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WHAT I EAT IN A DAY PART 8 (VEGAN)

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This may be my favorite one! These recipes are so savory and filling. I hope you enjoy xx

BREAKFAST

Tea https://www.republicoftea.com/organic-dandelion-superherb-tea-bags/p/v20216/
Yogurt http://newearthsuperfoods.com/probiotic-coconut-yogurt/

CHICKPEA FRITATTA
Ingredients:
1 cup chickpea flour
2 tbsp nutritional yeast
1 tsp baking powder
1/4 tsp pink Himalayan salt
1 tsp cumin
1 tsp black pepper
1 1/2 cups water
1/2 cup fresh chopped parsley
1 tbsp olive oil
1 cup chopped mushrooms (I used crimini)
1 red bell pepper
1 large tomato
1/4 cup chopped green onions
avocado
hot sauce

Recipe:
Preheat oven to 375F
Oil muffin sheet (I used 7)
In a large bowl mix chickpea flour, nutritional yeast, baking powder and salt
Slowly whisk in water, until smooth
Add fresh parsley and mix
Set aside
Heat olive oil in large skillet – medium heat
Add all vegetables and sauté for 5 minutes with cumin and black pepper
When veggies are sautéed, add to chickpea mix
Mix!
Add scoopfuls of mixture into muffin pan, filling to the top (not overflowing)
Bake for 25-30 minutes, until lightly browned
Remove with knife around the edges to keep from breaking the frittata
Serve with avocado + hot sauce!

LUNCH

LOADED CEASAR SALAD
Ingredients:
1/2 bunch kale
1/2 bunch romaine
1/4 plain humus
1 tsp spicy mustard
1 lemon, juiced
2 tsp capers
3 tbsp fresh garlic, minced (4 cloves)
pinch of pepper and pink Himalayan salt
1 tbsp olive oil
Avocado
Hemp seeds
Sweet potato (boiled)
cooked chickpeas
1/4 tsp turmeric
1/4 tsp cumin

Recipe:
chop kale and romaine lettuce
for the dressing, add humus, spicy mustard, lemon juice, capers, fresh garlic, pepper + salt, olive oil into a large bowl and mix thoroughly
toast chickpeas on a skillet with turmeric and cumin, no oil – medium- high heat
add lettuce, chickpeas, sweet potato, avocado, hemp seeds and dressing together
toss and enjoy!

DINNER

TERIYAKI BOWL
Ingredients:
Teriyaki sauce
1/2 cup tamari
1/4 cup water
1/2 cup coconut sugar
2 cloves garlic, minced
1 Tablespoon ginger, minced
2 Tablespoons rice vinegar
1 Tablespoon cornstarch

Bowl
1 block extra firm tofu, drained, pressed, cubed into 1 inch pieces
1 tbsp soy sauce (liquid aminos)
1 tbsp grape seed oil (high heat oil)
1 tbsp cornstarch
1/2 tsp white pepper

1 zucchini, chopped
1 squash, chopped
1 carton mushrooms, chopped
1 bell pepper, chopped
large handful snap peas

RECIPE
preheat oven to 400F
line baking sheet with parchment paper
In a bowl, mix cubed tofu, soy sauce, oil, cornstarch and pepper
spread tofu onto parchment paper, flat and spread out
bake for 30 minutes, turning over half way

In a small saucepan/pot, add in mixture
Whisk over medium heat until mixture comes to a slight boil
It will thicken quickly, make sure it becomes thick, but not burnt!
Remove from heat, store in a mason jar

In a large pan, sauté veggies in lemon juice and olive oil
once sautéed, add half of the teriyaki sauce and mix throughout
tofu should be done by now!
add into the veggies
serve with white rice + avocado + black sesame seeds