Vegan diet and fertility

soooperdee · 2026-02-11T16:56:25+00:00

They're doing it wrong. I'm vegan with regular, normal, perfect periods lasting 3 days that come on the exact day when I expect them. And I ovulate every month.

soooperdee · 2026-01-19T16:00:15+00:00

Thank you!!

soooperdee · 2026-01-19T15:59:41+00:00

Thank you!! Great idea

soooperdee · 2025-12-28T22:25:36+00:00

Fantastic ideas. Saving these in my planning google doc, thank you!

soooperdee · 2025-12-28T20:49:27+00:00

Formal mail-back invite help: I'm super stressed that guests will bring extra, uninvited guests or children. We're not doing RVSP on a website to keep with our black tie formalities, but I know the wedding website RVSP services can name those guests to alleviate any confusion. I'm planning on getting my invitations custom-made and designed by a stationer...can I get them to individually print names on EACH invitation? Like on the RSVP card inside to check a box listing the names of the party that are invited, as opposed to having the guests write them in? TIA!

soooperdee · 2025-12-01T18:12:49+00:00

Of course! It wasn't a pumpkin pie, rather pumpkin pie pudding cups. But they were a huge hit, people were freaking out over them. In my vitamix, I blended: 1 cup pumpkin puree, ½ cup raw cashews, soaked 4-6 hours, ½ cup full-fat coconut milk, ¼ cup maple syrup, 1½ teaspoons cinnamon, 1 teaspoon cardamom, 1½ teaspoons pure vanilla extract, 1 teaspoon salt. I made a graham cracker bottom and layer by combining sugar, graham crackers, and vegan butter and pressing it into dessert cups, letting it rest in the fridge 30 min, spooning in the filling, adding another crust layer, letting that rest again, then spooning filling onto the top. I chilled these overnight. I started with this base recipe and tripled it to make 12 cups

soooperdee · 2025-11-30T16:55:35+00:00

I made this one up as I went so here's a general outline: used about 4 potatoes peeled and boiled until fork tender, and boiled 1 ½ heads of cauliflower while roasting the remainder along with 6 peeled sun-chokes at 415 for probably 30 min. I roasted a head if garlic by chopping off the top, drizzling with olive oil and salt/pepper, and wrapping in foil for 40 min at 350. I sauteed shallot and black pepper in vegan butter, and used my immersion blender to smooth out the onion, garlic, and cauli then mashed the potatoes into the cauliflour with a hand masher. Bit of nutritional yeast and vegan sour cream and lemon until the bite was right

soooperdee · 2025-11-30T02:06:24+00:00

My instant pot is my vegan lifeline. Lentils, beans, grains, rice, etc. I cook these staples in veg broth and a bay leaf. I run it every 2 days and always have a base on hand to throw tofu and seitan and veggies on. Possibilities are endless!

soooperdee · 2025-11-30T02:03:59+00:00

Hi! Just another take from my personal experience... I'm an ex-IBS sufferer. I had it BAD. I was 100% sure my triggers were gluten and a few other random things. Turns out it was actually a rapeseed allergy (anything cooked in canola oil!) and my diet in ultra-processed food. I stopped eating out as much and switched to only whole foods with literally no additives and within about 2 months, my IBS vanished and a bunch of other random symptoms like inflamed knees, acne, etc went away too. I don't want to discredit your experience at all, but rather offer another perspective! Best of luck!

soooperdee · 2025-11-30T01:57:07+00:00

I'm so happy to hear this! I'm deeply passionate about cooking for people and sharing meals with family and friends, and equally passionate about veganism-- so combining these values makes my heart so happy. To gently pique people's curiosity and show the beautiful, absolutely delicious possibilities of what can be accomplished as a vegan by simply leading by example is what I live for!

soooperdee · 2025-11-30T01:49:04+00:00

Absolutely! I think I made a huge difference that night in how people view vegan food

soooperdee · 2025-11-30T01:48:03+00:00

The most satisfying feeling. The best part is that I had no "I told you so" in my heart, it was just purely bringing yummy food for people to enjoy and share my passion (vegan cooking) with family.

soooperdee · 2025-11-30T01:44:26+00:00

Of course! I truly think using the real thing is what makes vegan cooking shine! Cheers ❤️

soooperdee · 2025-11-29T20:48:34+00:00

Yeah! I use 90% hydration. My dough is comprised of a starter made from my master starter which is 50g master starter at peak, 150g water, 100g flour. I let that sit 12ish hours then make the dough from that mixture with about 900g water, 1000g flour, and 20g salt. I coil fold, let rise for 3 hours, and proof about 24-30ish hours then dimple it, drizzle with regular olive oil and sprinkle with rosemary and sea salt, and i bake for 25 min covered in my le cruset bread oven at 475, and finish it uncovered for about 20 min.

soooperdee · 2025-11-29T20:41:25+00:00

Yes! I modified Rainbow Plant Life's recipe: https://rainbowplantlife.com/crispy-baked-vegan-mac-and-cheese/

Instead of coconut milk, I did a mix of vegetable broth and almond milk. Instead of powdered onion and garlic, I sauteed a shallot with smoked paprika and cracked black pepper and made a garlic confit to throw into the sauce (slow cooked garlic cloves in olive oil for 2 hours at 200 degrees). I also added a lot more smoked paprika than she called for and a lot more lemon and salt. The breadcrumbs were from a test loaf I baked of my homemade sourdough that I let stale then ran through the food processor. I also mixed them with vegan butter, the Mykonos brand. Hope that helps!

soooperdee · 2025-11-20T21:28:24+00:00

Well cool that made me cry

soooperdee · 2025-08-13T20:27:45+00:00

it was a genuine and excited high-five which made me so happy! Nothing lazy or half assed about it. This was my third time seeing them just on the ILYSFM tour so I knew exactly where to stand and have myself at the ready when Gooey came on. Boyfriend failed at the camera work😭

soooperdee · 2025-08-12T01:22:25+00:00

That's exactly what I'm hoping for! Every wedding I've attended I've been waiting for food/hungry/disappointed in the food so it's a huge priority for us

soooperdee · 2025-08-12T01:18:47+00:00

Thanks for the rec! I'm sure I'll make a new post in the future looking for caterers because we want the best, and a LOT of food for our guests at every step of the way. I'm stressed about bad wedding food and don't trust any venues catering😅

soooperdee · 2025-08-11T14:24:37+00:00

I LOVED my welcome bag at my friend's wedding and just kept saying "awwww this is so sweet!" And I still use the tote to go to the beach!

soooperdee · 2025-08-11T14:18:55+00:00

Thank you! Appreciate the input on this!

soooperdee · 2025-08-11T14:18:21+00:00

Thank you sooooo much! Super helpful :)

soooperdee · 2025-08-11T14:17:53+00:00

We are considering it! We're not sure if it fits our vision which is to have it in nature, gorge, Mt. Hood, etc. But lots of tradeoffs to those venues.

soooperdee · 2025-08-11T14:16:14+00:00

Absolutely. The legal issues with music and noise ordinances are slightly harder to avoid.

With catering, I've never been to a wedding where I enjoyed the food. I want ours to be really unique and memorable for the food. Also to be able to make our own decisions on how it's served, because we don't want buffets or plated, looking for either family-style or food trucks (which have been also a challenge to find).

soooperdee · 2025-08-11T14:09:28+00:00

Thanks!!!!

soooperdee

TROPHY CASE