I’ve just been using soy milk, and it’s fine but it absolutely does not come close to when I used to use heavy cream or even half and half in my coffee. Does anyone have a product they like for this? I am also looking for something low in sat. fat as I have high cholesterol.

I am really struggling. I've been thinking about maybe doing a "cleanse" and only eating fruit, vegetables, beans, rice... no bread or pasta for a few weeks. I really need to detox from fast food (highly addicted to it and it puts me in a fog when I don't have it) and figured I should probably throw my other crutches in there as well aka bread, chips, and pasta and eliminate them as well.

I'm thinking...

Breakfast: tofu hash, oatmeal, acai bowls or yogurt & granola

Lunch: throwing a bunch of veggies together with some beans, rice, tofu, etc to make like a buddha type bowl and experimenting with different sauces to go on top. I have 1 sauce that I love that I think would work for this but worried about getting sick of it so I need others as well. Plus I worry about how basic that might be and need other lunch ideas.

Dinner: I have no clue except for mashed potatoes and gravy. I feel like most of what I eat for dinner has either pasta, chips, tortillas, or a bun. Taking suggestions!

Idk. I just need to change and don't know how to do it. Suggestions appreciated.

So, I am allergic to oats and in the past the dietitians I saw would always tell me to make porridge in the morning. I tried several time but I just end up bloated and feeling unwell. I don't mind eating something salty in the morning to be honest, but I want something plant-based and easy to cook every morning. Any tips to start this plant-based journey?

I’m new to the chia pudding thing and internet mostly suggests strawberries :D would love to hear your recommendations :)

First of all, sorry for the very specific post, but I have some trips planned and am trying to plan what to eat

I'm trying to cut calories, obviously I'm vegan, and I'm pretty broke haha. These are just weekend trips where I'll have kitchen access. For a couple I'll be flying, so that makes things a little complex, but I can also order grocery delivery if needed

Even if not every single specification is met, I'd love some suggestions in general

Thanks so much!!

I am looking for something that will slot easily into a standard american formula of protein dish + starch dish + vegetable dish. For example, grilled chicken breast + garlic oil noodles + sautéed greens. Or meatloaf + homemade whole wheat bread + steamed green beans. What are some plant based protein entrees that can slot in for the chicken and meatloaf? My kids don't tolerate one pot meals very well, so curries, stews, etc. are challenging.

My family is taking a 2 week trip to Australia in February and we would love to partake of the local food and culture while remaining completely plant-based and as chemical-free as possible. Any recommendations on good places to eat/shop? We are staying in Adelaide for several days and then traveling to the Coober Pedy and Silverton areas.

Hello all! I’ve recently gotten into soy curls (I’ve eaten them every day for a week, they are so good) and I was wondering what is truly the best way to store them. I’ve seen conflicting information on their shelf stability, some people say you can keep them in the pantry as long as you want, the bag says you need to refrigerate them. I want to order in bulk since it’s more economical, but I can’t store that much in my fridge. So is it ok to store unopened bags in the pantry? Can they be frozen and then thawed out, or does that ruin the texture? For reference, I buy the butler brand, if that makes a difference.

Woke up at 1:30am, couldn't sleep. My spirit wanted something warm and hearty, and filling and delicious for the oncoming days, so I got up at 2am and started chopping.

Chopped red onion, celery, 1 roma tomato, into the pot.

Added big handfuls of frozen kale & spinach. 2 bay leaves.

1 cup dried lentils, washed.

1 cup dried pinto beans, washed.

1/2 cup of dried yellow split peas, washed.

1 cup of dry farro, washed.

2 dried shiitake mushrooms, washed

3 big handfuls of frozen mixed veg (carrots, green beans, corn, peas, lima beans)

2 knobs of not-chicken bouillon

2 knobs of not-beef bouillon

Garlic & Herb seasoning blend

Freeze-dried cilantro

Salt/Pep

Around 1.5 liters of water

Pressure cook for 45 mins, natural release for 15 minutes, stir and add nooch, 2 capfuls of ACV, salt to taste.

It's the perfect meal. 5am and I couldn't have asked for a better breakfast, took barely any thought to pull this together. I have enough to last through all next week.

Hello, I have a problem. I've transitioned to a wfpb diet a couple of months ago and my digestion is getting worse instead of better. Every morning, I need the restroom 4-5 times to go #2 (sorry for the tmi). All in all, I need to get up 1 hour earlier just so I can be sure to be all empty before I leave the house.

I eat what I think is a very healthy diet with legumes (chickpeas, kidney beans, lentils and tofu) daily, whole grains, arugula, fruit, other veggies. I really enjoy eating this way but my gut seems to hate it. I get around 50 grams of fiber a day and am wondering if this is too much. Maybe I should switch to peanut butter sandwiches for lunch and skip the beans?

Im grateful for any tips, insights and experiences on how to resolve this issue.

Does this work? I have recipe for bang bang cauliflower and it asks for vegan buttermilk. Normally, I have almond or soy but have recently tried oat milk for my oatmeal so that’s all I have.

More fibre is usually good advice, but when people increase several things at once, like beans + whole grains + seeds + lots of raw veg, sometimes all in the same meal, digestion protests and they assume their gut hates healthy food.

Before cutting those foods out, I’d check:

1. How quickly the fibre went up. Your gut may tolerate a gradual increase much better than a sudden jump.
2. How much is packed into one meal. Spreading beans, whole grains, seeds and high-fibre fruit across the day can be easier than stacking everything into one bowl.
3. Your pulse portion. A small amount of beans or lentils more consistently can be easier than a full serving that overwhelms your gut.
4. Raw vs cooked veg. Cooked vegetables can be much easier during a sensitive patch.
5. Whether you changed 5 things at once. If you can’t tell what caused the bloating, simplify for a few days and add things back gradually.

I wouldn’t automatically respond by cutting fibre right out without context. But I'd test less multiple sources of fibre at each meal, more small consistencies across the week.

Anyone else find their gut has a fibre threshold you can't go over?

i’ve recently started back up with a plant based diet after years of eating pretty much whatever i wanted, which was not good for me. i’ve run into a lot of stomach issues with meat and dairy, and it sucks. i ate a lot of junk during that time and i pretty much regret it. but the thing is, no one around me cared at all when i was eating processed junk! lots of deep fried meals, frozen pizza, candy, soda. the works. but the moment i start eating clean, whole foods.. my loved ones are worried i’m not getting enough nutrients?! i’m already feeling so much better lately, and my moods have been at an all time high. they weren’t worried when i was eating sugar and fat that lacked any nutritional value. but they see me eat now, and of course i’m absolutely going to faint if i don’t eat more protein! 🙄 has anyone else experienced these sorts of conversations? i don’t really defend myself because i’m an adult and i can make my own choices. but it’s funny how people suddenly care when you’re actually doing great!

I’ve been vegan for almost 9 years, vegetarian for 16, for nutrition and health purposes. I studied nutrition in college and was fully obsessed with the benefits of WFPB diet. I have read all of the books - The China Study, How Not to Die, Whole, and there was a 2 year period where all I did was listen to Simon Hill’s podcast.

I wouldn’t eat processed sugar, salt, oil, ultra processed foods on any kind for basically all of 2020.

Since then I have loosened up on my strict diet but still love my vegan diet. I generally eat healthier than anyone else I know. I cook most of my meals and I rarely eat fried foods, drink pop, sugary coffee drinks or anything like that.

The part of my diet that could probably improve is I love sourdough and chocolate (not together). I usually eat high quality dark chocolate, and I make my own sourdough.

I am slightly overweight, but I do exercise almost every day and live a generally very active lifestyle. I might have 3 alcoholic on average drinks every weekend.

Anyway, now that you know everything about me, I don’t understand HOW I could possibly have fatty liver. And I also don’t know realistically what sustainable diet changes I could make that would make that big of a difference.

Does anyone have experience with this?

P.S. my doctor said just eat less carbs basically. So what, don’t eat fruit and bread? Guess I’ll just die.