page is a work in progress

i recently discovered that i enjoy cooking for others, especially when we are gathering as queer community and i enjoy sharing vegan food with others

i,,, im not a good cook or naturally talented at this

a lot of this what i learned from the plant-based cooking communities and my ex-spouse who is an excellent cook/baker

however, i am learning new techniques as time goes on and as i’ve lived by myself for the first time in my life, it’s been a great experience figuring out what works for me and what doesn’t

motivated by spending too much money out to eat and doordash and the like, i’ve recommited to cooking at home (one of my partners and i have a cute lil competition of who can spend less on food out)

i’ve been vegan since november of 2017 and like to focus mostly on whole-foods

im not a “no oil” person as i primarily use cast iron to cook and don’t mind stir-frying things, but will “water fry” (someone tell me the technical name of this pls), to minimize the amount of fats consumed

i focus on batch cooking dinners or ingredients for dinners and lunches, freezing meals/ingredients so i don’t waste food, and elevating the protein content of meals to aim for 1.5 g per kg of body weight daily

staples in raven’s vegan kitchen

• bob’s red mill high protein oats
• soy milk
• brown rice
• extra firm tofu
• butler soy curls
• black beans
• split red lentils
• coffee
• peanut butter
• bananas
• spinach
• collard greens
• broccoli (frozen)
• red onion
• garlic
• sriracha
• dave’s killer bread (tho looking at doing my own sourdough)
• honeycrisp apples
• green kukicha loose leaf tea
• potatoes (yukon golds)
• tomatoes
• peas (frozen)
• shelled edamame (frozen)
• everything-bagel seasoning
• mixed berries (frozen)
• curry paste
• canned coconut milk
• flour tortillas (looking into making my own with a tortilla press)
• safflower oil
• tofutti (vegan cream cheese sub)
• nutritional yeast
• whatever high-protein noodles are on sale
• avocado
• low sodium soy sauce (or tamari, or liquid aminos)
• sliced carrots (frozen)
• maple syrup
• rice vinegar
• garbanzo beans (chickpeas)
• bob’s red mill tvp
• tempeh (also looking into making my own from scratch!!)
• flaxseed (ground, refrigerated)
• lime juice
• jam
• baking yeast
• whole wheat flour
• baking soda
• baking powder
• stevia powder (packets)
• cilantro
• dill pickles
• earth balance butter alternative
• vegenaise
• white vinegar
• tahini
• mustards
• various vinaigrette based dressings
• various spices (will update this someday :tm:)
• low sodium veggie broth in tetrapaks or Better Than Bouillon jar
• vegan protein powder
• huel black (chocolate usually)
• salsa

breakfasts

oatmeal

using bob’s red mill high protein oats, microwave for two minutes, one cup of oats covered with water (watch to make sure it doesn’t overflow!!)

stir, let sit for 5 minutes

add banana, cinnamon, flax seed, mix in

pour soy milk to desired outcome

pb&b

take some dave’s killer bread (or maybe ur own homemade bread)

toast it (i use my cast iron pan to toast as i don’t currently have a toaster)

while it’s toasting, slice one or two bananas (depending on size)

take bread (now toast) off of pan

put on the peanut butter

put on banana slices

if u want it sweeter and more dessert like, drizzle on some maple syrup/agave

coffee

i use the clever dripper for coffee

heat water to 100 C

measure out 30 g of coffee to make a ~500 ml “cup” of coffee

this is basically 15 g per imperial cup (240 ml)

the imperial cup measurement is actually different than the “cup of coffee” measurement and there is no real consensus on what we mean when we say cup of coffee

i usually let it steep in the brewer for a few minutes

set on ur mug and enjoy =)

waffles

(wip)

dal

Dal has been a staple of Indian cuisine for many years. After first trying it as a teenager in a teahouse, I’ve grown very fond of this hearty legume-based dish. Dal is similar to split-pea soup in a lot ways yet radically different. With all the vegetables and some brown rice added in, this tasty dish is a powerhouse of protein, phytonutrients, and fiber. altho my version is really a fusion of trad foods and maybe not really a “dal” per se.

Start by measuring out the water and the lentils. Place the lentils into the water, let them soak while you complete the rest of prep work.

makes a lot,,, will need to update this since i haven’t updated it since 2018 and it’s evolved a bit from this

Ingredients:

• 600 g red lentils
• 2 L water
• 2 red onion
• 20 g ginger
• 10 g cumin
• 10 g turmeric
• 10 g coriander
• 4-6 cloves garlic
• 1 bell pepper
• 2 jalapeño
• 2 tomatoes
• 20 g cilantro

wraps

take a burrito sized tortilla, microwave it for like 10 seconds to soften it, put a base of peanut butter and sriracha, fill it with whatever u like (but don’t overfill)

options:

• soycurls, greens, rice, vegan cheese
• tofu cooked to be like a breakfast hash, quartered yukon golds, tomatoes diced
• tempeh, greens, with tahini based homemade dressing
• garbanzos, greens, green-goddess dressing, apple slices, walnuts sliced

wrap it

toast it on the stove top

cut at angle and enjoy

tofu

i usually buy in bulk at Ota Tofu in pdx and then freeze most of them

soy curls

Butler soy curl are amazing!!!

tvp

just getting started learning to cook with this and will update as i go

processed foods i like to cook with or things ill sometimes keep on hand

• follow your heart vegan cheese
• beyond burgers (rip)
• dandies vegan marshmellows
• sweetlife vegan chocolate chips
• 88% dark chocolate bars
• hershey’s simple chocalte sauce
• tofutti sour cream
• KASHI GO Lean Peanut Butter Crunch Cereal
• Zevia sodas
• microwave popcorn
• cashew-based vegan ice-cream (it’s the best texture, trust me)
• sorbetto
• tortilla chips (for “chips and cheese and beans and greens”)
• oreos
• vegan chkn nuggets (and a good bbq sauce or ‘hunnie’ mustard for dippin
• frozen vegan pizza for those nights u just need a frozen pizza all to urself