Everything I Eat in a Week! (realistic & easy vegan meals)

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Today’s video is a fun “What I eat in a week” with lots of super simple, tasty and easy to recreate vegan meal ideas. Plus quite a bit of random and yet realistic on the go travel type food can be found here. I went to Lisbon, Portugal recently for a little solo vacation – finishing up my secret project (you know what it is right) relaxing in the sun, and exploring really cool Portuguese vegan cafes and restaurants!

Recipes mentioned:
Homemade Vegan Cheese:
Artemis’ Sweet Bread:
Savoury Carrot Muffins:

Food Places mentioned:
Jules, Berlin
O Golfinho Restaurante Bar, Costa da Caparica
Milkees, Lisbon
Vegan Nata, Lisbon
Damas, Lisbon
Copenhagen Coffee Lab, Lisbon
AO 26, Lisbon

Another What I Eat in a Week:

My 58 Recipe EBOOK:
My Meal Planner:
Instagram: @mina_rome
Email: [email protected]
Website: www.mina-rome.com
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INGREDIENTS & NOTES

#1 Inside Out Sushi

3/4 cup sushi rice (160g), rinsed*
1 ½ cup water (375ml)
a generous pinch of salt
(optional: 1 tsp rice vinegar, added to the water)
3-4 sheets of nori
*i used Milchreis – used for german rice porridge

for the filling:
½ avocado
1-2 medium carrots, cut into ribbons, then quick pickled if preferred
If pickling:
about ½ cup (125ml) white wine vinegar, ½ cup (125ml) water, 3/4 tsp salt and 1 tbsp sugar

Check out the detailed quick pickled veggie recipe here:

also 2-3 tbsp sesame seeds for rolling
→ yields 3 – 4 large sushi rolls (serves 2 as a main)

#2 Favorite Iced “Latte”

1 ½ – 2 tbsp ground coffee
1 cup (250ml) almost boiling water
3-4 ice cubes to bring down the temp of the coffee
more ice for my jar
nondairy milk, to taste

#3 Pesto Ramen

150g ramen (2 blocks)
1 bell pepper
100g (3.5oz) firm tofu
olive oil for the pan
1-2 tsp hemp seeds
seasoned salt, to taste
1-2 handfuls fresh baby spinach
about 3 tbsp store bought vegan pesto (or to taste)
a splash of soy sauce
feel free to top with avocado

#4 Rhubarb Puree

3 stalks of rhubarb, cut into 1-2 cm thick pieces
5 little sugar packets (I think that’s 1 ½ – 2 tbsp?)
about ¼ cup (60ml) water, more if needed
pinch of salt

MUSIC

Intro by Balthazar:
fluhalp:

Matthew Hall – Home
Teen Blush –
Naomi – Music by Naomi – Cloud City –
Saturday Light –
Jeremy Sullivan –
Sonic Nothing – Blush –

outro by Matthew Hall – Home

Much love,
Mina

This video is sponsored by Squarespace.

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Comments

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32 COMMENTS

  1. of course you're gonna get the hysterical portuguese viewer here but omg I love the places you went to and vegan nata is my all time favorite place for the perfect perfect pastel de nata. I hope you enjoyed Lisbon, it's my favorite place in the world. <3

  2. I really just thank you for promoting such an intuitive and non restrictive/judgmental way of seeing food and eating. I’m recovering from an eating disorder and seeing someone who doesn’t focus on being ridged with food and “health” focused. Thank you.

  3. A little homemade iced coffee hack for y'all: There's this method called Japanese ice brew where you basically brew your filter coffee with half of the hot water you'd normally use and put the rest of it into your cup in the form of ice cubes. So basically, if you make a 300ml cup of coffee, use 150ml of water to brew and put 150g of ice in your cup. The hot coffee melts the ice, cools down instantaneously, and the melted ice dilutes everything without it being watery. Plus, you'll get less of that stale coffee taste because it cooled down so quickly!

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