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Old 08-12-2018, 05:42 AM   #161
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Originally Posted by A. Spectre View Post
Our order from The Herbivorous Butcher arrived a few days ago, it included brats, rib-eyes, burgers etc...for anyone who was/is a carnivore and enjoy the texture of meat, I highly recommend.

Obviously, their "meat" is meat free, and their cheeses are 100%vegan. They make small batches of meat free meat and cheeses by hand. This brother and sister team is out of Minneapolis, their shipping and packaging are top notch. They make their own shipping coolers.

If any of you order from them, let me know what you think.
Ok, A, I just ordered from them and can't wait to get all of the goodies. I ordered the pepperoni, mozzarella, maple sage breakfast sausage, maple glazed bacon, and the korean bbq ribs. I am excited to try the bacon because that is one thing I have attempted to make multiple different ways and have not been satisfied with the results. Also, I have thought about making my own mozzarella, but I think I would like to see how theirs is first since their ingredients are similar to the recipes I have. Also, no added salt (other than what is in the soy sauce and such) which is awesome because that is why I stopped buying anything pre-made, like sausages, because the sodium levels are ridiculous and I would feel like shit after eating them. Add in freezer friendly and free shipping and I am good! Thanks for introducing this to me!
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Old 08-12-2018, 07:52 AM   #162
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I failed to mention this re The Herbivorous Butcher.

They also run a farm animal rescue sanctuary! Look at the pictures on their web site!
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Old 08-12-2018, 10:43 AM   #163
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Anytime anyone doesn't want their beets, send them my way! Roasted, zoodled, Harvard, pickled, et cetera. The only way I can't remember having them is fried and now that that is in my head, I'm going to think about that.



I'm currently making a batch of spaghetti sauce (gravy, if you prefer) with Morningstar Farms Grillers Crumbles, some leftover fresh salsa, fresh garlic, an herbed and garlic sauce base and mushrooms. I've used it before as a meat substitute and it worked out really well although this particular combination is new. I bought some chipotle salsa that I didn't really like and didn't want to waste it so there you go. We'll see.
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Old 08-12-2018, 03:45 PM   #164
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if you're into mushrooms like i am then you might enjoy mushrooms, browned in a Vegan butter (i use Miyoko's), take out of pan and add a bit more butter, brown sweet onions, (with a bit of garlic) and if you like add some green, red and yellow bell peppers sliced. Cook a pasta in the meanwhile, drain. Put pasta in bottom of casserole dish. Layer with onion/pepper mixture, then add browned mushrooms. Then I top with a sprinkle of Vegan Mozz and Poppyseeds (my weakness). Bake until cheese slightly melts or warmed thru. Serve with an avocado and tomato salad. It's simple and kinda heavenly if you love that sort of thing.
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Old 08-13-2018, 07:59 AM   #165
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Three Girls Vegan Creamery-worthy

http://www.threegirlsvegan.com/?v=7516fd43adaa
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Old 08-15-2018, 03:27 PM   #166
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having tea..earl grey with a thin slice of Vegan banana bread & coconut yogurt topped with a sprinkle of granola & berry compote
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Old 09-20-2018, 09:17 AM   #167
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Game changer. Homemade vegan bouillon powder.

http://www.plantpowercouple.com/reci...uillon-powder/
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Old 09-30-2018, 05:28 PM   #168
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Two of my favorite things:

Vegan cream of asparagus soup. So good and so easy.
https://thatgirlcookshealthy.com/veg...s-soup-recipe/ (And I only use the low fat coconut milk from the can. I like my soups thicker and the other coconut milk, not in the can, is much thinner.)

And if you are a fan of Annie's Goddess dressing, you have to try this. This is as close as you can get without going out and buying it. (I only use tahini, low fat coconut milk from the can, and soy sauce, not tamari)

1/3 cup tahini (or cashew butter)
1 tbsp chopped parsley
1/2 + cup chopped green onion
1 tbsp sesame seed
2 tbsp gluten free soy sauce or tamari sauce (Coconut aminos for whole 30 option)
2 tbsp apple cider vinegar
2 tbsp lemon juice (1/2 a lemon squeezed)
1/4 to 1/2 tsp sea salt and black pepper each (to taste)
1 tsp minced garlic or 2 garlic cloves
1/3 cup coconut milk or almond milk (see notes for this)
1/4 cup olive oil or avocado oil
optional – to make thinner dressing add in 2 tbsp water or a bit more oil.

Be sure to chop all your veggies first. Measure them out.
Place everything but the oil in a food processor. Pulse or thin out. Then keep the food processor running and add in your oil slolwy. Add more onion or salt at the end if desired. (And I throw it all in at once. I don't add the oil separately.)
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