Secret Chief
nirvana is samsara
We're not living on the same planet are weNope. I feel fortunate when people know what they are.
We're stuck for choice.
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We're not living on the same planet are weNope. I feel fortunate when people know what they are.
We're not living on the same planet are we
We're stuck for choice.
The one just to the left of you. Always room for the right sort of applicant.Which planet are you on?
Got room for one more?
Always room for the right sort of applicant.
Top tip: there's no one at the check-in on Sundays (government cutbacks)....aw, hell. I knew there would be a catch to keep me out somehow...
Sadly, my husband and I had the conversation last night that in recent months, inflation has gotten out of control, and we'll have to buy much less vegetarian 'stuff'.
Some brands are staying about the same(Morningstar comes to mind), but the price on others(Quorn comes to mind) has skyrocketed. Anyone else noticing this in their areas?
Thinking textured vegetable protein might be a cheaper substitute in stews(or things of that nature).
Whatever vegetables are in season, mushrooms, herbs, spices and nuts.
Make some pastry, mix up something from above and voila, wonderful, cheap vegetable pies or pasties.
You can get Quorn???. My daughter loves it but its not available in France
Aquafaba?For those who don't eat eggs, what do y'all use for an egg substitute? My grandma always taught me to use applesauce, but anything else?
Sadly, my husband and I had the conversation last night that in recent months, inflation has gotten out of control, and we'll have to buy much less vegetarian 'stuff'.
Some brands are staying about the same(Morningstar comes to mind), but the price on others(Quorn comes to mind) has skyrocketed. Anyone else noticing this in their areas?
Thinking textured vegetable protein might be a cheaper substitute in stews(or things of that nature).
Besan works for that too. You can also buy glutinous rice flour, and you don't need much of it. The texture is rubbery.For those who don't eat eggs, what do y'all use for an egg substitute? My grandma always taught me to use applesauce, but anything else?
We've switched over to fake Tofu made from besan flour. My food sensitivity test a couple months ago indicated soy, so we did some experimenting. Take a bread pan, oil it a bit, and pour in maybe 1/2 inch of really smooth besan batter, it containing some oil, like a tablespoon. Then bake it in the oven until the edges seem to be drying away from the sides (20 minutes at most). Then flip it over, pop it out, and you have this slightly denser version of Tofu, probably healthier that you can cube, grill, add to chilis, etc.
I especially like the idea because tofu is used to make so many fake things, so tofu is getting it's own karma with fake tofu. But even better, it's dirt cheap, if you buy a large bag at an import store, ot a supermarket that sells it. Add any spices you want to too. Boss grilled some with tomato sauce and basil the other day.
Whatever vegetables are in season, mushrooms, herbs, spices and nuts.
Make some pastry, mix up something from above and voila, wonderful, cheap vegetable pies or pasties.
Just baked an Epic Chocolate Fudge Cake from BOSH!
Open the box, mix it up with oil and water, bake for 15 mins.....done.
Eaten a big fat piece and feel quite sick. Will be having some more later. Highly recommended.
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Stop teasing and spill the beans!My favorite chocolate cake is my wife's vegan recipe: it's 6 ingredients and is so super moist and chocolatey. It's light, and not heavy, so you can eat a big fat piece and not feel sick. ;-)