what I've been eating lately (plant-based meals for spring!)

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With Spring just around the corner and the weather warming up, I've been loving so many fresh and hearty meals, I hope you enjoy hanging out with me in this video!! 🌸

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00:00 - Intro

00:15 - Tuesday

Iced cacao - https://www.amandaducks.com/recipes/i...

Pesto tofu scramble:
1 tsp olive oil
100g firm tofu, crumbled
1/4 cup soy milk
1 tsp veggie stock powder
1 tsp dijon mustard
1/2 zucchini, thinly sliced
1 tbsp vegan pesto
Served on toasted sourdough

Shredded tofu nourish bowl:
Shredded tofu:
150g firm tofu, grated
2 tbsp soy sauce
2 tbsp bbq sauce
1/2 tsp sriracha
1 tsp olive oil
1/4 tsp liquid smoke
Baked for 20 mins at 190 degrees celsius, fan-forced
Cucumber tomato salad:
1/2 punnet cherry tomatoes, halved
1/2 cucumber, thinly sliced
small handful fresh parsley, roughly chopped
pickled onions, dash of olive oil, pinch of salt
Tahini sauce:
1 heaped tbsp tahini
juice of 1/2 a lemon
1 tbsp water (more if needed)
To serve:
cos lettuce
brown rice

Spring greens stir fry:
100g firm tofu, cut into squares
small handful snow peas, ends removed
4 asparagus stalks, roughly chopped
1 tbsp olive oil
1 tbsp sweet soy sauce
1 tbsp soy sauce
1/2 tbsp rice wine vinegar
1 tbsp sesame oil
200g udon noodles, cooked as per packet instructions

06:10 - Wednesday

Acai bowl - https://www.instagram.com/the_salt_mi...

Roast carrot & tempeh salad:
2 carrots, roughly chopped
150g tempeh, cut into squares
2 tbsp olive oil
1 tsp veggie stock powder
1 tsp dried oregano
Baked for 20-25 mins at 180 degrees celsius, fan-forced
1 cucumber, roughly chopped
cos lettuce, roughly chopped
macadamia feta, as desired
Dressing:
juice of 1 lemon
1 tsp olive oil
1 tsp dijon mustard

Leek and green pea orzo:
1 leek, chopped into small pieces and washed thoroughly
1 tbsp vegan butter
1 cup orzo (or risoni)
2 cups water
2 tsp veggie stock powder
1 cup frozen green peas
juice of 1/2 a lemon
Tempeh:
150g tempeh
1 tbsp olive oil
pinch of salt
Baked for 10-15 mins at 190 degrees celsius, fan-forced
To serve - macadamia feta, if desired

14:57 - Thursday

Tahini & tomato toast:
Whipped tahini:
2 tbsp tahini
juice of 1/2 a lemon
salt and pepper (a pinch each)
1 tbsp water (+ more if needed)
To serve:
1/2 tomato, sliced
olive oil, salt and pepper

Roast veg pasta salad:
Roast veg:
1/2 red capsicum, sliced
1/2 yellow capsicum, sliced
4 asparagus stalks, chopped
1/2 punnet cherry tomatoes, halved
1 tbsp olive oil
pinch of salt
** Baked for 15 mins at 190 degrees celsius, fan-forced
150g pasta, cooked as per packet instructions
macadamia feta, as desired
fresh parsley, roughly chopped
Dressing:
juice of 1-2 lemons
1/2 tbsp olive oil
1 tsp dijon mustard

Lentil walnut mince:
1 tbsp olive oil
1/2 brown onion, diced
2 cloves of garlic, diced
2/3 cup walnuts, into a fine crumb
2 tbsp taco seasoning
2 tbsp water
2 tbsp tomato paste
200g lentils, drained and rinsed

🌼 FAQ
What diet do you eat?
I am vegan!

What equipment do you use?
Panasonic Lumix G9
Rode VideoMic Pro
GoPro Hero 7

How do you edit your videos?
Final Cut Pro

Where do you live?
Gold Coast, Australia

How long have you been vegan?
10 years

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