I didn’t get into anything with her I just said I don’t really do dairy. I told her dairy makes me feel sluggish and slow but I am not lactose intolerant. I mentioned I enjoy leafy greens, tofu and some beans for calcium. I showed here my cronometer stats and broadened her calcium horizons. I may have opened a set of eyes today y’all.

I’m not veg but I’m trying to move over to mostly veg. But I’ve been really struggling with making good veg food and fast. I’ve made some sad canned bean dishes that tasted awful. It’s really easy for me to crack an egg or put a piece of meat in a pan, but I can’t seem to figure out how to do this with veg food. I looove veg food in restaurants, I’ve had some amazing veg pho, hummus, falafels, etc… but I can’t always eat out. And as much as I like tofu, I can’t have it all the time.

Any tips?

I love crackers and crunchy snacks, but I'm trying to stick to whole plant-based foods. What are alternatives that y'all like that satisfy snacky cravings?

I’m meal prepping chili, and was thinking of adding tempeh. I’m assuming that It’s fine for 4 days in the fridge for leftovers, is that the case? I don’t use tempeh often so I just want to double check.

For those who initially struggled with losing weight or feeling great on a "mostly" plant based diet, what did you realize was sabotaging your success? What is too much nuts? Oil? Alcohol? Other? I'm curious to hear from those who converted, but struggled for a while before finding their stride.

Hey all,

I’m looking to start eating more for health and less for fitness, so I’m wanting to focus even more on plant-based whole foods and less on ‘just’ vegan foods. I’ve been working from home the past year and a half and my lunches have always been roasted veggies, airfried chickpeas/lentils and a protein like airfried tofu or tempeh. One of my favourite things about it was the crunch of the beans and protein sources.

I’ve started a new job at an office (3 days in the office, 2 days at home) last week and now I’m a little stuck on what to bring to work for lunch. Especially since I often don’t have too much time to cook some food. I’m also not too big into prepping food ahead of time because airfried tofu for example doesn’t stay crunchy till lunch the day after (I have to reheat it at the office in a microwave).

I’m looking to eat even more whole foods and as unprocessed stuff as possible to I was wondering if there’s lunches you eat raw or that don’t lose their texture when reheated the day after. Also, and especially, I’m looking for lunch ideas that don’t need much prep the day before or in the weekend.

Are there any negatives to eating more raw veggies? Can I eat for example raw, uncooked or unroasted vegetables? I’m thinking of a giant bowl of veggies like zucchini, mushrooms, butternut, string beans, … would they be edible if uncooked but just heated in the microwave? What about canned beans, lentils?

Do any of you eat the following raw?

• tempeh
• tofu
• falafel
• red cabbage
• Brussels sprouts
• spinach
• mushrooms
• kale
• pumpkin
• string beans
• bell peppers
• chicory?

Any benefits or negatives to eating more raw?

Looking forward to really healing my digestive system by eating even better plant based whole foods !!

Hi! I've been seeing a lot of videos recently of people blending up silken tofu with cacao powder to get a vegan/high protein dessert, has anyone tried it? was it good? let me know!

I keep trying various forms, and air fried with a sauce is the best I’ve pulled off.

And I’d love any options where I can’t taste it at all.

On this veg, I’m a two year old. lol

I've just come back from Thailand. I've been in Bangkok, in the north and south, and what I've seen is that a lot of people, maybe even the majority, eat a lot of extremely unhealthy food.

There is a lot of meat, usually deep-fried or coal/charcoal-grilled meat, deep-fried vegetables and rice, and deep-fried everything. There are unbelievable amounts of sugar and salt, soft drinks, a lot of sweets, and junk snacks.

Then I checked life expectancy for Thai people, almost 80, higher than in the US, and similar to most European countries.

Add questionable quality of water, air pollution, health system... How is this possible?

Do we over aggregate the importance of a healthy, WFPB diet? Am I missing something?

Before you downvote this question, I don't plan to change my diet, which is 95% WFPB. I truly believe it's good both for my physical and mental health; I'm not looking for excuses to eat junk/animal products occasionally.

I just found this interesting and don't know a better place to talk about 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. :)

White rice (I know I know I just can't stand brown rice), thinly chopped Cucumbers, steamed shaved carrot, a few cauliflower, a bit of steamed sugar snap peas.

The dressing is 1 spoonful of peanut thia mix, sesame oil and olive oil (I know but this is my first meal and I csnt imagine cooking without oils), lemon juice, minced garlic, a bit of spy sauce.

I weigh over 400lbs this is the best I can do since I'm finally getting serious about my health.

While reading a book discussing the harmful effects of bioaccumulation, it dawned on me that this might be a huge benefit of a plant based diet. When harmful chemicals and pesticides and PFAS are consumed through the feed of farmed animals, anything that is fat soluble will accumulate in their tissues. Meat eaters then in turn consume this and there are no safety regulations like there is for drinking water, I don't know of a single organization that checks for this and takes safety measures. Could this hold weight in a scientific sense - that there would be a significant benefit for those who eat a 100% plant based diet and do not consume these concentrated chemicals in animal flesh?

It's not 1 or 2, there is clearly a pattern: wrinkly tired looking face, weird eyes, frail body

I went for breakfast for the first time in a long time with a friend but in a small town. No vegan options and I was fully prepared to just drink black coffee. But no... Oatmeal was dairy free and I made sure to get fruit and I didn't use their cup of brown sugar (on the side). Ta Da!

Learned of this recently from a nutritionist friend and I'm fascinated. But to clarify, add mustard seed powder too cooked veges, not whilst cooking, correct? Thanks

Hello,

I am really tired of m,aking soy milk. It is a long process.

I am considering to buy a vegan milk machine, but my question if it is worth.

Also, does it skip the squeezing process?

Thanks.

Hi guys so I'm vegan for the animals but I would live to eat a healthy diet that would help me lose over 100lbs and renew my health. I can't show up for animal activism if my diet is making me gain weight and have horrible blood pressure. I feel aweful. I'm only 25 and I feel like I'm knocking on deaths door. I have no energy and my weight is at the most extreme level. I'm starting to lose all hope.

I’ve rejoined this way of eating after a long hiatus where I did so effectively for a few years before mishandling life’s stresses and all that which led to disappointing lapses and finally giving up on it.

This time around my plan is to make it as easy as possible to quickly return to the right path knowing that the journey begins with baby steps and giving myself grace to stumble.

My core diet will be “mush” I make in my instapot. This will be the corner stone of my meals. I like to eat a lot so my goal is to reduce caloric density and attempt to reduce glycemic index as much as possible (I have a reality high A1C that is under pre diabetic but got close not long ago to being actually pre diabetic. Further, I’ve taken tests that suggest I’m insulin resistant, and my cholesterol is quite high. I’d like to improve those values as well as lose 20-30 pounds along the way, ultimately.

My recipes for my 6qt pit is a couple cups total grain bill of lentils, quinoa, split peas and steel cut oats (maybe 2 cups total) cooked into a porridge with any chopped greens, veggies like carrots, onions celery, collards, and salad stuff cooked in with various spices, etc. Once it’s done cooking the result is like moderately thick bowl of oatmeal in consistency. I typically go Mexican, Indian, or South East Asian for my spices.

I’m very satisfied to eat the same thing for days. I also like sweet and yellow or red skin potatoes and use them to give me a different texture so I’ll steam a pot of them up to accompany on the side.

If anyone would care to comment on anything I’ve written please let me know. Mtips from people starchivorian or starchivore adjacent, I’d love to hear from you. Sometimes my instapot “burn”s . Anyone figured out how to reliably avoid that? I can’t figure out what I do wrong about 1/4 times so far. Anyone that turned their numbers around like I intend to do please may I hear from you.

Hi guys, I’ve started putting my food into cronometer and realized I’m consistently getting low calcium. What do you guys eat to keep your calcium up? I tried eating tofu every day and a large kale smoothie for extra calcium but still only get like 60% of my daily calcium… I feel like I’d need to eat half a bag of kale a day to get enough.

I make my dried black beans in the Instant Pot with a little veggie broth as well as onion and some spices and mushrooms. The beans end up a bit more liquidy than I prefer so I often drain it but this time I need to make some rice right afterwards. Is there any reason I shouldn’t save some of the bean juice/broth for the rice? I’m thinking it will be ever so much more flavorful

Hi I recently did a blood test that showed my HDL cholesterol is 31(low) LDL cholesterol is 69 Triglycerides is 209 (high)

This is my second blood test with low HDL although it’s up from a few months ago. I eat whole food plant based. Mostly eating rice vegetables and beans and morning fruit smoothies. I only cook with olive oil and eat a regular amount of nuts daily. Everything I’ve read already to raise it I’m already doing so I’m confused on why it’s so low and triglycerides are high. Anyone have any similar experiences?

FYI I am 28 male healthy BMI and exercise.

I have read and heard a lot about the usual benefits to adopting a wfpb style like weight loss, reduced inflammation, etc but I was wondering if anyone wanted to share an uncommon or unexpected benefits you’ve noticed since adopting this lifestyle?

Sorry if this is a dumb question I can delete if so. I have bad insulin resistance and I'm really scared. Food is a really sensitive thing for me and sometimes I'm scared to even eat now, I know it sounds dumb but I'm very depressed

The problem is I see 2 sides that are saying completely different things: I see a few people say plant based is good for IR but in a lot of communities I see people INSIST on keto / low carb with a lot of meat and fat

I really, really, really do not want to eat a animal based diet. So hearing all this devastates me. I see people say their insulin resistance was somehow worse on plant based. And that you NEED to stuff your face with meat and a lot of fat or you will get sick/not enough vitamins/etc

Worst of all I even see them saying some veggies like carrots are too sugary and fruits are too sugary and need to be limited. Which is really scary to me because I love those and I don't want to have to limit it

idk what to believe, it's like meat lovers VS plant lovers. And the meat lovers are SUPER insistant about it

Is starting plant based a bad idea? I want to, but I'm not knowledgable on foods and diets and I'm stressed about it

... profiles of individuals discussing the moment they decided a plant-based lifestyle was for them? I'm not looking for a how-to-be-plant-based book/doc, but rather something like Robert Trachtenberg's book When I Knew, which is basically a book of profiles of gay men and women talking about their "aha!" moment. You'll see I've also posted this question in vegan and vegetarian forums. Look forward to your suggestions!

Edit: Thanks everyone for the excellent suggestions!