plant
Protein Meal Prep (Vegan) | JessBeautician AD
Protein Meal Prep (Vegan) | JessBeautician AD
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IN MY KITCHEN
Le Creuset iron shallow pan: https://bit.ly/3Vm5ytZ*
Le Creuset SS deep pan: https://bit.ly/4y9vOGE*
Le Creuset SS frying pan: https://bit.ly/3UU1RvA*
S&P mills: https://bit.ly/4drRl4W*
Marble board: https://bit.ly/4eAzObN*
———————
ETLI NOHUT (TURKISH CHICKPEA STEW)
1 1/2 cups dried chickpeas
1/4 cup olive oil
1 white onion, chopped
1 heaped tbsp tomato puree
1 heaped tbsp taltı biber salçası (red pepper paste)
1 tsp red pepper flakes
Pinch flaky sea salt
1/4 tsp ground black pepper
1/2 cup dried soya pieces
Cover the chickpeas with water and soak overnight. Drain, then add the chickpeas to a pan and cover with boiling water, then cook, uncovered, for 1 hour. Drain again, set aside. Heat the oil and fry the onions until soft. Add in the tomato paste, red pepper paste, red pepper flakes, salt and pepper, and fry off. Add the chickpeas and soya pieces, stir then pour in 3 cups of boiling water. Bring to a simmer, reduce and cook with the lid on for another hour.
TURKISH PILAV
1 tbsp vegan butter
1/3 cup orzo
1 cup white rice, rinsed & drained
Pinch flaky sea salt
Fry the butter in a deep pan, add the orzo and fry until golden. Add the rice and salt, stir then pour in 2 1/2 cups of boiling water. Cover and leave to cook for 10mins, fluff with a fork, cover again and stand for 3mins before serving.
————————
SPICY SHAVED TOFU
1 tbsp gochujang
1 tbsp chilli paste
1 tbsp tomato puree
1 tbsp soy sauce
2 tbsp maple syrup
2 tbsp sesame oil
1/4 tsp ground black pepper
1 clove garlic, minced
1 block firm tofu
Combine the marinade ingredients in a bowl. Shave the tofu using a peeler into strips – there will be little strips, chunks and crumbly pieces but make use of everything for different textures. Place the tofu in a container, pour in the marinade and coat the tofu. Cover and store in the fridge for up to 3 days.
————————–
PAD THAI
2 tbsp tamarind paste
2 tbsp of soy sauce
1 tbsp maple syrup
1/2 large white onion, sliced
2 cloves garlic, minced
2 portions rice noodles
2 portions Spicy Shaved Tofu
Large handful beansprouts
Extra beansprouts, spring onions, crushed peanuts, red chilli, lime & coriander, to garnish
Combine the tamarind, soy sauce and maple syrup in a bowl. Fry the Spicy Shaved Tofu in 1 tbsp oil on medium heat until crispy, set aside. Add the other tbsp oil to the pan, fry off the onion and garlic until soft. Soak the rice noodles in cold water for 5 mins, then drain. Add the beansprouts to the pan along with the noodles. Pour in the sauce and stir well. Serve with extra beansprouts, spring onions, peanuts, chilli, lime and coriander.
——————————-
SHAVED TOFU SANDWICH
– FOR THE FENNEL-APPLE SLAW
1 bulb fennel, trimmed, de-cored & sliced
2 tbsp coconut yoghurt
1 tsp dijon
Juice of 1/2 lemon
Salt & pepper
1 stick celery, sliced
1 green apple, grated
Handful fresh dill, minced
Fennel fronds, minced
Combine the Fennel & Apple Slaw ingredients in a bowl. Air-fry the tofu until crispy. Spread some vegan sweet mustard mayo on the inside of two pieces of bread, then layer on the tofu, slaw, pepper-dew peppers and lettuce.
—————————-
MEDITERRANEAN TEMPEH MINCE
2 tbsp olive oil
2 shallots, sliced
3 cloves garlic, minced
2 blocks tempeh
1 heaped tbsp tomato puree
1 tbsp vegan Worcester sauce
1 tsp dried herbs
1 sweet red pepper, deseed & chopped
6 jarred sun-dried tomatoes
1 tbsp capers, minced
Salt & pepper
Handful fresh parsley, minced
Heat the oil in a pan, add in the shallots and fry with the garlic until soft. Add the grated tempeh and fry until crispy. Add the tomato puree, vegan Worcester sauce and dried herbs, stir to combine. Add the pepper to the pan and fry until soft, then add the sun-dried tomatoes, capers, salt and pepper, and stir. Add the parsley, stir then allow to cool. Store in the fridge for up to 3 days.
———————————–
STUFFED AUBERGINE
1 aubergine, washed
1 portion Mediterranean Tempeh Mince
Drizzle olive oil
Coconut yoghurt, tahini, harissa & fresh parsley, to garnish
Prick the aubergine and bake at 200*C for 45mins. Butterfly the aubergine by slicing the top, not all the way through, slice down the centre lengthways, slice the end and open it up. Pile on the tempeh mince, drizzle with olive oil then bake for 20mins. Serve with coconut yoghurt, tahini, harissa and fresh parsley.
I’M WEARING
Necklace: https://bit.ly/4p4h2x*
Glasses: Bottega
Nails: Manucurist Smooth – 15% off here: uk.manucurist.com/GLOWFORJESS
Protein Meal Prep (Vegan) | JessBeautician AD
Protein Meal Prep (Vegan) | JessBeautician AD
#AD Get 10% off Elephant Box’s new Prep & Store Food Containers with code JESSPREP10: https://elephantbox.co.uk/products/liz-new-prep-store-small. (Valid until 31st Oct 2026).
DISCOUNTS
15% off Fussy vegan & cruelty-free deodorant with code JESSICA1B: https://www.getfussy.com/JESSICA1B*
15% off Manucurist vegan & cruelty-free nail care: uk.manucurist.com/GLOWFORJESS*
10% off TRIP vegan drinks with code JESSBEAUTICIAN: https://lcshop.co/va8sGF*
IN MY KITCHEN
Le Creuset iron shallow pan: https://bit.ly/3Vm5ytZ*
Le Creuset SS deep pan: https://bit.ly/4y9vOGE*
Le Creuset SS frying pan: https://bit.ly/3UU1RvA*
S&P mills: https://bit.ly/4drRl4W*
Marble board: https://bit.ly/4eAzObN*
———————
ETLI NOHUT (TURKISH CHICKPEA STEW)
1 1/2 cups dried chickpeas
1/4 cup olive oil
1 white onion, chopped
1 heaped tbsp tomato puree
1 heaped tbsp taltı biber salçası (red pepper paste)
1 tsp red pepper flakes
Pinch flaky sea salt
1/4 tsp ground black pepper
1/2 cup dried soya pieces
Cover the chickpeas with water and soak overnight. Drain, then add the chickpeas to a pan and cover with boiling water, then cook, uncovered, for 1 hour. Drain again, set aside. Heat the oil and fry the onions until soft. Add in the tomato paste, red pepper paste, red pepper flakes, salt and pepper, and fry off. Add the chickpeas and soya pieces, stir then pour in 3 cups of boiling water. Bring to a simmer, reduce and cook with the lid on for another hour.
TURKISH PILAV
1 tbsp vegan butter
1/3 cup orzo
1 cup white rice, rinsed & drained
Pinch flaky sea salt
Fry the butter in a deep pan, add the orzo and fry until golden. Add the rice and salt, stir then pour in 2 1/2 cups of boiling water. Cover and leave to cook for 10mins, fluff with a fork, cover again and stand for 3mins before serving.
————————
SPICY SHAVED TOFU
1 tbsp gochujang
1 tbsp chilli paste
1 tbsp tomato puree
1 tbsp soy sauce
2 tbsp maple syrup
2 tbsp sesame oil
1/4 tsp ground black pepper
1 clove garlic, minced
1 block firm tofu
Combine the marinade ingredients in a bowl. Shave the tofu using a peeler into strips – there will be little strips, chunks and crumbly pieces but make use of everything for different textures. Place the tofu in a container, pour in the marinade and coat the tofu. Cover and store in the fridge for up to 3 days.
————————–
PAD THAI
2 tbsp tamarind paste
2 tbsp of soy sauce
1 tbsp maple syrup
1/2 large white onion, sliced
2 cloves garlic, minced
2 portions rice noodles
2 portions Spicy Shaved Tofu
Large handful beansprouts
Extra beansprouts, spring onions, crushed peanuts, red chilli, lime & coriander, to garnish
Combine the tamarind, soy sauce and maple syrup in a bowl. Fry the Spicy Shaved Tofu in 1 tbsp oil on medium heat until crispy, set aside. Add the other tbsp oil to the pan, fry off the onion and garlic until soft. Soak the rice noodles in cold water for 5 mins, then drain. Add the beansprouts to the pan along with the noodles. Pour in the sauce and stir well. Serve with extra beansprouts, spring onions, peanuts, chilli, lime and coriander.
——————————-
SHAVED TOFU SANDWICH
– FOR THE FENNEL-APPLE SLAW
1 bulb fennel, trimmed, de-cored & sliced
2 tbsp coconut yoghurt
1 tsp dijon
Juice of 1/2 lemon
Salt & pepper
1 stick celery, sliced
1 green apple, grated
Handful fresh dill, minced
Fennel fronds, minced
Combine the Fennel & Apple Slaw ingredients in a bowl. Air-fry the tofu until crispy. Spread some vegan sweet mustard mayo on the inside of two pieces of bread, then layer on the tofu, slaw, pepper-dew peppers and lettuce.
—————————-
MEDITERRANEAN TEMPEH MINCE
2 tbsp olive oil
2 shallots, sliced
3 cloves garlic, minced
2 blocks tempeh
1 heaped tbsp tomato puree
1 tbsp vegan Worcester sauce
1 tsp dried herbs
1 sweet red pepper, deseed & chopped
6 jarred sun-dried tomatoes
1 tbsp capers, minced
Salt & pepper
Handful fresh parsley, minced
Heat the oil in a pan, add in the shallots and fry with the garlic until soft. Add the grated tempeh and fry until crispy. Add the tomato puree, vegan Worcester sauce and dried herbs, stir to combine. Add the pepper to the pan and fry until soft, then add the sun-dried tomatoes, capers, salt and pepper, and stir. Add the parsley, stir then allow to cool. Store in the fridge for up to 3 days.
———————————–
STUFFED AUBERGINE
1 aubergine, washed
1 portion Mediterranean Tempeh Mince
Drizzle olive oil
Coconut yoghurt, tahini, harissa & fresh parsley, to garnish
Prick the aubergine and bake at 200*C for 45mins. Butterfly the aubergine by slicing the top, not all the way through, slice down the centre lengthways, slice the end and open it up. Pile on the tempeh mince, drizzle with olive oil then bake for 20mins. Serve with coconut yoghurt, tahini, harissa and fresh parsley.
I’M WEARING
Necklace: https://bit.ly/4p4h2x*
Glasses: Bottega
Nails: Manucurist Smooth – 15% off here: uk.manucurist.com/GLOWFORJESS
Healthiest Vegan Mac And Cheese Recipe! (so Cheesy) 🤤
Healthiest Vegan Mac And Cheese Recipe! (so Cheesy) 🤤
This one is so delicious but I’m also so thrilled by the nutrition in this recipe. The combo of whole grains legumes, vegetables, nuts and spices make it a beautifully balanced and super nourishing meal. It’s even rocking 39g of protein per serving 😮
/// Recipes 📝
For all of our recipes, visit:
https://www.plantbaes.com/blog
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Summer Recipes On Repeat (Vegan) | JessBeautician
Summer Recipes On Repeat (Vegan) | JessBeautician
15% off Fussy vegan & cruelty-free deodorant with code JESSICA1B: https://www.getfussy.com/JESSICA1B*
15% off Manucurist vegan & cruelty-free nail care: uk.manucurist.com/GLOWFORJESS*
10% off TRIP vegan drinks with code JESSBEAUTICIAN: https://lcshop.co/va8sGF*
20% off my favourite vegan, cruelty-free & natural skincare: https://tidd.ly/4r4N8tc*
IN MY KITCHEN
Thermomix: https://amzn.to/3QTuWFA*
Ice tray: https://amzn.to/4vG8mQ0*
Magimix: https://bit.ly/4eSqA9L*
Air-fryer: https://bit.ly/3SQrqfL*
Stainless steel bowls: https://bit.ly/4eABdzf*
Marble board: https://bit.ly/4eAzObN*
Stainless steel pan: https://bit.ly/4oPMEq1*
Stainless steel pot: https://bit.ly/4f9irPu*
I’M WEARING
Cardi – Reformation (second-hand via Vinted)
Grey v-neck tee – Reformation (second-hand via Vinted)
Claw clip: https://bit.ly/4xTjM4h*
Tinted moisturiser: https://bit.ly/4vAM9ml*
Tan: https://tidd.ly/4uYdE8b*
Necklace: https://bit.ly/4p4h2x5*
Nails – Manucurist Smooth 00: uk.manucurist.com/GLOWFORJESS*
______________________________________
COCONUT-VANILLA ICE-CREAM
2 cans full-fat coconut milk (one chilled in the fridge for 12 hours)
1/3 cup agave
Seeds from 1 vanilla bean pod (or 1 tsp vanilla paste):
Scoop off the coconut cream that will have settled on the top of the chilled can of coconut milk, and add to a bowl. Shake the non-chilled coconut milk and add to the bowl with the agave and vanilla. Whisk, then pour into an ice-cube tray and freeze for 4-6 hours. Once set, blend until a soft-serve ice-cream texture forms.
RHUBARB, STRAWBERRY & RASPBERRY CRUMBLE
4-6 sticks rhubarb, cut into 2 inches
1 heaping cup frozen strawberries & juice, defrosted
1 1/2 cup frozen raspberries & juice, defrosted
1/4 cup agave: https://amzn.to/443uSpP*
1 cup spelt flour
1/3 cup ground almonds
1/3 cup rolled oats
1/3 cup flaked almonds
1/4 cup pistachios, ground
1/4 cup coconut sugar: https://amzn.to/4v0MQ7e*
1 loose packed cup cubed vegan butter (100g)
Pinch salt
Add the rhubarb, strawberries and raspberries to a baking dish, drizzle on the agave and mix. For the crumble, combine the flour, ground almonds, rolled oats, flaked almonds, pistachios and sugar in a bowl, add in the cubes of vegan butter, and massage into the dry mix. Sprinkle it over the fruit, then place in a pre-heated oven to bake at 180 degrees celsius for 25-30 mins. Serve hot or cold, with the coconut-vanilla ice-cream.
______________________________________
CHILLI & GARLIC PESTO PASTA
FOR THE PESTO:
1/4 cup pine nuts
1/4 cup nutritional yeast: https://amzn.to/4oV7Eff*
1 red chilli, deseeded
2 cloves garlic
1 small handful basil
1 small handful oregano
1 small handful parsley
Pinch salt
1 tbsp tomato puree
3 tbsp olive oil
3-4 jarred roasted red peppers
300g vine cherry tomatoes
3 shallots, sliced
Pasta
Fresh parsley
For the pesto, blend the pine nuts, nutritional yeast, chilli, garlic, herbs, and salt. Add the tomato puree, olive oil and roasted red peppers, and blend until a pesto forms. Roast the tomatoes in olive oil and salt, in an oven dish at 180 degrees for 20-25 mins. Cook your pasta and fry the shallots in olive oil until crispy, reserve some to garnish. Heat the pesto in the pan with the remaining shallots, add in a splash of pasta water then the drained pasta. Serve with reserved fried shallots and parsley.
____________________
CREAMY SESAME & GARLIC NOODLES WITH SPICY SHAVED TOFU
FOR THE SESAME & GARLIC SAUCE
3 cloves minced garlic
1/3 cup tahini: https://amzn.to/4faR8nS*
1/4 cup soya milk: https://amzn.to/4oWXURN*
1 tbsp agave
1 tbsp sesame oil: https://amzn.to/4xTKWbt*
SPICY SHAVED TOFU
1 block firm tofu
2 tbsp chilli paste (Gochujang): https://amzn.to/3Qs6tXZ*
2 tbsp soy sauce: https://amzn.to/4gvp9kf*
2 tbsp agave
1 tbsp rice wine vinegar: https://amzn.to/4vvwuVo*
1 tbsp cornflour
Pinch salt
Spring onion, sliced into thirds
Bok choi, shredded
Sichuan Crispy Chilli Oil: https://amzn.to/4v5ieSl*
Noodles
Coriander
Lime
For the sesame sauce, combine the garlic, tahini, milk, agave and sesame oil in a bowl, set aside. For the tofu, use a peeler to peel thin strips of tofu, place them in a bowl, add in the cornflour and salt, and coat well. Make the marinade by combining the chilli paste, soy sauce, agave and rice wine vinegar in a bowl. Heat some sesame oil in a pan, then add the tofu and fry until crispy. Place the tofu back in a bowl, add the marinade to the pan and simmer. Add the tofu back to the pan with the marinade and stir in. Cook the noodles, then add them to a pan with the sesame and garlic sauce and stir. Serve with pan-fried spring onions and bok choi, crispy chilli oil, lime and coriander.
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6 Controversial Things I Don’t Care About As A Vegan // Imperfect And Realistic Goals
6 Controversial Things I Don’t Care About As A Vegan // Imperfect And Realistic Goals
Not everyone in the vegan or plant-based community sees eye to eye on everything, and that’s okay – I have found a way that ensures that I can maintain this lifestyle, and that is what matters 🌱 What does it look like to you?
Find the IG post here: https://www.instagram.com/p/DRj9vs_DIGP/?igsh=MWx6YTd6bWJ0eXE3dA==
🌴🌿 Support my Patreon and find exclusive content: https://www.patreon.com/Gittemary
ORDER MY BOOK, SUSTAINABLE BADASS, HERE: https://www.barnesandnoble.com/w/sustainable-badass-gittemarie-johansen/1140199307
BUY THE DANISH BOOK, BÆREDYGTIG BADASS, HERE:https://muusmann-forlag.dk/baeredygtig-badass/
BUY MY DANISH COOKBOOK, BÆREDYGTIG GOURMET, HERE: https://muusmann-forlag.dk/baeredygtig-gourmet/
—————————————————————————————————-
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For business contacts and miscellaneous awesomeness: Gittemary@outlook.dk
Andrew Huberman Gets Schooled By Researcher On Vegan Nutrition
Andrew Huberman Gets Schooled By Researcher On Vegan Nutrition
Stack code MICTHEVEGAN on top of Hume’s current sale to save up to 50% off total! Discount code is valid for 7 days. HSA/FSA eligible! https://humehealth.com//discount/MICTHEVEGAN?redirect=/pages/hume-body-pod&utm_source=youtube&utm_medium=influencer&utm_campaign=MICTHEVEGAN
Alan Aragon responds to Huberman’s claims about plant protein and more!
– Links and Sources –
Link Page with eBooks, Patreon, and Socials: https://linktr.ee/micthevegan
Support Me Here: https://www.patreon.com/micthevegan
Vegan Bootcamp: https://vbcamp.org/Micthevegan
My New Newsletter Sign-Up:
https://mailchi.mp/2785ad113ff7/micthevegan-emails
Aragon Meta Analysis:
https://pubmed.ncbi.nlm.nih.gov/24299050/
Lorraine et al., 2021 Vegan Protein Study:
https://pubmed.ncbi.nlm.nih.gov/33599941/
Mycoprotein Study:
https://pmc.ncbi.nlm.nih.gov/articles/PMC8110608/
Pea vs Whey Protein Study:
https://pubmed.ncbi.nlm.nih.gov/25628520/
24 Hour Plant Protein Beef Industry Study:
https://pubmed.ncbi.nlm.nih.gov/39396760/
2025 Vegan Protein Study:
https://journals.lww.com/acsm-msse/fulltext/2025/09000/impact_of_vegan_diets_on_resistance.10.aspx
Intro/Outro Song: Sedução Momentânea by Roulet:
http://freemusicarchive.org/music/Roulet/Beats_dAmor/Roulet_-_Beats_dAmor_-_07_Seduo_Momentnea
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:
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WHAT I EAT IN A WEEK / SUMMER EDITION / Vegan & Easy By A Nutritionist
WHAT I EAT IN A WEEK / SUMMER EDITION / Vegan & Easy By A Nutritionist
This video is sponsored by Squarespace, the all in one platform to build an incredible website!
Head to https://squarespace.com/justcallmeflora to save 10% off your first purchase of a website or domain using code JUSTCALLMEFLORA
Hey there my beautiful Friends!
I hope everyone is having the best summer.
The past few weeks I had to deal with a few personal things that were difficult to handle, that’s why the video ended up being in 2 parts. I hope you understand.
I am sending you all my love, fuel your beautiful bodies!
xxx
Flora
Oh btw. THANK YOU FOR 20k subs. I am over the moon.
SOCIALS
Instagram: @justcallmeflora
https://www.instagram.com/justcallmeflora/
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@justcallmeflora
FOR COLLAB: email me at: floraszalaiyt@gmail.com
My recipes:
https://www.justcallmeflora.com/
*writing the recipes from the video here in a day or so*
#whatieatinaweek #vegan #fullweekofeating #plantbased
CHAPTERS:
00:00 day 1
07:27 day 2
11:50 day 3
17:04 day 4
19:12 day 5
Music: I do not own any of the music in this video
Music is from EpidemicSound:
Use my link to sign up!
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sub count: 20060 lovely people
Tags:
what i eat in a week, summer recipe, vegan, language learning, lingoda, spanish, new langauge, 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, Natacha Oceane, hybrid training, crepes, lucky girl syndrome, project50, habits, how to build habits, fitness journey, wellness journey, wellness, intuitive eating, food freedom, gymshark, natacha oceane, running, hybrid, 5am morning routine, 2024 morning routine, haircut, short hair
Vegan Cream Cheese For Beginners | Food Wishes
Vegan Cream Cheese For Beginners | Food Wishes
For my first try at making a vegan cheese spread, I thought this cultured cashew cream cheese came out extremely well! Whether you’re on a plant-based diet or not, I think you’ll love this easy to make, creamy, fermented “cheese,” which we can flavor and use any way we’d use regular cream cheese. Enjoy!
For the fully formatted, printable, written recipe, follow this link: https://www.allrecipes.com/cultured-cashew-cream-cheese-recipe-8424187
To become a Member of Food Wishes, and read Chef John’s in-depth article about Cultured Cashew Cream Cheese, follow this link: https://www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw/join
You can also find more of Chef John’s content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/
WHAT I EAT IN A WEEK To Feel My BEST // Vegan //
WHAT I EAT IN A WEEK To Feel My BEST // Vegan //
Eat to feel your best, to fuel your beautiful body & to enjoy all the flavours. YOU DESERVE IT.
ILY
xxx
Flora
Workouts I did from the amazing #pamelareif & #carolinegirvan
Instagram: @justcallmeflora https://www.instagram.com/justcallmeflora/
Tiktok: @justcallmeflora https://www.tiktok.com/@justcallmeflora
FOR COLLAB, email me at:
floraszalaiyt@gmail.com
RECIPES FROM THE VIDEO:
NICE CREAM
1 cup frozen blueberries
2 frozen bananas
¼ cup plant milk
1/3 cup coconut yoghurt
1 scoop @myprotein soy protein
1 tbsp chia seeds
AVOCADO SPREAD
1 ripe avocado
1 tsp nutritional yeast
½ tsp garlic powder
1 tsp extra virgin olive oil
½ lemon’s juice
1 tsp vegan mayo
chilli flakes
salt & pepper
MATCHA SMOOTHIE
1 banana
1 tsp matcha powder
1 tbsp peanut butter
1 glass plant milk
1 scoop @myprotein soy protein
BLENDED CREAMY OATMEAL
1 ripe banana
½ cup frozen forest fruits
1 scoop soy protein
1 tsp cinnamon
½ cup oat flour
¾ cup plant milk
PASTA BAKE
150g cashews, soak in water for 1 hour then rinse
1 tsp garlic powder
1 tsp turmeric
5 cloves garlic, minced
2 onions, minced
1 zucchini
25g fresh parsley, some to chop
1 cup lose fresh basil
Penne pasta, 250g, cook with salt and a little oil
1 cam coconut milk, 400ml
1/4 cup nutritional yeast
Salt and Popper to taste
Red lentils, 1/2 cup
1 block firm tofu, 180g, scramble with hands or fork
1 tbsp tomato paste
250g cherry tomaotes, cut in half
700g jar passata
Bread crunbs and grated vegan cheese to top (opt. But really recommend)
Cook the pasta in salty boiling water and a touch of olive oil, 2-3 min less than according to packing instructions. It should be chewy but not hard. Save a cup of pasta water before draining.
For the cashew sauce blend the cashew and coconut milk with salt, pepper, garlic powder and turmeric in a blender until smooth.
In a large pan saute the onions and garlic with olive oil. Add a tablespoon of tomato paste and the cherry tomatoes and zucchini. Add half a cup of pasta water and Saute for around for minuted on medium heat. Then once the water disappeared add the passata and lentils along with another half a cup of pasta water. Add the crumbled tofu amd basil and parsely. Simmer on low heat for 5-7 min. If necessary Add more water. Then, and the drained pasta and mix well.
Layer half of the pasta mix into a baking sheet. Pour half of the cashew sauce and a Layer of vegan cheese. Then the rest of the pasta mix and cashew sauce. Sprinkle a Layer of breadcrumbs and finally a Layer of vegan grated cheese. Bake in the oven at 180 C for 30 minutes.
Bon appetito
PESTO for the gnocchi: blend in a food processor or blender
1 loose cup of fresh basil
1 can (400ml) coconut milk, full fat
1 handful of arugola
1 can of white beans
1/2 cup cashews
1/2 cup sunflower seeds
3 tbsp extra virgin olive oil
1/4 cup nutritional yeast
1/2 lemon’s juice
salt & pepper to taste
CHICKPEA MASH:
1 can chickpea, mashed
1 ripe avocado
1 tbsp vegan mayo
1/2 lemon’s juice
salt & pepper
chilli flakes
1-2 tbsp nutritional yeast
1-2 tbsp coconut yoghurt
1 tsp dill
1 tbsp extra virgin olive oil
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Chapters:
00:00 DAY 1
05:11 DAY 2
14:05 DAY 3
18:12 DAY 4
23:09 DAY 5
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Music: I do not own any of the music in this video
Music is from EpidemicSound:
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#whatieatinaweek #vegan #plantbased #fullweekofeating
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