Hello, today I’ve got 5 wholesome, easy & cozy vegan meals to share!
DISCLAIMER(s): I am not a nutritionist or health professional of any kind. My videos are not to be used as diet advice but as a source of vegan recipe inspiration and (hopefully) entertainment.
In this specific video I’m referring to general stomach sensitivities and not chronic intolerances. Take everything I’m saying with a grain of salt and consult a doctor/dietician if needed. Much love!!
Why you’re bloated Pick up Limes video: https://www.youtube.com/watch?v=XulBKrrRC3k&t=43s
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intro 0:00
INGREDIENTS + NOTES
#1 Single Serve Kimchi Pancake 1:10
1/2 cup (60g) all purpose flour or gluten free version (rice flour, chickpea flour)
2 ½ tbsp corn or potato starch
1/4 tsp salt
¼ tsp baking powder
3-4 tbsp vegan kimchi
1 tsp maple syrup or sugar of choice
1 handful spinach, chopped
1/3–1/2 cold cup water (80ml-125ml)
optional for spice: 1 tsp gochujang
lil oil for the pan
almond miso sauce:
1-2 tsp white miso paste
1 heaping tbsp almond butter
1 tbsp kimchi liquid/juice
1 tbsp white wine vinegar
1 tsp maple syrup/agave
1 tsp soy sauce
¼ cup (60ml) hot water, more if needed
serving ideas:
white rice, additional kimchi, greens, miso soup …
adapted from https://www.okonomikitchen.com/
→ serves
#2 Cozy Pasta Soup 3:14
1 leek
1 inch piece ginger
½ fennel
1 tbsp olive oil
(optional: 2 cloves garlic, 1 onion, finely chopped)
1 tbsp white wine vinegar
1 tsp sweetener (agave, sugar, maple syrup)
1 tbsp soy sauce
1 cup (250ml) water
3 cups (750ml) water, more if needed
1 vegetable broth cube
2 medium carrots
150g – 250g tempeh (5.3 – 8.8oz) (sub with beans of choice)
salt, spices to taste (i added pepper and marjoram)
2 tsp vegan worcestershire sauce
120g shortcut pasta of choice (can be glutenfree!)
2-4 handfuls spinach
for serving: sesame seeds, fresh herbs of choice
→ serves 3
#3 Ginger Sweet Potato Boats 5:35
4 small to medium sweet potatoes, cut in half
a lil olive oil for brushing
green pea spread:
2 inch (5cm) piece ginger, roughly chopped
2 1/2 tbsp olive oil
240g frozen peas (1 ¾ cup)
1 tbsp white wine vinegar
⅓ tsp salt, or to taste
pepper to taste (and other spices if needed)
1 splash of oat milk or water to help things blend
serve with:
fresh veggies i.e tomatoes, sesame seeds
→ serves 2
#4 Potato Pie 8:05
veggie layer:
300g cremini mushrooms, cubed (or zucchini)
(optional: 100g smoked tofu, cubed*)
1-2 stalks celery (or 1 onion)
1 inch piece ginger (or 1-2 cloves garlic)
a little olive oil for the pan
1 splash of water for the pan
1 splash of red wine or white wine or balsamic vinegar
1 tbsp soy sauce
1 ½ tbsp tomato paste
3 tbsp walnuts, chopped
1 tsp agave/maple/sugar
optional: 1 tsp vegan butter
if needed: salt, pepper to taste
potato layer:
~ 500g potatoes (1.1 pound)
3 tbsp vegan butter
3-5 tbsp oat milk
salt to taste
→ 20cm / 8 inch casserole dish
→ bake on the highest rack
→ keep an eye of this the entire time it’s baking
→ serve with the almond miso sauce from #1
→ serves 4 people
→ serve with fresh little salad on the side
*pan fry the smoked tofu alongside mushrooms!
#5 Chia Blueberry Yogurt Toast 10:19
½ cup frozen blueberries (70g)
¼ – ½ tsp lemon zest
2 tsp rice/agave/maple syrup
pinch of salt
1 tbsp chia seeds
1 tsp cornstarch
¼ cup (60ml) water, more if needed
serve with yogurt of choice, sourdough bread (or gluten free bread), or on rice crackers, on oatmeal, on pancakes …..
MUSIC:
intro by Bleachers: https://open.spotify.com/track/6YArGkJUr82ehzRFa2YaRK?si=b328ead7d0ff41e1
Youtube Audio Library
Rafiki Music https://www.youtube.com/@RafikiMusicc/videos
unlucky4794 https://www.youtube.com/@unlucky4794
fluhalp https://soundcloud.com/fluhalp
I’m not sure if this is TMI but recently I’ve been experiencing more stomach issues than usual could be too much takeout eating sporadically eating unbalanced meals stress or the actual Foods I was eating and so I decided to do some research recently on what foods
To eat more of you know foods that help my gut rather than make things more difficult for it and so that is the theme of today’s video I’ve got five delicious and easy to make meals to share and I also went on Instagram the other day and asked you guys about your
Own personal stomach troubles which there were a lot and so I tried to keep that in mind as well when creating today’s recipes but please remember that I am not a nutritionist I am not a doctor I just just a girl and besides everybody’s body is different these
Recipes aren’t necessarily one size fits all oh and lastly and then I’m done with disclaimers I get U most of my nutrition Knowledge from the queen herself pickup limes all right let’s get into this first recipe kimchi pancakes with the most amazing almond miso topping to a
Medium to large mixing bowl add all the dry ingredients allpurpose flour which can be substituted for rice flour or another gluten-free alternative also add corn or potato starch baking powder and salt and give this a quick mix next you’re going to add a few tablespoons of vegan kimchi so I’m
Adding kimchi for the flavor here I realized too late that cooking the kimchi destroys its healthy probiotics so if you want to get those health benefits then make sure to serve the pancake next to some untouched uncooked kimchi as well mix it all up then preheat a nonstick skillet with
A small amount of olive oil bring it to medium to medium high heat and once hot add the entire batter feel free to do multiple smaller pancakes but I prefer creating one big one cook the pancake for around 4 minutes on each side in the meantime make the dressing or dipping
Sauce simply just combine some white miso paste almond butter a bit of white wine vinegar or rice vinegar V some of the kimchi liquid Agave or maple syrup soy sauce and some hot water whisk it all together and then Assemble Yeah so you can either just drizzle the sauce on top
Maybe together with some sesame seeds and spring onions although I do remember that onions were some of the most frequently mentioned ingredient when I asked you guys about your specific stomach issues and so if you can’t stomach raw onions then of course omit those or swap them for cilantro or
Parsley I made another smaller pancake using rice flour and that worked just as well and so yeah you can easily make these gluten-free if that’s what you prefer you guys asked for more soup recipes so here you go this is an incredibly wholesome bow tii pasta soup
Adapted from one of my favorite cookbook recipes first you’re going to gather wash and chop the vegetables I have one leak here some carrots some ginger and some fennel which I usually don’t cook with but I did includeed here in this soup because again it’s supposed to be
Really good for you bring a large Soup pot with a bit of olive oil to medium heat pan fry the veggies for about 3 minutes in the meantime set up a blender of some kind next you’re going to add some white wine vinegar some sweetener I’m going with agave some soy sauce and
Give leave this about a minute before adding 1 cup of the water let everything cook for around 6 to 7 minutes or until the vegetables are tender now transfer the contents of the pot to the blender and blend it up this is going to be our flavor boosting base
Essentially add about 3 cups of water now I put the water into the blender first to really get as much as I could out of there also add some vegetable broth powder or a vegetable broth Cube the chopped carrots some Tempe but yeah if you cannot handle soy use another
Type of plant-based protein like Chi peeas beans lentils and if that also is not an option uh then then I’m not really sure what to do if you have some ideas let me know in the comments and then I also spontaneously decided to add a few other things
Now we’re going to add the pasta give this another 8 to 10 minutes or as long as it takes for the pasta to cook as soon as the pasta is almost tender you’re going to add a few handfuls of spinach taste test once more before serving and
Enjoy I ended up serving this with some cilantro and sesame seeds but yeah you can you can add whatever you want or try the version that’s in the cookbook that one is really really amazing too okay so this next recipe is very reminiscent of my early vegan days it’s
These roasted sweet potato boats with the yummiest Ginger topping after having thoroughly washed some sweet potatoes and having mat sure that my oven is preheated to 190° C I cut the potatoes in half also chopping off the little ends I I then laid these all out on a
Baking sheet lined with polishment paper and lightly brush them with some olive oil and also added a Sprinkle of salt I let everything roast in the oven for 35 to 40 minutes in the meantime I made the topping first to a small saucepan I added some ginger I didn’t bother
Peeling it I just cut it into small pieces I also added some olive oil and brought the heat up to medium letting this cook and Sizzle for about 3 minutes feel free to add some garlic here as well but I’m going to Omit that again to be in line with
Today’s theme next you’re going to add some frozen green peas letting these cook for 2 to 3 minutes I know Lums are the enemy of a lot of people with stomach issues however compared to other legumes green peas are generally on the easier to just side of things and this
Pickup limes video here explains this way better than I ever could peas and beans are actually quite good for your stomach if your body is used to them and so if you’re currently having a more difficult time digesting these foods you may want to start slowly adding more
Peas into your life only in small amounts to help your body adjust and be eventually able to tolerate larger quantities more easily so essentially micro doing green peas is what I’m recommending so after having transferred the cooked peas and ginger and all the other ingredients just going to blend this all
Up and then taste test it and see if you have to adjust it with a bit more vinegar and or salt you can of course also substitute the green pea spread with any other spread of your liking if your stomach can handle processed products really easily then like a cream cheese like a
Vegan cream cheese would be really good too oh also a little bit of lemon zest just sprinkled on top could be really nice as well here this next recipe is going to be something shepherd’s pie esque shepherd’s pie adjacent whatever it is it is super cozy Place some potatoes with the skin
On in a large pot Add Water put a lid on top and bring this up to a boil and let it simmer until tender for around 20 minutes chop up all the vegetables I went for some mushrooms also cut up some celery and some ginger but again if you want to add
Garlic you have my blessing I first pan fried the ginger and the celery for a good 6 minutes or so adding some water here and there as well to help everything cook down faster then I added in the mushrooms gave this another 6 to 8 minutes
Then I added some red wine you could add balsamic vinegar instead some soy sauce some tomato paste some chopped walnuts and a little bit of sweetener I cooked this for another 6 minutes or so and then I would also recommend that you add just a teaspoon of vegan butter to give
This more of a rich flavor it makes a huge difference now onto the potato layer carefully peel the potatoes like as soon as they’re not too hot to touch anymore I don’t have a potato masher at least I don’t think so also added a bit of vegan butter some oat milk and some
Salt I ended up switching the fork for a Lal and that worked surprisingly well now grab a casserole dish of some kind at this point the oven should be preheated to 220° C and it should be on the broiler setting I smooth out the top and then place this into the oven for
About 15 minutes or until golden brown this could be super nice next to a fresh little salad or some steamed vegetables I sered this with some of the Miso sauce from the first recipe that tasted super nice Together last but not least I thought I’d include a little breakfast idea here as well so to a saucepan you’re going to add some frozen blueberries some lemon zest a pinch of salt also add some sweetener of choice some chia seeds and some corn starch mix that all
Up and then once mixed you’re going to pour in the water turn the heat up to medium high let the simmer for a few minutes stirring frequently then set the jam mixture aside to thicken up nicely for at least another 3 to 5 minutes I had this on
Some sourdough bread which is apparently also called quite good for your gut provided you can tolerate gluten of course feel free to toast the bread first if you want to be all fancy you could toast it up in a pan with some vegan butter but I just added some some
Yogurt straight to the bread first I can handle soy really well so I love using soy yogurt but use whatever type of yogurt works best for you right and then add your homemade blueberry jam this is a very messy toast I’m also having some fennel tea on the side here I love
Fennel tea not just because it also happens to be amazing for your stomach thank you so much for watching this until the very end I so so so appreciate it click like And subscribe for more videos like this and I’ll I’ll talk to you soon bye