hi lovers!! I wanted to document what I *actually* eat in a week, so here it is! Super realistic, very chaotic, plant-based meal ideas š I am not fully vegan anymore, I just try to listen to my body and intuitively eat with mindful ingredients! Sorry for the lack of food footage, I had so many technical difficulties with this video.. but if you want me to do another one let me know š
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RECIPES:
Cocokind Chlorophyll Tonic-
Minimalist Baker Black Bean Buddha Bowl-
My Mom’s Tofu scramble recipe-
-Press Extra Firm Tofu for 30 min to get out liquid
-Saute 1 tsp Cumin Seed and 1 tsp Mustard seed until they pop, chop up green onion and add white parts to pan to saute
– add 2 tsp curry powder
– add 1 tsp turmeric
-add 1 tsp cumin
– add salt to taste
– crumble tofu and add to pan
– add rest of green onions after tofu has cooked for a bit
(also feel free to add other veggies of your choice!)
Potato Salad Recipe:
Medical Medium Cookies (add more fat! I also added cardamom and raisins)-
My Mom’s Tofu Cutlet Recipe-
– slice, press and freeze extra firm tofu
-mix 1/2 cup tamari, 1 cup newmans italian dressing, 2 cup water
– add tofu and dressing to pan and bake for 1.5 hours
Carrot top pesto –
Minimalist Baker gluten free/vegan choc muffins-
Vegan Chili Recipe-
2 T olive oil
1 large onions
4 garlic cloves
1 red bell peppers
1 green bell peppers
2 T chili powder
1 tsp ground cumin
1 T oregano
Add cup of water then as needed
1 28 oz cans crushed tomatoes
1/8 cup tomato paste, 1/8 cup water
2 sweet potatoes or yams
1 15 oz cans black beans (you can add another can of pinto beans if you like)
1 Ā½ tea salt
Cook onions, garlic
Add peppers and spices
Add water
Add sweet potatoes
Add canned goods
Garnish with cilantro, avocado
Minimalist Baker Vegan biscuits-
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