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what i eat in a week (vegan + realistic) 👩🏼🍳🍹🍑
Sweet Potato Mash:
- 1 x medium sweet potato, peeled, cubed and boiled until soft, then mashed with:
- 1 tbsp vegan butter
- 1 tbsp nutritional yeast
- 1/4 tsp pink salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Basil Pesto:
- 1/2 cup cashews, soaked for 15 mins in boiling water and drained
- 3/4 cup fresh basil leaves
- 1 1/2 tbsp nutritional yeast
- pinch of black pepper
- 1 tsp onion powder
- 1/4 tsp pink salt
- juice of 1/2 a lemon
- 1 clove of garlic
- 3 tbsp olive oil
Blended in a high-powered blender (I use a Vitamix)
Chickpea Scramble:
- 1/2 can chickpeas, drained and mashed
- 1/4 cup plant based milk
- 2 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp pink salt
- 1/4 tsp tumeric
Frappe (makes 2):
- 8 ice cubes
- 4 heaped tbsp dairy-free chocolate ice-cream
- 1 tbsp cacao powder
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- pinch of salt
- 1 cup plant-based milk
Nacho Cashew Cheese Sauce:
- 1/2 cup cashews, soaked in boiling water for 15 mins and drained
- 2 tbsp nutritional yeast
- 1/4 tsp pink salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp apple cider vinegaar
- 1/2 cup water
Blended in a high-powered blender (I use a Vitamix)
Choc Dipping Sauce:
- 1 tbsp melted coconut oil
- 2 tbsp maple syrup
- 3 tbsp cacao powder
Sweet Balsamic Dressing:
- 1/4 cup balsamic vinegar
- 2 tbsp maple syrup
Cashew Cheese Crumb:
- 3/4 cup cashews, soaked in boiling water for 15 mins and drained
- 3 tbsp nutritional yeast
- 1/4 tsp pink salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp apple cider vinegar
Blended for 1-2 mins and then baked for 10-15 mins at 180 degrees celcius
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