mock dairy

anonymous asked:

Any tips for someone who is just starting to be vegan?

I would suggest trying out some vegan substitutes like mock meats and dairy free milks and cheeses to help you with any cravings that you may have, it can be hard to get used to not eating your favourite foods so finding substitutes you enjoy can really help. Eat lots of veggies (especially greens), fruits, beans, nuts, seeds, grains. Make sure to drink plenty of water, it can take a little bit of time before your body adjusts to the change in diet and the high fibre content so water will help smooth things along.
It is absolutely necessary to take a vitamin B12 supplement and/or consume food and drinks that are fortified with B12 like nutritional yeast, plant milks and cereals. Also, unless you get plenty of sunshine on your skin everyday, consider taking a vitamin D supplement too, most people (including meat eaters) don’t get enough.

I’m not sure how much help this information is for you but if there’s anything else you’re unsure of then please feel free to ask. Good luck on your vegan journey!

Vegan grocery list


  • Rice
  • Pasta
  • Potatoes/sweet potatoes
  • Oats, 
  • Wholemeal bread
  • Quinoa/cous cous/bulgar wheat 

Pulses and Beans 

  • Lentils, green, yellow, brown 
  • Chickpeas
  • Kidney/cannellini/borlotti/butter beans


  • Apples, bananas pears, plums, satsumers 
  • Mango, Pineapple, Peaches 
  • Strawberries, cherries, raspberries, blueberries fresh and frozen 
  • Raisins, dried apricots, dates
  • Lemons, limes 


  • Tomatoes, Avocados 
  • Onion and garlic 
  • Broccoli, carrots, cauliflower, green beans, 
  • Lettuce, sweetcorn, olives, celery, pepper  

In the fridge/freezer  

  • Hummus, guacamole, 
  • Soya/oat/rice/hemp/almond/hazelnut milk
  • Tofu, noodles  
  • Mock meats, sausages, burgers, sausage rolls,  mock meat slices, pies mince, mock bacon, meat balls, mock meat pieces,
  • Dairy free butter
  • Dairy free cheese, ice cream, yoghurt, cream 
  • Juice and smoothies
  • Fresh ginger, stem ginger  

In the cupboard 

  • Olive Oil 
  • Peanut butter, marmite, jam 
  • Agave syrup
  • Brazil nuts, walnuts, almonds, hazelnuts, pine nuts
  • Crisps, tortilla chips, rice crackers, pringles,  wasabi peas, rice crackers, 
  • Flapjack, cereal bars, biscuits, marzipan 
  • Vegan chocolate, dark chocolate 
  • Spices e.g. cinnamon, nutmeg, cumin
  • English breakfast tea, peppermint tea, herbal teas 

All just ideas, and you don’t need to buy all of them. I like to see what’s in season and what I fancy eating that week.

hey so like, don’t make vegan, gluten-free, and/or dairy-free, etc foods out to be the terrible frivolous things that only white middle-class people do. I can’t have dairy! I know people who can’t have gluten! many people *need* these special diets that others mock as being things rich white moms do. I don’t want to be sick because people aren’t taking my dietary restrictions seriously? I don’t want people to be sick because someone doesn’t take their dietary restrictions seriously

crystal-bethh  asked:

Hello (: I am currently a vegetarian but I have been wanted to go vegan for a long time. I'm lucky because my family is super supportive BUT my mama is worried because going vegan seems expensive/difficult. What are some of your favorite, reasonably priced, vegan recipes, staples, snacks, etc. Also, good sources of protein that aren't soy based? I am not the most amazing cook but I'm willing to try, I just don't feel right about eating eggs/dairy anymore. Thanks in advance, lovin your blog btw.

Hello :) Thank you so much ♥

Being vegan definitely doesn’t have to be expensive, at first will be, because we learn how and what to shop, we adventure ourselves into new kind of foods..most likely what makes going vegan expensive are the alternatives such as dairy and mock meats, but those aren’t mandatory, but are quite useful at the beginning. Here are some ideas on how to eat plant based on a budget, also in healthy-vegan-cooking​ I often post easy recipes with easy ingredients to get.

Good sources of protein are:

  • Tempeh -  41 g per cup
  • Lentils – 18 g per cup
  • Plain soymilk – 11 g per cup
  • Edamame – 20 g per cup
  • Seitan – 19 g per 3 ounces
  • Tofu – 20 g per ½ cup
  • Peas – 9 g per cup
  • Brown rice – 5 g per cup
  • White rice – 4 g per cup
  • Cooked broccoli – 4 g per cup
  • Sunflower seeds – 6 g per ¼ cup
  • Quinoa – 9 g per cup
  • Cooked spinach – 5 g per cup
  • Avocado – 4 g per cup
  • Whole grain bread – 7 g in 2 slices
  • Black beans – 15 g per cup
  • Cashews – 5 g per ¼ cup
  • Cooked semolina pasta – 8 g per cup
  • Chia seeds – 5 g per 2 tablespoons
  • Flax seeds – 4 g per 2 tablespoons
  • Bulgur – 5.5 g per cup
  • Peanut butter – 8 g per 2 tablespoons
  • Sunflower seed butter – 5.5 g per 2 tablespoons
  • Baked red potato – 3 g per cup

USDA Nutrition Database

And take a look at