food

Made this for lunch today! The noodles and scallions are instant but I added fresh mushies.

The supermarket I get tofu from is a bit far away so I've been thinking I might buy more at a time and simply store it in the freezer, but I don't know if it'll mess with the texture or how I can cook it. Anything worth taking into account?

On my beanmaxxing arc & I'm looking for some tofu recipes, preferrably quick after-work recipes but any and all are welcome!

Sorry that the lighting looks odd

This recipe is for the entire serving I had in this image.

Sweet 'n' Spicy Soya Chunks

Ingredients:

• 1 cup dry soya chunks
• 2 cups hot water

Marinade:

• 2 tbsp soy sauce
• 1 tbsp vegetable oil
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 tbsp cornstarch

Sauce:

• 2 tbsp hot sauce
• 1.5 tbsp agave
• 1 tbsp vegetable oil
• 1 tsp apple cider vinegar
• 1/4 tsp garlic powder

Instructions:

1. Let the chunks sit in the hot water for 20 minutes.
2. Drain, rinse, and squeeze the water out of them.
3. To make the marinade, put all listed ingredients (soy sauce, vegetable oil, garlic and onion powder) except the cornstarch in the container. Stir it all together.
4. Add the soya chunks to the marinade, sprinkle the cornstarch on top, and then shake the container until the soya chunks are evenly coated.
5. Baking them, I did 15 minutes in the oven, flipping after 10. Should work well with pan frying or air frying, too.
6. While they were baking, I microwaved the sauce for 45 seconds.
7. When they are done, add the soya chunks to the sauce, shake in a container until everything is coated.

Cashew Mac

I tried to enhance it from the last time I made it.

In the previous recipe, I used raw cashews, but for this one, I did a quick soak. I also used an immersion blender rather than a high-speed blender, especially since I was making a smaller amount.

Ingredients:

• 2 cups small shells pasta
• 1/4 cup + 2 tbsp soaked cashews
• 1/2 cup very hot water (can either be boiled or very hot tap water) for soaking the cashews
• 1/3 cup water + 2 tbsp reserved pasta water (this one be for the sauce itself)
• 1 tbsp vegetable oil
• 1 tbsp nutritional yeast
• 1.5 tsp cornstarch
• 1/4 tsp liquid smoke
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp ground mustard
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1/8 tsp MSG
• pinch of turmeric

Instructions:

1. Prepare pasta according to package instructions.
2. While pasta is boiling, soak the cashews in the very hot water for 10 minutes. After the cashews are soaked, drain and rinse them.
3. Add the following ingredients to a tall cup: the cashews, the 1/3 cup water + 2 tbsp reserved pasta water, vegetable oil, nutritional yeast, cornstarch, liquid smoke, paprika, garlic powder, onion powder, ground mustard, salt, black pepper, MSG, turmeric (basically everything except the pasta itself)
4. Blend with an immersion blender at the bottom of the cup until there is a smooth, creamy liquid consistency and no noticeable solid pieces of cashews. I have a 2-speed one, and I use the higher speed.
5. After that is done, pour it over the pasta in the pot, and stir everything together.

Ranch

I start with my aquafaba mayo recipe in this post.

From there, add the following ingredients to the container:

• 2 tbsp water (for thinner consistency)
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried dill
• 1/4 tsp dried parsley
• 1/4 tsp chives
• a pinch of salt
• a pinch of black pepper
• 1/2 tsp of agave

Stir everything together, and you'll get a nice ranch! Then you can pour however much you want on the chunks and mac.

I just bought some more textured vegetable protein (TVP). My local stores don't stock it and it does make me gassy, so I don't get it that often. But it is a good, lean, vegan protein.

So, do you have a tasty recipe that uses TVP?

Mayo

• 1/3 cup aquafaba (liquid from a can of chickpeas)
• 1 tbsp mustard
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1 cup of neutral oil

Immersion Blender Instructions:

1. Put aquafaba, mustard, lemon juice, and salt in a container. You don't need to stir it.
2. Pour the entire cup of oil on top.
3. Take your immersion blender, bring the blade all the way to the bottom of the container, and go at it until it becomes a white creamy mayo! Should take like 15 seconds at the most, depending on which immersion blender you are using.

Macaroni Salad

(This image shows half of the amount this recipe makes)

Pasta is 2 cups (dry) small shells. I put in 1/2 tbsp of lemon juice in it when I was boiling.

1. The Dressing

• 1/2 cup + 2 tbsp of the mayo
• 1 tsp yellow mustard
• 1 tsp lemon juice
• 1 tsp agave nectar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 1/8 tsp liquid smoke
• 1/8 tsp garlic powder
• 3 tbsp dill relish
• 1/2 tbsp olive oil

2. Veggies

• 1/2 cup finely diced celery
• 1/2 cup finely diced red pepper
• 1/4 cup finely diced red onion
• 1/4 cup shredded carrots
• 1/4 cup Kalamata olives
• whole 8 oz pack of mushrooms (should be around roughly 3 cups, but, of course, it shrinks significantly when it cooks)

Recommended add-ons: Goes good with a little hot sauce and nooch on top.

Instructions:

1. Boil pasta according to package instructions.
2. Cook mushrooms however you'd like! I kept it simple by just heating them up in a little vegetable oil and water because the sauce is already so much stuff.
3. Mix dressing and veggies together in a large bowl
4. When pasta is done cooking, drain. I recommend rinsing with some cold water for a bit.
5. Add pasta to bowl of dressing and veggies and mix it all together.
6. Refrigerate for at least 2 hours before serving. Overnight is recommended.
7. If needed before serving, you can add about 2 tbsp of water to "loosen" the dressing a bit, but I didn't find this necessary. It's down to personal preference.

for this i used one can of lentils, two cans of chickpea, one onion, one bell pepper, tomato paste, turmeric, cumin, garlic powder, bay leaf, shiitake mushroom seasoning, maggi seasoning, salt and pep, and frozen spinach.

A piece of apple pie out of the oven along with a cup of coffee. I'm not too mad being up at 6 am, I did get 7 hours of sleep, which is a solid amount.

نُشر تبادليًا من: https://hexbear.net/post/9392848

نُشر تبادليًا من: https://hexbear.net/post/9392847

For two months, I have received only one donation. 💔

Please, I beg you, help me. 🙏 Donate anything you can for my family and my children. Even a small donation can make a difference in our lives.

Please don’t leave us alone. ❤️ https://gofund.me/00439328

#Gaza #GazaGenocide #HelpGaza #PalestineNeedsHelp #GazaChildren

Preferably not super sweet, i don't really have a taste for sugar in excess, bonus points if it includes tofu bcs I've been really getting into the groove of using it for tons of new things lately

Attached image so i get more upbears and more recipe suggestions

نُشر تبادليًا من: https://hexbear.net/post/9375294

نُشر تبادليًا من: https://hexbear.net/post/9375293

نُشر تبادليًا من: https://hexbear.net/post/9370337

A Plea from the Heart of Gaza 🕊️ I am trying to continue protecting my children and providing their most basic needs, but the circumstances have become heavier than we can bear alone. Any help, no matter how small, can make a real difference in the life of a family struggling every day. If you can donate, or even share our story, please don’t hesitate. Your support could help us get through another difficult day. 🤍

🔗 https://gofund.me/1d3ea05b6

#Gaza #Palestine #HelpGaza #SupportGaza #Humanity

for this i used three yellow potatoes, one extra firm tofu, shiitake mushroom seasoning, soybean paste, cut wakame dried seaweed, and msg.

just cubed and fried the tofu a bit and then threw in the potatoes, seaweed, and other seasonings with water and boiled just until the potatoes were soft (maybe around 5-10 minutes). after that i take it off the heat and add the msg at the end.

we have it with any noodles we have on hand tbh but i really like it with flat rice noodles or the thin wheat noodles. also i really reccomend the shiitake mushroom seasoning it's like the ultimate flavor ingredient for any broth that i can hardly go without it now.

From a wartime edition of The American Woman's Cookbook, some delicious Great Depression food.

Should it have been obvious to me that it meant pre-portioned ginger? My knives arent suited to cut frozen ginger.

Its also like already mostly vegan just swap for vegan sosi and remove bacon and you got urself a vegan breakfast of champions and eggs are bad in all forms so i forget they were even part of it.

Uuggghhh fried tomatoes uuggghhhh uuuuggghhhhhhhhhhhhhhhhhhhhh

I also invoke baked potato and baked beans cos it is literally the best simple comfort food in existence i kid you not.

Not pictured: the soya nuggies I ate with it

I used 2 cups of (dry) elbows

Cashew cheese sauce:

• 3/4 cup raw (unsoaked) cashews
• 1 cup + 2 tbsp vegetable broth
• 2 tbsp nutritional yeast
• 1 tbsp cornstarch
• 2 tsp lemon juice
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp liquid smoke
• 1/4 tsp salt
• 1/8 tsp turmeric
• 1 tbsp vegetable oil

3 minutes on the highest setting on a high-speed blender

Stop, scrape the sides, and blend on the highest setting for another 30 seconds.

I pour it over the pasta with about 1/2 cup of the reserved pasta water

Stir it all good

Enjoy

We're in tough times, so I'm going to share some ways I personally spice life up:

• Dehydrated/Frozen vegetable scraps for stock. (Makes it really easy to peal onions too, you can just cut through the 1st layer, remove it and put it in the scrap box) Carrot tops/Bell pepper cores with seeds can also be added to a veg stock.
• If you're a fan of taters, a light soak makes them easy to clean with a dedicated scrub, after you remove eyes and sprouts (they're unsafe afaik) you can keep the peels in slightly acidic water to preserve freshness and add to meals later. (I add about quarter teaspoon to a liter of water and idk how long it can last for, but I always use them within a couple days.) It's a nice way to add something to a stir fry. Alternatively, if you're adding them to the scrap box pat them down with a clean towel after soaking them.
• If you're just making some veg soup (you can also do this with the peels) roast them in the oven 10-15 minutes 180c
• Should you find yourself be using sets of dry herbs regularly, don't keep them all in separate jars make a masala.
• Fermenting is not for everyone, but if you're into it sauerkraut is probably the easiest stuff to make at home. 2 teaspoons per a kg of cabbage, shred it and cover it with salt (Caraway seeds good addition, optional) then you have to give it a really good massage VERY IMPORTANT DO NOT SKIP, it has to get a bit squishy and the brine is what you're after here, pack the cabbage down with your fist into a wide top jar, pour the brine in and weigh it down with a bit smaller jar on top, you have to keep all the cabbage below the brine or it will mold . Let it ferment in room temperature away from sunlight up to 1 month, if you prefer it mild good time to start tasting is 1 week, once it's done you can transfer it to fridge to stop it from fermenting.

Disclaimer: I'm not a good teacher, not trying to educate anyone. I'm just lonely and wanted to share my interests. There are countless more qualified individuals/culinary resources to consult. They can tech you how to do anything I do better than I do.

I highly encourage to simply ignore me and link better resources in the discussion section.

i used two cans of romano beans, one onion, half a green pepper, tomato paste, big spoon of jamaican curry powder, a bit of cumin, some shiitake mushroom seasoning, maggi seasoning, salt and pepper, and a quarter can of coconut milk.

just fried the chopped onion, green pep and tomato paste then added the beans, spices, and water to simmer for about ten minutes. took it off the heat and stirred in the coconut milk and maggi. very warm and creamy and tasty.

cross-posted from: https://hexbear.net/post/9341143

FDA upgrades recall of frozen blueberries sold at Publix to highest health risk level

August 19, 2026

The Food and Drug Administration upgraded a recall of frozen blueberries and mixed berries sold at Publix grocery stores across the U.S. to the highest health risk level on Tuesday, according to an enforcement report. Publix on July 29 announced a recall of four varieties of frozen GreenWise organic blueberries and mixed berries sold at stores across eight states over potential E. coli contamination.

The FDA is now categorizing it as a "Class 1" recall, which the agency assigns to product recalls "in which there is a reasonable probability that the use of or exposure to a violative product will cause serious adverse health consequences or death." Twelve people infected with the outbreak strain of E. coli have been reported in two states, according to the Centers for Disease Control and Prevention. No deaths linked to the outbreak have been reported.

The following products, shipped to Publix stores in Alabama, Florida, Georgia, Kentucky, North Carolina, South Carolina, Tennessee and Virginia, are under recall. They should be discarded or returned to Publix for a full refund. Their expiration dates are before Feb. 9, 2028.

• GreenWise Organic Whole Blueberries, 10-ounce, UPC 41415-06453
• GreenWise Organic Whole Blueberries, 48-ounce, UPC 41415-12053
• GreenWise Organic Whole Mixed Berries, 10-ounce, UPC 41415-06753
• GreenWise Organic Whole Mixed Berries, 48-ounce, UPC 41415-12153

E. coli, a large group of bacteria, can cause illness characterized by severe stomach cramps, diarrhea and vomiting, according to the FDA. In severe cases, the bacteria can cause hemolytic uremic syndrome, which can lead to kidney failure and be life-threatening. Last week, the FDA also upgraded an egg recall to the highest health risk level over potential salmonella contamination.

https://www.cbsnews.com/news/blueberry-recall-fda-class-1-risk/

just made this for breakfast and alongside rice it will be our leftover for a good while!

i used a little shiitake mushroom seasoning, some mama sita's caldereta seasoning, spoon of tomato paste, two cans of black beans, one onion, half a green pepper, some frozen corn, salt and pepper, bay leaf, and a spoon of vegan butter.

just fried the onion and tomato paste then added water and simmered the beans and spices for 20 minutes give or take, then added the frozen corn and green pep near the end.

Some vegan lentil soup I made with carrots, leek, and celery. Bread wedges are also here for dipping. It was very savory.

Tofu Recipe

Instant Ramen Brand

I thought it might be special flavor but it's a "special" can.

a limited-edition collectible can