#vegan #whatieatinaweek
Instagram: sydtheslyfox

Welcome to another what I eat in a week! I’m a grad student who loves to eat simple, quick, and delicious vegan food. This video is full of meals that you can incorporate into your every day life. I’m an intuitive eater that aims to eat mostly whole, nourishing foods, but also enjoys food freedom! I don’t label any foods as “good” or “bad”, I just listen to what my body needs and wants. Thank you so much for tuning in and be sure to subscribe if you like what you see! 🙂

French Toast
(For 8-10 pieces)
1. Combine 1 cup non-dairy milk, 1 teaspoon vanilla, 1/2 teaspoon of baking powder, 1 tablespoon flour, and 1 tablespoon milled flax seed or chia seeds, and a dash of cinnamon to a shallow dish and combine
2. Dip bread, allowing it to soak up the mixture for a few seconds
3. Fry 1-2 minutes each side on medium-high heat (best if fried in vegan butter or coconut oil)

Overnight Oats
1. Combine 1/2 cup oats, 2 tbsp chia seeds, a liquid sweetener (to taste), and 1 cup coconut milk (I used full fat coconut milk)
2. Leave in the frigde overnight (or at least for a few hours)
**note: I like really thick overnight oats so used a little less milk than what I’ve listed here

Vegan Minestrone-Inspired Soup
**this is a recipe with normal pasta – feel free to swap out for gnocchi like I did if you have some available/want to make some homemade. The only difference is that you’ll add the gnocchi at the end and remove about 2 cups of water.
Ingredients:
1. 1.5 cups chopped broccoli
2. 1/2 an onion
3. 1 large whole carrot
4. 2 cloves garlic
5. 2 cups dry pasta of your choice
6. 3/4 cup tomato sauce
7. 5-6 cups water or veggie stock (combine water with veggie bouillon cube)
8. 1 cup mixed beans (I used white and kidney)
9. About 3 cups of chopped kale
10. 1/2 bunch of fresh parsley
11. salt, lemon pepper, oregano to taste
Directions:
1. Chop broccoli, carrots, onion, and mince garlic – add to large pot on medium high heat with some olive oil
2. Let cook about 5 minutes
3. Add pasta, tomato sauce, beans, water with bouillon or stock, and seasonings
4. Bring to a boil then reduce to a simmer – let cook for about 8 minutes
5. Add chopped kale (best to massage first) and parsley
6. Let simmer for an additional 3-5 minutes and enjoy!

Vegan grocery essentials I use all the time:
Produce:
1. Avocado
2. Fruits of your choice (I always get apples and berries)
3. Some kind of leafy green (kale or spinach is my fave)
4. Potatoes
5. Broccoli, cauliflower, or brussels sprouts
6. Carrots
7. Tomatoes
8. Onions
9. Sweet peppers
10. mushrooms
Grains:
1. Pasta (white and whole grain)
2. Rice noodles
3. Rice
4. A hearty bread
5. Tortillas
Protein:
1. Lentils
2. Beans
3. Soy products (tofu, edamame, tempeh)
4. Quinoa
5. Oats
6. Hemp Seeds
7. Other nuts and seeds
Condiments/Spices:
1. Nut butter of your choice
2. Tahini
3. Balsamic vinegar/glaze
4. Canned tomato products
5. Some kind of spread (hummus, etc.)
6. Salsa
7. Lemon pepper, garlic powder, high quality sea salt
8. Nutritional yeast
9. Tamari/soy sauce
10. Rice vinegar
11. Agave
Drinks/Desserts:
1. Plant milk
2. Kombucha
3. Vegan ice cream (or dessert of your choice)
4. Dark chocolate

Some extras I got this week:
1. Soy yogurt
2. Vegan and GF potato gnocchi
3. Granola

**I hope the grocery info helps give some direction if you’re feeling lost 🙂

Music by Gianni Taylor – She Hates Me – https://thmatc.co/?l=7D82B541
Music by LOVELOVELOVE – ULTRAVIOLET – https://thmatc.co/?l=68BC5C2A
Music by LOVELOVELOVE – holding on – https://thmatc.co/?l=9577D693
Music by Cindy Zhang – San Francisco – https://thmatc.co/?l=F2BD51E5
Music by HOHYUN – My Summertime – https://thmatc.co/?l=98763945
Music by Naomi – Aurora – https://thmatc.co/?l=A3FFAAF5

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