It’s time for another What I Eat In A Day video! This time it’s the Winter Edition where I share some of my favourite vegan meals that I love having during the colder months. I hope you enjoy!
1. Morning Lemon Water 2.0
A couple of years ago, I was doing a cleanse during which I made this Morning Tonic every single day. I’ve seen such positive results in my energy levels and digestive health that I started drinking this lemon water every time I would go on a cleanse (about twice a year). I also prepare this tonic on the mornings when I have a bit more time because I happen to like how it tastes. ?
2. Breakfast Quinoa
A while back, I posted a recipe for Blueberry Flax Quinoa and a lot of you seemed to enjoy it. This is basically a variation of my breakfast quinoa. I simply used apples and pecans instead of blueberries and almonds. If you create your own version of this recipe, please send it to me!
3. Vegan Bruschetta
Bruschetta is my go-to snack for when I wait for food to be ready and just need to satisfy hunger really quickly. It could be because it has my two favourite ingredients: tomatoes and garlic. Yes, this is another What I Eat In A Day video where I eat tons of tomatoes. Hehe.
4. Roasted Pepper Soup
So this soup originally was the sauce that I use to make my Ratatouille. I fell in love with it so much that I started eating it like a soup. I know I’m weird, but trust me it’s insanely good. I simply add a few more spices and garnish the soup with some croutons and avocado slices. Delish!
5. Spicy Tomato Rice
Some of my favourite recipes were created out of leftovers, including this one. I like how versatile this dish can be. You combine rice or another grain-like ingredient (quinoa, millet, buckwheat) with roasted vegetables (potatoes, butternut squash, broccoli, Brussels sprouts, etc.) and tomato sauce, and you get a delicious and satisfying dinner in less than 10 minutes.
6. Simple Summer Relish
I think I developed a habit of having a salad with most of my meals. So I ended up making a quick Summer Relish to go with my Spicy Tomato Rice.
Check out my previous What Eat In A Day Videos:
- 1 cup warm water
- ½ lemon
- pinch of cayenne pepper
- 1 tsp Apple Cider Vinegar
- ¼ ginger, grated
- ⅓ cup quinoa
- ⅔ cup water
- dash of cinnamon
- dash of nutmeg
- ½ tbsp coconut nectar or another liquid sweetener
- 1 apple
- small handful of pecans
- 2 slices of gluten-free bread
- 2 medium tomatoes, diced
- 1 garlic clove, minced
- salt and pepper to taste
- 1 tbsp nutritional yeast (optional)
- 4 bell peppers (2 red and 2 yellow)
- 2 medium tomatoes
- 1 onion
- 2 garlic cloves
- 1 tbsp grapeseed oil
- 1 tsp ground cumin
- ½ tsp paprika
- salt and pepper
- 3 cups brown rice
- 2 cups roasted sweet potatoes
- ¼ cup Kalamata olives
- 3 medium tomatoes
- 2 garlic cloves
- ¼ tsp red pepper flakes
- ½ tsp cumin
- ½ tsp chilli
- salt and pepper
- Squeeze lemon juice into the water and add the rest of the ingredients.
- In a small saucepan, combine water and quinoa. Bring to a boil. Reduce the heat to low, cover the pan and simmer for 15 minutes.
- Remove from heat and fluff quinoa with a fork. Add cinnamon, nutmeg and coconut nectar.
- Serve in a bowl with apple slices and pecans.
- Toast the bread if desired.
- In a small bowl, combine all of the Bruschetta ingredients. Mix well.
- Divide the Bruschetta evenly between the two slices of bread.
- Preheat the oven to 180C/350F. Place whole peppers on a baking tray and roast for 40-45 minutes until they become soft.
- Place roasted peppers in a bowl. Cover and let cool for about an hour.
- Meanwhile, peel the tomatoes and roughly chop them with the onion.
- After an hour, peel and core the peppers with your hands. Cut into small pieces.
- Heat oil in a large pot. Then, add onion and garlic and cook for 4-5 minutes over medium heat until translucent.
- Add cut peppers and tomatoes and cook for 2-3 minutes.
- Add the spices and continue cooking for 10 minutes until the soup thickens up.
- Place in a blender and blend until smooth.
- Garnish with extra black pepper, gluten-free croutons and avocado slices.
- Combine rice, potatoes and olives in a large skillet and heat over medium heat.
- Meanwhile, roughly dice the tomatoes. Combine the rest of the ingredients in a food processor and blend until smooth.
- Add tomato sauce to the rice and cook for another 5 minutes.
- Serve with fresh parsley or other herbs of your choice.