What I eat in a day as a healthy plant-based vegan who LOVES to eat well but also no interest in bland, boring, or time consuming food. If you can relate, these easy recipes are for you! Eat well, nourish your body, treat yourself, and have fun doing it – that’s my philosophy
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Mentioned in this video:
↠ Berry Compote:
1 handful of blueberries, fresh or frozen
1 handful of raspberries, fresh or frozen
the juice of half of an orange
1 tbsp maple syrup (optional)
Note: the oatmeal I made in this video was cooked with almond milk and had apples, cinnamon, and raisins in it. SO good, especially with the berries on top. You can sprinkle on a little granola too if you really want it to taste like pie
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↠ Peace and Parsnips Vegan Cookbook: https://bit.ly/2NrWa3y
↠ Peace and Parsnips Corn Bread recipe:
150g rough corn meal
150 g whole wheat flour
2 tsp baking powder
1 tsp salt
1 tbsp nutritional yeast
1 tsp red pepper flakes
250 ml soy or almond milk
1 tbsp brown rice syrup or other sweetener
90g sweet corn
↠ My Modified Version:
2/3 cup cornmeal
2/3 cup spelt flour
1 tp salt
2 tsp chili flakes
2 tsp baking powder
Mix dry ingredients in a bowl until well combined.
1 cup unsweetened almond milk
3 tbsp agave
Add to dry ingredients and mix very very well. If you have a hand mixer, mix for about 1 minute on high speed. This will add air to the batter and make it lighter and fluffier.
Then stir in 1/3 cup corn and transfer to a parchment paper lined loaf pan. Bake at 350 degrees for about 40 minutes or until the center is cooked through
My version is slightly sweeter and more fluffy because of the mixing and the first time I made the mistake of adding the corn in with the wet ingredients and not folding it in at the end, which made for a less fluffy cornbread too.
Both recipes are good! Let me know what you think and which one you try first
↠ Minimalist Baker Curry Chickpea and Quinoa Burgers: https://bit.ly/2MenI7C
↠ My Lower Oil Version
1.5 cups chopped potatoes, cut small
1 tbsp curry powder
3-4 grinds of salt and pepper
1 cup cooked quinoa
1 can chickpeas rinsed and drained
1 tbsp tamari
2 tsp curry powder
2/3 cup cashew, soaked
1 small Serrano pepper, deseeded if desired
1 inch piece of ginger, peeled
2-3 cloves of garlic
2 generous tbsp tomato paste
Cook potatoes and quinoa in separate pots until the potatoes are fork tender and the quinoa is fluffy. Let cool.
In the mean time, rinse and drain a can of chickpeas. Transfer to a baking pan and season with tamari and curry powder. Roast at 375 for about 15 minutes.
While those things cook, add soaked cashews, serrano, ginger, and garlic to a food processor and pulse until very fine.
Then drain the potatoes and mash with curry powder, salt, and pepper. Add a few splashes of water to make into an almost smooth mashed potato consistency.
Then add quinoa, cashew mixture, chickpeas, and tomato paste, and mash until well combined but still slightly chunky.
Scoop out mixture using a a large ice cream scoop or 1/3 cup measuring cup like I did to make sure they’re all the same size.
Flatten them with your fingers to form patties and drizzle with melted coconut oil.
Bake at 375 for about 30-40 minutes until golden brown and crispy on the outside.
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Hey guys, welcome to my channel! If you’re busy, on a budget, and want to eat healthy without compromising the flavor and enjoyment of the food you’re eating, then you’ve come to the right place I’m passionate about showing the world how easy, delicious, and DOABLE living a healthy, vegan lifestyle can be, so on my channel you’ll find tons of practical plant-based recipes, What I Eat in a Day videos, Healthy Grocery Hauls, My Morning Routine, Day in the Life vlogs and so much more! I really hope you find my videos helpful and ENJOY!
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