meals i ate this week as a busy uni student (easy & vegan)

🍇 recipes:
savoury muffins: loosely inspired by this https://www.pickuplimes.com/recipe/savoury-sun-dried-tomato-olive-muffins-316

tofu scramble: https://www.amandaducks.com/recipes/tofuscramble

tahini pasta sauce: 1 tbsp tahini, 1 tbsp soy sauce, 1/2 lemon, grated ginger, pepper, pasta water to thin
other ingredients: broccoli, bell pepper, mushrooms, garlic, spaghetti, parsley, sesame seeds

pancakes: recipe on my instagram!

falafel plate details:
flatbread: recipe in my last video
cucumber salad: cucumber, red onion, olive oil, lemon juice, salt
falafels: @herbifoods on instagram
hummus, parsley, sesame seeds

peanut tofu: 1 big tbsp peanut butter, 1 tbsp soy sauce, 1 tbsp rice vinegar, pepper, water to thin

honey mustard dressing: 1 tbsp grainy mustard, 1/2 tbsp honey, 1-2 tbsp olive oil, 1 tbsp apple cider vinegar, salt, pepper, 1/2 tsp smoked paprika
other ingredients: arugula, cucumber, tomato, dill, parsley, parsley, (crispy) chickpeas, quinoa

spicy rice salad: recipe on my instagram!

caesar dressing: 1/2 cup sunflower seeds, 2 cloves of garlic, 3 tbsp nutritional yeast, 1 tbsp each of soy sauce, olive oil, apple cider vinegar, 2 tsp capers, 1 tsp dijon mustard, pepper, about 1/3 cup (60ml) water to thin
other ingredients: croutons, chickpeas, lettuce, parsley, radishes, scallion greens

*snacks are not included in this video

social media
🥝 pinterest: pinterest.com/juliabmaiten
🥝 instagram: @julia.maiten

🍎 faq
how old are you?
21
how long have you been eating plant-based?
4 years
what equipment do you use?
nikon d5600
where do you live?
germany
what are you studying?
economics

please keep in mind that my videos are meant for inspiration, not comparison! every body is different when it comes to hunger and cravings, so please listen to yours!

🎧 music in this video:
audio library

[Music]
good morning and welcome back today is
Saturday it’s about 7:30 right now and
this weekend is actually going to be a
super busy one today I’m meeting up with
a friend in Cologne afterwards I’m
actually working until 6:00 p.m. so so
I’m not going to be home all day but
before I leave I’m going to have some
breakfast of course so yesterday I
prepped some overnight oats these just
have a bunch of seeds and nuts in
them this is some rubab compost that I
made the other day which I’m going to
use
up okay that’s it breakfast in 2 minutes
I’m going to enjoy my oats and then make
my way to cologne and then I’ll talk to
you again when it’s time for dinner
[Music]
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I’m making a super simple dinner because
I just got back from work and I’m very
hungry I’ve got my cooked potatoes and
asparagus some
chickpeas diced tomatoes I’m using two
medium tomatoes fresh parsley for the
dressing I’ve combined some good olive
oil with a high quality balsamic vinegar
like a really thick one and some salt
and pepper
[Music]
what a day this morning was once again a
very busy one cuz I had to work for a
couple of hours so I didn’t have a lot
of time before leaving the house to have
some breakfast I just had some soaked
Millet flakes which I topped with frozen
raspberries and some hazelnut butter for
a very quick and easy breakfast but now
I’m back home ready to make some lunch I
do have some leak that I need to use as
you can tell so I’m going to make
something with that I think but I don’t
really have an idea what I want so I’m
just kind of making this up as I
go this very green yoky dish is what I
came up with I started by sautéing the
leak I did use the entire leak after a
couple of minutes I also added in some
garlic as well as my noi some salt and
pepper as well as a bit of water I then
put the lid on and let the noi Steam for
around 3 minutes before adding in some
nutritional yeast for some cheesy
flavors and a bit of spinach that I had
in the fridge that needed to go so now
we’re here with this very green
dish it’s so good
it’s around 300 p.m. right now and the
next thing on my to-do list is to make a
snack for the upcoming week that I can
keep in the freezer and just pull out
whenever I need one I do still have a
couple of sweet options in the freezer
but lately I’ve been kind of craving
some more Savory snacks as well so I’m
thinking to make like Savory muffins so
I’m going to make some sundried tomato
and chickpea flour muffins yeah so let’s
get into it
so we’ve got some red onion in here and
some garlic now I’m going to add a bunch
of spices some parsley oregano and Thyme
salt and
pepper some sundried Tomatoes baking
powder olive oil
chickpea flour apple cider vinegar and
some
water okay I’m going to leave this to
sit for 5 minutes so the dough can
thicken up a bit and afterwards I’m
going to transfer this into nine
muffin let’s taste one
I’m going to let the rest of the muffins
cool down and then I’m going to freeze
them to reheat whenever I need them
[Music]
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h
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[Applause]
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for lunch I’m having one of my favorite
meals at the moment which is some pesto
pasta using Wild garlic pesto with
asparagus cherry tomatoes and chickpeas
I eat it at least once a
week I’m going to enjoy this out on my
balcony cuz it’s actually really warm
today I’m excited for some warmer
temperatures I’m so tired
some vegan
Mayo some sauerkraut because I love it
and some hem
seeds I mean this kind of just looks
like a pile of mush but it’s very good I
promise here I’ve got a serving for the
fridge and a serving for the
freezer okay I’m just about to get into
making some lunch and I really feel like
having this black bean and corn salad
that I saw on Instagram the other day so
I’ve got a can each of of corn and black
beans a handful of scallion greens some
cherry tomatoes and some grated carrot
for a bit of sweetness that is an arm
workout okay and lastly I’m going to add
some pumpkin seeds for a bit of
crunch I’m keeping the dressing very
simple by using some
tahini smoked paprika oh that’s a lot a
bit of chili powder Pepper and a good
amount of salt and a tablespoon of apple
ca
vinegar a touch of water to
thin I feel like this needs some
parsley
so this delicious bean and corn salad
it’s going to be a really easy lunch oh
I wish I had some corn
chips this would be so much better with
some corn
chips I mean it’s good but now I’m mad
that I don’t have corn chips but I
definitely recommend making this I think
this would also be great for meal
prepping if you keep the dressing
separately I am heading to a lecture in
an hour or so but then I’m free for the
rest of the day which doesn’t mean that
I have nothing to do because I still
have a very long list of stuff that
needs to get done but I’ll figure that
out after my
[Applause]
lecture after my lecture I went straight
to my favorite grocery store here I
allow myself to go there like once every
two months because otherwise I just
spend too much money but I just thought
I’d show you what I got because I’ve got
a couple of fun things in there let’s
start with the most important
thing I got some corn chips because my
lunch was good but next time I want to
have it with some corn chips we’ve got
two different types of pasta this is
some for silly because it was on sale
and then these are some shells sort of
small shells they look really fun so I
always love trying fun pasta shapes I
also got some blueberries for a recipe
that I’m filming tomorrow and some orine
because this was the first local origin
so I couldn’t resist and some garlic
because I ran out we have a huge bag of
sunflower seeds these are a lot cheaper
than cashews I think this entire bag was
like €4 and this obviously lasts a very
long time I just used them instead of
cashews I got some rice cakes as a
little night snack if I’m feeling a bit
peckish but not too hungry and then I
got some chocolate pudding I love these
is the best chocolate pudding I always
like having this on hand for a quick
dessert and especially now that we’re
getting into strawberry season I love to
have this with strawberries for dessert
I got some mustard and cumin because I
ran out of both of those and then lastly
oh I’m so excited for this this is
actually the main reason why I went to
the store this is some puffed chocolate
cereal thing this is the only brand I
found that was actually vegan so I’m
going to actually try those right now
[Applause]
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let’s taste
them M hit the spot
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oh
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oh
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a
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okay so for dinner tonight I’m having a
very simple bowl of some random stuff
that I had so I started by cooking my
rice and in the meantime I made a peanut
sauce for the tofu which is just peanut
butter soy sauce rice vinegar pepper and
water I gave that a mix and added the
tofu and then I’ve got some sliced bell
pepper and sliced radishes and of course
I had to drizzle a lot more of that
sauce on top lastly I’m just going to
sprinkle on top a bunch of scalp Ian
greens cuz they’re so good but yeah this
is a very simple Bowl I just love rice
and it only took me about 15 minutes
max happy Thursday it’s been quite a
busy day so far this morning I went for
a run with a friend of mine we got up
really early to run because otherwise it
would just get too hot for breakfast
before my run I just had a bowl of
cereal with some soy milk which was so
good and the perfect way to start the
day and and now I’m ready for some lunch
I definitely need something quick so I
can get in the shower and then get some
uni work done so let’s make a honey
mustard salad going to make the dressing
first I’m combining some mustard
honey olive oil Apple s vinegar salt and
pepper I’m also adding in some smoked
paprika but this is definitely
optional a good amount of arugula cuz I
bought way too much of this so I need to
use it up some cucumber and a bit of
tomato some
dill
parsley pumpkin seeds chickpeas ideally
these would be roasted but I don’t have
the time for that today and lastly some
cooked
kinoa so let’s add the dressing
[Music]
well I am just so excited for this
smells incredible I’m going to go ahead
and eat this outside on my balcony cuz
that’s just my favorite thing to do
now honestly this is what I mean when I
say that I love salads you just got to
have a really good dressing some fresh
herbs and some different textures and
it’s like the best thing
ever in my blender cup I’ve got some
frozen blueberries and some soy milk and
I’m going to add some peanut
butter it’s so weird I never crave
smoothies I think because I’m
traumatized from my child melted cuz my
dad always forced us to drink
smoothies so it was really hot all day
but now it’s actually raining pretty
heavily so I’m in a mood to kind of cozy
up for the rest of the night I’ve got
some dinner here which is a couple of
pieces of bread with vegan mayonnaise
pickled onions dill and Flaky salt as
well as the leftover tofu scramble that
I made the other day yeah so I’m going
to enjoy the evening on the couch just
read my book and I’ll I’ll see you
tomorrow
[Music]
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[Applause]
I’ve pretty much been sitting here all
morning getting stuff done before the
weekend but then I needed to take a
break for my brain and I filmed the re
for this spicy rice salad that’s now
going to be my lunch with some chickpeas
parsley bell pepper and red onion it’s
really good I’ve made it many times at
this point so I’m going to eat my lunch
I usually don’t like eating at my desk
but today it’s just not happening
otherwise and I’m going to keep
working and just get stuff done I’m so
excited for the weekend
[Music]
a
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good morning I have just put together a
very goodlooking breakfast bowl this is
pretty much just leftovers so we’ve got
some tofu scramble that I had in the
freezer leftover quinoa hummus
sauerkraut cucumber some dill and some
hem seeds and I’m also having a glass of
orange juice on the side because I
always need something sweet I am going
to enjoy this very much I think and then
I really need to like get outside
because yesterday I didn’t leave my
apartment at all I was just sitting at
my desk all day so I’ll see you when
it’s time for lunch so I just got back
from my walk that I took in the park
this morning and I was talking to my mom
on the phone for like an hour and a half
and it felt really good to just kind of
get out the house and not think about Yi
for 2 hours so now I’m going to get into
doing some cooking
I have just made a dressing for the
Caesar salad obviously a vegan one I
made this by combining some soaked
sunflower seeds garlic nutritional yeast
apple cider vinegar olive oil Capers
Dijon mustard soy sauce and pepper I’ll
put the full recipe for this in the
caption
some salt a tiny bit of smoked paprika
and some olive
oil I’m going to roast this at 180 cus
until the chickpeas are
crispy I feel like I need to put a
disclaimer that this is in no way a
traditional recipe the only thing
traditional is the dressing and the
croutons maybe I’m just working with
what I have which is some arugula that I
finally used up now if you have lettuce
I recommend using that some fresh
parsley a whole heap of radishes some
scallion
greens let’s just start with that and
then we see we’ll see if we need some
more okay I’m going to add a bit more
dressing
got to test the
croutons I about to head to a concert
with a couple of my friends which I’m
super excited about while I’m getting
ready I’m just having another bowl of
cereal and with that I’m actually going
to end this video I really hope you
enjoyed and got some inspiration from
this if you did you can comment down
below if you want or you can send me
your Recreations on Instagram I always
love to see those so that is it for this
week and I will see you very soon
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oh
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