#vegetarian culture

[lyssie-z]

Today on my way to work I saw a small bird crossing the road so I stopped of course cus I'm not a monster. (Although I did find it odd when it didn't take flight) I realized it is a baby duck. Just a singular baby duck. Very small baby duck like homie just cracked straight out the egg. He made it across the road but man now I am worried like where is his mom. I can't get over this. I hope he is okay.

[tsakalianthrope]

you know people can bitch about preachy vegans all they want but im trying to look at soy milk options for various reasons and literally every post ive looked at has had a pile of weirdly angry and exceptionally rude people on it. and im just talking very simple posts like "did you like [brand]'s sweetened or unsweetened better?" and then you have people on there completely unprompted like "its not milk you soyboy pussy stop propagandizing your shitty fake food"

like i dont know man why did you click on a post about soy milk when you clearly dont like soy milk this feels like a you problem

[lotusinjadewell]

Vietnamese vegetarian food. Credit to yeubep.official (Instagram).

[vegan-nom-noms]

Easy Buñuelos (Sweet Mexican Tortas)

[emrys-merlin]

Aang being called racist because he doesn't like sea prunes and dead animals skins is the funniest thing I've ever read here like i'm dying

[howtokillavampire]

it's so funny to be a multishipper in a fandom with intense shipping wars because you can just bond and commiserate with either team just for fun, or sit in the audience with popcorn and laugh at everyone's pointless arguments

[doginthetardis]

I am forever arguing that people should abandon the idea of "going pescatarian/vegetarian/vegan," or of distinct "diet-labels" in general. We should instead be saying, "I am limiting my red-meat consumption, to limit the suffering of others."

When we view ourselves as "vegan/going vegan," we put ourselves into a limiting box. We can fail at being "vegan," but we can't fail at "limiting suffering." Having more open, flexible labels welcomes more people through the door.

Identifying with strict dietary-labels can inspires a feeling of "not being good enough," if one has trouble following the diet-labels restrictions, for whatever reason.

Whenever people ask me how I manage to be a "vegetarian," and how "it's so hard," I always tell people: "Just try and limit how much meat you eat. You don't have to 'go vegan,' maybe next time you eat out with friends just refuse that burger. You can eat the next one, but you still limited how much you participate in abuse. It's really that simple."

And that is so much more accessible. It helps people realize that you don't have to be a perfect, flawless, meat-abstainer. You can just choose to not put that bacon on your fries. You can just order a salad. You can eat fish and eggs and do whatever you want forever, but as long as you value limiting suffering, whatever that means, and however much you can, that's what matters.

[najia-cooks]

[ID: Buttermilk being poured from a Moroccan ceramic cup with orange and black geometric designs into a glass. End ID]

لبن نباتي / Lbn nabati (Vegan traditional buttermilk)

Lbn (لْبْنْ or لْبَنْ; also transliterated "lban") is a Moroccan buttermilk drink. It is not to be confused with standard Arabic لَبَن‎ ("laban"), meaning "milk"; with Levantine لَبَن‎ ("laban"), also called لَبَن رَائِب ("laban ra'ib"), which is curdled milk (a.k.a., yoghurt); or with Levantine لَبْنَة‎ ("labna"), which is yoghurt that has been strained and thickened.

Instead, lbn is a traditional buttermilk. It is historically made the same way Western traditional buttermilk is: by leaving raw milk to sit at room temperature while the cream separates and rises to the top, allowing the cream to ferment, and then churning the cream until it separates further into milk solids (cultured butter) and a cultured liquid byproduct (traditional buttermilk). Commercial Western buttermilk, and some Moroccan lbn, is now no longer traditional buttermilk but instead cultured buttermilk, which is produced by fermenting low-fat milk; this produces a thicker, more acidic liquid than traditional buttermilk. Lbn is usually made with goat's milk, though cow's milk is also often used.

Lbn—very sour and tangy, slightly sweet, and about the consistency of milk—is consumed as a refreshing after-dinner drink during the summer. It is also used to soak كُسْكُس ("couscous") (made from durum, barley, or corn flour). Couscous with lbn is called سَيْكُوك ("saykouk") in Darija (Moroccan Arabic), or أزَيْكُوك ("azaykouk") in Tamazight.

Saykouk is a cold dish, commonly eaten in the desert and in rural areas during the summertime; but it is also sold from food carts and by vendors on bicycles year-round in cities. On Fridays, Moroccans often eat couscous dishes with lbn on the side, and may make some on-the-fly saykouk by pouring lbn into their bowls to soak the couscous that remains after the vegetables or meat in the dish have been eaten.

This recipe resembles cultured buttermilk, in that it ferments non-dairy milk with live cultures to achieve a sour taste. However, it more resembles traditional dairy buttermilk in taste and texture. Note that this lbn is intended for drinking and for recipes that call for Moroccan traditional buttermilk, and not for replacing Western cultured buttermilk in pastries or pancakes.

Recipe under the cut!

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Ingredients:

2 cups full-fat oat milk

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

A few pinches salt

A few pinches granulated sugar

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 specialty 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.

Other types of non-dairy milk may work. My trial with soy milk did not succeed (it never became notably tangy). Soaked and blended cashews will thicken substantially, so be sure to blend cashews with at least twice their volume in (just-boiled, filtered) water if you want to use cashews as your base. I found that oat milk, as well as being more convenient and cheaper than cashews, more closely mimicked the taste of lbn. I have not tested anything else.

Instructions:

1. Boil several cups of water and use the just-boiled water to rinse your measuring cup, the container you will ferment your lbn 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.

2. Measure oat milk into a container and open probiotic capsules into it. Stir the powder from the capsules in until well combined.

3. Cover the opening of the container with a cheesecloth or tea towel. Ferment for 24 hours: on the countertop in temperate weather, or in an oven with the light on in cold weather.

Taste the lbn with a clean implement (avoid double-dipping!) to see if it is ready. If it still tastes 'oaty,' continue fermenting for another 1-3 days, tasting every 12 hours, until it is notably tangy.

4. Blend lbn with large pinches of salt and sugar; or put lbn, salt, and sugar in a jar with a lid and shake to combine. Taste and adjust salt and sugar.

5. Store in an airtight container in the refrigerator for up to a week. This lbn will continue to culture slowly in the fridge and will eventually (like dairy lbn) become too sour to drink.

Serve chilled.

[benjaminallhope-fulltimemind]

Hey Tumblr help me make a sandwich (part 1), let's start with the first section! 🍞🍞🍞 @liminalspacecore @sleepycuga @uvebeenpwned @cryptotheism

[doctor-mccoys-sanity]

Guys are there meditation guides for the Vulcan way of meditating??? And if there are how do I find them immediately.

[vegan-nom-noms]

Vegan Butter Chickpea Curry

[poppy5991]

Do you ever randomly remember that you are so many of the things that conservatives hate and just

[yappacadaver]

I don't go here but Mr. Emmerich is peak character design. Stunning.

agsjshdifjd he really is!!!! And it only gets better (in terms of character design and not necessarily the writing…) if you make certain choices with him!!!! The artists really went hard with my necromancer boytoy…

(Mara playing with his little skull-dealies and emmy trying to pretend he isn't kinda into it)

[sudachirecipes]

This delicious tofu donburi is made with crispy cubes of firm tofu coated in a sticky teriyaki glaze and served with pan-fried green onions and bell peppers over a bed of fluffy rice. It's seriously satisfying and ready in just 20 minutes!

[soupedepates]

French culture is exporting unions and the merguez of the CGT in a Minecraft server

[benjaminallhope-fulltimemind]

Hey new poll, what is your favorite type of food\type of food? If you can please give your reasoning and even share recipes in the comments and reblogs.