My 16 favorite healthy vegan recipes
MY PREFERRED OAT RECIPES:
MY GYM ROUTINE:
– Breakfasts: 1:16, Lunch: 4:16, Snacks: 7:13, Dinner: 9:06
Emma's video! –
Our gift –
—– BREAKFAST —–
1. Avena Stovetop
Combine 3/4 cup of rolled oats and 1.5 cups of unsweetened almond milk in a small saucepan over high heat. When it boils, reduce the heat to low and let it simmer, stirring occasionally and looking to make sure it does not boil. Once thick, add 1 teaspoon of cinnamon and 1 banana puree. Remove from heat and serve with any dressing. My favorites are peanut butter, strawberries and banana.
2. Baked oatmeal
Combine 1/2 cup of oatmeal, 1 banana puree, cinnamon (optional), 1 teaspoon of baking powder and 1/2 cup of almond milk. Place in a mini casserole dish or other safe dish for the oven and bake for 25 minutes at 350F. Add the desired ingredients, my favorites are strawberries and peanut butter with almond milk.
3. Peanut butter granola
my other favorite granola recipe …
—– LUNCH —–
1. Lettuce wrap
Take a piece of romaine lettuce (or any lettuce with a large flexible leaf) and fill it with rice / quinoa, tofu / smoked veggie meat cooked in hoisin sauce, sauteed peppers / carrots / zucchini / or any vegetables, sautéed onions and mushrooms , avocado and salsa, nutritional yeast or vegan cheese, hot sauce and anything else of your choice.
2. Tomato and tomato sandwich
In two slices of bread / bagel, spread 1/2 avocado puree, a pinch of nutritional yeast and add some slices of tomato. The optional things I like to add are spinach / lettuce, alfalfa sprouts and ground flax seeds.
3. Homemade sushi
How to make sushi without a mat:
4. Watermelon Quinoa Salad
—– DINNER —–
1. Spaghetti balls and "meat"
Boil the spaghetti pasta according to package instructions and reserve.
In a pot, steam the broccoli until tender. Sauté the mushrooms, onions and any other vegetables you want until it is cooked. Separate bake / skip purchased "meat" balls.
Optionally, you can combine all this in a large pan with the tomato sauce to make a more uniform "meat" sauce, or you can simply serve it in a bowl with the spaghetti sauce on top.
2. Pesto Pasta
In a dry skillet over medium-high heat, toast 1/2 cup of pine nuts until golden brown. Set aside. In a food processor, process two clusters of coriander and 4 cloves of garlic. Once mixed, add the roasted pine nuts, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 tablespoon of lemon juice, optional smoked paprika, and process until smooth. If it is too dry, add a little olive oil or water until it reaches the desired consistency.
I love putting this on pasta (whole grain, rice or zoodles) with avocado and nutritional yeast.
3. Vegetarian burgers
Prepare hamburgers according to package instructions, or make your own (
I like to eat mine on whole wheat bread toasted with hummus, avocado, tomato, any other vegetable (spinach, lettuce, sprouts, mushrooms, etc.) and nutritional yeast for a cheesy taste.
4. Spring rolls
Prepare angel hair or fettuccine rice noodles according to package instructions. Chop the pepper, cilantro, avocado, cucumber, mushrooms, smoked tofu, bean sprouts and chop some carrots. Dip the rice paper wrap in warm water for about 10 seconds until it is soft, and then fill in with the fillings of your choice. Immerse yourself in peanut sauce.
Peanut sauce recipe:
In a food processor, process 1/2 cup of peanut butter, 1 tablespoon of chopped garlic, 1/4 cup of tamari (soy sauce), 1/4 cup of water, 1 tablespoon of rice vinegar, 1 teaspoon of hot sauce, 1 teaspoon of sugar or other sweetener until smooth. Be scarce with soy sauce, as it can be quite salty.
An alt. spring recipe roll –
5. Chickpea tortilla
Mix or mix by hand 2/3 cup of water, 1/3 cup of chickpea flour, 1 tablespoon of ground flax seed, 1 tablespoon of nutritional yeast, 1/8 teaspoon of turmeric, 1/2 teaspoon of yeast in powder, 1/2 teaspoon of garlic powder, salt and pepper to taste. Pour over a skillet greased over medium-high heat. Let it cook as you would with a normal tortilla, turning when the edges are firm and there are bubbles. Once the other side is cooked, place it on a plate and fold the fillings. I fill it with sautéed vegetables (mushrooms, spinach, peppers and zucchini) and sprinkle on the nutritional yeast.