VEGAN WHAT I EAT IN A DAY | mac & cheese made from VEGGIES | plant-based
Recipes in this Video
The Green Smoothie Bowl is a modern American creation that reflects the health-conscious trends of the 21st century. It typically combines nutrient-rich greens with fruits and toppings, making it a visually appealing and nutritious meal. This dish has gained popularity among health enthusiasts and can be customized with various toppings and ingredients, making it a versatile breakfast option.
Ingredients
- ●spinach
- ●banana
- ●avocado
- ●almond milk
- ●chia seeds
- ●honey
- ●granola
- ●coconut flakes
- ●pumpkin seeds
- ●blueberries
- ●strawberries
- ●flax seeds
- ●vanilla extract
- ●ice cubes
Instructions
- 1Add spinach, banana, avocado, almond milk, chia seeds, honey, and ice cubes to a blender.
- 2Blend on high until smooth and creamy, about 1-2 minutes.
- 3Taste and adjust sweetness if necessary by adding more honey.
- 4Pour the smoothie into a bowl.
- 5Top with granola, coconut flakes, pumpkin seeds, blueberries, and strawberries.
- 6Drizzle a little honey on top if desired.
- 7Serve immediately with a spoon.
Ingredient Alternatives
almond milk
Healthier: oat milk
Cheaper: water
Oat milk provides a similar creaminess, while water reduces calories.
granola
Healthier: nuts and seeds
Cheaper: oats
Nuts and seeds add healthy fats, while oats are more economical.
honey
Healthier: maple syrup
Cheaper: agave syrup
Maple syrup is a natural sweetener, while agave syrup is often less expensive.
chia seeds
Healthier: flax seeds
Cheaper: sunflower seeds
Flax seeds provide fiber and omega-3s, while sunflower seeds are budget-friendly.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups rolled oats
- ●1 cup nuts (almonds, walnuts, or pecans)
- ●1/2 cup honey or maple syrup
- ●1/2 cup nut butter (peanut, almond, or cashew)
- ●1/2 cup dried fruits (raisins, cranberries, or apricots)
- ●1/4 cup chia seeds
- ●1/2 tsp vanilla extract
- ●1/4 tsp salt
Instructions
- 1In a large mixing bowl, combine the rolled oats, nuts, chia seeds, and salt.
- 2In a small saucepan over low heat, combine the honey (or maple syrup) and nut butter. Stir until melted and well combined.
- 3Remove the saucepan from heat and stir in the vanilla extract.
- 4Pour the melted mixture over the dry ingredients in the mixing bowl. Stir until everything is well coated.
- 5Add the dried fruits and mix until evenly distributed.
- 6Line a baking dish with parchment paper and press the granola mixture firmly into the dish.
- 7Refrigerate for at least 2 hours to set.
- 8Once set, remove from the dish and cut into bars or squares.
- 9Store in an airtight container in the refrigerator.
Equipment
Ingredients
- ●2 cups elbow macaroni
- ●1 cup cauliflower florets
- ●1 cup butternut squash, peeled and cubed
- ●1/2 cup nutritional yeast
- ●1/4 cup unsweetened almond milk
- ●2 tbsp olive oil
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp turmeric
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp smoked paprika
Instructions
- 1Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- 2In a pot, bring water to a boil and add the cauliflower and butternut squash. Cook until tender, about 10 minutes.
- 3Drain the vegetables and transfer them to a blender or food processor.
- 4Add nutritional yeast, almond milk, olive oil, garlic powder, onion powder, turmeric, salt, black pepper, and smoked paprika to the blender with the vegetables.
- 5Blend until smooth and creamy, adding more almond milk if necessary to reach desired consistency.
- 6In a large mixing bowl, combine the cooked macaroni and the veggie cheese sauce. Stir until the pasta is well coated.
- 7Transfer the mixture to a baking dish and spread evenly.
- 8Optional: Top with additional nutritional yeast or breadcrumbs for a crunchy topping.
- 9Bake in a preheated oven at 350°F (175°C) for 15-20 minutes until heated through.
- 10Serve warm and enjoy your hidden veggie vegan mac and cheese.
Equipment
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