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Disclaimer:
I am not a nutritionist or health professional of any kind. My videos are not to be used as diet advice but as a source of vegan recipe inspiration and (hopefully) entertainment.
✨Ingredients and Notes ✨
#1 Chickpea Tahini Salad
½ cucumber
1-2 handfuls cherry tomatoes
1 can chickpeas, drained and rinsed
a handful of pine nuts
3 tbsp unsweetened plain soy yogurt
1 ½ runny tahini
1 tbsp white wine vinegar
a dash of curry powder
fries seasoning to taste (salt, paprika, garlic powder, dried herbs…)
→ serves 2
#2 Nina’s Banana Brownies
4 bananas, mashed
50ml sunflower seed oil (¼ cup minus 1 tbsp)
120g sugar (½ cup + 1 ½ tbsp)
1 tsp baking soda
1 tsp baking powder
1 splash of vinegar
pinch of salt
½ tsp cinnamon
220g flour (regular or oat) (2 cups minus 1 tbsp)
4 tbsp unsweetened cocoa
100g chopped vegan chocolate (½ cup)
a few tbsp non dairy milk to adjust the consistency
Mix all the ingredients, and bake for 20-30 min at 180C in a brownie pan lined w parchment paper
#3 Fruity Coconut Porridge
½ cup small cut oats (45g)
A pinch of salt
2 tbsp shredded coconut
1 cup non dairy milk (250ml)
A handful of frozen fruit
Maple syrup and shredded coconut for the topping
→ serves 1
#4 Vegan ‘Protein’ Pancakes
1/2 cup flour (60g)
1 Tbsp unflavoured or vanilla protein powder
¼ tsp salt
1 t baking powder
2 tbsp coconut sugar
⅓ plant milk (80ml) + 2-3 more tbsp to adjust the consistency later
1 tsp apple cider vinegar
2 Tbsp applesauce
1 Tbsp smooth runny peanut butter
tiny bit of coconut oil for the pan
toppings of choice
→ serves 1
#5 Quick Miso Zoodle Soup
1 zucchini
Lil but of oil for the pan
¼ tsp garlic powder
Salt to taste
50g Glass noodles (1.76oz)
1 cup water (250ml)
1 tbsp miso soup paste or white miso paste
2 tbsp nutritional yeast
Chili flakes to taste
2 tsp white wine vinegar
2 tsp soy sauce, or to taste
More spices of choice to taste
Roasted Sesame seeds for the top
→ serves 1
#6 Banana Quinoa Porridge
if you don’t already have 1 serving of cooked unseasoned quinoa, then use:
50g quinoa (¼ cup + 1 tbsp)
½ cup water (125ml) , more if it evaporates too fast
→ let simmer over medium heat for about 15 minutes, so until almost fully cooked?
then add:
½ mashed banana
¼ tsp cinnamon
pinch of salt
⅓ cup non dairy milk (80ml)
and let simmer for another 10 min or so
serve with the other banana half, some walnuts, maybe some maple syrup …
→ serves 1
#7 Fancy Soy Salad
a bit more than 1/3 cup dried soy granules (30g)
¼ tsp vegetable broth powder
about 2/3 cup hot boiling water (160ml)
Lambs lettuce
Cucumber
Cherry tomatoes
Oil for the pan
1 spring onion
for the dressing:
Juice of ½ lemon
2 tsp runny tahini
1 tsp maple syrup
½ tsp mustard
salt, spices to taste
1 tortilla
lil bit of oil
seasoning of choice
→ serves 1
#8 Vegan Croissants / Cornetti
⅓ cup non dairy milk (80ml)
⅓ cup plain non dairy yogurt (80g)
1 tsp vanilla
2 ½ tbsp sunflower seed oil
¼ cup sugar (50g)
1 ½ tsp dry active yeast
2 cups spelt flour (250g) + a little more for the surface
½ tsp salt
140g cold vegan butter, cut into chunks, then rolled into a 3mm thin rectangle (4.9oz)
optional: 50g vegan chocolate, broken into bits (1,76oz)
a few tbsp of soy cream or non dairy milk to brush them + optionally a sprinkle of sugar
→ yields about 10 small pastries
→ serve immediately
#9 Roasted Gochujang Sweet Potatoes
3-4 small sweet potatoes
1-2 tsp oil
for the sauce:
1 tsp gochujang, use less if that’s too spicy
2 tsp cornstarch + 2 tbsp water
1 tbsp rice vinegar
1 tbsp soy sauce
3/4 tsp maple syrup
a few more tbsp of water to adjust the consistency
served with about ½ cup black beans (80g), ½ avocado, lettuce and sesame seeds
→ serves 1
Music used:
intro by Mikel, GameChops:
Dan & Drum:
trees and lucy:
Rytas –
Ebony Loren –
Jazz Chillax:
flughand:
north takoda:
Loopschrauber:
soft eyez:
culpeo:
Babylon the Beach:
Fiji Blue –
Much love,
Mina
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