Check out what I eat in a day as a vegan! In this video I’m showing you all the easy and healthy vegan recipes that I enjoyed on a normal day as a food blogger. Mostly whole food plant based meals that were high-protein and gluten-free! Plus I share the brain-boosting drink that I’ve replaced my morning coffee with 😊
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**JOSTARRIBA MOCHA BLISS BALLS**
2 packets JostArriba
2 oz hot water
1 packed cup Medjool dates, pitted (12-14)
3 tbsp tahini
1 tsp vanilla
½ cup oat flour
¼ cup rolled oats
2 tbsp cacao powder
2 tbsp hemp hearts
¼ tsp ground turmeric
A couple grinds of black pepper
¼ tsp salt
Optional: ⅓ cup chopped toasted cashews
**MANGO CURRIED LENTILS**
1 tbsp oil
2 tsp mustard seeds
1 small white or yellow onion, chopped
1 chopped tomato or 1 cup canned diced tomatoes
1 tbsp curry powder
2 cloves garlic, minced
1½ cups dried split red lentils
1 mango, diced
3 cups water or veg broth
¾ tsp salt
Freshly cracked black pepper
¾ cup vegan sour cream or plain vegan yogurt
Juice of 1 lime
1. Heat the oil in a large heavy pot over medium heat. Once the oil is shimmering, add the mustard seeds. Once they start to pop add the onion and tomato. Cook, stirring frequently until the onion has softened and is nice a fragrant and the tomatoes have released their juices, about 6 to 7 minutes. Stir in the curry powder and minced garlic. Continue to cook, stirring frequently for about 2 more minutes.
2. Add the red lentils, mango and water/broth to the pot. Bring the mixture to a boil then turn heat to low. Cover and simmer until the lentils are tender, about 15 minutes. Uncover the pot and stir in the sour cream, lime juice, salt and pepper. Keep simmering uncovered until the lentils have thickened slightly and the sauce is hot once again.
3. For a creamier texture, use an immersion blender and partially blend the lentils to your liking (even just a couple pulses is fine).
4. Serve right away with flatbread, pita, with a grain or on its own, or transfer to storage containers and refrigerate for up to 5 days.
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