One of my favorite restaurants would be Mystical Mixes in San Francisco. Staying true to their plant based structure he has a variety of options. In the video above you can see:
•Coconut Curry Chickpeas
•Jerk Jackfruit w/ cashew cheese drizzle.
•Garnished w/ tomato, onion, and cilantro.
•Accompanied w/ apple & beet root seamoss juice.
Share your favorite foodie spot in comments below. 👇🏽
What does a B12 deficiency actually look like or feel like, especially in vegans?
When people talk about B12, I usually hear that vegans need to watch it, but I do not hear many people explain what a deficiency actually feels like in real life.
Does it show up as tiredness, brain fog, weakness, tingling, mood changes, or something else?
What are the actual signs people notice first?
I’ve been using the plant-based Sunwarrior protein for a while now, but I saw this Orgain Organic Protein powder at Costco and I’m kinda tempted to switch because it’s a bit cheaper and more convenient for me to grab 😭
The macros honestly seem pretty decent, but I’ve never tried it before and I’m curious how it actually tastes + digests compared to Sunwarrior.
For anyone who’s tried it:
I mostly use protein powder in my coffee after the gym and even on days I don't go because I usually don’t get enough protein in my day to day diet without it.
Would love honest opinions before I commit to a Costco tub lol
Made this with Juicy Marbles alternative meat plus roasted potatoes, mushrooms, and carrots, and it came out rich, hearty, and seriously comforting. What I appreciate is that it does not feel like a side dish pretending to be dinner. It actually feels like a full meal. Good texture, solid bite, and the kind of plate that makes you realize meat alternatives have come a long way. If this is where plant-based food is headed, that is a win.
One of my favorite go to’s would be chickpea pasta w/ cashew tomato sauce made fresh from home. Drop a meal or recipe below 👇🏽
Horchata has been in my rotation for a minute now… and I'm addicted.
I make this pretty regularly at this point — for myself, for coffee creamer, cereal, a good rumchata, but this time I made a big batch (like 4x) because my friend is hosting a potluck/game night and it really reminded me how worth it it is to just make it from scratch.
I still do it the same way every time: soak, blend, strain, sweeten.
The only real switch I’ve made is using oat milk instead of condensed milk, and honestly I don’t feel like I’m missing anything.
It still has that creamy, cinnamon-heavy flavor, just a little lighter which I don't necessarily like. But I can control everything going into it.
Kitchen definitely looked crazy for a bit, pots, cinnamon sticks everywhere, straining for what felt like forever 😭 especially cause this time i made over a gallon but anyway it came together.
How I make my horchata:
Ingredients:
Steps:
The batch in the pictures specifically are for the game night and I scaled everything up like crazy.
I’ll probably keep tweaking the sweetness and creaminess because I like my horchata on the thicker side, maybe even experiment with different plant milks, but oat milk has been my go-to fs.
I never hear anyone talking about rice milk when taking about possible milk substitutes, what do you guys think?