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Come along with me today and see what all I eat while focusing on eating mainly Whole Foods as a vegan! Today I stayed home, and made all of my meals from scratch. I hope you enjoy this video!
Breakfast
toasted bagel with tofu ricotta, balsamic glaze and microgreens
one pancake (birchbenders confetti)
decaf dirty chai latte using Sip Herbals
Tofu Ricotta Recipe
1 pack extra firm tofu (16 oz)
1/4 cup soymilk
1 lemon juiced
2 tbsp nutritional yeast
1 tsp salt - 1/2 tsp garlic powder
1/2 tsp onion powder
Directions
1. Blend everything in a food processor until smooth!
Lunch
tofu chik’n salad wrap
Here is the link to my typical chickpea chik’n salad wrap, lilythechickpe...
Today, I just swapped the chickpeas for crumbled tofu and hearts of palm!
Dinner
Easy Chickpea Curry
Ingredients
2 cups cooked chickpeas
1 onion diced
2 tsp of minced garlic
1 head of cauliflower
2 cups of shredded kale
1 tbsp tomato paste
1 tbsp curry seasoning
1 tbsp garam masala
1 tsp garlic powder
1 tsp onion powder
1 tsp red pepper flakes
1/2 tsp black pepper
1/2 tsp salt
1.5 cups cashew cream (blend 1/2 cup soaked cashews with 1 cup plant milk)