Yes.
Sigh.
I may have to make my own red bean paste dumplings for Moon Festival this year.
I haven’t found the town close to me that has the critical mass (number) of Chinese/Asian grannies!
In Austin, I’d just head over to MT Supermarket on North Lamar.
C’ville, maybe? Not a terribly large Asian community around here.
I’ll go back to my good ol’ recommendation of Weee. They deliver to most states and cities, prices can often be reasonable if you ignore the shipping, but my overall experience with them is pretty good. I only use them if i know i can’t get something locally, which is not often but i glad to have the option to use them.
There’s an H-Mart in Manassas, if that helps.
No doubt, a bigger town is necessary. After a bit of checking around on the web, an expedition may be in order.
This page here is really tempting:
… especially this place:
Vegan vietnamese food.
I’m practically wiping the drool off my keyboard.
I’ve been enjoying these when the kid wants my spouse to make burgers. I don’t eat the “best burgers ever” because they are beef.
These have a great flavor and crisp really well in the air fryer. Especially good with some cheddar, mayo, mustard, pickles, onions and tomatoes.
They taste nothing like beef, which is a positive for me. The ones like beyond meat are too similar to beef for me to tolerate.
Arguments about how to cook the perfect…
Beef _________________Infinite
Red Kidney Beans______Zero
I don’t know, we could probably start one 
How do you cook your red kidney beans?
(Bonus arguments if it involves cast iron cookware and/or knife sharpening.)
AFAIK, there are really only a few methods, none of which require swinging knives or cast iron around 
There’s the “soak overnight and boil till tender” method, or the “pressure-cooker from dry” technique. Sure, we could discuss aromatics and/or the inclusion of baking soda/salt, but why would we do that when Serious Eats has us covered?
Me, I mostly open a can. RKB aren’t my favourite but they do get used for veg chile / bean stew and burrito filling.
Right now its all about green beans because I seem to have mountains of them. The only dependable foodstuff my garden will produce. And lacinto kale, the only kale worth eating.
I understand the iron content rises by using cast iron to cook beans, although I don’t know how that happens if the vessel is seasoned properly.
Same here, I have always wondered how that’s supposed to happen if the cast iron is seasoned properly. Can the iron migrate through the coating?
I think there’s enough shedding and replacement of the coating that iron is exposed, and you will get iron in your food. I think moreso if you’re cooking acidic foods.
In other words, we eat it. Ick. Basically burnt oil poly-whatevers.
Maybe cultures that get some of their iron this way don’t season their cast iron for soup/stews the same way the internet does for frying.
By the way i made kimchijeon (aka kimchi pancakes), it was amazing. I made a minor change by adding some extra veggies in the form of frozen corn and spinach. The recipe also doesn’t specify but please use non-stick pans if you’re gunna make this. I used my stainless steel pan first and ruined the first attempt, but i reused the failed attempt by throwing it into the uncooked batter mix and turned out fine. I also recommend topping it with some kind of sweet sauce, we used sweet soy glaze and immensely enjoyed it. Bonus, the batter mix comes together in like what… 2-3 minutes? Cooking time varies but it’s about 5 mins per side and flipping it can be challenging but i am seriously considering buying a waffle maker just to make these in it 
Should add that i made that last night. For tonight i tried my hand at making a salad (really trying to be healthier. Sometimes), so i made panzanella salad. Don’t know if its traditionally vegan but here we are.
I did make some slight changes, they wanted me to cook up the croutons on a pan. Like some kind of heathen. I made sourdough bread croutons in the oven instead from an unsliced loaf i bought, used about half of the loaf and coated in olive oil, salt & pepper until crunchy but not insanely dry because my partner doesn’t like extreme crispy textures. I also added some minced garlic because why not? And a can of cannellini beans as filler and protein. Lastly i did have a bottle of really nice balsamic vinegar, i drizzled that on top of the croutons and salad. It’s great and adds a pleasant sweetness but needed some punch so i also added a splash or regular balsamic for the acidity. Only addition i wish i could make would be to add a really good quality parmesean but trying to keep this vegan for my partner.
End result was quite good, i would make this again and i have ideas of other alterations i could make to keep it interesting.
The classic one is made with stale old bread that you soak with water for 30 minutes, shred, then add tomatoes, cucumber, red onions soaked in water and white wine vinegar, and hand torn basil. Mix those together, leave for an hour in the fridge, then salt, olive oil and white wine vinegar and serve.
Very vegan, like much peasant cooking in Italy.
Just completed a CME unit on this, focusing on the nutritional aspect. They gave soy the highest marks for nutrient density, but for most of us that is really not the key and deciding factor. In fact, for me, the less nutrient dense nature of almond milk was more important. For, well, reasons… Anyway, I have some low-level concern with soy due to phytoestrogenic compounds in it. But I don’t think there can be a lot of question about the “is it better for the environment” than dairy. I gotta think (haven’t read the article yet) that almond milk is probably not the best for the environment, sadly. It is my fave.
ETA: Not as bad as I thought, but still…
But there are different environmental trade-offs when it comes to plant-based milks, too. While almond milk compares favorably to cow’s milk when it comes to greenhouse gas emissions, it doesn’t look so good if you factor in its water footprint. Almond milk is the most sold plant-based milk in the US, accounting for three quarters of overall sales.
