usernamesAreTricky

I can't speak to them personally, but if chickpeas or chickpea flour are cheaper near you, there are various chickpea-based scrambles you can make instead too! Also tofu scrambles can be (and more often are) with firm tofu instead of silken tofu, if for some reason there is a bigger difference in price between those where you are

I should also add that globally, free-range doesn't mean what most people think it means, unfortunately

Bringing up a Tyson competitor, the farm manager wonders how other poultry companies handle supposedly free-range-raised chickens. The short answer: They don’t, really.

“Those birds don’t go outside — you know that,” the technician replies. “They don’t all go out … Look that up online.”

The manager chimes in: “It’s not like they make it like all of ’em come out and enjoy the sun.”

“That is strictly for commercial [advertising] purposes,” the technician says.

https://www.vox.com/future-perfect/23724740/tyson-chicken-free-range-humanewashing-investigation-animal-cruelty

For something more specifically about Australia

Under the current definition, up to 10,000 hens can be kept per hectare — a density almost seven times higher than earlier welfare guidelines recommended. Some smaller farms choose to keep far fewer birds, around 1,500 per hectare. Others operate at the legal maximum.

[...]

The standards also state that hens should have “regular and meaningful” access to the outdoors, but do not specify what that means in practice.

https://animalsaustralia.org/our-work/zoos-and-aquariums/what-does-free-range-really-mean/

There's some communities on here with more vegan recipes if that helps

!veganrecipes@sh.itjust.works

!veganhomecooks@lemmy.world

high-quality, plant-based foods, low in animal products

[...]

plant-based sources of proteins and fats were associated with about a 15% lower risk of CHD

The author added the entire text in the alt text if you click on the image and then the ... to see the full thing. Can easily copy and paste from that or read it there instead

Fair enough that the guy has been able to do a lot of other problematic others things

Was more so intended as hyperbole given a lot of the stuff he's done lately with the bizarre inverted food pyramid, taking part of dairy promotion campaigns, promoting of raw milk (which has a ton more health risks, but is cheaper for the industry to produce), attempts to paint beef tallow as somehow healthy, claiming to "end the war on saturate fat", etc.

Uh the UK supreme court also prohibited Oatly from even using "post-milk generation" as a slogan. It's 100% dairy industry pressure because they hate competition rather than because they actually care about labeling

There's so much interesting history with plant-milks! For the west, almond milk has an especially long history. Here's an article about how there was a whole sensation around it in medieval Europe

Outside the west, soy milk has a very long history too.

A tofu broth (doufujiang) c. 1365 was used during the Mongol Yuan.[1][2] As doujiang, this drink remains a common watery form of soy milk in China, usually prepared from fresh soybeans. The compendium of Materia Medica, which was completed in 1578, also has an evaluation of soymilk. Its use increased during the Qing dynasty, apparently due to the discovery that gently heating doujiang for at least 90 minutes hydrolyzed or helped to break down its undesirable raffinose and stachyose, oligosaccharides, which can cause flatulence and digestive pain among lactose-intolerant adults.[14][15] By the 18th century, it was common enough that street vendors were hawking it;[16] in the 19th, it was also common to take a cup to tofu shops to get hot, fresh doujiang for breakfast. It was already often paired with youtiao, which was dipped into it.[17]

https://en.wikipedia.org/wiki/Soy_milk#History

Yep! It grew popular in medieval Europe periods during lent, but it ended up going far beyond that

But the sheer number of recipes from the Middle Ages that use almond milk, particularly those that combine it with (decidedly un-Lenten) meat, makes it clear that chefs came to regard it as a staple instead of just an alternative ingredient. Almonds turn up everywhere; in the first extant German cookbook, Das Buch von Guter Spise, dating to around 1350, almost a quarter of the recipes call for it.

[...]

Almond milk appeared in more overtly sweet dishes, too. A strawberry pudding could be made by soaking strawberries in wine, then grinding the mixture together with almond milk, sugar, and an assortment of spices, before boiling it all to thicken it.

[...]

Describing the diet of a pair of priests in 15th century Dorset in her book Food in Medieval Times, Professor Melitta Weiss Adamson, of the University of Western Ontario, writes that “almond milk must have played a significant role in their diet judging from the quantities of almonds bought.” She calls the late Medieval world’s appetite for almond milk not just a “love,” but an “addiction.”

https://www.atlasobscura.com/articles/almond-milk-obsession-origins-middle-ages

Not only that, but even in 1755, plant milks were already in the dictionary

2. Emulsion made by contusion of seeds. Pistachoes, so they be good and not musty, joined with almonds in almond milk, or made into a milk of themselves, like unto almond milk, are an excellent nourisher.

Samuel Johnson’s Dictionary, 1775

Next thing I know you're going to tell me peanut butter comes from peanuts!?

Others in captivity, for instance: Chimps Are No Chumps: Give Them An Oven, They'll Learn To Cook

In Germany, it's limited to more like 800 watts (and I think some other safety regulations). As I understand it, it's generally worked without this being much of an issue despite millions of plug in solar installs (primarily for balcony solar)