What I Eat In A Day as a plant based foodie!
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Mung Bean Eggs & Homefries:
1 cup mung beans, soaked overnight
1 cup of unsweetened nondairy milk
1 tsp black salt
1/2 tsp salt
2 tbs olive oil
1/2 tsp tumeric
1/2 tsp garlic powder
1/1 tsp onion powder
1 1/4 tsp baking powder
3 tbs nutritional yeast
Black pepper to taste
Red onion, diced
Red bell pepper, diced
Spinach, roughly chopped
Homefries:
1 Russet potatoes
1 tbs avocado oil
Salt
Black pepper
Garlic powder
Smoked paprika
Fried lionsmane sandwich:
8-12 oz Lionsmane Mushroom
Vegan bun
Lettuce
Sliced tomatoes
Wet batter:
1 cup Soy Milk or any nondairy
1 tbs apple cider vinegar
1 tbs hot sauce
Dry Batter:
1 cup Chickpea flour
1 tsp salt
1/2 white pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp Oregano
1/2 tsp Cayenne pepper
Sauce:
1/2 cup vegan Mayo
1/4 cup sweet chilli sauce
1 tbs Sriracha
juice from 1 lime
Mushroom Stroganoff:
Banza Chickpeapasta: 8 oz.
Olive oil: 1 tablespoon
Onion: 1, diced
Garlic cloves: 3, minced
Mushrooms: 8 oz., sliced
Paprika: 1 teaspoon
Dried thyme: 1 teaspoon
Garlic powder: 1 teaspoon
Onion powder: 1 teaspoon
Chickpea Flour: 1 tablespoon
Vegetable broth: 1 cup
Soy creamer: 1/2 cup
Baby spinach: 2 cups
Salt and pepper: to taste
Fresh parsley: chopped, for garnish
music from #Uppbeat (free for Creators!):
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00:00 – Intro
00:30 – Mushroom Coffee
01:42 – Mung Bean & Homefries
06:46 – Taste Test
08:20 – The Gem Bite
09:26 – Fried Lionsmane sandwich & Fries
15:05 – Taste test
16:40 – Snacks
17:58 – Mushroom Stroganoff
23:10 – Taste Test
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