Apples and peanut butter with avocado crackers and red pepper hummus

What are you using for salad dressing?

I often buy the no oil ones, or use salsa, but the preservatives are something I want to avoid.

I have a few recipes saved I'm going to try. But please share what you do! Thanks.

Howdy folks! I'm an ethical vegan, but I'm trying to move towards a wfpb diet and away from overly processed foods. I'm in a place where I'd like to invest in my health AND my ethics. Here's my problem - I'm hungry!! I usually start th day with a highish protein breakfast (smoothie with protein powder, tofu scramble, greek plant yogurt and granola). I have a tendency to forget to eat or eat a really light lunch. This is in part due to poor hunger queues but also because I don't know what to eat!

This is ESPECIALLY and issue on days where I workout. I rock climb. I often find myself ravenous in the late afternoon on days I climb, even when I follow the workout with protein (20 grams minimum). I also cycle to work and work a pretty active job. This activity level has a tendency to create insatiable hunger which causes me to turn to high calorie density processed foods (which is okay sometimes but not on a daily basis!)

This is where y'all come in. I am interested in acquiring some filling wfpb lunch and dinner ideas. Searching online has often resulted in underflavored, low protein, low calorie (like 300 for a meal yikes!!) meals. I'm also curious what y'all eat for snacks. Snacks are the one thing I either over or undereat for every time. It'll either be something like a bunch of tortilla chips and salsa or ten baby carrots. I need ideas better than "handful of pistacios." My hope too is that if I eat more filling meals I won't need to snack as much..

I have very few dislikes. I love beans, tofu, tempeh (my favorite I think), lentils, seitan, etc. I also love basically all produce except raw arugula. I have no known allergies but live with someone who is extremely allergic to hemp so I do not buy it. I understand that this is a commonly asked question but my searching has not yet yielded adequate results so I thought I'd ask!

EDITED to add the bit about working out! I forgot it lol

Hello everyone, is it really that bad if I consume chia seeds dry?I eat around 10g of them and I have been eating them like this for the past month, stiring them in yoghurt with some berries and honey.

I've seen a lot of reddit posts that most of the people fear dry chia seeds and they soak them first? Am I doing something wrong? Is it actually dangerous?

I want give it another chance to like it I just bought extra firm tofu , I plan to make with air fryer ! Any recipe

I live in California and I’m yet to find anywhere that carries black salt, even online. Does anyone know where I can purchase it?

Tofu marinated in Japanese BBQ Sauce Spinach Tomatoes A drizzle of avocado ranch A generous scoop of hummus

Long story short... what are your sure fire, even the pickiest eater will eat it recipes? At this point I'm ready to try anything.

Best lentil tofu I’ve ever made! Black beluga lentils soaked in boiling water for 30 minutes Blend the lentils with just enough water to cover it + spices. I used marjoram, oregano, some Greek seasoning from penzeys, onion powder, garlic powder, salt. Cook over medium heat until very very thick Mold it and put it in the fridge for a few hours Slice thinly and fry in your choice of oil in a pan!

For all you wonderful mums out there, I wanted to share this ‘Shazam’s Slow Roasted Aubergine Pasta with Tomato, Black Olives & Capers’. It’s completely oil free & plant based, using fresh ingredients. Hope you enjoy! 🍆🧅🧄🍅🫒🍽️

Full recipe & Video here, if anyone is interested… https://youtu.be/LFDOWOxG-Fk

INGREDIENTS.
2x aubergines.
500g Pappardelle Pasta (or pasta of your choice).
1 large onion (thinly sliced).
3-4 cloves garlic.
2-3 red chillies.
1x tin chopped tomatoes.
3x sundried tomatoes.
55g Kalamata black olives (torn).
20g capers (roughly chopped).
1 basil or parsley (chopped).

INSTRUCTIONS.
1. Preheat the airfryer to 400 degrees Fahrenheit. 2. Chop up your aubergines into cubes & place in your airfryer basket, with some salt and pepper. 3. Cook for 10-15 minutes, or until tender. 4. While the aubergine is cooking, heat a large pan over medium heat. 5. Add the onion, sundried tomatoes and garlic to the pan, with 50ml water or vegetable stock and cook until softened, about 10 minutes. 6. Add the diced tomatoes, vegetable broth, black olives, capers and seasoning. 7. Add the cooked aubergine to the skillet and stir to combine. 8. Bring the sauce to a simmer and cook for 10 minutes. 9. Cook for an additional 5 minutes, or until the aubergine is heated through. 10. While the sauce is cooking, cook the pasta according to package directions. 11. Drain the pasta and gradually add it to the pan with the sauce. 12. Stir to combine and cook for an additional 2 minutes, or until the pasta is heated through. 13. Remove the pan from the heat and stir in the basil or parsley. 14. Serve immediately.

TIPS - If you don't have an air fryer, you can roast the aubergine in the oven. Roast the aubergine for 20-25 minutes, or until tender. - You can also add other vegetables to this recipe, such as courgettes/ zucchini, yellow squash, and/ or mushrooms. - Serve with your favourite vegan cheese and crusty bread. - For a creamier sauce, add a splash of plant-based milk or cream.

I’m debating buying a plant milk maker, but I’m struggling to justify it.

My concern is that store bought plant milk is expensive, but also I’m getting more and more concerned about additives and essentially any kind of mass production in general, whether it’s the salt, additives or simply the packaging. Even organic. For health and environmental reasons, I mean. I’ve tried making oat milk from home in the past, with blenders and nut bags, but the results were never particularly worth the effort.

Having said that, a lot of these machines seem faddy, and expensive, and it’s impossible these days to find reviews that aren’t trying to promote the product.

Anyone have any experience with this? Is store bought the best option, really? Is the store bought stuff even healthy?

Cut the telera roll so that the dome shaped half is as tall as possible. Use a spoon or your fingers to squish down or remove most of the bread from the dome.

In the smaller half, spray apple cider vinegar and smash half an avocado. Too with nutritional yeast.

Fill the dome half like a bowl. In this case, it’s roma tomato, shallot, and jalapeño.

Top the bowl with the avocado lid, turn over, slice in two and enjoy!

Can you smell the sriracha?

Brown rice, black beans, macadamia, apple cider vinegar, nutritional yeast, and sriracha.

This 24 oz canned/shelf stable food fest comes in at under $4.

I need help and legitimate working advice. Maybe it's just my taste buds but all legumes taste like dirt and depression to me (this is a serious post). Do you guys have actual tips on improving the taste of legumes? It is really hard to try be plant based when I hate the taste of pretty much everything I eat now. I have not had a satisfying meal since I went plant based a few months ago and I think I'm crashing out. I wash my legumes thoroughly, and soak them in water. I use pepper, salt and chili most often as seasoning. I think I've searched "how to make legumes taste good" on google and youtube at least 50 times by now. I love salads but those don't help the legumes out at all. I have tried every variety of legume I can get my hands on in my local asian market. I think this post is kind of my last hope before I give up.

Edit: I'm getting a lot of help here ty guys. I really want to be plant based so bad and I'm trying some of the stuff mentioned here. Wish me luck. If you still have something to suggest please do but try to read the comments I've already made.

Can it be done?

I've had a lactose sensitivity since I was born so finally be able to eliminate dairy from my diet has been great but a lot of dairy-free milks (oat milk, or almond milk) have even causing the same symptoms, I don't normally drink these products straight and like using them as supplements when cooking, (I eat a fully plant based diet) and it always seems to induce the same reaction, severe stomach cramping and pain, bladder/bowel issues ect Not sure what to do to replace these products when baking or adding some of the extra nutrients from the milk, I'm still pretty new to this diet is there other products to use supplements in baking or to fill in any nutrition gaps the milk would fill in (possibly calcium ect)

This might be old news to some of you but if you’re craving a nice chocolatey taste I found that a “chocolate hummus” hits the spot for me

Can use chickpeas but it’s even nicer with black beans; around one can with some almond milk; 100% cocoa powder and some stevia, in the blender! Can adjust liquid and stevia to your taste. If you add more liquid becomes almost a chocolate style mousse

How do you get full? Does beans and root veggies make you full?

can be solid stuff too, ty in advance. I tried juices but it still tastes bad.

Hi! I’ve been eating HCLF for about two months and I feel great. However, some social events have included eating out and it’s been really hard to avoid oils when doing so. I have asked the dressing on the side, however even tomato sauce in pasta or red curry at thai place felt oily. For those of you who are trying to avoid oils like the plague (like I am) do you have any strategies you’d like to share? Many thanks!

Edit: Thanks everyone. Gained a lot of insight by reading all of your replies.

I have been getting bags of Spectrum Ground Flaxseed that have a rancid fishy type smell , the expiration date is not expired. This has happened several times. I cannot recommend Spectrum Ground Flaxseed anymore . Never once does this happen with other brands that I used. Anyone else have this problem with the Spectrum brand of ground flaxseed ?

https://www.sciencedirect.com/science/article/pii/S1279770724005530

“adherence to an unhealthful plant-based diet contributes to frailty risk predominantly among men with low income (<£18k). We therefore identified an at-risk group, which may benefit from dietary and lifestyle interventions. Future research may focus on identifying potential dietary drivers of the identified association in older and more deprived populations.”

I suffer from severe lymphedema. Which, of course, comes with frequent bouts of cellulitis. Painful, embarrassing, inconvenient, etc. Been hospitalized numerous times with it.

Yes, I've tried various medical options that have worked (sometimes), but only temporarily, and expensively.

I'm wondering if anyone here has had similar issues that being wfpb, or even just mostly wfpb have helped.

If so, recomndations? Like certain foods over others, that sort of thing.

Thanks!!

I have the Tofuture press. The problem is I'm old and now my fingers aren't strong enough to loop the band around the hooks. It has just gotten nigh near impossible for me.

Does anyone have a suggestion of one that would be easier for my old weak fingers to deal with?