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Today’s video is a fun “What I eat in a week” with lots of super simple, tasty and easy to recreate vegan meal ideas. Plus quite a bit of random and yet realistic on the go travel type food can be found here. I went to Lisbon, Portugal recently for a little solo vacation – finishing up my secret project (you know what it is right) relaxing in the sun, and exploring really cool Portuguese vegan cafes and restaurants!
Recipes mentioned:
Homemade Vegan Cheese: https://www.youtube.com/watch?v=RI5XVG05jkY&t=251s
Artemis’ Sweet Bread: https://www.youtube.com/watch?v=b2ztyyb48N8&t=532s
Savoury Carrot Muffins: https://www.youtube.com/watch?v=RI5XVG05jkY&t=251s
Food Places mentioned:
Jules, Berlin
O Golfinho Restaurante Bar, Costa da Caparica
Milkees, Lisbon
Vegan Nata, Lisbon
Damas, Lisbon
Copenhagen Coffee Lab, Lisbon
AO 26, Lisbon
Another What I Eat in a Week: https://youtu.be/GW5g_7NB1AM
My 58 Recipe EBOOK: https://payhip.com/b/9MsP
My Meal Planner: https://bit.ly/3owzNeC
Instagram: @mina_rome https://www.instagram.com/mina_rome/
Email: [email protected]
Website: www.mina-rome.com
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INGREDIENTS & NOTES
#1 Inside Out Sushi
3/4 cup sushi rice (160g), rinsed*
1 ½ cup water (375ml)
a generous pinch of salt
(optional: 1 tsp rice vinegar, added to the water)
3-4 sheets of nori
*i used Milchreis – used for german rice porridge
for the filling:
½ avocado
1-2 medium carrots, cut into ribbons, then quick pickled if preferred
If pickling:
about ½ cup (125ml) white wine vinegar, ½ cup (125ml) water, 3/4 tsp salt and 1 tbsp sugar
Check out the detailed quick pickled veggie recipe here:
also 2-3 tbsp sesame seeds for rolling
→ yields 3 – 4 large sushi rolls (serves 2 as a main)
#2 Favorite Iced “Latte”
1 ½ – 2 tbsp ground coffee
1 cup (250ml) almost boiling water
3-4 ice cubes to bring down the temp of the coffee
more ice for my jar
nondairy milk, to taste
#3 Pesto Ramen
150g ramen (2 blocks)
1 bell pepper
100g (3.5oz) firm tofu
olive oil for the pan
1-2 tsp hemp seeds
seasoned salt, to taste
1-2 handfuls fresh baby spinach
about 3 tbsp store bought vegan pesto (or to taste)
a splash of soy sauce
feel free to top with avocado
#4 Rhubarb Puree
3 stalks of rhubarb, cut into 1-2 cm thick pieces
5 little sugar packets (I think that’s 1 ½ – 2 tbsp?)
about ¼ cup (60ml) water, more if needed
pinch of salt
MUSIC
Intro by Balthazar: https://open.spotify.com/track/6otUjBoNrp27EubqsoYGQx?si=9bcf77f07f83404d
fluhalp: https://soundcloud.com/fluhalp/caramel-86
Matthew Hall – Home https://open.spotify.com/track/38O3WQ0SQykunIq3cbZIFb?si=d3a712950cbf47dc
Teen Blush – https://soundcloud.com/teenblush/analog-house-demo
Naomi – Music by Naomi – Cloud City – https://thmatc.co/?l=4577AED5
Saturday Light – https://thmatc.co/?l=D9398C42
Jeremy Sullivan – https://soundcloud.com/jeremy-sullivan-5/darling
Sonic Nothing – Blush – https://thmatc.co/?l=97733A7B
https://thmatc.co/?l=A10C57A3
outro by Matthew Hall – Home
Much love,
Mina
This video is sponsored by Squarespace.
Credit: YouTube/Mina Rome
