#vegan recipe for cabbage snack

[heyyitsbe]

Day 2 of 28 days to lose all my weight

I copied this diet, the first week of a diet it's the worst for me but this was fulfilling.

So here are the recipes

Breakfast (10am)

Matcha chia pudding (mine was a smaller portion than the photo)

500ml of water with lemon

-1/2 cup of almond milk or water (I used unsweetened almond milk)

-1 and a 1/2 tbsp of chia seeds

-1/2 tbsp of matcha

-A dash of Stevia because the matcha can be bitter

-2 toasted almonds

Mix the milk and seeds and leave overnight, before serving take half of the mixture and mix the matcha.

You can top it up with almonds and cashews or granola.

(the picture seems to have yoghurt too but I don't eat dairy, it seems as a layer of chia pudding with milk or yoghurt, chia pudding with water, matcha yoghurt with chia, granola, matcha yoghurt, granola, almonds and cashews)

Morning workout (10:30am)

I did the 30min cardio but y'all can do the 10min one

500ml of water + multivitamins after the workout (I got the care/of ones)

Lunch (2pm)

Pumpkin with stir fry veggies (I see some mushrooms in the stir-fry on the picture but I'm not sure what's the other thing... Some veggie or meat or something like tofu skin???)

A cup of green tea while I was cooking

500ml of water during the meal

-A quarter of sweet pumpkin

-1/4 cup of cabbage

-1 mushroom

-A quarter of onion

-garlic clove

-garlic powder, salt, pepper, soy sauce, coconut oil

So I put the pumpkin on a steamer with a bit of garlic powder and salt for 30min (it could be less just check when it gets soft)

I diced all the veggies and with coconut oil spray I stir fry them for a bit, after they cooked I added the salt, pepper and a bit of soy sauce.

Midday workout + Snack (3:30pm)

I needed to do some errands so I walked the whole time, it was till 5:40pm that I got home

750ml of water

10 green grapes

Dinner (9pm)

Miso soup Pak Choi with tofu instead of the egg

2 cup of green tea while I was cooking and after dinner

-1 small Pak Choi (you can use spinach)

-1 cup of water

-1 tbsp of miso paste

-1/4 cup of tofu (I believe I bought Sainsbury's firm tofu and cut it in 8 pieces)

Cut the leaves off the Pak Choi then the ends in quarters to boil in the water, when they get soft mix the miso paste and add the leaves and tofu just boil them for a minute or less.

Night workout (11pm)

I don't count calories anymore because it feels like a waste of time but I do control my portions that why I detail it more this time. I kinda have a vegan gluten free diet BUT I eat fish time to time so I'm not strict about it

I'm making this types of post because this was what inspired me the most and don't see it often..

[thesixthcrow]

thesixthcrow recipe masterlist

about the blog :

this is an archive of tiktok food videos i'd like to make. here to share. i try to add the recipe if it's there, if you find it, let me know and i'll edit the post! and if it isn't there, i'll try and type it out. all posts with if anyone can type out the recipe i'm eternally grateful are open for you to add the recipe in the video if you want! askbox is open for recommendations and DEFINITELY open for your opinions on the dishes if you’ve tried them!! below on the masterlist i tried my best to separate by vegan/vegetarian/meat or fish. if i make a mistake in these, please kindly let me know!

disclaimer :

i do not own any of the videos posted, if you are the owner and want the video to be removed, please shoot me a DM!

MASTERLIST

vegan / vegetarian / contains meat and/or fish (vegan=no animal products; vegetarian=no meat or fish. most of them can be turned vegan/vegetarian!)

breakfast :

overnight oats

spinach breakfast sandwich

lunch :

rice waffle and cucumber

korean street toast

healthy chicken wrap

dinner :

oven barbecue'd spare ribs

one pan steak & veggies

pineapple sweet chili wings

creamy garlic fusili

honey garlic chili crisp noodles

creamy funghi spaghetti

one pot garlic orzo

cheesy goridita crunch

eggplant noodles

chicken meatball spaghetti

cream cheese garlic pasta

roasted tomato and brie

butter chicken recipe

feta tomato pasta

aglio e olio (e peperocino) pasta

sides :

gyoza from scratch

yuzu pepper foccacia

cabbage fresh spring rolls

herb pita with turkish eggs

egg rolls

aguachile

cauliflower snacks

fruity straws

rice cakes (from leftover rice)

dessert :

chocolate lava cake

chocolate mousse

chocolate covered strawberry oreos

pumpkin quickies

ice cream bread

magic cookie bar

cinnamon rolls

ice cream cone cupcakes

meal prep :

all purpose sauce

[rawchefyin]

😋What I Eat In A Day As A Raw Vegan Chef 🍽️ 🍊BREAKFAST: Orange Sage Smoothie @plant.fud (The Ultimate Smoothie eBook) 🥕LUNCH: Crunch Rice Noodle Salad @cheaplazyvegan (No More Cabbage Soup eBook) ➕large salad 🥧SNACK: Durian Pie - my recipe 🥥DINNER: Starfruit, custard apple, mangosteens Smoothie & Salad recipes are part of the Plant-Based Bundle! 💥💥💥The bundle is a collection of 200+ ebooks, courses, and guides bundled together for only US$50. Pretty much something for everyone: 💚 Beginner Vegan Guides and Challenges 💪Plant-Based Transformation Guides and Workout Programs 🥚Egg Replacer Masterclass 🧀A Guide to Vegan Cheesemaking 🌱How to Grow Your Own Microgreens Guides 🌏Sustainability Guides and Zero Waste Ebooks 🍝Vegan Comfort Food Cookbooks 👩‍🦰Body Love Course and How to Overcome Narcissistic Abuse Support Group 🏋️High Protein and Macro Friendly Cookbooks 🥤Juicing Tutorials and Juicing Recipe Ebooks 🍔 Raw Vegan Recipe Ebooks and Meal Plans with Burgers, Tacos, Variety Salads, Snacks & Smoothies 🍓Gluten-Free, Sugar-Free, Oil-Free, Alkaline and Allergy-Friendly Cookbooks 🍦 Nice Cream and Smoothie Recipe Ebooks ⚖️ Weight Loss Guides and Ebooks with Tasty Recipes for a Healthy Weight 👶Vegan Pregnancy Guides and Vegan Diets for Kids 🥬 Guides on Reaching Optimal Health, Cookbooks with Anti-Inflammatory Recipes and Immunity Boosting Juices 🍎Plant-Based Nutrition Guides and How to Avoid Deficiencies 💰 How to start an Ethical Vegan Business Courses 🔖 Meal Plans and Meal Planners - and So Much More! ⏳ Limited time! (5-8 January 2023 only…) Click the link in my IG bio to get the bundle in January❗ 💥💥💥If you use my unique link to get the Plant-Based Bundle, you’ll be supporting me (I only get paid if you use my link) and I’ll even offer you EXTRA BONUSES of videos, PDF booklet and a Live Group Zoom call! Email me your receipt or order number so I can send you your extra gifts. 🙏Thank you so much for your support. I really appreciate it🙏🙏🙏 #rawvegan #plantbasedbundle #PBBRCY #vegan #veganbundle https://www.instagram.com/p/CmK6DKcJCov/?igshid=NGJjMDIxMWI=

[elenasunshinemagazine]

Energy shots-cocktails to boost immunity

Such shots-cocktails can be made independently at home – you will only need a juicer and a couple of other devices that can be found in every kitchen. The most important task of energy shots is to increase immunity. You can maintain your health by drinking these cocktails in the morning several times a week, as well as during colds and fatigue.

Natural shots based on fresh juices, spices, and superfoods will help you improve your athletic performance with regular use. They will increase energy, give your face a fresh, radiant look, and replace (partially or completely) medications during a cold.

Some of the recipes may seem very simple to you. Each of the ingredients is full of vitamins and minerals.

Healthy white grass cocktails

Daily consumption of wheat germ juice will raise your tone, and mood and charge you with energy for the whole day (of course, provided that it is fresh juice). You can combine wiregrass with any fruits and vegetables, because they all contain nutrients, and each of them has its own effect on the work of the body.

Not everyone likes to drink wiregrass in its pure form, so we offer you several delicious recipes for vitamin cocktails. So, in each cocktail, there are 2 tablespoons of wiregrass and 2 tablespoons of juice from other useful plants.

Coffee Whitegrass

This recipe is suitable for lovers of morning coffee, provided that all the rules are followed, you will be energized for the whole day. So, after a cup of your favorite morning coffee, drink 2 tablespoons of wiregrass. And then, within 1-2 hours, drink at least 2 glasses of water.

With ginger

After you try this cocktail, you will appreciate its name Mix 2 tablespoons of wheat germ juice with juice, 1 teaspoon of ginger, Snack on this splendor with a slice of lemon, and drink a glass of clean water.

With mint

This recipe is one of the most delicious because, for 2 tablespoons of wiregrass, you can take as much mint juice as your heart desires. Mint cleanses the blood and removes toxins, do not neglect it.

With grapes

In this recipe, you should mix the juice of wheat sprouts with grape juice. But the grapes should be red, it contains quartzine, which is an antioxidant and antihistamine. It also contains saponins, which react with cholesterol and prevent it from entering the bloodstream.

Lemon Whitegrass

Here everything is very simple, mix 2 tablespoons of wiregrass and 2 tablespoons of lemon juice. Lemon contains antioxidants, so in combination with the juice of wheat sprouts, it gives a healing effect for the whole body.

You can combine wiregrass with any fruits and vegetables because they all contain nutrients.

Spirulina Shot

The powder from this seaweed consists of exactly half of the protein, which makes it the number one product for vegans and vegetarians. In addition, spirulina prevents premature aging, and has a beneficial effect on the functioning of the liver, strengthening the barrier mechanisms and increasing the level of purification of the body from toxins and toxins.

Along with this, it effectively restores the intestinal microflora and helps to reduce the amount of sugar in the blood. Just dilute half a teaspoon of spirulina with water and drink as quickly as possible, the taste of spirulina is very peculiar.

Proportions for two servings: 1/2 cup water, and 1/4 teaspoon spirulina powder.

Red cabbage and apple shot

Red cabbage juice is rich in vitamin B, and is able to stop the growth of cancer cells and cure stomach diseases. Folic acid, contained in red cabbage juice, has a positive effect on women's health and is especially necessary for pregnant women.

Proportions for two servings: 7.0 oz red cabbage (without stalk), 1 red apple, and juice of 1/2 lemon.

Ginger, lemon, and apple shot

This shot will help to cope with poor digestion, constipation, and bloating. If you drink this shot in the morning, then ginger from the very beginning of the day will set the right settings for digestion. In addition to all of the above, ginger, along with lemon, is super support for the immune system, which is weakened in almost all residents of the metropolis, especially those who do not get enough sleep, are nervous a lot, and do not have time to regularly eat properly. And yes, never remove the skin from the root of ginger, it contains many useful trace elements! It is better to thoroughly wash the root.

Proportions for two servings: 1 apple, a piece of ginger, 1 teaspoon 1/2 lemon.

Anti-cold shot

Ingredients: ginger, lemon, turmeric, orange.

Turmeric is a natural antiseptic that can replace instant powders and pills at the time of a cold. Half a teaspoon will do the trick with regular use. You can also add a small piece of red hot pepper. This shot will help to clear up the toxins that often cause drowsiness, apathy, and weakened immunity.

Proportions for two servings: 1 teaspoon ginger, 1/2 lemon, 2 oranges, and a pinch of turmeric.

https://elenasunshinemagazine.com/cooking/drinks/energy-shots-cocktails-to-boost-immunity/

[tastytalees]

Delicious and Healthy Appetizers for Your Next Party

Delicious and Healthy Appetizers for Your Next Party

As a professional chef, I know that hosting a party can be stressful, especially when it comes to planning the menu.  That's why I've put together a list of delicious and healthy appetizers that are sure to impress your guests. Delicious and Healthy Appetizers for Your Next Party

From Mediterranean dips to Asian-inspired snacks, there's something for everyone.  Plus, these recipes are easy to make and won't break the bank.

Mediterranean Chickpea Dip

Ingredients:

Chickpeas

Lemon juice

Garlic

Olive oil

Salt and pepper

Instructions:

Blend all the ingredients in a food processor until smooth. 

Serve with pita bread or veggies for a healthy and vegan option that's perfect for any party.

Baked Falafel Bites

Ingredients:

Chickpeas

Parsley

Garlic

Cumin

Instructions:

Asian Slaw Cups

Ingredients:

Slaw mix (cabbage, carrots, etc.)

Rice vinegar

Soy sauce

Honey

Wonton wrappers

Instructions:

Preheat the oven to 375°F. Mix the slaw mix with rice vinegar, soy sauce, and honey. 

Place the wonton wrappers in a muffin tin and fill with the slaw mixture. 

Bake for 10-12 minutes, until crispy. This is a healthy and low-carb option that's perfect for any party.

Sweet Potato Nachos

Ingredients:

Sweet potatoes

Black beans

Avocado

Salsa

Cilantro

Instructions:

Preheat the oven to 375°F. Slice the sweet potatoes into rounds and bake for 20-25 minutes, until crispy. 

Top with black beans, avocado, salsa, and cilantro. 

This is a healthy and budget-friendly option that's perfect for game day.

These delicious and healthy appetizers are sure to impress your guests at your next party. 

From Mediterranean dips to Asian-inspired snacks, there's something for everyone. 

Plus, these recipes are easy to make and won't break the bank.

[bloggercookie]

Red Cabbage Warm Salad is a Quick and Easy Snack #83

This Red Cabbage Warm Salad only takes 10 minutes to make and is a healthy snack that can enhance your diet. #quickrecipe #vegan

This is the simplest red cabbage recipe I found on the internet because I’m too lazy to make a complicated dish. You will need a red cabbage (obviously!), onion, oil or butter, sugar, soy sauce, and green apple. Heat 2-3 tsp of olive oil (I used it instead of butter) in a pan. Chop an onion finely and fry until lightly browned. Stir in chopped cabbage every 2 minutes for 5-6 minutes. As the…

[vegi1]

7 Vegan Appetizers Ideas that are Perfect For Any Party

Do you want to throw a celebration for those who are enthusiastic about veganism, seeing as how the time has come for them to take center stage?

There is no need to worry since there is an abundance of Vegan Appetizers that are suitable for gatherings.

Several world’s most well-known appetizers may be made without the use of any animal products.

Considering this, I’ve chosen to compile a list of the most incredible vegetarian appetizer dishes and share them with you here.

My first recommendation for a vegan appetizer idea is cowboy caviar.

Cowboy Caviar was first only available in Texas but has now made its way to other states throughout the country.

If I were to tell you about the ingredients of a vegan appetizer, the combination of black-eyed peas, greens, and vinaigrette is not only tasty but also reassuring; moreover, you can use it as a nutritious dip or side dish.

This vegan appetizer calls for a wide variety of vibrant veggies, including cilantro and jalapenos, and a simple sauce with a fantastic flavor.

To make matters even more appealing, I load this vegan appetizer with protein derived from plants, making it a strong contender for the most excellent vegan appetizer idea title.

In that section, I will discuss guacamole, the vegan appetizer idea comparable to potato salad and cabbage salad in terms of its texture and flavor profile.

I like it, and when I serve it to others, they always comment on how wonderful it is. Why is it considered so wonderful?

It is a classic, and the flavor is well-balanced, with savory, creamy, and spicy elements in equal measure.

If you serve it with tortilla chips, you won’t be able to stop your visitors from eating it, and neither will you.

A roll-up is one of the vegan appetizer ideas that may be discussed along with other possibilities.

These roll-ups are our version of the traditional party roll-up, but they are made with hummus rather than cream cheese and stuffed with various bright vegetables.

As well as being tasty and good for you, this recipe for vegan roll-ups that can be either vegetarian or vegan is also great for children.

They are incredibly straightforward to prepare and contain hummus along with carrots, broccoli, and cauliflower as filling.

The following vegan appetizer idea is a simple Italian starter that, with very little work, can wow everyone: Mushrooms that have been marinated!

You are probably familiar with the seasoned mushrooms that can be found at the antipasti bar at the supermarket or an Italian deli counter.

They are straightforward to prepare at home and have a robust and tangy taste profile.

These simple, fuss-free snacks are ideal for parties, holiday gatherings, and game nights. If you’re searching for simple vegan appetizer ideas that you can create with inexpensive ingredients, you’ve come to the right place.

[blendopedia]

fried cabbage recipe

Check recipe for cabbage patties from YouTube : https://youtu.be/ia1l-osgZgQ

[acti-veg]

Cheap Vegan Essentials

With everything going on right now, I thought may be useful to repost an edited version of my list of cheap vegan groceries. Most of this is standard stuff but if you’re used to ready meals and faux meats but you can’t get them with the panic buying, this post may prove helpful to you. A lot of these have a really long shelf life as well, so they will be useful if you end up isolating. You may struggle to find some of these items with people clearing the shelves, but it will hopefully help to know what to keep a look out for. Just please avoid stockpiling. It is sensible to have these items in your cupboard but you should only buy what you need.

Rice: Rice is an extremely cheap and filling staple. A cup of rice contains roughly 45 grams of carbohydrates and 4-5 grams of protein. In an airtight container it lasts at least 6 months.

Beans: Beans are one of the most accessible protein sources and have been a staple around the world for thousands of years. Just one cup of soybeans, for example, contains a massive 28.62 grams of protein, while even standard baked beans contain around 14 grams. They also contain lysine, which is missing from most other plant sources.

Chickpeas: Chickpeas can be purchased very cheaply canned, and in large bags in bulk if you’re willing to prep them yourself. Each cup contains about 15 grams of protein, tonnes of fibre as well as magnesium and folate.

Lentils: Similar to chickpeas, lentils can be bought canned or in large bags. A cup of cooked lentils contains a massive 18 grams of protein, they also lower cholesterol, improve heart health and help stabilise blood sugar.

Oats: Oats are very cheap, can be bought in bulk and have great shelf life. They are high in protein, fibre, and B12; they are even thought to help lower blood pressure and cholesterol.

Cereals: Most cereals, especially supermarket’s own brand products are very cheap. Whole grain cereals like bran or oat based products are high in fiber, calcium and iron, and most are fortified with B vitamins.

Pasta: Pasta is another great product to always have on hand, it is one of the least expensive items in any supermarket, can be bought in bulk and has a very long shelf life. Depending on the type, pasta can be a good source of fibre and carbohydrates; it is a high energy food and is very filling.

Potatoes: Potatoes are one of the cheapest foods available in most supermarkets, at an average of just $0.56 per pound. They are versatile, filling and despite their reputation as unhealthy, they are an excellent source B6 and a good source of potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber, and pantothenic acid.

Sweet potatoes: Sweet potatoes are as versatile as white potatoes, are high in vitamins B6, C, D, iron, magnesium and potassium. They’re also a more balanced source of energy than white potatoes, as their natural sugars release slowly, avoiding blood-sugar spikes.

Noodles: Many varieties of noodles are vegan, they are very cheap and last a long time. Noodles are very filling and contain high levels of B vitamins, vitamin E, magnesium, iron, riboflavin, and calcium.

Nut butters: Depending on the type, nut butters can be purchased very cheaply. It has a surprisingly good shelf life, is an excellent source of heart healthy fats and is very high in protein.

Falafel: Falafel is usually cheap to buy pre-made but it is even cheaper when made at home just using chickpeas and spices. It is filling, can be used to make great vegan burgers and is a good source of protein, fat and soluble fibre.

Hummus: Though buying pre-prepared hummus is usually relatively cheap, it is far more cost effective to make your own in larger quantities, depending on the recipe you usually only need chickpeas, tahini and lemon.

Couscous: Couscous can be great in salad or as its own side dish, it is cheap to buy and is a convenient option since it is so easy to prepare. It is a good source of lean protein, dietary fibre and B vitamins.

Tofu: Tofu has an odd reputation for being expensive, quite probably among people who have never bought it. Tofu has been a Chinese staple for thousands of years, it is now widely available in supermarkets and is far cheaper than comparable animal products, averaging less than $2 per pound. It is filling and is high in both protein and calcium. If you find it expensive in your local supermarket, try a Chinese market or world foods store. It will keep for months if you freeze it.

Tempeh: Tempeh is similar to tofu in price and use, but has a different texture and slightly different nutritional properties. The fermentation process and its retention of the whole bean give it a higher content of protein, dietary fibre and vitamins compared to tofu, as well as firmer texture and a stronger flavour.

Seitan: Seitan is made with wheat gluten and is extremely high in protein, as well as being one of the cheapest sources of protein per dollar when made at home and is around the same price as low quality beef in stores. It has a steaky texture and is very filling.

Frozen fruit/vegetables: Large bags of mixed frozen vegetables can be bought extremely cheaply almost anywhere. Despite popular opinion to the contrary, frozen vegetables are almost as healthy as fresh produce since they are frozen while fresh and don’t endure the loss of nutrients associated with long travel and extended shelf time. Frozen fruit like mixed berries can be a cheap way to prepare smoothies or dessert.

Canned fruit/vegetables: Having a few cans of fruit or vegetables around is always a good idea, things like canned tomatoes or corn can be a side on their own, canned peaches or orange pieces are an instant dessert and canned tomatoes can be used to make sauces.

Bananas: Bananas are one of the cheapest fruits available and deserve a mention based on their nutritional value and their versatility. They can be used in desserts, as a healthy snack and can be used to make cheap vegan ice cream.

Citrus Fruits: Citrus fruits like lemon, orange and limes are cheap to buy in bunches, especially when in season and can be eaten as a healthy snack or used as a cheap way to add flavour to existing dishes.

Vegetable stock: Vegetable stock is good to have around for a variety of purposes; it will add flavour to any dish from gravies to soups and roast dinners. It is extremely cheap and relatively healthy if you go for a low sodium option. It is even cheaper if you make it yourself from leftovers or trimmings.

Olives: Olives are a healthy source of fat, they are thought to have anti-inflammatory properties and contribute to good health health, as well as being good sources of iron. They can be bought in large jars very cheaply and can be a healthy snack.

Olive Oil: Thought to be the healthiest oil to cook with, it is heart healthy and can be used to add flavour to a variety of dishes like pastas and salad.

Spinach: Spinach is often called a super-food in terms of nutritional content, it is is high in niacin and zinc, as well as protein, fiber, calcium, iron and a multitude of vitamins. You can also buy large bags of pre-prepared spinach very cheaply.

Kale: It has a different flavour and texture to spinach, but has similar uses. It is a great source of dietary fibre and is packed with nutrients, vitamins, folate and magnesium. Even a 500g bag should only set you back around $2.50.

Bread: Many new vegans assume bread is off limits, but many breads are vegan. Even speciality loafs are very cheap considering the amount of meals they can contribute towards, and they can be a good source of carbohydrates and protein. It will keep for 3-6 months if you freeze it.

Plant Milks: Plant milks have an undeserved reputation for being expensive, this is only in comparison to heavily subsidised dairy milks, though even then the price is comparable, in fact, some supermarket’s own brands are even cheaper. Plant milks are packed with calcium and are usually supplemented with vitamins B6 and B12.

Non-Dairy Spreads: Non-dairy spreads can be made form a variety of sources, from soy or olives to coconut oil. They tend to be comparable to dairy butter in terms of calcium, but without the unhealthy fats and cholesterol. They are usually priced similarly or cheaper than their dairy counterparts.

Peppers: Peppers tend to be very cheap to pick up in large bags, particularly bell peppers. They can be stretched over several meals, and can add flavour and texture to curries, stir fries and salads.

Nutritional Yeast: Seen as something of a speciality health food, nutritional yeast is actually very cheap, lasts a long time and is one of the best sources of vitamin B12. It has a nutty, cheesy taste, so you can use it in place of anything you’d usually sprinkle cheese on. It is also great in soups and when used to make “cheesy”, creamy sauces.

Flax seeds: Each tablespoon of ground flax seed contains about 1.8 grams of omega-3s. It is included in this list as they make a great egg substitute in baking, can be sprinkled on cereal, yogurt or oatmeal. It is cheap to buy, and even a small packet lasts a long time.

Dark chocolate: Dark chocolate is not only far healthier than milk chocolate, it is usually cheaper to buy in the same quantities and is far more filling. It is versatile for use in baking and desserts and is a healthy snack in small quantities.

Selected Produce: Fresh vegetables are not always expensive. Seasonal vegetables are usually cheap in most supermarkets, but some vegetables like carrots, turnips, onions, cabbage and cauliflower are inexpensive all year round, and can often be bought on offer or as “irregular” (but still perfectly edible) for even less.

Herbs and Spices: Having a range of spices on hand is always a good idea; things like cumin and garlic can add depth and flavour to simple meals and they last a very long time. Investing in a good spice rack and some curry powder will save you money in the long term.

Stay safe everyone, and please check in on your vulnerable friends, family members and neighbours. I am always around if you need any advice, resources, accessible recipes or just a bit of a chat to help with the stress. Take care of yourselves and each other.

[tastesoftamriel]

I believe the Orcs (and Dunmer?) sustain themselves mostly with meat. What races eat primarily vegetables, and how do they prepare them? Do provincial climates have any effect on the availability of certain plants? Thank you for such a wonderful blog; I'll let you know if I try a recipe.

Hi there! Funnily enough there aren't really many vegetarians in Tamriel, but by and large people do have fairly balanced diets and that includes a large amount of fruit and vegetables. Like you mentioned, geographic location and climate plays a large factor in cultivating local crops, as well as what can be feasibly imported by road or sea (magical import methods are risky and expensive).

A notable exception to this list is Valenwood, which exports extremely minimal plant matter beyond its borders due to the Green Pact, though certain regions are known for producing cacao beans, cinnamon, and vanilla beans (none of which are part of the traditional Bosmer diet).

In northern mainland areas of Tamriel, including northern High Rock, Hammerfell and Skyrim, fruit and vegetables are either grown on farms or foraged from the wild. Mountainous regions often produce delicious apples and berries between late summer and autumn, and a large portion of these are dried or preserved both for personal consumption and export. A large variety of vegetables are also cultivated on farms, as well as greenhouses for things like tomatoes, which are usually more accustomed to Cyrodiilic climates. Potatoes, cabbages, squash, leeks, and other seasonal vegetables and fruits are plentiful, and fresh provisions are often imported in winter for those who can afford them. Nords and Orcs love simple vegetable dishes like soups, pasties and stews, while Bretons are more inclined towards salads and vegetable tarts too.

Cyrodiil and parts of High Rock and Elsweyr produce a large amount of grain. Aside from wheat, you'll find things like millet, spelt, quinoa, and other cereal grains which are exported widely across the continent. Of course, Morrowind and some areas of Black Marsh are famous for their production of saltrice (a cornerstone of Dunmeri cooking), but the largest production of rice in Tamriel comes from southern Elsweyr, in addition to corn. Khajiiti corn flatbread is a staple in many households across Tamriel, while saltrice is in 4E a common food to most men and mer alike.

The Khajiit have lots of lovely vegetarian dishes, though ingredients vary between the more arid Northern Elsweyr and lusher Southern Elsweyr. Needless to say, moon sugar is the Province's main crop, which is an industry worth billions of gold per year. Shredded coconut and corn cakes dipped in moon sugar syrup or lemongrass and sweet chili sauce are a staple snack for the Khajiit on the go.

Cyrodiil is also famous for its wine, and needless to say a dizzying variety of grapes are cultivated on its fertile slopes and fields. Since vines thrive well in the temperate climates, you'll also find beans, tomatoes, and aubergines. And of course, who can forget the humble olive, which is used both as oil and preserved? A delicious tomato and basil salad with fresh goat cheese and drizzled with olive oil is a classic.

Corn is also cultivated by the Redguards, who have been credited for the invention of polenta too. Drier, arid regions of Tamriel such as the Alik'r and Northern Elsweyr still produce lots of vegetables and fruits too! Dates are of course a staple, and you'll find many things like chickpeas, edible cacti, beets and other root vegetables, and lots of types of peppers. The Redguards love a good spicy chickpea stew, often served with goat or lamb, but vegetarian variants often come with okra, peas, and bitter melon.

Black Marsh is slowly opening up to trade with wider Tamriel, and they're famous for their weird and wonderful rare plant ingredients used in both alchemy and cooking. The swampy, tropical climate produces all sorts of treats such as pineapples, bananas and coconut (also grown in Elsweyr), fragrant palm leaves and fruits, scuttle bloom, lemongrass and watercress. In my opinion, the only reason Argonian cuisine hasn't taken off in Tamriel is because it's a bit too...exotic, but nobody can say no to some chilled papaya and sago in coconut milk on a hot day!

Aside from saltrice, Morrowind also produces ash yams galore, as well as other crops like marshmerrow, bittergreen, comberry, hackle-lo, and canis root, to name a few. You're sure to know a few dishes containing these delicacies, such as the classic hackle-lo and saltrice warm salad, served with scuttle dressing and crispy kwama "bacon".

By and large, the Altmer cuisine probably has the most focus on vegetables and fruits, and Summerset produces all sorts of wonderful produce ranging from leafy greens to luscious fruits like lychees, cherries, and peaches. The climate (and natural magical aptitude of the High Elves) makes it easy to grow produce year round, but seasonal cherry blossom salad is a vegan must-try for visitors to Summerset.

Hopefully this list gave you some of the answers you seek, and I look forward to hearing about your Tamrielic cooking endeavours in the future! ~Talviel

[cookingnotes]

Bánh Bao (Vietnamese bao buns)

This is arguably my husband’s favourite street food. I’ve never seen him so happy eating anything else. Honestly, so cute. 

The trouble with the Vietnamese bánh bao is that we’ve never been able to find it outside of Viet Nam unless homemade. Generally, you’ll find chinese style bao with char siu filling or Japanese nikumans with pork and cabbage filling. The Vietnamese bánh bao has ground pork, mushrooms, and a quail egg, sometimes with glass noodles or chinese sausage added. (I hate the sausages, they have no business being there, but I digress.)

I yoinked the dough recipe from Cooking with Dog. Please also see their recipe video for their bun forming technique (it’s mesmerizing to watch). I’ve also included a vegan filling option cause I like my friends and I want them to eat good buns :)

Well husband had a rough week, I wanted to spoil him, so I bought the quail eggs and made bánh bao. They are pretty dang cute.

Shopping list: makes 8 medium buns

For buns:

250 g all purpose flour

150 ml shiitake soaking water

1tsp (4g) instant yeast

1½ tsp (5g) baking powder

1½ tsp (5g) sugar

1 pinch of salt

1 tbsp vegetable oil

For meat filling:

8 quail eggs  OR  2 chicken eggs

160g ground pork

75g total woodear mushroom and dried shiitake mushroom (at least 3 caps), finely chopped

1 small shallot minced  OR  1 tbsp fried shallot

1 tsp corn starch

2 tsp fish sauce

1 tsp oyster sauve

1 tsp garlic powder

½ tsp ground pepper

For vegan filling: 

half a carrot, diced

75g total mushrooms with at least 4 caps of shiitake, chopped

¼ cup diced onion or jicama

½ cup soaked glass noodles, cut into ½ in pieces

1 small shallot minced  OR  1 tbsp fried shallot

1-2 cloves garlic, minced

2 tsp corn starch

2-3 tsp soy sauce

1 tsp vegetarian stir fry sauce (optional)

1 tsp ground pepper

1 tsp toasted sesame oil

Total time: 2 hours 30 mins

Prep time: 2 hour 15 mins

Cooking time: 15 mins

What you’ll need:

Dried shiitake make this recipe magical. I’m a sucker for the flavour. The mushroom goes in the filling and the soaking liquid that you rehydrate them is in the dough and creates a really aromatic (ie not boring dough). You can easily find these in any asian grocery store. 

Woodear mushroom (or woodear fungus) is mild in flavour but has a good slightly crunchy texture. You can usually find these dried in asian grocery stores or fresh nowadays. If not, just substitute with shiitake for the full 75g. 

Quail eggs are fun and snack sized. Can be substituted with chicken eggs, quartered.

Corn starch will help bind your filling. Can be substituted with potato starch.

Vegetarian stir fry sauce is the veggie equivalent of oyster sauce. Can be substituted with the same amount of soy sauce and half the amount of sugar.

Vegan filling ingredients can be substituted out with whatever you want, as long as they’re not too wet (ex: soft, unpressed tofu) or the buns will be soggy and fall apart.

Mixing bowls to knead and proof dough.

Steamer basket and pot for steaming the buns. If your steamer basket is small and cannot accommodate at least 4 buns, you will have to shape, proof, and steam the buns in batches.

Cut 8 pieces of parchment paper to 5 x 5 inch.

0. Soak the dried shiitake caps in at least 1 cup of hot water for at least 25-30 mins ahead. If making vegan filling, soak your noodles, too.

1. Make the dough: mix together flour, instant yeast, baking powder, sugar, salt, oil, and 150ml of the shiitake liquid until very well combined. Knead for 10 mins until dough becomes smooth and no longer sticky. In a lightly oiled mixing bowl, proof the dough covered in a warm spot for 1 hour. 

2. Make the filling:

For meat filling:

Cook eggs till hardboiled, peel and set aside. If using chicken eggs, quarter the eggs.

Mix pork, minced mushrooms, shallot, corn starch and spices together till well combined. Cover and let rest in fridge until use.

For vegan filling: 

On medium heat, sweat the minced onion, shallot and garlic till translucent and slight browned on edges.

Add carrots, cut noodles, jicama, mushroom and spices, stir fry until fragrant, about 5 mins. 

Transfer filling to mixing bowl, add corn starch and mix evenly. Squish the filling down a bit and let rest covered until use. You want to end up with about 2 cups of filling.

3. After the dough has doubled in size, divide your filling into 8 equal portions. On a clean surface, gently knock out the gas from the dough and divide into 8 portions (about 50g each). Keep the dough portions covered with a kitchen towel while you shape.

4. Bring a small pot of water to boil and put in an OFF oven to prep for a second dough rise.

5. With a small rolling pin, roll 1 portion of dough to 4 inch in diameter, pinch the edges flatter to reduce thickness. Hold the dough disk in one hand, put a portion of your filling in the middle of the dough, add boiled egg if desired, and with your other hand, pinch the dough closed around the filling. Place the bun on a piece of parchment. Repeat for all 8 buns. 

6. Placed the buns in an OFF oven with the hot water you prepared. Proof for 15 mins. Meanwhile, prepare a pot and steamer basket to steam the buns.

7. Place your proofed buns in the steam basket, careful to leave at least 1 inch between the buns. They will grow and get stuck together otherwise. Steam the buns for 15 mins. Serve immediately. 

You can also let the buns cool to room temp, and refrigerate or freeze them in an airtight container. Simply steam again or cover with a wet paper towel and microwave them till hot before serving.

[rawchefyin]

😋🥭WHAT I EAT IN A DAY - 5 March 2023 🍌BREAKFAST - Pink Dragon Fruit Bubble Tea (raw vegan) + 2 big bananas. I’m still working on my Bubble Tea or now it seems to be known as Boba Tea recipe which is raw vegan. So today was making the pink dragon fruit one and had it for breakfast. Then I ate 2 bananas as I was still hungry. Hehe. 🇮🇳LUNCH - Conducted a Live Group Zoom Call today. I showed how I made raw vegan North India Curry recipe. After that, I thinned out the curry with some coconut water and used it as a salad dressing for my lunch salad. 🥗SALAD INGREDIENTS Kailan Rocket Sawtooth coriander Coriander leaves Cabbage kimchi Red cabbage sauerkraut Brazil nut Wakame seaweed Brazil nut Celery Mung bean sprouts Goji berries Fresh ripe jackfruit Red bell pepper Tomatoes Aloe vera Thai green chilli Chayote Natto Lemon basil Curry leaves Young kaffir lime leaves Strawberries 💛SNACKS: Fresh ripe jackfruit 🥭DINNER: Rollinia and mango I’ve also been working on a raw vegan sambal terasi recipe to go with my raw vegan emping. Super happy with the results. Crazy spicyyyyyyyyyyyyy coz I didn’t want to deseed the chillies. Used @organicule @my.blue.tea in my meals today! By the way, did you know I offer a raw vegan Thai uncooking course? Go here to check it out or click LINK IN MY IG PROFILE: https://rawchefyin.gumroad.com/l/veganthai 🌶️Discover A Tantilising New World of Thai flavours & Dishes the Raw Vegan Way! 🌶️Do you absolutely adore Thai food but don't want to experience a food coma after eating Thai dishes? 🌶️Are you hunting for raw & living recipes that capture the vibrant tastes and scents of Thailand? 🌶️Craving your favourite Thai dishes like Tom Yum or Fish Cakes or Green Curry but looking for raw vegan versions? 🌶️Bored of raw vegan Pad Thai which seems like the only Thai recipe you can find online for free? Then check out Tantilising Thai, a raw vegan uncooking course which will allow you to have healthier Thai food without giving up taste & variety! 👉👉👉Link in my IG profile: @rawchefyin #rawvegan #rawveganchef #vegan #whatIEatInADay https://www.instagram.com/p/CpaHkfZJFXz/?igshid=NGJjMDIxMWI=

[natur-body]

My 4 stages of transition to raw vegan diet – the ultimate beginner’s guide

I was one of these people who fell into a trap of healthy body and lifestyle promises popularized  by many raw vegan practitioners on youtube; and even though, I did not have any large health problem at that time except low energy levels, insomnia, some extra weight and addiction to unhealthy food I have decided to give it a try for 6 month.

Although the majority of my diet consists of raw foods up to this day, I still miss the amazing experience of eating fully raw – the lightness, uplifted mood and high energy levels that come with this diet. However the transition period itself has been the hardest thing I have ever implemented in my life both on physical and emotional levels. I would distinguish 4 stages. In order to amplify my sensations I have decided to give them the names. Those are following:

Stage N 1 – Complete mess (The first two weeks).

Complete Mess – this is how I felt when I started raw vegan diet. Everything went wrong especially during the first two weeks. The food I have been eating: fruits, vegetables, nuts and seeds have simply not been enough for my body to feel satisfied. I felt that my food had been lacking not that much volume but density and it has been digested as fast as I have been chewing it, therefore my stomach was always empty no matter how much I would eat.

And I have been eating as much as I could: I would start my day with 5-6 oranges (unfortunately, at that time I knew nothing about green smoothie, so it was not in my diet), after 3 hours I would eat 4-5 bananas, after some hours a huge vegetable salad with lots of healthy fats like avocado and extra virgin olive oil, just before going to bed I would eat another huge salad with lots of nuts in it. I have realized that different nuts in raw form were giving me the sense of fullness and satisfaction, so I started introducing them to my salads, made nut deeps and ate them with bell peppers as snacks, I have also been eating a lot of nuts with dried fruits in the form of homemade sweets.

I have been experiencing terrible cravings mainly on high carbohydrate foods, like bread, potatoes, rice and pasta. I did not have any cravings for meat because I have turned vegetarian 6 months prior. Cheese, however has been huge part of longings too. The nights were especially difficult to withstand – I remember waking up and not being able to go to sleep thinking of pizza, pasta, and cheese toasts. The only thing that would calm me down were bananas. The cravings were difficult on emotional level too and if not my husband’s support and different psychological tools I have been using to stay inspired I am sure I would not have made it.

For the first 5 days of transitioning to raw vegan diet my bowel movement has completely stopped. I believe that my body simply did not have sufficient microbiom to digest raw foods, although before switching to fully raw diet I have been adding more fruits and vegetables to my food portions in an attempt to overcome my binge eating behavior.

After 5 days I finally started visiting toilet, but this time more frequently than ever: 4- 5 times a day. But I knew that it was not diarrhea: according to my research, it was the gut trying to detoxify from mucus. For more on this topic please view my blog: “6 amazing health benefits of cleaning your gut”.

I have started experiencing other detox symptoms: pimples on my face and fever like sensations at nights in the form of light shivering, however my body temperature staid normal all the time.

What helped me pass through these first two weeks was great interest in how my body would detoxify during the next time period. I was also blessed by my husband’s support. When you are physically and emotionally unstable, your family member’s assistance and uplifting is crucial. Having my house full of fruits and vegetables and not restricting myself in eating lots of bananas and nuts were also very helpful. The only rule of food combining I have been following at that time is that I was eating fruits only before vegetables in order to avoid gas. For the rest – everything that was raw I considered good for my body. This mindset to me was crucial, as I found impossible to restrict myself both in cooked food and in high sugar content fruits at the same time. Later my body refused itself to eat a lot of fruits, but this has only happened after a while.

Stage N 2 – Big adjustments. (From the beginning of 3rd week till the end of second month).

After two weeks things have changed to a better direction in the following way: I started loving fruits and vegetables and getting the sense of fullness and satisfaction after my meals. I also started watching all the recipes from raw vegan diet practitioners and replicated their dishes. soon, I became an expert in preparing raw salads and it has started bringing me joy. At that time I have still been using salt and I am happy that I have not eliminated it from my diet, because salt was helping to replicate at least some of my old preferred dishes, but I have still been experiencing really bad cravings at nights that I would cope with the help of bananas.

My digestion has also improved and I stopped having bowel movements several times per day. Instead I would have only one early in the morning that would leave me with an amazing sensation of a completely empty gut. This was something I have never experienced before on conventional diet.

My detox symptoms have subsided: I had no more shivering at nights and pimples on my face, and my hair was getting less greasy too. instead of having to wash my head every second day I have started washing it once in 5 days.

My weight has dropped by 20 Lbs (9 kg) already by the end of the first month, and another 6.6 Lbs (3 kg) by the end of second month and finally it has stabilized on 100 Lbs (45 kg), after that my weight has never dropped more. People around me were being afraid that I would get anorexia, however my high energy levels and strength were convincing me that I have been doing everything correctly. For more on this topic please visit my blog: “Why some people heal with fasting, others get anorexia”

But there were some alarming changes too: by the end of second month my hair has started falling out and I my nails became warped – these two phenomena have completely freaked me out, however I have made a research and found out that a lot of people on raw vegan diet have been experiencing same symptoms for a small period of time only. I considered that it was part of the detox and became hopeful that after time my hair and nails would grow back normal.

Stage N 3. – Easiness. (3rd and 4th months)

When the first two months of my transition were over and new, third months began things started to become much easier in many ways:

My cravings have stopped: no more waking up at night wishing for french fries and pizza! Subsequently, my late night banana munches have subsided. Stopping of cravings has been an amazing break through for me, I felt released and in control of my eating behavior.

The most stunning thing that has happened is that my hunger has subsided: I really started enjoying the taste of raw foods and they kept me satisfied more and more, I cut down my portion sizes and kept my salad recipes much simpler. I also started eating less fruits and nuts, but my weight staid stable. My energy levels have increased and sleep has improved.

stage N 4 – Absolute freedom (5th month and 6th month)

During the last two months my efforts finally started to pay back. I began to experience amazing benefits I have never dreamed of before.

My energy levels went higher then ever -I have been hiking in mountains from mornings till late evenings with no sensation of tiredness or hunger – never in my life I have enjoyed such endurance! My sleep has absolutely normalized and my mood and optimism have sky rocketed.

My hunger has completely gone, so much that I was forgetting to have breakfast and surviving with only two meals a day. I had no more cravings for bananas and dates and also cut down consumption of nuts and olive oil. My diet has been naturally transforming to mono: at lunch I would have one type of fruit and in the evening carrots or cauliflower or cabbage or spinach, cucumbers or tomatoes. My calorie intake has gone way down, however my energy levels went higher.

My weight did not change – it stayed the same 100 Lbs (45 kg). I believe that if I have been eating the same way as at the initial stage of transitioning on raw vegan diet my weight would have been higher. however I chose to listen more to my body requirements than any rules of calorie intake.

My hair has stopped falling out and started growing back much stronger and the same happened to my nails.

My bowel movement has become more frequent and by the end of 6th months I have started visiting toilet as many times as I would eat that day to eliminate the previews meal completely – as a result I was feeling empty as a drum. I brig my apology for these details but I can not avoid emphasizing how nicely digestion works with natural food.

The conclusion:

At the conclusion, according to my experience raw vegan diet absolutely breaks any rules of calorie intake and energy formation. The more natural food you eat and the cleaner is your body from metabolic toxins the more energy you possess. I have also learned that I could not judge about benefits of any diet unless I would have been experiencing it for at least for 2 months, because it takes time for body to detoxify and adjust.

[veganfoody]

Loaded Sweet Potato Fries

[pixie1013]

Sweet Potato & Cauliflower Lentil Bowl (Vegan/Gluten-free easy dish) We need #glutenfree meals for one of our housemates, but have decided to go meatless at least once a week. Looking up the vegan/GF recipes online, I found @bbcgoodfood Has a list of just that, a list of #veganglutenfree meals! @comradb0ne picked out this tasty gem! @khamubro helped me with prepping the veg, and it was a great meal. Lots of cabbage!carrot slaw left over, I don't mind, it's a great snack! #delicious #vegan #glutenfree #lowsodium #naturallysweet #redcabbage #purplecabbage #sweetpotato #yam #cauliflower #lime #carrot #garammasala #ginger #lentils #mustard #trynewthings #eatmoreplants #plantbased #veggies #meatlessmonday #veganglutenfreerecipes #bekind #becreative #cookery #homecooking #homemade #homecook #food (at Pixieland Farm) https://www.instagram.com/p/CM5Q8xDnwY7/?igshid=1rc96fabgem3p

[aenariasbookshelf]

Quarantine Cuisine

As requested by @meilan-firaga and @awriter314, a detailed recap of the contents of my pantry and fridge/freezer, at which point you will realize that I eat macaroni way too much.  I hope that, through this, everyone out there can learn about some easy and useful ideas that they can take into their own homes for when they Just Don’t Feel Like Cooking Anymore. 

Because really, the cooking burnout is becoming A Thing for all of us, the ones who are staying home to do their part that way, and for those of us who are out there on the front lines of everything dealing with all of the insanity.  Hopefully, the recipe ideas we come up with here will help everyone, not just me.  And omg, so many dishes to wash...

Anyway: here are the contents - let’s see what magic we can do.

Ingredients below the cut, because this is gonna get long.

pasta/noodles bucatini udon noodles plain ramen noodles orechiette pastina elbows kraft mac n cheese

grains farro harvest grain mix couscous rolled oats

rice jasmine rice arborio rice

legumes chick peas red beans black beans white beans

bread and other carbs corn tortillas half a loaf of bread

vegetables/fruit tomato paste diced tomatoes passata (pureed tomatoes) black olives green chiles preserved lemons fruit cups giardiniera sweet potatoes - fresh 1 spaghetti squash of dubious origin (aka it’s been in the fridge for a while) lemons - fresh limes - fresh onions - fresh shredded cabbage - fresh apples - fresh oranges - fresh frozen fruit (strawberries and cherries) frozen vegetables (peas, carrots, corn, spinach, mushrooms) garlic ginger

meat/fish bacon precooked meatballs canned tuna canned salmon pepperoni tuna steaks shrimp mahi-mahi strips ground beef london broil chicken thighs

dairy-ish/cheese cheese dip oat milk butter plain greek yogurt cream   shredded cheese (vegan and milk based)

non-meat proteins eggs (my vegetarian sister eats eggs, therefore I classify them as non-meat, don’t at me) faux mandarin chicken bites faux popcorn chicken condiments cocktail sauce sweet chili sauce salsa verde mustard hoisin sauce honey vinegar (malt, red wine, apple cider) maple syrup bbq sauce hot sauce oyster sauce fish sauce chili garlic paste soy sauce

baking stuff almond flour flour (and appropriate leavening agents) sugar cornmeal almond extract vanilla extract orange extract brown sugar

pantry-other (aka I couldn’t think of where else to classify these) coconut milk peanut butter and strawberry jelly (in separate containers, of course) canned soup pickles seaweed miso bullion (chicken, beef, tomato) nutritional yeast pot stickers

*passes out in a pile of groceries*

PS - this does not include the contents of my snack cabinet.  Suffice to say though, that I am well stocked when it comes to both sweet and savory munchies.