Northstar

Intro I have been vegan for four years now and it has been very good to me. I started training hard when I was 17 and got very stronger but it was so difficult for me to put on any actual muscle mass so I got very discouraged and drifted away from training. Well my metabolism has seemed to ease off a little bit and I can finally put on some weight. I also had a terrible motocross accident when I was 17 that made me give up one of my greatest joys: running. I did not think I could ever really run again but about a month ago I saw my surgeon and he said everything was doing really well in my smashed up ankle, so I tried going for a run and it went really well! Background 21 year old male 155 pounds 5'10" Have not trained in at least 2 years, still in fairly good shape Currently running every other day Goals To be the best I can be To represent veganism well To be ready for anything To do a marathon, triathlon or some sort of race in the fall Issues Feeling nauseous after running, perhaps this is from lack of hydration? I dont like to carry a water bottle with me, think I will get one of those waist belts soon. Ankle still is not 100% but close too it, very picky feet when it comes to shoes. I like my Merrells but they are worn out and I have not tried on a shoe I particularly like yet. Recovery seems to be slow right now but it is still early into training. Last workout 4 km run two days ago 2 km on flat road and 2km up a steep gravel road Only walked maybe 200 m of the hill which I think is pretty good so early on. I am still pretty sore but feel like I could run today, do you guy think it would be okay to go out or should I take another rest day? The worst part of training is the rest days. I am pumped to go!

A high end pizza place at a resort near me does an amazing pie. I get the curry sauce, mushrooms, garlic, onions, tomatoes, olives and Daiya mmmmmmmm.

Welcome! All kinds of new people from Ontario recently, this is much gooood!

Welcome! Always great to see more people from Ontario.

Welcome! Good to see you here, am pretty close to Barrie.

Hey there, beautiful orchids! I have never grown orchids or any flowers, except for some edible ones, but have grown nearly all common vegetables and some fruits. Keep it up!

This is why I dont call myself one. Kind of seems silly after eliminating 99% of animal products from my diet though, not like you can ever get to 100%.

Right now I have two favorite meals, individually nothing is really my favorite but I find these [weird] combinations delectable (in fact if I had to choose a last meal right now it would be one of these two, haha): -tempeh "hotwings", yam fries and ginger broccoli -scalloped potatoes, roasted brussel sprouts, and polynesian salad

I would not worry about it all! Only unless you are getting like 150 g per day. Fiber is hugely important to your health, way more than the mainstream acknowledges. I heard a lecture a little while ago from a medical professor at the U of California and he said people used to eat 100 grams of fiber per day and he considered it a very good thing.

Welcome, lookin good!

Email a rep and ask maybe. Strange concept, stopping people from exploiting animals rather than fostering the choice not to.

This is my favorite way to eat tempeh (probably not the healthiest thing ever but so so good): -Slice tempeh into strips -fill frying pan with about 3/4" of oil -fry tempeh on medium high until golden brown -remove and toss in bowl with buffalo sauce -bake in the oven for 10 minutes at 350

Welcome and goodluck!

I have many recommendations, but do you like jazz, blues, fusion, folk, and instrumental? A lot of intelligent musicians seem to flock to these genres.

I am curious as to why, could you elaborate?

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I still think their best song ever is Iteration.

From a fellow Ontarian, welcome!

To some extent, but it was the worst when I first started eating a vegan diet. Some days you could not be in the same room as me.

Your digestive system probably just is not use to it. Give it a month or so to adapt to this new diet (yeah thats a while to be stinky, but thats the way it goes).

Welcome! Good tastes there, both literally and figuratively.

Well thanksgiving is here for Canadians... soon to be for our friends south of the border. So what are you planning on making? Post your recipes. So far I am doing shepard's pie: Ingredients (use vegan versions): 4 or 5 russet baked potatoes, peeled and cooked 2 teaspoons olive oil 4 cloves garlic, minced 1 medium onion, chopped 1 cup mushroom or vegetable broth 3/4 cup plain soymilk 8 oz. slice mushrooms 1 head broccoli, chopped or grated, stems and all 2 carrots, chopped or grated 2 celery ribs, chopped 1 teaspoon cornstarch plus 1 teaspoon flour 1 tablespoon nutritional yeast 2 handfuls French fried onions Directions: I got a version of this recipe from my friend Becky. I've altered it a bit to my own tastes. Her meat eating husband loves it so I figured mine will too. Made it last night and got many compliments from my husband! Mash cooked potatoes with as much soymilk as you need and lots of vegan buttery spread to make them nice and creamy. Add some salt and pepper and a sprinkle of garlic powder. Heat the oil in a large pan and saute the garlic and onion over medium heat until soft and translucent. Add the broccoli, carrots, mushrooms and celery and cook until veggies start to wilt. Add the broth and soymilk along with the cornstarch and flour. Let the mixture come to a boil, stirring frequently. Sauce will thicken up a bit. Season with salt and pepper if you need to. When all the vegetables are cooked, remove from heat. Spray a 8"x8" baking dish with nonstick oil spray and spoon the vegetable mixture onto the bottom. Cover with the potatoes and smooth them down. Sprinkle the top with nutritional yeast and French fried onions. Heat in oven for 10 minutes or so until top is slightly firm and onions are browned. Serve with garlic toast or fresh bread. Enjoy! Another way to prepare this is to spread half the potatoes on the bottom of the dish, add the veggies on top, then spread the remaining potatoes on top of the veggies. Either way it is delicious! Serves: 6 Preparation time: 30 minutes Raw pumpkin pie tarts: Ingredients (use vegan versions): Crust: 1 cup raw almonds 1 cup raw cashews 4 dates 2 tablespoons arrowroot flour 2 teaspoons coconut oil pinch salt Pumpkin Butter: 2 cups pumpkin puree 1/2 cup maple syrup 2 teaspoons pumpkin pie spice pinch salt Filling: 8 to 10 dates 1 cup pumpkin butter 2 teaspoons coconut oil 1/2 cup whole pecans Directions: 1. Crust: Combine ingredients for the crust in a food processor, process, and press into muffin tins. 2. Pumpkin Butter: Cook ingredients on medium for at least 15 minutes, stirring constantly until dramatically thicker. 2. Filling: Put dates in food processor first to process. Add pumpkin butter and coconut oil and continue to process. Fold in pecans. 4. Spread filling into tart shells. Refrigerate at least 6 hours. Originally these were supposed to be cooked with a cookie crust. Then they were pumpkin sandwich cookies! Dough didn't work too well in the muffin tins. After the trials and tribulations, we decided to go raw, because hey no baking required, less chance of a pumpkin disaster! These turned out seriously good, like seriously good. If you've ever tasted a butter tart you know how heavenly they can be. Picture that, crossed with a pumpkin pie. Can you say yum? Oh yes. For more recipes like this one visit our blog! http://sketch-freeveganeating.blogspot.com/ Source of recipe: I wrote this recipe. Makes: 12 tarts, Preparation time: 20 minutes, Cooking time: 0 minutes Strawberry sorbet: Ingredients (use vegan versions): 2 tablespoons Ener-G Egg Replacer 1 cup water 3 cups frozen strawberries or other fruit (tart cherries would be awesome) 1/3 cup granulated sugar, more or less Directions: 1. In a small microwavable bowl, whisk together the egg replacer with the water until there are absolutely no lumps. Cook it in the microwave on high for 1 minute or until it turns clear and gooey. Let it chill before using it in the sorbet. 2. Combine frozen strawberries and sugar in a food processor on high and blend until the strawberries are super-finely chopped and fluffy with the sugar crystals. Don't over-blend it, it should be kinda fluffy. You may need to scrape the sides, but it is best not to add liquid because this will make it freeze with ice chunks. 3. Add the cooked egg replacer while the food processor is running and blend it up! The egg replacer gets whipped with the fruit and sugar and makes a nice, creamy texture. If you're impatient like me, you can eat it then, but it really is best when it's frozen for a few hours. The best thing about this recipe is that it freezes just like ice cream! and if i do say so myself, it's pretty delicious! Source of recipe: This is loosely based on a recipe my sister used to make with egg whites. Makes: about 6 servings, Preparation time: 10 minutes, Cooking Time: 0 minutes And some gluten free brownies from a mix. Happy thanksgiving!

Awesome!!!

Wow this is going to be a can of worms. IDK... your moral choices are for you to decide, what is right and wrong is up to you. Obviously this community is going to say its wrong. Personally I dont even have to begin to the ponder the ethics of said "happy cows" as the health aspects automatically rule it out for me.

I have to agree with katz, a week seems way too short for an experiment like this. Cool idea though and I like all your test ideas. I would do it anyway, just dont expect much difference in anything.