What I Eat in a Day- Teen Vegan



Join me to see what I eat in a day! Check out the recipes from my day below! :)

Breakfast: Berrylicious Muesli

Ingredients:
2 cups vanilla coconut yogurt
1/2 cup orange juice
1/2 cup vanilla almond milk
1/2 cup sliced almonds
1/2 cup shredded sweetned coconut
1/2 cup dried cranberries
1 cup uncooked rolled oats
Heaping 1/2 cup sliced strawberries
1 tsp. vanilla extract

Instructions:
1. Whisk/mix together yogurt, orange juice, and almond milk until smooth.

2. Add all other ingredients to the liquid mix and incorporate well. Let the mixture sit in a refrigerator for 5-10 minutes to allow the oats to soften. Enjoy!

Lunch: Chickpea & the Sea Sandwich

Ingredients:
2 cans chickpea (or garbanzo beans)
1/4 cup chopped red onion
1/4 cup diced celery
1/4 cup vegan may (I use Just Mayo sold at Whole Foods)
2 tbsp gourmet seaweed seasoning (mine is the Selina Naturally brand)
Bread of your choice
Butter lettuce
Optional: Avocado and Tomatos

Instructions:

Chop onions and celery. Mash chickpeas, and then add the onions, celery and mayo.
Mix well, and build your sandwich. Enjoy!

Dinner: My Mama’s Mushroom Soup

Ingredients:
2 tbs. grapes oil (or olive oil)
1/2 red onion, chopped
4 cloves garlic, chopped
1 yellow bell pepper, chopped
1 lb oyster mushrooms, sliced
1 jalapeno pepper, sliced
2 cans white kidney beans
2 tbsp seaweed
2 tbsp ground cumin
2 tbsp garlic powder
6 cups vegetable broth
2 tbsp Sriracha
2-3 tbsp corn starch

Instructions:

Prepare vegetables
Combine seasonings
Heat pan and add oil
Add garlic and onions, cook for about 1 minute
Add remaining veggies and seasoning blend, let cook together for another 1-2 minutes
Add vegetable stock and kidney beans
Simmer for about 5-10 minutes
Mix cornstarch with a little water until dissolved
Add mixture to soup to help slightly thicken
Taste, add sriracha sauce, and adjust seasoning to taste
Toss in fresh cilantro
Serve & Enjoy!


Post time: Jun-26-2017
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