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thelikesoffinn · 6 months

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I just read an article about a chap that went into anaphylactic shock because their vegan flatmate lied and served them soy-bacon to bullshit them into trying vegan food "and not noticing the difference".

Thing is: I'm on OP's side here. If I ask you what you're serving up and you lie, you're the piece of shit and I will whack you with a frying pan until you come to your senses.

HOWEVER.

A tiny part of me was like: Darling. Of course she's lying. You're talking to a vegan here. Most vegans (and vegetarians) I know would rather fist fight a two ton ogre in nothing but a banana leaf loincloth before they even think to buy a pack of bacon to fry up for their homies.

#like i love you guys #but I don't trust your arse around meat #so many vegans and vegetarians pull shit like this because they think once people try it we're all just gonna go: heck yeah its like meat #(its mostly really not. still tasty! just not like meat.)#vegan #vegetarian #non vegans #non vegetarian #whatever #and yes before you say it i know it's not ALL of them #but there's still a lot of people who do shit like this

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oediex · 3 days

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Loving animals is a privilege. To see the richness and beauty of their lives. It's in every cat sitting on a windowsill. It's every dog that people are walking. It's also the flies that lose their way in my apartment. It's the spiders that used to scare me. It's the hope-you're-safe I sent towards the rat I saw crossing the road. It's happy cows and pigs and chickens. It's all the animals that I know I'll never see, but that do exist in all their splendidness. All these individuals, all these lives, all these minds.

Loving animals is also hard. It's seeing their dead bodies plastered on billboards. On people's plates. In the butcher's window just around the corner. It's 90% of the grocery store I refuse to buy. It's knowing there is a street in my town where in one building they're saving animals deemed worth saving, and in the one next door their throats get slit. It's animal abuse that only counts when it's an animal we think is cute. It's fish not even getting the respect of being counted as individuals. Loving animals means living in a world full of murder. A reality so inescapable the only safe space is my own house. And the people I love are all complicit.

#vystopia #veganism #vegan #being vegan in a non-vegan world #in my town the local animal shelter is next door to the slaughterhouse #the street is called slaughterhouse lane #I'm being 100% real here #this is not a joke #writing #my writing #a story every day #22 april #2024

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thy-cocoa-doth-grow-cold · 6 months

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Now do you think Aziraphale wears faux fur and vegan leather because of the lack of animal cruelty or do you think he only wears real animal skin because he Has Standards?

#i believe he wears real fur #he has no qualms about eating non vegan things and i think the same thing applies to clothes #and crowley materializes his clothes #good omens #aziraphale #ineffable husbands #anthony j crowley #good omens 2

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avo-kat · 3 months

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youtube channel that has a "team of writers" but still goes like "umm soy bad cuz so much defosteration in the amazon :)" as if they made at most 1 google search and looked at the preview of the first result.

its embarrassing.

another youtube channel with 1m+ subscribers talking about wool and acrylic and cotton fiber and going like "cotton needs a lot of water", while not saying a word about how much water all these sheep in australia need.

its embarrassing.

going vegan is like realizing 99% of people have bought into this misinformation and even if you say anything theyll just think you are biased, emotional, unreasonable and, gasp, classist/racist/ableist.

hbomberguy do a video on the animal exploitation industries, please.

#vegan #YES i know ppl on youtube arent educated and arent experts #but they are making videos with hundred thousands of views and ppl just take them for their word #which is def what homberguy is about #but ppl dont even get that even THIS topic is full of misinformation #it goes SO deep and most ppl arent aware #and dont WANT to be aware of it #judging by the hate vegans receive simply by being vegan and existing in the vicinity on non-vegans #ugh

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morethansalad · 1 month

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Pink Dragonfruit Pineapple Rum Fizz (Vegan)

#vegan #drinks #cocktails #or make #mocktails #pineapple #dragonfruit powder #non alcoholic rum #soda water

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omnivorescookbook · 8 days

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Shanghai Scallion Oil Noodle (葱油拌面) Scallion oil noodles is a simple and hearty dish with tender noodles mixed with super fragrant scallion oil, soy sauce and fried crispy green onions.

Recipe: https://omnivorescookbook.com/scallion-oil-noodle/

#Chinese #noodle #side #non dairy #vegan #vegetarian

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najia-cooks · 1 year

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[ID: Five large, enclosed bao piled on a plate. The topmost bao has been opened to show a bread-like dough texture and a vegetable filling. The bao are garnished with chopped chives. End ID]

Bánh bao chay (Vietnamese vegetable dumplings)

Bánh bao are an iteration on the Chinese da bao (大包) brought to Vietnam by Cantonese immigrants. Like da bao, bánh bao are commonly filled with some combination of minced meat, Chinese sausage, and hard-boiled eggs; however, some versions of bánh bao are also made with Vietnamese vegetables, herbs, and flavorings. Vegetarian bánh bao (bánh bao chay) may have no filling, a filling consisting of a variety of vegetables, or a filling of sweetened beans or sweet potato.

This recipe combines Vietnamese vegetables, herbs, spices, and sauces with Vietnamese meat substitutes to make a well-rounded filling that's equal parts umami and fresh. The yeasted, enriched dough is tasty, fluffy, and light, but still has enough structure to hold up against the filling.

Recipe under the cut!

Patreon | Tip jar

Makes 16-20; serves 6.

Ingredients:

For the dough:

4 cups + 2 Tbsp (500g) all-purpose flour

2 tsp (7g) active dry yeast

7 Tbsp (90g) granulated sugar

1/2 tsp salt

2 tsp (10g) baking powder (optional)

2 Tbsp (16g) cornstarch (optional)

1 - 1 1/4 cup (135-295 mL) lukewarm soy or oat milk, or water

1 Tbsp cooking oil

The basic components of this dough are flour, yeast, sugar, salt, oil, and milk. The baking powder is added to help with leavening; the cornstarch works to create a light, fluffy dough that will not become soggy when filling is added.

For the filling:

1 large carrot (100g)

4-inch piece (120g) cassava root / yuca

1 cup (100g) shiitake or wood-ear mushrooms, diced

4 large pieces (50g) sườn non chay, or 1/2 cup diced or crumbled chả lụa chay

1/2 cup water + 1/2 tsp vegetarian 'chicken' broth concentrate (optional)

50g tofu skin (đậu hủ ky)

1 red onion, minced

5 cloves garlic, chopped

4-5 chives or scallions, finely chopped

1 tsp freshly ground black pepper

1/2 tsp sugar, or to taste

1/2 tsp salt, or to taste

2 tsp bột nêm chay, ground to a powder (optional)

1 1/2 tsp fermented bean paste + 1/2 tsp light soy sauce (or 2 tsp vegetarian fish sauce)

2 tsp vegetarian oyster sauce

1/4 cup soybean oil, peanut oil, or other cooking oil, divided

Sườn non chay (roughly, “vegetarian ribs”) is a meat replacement made of textured soy protein. It may be found in bags online or in the pantry / dried goods section at your local Asian grocery store—the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.” Most sườn non chay are large and pale in color, but they sometimes come in "beef" or "pork" styles—the difference is not the flavoring but rather the size, shape, and coloring of the pieces. In my experience, the "beef" ones are more darkly colored, and both "beef" and "pork" styles are smaller in size and thinner in shape than the non-specific ones, which I often use to replace chicken.

Chả lụa chay is a vegetarian version of a Vietnamese pork sausage. It can be found in the form of a large loaf in the refrigerator section of a Vietnamese or Asian grocery store. It will be labelled "chả lụa chay" or "gio lụa chay," as well as "vegetarian pork roll," "wheat meat," or "vegetarian food."

Đậu hủ ky, or tofu skin, is prepared by taking the film off of a batch of tofu as it sets. Tofu skin may be purchased fresh or dried, in sheets or in sticks: for the purposes of this recipe, any kind will work! Chinese tofu skin produced for sale abroad may be labelled "dried beancurd sticks."

Bột nêm is a Vietnamese seasoning sold in powder or granule form. Vegetarian ("chay") versions of the seasoning may contain shiitake mushroom, lotus seeds, carrots, tomatoes, and kohlrabi, as well as salt and MSG. It can be purchased in pouches or boxes from an Asian grocery store, or you can use any other vegetable stock powder.

Fish sauce and oyster sauce are common inclusions in pork fillings for bánh bao but are often simply omitted from vegetarian ones. I've used vegetarian substitutes for these ingredients—if you don't have vegetarian imitation fish or oyster sauce, just increase the amount of salt, sugar, and bột nêm to taste.

Instructions:

For the dough:

1. Heat 1 cup (135mL) non-dairy milk to lukewarm in a saucepan or in the microwave. Stir in the yeast to dissolve. if you’re not sure your yeast is alive, proof it by allowing to stand for 10 minutes—it should foam.

2. Add the baking powder, sugar, and salt and whisk to dissolve.

3. In a large bowl, whisk together flour and cornstarch. Pour in the milk mixture and mix well to combine. Add additional milk 1 tsp at a time if it remains too dry to combine. The dough should be slightly tacky but not sticky.

3. Add oil and knead by hand until dough is smooth and elastic, about 10 minutes. Cover with plastic wrap and allow to rise in a warm place for about 3 hours until doubled in size. If you live in a cold climate and don't have a proofing drawer, heat your oven on the lowest setting for a few minutes, turn it off, and then proof the dough in the oven.

For the filling:

1. Prepare the proteins. Soak the tofu skin (if you're using dried) and sườn non chay in cool water for about half an hour until rehydrated (or simmer them for a shorter amount of time). They are fully hydrated once flexible and a couple shades lighter. Gently squeeze the water out. Dice tofu skin; rip sườn non chay into small pieces lengthwise and then dice widthwise.

2. Prepare the vegetables. Peel cassava root and carrot. Cut both into a fine julienne, or grate them. Dice the mushrooms; mince the red onion; chop the garlic.

3. Cook the filling. Heat oil in a large skillet on medium. Add the garlic and sauté until fragrant.

4. Add the red onion and continue to sauté until fragrant and slightly softened. Add black pepper, bột nêm, and salt and allow to cook another 30 seconds.

5. Add carrot, cassava, mushrooms, chả lụa chay (if using), and tofu skin and stir to combine. Reduce heat to low and cook, stirring often, until tender. Remove from pan.

6. If using sườn non chay: in the same pan, fry sườn non chay in 3 Tbsp of cooking oil on medium until they’ve absorbed the oil. Whisk 'chicken' stock concentrate into a small amount of hot water, then add the stock into the pan. Cook until mostly dry.

Soaking in water, deep frying in oil, then simmering in a flavored broth is the typical Vietnamese preparation of sườn non chay. The simmering in stock could potentially be skipped if you're including vegetarian oyster and/or fish sauce, but personally I find that dried soy products benefit from being soaked or simmered in something other than water.

7. Mix sườn non chay in with other filling ingredients, salt, sugar, sauces, and chives.

To assemble:

1. Turn dough out from its proofing bowl and gently divide into two even parts. Cover the half you're not using and gently roll the other out into a log of even width. Use a dough cutter or sharp knife to divide the log into 8 or 10 even pieces.

2. Place each disc of dough on its side and roll it out into a circle about 5" (13cm) in diameter. The edges of the circle should be much thinner than the center, since the edges will be bundled up and folded together.

3. The folding method is the same as for baozi and momos. Hold a wrapper in the palm of your non-dominant hand and add a couple tablespoons of filling (if you’re not experienced with making dumplings, it may be easier to add less). While pressing the filling down with your non-dominant thumb, use your other hand to pinch pleated folds in the dough all the way around the circle of the wrapper. Remove your thumb and make one last fold to close the bao. Pinch firmly at the place where all the pleats come together (where the drawstring would be if it were a drawstring pouch) and give a small twist to seal.

4. Set each finished bao on a small square of parchment paper on a baking sheet or in a steamer and lightly cover with plastic wrap or a light kitchen towel. Continue folding until you have formed all of the bao.

To steam:

1. Place a bamboo steamer in the bottom of a wok or large pot, and fill the wok with enough cool water to cover the bottom rim of the steamer by ½". If you've added baking powder to your dough, you may add a splash of vinegar to the water to help neutralise the dough's pH and combat yellowing of the dough.

If you’re using a metal steamer, tie a kitchen towel around its lid to prevent condensation from dipping back down onto the dumplings. Carefully place the bao, along with their parchment paper squares, into the steamer, leaving an inch or so between each one. They will expand as they steam!

If you don’t have a steamer, place a small bowl in the bottom of a wok or large, deep pan or pot. Place the dumplings, with their parchment paper squares, on a plate and place the plate on top of the bowl–the plate should fit inside your pot. Make sure that you can cover the plate and dumplings with a lid. If your lid is domed, there is no need for a kitchen towel, since the condensation will run down towards the outer rim. If your lid is flat, tie a tea towel around it just as you would with a metal steamer. Fill your cooking vessel with 2 or so centimeters of cool water.

2. Raise the heat to high and allow the water to come to a boil. Once boiling, lower the heat to medium-low and cover your steamer or pot. Steam the dumplings for about 8 minutes, until the dough is tender and cooked through. Keep finished bao warm in a covered casserole dish in an oven on low while you steam the others.

#vegetarian recipes #recipes #vegan recipes #Vietnamese #dumplings #carrots #cassava root #tofu skin #mushrooms #sườn non chay #chả lụa chay #fish sauce #chives

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robinksimblr · 2 years

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SWEET TEA A CUSTOM HOMESTYLE RECIPE

Sweet tea is a sweet beverage made with, unsurprisingly, sweetened black tea (sometimes sweetened with honey), which is then cooled down and iced. It's usually served with citrus and mint for a lovely refreshing drink on a cold day.

It has both sizes (Teapot and single serving)

Vegetarian-Safe, Lactose Free

Please don’t re-upload as your own!

Optional EA Lemon, SCCO any sugar, and BrazenLotus sweet mint, black tea, lime (cake can still be cooked without)

This food item REQURES the latest version of my food enabler object.

DOWNOAD (PATREON + SFS + MTS (coming soon))

#sims4mods #sims 4 maxis match #sims4drinks #sims4mm #sims4cc #sims 4 mods #sims 4 drinks #sims 4 mm cc #my stuff all #my stuff mods #my stuff drinks #drinks #non alcoholic drinks #sweet drinks #tea #Homestyle #vegetarian #lactose free #vegan

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veradune · 1 year

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PLOT TWIST: the crusty leopard I was gonna lengthen actually works flawlessly and has been yelling for 15 minutes. Oh nooooo (ethically I'm extremely hesitant to unleash my beginner sewing skills on a functional furb)

#furblr #safe furby #furby community #so now it's a possessed $5 boom vs. cute voiceless $5 '98 giraffe with unusual coloring #for long furbening #agggghhhghghgh #or do i go vegan or try to acquire a truly non-functioning furb?#long furby #custom furby

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