WHAT I EAT IN A WEEK VEGAN | Plant Based Fall Recipes #018

The first 1,000 people to use this link will get a free trial of Skillshare Premium Membership: https://skl.sh/abetweene11201

STALK ME
Instagram https://www.instagram.com/abetweene/
Twitter https://twitter.com/abetweene
TikTok https://vm.tiktok.com/ZMJM568o4/

SHOP THIS VLOG
anything of my kitchenware that’s still available will be here: https://kit.co/abetweene/my-kitchen

SHOP + SAVE
earn money back when you spend http://bit.ly/2SPrZ8a

RECOMMENDATIONS
Garlic Mashed Potatos & Shepard’s Pie https://youtu.be/8FldouvaZVk
Mac & Cheeze https://youtu.be/G9PEzzMemG8

RECAP
0:00 Squash Apple Soup
3:35 Carrot Fennel Soup
5:58 Strawberry Jam
7:25 Gochujang Roasted Brussel Sprouts
8:04 Sichuan Tofu
9:11 Fig Jam
9:56 Golden Latte
10:33 Candy Yams
11:04 Spicy Greens
12:31 Cheeze & Crackers

RECIPES

SQUASH SOUP
1 butternut (or acorn) squash, small
1 onion, diced
1 carrot, chopped
2 apples, diced
2 cups no-chikn stock
1 sprig thyme
1/4 tsp garlic, onion powder
1/8 tsp sage
salt + pepper to taste
top with cashew cream or coconut milk (optional)

CARROT FENNEL SOUP
1/2 large onion, diced
1 large fennel bulb
4-6 carrots, diced
1/2 cup lentils, red
2 + 1/4 cups no-chikn (or veggie broth)
1 bay leaf (remove before blending)

STRAWBERRY JAM
see previous video https://youtu.be/pDWwgi_dFPQ

GOCHUJANG ROASTED BRUSSEL SPROUTS
1 bag/ 3 cups brussel sprouts
1 tbsp sesame oil
1/4 cup gochujang (https://amzn.to/2INpVeW)
salt + pepper to taste

SICHUAN TOFU
1/3 cup extra firm tofu, diced
2 tsp coconut aminos (may substitute for tomari or sauce sauce)
1/4 – 1/2 tsp Sichuan chili oil (https://bit.ly/3lRiL7p)

FIG JAM
1 pint figs
1/4 cup turbinado sugar
pinch of salt

GOLDEN LATTE
10 oz macadamia nut milk~
1/4 tsp turmeric
1/8 tsp cinnamon
1/4 tsp vanilla extract
pinch of salt + cracked black pepper
sweeten to taste
~see previous video https://youtu.be/YAIFDs-Jp7E

CANDY YAMS
1 sweet potato
1 tbsp avocado oil
1 tbsp maple syrup
pinch of salt
1/8 tsp cinnamon
roast at 400F for 30 mins

SPICY GREENS
1 bunch kale (may substitute for chard or collard greens)
1 leek, sliced (or onion)
2 cloves garlic, sliced
2 slices seitan bacon
1/4 tsp red pepper flakes or cayenne pepper
2 – 3 tbsp veggie stock~
1/4 tsp garlic and onion powder
1/8 tsp nutmeg (optional)
salt + pepper to taste
~see previous video https://youtu.be/D6qhpr1MhIU

CHEEZE & CRACKERS
1 bosc pear (or apple)
fig jam
chao original slices
violife epic mature cheddar block

CONTACT
get in touch at abetweene@gmail.com

FTC
this video is in partnership with Skillshare. some linked products may grant me a small commission.

#plantbased

Leave a Reply

Your email address will not be published. Required fields are marked *