what I eat in a week l vegan

Описание: Hello everyone & welcome to another video!
Another what I eat in a week. Use this as inspiration and not as a guide on how or what to eat.
xx

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.

Prep:
cashew crema by @alexafuelednaturally (  / cyksyegols8  )

Here's a pickled onion recipe for you (feel free to use more crushed spices, just as I did): https://www.rachelcooks.com/how-to-pi...

M O N D A Y
breakfast: spirulina smoothie bowl (find the recipe in this video: ...)
lunch: bread with homemade beetroot hummus & veggies
Dinner: leftover vegetable korma with basmati rice

T U E S D A Y:
breakfast: protein yogurt bowl with berries, granola & cacao nibs (mix around 100-200g of soy yogurt with one spoon of chocolate protein powder & one teaspoon of cacao powder)
lunch: roasted cauliflower & chickpea salad with bread
diner: Peanut pad thai with rice noodles (I used this recipe and can 100% recommend: https://www.pinterest.de/pin/64091859...)

W E D N E S D A Y:
breakfast: oatmeal with berries, passion fruit, almond butter & pumpkin seeds

my current oatmeal recipe:
1/2 cup of oats (or however many you want)
1 tbsp vanilla protein powder
1/3 banana (or more, depends on your desired sweetness)
1 tsp cinnamon
1 tsp of ground flax seeds, psyllium husk seed & chia seeds
1 cup water
splash of oat milk

lunch: soft tacos with soy granules, corn salsa, mashed avocado, pickled red onion & cashew crema
recipe for the corn tortillas by @alexafuelednaturally on instagram:   / cruietbhat-  
dinner: cauliflower tahini soup with roasted chickpeas

recipe: Sautee some onion & garlic in some olive oil. Add your roasted cauliflower + the leaves once they become translucent. Season with salt, pepper & cumin if you like. Deglaze with some vegetable stock (1 cup). Add 1/4 cup of tahini, then blend everything with a hand blender. Add juice of one lemon and 1 tbsp of sugar/ maple syrup if you don't enjoy a slightly "bitter" taste. Serve with some roasted chickpeas & sumac.

T H U R S D A Y:
breakfast: my vegan pancakes (find the recipe & instructions in this video:   • THE BEST VEGAN PANCAKES l recipe  )
lunch: Chili with cornbread an toppings
cornbread recipe by ‪@RainbowPlantLife‬ :https://rainbowplantlife.com/the-best...
chili recipe also inspired by ‪@RainbowPlantLife‬ (not the exact recipe): https://rainbowplantlife.com/vegan-ch...

F R I D A Y:
breakfast: more pancakes (   • THE BEST VEGAN PANCAKES l recipe  )
lunch: more chili, this time with vegan cheese
dinner: big leftover bowl to clean out the fridge

music:
by the gorgeous Alyssa Dann:   / willow-tree   &   / quarrel-mix-3-21-2020  
And the amazing Emma with wild (lou reed)   / wild-lou-reed-1