]

Vegan food from Denver 💚

[nelfs]

Yo what’s a good simple thing to bring for a potluck? I usually make quiche but I get really anxious that it’ll get messed up somehow and make an identical second one to taste-test. and that’s a lot of work. what is something easy and not worrisome to make

[evanbuckleysarms]

tell me why I have always been a mac & cheese hater (don't come at me, I try it yearly just to make sure I still don't like it!!!) but I had a sudden urge to make a vegan taco meat mac n cheese recipe in one of my new cook books and it may now be my new favorite dish

[copperbadge]

Behold, a slightly longer video of the cheese conveyor belt!

This is at Culture & Co. in Nashville, which is incredibly and delightfully the second charcuterie conveyor belt restaurant I've eaten at in the last two years, the other being Pick & Cheese in London.

As with Pick & Cheese I do know myself, so I set out the rule ahead of time that I could only take three plates, and thus I chose with care. First course: "Bruleed Brie" with passion fruit caramel cultured butter. This is a brie-style cheese from Pennsylvania (where my yinzers at) which has had one open side dipped in sugar and then presumably melted with a culinary torch; it looks like jam, but as you can see in the second image, when you tap the brulee it cracks like toffee.

Both the brulee brie and the butter were fantastic; the acid of the passion fruit cuts the sugar and the fattiness a little, but it also really emerges as its own flavor. I think this is the most imaginative way to upgrade brie I've seen in a minute. I kinda wanna try it at home.

Second plate was a Cumblerland "tomme-style" natural rind cheese from Tennessee (specifically Sequatchie Cove) with house made potato chive crackers and rosemary. The real highlight of this cheese is, honestly, the rind -- it has a flavor unique from the rest of the slice, which is much milder and reminded me of a young gouda, almost. The crackers don't look like much but however they make them they were really packed with this nice earthy salty flavor.

For "dessert" I almost went with a vegan cashew-based "Gouda" with shiitake bacon, mainly for the bacon I'll be honest, and you can actually see that plate go by, it's the first one you see in the video up top. Instead I decided to go with...I'm not sure even what kind of cheese this is because it's called GOAT RODEO BAMBOOZLE. I mean, the menu said it was a semi-soft washed rind goat's milk cheese, so there's that.

Normally I avoid goat cheese because I find it very dry texturally, but this was nice, it had that kind of gamey goaty taste but was much more buttery. It came with two pecan shortbread cookies (sandies) and a little cup of root beer caramel, which you can see dripping down a bite of the cheese in the second image. I don't know how you make root beer caramel (sasparilla in the milk?) but it had a nice peppery note to it. I wanted to down it like a shot but resisted.

Anyway, all three were fantastic, not a loser in the bunch, and the wait staff were super pleasant and knowledgeable, so it was a pretty great meal, especially for $30 (including tip).

I don't know who's setting these cheese conveyor belts up across the world but whoever you are, if you bring one to Chicago I will be grateful and I will eat there and bring visiting friends there. Some of my friends even drink wine, so we won't be cheap dates, I promise. We're so close to Wisconsin! Think what you could do with the curds, man, the curds!

[inxkpaws]

Hey pack! Here's a list of wolf-inspired [non-vegan] recipes with a focus on hearty, wild, and primal flavors:

⚠️THIS IS THE NONVEGAN VERSION, THERE IS A VEGAN VERSION ON MY PAGE. ⚠️

### Wolf-Inspired Non-Vegan Recipes

1. **Venison Stew**

- Tender venison cooked with root vegetables, onions, and garlic in a red wine or broth base.

- Add rosemary and thyme for a woodsy aroma.

2. **Smoked Salmon and Cream Cheese Spread**

- Blend smoked salmon with cream cheese, dill, and lemon juice.

- Serve with rye crackers or fresh veggies.

3. **Bone Broth Soup**

- Slow-cook beef or chicken bones with onions, carrots, celery, and herbs like bay leaves and parsley.

- Drink as is or use as a base for other soups.

4. **Wild Boar Sausage with Sautéed Mushrooms**

- Grill or pan-fry wild boar sausage and serve with a side of earthy sautéed mushrooms.

5. **Berry-Glazed Duck Breast**

- Pan-sear duck breast and glaze with a reduction of mixed berries, honey, and red wine.

6. **Herb-Crusted Lamb Chops**

- Rub lamb chops with garlic, rosemary, and thyme, then roast or grill.

- Serve with roasted asparagus.

7. **Charcuterie-Inspired Snack Plate**

- A mix of cured meats like prosciutto or salami, aged cheeses, nuts, and dried fruits.

8. **Pan-Fried Trout with Lemon Butter**

- Lightly coat trout in flour and pan-fry in butter with garlic and fresh parsley.

- Squeeze lemon juice on top before serving.

9. **Egg and Sausage "Hunter's Breakfast"**

- Scramble eggs with wild game sausage, onions, and spinach.

- Serve with a slice of sourdough bread.

10. **Braised Rabbit with Juniper Berries**

- Slow-cook rabbit in a broth with juniper berries, onions, and carrots for a rustic meal.

[najia-cooks]

[ID: Seven yoghurt balls on a plate drizzled with olive oil. The one in the center is plain; the others are covered in mint, toasted sesame seeds, ground sumac, za'tar, crushed red chili pepper, and nigella seeds. End ID]

لبنة نباتية / Labna nabatia (Vegan labna)

Labna (with diacritics: "لَبْنَة"; in Levantine pronunciation sometimes "لَبَنَة" "labanay") is a Levantine cow's, sheep's, or goat's milk yoghurt that has been strained to remove the whey and leave the curd, giving it a taste and texture in between those of a thick, tart sour cream and a soft cheese. The removal of whey, in addition to increasing the yoghurt's tanginess and pungency, makes it easier to preserve: it will keep in burlap or cheesecloth for some time without refrigeration, and may be preserved for even longer by rolling it into balls and submerging the balls in olive oil. Labna stored in this way is called "لبنة كُرَات" ("labna kurāt") or "لبنة طابات" ("labna ṭābāt"), "labna balls." Labna may be spread on a plate, topped with olive oil and herbs, and eaten as a dip for breakfast or an appetizer; or spread on kmaj bread alongside herbs, olives, and dates to make sandwiches.

The word "labna" comes from the Arabic root ل ب ن (l b n), which derives from a Proto-West-Semitic term meaning "white," and produces words relating to milk, yoghurt, nursing, and chewing. The related term "لَبَن" ("laban"; also transliterated "leban") refers to milk in Standard Arabic, but in Levantine Arabic is more likely to refer to yoghurt; a speaker may specify "لَبَن رَائِب‎" (laban rā'ib), "curdled milk," to avoid confusion.

Labna is a much-beloved food in Palestine, with some people asserting that no Palestinian home is without a jar. Making labna tabat is, for many, a necessary preparation for the winter season. However, by the mid-2010s, the continuation of Israel's blockade of the Gaza strip, as well as Israeli military violence, had severely weakened Gaza's dairy industry to the point where almost no labna was being produced. Most of the 11 dairy processors active in Gaza in 2017 (down from 15 in 2016) only produced white cheese—though Mustafa Eid's company Khalij had recently expanded production to other forms of dairy that could be made locally with limited equipment, such as labna, yoghurt, and buttermilk.

Dairy farmers and processors pushed for this kind of innovation and self-sufficiency against deep economic disadvantage. With large swathes of Gaza's arable land rendered unusable by Israeli border policing and land mines, about 90% of farmers were forced by scarce pasture land and low fodder production to feed their herds with increasingly expensive fodder imported from Israel—dairy farmers surveyed in 2017 spent an estimated 87% of their income on fodder, which had doubled in price since 2007. Cattle were thus fed with low quantities of, or low-quality, fodder, resulting in lower milk production and lower-quality milk.

Most dairy processors were also unable to access or afford the equipment necessary to maintain, upgrade, or diversify their factories. Since 2007, Israel has tightly restricted entry into Gaza of items which they consider to have a "dual use": i.e., a potential civilian and military function. This includes medical equipment, construction materials, and agricultural equipment and machinery, and impacts everything from laboratory equipment to ensure safe food supplies to packaging and labelling equipment. Of the dairy products that Gazan farmers and processors do manage to produce, Israel's control over their export can cause huge financial losses—as when Israel prohibited the export of Palestinian dairy and meat to East Jerusalem without warning in March of 2020, costing estimated annual losses of 300 million USD.

In addition to this kind of economic manipulation, direct military violence threatens Gaza's dairy industry. Mamoun Dalloul says that his factory was accused of holding rockets and subsequently bombed in 2008, 2010, 2012, and again in 2014, resulting in repeated moves and the loss of the capability to produce yellow cheese. The Israeli military partially or totally destroyed 10 dairy processing factories, and killed almost 2,000 cows, during its 2014 invasion of Gaza, resulting in an estimated 43 million USD of damage to the dairy sector alone. Damage to cow-breeding farms in 2014 reduced the number of dairy cows to 2,600, just over half their previous number. Damage to, or destruction of, wells, water reservoirs, water tanks, and the Gaza Power Plant's fuel tank exacerbated pre-existing problems with producing cattle feed and with the transportation, processing, and refrigeration of dairy products, leading to spoiled milk that had to be disposed of. Repeated offensives made dairy processors reluctant to re-invest in equipment that could be destroyed at any time.

Israeli industry profits by making Gazan self-sufficiency untenable. Israeli goods entering Palestine are not subject to import taxes, and Israeli dairy companies are not dealing with the contaminated water, limited electricity, high costs of feed, out-of-date and expensive-to-repair equipment, and scarce land (some companies, such as Tnuva, purchase milk from farms on illegal settlements in the West Bank) with which Gazan producers must contend. The result is that the local market in Gaza is flooded with imports that are cheaper, more diverse, and of higher quality than anything that local producers can offer. Many consumers believe that Israeli products are safer to eat.

Nevertheless, Gazans continue building and rebuilding. Despite significant decreases in ice cream factories' production after the imposition of Israel's blockade in 2007, Abu Mohammad noted in 2015 that locally produced ice cream was cheaper and more varied than Israeli imports. In 2017, the amount of dairy sold in 74 shops in Gaza that was sourced locally, rather than from Israel, had increased from 10% to 60%. Ayadi Tayyiba, the region's first factory with an all-woman staff, opened in 2022; it produced cheese, yoghurt, and labna with sheep's milk from affiliated farms. However, demand for sheep's milk products has decreased in Gaza due to its higher production costs, leading the factory to supplement its supply with purchased cow's milk.

The current Israeli genocidal offensive on Gaza has caused damage of the same kind as—though to a greater extent than—previous shellings and invasions. Lack of ability to sell milk that had already been produced to factories, as well as lack of access to electricity, caused an estimated 35,000 liters of milk to spoil daily in October of 2023.

Support Palestinian resistance by calling Elbit System’s (Israel’s primary weapons manufacturer) landlord, donating to Palestine Legal's activist defense fund, and donating to Palestine Action’s bail fund.

Equipment:

A blender

A kettle or pot, to boil water

A cheesecloth or tea towel

Ingredients:

1 cup (130g) cashews (soaked, if your blender is not high-speed)

3/4 cup filtered or distilled water, boiled

1-3 vegetarian probiotic capsules (containing at least 10 billion cultures total)

A few pinches sea salt

More water, to boil

Arabic-language recipes for vegan labna use bulghur, almonds, or cashews as their base. This recipe uses cashew to achieve a smooth, creamy, non-crumbly texture, and a mild taste like that of cow's milk labna. You might try replacing half the cashews with blanched almonds for a flavor more similar to that of sheep's or goat's cheese.

Make sure your probiotic capsules contain no prebiotics, as they can interfere with the culture. The probiotic may be multi-strain, but should contain some of: Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidus, Lactobacillus acidophilus. The number of capsules you need will depend on how many cultures each capsule is guaranteed to contain.

Instead of probiotic capsules, you can use a speciality starter culture pack intended for use in culturing vegan dairy, many of which are available online. Note that starter cultures may be packaged with small amounts of powdered milk for the bacteria to feed on, and may not be truly vegan.

If you want a mustier, goat-ier taste to your labna, try replacing the water with rejuvelac made with wheat berries.

You can also start a culture by using any other product with active cultures, such as a spoonful of vegan cultured yoghurt. If you have a lot of cultured yoghurt, you can just skip to straining that directly (step 5) to make your labna—though you won't be able to control how tangy the labna is that way.

Instructions:

This recipe works by blending together cashews and water into a smooth, creamy spread, then culturing it into yoghurt, and then straining it (the way yoghurt is strained to make labna). It's possible that you could skip the straining step by adding more cashews, or less water, to the yoghurt to obtain a thicker texture, but I have not tested the recipe this way.

1. If your blender is not high-speed, you will need to soak your cashews to soften them. Soak in filtered or distilled water for 2-4 hours at room temperature, or overnight in the fridge. Rinse them off with just-boiled water.

2. Boil several cups of water and use the just-boiled water to rinse your blender, tamper, measuring cups, the bowl you will ferment your yoghurt in, and a wooden spoon or rubber spatula to stir. Your bowl and stirring implement should be in a non-reactive material such as wood, clay, glass, or silicone.

3. Make the yoghurt. Blend cashews with 3/4 cup just-boiled water for a couple of minutes until very smooth. Transfer to your bowl and allow to cool to about skin temperature (it should feel slightly warm if dabbed on the inside of your wrist). If the mixture is too hot, it may kill the bacteria.

4. Culture the yoghurt. Open the probiotic capsules and stir the powder into the cashew paste. Cover the bowl with a cheesecloth or tea towel. Ferment for 24 hours: on the countertop in summer, or in an oven with the light on in winter.

Taste the yoghurt with a clean implement (avoid double-dipping!). Continue fermenting for another 12-24 hours, depending on how tangy you want your labna to be. A skin forming on top of the yoghurt is no problem and can be mixed back in. Discard any yoghurt that grows mold of any kind.

5. Strain the yoghurt to make labna. Place a mesh strainer in a bowl, making sure there's enough room beneath the strainer for liquid to collect at the bottom of the bowl; line the strainer with cheesecloth or a tea towel, and scoop the cultured yoghurt in. Sprinkle salt over top of the yoghurt. Fold the towel or cheesecloth back over the yoghurt, and add a small weight, such as a ceramic plate or a can of beans, on top.

You can also tie the cheesecloth into a bag around a wooden spoon and place the wooden spoon across the rim of a pitcher or other tall container to collect the whey. The draining may occur less quickly without the weight, though.

Strain in the refrigerator for 24-48 hours, depending on the desired texture. I ended up draining about 2 Tbsp of whey.

6. If not making labna balls: Put in an airtight jar, and add just enough olive oil to cover the surface of the labna. Store in the fridge for up to two months.

7. To form balls (optional): Oil your hands to form the labna into small balls and place them on a baking sheet lined with parchment paper. They may still be quite soft.

Optionally sprinkle with, or roll in, dried mint, za'tar, sesame seeds, nigella seeds (القزحة), ground sumac, or crushed red chili pepper, as desired.

Optionally, for firmer balls, lightly cover with another layer of parchment paper and then a kitchen towel, and leave in the refrigerator to dry for about a day.

Place labna balls in a clean glass jar and add olive oil to cover. Retrieve labna from the jar with a clean implement. They will last in the fridge for about a year.

[silverameco]

Marauders & co - cooking skills hc

Remus and Sirius are both extremely lazy, they survive off of pot noodles and chocolate bars, and they don't really care about their diet lmao (Effie, Hope and James are appalled).

James knows 3 traditional meals his mother forced him to learn how to cook (a man should know how to feed himself and his family) and is hopeless in cooking anything else.

Regulus had a cooking obsession when he left his parents, he bought every cooking book, watched every cooking vids he could find, learned everything by himself. He loves to cook bc he can make very delicate and fancy meals (like him), and bc he's picky so he likes to know exactly what is in his plate. (also he mostly cooks French meals (obviously)) (James is utterly fascinated by his cooking process and always watches him)

Evan and Barty are also extremely lazy like wolfstar but they're also filthy rich bastards so they always order.

Pandora and Lily are obviously always cooking together, every meal is an excuse to spend time together it's way too cute. Between Lily's seriousness and skills and Pandora's eccentricity and ideas, it's also always delicious. They could open a vegan restaurant or something.

Mary is a queen who somehow always gets herself invited everywhere and almost never has to cook.

Marlene and Dorcas are trying to have cute cooking dates like Pandalily but Dorcas always ends up chasing Marlene out of the kitchen whe she burns herself or the food for the third time.

Peter eats cheese like the rat he is lmao.

[vodrae]

We need to give more props to our mighty god Alfred Pennyworth, only to thank him for his patience when he has to cook for the entire team

Bruce, Harley, Kate: Jewish ascend, don't eat pork, a lot of sea foods and horse.

Ivy: Vegan, except for rich man meat.

Talia: The League certainly has some of the best chef, bakers...in the world, everytime she's on vacations in the manor, it's personal. I don't know her relationship with pork, I mean, Chinese people love it, and Arab people being mostly muslim, it would be cultural not eating it. Also loves spice.

Dick: Romani, grew on the road, can survive on tuna cans and cereals.

Barbara: Her family was always ordering somewhere and most of the time tacos or chinese food.

Helena Bertinelli: Pasta and wine. By a chef. She loves pizza. And tomatoes.

Jason, Selina: Latinos, favourite meal would 100% be with pork, and spicy.

Tim: Survived alone on monster energy, milk and instant noodles and late burger when he stalked Bruce and Dick. That's why he smol.

Steph: Unstable household, she was feeling like a chef when there was cheese in her mac and cheese. Also vegetarian.

Cass: Will eat the entire plate. I mean litteraly. One time Bruce said her to drink her cup till it's hot, she was chewing on porcelain. Love desserts otherwise.

Harper and Cullen: Survived on chili.

Duke: Cornbread. He loves cornbread. Pretty normal household for once.

Damian: Vegeterian, and fed by chefs and Talia's cooking. It's. Personal.

Bonus :

Clark : Fed by Ma Kent. It's why he big and strong. Doesn't understand a meal without meat.

Lois : Doesn't understand a meal without fruits and vegetables.

Diana : Fed for 3000 years by immortals cordon bleu. Loves ice cream too much. It's. Personal.

[sinfulpanda16]

MHA Boys x vegetarian/vegan reader

Reader x Bakugou, Midoriya, Kirishima, Kaminari and Todoroki

How they would react to you being vegan or vegetarian

Deku

~ Super supportive

~ Has no problem giving you his fries when there's no vegan options

~ He thought it was cute when you told him he looks like the broccoli you eat 🥦

You and Midoriya walk into the small convenience store, you already having the vegan chips you want in mind. Midoriya finds the bag of chips he wants but you... they're nowhere in sight.

"Hey is everything alright?" Midoriya asks when he sees you distressed.

"I can't find the Takis. Did they seriously run out of them?" you ask all pouty. This sucks, that was the thing you were really looking forward too all day. Being vegan meant not eating just about all the chips there are.

The only vegan ones there were was Lay's but you're not in the mood for that. Midoriya smiles at you "Aww love its ok. We can look somewhere else for them and if we still can't find them than I won't eat chips today either."

The idea of your boyfriend willing to give up his snack for you makes you feel some type of way. Who does that? Your supportive boyfriend that's who. You tell him he doesn't have to do all that but he insists that its ok.

You smile "Thanks Izuku". He puts his bag of chips back in their place and grabs your hand to exit the convenience store.

You did find Takis at another store so both of snacked away when you both got home.

Bakugou

~Lowkey bullies you for it. But in a loving way.

~ Acts bothered every time you reject some of his food cuz it has dairy products but in his head he's like "Fuck I forgot!"

~ He was like "Tch pathetic" when you told him but when he sees how important being vegan is for you, he tries learning how to cook vegan recipes.

Your tummy growls you haven't eaten since breakfast. You have no idea what to cook though, last time you checked there was no vegan ingredients for you to cook something.

Your tummy growls again so you get up and get dressed to head out to buy some oat milk and a box of Life cereal. Its not much but at least you'll eat something.

You head to front door but then you hear someone scream "OI! WHERE THE HELL ARE YOU GOING?!" you turn around scared shitless and see Bakugou in the kitchen holding two plates of food.

What the- is that the smell of Mac and Cheese? Is that the vegan cheese you buy for yourself!? You gasp "Katsuki! Did you made vegan Mac and Cheese?!" you ask excitedly. Truth is Bakugou has been practicing making vegan Mac and Cheese, but he wanted to make sure it was perfect for you.

He clicks his tongue "Tch yes you idiot. Now come over here and eat it fore I make you eat it!" you happily oblige. This meant more than he could ever know.

You two sit down and eat. He did a good job, it was really good.

"Mmm. Katsuki you should be vegan too."

"Hell no!"

Todoroki

~Yes this man respects you and everything you do

~ You're probably the first vegetarian he's ever met

~ When you told him he was taken aback a bit but immediately showed his support

You remember your first date with him. It was a surprise dinner at his place. You hadn't told him you were vegetarian cuz it just never came up. So when he set that stake he put hard work into in front of you, you were nervous to tell him.

He didn't notice anything. He takes some of his own stake and says "Here love." wanting to feed it to you but you go 🙊. He's confused, was there something wrong with the stake?

"What's wrong my love?" he asks a bit worried.

You sigh and fiddle with your fingers. "Shoto I'm really sorry for not telling you but...I'm vegetarian." you say not looking at him. You feel really bad that the stake he made is going to waste.

"Oh. You're vegetarian."

"Yeah."

"That means you don't eat meat right?"

"Yes."

"So what do you eat?"

Boy. You eat everything but meat lol 😭. Its ok baby was just too sheltered. You explain to him and when you're done he gets up and takes the two plates of stake away. You protest he can still eat his but he insists its ok. He wants to enjoy his cooking together.

So that night you guys made some delicious Soba Noodle Salad and enjoyed it together.

Kaminari

~ He's all cool with it. It doesn't matter to him

~He does forget a lot though.

~Like when he offers you some of his pepperoni pizza and then 10 seconds later, he's like "*Gaps* Sparks I'm so sorry I forgot!" 😭

Ever since you two began dating you guys have been hanging out together 24/7. (He's clingy as hell that's why) You guys study together, train together, and eat lunch together.

You have told him you're vegetarian, you have, but he's so goofy he forgets a lot. Its lunch time and you and him walk to the cafeteria together. You guys order your guys food and go sit at a table.

Listen, normally it would be Kaminari who would enjoy his non-vegetarian food. UA doesn't have that many vegetarian options so you would be the one watching him eat all like "Mm mm mm! 😋Sparks this is amazing try some... Wait... OMG I'm so sorry I forgot!" You're never bothered though as long as he eats something and is happy, you don't mind it.

Today though was the complete opposite though. There were some bomb vegetarian options and few meat options. So finally, you were going to enjoy something good! You're eating away and because it's been a long time since you were able to enjoy the school's food you were like, "MMMM! This is so good!!" and then you see Kaminari looking at you like😐.

"I'm sorry" you say a bit embarrassed.

He laughs and says "Aww, hey its ok. You never get to enjoy anything when we eat so go ahead" and smiles at you. You smile back and take some of your pasta and feed it to him. He eats it and says, "Holy shit this is good!" You both laughed and had a good lunch.

Kirishima

~ He respects and supports you being vegan.

~ No like actually hats off to you, he doesn't know how you do it.

~ He's the cutest carnivore there is so when he accepted the challenge of being vegan for a week he almost died.

He comes back from the gym, and he does not feel good. He felt like he was lacking in the gym recently and he thinks it's because he hasn't eaten meat. He's gets even more disappointed when he remembers he can't drink his protein milk! Fuck he felt like his world has stopped. Even though it's only been 5 hours.

You come out to greet him.

"Hi Kiri!" you say as you hug him.

"Hey baby" he says hugging you back.

You look up at him "Kiri I made lunch. Its vegan nuggets do you want some?" WTF vegan nuggets! Yes, the closest thing to meat ofc! He felt like he was saved, you guys go to the kitchen and sit down to eat. When he bites into his nugget he is met with disappointment. He tries not to show it though because he doesn't want to disappoint you, but you noticed immediately. "Kiri, are you ok?"

He tries to reassure you that he's fine but you don't let it go, so he gives in. He sighs "Baby, I'm sorry but these vegan nuggets are not it" he says pouting a bit. He really wanted to enjoy eating this with you but it's just not the same as meat. You giggle and tell him "Its ok. You can eat meat if you want. I don't care if you quit the challenge." Kiri looks at you. No, he's not going to quit the challenge he wants to make you proud. So, he goes on with the challenge.

The whole week was so stressful. Learning to read the ingredients to a snack and being disappointed he saw it contained dairy products was super annoying. He would drink his protein with water which he absolutely despised, but it was all good when you told him he can drink it with soy/oat milk. The memes he saw of people hating on vegans didn't help. Especially when the guys would eat meat in front of him and be so disrespectful about it 😭.

Then the week was over. You couldn't have been prouder of him. The moment he was free he ate all the burgers he wanted. As he should. Don't worry though, he gave you all his fries so both of you had a yummy meal.

[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

[cyber-therian]

a meal fit for a fox 🦊 🐾

[a plate of 4 vegan chicken fingers, marble cheese cut into small rectangles, and a star-shaped dish filled with frozen peaches & blueberries]

[acti-veg]

Why is t being vegetarian enough?

First off, I want to quality by saying that between being a meat eater and a vegetarian, a vegetarian is massively better by just about every metric. It’s more sustainable, it causes less harm to animals and at least represents a conscious decision to try and do better. That is unequivocally a positive thing and should be recognised as such. I’ve absolutely no interest in the ‘vegans vs vegetarians’ thing because it’s completely unhelpful.

When we’re talking about someone who makes an ethical decision to go vegetarian instead of vegan though, there is really no ethical justification for that. There are practical justifications, I don’t want to give up cheese, I’d find it too hard to get enough calories, I have a restrictive diet already etc. but these aren’t ethical arguments. There is really no way to maintain a consistent ethical position that involved boycotting beef but not dairy, for example, since they’re practically the same industry built on the same exploitation.

The issue is that if you oppose animal exploitation or killing animals for food, vegetarianism directly funds both of those things. Calves taken from their mothers and killed by the dairy industry, their mothers killed and sold for meat or pet food when their profitability declines, lambs killed for meat every year as part of the wool industry , male chicks ground up alive and hens slaughtered once they’re spent as part of egg production. There is just no morally consistent way to justify objecting to killing an animal for food while also being fine with exploiting and then killing those same animals a bit later on for different food.

Vegetarians are making a positive decision and I encourage that, what I’d discourage is stopping your journey there. Once you are comfortable with meat-free meals, take a look into the egg industry and ask yourself if this goes against your existing values. If it does, try swapping out eggs and see how you feel. When you’re comfortable with that, look into the dairy in industry and how inextricably linked it is to both beef and veal production. I promise you won’t struggle to give up cheese as much as you think you will.

Take it one step at a time, if you’ve managed to go vegetarian then that is genuinely great, and you should feel proud of that. But maybe now you’ve got that down, it might be time to look at how you can do even more to live your values through what you put on your plate, what you buy and what you wear. You’re already half way there, and my inbox is always open for advice.

[peachybutch]

How Good the RvB Main Cast is at Cooking, Ranked from Best to Worst

1. Donut

Donut gives off the vibe of one of those gay men with a baking channel on YouTube. This man's out here rolling up to the red team monthly dinner club with frenched rack of lamb with a pistachio mint crust and wine accompaniment, then earl grey souffle with creme anglaise for dessert. He spends hours experimenting with new and interesting ingredients. Remy Ratatouille, send-you-back-to-rural-France ass man. Donut's food fucks hard and everyone knows it.

2. Grif

You really think my man Grif loves food as much as he does and doesn't know how to make it? C'mon. He doesn't, like, relish the act of cooking as much as he does having a good plate of food at the end of it. And he's not typically much for sharing. But my guy makes a damn good short rib and bechamel lasagna. Give him the day to let something slow cook, and god damn.

3. Wash

Wash has been living off of MREs for probably his entire adult life, but I feel like he's got a few dishes he can whip out for a date night, or if he's feeling fancy. He knows how to read a recipe, and he has a pretty good idea of what flavors go together to make something good. He probably has a really nice papardelle with vinho verde sauce that he has sitting around in the back of his head for special occasions.

4. Tucker

Okay, Tucker isn't a bad cook by any means, ok? He's great with breakfast food specifically. It's just that he isn't especially fancy about it. He was probably, like, a line cook at Denny's in high school, so all his food tastes like food you would get at Denny's. Which isn't a bad thing! You would just never call Denny's "fine dining". He has his niche, and he does it well, and he never feels even a little bit inclined to do anything different or better.

5. Church (Alpha)

Church isn't much of a foodie right off the bat, but someone's got to pack Caboose's lunch, and he ends up learning how to cook fairly well after that. After a certain point, he figures out how to make things from scratch--mostly things like chicken nuggets, mac and cheese, pancakes.

6. Simmons

I feel like Simmons mostly lives off of shit like green smoothies and homemade granola. Like, hardcore, low carb, vegan, all organic, high protein diet. And, like, it doesn't taste BAD. But it definitely isn't the kind of thing you bring to the red team dinner club. He does make a really nice sunbutter brownie that he has to hide from Grif.

7. Caboose

Caboose has been banned from using any objects in the kitchen that involve a heat source--which isn't HIS fault! How was he supposed to know that you're supposed to take the spoon OUT of the mac and cheese before putting it in the microwave? That's just a recipe for a cold spoon! Anyways, he manages just fine without the microwave, thank you very much. He can make ants on a log like it's nobody's business. Cleaning up afterwards is another matter entirely.

8. Carolina

Carolina is one of the most competent individuals you will ever meet. She could kill you in under a minute, in 30 different ways, and that's just with her bare hands. The fourth time Sarge tries to recruit her into red team is by inviting her to the monthly dinner club. She shows up empty handed, and when Donut very politely asks what she brought, she replies that it's very interesting that they expected the only woman on the team to go all out with cooking. They move on. Carolina spent 5 hours in the kitchen this afternoon trying to figure out how to use the oven. But they don't need to know that.

9. Tex

Now, listen. Tex can't be called a bad cook, precisely, because that would require she cook for herself or others. Which is something she does not do. That's what Church is for, isn't it?

10. Sarge

Sarge refuses to step foot in a kitchen after the fifth shouting match about how flamethrowers are not a universally recognized kitchen appliance.

11. Church (Epsilon)

One time, while blue team is shooting the wind, Caboose asks Epsilon what his favorite breakfast food is. Instead of calling Caboose a dumbass, as per usual, he instead goes into extensive detail about how he eats computer keys like cereal. Caboose tries it. It isn't very good.

[p0ssywhippedcream]

Spencer Reid would be so bad at food. Bro does not know when things expire, bro ignores labels, bro is probably lactose intolerant and consumes cheese by the bricks.

And his cooking? He knows box noodles and mac and THATS IT. baby struggles even with that.

“It says add milk.”

“Then add milk.”

“How much milk?”

“I dunno baby just add some milk.”

*dumps half the carton*

“I don’t think we have enough cheese for that baby.”

“oh.”

The one thing my man is good at with food besides listing off side effects of ingredients is eggs. Only sunny side up tho, you ask him for over easy and you get a plate full of burnt.

And Spence loves you so so dearly and there’s times you’re sitting in bed in the morning looking hungry and tired and he just needs to feed his love but doesn’t want them to get out of bed.

He makes his way to the kitchen, cooks you up some eggs and brings them on up. You love the eggs he makes for you, you eat them with a smile every time. This is the best version of breakfast in bed you’ll get with him and honestly, it doesn’t bother you. As long as Spence is there.

Or, if you’re vegetarian/vegan, baby’s superpower is avocados. don’t ask me, idk the gods told me but he is so fucking good with avocados????

like for no reason too, bro can turn that green vege into a fucking masterpiece. He’s got it all cut up pretty on the plate, thin slices in a circle with tomatos on top.

He always has them in his kitchen, for a little snack maybe or maybe bc it’s the only thing he can do in the mornings without the smoke alarm going off. (trust me, babe has burnt cereal)

He gets really good with avocados too, like he varies their width, their size and shape and he makes little faces on the plates. It makes his whole day to see your face light up when he hands you a sun with a smiley face in avocado slices.

[nbula-rising]

Vegan Birria Tacos Prep Time 40 minutes Cook Time 55 minutes Total Time 1 hour 35 minutes Servings 4 servings

Ingredients

*For the Paste 4 dried guajillo peppers 3.5 ounces chipotle peppers in adobo sauce (half of a 7-ounce can) 4 garlic cloves 2 tablespoons red wine vinegar 1 cup fire roasted tomatoes 1 teaspoon ground cumin ½ teaspoon ground cinnamon 1 teaspoon dried oregano ½ teaspoon smoked paprika ¼ teaspoon ground cloves

*For the Vegan Birria ¼ cup olive oil 1 ½ pounds pearl oyster mushrooms, thinly sliced 1 medium onion, diced 4 cups vegetable broth 2 bay leaves Salt and pepper, to taste

*For the Tacos 2 tablespoons olive oil, or as needed 12 corn tortillas, or more as needed (Note 1) ¾ cup shredded vegan cheese

Instructions

Cut the tops off of your guajillo chiles, then shake the seeds out. You can cut slits up the sides of the peppers as well if this makes it easier.

Place the peppers into a small bowl or heatproof cup, then cover them with just boiled water. Let the peppers soak for 20 minutes. You can prep your other ingredients, such as the mushrooms and onion, while you wait.

Once the peppers have finished soaking, remove them from the water and place them into a blender or small food processor fitted with an s-blade. Add all of the remaining ingredients for the paste, and blend until smooth.

To make the vegan birria, heat the olive oil over medium heat in a large pot. Once the oil is hot, add the mushrooms. Cook the mushrooms for about 5 minutes, until they soften and shrink a bit.

Add the onion to the pot and cook it with the mushrooms for about 5 minutes, stirring occasionally, until it softens slighty.

Add the paste to the pot with the mushrooms and onion. Stir to combine the ingredients, then sauté the mixture for about 1 minute, stirring constantly.

Stir the broth and bay leaves into the pot. Raise the heat to high and bring the liquid to a boil. Lower the heat to medium and let the mixture simmer for about 30 to 45 minutes, stirring occasionally, until the mushrooms are very tender and the liquid has reduced by a third or more.

Once the birria has finished simmering, remove the pot from heat. Remove the mushroom filling (the birria) from the liquid (the consommé) either using a slotted spoon, or by carefully pouring the mixture through a fine mesh strainer. Season the birria and consommé with salt and pepper to taste.

To make the tacos, coat the bottom of a large skillet with olive oil and place it over medium heat.

Once the oil is hot, dip one side of a tortilla into the consommé, then place the tortilla, dipped side down, into the hot skillet. Repeat the process for as many tortillas as you can fit into the skillet without them overlapping. Place about 3 tablespoons of the mushroom birria filling in a strip down the center of each tortilla, then top the filling with about a tablespoon of shredded vegan cheese.

Let the tacos cook for about 3 to 4 minutes, until the tortillas have gotten crispy, then carefully fold the tortillas in half over the fillings. Cook the tacos for a minute or two longer, until the cheese has started to melt, then remove them from the skillet and transfer them to a plate

Repeat the cooking process until all of the tortillas and filling have been used.

Serve the tacos with consommé on the side for dipping, along with any accompaniments of your choice.

Recipe Notes Make sure you have about 16 tortillas on hand. This recipe makes about 12 tacos. Each serving contains about 3 tacos.

[najia-cooks]

[ID: A sandwich on an English muffin with cheese, a sausage patty, bacon, egg, Hollandaise sauce, and chopped chives. End ID]

Vegan 'sausage' and 'egg' breakfast sandwiches

Soy sauce, maple syrup, liquid smoke, and fresh herbs and spices give savor, depth, and sweetness to these TVP-based sausage patties. A combination of rice flour, all-purpose flour, and coconut milk, inspired by Vietnamese bánh xèo, makes the batter for the egg patties; they are subtly flavored with kala namak, fenugreek, and white pepper to form a perfect complement for the sausage.

A slow cook in an egg ring followed by a quick fry makes the 'eggs' fluffy on the inside and crispy on the outside—a superior solution to tofu, which never quite has the right texture.

This is a delicious, filling option for a weekend breakfast or breakfast-for-dinner; or, make the TVP patties and 'egg' batter the night before and fry them in the morning for a quick breakfast option.

Recipe under the cut!

Patreon | Tip jar

Makes 6-8 small sandwiches.

Ingredients:

English muffins, buns, bagels, or rolls

Hollandaise sauce (optional)

Tomato, tempeh, avocado, spinach, and/or hot sauce as desired

For the sausage patties:

1 cup TVP

1 cup water

1 tsp vegetarian beef stock concentrate or beef pho seasoning

1 1/2 Tbsp ground dried shiitake mushrooms

2 Tbsp total fresh minced sage, rosemary, and thyme, or 2 tsp dried

1 1/2 tsp onion powder

1 1/2 tsp garlic powder

1 tsp smoked paprika

1/2 tsp sumac (optional)

1/2 tsp fennel seeds, toasted and ground

1/4 tsp ground ginger

1/4 tsp black peppercorns, toasted and ground

5 cloves, toasted and ground

Large pinch MSG (optional)

1/4 cup vegan mayo (substitute any neutral oil)

1 Tbsp aged soy sauce (substitute any soy sauce)

1 Tbsp vegetarian oyster sauce

1 Tbsp Caribbean burnt sugar (or substitute molasses)

1-2 Tbsp maple syrup or brown sugar

1/2 tsp liquid smoke

2 Tbsp ground flaxseed

1/4 cup (30g) chickpea flour (or all-purpose flour)

2 Tbsp potato starch (if needed)

1 Tbsp cooking oil, to fry

You could also make these patties with Impossible or Beyond ground beef. Use 2 cups (350g) ground beef; omit the water and stock concentrate; halve the soy sauce, oyster sauce, burnt sugar, and liquid smoke.

For the egg patties:

1/4 cup + 2 Tbsp (60g) white rice flour

3 Tbsp (22.5g) all-purpose flour (substitute more rice flour for a gluten-free version)

1 tsp ground turmeric

About 1 1/4 cup (295mL) coconut milk (canned or boxed; the kind for cooking, not drinking)

1/4 tsp kala namak (black salt), or substitute table salt

1/4 tsp fenugreek seeds, toasted and ground (optional)

1/4 tsp white peppercorns, toasted and ground (optional)

Cooking oil, to fry

Instructions:

For the egg patties:

1. Whisk all ingredients except coconut milk together in a medium mixing bowl.

2. Add coconut milk while stirring until a batter forms, about the consistency of pancake batter. It should be thin enough to flow, but thick enough to coat the back of a spoon.

3. Cover and allow to rest at room temperature while you prepare the TVP patties.

For the TVP patties:

1. If using whole spices: toast each spice for a few minutes in a dry skillet on medium heat until very fragrant. Remove skillet from heat and toast ground spices, stirring constantly, for 30 seconds. Grind all spices in a mortar and pestle or in a spice mill.

2. Whisk 1 tsp of vegetarian beef stock concentrate with 1 cup of just-boiled water in a large bowl until just combined. Add spices, soy sauce, oyster sauce, maple syrup, burnt sugar, maple syrup, liquid smoke, and TVP and mix well. Allow TVP to rehydrate for about 10 minutes.

3. Stir in herbs, flaxseed, and flour and mix until well-combined. Add breadcrumbs 1/4 cup at a time until patties hold together.

4. Form TVP mixture into patties about 4" in diameter (or as desired) and place on a plate. Refrigerate for about 10 minutes to allow to set.

To cook:

1. Heat a cast-iron or nonstick pan on medium-high with a couple teaspoons of oil. Place egg rings (or mason jar rings) in the pan, and pour enough batter in each one to make a patty about 1/2" (1cm) thick. Allow to brown for a minute or two.

2. Turn the heat down to low and continue cooking until the top of the egg patties have mostly solidified and are a shade darker.

3. Carefully flip each patty and remove the egg ring. Pour another couple teaspoons of oil in the pan and return the heat to medium-high. Fry, flipping if necessary, until each side of the patty is golden-brown and crispy.

4. Meanwhile, heat a Tbsp of oil in another large skillet on medium-low. Place patties in the skillet and flatten gently with the back of a spatula. Allow to cook for about 5 minutes on each side, until browned, crispy, and cooked through.

5. Assemble breakfast sandwiches with TVP patties, egg patties, and vegetables and sauces of your choice. Serve warm.