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  LiveWire / Teen Forums / Food & Drink / Viewing Topic

Vegan/vegetarian woes
Replies: 10Last Post Oct. 3, 2016 8:05pm by linhngoc
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#1stworldproblems.

The reason why being a devoutly committed vegan or vegetarian is more difficult than it sounds... because you really have to learn how to do a lot of your own cooking, and even then it can be difficult. So many not so obvious things have animal based ingredients in them, things that you would NOT normally suspect at first glance.

For example... marshmallows and jello are quite notorious for containing gelatin, which is derived from animal bone marrow - but a lot of people don't realize that shit is often used in a bazillion other seemingly innocuous things too, like candy (most especially "gummy" candy), ice cream, yogurt, and cream cheese. Cutting out dairy and candy may not even be a failsafe either - it can often be found in margarine too. UGH.

A lot of goods from a bakery may not be vegetarian friendly either, because many bakers use shit like lard to deep fry their pastries. Though even if I weren't vegetarian I'd still find that extremely unappetizing. Seriously, that is really gross.

Hell, even stuff you DON'T actually eat isn't safe - 99% of the cheap creams, soaps, shampoos, etc you find in drug stores are all tested on animals. There's also a special problem with soap, because the main ingredient in a lot of cheap soaps is "sodium tallowate" - "tallow" being another term for cow fat.

The food problems I guess I can deal with, it may be hard to cook from scratch on a daily basis I'm pretty capable in the kitchen. Making soap however is beyond my area of expertise - you need lye to do it and I'm not messing with shit that could melt my face off. Luckily though, finding cruelty and animal ingredient free body products is relatively easy if you know where to look.

If you're curious, I'm ranting because I recently purchased a few cans of cream of mushroom soup without realizing that the main ingredient was beef broth. As usual, shame on me for not checking the ingredients BEFORE I bought them. They were a different kind than what I usually buy though, and the one I usually get does NOT have beef broth, so I just didn't think of it... oh well. Shows that you always need to be vigilant in checking ingredients no matter what, even if it tacks an extra hour onto your shopping trips.

Or even better yet, I need to just start making my own mushroom soup, because this stuff doesn't taste very good anyway...


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witchybabe12

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werent you bitching about a chinese restaurant not giving you good service a few weeks ago?

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I don't find it that much of a struggle.  My only issue is missing hot wings.  I ate them constantly and people keep eating them around me.
I have Vegan everything.  Even marshmallows. Vegan gummies.  Vegan egg.  Vegan jerky. Vegan white chocolate.  And there are plenty of restaurants that have vegan stuff.  Like Taco Bell and Moes, chipotle,  Johnny rockets... 1000 otheR chain restaurants and local vegan restaurants.  Vegetarian iS even easier.  I feel like I can eat anything when I'm vegetarian.

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I've had great success making my own cream of mushroom using cauliflower as the base of the soup. I don't remember the specific one I used recently, but there are plenty of recipes online for cauliflower-mushroom soups—I just went with the one I had the most ingredients for already.

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Cashew is a nice base if you want it really creamy
And those fake beef bouillon cubes

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I'm confused. Are you vegan or vegetarian? I find it interesting you care about animal testing but you seem to not mention an issue with eggs (pastries) or milk/cream (cream of mushroom).

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I don't find it hard. I find dealing with people accepting me hard, not the whole food and health stuff.

I like making home made cashew or rice yogurt.

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JennyColada



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Rennet =/ geletin. They are two different products that come from two totally different parts of the animal. But a lot of commercial dairy uses vegetable rennet nowadays.

Also, most bakeries and restaurants use vegetable oil or canola oil, not lard. 1. It's more cost effective. 2. It has a more neutral flavor.

Post edited at 8:18 am on Jan. 31, 2016 by JennyColada

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Quote: from JennyColada at 6:17 pm on Jan. 31, 2016

Rennet =/ geletin. They are two different products that come from two totally different parts of the animal. But a lot of commercial dairy uses vegetable rennet nowadays.

Also, most bakeries and restaurants use vegetable oil or canola oil, not lard. 1. It's more cost effective. 2. It has a more neutral flavor.


Xenten gum or Guar gum are used a lot as well.

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I used to be "vegetarian." I quote vegetarian because I probably consumed foods that have animal ingredients in them. To go out to eat, if the restaurant isn't a vegetarian/vegan restaurant or if what you get isn't a salad...pssh...you know!

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