pick up limes
5 Overnight Breakfast Ideas. (easy, Vegan & High Protein…kinda)
5 Overnight Breakfast Ideas. (easy, Vegan & High Protein…kinda)
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For this video I tested / (re-) created 5-6 delicious breakfast recipes, including viral tiramisu pudding, earl grey hot chocolate, the BEST scrambled tofu, vegan “egg” bites, half-baked nutty granola, and a cozy nutella cherry oatmeal bake.
Share your recreation pics with me!! i’m @mina_rome on instagram
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My Cookbook:
DE Amazon: https://www.amazon.de/-/en/Mina-Rome/dp/074405494X
US Amazon: https://amzn.to/3OeTzGj
Blenders I used in this video*
Smoothie Maker: https://amzn.to/48mPQRQ
Food Processor: https://amzn.to/40hPQRf
________________________________________________________
Follow me on:
Tiktok: https://www.tiktok.com/@mina_rome?lang=en
Instagram: https://www.instagram.com/mina_rome/
💌 Business inquiries: minarome.yt@gmail.com
________________________________________________________
intro 0:00
Ingredients & Notes
#1 Overnight Tiramisu Pudding 00:25
1 cup (250g) soy yogurt, plain or vanilla
3 tbsp black coffee
1 tbsp agave or maple syrup, or to taste
2 ½ tbsp chia seeds, ground flax or psyllium husk seeds
½ tsp vanilla, or few drops vanilla aroma
1-2 tsp cocoa powder, for the top
optional: 1 tbsp protein powder of choice
additional toppings! (nut butter, granola, fresh fruit etc)
tiktok recipe: https://www.tiktok.com/@esterollari/video/7446709999629258006
#2 BEST Scrambled Tofu 1:36
for the silken tofu mix:
400g silken tofu (14oz)
160ml oat or soy milk (⅔ cup)
1/4 tsp black salt (kala namak)
¼ tsp turmeric
¼ tsp regular salt, or more to taste!
optional: paprika, cumin to taste
ALSO:
1 tbsp vegan butter
200g firm tofu (7oz)
salt, pepper to taste
Fresh chives/dill/spring onion for serving
Bread for serving
Additional sprinkle of black salt for serving
FEEL FREE to only use about half the silken tofu mix, then you can do another serving using another block of tofu, although if you like, you can also use all of it, up to you! Start with half, allow it to cook for about 5 min, then see if you want to add more, judging from the consistency.
FRYING vegan bacon chunks together with the tofu sounds SUPER good too, or pan frying it separately, then adding it to the pan with the tofu mixture.
→ serves 2
instagram recipe: https://www.instagram.com/p/C0OjPxgKrS9/
#3 Half – Baked Granola 3:34
75g nuts of choice (¾ cup)
70g oats (¾ cup)
1 ½ tbsp flax seeds or chia seeds (optional)
1 tsp vanilla a few drops vanilla aroma
pinch of salt
3 tbsp cocoa powder, unsweetened
2-4 tbsp non dairy milk, start with 2, see if u need more after blending
¾ cup dates (100g ~ 10 – 12 dates) (deglet noor)
optional: 1-2 tbsp of your fave protein powder
serve w vegan yogurt, banana etc
→ serves ~4
#4 Vegan Earl Grey Chocolate 5:06
1 cup plant milk (250ml)
1 dash cinnamon
½ tsp vanilla a few drops vanilla aroma
1 tbsp semi-sweet chocolate chips
2 tsp unsweetened cocoa powder
1 earl grey tea bag
optional: vg whipped cream for serving
→ serves 1
Inspired by: https://www.tiktok.com/@haileecatalano/video/7446917535137598750
#5 Vegan “Egg” Bites 6:08
500g firm tofu
1 cup vegan yogurt (250g)
1 tbsp white wine vinegar
½ tsp salt
¼ tsp kala namak
¼ tsp turmeric
FOR THE FILLINGS:
75g-100g vegan bacon or smoked tofu, chopped
oil for the pan
½ cup frozen chopped spinach, or 1½ fresh spinach, chopped
1-2 handfuls shredded carrot/cabbage mix
OR TRY
sautéed mushrooms, kimchi, chopped spring onion, fresh herbs, vegan cheese…
ALSO: muffin liners (7-9 depending on preferred size)
BAKE FOR ~30 min or until lightly golden brown and firm
→ yields 7-9 bites
→ serve with rice, on toast, in wraps, or as a light snack
#6 Nutella Cherry Oatmeal Bake 8:11
2 cups oat flour (190g)
1 1/2 tsp baking powder
1 dash cinnamon
⅓ tsp salt
1/3 cup sunflower seed oil (85g)
⅓ cup non dairy milk (80ml)
1 tsp white wine vinegar
1 tsp vanilla or tonka bean paste
1/3 cup brown or coconut sugar (65g)
1 cup minus 1 tbsp vegan yogurt (220g)
ALSO
3 tbsp vegan chocolate hazelnut spread, WARMED until runny
1 handful frozen cherries
→ yields a 20cm brownie pan (8 inch)
MUSIC:
Intro by Mac DeMarco: https://open.spotify.com/track/63q9LqTK5iiZLy3cTvLMUf?si=d4f1b5f65c7147eb
Youtube Audio Library
Kevin Darcy: https://www.youtube.com/@RafikiMusicc/videos
Ariana/Mariah Carey Type Beats: https://www.youtube.com/@seoulfulari/videos
Tympanik: https://soundcloud.com/tympanikbeats/souleyma-full-tape
Trees and Lucy:
This video is sponsored by squarespace.
*Affiliate links, no hidden fees for you
A Week Of Comfort Meals. (easy, Vegan & Satisfying)
A Week Of Comfort Meals. (easy, Vegan & Satisfying)
Get 10% off your next website! https://www.squarespace.com/minarome
Another Weekly Food Vlog: https://www.youtube.com/watch?v=fWoh5nv0538&t=487s
Here’s some comfy, (more or less) nourishing plant based meals I cooked for myself and my friends this week! This video doesn’t count everything I ate, just whenever I did some actual cooking, that’s when I whipped out my camera. So more of a chill recipe vlog. Lmk if you end up recreating anything!
My Cookbook:
DE Amazon: https://www.amazon.de/-/en/Mina-Rome/dp/074405494X
US Amazon: https://amzn.to/3OeTzGj
Food Processor I use: *
https://amzn.to/40hPQRf
________________________________________________________
Follow me on:
Tiktok: https://www.tiktok.com/@mina_rome?lang=en
Instagram: https://www.instagram.com/mina_rome/
💌 Business inquiries: minarome.yt@gmail.com
________________________________________________________
intro 0:00
Ingredients & Notes
#1 Vegan Puttanesca Pasta 0:43
generous pinch of salt for the pasta water
120g pasta of choice (4,2 oz)
2 cloves garlic
2 shallots (or 1 bigger onion)
1 handful olives of choice, no stone
optional – 1 tsp capers (added to the onion etc)
3-6 tbsp dehydrated soy granules
2 tbsp olive oil
150g – 200g (1 cup – 1 ½ cups) cherry tomatoes
1 sheet nori, ripped to bits
1 tsp miso paste
optional – 1 splash of white wine (added to the miso, nori)
chili flakes, to taste (i did 1 dash)
salt, pepper to taste
125ml (120g) pasta water (or regular water plus 1 tsp cornstarch, mixed well before added to the skillet)
optional – fresh herbs, sesame seeds for serving
→ 1 large serving, 2 small ones
#2 Basic yet Fancy Oats 2:25
½ cup (50g) oats
pinch of salt
dash of cinnamon
¾ cup (180ml) non dairy milk
1-2 tbsp semi-sweet choc chips
pinch of flakey sea salt
½ tsp – 1 tsp olive oil (start w ½, mix it into the oats and choc, see if u want more)
→ serves 1
(obvs add fruit if u want, but i like the plain version a lot!)
#3 Vegan Shakshuka 3:19
1 red bell pepper
1-2 cloves garlic
1 onion
olive oil for the pot
¼ tsp paprika, or more to taste
¼ tsp cumin, or more to taste
780g chopped tomatoes (28oz)
1-2 tsp agave syrup
salt to taste
for the tofu mix:
200g firm tofu (7oz)
1 tsp white wine vinegar
generous pinch of salt
optional – 1 dash kala namak, ¼ tsp turmeric
80ml non dairy milk (⅓ cup)
You might have to scrape down the sides a few times, blend until (more or less) smooth!
→ serve w toasted bread, vegan feta, fresh herbs
→ serves 2
inspired by: https://jessicainthekitchen.com/vegan-shakshuka/
#4 Miso Dumpling Soup 5:00
1-2 spring onions
½ vegetable broth cube (or ⅔ tsp veg broth powder)
1 tsp agave syrup
2 tsp white wine vinegar
2 ½ cups water (625ml), more if needed
2 tsp white miso paste
~½ cup frozen edamame (75g)
1 serving frozen dumplings of choice
1 pak choi, chopped
sesame seeds, cilantro for serving
→ serves 1
#5 Fluffy Savory Pancakes 6:17
4 mini sausages or 2 bigger ones (vegan duh)
1 small pak choi, chopped
vegetable oil for the pan
½ cup water (80ml)
1 tbsp white wine vinegar
2 ½ tbsp unsweetened apple sauce
½ cup plus 2 tbsp flour (80g)
¼ tsp salt
optional – 1-2 tbsp vg parmesan or nutritional yeast
2 tsp baking powder
serve w hot sauce, hummus, fresh herbs
→ serves 1
#6 Miso Soup – Noodle Version 7:50
1-2 spring onions
½ vegetable broth cube (or ⅔ tsp veg broth powder)
1 tsp agave syrup
2 tsp white wine vinegar
2 ½ cups water (625ml), more if needed
2 tsp white miso paste
~½ cup frozen edamame (75g)
1 serving glass noodles of choice
1 pak choi, chopped
sesame seeds, cilantro for serving
#7 Savory Hand Pies 8:56
for the dough:
2 1/2 cups (300 grams) flour, plus if needed 1-2 tbsp more flour for surface
1 1/4 teaspoon salt
1 tbsp sugar
¾ cup (170 grams) cold vegan butter, cubed
3-5 tbsp ice water, added 1-2 tbsp at a time
OR: 1 sheet of store bought pie crust (or even pizza dough)
for the filling:
1 can black beans, rinsed and drained (420g)
1 cup (250ml) store bought pizza/pasta sauce , 1 tbsp per pie
1-2 handfuls vegan cheese, ~1 tbsp per pie
optional: 1 tbsp oat milk to brush on top of the pies before baking!
→ yields 15-20 pies, depending on size (cut out circles that are 10- 15 cm 4 – 6 inch in diameter)
MUSIC –
INTRO: https://open.spotify.com/track/1ZRqmyOwZAwBYgMcOcAlQh?si=967b87a322b147bf
Trees and Lucy:
NoisePlug: https://soundcloud.com/lover-man-768026801/dawn
Rafiki Music:
Tympanik: https://soundcloud.com/tympanikbeats/souleyma-full-tape
This video is sponsored by squarespace.
*Affiliate link, no hidden fees for you
Week Of Satisfying Breakfasts. (vegan & Comforting)
Week Of Satisfying Breakfasts. (vegan & Comforting)
Discover Squarespace: https://www.squarespace.com/minarome
Get 60% OFF my e-Cookbook: https://payhip.com/b/9MsP 💚
Today we’re making Breakfast. Cozy,fall themed recipes that are SUPER easy, tasty and pretty healthy. I just love these ideas so much. Some are best to be meal prepped. Enjoy!
For more breakfast inspiration: https://www.youtube.com/watch?v=HnrsJJOe-2w&t=49s
Follow me here:
Instagram: https://www.instagram.com/mina_rome/
Tiktok: https://www.tiktok.com/@mina_rome?lang=en
My Cookbook ALL DAY VEGAN:
💌 Business inquiries: minarome.yt@gmail.com
________________________________________________________
intro 0:00
Ingredients & Notes ✨
#1 Fall Breakfast Bowl 0:27
1-2 apples
1-2 tbsp vegan butter
few drops vanilla aroma
1-2 dashes cinnamon
pinch of sea salt
1-2 tsp maple syrup
~ 1 cup vegan yogurt (unsweetened plain or vanilla)
1 tbsp pumpkin purée*
pinch of cinnamon
vanilla, sweetener to taste (if the yogurt is sweetened vanilla u might skip it)
granola
sprinkle of sesame seeds
almond or cashew butter
*pumpkin purée interlude 0:55
½ hokkaido pumpkin, cut into chunks
1 splash of water
→ serves 1
#2 Kimchi Grilled Cheese 2:18
1 tbsp vegan butter
2-3 sage leaves
2 heaping tbsp vegan cream cheese at room temp (or plain hummus)
1-2 tsp pumpkin puée
pinch of salt + other spices if u wish
2 thick slices sourdough bread
a few tbsp vg kimchi
½ block smoked tofu (50g)
2 handfuls vegan pizza cheese (or alternate vg cheese)
→ serves 1
#3 Oat Pumpkin Bread 3:45
for the base:
2 cups oat flour (190g)
1 1/2 tsp baking powder (forgot to add lol)
½ tsp salt
1 tsp cinnamon
1/2 tsp pumpkin pie spice (or 1 dash of each: ground ginger, ground cardamom, ground nutmeg, ground cloves)
1 cup pumpkin purée (225g)
1/3 cup (85g) sunflower seed oil
1 tsp vanilla
1 cup powdered sugar (100g) OR 1/2 cup (100g) regular sugar!
2 tsp vinegar or lemon juice
⅓ cup non dairy milk (80ml)
for the frosting:
2/3 cup cashews, boiled for 20 min (90g)
1 tbsp vegan butter
3 tbsp vegan yogurt
pinch of salt
2-3 tbsp maple syrup (to taste)
→ yields a 20 cm or 8 inch square pan
→ lasts in the fridge for up to 4-5 days
#4 Sage Butter Bean Toast 5:25
1 tbsp vegan butter
2-3 sage leaves (or 1 clove garlic chopped)
2-3 tbsp tomato paste
2 tsp maple syrup or sugar (taste test, might need 1 more tsp if preferred)
½ cup (125ml) water, more if needed
salt, pepper to taste
1 can beans, rinsed and drained (14 oz = 400g)
3-4 slices bread
vg cream cheese or hummus
fresh herbs, sesame seeds
→ serves 1-2
#5 Pumpkin Spice Granola 6:30
4 tbsp pumpkin purée
2 tbsp sugar (brown,regular, coconut)*
3 tbsp maple or agave syrup
2 ½ tbsp almond or cashew butter
1 tsp vanilla or a few drops aroma
2 ½ tbsp vegan butter or coconut oil
1 ½ cups (135g) quick cooking oats
1 cup (90g) rolled oats
generous pinch of salt
1 tbsp flour (whole wheat or regular)
¾ tsp cinnamon
½ tsp pumpkin pie spice (or 1 dash of each: ground ginger, ground cardamom, ground nutmeg, ground cloves)
3 tbsp ground flax seeds
optional: 2 tbsp hemp seeds or sesame seeds
*This granola isn’t very sweet! add 1-2 tbsp more sugar if you want sweeter granola!
→ roughly 6 servings
MUSIC
Intro by Clairo: https://open.spotify.com/track/32fwe7MW5koort1Ua3YFx6?si=748fd648edfa4c5c
Rafiki Music: https://www.youtube.com/watch?v=PVB1RTb7EDU
Trees and Lucy: https://open.spotify.com/album/232kyixKhgAYTAUbgrkEMh?si=3Rzb_qagRO-Otle_vAHIog
Studio Ghibli cover: https://soundcloud.com/embracethesnd/ghibli-studio-medley-4hands-piano-cover
DISCLAIMER: I am not a nutritionist or health professional of any kind. My videos are not to be used as diet advice but as a source of vegan recipe inspiration and (hopefully) entertainment.
Easy, Healthy Red Lentil Wraps 🥙
Easy, Healthy Red Lentil Wraps 🥙
Friends, this might be the best way to eat lentils yet! I am absolutely mind-blown at how easy these red lentil wraps are and how well they worked. I kept seeing these wraps popping up on my feed, and if you know my love for legumes you know I had to give it a go.
This is literally a game-changer and is going to be heavily featured on my lunch rotation going forward. I’m always looking for some easy lunches to meal-prep and this is it.
You can make a few at a time, roast a bunch of veggies, store them all in the fridge, and serve them later with a bit of hummus, some baby spinach and a bit of sauerkraut for some fermented food. And that’s it. Absolutely brilliant. You could also flavour them with some spices, the possibilities are endless.
I made 4 large wraps out of 1 cup of lentils. Each wrap gets you 11.5g of protein and only costs around 19 cents to make.
How awesome is that? As you can tell I am very excited about this new trend. Will you give it a go?
/// Recipe 📝
For all of our recipes, visit:
https://www.plantbaes.com/blog
For a full list of our kitchen and photo/video/audio gear visit:
https://www.plantbaes.com/shop
The music we use from Epidemic Sound:
https://share.epidemicsound.com/9j5qfd
/// Follow us 🙋🏻♀️
Instagram: https://www.instagram.com/_plantbaes_/
TikTok: https://www.tiktok.com/@_plantbaes_
Facebook: https://www.facebook.com/plantbaes
I Could Eat These Noodles Every Day (ft. @PickUpLimes)
I Could Eat These Noodles Every Day (ft. @PickUpLimes)
👀 My Laksa recipe on Pick Up Limes’ channel: https://youtu.be/EwLGqrH0ZrM
📲 1-week FREE trial of the Pick Up Limes app!: https://bit.ly/PUL_app
👩🏻🍳 Pick Up Lime’s Dan Dan Noodles recipe: https://www.pickuplimes.com/recipe/dan-dan-noodles-894
Sadia and I had SO much fun making these videos together, and we hope you love them 🥳
——————————————————————————————————–
👩🏽🍳 MY NEW COOKBOOK, Big Vegan Flavor, is available for preorder! https://rainbowplantlife.com/bigveganflavor/
Learn how to master vegan cooking in this comprehensive 600-page “vegan flavor bible” and enjoy 150 globally inspired, flavor-forward recipes!
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👋🏽 Big Vegan Flavor BOOK EVENTS: come say hi + get your books signed!
Los Angeles, September 4 at 7pm: Get tickets at https://www.eventbrite.com/e/big-vegan-flavor-with-nisha-vora-and-joanne-lee-molinaro-tickets-978618433077?aff=oddtdtcreator
San Diego, September 5 at 7 pm: https://thebookcatapult.com/event/2024-09-05/nisha-vora
5 Breakfast Meals For Busy Mornings. (meal Prep, Easy & Vegan)
5 Breakfast Meals For Busy Mornings. (meal Prep, Easy & Vegan)
Tag me @mina_rome if you’re sharing your recreations on IG ????
Hi, so this video features 5 unique, easy and delicious breakfast recipes for busy mornings. Quick make-ahead/meal prep style ideas such as Healthy Cookie Dough Brownies?? Vegan Egg Bites?? Freezer Burritos??? let’s goooo
My Tiktok: https://www.tiktok.com/@mina_rome?lang=en
My Cookbook All Day Vegan: https://www.amazon.de/-/en/Mina-Rome/dp/074405494X
US Amazon: https://amzn.to/3OeTzGj
German Version: https://bit.ly/3H9ioTb
Find the book all over the world, online or in stores!
My Bonus Recipe Ebook: https://payhip.com/b/9MsP
intro 0:00
INGREDIENTS + NOTES
#1 Protein Chocolate Batter 0:20
2 tbsp white tahini
3 tbsp natural peanut butter
2 tbsp maple syrup
3 tbsp vanilla protein powder (sub with ground flax or oat flour)
pinch of salt
2 ½ tbsp unsweetened cocoa powder
Note: not using protein powder might make these a little less sweet, taste test and feel free to add another tsp of syrup.
serve with:
yogurt bowls
smoothie bowls
cereal bowls
or roll into little bites to snack on
→ ~ 3-4 servings, keep sealed in fridge for up to 1 week
#2 Freezer Breakfast Burritos 1:25
350g-500g potatoes, diced (12.3oz-17.6oz OR roughy 1 pound)
~ 1 tbsp veg oil
generous pinch of salt
spices (for example: dash of each paprika, turmeric, black pepper, chili powder)
1 can black beans
2 handfuls vegan pizza cheese
2 spring onions
1 tbsp sriracha or ketchup
6-8 medium tortillas
hummus
baby spinach
→ yields 6-8 wraps, depending on wraps
#3 Overnight Rice Pudding 4:31
5-6 tbsp rice flour
pinch of salt
pinch of cinnamon, cardamom (optional)
1 cup (240ml) water
a splash of non dairy milk to adjust the consistency
1-2 tsp sweetener (maple syrup etc)
→ whisk cold until there aren’t anymore clumps
→ bring to a boil, whisking carefully
→ simmer over medium until thickened
pear topping:
1 pear, diced
1 tsp vegan butter
dash of cinnamon
a few walnuts, crushed
→ serves 1
Note: I would not recommend doing batch cooking here, as it doesn’t last longer than 2 days!
#4 Chickpea ‘Egg’ Sandwiches 6:40
2 cloves garlic
1 tbsp olive oil
100g spinach (around 3 cups, or 3.5oz)
pinch of salt, spices of choice
½ cup chickpea flour (65g)
1 pinch salt
1 tbsp white wine vinegar
⅓ cup + 1 tbsp non dairy milk (90ml)
→ Yields 4 chickpea eggs,
Feel free to double/triple this recipe if meal prepping!
per sandwich:
1 English muffin
hummus
tomato
sesame seeds
vegan chili mayo
#5 Cookie Dough Oat Brownies 8:25
For the brownies:
1 cup oats (90g)
1/2 cup unsweetened cocoa powder (55g)
1 tbsp ground flax seeds
1 tbsp cornstarch
3/4 tsp baking soda
1/2 tsp salt
1/2 cup maple syrup (120g)
a few drops vanilla aroma / caramel flavour drops
1/2 cup apple sauce (125g)
1/3 cup oil (80ml)
3 tbsp water
For the cookie dough:
1 cup oats, small cut (90g)
1 pinch salt
1 can white beans, rinsed + drained (240g)
⅓ cup maple syrup (80ml)
1 tsp vanilla extract Or a few drops vanilla aroma
2 tbsp sunflower oil OR melted vegan butter/coconut oil
3-4 tbsp non dairy milk
¼ cup chocolate chips, or more if you like (40g)
→ yields 1 (20cm/8inch) brownie pan, 9 pieces
MUSIC:
intro by wallows: https://open.spotify.com/track/3VzULnaqPKf1deQyZ5W4Ah?si=8ae7b7880ce644a6
Rafiki: https://www.youtube.com/watch?v=4fbQ4Dy4R_0
TossedOnion – Vermosa – https://thmatc.co/?l=8C9A8B24
Youtube Audio Library
Studio Ghibli Cover: https://soundcloud.com/coreylarsonmusic/joe-hisaishi-mothers-broom
Soho: https://soundcloud.com/soundsbysoho/take-your-time
outro by flisum: https://soundcloud.com/flipsum/listen
Edited by Mina Rome and Patricia Toscano.
