What I Ate Today ☀️ Unstuffed Peppers Recipe 🫑 Baking FLUFFY Muffins and more! 🧁 скачать в хорошем качестве

What I Ate Today ☀️ Unstuffed Peppers Recipe 🫑 Baking FLUFFY Muffins and more! 🧁

Need some easy vegan recipes? Here's a peek at what I ate today and everything was DELICIOUS! Recipes below 👇 #whatiatetoday #whatieatinaday #homecooking In this what I ate today video I made lots of great vegan recipes for beginners so I hope it gives you some good meal ideas. For breakfast I made delicious bananas muffins. After that I made lunch and it's a great meal prep recipe. And for dinner I made unstuffed peppers with peppers, onions, vegan meat, and spices. It's simmered in a simple tomato sauce and topped with melty vegan cheddar cheese! I hope you enjoy these recipes and seeing what I eat in a day! Comment below and let me know what the best thing you ate today was! Recipes in this Video (my blog is under construction until August so I wrote the new recipes below) Pinwheels Recipe: https://nikkivegan.com/simple-pinwhee... Vegan Banana Muffins Makes 12 muffins 1.5 cups all purpose flour 1.5 tsp baking powder ½ tsp baking soda 1 tsp ground cinnamon 1/8 tsp ground allspice 1/2 tsp sea salt 1.25 cup mashed banana (very ripe) ¼ cup soy milk, room temp 1 tbsp white rice vinegar 1 tsp vanilla ¼ cup light brown sugar, lightly packed ¼ cup cane sugar ½ cup melted refined coconut oil - refined is key* Tip: make sure to measure when it's melted, not solid, for best results :) Directions: Start by pre-heating the oven to 425 degrees. Next combine the flour, baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Mix well and set aside. Then combine the mashed banana, soy milk, coconut oil, vanilla, vinegar, cane sugar, brown sugar, and coconut oil in another mixing bowl. Mix the wet ingredients very well, and then add half of the dry ingredients to the wet ingredients and stir just until no more flour is visible. Then add the remaining dry ingredients, being careful not to over-mix at this stage so the muffins will be light and fluffy. Scoop into a 12 hole muffin tin lined with muffin liners and bake for 5 minutes. Then keep the oven door closed, but reduce the heat to 350 degrees and bake for 15 more minutes. Optional Streusel Topping: ½ cup all purpose flour 1 tbsp cane sugar 2 tsp light brown sugar lightly packed 1 tbsp softened vegan butter, I used Earth Balance sticks 1 pinch salt Combine the streusel topping ingredients in a bowl. Use clean hands to work the butter into the dry ingredients until a rough, shaggy rough appears. Cover and refrigerate until ready to bake. Then sprinkle on top of the muffins and bake as directed above. Unstuffed Peppers Recipe Serves 4 3 tbsp olive oil 3 large poblano or bell peppers 1 large yellow onion 2 cloves garlic 1 tsp ground cumin 1 tsp dried dill 3/4 tsp smoked paprika - smoked is key* 1/4 tsp cayenne pepper 1.5 tsp sea salt (seems like a lot but it's for the sauce and the veggies) 2 cans diced tomatoes 2 packages of Abbots Vegan Ground Beef or 20oz of vegan beef of choice 2 tbsp tomato paste 1 cup shredded vegan cheddar cheese cooked white rice for serving Prep: Chop the peppers and onions into bite sized pieces. Mince the garlic and set aside. Then measure the spices into a small bowl. Set everything aside. Cook: In a large dutch oven with a lid, add 2 tbsp of olive oil and set to medium high heat. Then add the vegan ground beed and cook for 5-6 minutes to cook through. Then add the tomato paste and cook for 2 minutes. Transfer the meat to a plate and set aside. Then return the pot to the stove and add the remaining 1 tbsp of olive oil. Add the onions and cook on medium heat for 5 minutes. Stir occasionally so the onions don't brown. Then add the peppers and the spices and cooking for 5 more minutes. Then add the garlic and cook for one minute. Next add both cans of tomatoes and fill up the can one and a half times with water and add that to the pot too. Thne cover and simmer for 5 minutes. Finish by adding the meat mixture back to the pot, place the lid on top and simmer for 5 minutes. Now's a good time to taste and add more salt as needed. The flavor should really pop so if it's not, add more salt until it's perfect. It makes all the difference! Then sprinkle with cheese and cover for 2-3 minutes to allow the cheese to melt. Serve: Spoon over warm cooked rice and enjoy! SOCIAL Instagram:   / nikkivegan   TikTok: nikkivegan My Recipe Blog: http://www.nikkivegan.com Amazon shop: https://www.amazon.com/shop/nikkivegan BUSINESS EMAIL: nikkiveganblog@gmail.com MUSIC: Epidemic Sound FTC: This video is not sponsored