plant based
Why We Love Cheese + What It’s Doing To Us
Why We Love Cheese + What It’s Doing To Us
In this video, I explain why so many people struggle to give up cheese from their diet. The majority of the information shared in this video comes from Dr. Neal Barnard’s book “The Cheese Trap”.
Links:
The Cheese Trap: https://www.amazon.com/Cheese-Trap-Breaking-Surprising-Addiction-ebook/dp/B01GQIY9EM
Dairy in 5 Minutes: https://www.youtube.com/watch?v=UcN7SGGoCNI
101 Reasons to go Vegan: https://www.youtube.com/watch?v=W4HJcq8qHAY
Music Info: Cinematic Documentary by AShamaluevMusic. Music Link: https://youtu.be/EcAX2cbsdRw
This New Anti-Vegan Argument Shook Me (not Click-bait)
This New Anti-Vegan Argument Shook Me (not Click-bait)
NEW MERCH! Support the channel by grabbing some 🙂
https://lvl-merch.myspreadshop.com/ Anti-vegans and carnivores online often try to dunk on vegans…and while in the process of doing so, dunk on themselves. This is episode 4 of my series addressing this. Enjoy 🙂
►My Book Debunking Every Argument Against Veganism: https://payhip.com/b/azCTM
►If you find my work valuable, you can gain early access to it and become a regular supporter for as low as $1 per month through the following link (thank you!): https://www.patreon.com/liftingveganlogic
Episode 1: https://youtu.be/YYyEUnqweAg?si=RFZVnR9rogaFMLSy
Episode 2: https://youtu.be/YYXQVlpDqhg?si=XxhNcY-38MpYqfjd
Episode 3: https://youtu.be/CbS-L43x4Cc?si=uiazjZRzcG1-tWOq
►ONLINE COACHING/WORKOUT/MEAL PLANS: DM on Instagram @lifting_vegan_logic or email me at leavemvegan@gmail.com
►SUPPLEMENTS I THINK ALL PEOPLE, NOT JUST VEGANS, SHOULD TAKE
MULTIVITAMIN (includes B12, Iodine, D3, Omega 3s, Zinc, and Iron): https://amzn.to/3gnrT3d
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WHAT I EAT IN A WEEK As A *vegan Clinical Nutritionist*
WHAT I EAT IN A WEEK As A *vegan Clinical Nutritionist*
Head to
https://www.squarespace.com/justcallmeflora
to save 10% off your first purchase of a website or domain using code justcallmeflora
Find all my recipes here:
https://wolf-robin-ber6.squarespace.com/
hey friends, I missed you! I am sending all my love, yummy foods, cozy nights, hot cholates and happiness. Love you all!
*all the recipes will be up from this video within the next 24 hrs so check back again, thank you for your patience ????????*
#whatieatinaweek #vegan #fullweekofeating #plantbased
The workout guide I am following is from #natachaoceane
https://natachaoceane.com/#hybrid-guide
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Tiktok: @justcallmeflora https://www.tiktok.com/@justcallmeflora
FOR COLLAB, email me at:
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Chapters:
00:00 DAY 1
05:47 DAY 2
09:52 Squarespace
10:58 DAY 3
14:13 DAY 4
17:45 DAY 5
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sub count: 13990 lovely people
Tags:
what i eat in a week, vegan, plant based, nourishing, nutritionist student , collage life, student life, 5am morning routine, workout, training, running, motivation, discipline, Pamela Reif, Justcallmeflora, Caroline Girvan, what i eat in a day, food, recipe, whole food plant based, wfpb, full day of eating, full week of eating, busy, easy recipe, protein, high protein, gym girl, that girl, winter, workout routine, build muscle, lean, diet, model diet, tik tok diet, 80/20 rule, 8020, 8020 rule, intuitive eating, intuitive movement, health, health is wealth, nice cream, smoothie, chocolate banana nice cream, pancake, that girl diet, lucky girl syndrome, project50, habits, how to build habits, fitness journey, wellness journey, wellness, intuitive eating, food freedom, gymshark, natacha oceane,
Cooking 10-course Korean Vegan Birthday Dinner For Husband #recipe #koreanfood #dinnerrecipe #vegan
Cooking 10-course Korean Vegan Birthday Dinner For Husband #recipe #koreanfood #dinnerrecipe #vegan
The recipes featured in this #cookingvlog are:
Chicken Fried Mushrooms:
Japchae:
Korean pancakes:
Julienne 1 potato, 3 mushrooms, top layer of a thick zucchini. Place in a large bowl with a handful of Korean or Chinese chives. Add 1 tsp onion powder, 1 tsp salt, 1 tsp garlic powder, 1/2 tsp black pepper, 1/4 cup flour, 1 tbsp corn starch. Add 1/4 cup veggie stock. If mixture is too dry, keep adding 1 tbsp of veggie stock until veggies are well coated in a batter about the consistency of pancake batter. Fry on a non-stick pan, approximately 3 minutes on each side and serve.
Tteokbokki:
For tteokbokki arrabbiata, check out my cookbook, The Korean Vegan Cookbook!
Focaccia:
https://www.bonappetit.com/recipe/easy-no-knead-focaccia
Chocolate Cake (minus the mint):
Genovese Pesto Pasta:
1 16 oz box of penne
3 Yukon gold potatoes, chopped into bite sized pieces (or baby potatoes)
2 handfuls green beans, trimmed and cut into 1-inch pieces
¼ cup vegan pesto
¼ cup reserved pasta water
OPTIONAL: grated vegan parmesan
OPTIONAL: fresh basil
1. Cook the potatoes in boiling water for approximately 13 minutes.
2. While the potatoes are still cooking, bring pasta water to a boil and begin cooking pasta.
3. While pasta is still cooking, add green beans to the pot with the potatoes that are still cooking. Cook for about 3 minutes and remove potatoes and green beans from heat.
4. By this time, your pasta should be al dente (about 1 minute from being perfect). Reserve ¼ cup of pasta water and drain the rest. Add the pasta back in the same pot.
5. Using a slotted spoon, transfer the cooked potatoes and green beans to the pot with the pasta.
6. Add vegan pesto and over low heat, begin stirring while adding 1 tablespoon of pasta water at a time until you reach your desired consistency.
7. Pasta should be creamy and evenly coated with pesto.
8. OPTIONAL: Add grated vegan cheese and fresh basil before serving.
Cucumber Moochim:
Saving this one for Cookbook 2!
Miyeok Guk:
You can find the traditional version in The Korean Vegan Cookbook–just add some doenjang and tofu!
Gyerranmari:
Music by Adelyn Paik
Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC’s Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She’s been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.
Helpful Resources:
Website: https://bit.ly/TKVWebsite
The Korean Vegan Cookbook: https://bit.ly/TKVCookbook
The Korean Vegan Meal Planner: https://bit.ly/TKVMealPlanner
The Korean Vegan Podcast: https://bit.ly/TKVPodcast
Linktree: https://bit.ly/TKVLinktree
Find me on Social:
Instagram: https://bit.ly/TKVInstagram
TikTok: https://bit.ly/TKVTikTok
Twitter: https://bit.ly/TKVTwitter
Facebook: https://bit.ly/TKVFacebook
Get Into This #VEGAN #Crunchwrap Supreme Using Pecan Meat. ???? #recipe #vegan #plantbased #food
Get Into This #VEGAN #Crunchwrap Supreme Using Pecan Meat. ???? #recipe #vegan #plantbased #food
Get into this VEGAN Crunchwrap Supreme using pecan meat. ????
Pecan meat is super delicious and a good alternative to ground beef. If you haven’t tried it yet this is your sign. Soak your pecans over night or boil them for 30 minutes. Strain the water and pulse in a food processor until it resembles ground beef. ????
This goes great in chili, spaghetti, Crunchwrap’s, and more. ????
For the Crunchwrap I made a spicy VEGAN nacho cheese sauce that was to die for. It was a 10/10. Fun fact I’ve never had Taco Bell, but this was. ????
If you didn’t know you can make the Crunchwrap Supreme vegan next time your at TB. Just take off the cheese, meat, and sour cream and add beans to make it fresco. ????
VEGAN Crunchwrap Supreme with pecan meat, a delicious alternative to ground beef. ????
Pecan meat is a tasty and versatile option that you must try. Soak your pecans overnight or boil them for 30 minutes, then strain and pulse in a food processor until they resemble ground beef. Bonus points if you season the water, so the pecans can absorb the flavor. ????
This fantastic ingredient can be used in various dishes like chili, spaghetti, and, of course, Crunchwraps. ????
For my Crunchwrap, I prepared a spicy VEGAN nacho cheese sauce that was absolutely amazing. Interestingly, I’ve never had Taco Bell, but this recipe definitely delivers. ????
Did you know you can easily make the Crunchwrap Supreme vegan? Just remove the cheese, meat, and sour cream, and add beans to make it fresco. Next time you visit TB, give it a try. ????
Pecan meat seasoning:
Taco seasoning
Garlic powder
Onion powder
VEGAN Worcestershire sauce
Tamari sauce or sub soy sauce or coconut aminos
2 Easy Curry Recipes For A Vegetarian And Vegan Diet | Easy Vegan Recipes
2 Easy Curry Recipes For A Vegetarian And Vegan Diet | Easy Vegan Recipes
2 Easy Curry Recipes for a Vegetarian and Vegan Diet. Wholesome and Nutritious Vegan Recipes with budget-friendly and easily available ingredient for your meals. Enjoy these curries with freshly steamed rice or flatbread of your choice. You can find the links below to the individual curry videos with full written recipe and ingredient list.
✅ ???? PLEASE NOTE: THE CILANTRO (Coriander) STEMS, ROOTS AND ANY VEGETABLES USED IN THIS RECIPE SHOULD BE THOROUGHLY WASHED BEFORE USE.
???? Let me know in the comments if you enjoyed my vegan curry recipe.
FOLLOWING ARE THE LINKS TO THE INDIVIDUAL RECIPE VIDEOS FEATURED IN THIS COMPLILATION:
▶️ RECIPE 1: GREEN COCONUT CURRY – LINK TO THE FULL RECIPE VIDEO HERE (along with a detailed written recipe) : https://youtu.be/HvALA-okJyA
▶️ RECIPE 2: WHITE BEAN CAULIFLOWER CURRY – LINK TO THE FULL RECIPE VIDEO HERE (along with a detailed written recipe) : https://youtu.be/_5xu9uATBTg
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
*************
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#curry #curryrecipe #vegetarianrecipes #vegetarian #VeganRecipes #VeganMeals #VeganFood #Vegan #easyveganrecipes #FoodImpromptu #PlantBased #plantbaseddiet #vegetablecurry #healthyrecipes
What I Ate In A Week | Vegan! (easy Home-cooked Meals) ????
What I Ate In A Week | Vegan! (easy Home-cooked Meals) ????
Head to https://squarespace.com/amandaducks to save 10% off your first purchase of a website or domain using code AMANDADUCKS ☺️
CONNECT WITH ME:
???? EMAIL: hello@amandaducks.com (collaborations only please)
???? INSTAGRAM: https://www.instagram.com/amandaducks/
???? WEBSITE: https://www.amandaducks.com/
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???? Recent videos I think you’ll love:
???? FAQ
What diet do you eat?
I am vegan!
What equipment do you use?
– Panasonic Lumix G9
– Rode VideoMic Pro
– GoPro Hero 7
How do you edit your videos?
Final Cut Pro
Where do you live?
Northern Rivers, Australia
How long have you been vegan?
8+ years
☺️ This video is kindly sponsored by Squarespace
Super EASY & DELICIOUS Vegan Shawarma & Garlic Sauce!
Super EASY & DELICIOUS Vegan Shawarma & Garlic Sauce!
Order my Cookbook!
Hi Everybody! Here’s my quick and easy way to make Vegan Shawarma and a Garlic Toum Sauce!
For the recipe please visit:
Shout Out for the Tips from @thegoldenbalance and @shelbyscanada.
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This post is not sponsored, all opinions are my own. I’ve also included some affiliate links, at no additional cost to you! Anything I earn will be put back into making recipes and videos for y’all. Thanks buds!
CHICKPEA And VEGETABLE CASSEROLE Recipe | Healthy Vegan And Vegetarian Meal Ideas | Chickpea Recipes
CHICKPEA And VEGETABLE CASSEROLE Recipe | Healthy Vegan And Vegetarian Meal Ideas | Chickpea Recipes
CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
???? Let me know if you enjoyed my vegan roasted vegetable and chickpea recipe.
▶️ RECIPE INGREDIENTS:
✅ ???? BAKING DISH: 9 X13 inches
2 Cups / 1 Can (540ml Can) Cooked Chickpeas
400ml / 1+3/4 Cup Passata / Tomato Puree
1+1/2 Tablespoon Maple Syrup (to balance the acidity of the tomatoes)
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
1 Teaspoon Salt or to taste (I added pink Himalayan salt)
???? Vegetables & other ingredients:
700g / 4 to 5 Medium YELLOW POTATOES (Yukon Gold) – Peeled and cut into1/8th inch thick slices (with skin 825g approx.)
✅ YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
600g / 2 to 3 Zucchini (WITH THE TIPS 640g approx.) – Tips chopped off & cut into 1/4th inch thick slices
200g / 2 Medium Tomatoes (cut into 1/4th inch thick slices)
200g / 1 Medium Onion OR 2 small onions (with skin 655g approx.) – cut into 1/4th inch thick slices
1+1/2 Tablespoon Garlic – Finely chopped
1 Teaspoon Dry Oregano
1 Teaspoon Dry Thyme
1/2 Teaspoon Ground Black Pepper
3 to 4 Tablespoon Olive Oil
Salt to taste (I added 1 teaspoon of pink Himalayan salt)
???? Garnish:
2 Tablespoon / 6g Parsley – finely chopped
1/2 cup / 12g Fresh Basil
Olive oil (I have added organic cold pressed olive oil)
Ground black pepper to taste
▶️ METHOD:
Start by prepping the vegetables. Thoroughly wash the vegetables. Peel and slice the potatoes into thin slices, 1/8th inch thick. Remove the tips of the zucchini and slice it into 1/4th inch thick slices. Same with the tomatoes and onion, cut it into thin slices. TRANSFER ONLY THE SLICES POTATO AND ZUCCHINI INTO A MIXING BOWL and set aside.
DO NOT MIX THE TOMATOES AND ONIONS SLICES WITH the zucchini and potatoes. Keep it separately.
✅ ???? THIS RECIPE USES YELLOW POTATOES. THEY ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
Drain 1 can of cooked chickpea OR 2 cups of home cooked chickpeas and add to a 9 x 13 inches baking dish. Add the passata/tomato puree, maple syrup, ground cumin, salt, cayenne pepper. Mix thoroughly until spices are well combined.
Back to the mixing bowl with the zucchini and potato slices – add finely chopped garlic, dry oregano, thyme, ground black pepper, salt, olive oil and mix well until nicely coated with the herbs and oil.
PRE-HEAT THE OVEN TO 400 F.
Arrange the potato, zucchini, tomato and onion slices as shown in the video and lay it on top of the chickpea tomato layer. There may be a lot of liquid from the zucchini collected at the bottom of the bowl. DO NOT THROW IT. POUR IT EVENLY OVER THE LAYERED VEGETABLES. Fit in any extra slices of tomato/onion between the layers. Cover the baking tray with aluminum foil or if your baking dish has a lid then even better. Bake for 40 minutes covered at 400 F in a pre-heated oven. After 40 minutes, remove the baking dish from the oven and remove the aluminum foil covering. Bake it uncover for another 15 to 20 minutes or until the potatoes are cooked. IT TOOK ME 20 MINUTES IN MY OVEN.
???? To check if the potatoes are cooked, stick a knife or a fork through one of the potato slices. If not cooked bake for longer.
At the end of the baking process, SWITCH THE SETTING OF YOUR OVEN TO BROIL. Broil anywhere between 2 to 4 minutes or until the vegetables are golden brown on top.
Remove from oven and let it sit on a wire rack. Brush the top of the vegetables with olive oil. Garnish with chopped parsley, fresh basil & black pepper. Serve hot with a side of crusty bread or rice or a green salad.
▶️ IMPORTANT TIPS:
???? ✅ THIS RECIPE USES YELLOW POTATOES. YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
???? Thinly slice the potatoes about 1/8th inch (thinner than the other vegetables) to match the cooking time with the other vegetables
???? The zucchini & potatoes release a lot of water after adding the salt/herbs/garlic. DO NOT THROW THE WATER AWAY. POUR IT EVENLY OVER THE LAYERED VEGETABLES
???? Every oven is different so adjust the baking time accordingly
****
Welcome to Food Impromptu! Food Artist, Plant-Based & Vegan Recipes Creator
Here you will find easy & nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, & modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
Subscribe for my latest vegan recipes!
✅ Follow Food Impromptu:
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#chickpeas #chickpearecipe #vegetarian #vegan #vegetarianrecipes #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #vegetarianfood #roastedvegetables #garbanzos #FoodImpromptu
A WEEK OF LUNCHES ~ Vegan Meals I Ate This Week ???? Ft. Cosmic Cookware Australia
A WEEK OF LUNCHES ~ Vegan Meals I Ate This Week ???? Ft. Cosmic Cookware Australia
???? Thank you to Cosmic Cookware for sponsoring this video! You can use my code AMANDACOSMIC10 for 10% off your order: https://cosmiccookware.com.au/?sca_ref=3269862.jbeRlzUPJc
Want more food videos? Check out my weekly vegan eats playlist here: https://www.youtube.com/watch?v=cX-8bD7US40&list=PL5DUO45GN7Yoenri-QDHv56UCyYo3a3PV
Want to check out some of my vlogs? You can watch my vlog playlist here: https://www.youtube.com/watch?v=e33nhSRI3cw&list=PL5DUO45GN7YoyW33o7RohKqg1LT0mYt1c
???? CONNECT WITH ME
for collaborations, please email: hello@amandaducks.com
instagram: https://www.instagram.com/amandaducks/
website: https://www.amandaducks.com/
podcast: https://open.spotify.com/show/00Dv6pbsCCPYB3aNPxPXHD?si=e128be7f77a44600
???? FAQ
what diet do you eat?
i am vegan!
what equipment do you use?
– panasonic lumix g9
– rode videomic pro
– gopro hero 7
how do you edit your videos?
final cut pro
where do you live?
gold coast, queensland, australia
how long have you been vegan?
8 years
???? this video is sponsored by Cosmic Cookware
