I TRIED EATING VEGAN FOR A WEEK

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PO BOX 642
MORNINGSIDE, QLD, 4170
AUSTRALIA

RECEIPIES:

DAY ONE
BREAKFAST: white choc chip + macadamia pancakes
https://goo.gl/fJCX7F

LUNCH: fajitas from BOSH book
Step 1: slice onions and dice garlic and add to oiled pan
Step 2: slice capsicums and add to pan
Step 3: sprinkle 1/2 tbsp of brown sugar + pinch of salt
Step 4: mix 1tsp chilli powder, 1tsp cumin, 1tsp paprika, 1/4tsp cayenne pepper, 1/4tsp garlic powder, pinch of salt in a bowl and add to capsicums
Step 5: reduce capsicums to low heat and cook for 30 mins until soft, stirring regularly

Serve with: salsa, gauc, rice, refried beans, black beans and tortillas

DINNER: red curry from BOSH book + vegan naan
Make the paste:
Blend together roasted cumin seeds (1tsp), ginger (roughly chopped) (2cm piece), shallots (5), garlic (5 cloves), lemongrass (2 stalks), peppercorns (1tsp),1/2 roasted capsicum from jar, tomato puree (2tbsp), kaffir lime leaves (3), lime juice and splash of water

For curry:
Step 1: put pan on high heat and add oil
Step 2: add 100g of curry paste and cook for 2 mins
Step 3: pour in 400ml coconut milk + 150ml vegetable stock + stir
Step 4: add 4 tbsp soy sauce, 2tbsp agave syrup, 1tbsp sugar, 2 slice capsicums, 200g mushrooms, 60g baby corn, 160g tomatoes
Step 5: bring to boil and simmer for 7-10 mins until vegetables cooked

DAY TWO
BREAKFAST: Avo toast from chapter IV

LUNCH: build your own pizza from crust
cherry tomatoes
chilli
garlic
roasted capsicum
vegan cheese
cherry tomato
napoli sauce
vegan aioli

DINNER: vegan cheeseburger from grill'd


DAY THREE:
BREAKFAST: oats
https://goo.gl/p4eAZw

LUNCH: vegan cashew alfredo
https://goo.gl/AX8Gx7

DINNER: leftovers


DAY FOUR:
BREAKFAST: waffles
https://goo.gl/5DkemC

LUNCH: indian takeaway (aloo baigan)

DINNER: stuffed capsicums
Step 1: half capsicums
Step 2: put capsicums in oven while you get everything else ready to let them soften (200 degrees c & fan forced)
Step 3: cook rice with vegetable stock + water
Step 4: while rice cooks cut all the veggies (we used mushroom, onion, tomato and chilli)
Step 5: put it all in a bowl with some black beans + corn + garlic, mixed herbs, tuscan seasoning, paprika, cumin, pepper and salt and mix
Step 6: cook all vegetables in with rice + add can of diced tomatoes
Step 7: take capsicums out of oven and fill with rice mixture
Step 8: put a high heat oil on and around capsicums and cook for about 40 minutes
Step 9: Take alfoil off and cook for another 5 mins

The sauce: https://goo.gl/1JbzXk


DAY FIVE:
BREAKFAST: uber eats (vegan mince + avo toast)

LUNCH: loving hut brisbane
tex mex bites, vegan korma + carbonara

DINNER: paw paw asian kitchen
spring rolls + curry + naan

DAY SIX:
BREAKFAST: the smug fig
smashed avo

LUNCH: capsicum + left over sauce
the sauce: https://goo.gl/1JbzXk

DINNER: leftover stuffed capsicum + sauce


DAY SEVEN:
BREAKFAST: oats with raspberries, blueberries, banana and strawberries

LUNCH: vegan caesar salad
dressing: https://goo.gl/Q2KkeT
ingredients:
vegan bacon: https://goo.gl/Za7kLp
crutons, vegan parmesan, lettuce, tomato

DINNER: who knows lol