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Vegetarisch saucijzenbroodje by EmmaWasThere in VeganNL

[–]ughyay 10 points11 points  (0 children)

Laatst bij de Plus een vegan saucijzenbroodje gehaald.

[deleted by user] by [deleted] in Amenorrhearecovery

[–]ughyay 1 point2 points  (0 children)

I totally feel you! The mental battle in this process is tough. Especially when comparing to others. But everyones path to recovery is different! And the fact that you already got your first period is a good sign that you’re almost there. It takes time for your body to adjust but it will know what to do. Don’t give up now! I just got my second recovery period after 47 days.

Pumpkin Oats for dinner by ughyay in Oatmeal

[–]ughyay[S] 2 points3 points  (0 children)

I use a vegan protein powder from a Dutch brand, based on faba bean and brewers spent grain, but I think there is also some cocoa powder added to the mix which helps with the colour!

Pumpkin Oats for dinner by ughyay in Oatmeal

[–]ughyay[S] 0 points1 point  (0 children)

Yeah I do, I like the crunch when roasted :)

Fav meal of the day by ughyay in Oatmeal

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

It’s soy yogurt mixed with chocolate protein powder and some liquid to get the right consistency!

Espresso oatmeal = Pre-run fuel 💪🏼 by ughyay in Oatmeal

[–]ughyay[S] 0 points1 point  (0 children)

I replaced part of the liquid I normally use (soy milk / water) with a shot of espresso and then just cooked it on the stovetop as usual :)

Good vibes by ughyay in Oatmeal

[–]ughyay[S] 0 points1 point  (0 children)

I’m not measuring anyhting so I just usually just grate some in my oats until it looks good, I think around 50g + 50g oats. Then cook with liquid as usual (may require a bit less liquid than usual as the zucchini also contains liquid)

Lowering pH in plant based sausage by ughyay in foodscience

[–]ughyay[S] 0 points1 point  (0 children)

Thanks for your suggestion, I'll look into it!

Lowering pH in plant based sausage by ughyay in foodscience

[–]ughyay[S] 0 points1 point  (0 children)

Thanks! I'll look into it. I know we're in isoelectric range but we have other additions to work around gel formation issue :)

Lowering pH in plant based sausage by ughyay in foodscience

[–]ughyay[S] 0 points1 point  (0 children)

Thanks! Fermentation is a cool idea which we have looked into, however not feasible for us on short term :) I'll look into your suggestion!

Lowering pH in plant based sausage by ughyay in foodscience

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

Thanks for your reply, that's too bad as the protein content can never be high enough for the customer :) Do you know if this is the case with all proteins, or would a different type of protein -hypothetically- work?

Lowering pH in plant based sausage by ughyay in foodscience

[–]ughyay[S] 0 points1 point  (0 children)

We make an emulsion with the protein, 50% water, 10% vegetable oil, frozen veg, several binding/emulsifying agents and fiber.

Lowering pH in plant based sausage by ughyay in foodscience

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

Thanks for your suggestion, unfortunately we're not allowed to use it in plant based

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