Vegan Food Diary

Niken Fitri Larasati

Reg A
P1337431120027

Rachel Gaewski Will Edmund Mei Eldridge

Breakfast Name : Baked banana oatmeal Name : Vegan chickpea Name : Green smoothie bowl
Price : 0.80 dollars per serving scramble Price : 8.11 dollars per serving
Ingredients : Price : 1.74 dollars per serving Ingredients :
1. Bananas Ingredients : 1. Frozen bananas
2. Oats 1. Chickpea flour 2. Organic blueberries
3. Salt 2. Water 3. Coconut yogurt
4. Baking powder 3. Aquafaba 4. Vanilla almond butter
5. Cinnamon 4. Nutritional yeast 5. Kale
6. Nutmeg 5. Turmeric 6. Maca powder
7. Flax eggs 6. Cumin 7. Spirulina
8. Maple syrup 7. Chili powder 8. Almond milk
9. Coconut oil 8. Sea salt 9. Hemp seeds
10. Vanilla extract 9. Black pepper 10. Chia seeds
11. Almond milk 10. Coconut oil 11. Granola
12. Sunflower seeds 11. Red onion 12. Almond butter
13. Sunflower seed oil 12. Garlic
13. Green bell peppers Cooking Steps :
Cooking Steps : 14. Roma tomatoes 1. Add some frozen bananas,
1. Add some ripe bananas to a 15. Parsley organic blueberries, coconut
mixing bowl and then just mash yogurt, some vanilla almond
them up until they were in a Cooking Steps : butter, a nice handful of kale,
smooth consistency. 1. Add your cup of chickpea and then a tablespoon of maca
2. Add some rolled oats, salt, flour and then some water, and powder, spirulina, and some
baking powder, cinnamon, and then some aquafaba. That’s the almond milk. And mix all
a little bit of nutmeg, and then liquid reserved from the together until it form this
 mix it up.
3. Add two flax eggs, some
maple syrup, coconut oil, and
vanilla extract.
4. Add in some non-dairy milk,
and mix all together until it
form this liquidy consistency.
5. Bake them off at 350 for
about 35 minutes.
6. Blend up some sunflower
seeds until they turn into a
powder and then add a little bit
of maple syrup for some
sweetness, sunflower seed oil
to help smooth it out, and a
pinch of salt. Kept blending
that for a long time and
eventually it turn into to this
smooth and creamy
consistency.
7. Add sunflower seed butter
drizzled on top.
Lunch Name : Zucchini lentil fritters
with a vegan sour cream
Price : 0.91 dollars per serving
Ingredients :
1. Zucchini
2. Red lentils
chickpeas, and some nutritional liquidy consistency.
yeast, turmeric, then you’re 2. Top that with some organic
gonna add some cumin, chilli blueberries, hemp seeds, chia
powder, sea salt, black pepper, seeds, gluten-free organic
and then you’re gonna stir it granola, and some more
around. almond butter.
2. Then, you’re gonna put some
coconut oil in your skillet, add
some red onions, some garlic.
Then you’re gonna stir it
around.
3. Then you’re gonna add some
green bell peppers and you’re
gonna stir it around.
4. Add some roma tomatoes,
then you’re gonna add your
chickpea flour.
5. Your gonna wait every 2
minutes to stir it around,
because you don’t want it to
stick to your skillet but then,
also, you want it to dry out.
6. Then you’re gonna add some
parsley, you can also add any
other type of vegetables you
want, or you can add some
spicy sriracha sauce.
Name : BLT Name : Vegan omelette
Price : 3.48 dollars per serving Price : 6.26 per serving
Ingredients : Ingredients :
1. Coconut oil 1. Broccoli
2. Benevolent bacon 2. Red bel pepper
3. Wheat bread 3. Field roast sausages
3. Red onion 4. Vegan mayo 4. Avocado oil
4. All-purpose flour 5. Tomato 5. Just egg
5. Salt 6. Arugula 6. Vegan cheddar
6. Garlic powder 7. Avocado toast
7. Smoked paprika Cooking Steps :
8. Cayenne 1. Get your cast iron skillet and Cooking Steps :
9. Sunflower seed oil put a little coconut oil in there, 1. Saute some fresh broccoli
10. Silken tofu and add about 4-6 pieces of the and peppers with a couple of
11. Lemon juice vegan bacon, and get it crispy field roast sausages, make sure
12. Dill and brown on each side. that cook all the way through
2. Get some wheat bread and when put them into the
Cooking Steps : add some vegan mayo to each omelette.
1. Grate up some zucchini. side of the bread. Then add 2. Coat pan with some avocado
2. Transfer the zucchini to a some fresh tomatoes, put oil and add about 1/3 of the
dish towel and squeez out all of about 3 pieces of bacon on container of just egg, add the
the excess water. each side, and add some veggies ang sausage and
3. Then, to that same bowl, arugula on top. topping that with miyoko’s
added back in the zucchini, vegan cheddar.
some red lentils, dice red 3. Pair with some avocado
onion, some all-purpose flour, toast.
salt, garlic powder, smoked
paprika, and cayenne.
4. Form the batter into cute
little patties.
5. Fry them in a little bit of
sunflower seed oil for about 4-
5 minutes on each side until
they were nice and crispy.
6. For the vegan sour cream,
add some soft tofu, lemon
juice, a little bit of a neutral oil,
some salt and then just blend it
up until it was smooth and
creamy.
 7. Add dill drizzled on top.

Dinner Name : Vegan chili Name : Nashvile hot not- Name : Chili mac
Price : 1.34 per serving chicken sammich Price : 5.76 dollars per serving
Ingredients : Price : 3.61 dollars per serving Ingredients :
1. Dried pinto Ingredients : 1. Cornstarch
2. Kidney beans 1. Almond milk 2. Chili powder
3. Dried black beans 2. Lemon juice 3. Oregano
4. Sunflower seed oil 3. Pickle brine 4. Paprika
5. Yellow onion 4. Hot sauce 5. Salt
6. Garlic 5. Aquafaba 6. Pepper
7. Chili powder 6. Oyster mushrooms 7. Water
8. Cumin powder 7. All-purpose flour 8. Chickpea pasta
9. Paprika 8. Salt 9. Broccoli
10. Salt 9. Garlic powder 10. Olive oil
11. Cayenne 10. Pepper 11. White onion
12. Diced tomatoes 11. Vegan butter 12. Garlic
13. Frozen corn 12. Coconut oil 13. Beyond meat beef
14. Veggie broth 13. Cayenne 14. Vegetable broth
15. Textured vegetable protein 14. Organic brown sugar 15. Almond milk
16. Vegan sour cream 15. Canola oil 16. Vegan cheese
16. Agave
Cooking Steps : 17. Wheat bread Cooking Steps :
1. Boil dried pinto, kidney 18. Pickles 1. Make a spice mixture of
beans, dried black beans for cornstarch, chilli powder,
about an hour. Cooking Steps : oregano, paprika, salt, and
2. Then to a big pot, add a little 1. Start off with some almond pepper.
bit of oil and one diced yellow milk and add some lemon juice, 2. Then salting some water,
onion. Stir that up until it was that’s how gonna make our bring that to a boil, and add in
translucent. Then add some vegan buttermilk. Whisk it 2 cups of banza chickpea pasta.
mince garlic and let that cook around, add some pickle brine Cook this for a little less time,
for a few more minutes. for flavour, and then a little bit because it’s gonna finish
3. Then put the chilli powder, Louisiana hot sauce, and then cooking later on.
cumin powder, paprika, salt, aquafaba. Stir it aroud. This 3. About a minute before the
and a little bit of cayenne for
some heat. Then sauté again to
active the spices in the oil.
4. Then add beans from earlier
and some fire-roasted dice
tomatoes. Then add some
frozen yellow corn and some
vegetable broth using some
veggie bouillon.
5. Brought this all to boil,
reduced it to a simmer and let
it cook for about 15 minutes.
6. Add some textured
vegetable protein.
7. Just let this cook for about
another 15 minutes to let the
crumbles fully rehydrate, and
serve it with some of that
vegan sour cream.
gonna be a marinade.
2. Put some mushrooms in
another fresh clean bowl,
situate them around, put that
marinade over and then sit it
away in the refrigerator for
about 2-4 hours.
3. And then, get another bowl
and mix some flour, add some
pink sea salt, add a little garlic
powder, add a little pepper.
Mix it around.
4. Coat the mushrooms in the
flour, and coat the mushrooms
in the marinade, do that 2
times.
5. And then, if you have a wire
rack, let these sit out and dry
for about 10-15 minutes.
6. And then, in your cast skillet,
mix a little butter and coconut
oil, and mix some cayenne
pepper and garlic powder, pink
sea salt, and some black
pepper and some brown sugar.
Cook it on medium heat until
the butter and coconut oil
melts.
7. And then add the
mushrooms to the skillet and
fry them up real good until they
are crispy.
8. And then allow the to cool
on a nice plate, and then brush
pasta’s ready, add in some
broccoli to blanch that before
put the rest of the dish
together. Pour those into a
strainer and rinse with cold
water to stop them from
overcooking.
4. Add some oil into a big pot,
and then add half of a white
onion, and 3 cloves of mince
garlic. Once those have had a
chance to soften, add in 1
pound of beyond ground beef.
5. Once it look well-cooked,
add in the cornstarch and spice
mixture, and 1 cup of both
vegetable broth and almond
milk.
6. Then add the pasta and
broccoli, a little more
cornstarch to thicken it up, and
about a cup of half of miyoko’s
cheddar.
7. Serve it.
them with the sauce.
9. Drizzle some agave on it.
10. Serve with wheat bread ,
add the little sweet butter
pickles on the top and then add
with Louisiana hot sauce.