Just wanted to share that the Almond Cow is on sale right now! It’s been a game changer for making fresh, homemade plant-based milks. Super easy to use and clean, and you can control the ingredients. Thought I’d pass this along if you’re looking to ditch store-bought milk!

I prefer vegetable foods. Partly dietary preference, part environmental concern. But I have chronic health issues, and often I go with 'fed is best': That getting any food is better than perfection.

Usually a meal is cooked veggies, raw veggies, and an afterthought of meat.

I would like to forego the meat, but I can't eat much beans.

I need to be able to eat without putting too much thought into being able to get all the necessary nutrients.

What so you recommend for that?

https://www.forksoverknives.com/wellness/dietary-guidelines-for-americans-poised-for-bold-plant-based-shift/

Anyone found a good way to use bamboo flour? Love the high fiber and low calorie but so far all of the uses I have tried have been a bust. Would love ideas.

I eat Beyond Burgers all the time, they are great, such a great alternative. Recently I discovered Beyond Steak at my local Walmart and was pleasantly surprised at the taste and texture - my new go-to. However, I started to notice that around an hour after eating the steak tips I would feel warm with pins and needles on the back of my neck and arms. This never happened with Beyond Meat burgers, just the steak. I initially wrote it off as my general bad health (I don't eat/drink the greatest), but I'm fairly certain after eating it today that the feeling is directly linked to the steak. Anyone else have any experience in this?

Thanks!!!

Just wondering if anyone here adds hemp seeds to their diet? Saw something online yesterday about their benefits but I normally only have flaxseeds in my cereal.

I hear flaxseeds are good for blood pressure.

Just wondering is it worth adding in hemp seeds as well/instead?

Anyone noticed benefits of either/both?

Which are better in health terms?

Hi team

I already eat a whole food plant based diet, get a lot of fibre naturally. Feel like I am lacking in greens, in my circumstances is juicing really that bad if its a green juice rather than something with a lot of fruit?

Tonight I had 2 thin slices of the TJ's roast and I am currently in bed with the worst gas and so much GI discomfort. I am so sad as I have 3/4 a roast remaining and it was SO GOOD (just not good enough to deal with this) It is very reminiscent of how I feel after eating Field Roast sausages. I have zero reaction from other fake meat products, like Impossible nuggets, Gardein chik patties, any sort of vegan ground beef. My only conclusion is that I'm sensitive to products that have A LOT of vital wheat gluten ? I think most products I listed above also have VWG but they appear to be in lesser amounts? A google search showed me others who struggle especially with Field Roast and vital wheat gluten, specifically. Not sure if it is the culprit but I am willing to abstain because this sucks!

Looking non stick (non toxic-environmental friendly ) cookware recommendations for no oil cooking

I've made seitan from scratch, but haven't experimented with adding gluten to other recipes. I'm curious if anyone has experience just adding a little to other dishes, and if a tablespoon or two would work with other semi-wet ingredients to firm it up a bit.

I'm making a dish that's pretty much just mirepoix, yam, white beans and spices, baked with a little ground oatmeal. I was thinking of increasing the liquid a bit and adding a bit of maybe 3-4 tbsp wheat gluten at the end (for the 5-6 cups of other ingredients).

Any thoughts?

I live in Michigan and is everyone else here having issues finding tofurkey, roasts, or hams? I used to always find them abundantly at meijer and Kroger. Last year barely any were shipped near me, and this year ZERO were sent to meijer. It's really upsetting because they are impossible to find. I even tried buying online from tofurkey website but is it just me or do they not make them anymore? Anyway a great other option I'd Gardein turkey roast, and it tastes better! I really miss my ham tho.

Listen up, fellow plant-powered humans. The "carnivore diet" crowd has been winning the meme war, and it's time we fight back with some primate-powered logic.

The Lion Diet Myth

These folks love to call their cholesterol-bombing meal plan the "lion diet," invoking images of predatory strength and masculine bravado. But let's get real: lions spend most of their time sleeping and have a lifespan of 10-14 years. Meanwhile, gorillas – the absolute units of the primate world – are plant-based powerhouses that:

• Live up to 50 years in the wild
• Maintain massive muscle mass
• Have incredible strength
• Consume a diet that's 97% plants

Introducing: The Gorilla Diet

Forget "lion diet." We're rebranding plant-based eating as the "gorilla diet" – a nutrition plan that:

• Builds real, functional strength
• Supports long-term health
• Doesn't require decimating your cardiovascular system
• Actually reflects how the most powerful primates eat

Scientific studies consistently show that plant-based diets:

• Lower heart disease risk
• Reduce cancer incidence
• Support sustainable weight management
• Provide complete nutrition

Sorry, carnivore bros. The science is in, and the gorillas are winning.

Been doing a strictly plant based diet since July, and oh my god.

I started it as a test because I got sick when I ate animal products. I’ve been trying to lose weight too but it’s never gone away. Well…I went from 175+ down to 143 (as of today) and it seems pretty quickly, but! I’m not going to lie I’m a little confused.

I’ve been pretty much just eating salads, and roasted chickpeas, white rice, and (at first) boca burgers, but have slowly been expanding out to quinoa, brown rice, and as of yesterday, lentils and tofu (I roasted some in the air frier coated in lemon pepper and it??? Was good??? Wtf lol)

What other things should I be eating? I have a plant based protein supplement shake and 1c of fruit as a smoothie for breakfast post workout, then lunch it’s usually a chickpea/roasted veg quinoa/rice thing, and dinner is light.

I’ve added nutritional yeast and liquid aminos. Am I missing anything? I mostly do frozen veggies because of the ease of access. Also please be nice…I’m new q.q

With Thanksgiving approaching, I'm seeking advice on navigating the holiday while adhering to a whole-food, plant-based (WFPB) diet. My family prepares traditional dishes rich in butter, oils, and animal products, all cooked in the same kitchen and oven. I'm concerned about potential cross-contamination when using the same oven, even if I cook my plant-based dishes separately. Is there a risk of oils, butters, or animal products finding their way into WFPB foods when cooked in the same oven? What strategies do you recommend to mitigate any potential issues? | appreciate any insights or experiences you can share to help maintain a plant-based diet during the holidays.

Ingredients

• 1 large eggplant
• 2 tomatoes, halved
• 1 small onion, diced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon

For Garnish

• 1 tablespoon lemon juice
• 2 tablespoons chopped basil or cilantro

Instructions

1. Prepare the Vegetables

• Slice the eggplant into thick rounds. Halve the tomatoes.

2. Cook the Eggplant and Tomatoes

• Heat olive oil in a large skillet over medium-high heat.
• Add the eggplant slices, tomato halves, and minced garlic. Sprinkle with salt.

3. Cover and Cook

• Cover the skillet and cook until the eggplant is browned on one side and the tomatoes are softened.
• Flip the eggplant slices and cook until golden on the other side.

4. Add the Spices

• Sprinkle the ground coriander, cumin, turmeric, and cinnamon over the vegetables.
• Gently stir to coat everything in the spices.
• Cover and cook on low heat for a few more minutes to blend the flavors.

5. Mash the Mixture

• Remove the skillet from heat and let the vegetables cool slightly.
• Transfer the contents to a bowl and mash with a potato masher.
• (Optional: Remove eggplant and tomato skins for a smoother texture.)

6. Mix and Garnish

• Stir in the diced onion and mix well.
• Top with fresh herbs and drizzle with lemon juice before serving.

Notes

This dish is best served warm or at room temperature. Adjust the spices or herbs to your preference for a personalized touch!Ingredients
1 large eggplant
2 tomatoes, halved
1 small onion, diced
3 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
For Garnish
1 tablespoon lemon juice
2 tablespoons chopped basil or cilantro

Instructions

1. Prepare the Vegetables

Slice the eggplant into thick rounds. Halve the tomatoes.
2. Cook the Eggplant and Tomatoes
Heat olive oil in a large skillet over medium-high heat.
Add the eggplant slices, tomato halves, and minced garlic. Sprinkle with salt.
3. Cover and Cook
Cover the skillet and cook until the eggplant is browned on one side and the tomatoes are softened.
Flip the eggplant slices and cook until golden on the other side.
4. Add the Spices
Sprinkle the ground coriander, cumin, turmeric, and cinnamon over the vegetables.
Gently stir to coat everything in the spices.
Cover and cook on low heat for a few more minutes to blend the flavors.
5. Mash the Mixture
Remove the skillet from heat and let the vegetables cool slightly.
Transfer the contents to a bowl and mash with a potato masher.
(Optional: Remove eggplant and tomato skins for a smoother texture.)
6. Mix and Garnish
Stir in the diced onion and mix well.
Top with fresh herbs and drizzle with lemon juice before serving.

Notes
This dish is best served warm or at room temperature. Adjust the spices or herbs to your preference for a personalized touch!

Ingredients

• 1 large eggplant
• 2 tomatoes, halved
• 1 small onion, diced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon

For Garnish

• 1 tablespoon lemon juice
• 2 tablespoons chopped basil or cilantro

Instructions

1. Prepare the Vegetables

• Slice the eggplant into thick rounds. Halve the tomatoes.

2. Cook the Eggplant and Tomatoes

• Heat olive oil in a large skillet over medium-high heat.
• Add the eggplant slices, tomato halves, and minced garlic. Sprinkle with salt.

3. Cover and Cook

• Cover the skillet and cook until the eggplant is browned on one side and the tomatoes are softened.
• Flip the eggplant slices and cook until golden on the other side.

4. Add the Spices

• Sprinkle the ground coriander, cumin, turmeric, and cinnamon over the vegetables.
• Gently stir to coat everything in the spices.
• Cover and cook on low heat for a few more minutes to blend the flavors.

5. Mash the Mixture

• Remove the skillet from heat and let the vegetables cool slightly.
• Transfer the contents to a bowl and mash with a potato masher.
• (Optional: Remove eggplant and tomato skins for a smoother texture.)

6. Mix and Garnish

• Stir in the diced onion and mix well.
• Top with fresh herbs and drizzle with lemon juice before serving.

Hi there! I want to roast some veggies for thanksgiving and I want to have them taste yummy. I can’t use oil bc oil it usually flares my autoimmune, same with nut butters. Usually I steam the veggies a bit first to get them soft so they don’t dry out fast by cooking them long enough to get them to roast. I had this idea though - using an avocado based marinade to roast the veggies. Usually when I make salad dressings and marinades, I use a chunk of avocado, almond milk, lemon, honey and lots of seasonings. I blend it until smooth and there is my dressing! I’m thinking to use this to coat the steamed veggies for a roast? I have heard of people using Aquafaba to get a good crispy roast. I’m thinking to add some tapioca starch and veggie stock to my marinade as well for extra flavor. The honey in the marinade should also help I assume. Has anyone tried this?

Tell us what you've been eating this week or what you'll be eating the rest of the week! Bonus if you can link photos and recipes. :)

So I've been WFPB for two months. I maybe have a splash of olive oil every few days. I've had high cholesterol for years and I'm supposed to take medication but I don't because I'm not sold on statins.

Anyway, my pre-WFPB diet was horrendous. Fast food most days, chocolate every day (a lot), heaps of sugar, aspartame, fat - it was basically a 'I've stopped caring' diet. Even when I was on statins for a short period, they didn't seem to impact the cholesterol.

I did have one test recently that had my numbers in the high normal range.

I figured now I'm wfpb with very minimal oil or fatty foods (a few avos or nuts each week, but nowhere near the fat calories I was consuming before) that my numbers would be good. But my doc has contacted me to say they are high again.

Is two months too soon to see change? Is there any possibility that the numbers could be high because I'm losing weight? It's just really disheartening as I don't want to go back on the meds, and health is the primary reason for my lifestyle change.

Keen to hear from anyone with more knowledge than me.

What meal planners did you use and what did you like and dislike about them?

I need some thing to help me plan. Losing my mind every week and THIS WEEK is time to buy with ll the sales.

So I'm considering these annual subscription s: PlantYou ($80) Blue Zones ($70 on sale) Plantstrong ($70 on sale) Forks over Knives ($97) Plantpower ($80 on sale)

I am not considering meal plans, as they aren't really customizable, like these: CleanFoodDirtyGirl (also very sweary LOL) Emeals (tried, hated) Happy Herbivore

May consider others if you give me details.

Please help.

Why are fruits not recommended for diabetics?

Hi yall, I consume a lot of tofu and prefer the vacuum sealed kind, better for cooking imo. Any leads on where to buy some in bulk for a good price? Online preferably! Thanks!

Diet conscious yoghurt replacements?

I absolutely LOVE plain chobani / fage 0% yoghurts and using it as a base for berries and nuts etc.

Trying to be more plant based and haven’t really found anything like it in terms of texture, creaminess, calories, protein and the ability to switch up the toppings

Vegan yoghurts are expensive and either high fat or high sugar or both. And taste gross.

Not really looking for an exact replacement but I suppose ideas around other snacks that satisfy the cool & creamy cravings.

Are these soy curls, or some kind of seitan? Whatever they are. The texture is absolutely perfect!

When you started to adopt a plant based diet, on which resources did you rely to help you? I'm talking about finding recipes, making sure you adopted a healthy diet with no deficiency... Was it difficult to find some?

For structure and social support as you get into plant-based eating,, the Physicians Committee for Responsible Medicine (PCRM), a nonprofit nutrition research and policy advocacy organization in Washington, D.C., has a three-week kick-start program. Check it out at 21DayKickstart.org.