What I ate today ✖️ 14 YR Vegan Lifestyle

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THE RECIPES
BREAKFAST: waffles + banana ice cream + orange juice
Waffle batter:
3 cups oats. BLEND.
2 cups plant milk
2 large bananas.
BLEND TOGETHER

Pour batter into waffle maker and cook according to machine instructions. Continue making waffles until you run out of batter. Top with maple syrup + raspberries

LUNCH: rainbow spring rolls
Tahini dipping sauce
1/2 cup tahini (or peanut butter)
1/8 cup coconut aminos
1/3 cup maple syrup
1/4 cup pickled ginger
1/4 cup water
1-3 Tbsp Sriracha (optional)
BLEND UNTIL SMOOTH

Rice paper
Mai fun rice noodles
Avocado
1 package extra firm tofu
Coconut aminos
Cucumber
Bell pepper
Micro greens
Purple cabbage

Dip a rice paper in a bowl of warm water then lay gently on a cutting board and top with your vegetables/fixings. tightly roll the spring roll and repeat this step until you’ve made as many rolls as you’d like! so good.

dinner: LENTIL SOUP
This is what I put in my lentil soup fail. In hindsight I will make this again in a REGULAR pot, not insta pot, haha. still dont know what I did wrong but its all good. and I will replace the water with veggie broth or more coconut milk. so maybe dont try this recipe until I perfect it. orrr use this as a base to create your own recipe and make it better!
5 garlic cloves, minced
1 medium onion, diced
1 large red bell pepper, diced
1 24-oz jar tomatoes
2 cup red lentils
4 Tbsp tomato paste
2 Tbsp apple cider vinegar
1 tsp paprika
1 tsp chili powder
1 tsp cumin
1/2 tsp black pepper
1/4 tsp salt
1 cup water
2 cup veggie broth
1 can coconut milk
2 cans black beans

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