WHAT I ATE TODAY | easy recipes to make while quarantined

#healthyveganrecipes #healthyvegansauce #healthyvegan

WHAT I ATE TODAY VEGAN // do you want healthy recipes to make during quarantine?? These vegan recipes are made with ingredients that will last in your pantry, fridge or freezer so you can make healthy, delicious in minutes! It includes 3 of my favourite sauces and my favourite energy ball recipe!

Excited to make these recipes? Watch this video and let me know how you like them by commenting below. Enjoy!

Mac N Cheese Recipe

Tahini Green Salad Dressing I used on the salad with my omelette


1. Turmeric Latte
– turmeric, black pepper
– coconut milk (can sub any non-dairy milk)
– Chaga powder (immunity)
– coffee
– cinnamon
– pure vanilla
– monk fruit sweetener (can sub for maple syrup)

2. Chickpea Omlette:
– chickpea flour
– Shani’s seasoning (you can find this at Body Energy Club or online, otherwise you can sub in Black Salt – this can be bought at most Indian grocery stores or online, mix it with nutritional yeast, turmeric + pepper)
– veggies for omelette: I used peppers, zucchini, mushrooms
– organic spinach
– nutritional yeast
– vegan cheese – I usually use Daiya
*optional: avocado, side salad, hemp seeds*

3. Mac N Cheese (PDF above)

4. Matcha Energy Balls
– organic matcha powder
– almond butter
– vegan vanilla protein powder with greens
– gluten free rolled oats
– pure vanilla
– unsweetened coconut flakes
– cinnamon
– medjool dates
– hemp seeds, sesame seeds

5. Kale Slaw + Tempeh
– organic kale
– carrots, red cabbage
– green onion
– red onions (pickled – recipe below)
– tempeh
– avocado
– hemp hearts

For the salad dressing:
– tahini
– white miso paste
– fresh lemon
– fresh or powder turmeric, fresh ginger
– tamari
– maple syrup
– pepper

Easy + Quick Pickled Onions:
1 medium red onion, very thinly sliced
1/2 cup water
1/2 cup apple cider vinegar or additional white vinegar
1.5 Tbsp maple syrup
1 tsp sea salt

1. Add the onions to a mason jar.
2. In a small saucepan, combine water, vinegar, maple syrup + salt. Bring the mixture to a light simmer over low-medium heat, then carefully pour it into the jar over the onions.
3. Let the pickled onions cool for about 20 to 30 minutes.
4. Once cooled, they can be served.
5. Cover and refrigerate in fridge for up to 3 weeks.

Low long these items last for and how to store them:
– zucchini: 1-14 days in the fridge
– spinach (always buy organic): 4-6 days in fridge, up to 12 months in freezer
– mushrooms: 4-7 days in fridge, up to 1 year in freezer
– kale: 5-7 days in fridge, up to 1 year in freezer
– purple cabbage: up to 2 months in fridge
– carrots: up to 1 month in fridge – I store mine in water to keep them crisp
– butternut squash: 1-3 months in pantry
– sunflower seeds: store in air tight jar for up to 1 year in fridge
– almond butter: up to 6 months in the fridge
– chickpea flour: up to 6 months on shelf, longer in fridge or freezer
– tempeh: up to 1 year in freezer
– matcha powder: up to 1 year on shelf

Tropical Traveller by Del. soundcloud.com/del-sound
Creative Commons — Attribution-ShareAlike 3.0 Unported — CC BY-SA 3.0
Free Download / Stream: bit.ly/2Putju2
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