WHAT I EAT IN A DAY — OIL-FREE VEGAN/PLANT BASED || VEGAN RANCH DRESSING || MACRAME HANGING PLANTER

#plantbased #vegan #dairyfree #oilfree #plantbasedweightloss

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POTATO DIET DAY 1:
   • POTATO DIET DAY 1 || WHAT I EAT IN A DAY |...  

MEALS FOR MAXIMUM WEIGHT LOSS:
   • WHAT I EAT IN A DAY FOR MAXIMUM WEIGHT LOS...  

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VEGAN RANCH DRESSING

1 cup raw cashews (whole or halves and pieces)
1 cup water
1 tsp onion powder
1 tsp dried minced onion
1 tsp granulated garlic
1/2 tsp dried minced garlic (optional if you really like garlic)
2 tsp dried dill
1 tsp salt
1/4 cup fresh squeezed lemon juice

Blend all ingredients in a high speed blender, then refrigerate a few hours until chilled. Mine keeps about a week when properly refrigerated.

TOFU TACO BOWL MIXTURE

16 oz. high protein/super firm OR extra firm tofu, excess water squeeze out a bit. I used extra firm in the video.
1 10 oz can Rotel mild diced tomatoes and green chilies
1 can Kidney beans, drained and rinsed (pintos and black beans work great, too)
1 tsp garlic powder
1 tsp onion powder
2 tsp dried minced onion
1 tsp dried cumin
1 tsp smoked paprika
1 tsp salt

In a heated non-stick pan, crumble the tofu into desired size into the pan. Cooking over medium heat, sauté, stirring every 30-60 seconds until the tofu becomes golden and browned on the edges. Sprinkle the seasonings over the top and stir. Cook a minute, then add in the canned beans and Rotel tomatoes. Cook, stirring occasionally, until the mixture is hot and bubbly.

Serve in tortillas, over rice, in place of taco meat for a taco salad, or in a burrito bowl. Refrigerated leftovers should keep a few days and my best guess is that it would freeze really well.