on the street · a plant-based kitchen · everything in the bowl touches
A plant-based kitchen on the street
Vital Plant Living
Build your own bowl or wrap, or have one of ours.
On the shelf over the counter, cut through the middle like everything else in here: scallions, with their white bulbs showing under the soil; cilantro, lacy and many-lobed; garlic, a whole bulb in the soil with its cloves drawn in; ginger, tall and narrow-leaved over a knobbly rhizome; a chili plant with its red chilies hanging; carrots, feathery on top and one orange root going down; red potatoes, three of them in the soil under the leaves; flat Italian parsley, broader-leaved than the cilantro; a leek, its white shaft half under the soil; and a small lemon tree with lemons on it. Every pot on it is something in the pantry, and where the part the kitchen uses grows underground, you can see it under the soil.
Everything in here is plants, and everything in here is drawn the way a cook sketches a dish to show what is in it: cut straight through the middle, so you can see every layer sitting on the one under it. Build your own bowl or wrap out of the pantry below, or start from one of the combos on the board, each standing on a flavour base from somewhere in the world. The pantry is Ryan’s own, the list he cooks from at home, so these are a real kitchen’s shelves rather than a menu somebody imagined. When you have built something, copy it and take it shopping.
Where the name comes from
This room was going to be called Ital Plant Livity, and both of those words are Rastafari’s. Ital comes from vital with the v taken off, so that the word begins with I, which Rastafari speech does to a great many words; livity is the life Rastafari hold is in everybody. Rastafari has been a big influence on Ryan, and the playlist on the stereo is still called Ital Plant Livity and is full of songs about Ital food.
But this kitchen is not Ital, so it does not say it is. Many people who keep Ital avoid food with anything added to it, and some avoid added salt; this pantry has three kinds of salt, MSG, soy sauce and things out of packets. And how Ital is kept varies from one person to the next, which is not ours to settle from outside. So the name over the door says what it means in plain English, and the songs say the rest in their own words. Ital, on Wikipedia, which is where the lines above were checked.
Build your own
Base, texture, flavour: Ryan’s own three words for a bowl, in his order. Tick as much or as little as you like. The picture of your bowl, cut through the middle, and the ticket under it change as you go.
HOW LOUD DO YOU WANT IT?
Starts wherever your device says. Nothing moves, flashes, or plays until you say so.
- Bowl, starch, protein, aromatics.
- Wrap, starch, protein, aromatics.
- Aromatics, acids, spices.
- Hot peppers, everything.
- Nooch, everything.
Rules of thumb off the foot of Ryan’s list, in his words.
Off the board
Named combos, each one built out of the same pantry and standing on one of the flavour bases Ryan wrote down: the aromatics a kitchen somewhere starts from. None of them is anybody’s grandmother’s recipe and none of them claims to be. Where a combo is thinking about a dish that is usually made with something this pantry does not keep, it says so rather than pretending.
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Holy Trinity
A bowl, on the Cajun Holy Trinity base, onion, celery, bell pepper
Red beans and rice is what this bowl is thinking about, and that dish is cooked with red kidney beans. This pantry keeps pinto, so this is pinto, and the Cholula is on the table rather than in the pot.
In it: Basmati rice, Pinto beans, Soy curls, Garlic, Scallions, Canola oil, Cholula, Paprika, Red pepper, Pepper, Hot peppers, Flat Italian parsley
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Gold and Green
A bowl, on the French Mirepoix, Italian Soffritto base, onion, celery, carrot
Soft polenta under mushrooms in a marinara started on a soffritto, and the gremolata on top, which is lemon, garlic and parsley, and is the part you will remember.
In it: Polenta, Mushrooms, Marinara, Olive oil, Garlic, Vegan butter, Nooch, Red pepper flakes, Gremolata, Pine nuts
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Lentils, Slowly
A bowl, on the French Mirepoix, Italian Soffritto base, onion, celery, carrot
Lentils cooked slowly in a mirepoix, dressed while they are still warm with shallot, vinegar and mustard seed, on a heap of greens.
In it: Lentils, Greens, Shallots, Olive oil, Red wine vinegar, Mustard seeds, Herbs de Provence, Pepper, Capers, Flat Italian parsley
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Chickpeas and Spinach
A bowl, on the Spanish Sofrito base, garlic, onion, tomato
Chickpeas and spinach wilted into a sofrito with cumin and paprika, which is a tapa in Seville, with almonds on top because the texture step asks for something.
In it: Garbanzo beans, Spinach, Olive oil, Paprika, Cumin seeds, Red wine vinegar, Almonds
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Refogado Greens
A bowl, on the Portuguese Refogado base, onions, garlic, peppers, tomatoes
Potatoes and a great many greens cooked down in a refogado, the onion, garlic, pepper and tomato a Portuguese kitchen starts from, with olives.
In it: Golden potatoes, Greens, Garbanzo beans, Olive oil, Paprika, Olives, Sea salt flakes
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Kraut and Potatoes
A bowl, on the German Suppengrün base, carrots, leeks, celeriac
Red potatoes and seared tempeh with sauerkraut and pickles, on Suppengrün. The celeriac comes with that base; the pantry does not keep it otherwise.
In it: Red potatoes, Tempeh, Sauerkraut, Mustard seeds, Dill pickles, Vegan butter, Apple cider vinegar, Pepper, Flat Italian parsley
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Paprika Potatoes
A bowl, on the Hungarian base, paprika, fat, onion
Paprika, fat and onion are the whole of the Hungarian base, and the fat here is vegan butter. A spoon of sour cream on top and it is done.
In it: Red potatoes, Soy curls, Bell peppers, Vegan butter, Paprika, Vegan sour cream, Pepper, Flat Italian parsley
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Garlic Ginger Scallion
A bowl, on the Chinese base, garlic, ginger, scallions
A stir-fry on the three aromatics Ryan wrote down for Chinese cooking, and a spoon of corn starch in water at the end, which is what makes the sauce shine and hold on.
In it: Jasmine rice, Tofu, Broccoli, Napa cabbage, Snow peas, Soy sauce, Sesame oil, Rice vinegar, Hoisin, Corn starch + liquid, 5 spice, Water chestnuts, Sesame seeds
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Red Oil Tofu
A bowl, on the Sichuan base, garlic, ginger, chili peppers
Hot rather than numbing, and it says so: the numbing comes from Sichuan pepper, which this pantry does not keep. Silken or firm tofu, whichever you have in.
In it: Jasmine rice, Tofu, Mushrooms, Pepper-infused oil, Soy sauce, Rice vinegar, Red pepper flakes, 5 spice, Scallions, Peanuts
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Green Curry, Green Everything
A bowl, on the Thai curry base, shallots, garlic, chiles, lemongrass
Green curry paste let down with coconut milk on the curry base Ryan wrote down, with every green thing the pantry has that will hold up in it.
In it: Jasmine rice, Tofu, Green curry paste, Coconut milk, Snap peas, Bell peppers, Spinach, Lime juice, Cilantro, Peanuts
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Hand Roll
A wrap, in nori, on the Japanese base, mirin, soy sauce
Sushi rice is rice seasoned with vinegar, which is why the rice vinegar is here. Rolled in nori by hand, a cone rather than a log, and eaten straight away while the nori still snaps.
In it: Sushi rice, Edamame, Avocado, Pickled veggie slaw, Rice vinegar, Sesame seeds, Scallions
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Lemon, Oil, Oregano
A wrap, in pita, on the Greek base, lemon juice, olive oil, oregano
Potatoes roasted in lemon, olive oil and oregano, which is the Greek base doing all the work, in a pita with olives, pepperoncini and a spoon of sour cream.
In it: Golden potatoes, Greens, Tomato, Red onions, Olives, Pepperoncini, Vegan sour cream
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The Falafel Pocket
A wrap, in pita, on the Lebanese base, garlic, lemon juice, olive oil
Falafel in a pita with hummus and babaganoush both, because nobody made you choose, and pickles for the crunch that falafel wants beside it.
In it: Falafel, Hummus, Tahini, Babaganoush, Tomato, Greens, Pickled red onion, Dill pickles, Flat Italian parsley
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Rice and Peas, Near Enough
A bowl, on the Jamaican base, garlic, scallion, thyme; and Ryan’s own go-to, coconut milk, rice, beans
Rice and peas is cooked with kidney beans or gungo peas, coconut milk, thyme and scallion. This pantry keeps pinto, so it is near enough, and says so. Laurel Aitken's Rice and Peas is on the stereo.
In it: Basmati rice, Pinto beans, Coconut milk, Greens, Allspice, Hot peppers, Lime juice, Mango
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Groundnut
A bowl, on the West African base, chili peppers, onions, tomatoes
Groundnut stews are cooked across West Africa under a lot of names. This is a bowl thinking about them, on Ryan's West African base, with peanut butter stirred into the tomato until it goes the colour of the wall in here.
In it: Jasmine rice, Golden potatoes, Greens, Peanut butter, Tomato, Peanuts
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Three Chiles Burrito
A wrap, in burrito tortillas, on the Mexican pepper base, ancho, pasilla, guajillo
Ancho, pasilla and guajillo are the three chiles, and rice, beans and a flour burrito tortilla are Ryan's own line. The rest is everything that fits before it will not roll.
In it: Basmati rice, Black beans, Vegan textured protein, Salsa, Guacamole, Pico de gallo, Vegan cheese, Vegan sour cream, Cilantro, Lime juice, Cumin seeds, Smoked salt (Chihuahua de Mexico)
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The Go-To
A bowl, on Ryan’s own go-to, tahini, tamari, sriracha
Tahini, tamari and sriracha is Ryan's own go-to, and it is the dressing here: stir the three together and pour it over whatever is in the bowl. It goes on most things.
In it: Quinoa, Tofu, Greens, Broccoli, Tahini, Tamari, Sriracha, Scallions, Sesame seeds, Hemp seeds, hearts
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Black Salt Scramble
A wrap, in flour tortillas, on Ryan’s own go-to, MSG, black salt, nooch
Crumbled tofu, gone yellow with turmeric, on Ryan's MSG, black salt and nooch. Black salt smells of eggs, which is the reason it is in there, and the potatoes are left over from last night.
In it: Tofu, Golden potatoes, Spinach, Bell peppers, Turmeric, Salsa, Hot peppers
At the counter
Snacks and drinks, off the same list, for when a whole bowl is more than you are after.
Snacks
- Popcorn
- Tofu scramble popcorn
- Baby carrots
- Crudité
- Raisins
- Dried cherries
- Dried cranberries
- Peanut butter
- Apples and peanut butter
- Frozen cherries
- Frozen bananas
- Hummus
- Vegan frozen pizza
- Flatbread, tortilla pizza
- Vegan grilled cheese
- Vegan ice cream
- Peanut butter and jelly sandwich
- Peanut butter and banana sandwich
Drinks
- Water
- Matcha
- Mushroom tea
- Coffee
- Decaf coffee
- Herbal tea
- Black tea
- Green tea
- Kombucha
A patch: Plant-Powered. In a jar on the counter, free to take.
Plant-powered as in made of plants: what a bowl in here is, never what it does for you.
Signed on to the CB, take one and it goes on the battle jacket in your Profile, sewn on with every other patch on the street, whatever its shape.
On the stereo
Songs about food, most of them reggae and dancehall, on a playlist Ryan made. Nothing plays until you press play. Every song is listed with who made it and how long it runs, and with who uploaded it, because several were put up by fans rather than by the musicians and you should be able to tell which.
Got a song about food? Send it through the Stimpunks contact page or in our community. It goes on as a link to wherever it already lives, because nothing musical is hosted here, and it is checked first to see that it plays and can be shown on this page.
From our own channel. The playlist still carries the name this room was briefed under.
Or one song at a time, in the playlist’s own order. Every one says how long it runs before you press it.
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Ital Is Vital
Ras Tewelde
uploaded by Bizzarri
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Wha Me Eat
Macka B
uploaded by Macka B
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Fresh Vegetable
Tony Rebel
uploaded by Norm Jordan
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Healthy Body
Admiral Bailey
uploaded by V!bez Yesteryear
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Avocado
Jah9
uploaded by Reggaeville
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Sunday Dish, and its version
Early B
uploaded by Trikkyboy
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Ital Stew (Favorite Menu)
Super Cat
uploaded by Super Cat - Topic
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Rice and Peas
Laurel Aitken
uploaded by Laurel Aitken
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Spirulina
Chronixx
uploaded by ChronixxMusic
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Strictly Ital
Dubkasm
uploaded by David GA
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Ital Stew (Extended Version)
Turbulence
uploaded by Turbulence
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Banana Export
Clint Eastwood (the Jamaican deejay)
uploaded by 117 Equinox
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Stew Peas
Chalice
uploaded by Chalice - Topic
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Ital Menu
Daweh Congo
uploaded by Daweh Congo - Topic
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Fire Pon a Deadas
Bushman
uploaded by RUDEBWOYINTL
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Lively Up Yourself (live at the Rainbow Theatre, London, 1977)
Bob Marley & The Wailers
uploaded by Bob Marley
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Guava Jelly
Johnny Nash (written by Bob Marley)
uploaded by icemon
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Acoustic Medley
Bob Marley
uploaded by Giovanni Paradiso
What is on the playlist, as it read on 2026-09-24. A song added to it since is not here until somebody reads the playlist again. One entry in it is unavailable, and YouTube skips it.
On the telly
Plant-based cooks on YouTube, chosen by Ryan and in the order he listed them, with the last month of what each one has put up, shorts and all, newest first under each cook. A machine refills it every morning and the older ones go off the end, so nobody here watched these first: Ryan chose the cooks, not the videos. Nothing plays until you press play, and every video says how long it runs before you press it. Each one plays where it hangs, or goes up on the telly.
The titles are the cooks’ own, as they wrote them, capitals and emoji and all. If a title says what a dish will do for you, that is theirs to say; the house rule that nobody in here tells you what a bowl does for your body is ours.
The telly was last filled at 5:18 am on Sunday 8 November, Mountain time, with what each cook put up since Friday 9 October.
The telly. Nothing is on it. Any video below can go up here with the button under it, and nothing loads until you press one.
A month of their videos, newest first under each cook
Derek Sarno
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Cooking For a Farm That Gives Me Hope
Thursday 5 November · 28:21
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The Live Demo I Broke My Rules For
Sunday 1 November · 19:07
Rainbow Plant Life
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The one dinner every guy should know how to make.
Saturday 7 November · 12:26
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The Cheap and Easy Soup you’ll make all winter long
Saturday 24 October · 7:05
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The Indian Tofu Dish I’d Happily Eat Every Day
Saturday 17 October · 7:40
Andrew Bernard | The Nard Dog Cooks
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My Daughter Ate an Entire Onion (I'm Still in Shock) | Your New Favorite Holiday Dish
Sunday 1 November · 13:58
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If you aren't doing this with your brownies, you're missing out! | Vegan Swirl Brownies
Sunday 25 October · 8:22
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How I made CABBAGE taste 10x BETTER | Hot "Honey" Cabbage with Butter Beans and Garlic Breadcrumbs
Sunday 18 October · 9:31
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Sheet Pan Soup? I WISH I Learned This YEARS AGO! | Caramelized Onion Butternut Squash Soup
Sunday 11 October · 9:37
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There is no way you tasted this before 🤔
Friday 30 October · 0:27
Sarah’s Vegan Kitchen
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Soup & bread season is finally here 🍂
Saturday 24 October · 27:50
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A cozy autumn kitchen 🍁 fall comfort meals in our new home
Saturday 10 October · 20:57
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The fluffiest dinner rolls you'll ever have 🍞
Friday 6 November · 2:39
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Loaded Baked Potato Soup & Tofu Bacon 🥔🍲🥓
Thursday 29 October · 2:42
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Chickpea Noodle Soup 🫘
Thursday 22 October · 0:13
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me when I'm snacky but the fridge is basically empty...
Monday 19 October · 0:19
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Tofu for the garlic lovers 🧄❤️🔥
Tuesday 13 October · 1:02
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For the ones who measure garlic with their hearts 🧄❤️🔥
Monday 12 October · 0:12
Ahmad Noori
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3 Vegan Eggplant Recipes You’ll Want on Repeat
Monday 2 November · 1:10
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3 Garlic Bread Recipes You’ll Want to Tear Into
Sunday 1 November · 1:18
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3 Homemade Bread Recipes You’ll Want to Make Again
Saturday 31 October · 1:18
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3 Loaded Potato Recipes You’ll Want on Repeat
Friday 30 October · 1:30
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3 Cozy Vegan Dinners That Make Vegetables the Star
Thursday 29 October · 1:11
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3 Crispy Vegan Snacks You’ll Want to Make Again
Wednesday 28 October · 1:26
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3 Easy Vegan Recipes with Lentils & Tofu
Tuesday 27 October · 1:11
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3 Creamy Vegan Pasta Recipes You’ll Want on Repeat
Sunday 25 October · 0:58
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3 Crispy Vegan Snacks You Need to Try
Saturday 24 October · 1:24
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3 Cozy Vegan Soups You'll Want on Repeat
Saturday 24 October · 1:26
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3 Crispy Potato Recipes You’ll Want to Make Again
Friday 23 October · 1:24
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The secret to perfect crispy chickpeas #cooking #recipe #snack
Saturday 7 November · 0:20
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How to Make Crispy Potato Rings at Home #cookinghacks #shorts
Thursday 5 November · 0:24
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Roasted Green Vegetable Soup—Roast, Blend, Serve #soup #recipe
Wednesday 4 November · 0:21
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The Secret To Creamy Garlic Pasta Is No Cream #plantbased #dinnerideas
Tuesday 27 October · 0:25
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The Roasted Veggie Wrap You Need to Try #veganrecipe #lunch
Thursday 22 October · 0:20
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Stop Slicing, Start Tearing: Pull Apart Garlic Bread #easyrecipe #vegan
Tuesday 20 October · 0:29
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The 30-Minute Creamy Vegan Ravioli You Need to Try #veganfood #recipe
Saturday 17 October · 0:20
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Why You Should Make These Loaded Potato Cakes #vegan #easycooking #shorts
Tuesday 13 October · 0:24
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The Secret to Creamy Dairy-Free Tomato Soup #veganrecipes #shorts
Saturday 10 October · 0:24
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How to make Vegan Lentil Meatballs without a food processor #vegan #plantbased
Friday 9 October · 0:25
VeganProteins
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My Fall Meal Prep: Dr. Greger's Daily Dozen + 128g Protein/Day
Thursday 5 November · 58:08
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Plant-Based Nutrition Coach Reacts to Dr. Mike’s “Fake Protein Craze”
Thursday 29 October · 40:44
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Vegan Popcorn Chick’n! 🍗 15g Protein, ONLY 181 Calories!
Thursday 22 October · 10:45
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Online Coaching Red Flags You NEED to Know
Thursday 15 October · 31:06
PB with J
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7 Instant Pot Mistakes That Ruin Meals
Saturday 7 November · 11:41
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What I Eat in a Day: Low FODMAP Plant-Based!
Wednesday 4 November · 15:26
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Plant Magic Cookbook Review: Is It Worth Buying? Honest Family Review!
Saturday 31 October · 36:33
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Make Pumpkin Spice & Turmeric Lattes (and more) at Home for Less
Wednesday 28 October · 13:09
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Avocado Banana Brownies? Somehow, They’re Delicious
Saturday 24 October · 9:32
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3 Vegan Candy Bars I Still Think About
Wednesday 21 October · 18:24
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Can Low-FODMAP Food Still Taste Good?
Saturday 17 October · 12:35
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I Tried High Carb Hannah’s Most Recommended Recipes
Wednesday 14 October · 22:39
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You’re Probably Not Using Lentils Like This
Saturday 10 October · 16:08
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Weight Loss: Oil-Free Recipes & Calorie Density Explained #shorts
Thursday 5 November · 0:45
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Quick Recipes: Dump and Bake Secrets for Busy Cooks! #shorts
Sunday 1 November · 0:55
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Busy Parent Meal Hacks: Sneaky Veggies for Picky Eaters #shorts
Tuesday 27 October · 0:49
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Carleigh Bodrug's REAL Food Secrets: Brutal Feedback & Mom Hacks #shorts
Friday 23 October · 0:40
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Frozen Veggies: The Nutrient Powerhouse You're Missing! #shorts
Sunday 18 October · 0:34
Carleigh Bodrug
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golden immunity rice #recipe
Friday 6 November · 0:15
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What do you guys do about cutting onions? #recipe
Monday 2 November · 0:48
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I can’t stop eating these #recipe
Thursday 29 October · 0:11
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plus breakfast, lunch and 30 snacks a day. #recipe
Tuesday 27 October · 0:45
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#NinjaPrepi is a game changer. #ninjapartner @NinjaKitchen
Sunday 18 October · 0:19
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pumpkin blondies from my new book! #recipe
Saturday 17 October · 0:16
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Tuscan beans #recipe
Friday 16 October · 0:25
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Everything I made for dinner last week! #recipes
Thursday 15 October · 0:20
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spinach artichoke orzo - page 188 #recipe
Sunday 11 October · 0:21
Yeung Man Cooking
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Not what you would expect for a Creamy Noodle Recipe!
Sunday 25 October · 7:10
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Simple is Best! #recipe #cooking #pasta #yeungmancooking
Thursday 5 November · 1:37
Merle O’Neal
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$25. 21 Meals. One Week… AGAIN
Thursday 5 November · 20:36
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The Protein Powerhouse No One Knows How to Cook…
Wednesday 28 October · 12:56
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Taco Bell's Crunchwrap Supreme, but HALF the Price & DOUBLE the Protein
Wednesday 21 October · 12:21
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I Ate Like A Vegan Ballerina For A Day...It Wasn't What I Expected
Thursday 15 October · 14:20
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$25. 21 Meals. Let's go
Friday 6 November · 0:32
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I Tried Making High-Protein Cereal… It Was a Mistake
Wednesday 4 November · 0:47
Nothing from So Vegan this month.
House rules
- Everything in here is plants. Every bowl, every wrap, everything at the counter.
- Everything touches. The sauce runs into the rice and that is the idea. If you need your food kept apart, Samefood Cafe is a few doors along, and nothing on a plate in there touches anything.
- Vital means alive. Nobody in here will tell you what a bowl does for your body, and nothing on the board is good for you or bad for you. It is food.
- Nothing is weighed and nothing is counted: no portions, no numbers on anything, no favourite of the week.
- The builder keeps nothing and sends nothing. Copying puts your ticket on your own clipboard and nowhere else, and closing the page empties the bowl.
- No claims about anybody’s cooking. A flavour base is where a kitchen somewhere starts from; what you build on it is yours.
- Hot peppers, everything. Nooch, everything. Those two are Ryan’s, and they are on the house.
Whose these are
The pantry is Ryan’s, the list he cooks from for himself, written down as he gave it, including his names for its sections and his list of pairings, trinities and go-tos, which is where every flavour base in the builder comes from. Where a line of his held several things it is split into them, and a thing on his list twice is in the builder once. The combos, the notes on them and the drawings are ours. The words Ital and livity are Rastafari’s, and the songs on the stereo belong to the musicians named beside them.
tools/make-vital.py builds this room out of one data file. It refuses a combo that brings in anything the pantry does not keep, and a combo that stands on no flavour base. It refuses the word Ital anywhere on the menu. It refuses the vocabulary of authenticity, of wellness and of counting in the room’s own voice. And it refuses a pot on the shelf that is not on the menu, and anything you can tick that the drawing of your bowl would not know how to draw.
The type is Bagel Fat One, by Kyungwon Kim and JAMO, for the kitchen’s name and its headings, and Be Vietnam Pro, by Lâm Bảo, Tony Le and ViệtAnh Nguyễn, for everything you read: open, round-shouldered and easy going down a long list, which is most of this page. Both under the SIL Open Font License. More in the liner notes.
Job marker — a sprig of cilantro, fallen off the shelf
You have found a job marker. The Adventurer’s Guild is a shopfront on the street, and it posts jobs that send you round these rooms. Take the code below to its board and that job is done. Nothing here is scored, nothing expires, and one is a perfectly good number of jobs to do.
The job: Say it plainly
Before the code: The kitchen was going to be called Ital Plant Livity. Which English word does Ital come from?
Hint 1
It is in the panel headed where the name comes from.
Hint 2
It is also the first word of the name over the door.
Last hint
Take one letter off the front of it and you have Ital.
Give me the answer
The answer is Vital. Ital is vital with the v taken off, so that the word begins with I, which Rastafari speech does to a great many words. The kitchen is not Ital, because it cooks with salt, MSG and things out of packets, so the name over the door says vital in plain English instead.
Taking the answer is a real way through this, not a lesser one. Nothing is watching and nothing is written down.
Quest code: SPRIG
That is the one.
Ital is vital with the v taken off, so that the word begins with I, which Rastafari speech does to a great many words. The kitchen is not Ital, because it cooks with salt, MSG and things out of packets, so the name over the door says vital in plain English instead.
Quest code: SPRIG