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About the Book:: https://geni.us/fmqtAfS
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THANK YOU!
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✨INGREDIENTS & NOTES ✨
#1 Peanut Tempeh Wraps 0:00
200g tempeh (7 oz)
veg oil for the pan
for the sauce:
2 heaping tbsp natural peanut butter
1 tbsp soy sauce
1-2 tsp agave syrup
2 tbsp lime juice
1-2 tsp sriracha
for the overnight cabbage:
½ napa cabbage, cut into strips
1 ½ tbsp olive oil
1 ½ tbsp white or red wine vinegar
1 tsp agave syrup
1 heaping tbsp vegan sour cream (or unsweetened thick soy yogurt)
heavy pinch of salt
for the pink cabbage:
¼ medium red cabbage, cut into strips
2-3 tbsp red or white vinegar
generous pinch of salt
1-2 tsp agave syrup
→ place cabbage inside a bowl and cover with vinegar, salt and syrup, mix and let sit for at least 10 min, the longer the better (transfer to fridge after half hour)
also:
4 tortillas
optional: hot sauce, bagel seasoning
→ yields 4 wraps
#2 Fried Avo Breakfast Tacos 3:24
1 spring onion
½ avocado (or 1 whole avo)
veg oil or the pan
pinch of salt
pinch of black salt (kala namak)
dash of paprika powder
also:
2-3 corn tortillas
hummus or vegan cream cheese
handful of cherry tomatoes
flavored or smoked tofu, cut into chunks
optional: hot sauce, bagel seasoning
→ serves 1
#3 Breakfast Corn Cake 4:55
1 tsp oil or vegan butter for greasing your baking container*
⅓ cup (80g) apple sauce, unsweetened
2 tbsp natural peanut or almond butter
2 tsp agave or maple syrup
1 tsp apple cider vinegar
½ tsp vanilla or a few drops vanilla aroma
2 tbsp cornmeal or polenta
2 tbsp reg flour
pinch of salt
⅓ tsp cinnamon
1 ¼ tsp baking powder
2-3 tbsp non dairy milk (start with 2, see if you need more)
*Baking Container Sizes :
If choosing to make one Cake – use an oven proof mug or container , able to hold at least 200ml (6,8 fl oz) ! Bake for 25 – 30 min.
In the video I used a 180ml (6 fl oz) ramekin and a small 125ml (4,22 fl oz) oven proof bowl.
The 180ml took 25 min in the oven and the 125ml took 20 min!
#4 Bell Pepper Oats 7:20
1 bell pepper, roughly chopped
1 small onion, cut in half
1 clove garlic, peeled
1 tbsp soy sauce
1 tsp miso paste
1 tbsp olive oil
1 tbsp red or white wine vinegar
½ cup (50g) oats (rolled preferred)
1-2 tsp ground flax seeds
¾ cup (180ml) water
toppings: avocado, hummus, something crunchy like roasted edamame, nuts etc ….
#5 Filled Vegan Omelets 8:30
300g silken tofu (10,5oz)
1/2 cup (125ml) water
1 tbsp sugar
1/2 cup (60g) chickpea flour
2 tbsp rice flour
1/3 tsp baking powder
1/3 tsp salt
1 tsp soy sauce
1/8th tsp turmeric
veg oil for the pan
fillings per omelette: 2 tbsp vegan kimchi 1 handful baby spinach, bagel seasoning or roasted sesame seeds
serve w hot sauce or whatever else you prefer
→ yields 4 omelets
Based on the Vegan Tamagoyaki Recipe here:
MUSIC used:
Intro by Wet Leg: https://open.spotify.com/track/0nys6GusuHnjSYLW0PYYb7?si=cd188a66e99e4da4
Culpeo: https://open.spotify.com/track/5L76i1SGzFz6Q5XnceUxG6?si=b9dac8383cd04412
fluhalp – https://soundcloud.com/fluhalp/paradise-83
Mark Generous – https://thmatc.co/?l=7AFB0B45
Teen Blush – analog house – https://soundcloud.com/teenblush/analog-house-demo
Outro by Jeremy Sullivan: https://soundcloud.com/jeremy-sullivan-5/stogesmix4-ft-smack-linde
Much love,
Mina
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