WHAT I ATE TODAY || Healthy, Vegan Recipes

In this video, I show you every thing I ate today as whole-foods vegan.

Curry Peanut Dressing:
1/4 cup raw cashews
1 tbsp peanut butter
1 pitted dated
1/2 tsp liquid aminos
1 tbsp apple cider vinegar
1 tbsp rice vinegar
1 tsp garlic powder
1 tsp curry powder
1/2 cup almond milk

Shepherd’s Pie:
8 small/med potatoes
2 carrots
3 celery
1 onion
2 tsp garlic
8 oz. mushrooms
6 sundried tomatoes
parsley
plant milk
3/4 cup dried brown lentils
1 can chickpeas
1 tbsp coriander
1 tsp thyme
1 tsp garlic powder
balsamic vinegar
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1. Peel and chop your potatoes. Steam them until soft.
2. Cook lentils in 1.5 cup water/veg broth for 20 minutes.
3. Preheat oven to 375 F.
4. Chop all your veggies.
5. Mash the potatoes along with garlic powder and some plant milk.
6. Saute onion and garlic for a few minutes. Add spices. Mix.
7. Add the rest of veggies (except parsley) and cook until soft.
8. Add a splash of vinegar and lemon juice and parsley. Mix.
9. Add veggie mix to a 9×13 casserole dish. Flatten. Lather mashed potatoes on top. Spring thyme and pepper on top.
10. Bake for 15 minutes (until potatoes are slightly golden).

Music Credit:
– Song: “Sappheiros – Embrace [Chill]” is under a Creative Commons license (CC BY 3.0). Music promoted by BreakingCopyright: http://bit.ly/Sappheiros-Embrace
– Track: Woods, Artist: Federico Fabbiano, Music provided by Oak Studios https://youtu.be/eAiAlg22gqQ
– Track Name: ‘Good Day’, Music By: Low Frequency Music @ https://soundcloud.com/user-551516820

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