I randomly came across a video from Well Your World on YouTube where as part of their recipe they used their own branded dried veggie mix. It didn't take forever to realize this wasn't a proprietary thing, and that you can find the same basic idea elsewhere. I really like the idea that I could make a super-basic soup by tossing some dried veg and spices in a pot of hot water, or sneak in some fine veg scraps into another dish I'm making.

Does anyone use dried veggie mixes often? What are your thoughts?

https://abcnews.go.com/amp/GMA/Food/starbucks-longer-charge-extra-nondairy-milk-customizations/story?id=115313294

I’m insulin resistant and I’ve had a kidney scare recently. I’m working with a RD and she recommended that we try raw before 4 to see how my body reacts to it. I love fruit and veg, so no issues there. I have no interest in Freelee and her diet, does anyone happen to have recipes for smoothies without banana?

I've been WFPB going on 5 years. During that time I have tried lots of beans and grains from dried to canned. Farro and Kamut are my favorite grains. I have tried Millet a number of time and seems I can't get it right or just don't like it. Always lumpy (stuck together) or crunchy.

Overcooked, undercooked or what?

Anyone here have some non-sugar-filled ideas for using unripe figs? I found one pasta recipe, but everything else I'm finding is jams and syrups! It's supposed to be a hard freeze tonight, and my parents told me to grab what I want off their trees this afternoon!

Hi fairly new to this diet, almost 4 months. A vegan frioned recommended Hippo7 as a vegan supplement. I know I need B-12 at a minimum. Would like to hear what some of you are taking. Also interested if any of you take algae oil, as its the only plant based omega 3 that already has the ALA broken down into EPA and DHA, and a supplement is typically about a gram at most. Would eating "that" much less nuts and taking one of these make more sense?

I just ate some banza noodles and they were pretty good. They are made with chickpeas and a few other ingredients. Does anyone have any opinions on these?

I love stuffing and don't trust myself to adequately modify a traditional recipe. Help, please!

just curious if anyone knows what a restaurant might use to make a giant bowl of hummus I'm talking like 50-100 lbs.

I don't want to have to use a food processor for 40 batches in a row haha but so far thats all i can come up with.

I'm the kind of guy who reads recipes mainly to use as a guideline rather than actually follow them. I've just bought a package of dried mushrooms because I've seen a number of recipes that say that dried mushrooms are a flavor bomb.

I'm just a bit confused about how to actually use them. Most recipes seem to have you soak them and then seperate the soaking liquid from the solid mushrooms. And what's weirder is that most recipes will use either the liquid or the solid bits, but almost never both of them. If I'm freestyling in the kitchen, how exactly should I be using this ingredient?

I had a DVT (deep vein thrombosos) in June. It is blood clot in a major vein. In my case the large vein in my left leg was blocked completely andle to top of thigh. I have been otherwise healthy and never had any metabolic or cardiac disease. I had to have surgery to remove as much of the clot as they could and have beel on eliquis since (blood thinner).

It was a dangerous situation. So after this happend I found a cardiologist to manage this going forward and he had me get a calcium score. Its a rough test to show how much your arteries are blockig up. Mine was medium to high risk for my age (62).

So not surprisingly my cardio wanted me on a Statin to lower my cholesterol, but by the time he told me this i was already 6 weeks into this diet. So I am doing full plant based unprocessed and no oil. Only fat comes from limited walnuts, flax and chia seeds.

Here are the issues I am trying am looking for feedback on:

I chose not to take the statin and to wait and see what the diet would accomplish first. My LDL (bad) cholestorol went from 111 to 79. It has never been under 100 in my life, and this was 7 weeks into the diet, I am over 3 months now. My total cholesterol went from 160 to 130, triglycerides from 79 to 95 (surprised this one went up?).

The concerning one is the hy HDL (good) cholesterol went from 34 to 32. It has always been low but now it is the lowest it has ever been. I realize that yes this is a question for my Dr. but since there are likely a good number of people on here trying to optomize cardiovascular health, I would throw it out there.

Does anyone have any information about lowering your LDL vs also lowering you HDL? Do any of you have lipid profile changes from this diet that were similar or different?...lowered the bad but also lowered the good. Anyone else actually have trigycerides go up? that one is surprising.

Really just looking for any feedback from any people who are trying to do similar things, slow, stop or possibly reverse plaque buidlup?

I've noticed that a lot of recipe comments (especially wfpb) say that the readers are happy because a recipe doesn't use dates, or unhappy because it does.

Why do so many people not like dates in recipes?

(I've also noticed this with other [plant-based] diets as well.)

I’m not trying to be a jerk, genuinely don’t understand. I’ve been vegan for almost 2 decades and I’ve never once tried to “get protein.” I lift weights, do yoga, and hike along with all the yard work on my 2 acres. My bones are great as is my health. I read McDougall, Forks over Knives, China Study and other doctor’s books. None of them pressed on protein but this sub seems obsessed. Why? What am I missing? Help me understand your obsession please.

Edit: Thanks yall! I thought I missed some new science or something. Appreciate the perspective!

I am seeing over 10 different kinds of beans at the grocery store and im feeling a bit overwhelmed with what kind i should eat. I am sure different ones are good in different dishes/spreads etc. but do any of you guys have any favorites to recommend? eventually I would like to try them all but as of now im a bean noob.

Magnesium sulfate (MgSO4) aka Epsom salt, has been shown to cause accumulation of glucoraphanin within 24 hours when fed through the roots of broccoli seedlings; 50 mmol/L of MgSO₄ resulted in a notable increase in glucosinolate content compared to untreated sprouts; With 50 mmol/L MgSO4 treatment, the sulforaphane content in sprouts on the 5th and 8th days of germination increased by 54.5% and 68.2%, respectively, compared with the control group (due to increased myrosinase activity).

Side note: This does not mean there is more sulforaphane on day 8 merely due to an increase of its precursor glucosinolate, but due to more myrosinase activity... however:

The total glucosinolate contents of sprouts in the 50 mmol/LMgSO4 treatment group were 1.42 (42%) higher than the control group. (this is what we are after, this means you should expect a total increase of glucoraphanin, the precursor of sulphorophane by around 42%)

50 mmol/L mgSO4 = 6.0185 grams of Epsom salts per liter of water.

50 mmol/L of MgSO₄ stressed the sprouts resulting in a decreased yield of roughly 10.8%-12.6%, length and fresh weight respectively.

The other concentrations studied, 25 mmol/L mgSO4, and 75 mmol/L mgSO4 were not as effective as 50 mmol/L mgSO4.

The highest concentration of glucosinolates was on day 3 of sprouting, and went down significantly by day 5. So as you've read elsewhere, best time to harvest is on day 3, possibly 4'ish, just as the leaves come out of the seed. Again, the higher concentration of sulforaphane on day 8 was largely due to an increase of myrosinase activity... and is not be confused with the peak increase of glucosinolates on day 3.

Chinese Study:

Archived: https://archive.is/m6rn0

https://www.spkx.net.cn/fileup/1002-6630/HTML/2018-39-11-009.shtml

How I do it:

I mix 500 ml of water with 3 grams of Epsom salts; then pour the used water back into a container for re-use in future rinses. I also add a tsp or two of h202 (hydrogen peroxide) to prevent any mold/bacterial contamination. I personally don't do the initial soak with Epsom salt... but I do it for all the rinses... as they say the Epsom salts do stress the sprouts reducing yield. I figured an initial soak with pure water to might be preferable at this early stage. I don't know if this helps or hinders sulforaphane content but I doubt it affects it much if any.

Haven't seen anyone mention this outside the study before.
I hope you find this useful! Please post your results; benefits/hindrance of initial soak with epsom salts.

Hey! I tried wfpb once before so I get the basics, but I always trip over 'meal times. I'm a touch adhd, a good sprinkle (or 8) of OCD, and very ' the recipe says X, so if I don't use or do X... I'm not doing it.'

So I'm looking for suggestions for meals/ snacks. I'm happy to work for a great meal, but also happy to throw things together and warm it up.

Thank you!

I'm going on a vacation in about a month for a week in a place that is going to be full of places selling food I can't eat with a partner who will be stopping to eat at all of those places. So I'm thinking my best course of action is to buy some portable food options. The first night I will not have access to a refridgerator, but the second night on I will have a tiny one in the hotel.

Basiacally I'm just looking for what options you would pick to put in a cooler bag that you can carry with you as you walk around. Maybe something like chickpea salad sandwiches?

Note that whole wheat flour does not (and I believe cannot) include the husk.

So, in the world of flours, the "whole" grain is defined as "as much of the grain as can be turned into flour". But, it is possible to cook with wheat that includes the husk.

Edit: Wheat husks are inedible.

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Hi, so as the title suggests, imagine you were given $600 to spend all at once on food that meets the WFPB way of eating, but also must be non-perishable...what would you buy? You can splurge on items you don't normally buy or be as conservative as you want.

I deleted most of the text of this post but keeping it bc of all the great suggestions!

I was talking about eating mostly whole foods , which I’ve been doing and makes me feel very happy and nourishes myself, saves money, fun to cook and good for my mental health. At one point I said that vegan breakfast sandwiches with fake egg and fake cheese I was craving but I don’t want to eat it because it makes me feel gross.

I will specify, that i don’t feel mentally gross, but anytime I have fake meat or cheese like that, I physically don’t feel good and my stomach hurts. That’s why, and I listen to my body. Whole food recipes make me feel good.

Because I said that, and focused on whole foods with little processed ingredients or things like sugar, etc People rudely told me I had an eating disorder. I do not have an eating disorder. People were saying I don’t eat enough calories, that I have a fear of food, that my brain won’t work well , that I’m in a dark place, that I don’t eat balanced meals. All assumptions.

Fake meat and cheese and a greasy croissant can be satisfying in the moment, but it’s not very healthy and most of all my stomach doesn’t feel good when I eat it. I don’t have an eating disorder, I just prefer whole foods.

I find that offensive and not okay to say to someone. Eating disorders are serious mental health issues and not to be thrown around based on someone’s post and comments, a tiny glimpse into my life. I think just throwing around mental illness diagnosis is encouraging the stigma and misinformation around mental health.

It upset me, and unfortunately I replied in length and over shared.

I appreciate all the recipes and I have a big list for groceries.

Basically I’m bored of my typical breakfasts and I like breakfast type foods with high protein bc it makes me feel more full and energized throughout the day. So any suggestions are appreciated it!

The local Grocery Outlet has canned jackfruit for a good price. The catch is that it's sweetened (added sugar and citric acid). I know Chef AJ will sometimes buy canned veggies with salt and rise the salt off. Does anyone have any experience with doing the same for sugar? How effective is it?

I have been sos-free wfpb for most of 2024 now. All the recipes I find seem to be sweet. I find some "savory" recipes, but I am lacking in savory and umami recipes. (I still cannot eat mushrooms, but I am getting closer.) Recipes with nut butters are always sweet. I have a good cashew "cheez" recipe that is almost like cream cheese. I add vinegar and/or lemon juice to most recipes to add depth of flavor and cut down on the sweetness.

Does anyone have wffpb, sos-free recipes to scratch the salty/buttery itch? Also, if you have any good recipes for crispy foods, I will gladly take those.

Thank you for sharing.

I was looking to buy some black cumin powder, but some of the reviews about Amazon products point to inconsistent quality/potency.

Where should I get things like ceylon cinnamon, black cumin, powdered ginger, etc.? Thanks!

Do you feel that you are the only one who follows this diet? I love this lifestyle of mine, but I feel so lonely since there is no one around me who eats like us. I cannot even find any vegan among my friends. I wonder if there is any online community that we can make new WFPB friends? ❤️

Today, a lot of trail mix sold in stores contains processed and sometimes non-vegan ingredients (candy, stuff like crackers, flavorings for nuts, etc). I guess this is what sells, but I miss the days of being able to buy trail mix that's just nuts and dried fruit. I was at my healthiest when I ate that stuff all the time. Now it's even hard to find online. I'll probably have to just make my own.

I've been compromising my diet a bit and eating one with dark chocolate chips in it (vegan), but I'm sick of eating chocolate. I can't stand processed foods, and especially refined sugar.

Hi all! Looking for a (mostly) WFBP protein bar (at least 10g, more the better) that also has some carbs to take with me backpacking. I say mostly WFPB because I know this may require some non WFPB ingredients like protein isolates in the ingredients list, which is fine in this case. I just really want to avoid weird gum additives and artificial sweeteners (stevia and monkfruit are fine) as they don’t agree with my stomach.

I normally make my own protein bars that I keep in the freezer, but for backpacking I won’t have a way to keep anything cold so it needs to be prepacked and shelf stable.

Does such a bar exist? Thanks!

I'm trying to cut down (and eventually eliminate) my protein powder consumption. Right now I have a really good sweet potato brownie recipe so I'm looking for non-brownie stuff and I already eat tofu so I'm looking for stuff without tofu.

Hey everyone!
I’m looking for suggestions on how to substitute a daily drink I make with my Vitamix for something I can prepare when the power is out. Here's what I normally include:
Homemade flax milk
Kale
Hemp, sunflower, and pumpkin seeds
Lemon (with peel)
Beet
Wild blueberries, strawberries, and raspberries
Celery
Any tips for making a similar nutritious drink without electricity? Appreciate any ideas!