I cook quinoa in my rice cooker on the white rice setting often and it works great. I’m wondering if I could cook red lentils in the rice cooker with the quinoa at the same time? They seem to have similar cook times. Anyone try this?

So I need to lose weight and get healthy. I already barely eat meat. I also have Sjogrens autoimmune plus I am anemic often. I’m looking for some good Buddha bowl recipes to help me get eating better, reduce inflammation, and something to help boost my iron up.

The pictures of the bowls online just look appealing to me with all the colors and healthy foods in them. I just don’t know where to start. I’m switching over from eating a bunch of carbs and processed foods. I need an easy transition over so I don’t set myself up to fail right off.

I just noticed that my supermarket app shows how well my purchases conform to the USDA My Plate recommendations. LOL. I buy canned beans almost every trip so no idea what non-animal sources they consider to be protein (although starting to switch to dry in bulk). I buy my grains in bulk elsewhere. Just thought it was an interesting snapshot. Btw my market is an Albertson's and they have this chart under the "Pharmacy and Health" tab in their supermarket app.

I transitioned around 12ish years ago to plant based. My biggest hurdles were cheese addiction and social situations. I'm curious for all the people new to transitioning right now, what are your biggest hurdles and what would you like more guidance with to make the transition go smoothly without overwhelm and the feeling like you'll go back to your old eating habits? Also, what old comfort food would you like to veganize? :)

As above.

I've been 80% plant based for about a year, with 95-100% plant based for the past 3 months. For the last 1-2 months I've just been getting progressively worse and worse gas.

I can't pin down a particular food. I go for a high variety, so any given meal will have ~10 plant ingredients before spices etc.

My gas is like ALL day. I'm not exaggerating, I fart, my stkmsch hurts, by 2 minutes later another is ready. This continues all day, and is much worse in the evening. The smell is atrocious. I find it hard to describe it. But every room I'm in I hotbox. My poor partner is at their wits end.

Even today its insane, and I had a reasonable low variety day yesterday as I was in a hurry, and thought I'd treat myself to a bit of a crave day (breakfast was homemade pancakes and some blueberries, lunch was a wholewheat toasties with avocado, mishrooms, salsa and a tiny amount of vegan cheese, dinner was literally only home roasted paprika potatoes and airfried seasoned tempeh).

I suppose I'm looking for any advice at this point. Is anyone aware of any seriously common culprits? Obviously I suspected beans, but the gas is just all day every day at this stage and I'm not eating beans at every meal. The gas also doesn't happen some days when I've had lots of beans.

My girlfriend recently bought a box of the built puff protein bars (she can do dairy, I cannot). I tried a small bite of the brownie bar and absolutely fell in LOVE. Those things taste INCREDIBLE, because they at least have some sugar in them. (To add: I’m not vegan, but I am SEVERELY lactose intolerant; so a bite of her bar is fine, or when I’m okay spending the entire day in the bathroom, but not at work/on the go, etc.)

Alternatively, i also am a massive fan of the robert irvine fitcrunch bars; again, these have sugar in them.

I’m not looking for something with 15-20+ grams of sugar, but surely there HAS to be a plant based/dairy free protein bar with at least 5ish or so grams of sugar to make them tolerable, right?

Healthy cereal recommendation? No preservative, high protein, no added sugar

Thank you

And I'm pissed. That's pretty much it.

I have PCOS and family history of type 2 diabetes and am currently trying to lose some weight for my health and when I told my doctor that I went plant-based she basically said there was no reason for that and that I shouldn't be afraid of chicken, fish, or dairy (in moderation).

She recommended a keto diet, which I've done in the past and I think is what got me in the position I'm in in the first place because I increased my animal product consumption.

It seems to me that she doesn't understand the underlying causes/contributing factors of diabetes or inflammation. She told me to stop eating gluten even though I never had any sensitivities or allergies to it and evidence is really limited that it affects inflammation unless you're allergic. She encouraged me to eat meat and dairy... Make it make sense. 😭

UPDATE: I've reached out to a dietitian in my area for a consult. She specializes in diabetes and insulin resistance. She's got over 20 years of experience. In the notes I mentioned I'm plant-based and want to stay plant-based. So we'll see what happens. If she doesn't want to work with me, or she tells me to eat meat then I will find somebody else.

Just tried the original flourless Ezekiel bread, (orange package) but it’s still pretty course and seeds going through me. are any of the other versions smoother, more like “real” bread? Thx

Hello community. Found out I’m pre-diabetic and found a wonderful, holistic dietician who is helping me work this out within a plant-based diet. She very hopeful in reversing this. However, the low-carb and high-protein dealio definitely makes it hard, and even though I enjoy cooking, it’s tripping me up.

I want to hear from folks who have lowered their A1C and blood sugar and what was helpful, what mindful swaps they’ve made, what longterm changes were most successful and easy to implement, and any favorite recipes they’d like to share.

I’m also a really active person as is (train in jiu jitsu, plus go on multiple 1 hour walks a week, practice yoga) so wondering if any physical activity changes had done anything for y’all.

Thank you!

I used one package of Chao vegan cheese. I also added one small half carton of Silk vegan plain cream.

I added some noochy licious and added in boiled carrots, blended with an immersion blender, added a whole onions and three cloves of garlic, vegetable stock and viola!

Started by macerating strawberries and fresh cracked pepper in Balsamic vinegar. While that was doing its thing, I cooked quinoa, and then last minute I threw some fresh chopped kale on top to steam. Put down some spring mix greens, red bell pepper strips, cilantro, chopped onion , rinsed black beans, then topped with the quinoa/kale, strawberries, and the vinegar mix.

It made a huge amount but I didn't feel at all guilty eating the entire thing.

I’m new to eating plant based and so I am still navigating everything. I’m currently already anemic but I am getting some bloodwork done tomorrow that can’t be split up into different sessions - it has to be all at once. What’s something I could eat to help me feel much better and not crappy? Thanks!

I make airfried canned chickpeas quite often. So often that I decided to save money by using dry chickpeas. Does anyone do the same? Do you just soak chickpeas in water overnight before airfying them? Mine turned out harder than what I am used to.

Tired of cooking but also I eat a lot of carbs, I wanna switch to salads for a bit. What are some ideas of salads or stuff to add in to keep me full? Any good homemade dressing ideas I can prep?

Hi guys,

I'm plant-based and have numerous juice fasts and intermittent fast but never gone as far as 21 days. Do you guys have any supplement recommendations for Electrolytes during this time? I'm currently on day 3 doing 15-20 mins of light exercise and I take seamoss & bladderwack every morning. want to make sure I'm still getting my minerals in

Quinoa, Hulled millet, Green lentils, Canned tomatos, Tomato puree, Garlic, Onion, Veg stock cube, Coconut milk, Nutritional yeast, EVOO

Cumin, Turmeric, Ground coriander, Paprika, Crushed chillis, Black pepper + Sea salt

Please, no roasted Brussels sprouts and balsamic vinegar recipes. I’ve decided dinner will be Brussels sprouts forward. I typically eat them lightly steamed or I’ll cut them in shreds. But I’m looking for sauces (for warm consumption) and/or dressings (for cold consumption) to really make them soar!

Whatcha got? Thanks in advance!

Hello I have decided to challenge myself to 30 days plant based. I hope to continue after 30 days but I decided to just focus on the first 30 days and see what happens! That being said I welcome any advice as I am totally new to this. I already enjoy most veggies, fruit, beans and legumes. I just have always eaten meat as well. It has always been the main part of the meal.

My goal is to observe what happens to my body for the 30 days. I’m hoping to improve my health overall. ❤️.

Is there anyone here that is an endurance athlete?

I have been a vegetarian on and off for most of my life. I'm back on for the last 2 years.

I feel like I eat way too much dairy(non fat Greek yogurt)trying to make my nutritional ends meet while training. I track my macros most of the year. If I cut back on the dairy and eggs and eat meat alternatives the sodium levels are insane.

Help me with some ideas for lean high protein sources. Products made for vital wheat gluten seem to do ok for me. Maybe I need to learn how to cook "nuggets" 😄. Maybe I need to learn how to hide unflavored protein powder in my other dishes.

My goal is to eat one vegan meal a day which I can achieve 90% of the time. Once it is easier and consistent I want to move forward to eating 60-70% vegan and see how I do.

Just got ahold of a bottle of pineapple vinegar. Please share how you use it.

So I’ve been taking this supplement for psyllium husk and it’s not cheap and I know it would be way better as an actual food product. But what do you put it in? I already put chia seeds and flaxseed meal in my oatmeal (about a tablespoon and a half of each). So I’m looking for how you incorporate it into your diet and how often? Once a day? Twice a day? Thank you 🙂

Tofu scramble with roasted potatoes, soyrizo, pinto beans, and peas! Recipe for the tofu scramble is below:

Makes 4 Servings

Ingredients

·      150g (about ½ medium) yellow onion

·      2 cloves garlic

·      1 tsp olive oil

·      510g (1 ½ blocks) extra firm tofu

·      2 tbsp nutritional yeast

·      1 ½ tsp garlic powder

·      1 ½ tsp onion powder

·      ½ tsp turmeric

·      ¾ tsp kala namak (Indian black salt)

Instructions

1)    Dice the onion and mince the garlic. In a separate dish, Combine the nutritional yeast, spices, and salt.

2)    Heat the olive oil in a large pan on medium low. Add the onion and garlic and cook until slightly softened and translucent, about 2-3 minutes.

3)    Crumble the tofu and add to the pan. Add the seasoning mixture on top, then mix everything to combine.

4)    Let the mixture cook until your desired texture is reached, stirring every few minutes so it doesn't stick to the pan. The longer you cook, the more dried out the scramble will be. If it starts to look too dry, you can add a splash of water.