vegan/pescatarian

[Nota🎃]

Hi, I'm hoping you could help me with some vegan or pescatarian recipes. Or cookbook recommendations?
Google is overwhelming and I don't have a trusted go to recipe blog.

My oldest is trying vegan, but they are okay with eating fish or seafood if that makes sense. They have been pescatarian in the past, vegetarian for a bit, and now this. I just follow their lead. Also if there are any tried and true egg or dairy substitutes that would be appreciated too. TIA

[joy]

My only help here is to say aquafaba is often used as a replacement for egg whites. Aquafaba is the water used to cook chick peas (or another legume).

[AmyG]

I use flax seed when baking instead of eggs. works reasonably well

[justbecause]

Thug kitchen cookbooks are good.

We do a lot of soups, tacos, stir fries.
All very vegan friendly and easy to customize for other family members who are not vegan (my 6 year old is a cheese monster).

Honestly I don’t bother with the cheese/dairy substitutes. Haven’t found one that’s not yucky.

[bighair12]

I use cookie and Kate website, oh she glows, love and lemons, minimalist baker, pinch of yum.

Those are some of my favorite. I was previously vegan but now eat more pescatarian. My family still eats meat on occasion. I just substitute beans or tofu or tempeh. It’s taken time but has now become routine.

Agree with previous poster. Don’t waste time on vegan cheese!

[thankfully]

Noracooks is a very reliable blog for vegan recipes. I also like rabbitandwolves. I follow them on IG.

I can cook vegan by Isa Chandra Moskovitz is a good one for people who are beginners. She has been around forever and has a ton of great cookbooks, but the one I recommended is straightforward without being boring. Also check out Plantyou, she has 2 cookbooks and is easily accessible on IG.

Miyokos pourable mozzarella is good for pizza.
Nuts for cheese is really delicious, I’ve only been able to find them in natural food stores. nutsforcheese.com/
Follow your heart is not terrible, esp their parm shreds, bleu cheese, and goat cheese.

If you don’t have to worry about nut allergies, raw cashews are key for creamy and cheesy sauces and dressings. My favorite vegan ricotta recipe uses blanched almonds, look for it in the minimalist baker blog (also a solid blog, hasn’t been fully vegan for years now though).

I’ve been vegan for 8 years, vegetarian for 20 years before that, so I’ve done a lot of cooking and could probably answer any questions you might have.

[snowyowl]

Depending on your budget, I do Hungryroot when I can afford it. They have a ton of meal options, and you can even filter for effort levels (great for me, who does not enjoy cooking).
Mine is set to pescatarian, but I choose a lot of their vegan options too. It is easy to turn on and off, and it has introduced me to a lot of products that I now buy regularly.

[jorkzy]

Oh She Glows has a great line of vegan cookbooks. I’m not vegan so just use them as launching points.

[kayc]

We love the Nora cooks blog-her recipes are always solid!

[lifesaverz]

Our youngest is allergic to eggs, so we have done the flaxseed substitution forever, it works great! For every egg, mix 1 Tbsp flaxseed with 3 Tbsp. water, stir, & add to whatever you're making!

[peachtree]

My husband has been Vegan for over 8 years now and he loves Bad Manners/Thug Kitchen recipes. Also, Minimalist Baker has great recipes.

One thing to look into or think about is getting some b12 supplements, I do occasionally notice that I need to take some even though I am not strictly vegan.

As for egg replacer as mentioned Aquafaba (or as my French pastry chef friend calls it "Chick Pea Juice") and flax or applesauce works well. You can buy Just Egg; it works great too but is not cheap.

[spicysalmonroll]

I'm dairy free and most of the "fake" cheese/ sour cream/ cream cheese, etc are gross so I mainly just use something completely different. Like peanut butter on bagel, guac on tacos, pesto on pizza, rather than trying to use fake dairy. (those products are also really expensive!)

I absolutely love buffalo cauliflower. Just combine equal parts (about 1.5 cups) of flour & almond milk, add seasoning and wisk it into a batter. Dip bite size cauliflower, shake off excess batter, lined cookie sheet. about 425 for 30 min. You can flip halfway but I never bother. Eat plain or toss in buffalo sauce. (reheat leftovers in air fryer)

Salmon bowl- mine is marinating right now for dinner. Peel/Cut off the skin and cut into bite size pieces. Marinate for a full day in any teriyaki style sauce or your own soy sauce combo. Bake on lined cookie sheet about 375 for 12 min. Serve over steamed rice with cucumber, avocado, chives, sesame seeds.

I got one of those amazon choppers and H & I are both obsessed with chopped salads. We made a huge batch each Sunday, storing the chopped lettuce, spinach, spring mix in one dry container. Then we have a container of wet chopped mix- my go to is cucumber, olives, red onion, green apple, and walnuts. H's go to is cucumber, sweet onion, corn, black beans.