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🍇 recipes: 16 hoisin tofu and cauliflower on rice tofu and cauliflower, roasted with oil and salt until golden brown (200°C, 20min) 2 tbsp hoisin sauce, 1 tbsp soy sauce, black pepper, roasted for 5 more minutes basmati rice, cucumber, pickled red onions and fresh parsley for serving 17 pear & walnut muffins 150g flour, 75g sugar, 1/2 cup (125ml) soy milk + 1 tbsp apple cider vinegar, 1/4 cup (60ml) neutral oil, 2 tsp baking powder, grated ginger, pinch of salt 1 large pear (finely diced), 2 small handfuls of walnuts (finely chopped) bake at 180°C for 30 minutes 18 quinoa and cauliflower salad 1 tsp coriander seeds (toasted and ground), 1 big clove of garlic, 1 tsp dijon mustard, 1/3 cup extra virgin olive oil, 1/4 cup apple cider vinegar, lots of salt & pepper 3 servings quinoa, chickpeas and zaatar-roasted cauliflower (oil, salt, zaatar) 4 medium roasted beets, handful of radishes, handful fresh parsley, handful toasted pistachios (chopped) *the dressing is meant to “soak” the topping - if you have leftover dressing add that on top as well to make sure the base of the salad will also get flavourful! 19 seeded sourdough loaf somewhat followed a recipe from “das große Brotbackbuch” by Backen mit Christina (@backenmitchristina) *a similar recipe: https://dontwasteyourtaste.com/en/see... 20 pumpkin lentil soup small butternut squash or pumpkin (peeled to make a smooth soup), 1 thumb-size piece of ginger, 2 heaping tsp vegetable stock powder, 1 heaping tsp curry paste, 1 cup (200g) red lentils (soaked), water to cover 1 can coconut milk, salt and pepper to taste fresh parsley for serving 21 spiced apples on porridge 2 large apples, diced + 2-3 tbsp maple syrup, cinnamon, cardamom, salt; baked at 200°C for 20 minutes base of plain porridge: 2/3 cup (75g) oats, 1 cup (250ml) soy milk, 1/2 cup (125ml) water, pinch of salt almond butter, hemp seeds, flakey salt 22 curried millet and almond salad 2 servings cooked millet and lentils with turmeric and salt (I soak mine before cooking to save time) roasted beets and turnips, chopped dates dressing: 1 gigantic spoonful of almond butter, soy sauce, rice vinegar, curry powder, black pepper served with greens, cucumber, pickled red onions, parsley and lemon juice *millet can be subbed for rice or quinoa, almond butter for peanut butter/tahini 23 carlin pea stew 1 onion, 1 clove of garlic, 1 bell pepper handful of cherry tomatoes, 1 tbsp tomato paste, taco seasoning, salt and pepper to taste 1 jar (500g) carlin peas, tomato passata, water as needed season to taste with more salt & pepper topping: soy yogurt, lemon juice, parsley, salt & pepper served with flatbread *sub carlin peas for beans or chickpeas 24 peanut butter & pear toastie toast, peanut butter, pear slices, flakey salt *some cinnamon would be a nice addition! 25 wild rice & mushroom soup 1 packet mushrooms, 1 carrot, 1/2 onion, 1 big clove of garlic 1 tsp each thyme and rosemary, pepper to taste 1/2 cup wild rice (I soaked mine to reduce cooking time), vegetable broth as needed zest and juice from 1/2 lemon, 1 tbsp tahini, fresh parsley salt and pepper to taste *inspired by sustainably vegan: https://www.instagram.com/reel/DATvhZ... *some white beans or chickpeas would’ve been nice for some protein! 26 miso tofu and roasted carrot bowl tofu + 1 tsp miso paste, 1 tbsp each sesame oil, soy sauce, rice vinegar, a few cracks of pepper carrots + oil, salt, cumin; roasted at 220°C for 30 min wild rice, cucumber, roasted beets, arugula, parsley and lemon juice for serving 27 rice porridge 1/2 cup risotto rice, 1 cup soy milk, about 1/2 cup water, pinch of salt stewed (frozen) berries, toasted pistachios, brown sugar, flakey salt *wash rice twice before cooking to remove starch, add more liquid if you want a creamier porridge 28 orange pepper veggies and tofu with peanut sauce tofu, broccoli, carrot, bell pepper + orange pepper, dried parsley, salt, pepper, olive oil; baked at 180°C for 25-30 min greens, wild rice, parsley for serving peanut miso sauce: 1 tbsp each peanut butter, soy sauce, vinegar, 1 tsp miso paste, black pepper 29 choc chip cookies https://www.pickuplimes.com/recipe/th... 30 sun-dried tomato and mushroom pasta 400g button mushrooms, dry-fried until their liquid is released oil from a jar of sun-dried tomatoes, 2 cloves of garlic (minced), 6 sun-dried tomatoes (sliced) 1 tbsp tomato paste, dried oregano, salt, about 100g tomato passata, water as needed pasta of choice, I used paccheri high-quality balsamic and extra virgin olive oil for serving 🥝 social media instagram: @julia.maiten pinterest: @juliabmaiten for business enquiries only: [email protected] 🍎 faq how old are you? 21 how long have you been eating plant-based? 4 years where do you live? germany what are you studying? economics