No Bull, No Bucks.

Dedicated to animal-free recipes using cheap, real ingredients. No bullshit, no big bucks.

Chickpea Fries [V, GF]

An excellent way to shove more chickpeas down my throat like the enraged chickpea beast that I am.

soycrates:

Happy First Contact Day! For anyone who doesn’t know: it’s April 5th, the first day that humans make contact with an alien race… in the year 2063. So we’ve got a bit to go before it actually happens (Star Trek canon is real life canon, of course) but there’s still reason to celebrate!
Why not try some vegan recipes from Food Replicator, a blog of recipes for food and drink featured in the Star Trek universe?
Bajoran Ale (ginger beer)
Plomeek Tea
Cocktail: Zefram Cochrane
Balso Tonic (cucumber juice)
Fenalian Toddy 
Vulcan Spice Tea
Makara Fizz 
Neelix’s Fruit Compote (Rumtopf)
An Edible Tribute to ‘Catspaw’
Hasperat
Plomeek Broth
Plomeek Soup
Gladst
Gramilian Sand Peas
If you don’t see anything you like, there are plenty of easily veganizable recipes over on the main site. Why not try making Daiya cheese pierogies in honour of Zefram Cochrane?
In the iconic first words from the Vulcans to humankind,
Live Long and Prosper! 

soycrates:

Happy First Contact Day! For anyone who doesn’t know: it’s April 5th, the first day that humans make contact with an alien race… in the year 2063. So we’ve got a bit to go before it actually happens (Star Trek canon is real life canon, of course) but there’s still reason to celebrate!

Why not try some vegan recipes from Food Replicator, a blog of recipes for food and drink featured in the Star Trek universe?

If you don’t see anything you like, there are plenty of easily veganizable recipes over on the main site. Why not try making Daiya cheese pierogies in honour of Zefram Cochrane?

In the iconic first words from the Vulcans to humankind,

Live Long and Prosper! 

Some of the best and easiest recipes can come from imitating more expensive, pre-made meals. Amy’s Teriyaki Bowl makes for an absolutely delicious lunch, but usually costs a bit more than lunch should. The portion given is also not quite big enough for a completely filling meal. Making a teriyaki bowl from scratch can save you money and save you from being hungry again in half an hour. I recommend making large quantities of this and storing servings in individual containers in the fridge or freezer. The amount of each ingredient you will use depends on what sort of balance you want your meals to have - less rice, more broccoli? A huge fan of bell peppers? Hate green beans? You get to customize it however you want. All of the vegetables listed below can be boiled or steamed together in a large pot for convenience.
Ingredients:
Brown rice, cooked as desired (you could also try it with whole grain pasta or couscous)
Broccoli florets
Firm tofu, drained and pressed and cut into 1-inch cubes
green beans
small, sliced mushrooms
carrot slices
red bell pepper slices
a small dash of ginger (optional)
a dash of pineapple, orange, or lemon juice (optional)
sunflower, sesame, or other vegetable oil
soy sauce
Teriyaki sauce (I recommend VH brand teriyaki sauce)
Preparation:
1. Cook rice and vegetables as desired. In a separate bowl, combine drained and pressed tofu with teriyaki sauce (half a bottle or more as needed) and leave aside. 
2. Once rice and vegetables are done, heat a frying pan with vegetable oil on medium heat (enough to coat the surface of the pan). Throw in your vegetables. With your marinated tofu bowl, throw the tofu into the frying pan while keeping most of the teriyaki sauce still in the bowl.
3. Sautee vegetables and tofu for 5-10 minutes. Add in ginger, pineapple/orange/lemon juice, and soy sauce to taste if using. 
4. Remove pan from heat source and combine the rice with the vegetables/tofu. Coat with additional teriyaki sauce as needed.

Some of the best and easiest recipes can come from imitating more expensive, pre-made meals. Amy’s Teriyaki Bowl makes for an absolutely delicious lunch, but usually costs a bit more than lunch should. The portion given is also not quite big enough for a completely filling meal. Making a teriyaki bowl from scratch can save you money and save you from being hungry again in half an hour. I recommend making large quantities of this and storing servings in individual containers in the fridge or freezer. The amount of each ingredient you will use depends on what sort of balance you want your meals to have - less rice, more broccoli? A huge fan of bell peppers? Hate green beans? You get to customize it however you want. All of the vegetables listed below can be boiled or steamed together in a large pot for convenience.

Ingredients:

  • Brown rice, cooked as desired (you could also try it with whole grain pasta or couscous)
  • Broccoli florets
  • Firm tofu, drained and pressed and cut into 1-inch cubes
  • green beans
  • small, sliced mushrooms
  • carrot slices
  • red bell pepper slices
  • a small dash of ginger (optional)
  • a dash of pineapple, orange, or lemon juice (optional)
  • sunflower, sesame, or other vegetable oil
  • soy sauce
  • Teriyaki sauce (I recommend VH brand teriyaki sauce)

Preparation:

1. Cook rice and vegetables as desired. In a separate bowl, combine drained and pressed tofu with teriyaki sauce (half a bottle or more as needed) and leave aside.

2. Once rice and vegetables are done, heat a frying pan with vegetable oil on medium heat (enough to coat the surface of the pan). Throw in your vegetables. With your marinated tofu bowl, throw the tofu into the frying pan while keeping most of the teriyaki sauce still in the bowl.

3. Sautee vegetables and tofu for 5-10 minutes. Add in ginger, pineapple/orange/lemon juice, and soy sauce to taste if using. 

4. Remove pan from heat source and combine the rice with the vegetables/tofu. Coat with additional teriyaki sauce as needed.