I wrote a COOKBOOK and it’s now available for Preorder:
US:
Germany:
UK:
The book is available internationally, so you should be able to find it almost everywhere you get books online! Search for “Mina Rome” or “All Day Vegan” at your favourite online bookseller. (For instance fnac in Portugal has it too)
All Day Vegan officially comes out October 25th, but pre-ordering it right now is so super important for the launch! Thank you thank you thank you. I know you’re going to love it!
Besides this exciting piece of news, today’s video includes 5 tasty and easy 10 Minute Meals. Quick and pretty healthy recipes for when you don’t feel like cooking for hours! There’s this delicious miso aubergine rice bowl, these spicy tofu noodles, a sweet chickpea scramble, 2 minute curry tofu toast and super simple olive pesto.
Instagram: = @mina_rome
Email: minarome.yt@gmail.com
Website: www.mina-rome.com
I WROTE A COOKBOOK 0:00
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INGREDIENTS
#1 Curry Tofu Toast 1:37
150g plain firm tofu (5.3oz)
1 tbsp unsweetened (thick) soy yogurt
1 tbsp vegan sour cream (sub w more yogurt)
½ tbsp vegan mayonnaise
generous pinch of salt
¼ tsp black pepper
1-2 dashes curry powder
½ tsp yellow mustard
1-2 tsp white wine vinegar
optional: pinch of black salt
optional: chili flakes or top with a drizzle of sriracha
for serving:
4 pieces of toasted bread
additional toppings such as parsley, cucumber, sesame seeds etc
→ serves 1-2
#2 Aubergine Miso Bowl 3:00
1 cup or 1 serving of cooked rice or other grain of choice*
1 small aubergine, cut into cubes
1-2 tsp coconut oil
1 heaping tbsp white miso paste
2 tsp soy sauce
1 tbsp maple syrup (or rice, agave)
1 tbsp white wine vinegar or rice vinegar
spices of choice: dash of onion powder, garlic powder, pepper etc.
1 tsp cornstarch
1-2 tbsp water
also toppings of choice: avocado, sriracha, greens, cucumber, sesame seeds, vegan mayo, hemp seeds, lime juice …..
→ serves 1
(For my rice I cooked up 110g of uncooked shortcut rice or ½ cup uncooked rice plus salt plus about 1 cup water (250ml))
#3 Olive Pesto 5:30
1 cup (150g) pitted, pre-marinated olives
1 handful fresh or frozen parsley or basil
1-2 big handfuls fresh baby spinach
¼ cup (60ml) olive oil
a pinch of salt
1 tbsp lemon juice, more to taste
3-4 tbsp water
optional: 1 tbsp cashew butter or 2 tbsp raw or roasted cashews
→ serves 4
→ lasts in the fridge for up to 5 days
#4 Sweet Chickpea Scramble 7:37
1-2 tbsp vegan butter
¼ cup (30g) chickpea flour
4 tbsp semolina
2 tbsp non dairy milk,
1 ½ tbsp maple syrup
½ cup hot water (125ml), more if needed
optional: pinch of cinnamon and or cardamom
serve with:
1 banana or a handful of berries
vegan yoghurt
additional syrup
sesame seeds …
→ serves 1
#5 Spicy Soy Bowl 9:12
½ cup (30g) soy granules
½ tsp vegetable broth powder
⅓ cup (80) hot water
1 serving grain of choice – I did (75g = 2.6oz) rice noodles
1 spring onion
200-300g (10.5oz) soft pre-pressed tofu
a bit of vegetable oil for the pan
1-2 tsp spicy paste of choice*
a splash of white wine (sub w 2 tsp white wine vinegar)
1 tbsp soy sauce
1-2 tsp maple syrup
* If you can’t do spicy food, swap the spicy paste for tomato paste!)
Highly rec haying this with some fresh veggies!
*serves 1
MUSIC
Intro by Fewjar:
red:
fluhalp:
Somar: (outro)
Citrus Avenue:
Teen Blush:
Much love,
Mina
This video is sponsored by ME! Get my book! Love you!