No Bull, No Bucks.

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

compassionco:

soycrates:

Now nobody better be saying they don’t know how to make tofu.

Go make it, bub.

Or just eat it raw by the handful. Whatever works.

That’s the spirit!

This super delicious but high-budget recipe can be taken down to affordable but still tasty territory with a few substitutions (and by buying your coconut oil at international/asian supermarkets):
Vegan Lemon Meltaway Ball
(Un-Gluten Free’d for Cost, But You Can Re-GF if necessary!)
1 2/3 cup white flour
1/2 teaspoon salt
2 tablespoons maple syrup
1/2 cup lemon juice (more if needed)
2 teaspoons vanilla extract
1/4 cup coconut oil
Then just follow the directions as listed in the link above, and voila! Luxury lemon treats on a non-luxury budget. (You could even bake them into cookies)
This recipe edit will be featured in my upcoming cookbook.

This super delicious but high-budget recipe can be taken down to affordable but still tasty territory with a few substitutions (and by buying your coconut oil at international/asian supermarkets):

Vegan Lemon Meltaway Ball

(Un-Gluten Free’d for Cost, But You Can Re-GF if necessary!)

1 2/3 cup white flour

1/2 teaspoon salt

2 tablespoons maple syrup

1/2 cup lemon juice (more if needed)

2 teaspoons vanilla extract

1/4 cup coconut oil

Then just follow the directions as listed in the link above, and voila! Luxury lemon treats on a non-luxury budget. (You could even bake them into cookies)

This recipe edit will be featured in my upcoming cookbook.

Main Street Vegan’s Tips for Going from Vegetarian to Vegan

soycrates:

Victoria Moran’s popular book Main Street Vegan hits big with helpful tips and relatable anecdotes on living the vegan life. Chapter two offers up some particularly useful tips for those who’ve already made the journey to vegetarianism but haven’t yet taken the necessary step to veganism. Moran’s short counsel on moving “on to vegan smoothly and efficiently” is (paraphrased):

  • Don’t overcompensate for meatlessness with things like cheese, milk and eggs. Whether you’re doing it out of “health” reasons surrounding protein, or just because you can’t think of any meatless dish worth making that doesn’t have some animal product in it, there’s always a better solution to be had. Learn about plant-based protein and where to get it, check out some vegan cookbooks at the library, or browse blogs to get ideas of how to cook without covering everything in animal products.
  • Move away from eggs as soon as you can. Moran is quick to banish the myth that eggs (or chicken, for that matter) are the easy path to “humane” animal exploitation: “More than 97 percent of laying hens are, at this time, kept crowded in tiny cages and denied any vestige of a normal life until they’re killed… I know some egg cartons say ‘free-range’ or ‘cage-free’, but the legislation governing such labeling is weak, and the conditions in these hatcheries can be quite grim”.
  • Experiment with plant-based foods and recipes. Get excited to try out new things, even if you might fail at first. We don’t all come pre-built with knowledge of how to effectively use nutritional yeast or how to maximize avocado flavour. Even if you feel like you’re a sucky vegan and should just stick to comfortably numb vegetarianism, push forward because it’s worth it. Thinking you’re a “terrible cook” is no excuse to throw in the towel. It may be hard for people who have been good at everything else all their lives and feel like, if you don’t get it right away you’ll never get it. Accept the learning curve and grow as a human being.

If you’re a vegetarian who needs some help going vegan and you’re looking for more resources, check out my FAQ or send me a message.

Anonymous asked: Thank you for running this blog!

It’s my pleasure =)

Just in case you haven’t heard, I’ll be coming out with a cookbook sometime this month! Stay tuned for updates and previews.

Just in case you haven’t heard, I’ll be coming out with a cookbook sometime this month! Stay tuned for updates and previews.

soylentvanilla:

tighttummy:

How To Make Almond Milk

Is it really this simple? Wow!

Dry out and save the ground almonds for baking and other stuff, too!

If you don’t have cheap access to storebought soy or almond milk, but do have access to cheap nuts in bulk (which can be the case in some places with international food markets but no modern grocery chain stores) this is a great idea.

However, I’ve made almond milk before and you’ll probably want to add:

  • a pinch of salt
  • a sweetener (sugar, maple syrup, stevia, whatever)
  • vanilla extract (optional but super great).

And for a great morning pick-me-up drink, blend it with bananas.

(Source: mystery-of-the-cake-topper)

The wonderful carrot. Together with it’s brother, pumpkin, they rule the vegetable-based sweet baked goods world.

The wonderful carrot. Together with it’s brother, pumpkin, they rule the vegetable-based sweet baked goods world.

I think I’ll continue creating this photoset advertising healthy, low-cost vegan food staples! Stay tuned!