what i ate this week / balancing university, work, running and trying to maintain a social life
Автор: Julia Maiten
Загружено: 2024-10-26
Просмотров: 13734
🍇 recipes:
meal prep:
cooked rice
marinated brussels sprouts and cauliflower with cumin, parsley, salt, pepper and olive oil
hummus
miso sesame tofu: 1 tsp miso paste; 1 tbsp each soy sauce, rice vinegar, sesame oil; black pepper
tomato tofu: 1 tbsp each tomato paste, balsamic vinegar, olive oil; salt and pepper
go-to porridge:
1/2 cup or 2/3 cup of oats, salt, 2x the amount of soy milk, 1x water
soy yogurt stirred in after cooking
savoury waffles:
2/3 cup chickpea flour, 1 tsp baking powder, salt and pepper, 2 tbsp nutritional yeast; 2/3 cup water, 1 tbsp vinegar or lemon juice
pear & walnut muffins: recipe in 30 meals, part 2
pumpkin lentil soup: recipe in 30 meals, part 2
homemade bread: recipe in 30 meals, part 2
miso butter mushroom pasta:
6 king oyster mushrooms, fried in oil until browned + soy sauce (for topping)
250g button mushrooms, 3 cloves of garlic, handful of fresh parsley, lots of black pepper
2 tbsp “butter” + 1 big tsp miso paste (mixed together), pasta water as needed
pasta of choice, we used malfada corta
*i’ll post a proper recipe for this on instagram soon
sun-dried tomato butter beans: • A week of breakfasts (higher protein vegan...
hoisin tofu on rice: recipe in 30 meals, part 2
potato peanut curry:
onion, curry paste, cumin, tomato paste, salt and pepper
diced potatoes, carrots and turnip
Red lentils (soaked to reduce cooking time)
tomato passata, water to cover
big dollop of peanut butter (stirred in after cooking)
spinach and lemon juice
🥝 social media
instagram: @julia.maiten
pinterest: @juliabmaiten
for business enquiries only: [email protected]
🍎 faq
how old are you?
21
how long have you been eating plant-based?
4 years
where do you live?
germany
what are you studying?
economics
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