Скачать с ютуб What We Eat for Lunch || Non-Vegan Partner Approved в хорошем качестве

What We Eat for Lunch || Non-Vegan Partner Approved

Click here for a FREE VEGAN MASTERCLASS on how to make your vegan lifestyle sustainable and effortless. https://www.hannahmcneely.com/miniveg... MY MOM AND I WROTE AN E-BOOK! https://www.hannahmcneely.com/ebook We hope you love it. Want to support me & get a cool shirt without creating too much waste? CHECK OUT MY THRIFTED MERCH! https://www.hannahmcneely.com/shop Go to https://squarespace.com/hannahmcneely to get a free trial and 10% off your first purchase. CHECK OUT MY NEW WEBSITE I MADE USING SQUARESPACE! https://www.hannahmcneely.com/ Thank you to Lucia Castaneda for her assistance with this video. She's a rockstar. RECIPES: Quesadillas/Grilled Sandwich INGREDIENTS Hummus: 2 cans chickpeas Juice of ½ to 1 lemon 2 tbsp tahini 2 cloves garlic 1 tbsp cumin Splash of water (find your favorite consistency) Quesadillas: Flour tortillas Guacamole DIRECTIONS 1. Blend all hummus ingredients in a food processor or high speed blender. 2. Spread hummus on tortilla, fold in half, grill on non-stick pan. (No oil necessary.) 3. Top with your favorite Mexican toppings, such as guacamole and salsa. 4. To make into grilled sandwich, spread hummus onto your favorite bread, add tomato and mustard, and grill on both sides on non-stick pan. (No oil necessary.) Asian Style Salad INGREDIENTS Salad: Greens, chopped Cabbage, chopped Bell pepper, sliced Tomatoes, sliced Cucumber, sliced Edamame Dressing: 3 tbsp almond butter 2 thumbs of peeled ginger 2-3 cloves of garlic 1 pitted date 1-2 tbsp coconut aminos (or soy sauce) 1 tbsp rice vinegar (or ACV) 2 sticks of celery DIRECTIONS 1. Assemble salad ingredients in large bowl. 2. Blend dressing ingredients in food processor or high speed blender. 3. To reduce fat, add less almond butter and more celery sticks. Dress salad and enjoy. Breakfast Burrito INGREDIENTS 1 onion, chopped 2 cloves garlic, pressed 1 jalapeno, diced ½ bell pepper, diced 1 packet extra firm tofu 2 tbsp nutritional yeast 1 tbsp cumin Salt and pepper to taste (use sulfur salt for extra eggy flavor) 1 tsp turmeric (just for color) ½ c corn 2 large handfuls spinach DIRECTIONS 1. Sauté onion, garlic, jalapeno, and bell pepper in a little water over medium heat until soft and fragrant. 2. Add remaining ingredients one by one to the pan and continually combine. Continue to add water if the food starts to stick. Oil is unnecessary for cooking this dish. 3. Add tofu scramble to your favorite tortilla. You can also had some green, some vegan sausage, some roasted potatoes, and guacamole. Scratch that. You must add guac. I mean, come on. (SIDE NOTE: I like to put this dish in romaine lettuce leaves, especially to keep it nice and light at lunch time. Hummus is a nice addition as well!) Chickpea Masala INGREDIENTS 1 onion, diced 6-8 cloves garlic, minced/pressed 2 thumbs ginger, peeled and minced 1 tsp coriander 1 tsp turmeric 1 tbsp garam masala 3-5 dates, pitted and mashed 4 15-oz cans chickpeas, drained and rinsed 1 28-oz can diced or crushed tomatoes ½ 8-oz can tomato paste ½ c. cilantro DIRECTIONS 1. Sauté onion, garlic, and gingers in a little water over medium heat until soft and fragrant. 2. Add spices and combine. 3. Add date paste a little at time and stir until well-combined. 4. Add chickpeas, tomatoes, and tomato paste. Allow mixture to simmer for about 15 minutes or until nice and hot. Turn off the heat and add the cilantro at the end. 5. Serve with your favorite potato, squash, or grain. In the video I served it with kabocha squash but I also love this dish over rice. Fresh Spring Rolls INGREDIENTS Assortment of sliced veggies! Below are the ones I prefer… Cucumber Carrot Cabbage Avocado Cooked winter squash Bell pepper Lettuce Mint Basil Cilantro Radishes Roasted brussels sprouts Cooked vermicelli rice noodles Rice paper Sauce: 3 heaping tbsp peanut butter 2-3 tbsp coconut aminos (or soy sauce) 2 cloves garlic, minced/pressed 1-2 tsp sriracha About ½ c. water (add slowly until you find desired consistency) DIRECTIONS 1. Prepare your veggies by slicing them into thin strips. 2. Dip rice paper into warm water and set on a plate or board. Allow to sit for 1-2 minutes to get sticky. 3. Fill paper with your desired fillings. 4 Wrap roll according to video instructions. 5. For sauce, mix all ingredients together either by hand or in a blender. Music by   / the-postal-service-such-great   Music by Ryan Little - play to lose. - https://thmatc.co/?l=F87E3E2C Music by Insta Models - Do It Like You - https://thmatc.co/?l=A1649CDB Music by Eric Reprid - Lil Uzi - https://thmatc.co/?l=E7D7A511 Music by   / aka-dj-quads