Produce Stand Off - A food thread for plant-based eaters

I got this cookbook back in college, when I was living on less than $6k a year (for rent, books, phone, food, fees, it’s wild to recall).

The legume recipes were so helpful. I’d make one batch on Sunday and have lunches all week.
I’ve found myself coming back to that stained, falling apart chapter since going plant based, and the recipes really hold up. Spicy lentils is a favorite, I’ve made it 3 times in the past 2 months, but lentils with fenugreek is another.
It’s not a vegan cookbook, it has something for everyone. The samosas recipe, saag paneer, the chutneys, I can vouch for them. Just felt like sharing since it’s recently resurfaced in my rotation. It’s not glossy, no photos, and the ingredients are sometimes listed in a way that you have to double check you aren’t missing something, but overall it’s simpler than a lot of the other Indian cookbooks I’ve tried since.


I actually know a guy who distributes olive oil from California, and he’s maybe not an Italian small producer level of proud, but he definitely would not put up with adulterated stuff (he does tastings, and other events where the oil is put center stage).

That said, we get oil from family in Italy, or from a small mill that just works with local growers, but that’s for salads and caprese, hummus, etc, where the oil is not heated.


Seriously? :woman_facepalming:t2:


Can’t have that Woke Meat in the Fredum Capital Of 'Murka!! How are we supposed to enjoy it knowing nothing suffered, bled and died to get it on our plates?!?! Gotta taste the pain, man! (/ssss)





I’ve been to one of their locations and it’s quite good food…


Recently tried making a vegan potato and leek soup and it was wonderful, as a bonus it was easy and quick to make. I also enjoyed that the coconut milk gave it coconut curry vibes so i’ll be making it again. Only adjustment i made was that i didn’t bother to blend the soup or peel the potatoes, and instead of adjusting the acidity of the soup with lemon juice i used a splash of balsamic vinegar. The soup was just as phenomenal if not better the next day.


So are many soups!

Which reminds me, so are a lot of pasta dishes. Which are better for you too as leftovers.


Well that sounds delicious!



Bringing my wife home after having 2 stents placed in her left anterior descending coronary artery for a >90% occlusion after having a mild heart attack. Got several lectures on needing to adopt a more vegetarian/vegan, or at least Mediterranean style diet. She is an old fashioned Southern country girl, and is struggling with this concept. I will be scouring this thread for ideas that might be acceptable to her. Thanks in advance!


I’m challenging us to make our Thanksgiving classics vegan this year and will report back. Though it won’t be the most healthy food, being rather rich, it might offer some good transition recipes to get her used to the idea.
I found my new lazy day treat yesterday from a local cafe. It’s a burrito with cooked spinach, pineapple, black beans, brown rice, and bbq smoked tofu. First time I tried that tofu and it was great.


Me and my SO have cooked sides that we can take to Thanksgiving over at my parents. Potato and sweet potato dishes can easily be made vegan and are always a hit. You can also roast brussels sprouts or other veggies, if you have some good spices and/or a glaze on it it’s hard to mess it up. You can make a vegan mushroom gravy and the end result was excellent. Hmmm, you could make vegan dressing/stuffing. You can also make rice casseroles that have vegan cheese and veggies on it.


Oh, yeah, we have plenty of ideas. When I said “challenge,” I meant I’m trying to get as close to some of the classics from my childhood. The only real challenging one is the sausage stuffing/dressing. I’m going to try the Beyond sausage, replace the butter with vegan butter and keep everything else the same. Fingers crossed!

In related news, I’ve been trying to learn more about indigenous cultures through food and cooking, so am excited to try a couple new recipes from the Sioux Chef cookbook this holiday season.


My Thanksgiving feast every year has to include both vegan and gluten-free.

First rule: every dish doesn’t have to fit that narrow profile. Both of the people involved are appreciative that they can eat most of the dishes and do not feel slighted in the least that they can’t eat every single dish.

Second rule: Miyoko’s does a good job of replicating butter in recipes without being too greasy-tasting.

Third rule: At this point, there are substitutes for everything. I have both 1:1 GF flour and GF bread flour in my pantry, for example. That’s how specialized it’s gotten. And some meat alternatives are GF, some are not, so read labels carefully. Impossible sausage (in a Bob Evans-type plastic roll) is both GF and vegan, so that goes into our Sage ‘Pork Sausage’ Stuffing.

Fourth rule: it’s a once-a-year event, so treat yourself and don’t worry if the food isn’t as healthy as your normal meals. (Fake meat, GF pies, etc.)

@docosc: for a complete dietary change, it doesn’t have to happen overnight unless that’s what works best for both of you.


Hah! I was answering your post without realizing it, typing at the same time!


Yeah, she has been quite vocal about “this is not going to happen all at once.” Which is fine, one atep at a time. Better is better.


“Perfect is the enemy of good.” That’s something my spouse tells me a lot. If your wife replaces her breakfast and lunch on weekdays with healthy alternatives, she’s most of the way there. I do fruit smoothies for breakfast on weekdays because otherwise I’ll eat unhealthy stuff.
Chia seeds, soaked oats, and almond milk can serve instead of milk-based yogurt. Just be aware that using a banana will seriously decrease the flavanols from other fruits.
Now I am wondering what jackfruit would be like in a smoothie. I really need to buy some of that and experiment
I hope your wife recovers well and enjoys her new culinary adventures!

Edit to add info on the banana thing: The Right Combo: Getting the Most Health Benefits from Fruit Smoothies


I’m late to this vegan food party thread. I now have ~20 tabs of recipe links open.

@docosc I find dishes that have meaty texture / mouthfeel and umami really satisfy. Add lots of flavour for distraction. Mushrooms, roasted cauliflower and crumbled and roasted tofu are a few things that work for vegans. We have salmon 2-3-4x/month for non-vegan days.

I have a disconnect with heart disease and healthy eating. I have been a plant centric eater for many years. Fat and salt conscious. Yet I’ve had multiple cardiac occlusions since 2017. That said, I survived everything my genetics threw at me so maybe my diet helped! I currently feel great!

As for southern flavour, Bryant Terry’s Vegetable Kingdom has been fun. Richer in fats than I like, but tasty. Here’s my favourite (but I simplify a bit):

Three other vegan dish suggestions that satisfy non-vegans are;

Italian style baked farro (spelt) - basically grains in a herbed tomato sauce;
Golden French lentil stew - with cashew cream.
Braised cabbage - wedges caramelized in a pan with shallots or onions, then simmered with veg stock and or wine. Add white beans for extra fun.

These dishes are ubiquitous on the internet. The first two I know from the “Oh She Glows” cookbook series. I’ve never been accused of glowing, but tens of her recipes are standards in our house.


He Man Motu GIF by Masters Of The Universe