#it's just flour and (plant-based) milk??

[lacebird]

would like to try out making vegan sponge cake! 

#feel like i waste so much eggs making cakes LOL #and vegan sponge cakes are super easy?? #it's just flour and (plant-based) milk?? #mayhaps..... #i will bake

[dear-ao3]

how to make pancakes more filling and taste better

so pancakes are actually way way easier than everyone thinks they are and they are very very easy to change up as long as you know how to

the things that you don't fuck with are the amount of flour, oil, egg, milk and baking powder/soda. as long as you stick to that on any recipe you can change pretty much anything else or substitute.

generally recipes are 1 egg to 1 cup of flour. a 1 cup flour 1 egg recipe usually serves 2 and you can double the recipe for 4, etc.

you can also substitute up to half of the four in a recipe for whole wheat flour without changing the leavening measurements. you can do the same for adding in protein powder, just adjust the sugar accordingly if its sweetened protein powder.

so, this is my favorite basic buttermilk pancake recipe, it makes about 10 pancakes:

1 1/4 cups flour 1/2 cup old fashioned oats 1-1 1/2 tbsp some kind of sweetener (brown/white sugar or maple syrup/agave syrup all work well but there's other options) 1/2 tsp baking soda 1 egg 1 1/4 cup buttermilk 1 tbsp oil of choice (butter or coconut oil generally) 1/2 tsp salt

this is the bones of the recipe. the sweetener is adjustable based on how sweet you like your pancakes but the rest of it should all stay the same. double this if you want to make pancakes to serve 4 people (about 20 pancakes)

to this, i add:

as much vanilla extract as my heart desires (within reason, i see you tumblr) some cinnamon/pumpkin pie spice/whatever you want lemon zest from 1 lemon (or orange zest) blueberries fresh or frozen (but you can use any mix in like bananas or nuts or whatever)

one very important note: you don't need buttermilk to make this recipe. you can substitute buttermilk by combining 1 teaspoon of lemon juice or white vinegar for every 1 cup of milk (its supposed to be regular milk but you can use plant or nut milk too) and letting it stand for 10 minutes.

the instructions:

zest your citrus and add it to your sugar. mush it together until you get a paste or sorts. add to that your oats, vanilla and buttermilk and stir them together. let the oats soak in the mixture for 10 minutes.

combine your flour, baking soda, salt and cinnamon or spices.

after your oats are done soaking add in the oil and the egg (make sure the egg is beaten well)

add the wet into the dry and combine. make sure that all the flour is mixed in. there will be lumps. we want the lumps. then add your mix ins.

grease a pan. this can be a regular frying pan an electric griddle or a stovetop griddle. let the oil sit on the pan on medium heat for a few minutes or until you throw a few water drops on the pan and they crackle and jump.

use a 1/3 measuring cup and scoop your batter onto the pan, space them out a little but not ridiculously. flip them with a plastic spatula (ideal) 2-3 times or until they're fully cooked. (you tell if they're cooked if there's no wet batter on the sides)

voila. pancakes.

use this recipe or use the bare bones version to make your own thing.

happy pancake making.

#not a tag #from saph #pancakes #recipes

[whimsigothwitch]

Mabon apple pie recipe

In celebration of Mabon next week, I am sharing my favorite apple pie recipe. I chose to share this a week in advance so that those who want to make it can prepare the ingredients. All ingredients can be plant-based, for those who are vegan the egg is not necessary (you may need to add a little more butter)

Witchy tips during baking:

Mix clockwise and say your intentions for the cake out loud, this could be "I welcome abundance into my life with open arms.", "I embrace the blessings of the harvest and celebrate the abundance it brings." or if you plan to share the pie with friends and family: "May this pie nurture the bonds of love and friendship among us."

When you sprinkle the spices into the cake, do this clockwise and say each correspondence out loud as you do this: Cinnamon: for love, and warmth Cardamom: for attraction and harmony Nutmeg: for prosperity and luck

Carve sigils of choice in the bottom of the pie before adding the filling.

Ingredients For the dough: 500 grams plain flour 1 sachet (15 grams) baking powder 150 grams of white caster sugar 50 grams of light brown caster sugar 150 grams of melted butter 1 egg Pinch of cinnamon, cardamom and nutmeg

For the filling: 1-1.5 kilos of apples 100 grams soaked and patted dry raisins (optional!) 1 tablespoon cinnamon (or more, until all apples are nicely coated)

To brush the dough before it goes into the oven: To give the cake a beautiful golden color, I recommend brushing the cake with 1 beaten egg OR a dash of milk of your choice before putting it in the oven.

Preheat the oven to 190 degrees celcius (374 F)

Peel and cut the apples into wedges, sprinkle with the cinnamon and the raisins that you have pre-soaked and patted dry.

Mix all the ingredients for the dough together until it becomes a crumbly dough (it should be able to stick together and not be too dry, if this is the case I recommend adding more butter to the dough!)

Grease a baking tin with butter or oil and line the bottom with baking paper.

Divide the prepared dough into 3 parts, and put 1 part over the bottom. Press this with your hands or a spoon with a little flour on it so that the dough does not stick.

Then take 1 more part of the divided dough and press it onto the edges around the baking tin. You can roll this out with a rolling pin and cut it to size, I think this takes too long so I just press the dough along the edges (about 0.5 cm thick)

Put the apple filling in the pie and spread it evenly.

Sprinkle the last remaining part of the made dough over the pie to get an apple crumble pie, if you want a lattice top: make a ball of the dough and roll it out with a rolling pin. Cut strips from the dough that are 1.5 cm wide and long enough to cover the pie. If you are making a lattice top, brush it with egg OR milk of your choice to give it a nice golden glow. If you have a crumb top this is not necessary.

Bake the pie for 40-50 minutes, but keep an eye on the pie because every oven is different! You know the pie is ready when you insert a toothpick or skewer into it and the apples can be pierced and the dough does not remain wet around the stick.

Let the pie cool down for fifteen minutes before removing it from the baking tin.

#kitchen witch #kitchen magic #kitchenwitch #baking #bake #recipe #witch #witchyvibes #witchcraft #witchy #whimsical #witchythings #witch aesthetic #witches #pagan #pagan witch #paganism #pagan community #cooking #recipes #dessert #sabbat #witchy vibes #green witchcraft #hearth witch #traditional witchcraft #witch blog #mabon #mabon recipe #apple pie

[lexiscooking]

miss me much, peeps? sorry i fell out w/ new posts. i am not cooking these days. i have a few old draft recipes that i’ll post during this week and then im gone again.

i decided to post to post my

honeybuns 🍯

recipe!

i cook these every seasonal holidays (lita, mabon etc)

ingredient vice you will need:

honey

flour

milk (can be plant based one)

dry fruits and nuts

sugar and a little bit of salt

yeast

egg. one egg yolk even

i found this recipe on pinterest many many moons ago, so unfortunately i cannot give proper credit, so ill just rewrite the version i translated in my recipe book.

in warm milk (about 1,5 cup) you mix a cup of sugar and 3 tsp yeast, then add two cups of flour and honey (its up to you, i add two tbsp now and three more later) and let rest for twenty minutes. it should be a runny consistency with lumps.

when the time has passed add the rest of ingredients (two more cups of flour, more honey if you’d like, dried fruits and nuts, which you should cut beforehand to small pieces).

let rest for a few more minutes, i recommend half an hour. after that form your buns and grease with egg yolk (can be skipped, it is used to give a beautiful golden crust)

bake on 180°C for 20 minutes.

eat with wine and praise nature for it gifts! 🍷🍂

much love peeps☆.

i am mostly happy, just really busy and alone. i wanna be a hoe again (´；ω；`)

#cooking #cooking blog #recipe #food #food blog #baking #easy recipe blog

[vikinglanguage]

Danish pancakes

For any and all Danish learners, this is my (technically, it's originally from Frk. Jensens kogebog) recipe for Danish pancakes, proudly presented in Danish and English | italics indicated a comment. Note that in Denmark pancakes are a dessert. The are large but thin, like crêpes.

Ingredienser, fire portioner - Ingredients, four servings

4 dl mel - flour 4-5 dl mælk/hvidtøl - milk/light ale | plant-based milks work just as well as cow's milk. you should try it with light ale though, it's really good! 3-4 æg - eggs 1-2 spsk. sukker - tbsp. sugar | spsk. is short for spiseske 'tablespoon' 2 tsk. vaniljesukker - tsp. vanilla sugar | tsk. is short for teske 'teaspoon' 1 spsk. olie - 1 tbsp. vegetable oil en knivspids salt - a nip of salt | knivspids literally translates to 'knife tip'

Fremgangsmåde - method

1) Bland alle ingredienserne i en skål. Pisk evt. sukker og æg sammen først - Mix all the ingredients in a bowl. Optional: whisk the eggs and sugar separately and then mix.

1a) Dejen skal have konsistens, så den kan hældes relativt let uden at være for tynd - The texture of the batter should be so that it's relatively easy to pour without being too thin.

1b) Teknisk set skal dejen hvile i køleskabet i en halv time, men man kan sagtens bruge den med det samme - Technically, the batter is supposed to rest in the fridge for half an hour, but you can use it immediately without problem.

2) Varm en smule olie på en stegepande - Heat a bit of oil in a frying pan.

3) Bag pandekagerne ved mellemhøj varme (ca. 7 på komfur med 1-9) - Fry the pancakes on medium-high heat (approx. 7 on a stove with settings 1-9) | generally Danish pancakes are the size of the pan you're frying them on, so make sure you cover the entire pan with a thin layer of batter.

4) Server pandekagerne varme med is, syltetøj, sirup, flormelis eller sukker - Serve the pancakes while hot with ice cream, jam, syrup or (powdered) sugar | in Danish, the separate word flormelis is used for powdered/icing sugar, not to be confused with puddersukker 'brown sugar'.

#i know just mixing all the ingredients willy nilly makes me a heathen but i really cant be bothered to sift anything anywhere #this was the first recipe i ever learned to make; let it be your first danish recipe! #pancakes #danish #danish language #danish recipe #recipe #cooking #food #danish langblr #danish food #dessert #desserts #original

[strange-august]

Tag Yourself based off Me and My Siblings

The Oldest Sibling:

Pure of heart, dumb of ass.

Seems mature but is a child at heart.

Feels self conscious about it most of the time.

Can be serious when they need to though, especially when it comes to the well-being and safety of their siblings.

Would kill and/or die for their siblings. They mean everything to them.

Always give their siblings first choice of everything.

Tends to wander off without telling anyone. Seriously. Keep a close eye on them in any public space.

Expressive, talks with their whole body, especially with their hands and arms.

Loves to tease and poke fun at their friends and siblings alike. All in good fun though. They would never do so maliciously.

Never hesitates to give you a hug or hold your hand. They might even kiss you on the cheek or the hand, if you're comfortable.

Always a shoulder to cry on and an ear to vent to. They might cry with you too.

Always kinda tired but gets particularly sleepy when it's cold or rainy. Will drag you into a cuddle session every time.

Tries to give their siblings good advice but it occasionally flops.

Drags their siblings on adventures constantly. Dislikes staying inside.

Amateur gardener. Plants mostly tomatoes and herbs, plus catnip to lure stray cats.

"Let's go down this route today! I wanna see what we can find!"

Aesthetic: String lights, exploring abandoned spaces, head in the clouds, fluffy comforters, rain on airplane windows, urban areas, burning leaves, baggy hoodies, ocean waves clouded with sand, milk tea, translucent curtains, open fields, sketchbooks and grided paper, bay windows, polished crystals, old cars, scented candles, essential oils, museums, combat boots, neon colored bandaids on fingers, plants in glass bottles, dancing in the forest with you, making shrines to the spirits of nature, grass stained jeans, animal themed onesies, mini cacti, flower blossoms in shoe holes

The Middle Sibling:

Probably the most mature one out of the bunch really.

A bit of a broken soul because of how many times they have been hurt in the past but still a kind, sweet person to hang out with.

Makes sure you're hydrated, fed, getting enough sleep, etc.

Not much of a touchy-feely person but when they are, it's sweet and genuine.

On another note, when they are in the mood to be playful, their teasing can even rival that of the oldest.

Loves to bake and wants to do it professionally someday.

Tries to keep the other two out of trouble.

Non confrontational and strives to keep the peace.

Lives by three rules: stay positive, let go of the past and never be afraid to ask for help.

Particular about their clothing.

Tends to wear a lot of solid dark and neutral tones but is actually the biggest sucker for bright colors and patterns.

Just a big sucker for soft things in general.

"Hey, I baked you your favorite treat as thanks for the new plushie. I loved it! It's gonna stay on my bed."

Aesthetic: Rubber bracelets, aluminum pins, buttercream frosting, sugar cookies, icing stained shirts and flour streaked face, pastel flowy sundresses, flower crowns, round rimmed glasses, experimenting with colors and patterns, wooden floors, silk ribbons, knit sweaters and cardigans, heart shaped barrettes, clouds illuminated by the sunset, long walks to nowhere, puddles on the sidewalk, berry lemonade, apple scented dish soap, stuffed animals, tear stained cheeks

The Youngest Sibling:

The most withdrawn of the three. Even has trouble being open and honest with their siblings.

Still a sweet person. They just need an occasional boost of confidence.

Hugest fan of video games ever, especially the ones from the 80s and 90s.

Actually dislikes going outside. Would prefer to stay indoors but still tags along with their siblings.

Basically lives in sweatpants.

Has the quirkiest little habits like how they sit in chairs or put on their jacket.

Has a huge collection of posters and replica weapons from their favorite video games.

Has the worst sleep schedule known to mankind.

Probably doesn't know what a hairbrush is.

Terrible at keeping their room clean but takes good care of their chores.

Often makes themselves a second dinner late in the night.

Knows the history of their favorite games front to back.

"I know you might not get it but thanks for letting me knowledge dump on you."

Aesthetic: Secrets behind closed doors, sleeping in late, lone wolf, inside voice, headphones, old photos, loud music, night owl, noisy keyboards, caffeine addiction, hooded jackets, worn out slip-ons, pet hair on clothes, thunderstorms, tired eyes, messy bedhead, late night snacking, retro game cartridges, neon lights, replica swords

#tag yourself #types of people #mine #augies-posts

[mutantenfisch]

Veggie lasagna with kohlrabi pesto and kohlrabi carrot salad

These are basically 2 and a half recipes in one, so I try to group the respective ingredients together to make it more comprehensible.

You need: for the salad: - 1 big or 2 smaller kohlrabi - 2-3 carrots - 1 cup of yoghurt or crème fraiche - 2-3 table spoons of honey or molasses - 1-2 table spoons of white balsam vinegar - salt and pepper

for the lasagna and the pesto: - 10 lasagna sheets - cheese for covering - ca 50 g of hard cheese (pecorino, parmigiano or mountain cheese), grated - 1 can of chopped tomatoes - 1 package of tomato puree - 2 onions - garlic (the amount is YES, so at least 3 cloves) - cooking oil for the bolognese - 2 big carrots or 3 smaller ones - 2 table spoons of tomato paste - the leaves of the kohlrabi plus some more leaves if you can get them - ca 50 g of butter or cooking oil - 200 ml milk or plant-based cooking cream - 50-100g white flour - 150 g cashews - salt, pepper, Italian dried herb mix For the salad 1. remove the leaves from the kohlrabi, rinse both under cool water, put aside leaves. 2. peel the kohlrabi and grate it roughly. Repeat procedure with the carrots. Put both in a salad bowl. 3. mix remaining ingredients in a cup until evenly combined, add to bowl, mix vigorously and cover with a lid to let it sit in the fridge until you're done with the lasagna and the flavour has intensified. Continue with the lasagna and pesto 1. remove stems from the leaves an put aside (you can sautee and fry them but the taste is not to everyone's liking), chop leaves into strips. 2. fill water in a kettle and bring it to a boil, pour into pot and add leaves, let them sautee for 2-3 minutes until they change colour and you can smell them. Pour water away or pour it in a bucket for watering your plants when cooled down (our keep it to make stock), but empty the pot because you'll need it but we'll get to that. 3. peel 2 garlic cloves and crush them. Put sauteed leaves, garlic cloves, 1-2 table spoons of cooking oil, hard cheese and cashews into a blender. Blend until homogenous, add water if too thick. Add twice as much salt as you think is good and as much pepper. Pesto is done! 4. peel and chop the onions and 2 more cloves of garlic, cut the remaining carrots into very fine cubes or just into bite sized pieces (5mm-1cm cubes) if you're not willing to spend 15 minutes cutting carrots. I was, so they are very fine. 5. heat some oil in pan on low to medium heat, add the veggies you just chopped and let them brown very slightly, also add 2 table spoons of tomato paste. Grease a casserole in the meantime. 6. melt some butter in the pot from the pesto procedure. When it has liquefied, add flour little by little while stirring continuously until it has become pasty. Continue stirring until flour begins to change colour, stir in the milk and keep stirring until it has become slightly viscous and begins bubbling a little bit. I know this is not the real Bechamel sauce, but it's good enough and doesn't take long to make. If you want, you can add a little nutmeg. Take away from heat and add pesto from the blender, mixing it evenly. 7. the pan with the veggies should be beginning to brown now, pour in a can of chopped tomatoes and tomato puree and stir to get any stuff sticking to the pan off. Add salt, pepper and a generous sprinkle of dried herbs. Let simmer until liquid has reduced a little bit. 8. time to assemble the lasagna! Take your casserole and a ladle, and ladle one portion of the red sauce into the casserole. Cover with lasagna sheets and don't be afraid to break them into pieces to make them fit! Continue with green sauce, which you cover with more red sauce. Then another layer of lasagna sheets and so on until your sheets are used up or you run out of sauce. The final layer should be of sauce, regardless, which you cover with the non-hard cheese. 9. put lasagna into oven at 180°C/356°F and let it bake for ca 30-35 minutes on the middle rack. If your casserole is very full, I advise you to put a baking tray under it to prevent sauce or cheese from dripping down while the lasagna sheets expand during baking. While it is baking, you can use the time to clean your kitchen or at least put all the stuff you've used into the dishwasher and wipe the surfaces. :D Then, you're good to go to enjoy a hearty and filling meal that serves 3-4 people. Tip: you can add sunflower seeds to the tomato sauce for some extra crunch. You can also fill any remainders of sauce (depending on how much it turns out to be) into airtight containers and keep in the fridge for up to 4 days for some ready-made sauce that only needs heating.

#mutantenfisch cooks #recipe #vegetarian cooking #kohlrabi #a word of advice: try to get fresh kohlrabi #it tends to get wooden when stored too long

[thevegans]

Vegan beef wellington, Moroccan roasted potatoes, carrots and broccoli.

If you're looking for a hearty and satisfying vegan meal, you can't go wrong with beef Wellington. Traditionally made with beef tenderloin, buttery pastry and a mushroom duxelles, this dish is a showstopper that's perfect for special occasions or a cosy dinner at home. But what if you're following a plant-based diet? Fear not! This vegan beef Wellington recipe is just as impressive and delicious as the original, with a few tweaks to make it 100% animal-free. Instead of beef, we'll use soya mince, a high-protein, low-fat alternative that's perfect for this dish. We'll also add a Moroccan twist to our roasted potatoes, carrots, and broccoli, for a flavourful and colourful side dish that complements the Wellington perfectly. So let's get cooking!

Section 1: Making the Wellington filling

The key to a good beef Wellington is the filling. In this vegan version, we'll use soya mince, which has a similar texture and flavour to ground beef. Here's what you'll need:

Ingredients:

1 cup of dried soya mince

1 onion, chopped

2 cloves of garlic, minced

1 cup of mushrooms, chopped

1 tablespoon of tomato paste

1 tablespoon of soy sauce

1 tablespoon of olive oil

Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F.

2. In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes, until softened.

3. Add the chopped mushrooms and sauté for another 5 minutes, until they release their moisture and start to brown.

4. Add the soya mince, tomato paste, and soy sauce to the pan, and stir well to combine. Cook for another 2-3 minutes, until the soya mince has absorbed the flavors and is heated through.

5. Season with salt and pepper to taste, and set aside to cool.

Section 2: Assembling the Wellington

Now that our filling is ready, it's time to assemble the Wellington. Here's what you'll need:

Ingredients:

1 sheet of vegan puff pastry, thawed

1 tablespoon of vegan margarine

1 tablespoon of flour

1 tablespoon of plant milk

Instructions:

1. On a floured surface, roll out the puff pastry into a rectangle that's about 1/4 inch thick.

2. Spread the vegan margarine over the pastry, making sure to cover the edges.

3. Spoon the cooled filling onto the center of the pastry, leaving about 2 inches of space on each side.

4. Using a sharp knife, make diagonal cuts on the pastry on each side of the filling, about 1 inch apart.

5. Fold the pastry strips over the filling, alternating sides to create a braided effect.

6. In a small bowl, mix the flour and plant milk to create a paste. Brush this over the pastry to give it a golden, shiny finish.

7. Transfer the Wellington to a baking sheet lined with parchment paper.

8. Bake for 35-40 minutes, until the pastry is puffed and golden brown.

Section 3: Making the Moroccan roasted potatoes, carrots, and broccoli

No beef Wellington is complete without a side dish that complements the flavors and adds some color to the plate. For this vegan version, we'll make a Moroccan-inspired roasted vegetable medley that's bursting with flavor and texture. Here's what you'll need:

Ingredients:

1 pound of baby potatoes, halved

4 carrots, peeled and cut into sticks

1 head of broccoli, cut into florets

2 tablespoons of olive oil

1 tablespoon of ground cumin

1 tablespoon of ground coriander

1 tablespoon of smoked paprika

1 teaspoon of ground cinnamon

Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F.

2. In a large bowl, mix the olive oil, cumin, coriander, paprika, cinnamon, salt, and pepper to create a spice blend.

3. Add the potatoes, carrots, and broccoli to the bowl and toss well to coat them evenly with the spice blend.

4. Transfer the vegetables to a baking sheet lined with parchment paper.

5. Roast for 25-30 minutes, until the vegetables are tender and lightly charred.

And there you have it, a delicious and impressive vegan beef Wellington with Moroccan roasted potatoes, carrots, and broccoli! This dish is perfect for a special occasion, a romantic dinner, or a cosy night in with loved ones. The soya mince filling is flavourful and satisfying, while the puff pastry adds a touch of indulgence. The roasted vegetables add a pop of colour and texture, and the Moroccan spices bring a touch of exoticism to the dish. We hope you enjoy making and eating this dish as much as we did!

#food #plant based #vegan #what vegans eat #foodpics #vegancommunity #foodie #veganism #vegano #vegetarian #recipe #veganrecipes #vegan recepies #vegan diet #vegan ideas

[sweethoneyrose83]

Fazbear Chia Seed and Coconut Pancakes 🥞 (Security Guard Menu)

Ingredients:

- 1 cup all-purpose flour

- 2 tablespoons chia seeds

- 2 tablespoons shredded coconut

- 1 tablespoon sugar (optional)

- 1 teaspoon baking powder

- 1/4 teaspoon salt

- 1 cup milk (dairy or plant-based)

- 1 egg

- 2 tablespoons melted coconut oil or butter

- 1 teaspoon vanilla extract

Instructions:

1. In a mixing bowl, combine the flour, chia seeds, shredded coconut, sugar (if using), baking powder, and salt.

2. In another bowl, whisk together the milk, egg, melted coconut oil or butter, and vanilla extract.

3. Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix; a few lumps are fine.

4. Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter.

5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.

6. Repeat with the remaining batter.

7. Serve the pancakes warm with your favorite toppings like fresh fruit, maple syrup, or a sprinkle of extra shredded coconut.

Enjoy!

#video game #five nights at freddy's #spooky vibes #fnaf security breach #pizzaparty #fnaf movie #glamrock animatronics #glamrock #fnaf help wanted 2 #fazbear entertainment

[mariacallous]

The word “processed” has become something of a slur.

Say “processed food” and most of us picture unhealthy, cheap junk. Fresh food straight from the garden or the field is good. Once we’ve put it through a processing plant or a laboratory, we’ve removed its halo qualities and added a bunch of bad ones. That means meat substitutes are no better than junk food.

But this perspective is short-sighted. We’re not going to feed billions a nutritious diet sustainably without food processing. The growing backlash against processing is one that neither people nor the planet can afford.

The benefits of processed food

Processed food is more than Coca-Cola, Dairy Milk chocolate, and ready meals. Most plant and animal products go through some form of processing to convert them into something that we can—and want to—eat. We mill grain into flour to make bread. We butcher and debone animals to get meat. We pasteurize milk.

Processed foods have brought us countless benefits, many of which we quickly forget. Iodized salt is just one example; iodine deficiencies used to be common across the world, leading to increased risks of stillbirths and miscarriages, significant reductions in IQ, and reduced cognitive development. Most of the world now consumes salt with iodine added, and many countries have eliminated this deficiency. By adding nutrients to food, we’ve been able to address a number of other micronutrient deficiencies.

We’ve been able to preserve food and increase its shelf life, reducing food waste. We’ve reduced the spread of food-borne diseases. Those with food allergies and intolerances can now eat a balanced diet. We don’t need to spend the day preparing food—this has been particularly important for the educational and career development of women. Last but not least: taste. Our shelves are now lined with great-tasting foods.

Of course, when people talk about “processed” food they’re often talking about ultra-processed food (UPF). These snacks and prepared meals are designed to have a longer shelf life and be more convenient and palatable. Corporations work hard to find the “Goldilocks” flavor profile we can’t resist by adding sugar and fat to make food as tasty as possible. Many describe these finely tuned combinations as addictive.

It’s true that increased consumption of ultra-processed food has been linked to poor health outcomes. It has been associated with lower consumption of essential nutrients, such as vitamins C, D, and B12. The more of these foods we eat, the more likely we are to be overweight or obese. This puts us at higher risk of health conditions like cardiovascular disease, diabetes, and cancer. Ultra-processed foods are easy to overconsume.

The problem with most UPFs is that they are higher in calories, sugar, and fat. And they’re lower in protein and fiber, the nutrients that keep us full.

But this isn’t inherent to food processing itself. What matters is what corporations add to our food. They can create healthier foods if they want to—or if we demand it.

The growing backlash against meat substitutes

One area where I see the biggest backlash against processing is with meat substitutes.

These products try to emulate the experience of meat and include plant proteins such as soy-based sausages; Impossible and Beyond Meat burgers; proteins made from fermentation, such as Quorn, and lab-grown meat.

Passionate meat eaters and vegans don’t always see eye to eye, but they do often agree that natural is best. Vegans push back against meat substitutes because they’d rather people go straight to natural plant foods like peas, beans, and lentils. Meat eaters push back on these products for their artificiality, calling them “Frankenfood.” 

Headlines critical of these foods go something like this: “People have told you that meat substitutes are super healthy, but they’re lying to you.” 

So are meat substitutes better for your health or are they part of an elaborate con?

Well, “healthy” compared to what?

Are they better than meat equivalents? Are you better off going for an Impossible or Beyond Meat burger than a beefburger? Or a soy-based sausage over a pork one? Possibly.

I crunched the numbers on the nutritional profile of meat substitute products and compared them to meat. (You can find a graph of this comparison here.) To their credit, meat substitutes tend to be lower in calories and saturated fat and higher in fiber. To their detriment, some are lower in protein, and importantly, often contain lower-quality protein, meaning they contain less of the essential amino acids that we need.

When it comes to sodium, it’s a bit of a mixed bag. Substitute burgers tend to be comparable to beef. Substitute sausages look bad, but they contain less salt than their pork equivalents.

Many substitute products are now fortified with Vitamin B12, iron, and calcium. The Impossible burger actually has more Vitamin B12 and iron than beef. Many plant-based milks are fortified too. (I compared the nutrition of dairy and plant-based milks here.)

On balance, they’re probably a bit better for our health than their meat equivalents.

Are they better than whole, plant-based foods? Less likely, but possible, depending on the nutrients you’re trying to optimize for. They are higher in protein and have micronutrients added that plants don’t have much of, such as Vitamin B12. But they are also higher in saturated fat and salt.

However, this showdown between natural plant foods and meat substitutes is kind of beside the point. People who want a whole, plant-based diet aren’t the target for these products. If people want to switch to plant proteins such as peas and lentils, great. But this group is a minority. What meat substitutes offer is an easy swap for people who want “meat-like” meals. Many want an experience similar to meat: Substitutes try to give them this without killing animals—and without the high environmental cost of farming meat.

To have a chance of meeting our global climate targets, ending deforestation, and protecting the world’s wildlife, we need to eat much less meat. Both plant foods and meat substitutes have a much lower carbon footprint, use much less land, and cause less water pollution than meat. The environmental toll can be 10 to 100 times lower than that of beef or lamb.

Meat substitutes are our best shot at feeding the world without destroying it. The backlash to these products is counterproductive. And the blanket dismissal of such foods as “ultra-processed” isn’t helping. Most are defined as ultra-processed based on the methods used to produce them. But if we list the reasons UPFs are bad for our health, meat substitutes have almost none of those qualities. As shown above, they are generally not high in calories—most are lower than meat. They have less saturated fat, almost no added sugars, and are higher in fiber.

What they do have are additives. Impossible Foods adds them to give its burgers a juicy, meat-like texture. Many companies add binding agents and preservatives to extend their products’ shelf lives. People get freaked out by lists of ingredients they don’t recognize. But the notion that how pronounceable something is can determine whether we should eat it is not scientifically sound. You can probably pronounce “lead” and “mercury,” but I don’t recommend seasoning your dinner with them.

This is still an area that needs more research, but I’ve seen little good evidence that additives or sweeteners consumed within regulatory guidelines have negative health impacts.

We shouldn’t be eating them all the time, but as part of a diverse diet, there is little to suggest meat substitutes are bad for our health. In fact, some can be a nutritional plus.

Food processing could alleviate malnutrition for billions

Meat substitutes are mostly targeted at wealthy consumers. But the implications of a backlash to processed food are just as harmful for people with less money—if not more so.

More food processing, not less, could improve health and nutrition in developing countries.

Billions of people in the world suffer from “hidden hunger”—they don’t get enough of the micronutrients that are necessary for good health. The preferred way to address this would be for them to eat a more diverse diet.

That’s a nice pipe dream, but it’s decades away. These billions can’t afford a healthy, balanced diet even if they spend all of their income on food. The goal is to make sure their incomes rise, but this will take time.

What are we going to do in the meantime? Accept that billions are left malnourished and billions of children will never reach their potential?

We could solve this problem quickly and cheaply with more food processing. Simply add micronutrients to staple foods. Micronutrient fortification—the addition of key vitamins and minerals to foods such as flour, salt, bread, and cereals—is incredibly cost-effective. It can cost mere cents or a few dollars per person per year. To move from a diet that meets an individual’s energy needs—eating cheap staples that are high in calories—to a nutritionally complete or healthy diet will cost someone at least a few dollars per day. Micronutrient fortification would cost just a few dollars per person per year.

This is also true of meat and dairy products. In richer countries, we consume a lot of meat, and most people could easily cut back. Poorer countries eat very little meat, if any. Without nutritious alternatives, eating more animal products might actually be good for health. The problem is that meat is expensive—economically as well as environmentally. It’s hard to get cheap meat without sacrificing welfare and environmental standards. So we face a dilemma: Increasing meat consumption for those with lower incomes would improve nutrition but result in a larger environmental footprint.

But if meat substitutes become cheaper, we have the opportunity to make low-cost, high-quality protein available for everyone. People will be able to improve their nutrition long before they can afford to buy more meat. What’s even more promising is that consumers in low- and middle-income countries seem to be more accepting of meat alternatives. We don’t have a lot of data on these markets, but large surveys across China, India, and the US suggest that Chinese and Indian consumers would be much more likely to buy plant-based substitutes and lab-grown meat than Americans.

I’m all for a predominantly whole-food diet. But used in the right way and in moderation, processed foods could be a big boon for global nutrition. Stigma against them hinders such efforts, so rather than shunning food processing, we should embrace it in the appropriate contexts.

It’s not the process; it’s what we add that matters

I’m not here to defend ultra-processed foods or big food corporations. They’ve hijacked our food system in many ways and have created a plethora of health problems. But we need to stop throwing all processed foods into one group. 

The problem is not the process itself; it’s what we add and how we do it. We can use processing to enhance nutrition or hinder it. We can embrace it where it adds value and boycott it where it doesn’t.

The backlash against food processing is a luxury that the world can’t afford to embrace. It’s not good for people or the planet. Nutritionally sound processed foods are one of many tools that will help nourish billions without destroying the environment.

[dogtoling]

a thought has been bothering me but you're the only person that knows stuff about splatoon lore that i follow so im gonna ask you about it

like technically none of inkfish will ever get to taste most of the food we eat right. Because except like fully plant based food we eat products that come from mammals that are extinct in the splatoon universe so the inkfish will never know the taste of like cheese and stuff

this is absolutely correct. It's kind of bizarre that they have so many of the vegetables that we have, let alone types of dishes. rice, ramen, waffles, bread, ice cream... if you really think about it, a lot of those are extremely niche types of food that require prep, farming of wheat (a pointless blade of grass if you're a carnivorous species) and turning that into flour and then making it wet again and putting it in a hot place. rice falls into being a kind of obscure plant and dairy just doesn't exist in easy access (again, pointless things for a carnivorous species). they exist for us as a norm because our species came up with all those and thought "damn this is good" but looking at like, THE EARTH, if you DIDN'T have a whole other species (us) standing right there with these especially normalized super specific weird foods, there's a pretty slim chance you'd develop the exact same types of foods especially as a type of animal that would realistically have a completely different diet

but i wouldn't expect the devs to come up with an entire new food map for a world that's still supposed to feel relatable even though that would be really cool

Inklings have cheese and milk as per canon but it's definitely non-dairy (the cheese is called "squid cheese" or something and i'm worried about what the fuck that's made out of, right next to ink butter). So no, they wouldn't have any meat of any mammal nor would they have actual dairy. because yeah mammals are Fucking Deceased, as are a lot of other animals too, actually. Clearly they have substitutes for dairy which is kind of strange, but yeah, if you wanted to be realistic with all this as the basis you could get really creative with inkfish foods. I just tend to default of using shrimp in like everything because they seem to like it lol

#mailbox

[wuxiaphoenix]

A Spice of Life

Some days you look at everything currently cooked and uncooked in the fridge and feel like, “Everything in here is fine, but I’ve eaten the same combos too many days in a row. Normally that wouldn’t bother me but the past few days have been stress and I want something... very slightly different.”

Like, some days you want something spicy. Just not too spicy. Enough spice and enough different flavors to be Not Quite what you’ve been noshing lately.

This recipe is one I haul out every so often for that. I can’t seem to get the coating nearly as crispy-good as standard fried chicken, and it tends to stick to my pans (I never got in the habit of using cooking spray) so I don’t make it frequently. But it does make a good change from just plain baked chicken. And leftovers reheat well. If you’re feeding a family you likely won’t have much in the way of leftovers, while if it’s just you or a couple people you can shove the rest in the fridge or freezer for alternate meals.

I find it goes well with pasta, kind of like chicken parmesan. Baked potatoes also work. Or even just a salad if your gut’s being cranky about starches. Though if you do that I’d recommend some tomatoes in the salad; they pick up the spices nicely!

Dishes you will want: Two shallow bowls. At least one pan to spread the meat out in. A spatula to turn the chicken during cooking. A teaspoon, a tablespoon, and a half-cup measure. Yes, I’ve used regular flatware spoons to measure. Recipe was originally from Carol Fenster’s Gluten-Free 101.

GF Oven-Baked Chicken

Base coating:

1/2 cup buttermilk or substitute (yogurt, sour cream, soured plant milks, etc.)

1/4 tsp cayenne (or less)

1/4 tsp garlic powder

Dry coating:

1/4 cup brown rice flour

3 tbsp cornmeal

1/2 tsp salt

1/4 tsp white pepper (I omit, I’m not a pepper fan.)

1/4 tsp paprika (I tend to add more of this instead.)

4 large boneless skinless chicken thighs, about 1 lb. (I’ve also used breast pieces, and if you scrape the bowls this recipe can coat about 2 lb or so total, really.)

cooking spray (I butter the pan instead, the spray probably sticks less.)

Preheat the oven to 400 F. Grease your pan. Make sure the chicken is thawed, or at least mostly unfrozen. Mix the base coating in one bowl, the dry coating in the other. Take each piece of meat, rub it in the base, then pat it into the dry coating on each side and put your now-coated piece into the pan.

Note, given how much coating sticks to your fingers, it’s best to make sure you’ve trimmed any extraneous fat or whatever off the meat before you dip anything. Yes, off all of it. No, you really don’t want to miss one. Did I mention the sticky fingers? You may want to hit the sink to scrub off before you put the completed pan into the oven. Just to make things less complicated and messy.

Pan into the oven. Bake, turning once, for about 45-60 min, until you can stab the thickest piece and the juices are no longer pink. And serve!

#recipe #baking #gluten intolerance

[fitveganlifts]

What are your go to’s for high protein plant based breakfasts?

1. Tofu Scramble!!!

I eat so much tofu scramble it's INSANE. I love it, it's easy, customizable and saves we'll so you can prep it. I literally just ate it for dinner. You can also use it in breakfast burritos or anywhere you'd use scrambled eggs.

2. Protein Oatmeal

Just put in vegan protein powder. I eat this a lot when we go out of town.

3. Tempeh bacon

Put it on sandwiches, wraps, etc. I buy mine pre made/cut but you can make your own as well. Les sof a meal but easily added to bump up the protein

4. Vans protein waffles

I am lazy and these are good.

Honestly, I mostly have coffee w/soy milk for breakfast then eat after I workout but there are a ton of options. There's also chickpea flour scrambles, vegan hash, just egg, vegan protein yogurts, etc.

I am also not whole foods plant based, so I eat protein bars and drink protein shakes frequently. They're so easy.

#vegan #breakfast ideas #vegan breakfast #anyone can ask me about vegan stuff at anytime #i live for it

[jasperecipes]

Easy eggless egg nog cookies

The cracked edges are due to me taking my dear sweet time with molding the dough, and it dried out a bit. Tastes great all the same!

If you missed the taste of egg nog this year, as it is either too pricey or does not align with your special diet, this may be a decent substitute for the taste. It can be vegetarian or vegan depending on your choice of ingredients between butter and margarine, or animal milk and plant milk.

It has been based on this recipe on ShwetaintheKitchen.com, with a simplified process. These buttery pastries have been a hit at Christmas parties.

Yield: 24 cookies

Ingredients

1 2/3 cups flour

1 cup powdered sugar

1 stick/cup butter or 1 cup margarine

2 tbsp your choice of milk (animal/cow milk, plant-based oat, rice, almond milk, etc)

4 tsp nutmeg

1 tsp baking powder

1 tsp salt

1 tsp rum extract

You will need: cookie sheet, parchment paper, medium mixing bowl

Preheat the oven to 350°F

Sift together your flour, sugar, baking powder, salt, and nutmeg.

Microwave your butter/margarine for 20 secs, covered, or until soft and partially melted.

To your dry ingredients, add your butter/margarine, milk, and rum extract. Stir until the butter/margarine is dissolved and your batter begins to clump. At this point, you may begin to knead the dough together, making sure to blend the ingredients evenly and scrape any ingredients sticking to the sides of the bowl.

Knead until the dough does not crumble and is just enough not sticky, adding as much extra milk or flour as may be necessary for this consistency.

Roll into small balls and flatten about 1/4 inch thick onto parchment paper on your cookie sheet. The dough should be 3 to 4 inches in diameter. I like to take a handful and separate it into four even pieces to roll into balls.

Bake at 350°F for 7 to 8 minutes. 7 is softer, 8 is more firm. They will come out very squishy, but they will firm up as they cool.

Tips:

If you have salted butter/margarine instead of unsalted, you may use that instead without adding any more salt.

The most important part of milk in the recipe is water. Most of milk is just water.

#vegan recipes #vegetarian recipes #christmas recipes #holidays #egg nog #cookies #dessert #baking #winter recipes #new years #christmas

[dateddisneydishes]

The Wise Little Hen's Cream Corn Soup

From The Wise Little Hen

The Wise Little Hen is mostly known as the first Donald Duck cartoon, but Donald Duck barely features in it. The actual star of the short is the Wise Little Hen herself.

The plot concerns the hen asking the other farm animals to help her with planting and harvesting her corn, and they keep finding excuses to blow her off.

In the end, she winds up making a huge feast of corn based products and refuses to give the unhelpful animals any.

Any one of these corn dishes on display could could be good on thier own, but if eaten altogether you may wind up needing some castor oil yourself.

So I'm going to go through each item individually and you can decide if you want to combine them or not.

The Food

The main course for The Wise Little Hen's corn feast is Corn Soup.

Soup is an easy and cheap way to feed lots of people at one time, hence why soup kitchen's became a big thing during the Great Depression.

This recipe comes from an issue of The San Jose Newspaper released in 1932, the same year that the short came out.

Ingredients

1 (15 oz) can corn

4 cups milk

2 tablespoons flour

3 tablespoons butter

1 tablespoon minced onion

chopped parsley

Cookware

Double boiler

Small frying pan

Directions

Boil one can of corn and one quart of milk in a double boiler for 15 minutes.

Mash mixture to cream it.

Take two level tablespoons flour, three tablespoons butter, one tablespoon minced onion. Fry onion in butter, add flour.

Stir onion mixture into corn and milk mixture, cook five minutes and strain.

Add chopped parsley as garnish.

Now the original recipe suggested adding a beaten egg at the end to thicken up the soup. You can do this if you want, or you can just add a little more flour as the soup is cooking.

There's more great depression corn recipes on the way so stay tuned.

#disney dishes #historical recipes #disney history #food history #disney #donald duck #the wise little hen

[miniaturemoonheart]

Pancake Day Shrove Tuesday 21 February Pagan Origins ...

Shrove Tuesday like many early christian festivals combined in Europe and England with pre-existing pagan festival .Pancakes symbolises the sun the yellow colour and shape honours the sun, The sugar the warm of the sun , lemon the bitter cold of the winter . Going back in history with one example . The Slavic God of Spring Fertility and Vegetation Jarilo, fought against the evil spirit of winter, as he defeated winter the people celebrated this and to celebrate and honour him they made pancakes in the shape of the sun and the first one made is let cool and placed outside to hour the ancestors and the connection to the Sun.

Know as shove or Fat Tuesday a way to use up eggs , Milk and butter before the fasting before Lent Having pagan origin as winter fade Pancakes I said to represent the sun , the colours shape

Shrove Tuesday was once known as a "half-holiday" Starting at 11 am with a ring of the church bell's pancake race where held up and down the country in towns and villages with stick rules in place, the race was 415 yard and the woman had to keep tossing or flipping the pancake in the air and also wear a head scarf and apron

There are many different forms of pancakes and this one below Is know as Pancakes in England and can also be know as Crepes and can be used for Sweet or Savoury dishes .. I'm shore the recipe can ease be converted in weights and measures . this is just the recipe I use

Pancake Recipe for 8 pancakes

Ingredients

200g plain flour

pinch salt

1 pint milk and you can use plant based milk instead

2 large free-range eggs, lightly whisked

1 teaspoon melted butter,

Melted butter for frying or you can use spray oil instead

Fresh lemon juice

Sugar to scatter

Combine all the ingredient in a bowl and beat until light and all the batter combined . Heat up a frying pan add a little butter and once hot, pour in a little of the batter to coat the bottom of the pan with a thin layer of batter .Give it about a minute then using a slicer turn the pancake over and cook again for about 1 minute . You can cook all the pancakes first and make a pile of them on top of a plate next to you and serve them all at the same time if you wish to . to serve place one on a plate sprinkle with a little sugar and squeeze a little lemon juice on top roll it up into a cigar shape and enjoy . Picture credit free public domain credit to artist ...

Now weather you enjoy your pancakes with lemon and sugar or bacon and syrup, rolled up, thick or thin! remember people have been doing this for thousand of years and reflecting on their own spiritual connection to the sun and also the connection to spring and warmer days yet to come .