veganism Archives - Everyday Vegan Recipes

Everything I Eat In 6 Days (realistic & Quick Vegan Meals )

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THANK YOU!

Today’s video is this wonderfully chaotic and fun what i eat in a week, featuring vegan travel food moments in Nice, France; cozy Berlin cafes and lots of quick, easy and healthy homemade meals. Gochujang Fried Rice, Sweet and Sour Veggie Noodles, German Style Banana Pancakes and more! Also I’m trying to make Avocado Iced Latte lol.

Instagram: https://www.instagram.com/mina_rome/ → @mina_rome
Email: minarome.yt@gmail.com
Website: www.mina-rome.com
intro: 0:00

INGREDIENTS + NOTES:

#1 Savory Oats with Aubergine Miso Topping

for the oats:
⅔ cup (60g) rolled oats
a generous pinch of salt, or more to taste
about 1 tsp chia seeds
1 cup (250ml) water
1 tsp olive oil
1 tsp white wine vinegar

for the topping:
½ aubergine, cut into cubes
vegetable oil for the pan
1 tbsp miso paste
¾ tbsp cashew butter
1 tsp white wine vinegar
1 tsp soy sauce
¼ cup (60ml) warm water, more if needed

Also cucumber, parsley, spring onion etc if u wish

→ Serves 1

#2 Sweet & Sour Veggie Noodles

for the veggies:
1 small sweet potato
½ aubergine
1 zucchini
1 bell pepper
1 tbsp oil
generous pinch of salt

3 blocks of mi noodles (190g = 6.7 oz)

for the sauce:
3 cloves garlic
30ml soy sauce (2-3 tbsp or 1/8th cup)
1 tbsp ketchup
1 tbsp white wine vinegar
1 tsp sesame oil
3 tbsp water, more if needed
1 tsp cornstarch
if needed: additional salt (taste test after combining sauce and noodles)

additional toppings of choice (sesame seeds, tahini dip, spring onion …)

→ serves 2-3

#3 Banana Pancakes

1 medium ripe banana
2/3 cup oats (60g)
1/4 tsp salt
2 tsp chia seeds
1 tbsp cornstarch
1/2 tsp vanilla
1/2 cup plant milk (125ml)
1 1/2 tsp baking powder
1 tsp white wine or apple cider vinegar

coconut oil for the pan (light grease is enough)

→ yields 3 large pancakes

#4 Gochujang Fried Rice

for the tofu:

1 block tofu (200g = 7 oz)
½ tbsp gochujang
2 tsp sesame oil
1 tsp white wine vinegar
2 tsp agave syrup
3 tbsp soy sauce

about ⅓ cup (40g) cornstarch

2-3 handfuls of unsweetened cornflakes

1 bell pepper
2 cloves garlic
1 tbsp veg oil for the pan

3 servings cooked rice
(i cooked up 180g dried rice for that)

NOTES:

(final NOTES + MUSIC will be added in a few hours!!)

MUSIC used:

Intro

Much love,
Mina

This video is not sponsored. But Order my Cookbook tho!

Read

Everything I Eat In 6 Days (realistic & Quick Vegan Meals )

Get my Cookbook: https://bit.ly/minascookbook – out for pre order worldwide!

Amazon Links:
US: https://amzn.to/3OeTzGj
Germany: https://amzn.to/3QJO8k8
UK: https://amzn.to/3OyMKPt
Canada: https://amzn.to/3Pw397J

More Book Information: https://geni.us/fmqtAfS
Or search manually for All Day Vegan – Mina Rome, anywhere you get books online!
(Thalia, Hugendubel, Fnac, Barnes & Noble …)

THANK YOU!

Today’s video is this wonderfully chaotic and fun what i eat in a week, featuring vegan travel food moments in Nice, France; cozy Berlin cafes and lots of quick, easy and healthy homemade meals. Gochujang Fried Rice, Sweet and Sour Veggie Noodles, German Style Banana Pancakes and more! Also I’m trying to make Avocado Iced Latte lol.

Instagram: https://www.instagram.com/mina_rome/ → @mina_rome
Email: minarome.yt@gmail.com
Website: www.mina-rome.com
intro: 0:00

INGREDIENTS + NOTES:

#1 Savory Oats with Aubergine Miso Topping

for the oats:
⅔ cup (60g) rolled oats
a generous pinch of salt, or more to taste
about 1 tsp chia seeds
1 cup (250ml) water
1 tsp olive oil
1 tsp white wine vinegar

for the topping:
½ aubergine, cut into cubes
vegetable oil for the pan
1 tbsp miso paste
¾ tbsp cashew butter
1 tsp white wine vinegar
1 tsp soy sauce
¼ cup (60ml) warm water, more if needed

Also cucumber, parsley, spring onion etc if u wish

→ Serves 1

#2 Sweet & Sour Veggie Noodles

for the veggies:
1 small sweet potato
½ aubergine
1 zucchini
1 bell pepper
1 tbsp oil
generous pinch of salt

3 blocks of mi noodles (190g = 6.7 oz)

for the sauce:
3 cloves garlic
30ml soy sauce (2-3 tbsp or 1/8th cup)
1 tbsp ketchup
1 tbsp white wine vinegar
1 tsp sesame oil
3 tbsp water, more if needed
1 tsp cornstarch
if needed: additional salt (taste test after combining sauce and noodles)

additional toppings of choice (sesame seeds, tahini dip, spring onion …)

→ serves 2-3

#3 Banana Pancakes

1 medium ripe banana
2/3 cup oats (60g)
1/4 tsp salt
2 tsp chia seeds
1 tbsp cornstarch
1/2 tsp vanilla
1/2 cup plant milk (125ml)
1 1/2 tsp baking powder
1 tsp white wine or apple cider vinegar

coconut oil for the pan (light grease is enough)

→ yields 3 large pancakes

#4 Gochujang Fried Rice

for the tofu:

1 block tofu (200g = 7 oz)
½ tbsp gochujang
2 tsp sesame oil
1 tsp white wine vinegar
2 tsp agave syrup
3 tbsp soy sauce

about ⅓ cup (40g) cornstarch

2-3 handfuls of unsweetened cornflakes

1 bell pepper
2 cloves garlic
1 tbsp veg oil for the pan

3 servings cooked rice
(i cooked up 180g dried rice for that)

NOTES:

(final NOTES + MUSIC will be added in a few hours!!)

MUSIC used:

Intro

Much love,
Mina

This video is not sponsored. But Order my Cookbook tho!

Read

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About FullyRawKristina:
Kristina Carrillo-Bucaram lives to inspire a FullyRaw, or 100% raw vegan healthy vegan lifestyle at www.fullyraw.com. A raw vegan lifestyle incorporates fruits, vegetables, nuts, and seeds. KristinaFullyRaw posts new videos every week that include recipes, tips, tricks, vlogs, motivation, fitness, exercise, and inspiration on how to be the best version of yourself!

Disclaimer: I am not a doctor. Please always consult with your medical practitioner for your own health needs and requirements.

———————
Time Codes:
0:00 Intro
0:10 Best Raw Vegan Recipes for Beginners
1:30 Equipment Needed
4:00 Mono Meals
6:00 Fruit Salads
7:00 Smoothie Bowls
8:00 Nice Cream
9:00 Rainbow Wraps
13:00 Rainbow Salads
15:00 Juicing Benefits
17:00 Outro

#vegan #recipes #healthy #juicing #lifestyle #plantbased #rawvegan

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The Case For Loosening The Rules Of Veganism

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🌱 If you find my work valuable, you can become a regular supporter or make a one-off contribution through the following links (thank you!): http://earthlinged.org/support & http://patreon.com/earthlinged
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TODAY’S VIDEO:

In today’s video I look at an article that addresses the Eric Adams ‘Fishgate’ situation by advocating for the rules of veganism to become loosened so that veganism is less strict. I analyse the author’s arguments and provide my own commentary on whether or not I agree with the proposed idea.

☄️ Connect:

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🎙️ The Disclosure Podcast:

Apple Podcasts: https://apple.co/3853BF2
Spotify: https://spoti.fi/37ZtGVS

Huge thank you to @Hudson Tarlow for editing.

Vox article: https://vox.com/future-perfect/22927412/eric-adams-fish-vegan-plant-based-new-york
Study discussed: https://faunalytics.org/a-summary-of-faunalytics-study-of-current-and-former-vegetarians-and-vegans/

ABOUT ED:

Ed Winters is a vegan educator, best-selling author, public speaker and content creator. Ed has spoken at over 1/3 of UK universities and at 6 Ivy league colleges, including as a guest lecturer at Harvard University in both 2019 and 2020. He has given speeches across the world, including at the University of Cambridge, EPFL, Google NYC and Google Zürich. In early 2019 he gave 2 TEDx talks, surpassing a total of 2 million views online. His speech “You Will Never Look at Your Life in the Same Way Again” has 35 million accumulative views online and has been given to thousands of students across UK universities.

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What I Eat In A Week | Vegan Meals For Stressful Times

Welcome to another video of mine. This is what I eat when I feel stressed/ have a lot of things to do. Thanks for being here!

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:

Breakfast: toasted bread from the freezer with vegan herby cream cheese & avocado
Lunch: pesto pasta with leftover roasted cauliflower, tofu, red onion, eggplant, mushrooms & zucchini, topped with nutritional yeast & basil
Dinner: Arabic flat bread filled with homemade tzatziki, vegan kebap, red cabbage, homemade hummus & parsley

TUESDAY:

Breakfast: vegan chocolate croissant
Lunch: homemade pad thai (roughly followed this recipe: https://asiastreetfood.com/rezept/pad-thai/ but used the veggies that I had on hand) with a mango side salad
Dinner: quick couscous bowl with pickled red cabbage, cooked & spiced pinto beans, hummus, pomegranate seeds & avocado

WEDNESDAY:

Breakfast. Brownie batter baked oats

What you’ll need:
20g oats
20g banana
1 scoop protein powder
1 heaping tsp cacao powder
¼ tsp baking powder
70ml water
Pinch of salt
Dark chocolate chunks/ chips

How to:
Combine all the ingredients except the chocolate in a blender until smooth. Stir in the chocolate pieces. Add to a bowl/ mug and then microwave for 40 seconds two times (intevalls 40 sec/ 40 sec). Enjoy with whatever you desire!

Lunch: leftover pad thai with kimchi
Snack: Apple crumble sheet cake with some whipped cream (& friends). I followed this recipe: https://kaffeeundcupcakes.de/saftiger-veganer-apfel-streuselkuchen-vom-blech/.
Dinner: Ottolenghi roasted eggplant with a curry (soy) yogurt sauce, a almond & onion crunchy topping & pomegranate seeds, served with Arabic flat bread & hummus

THURSDAY:

Breakfast: yogurt bowl with boysenberries from the garden, apricots, banana & granola
Lunch: summer rolls with carrot, mango, cucumber, smoked tofu, red cabbage, min & avocado with a tahini mint sauce for dipping
Dinner: medaglioni with a roasted vegetable filling, soy yogurt mixed with salt & lemon as a sauce, pickled red cabbage (just use ½ cup of hot water, ½ cup of apple cider vinegar, 1 tsp salt & 1 tsp sugar, pour over the cabbage & let it sit for at least half an hour), parsley & red chili flakes

MUSIC:

The gorgeus Emma Ivy with rain: https://soundcloud.com/emma_jacq/rain-1

Talented Alyssa Dann with Silvia:

———————————————————
♪ Lunch (Prod. by Lukrembo)

Link : https://youtu.be/J0v2UxjC2ss

Q&A:

What camera do you use?
I use a canon 750D with a 50mm lense.

How old are you & where are you from?
I am from a small town in Germany & I am 22 years old.

Read

Vegan Vs Chef Descends Into HEATED Debate

A Hungarian chef who thinks “we are predators” went up against a newly turned vegan to discuss whether or not adopting a plant-based diet is more sustainable in this 2018 debate from Brain Bar.

Link to the original video from @Brain Bar – https://www.youtube.com/watch?v=YcxwLrTCRhg

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Read

Peaceful Weekend Morning Routine 🌺🥭 Wholesome Vegan Recipes, Nourishing Moments, Juicing & Gardening

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