What I eat in a day as a Vegan | Easy Recipes
My first what I eat in day video. Hope you like these casual recipes they’re all very easy to make!
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French press coffee:
4 Tbsp of freshly grounded coffee
1 Tbsp crushed cinnamon stick
3 Cups of hot water or less depending on how strong you want it.
Add the coffee, crushed cinnamon and a 1/3 of the hot water, let sit for 30 seconds. Stir. Then add the rest of the hot water and time for 4 minutes. Press down on the plunger then serve and sweeten to taste I used raw cane sugar.
Plantanos fritos / Fried Plantain
1 Plantain, peeled and cut into slices or circles
1 Tbsp of coconut oil
Optional cinnamon powder
In a non stick pan over medium heat add the oil and allow to heat up then add the slices of plantain and brown on each side. After 7 minutes or when cooked throughly remove from pan and serve.
Immediately sprinkle sugar to taste. Optional sprinkle cinnamon powder if desired. Enjoy
1 Carambola (Star fruit)
Remove pomegranate seeds from its skin, peel tangerines and separate each one, slice the star fruit.
Place all in a large bowl and enjoy 🍊⭐️🌈
Roasted Butternut squash salad:
2 Butternut squash depending that has been peeled and cut into small cubes.Remove seeds, set aside.
1 1/2 Tbsp of coconut oil
2-3 Tsp Trader Joe’s 21 seasoning solute (Season to taste)
1 Tsp of Himalayan pink salt
Preheat oven to 400 degrees.
Place the butternut squash cubes on a non stick baking sheet
add 1 1/2 Tbsp of coconut oil mix well, sprinkle TJ’s 21 seasoning, salt then mix well and spread out. Place seeds on side of the baking sheet and place in oven.
Cook the seeds for a few minutes about 7 minutes or until toasted then remove.
Cook butternut squash for 30 minutes.
Serve over a bed of your favorite lettuce also add your favorite vegan dressing and toppings.
2 Portobello mushrooms
Vegan sourdough bread
1-2 Chipotle Peppers in adobo sauce
4 Tsp or more of Vegan mayo
Trader Joe’s Seasoning salt
Favorite toppings for your sanwhich. I added spinach, pickled jalapeños, tomatoes, avocado, I also added bit of yellow mustard.
In a medium non stick pan, cook your portobello mushrooms season by sprinkling Tj’s seasoning salt on both sides of the mushrooms. Once the they release their liquid brown on each side. Remove from pan.
In a small bowl add 1chipotle or two depening on how spicy you want it. Add mayo and mix well.
Spread the chipotle mayo on each bread slice, I then added my favorite toppings, the meaty portobello and that was my sanwhich.
I ate it with a side salad of iceberg lettuce with left over lentils with some avocado and tomato.