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My Daily Vegan Menu (Complete Plant-Based Recipes)

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Greetings and salutations! 🌞


✨Stay in touch!✨

Jam Jam:

The musical ensemble I’m fortunate to use music from:)

Bristol Mines:

The amazing band providing me with their music:)

referral links:

My preferred Matcha!
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Cashew creamy dressing:
3/4 cup cashews ( raw unsalted )
1/2 cup dark cocoa
2 tbsp brown sugar ( or desired sweetener – can substitute with maple syrup )
1 tsp maca powder
1 scoop vanilla or chocolate protein powder ( Visit the aforementioned link for sprout living )
1/4 cup oat milk ( increase if necessary )

– Soak cashews for 10 minutes in hot water, then strain.
– Combine all other ingredients until completely smooth, which may require a few minutes of blending

Easy Curry:
1/2 onion
1 tbsp olive oil
2 ribs celery
1 carrot
1 small tomato
2 cups kale loosely packed
4-5 cloves garlic
1/2″ ginger
1/2 block tofu
1 can coconut milk
1/2 can baby corn
2 generous tbsp red curry paste
1 tbsp tomato paste

– Warm a pan on low flame, add olive oil, and once heated, add the onion. Sauté until slightly browned, then add diced celery and carrot. Cook for 4-5 minutes
– Integrate minced garlic and ginger into the pan, season with a pinch of salt. Cook for an additional 5 minutes, then add coconut milk, curry paste, and tomato paste. Thoroughly mix! Include cubed tofu, chopped tomato, kale, and baby corn. Cook for 15-25 minutes.
– Serve alongside rice and garnish with cilantro

PB sauce:
1 lime’s juice
2 tbsp gochujang
1 tbsp soya sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp agave
1/3 cup chunky PB


Tunes by Free Arlo – feel things –
Tunes by Public Library Commute – Brand New –

Credit: YouTube/Julia Ayers


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