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Panko Crusted BBQ Tofu

panko-crusted-bbq-tofu

Since finding out a few weeks ago that tofu is transformed if you press it to get all the water out, I’ve been keen to make it again. I also wanted to cover it in panko breadcrumbs again because everything’s improved when you cover it in breadcrumbs, isn’t it? Well, most things, anyway.

This time, to make the tofu tastier, I marinated it in BBQ sauce for a few hours but because I wanted to make a vegan version, instead of coating it in egg, I just pressed the breadcrumbs onto the BBQ-sauce-coated tofu and hoped they’d stick. Which they did, just about.

Panko-Crusted BBQ Tofu

Slice the tofu
Marinate in BBQ sauce for a few hours
Cover in panko breadcrumbs
Bake in the oven at 180C for about 20 minutes

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Tofu Escalopes With Salsa

Tofu Escalopes with Salsa

tofu-escalopes-with-salsa

I’ve never been successful cooking with tofu. In fact, the last time I attempted a tofu stir-fry, it ended up in the bin. Restaurants seem to manage to make it so it resembles actual food and not a gungy spongy lump of tasteless splodge but whatever their technique is, it has so far eluded me.

Until now, that is. Recently, I’ve read on various blogs and Facebook pages about people pressing tofu to squeeze all the water out of it. Pressing techniques ranged from using a fancy press to using a plate with something heavy on top. I chose the ‘plate with something heavy on top’ technique.

I placed the tofu (it had been frozen and defrosted first, as freezing also helps to make it firmer) on a plate, placed another plate on top of the tofu and placed two heavy cookbooks on top of this and left it for about an hour. Some water had indeed been squeezed out but, on prodding it, there was a lot of water still in the tofu so I pressed down harder and squeezed more out of it. Even after pressing down and pressing down, the tofu still seemed a bit waterlogged but it was certainly a lot firmer than it had been and I decided it had got to the ‘it’ll do’ stage.

‘It’ll do’ certainly did, as the tofu, once cooked, was the perfect texture and not in the slightest bit gungy or spongy. It was, despite being marinated, a bit bland – next time I’ll coat it in some barbecue sauce or something similar before dredging it in breadcrumbs.

I can’t believe I managed to cook tofu successfully and I’ll definitely be using the pressing method again.  Although I served two per person, they were filling and I reckon one would be enough.

panko-crusted-tofu

Tofu Escalopes with Salsa (makes 6)
(recipe adapted from Veggienomics by Nicola Graimes)

1 block tofu, sliced into 6 slices
2 eggs
75g Japanese panko crumbs
5 tbsp sunflower oil
salt and pepper

Marinade

2 tbsp extra virgin olive oil
2 large garlic cloves, crushed
1 tbsp finely chopped rosemary leaves

Salsa

100g drained tinned haricot beans
2 large vine-ripened tomatoes, chopped
1/4 red onion, sliced
1 tbsp bottled jalapeno chillies, drained and chopped
1 handful of coriander, chopped
Juice of 1 lemon
1 tbsp extra virgin olive oil
salt and pepper

  1. Mix together the ingredients for the marinade and season well. Put the tofu in a large, shallow dish, spoon the marinade over and spread over both sides. Leave to marinate, covered, for 1 hour.
  2. Mix all the ingredients for the salsa together and leave in the fridge until serving.
  3. Beat the eggs in a shallow dish. Put the breadcrumbs in a separate shallow dish and season. Heat the sunflower oil in a large frying pan over a medium heat. Dip the tofu slices into the egg and then the crumbs until coated all over, then fry for 3 minutes on each side until golden. Drain on kitchen paper and serve with the salsa.
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Tofu, vegetable and hoisin sauce stir-fry

Mmm, my first post-detox dinner. I had some spinach, broccoli and chili to use up, so I went to the supermarket and bought some marinated tofu, mushrooms, spring onions, beansprouts and hoisin sauce (oops, processed food, naughty) and managed NOT to buy any wine and went home and heated a bit of sesame oil in a wok, stir-fried the tofu and veg, added the hoisin sauce, boiled some basmati rice and had my first hot, cooked, solid food of the week, eaten out of a bowl with a fork and not drank out of a smoothie jug.

stir fry 004

And I didn’t even have a massive portion. Full of self-control, me.

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Miso soup with tofu and spinach

Vegan Planet is a cookbook I’ve had for years but only made one recipe from; a recipe I didn’t really like but after recently reading good reviews about it on amazon, I thought I’d give it another go.  Rather than risk giving The Meat Eater something that would downgrade me from domestic goddess to domestic idiot, I thought I’d better experiment on myself first.

So, this week’s lunch for me is miso soup with tofu and spinach which sounds disgustingly healthy and as I was making it, I was a little worried that it would taste disgustingly healthy, with ‘disgustingly’ being the operative word and it certainly was one of those soups where you could feel healthiness coursing through your veins but it tasted very nice.

pizza 034 There is tofu in there somewhere, honest.

Miso soup with tofu and baby spinach (serves 4)

6 cups water
1 ½ cups baby spinach leaves, cut into thin strips
½ cup thinly sliced white mushrooms (I didn’t have any mushrooms, so poured in some mushroom ketchup instead)
3 tablespoons minced scallions (that’s spring onions to us English people)
1 tablespoon tamari or other soy sauce
13 cup mellow white miso paste (I only had brown miso, so used that)
4oz extra-firm silken tofu, drained and cut into 1/4-inch dice (I used normal tofu; the stuff that comes in a box; isn’t silken tofu that runny stuff that comes in a carton?)

  1. Place the water in a large pot and bring to a boil over high heat.  Add the spinach, mushrooms, scallions, and tamari.  Reduce the heat to medium and simmer until the vegetables soften, 3 to 6 minutes.  Reduce the heat to low.
  2. Place about 1/4 cup of the hot soup mixture in a small bowl and add the miso, blending well.  Stir the mixture back into the soup, add the tofu, and simmer for 2 minutes, being careful not to boil.  Taste, adjust the seasonings, and serve hot.
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A Guide to Maintaining a Healthy Vegetarian Lifestyle in University

Adopting a vegetarian diet while at university can seem daunting at first. With limited dining options, tight budgets, and constant temptations to indulge in fast food, keeping up healthy habits can be a challenge. However, with some planning and commitment, it is possible to thrive on a vegetarian diet as a university student. Adopting a healthy vegetarian lifestyle at university requires decision-making, not only in dietary preferences but also in managing one’s time, which is where services such as ‘write my essay,’ which offers well-written assignments can help. In this guide, we’ll walk through practical tips and strategies for maintaining a nutritious, satisfying vegetarian lifestyle throughout your university years.

Make Your Accommodation Vegetarian-Friendly

Your university accommodation will be your home base and where you do much of your eating during term time. When choosing your accommodation, look for self-catered options with access to a kitchen. Avoid catered halls with compulsory meal plans that may limit vegetarian choices. If you have a kitchen, you can cook your own meals and snacks as needed. Stock up on vegetarian staples like eggs, beans, tofu, vegetables, fruits, nuts and whole grains. Having your own kitchen also allows you to prepare food in bulk to last several days. This saves both time and money.

Scope Out Campus Dining Options

Get to know all the various campus dining options and scout out ones with quality vegetarian selections. Many universities now label vegetarian and vegan items, and some have dedicated vegetarian stations. Look for salad bars, soup/hot food bars and made-to-order stations where you can build vegetarian meals. Be sure to ask about ingredients and preparation methods if uncertain about menu items. Reach out to dining services about adding more plant-based options if current choices are limited. Building relationships with campus chefs/staff can help ensure vegetarian needs are met.

Make a Weekly Meal Plan

Planning weekly meals and snacks helps ensure you eat balanced, nourishing foods every day. Do a weekly grocery shop for meal plan ingredients to save time and trips to the shops. Cook grains and beans in bulk for the week. Prep veggies/fruits for easy snacking. Make dishes providing leftovers like soups, curries and bakes. Mix up proteins with choices like eggs, beans, lentils, tofu and faux meats. Incorporate vegetables of all colours into meals and snacks. Schedule one meal a day for creative improvisation based on what’s on hand. Meal planning prevents last-minute takeaway cravings when tired or busy. Navigating the complexities of sustaining a wholesome vegetarian lifestyle at university demands careful consideration and practical advice. 

Always Have Vegetarian Snacks On Hand

Keeping satisfying snacks stocked in your room, bag and campus kitchen ensures you avoid vending machine processed snacks or fast food temptations when needing something quick between classes. Excellent options include fresh or dried fruits and vegetables, nuts, roasted chickpeas, hummus, yogurt, protein bars, trail mix, popcorn and nut butters. Pre-portion snacks into grab-and-go servings to take along during busy days on campus. Having healthy snacks close by prevents “hangry” moments leading to poor choices.

Learn Campus Catering Policies

Many university events, meetings, seminars and extracurricular activities provide free food for attendees. These catered affairs present a great opportunity for free meals as a budget-conscious student. Get to know department administrators to learn about upcoming catered events. Find out catering policies for accommodating dietary needs. Offer to bring your own vegetarian dish. Arrive early while food is abundant. Being proactive ensures you get properly fed at catered functions as a vegetarian.

Dine Smartly at Restaurants/Cafés

For times when you want a break from cooking and campus dining, dine smartly at nearby restaurants and cafés. Scope out menus in advance online and note vegetarian options. Stick to simpler dishes, as elaborate creations may be overpriced. Take advantage of early bird specials and student discounts. Split large portions or take leftovers to stretch your money. Go for lunch menus as items are usually cheaper than dinner. Choose tap water over pricy drinks. Look for BYO restaurants allowing you to bring your own wine for further savings.

Cook Simply

As a busy student, aim for quick and simple vegetarian cooking. Build meals around easy basics like eggs, beans, veggies, pasta and salads. Use shortcut ingredients like canned beans, frozen produce and pre-chopped veggies to cut prep time. Make big batches of versatile items like quinoa, rice and roasted vegetables to repurpose throughout the week. Let slow cookers, pressure cookers and roasting ovens do the work for you. Master basic cooking methods like sautéing, steaming and baking. Check out vegetarian blogs and YouTube channels for inspiration on fast recipes.

Get Enough Protein

A common concern with vegetarian diets is getting adequate protein. Load up at mealtimes with high protein foods like legumes, tofu, tempeh, eggs, dairy, nuts, seeds and whole grains. Incorporate different plant proteins throughout your day – hummus at breakfast, bean chilli at lunch, tofu stir-fry at dinner, and nuts for snacking. If still feeling hungry between meals, increase protein portions or frequency. Addition of a protein powder supplement can also help meet needs.

Treat Yourself Sensibly

A rigid, restrictive diet is hard to sustain long-term. Allow yourself occasional indulgences in moderation to avoid feeling deprived. Have a small bowl of ice cream or piece of cake once a week. Share a pizza with friends on weekends. Savour a proper cappuccino and pastry while studying. Relish eating out and trying new foods in social settings. The treats you really enjoy are okay; just keep portion sizes reasonable and make smart choices most of the time.

Seek Support and Inspiration

Connecting with other vegetarian students helps you stick with healthy habits. It provides community, accountability and recipe inspiration. Sign up for vegetarian societies on campus. Make friends in your student halls to share meals and tips. Bond over food in the campus vegetarian Facebook group. Follow top vegan athletes and plant-based influencers on social media for fitspiration. Discover new foods, restaurants and products by reading UK vegetarian blogs and magazines.

Stay Strong When Eating Out Socially

Dining out with omni friends makes sticking to vegetarian fare challenging at times. Politely but firmly request vegetarian menu options when needed. Bring your own snacks or food to events with limited offerings. Focus on enjoying time with friends rather than the food itself. Order a vegetarian side dish if there are no suitable starters. Get appetizers and salads to create a meal. Stay positive and confident in your choice to eat vegetarian, even when others question it.

Make Ethical Choices When Possible

A vegetarian diet provides the opportunity to make ethical food choices supporting human rights and environmental sustainability. When possible, choose fair trade, organic, and local foods minimizing harm to people, animals and planet. Support meat-free brands aligned with your values. Volunteer or work with campus/community gardens and food justice initiatives. Stay informed and engaged about wider food systems and policies affecting what we eat as global citizens. While vegetarianism takes care of much already, making mindful food choices amplifies your impact.

Plan for Exams and Holidays

Stressful times like exams and holidays can disrupt normal healthy habits. Prepare for these challenging periods to prevent falling off track. Stock up on extra convenient vegetarian foods requiring minimal prep during finals. Maintain routine of meal planning and proper eating during holidays to avoid overindulging in treats. Bring your own vegetarian dishes to share at family meals. Politely discuss your dietary needs with hosts prior to parties and explain how they can accommodate you. Stay mindful and stick to moderation principles even during tempting times.

Conclusion

Thriving on a vegetarian diet as a university student is absolutely achievable. With intentional habit building, resourcefulness and commitment, you can manage a nutrition-packed, cost-effective and enjoyable vegetarian lifestyle amidst campus challenges. Your health, wellbeing and ethics will all benefit from maintaining vegetarian habits throughout your demanding university years. Employ these practical strategies day-to-day, and you will feel energised and empowered in your vegetarianism as a student.

 

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7 Popular Vegan Supplements

Supplements are a great way to complement any diet with vital vitamins, minerals and other essential nutrients. In this post, I’ll explore some of the most popular vegan supplements available in the UK. From vitamin B12 capsules to herbal blends of mushrooms and seaweed extracts – there is something for everyone on this list. Learn about each product’s key features and health benefits to determine which substitutes fits your lifestyle best.

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From Cookies to Cakes: The Best Sweet Vegan Treats

Veganism is the practice of excluding all animal-based products from an individual’s lifestyle and diet – so they avoid eating eggs, meat, dairy as well as buying products with leather, fur or wool. Instead, vegans eat foods such as fruit, vegetables, nuts, grains and seeds, with the main focus on consuming plant-based foods. In the past decade, veganism has exploded to the extent that it has become one of the most popular cooking trends in the past years. Vegan baking has particularly emerged as a delicious  indulgence for those following a vegan diet, or even anyone.

Vegan Cookies

Everybody loves a freshly baked cookie. But surprisingly, you actually don’t need butter or eggs to bake all of your favorites whether it is the classic chocolate chip, festive gingerbread, hearty oatmeal, or delicious snickerdoodles. Instead of egg, you might use ground flaxseed or condensed milk which are good for binding the batter. When it comes to butter, the easiest alternative of course is vegan butter, but you might also use applesauce, vegan yoghurt, coconut oil, olive oil, or mashed avocado. If you don’t want to bake from scratch and are looking for cookie mixes, Betty Crocker offers numerous options that you can simply replace the eggs and butter with.

Vegan Cakes

Vegan cakes also eliminate dairy products from their recipes, substituting them with plant-based products. Cow’s milk, for example, is easily replaceable with many alternatives, the most popular choices being almond, soy or oat. Often, vegan cakes can be quite dry and dense, so research which substitutes fit your specific recipe well. Eggs can be the most difficult product to replace, but some suggestions include mashed banana, applesauce, plant-based yoghurt, or buttermilk as a leavening agent. The majority of store-bought frostings are already vegan – Betty Crocker, Duncan Hines and Pillsbury – but make sure to check the ingredients as it does depend on the flavour. When it comes to recipes, it is better to use highly rated specifically vegan recipes or baking books, rather than trying to substitute products into a normal recipe. But if you are substituting, try and go for recipes that rely less on dairy products.

Vegan Dessert Bars and Brownies

Dessert bars and brownies are an especially popular sweet treat of choice for vegans. Sometimes vegan brownies and dessert bars can become disappointingly flavourless and dry. This is often the result of over-mixing, which particularly occurs in vegan baking. With brownies, one trick is to replace the egg with silken tofu which is a great replacement for producing a fudgier brownie. If you’re looking for that delicious crinkly top layer, use whipping aquafaba (chickpea water) and sugar. For extra flavour in your bars and brownies, try dates, nuts, or coconuts. There are plenty of recipes for vegan dessert bars, whether chocolate chip cookie bars, peanut butter blondies, or coconut raw bars. If you’re making a large batch, be sure to refrigerate leftovers in an airtight container. You can even freeze them and save these mouth-watering treats for even longer.

Vegan Pies

Nothing can beat a classic pie. With fruit pies, like a tasty apple or pumpkin one, all that is needed is to swap to vegan butter. Silken tofu works wonders as a replacement for butter and egg in a traditional pecan pie. The crust is a crucial aspect of a great pie. Use a large amount of fat – whether vegan butter or olive oil – and make sure to have minimal water or the crust will not become flaky. For whatever pie is your favourite, there is sure to be a vegan alternative out there.

Other Sweet Vegan Treats

There are various other sweet vegan treats, including sorbets, ice creams, and puddings, which can easily be found in stores. Wicked Kitchen, Oatly, and So Delicious, for example, are some popular vegan brands that offer a large selection to satisfy your ice cream cravings. If you wish to make your own, the key ingredient is simply to use coconut milk for that ice cream richness. Vegan pudding usually consists of sugar, cornstarch, and your preferred plant-based milk. Fruit is a fantastic option for vegan treats, and simple options like fruit salads, and smoothie bowls can be delicious and enjoyable. You can use fruits like apples, pears, grapes, and strawberries, which are so popular, they’re also the top choices for graphics in games like Sweet Bonanza. If you feel like baking something fruity, why not make a vegan fruit crumble?

Conclusion

The versatility and range of alternatives out there show how simple it is to adapt your favourite recipes to be entirely vegan. Regardless of whether you’re a long-term vegan or simply looking to eat a more plant-based diet, you definitely shouldn’t skip dessert! With a little bit of research and experimentation, you’ll find that there are plenty of tasty vegan options out there that can be just as satisfying as non-vegan desserts.

 

 

 

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6 Ways To Get More Protein When Following A Plant-based Diet

Following a plant-based diet has its perks, but it also has some hitches. One of its biggest challenges is learning how to get enough protein in meals. Most people know that animal products are rich in protein, but what they may not be aware of is that numerous plant products contain even more protein than meat.

If you chose to reduce or completely cut off your animal product intake, but are confused about where to find foods that are a good source of protein, then this article is for you. Here are 6 ways to get enough protein in your diet if you’re following a plant-based one.

1.   Good Old Peanut Butter and Jam

Remember when your mom made you peanut butter and jelly sandwiches for breakfast or lunch at school? If you were thinking the reason is the yummy taste, you’re not wrong, but there’s an extremely nutritious reason behind it as well. Peanuts are an extraordinary source of protein, so munching on some or making a peanut butter sandwich would be a perfect meal. You may go for peanut powder as well if you like peanuts but feel that the butter isn’t your cup of tea.

2.   Soy Products

One of the healthiest and most popular soy products is tofu. What makes tofu so cool is that it doesn’t have a specific taste, but it takes on the taste of whatever you’re adding it to. This means you can choose to add it to whichever recipes you prefer, enjoying a Plant Protein Diet meal that is both healthy and delicious. Another excellent soy product that has been proven to be a great source of protein is edamame. They’re basically soy seeds that you need to boil before you eat, and you can add them to any plate you’re eating. They don’t have a strong taste, but they are slightly sweet and have a bit of a grassy flavor.

3.   Green Vegetables

Green vegetables are some of the healthiest foods out there, and this is wonderful news for vegetarians and vegans. Studies show that green veggies are tremendously nutritious since they contain fiber, a variety of vitamins like vitamin A, K, D, and more, minerals, iron, and protein. They’re best eaten raw for ultimate health benefits, but they’re still healthy if you cook them in any way you prefer. Our bodies absorb nutrients easier though when veggies are cooked, so they’re highly beneficial in any case. Another bonus to green veggies is that they’re very low in calories, so eat as much as you want and you won’t gain a pound.

4.   Use Whole Grain Toast for Sandwiches

Whole grain bread is generally tremendously healthy for the fiber it contains, but what you may not have known is that it’s one of the best foods that contain sufficient amounts of protein. Now if you make a peanut butter and jelly sandwich with whole-grain toast, you’ll have yourself a perfect protein serving full of the nutritious elements your body needs to stay healthy and active.

5.   Nuts and Seeds

All nuts contain protein, and a good amount of it as well. You can keep a bag of nuts with you for a healthy, tasty snack whenever you get hungry. Both nuts and seeds also contain vitamins, minerals, iron, phosphorus, and more essential elements your body needs to stay healthy and boost its immunity. If you don’t like to eat them on their own, you can always mix them up on your plates or add them to your salads.

6.   All Types of Beans

Whether you prefer green peas, red beans, or lentils, you’ll be getting the protein intake you need from either of them. Legumes would make a great addition to your plant-based diet for more than increasing your protein intake. Beans contain iron, manganese, folate, fiber, potassium, and many other nutrients that are necessary to your body for a high-quality, healthy lifestyle. Another plus about beans is that they don’t have a strong taste, so you can add the ingredients and/or herbs you like to them and they will surely taste amazing.

Meat, milk, eggs, and other animal products are not the only source of protein out there. In fact, there are so many plant products that contain more protein than many animal products. So whether you’re a vegetarian who prefers plant-based foods, or a vegan who chooses to avoid animal products altogether, you will always be able to find the protein supply your body requires in many other foods. Whatever you choose for a lifestyle, the most important thing to do is make sure you stay healthy and safe.

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Top Cooking Hacks To Spice Up Your Vegan Diet

vegan milk, fruit and vegetables, vegan cheese, vegan cookbook

In recent years, the vegan diet has been on the rise as more and more people are choosing to cut out animal products from their diets. But despite its growing popularity, many people still don’t know how to cook vegan dishes without sacrificing flavor or convenience. And even those who do often find themselves stuck in a rut of eating the same few things over and over again.

Vegetables and Fruits

Vegetables and fruits are, of course, the stars of vegan cooking. Make your veggies and fruits taste delicious by using balsamic vinegar, olive oil, salt, and pepper! As noted by the people behind All About Greens, You don’t need to know all by heart because veggies and fruits are all delicious when prepared the right way. If you’re not sure what to do with a fruit or vegetable, try googling “how to prepare [insert fruit/vegetable here]” and see what comes up. You can add your own personal touch by using spices other people haven’t thought of, and you happen to like them a lot.

For example, you can use additional herbs, as they make vegan food pop. Everyone around the world has their own type of basil, rosemary, thyme, oregano – the list goes on! Once you know which herbs go with which vegetables and fruits, it’ll be easy for you to create new recipes with ease. There’s nothing like adding sage into potatoes or rosemary into the rice.

Vegan Meats

The other star of vegan cooking, aside from fresh produce, is seitan/tempeh/textured vegetable protein. These vegan meats can be transformed into chicken nuggets or chicken fingers with a bit of creativity. Use chickpea flour as the coating for these nuggets because it holds up well in frying.

Cooking vegan meats and fresh vegetables requires a medium to cook them on whenever possible. Avoid oil wherever you can because vegan meats don’t absorb much fat compared to animal meats. Instead of cooking vegan meats in oil, add a small amount (or large) of vegetables and then cook them all together on low heat for an extended period. You can also use parchment paper or tin foil to cook plant-based meals without using oil at all!

To season vegan meats, use spices like turmeric, chili powder, cumin, coriander, cinnamon (yes!), oregano, paprika, garlic powder/granules/salt/pepper mixtures. It’s best to experiment with different combinations on your own since everyone has their own preference!

Quality Substitutes

Flax eggs are a common substitution in vegan cooking because they act as a binding agent, much as regular eggs do. All you need to do is mix 1 tbsp. of ground flax seeds with 3 tbsp. of water, and let it sit for 10 minutes before using it in the recipe. This will allow the mixture to thicken up and have a similar consistency to regular eggs.

You can also find vegan cheese substitutes at your local grocery store, and many restaurants and other food-serving establishments now offer vegan options. Check out your local eateries and find a few dishes you like to make at home.

Substituting plant-based milk for cow’s milk is another simple substitution that can be made easily in most recipes, as both tend to work as a replacement for each other.

General Preparation

You can’t expect to go into the kitchen and whip up a delicious vegan meal without putting some effort into your prep work. Plan and try not to give yourself too much leeway in terms of cooking time, since you’re likely going to be starting from scratch with most recipes. If you have food prepped a few hours ahead of time, you’ll be able to focus on the cooking and won’t have to worry about your dish coming out under or overcooked.

There are a few vegan items that you should always have on hand, even if you don’t think you’ll need them for a specific recipe. Keep nutritional yeast, chickpea flour, and flax meal around, so you can whip up a quick “omelet” or flax eggs in a pinch. You never know when inspiration will strike!

Some recipes might also call for special equipment that only a non-vegan would normally use, such as meat grinders and egg slicers. But who says they can’t be “veganized”? If you’re feeling adventurous, try using alternatives like potato mashers in place of meat grinders and maybe even some kitchen shears instead of an egg slicer. You never know, it might just work!

Dining Out

If you want to go out for dinner but don’t know where or are having trouble finding something on the menu that sounds appealing, consider looking online before you go. There are many vegan apps devoted to helping people find vegan food near them, as well as making it easier to search by cuisine type and dish name.

Another way to save time when searching for a place to eat is by checking out vegan-friendly restaurant manuals first. Lots of restaurants offer them online, and many even have them available in print at their establishment. Restaurant guides make the job of finding veg options much easier because you can order from the entire menu, not just the limited few dishes that happen to be vegetarian or vegan.

Know Your Staples

If you live near an Asian market or have access to an Asian store online, it’s easy to find just about any ingredient used in vegan cooking at a much lower cost than other grocery stores charge. Just be sure that the ingredients are 100% vegan before buying anything just because it’s cheaper. You can also find tofu, seitan, tempeh, and other common vegan ingredients at your local supermarket.

It’s also important to know how to properly store your new vegan groceries, so they last as long as possible. It’s best to keep items like fresh produce in the fridge, whole grains, nuts/seeds, beans/legumes that can stay in a cool dark place or cupboard. Some vegans have even found success storing their pantry goods in paper bags instead of plastic!

There is no shame in asking questions, those on being a vegan or cooking in general. Most people don’t have a lot of veg experience, so reaching out to others for help is always an option!

It’s not always easy being a vegan. The stereotypical vegan diet often gets a bad reputation, and it can be difficult to find restaurants or grocery stores that offer the best options for vegans. But you don’t have to break your budget to eat well as a vegan! With the right hacks and tips, you can make vegan food that’s delicious while still keeping your wallet intact.

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11 New Vegetarian and Vegan Cookbooks on My Bookshelf

vegan and vegetarian cookbooks collage

I’ve had quite a few vegetarian and vegan cookbooks sent to me lately, so I thought I’d do a post introducing them all to you. Some names may be familiar to you (Meat Free Monday, Áine Carlin, and Simon Rimmer for example), some possibly less so and a couple of them are unlike any cookbooks I’ve seen before. In no particular order, here they are:

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