Channel: Sophia Esperanza

Category: Entertainment

Tags: sophia esperanzaveganwhat i eat in a day veganwhat i eat in a dayvegan recipes

Description: Enjoy xx BREAKFAST Peanut Butter Banana Oatmeal 1 full Banana, the riper the better 1 cup Organic Rolled Oats 1 cup Water 1 tbsp Hemp Seeds Pumpkin Seeds Drizzle Maple Syrup Drizzle Flax Oil 3/4 cup Hemp Milk + drizzle for later 1-2 tbsp Peanut Butter Dash of Cinnamon RECIPE Combine oats + water + milk and bring to boil Reduce heat and stir Cook about 3-5 minutes Top with the goods! LUNCH ‘Better than Tuna’ Chickpea Sandwich Favorite bread 30 oz Chickpeas (2 cartons or 2 cans) 3 Celery stalks 3/4 Purple Onion 1/2 cup Veganaise Tbsp lemon zest 1 Lemon juiced 1 tsp pepper 1 tsp pink himilayan salt 1 tsp garlic powder 1 tbsp hemp seeds 1 tbsp capers (optional to give it a tuna taste) Any kind of Sprouts (I used kale sprouts) RECIPE Option 1: Mash chickpeas Add chopped celery + onion Stir Add remaining ingredients, except sprouts Stir thoroughly Toast bread Top with ‘tuna’ salad Serve with sprouts Option 2: Blend all ingredients (except sprouts) Serve on toasted bread + sprouts DINNER Roasted Mushroom Bowl 2 lbs Crimini Mushrooms, washed thoroughly 6 large Garlic Pods (1/2 single Garlic pod if using) 1 tbsp fresh/dried Thyme 1 tbsp Olive Oil 2 1/2 tbsp Balsamic Vinegar 2 tbsp Liquid Aminos (vegan soy sauce) Sprinkle of Pink Himilayan salt + Pepper 2 bunches Lacinto Kale, washed and stemmed 1 tsp Garlic powder 1/2 Lemon juiced Handful Pine Nuts 2 cups White rice 3 cups Water 1 1/2:1 water to rice ratio I added lentils that I had left over from the night before (only cooked in water) 1 avocado RECIPE Set oven to 400 degrees Wash mushrooms thoroughly Pat dry In a large mixing bowl, add mushrooms Mix in all ingredients, coating evenly On a large baking sheet, pour mushrooms over parchment paper Make sure all mushrooms are spaced out Bake for 15-20 minutes (checking halfway) While mushrooms are cooking, wash and stem Kale Thick chop the Kale In a large skillet, toast pine nuts with coconut oil (set to medium heat) Remove pine puts Add all of the Kale into the pan *The Kale will cook very fast and we’re only trying to lightly sauté, so keep it moving with a spatula to prevent burning or overcooking on the bottom Add garlic powder + lemon juice Once the Kale has flattened and is bright green, remove from heat *the Kale will start to turn a a dark green if overcooked Boil rice + water Once boiling, lower heat to simmer and cover with top 10-15 minutes OR, pressure cook the rice Combine Mushrooms, Kale, Rice, Lentils (navy beans go great with this too!), avocado, favorite hot sauce xx