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Welcome back to another food diary - Everything I Cook in a Week, (cold) summer edition.
This video features recipes for DELICIOUS vegan oat mug cakes, crispy tofu wraps, and a bunch of low effort lazy simple meals, mostly single serving. Happy cooking!
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INGREDIENTS & NOTES
#1 Simple Gazpacho
1 medium bell pepper
½ medium cucumber
4-6 medium tomatoes
1 clove garlic
1-2 tbsp olive oil, or to taste
2 tbsp white wine vinegar, or to taste
¼ tsp salt, or to taste
pepper to taste
1 large handful fresh cilantro/basil
¼ cup (60ml) water, more if needed
3 ice cubes
for serving: fresh bread, beans/chickpeas…
→ 2 servings
#2 Miso Coconut Beans
1 onion
2 medium tomates
oil for the pan
1 ½ tbsp tomato paste
1 tsp miso paste
⅓ cup (80ml) water, more if needed
1 can white beans, rinsed
~ ⅓ cup (80ml) full fat coconut milk
1-2 tsp white wine vinegar or lemon juice, or to taste
1 handful chopped fresh herbs (cilantro, basil)
for serving: fresh bread, cooked rice, veggies etc
→ 2 servings
#3 Coconut Smoothie Bowl Soup
2 frozen bananas
3 ice cubes
2-3 tbsp oats
pinch of salt
1 splash canned coconut milk
~ ⅓ cup water
nut butter, granola for serving
→ serves 1
#4 Creamy Coconut Oats
½ cup oats (50g)
pinch of salt
~ ⅓ cup (80ml) full fat coconut milk
~ ⅓ cup (80ml) water, more if needed
frozen cherries + vegan chocolate for serving
→ serves 1
#5 Roasted Veggie Noodles
1 bell pepper
1 head broccoli
1 red onion
1 drizzle olive oil
1 pinch of salt
for the sauce:
1 ½ tbsp soy sauce
1 ½ tsp roasted sesame oil
1-2 tsp hoisin sauce
1-2 tsp sriracha
1 ½ tbsp white wine vinegar
1 tsp agave syrup
1 serving cooked rice noodles
→ serves 1
#6 Miso Bean Salad
cut up:
½ cucumber
½ can - 1 can beans of choice
1 handful medium tomatoes
2-3 slices bread, toasted if preferred
mix for dressing (this was very eyeballed)
1 tbsp olive oil
1 tbsp white wine vinegar
1 tsp agave syrup
1 tsp miso paste
1 splash water
→ serves 1 as a meal, 2 as a side
#7 Oat Mug Cakes
1 tsp oil for greasing
1 cup oats, small cut (90g)
2 tbsp unsweetened cocoa powder
1/4 tsp salt
1 1/4 tsp baking powder
a few drops caramel flavor drops or 1 tsp vanilla
½ cup non dairy milk (125ml)
1 tbsp white wine vinegar
3 tbsp full fat coconut milk
2 tbsp agave or maple syrup
1 1/2 tbsp sunflower seed oil
1 small handful chocolate chunks/nuts/berries for the filling
Bake for 25 - 29 min , 180C in 2 small mugs or ramekins
→ yields 2 cakes
#8 Crispy Tofu Wraps
200g firm tofu
1 tbsp cornstarch
1 generous pinch salt
1-2 tbsp panko breadcrumbs
oil for the pan
→ cook for about 8 min over medium
also:
2 tortillas
spread of choice (i went for tahini dip)
greens
vegan deli meat
sriracha
→ yields 2 wraps
TIMELINE
intro 0:00
Monday 0:15
Tuesday 2:45
Wednesday 5:23
Thursday 7:09
Friday 11:16
Edited by Mina Rome and Patricia Toscano. / patriciamtoscano
DISCLAIMER: I am not a nutritionist or health professional of any kind. My videos are not to be used as diet advice but as a source of vegan recipe inspiration and (hopefully) entertainment.