What I Eat In A Day #73 | Vegan


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BREAKFAST: Berry Vanilla/Coconut Porridge

Serves: 1
Prep: 5 mins
Cook: 5-10 mins

Ingredients:
– 1 cup rolled oats
– 1 cup water
– 2 tbsp shredded coconut
– 2 tsp chia seeds
– 1 cup coconut milk
– 1 tbsp coconut sugar
– 1/2 tsp cinnamon
– 1 tsp @Tropeaka immunity berry powder
– 1 tbsp @Tropeaka vanilla lean protein powder
– 1 cup frozen raspberries
– Toppings of choice

Method:
1. Add all ingredients into a saucepan (except for raspberries) and stir through. Once boiling, lower heat slightly and simmer until thickened to desired consistency.
2. Transfer into a bowl, add toppings of choice and enjoy!

LUNCH: Buddha Bowl

Ingredients:
– Cooked brown rice
– Firm tofu (Sauce: splash of soy sauce, tsp of coconut sugar, dash of black pepper)
– Cauliflower florets (Sauce: 1/2 tbsp Asian sesame sauce paste, 1 tsp toasted sesame seeds, 1.5 tbsp soy sauce, dash of black pepper, 1 tsp sesame oil)
– Pumpkin, sliced (Sauce: 1 tbsp light miso paste, 1/2 tbsp sesame oil, dash of black pepper, 2 tbsp soy sauce, 1 tsp coconut sugar)
– Red & yellow capsicum/bell peppers
– Cucumber, roughly diced
– Vegan kimchi
– Rocket or baby spinach
– Sesame seeds
– Hemp seeds
– Green onions

Method:
1. Begin by cooking brown rice.
2. In the meantime, mix sliced pumpkin in the sauce mixture & repeat with cauliflower. Place in the oven or airfryer for 30-40 minutes or until golden and cooked through.
3. Fry tofu on a pan until golden on both sides, pour in sauce and cook for an additional 10-20 seconds until sauce is absorbed.
4. To assembly, place rice at the bottom of bowl followed by all other toppings of choice (COMMENT DOWN BELOW IF YOU’D LIKE TO SEE A KIMCHI RECIPE VID! c: )
5. Top with sesame seeds, hemp seeds & green onion. Devour

!!DINNER: Baked Potato Fries with Salad & Guac

Ingredients:
– Brushed potatoes, washed & peeled
– Sweet potato, washed & peeled
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp dried oregano
– Pinch of chilli powder if desired
– 1 avocado
– 1/2 tsp finely sliced fresh basil leaves
– Salt & pepper
– Lime juice
– Fresh kale, destemmed and roughly chopped
– Cucumber, roughly diced/chopped
– 1 heaping tsp whole grain mustard
– Dash of black pepper
– 2 tsp coconut sugar or maple syrup
– 1 tbsp lime or lemon juice
– Toasted sesame seeds

Method:
1. Slice potatoes into ‘fries’ and place into a large bowl. Add in herbs and spices, toss through and bake or airfry at 180*C for 40 minutes or until golden.
2. Mash avocado in a bowl and add in basil, lime juice and salt & pepper to taste.
3. Mix kale and cucumber with mustard, sweetener, pepper, lemon/lime and sesame seeds. Massage and allow greens to absorb sauce and soften slightly.
4. Once potato fries are done, pop them out of the oven/airfryer and add all components to a plate. Enjoy!!!! 🙂

20 comments

  1. I want to go vegan and cook delish foods but I’m in college and broke lol (before you guys start saying anything, I do try to eat mostly plant-based but the dining hall options could get so crappy sometimes)

  2. Amazing videos, really loving your content and the chill music too. Just wondering what is the cooker you used for the cauliflower/ squash/ potatoes? I don’t have an oven in my apartment and that looks like it fits on a worktop. Would be super handy 🙂

  3. Buddha bowls are my absolute fav food💓 most of the time I have in it Corn, Salat, Cucumber, Tomatoes, Rice and tofu and soy sauce😅 but it depends on what I have in my fridge. Sometimes some pasta or potatoes also came in

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