Vegan Safe Space

[Friday]

My attitude to tofu in general. I'm not a mad fan of meat substitutes to date. I have limited experience, but just...yuk!

LMAO... Grain+Legume (complete protein), or nut based (ditto complete protein), have soooooo many amazing and delicious possibilities, it seems a shame to eat anything icky.

 

[Sideways]

it seems a shame to eat anything icky.

I am totally guilty of previously thinking that going vegan would mean essentially living off rabbit food:rolleyes:

 

[Mee]

Can I say I don’t think of tofu as meat replacement? But it’s own thing? Maybe that’s why I like it ? I think I eat it because I want ‘bean curd’ . I am wary of eating too much because I am quite impacted by estrogenic foods. But as part of a diet- it’s ok.

Now quorn - that I dislike - I’m fact, it gives me a slightly sore stomach, which is odd as I can eat mushrooms just fine.

 

[jaccat]

Oat milk makes a mean hot chocolate!

I struggle with tofu, but I think it has more to do with limited buying options. The only kind readily available here is the silken stuff, and having once tried to drain it, and utterly failed, I’ve never tried again. Keep thinking I should, though. I eat way too many pulses.

 

[somerandomguy]

Forgot about quorn! I love that stuff!

All the other meat replacement stuff I found to be completely unpleasant. That said, I haven't tried an "impossible burger" yet.

 

[Tornadic Thoughts]

How exciting! ? A favorite ongoing learning experience of mine. Switching to a whole food plant-based vegan lifestyle has benefited my overall health in ways I never dreamed were possible, although it made me painfully aware of heart wrenching facts I didn't realize I even needed to be paying attention to along the way. I learned we don't just digest products, but also processes. But regardless, I'm so glad I was catapulted into practicing it via emergent medical needs, or I likely would have continued to totally misjudge it from afar.

I found a flax milk in my 'hood that I really enjoy. It's "Good Karma" brand. I don't drink coffee or add it to any of my herbal teas, but do use it on Quinoa Queen brand cereal, in smoothies, and in most other recipes that call for milk. I like the Omega 3 benefits of the flax.

For the tofu scene, I prefer the extra firm and found a marinade that has been my absolute favorite:

Baked Italian Herb Tofu Recipe + How To Press Tofu Like a Champ

I usually use white or regular balsamic vinegar instead of the red wine vinegar (because I keep forgetting to get more) and replace the oil with water. I always use liquid aminos in place of soy sauce, or miso tamari. I like it best if I plan ahead and marinate it overnight, but a few hours is still good, too.

When I buy store bought tofu, I use a clean thick kitchen dish towel to wrap it in and stack a couple big books on top, then flip it and do the same on the other side for at least an hour, combined, to press it and get as much liquid out as I can, unless I'm using it for a scramble, then I just drain and crumble it.

I don't like to eat a whole lot of soy stuff, so I learned how to make a tofu replacement, so to speak (as in non-fermented), called Burmese style chickpea tofu. It's made from chickpea (garbonzo bean) flour and water. Super easy to do (just don't walk away while it's boiling - lol) and inexpensive:

Chickpea Tofu recipe - make your own soy free tofu with this easy recipe

I leave out the oil and the salt and use 1/2 to a whole cup less water to make it super firm. You could also add seasonings and spices if you want to later skip the marinade, or do both.

My favorite way to fix tofu is to marinade it - lemon/dill and lime/garlic/cilantro are also good combos - so many options to add flavor. It always reminds me when I'm making it that my mind is just like tofu, it's gonna taste like whatever I marinade it in. :) - then roast/bake it on a baking sheet with parchment paper at 400F for 20 minutes on each side, rather than using oil or frying it.

If I want it on a sandwich (found some great vegan gluten-free sandwich thins/loaf bread/bagels/buns in our stores - the O'Doughs brand) then I slice it accordingly, but more often than not, I cube it to add to salads, pasta dishes, buddha bowls, or to just grab and snack on.

My favorite taco "meat" is made with walnuts (can also be used in spaghetti sauce, casseroles, etc.):

Walnut Taco Meat Recipe - Food.com

I enjoy the smoked paprika, especially, and use the liquid aminos rather than regular soy sauce, and sometimes add a little cayenne to kick it up a notch.

I was reminded during this learning process that I never really ate meats without various seasonings, so I wasn't missing the meat itself as much as I was missing the flavor combos of the seasonings I added to them. A very helpful light bulb moment! I used to be pretty grossed out by sensory issues and textures of dead flesh, anyway, so I'm relieved I no longer have to mess with that.

I also like to use the tofu or the chickpea flour to make scrambles as an egg replacement. I discovered Kala Namak salt (a very little dab will do ya' - so start small and add little bits more if necessary) - also called black salt, but isn't actually black - that gives it the egg-like flavor.

I use canned and rinsed chickpeas, or cook a batch from the dried beans, to make replacements for old favorites like chicken salad (made as usual minus the chicken and with vegan mayo)/seafood salad (use chopped up nori sheets and dulse flakes (or kelp) for the seafood-like flavor - add some Old Bay seasoning - along with vegan mayo and whatever else strikes your fancy)/egg salad (with Kala Namak salt, mustard, vegan mayo, celery, and whatever else you like in it) and I often use romaine lettuce "boats", purple cabbage "boats", collard green wraps, etc. rather than bread. It's also yummy stuffed into those little sweet peppers, or into a cucumber boat with the seeds scooped out.

I had to work really hard at learning how to flip my inner script from thinking I was going to be missing out and, instead, got excited and eager about how much more healthy nourishment I could be receiving (even more eagerness once I started feeling better and becoming more functional) from things that are truly a treat to cell-ph, especially compared to what I had been socially programmed to mis-treat mycell-ph with (other than the taste buds, of course) and refer to as a treat. I learned I was a hardcore food addict by design. But I also learned just because something is vegan, it surely doesn't mean it's healthy(ier). There's a shit ton of vegan junk, too.

Now I'm hungry. lol Have fun experimenting!

 

[Sideways]

I had to work really hard at learning how to flip my inner script from thinking I was going to be missing out and, instead, got excited and eager about how much more healthy nourishment I could be receiving

Definitely this is a big part of what will make it work for me (or not work). Flipping the script on my attitude to food in general, and making the whole nourishment thing a positive, rather than a stressful experience:)

I'm already excited about Chia. I'm going to the supermarket later today, and will be heading down aisles that I haven't walked down in years. Anxious about that, but trying to keep the inner dialogue as 'good anxious', rather than bad anxious.

Already have a handful of default meals that are easy and nourishing and vegan by accident - baked beans on toast (are baked beans an Australian thing?) was dinner last night. Am I overestimating feeling like I woke up feeling better-slept than usual (have been living off breakfast cereal!).

Am a little concerned about getting sufficient calcium (not ready to take on protein issues today - saving that for later!).

Does anyone know about calcium and how to make sure you're getting enough?

 

[Sideways]

Yep, so how do I get enough calcium...?

And -

Why are they suggesting I add flaxseed to everything?? What's the deal with flaxseed??

 

[jaccat]

A lot of the milk replacements have added calcium, and are made up to be as nutritious as milk. Don’t know what brands you have, but Alpro is the one I use, and they all contain calcium.

Flaxseed is often used as an egg replacer, I think. Also, the oil is supposed to be good- full of omega-3. Good for colds!

 

[bellbird]

Yep, so how do I get enough calcium...?

I'd suggest getting your levels checked.
I'm dairy-free 95% of the time (eczema), and my calcium levels are fine :)

Good sources of calcium include dark leafy greens, nuts and seeds, beans and lentils.

Why are they suggesting I add flaxseed to everything?? What's the deal with flaxseed??

It goes quite goopy when mixed with water and can be used as an egg-replacement, or it's high fat content may be helpful in keeping you fuller esp when making the switch.

 

[Teasel]

I get calcium from leafy greens :)

 

[Friday]

Yep, so how do I get enough calcium...?

I have an eating disorder. Which means that as much as I prefer my diet to include everything I need? I keep supplements on hand, because I forget to eat.

Since I’m allergic to dairy, I can’t take 99.9% of the vitamins on the market, because they’re dairy sourced. (As in I was on a first name basis for several years “Hi Debby!” :D with the legal teams of both ChemPoint & Brenntag, as they supply most of the world’s chemicals. Those LOVELY lawyers would actually go check the vat records from the lot/batch sold to company XYZ, to find out if their supplemental vitamins were manufactured from dairy DNA or other sources. I heart lawyers. I really really do. They’re not interested in easy answers, but correct answers.)

MyKind vitamins (and supplements, like calcium) are the only kind I can take easily/without calling the company and finding out their chemical vendor and then calling them, getting transferred to legal, etc..., as they’re NEVER dairy sourced, but whole food / plant sourced. Dead Link Removed

Orgain Vegan, meanwhile, is the only meal replacement shake I trust... alhough they are several out there. It tastes nasty / like 1980’s slimfast... but the nutrition is spot on, as are their ingredient sourcing. Helps the company is run by a vegetarian oncologist who had cancer as a kid, and was sick of his vegetarian and vegan patients not having a good/reliable option on the market that didn’t make them sick.

By choice, rather than by necessity, reeeeeeally opens up your options (at least until you stop producing the enzymes, and start getting sick from animal protein contaminants)... but I can absolutely recommend either of those 2 companies/products.

ETA... speaking of chemical supply companies? Most pressed pills (Rx & over the counter) use lactose as one of the binders. Fortunately my allergies are to milk proteins, milk sugars I’m just intolerant of. But if you’re going wholly vegan, you’re going to lose your lactase enzyme / it’s very worth taking lactaid -or any other lactase enzyme supplement- with every medication you take, just for the habit... although you could clearly also attempt to find brands that don’t use lactose in their inactive ingredients.