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#veganfood

2 posts2 participants0 posts today
☭ 𝗖 𝗔 𝗧 ☭
Public

I'm still against eating animals, but I see no reason to not eat milk, cheese, and yogurt, foods that contain many of the vital nutrients we need to live (protein, calcium, vitamin D, vitamin B12). The vegan diet plan, in my opinion, goes unnecessarily to far with its opposition to all animal products and makes it more difficult to get vital nutrients that are needed for basic survival, which is why lacto-vegetarianism is the most logical diet for me. #veganism #vegan #vegetarian #veganfood

☭ 𝗖 𝗔 𝗧 ☭
Public

I've decided to switch from veganism to vegetarianism, specifically lacto-vegetarianism. Veganism is too restrictive for my own health. Sure, you can "technically" aquire essential nutrients on a vegan diet, but it's easier said than done, and often requires you to spend more money (that I don't have) on vegan alternatives of foods that you could otherwise easily get from any store, and for what? To feel better (I don't)? To be healthier (I'm not)? #veganism #vegan #vegetarian #veganfood

GaymerGeek
Public

Made a lemon cake from the Vegan pastry bible. I really enjoyed recipe and the cake is very nice. The lemon flavour is very much there but very subtle. I enjoyed the recipe in the book as it uses potato protein in it and I have only ever used that with macarons. The book is very good as well I love the detail in it for every recipe and the recipes are very well constructed. #vegan #veganfood #baking

homemade vegan lemon cake with a thick layer of white icing on top, resting on a wire cooling rack. The cake has a visible middle layer where the icing has seeped slightly between the two halves, creating a creamy, textured look. The icing is smooth and glossy on top, with some drips along the sides. The cake appears light and airy with a golden brown crumb.
A photograph of the book cover titled “The Vegan Pastry Bible” by Toni Rodriguez, with photography by Becky Lawton. The cover features an array of colorful vegan macarons in shades of red, green, yellow, and white, some whole and some cut in half to reveal their texture. The background is dark with a dusting of powdered sugar, creating a dramatic contrast. The subtitle reads “Fundamentals of Modern Vegan Pastry and Viennoiserie,” and the ICEP logo is displayed at the bottom
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