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Breakfast:
English muffin with peanut butter, berries, and a glass of Oatly
Snack:
Bag of Cheerio’s
Lunch:
Medium shell pasta, broccoli, and cheesy sauce
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Cheesy Sauce Recipe
2 tablespoons of vegan butter
2.5 tablespoons of flour
1/2 can of coconut milk (approx 7 oz)
1/4 cup of water
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/4 cup nutritional yeast
1/2 tablespoon of salt (and or 1/2 tablespoon of vegetable bouillon paste depending on how much salt you like)
1/2 cup of vegan cheese (I used the Follow Your Heart Brand but you can use any other brand that also melts)
Start by making a roux by melting the butter in a saucepan, and then whisking in the flour. Continue whisking until the mixture forms a thick paste, this should take about 3-5 minutes on medium heat.
Add in the coconut milk and splash of water and continue whisking.
Now once the flour particles have dissolved add the garlic powder, onion powder, nutritional yeast, and salt/bullion paste.
Place in your desired amount of vegan cheese. A creamy sauce will only need a handful or two but for a really cheesy flavor you can add half the bag.
Allow the cheese to melt into the sauce while stirring. If you find the mixture is getting too thick too fast add another tablespoon or two of water.
Once you have reached your desired consistency, cooking longer to thicken, and adding water to thin, your sauce is ready to serve!
Store in the refrigerator if not using right away. Yields 2 servings.
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Snack:
About 5 sunchokes, roasted at 425° with olive oil for around 25 minutes
Dinner:
Leftover beans and beefless ground with corn, arugula, Toffutti sour cream, mild salsa, in flour tortillas.
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Music: Spring by Ikson –
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