What I Eat in a Day PLANTBASED List and Recipes

I so hope you enjoy these recipes that I had a feast with. Share with a friend and don't forget to subscribe to my YouTube channel by clicking here... Denny Girl Jo

BREAKFAST SMOOTHIE- Banana Papaya Avocado Smoothie

I have been putting avocado in my smoothies and it just isn't the same without an avocado. It makes the texture of the smoothies much smoother and richer.

You'll need:

1/2 cup diced Papaya

1 banana

1 inch sliced piece of ginger

1/6 of a large avocado

1/4 Sambazo frozen Acai puree

1/2 medium size lemon
1 blender (I used a Magic Bullet Blender http://amzn.to/2GRiAUH)

Instructions:

1. Ensure you wash all ingredients before peeling. 
2. Add all the ingredients your blender and blend.

Tip:

Some blenders won't blend your smoothie into a completely smooth texture unless you blend it for a long period. I find that some blenders get burnt out and their motors stop working if you leave it running for a extended period, so it is best to blend in segments of 30 seconds at a time to avoid burning out your blender and in order to get your smoothest texture. 

BREAKFAST MEAL- Chickpea Sandwich

 

You'll need:

3/4 cup Garbonzo beans (chickpeas)

1 inch sliced piece of celery stick

1 riri pepper

1/4 onion

1 tsp yellow mustard

1/4 tsp salt http://amzn.to/2GPn0vF

2 slices whole wheat bread

1 leaf lettuce

4 slices of a small tomato

4 thin slices cucumber

Instructions:

1. I used an entire pack of chickpeas, but only used about a 3/4 cup of it. Ensure you rinse your peas before cooking.
2. Add peas with about the same amount of water as the peas to a pressure cooker and pressure for 1/2 hour until soft. If after cooking it isn't soft enough to crush into a paste, pressure for an additional 15 minutes.
3. Take about 1 cup of chick peas from the cooked set. Ensure you drain excess water and add drained peas to a separate bowl.
4. With a fork, mash chickpeas until it becomes paste like.
5. Grate the riri pepper, celery and onion and add to mashed chick peas with the yellow mustard and mix well.
6. Toast bread slices and then spread chickpeas mixture evenly on both bread slices.
7. Add lettuce, tomato and cucumber to one side of slice bread that has been toasted and had the chickpeas mixture added to it and then cover with the other slice bread that has been toasted and had the chickpeas mixture added to it.
8. Slice in half to serve and eat.

LUNCH- Okra Cookup Rice

 

You'll need:

  

5 heads green onion

1 stick celery

1 branch parsley leaves

1/2 medium size tomato

2 cloves garlic

20 stems of thyme

1 cup spinach

1 cup chopped okra

2 riri peppers

3 tbsp olive oil http://amzn.to/2GOAaZz

1 tin Grace coconut milk http://amzn.to/2F9RcEf

1 tbsp yellow mustard

2 & 1/2 cups Jasmine rice http://amzn.to/2F7Ubgy

salt to taste http://amzn.to/2GPn0vF

Instructions:

1. Place a large pot on high fire and add 3 tablespoons olive oil.
2. Dice and then add green onions, celery, parsley, tomato, garlic, thyme & riri pepper to oil and sear for minutes.
3. Add coconut milk and mustard to seared seasonings, stir and let simmer for 5 minutes.
4. After 5 minutes have passed, add the spinach and okra to the seasoning and coconut milk that is simmering along with 2 cups of water and let simmer for 5 more minutes.
5. Now ensure you rinse your rice, let the rinse water out and add rice to pot with seasonings, calaloo, okra and coconut milk.
6. Stir and let cook on high fire for 5 minutes.
7. When 5 minutes is up, turn fire down low and let steam until you get the desired softness.

 DINNER-Chinese Stir Fry Vermicelli

You'll need:

6 heads green onion

1 stick celery

1 onion

3 garlic
3 riri pepper

1 pack whole grain rice vermicelli

1/2 cup olive oil http://amzn.to/2GOAaZz

1 pack sliced baby bella mushrooms

2 tbsp sugar

salt to taste http://amzn.to/2GPn0vF

2 tsp chilli powder

1/2 carrot

2 & 1/2 cups snow peas

1 cup chopped cabbage 
1/4 red bell pepper 
1/4 yellow bell pepper 
1/4 green bell pepper  
1/2 cup warm water
2 tsp Grace browning sauce https://goo.gl/cv3tbg

Instructions:

1. Place 1 pack vermicelli to 4 cups boiling water and boil for no more that 3-5 minutes.
2. Strain vermicelli, rinse with cold water to stop the cooking process and then add a little oil to avoid sticking. Ensure that after you have added the oil, you distribute the oil throughout the vermicelli.
3. Now for the mushrooms. Open pack with mushrooms and rinse then drain water if needed.
4. Add 3 cloves grated garlic, 1/2 teaspoon brown sugar and salt to taste. Distribute contents evenly.
5. Heat a skillet on high heat and grizzle a light amount of oil in pan. 
6. Add seasoned mushroom and allow to brown on both sides.
7. After mushroom has been browned on both sides, add 3 tablespoons of oil to mushrooms and add celery, onion, only 3 heads of green onion (save the other three heads for later) and riri pepper and stir fry for 3 minutes or until the seasonings have been cooked to your satisfaction.
8. Add snow peas, carrot, cabbage and bell pepper to stir fry and toss for 2 minutes.
9. Add vermicelli, sugar and salt. Mix all contents together.
10. In half cup warm water add salt to taste, Grace browning sauce and sugar. Ensure items have been dissolved and pour over vermicelli.
11. Take the last set of green onions and garnish for added flavour. 
12. Serve hot.

Tips:

If you boil vermicelli for too long, it becomes soggy. So the least amount of minutes that you can boil it for is recommended. I realized that mixing the vermicelli too many times makes it break easily, so try and stir at least times as possible.

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