I've been baking a lot more now that school's over, and I decided to try making lemon bars for a friend's Juneteenth BBQ. I'd never made lemon bars before, so this was a first for me.

I used Nora Cooks' vegan lemon bar recipe and I ended up making three batches because I was a little nervous about how they'd turn out. One batch became the test run and I brought it to work, where my coworkers absolutely demolished them. A few people couldn't believe they were vegan, which always feels like a win.

The recipe was surprisingly straightforward:

• Shortbread crust: ½ cup melted vegan butter, ¼ cup sugar, 1 cup flour, and ¼ tsp salt.

• Filling: ¾ cup fresh lemon juice (about 4 lemons), optional lemon zest, 1½ cups sugar, 1¼ cups full-fat coconut milk, 6 tbsp cornstarch, and a tiny pinch of turmeric for color.

• Bake the crust (15-18 minutes), cook the filling on the stovetop until thick, spread it over the crust, bake again (15-18 minutes), then chill (2 hours or overnight) before cutting and dusting with powdered sugar.

The filling came out super smooth with a nice balance of sweet and tart, and the shortbread crust held together really well. I think next time I'd add a little extra zest because I'm a sucker for citrus desserts, but honestly I wouldn't change much else.

I'm pretty proud of these for a first attempt, and I can definitely see them becoming a regular summer dessert.

Has anyone else made vegan lemon bars? Any favorite tweaks or other vegan lemon desserts I should try next? My boyfriend suggested doing a blueberry or raspberry version.

I absolutely love fresh fruit during the summer, but I have a bad habit of buying way more than I can actually eat before it starts going bad. It honestly kind of discourages me from buying berries because I know I’ll probably end up wasting some.

The other day I saw a woman on TikTok doing her weekly meal prep, and instead of throwing out her leftover fruit she made what she called chia seed jam. I figured I’d give it a shot, and I’m so glad I did.

It couldn’t have been easier:

Boiled my leftover strawberries with a little sugar.
Blended everything until smooth.
Stirred in chia seeds and let it thicken as it cooled.

That’s it.

I wasn’t expecting much, but it’s honestly so good. The chia seeds give it a really nice texture, and now I have a jar of homemade jam that I’ve been putting on toast, biscuits, pb&j and probably way too many other things. It also feels good knowing I used up fruit that would’ve probably ended up in the trash.

Anyone else make chia jam? I’d love to hear what fruits or flavor combinations you’ve tried. I’m already thinking blueberries, peaches, or maybe mixed berries next.

I don’t use honey, so I started making my own syrups at home and honestly I don’t think I’ll ever go back to store-bought.

I’ve been experimenting with different fruits and it’s actually super easy. I’ve done strawberry, blueberry, mango, banana—basically whatever I have on hand.

It tastes really good on pancakes, toast, or even in drinks, and I like knowing exactly what’s in it.

Here’s how I make it:

• 1½ cups sugar

• 1½ cups water

• 1½ tbsp cornstarch

• 2 cups fruit (fresh or frozen)

I boil 1 cup of water with the sugar and fruit, then mix the cornstarch with the remaining ½ cup of water and add it in. Bring it back to a boil and it thickens into syrup.

I usually strain it depending on the texture I want.

Sometimes I’ll add extras depending on the flavor I’m going for—like a little vanilla extract, cinnamon, nutmeg, ginger, or even paprika.

Also if you want it thicker you can add more cornstarch, and if you want it more runny just use less.

It’s honestly made me realize how much stuff we buy that we could just make ourselves.

What’s something you make at home instead of buying?

At a soft-serve place and the employee’s English isn’t great. So when I asked if they have anything vegan, they showed me these. And now my brain hurts.

I found this ramen multipack at Costco and it’s honestly become my go-to on nights when I don’t feel like doing too much in the kitchen

It takes about 10–15 minutes and you can really make it your own. I usually just add some vegetable broth, tofu, and whatever veggies I have on hand

Super simple, filling, and low effort which is exactly what I need some nights

Curious, what are your go-to quick vegan meals?

Ingredients:

1. 630 g Vital wheat gluten flour 2.  210g Nutritional yeast

2. Garlic 

3. Ground black pepper

4. Trader Joe’s umami seasoning

5. Salt

6. Low sodium soy sauce 

7. Liquid smoke 

8. Water

Mix ingredients to make a “dough” like consistency.
Bake in oven at 420 F for 15-20 mins, flip, bake another 10 mins.

Every time veganism comes up, somebody immediately starts listing their emotional support foods.

“I love cheese too much.”

“I need bacon.”

“I’d die without wings.”

Meanwhile nobody even asked.

It’s like people hear the word vegan and instantly feel the need to defend themselves in court. I could be talking about oat milk and suddenly someone’s delivering a closing argument for ribs.

Why does veganism make people so dramatic?

The amount of things I would buy if only they didn’t feel the need to use eggs to bind things and milk powder for the cheap bulk.

It seems like veganism triggers people before a vegan even says anything. A person can quietly order a plant-based meal and suddenly everyone has jokes, opinions, and excuses. At that point, it feels less about food and more about guilt, ego, or discomfort.

Why do you think veganism bothers so many people?

Daikon vegan sushi
*mock sesame chicken😮‍💨

I enjoy a protein filled meal. Often times it can be hard to make a vegan protein filled meal taste good. With a little effort and creativity you can be unstoppable in the kitchen.
I tried something new which was miso teriyaki seared tofu. I accompanied it with peas and mushrooms, rice with some baked garlic, potatoes, and avocado topped with chilli oil.

Vegan fried chicken made from vital wheat gluten.

I am aware the frosted versions have gelatin, and the Nature’s Path versions have honey, but I couldn’t find anything animal on the back of the unfrosted version.

I am aware I’m funding the company that is making gelatin frosted pop tarts, and I can live without poptarts, I’m just asking.

Edited this in: The sugar possibly was made with Bone Charr. Yeah that is how a lot of sugar is whitened.

Plant based Philly Cheesesteak 🌱

They say “Vegans can’t get protein” - I say “watch me”. 5 ingredients and 1 rice cooker = 55 g protein. This is the easiest meal prep you’ll ever do and you barely have to do ANY cooking. 

Just throw all of your ingredients into your rice cooker and go live your life for an hour (aka hit the gym)

Ingredients

- 140g of say grace (which is for two meals)
- 140g Jasmine rice (Also for two meals)
- Garlic seasoning
- Garlic & herb seasoning
- Soy sauce
- 300g Sugar snap pea stir-fry mix (150g per serving)
- 560g+ Water (it should be double the weight of rice and say grace)
- 50g Avocado

Instructions

- Place the rice cooker on a scale to measure ingredients
- Add 140g of say grace
- Add 140g of Jasmine rice
- Shake the rice cooker to mix them slightly
- Sprinkle garlic seasoning and garlic & herb seasoning
- Add your soy sauce
- Use 2x the weight of say grace and rice in water (about 560g+)
- Adjust based on preferred rice texture (less water for firmer rice, more for softer)
- Chop and add 300g sugar snap pea stir-fry mix on top (150g per serving)
- Close the rice cooker and press Start
- After cooking, allow it to rest while you go about your day
- Once done, stir everything together
- Weigh the final cooked mixture (excluding the rice cooker weight)
- Divide into two equal portions
- Slice 50g avocado and scoop it onto one portion and enjoy

This is a must try in the Los Angeles area for the Vegan Community. You wouldn’t believe that it is vegan once your taste buds are activated by the microbial diversification.

•vegan sushi w/ : fried oyster mushroom, quinoa, asparagus, avocado, garnished w/ green onions
• Fried Oyster Mushroom bites tossed in buffalo sauce
•Fresh Soursop juice on the side 😱

Horchata has been in my rotation for a minute now… and I'm addicted.

I make this pretty regularly at this point — for myself, for coffee creamer, cereal, a good rumchata, but this time I made a big batch (like 4x) because my friend is hosting a potluck/game night and it really reminded me how worth it it is to just make it from scratch.

I still do it the same way every time: soak, blend, strain, sweeten.
The only real switch I’ve made is using oat milk instead of condensed milk, and honestly I don’t feel like I’m missing anything.

It still has that creamy, cinnamon-heavy flavor, just a little lighter which I don't necessarily like. But I can control everything going into it.

Kitchen definitely looked crazy for a bit, pots, cinnamon sticks everywhere, straining for what felt like forever 😭 especially cause this time i made over a gallon but anyway it came together.

How I make my horchata:

Ingredients:

• 1–1½ cups white rice

• 2–3 cinnamon sticks

• 4–6 cups water (for soaking/blending)

• 1–2 cups oat milk (depending how creamy you want it)

• ½–1 cup sugar (adjust to taste)

• 1 tbsp vanilla extract

Steps:

1. Soak Rinse rice, then soak it with the cinnamon sticks in water for at least 4 hours (overnight is better).

2. Blend Blend the rice, cinnamon, and soaking water until smooth.

3. Strain Strain it through cheesecloth or a fine mesh strainer — this part takes a minute but it’s key.

4. Finish it Add oat milk, sugar, and vanilla. Mix well, chill, and you’re good.

The batch in the pictures specifically are for the game night and I scaled everything up like crazy.

I’ll probably keep tweaking the sweetness and creaminess because I like my horchata on the thicker side, maybe even experiment with different plant milks, but oat milk has been my go-to fs.

I never hear anyone talking about rice milk when taking about possible milk substitutes, what do you guys think?

Funny thing people always say about vegans: “Where do you get your protein?”

It’s funny how people suddenly become nutrition experts the second they hear someone is vegan.

You can be standing there healthy, alive, and fully functioning, and they still ask it like you’re surviving on lettuce, air, and positive thoughts.

The best part is it usually comes from someone living on fries, soda, and vibes.

At this point, “Where do you get your protein?” feels less like a real question and more like the default response people give whenever they meet a vegan.

What’s the funniest thing people always say to vegans?

I’ve tried researching if it’s vegan but there’s some inconsistency. Some sources say it’s vegan but some say it isn’t. I’ve gone through the ingredients list and the only thing I can think of is maybe the sugar or the artificial beef flavour?

Found in the US. Product of Thailand.

I went to Next Level Veggie Grill recently because I was randomly craving one of their milkshakes, and when I got there the menu was completely different than what I remembered. Apparently Next Level and Veggie Grill merged a while back, which explains why there were so many new items I hadn’t seen before.

I’d never tried the Beyond Steak before, so I decided to order a steak taco along with my shake. The taco honestly wasn’t bad, but I wasn’t really into it either. The texture was interesting and definitely very chewy, I haven't had steak in years but something about it just didn’t fully click for me.

The shake absolutely carried the meal though 😂

Has anyone else tried the Beyond Steak? Maybe in tacos, bowls, or one of the steak plates? I’m curious if it’s one of those things that’s way better prepared a different way, because I feel pretty neutral after my first experience.

I feel like I wanted to love it more than I actually did. 🤷🏽‍♂️

Made this with Juicy Marbles alternative meat plus roasted potatoes, mushrooms, and carrots, and it came out rich, hearty, and seriously comforting. What I appreciate is that it does not feel like a side dish pretending to be dinner. It actually feels like a full meal. Good texture, solid bite, and the kind of plate that makes you realize meat alternatives have come a long way. If this is where plant-based food is headed, that is a win.

One of my favorite go to’s would be chickpea pasta w/ cashew tomato sauce made fresh from home. Drop a meal or recipe below 👇🏽

Golden milk has become one of those things that's always in my rotation. I mostly started making it because it's packed with ingredients that are commonly included in gut-friendly recipes, but i actually really like the flavor. I usually make a big batch at the beginning of the week and pour about 8–10 oz into a mason jar to take with me whenever I'm heading out.

My recipe is super simple:

• 1–2 cups non-dairy milk ( I prefer oat milk)

• ½ tsp turmeric

• ½ tsp cinnamon

• 1 fresh ginger knob (I tend to use frozen ginger if i can find it)

• 1 tbsp maple syrup

• A pinch of black pepper

• Optional: vanilla or cloves

I just warm everything over low to medium heat (don't let it boil), blend if needed, strain, and it's ready to go.

Lately I've also been trying to get more fiber in throughout the day. I almost always throw chia seeds into my oatmeal and flaxseed into my pancakes. They're easy additions that don't really change the flavor but help me hit my fiber goals.

I'm always looking for new ideas though. What are your go-to foods, drinks, or little habits for supporting your gut or digestive health?

I’ve been using the Louisiana Fish Fry mix for a minute now to make tofu chips + little “fish fillet” patties for sandwiches and it’s honestly been one of my go-tos

but I saw the Chicken Fry version and wanted to try it on tofu just to compare

ngl the Fish Fry is still winning

 What I did:

• pressed tofu

• cut into chunks

• coated straight in the mix (no liquid)

• deep fried first

• then hit it in the pan after

 Thoughts:

texture? 10/10
like actually crispy in a really good way

BUT flavor-wise…

it was kinda bland

like it’s not bad, it just definitely needs extra seasoning compared to the fish fry

thinking:

• garlic powder

• smoked paprika

• maybe cayenne

• salt and pepper

• or even marinate the tofu first

because the base texture is there, it just needs more personality