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Vegan What I Eat In A Day

I hope you enjoy this video! Recipes can be found below! Instagram:   / sweetgreensvegan   My recipes: https://www.sweetgreensvegan.com/reci... Tiktok:   / sweetgreensvegan   Pinterest:   / sweetgreensvegan   Shop my kitchen: Pots and pan set (10% off): https://ap.carawayhome.com/sweetgreen... Deco highball drinking glass - https://go.magik.ly/ml/1efj8/ Spice jars option 1 - https://amzn.to/3rx6ycq Spice jars option 2 - https://amzn.to/3tBwfem Espresso machine - https://amzn.to/3GSPXpT Mason jars - https://go.magik.ly/ml/1efiy/ Wooden bowl - https://go.magik.ly/ml/1efit/ Glass bowls - https://go.magik.ly/ml/1efii/ Kitchenaid k400 blender - https://go.magik.ly/ml/1efiq/ Black cutting board (similar option) - https://amzn.to/3tAbvDC Measuring cups- https://amzn.to/3GE0kxF Tall measuring glass - https://amzn.to/3qJw13b Salt and pepper holders - https://amzn.to/3GBXxot Camera: https://go.magik.ly/ml/1efjl/ These are affiliate links 00:00 Intro 00:53 Grocery shop along and vegan bbq chicken pizza 03:23 Breakfast 04:35 Coffee break 04:58 Lunch 07:18 Snack time 07:44 Chit chat (PR unboxing, Vegan Bacon, Atomic Habits) 12:11 Dinner Breakfast - Almond butter yogurt bowl ∙Yogurt ∙Dairy-free vanilla yogurt ∙Almond butter ∙Fresh strawberries ∙Blueberries ∙Walnuts ∙Agave Lunch - Miso glazed sweet potato bowl ➡Sweet potatoes: ∙1/2 of a sweet potato, cut into wedges. Toss in 2 tsp of olive oil and a pinch of salt and pepper. ∙Bake at 400 degrees for 20 mins or until tender ∙Combine the miso glaze ingredients (recipe here https://bit.ly/3qTT8bb). When the sweet potatoes are finished in the oven, add them to a skillet with 3 Tbsp of the miso glaze ➡Red bell peppers & shallots and kale: ∙Slice 1/2 of a red pepper pepper and 2 shallots sliced. Add to an oiled skillet over medium heat and season with salt and pepper. Cook until tender ➡Serve with 1 1/2 cup of massaged kale (massaged with 1 tsp of oil and a pinch of salt), rice, and your choice of protein. Dinner - Vegan bacon and mushroom pasta ∙ 4-5 servings of pasta noodles ∙2 tbsp of reserved pasta water ∙4-5 slices of vegan bacon (or Mushroom bacon) ∙3 large shallots, sliced ∙3 large garlic cloves, sliced ∙1 1/2 cup of sliced baby Bella mushrooms ∙1/4 cup of white cooking wine ∙ 2 tbsp of vegan cream cheese ∙ 1 cup of unsweetened plant milk ∙1/2 tsp of salt, 1/2 tsp of black pepper, 1 tsp of garlic powder ∙ 2-3 tsp of lemon zest ∙ 2-3 tbsp of nutritional yeast ∙1/3 cup of fresh basil, cut into ribbons ∙Salt and pepper ∙Toppings: red pepper flakes and fresh basil ➡ Start by boiling your pasta noodles in heavily salted water ➡ Cut the vegan bacon into slices and cook in an oiled skillet over low-medium heat until crispy. Remove from the skillet and set aside ➡ Slice the shallots and garlic cloves. In the same skillet, cook the shallots for 2 minutes and add the garlic. Cook for 3-5 minutes. Now add the mushrooms, 1 tsp of cooking oil, and white cooking wine. Cook for 5-10 minutes or until the shallots, garlic, and mushrooms have caramelized. Season with salt and pepper to taste. ➡ Remove the mushrooms, shallots, and garlic from the skillet and set aside ➡ Add 2 tbsp of vegan cream cheese and 1 cup of unsweetened plant milk (I used oat milk). Whisk until the milk and cream cheese are combined. Season with salt, pepper, and garlic powder ➡ Next, add back in the caramelized mushrooms, shallots, garlic, and 1/2 of the cooked vegan bacon. Mix well ➡ Add in 2-3 tsp of lemon zest and 2-3 tbsp of nutritional yeast. Whisk everything together ➡ Now add the cooked pasta, 2 tbsp of the pasta water, and the fresh basil. Mix so that the noodles are fully coated in the sauce ➡ Serve with more fresh basil, red pepper flakes, and divide the remaining vegan bacon among each serve