LHS Culinary Arts

This is also known as “Cooking Class” or “Home Ec’ (Economics)” in some human (Outlands) schools.

 

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Table of Contents:

  1. Introduction
  2. Progression
  3. Vocabulary
  4. Basic Principles
  5. Advanced Cooking
  6. Recipes of Our Restaurants
  7. Recommended/Required Reading (Images Begin)
  8. Conceptual/Presentation Images
  9. Recipe-memes, Etc.
  10. Nyotaimori
  11. Recipe Videos

 

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Introduction:

They say “the kitchen is the heart of the home”, and we here in Inisfree have gone to great lengths to make sure that every kitchen in this home-realm of ours is as good as it gets.  By the time you leave this course, you’ll know how to cook just about every kind of meal you could ever dream of wanting for yourself.  Also, as always here in Inisfree, we have veganized everything –if it wasn’t naturally vegan already.

 

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Progression:

Students here first learn the basics; cooking terms and utensils (only for vegans, of course), then simple recipes which they practice making, and finally chef “flare” and presentations (such as nyotaimori).

  1. vocabulary (of food, drinks, ingredients, crops, cooking tools, cooking processes, etc.) plus the origins of those words’ roots
  2. basic principles (such as why we only allow vegan in our realm) and techniques for healthy ingredient selecting, cooking, plating (or serving nyotaimori; all female students take their turn getting naked and having food arranged atop their chest and thighs), and preservation/refrigeration
  3. advanced cooking such as sous vide, molecular gastronomy, veganizing dishes/recipes, determining which healthy things will produce similar or even virtually identical tastes to whatever is being improved/veganized, etc.
  4. ServSafe certification/s

Graduates of Inisfree’s cooking classes know not only how to make decent meals, but the best meals.  They have hands-on experience to rival that of line-cooks and world-class chefs.  They even understand where the best ingredients come from, how to manage a small kitchen, and what molecular gastronomy is.

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By School-grade:

  1. vocab’
  2. food-safety temperature-ranges; for storing (cool to cold), for buffets/serving for hours (warm to hot), etc.
  3. focus on the tools (not yet the techniques with each tool)
  4. observing and taking notes about all the basic techniques
  5. hands-on; starting to practice all memorized basic techniques
  6. sous vide
  7. molecular gastronomy
  8. veganizing anything; understanding vegan equivalents which produce nearly-identical flavors, textures, etc.
  9. plating; presentations –incl. nyotaimori (at the end; after normal on-plates plating)
  10. reading recommended/required cookbooks –with Auz’s as the final reading assignment for this school-year
  11. pairing or tripling up with fellow students in this course; requesting spontaneous things be cooked and served in different ways by one another, then offering constructive criticism, etc.
  12. easiest ways to cook the kinds of things which will be findable in the wild
  13. Exodus
  14. discussing which cooking methods worked last year
  15. drafting menus for different occasions (small vs. large events, personal/friends vs. formal/clients)
  16. preparing a sampler-feast for the class by school-year’s end (not normal portions, as every class-member will be cooking up the same)

…

Earning a version of the BeVeg certification becomes possible for graduate-students of this course.

  • “BeVeg is the most Internationally accepted and recognized vegan certification trademark.”
  • For reference:  further reading

 

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Vocabulary:

Food Vocabulary:

  1. after-taste
  2. bland
  3. bitter
  4. broth
  5. cheesecake
  6. cook vs chef:  A cook uses preexisting recipes.
    A chef modifies recipes or even makes entirely unique ones.
    “To simply answer this question, a chef is an individual who is trained to understand flavors, cooking techniques, create recipes from scratch with fresh ingredients, and have a high level of responsibility within a kitchen. A cook is an individual who follows established recipes to prepare food.”
  7. curry
  8. custard
  9. cutlet
  10. dal
  11. Danish
  12. Dutch Baby (bowl-shaped pancake)
  13. filet
  14. frosting (thicker than icing, and tends to stay spreadable)
  15. gravy
  16. hoagie
  17. hors d’oeuvres
  18. icing (thinner than frosting, and sometimes hardens as it dries)
  19. lasagna
  20. meringue
  21. muffuletta
  22. poached
  23. quiche
  24. rich
  25. roast
  26. salty
  27. sauce (and examples; alfredo, barbecue, cocktail, honey mustard, horse radish, hot, marinara, pasta, soy, taco, tartar, etc.)
  28. savory
  29. scrambled
  30. sits well
  31. spicy
  32. soup
  33. sour
  34. stew
  35. stuffing
  36. sub
  37. sweet
  38. taco sauce
  39. tart
  40. topping
  41. whet

Drinks Vocabulary:

  1. alkaline
  2. carbonated
  3. champagne flute
  4. cider
  5. club soda
  6. cocoa (hot chocolate)
  7. cocktail glass
  8. creamy
  9. juice
  10. meal replacement
  11. milk
  12. reverse osmosis
  13. smooth
  14. smoothie
  15. sparkling
  16. spring (water source)
  17. tap
  18. tea

Ingredients Vocabulary:
(not because all of these should be ingredients, but in order to discern if a product has harmful ingredients)

  1. acidity regulator
  2. anti-caking agent
  3. batter
  4. citric acid –questionable; sometimes derived from black mold
  5. cream –fine if coconut, for example; as long as it is vegan
  6. essence
  7. (food colors) –sometimes chemical coloring; unhealthy/unnatural
  8. fructose
  9. granulated
  10. herbs (see this webpage for a complete list)
  11. iron (i.e. that it should not be an ingredient; no one needs iron powder in their food)
  12. lactic acid –bad
  13. monosodium glutamate (MSG) –debatable, but generally regarded as unfit for consumption
  14. natural flavor/s
  15. non-GMO
  16. nuts (ground vs tree, etc.)
  17. organic
  18. preservative –few things need this if in the ideal environment
  19. sodium benzoate (a carcinogen; never include/ingest)
  20. sucrose –or other sugar alternatives
  21. vitamin D –sometimes extracted from pig flesh; never allow

Crops Vocabulary:

  1. aubergine
  2. canola (vs healthy/normal cooking-oils)
  3. clove
  4. ear of corn
  5. eye of potato
  6. head of cabbage
  7. husk
  8. shallot
  9. tuber

Cooking and Dining Tools:

  1. air fryer
  2. baking sheet/tray
  3. blender
  4. bottle opener
  5. bread bin
  6. bread knife
  7. bread maker
  8. butter knife
  9. can opener
  10. cheese cloth (for tofu)
  11. cheese knife
  12. colander
  13. corkscrew
  14. crock pot (for slow cooking)
  15. cutting board
  16. deep fryer
  17. draining spoon
  18. foil
  19. food thermometer
  20. garlic crusher
  21. grater
  22. grill
  23. heating drawer
  24. hot pad
  25. ice-cream scoop
  26. kettle
  27. ladle
  28. measuring cup/s
  29. measuring spoon/s
  30. microwave
  31. microwave-safe
  32. mixing bowl
  33. non-stick
  34. nutcracker
  35. oven
  36. oven mitten
  37. ovenproof
  38. pairing knife
  39. pan
  40. pasta server
  41. peeler
  42. pizza cutter
  43. pot
  44. potato pusher
  45. pressure cooker (for fast cooking)
  46. rice cooker
  47. rolling pin
  48. rotisserie
  49. scissors
  50. serving spoon
  51. sieve
  52. slotted spoon
  53. slotted turner
  54. solid turner
  55. spatula
  56. stove
  57. tea strainer
  58. tea towel
  59. tofu press
  60. tongs
  61. vacuum sealer
  62. watermelon slicer
  63. wax paper (baking parchment)
  64. wine-bottle opener
  65. whisk
  66. zester

Cooking Processes:

  1. air-fry
  2. al dente
  3. bake
  4. baste
  5. beat (beaters)
  6. blanch:  a cooking technique that calls for quickly scalding foods in boiling water, and then immediately dunking or “shocking” them in ice water to keep them from overcooking. The process seals in color, flavor, and texture by halting the enzyme activity that occurs naturally in fruits and vegetables when raw.
  7. blend
  8. boil
  9. braise
  10. broil
  11. caramelize
  12. deglaze
  13. dice
  14. emulsify
  15. fillet
  16. flambé
  17. freezer burn
  18. fry
  19. garnish
  20. glaze
  21. grill
  22. grind
  23. julienne
  24. marinate
  25. mince
  26. mise en place
  27. parboil
  28. plate (plating; presenting) –such as on a ‘living platter’; nyotaimori
  29. poach
  30. preheat
  31. puree
  32. reduction
  33. roast
  34. roux
  35. sauté
  36. sear
  37. simmer
  38. slice
  39. steam
  40. stir
  41. temper
  42. thaw
  43. whip
  44. whisk

3 Distinct, Not Synonyms:

  • Jelly is made with strained fruit juice. There are no pieces of fruit in jelly.
  • Jam is made with mashed fruit.
  • Preserves have whole fruit or large pieces of fruit.

 

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Basic Principles:

Why we only allow vegan in our realm:

  • against harming any innocent or defenseless sentient being, whether it is regarded as relatively sapient or not
  • compassion for those who deserve it
  • endless proof that only the vegan diet leads to / maintains health
  • karma
  • love for developing peaceful solutions to the ridiculously complex/complicated and pointlessly-violent/-harmful nonvegan way/industries
  • vegan products are almost always superior in many, if not all, ways when compared to nonvegan alternatives/firsts
  • zero reason to be nonvegan, especially with all we have learned/found and demonstrated

 

Techniques for healthy ingredient selecting:

  • electrodermal screening; finding your own best diet (as opposed to assuming the nonsensical Food Pyramid taught by corrupt schools cowing down to a government lobbied by entrenched “food” industries works for everyone)
  • knowing ingredient legislation; inappropriate intentionally-misleading terms/pseudo-synonyms/codewords
  • what actual food ingredients should be
  • how to determine if something is actually organic and healthy, not just labeled that way
  • which farms and farming practices are legitimate/healthy
  • ways you can test groceries for true ingredients; sometimes those listed are not that accurate
  • where to find natural ingredients you can harvest (in the wild) or plant and grow yourself
  • plant –and plant health/disease– identification
  • our recommended encyclopedic knowledge of edible/useful herbs and other plants

 

Cooking:

  • chilling
  • food-prep’ in general
  • pressure-cooker safety considerations/checks
  • staging; mise en place
  • timing completions to align for plating and serving

 

Plating (or serving nyotaimori):

  • artful arrangements based on color/contrast, which things stack well, etc.
  • nyotaimori; arranging food that is neither hot-to-the-touch or chilling/cold atop a naked female model’s chest and thigh-fronts
  • which type of dish/plate is for which type of food/presentation

 

Preservation/Refrigeration:

  • containers that are food-safe
  • food-covers that are food-safe
  • refrigeration; refrigerator and freezer types and settings
  • walk-in freezers and refrigerators

 

Always check with your client/guest if he/she has any food allergies.

  • Bananas, kiwi, chestnuts, and passion fruit come from a relative of the rubber tree. If you have a latex allergy, you are often allergic to these fruits.  This is because those foods share similar proteins with the latex found in rubber trees, a phenomenon known as “latex-fruit syndrome”.

 

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Advanced Cooking:

Sous Vide:

  • “a cooking technique that involves vacuum-sealing food in a bag and cooking it in a precisely regulated water bath.”

 

Molecular Gastronomy:

  • “the scientific discipline concerned with the physical and chemical transformations that occur during cooking. The name is sometimes mistakenly given to the application of scientific knowledge to the creation of new dishes and culinary techniques.”  IOW:  This is a branch of food science that focuses on already-established/-discovered aspects of different ingredients during the processes of different recipes; we are not adding recipes or cooking methods, but helping students in Culinary Arts understand much more about existing ingredients, recipes, and techniques.
  • IOW:  what will cause different ingredients to change colors, consistencies, flavors, etc., making them suitable in combinations, structures/layering, etc.

 

Veganizing Dishes/Recipes:
(Everything we teach is vegan, but we start with easy recipes which were already vegan, then progress to knowing how to easily veganize any nonvegan recipe you might encounter in the Outlands or remember fondly from a pre-vegan childhood.)

  • all the things which can be made into vegan bacon
  • all the things which make great egg replacers
  • mushrooms as chicken or steak replacers
  • plant-based milk-like beverages/liquids
  • vegan cheeses
  • vegan gravies

 

Determining which healthy things will produce similar or even virtually identical tastes to whatever is being improved/veganized:

  • BBQ flavor sources
  • nutritional yeast
  • umami/seafood flavor sources
  • and we never use artificials/chemicals; only natural normal ingredients that you can grow and harvest yourself

 

Acupuncture-related:

  • choosing ingredients and recipes or food-preparation types/techniques based on a patient’s current energy/chi-needs

 

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Recipes of Our Restaurants:

We’ll teach you how to make all of your favorites from all of Inisfree’s restaurants.

Appetizers:

  1. Baked Battered Zucchini Wedges (not fried)
  2. Boneless Wings
  3. Coconut-crusted Shrimp
  4. Dips
  5. Flat-bread
  6. French-bakeds with Sprinkled Feta (a.k.a. ‘Greek-fries’, instead of French-fries)
  7. House-made Guacamole
  8. Jalapeño Poppers
  9. Mini Tamales
  10. Pop-overs
  11. Potato Skins (loaded)
  12. Salads
  13. Salsas
  14. Sampler Platters (pick your own combinations)
  15. Sliders
  16. Soups (by the cup)
  17. Stuffed Mushroom Caps

 

Main-course Menu:

  1. Burgers (veggie patty options on giant pretzel buns)
  2. Cheeses by the Block and Wheel! (with a great rotating-wheel melting-&-spreading option)
  3. Chicken Noodle Soup (with wedges from whole chicken breasts, never little clumps like you find in the canned soup of the Outlands)
  4. Couscous
  5. Crab Cakes (big ones always, and never with anything crunchy in them)
  6. Crêpes (choose your toppings; my favorite is finely shredded cheddar)
  7. Croque Monsieur
  8. Curries (pick your spiciness)
  9. Dolmas
  10. Earth-tones Bread-weaves (like Challah but with more colors; brown, tan, and white)
  11. Kabobs
  12. Lettuce Wraps
  13. Mushroom-bun Burgers (with the Juicy Lucy option; melted cheese on the inside)
  14. Mushroom-patty Burgers (with the Juicy Lucy option; melted cheese on the inside)
  15. Omelets (choose your fillings, egg-white base is optional, “JUST” vegan egg-like mix is the norm, and a vegan gyro filling is now available)
  16. Paleo Pizzas (including the thin-crust chicken, sweet corn, and light curry spice one from the Polish Italian restaurant in Scotland –dipping sauces include cilantro mint chutney)
  17. Pancakes (with infusion options, such as with chocolate chips or turkey bacon)
  18. Pesto Pastas
  19. Pot Roasts
  20. Ribs (the lamb ribs with mashed potatoes infused with garlic and feta, of Axios in Denver)
  21. Rice Bowls
  22. Sandwiches (on giant pretzel buns and other breads)
  23. Soups (by the bowl, including a variety of Pho –with brown rice in creamy tomato soup added in 2022)
  24. Stews (by the bowl)
  25. Stingray Steaks
  26. Stuffed Bell Peppers
  27. Swordfish Steaks
  28. Tamales (no-lard, made with masa, and a Salvadorian plantain-husk with olives option)
  29. Tofu Pot Pie
  30. Vegan Shepherd’s Pie
  31. Vegetable Chili with Broccoli-cheese Soup, Beet Crackers, and a Milk Chocolate
  32. Vegetables Tray with Hummus

New Sandwich of 2022:  Smoked Tofu Panini; with portabella mushrooms, spinach, vegan goat cheese, chipotle aioli, on ciabatta, with garlic fries and slaw

 

Drinks:

  1. almond milks (such as with chocolate)
  2. blends
  3. coconut drinks (juice, water, with or without pulp, and sometimes served in the actual coconut)
  4. every juice there is (all natural, nothing added, pulp included, with mixes optional)
  5. flavored waters (always via only natural juices)
  6. floats (have them made from any of our many ice-cream flavors)
  7. horchata
  8. lemonade
  9. limeade
  10. rice milks
  11. shakes (have them made from any of our many ice-cream flavors)
  12. smoothies
  13. teas (hundreds of kinds, all listed and described)
  14. water (the purest you will ever taste)

 

Desserts:

  1. Cheesecakes (as many as are available at The Cheesecake Factory)
  2. Chocolate Fondue Fountain
  3. Gelatos (dozens of flavors)
  4. Lava Cake
  5. Mille-feuille (‘Napoleon’)
  6. Oreo-crust Ice-cream Pie
  7. Pastries (such as Bear Claws; almond-paste filled and icing drizzled)
  8. Pies (all the classics:  apple, chocolate, pecan, pumpkin, and sweet potato; my favorite)
  9. Whole Watermelons (sliced or sculpted)

 

2024/+:  Being Considered/Reviewed

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2026 May:

NotCinnamon dragonfruit rolls
reel
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Typical retard / chronic-liar nonvegans like to claim that beef only has 1 ingredient, and that vegan food has too many and unnatural ingredients,
but
beef is the end product name, not the many and unnatural ingredients that make it, such as growth hormones, pesticides, chemtrails, GMOs, and abuse,
and it takes vegan food to grow cattle,
and most vegan food actually has only 1 ingredient –because it is raw,
and the only reason vegans made recipes with more ingredients and meat-like is to kindheartedly provide easier transitions to the meat-addicted.
But nonvegans just speed past All that, pretending beef has no ingredients, and pretending all vegan food has many.
Beef, again, is a product name, not the recipe, and it isn’t just made by grass.
Beef is like the terms jerky, soup, soda; it is the final consistency, not what goes into it.
But nonvegans can’t think well, if at all, so they just repeat nonsense anyone can easily factcheck.
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lhs cul. 3 Lion’s Mane mushroom methods – TurnipVegan
nachos meat, pepperoni, and steak
reel
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how cook/eat cattails:
goog
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teaching practice cut links into fruit and vegetables
share
and
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Cucumber sandwich exterior veganize
insta
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lhs cul. shredded-tofu burritos – PlantYou
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artichoke dip
insta
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mozzarella
recipe
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‘jerk’ walnut ‘bombs’ – TurnipVegan
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pepperoni tofu
reel
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5 vegan milks how-to, minus gaytarded pointing
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Lhs cul. 6-course vegan
insta
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Cookb, lhs cul, nook, pers.
Toasted fried mushroom curry sandw
insta
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Lhs cul, icgm kitch, restau dir, pers.
Durvo menu, incl. all multicourse holiday menus,
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Cul. Jollof veganized:
share
and
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lhs cul. xmas-tree dessert how-to
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mushroom slicing, looks like grilled chicken – TurnipVegan
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Gauthier Soho, French chef in London
another vegan cheese breakthrough i hope my spells will cause ICVs to make for me in Inisfree
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pasta salad bowl how-to – PlantYou
insta
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crispy breaded mushroom sandwich
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same vid on insta:
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marshmallow-inspired cauliflower bites – TurnipVegan
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miso lemon pasta
insta
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Lhs cul. cold raw lasagna TurnipVegan
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Lhs cul.
aubergine/eggplant sandwich Bosh
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the dif’ ways to make/’steep’ and pour/serve tea, since it is the most-drunk beverage after water
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lhs cul, rooftop icgm hut: hotdog slices technique, veganize
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Bosh sandwich tofu rectangles with sauce
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Lhs cul.
fried chickpea flour sticks
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fire-grilled pizza pockets – TurnipVegan
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salad prep’ jars – PlantYou
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Lhs cul
How to plate (bowl) ramen
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courgette = zucchini
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Lhs cul. knife skills techniques bell pepper
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Spanikopita spiral presentation
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and dirig. Pie-popsicle fusion
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Popcorn Cherry (cheesecake sticks) by Natalie Mereacre in Dublin
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Onion rings stack sauce presentation TurnipVegan
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he calls it Volcano Onion Rings
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caviar pancake by Gauthier Soho
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..and the term introduced means:
Beurre blanc, meaning “white butter” in French, is a classic warm butter sauce made from a reduction of white wine and/or vinegar with shallots, into which softened, whole butter is whisked off the heat to create an emulsified sauce. It’s also known as Beurre Nantais, after the city of Nantes in France.
Key characteristics:
Emulsion: Beurre blanc is a weak emulsion of liquid (reduced wine/vinegar) and fat (butter). The natural emulsifiers in the butter help to create the creamy, thickened texture.
Tangy and buttery: The reduction of wine and/or vinegar provides a tangy flavor, while the butter adds richness.
No egg yolks: Unlike sauces like hollandaise or béarnaise, beurre blanc does not use egg yolks as an emulsifier.
Versatile: Beurre blanc pairs well with a variety of dishes, including fish, poultry, and vegetables.
Making Beurre Blanc:
Reduce: White wine, vinegar, and shallots are reduced in a saucepan until nearly dry.
Emulsify: Softened butter is gradually whisked into the reduction off the heat to create the emulsion. Some recipes suggest adding cream as a stabilizer.
Tips for success:
Low heat: Whisk in the butter over low heat or even off the heat to prevent the sauce from separating (breaking).
Cold butter: Use cold, cubed butter and add it gradually.
Whisking: Constant whisking is key to achieving a smooth, emulsified sauce.
Storage:
Leftover beurre blanc can be refrigerated, but it may break when reheated. It can still be used as a compound butter by scooping out a piece and letting it melt on hot food.
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caesar salad pasta
insta
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Lhs cul, holidays.
Cherry choc petite gateaux
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Crushed potato veggie quiche
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Ice cream made live from any drink:
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loaded potato stacks
insta
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prickly-pear ice cream – TurnipVegan
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vegan horchata
fb vid
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vegan parmesan via grated Brazil nuts
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Potato protein whipped to replace
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lhs cul.
chicken shwarma flavor and texture from mushrooms
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4 times to season food:
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lobster-mushroom flatbread – TurnipVegan
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volcano onion rings coated in chili truffle glaze, topped with macadamia sour cream, cashew cheese, red bell peppers, chives, and microgreens
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aubergine (eggplant) as Summer dessert – by Gauthier Soho
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lhs cul
cauliflower piccata
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avocado toast with scrambled tofu
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Lhs cul. Many mushroom recipe clips TurnipVegan
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[Mushroom-bacon w sauce] wraps – TurnipVegan
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Buffalo tofu sliders –EXCELLENT SQUISH SCENE / APPEARANCE
insta
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lhs cul. fish-less soup – Gauthier Soho
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parsnip pasta w pomegranate seeds – TurnipVegan
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Gauthier Soho fishless soup exotic ingredients:
Dulse: a dark red edible seaweed with flattened branching fronds, “sea lettuce flakes”
Samphire: a salty, succulent, coastal plant that is edible and often compared to asparagus or seaweed in flavor. It is a popular ingredient in many cuisines, particularly those featuring seafood.
Wakame: (Undaria pinnatifida) is a species of kelp native to cold, temperate coasts of the northwest Pacific Ocean. As an edible seaweed, it has a subtly sweet
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Veganized french dip w au jus at last – TurnipVegan
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cropl, food proc, lhs cul.
Spirulina was a staple food and a source of protein in the Mexica diet, specifically Arthrospira maxima and Arthrospira platensis, a tiny aquatic plant considered the world’s healthiest superfood due to its exceptional nutritional value. This edible blue-green algae found in Lake Texcoco produces 15 times more protein per acre than soybeans, 35 times more than corn, and 70 times more than wheat. Because it grows in salty lakes, it doesn’t compete with other possible food sources. The Mexica collected the thick, blue-green algae from Lake Texcoco’s surface using poles, where the water’s salinity and alkalinity provided ideal conditions for its growth. The harvested algae was then dried into small, dense cakes, known as tecuitlatl, which were a valuable source of nutrients. Oral traditions suggest that these cakes were eaten with other staples like corn tortillas, beans, or mole to provide energy for long-distance travel.
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Greek naturally vegan onion bulges
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REMOVE FUGTARD
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Jackfruit fish chips
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fish battered hearts of palm
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veganized fontina cheese slices discs
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Lhs cul
Bangbang chikn salad
insta
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Brownie oats cup
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Mushroom bulgogi – by Planthood
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Bulgogi marinade ingredients:
3 tbsp soy sauce (or tamari)
1½ tbsp brown sugar or coconut sugar
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp ginger, grated or ½ tsp ginger-garlic paste
1 tbsp gochujang (Korean chili paste) — optional for heat
1 tbsp rice vinegar or mirin
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plantain-bacon sandwich – TurnipVegan
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Lobster noodles – turnipvegan
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lobster-mushroom pasta – turnipvegan
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“This high-protein tofu poke bowl…”
fb vid
Salad in little tubs with lids
Peanut sauce on bottom
Shake
Then plate, all coated from shaking
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AND TO NOOK:
ramen dumplings bake – Bosh
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KFC-style chicken wrap – TurnipVegan
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Lhs cul
How to prep lentils so they do not cause as much intestinal gas
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by “Vegan A Bit Of All”
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Pumpkin carrot cake w cream cheese frosting and candied hazelnuts
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Mac cheese meat skillet – TurnipVegan
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Bbq pulled pork sandwich steps
insta
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Pepperoni truffle bites – TurnipVegan
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(egg-roll shape/form, filled like a pizza hot-pocket)
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Lobster-mushroom crabcakes – turnipvegan
reel

hemp-seed parmesan
reel
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Jjajangmyeon – korean chinese noodledish – by prrrunch
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Persian crunchy rice –called “Tahdig”
reel
..
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[[Tuscan tofu pasta – prrrunch
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ingredients:
1 block medium firm/extra firm tofu (500g)
..
tofu fillet spice mix:
2 tsp smoked paprika
1/2 tbsp garlic powder
1 tbsp dried oregano
1/2 tbsp dried parsley
2 tbsp dried sage
1 tsp black pepper
2 tbsp olive oil
salt to taste
2 tbsp corn starch
..
3 tbsp olive oil for frying tofu and for sauce
..
Pasta Sauce:
1 red onion chopped
4 cloves garlic chopped
5-6 cherry tomatoes quartered
1 tsp chilli flakes
2 tbsp tomato paste
1 tsp calabrian chilli peppers
1 cup plant based unsweetened cream (soy, coconut, oat)
1 cup pasta water
2 tbsp nutritional yeast
1 cup spinach
salt to taste
..
boiled pasta of your choice]]
..
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Tofu fish sandwich – by prrrunch
insta
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Tofu of sesame
reel
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Fish sandwich w soursop slice as the ‘filet’/patty – turnipvegan
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Chili tofu burrata eggroll -prrrunch
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Toum; garlic spread, aka alliolli – by Hermann
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lhs cul, africa.
the national dish of Tanzania
Ugali; mashed rice as chiplike scoop for stew/salad
reel

Pancakes/crepes, 3 colors, all based on legumes, and what to pair them with – Hermann
reel

Lhs cul
Africa55
Tikourbabine of Algeria – Hermann
reel

Paniyaram (dough balls like small muffins),
2nd is Pappa Al Pomodoro (Tuscany’s way to use leftover bread),
3rd is Lebanese pasta-and-lentil soup – Hermann
reel
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Turkish lentil balls – a dish on lettuce petals – Hermann
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Cantaloupe carrot orange juice – turnipvegan
reel
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Tofu bricks
reel
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coconut milk homemade – Hermann
reel
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lhs cul. souffle of aquafaba, potato protein, and salt – Gauthier Soho
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Flatbread stuffed,
then leftover veg into Korean-inspired pancakes,
and 3rd: Italy white pancakes – Hermann
reel

Fires with pile of toppings
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Plov, from Uzbekistan
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spicy yellowtail crispy rice – but veganize it, ofc
reel
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Cookbook, lhs cul.
Butter chicken – plantbaes
reel

Lhs cul.
how to hotpot
youtube
The MOST IMPORTANT recipe of the year

Lhs cul, cookb.
tofu shawarma bowl
insta

Lhs cul. Nettles powder is btr than orange for vitamin c, more protein than soy. Aglione is sweeter garlic.
reel

lhs cul. Muhamara making
reel

Lhs cul.
Turkey 3 recipes
flatbread stuffed
rice pot
flowers stuffed
reel

Miso eggplant – cheffinwithzach
reel

Veganized – carrot queso
reel

Enoki mushroom “chicken” with jerk sauce
reel

Cauliflower marshmallow – turnipvegan
reel

3 cheese replacements, no dej:
cashews, to make feta
coconut cteam, to make mac cheese b/c doesn’t dry when baking
agar agar from seaweed, to make shredded cheese
TurnipVegan
reel

German potato oancake get name
reel

vegan cheese slicing – mensch chef
reel

vegan 4-lb. turkey with stuffing etc. – Vegan Hacks – funny excited/exaggerated-voice older guy with glasses
fb story

lhs cul.
ribs on mashed potatoes – turnipvegan
reel

Lhs cul. Rolled omelet
reel

Pan quesadillas – plantyou
insta

creamy gochujang spicy tofu rigatoni – prrrunch
insta

Icelandic dip – plantyou
insta

Butterscotch tartlet in a rye shortcrust with dark chocolate crunch, cocoa nibs, and whipped creme accents

Tofu “chicken” parm’
insta

lhs cul.
Brötchen are German bread rolls with a crispy crust and a soft interior, while brioche is a rich, soft, and slightly sweet French bread made with a high ratio of eggs and butter. The main differences are their origin, ingredients, and texture: brötchen are a simpler, more traditional roll, while brioche is a richer, cake-like bread

French onion mashed potatoes
insta

nuts-and-rice burger – turnipvegan
reel

3 recipes:
tempeh with green beans in sauce,
aubergine pile,
salad with tofu and tamarind water
–hermann
reel

Crispy tofu caesar salad sandwich – plantbasedbrandon
no dej
reel

chocolate chip cookie recipe by juliataylor – plantbasedbrandon
reel

pizza waffle – Vegan Hacks
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kimbap waffle – Vegan Hacks
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eggs tofu shreds – Vegan Hacks
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waffle-ized breakfast sandwich – Vegan Hacks
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waffle-ized croissant with pb chips and choc chips – Vegan Hacks
reel
..
Vegan Hacks FB pg ideas/fusions:
waffle-ized: quesadilla, muffin, BLT, falafel, gyro

Mac cheese mushrooms breadcrumbs – plantbaes
reel

Stacked potatoes – plantyou
insta

Prrrunch; directory of videos; try making all these recipes
insta

mac cheese seasoned – plantbasedbrandon
reel
My mod: make own cheese from nuts, not oil-based store-bought

BJ’s Restaurant and Brewhouse’s parmesan crusted chicken in lemon chardonay butter sauce – veganized by eat_figs_not_pigs, minus wrong use of “literal” and “insane”
insta

Miyoko’s butter making – Vegan Hacks
reel

Mushroom gyro and steakfries presentation – turnipvegan
reel

Tomato soup calabrian chili with grilled cheese croutins presentation – eat_figs_not_pigs
insta

Falafel crunchwrap – VeganHacks
share
and
reel
BLOCKED BC spreading evil faggot (vaxtard; ruined DNA/instincts, causing sexual deviancy) propaganda
..
Breakfast crunchwrap – veganhacks
share
and
reel
BLOCKED BC spreading evil faggot propaganda
..
waffle tortilla soyrizo chickpea-eggs – vegan hacks
share
and
reel
BLOCKED BC spreading evil faggot propaganda
..
Rice paper to stabilize vegan omelette – vegan hacks
share
and
reel
BLOCKED BC spreading evil faggot propaganda
..
it is better that his original vids are blocked,
and must now be remade; his voice and face etc. were awful,
ruining the point/focus of his vids

Foie gras – gauthier soho
reel

Black eyed peas with mac meal – turnipvegan
reel

Why to boil tofu – wendy the food scientist
reel
..
Tofu is crispier when torn, not cut, then fried – wendy the food scientist
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Tofu noodles – wendy the food scientist
reel

Sweet potato cornbread no dej
reel

Orange tofu sandwich – prrrunch
insta

Broc cheddar soup – plantyou
insta

AND TO ICGM BREAKFASTROOM:
McSpoil waffle sandwich – turnipvegan
reel

Tofu turkey meal – Thee Burger Dude
reel

Mac and cheese with blended sauce
reel
and
recipe

Granola 5-step making – wendy the food scientist
reel
actually looks cute-face-ish in this one;
rjh-hairstyle, lavender v-swoop-ish top like ‘scrubs’, etc.
decent for phase2

cashew butter spread – plantifullybased
insta

Biscuits in stew skillet –The Nard Dog Cooks
reel

Harissa sweet potato pocket (rectangle waffle-iron on campfire) – turnipvegan
reel

crispy smashed potatoes – Dr. Vegan
reel
and recipe
..
Get all recipes

tofu slabs sandwich –The Nard Dog Cooks
reel

You sift flour to remove lumps, aerate it for lightness, and evenly combine it with other dry ingredients like baking powder, leading to smoother batters, finer textures, and fluffier baked goods like cakes and pancakes. While modern flour is cleaner, sifting ensures consistent measuring and better ingredient distribution, preventing dense results and dry spots in your baking.

oil hands before handling dough

Birria tacos – “teeth girl” (nickname from me due to her gap)
reel

avo toast w curried butter beans – Nard Dog
reel
and
recipe:

gravy-like sauce on tofu round slabs on noodles — “one pot marry me tofu” — the nard dog cooks
reel
and
recipe:

butter – plantbasedbrandon
reel
recipe:
1/2 + 2 tbs almond milk
1 cup refined coconut oil
1/4 cup avocado oil
1/2 cup almond flour
2 tsp nutritional yeast
1 tsp salt
1 tsp apple cider vinegar
Pinch of tumeric

one skillet black bean and sweet potato enchiladas – The Nard Dog Cooks
reel
and
recipe

spinach and sun-dried tomato pasta – The Nard Dog Cooks
reel
and
recipe

faster and safer way to cut an onion – Epicurious
reel

Birria tacos steps – plantbasedbrandon
reel

Hearts of palm as fried fish – plantbasedbrandon
reel

Cordon bleu – teeth girl
reel
..
VEGAN CORDON BLEU👀 🌱
Okay this is not a real “cordon bleu” but inspired by it and VERY DELICIOUS! 🤤
RECIPE (2 servings for each variation, 75min prep time):
Eggplant version:
-2 eggplants
Pierce with a fork.
Roast at 200C for 45mins.
Remove the skin and press it down on cling foil.
-2 Tbsp vegan cream cheese
-50g sun dried tomatoes, finely chopped:
Add both things to the eggplant and roll it tight using the foil, then remove the foil.
Breading:
-5 Tbsp flour
-1 Tsp chicken spice
-110ml water
Mix well until it forms a loose batter.
-breadcrumbs as needed
Bread the eggplant with the batter and then breadcrumbs.
Fry in oil until on medium high heat golden brown on both sides and enjoy!

Fried tofu sandwich –thee burger dude
reel

Celeriac steaks – teeth girl; Fitgreenmind
reel
..
CELERIAC STEAKS 🌱
Celeriac might look unsexy but its flavor is sexy! 😌
RECIPE (4 servings, 1h prep time):
-1 celeriac
Peel and cut in steaks and score them
-2 Tbsp olive oil
-1 Tsp mustard
-1 Tsp maple syrup
-1 Tsp soy sauce
-salt and pepper to taste
Mix and brush the steaks with it.
Bake at 200C/400F for 25mins, flip and bake for another 20mins.
Sauce:
-75g vegan butter
-1 small onion
-2 cloves garlic
Sauté for a few minutes.
-1 Tsp mustard
-1 Tsp eyes paste
-1/2 Tsp curry powder
-1/2 Tsp each dried thyme and rosemary
-salt and pepper to taste
-1 Tbsp chopped parsley
-150ml vegan cream
-juice of 1/2 lemon
-1 Tsp agave
Mix and let it cook 5min.
Serve on the steaks.
–
SELLERIAKTEAKS 🌱
Celery may look unsexy, but it tastes sexy! 😌
RECIPE (4 servings, 1 hour preparation time):
-1 Celery
Peel, slice and bake steaks
-2 EL Olivenöl
-1 TL Senf
-1 tsp maple syrup
-1 TL soy sauce
-Salt and pepper to taste..
Mix and coat the steaks with this.
Bake at 200°C for 25 minutes, turn over and bake another 20 minutes.
Soße:
-75g vegane Butter
-1 small onion
-2 cloves of garlic
Frying for a few minutes.
-1 TL Senf
-1 TL Misopaste
-1/2 tsp curry powder
1/2 tsp each of dried thyme and rosemary
-Salt and pepper to taste..
-1 tablespoon chopped parsley
-150 ml vegane Creme
-Juice of 1/2 a lemon
-1 TL Agave
Mix and let cook for 5 minutes.

Fitgreenmind (“teeth girl”), all recipes:
reel

Tofu blended into any sauce – Vegan Punks
reel

Loaded potato soup with crispy potato skins – Dr. Vegan
reel
..
What you’ll need:
🥔 Baked potatoes (plus crispy skins!)
🧅 Onion & celery
🧈 Vegan butter + flour
🥛 Veg broth + vegan cream
🧀 Vegan cheddar
🌶 Smoked paprika, garlic & onion powder
🌱 Spring onion, vegan sour cream, crispy tofu/vegan bacon for topping
..
Bake potatoes, scoop & crisp the skins. Sauté onion & celery, add butter, flour, spices, broth & cream. Stir in potato, simmer, melt in cheddar, then serve topped with all the goodies + those crispy skins for dipping
..
Recipe

All 4 dr vegan cookbooks
link

Roasted cherry tomatoes with creamy bean dip – Dr. Vegan
reel
..
What you’ll need:
🍅 Cherry tomatoes + garlic, olive oil, chili flakes & fresh herbs
🫘 Butter beans, vegan feta & cream cheese
🌿 Extra herbs + parmesan for topping
🍞 Toasted sourdough to serve
..
Roast juicy cherry tomatoes with garlic, olive oil & herbs until caramelized. Blend butter beans with feta & cream cheese for a silky dip. Top the roasted tomatoes with the creamy bean mix, fresh herbs & parmesan – perfect for dipping with sourdough
..
Recipe:

Gobi Manchurian indo-chinese dish –rainbow plant life
reel
and
Recipe

Sushi burger with rice as the buns — that.veganbabe (Stephanie De Angelis)
insta

How to replace an egg, different functions — Fitgreenmind
reel

3 baking ratios; cookies, banana bread, and crepes –fitgreenmind
reel

tomato sushi nigiri – It’s Liz Miu
reel

many Turkish dishes and desserts –Hermann
reel

Jacobking vegan recipes try all
insta
and
youtube
EXTREMELY annoying gaytarded “karate hands” (pointless movement of hands/arms) and overly-cute/ness BS, but tolerable recipes

crispy baked mac cheese – rainbowplantlife
reel
and
recipe

chicken noodle soup pot – the nard dog cooks
recipe

purple-swirl bread
recipe

champurrado drink from fb ad:
goog

buffalo chickpea quesadillas – rainbowplantlife
reel
and
Recipe

oyster mushroom bacon — vegan.planvn
insta

Lemon pepper potato poppers – jacobking
insta

Chkn parm sadnwich – plantbasedbrandon
reel
and
Recipe

Gingerbread hot chocolate no dej – rainbow plant life
reel
and
Recipe

perfectly cooked potatoes; wash/soak first – wendy the food scientist
reel

Smashed edamame and tempeh toast, looks like tofu on guacamole
–sophsplantkitchen
reel

mozzarella – fitgreenmind
insta

ranch dip/dressing – Justine cooks vegan
reel

lhs cul. / food proc.
The primary difference is that apple cider is raw, unfiltered, and typically unpasteurized, giving it a cloudy appearance and robust flavor, while apple juice is filtered, pasteurized, and has a clear, translucent appearance and a milder, sweeter taste. The terminology can also vary by region, especially regarding alcohol content.

‘log’ – tofu-skin roast ‘chicken’ – jacobking
insta
Tofu as meaty, and tofu skin as skinlike sausage-shell sort of layer

Crispy japanese-style long-fries – Dr. Vegan
reel

one-pan Mediterranean-inspired orzo – eat_figs_not_pigs
insta

Reuben
reel

Sushi sandwich wrapped and sesame seed coated crunch with dipping sauce
reel
and
Recipe

Spanikopita – sexyish petite asian girl
reel

crispy baked eggplant fries – Dr. Vegan
reel

Cashew cream cheese blended, spread on toast, sprinkled with pepper flakes
insta
Get recipe

vegans coming for christmas – nomeatdisco
reel
pour atop stack
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all things making for vegan guests for xmas – nomeatdisco
reel

vegan BLT
recipe
and
[veg’ pot-pie w/ biscuits] casserole
recipe

Creamy Olive Oil & Feta Dip (blended green olives, vegan feta or seasoned tofu, olive oil, parsley) — Dr. Vegan
reel

Pizza cheese recipe try
Ingredients:
1 cup raw cashews, soaked in water for 4-6 hours and drained
1/4 cup nutritional yeast
2 tablespoons lemon juice
1 clove garlic
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon turmeric (for color)
1/2 cup unsweetened plain plant-based milk (such as almond or soy)
2 tablespoons tapioca flour or arrowroot powder
1 tablespoon agar agar powder (optional, for a firmer texture)
1 tablespoon refined coconut oil (optional, for creaminess)
..
Instructions:
Prepare the Cashews:
Make sure to soak the cashews in water for 4-6 hours (or overnight). Drain and rinse them before using.
Blend the Ingredients:
In a high-speed blender, combine the soaked cashews, nutritional yeast, lemon juice, garlic, onion powder, salt, turmeric, and plant-based milk. Blend until smooth and creamy.
Thicken the Mixture:
In a small bowl, whisk together the tapioca flour or arrowroot powder with a few tablespoons of water to create a slurry. Pour the slurry into the blender and blend again until well incorporated.
Cook the Mixture:
Transfer the blended mixture to a saucepan over medium heat. Add the agar agar powder (if using) and refined coconut oil (if using). Cook, stirring constantly, until the mixture thickens and becomes stretchy and gooey. This usually takes about 5-7 minutes.
Cool and Store:
Once the cheese mixture has reached the desired texture, remove it from the heat and let it cool slightly.
Assemble the Pizza:
Spread the vegan cheese onto your prepared pizza dough. Add your favorite pizza toppings and bake according to the pizza dough instructions.
Serve.

Spinach artichoke dip in a bread bowl – rainbow plant life
reel

Tortellini soup – Dr. Vegan
reel

Raw veggies presentstion crystal low wide glass hummus with drizzle – Mighty Sesame
reel

cheese and potato stuffed flatbread – Dr. Vegan
reel

Lhs cul., hortic., restaur’s, icgm kitch, tnh chow.
300,000~ edible plants
~150 eaten by humans regularly
~5 (corn, potatoes, rice, soy, wheat) dominating at more than half of most diets
..
So we in Inisfree find ways of better balancing diets by including ALL those edible plants/crops.

mozzarella log out of a glass – vegscratchkitchen
insta
and
recipe:
..
and: tofu satay vid
insta
frm his insta dir:

chicken tenders, ranch dressing, cold-bath fries –blkandvegan
insta
..
Seasoning Mix:
2 tbsp all purpose seasoning
2 tbsp chili rub – or chili based seasoning
1/2 tsp garlic
1/2 tsp paprika
1/2 tsp smoked paprika
1/4 celery salt
Pepper to taste
..
Tenders:
1 pkg firm tofu
1/2 c flour
1 tbsp seasoning mix
..
Dry:
1 1/3 c flour
2 tbsp corn starch
2 tbsp baking powder
1 tsp salt
Remainder of seasoning mix
..
Wet:
1//2 c of dry mix
1/4 c vegan yogurt
8 ounces sparking water
..
Set your fryer or oil to 375 degrees
Begin by slicing your tofu into 4 large logs, and shape each log into chicken tender shapes
Next coat the cutlets with 1/2 flour and 1 tbsp seasoning mix and set aside
Now combine your wet and dry mixes into different bowls. Add tofu logs in wet then dry twice over then place immediately in the fryer. Fry for 3-5 minutes and serve!
..
Fries
2 russet potatoes – peeled
1 tsp salt
Dash of sugar
..
Begin by dicing your potatoes in fry shape, then add directly to a large bowl with ice water. Make sure it is submerged, and cover for 20-30 minutes.
Next drain and pat completely dry
Fry for 3-5 minutes or until light golden brown. Remove from oil and set aside. After the fries cool down for 15 minutes, fry them again for 2-4 minutes or until golden brown and crispy. Serve with a heavy pinch of salt and a dash of sugar.
..
Ingredients:
3/4 cup vegan Mayo (can sub with original unsweetened vegan yogurt)
1/4 cup vegan milk
2 cloves fresh garlic – thinly diced
1/2 of a lemon juiced
1/4th tsp onion powder
2-4 stalks fresh chive
dill to taste
salt, pepper and water to taste!
..
Next add all ingredients except chive and dill and blend or mix.
Add chopped chive and dill and serve with whatever you like!
..
Profile
insta

parmesan – jacobking
insta

favorite cheese – PlantYou
insta

Accordion potatoes –vegan_totally
insta
(Hasselback is just slits on top)

Crispy rice salmon bites –by itsvegansis
insta

creamy spicy curry ramen –the nard dog cooks
reel

Fried enoki mushrooms with chiliayo –alfiecooks
insta
and
Profile

lhs cul. recipe: pigs in the blanket… with carrots
recipe

Balsamic glazed leeks + muhammara –alfiecooks
reel

presentation examples – prrrunch
insta

mashed potatoes and gravy presentation – the nard dog cooks
reel

raw pecan ‘jerk’ lasagna – turnipvegan
reel

edible pinecones, 3 flavors –kennethfoongkm
reel
at Noma restaurant in Copenhagen
fb pg

mushroom frites sandwich –prrrunch
insta

onion ring vegan omelette –veganbunnyelle
insta

scissor-cut tofu-noodles –prrrunch
insta

crab cakes –eat_figs_not_pigs
insta

pop tarts – plantbasedbrandon
reel

Mushroom-stuffed sushi-balls –baked.happily.ever.after
insta

cranberry pineapple glazed fried mushrooms –veganezer
reel

5 cooking methods to upgrade butter
(blocked b/c evil; extreme animal-abuse) share
and
reel
VEGANIZE

Crispy zicchini rings with creamy dip –dr. Vegan
reel

Oat milk latte☕️, plantain chips🍌, and the vegan hash skillet with soyrizo & just egg🤤 was so delish Michelle
fb pg
and
fb pg

butter, and cream cheese –georginaburgess_
insta
recipes:
INGREDIENTS
3/4 Cup Refined/Odourless Coconut Oil (this type of coconut oil is flavourless, this is a necessity in this recipe) (melted but cooled)
1 tbsp Olive Oil
25 grams Raw Cashews (soak in hot water for an hour before)
1 tbsp Neutral Unsweetened Plant Milk
1/2 tsp Apple Cider Vinegar
1/2 tsp Salt
1/2 tsp Nutritional yeast
1 Pinch Turmeric optional – for yellow colouring
..
INSTRUCTIONS
Pour the melted and cooled coconut oil into a blender along with the cashews, soy milk, apple cider vinegar, sea salt and turmeric (if using)
Blend for 30 secs/1 minute until a creamy liquid has formed
Add the olive oil and quickly blend again until incorporated
Pour into your dish of choice (a butter dish or a ramekin will work well)
Place in the fridge to set for approximately 2 hours.
…
2️⃣ Tofu Cream Cheese 🥯😍
Ingredients:
300g (or similar) block firm tofu drained and pressed
50 g cashews soaked in boiled water for 15 minutes
1/2 lemon juiced
2 tbsp nutritional yeast
2 tbsp refined/odourless coconut oil melted
1/2 tsp salt (or to taste)
150-200 ml soya milk
Add ins (optional)
1 handful fresh chives chopped
3 spring onions finely sliced
Instructions:
Add the tofu, soaked cashews, lemon juice, nutritional yeast, melted coconut oil, salt and milk to a food processor or blender and pulse until a smooth mixture forms. If it’s too dry to blend, add some more soya milk and try again
Stir in the chives and/or spring onions if using
Pour into a small bowl, cover and let it set in the fridge for approximately 1 hour. This will last upto 1 week in the fridge

lunch meat – plantifullybased
insta

mushroom wellington –dish_by_rish
reel

“cacio e pepe” beans–jacobking
insta

mozzarella – vegscratchkitchen
insta

peas croquettes with dip –jacobking
reel

Green pasta w/ tofu filet –prrrunch
insta

Twenty-layer potato terrene, white truffle cream, green herb powder –by dreamchefai
insta
..
directory of image sets:
insta

smashed aloo tikki tacos –prrrunch
insta

avocado lime coconut cake –rainbownourishments
insta

any fruit into softserve –plantyou
insta

jerk ‘chicken’ –tappedinwellness
insta

Broccoli soup – rainbow plant life
reel

parmesan –vegscratchkitchen
insta
recipe in caption:
ingredients
1 cup soy milk
1/2 cup refined (odorless) coconut oil, melted
150g potato starch
5 tbsp nutritional yeast
3/4 tsp citric acid (or 1 1/2 tsp lemon juice)
2 tbsp white miso paste
1 tsp mushroom umami seasoning (I used Trader Joe’s)
1/4 tsp mustard powder
1 1/2 tsp kosher salt
..
preparation
add all ingredients to a blender and blend until smooth & creamy. transfer mixture to either one medium-sized or two small-sized glass storage containers (I used Pyrex). optionally mix in 1/2 tsp flaky salt with each mixture. smooth out with a spatula, cover with a lid, then steam for about 40-50 mins (I used bamboo steamers but feel free to just use a strainer over a pot with boiling water; I’d recommend putting a lid over everything). remove from the steamer, rest 30 mins, then pop in the fridge to set up for at least 4 hours but preferably overnight. take out, slice into wedges, and enjoy!

basil pesto –rainbowplantlife
reel
and
Recipe:

watermelon ice cream –dr vegan
reel

The Heavenly Vegan, to try:
Crabless Cakes (Crabless)
Crabless cakes with tartar sauce, side of rainbow pasta primavera.
..
Beyond the Bayou Dirty (Rice)
Creole style rice with pea protein crumbles, green peppers, celery, kidney beans, fresh herbs.
..
Sweet Potato & Black Bean (Quesadilla)
With a side of Nach-yo Vegan Sauce, Salsa & Mexican Quinoa Salad.
..
Spinach & Artichoke Dip (Lasagna)
Tofu ricotta, cashew mozzarella, béchamel sauce, & marinara.
..
Apple Pie Chia Oats (Chia)
With superfood toppings & granola

dragon-eye fruit-drink –Wendy the Food Scientist
..
ingredients:
Dried jujube 3 pieces
Dried bael fruit 2 slices
Longan 10 pieces
Dried roselle 3 pieces
Dried chrysanthemum flowers 2 tbsp
Water 1 liter
..
Method:
1. Add bael fruit and jujube to the water. Bring to a gentle simmer and cook for around 10 minutes.
2. Add longan and simmer 5 more minutes.
3. Turn off the heat. Add chrysanthemum and roselle. Cover and steep 5 minutes.
4. Strain and serve the drink hot or cold.

quinoa-crusted tofu parm’ –on vegan.planvn
insta
..
–by: That.veganbabe
Stephanie De Angelis
GET FRESH VID LINK
..
Recipe:
GET INSTRUCTIONS FROM THE VID

Inari –by japan_plantbased_sisters
insta
..
Profile get more
insta

Scarpaccia – Savory Zucchini Tart (Tuscan Style) –dr vegan
reel
..
Recipe:

layered colors loveheart waffles –veganbunnyelle
insta

mochi rolls; purple sweet potato and coconut–veganbunnyelle
insta
I like how she always wears clothing to go with what she is cooking

blueberry cream chocolate bar –kin.elevital
insta
..
raspberry crunch magnums
insta

tea filter without microplastics –Courtney Nightingale
reel

Purple mac cheese
insta
by Nutriholist
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bbq tofu sandwich –The Nard Dog Cooks
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Gourmet Refried Bean Tostadas (Tostadas)
17.5
With shredded lettuce, julienne radish, red & green cabbage & baked corn tostada shells (on the side) w/cashew queso & side of Spanish rice

Lentil Walnut Neatloaf (Neatloaf)
17.5
With garlic herbed mashed potatoes & spring veggie medley

marinated tofu, almost croutons –rainbowplantlife
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LHS Cul.
10 kinds of tofu – lokalvegan
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pepperjack cheese – plantifullybased
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Black sapote like chocolate pudding –fruithuntersco
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7 foods made from seitan –wendy the food scientist
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Coconut lime crusted tofu –vegan.planvn
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soup dumpling lasagna cup –by plantbaes
recipe

lemon mousse –veganrecipe_4u
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chopped dark chocolate cookies –rainbowplantlife
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..
recipe:

Mediterranean tofu skewers – vegan gyro –plantyou
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jackfruit fish and chips –by veganrecipe_4u
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Crispy fried olives with garlic aioli –dr vegan
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No dej

Greek potato nachos –plantbaes
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double tofu caesar sandwich –prrrunch
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best vegan pancakes –rainbow plant life
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and
recipe:

parmesan –jacobking
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Sweet sriracha fried tofu sandwich —prrrunch
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Crispy smashed broccoli chips – dr. vegan
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Sweet potato and cheese waffles –veganbunnyelle
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grated tofu in pan with sauce, then over rice – rainbow plant life
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Mochi – wendy the food scientist
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poached egg made from cashews and red lentils —
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and
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RECIPE:
This plant-based 🌱 version of an egg 🥚 is literally unreal. It looks like egg & tastes like it, it’s also a good protein source as it’s made with cashew nuts & red lentils. 👍🏻☺️
👉 It’s not a super easy recipe. It requires patience and a few steps, but it’s totally worth it!
Ingredients (for about 4-5 „eggs”):
For the white part:
50g cashew nuts, soaked in hot water for 30 minutes or more
1/2 tablespoon psyllium husk (❣️make sure it’s the fine powder, not the flakes)
200 ml water
1 tbsp fresh lemon juice
pinch of kala namak
For the “yolk” / yellow part:
1/4 cup red lentils, cooked until soft
1/4 tsp turmeric powder
1/2 tsp kala namak = black salt for that eggy flavor
1/2 tsp psyllium husk powder
1/2 cup oat milk
Instructions:
1️⃣ Blend the psyllium husk powder with the 200ml water. Let sit for about 1-2 hours until it reaches a gelatinous consistency (meanwhile also soak the cashew nuts).
2️⃣ Blend it together with lemon juice, salt and the soaked, drained cashew nuts.
3️⃣ If you have egg molds, use those. Otherwise layer the bottom of a small bowl with the white cashew cream. Let sit for about 1-2 hours. TIPP: Be careful not to make it too big. You will add another layer later.
4️⃣ For the vegan “yolk” blend all ingredients in a small blender. I used a silicone ice-cube tray with small round molds to fill in the “yolk”. Also let sit for 1-2 hours.
5️⃣ Now push the “yolk” out of the mold. Create a little dimple in each of the whites and fill it with the “yolk”. Cover with another layer of the whites. Let sit for another 30 mins or longer (can also be done a day ahead) to firm up. Then they are ready to enjoy…unless
…you want to get fancy and create a runny egg yolk, can add more liquid to the “yolk” recipe and inject it with a culinary syringe into the center of the “yolk” you already made.

tofu “smash-burgers” –Herbifoods
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mince patties –mensch chef
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feta –mensch chef
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mushroom shawarma –Hermann (the rd2 of Nick Halliday)
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vocab.
The tortilla (bread) vs fajita (dish, with tortillas for assembly)

lionsmane jerk pasta – tappedinwellness
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cabbage rolls – dr vegan
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carrot wraps – veganbunnyelle
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No dej… at first:
Ways to eat sunflowers – the kiwi grower
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COPY 7 WAYS:
youtube
7 Ways To Eat & Use Sunflowers That Will Surprise You

and R+D to confirm whether google parroting this is factual:
“Cooking destroys almost all natural enzymes in food because they are heat-sensitive, typically denaturing above
(
). While this removes the food’s own digestive enzymes, it does not necessarily make food less nutritious overall, as cooking enhances the bioavailability of many nutrients and the body produces its own digestive enzymes.
..
Impact on Nutrition:
Enzyme Loss: Cooking destroys enzymes in raw food, but scientific consensus indicates this does not cause enzyme deficiency, as human digestion relies on internal enzymes, not food-based ones.
Vitamin/Mineral Loss: Heat, particularly high-temperature cooking like boiling, destroys water-soluble vitamins (Vitamin C, B vitamins) and can leach minerals.
Increased Bioavailability: Cooking makes some nutrients easier to absorb. For example, lycopene in cooked tomatoes is more available than in raw. It also breaks down plant fibers, improving digestion.
Best Cooking Methods: To retain nutrients, choose methods with less water and lower heat, such as steaming, microwaving, or light sautéing.
Overcooking Risks: Prolonged cooking can reduce food to a less nutritional state, destroying vitamins and mineral content.
..
A balanced diet incorporating both raw foods (high in enzymes) and cooked foods (high in bioavailable nutrients) is generally recommended.”

LHS Cul., Restaur’s, kitchens:
No dej
Goog all nutrients and enzymes which are ruined by cooking
And all which are made better available by cooking
And why cooking makes some more available
And why cooking makes some useless to us

lhs cul, lhs camping, lhs gardening, CROPLAND.
Chadron (peeled wild thistle), how to harvest
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Cajun s’mores CONCEPT; VEGANIZE
(cracker, pinkish seafood sauce, veganized shrimp, maybe another topping, then a top cracker)
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chocolate ice cream –shown on vegan.planvn, but BY healthyyemmie
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and
same:
RECIPE:
INGREDIENTS:
Base:
1/2 cup black beans (or more! you can even use the whole can!)
1 cup non dairy milk
2 dates (pitted) – optional
1/2 tsp vanilla extract
1 tablespoon vegan chocolate chips (I use @hukitchen which don’t have refined sugar)
2 tablespoons cocoa powder
Mix In: 1-2 tablespoons maple syrup
Directions:
1. In a food processor or blender, combine the black beans, non-dairy milk, dates, vanilla extract, vegan chocolate chips, cocoa powder.
2. Blend until smooth.
3. Pour the mixture into a Ninja Creami pint container.
4. Freeze for 12-24 hours. (12 hours gives a more soft serve froyo consistency.)
5. After freezing, use the Ninja Creami to spin the mixture using the Lite Ice Cream setting.
6. If you froze it for 24 hours, you may need to respin it.
7. Use the mix in feature to add in the maple syrup for a touch of sweetness.
8. Serve and enjoy!
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GOOD NO-CHEMICALS CHOCOLATE – CONFIRM FIRST
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Microwaving preserves nutrients better than boiling or grilling because it cooks food faster and uses very little water, minimizing the time heat-sensitive vitamins (like Vitamin C) are exposed to high temperatures. Unlike boiling, where nutrients leach into the water, microwaving uses steam to heat from the inside out, retaining more vitamins and minerals.

anti-parasite foods:
Raw Garlic & Onions: Contain sulfuric compounds like allicin that fight protozoa and helminth infections.
Pumpkin Seeds: Contain cucurbitacin, a compound that can paralyze worms, aiding their removal.
Papaya Seeds: When consumed (sometimes with honey), they can help clear intestinal parasites.
Coconut Oil: Contains lauric acid, which converts to monolaurin, aiding against intestinal parasites.
Fermented Foods: Yogurt, kefir, kimchi, and sauerkraut promote healthy bacteria.
Fiber-Rich Foods: Carrots, beets, and leafy greens promote regular bowel movements to expel parasites.
Berries & Pomegranate: _

magnolia petals pickled into louisiana sushi ginger –beautician and the feast
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Fish friday –tastes of bri
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Lion’s-mane alfredo pasta –healthy vegan eating
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RECIPE:
No-Chick’n Lion’s Mane Alfredo Pasta
INGREDIENTS
8 oz package of lentil or chickpea pasta
No Chick’n:
1 lbs Lion’s Mane mushroom
1 tsp Italian seasoning
½ tsp garlic granules
½ tsp smoked paprika
¼ tsp onion granules
¼ tsp black pepper
⅛ tsp cayenne, or to taste
2 tbsp coconut aminos
1/4 tsp salt, or to taste
Sauce:
1 1/3 cup (1 15 oz can) cooked navy beans
½ cup hemp seeds
3 cloves garlic
¼ tsp chili flakes
½ tsp oregano
1 tbsp lemon juice
½ cup water (adjust to desired consistency)
1 tbsp coconut aminos
Optional:
½ tsp salt or taste
INSTRUCTIONS:
Heat a skillet on medium-high heat. Add your lion’s mane to the pan. Using a heavy burger press or another heavy pan, place it on top of the lion’s mane putting minimal pressure.
As the water begins to release from the lion’s mane, gradually add more pressure. Continue to cook using this pressing technique for about 5 minutes. Flip and do the same thing on the other side. Turn off the heat.
Mix the seasoning and coconut aminos in a bowl and brush both sides of the cooked lion’s mane and cook for an additional 1-2 minutes. Remove from the pan and let rest for 3-5 minutes. Slice into strips
Prepare the pasta according to the package instructions.
Prepare the sauce by blending all the ingredients in a high speed blender. Transfer the sauce to a skillet to heat. Add cooked pasta and mix to coat in sauce.
Serve by topping your pasta with sauce and grilled lion’s mane.
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papaya custard jello –veganbunnyelle
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avocado ice cream –kin.elevital
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crispy rice ‘salmon’ bites
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Copy comment recipe

feta presentation
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pistachio Magnum toppings-style (little flowers on drizzle-lines) –veggieworldrecipes
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Buffalo chicken mac and cheese –tmv
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lhs cul./gard./camp./para.
foraged salad of 12 ingredients –Robin Greenfield
fb vid
but more hideous mutants in gender-inappropriate clothing

Lhs cul.
Tofu fries – by cook.vegetarian, a.k.a. Luba Pavia
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raw street tacos with one-ingredient shells made with jicama root – turnipvegan
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recipe:
Jicama Taco Shell
1 jicama
(Optional for flavor)
1 tsp extra virgin olive oil (first, cold-pressed)
splash of lemon juice
pinch of salt
Sunflower Dip (Refried Bean Style)
1 cup raw sunflower seeds
1/2 cup + 2 Tbsp water
2 Tbsp extra virgin olive oil (first, cold-pressed)
2 Tbsp lemon juice
2 tsp minced garlic
2 tsp minced onions
1 tsp cumin powder
3 tsp chili powder
salt to taste
Walnut Crumbles
1.5 cups raw walnuts
1/2 cup sun-dried tomatoes
1 date, pit removed
1/4 cup raw hemp seeds
1 Tbsp steak seasoning
2 tsp paprika
1/2 red bell pepper
1 Tbsp extra virgin olive oil (first, cold-pressed)
Chipotle Lime Sauce
1 cup raw cashews
1/4 cup nutritional yeast
1 tsp turmeric powder
2 tsp chipotle powder
1 cup water
2 Tbsp lime juice
2 tsp minced garlic
2 tsp minced onion
salt to taste
Garnish with sliced jalapenos and red bell peppers
Step 1
Soak cashews, walnuts, and sunflower seeds in water (separate bowls) for at least 2 hours *walnuts will be best if soaked for 4-8 hours*. Drain and rinse, then place to the side
Step 2
Peel and slice jicama with a mandolin to create your taco shells. Brush olive oil, lemon juice, and salt on both sides of each jicama tortilla. Place to the side
Step 3
Add all ingredients for the Sunflower Dip to a food processor and blend until you have a smooth, refried bean-like texture. Place to the side
Step 4
Add all ingredients for Walnut Crumbles to the food processor and blend for 30 seconds to 1 minute. The goal is to create a crumble-like texture. Place to the side
Step 5
Add all ingredients for Chipotle Lime Sauce to a blender. Blend until the texture is very smooth
Step 6
Build your tacos and enjoy with fresh sliced jalapenos

leftover rice turned into taco shells – plantyou
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vanilla ice cream presentation toppings plate color scheme – turnipvegan
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Crispy Spiral Potato Bites with chosenfoods –by dr.vegan
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barbecue meal dishes and drink (GREAT presentations yet again) – turnipvegan
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chocolate-frosted vanilla-cream squares – healthy vegan eating
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Ubi mochi pancake – veganbunnyelle
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Nook, Rooftop.
green-bun maitaki burger –turnipvegan
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Get recipe

mozzarella from white beans – tinyplanteaters
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recipe:
🧀 Shreddable Mozzarella (from white beans)
Ingredients:
* 1 cup white beans (very soft, well drained)
* 1/2 cup unsweetened plant milk
* 3 tbsp nutritional yeast
* 2 tbsp avocado oil
* 1 tsp lemon juice or ACV
* 1/2 tsp garlic powder
* 1/2 tsp salt (optional)
..
Structure:
* 1 cup water
* 1 tbsp Agar
* 1 tbsp Tapioca starch
..
Method:
1. In a saucepan, whisk water + agar + tapioca. Bring to a full boil for 2–3 minutes (this step matters).
2. Pour hot mixture into blender with all other ingredients. Blend until completely smooth.
3. Transfer back to pan and cook 3–5 minutes, stirring, until thick + glossy.
4. Pour into a lined container and smooth the top.
5. Cool, then refrigerate 2–3 hours until fully set.
..
To use:
* Shred once fully chilled
* Add to pizza or quesadillas → melts + holds + slight stretch 😮‍🔥
..
🔥 Flavor upgrades (pick your vibe):
* Smoky: + 1/2 tsp smoked paprika
* Sharp/cheddary: + 1 tsp white miso (adult)
* Herby: + pinch oregano + basil
* Garlic lover: + 1/2 tsp extra garlic powder
* Creamier: + 1 tbsp extra plant milk when blending

Wash potatoes before cooking – wendy the food scientist
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Blanquette de veau
was veal, now tofu
Gauthier Soho
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cashew cream sauce – rainbowplantlife
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and
recipe:

berries & cream chocolate bar – kin.elevital
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Sweet & spicy chickpea melt – kristoplants
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pita pocket melted cheese with greens, tomatoes big slices, and sauced tofu,
and sexy feminine pastel blue and white checkerboard strappy pajamas outfit,
and unique black hairstyle –veganbunnyelle
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alkaline ramen – BTHYSELF
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egg salad sandwich – thee burger dude
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loquat dish – Plates London
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“All the flavours of Spring 💚
Jersey royal potatoes, loquat, mint, sweet-and-sour apricot – with bright, earthy, and refreshing notes that capture the essence of the season”

crabcakes – healthy vegan eating
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AND FINALLY SOME APPROPRIATE MALE ENJOYING-FOOD BODY-LANGUAGE

Lhs cul. Famcab. Nook. Icgm kitch.
new technique, no dej’, adding flower-like pattern to omelet:
Tamagoyaki (japanese egg rolls) – veganbunnyelle
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lhs cul., writ-edit., culture, revs3.
Vegan cheese, meat, and milk are cheese, meat, and milk; those are consistencies.
Also, those words, like “gay” and “progressive”, were stolen, redefined, and weaponized, misused, by the liars/morons.
I now take those words back.

lhs cul.
tempeh explained – wendy the food scientist
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Mayo from potato –
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Recommended/Required Reading:

All of these books will be available via our libraries.

Also:

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Conceptual/Presentation Images:

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Recipe-memes, Etc.:

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Nyotaimori:

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Recipes:

Also see:

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