Discover what a gluten-free + vegan eats in a day with a delicious pak choi bowl and get excited for the new ebook release!
Nourishing Plant-Based Meals and Exciting New Recipes
Today’s What I eat in a day video features delicious gluten-free, vegan recipes that are easy to make at home. The video showcases how to prepare multigrain pancakes, a pak choi bowl, and roasted veggies with hummus. The recipes include a variety of wholesome ingredients such as oats, sorghum flour, buckwheat flour, chickpeas, and a mix of vegetables.
The multigrain pancakes are made with a combination of gluten-free flours and topped with orange, pomegranate, and hemp seeds for added flavor and nutrition. The pak choi bowl combines noodles or brown rice spaghetti with pak choi, chickpeas, carrots, sesame seeds, and a flavorful dressing. Lastly, the roasted veggies with hummus recipe includes a mix of potatoes, carrots, broccoli, and parsnips seasoned with olive oil, salt, and thyme, and served with a homemade hummus and dressing.
Plant-Powered Eats: Feast on a Flavorful Gluten-Free Vegan Bowl and Discover My Exciting New eBook Release!
good morning everyone today it’s really really rainy outside that’s why it’s really really dark here but today we’re going to make some pancakes for breakfast and I think I’m going to make some multigrain pancakes and serve it with some fruits so I hope you will like this one.
So this is a mix of millet flour oat flour and also some sarum flour so I think these pancakes are going to be really really good then we’re also going to add a half banana and then also some salt and cardamone and and one cup of almond milk I use a unsweetened.
One so let’s blend this one up so now we’re just going to let this one rest for 5 to 10 minutes and then we’re going to fry the pancakes in a skillet so after frying the pancakes I also sliced up some orange and you can.
Absolutely switch to other fruits you prefer but I absolutely love orange and pomegranade as you may have noticed I added them on the top of the pancakes together with some ham seeds before it was time to.
Eat I had a pack shoy in the fridge that I wanted to use so I decided to make a pack shoy boil with some noodles or in this case brown rice spaghetti because I didn’t have any noodles at home so I started with washing and chopping up the pack shoy then I added some olive oil in the skillet and Fry the pack shoy in there with some salt black pepper and.
Chili fakes then I also added some Chic Peas I peeled some carrots and Cho them in small sticks and added them in the skillet I really love garlic and think it goes very well with fried veggies and Shake peas so I added one minced garlic clove then I added some tomato sauce around 1.
To two teaspoons a splash of rice Viner and water and then also some sesame seeds I added the gluten-free spaghetti in boiling water sliced some cucumber you know I almost always eat cucumber to every meal it just feels like everything gets a touch of freshness and crispiness when adding it then I I prepared a very easy dressing just some vegan soy yogurt.
Some tomato paste and lemon juice then mix until combined I also added some avocado to have on the side then it was time to eat I added the spaghetti in a bowl together with the pack Choy carrots Chic Peas the cucumber and of course the.
Dressing it’s also very good to add some coriander on the top a very delicious lunch for snack I had this beautiful Plum I really love the color it was really good later it was time for dinner and I wanted to make some oven roast veggies.
So I started with chopping up some broccoli and added it on a baking tray then I sliced up some peeled potatoes but you can leave the skin on if you prefer I added it together with a broccoli on the baking tray then I also sled some pnip and carrots as always it’s good to add.
Several colors to your plate and eat a variation of different veggies before baking the veggies in the oven I added some olive oil salt and TI I baked them for about 25 minutes in 230 CSUS deg until.
Golden then I prepared some hummus and added chickpeas into a jar together with garlic a lots of spices I actually didn’t meure it up but I also added some lemon juice a splash of tamari for a deeper flavor black pepper garlic powder chili flakes cumin salt nutritional yeast and some seesam oil and Tahini then I blend it all up into a.
Smooth consistency together with some water which I at first forgot to add then I sliced the fr fresh tomato and prepared a yogurt based dressing again this time with some fresh chopped basil and lemon juice.
When the veggies were ready it was time to eat so I added them on a plate the potatoes the carrots the Parn Snips and broccoli the humus tomatoes and a dressing a easy delicious vegan dinner I really enjoyed and before this video ends I just want.
To tell you that my ebook bake gluten-free and vegan easy bread recipes finally is published and a big thanks to all of you that already have bought it I’m so grateful for your kind words and support it’s available on my website fran. in both English and Swedish and I will add a link in the description if you want to read more so that’s all for.
Today and as always a big thanks for watching take care and I hope to see you in the next video
