WHAT I EAT IN A WEEK VEGAN | Making Sourdough, Carrot Cake, Tuscan Chikn, Thai Tea, etc

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RECAP
0:00 Tuscan Chikn Pasta
3:15 Ethiopian Ful
4:13 Sourdough Starter
6:12 Condensed Milk
7:06 Starter Test
7:37 Carrot Cake
10:08 Sourdough
14:07 Sun-dried Tomato Cheeze Toast
14:38 Tabitha Brown Popcorn
14:46 Drunken Noodles
16:34 Coconut Iced Coffee
17:10 Ricotta Toast
TUSCAN CHIKN PASTA
vegan chikn/seitan optional
1/2 cup spinach or baby call
2 servings pasta of choice
2 tbps sun dried tomato
1 small onion, diced
1 cup cashew milk or cream
1/4 - 1/2 cup pasta cooking water
shallot
olive oil
oregano, basil, garlic, paprika , salt +to pepper taste
VEGAN CARROT CAKE
flax egg (tbsp ground flaxseed + 3 tbsp water)
2 cups all purpose flour2 tsp baking soda 2 tsp baking powder ¼ tsp salt 2 tsp cinnamon 1/2 tsp nutmeg
1/2 cup applesauce
1/2 cup vegan butter 1/2 cup turbinado sugar 1/4 cup maple syrup or agave2 tsp pure vanilla extract
1 & 3/4 cups grated carrot

CINNAMON SPICED GLAZE
1/2 cup cashews (raw)
1/4 cup agave
1 tbsp coconut oil (or coconut butter)
orange zest
1/2 tsp cinnamon
1/2 tsp ginger powder
pinch salt
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