u/Easy_King_9818

2 avocados

2 bunches cilantro

1/2 cup vegan yogurt (I make my own, recipe in this sub! It’s perfection)

2 jalapeños (whole, but you can deseed if you don’t like spicy)

5+ cloves garlic (depending on preference)

5 Tablespoons lime juice

1 Tablespoon pickled jalapeño brine

1 Tablespoon nutritional yeast

Salt & pepper to taste

Dump all into a high speed blender or food processor. Blend until smooth.

Great for friggin anything. I use it as a dip, a sauce, a dressing. Whatever your heart desires.

Lasts a couple weeks in the fridge. Mine is gone well before that. lol

All ingredients can be adjusted based on preference, the avocado & yogurt are a great base for any flavors you want to pair.

Hey all!

I’m trying to figure out where I should be on calories, the TDEE calculator seems HIGH.

Can anyone here offer some insight as to if the TDEE calculator has recc’d the right zone for them?

For reference, I’m a female, 43years old, 5’4, 142 pounds, hit my 10k steps daily and weight train 5-6 days a week.

Am I missing something here?

I started adding TVP to my oats and the macros are immaculate.

For the stats above:

1/4 cup old fashion steel cut oats

1/4 cup TVP

1 scoop vanilla protein powder

1 Tbspn chia seeds

1 cup soy milk

Cinnamon to taste.

I can’t tell any diff in taste / texture between all oats vs TVP.

1 cup pitted madjool dates

1/4 cup almond butter

1 cup unsweetened coconut (toasted)

1 tsp vanilla

Chocolate to melt & dip, I used prob a 1/4 cup

Toast your coconut (I did mine in the airfryer for a couple mins, worked like a charm!)

If your dates are not soft, soak them in boiling water for a few minutes, drain (make sure you’ve removed the pit!) and add them to a food processor along with the vanilla & almond butter.

Process until a ball forms, then add toasted coconut & process again.

Throw them in whatever mold you want & put in the freezer for an hour or until hard

Melt chocolate & dip / drizzle.

Eat or Then back in the fridge

I call it garbage soup because I needed to use up the veggies that I had in my fridge that were on their last leg & a couple blocks of TVP that o had rehydrated and frozen.

Make it your own and don’t waste those veggies throw everything in the pot!

Contained in my soup that the nutrition facts are for above:

1 head red cabbage shredded

1 yellow onion

Tons of fresh chopped garlic

1 yellow bell pepper

1.5 cups shredded carrots

3 cups northern beans

1 28oz can crushed no salt tomatoes

1 15 ounce can no salt tomato sauce

4 cups REHYDRATED TVP

1 heaping tablespoon better than bullion veg

About 40-50 ounces water

Spices I used: yellow curry powder, smoked paprika, salt & pepper, a few squeezes of liquid smoke.

Sauté onion until a little soft, (I deglazed with marsala cooking wine, absolutely not necessary)

Add bell, garlic & carrots, cook down a bit.

Add both cans tomato product, stir, add in beans, TVP & cabbage.

Add water until all is covered & stir in bullion.

Cook on the soup / stew setting until reached your desired texture. I cooked mine around 20-30 mins.

I topped mine with a spoonful of my homemade vegan Greek yogurt, (also posted in this sub), a splash of lime juice & some cilantro.

Makes 10 - 2 cup servings.

I cooked mine in the instant pot but you can do stovetop or slow cooker.

I call it garbage soup because I needed to use up the veggies that I had in my fridge that were on their last leg & a couple blocks of TVP that o had rehydrated and frozen.

Contained in my soup that the nutrition facts are for above:

1 head red cabbage shredded

1 yellow onion

Tons of fresh chopped garlic

1 yellow bell pepper

1.5 cups shredded carrots

3 cups northern beans

1 28oz can crushed no salt tomatoes

1 15 ounce can no salt tomato sauce

4 cups REHYDRATED TVP

1 heaping tablespoon better than bullion veg

About 40-50 ounces water

Spices I used: yellow curry powder, smoked paprika, salt & pepper, a few squeezes of liquid smoke.

Sauté onion until a little soft, (I deglazed with marsala cooking wine, absolutely not necessary)

Add bell, garlic & carrots, cook down a bit.

Add both cans tomato product, stir, add in beans, TVP & cabbage.

Add water until all is covered & stir in bullion.

Cook on the soup / stew setting until reached your desired texture. I cooked mine around 20-30 mins.

I topped mine with a spoonful of my homemade vegan Greek yogurt, (also posted in this sub), a splash of lime juice & some cilantro.

Makes 10 - 2 cup servings.

I cooked mine in the instant pot but you can do stovetop or slow cooker.