When I first cut down on meat and then stopped eating it entirely it was for environmental reasons. I was also thinking that me going vegetarian could inspire friends to become vegetarian. I find it funny how often the “why vegetarianism” topic comes up, and I’m happy to talk about it, I’m quite read up on the environmental impact of diets and let people know how that motivated me, then typically I just address questions they have or discuss with them if they claim I’m wrong. But it doesn’t seem to convince anyone to actually cut down on meat. One theory I have is that I, as a 40 year old, probably mostly talk to people over 30 that are already quite set in their way of life. Did you ever have any success in converting anyone to vegetarianism?

cross-posted from: https://lemmy.world/post/45805435

🌊 We must stop eating wild ocean animals, including open‑pen "farmed" saltwater fish such as salmon. https://environment.yale.edu/news/article/exploring-underbelly-chiles-salmon-farming-industry

If you’re not urgently dependent on seafood for survival, simply switch to other options such as land / closed‑system aquaculture or plant based solutions.

I'm not saying everybody needs to become a vegan/vegetarian right now, that is up to each individual, but we should avoid the worst of the worst.

That is, if we want to at least keep a few of the giants of the seas alive. 🦈🐳🦑🐠🐟🐡🐬🦑🪸🦐

I love making vegetable stew. I tend to start with the Vegi Soup Mix from Bob's Red Mill, and while that's simmering, I sear and season the vegetables in a separate pan before combining it for the last 15 minutes or so.

Soup Mix:
Lentils
Split peas
Barley
Vermicelli

Vegetables:
Mushrooms
Onion
Garlic
Carrots
Green Beans
Potatoes

Seasonings:
Salt
Pepper
Thyme
Soy Sauce
(Anchovie-free) Worcestershire Sauce

A bit of bread on the side with Country Crock spread, and I've got a hearty, protein-packed, vegan meal with enough umami flavors to compete with the beef stew that I remember from childhood.

After this ‘tremendous’ win for the EU’s traditional meat farmers, can they now stop their constant whining?

I recently ran across this company. Anyone try their stuff?

I'd be curious to hear others' experiences - how they prepared it, what they thought about it.

Link: https://juicymarbles.com/collections/all-products

I, along with two others, are planning a menu for a four-day summer camp for gymnasts (aged 8-16). One of the menu ideas is for spaghetti and meatballs. We do have a tight budget, the gymnastics club runs as a charity...

My family doesn't really like veggie meat replacements (we aren't vegetarian but do not eat much meat, legumes seem to be the most accepted), so I am unsure which vegetarian meatballs would be best. I have found these online at supermarkets near me, and any opinions on which are good would be so helpful.

• Aldi Plant menu meat-free meatballs
• Plant Based by ASDA Meat-Free Meatballs
• Tesco Plant Chef No-Beef Meatballs
• Morrison's Tivall Vegetarian Meatballs

Thank you!!

I've got a craving for a KFC Famous Bowl (don't judge me lol). I've got everything for that except a good brown gravy recipe. The few I've found seem to look more like salad dressing than gravy.

A "famous bowl" is mashed potatoes, popcorn chicken (I'm using Beyond), brown gravy, and corn topped with shredded cheese (dairy-free in my case). It sounds gross on paper, but it's actually quite good. Again, please don't judge me; I crave what I crave.

A good vegetarian "gravy" is the one component I'm missing to make this happen for dinner.

Any suggestions?

I got some pizza disks for Christmas, they're a real game changer. I can finally cook a GOOD hand-stretched pizza crust in my home oven without worrying about messing up the launch or preheating the steel. No longer am I limited to pan pizza.

With egg, bell pepper, spinach, and mushrooms!

Okay, so I used Ziyad falafel mix... but I still mixed it and fried it myself :D