These are the simplest vegan recipes. I used a my thrift store George Foreman grill because it makes a full day of cooking go by stupid fast with practically zero clean up. Video below to see how it’s all done.
Vegan Raspberry Smoothie Bowl
I’m really getting into these fruit smoothie bowls! Feel free to add as much sweetener as you’d like. I think a minimum of 1 TB is needed in order to chillax the tartness. This was a huge bowl of fruit essentially so half way through I put it in the fridge and came back to it later. Even though the second half of this smoothie bowl was thawed it tasted so good. Maybe even better.
1.5 chopped frozen bananas (145 grams), 220 grams of frozen raspberry (2/3 of a bag?), 1 TB agave (20 grams), splash of water + garnish: chia seeds, frozen raspberry and kara kara orange slice (pink inside!)
- Blend everything in a food processor then garnish to look pretty
Vegan Brown Rice Bok Choy Mushroom Buddha Bowl
I’m lazy. Short grain brown rice requires patience which I think goes against laziness. It takes energy to plan and energy to wait but I really do love short grain brown rice. I got off my high horse and bought some quick cook (parboil) brown rice a few months back. It’s for sure not the same. The quick cook kind of has a cardboard flavor (says me) but it cooks super fast. Short grain brown rice has an earthy flavor and a better mouth feel than the quick cook stuff but takes a whole 45 minutes. Can you hear me crying like a little beeeach? Long story short I love short grain more but will eat quick cook more often. Now getting back on track….
1 serving short grain brown rice (50 grams), water, 3 ounces mushroom, 2 ts soy sauce, fresh grated ginger, 1 baby bok choy, 1 ts sesame oil + garnish: sesame seeds & green onion (which I forgot)
- Cook brown rice
- Grate ginger til you have about a teaspoon
- Put 3 ounces of sliced mushrooms in a bowl. Mix with 2 ts soy sauce and ginger.
- Cook mushrooms. It only takes a minute or so on the foreman or a few minutes in a skillet. Once cooked set aside.
- Cut baby bok choy in half and cook. I grilled mine for 2 minutes or so. You can also saute or boil .
- Plate: Put brown rice on one side of a bowl then fill the other half with the veggies. Pour 1 ts sesame seed oil on the veggies and garnish with sesame seeds. ENJOY
Vegan Crispy Spring Rolls
Dude, what is up with this white plate?! Alert! Does Not Fit The Vibe, yo. I made 2 tiny spring rolls because whenever I make spring rolls I end up making too much filing. You really can’t fit much in the spring roll wrappers. I bought these egg-free spring roll wrappers from the freezer section of the Asian store a long time ago. The package come with a million wrappers so I’ve gone into my freezer and thawed them out multiple times. I only had a few left but when I thawed them out it was obvious that the top and bottom layers were damaged from moisture from the last time I made them. Not only were the top layered damaged (edible but unusable) the whole brick of wrappers was pretty dried out. To fix this I wrapped them in a wet paper towel. Water will damage the wrappers so the plan was to soften them up enough to pull two perfect wrappers from the middle of the stack and throw away the rest. It worked. Because I only had two wrapper I made sure to not make too much filling which resulted in me making too little filling. blah, blah, blah, and now I have 2 tiny spring rolls that taste like EPICNESS.
-I HEART SPRING ROLLS 4 LYFE-
Full recipe here if you want to make a large batch.
2 spring roll wrappers, 1/3 cup shredded cabbage (cole slaw mix), 1/4 ts corn starch, 1 ts soy sauce, pinch of fresh grated ginger + 1/4 cup water & 1 ts corn starch mixture for sealing the wrappers closed
- Grate about 1/2 ts fresh ginger. Mix ginger, 1/4 cornstarch, 1 ts soy sauce with 1/3 cup shredded cabbage. You’ll want cabbage to be shredded instead of chopped. Smaller is better.
- Mix these things up and cook. I grilled mine on the foreman for just a minute or two. You can saute but may need sesame seed oil to do that.
- Set veggie mix aside to cool completely. If there’s any excess juice or moisture to your veggie mix then let it cool on a paper towel or tilt your plate to let juices drain away.
- Carefully separate out 2 spring roll wrappers from your fully thawed pack. Do not let your spring rolls dry out or get moisture on them. Cover wrappers with saran wrap if doing a larger batch. Here’s a great blog post to help you make the best batch of spring rolls.
- Mix 1/4 cup water with 1 ts corn starch
- Once filling is cool divide filling in half. Put filling in each wrapper and fold so that it’s completely seals. Blog link on line 4 shows step by step photos on how to fold the wrapper correctly.
- Once all rolled up seal the edge with corn starch water mixture.
- Heat the oil. You’re oil is ready to fry with if you stick a chopstick or wooden utensil in the oil and bubbles form around it.
- Fry spring rolls til golden. ENJOY
This is really what I’m talking about when I say easy. I bought a vegan package of ramen from the health food store. It cost $1. I cooked the noodles then I grilled 1/2 a bag of frozen veggies from trader joes for 8 minutes. Bada bing, bada boom.
1 packet of vegan ramen noodles, 1/2 bag of frozen veggies ( I used “Harvest Hodgepodge”)
- Cook ramen
- Cook 1/2 bag of veggies. You can boil, microwave, stir fry or use the foreman
- Place veggies in a bowl and add ramen on top. ENJOY
Here’s more of my What I Eat In A Day posts. Video of todays feast below.