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Head to https://squarespace.com/amandaducks to save 10% off your first purchase of a website or domain using code AMANDADUCKS 😌 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!! 🌸 🌀 Wondering where I get my kitchenware? Check out (almost) everything linked here: https://shopmy.us/amandaducks/ 💌 EMAIL: [email protected] 🍋 INSTAGRAM: / amandaducks 🍴 WEBSITE: https://www.amandaducks.com/ 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 ☺️ This video is kindly sponsored by Squarespace