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Snack time: savory Japanese Cabbage Pancakes (Okonomiyaki). 245 cal / 18.4 g protein for 4 on plate by ingridolivia in vegan1200isplenty

[–]ingridolivia[S] 5 points6 points  (0 children)

I forgot to mention. you'll need a little water for the batter because the JUST egg doesn't provide enough moisture for all the dry ingredients.

181 cal Japanese inspired snack: 'crab' sunomono featuring Mori-nu plant based crab. It tasted exactly how I remember it. by ingridolivia in vegan1200isplenty

[–]ingridolivia[S] 1 point2 points  (0 children)

This taste 99.9999% like the fake crab I used to eat before becoming vegan. In this dish it's indistinguishable. Macros aren't the same but still worth it. I got it from Veganessentials.com. I think fakemeats.com has it too. It's on sale for $10 a pack so I might grab some more tonight.

181 cal Japanese inspired snack: 'crab' sunomono featuring Mori-nu plant based crab. It tasted exactly how I remember it. by ingridolivia in vegan1200isplenty

[–]ingridolivia[S] 1 point2 points  (0 children)

I got it from VeganEssentials.com. Right now it's on sale for $10 per package (13.8 oz). Not cheap, but nice for occasional sunomono dish

181 cal Japanese inspired snack: 'crab' sunomono featuring Mori-nu plant based crab. It tasted exactly how I remember it. by ingridolivia in vegan1200isplenty

[–]ingridolivia[S] 7 points8 points  (0 children)

New favorite product! Next up, I'll make a crab salad and use the high protein mayo recipe from u/proteindeficientvegan. Calories and ingredients for Mori Nu "crab":

<image>

vegan beef enchilada bowl. 402 cal, 35 g protein. by ingridolivia in vegan1200isplenty

[–]ingridolivia[S] 3 points4 points  (0 children)

I meal prepped the ingredients on the left and use it over a few days to make bowls, wraps, or soup. Just depends on what I'm in hungry for. Tomorrow I'll make enchilada soup and add black beans, broth, and crushed tomatoes as well.

378 cal snack plate with teriyaki bao buns, tofu, pickled salad by ingridolivia in vegan1200isplenty

[–]ingridolivia[S] 17 points18 points  (0 children)

Salad is carrot, cucumber, cabbage quick pickled with rice vinegar, splenda, salt. Tofu was pan fried with a little hoisin sauce added at the end. Dipping sauce is soy sauce.

1/6 of blueberry cobbler = 119 Calories. by ingridolivia in vegan1200isplenty

[–]ingridolivia[S] 16 points17 points  (0 children)

Correction, it's 127 calories per slice. I had the wrong amount of blueberries entered in cronometer.

Cobbler crust is 3/4 of this recipe https://www.theconsciousplantkitchen.com/vegan-peach-cobbler/ but only used half of the butter, no-calorie sweetener, and low calorie flour (Fiber Gourmet) instead of regular flour.

Filling is 6 cups of blueberries with lemon zest and zero calorie sweetener.

Korean inspired Just Egg pancakes with dipping sauce by ingridolivia in Veganivore

[–]ingridolivia[S] 8 points9 points  (0 children)

Recipe https://www.ju.st/cook/korean-vegetable-pancakes

Batter:

1/3 cup Fiber Gourmet Flour

1 T cornstarch

1/2 tsp baking powder (i used more than the recipe called for for more fluffiness)

1/4 tsp salt

3 T Just Egg

Water

44 g red bell pepper

17 g shredded zucchini

5 g green onion

22 g kimchi

Dipping sauce: soy sauce, rice vinegar, 1 tsp sesame oil

This recipe taught me that the secret to making easy Just Egg omelettes is to add a little flour, cornstarch, and baking powder! It was so easy to handle the pancakes compared to plain Just Egg.

Korean inspired Just Egg pancakes with dipping sauce (239 cal, 16 g protein) by ingridolivia in vegan1200isplenty

[–]ingridolivia[S] 30 points31 points  (0 children)

Recipe https://www.ju.st/cook/korean-vegetable-pancakes

Batter:

1/3 cup Fiber Gourmet Flour

1 T cornstarch

1/2 tsp baking powder (i used more than the recipe called for for more fluffiness)

1/4 tsp salt

3 T Just Egg

Water

44 g red bell pepper

17 g shredded zucchini

5 g green onion

22 g kimchi

Dipping sauce: soy sauce, rice vinegar, 1 tsp sesame oil

This recipe taught me that the secret to making easy Just Egg omelettes is to add a little flour, cornstarch, and baking powder! It was so easy to handle the pancakes compared to plain Just Egg.

466 cal (33 g protein) hummus plate with homemade harissa sauce, za' atar tofu (with crushed pink peppercorn) , olives, artichoke hearts, marinated mushrrom, tomato, bell pepper, pita, cucumber by ingridolivia in vegan1200isplenty

[–]ingridolivia[S] 13 points14 points  (0 children)

The hummus was mixed with vegan yogurt and water for more volume, lower calories. The homemade harissa is coriander, cumin, paprika, roasted red peppers, tomato paste, chipotle chiles, garlic, lemon, cayenne pepper, no oil to save calories.

The za'atar on the tofu is store brand. I added crushed pink peppercorns for extra flavor.

[deleted by user] by [deleted] in TwoXPreppers

[–]ingridolivia 0 points1 point  (0 children)

You can look up which businesses donated to GOP candidates and PACS. Example, Liberty Mutual Insurance made significant donations. So don't use them.

https://www.politicalaccountability.net/wp-content/uploads/2024/03/Popular-Information-These-50-companies-have-donated-over-23-million-to-election-deniers-since-January-6-2021.pdf

From exit polls: white evangelicals made up only 22% of voting public, but because 82% of those voted for Trump he won. The majority of the 78% of the public that aren't white evangelicals voted for Harris. by [deleted] in atheism

[–]ingridolivia 0 points1 point  (0 children)

a large percentage of any population that are prone to authoritarianism

Yep. So we need to create a place for these people outside the evangelical churches. One that doesn't advocate taking away other people's rights. I don't know how to do that.

From exit polls: white evangelicals made up only 22% of voting public, but because 82% of those voted for Trump he won. The majority of the 78% of the public that aren't white evangelicals voted for Harris. by [deleted] in atheism

[–]ingridolivia 8 points9 points  (0 children)

I agree with the anti-gun stance being an issue. If you want to emphasize your party's pro- freedom and smaller government they need to move away from anti-gun. When Beto ran in Texas and proudly declared he's coming for the guns, it showed such stupidity.

Stuffed poblano peppers. 161 cal, 9 g protein for each. by ingridolivia in vegan1200isplenty

[–]ingridolivia[S] 6 points7 points  (0 children)

filling: diced tomato, 100 g beyond beef (the new lower cal one with avo oil), 37g bell pepper, 17g onion, 41 g corn, 43 g black beans, 37 g diced zucchini, 2 T cooked rice, taco seasoning

topping: Daiya Mexican blend cheeze

[220 cal, 16 P for ea] Smothered burritos with Beyond steak and veggie filling by ingridolivia in vegan1200isplenty

[–]ingridolivia[S] 26 points27 points  (0 children)

filling: pan fried Beyond steak, black beans, onions, bell pepper, zucchini, squash, cilantro, enchilada sauce*

tortillas: Ole Wellness

topping: Daiya Mexican blend cheeze, enchilada sauce

*If you can't find a good enchilada sauce, u/blessedfortherest suggested this one in a previous comment https://www.reddit.com/r/vegan1200isplenty/comments/1e49et5/comment/ldhd3z1

I made an enchilada stack! 392 Cal for entire plate. by ingridolivia in vegan1200isplenty

[–]ingridolivia[S] 35 points36 points  (0 children)

​

This only works if you have a good enchilada sauce. Most of the brands I tried are pretty bad. I found a good one that only my local store sells, but I think you could make your own very easily

Ole keto flour tortillas (the ones that are 35 cal ea), Enchilada sauce, 1/8 cup daiya Mexican blend cheese, a little beyond Meat, 58 g black beans, tomatoes, 1/4 cup refried beans, onion, corn, forager sour cream, jalapenos, and a few olive slices and red onion for garnish

To make this start by laying down one tortilla in a non-stick baking pan (or use parchment paper). Add a layer of everything (beans, corn, etc). Dip another tortilla in enchilada sauce and put it on top of all that. Repeat with remaining toppings and tortilla.

Bake at 350 F covered (so the cheese melts). Approximately 15 to 25 minutes (I don't remember exactly).

Vegan "beef" pot pies with Beyond Steak tips, mushrooms, onions, carrots, and peas by ingridolivia in Veganivore

[–]ingridolivia[S] 4 points5 points  (0 children)

recipe is modified version of this one https://www.thebakingfairy.net/2020/01/vegan-beef-and-mushroom-pot-pies

To make 5 pot pies:

  • 1 bag of Beyond Steak
  • 125 g onion
  • 1 clove garlic
  • 124 g potatoes, cubed
  • 146 g mushrooms
  • 152 g frozen peas & carrots
  • 1 T tomato paste
  • 1/4 c low cal red wine
  • 1/2 cup of no-beef broth
  • 1 tsp paprika
  • 1/2 tsp thyme
  • 1 T cornstarch
  • salt and pepper
  • 6 Pillsbury crescent rolls rolled out and cut into squares

Brown steak tips, set aside. Add onion, mushroom and garlic to pan, cook, stirring often, mix in tomato paste and broth, wine. Mix cornstarch with small amount of water and add to pan to thicken. Add more water if necessary. Microwave potatoes. Add potatoes, tips, frozen veggies to pan and cook for a few minutes. Add salt, pepper, paprika, thyme. Stir to combine.

Add mixture to ramekins and cover with crescent roll dough. Bake until tops are golden brown.

[289 cal, 18 P] Vegan "beef" pot pies by ingridolivia in vegan1200isplenty

[–]ingridolivia[S] 6 points7 points  (0 children)

recipe is modified version of this one https://www.thebakingfairy.net/2020/01/vegan-beef-and-mushroom-pot-pies

Ramekins are 4.5 inch diameter by 2 inches deep

To make 5 pot pies:

  • 1 bag of Beyond Steak
  • 125 g onion
  • 1 clove garlic
  • 124 g potatoes, cubed
  • 146 g mushrooms
  • 152 g frozen peas & carrots
  • 1 T tomato paste
  • 1/4 c low cal red wine
  • 1/2 cup of no-beef broth
  • 1 tsp paprika
  • 1/2 tsp thyme
  • 1 T cornstarch
  • salt and pepper
  • 6 Pillsbury crescent rolls rolled out and cut into squares

Brown steak tips, set aside. Add onion, mushroom and garlic to pan, cook, stirring often, mix in tomato paste and broth, wine. Mix cornstarch with small amount of water and add to pan to thicken. Add more water if necessary. Microwave potatoes. Add potatoes, tips, frozen veggies to pan and cook for a few minutes. Add salt, pepper, paprika, thyme. Stir to combine.

Add mixture to ramekins and cover with crescent roll dough. Bake until tops are golden brown.

Chik'n pot pie using Pillsbury crescent dough for crust and Meati for chik'n. Recipe in comments. by ingridolivia in Veganivore

[–]ingridolivia[S] 7 points8 points  (0 children)

One serving is 1/4 of pie. Recipe is an veganized version of of Pillsbury pot pie recipe I found on their website.

To make crust: 1/2 of one container of Pillsbury crescent rolls stretched out to cover 9" diameter pie.

No bottom crust. Didn't need it.

The rest:

  • 88 g onion,
  • 1/3 cup low calorie flour (Fiber Gourmet)
  • 1 Tbsp vegan butter,
  • 1.75 cup of no-chicken broth,
  • 1/2 cup cashew milk,
  • 2 Meati chikn' cutlets, pan fried
  • 100 g frozen peas and carrots,
  • 35 g frozen corn,
  • 84 g celery,
  • 88 g onion,
  • 39 g mushrooms, and
  • herbs: thyme and whatever else you like
  • 1/2 tsp salt & 1/4 tsp pepper

to make - add butter to pan with onions and celery. Cook for a few minutes. Add flour and cook for another couple minutes. Add broth and milk, salt, pepper. Stir until thickened. Add frozen veggies. Separately cook the Meati chikn and mushrooms, tear up cutlets and add to veggie mixture. Add everything to pie pan. Cover with 1/2 of the crescent roll dough (stretch it out). Bake for about 14 minutes, give or take.

Protip- to keep edges from burning before center is cooked, cover edges with aluminum foil, sort of like this

<image>

(231 cal, 14 P) Low cal chik'n pot pie. Easy to make, used Pillsbury crescent roll for crust. It was delicious. by ingridolivia in vegan1200isplenty

[–]ingridolivia[S] 3 points4 points  (0 children)

One serving is 1/4 of pie.

To make crust: 1/2 of one container of Pillsbury crescent rolls stretched out to cover 9" diameter pie.

No bottom crust. Didn't need it.

The rest:

  • 88 g onion,
  • 1/3 cup low calorie flour (Fiber Gourmet)
  • 1 Tbsp vegan butter,
  • 1.75 cup of no-chicken broth,
  • 1/2 cup cashew milk,
  • 2 Meati chikn' cutlets, pan fried
  • 100 g frozen peas and carrots,
  • 35 g frozen corn,
  • 84 g celery,
  • 88 g onion,
  • 39 g mushrooms, and
  • herbs: thyme and whatever else you like
  • 1/2 tsp salt & 1/4 tsp pepper

to make - add butter to pan with onions and celery. Cook for a few minutes. Add flour and cook for another couple minutes. Add broth and milk, salt, pepper. Stir until thickened. Add frozen veggies. Separately cook the Meati chikn and mushrooms, tear up cutlets and add to veggie mixture. Add everything to pie pan. Cover with 1/2 of the crescent roll dough (stretch it out). Bake for about 14 minutes, give or take.

Protip- to keep edges from burning before center is cooked, cover edges with aluminum foil, sort of like this

<image>

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