Author Topic: Go Whole Food Plant Based (WFPB) in 2019  (Read 11274 times)

zygote

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Re: Go Whole Food Plant Based (WFPB) in 2019
« Reply #100 on: December 17, 2019, 01:57:17 PM »
Thanks to @FIRE_at_45 for the encouragement and @imadandylion for the suggestions! You're right that I don't eat PB&J for lunch every day; it's my fallback if I haven't had time to prep something more like what I make for dinner. In general it's easy for me to fall into a rut like that, so I really appreciate the suggestions for alternative ways to round out my nutrition and boost up my calories in a healthy way. I'll give some of this a shot!

imadandylion

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Re: Go Whole Food Plant Based (WFPB) in 2019
« Reply #101 on: December 20, 2019, 02:22:48 PM »
@imadandylion, here is a fail proof method to make cauliflower hot wings.  I have copied it over from my journal where I shared it.  Sorry if the format isn't great.  The recipe assumes some general knowledge and experimentation with how much spice for example you add to the batter. 


@FIRE_at_45 I tried doing this with Frank's but it came out really vinegar-y tasting. is it just me? :/ I might try it again diluting the Frank's sauce with something so it's not as strong.

FIRE_at_45

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Re: Go Whole Food Plant Based (WFPB) in 2019
« Reply #102 on: December 20, 2019, 03:05:56 PM »
@imadandylion, here is a fail proof method to make cauliflower hot wings.  I have copied it over from my journal where I shared it.  Sorry if the format isn't great.  The recipe assumes some general knowledge and experimentation with how much spice for example you add to the batter. 


@FIRE_at_45 I tried doing this with Frank's but it came out really vinegar-y tasting. is it just me? :/ I might try it again diluting the Frank's sauce with something so it's not as strong.

Itís you ;).  Franks is the typical hot sauce.  You may try adding a bit of sugar.  Or try a hot sauce thatís not quite as potent.

Good luck!

lollylegs

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Re: Go Whole Food Plant Based (WFPB) in 2019
« Reply #103 on: December 22, 2019, 01:28:40 PM »
I've cut down our meat meals a lot this year- (once or twice a week for me now)  and really upped our veggie intake. DH actually said he wants to eat more plant based a few weeks ago so the message is getting through.

My main problem has been sugar and I have to cut it out as its not making me feel good so my goal for next year is to cut the meat down further, cut out the sugar and find some nice vegan cheeses so I can cut out the dairy. next year I'll try and post more on this thread, appreciate the links  and recipes people have shared.

FIRE_at_45

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Re: Go Whole Food Plant Based (WFPB) in 2019
« Reply #104 on: December 22, 2019, 03:05:57 PM »
I've cut down our meat meals a lot this year- (once or twice a week for me now)  and really upped our veggie intake. DH actually said he wants to eat more plant based a few weeks ago so the message is getting through.

My main problem has been sugar and I have to cut it out as its not making me feel good so my goal for next year is to cut the meat down further, cut out the sugar and find some nice vegan cheeses so I can cut out the dairy. next year I'll try and post more on this thread, appreciate the links  and recipes people have shared.

Great progress.  There are some good liquid cheese recipes using potatoes and carrots along with nutritional yeast.  My kids cannot get enough of it.  And itís healthy too.  Zero cholesterol and loads of vitamins.

Iíll post a link if you are interested.

zygote

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Re: Go Whole Food Plant Based (WFPB) in 2019
« Reply #105 on: December 22, 2019, 09:27:20 PM »
I'd be interested in the liquid cheese recipe, @FIRE_at_45 ! Most of the ones I've seen have been based on butternut squash and/or cashew, and occasionally cauliflower, so I'm intrigued by potatoes and carrots.

Ockhamist

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Re: Go Whole Food Plant Based (WFPB) in 2019
« Reply #106 on: December 23, 2019, 07:00:29 AM »
Being from Buffalo I'm obliged to say that Frank's is the only true hot sauce.   But I actually use sriracha (rooster sauce) with cauliflower wings.   Don't tell anyone I said that.

If you are making wing-spiced chickpeas, Franks is still the best.

imadandylion

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Re: Go Whole Food Plant Based (WFPB) in 2019
« Reply #107 on: December 23, 2019, 11:06:28 AM »
@FIRE_at_45  We had some leftover battered cauliflower that were doused in Frank's because it was just too cutting to bite through, so I reheated them until they got crispy again and it was sooo much better!  I still felt like there's something missing in the taste but it wasn't as vinegary anymore, so maybe the secret is in rebaking it after putting sauce on. It's funny because I used to really like the stuff on chicken wings.

@lollylegs Great job! We made some homemade pizza the other day and really liked Violife's shredded mozzarella which was pretty tasty and melted. I couldn't be bothered to make my own cheese.

Now would probably not be a good time to share sugar-y recipes then. :P I have a lot of ideas I'd like to share.

Recently I tried Oh She Glows' vegan cinnamon rolls with vegan cream cheese frosting and it was so, so decadent! Will plan on making these for Christmas for the family. However, if you use the cream cheese frosting recipe, cut back the recipe to maybe 1/4 or even 1/5 of the total batch because it's a big batch, and I'm still trying to work through using it. :/ It's really good, though. We used Miyoko's cream cheese for the cream cheese part. I would like to experiment with adding tiny bits of sauteed tart apples to the cinnamon sugar filling, and doing a simple orange zest glaze instead of cream cheese frosting. Recipe here:
https://ohsheglows.com/2017/05/09/vegan-cinnamon-rolls-with-make-ahead-option/

I also had sweet potatoes lying around and wanted to make some version of pound cake. A quick google search revealed that this is totally a thing! I used this recipe yesterday, and while it is good, I wouldn't say it's as bread-y as most people imagine pound cake to be. It's more like a very moist but slightly crumbly cake. Not sure if it's because the author didn't use grams for the measurements, which is a major pet peeve. I put it in a big casserole dish instead of a loaf pan, also, and distributed my leftover cream cheese frosting over it. Either way, it turned out delicious, but I will differently be experimenting with other recipes or just modifying non-vegan versions to achieve a vegan version of a more classic pound cake texture.
http://theemotionalbaker.com/2015/11/16/sweet-potato-pound-cake-vegan/

If anyone is interested, here are some other recipes i was looking at:
https://thegreencreator.com/vegan-sweet-potato-chocolate-bundt-cake/

These are not vegan but can be modified:
https://www.finecooking.com/recipe/sweet-potato-pound-cake
https://marcussamuelsson.com/recipe/sweet-potato-pound-cake

Also looking forward to doing a version with carrots and chai spices and any other 'secretly [kind of] healthy' baked goods. I know people do things like zucchini bread, too, which I've never had, so that's on the list as well.

I made a green lentil curry last night inspired by this, but the original recipe looks pretty good, too:
https://www.foodandwine.com/recipes/green-lentil-curry

I'm quickly realizing how sweet potatoes can be so versatile, and I had some leftover from creating the sweet potato pound cake, so my version included baked mashed sweet potatoes, which I mashed into a couple tablespoons of tomato paste and oat milk to create a thick sauce. Since I didn't have most of the spices on hand as separate spices I just used a tablespoon of garam masala, 1/2 tsp of cayenne pepper, and 1/2 tsp of cumin. Oh, and salt of course. I sliced an acorn squash into crescents and baked, then added on top. And I did quinoa instead of rice since it was faster. But it turned out really well! I think next time I'll follow more of the recipe, although I did add in the kale and carrots, too. :P And I'd also do delicata squash next time because the skins are thinner and can be comfortably eaten, whereas the acorn squash skin was a bit thicker. Next time, I'd also do red lentils instead of green, which is just what I had on hand. But red lentils are nicer because they'll cook in a few minutes less time and they get a soft texture.

I also discovered a food blog that has a good range of options. It's not meant to be a plant-based blog but I'd say it mostly is. A lot of her recipes focus on reducing the amount of refined sugars per serving, which is really helpful. The recipes have
 a unique mediterranean focus, which I appreciate from the slew of typical vegan fare that you see on every blog/youtube/instagram/whatever.

https://www.tastymediterraneo.com/tag/vegan/

Lastly, not sure if anyone likes jam, but in trying to come up with ways to consume chia seeds other than as a pudding, I found that chia seeds are an excellent shortcut to making jam! And it doesn't have to involve refined sugar. Genius!!! I will plan on using this for thumb print cookies in place of regular jam.

https://www.gimmesomeoven.com/10-minute-chia-seed-jam/
 Thumbprint cookie dough if anyone is interested in doing some holiday baking: https://veganhuggs.com/jam-vegan-thumbprint-cookies/
^Typically I like to add a couple tablespoons of aquafaba since I am dislike cracks on cookies that aren't supposed to be cracked looking even if it doesn't ruin the taste.

FIRE_at_45

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Re: Go Whole Food Plant Based (WFPB) in 2019
« Reply #108 on: December 23, 2019, 11:33:15 AM »
I'd be interested in the liquid cheese recipe, @FIRE_at_45 ! Most of the ones I've seen have been based on butternut squash and/or cashew, and occasionally cauliflower, so I'm intrigued by potatoes and carrots.

@zygote you asked I answered ;)

https://simpleveganblog.com/vegan-cheese/#tasty-recipes-18752

The nice thing about this cheese sauce is that it's very cost effective compared to the cashew ones.  Basically potatoes and carrots are the bulk of it and they are super cheap.  I know we are supposed to cut out some salt for the maximal health benefits but when you make cheese you realize just how much salt goes into it.  I usually add more than the recipes say just to get the taste closer.  You have to be careful though because you can't take it out.

Make this up and boil up some pasta with broccoli at the same time (I even use the same pot).  Drain the water off and pour on the loads of cheese.  If you want some more flavour then add some sundried tomatoes.  My kids love this in their lunch hot or cold.
« Last Edit: December 23, 2019, 11:38:40 AM by FIRE_at_45 »

FIRE_at_45

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Re: Go Whole Food Plant Based (WFPB) in 2019
« Reply #109 on: December 23, 2019, 11:36:07 AM »
@FIRE_at_45  We had some leftover battered cauliflower that were doused in Frank's because it was just too cutting to bite through, so I reheated them until they got crispy again and it was sooo much better!  I still felt like there's something missing in the taste but it wasn't as vinegary anymore, so maybe the secret is in rebaking it after putting sauce on. It's funny because I used to really like the stuff on chicken wings.

I think we found the problem.  Did you cook them again after dousing them in the Frank's?  You must do this step.  See the little instruction below from the recipe up thread:

-repeat the cooking step above a second time; it's okay if they get a little burnt looking

Being from Buffalo I'm obliged to say that Frank's is the only true hot sauce.   But I actually use sriracha (rooster sauce) with cauliflower wings.   Don't tell anyone I said that.

If you are making wing-spiced chickpeas, Franks is still the best.

LOL, being from Buffalo you may be biased but you and I are on the same page.  Franks is so good.  I now eat it on everything.  The kids say I am killing my taste buds.  I sure hope not ;)

lollylegs

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Re: Go Whole Food Plant Based (WFPB) in 2019
« Reply #110 on: December 23, 2019, 01:39:16 PM »
appreciate any links @FIRE_at_45  - thanks for the cheese info

zygote

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Re: Go Whole Food Plant Based (WFPB) in 2019
« Reply #111 on: December 23, 2019, 02:10:50 PM »
I'd be interested in the liquid cheese recipe, @FIRE_at_45 ! Most of the ones I've seen have been based on butternut squash and/or cashew, and occasionally cauliflower, so I'm intrigued by potatoes and carrots.

@zygote you asked I answered ;)

https://simpleveganblog.com/vegan-cheese/#tasty-recipes-18752

The nice thing about this cheese sauce is that it's very cost effective compared to the cashew ones.  Basically potatoes and carrots are the bulk of it and they are super cheap.  I know we are supposed to cut out some salt for the maximal health benefits but when you make cheese you realize just how much salt goes into it.  I usually add more than the recipes say just to get the taste closer.  You have to be careful though because you can't take it out.

Make this up and boil up some pasta with broccoli at the same time (I even use the same pot).  Drain the water off and pour on the loads of cheese.  If you want some more flavour then add some sundried tomatoes.  My kids love this in their lunch hot or cold.

This looks really good. Thank you!! I will have to try it soon.

FIRE_at_45

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Re: Go Whole Food Plant Based (WFPB) in 2019
« Reply #112 on: December 23, 2019, 02:17:21 PM »
I'd be interested in the liquid cheese recipe, @FIRE_at_45 ! Most of the ones I've seen have been based on butternut squash and/or cashew, and occasionally cauliflower, so I'm intrigued by potatoes and carrots.

@zygote you asked I answered ;)

https://simpleveganblog.com/vegan-cheese/#tasty-recipes-18752

The nice thing about this cheese sauce is that it's very cost effective compared to the cashew ones.  Basically potatoes and carrots are the bulk of it and they are super cheap.  I know we are supposed to cut out some salt for the maximal health benefits but when you make cheese you realize just how much salt goes into it.  I usually add more than the recipes say just to get the taste closer.  You have to be careful though because you can't take it out.

Make this up and boil up some pasta with broccoli at the same time (I even use the same pot).  Drain the water off and pour on the loads of cheese.  If you want some more flavour then add some sundried tomatoes.  My kids love this in their lunch hot or cold.

This looks really good. Thank you!! I will have to try it soon.

Do yourself a time favour and double the batch size then freeze the rest of it in glass jars.  That's my time hack.

Fresh Bread

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Re: Go Whole Food Plant Based (WFPB) in 2019
« Reply #113 on: December 31, 2019, 10:18:06 PM »
Will there be a 2020 thread? I will have a flick through this one anyway, but we are doing Veganuary and are a little underprepared.

Luz

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Re: Go Whole Food Plant Based (WFPB) in 2019
« Reply #114 on: January 04, 2020, 06:28:18 PM »
I second the request for a 2020 thread. Hoping to make some big changes with how we eat this year, but that's been my intention for a long time now. I need some accountability!

lollylegs

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Re: Go Whole Food Plant Based (WFPB) in 2019
« Reply #115 on: January 05, 2020, 12:05:38 PM »
I'd like a 2020 thread too. Its helpful to hear others ideas and recipes and much to my shock DH (meat & 2 veg guy) told me he wants to eat more WFPB meals also.

imadandylion

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Re: Go Whole Food Plant Based (WFPB) in 2019
« Reply #116 on: January 05, 2020, 02:07:08 PM »
I just made a 2020 thread so we can keep going. Hope that's okay, @Malaysia41, and kudos for keeping us all inspired! :)

Malaysia41

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Re: Go Whole Food Plant Based (WFPB) in 2019
« Reply #117 on: January 12, 2020, 05:19:53 AM »
I just made a 2020 thread so we can keep going. Hope that's okay, @Malaysia41, and kudos for keeping us all inspired! :)

yeah i'm down - see you over there!