WHAT I EAT IN A WEEK VEGAN | Juice Recipes, Raw Tacos, Spicy Tofu, Egg Fruit Smoothie #021
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Recipes in this Video
6 recipes
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●2 cups spinach
- ●1 cucumber
- ●2 green apples
- ●1 lemon (juiced)
- ●1 inch ginger (peeled)
- ●1 cup water
Instructions
- 1Wash the spinach and cucumber thoroughly.
- 2Chop the cucumber and green apples into smaller pieces for easier blending.
- 3In a blender, combine the spinach, cucumber, green apples, ginger, and lemon juice.
- 4Add the water to the blender to help with blending.
- 5Blend on high until smooth, about 1-2 minutes.
- 6If desired, strain the juice through a fine mesh sieve or cheesecloth to remove pulp.
- 7Pour the juice into a glass and serve immediately for the best flavor.
- 8Optionally, garnish with a slice of lemon or a sprig of mint.
Equipment
blenderfine mesh sievecheeseclothmeasuring cupsknifecutting board
vegandairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●2 cups pomegranate seeds
- ●2 oranges, juiced
- ●1 tablespoon honey (optional)
- ●1/2 cup water (optional)
Instructions
- 1Cut the pomegranates in half and use a juicer to extract the seeds.
- 2Place the pomegranate seeds in a blender and blend until smooth.
- 3Strain the blended mixture through a fine mesh sieve into a bowl to separate the juice from the pulp.
- 4Juice the oranges and add the orange juice to the pomegranate juice.
- 5If desired, mix in honey for sweetness and stir well.
- 6If the juice is too thick, add water to reach your desired consistency.
- 7Serve the juice chilled or over ice.
Equipment
juicerblenderfine mesh sievebowlglass
vegandairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●2 ripe peaches, pitted and sliced
- ●1 cup almond milk
- ●1 banana, sliced
- ●1 tablespoon honey (optional)
- ●1/2 teaspoon vanilla extract
- ●1/2 cup ice cubes
Instructions
- 1In a blender, combine the sliced peaches, almond milk, banana, honey (if using), and vanilla extract.
- 2Add the ice cubes to the blender.
- 3Blend on high speed until smooth and creamy, about 1-2 minutes.
- 4Taste the smoothie and adjust sweetness if necessary by adding more honey.
- 5Pour the smoothie into glasses and serve immediately.
Equipment
blendermeasuring cupsmeasuring spoonsglasses
vegetariandairy-freegluten-freenut-free
Ingredients
- ●1 ripe eggfruit (canistel)
- ●1 cup almond milk
- ●1 banana
- ●1 tablespoon honey (optional)
- ●1/2 teaspoon vanilla extract
- ●1/2 cup ice cubes
Instructions
- 1Cut the eggfruit in half and scoop out the flesh into a blender.
- 2Add the almond milk, banana, honey (if using), and vanilla extract to the blender.
- 3Add the ice cubes to the blender.
- 4Blend on high speed until smooth and creamy.
- 5Taste and adjust sweetness if necessary by adding more honey.
- 6Pour the smoothie into glasses and serve immediately.
Equipment
blendermeasuring cupsspoon
Taco boats are a fun and creative twist on traditional tacos, often enjoyed at parties or casual gatherings.
Ingredients
- ●1 lb ground beef
- ●1 packet taco seasoning
- ●1 cup shredded lettuce
- ●1 cup diced tomatoes
- ●1 cup shredded cheese
- ●1/2 cup sour cream
- ●1 package taco boat shells (8-10 shells)
- ●1/4 cup sliced jalapeños (optional)
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a skillet over medium heat, cook the ground beef until browned, about 5-7 minutes.
- 3Drain excess fat and add the taco seasoning to the beef, following package instructions (usually adding water and simmering).
- 4While the beef is cooking, prepare the taco boat shells according to package instructions, usually by placing them on a baking sheet.
- 5Once the beef is seasoned, fill each taco boat shell with the cooked beef mixture.
- 6Top each filled taco boat with shredded lettuce, diced tomatoes, and shredded cheese.
- 7Add a dollop of sour cream on top of each taco boat.
- 8If desired, add sliced jalapeños for extra heat.
- 9Bake the filled taco boats in the preheated oven for about 10 minutes, or until the cheese is melted and bubbly.
- 10Remove from the oven and serve immediately.
Equipment
skilletbaking sheetspatulameasuring cupsknifecutting board
🌶️🌶️🌶️Low
Ingredients
- ●1 block (14 oz) firm tofu
- ●2 tbsp soy sauce
- ●1 tbsp sriracha
- ●1 tbsp sesame oil
- ●1 tbsp cornstarch
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp black pepper
- ●1/2 tsp red pepper flakes
- ●2 green onions, chopped
- ●1 tbsp vegetable oil for frying
Instructions
- 1Press the tofu for 15-20 minutes to remove excess moisture.
- 2Cut the pressed tofu into bite-sized cubes.
- 3In a bowl, mix soy sauce, sriracha, sesame oil, garlic powder, onion powder, black pepper, and red pepper flakes to create a marinade.
- 4Add the tofu cubes to the marinade and let them sit for at least 15 minutes.
- 5Sprinkle cornstarch over the marinated tofu and toss gently to coat each piece.
- 6Heat vegetable oil in a pan over medium-high heat.
- 7Add the tofu cubes to the pan in a single layer and fry until golden brown on all sides, about 5-7 minutes.
- 8Remove the tofu from the pan and drain on paper towels.
- 9Garnish with chopped green onions before serving.
- 10Serve hot as a side dish or over rice.
Equipment
cutting boardknifemixing bowlpanspatulapaper towels
🌶️🌶️🌶️Medium
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