Скачать или смотреть What I Eat in a Week - vegan summer-to-fall recipes | strawberry banana bread, cherry syrup & more!

Hi friends! ☀️As summer winds down, I wanted to share a little seasonal assortment of recipes I’ve been making and loving lately! These are cozy, low-effort meals and treats that use up all the fresh produce I’ve had on hand! From summer cherries to those last few bananas on the counter SCREAMING to get used up! 😂

Whether you’re savoring the last of summer or looking for inspiration to use what you have, I hope this video gives you a few ideas to enjoy this seasonal transition!

Let me know which one you’re trying first, and don’t forget to subscribe if you haven’t already. It really helps the channel grow! 😊

Featured Recipes:

🍓 Strawberry Banana Bread: https://jessicainthekitchen.com/straw...

Strawberry Glaze Recipe:
1 cup powdered sugar (homemade recipe here: https://jessicainthekitchen.com/homem...)
1 tablespoon lemon juice
A few fresh strawberries
Optional: 1 tablespoon vegan milk (to adjust consistency)

1. Blend the strawberries until smooth, then strain through a fine mesh sieve to remove seeds or any large bits.
2. In a bowl, whisk together the powdered sugar, lemon juice, and the strained strawberry purée. Add vegan milk as needed to reach your desired consistency.
3. Taste and adjust the sweetness or tartness to your preference.
4. Drizzle over a cooled dessert (like strawberry banana bread) and let it set.

🍒 Cherry Syrup:
1 ½ cups cherries (pitted and halved)
½ cup cane sugar
1 cup water
Pinch of sea salt
1 tsp vanilla extract

Bring everything (except vanilla) to a boil, then simmer for 30 mins. Stir in vanilla, mash, strain, and store syrup + jam separately.


🥦 Fridge Clean Out Broccoli Soup:

4 ribs celery, diced
2 medium carrots, diced
½ large red onion, diced
1 large head of broccoli
1 large zucchini
8 oz shiitake mushrooms
1 head roasted garlic (use half if you're not a big garlic fan)
3–4 cups vegetable broth (start with 3, add more to thin if needed)
3 cups hearty greens of your choice (e.g. spinach, kale, chard)
2 tsp oregano
Salt and pepper to taste
1 tbsp vegan butter
½ tbsp oil
Optional: ½-1 cup vegan coconut cream or plant-based milk for extra creaminess
Optional topping: grilled cheese croutons

1. Preheat your oven to 400°F (200°C). Spread the broccoli, zucchini, and mushrooms on a baking tray and roast for 30 minutes. Roasting brings out rich, deep flavor.
2. Sauté the base (mirepoix):
In a large pot, heat butter and oil over medium heat. Add the diced celery, carrots, and onion with a sprinkle of salt and pepper. Sauté for 8–10 minutes.
3. Stir in the oregano and 1 cup of hearty greens around the 5-minute mark. Cook until the greens are wilted.
4. Add the roasted vegetables, veggie broth (start with 3 cups), and roasted garlic. Bring to a simmer and cook for at least 5 minutes, or up to 20 minutes for deeper flavor.
5. Transfer to a blender (or use an immersion blender). Add the remaining 2 cups of hearty greens and blend until smooth. Add more broth if needed to adjust thickness.
6. Stir in vegan coconut cream or plant milk for an even silkier texture.
7. Top with grilled cheese croutons and enjoy!

Timestamps:
0:00 - Intro
0:45 - Strawberry Banana Bread
4:45 - Homemade Cherry Syrup + Jam
6:13 - Fridge Clean-Out Soup (Broccoli + Greens!)
7:30 - How to Make a Mirepoix
17:40 - Soup Taste Test
16:24 - Outro, Where to Find More Vegan Recipes!

#whatieatinaday #summerrecipes #easyveganrecipes

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Thanks so much for watching!! Please subscribe because I’ll be sharing a new video every other week!

Love,
Jessica