easy

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What I’ve Been Eating ???? Vegan + Anti-diet ???? Using Up What I Have In The Kitchen! ????

What I’ve Been Eating ???? Vegan + Anti-diet ???? Using Up What I Have In The Kitchen! ????

Join Thrive Market today to get 30% off your first order AND a FREE gift worth up to $60! http://thrivemarket.com/EmilyEwing

♡ follow me on my:
second channel → https://www.youtube.com/emilyewing
twitch → https://www.twitch.tv/emiewi
instagram → https://www.instagram.com/emiewi/
twitter → https://twitter.com/emiewi
join the chill veg discord! → https://discord.com/invite/TqkdGr4zqW
past livestreams → https://www.youtube.com/channel/UCmzxwYFTKiJIf2CHmnnyH-Q

♡ BGM from:
https://www.epidemicsound.com/

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Barbados Mini VLOG: Is It Vegan Friendly?

Barbados Mini VLOG: Is It Vegan Friendly?

As super cold weather grips the US, let’s go to sunny Barbados together! It was sailboats, beaches, shipwrecks, squirt guns, off-roading, vegan food, and more! Now that I am freezing I want to go back…
– Links and Sources –
Support Me Here: https://www.patreon.com/micthevegan
My Cookbook: https://micthevegan.com/product/mics-whole-vegan-cookbook/
https://www.tiktok.com/@micthevegan
https://www.facebook.com/micthevegan
https://www.instagram.com/micthevegan – @micthevegan
Vegan Bootcamp: https://vbcamp.org/Micthevegan
TIY Tiny House Channel: https://www.youtube.com/channel/UCYhthOBh4_459pAge62at8g
My New Newsletter Sign-Up:
https://mailchi.mp/2785ad113ff7/micthevegan-emails

Happy Cow Barbados: https://www.happycow.net/veggiemap/?location=barbados&zoom=5&clat=13.19013255&clng=-59.53556395

Lina and Dan Travel: https://www.youtube.com/watch?v=62pMM7XBfOM

Intro/Outro Song: Sedução Momentânea by Roulet:
http://freemusicarchive.org/music/Roulet/Beats_dAmor/Roulet_-_Beats_dAmor_-_07_Seduo_Momentnea

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What A Vegan Couple Eats On A Holiday (so Much Food)

What A Vegan Couple Eats On A Holiday (so Much Food)

Today we are sharing everything we ate on Thanksgiving as vegans. We hope you can find inspiration here for your upcoming holiday gatherings!

Recipes are linked down below! ♥️

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⋇ IN THIS VIDEO ⋇
– Copycat Cheddar Bay Biscuits: https://sweetsimplevegan.com/vegan-red-lobster-cheddar-bay-biscuits/
– Pancit: https://sweetsimplevegan.com/vegan-pancit-bihon/
– 2022 SSV Holiday Gift Guide: https://sweetsimplevegan.com/2022-holiday-gift-guide/
—————————————————

Recipes: https://sweetsimplevegan.com/
Jasmine: https://www.instagram.com/sweetsimplevegan/
Chris: https://www.instagram.com/consciouschris/
Cameras and products we use: https://www.amazon.com/shop/sweetsimplevegan
Video Edited by Adrianna Fujii: https://adriannafujii.com/

P.O. Box 96003
Portland, OR 97296

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FTC: This video may also contain affiliate links, which means that we earn a commission if you purchase through those links, but your price remains the same.

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Carrot Rice Recipe For Any Occasion | Easy Vegan Recipes

Carrot Rice Recipe For Any Occasion | Easy Vegan Recipes

Carrot Rice Recipe for any occasion | Easy Vegan Recipes

These Plant Based recipes are cheap, budget friendly and best of all really tasty. Easy, one-pot vegan meals perfect for any occasion. These incredibly easy to make vegan recipe will not disappoint you! 🙂

Do you have a favorite rice recipe? Let me know in the comments below!

▶️ RECIPE INGREDIENTS LIST: (3 to 4 servings)

3 Tablespoon Olive Oil
1 cup / 130g thinly sliced Onion
2 cups / 225g thickly grated Carrots
1+1/2 cup / 300g White Basmati Rice
Salt to taste (I have added to total 1/4+1/2 Teaspoon of Pink Himalayan Salt)
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Ground Cinnamon
2 Bay Leaves
2+1/4 Cup / 525ml Water
1/2 Cup / 70g Cashews
1/4 Cup / 35g Raisins
Drizzle of olive oil to finish the dish (I have added 1 tablespoon organic cold pressed olive oil)

▶️ METHOD:

Thoroughly wash the rice a few times until the water runs clear. This will get rid of any impurities/gunk and will give a much better/clean taste. Then soak the rice in water for 30 minutes.

Transfer the cashews to a pan and dry roast it on medium heat for 2 to 3 minutes. Once roasted remove the cashews from the pan and set it aside for later use.

To the same pan add olive oil, onion, 1/4 teaspoon of salt and fry on medium heat until the onion is slightly browned. Now add the thickly grated carrot and fry on medium to medium-high heat (depending on the heat of your stove) for about 4 minutes or until the carrots are cooked and nicely fried. Remove the carrots and onions from the pan and set it aside for later.

(PLEASE NOTE: Use a Wider Cooking Pan to make this dish. This will cook the rice evenly and prevent it from getting mushy)

Now transfer the soaked and strained basmati rice to the pan, along with salt, ground black pepper, ground cinnamon, bay leaves, water and bring to a boil. Cover the lid and reduce the heat to low and cook for about 15 minutes or until the rice is cooked.

While the rice is cooking, finely chop the raisins. The reason we chop the raisins is to allow it to disintegrate in the rice and there won’t be any big pieces but just the flavour. HOWEVER, you can add them whole if you prefer.

Uncover the pan and cook the rice for another 1 minute UNCOVERED, on very low heat, to get rid of excess moisture. Turn off the heat. Add back the cooked carrots and onions, cashews and raisins and spread the topping for an easy mix. Mix gently. DO NOT OVER MIX IT at this time because the rice grains are very soft and can break easily and turn into mush. Once mixed well, cover the lid and let it rest for about 5 minutes for the flavours to blend. Serve hot with your favourite curry.

▶️ IMPORTANT TIPS:

? Thoroughly wash the rice until water runs clear, this will get rid of any impurities/gunk and will give a much better/clean taste

? Use a Wider Cooking Pan to make this dish. This will cook the rice evenly and prevent it from getting mushy

? Adding salt to onion will release it’s moisture and will help it cook/caramelize faster, so please don’t skip this step

? After adding back the cooked carrots/onions/cashews/raisins to the cooked rice – mix the rice very carefully and gently to prevent the rice grains from breaking. DO NOT OVER MIX IT at this time because the rice grains are very soft and can turn into mush

*************
Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ?

Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both classics, traditional recipes, and modern dishes from around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.

So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!?

*************
✅ Follow Food Impromptu on social media:

Instagram ▶️ https://www.instagram.com/foodimpromptu.original/
Pinterest ▶️ https://www.pinterest.ca/foodimpromptu/_saved/

Subscribe to Food Impromptu here ⤵️
https://www.youtube.com/c/FoodImpromptu?sub_confirmation=1

*************
#Rice #ricerecipe #EasyOnePotVeganRecipes #RiceRecipes #FoodImpromptu #VegetableFriedRice #VeganRice #RiceFlavors #CookBetterRice #VeganRecipes #HealthyVeganRecipes #VeganFood #HealthyRecipes

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What I Eat In A Day | Cozy Vegan Meals

What I Eat In A Day | Cozy Vegan Meals

Check out the reserve & get 50% off with my discount code!

Code: LITTLELONNI50
Link: https://fromthereserve.com/pages/catalog-page/?utm_source=LITTLELONNI50&discount=LITTLELONNI50

My usual disclaimer: I am not a registered dietician. I love to cook and to share vegan recipes. I take a B12 supplement. I don’t show snacks and seconds I take so don’t take the amount you’ll see for the exact amount I eat. And last but not least: don’t compare yourself and eat the way that makes your mind and body feel satisfied. Be excited about the food on your plate rather than obsessed.

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A Week Of Low Waste Lunches // Vegan Recipes And Easy Meals

A Week Of Low Waste Lunches // Vegan Recipes And Easy Meals

find 7 sustainable lunch ideas here: https://www.youtube.com/watch?v=QBgzQR43wXc

5 LUNCHES FROM MY LOW-WASTE LIFE:

creamy pasta: https://www.gittemary.com/2022/11/recipe-creamy-pasta-with-fresh-veggies-and-herbs.html

best bolo: https://www.gittemary.com/2022/01/the-best-vegan-bolo-recipe.html

spicy dumpling soup: https://www.gittemary.com/2021/10/recipe-spicy-dumpling-soup-with-noodles-and-veggies.html

ORDER MY BOOK, SUSTAINABLE BADASS, HERE: https://www.gittemary.com/2022/03/my-book-sustainable-badass-is-ready-for-pre-order.html
BUY THE DANISH BOOK, BÆREDYGTIG BADASS, HERE:https://muusmann-forlag.dk/baeredygtig-badass/
—————————————————————————————————-
?MY BOOK (ENG): https://mango.bz/books/sustainable-badass-by-gittemarie-johansen-2150-b
?MY BOOK (DK) – https://muusmann-forlag.dk/baeredygtig-badass/
?MY BLOG – http://www.gittemary.com/
?INSTA – http://www.instagram.com/Gittemary
?FACEBOOK – https://www.facebook.com/Gittemary
? MY ONLINE SUSTAINABILITY COURSE: https://ioa.pxf.io/c/2607789/955476/12764

For business contacts and miscellaneous awesomeness: Gittemary@outlook.dk

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We’re Engaged! ??

We’re Engaged! ??

A lot of you requested a story time, so we chat all about the special day in this video ♥️

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Shop our new merch ♥️ https://bit.ly/SSV-Merch (use “sweetsimplevegan” for a discount)
Tattoos by Annie: https://www.instagram.com/littleanniemotel
Potatoes Au Gratin: https://sweetsimplevegan.com/vegan-potatoes-au-gratin/

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Recipes: https://sweetsimplevegan.com/
Jasmine: https://www.instagram.com/sweetsimplevegan/
Chris: https://www.instagram.com/consciouschris/
Cameras and products we use: https://www.amazon.com/shop/sweetsimplevegan
Video Edited by Adrianna Fujii: https://adriannafujii.com/

P.O. Box 96003
Portland, OR 97296

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FTC: This video is not sponsored, and all opinions are our own. This video may also contain affiliate links, which means that we earn a commission if you purchase through those links, but your price remains the same.

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What I Eat In A Week | Vegan Meals & A Chat About Change

What I Eat In A Week | Vegan Meals & A Chat About Change

Sponsored by Fivesec Health. Click the link below and get 400+ easy & delicious plant based recipes and meal plans: https://fivesechealth.com

My usual disclaimer: I am not a registered dietician. I love to cook and to share vegan recipes. I take a B12 supplement. I don’t show snacks and seconds I take so don’t take the amount you’ll see for the exact amount I eat. And last but not least: don’t compare yourself and eat the way that makes your mind and body feel satisfied. Be excited about the food on your plate rather than obsessed.

MONDAY:

Brekkie: Breakfast sandwich (check out my last video for the recipe: https://youtu.be/vmAf49d_b24)
Lunch: Tofu, spinach, chickpea & eggplant stew

I honestly throw together some things I needed to use up. Started with sautéing some garlic & onion with some cumin, turmeric & garam masala, the added the eggplant (I left it on the counter for 30 minutes with some salt & then drained it). After another like 10 minutes I added the tofu & chickpeas, followed by some coconut milk & frozen spinach. Served with red pickled onions, sliced almonds & rice.

Dinner: Filled sweet potato with chickpea & avocado mash, topped with radished & spring onions.

TUESDAY:

Breakfast: protein oatmeal with nectarine, blueberries, almond butter & pumpkin seeds

My current oat recipe:

Lunch: leftover scallion pancake (I used this recipe: https://www.zuckerjagdwurst.com/en/recipes/hearty-scallion-pancakes) with homemade beetroot hummus, Asian inspired smoked tofu, cilantro, pomegranate seeds, leftover cashew crema (by @aöexafuelednaturally on Instagram) & sriracha mayo

Dinner: sweet potato & black bean quesedillas from the fivesechealth App (SO GOOD)

WEDNESDAY

Breakfast: cashew chia pudding (SO DELICIOUS & CREAMY) by the fivesechealth app

Lunch: sandwich with leftover chickpea & avocado mash, beetroot hummus & red pickled onions for lunch @work

Dinner: Udon noodles with a sesame sauce, leftover tofu & quick pickled veggies (roughly followed this recipe: https://www.zuckerjagdwurst.com/en/recipes/vegan-sesame-udon-noodles-with-spicy-soy-mince)

THURSDAY

Breakfast: Cashew chia pudding for work

Lunch: summer rolls with leftover tofu, pickled veggies, mint, cilantro, avocado, dipped in leftover tahini sauce

Snack: protein brownies from the fivesechealth app, covered in dark chocolate & soy crispies (https://www.korodrogerie.de/soja-protein-crispies-58-mit-kakao-1-kg?utm_term=&utm_campaign=Google+Performance+Max+-+Germany&utm_source=adwords&utm_medium=ppc&hsa_acc=8966015506&hsa_cam=17568910232&hsa_grp=&hsa_ad=&hsa_src=x&hsa_tgt=&hsa_kw=&hsa_mt=&hsa_net=adwords&hsa_ver=3&aw_campaign=Google+Performance+Max+-+Germany&aw_adgroup=&aw_creative=&aw_dev=c&aw_target=&gclid=CjwKCAjwpqCZBhAbEiwAa7pXee8nUGXs20WqHXoDtgXHXYvgBf-craqWbOtFrqKXU7TkNzrTUyQHxBoC7uIQAvD_BwE)

Dinner: same quesedillas as I’ve had on Tuesday

FRIDAY

Breakfast: Scrambled tofu from the fivesechealth app

Snack: more protein brownies
Lunch/ Dinner: a few servings of homemad massaman curry that I froze a few weeks ago with jasmin rice & sprouts

MUSIC:

The amazing Alyssa with propeller (https://soundcloud.com/alyssaadann/propeller-) & Silvia (https://soundcloud.com/alyssaadann/silvia)

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WHAT I EAT IN A WEEK – Vegan Pregnancy

WHAT I EAT IN A WEEK – Vegan Pregnancy

What I eat in a week as pregnant! Still plant based and not much has changed, I eat some more nowadays ? One thing I want to point out is that I don’t want you to compare the amounts I’m eating compared to others or yourself. Because one, we all need different and second, I don’t film if I have more after my finished meal (which happens a lot). I want you to look at it as inspiration and how you easily can cook plant based vegan ?. See down below for some recipes

As always you can find all recipes in the Fivesec Health app ☺️ I add new ones every week! Here are some of the recipes (see recipes below) ?

?MY APP
Fivesec Health / 400+ easy plant based recipes + meal plans
https://fivesechealth.com (iOS & Android)

? MY EBOOK
EASY VEGAN / 100+ easy & healthy recipes
https://gum.co/fivesechealth-ebook

PRODUCT LINKS
My Blender: https://amzn.to/3ieQR4y

CONNECT
Instagram: https://www.instagram.com/fivesechealth/
TikTok: https://www.tiktok.com/@fivesechealth
Blog: https://www.fivesec.co

RECIPES:
CREAMY ARTICHOKE SANDWICH | 2 servings
– 230g chickpeas, drained (1 can)
– 1/2 cup artichoke hearts
– 2 tbsp vegan mayo
– 1/2 tbsp fresh dill (I used 1 tsp dried)
– 1/2 tbsp lemon juice
– 1/4 tsp garlic powder
– 1/4 tsp onion powder
– 1/4 tsp lemon zest
– 1/8 tsp salt
– Whole wheat bread

SHAKSHUKA | 4 servings
– 1 yellow onion
– 4 garlic cloves
– 800g crushed tomatoes
– 2 tsp paprika powder
– 2 tsp cumin, ground
– 2 tsp dried oregano
– 2 tsp maple syrup
– Pinch cayenne
– 1/2 tsp salt
– 460g cannellini beans, drained (2 cans)
– Vegan sour cream (cashew sour cream from the app)
– Olives
– Whole wheat bread

VEGAN PARMESAN
– 1 cup cashew nuts
– 4 tbsp nutritional yeast
– 1/2 tsp salt
Mix it up in a blender or food processor

COCONUT CHIA PUDDING | 2 servings
– 1/2 cup rolled oats
– 4 tbsp chia seeds
– 1 cup coconut yogurt (I skipped this and added 1tbsp tahini)
– 1 cup plant milk (added some extra)
– 1 tbsp maple syrup

MOROCCAN SPICED STEW | 4 servings
For the rice
– 1 cup brown rice, dry
For the stew
– 1yellow onion
– 4 garlic cloves
– 4 tsp yellow curry powder
– 2 tbsp tomato paste
– 1 tsp ginger, ground
– 1 tsp cumin, ground
– 1/2 tsp salt
– 2 cup water
– 1 cup coconut milk
– 2 medium carrots
– 1 cup red lentils, dry

CHEESY BURRITO BOWL | 2 servings
Cheese Sauce:
– 1/2 cup cashew nuts (first boil 5 min then drain if not using a high speed blender)
– 1 1/2 tbsp nutritional yeast
– 1/2 tsp salt
– 1/4 tsp onion powder
– 1/4 tsp turmeric
– 1/4 cup water
Beans:
– 230g back beans, drained
– 2 tbsp corn kernels
– 1/2 tsp paprika powder
– 1/2 tsp garlic powder
– 1 tsp cumin
– Water to cover
Tomato salsa:
– 6 cherry tomatoes
– 1/4 red onion
– 2 tbsp chopped fresh coriander
For the bowl:
– Lettuce
– Red bell pepper
– Cucumber

Some recipes are in the description box above! I can’t write down all meals that I make but you know where you find my recipes ? in the app ?

CHAPTERS
0:00 INTRO
0:08 MONDAY
3:49 TUESDAY
7:06 WEDNESDAY
11:12 THURSDAY
13:32 FRIDAY

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WHAT I EAT IN A WEEK – Vegan Pregnancy

WHAT I EAT IN A WEEK – Vegan Pregnancy

What I eat in a week as pregnant! Still plant based and not much has changed, I eat some more nowadays ? One thing I want to point out is that I don’t want you to compare the amounts I’m eating compared to others or yourself. Because one, we all need different and second, I don’t film if I have more after my finished meal (which happens a lot). I want you to look at it as inspiration and how you easily can cook plant based vegan ?. See down below for some recipes

As always you can find all recipes in the Fivesec Health app ☺️ I add new ones every week! Here are some of the recipes (see recipes below) ?

?MY APP
Fivesec Health / 400+ easy plant based recipes + meal plans
https://fivesechealth.com (iOS & Android)

? MY EBOOK
EASY VEGAN / 100+ easy & healthy recipes
https://gum.co/fivesechealth-ebook

PRODUCT LINKS
My Blender: https://amzn.to/3ieQR4y

CONNECT
Instagram: https://www.instagram.com/fivesechealth/
TikTok: https://www.tiktok.com/@fivesechealth
Blog: https://www.fivesec.co

RECIPES:
CREAMY ARTICHOKE SANDWICH | 2 servings
– 230g chickpeas, drained (1 can)
– 1/2 cup artichoke hearts
– 2 tbsp vegan mayo
– 1/2 tbsp fresh dill (I used 1 tsp dried)
– 1/2 tbsp lemon juice
– 1/4 tsp garlic powder
– 1/4 tsp onion powder
– 1/4 tsp lemon zest
– 1/8 tsp salt
– Whole wheat bread

SHAKSHUKA | 4 servings
– 1 yellow onion
– 4 garlic cloves
– 800g crushed tomatoes
– 2 tsp paprika powder
– 2 tsp cumin, ground
– 2 tsp dried oregano
– 2 tsp maple syrup
– Pinch cayenne
– 1/2 tsp salt
– 460g cannellini beans, drained (2 cans)
– Vegan sour cream (cashew sour cream from the app)
– Olives
– Whole wheat bread

VEGAN PARMESAN
– 1 cup cashew nuts
– 4 tbsp nutritional yeast
– 1/2 tsp salt
Mix it up in a blender or food processor

COCONUT CHIA PUDDING | 2 servings
– 1/2 cup rolled oats
– 4 tbsp chia seeds
– 1 cup coconut yogurt (I skipped this and added 1tbsp tahini)
– 1 cup plant milk (added some extra)
– 1 tbsp maple syrup

MOROCCAN SPICED STEW | 4 servings
For the rice
– 1 cup brown rice, dry
For the stew
– 1yellow onion
– 4 garlic cloves
– 4 tsp yellow curry powder
– 2 tbsp tomato paste
– 1 tsp ginger, ground
– 1 tsp cumin, ground
– 1/2 tsp salt
– 2 cup water
– 1 cup coconut milk
– 2 medium carrots
– 1 cup red lentils, dry

CHEESY BURRITO BOWL | 2 servings
Cheese Sauce:
– 1/2 cup cashew nuts (first boil 5 min then drain if not using a high speed blender)
– 1 1/2 tbsp nutritional yeast
– 1/2 tsp salt
– 1/4 tsp onion powder
– 1/4 tsp turmeric
– 1/4 cup water
Beans:
– 230g back beans, drained
– 2 tbsp corn kernels
– 1/2 tsp paprika powder
– 1/2 tsp garlic powder
– 1 tsp cumin
– Water to cover
Tomato salsa:
– 6 cherry tomatoes
– 1/4 red onion
– 2 tbsp chopped fresh coriander
For the bowl:
– Lettuce
– Red bell pepper
– Cucumber

Some recipes are in the description box above! I can’t write down all meals that I make but you know where you find my recipes ? in the app ?

CHAPTERS
0:00 INTRO
0:08 MONDAY
3:49 TUESDAY
7:06 WEDNESDAY
11:12 THURSDAY
13:32 FRIDAY

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