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Joined 1 year ago
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Cake day: June 13th, 2023

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  • You know what? It was a mistake to attempt to engage here.

    You don’t need cheese to make this recipe. That was in fact a point I emphasized in the story, because I don’t eat cheese and didn’t use it, and wanted the OP to know it wasn’t required, since the original recipe called for it. However, too many of you are so damn prickly you can’t even bear to see the word, and don’t look further than that.

    It’s a shame because a bunch of you are pretty nice, but it just isn’t worth it.


  • Generally speaking the folks here are right, you should be able to maintain veganism unless things go really sideways. I’d recommend getting in touch with a dietician though if you’re really worried (not a nutritionist, different beast) and having them go over your plans. Iron deficiency is a particular risk, one that can be easily surmounted as long as you’re aware of it… Way harder to keep iron up when pregnant even than usual, and it’s already tough as we all know.


  • Oh jeez oh jeez I want to tell you about the tamales I learned to make. I’ve been trying to remember to make tamales for so long and I finally remembered to make them and it was sooo worth it. I’m getting hungry thinking about it.

    But I’m really tired, and somewhat burnt out after being berated for how I choose to label myself so I’m posting this to remember to share the recipe in a few minutes when I feel better.

    Edit: OK so tamales are so good.

    I started with this recipe: https://tastesbetterfromscratch.com/mexican-tamales/

    Rather than lard, I just used vegetable oil. I was a bit worried it would be too thin, but it held together okay.

    For the filling, I used 1 pack of yves ground round though any meat substitute would fit the bill, about 1 cup of cooked black beans, a cup or so of corn niblets, 1 tbsp cumin, 2 finely chopped chipotles, 1/2 a finely chopped onion, juice of 1 lime, about 1-2 tsp oregano, 1 tbsp annato paste, and salt to taste. Fried the whole thing together in a pan with olive oil until it was hard to resist eating it. For the lacto-friendly in the house I put a slice of cheese in the tamales, and for my own I added some finely chopped habanero peppers and sprinkled some chili powder inside the corn husk so the tamale came out red-tinted to indicate it was plant-based and spicier. It probably would have been good with a daiyu cheese sub or similar but honestly I didn’t miss it.

    Everyone tried to steal my plant-based ones. Luckily I made enough. Was it a mistake to train my kids to eat spicy food?




  • I hedge because I don’t share your philosophy, so it wouldn’t be accurate to claim I was entirely vegan. I’m less rigorous about checking labels or avoiding cross contamination with non vegan members of my household, mainly. I’m plant-based, not a vegan, but you could eat any recipes I plan to share on my recipe community… I just don’t want to talk philosophy with you, and you’re showing off why that’s the case very well.

    Can we not just trade recipes? Why do you feel the need to accuse me of animal abuse for not wanting to adopt the label that you’re making look so appealing with your honeyed words?

    Edit: I should not have phrased that last paragraph as a question. Please do not feel obligated to respond. I genuinely don’t care what you think.


  • Actually, as I’ve said like four times in this thread, including in the original post, I am essentially a vegan cook. I just don’t ascribe to vegan philosophy. That’s why my posts in my community have been primarily about things like using chickpea water as egg substitutes, and making crispy beans, and why I’m inviting vegans to share recipes. It’s not like I’ve hidden this detail either.

    You’re kind of demonstrating one of the reasons I don’t ascribe to veganism here.