Finally another well awaited video! This is my “what I eat in a day”/”What I ate today” video.
All of my meals are vegan and incredibly easy breezy! The only thing I skipped were the cookies that I ate as snacks hahaha whoops 😛
Here is a rundown of the recipes of what you have seen or will see in this video:
BREAKFAST: Creamy pink smoothie bowl
Desired amounts of:
Splash of water
LUNCH (inspired by ThrivingOnPlants!) : BBQ fries w/ sesame seeds
Baked Sweet Potato Fries w/ Salad & Pink sauce
– 1 large sweet potato, cut up
– Spice/herb mix: 1 tsp onion powder, 2 tsps garlic powder, 2 tsps smoked paprika, 2 tsps sesame seeds, half a tbsp coconut oil, salt & pepper to taste
– 1 small head romaine/cos lettuce
– 1 punnet cherry tomatoes, halved
– Pink sauce: Simply mix vegan mayo, ketchup & a bit of pepper if desired.
1. Preheat oven to 180*C
2. Add sweet potatoes into a large bowl with herbs/spices/oil and toss.
3. Place into oven and bake for 20-30 minutes or until browned, tossing at the half way point.
4. In the meantime, combine all the salad ingredients. Set aside.
5. Create pink sauce by combining the vegan mayo and ketchup. Set aside.
6. Arrange your fries as desired once they’re done and dig in!
DINNER (adapted by OhSheGlows) : “Ricotta” filled jumbo pasta shells
1 1/2 cups vegan pasta sauce
15-18 jumbo pasta shells
2 garlic cloves, minced
half a medium sweet onion, diced
1 tsp extra virgin olive oil
1/2 cup packed fresh basil leaves, minced
1/2 package extra-firm or firm tofu, pressed
2 tbspa nutritional yeast
3/4 tsp fine grain sea salt, or to taste
Freshly ground black pepper, to taste
1 tsps mixed dried Italian herbs
1 tbsp fresh lemon juice
The desired amount of fresh baby spinach
Vegan shredded cheese
1. Rinse block of tofu and wrap with paper towels followed by 2-3 tea towels. Place it on a cutting board or plate and add several heavy cookbooks on top. Press tofu for about 20-25 minutes to drain out the water. Alternatively, you can use a tofu press.
2. Grease a very large casserole dish. I used about 15 shells, but you’ll need to cook more than that as some shells will break during the cooking process. Cook shells in a pot of boiling water until al dente, about 8-11 minutes. Be careful not to overcook. Drain shells and set aside to cool.
3. Preheat oven to 200 degrees Celsius. For the tofu ricotta: In a large skillet, sauté the garlic and onion in the oil for about 5 minutes. Season with salt and pepper. Add in the dried Italian herbs, basil and sauté for another 5 minutes or so. Throw in some spinach for extra greens.
4. For the tofu, you can either crumble it into the skillet with your hands or you can give it a whirl in the food processor and then stir it into the skillet. If you use the processor, the texture will be very creamy like ricotta cheese and if you crumble it with your hands it will be more chunky/crumbly. It’s up to you how you want to make it. I usually opt to crumble it by hand so I don’t dirty the processor. Stir in the nutritional yeast, salt, pepper, lemon, all to taste. Over medium heat, cook for about 8-10 minutes or until most of the water cooks off.
5. Spoon about half a cup of marinara sauce into the casserole dish and spread around. Add about 2 tbsp of tofu ricotta into each stuffed shell and place shells on top of marinara sauce. Cover shells with the remaining marinara sauce and any leftover tofu ricotta. Now add your vegan cheese on top. Cover dish with tin foil and poke several air holes. Bake for about 20 minutes or until heated throughout. Serve with a basic green salad and garlic bread, if desired.
Hope you enjoyed this video guys! If you did, be sure to let me know so I’ll keep making them! It was a lot of work but even more FUN! 🙂 xoxox
CAMERA & STUFF
Canon 750D with kitlens (18-55mm)
Rode Mic Pro
Falcon Eyes LED Dimmable Ringlight DVR-512DVC (didn’t use this light in this video, I just used natural light and my kitchen lights in this time)