Eating 1 Vegan Meal Per Day in January (Part 2)

I'm eating 1 unique vegan meal every day for the month of January, 2023. Here are days 8-15.

Timestamps:

00:00 Grocery Haul
1:44 Squash Pasta
4:02 Spaghetti Dinner
7:21 Avocado Toast
8:18 Butternut Squash Soup
11:34 Biscuits and Jam
15:05 Peanut Butter Banana Toast
15:56 Cinnamon Toast
16:31 Sweet Potato Fries
17:44 Closing Thoughts

[BUTTERNUT SQUASH SPAGHETTI]

1 cup finely diced butternut squash
3 tsp olive oil
1 clove minced garlic
Salt and pepper
1/4 cup pepitas
1 serving spaghetti
A squeeze of lemon

1. While the salted pasta water comes to a boil, sautee the squash in 2 tsp olive oil with a little salt. Cover to soften and cook through.

2. Cook the pasta. During the last 5 minutes of cooking, add the pepitas to the squash and sautee. During the last minute of cooking, add the garlic and sautee.

3. Reserve 1 cup of pasta water, then drain the pasta. Add the pasta to the pan, adding pasta water as needed. Add the lemon juice, more salt and pepper to taste. Drizzle the remaining teaspoon of olive oil over the pasta on the plate.

[SPAGHETTI DINNER—recipe serves 4]

a 30 oz can tomatoes, diced
half a yellow onion, minced finely
4 cloves garlic, minced
1 TBS olive oil
1/2 cup red wine
salt, red pepper flakes, Italian seasoning to taste
4 servings spaghetti
4 TBS vegan butter
4 big slices crusty white bread
2 cloves crushed garlic
8 leaves lettuce, chopped
Half a cucumber, cut into semicircles
4 sweet peppers, sliced
4 tsp olive oil mixed with 2 tsp vinegar

1. Sautee the onion in the olive oil for a few minutes on low-medium heat until translucent.
2. Add the garlic and sautee for a minute
3. Add the tomatoes, seasonings, and wine. Simmer, stirring occasionally for about 30 minutes. If it gets too dry, add a little water.
4. Once your sauce has started to simmer, bring a large pot of salted water to the boil and add 4 servings spaghetti. Cook according to 1 minute less the package directions and drain (*reserve 1 cup pasta water)
4a. While the pasta water is coming to the boil, make a green salad out of the bottom 4 ingredients.
4b. As soon as you add the pasta to the water, make the garlic bread: microwave the butter in a small bowl for a few seconds with the garlic and a pinch of Italian seasoning until the butter is soft. Spread this onto 4 pieces of bread and bake in a 400 degree F oven for a few minutes until toasty.
5. Add the pasta to the sauce and stir, adding pasta water as you go so the sauce is nicely coating the pasta and it’s not too dry.

Vid here: https://bit.ly/3ICRmo5

[AVOCADO TOAST]

3 slices sour dough bread
1 Avocado
Olive oil
Lemon juice
Salt, pepper
Parsley

[BUTTERNUT SQUASH SOUP]

2 TBS coconut oil
Half an onion, minced
2 cloves minced garlic
4 cups diced and peeled butternut squash
2 small yellow potatoes, peeled and diced
4 cups unsweetened coconut milk
2 TBS brown sugar
Salt, pepper, nutmeg
Fresh minced parsley

1. In a heavy-duty pot, sautee the onion in the coconut oil until translucent, then add the garlic and cook for another minute.

2. Add the coconut milk, squash, and potatoes and some salt. Bring to a gentle simmer, then cover and cook for 20 minutes or until the vegetables are tender.

3. Puree in a blender until smooth, add the brown sugar and more salt, pepper, and nutmeg to taste. Garnish with fresh parsley and serve with bread to make it a complete meal.

[BISCUITS WITH JAM]

Follow any basic recipe for rolled biscuits, replacing the butter with vegan butter and the milk/buttermilk/cream with almond milk. Serve with jam of your choice (make sure there’s no gelatin in it) or make your own: https://www.youtube.com/watch?v=F0eI81_RIBs

[PEANUT BUTTER BANANA TOAST]

Whole wheat bread recipe here: https://www.youtube.com/watch?v=SE9vPiD8AH8

2 slices whole grain bread
2 TBS peanut butter
1 banana, cut into coins

[CINNAMON TOAST]

2 slices whole grain bread
1 TBS vegan butter
1 tsp cinnamon-sugar

[SWEET POTATO GARLIC FRIES]

1 sweet potato
About a quart of vegetable oil
1 tbs vegan butter
1 clove garlic, crushed
Salt
Freshly ground black pepper
Minced fresh parsley

1. Get a pot of cold, salted water on the stove (don’t heat it!)
2. Peel a sweet potato and cut into French fries. Put into the water.
3. Once all the sweet potato is into the water, turn the burner to high.
4. Once boiling, lower the water so that it’s simmering and cook the fries until they’re just tender.
5. Carefully drain the fries and lay on a paper towel on a cookie sheet to dry.
6. In a small bowl, heat the butter with the garlic on low in the microwave until melted.
7. Dump the water out of the pot, dry it, then fill it with oil and heat it to 375 degrees F.
8. Fry the fries until crisp, puffed in places, and a little brown.
9. Transfer to a wire rack to drain, sprinkle immediately with salt.
10. Transfer the fires to a plate and top with the garlic butter, then cracked pepper, then parsley.

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Видео Eating 1 Vegan Meal Per Day in January (Part 2) канала Sarah Loves Food