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—— TIMESTAMPS
00:00 Intro to ingredient prep
00:50 Kale cashew pesto
01:40 Pistachio milk
02:58 Chia seed pudding
03:19 Baked tofu and roasted potatoes
04:38 Pea protein crumble mix
09:39 Wellness drink
10:51 High protein veggie bowl
11:58 Berry syrup + Matcha
13:55 Dinner intro + Winddown mocktail
14:59 Taco bowl
16:38 Fancy avocado toast
19:58 Copycat Erewhon Kale & White Bean Salad
22:23 Stuffed bell peppers
26:22 Pesto Veggie Bowl with Plant Based Chicken + Matcha
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—— RECIPES
Kale cashew pesto: https://www.sweetgreensvegan.com/recipecards1/kale-cashew-pesto
Chia seed pudding: Combine 2 tablespoons of chia seeds and ½ – ¾ cups of dairy-free milk. Sweeten with maple syrup or your choice of sweetener.
Pistachio milk: Add ~ 2 cups of soaked pistachios and 4 cups of water (do this in batches) to a blender or juicer. Option to add vanilla extract and/or sweetener. Store in the fridge for up to 5 days and shake with each use.
Tofu recipe: Watch this video for more information: https://youtu.be/hhVPfhmaqGY?si=tkTOYPcAAdVje_Op
Pea protein crumbles: https://youtu.be/HYxwBLQ9KXc?si=wUulyJ1MrWwBjmqc
Pesto butter beans: Use the kale cashew pesto recipe and combine it with white beans. You can also add cooked onions, garlic, and crispy tofu.
Pea protein veggie bowl: Quinoa, Kale, Roasted Zucchini and Squash, Pea protein crumbles, and nutritional yeast
Homemade berry syrup: To a pot, add 1 cup of frozen mixed berries, 2 cups of water, 1-2 tbsp sweetener of choice, and a splash of vanilla extract. Bring to a simmer and let cool. Strain with a mesh strainer and store in a container in the fridge for a week
Taco bowl: Lettuce, roasted potatoes, cucumber and tomato salsa salad, crispy tofu, plant-based chorizo crumbles, toppings: dairy-free sour cream, dairy-free queso, guacamole, and cilantro
Chia seed pudding snack: chia seed pudding, dairy-free yogurt, cherries, granola
Tofu bacon bits: https://www.sweetgreensvegan.com/recipecards1/vegan-bacon-bits
Kale & White bean salad: https://www.facebook.com/reel/822175180038387
Stuffed bell peppers: Combine the pea protein crumble mix with some cooked quinoa and vegan cheese. Stuff the pre-cooked bell peppers and top with melted vegan cheese. Bake in the oven at 400 degrees for 15 minutes and broil for ~2 minutes until the cheese begins to brown. Serve with dairy-free sour cream and cilantro.
Tofu pesto and veggie bowl: https://youtu.be/HYxwBLQ9KXc?si=W76t8OV3eEd4O8fY
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