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What if you really can’t go vegan? IBS, Allergies & Limited Food Available

For people in a very difficult situation where eating plant-based isn’t an option yet. You can still choose vegan in all other aspects of your life, and be careful about how and how often you consume animal-based products. Because trying your best will always be better than not trying at all

IBS affects over 11% of the global population, (that’s one in every 9 people you meet!!) so let’s not be embarrassed about it! I want this channel to be a safe, open and kind place for people dealing with IBS. We’re far from alone, so let’s ask questions, share advice and feel better together xx

▽ What are FODMAPs?

The term FODMAP is an acronym, derived from “Fermentable, Oligo-, Di-, Mono-saccharides And Polyols”. They are short carbohydrates found in lots of healthy foods, which the bacteria in your intestines will break down, producing gas in the process.

For unclear reasons, some people are particularly sensitive to this and experience painful and embarrassing symptoms such as bloating, abdominal cramps, diarrhoea, constipation and fatigue. FODMAP restriction has been found to improve symptoms in people with irritable bowel syndrome (IBS) and other functional gastrointestinal disorders (FGID).

▽ What is a Low-FODMAP Diet?

The Low-FODMAP diet usually involves carefully cutting the down the amount of FODMAPs you consume over a day and at one time for 2-6 weeks until your symptoms resolve or at least become manageable. Then you “re-challenge” each type of FODMAP individually to see how sensitive you are to them. Thankfully most people can tolerate some or all of the FODMAPs at certain levels or combinations.

▽ Is it forever?

NO! From this feedback, you can reintroduce foods in a way that won’t set off your symptoms. Your tolerance will likely improve over time, so you can always retest foods when you feel up to it.

▽ Resources For Vegan Low-FODMAPers

These are some two things I’ve found to be invaluable since starting the low-FODMAP diet.

The first is the official app* from The Monash University. It’s the easiest and most up-to-date way to check what foods are A-okay and how big your portion size can be. Measurements come in grams, as well as “cups”, which is great as a brit!

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Vegan Lasagna with Tofu Ricotta [Gluten-Free!] (◠‿◠✿)

Oh dear oh yeah hello everyone my name is Lisa and I’m gonna be speakin because I did and I’m vegan and today we’re going to be making vegan lasagna but it’s also gluten free because in case you didn’t know I am now gluten free I really love lasagna lasagna is delicious I like that it’s just kind of like a little block of like everything that you want in one kind of like section it’s not the most beautiful food but it’s definitely delicious I mean it’s like spaghetti casserole we will be using a tofu ricotta we’re also going to be making kind of like a meat sauce with it you don’t have to do that if you don’t want to I just kind of feel like it and it was really good when we did it last time I like kind of like a very bulky lasagna and we’re going to be using frozen spinach by the way the gluten-free noodles that we’ll be using are by King Giada brown rice pasta we made it for the last lasagna we made and it was actually really good it tasted exactly like normal pasta it’s great so I recommend this we got a pot a teeny bit of oil doo doo onions kind of keeps cooking away they look sweaty Phyllis nice nice and good got some browning happening caramelizing some from the some natural sugars of the onions I guess some garlic powder I know like it says garlic powder it’s granulated garlic both works I just found out this is what we have so you can use fresh garlic too I’m just being lazy so we got some pasta sauce this looks nice and browned and delicious we’re going to add in the pocket oh dear oh dear oh okay why is it so bubbly this is like a flashback to what happened I think in like my first video just going to jump in the rest of the past so I’m going to add half of this can Oh God so splashy and the best thing causes Lavanya is that it’s like a lot of food like if you don’t really like cooking that often you can make one of these as Anya’s and it can last you probably the entire week depending on how you learn in your house I think with Eddie and myself lasagna probably lasted like four or five meals probably and because it’s so like packed full of protein there’s like the ground around which we’ll be adding in a second and the tofu ricotta which will be making after this is done it’s just like it’s super filling and super delicious if you were to serve this to like an omnivore they probably wouldn’t realize that it’s vegan dispelling those vegan miss that vegan food isn’t satisfying so I’m going to use some ardena beefless ground the Eve’s ones I only use that one has gluten for you this one does not have gluten this is just PR soy baby I mean this is going to be a very soy heavy lasagna that’s just gonna be our protein of choice today if you so choose you can also add lentils into the sauce just on maybe about 1 cup of water to 1 cup of lentils in here and that’ll just cook up some lentils you’ll have a little extra protein in there and it won’t be sitting so I’m adding the whole bag [Music] special thanks goes out to Eddie Eddie did all the dishes and put away all the dishes and helped me set this all up because he is a partner who supports me daddy boo-boo because we’re baking this in the oven it doesn’t need to get like super super cooked through we just want to have it kind of amalgamated into the sauce and you know doing this thing we’re gonna turn off the heat we’re going to take this away some people don’t use this much lemon but I think that like a ricotta is like really cut tart I’m going to squeeze half juice lemon in there then we’re going to add some tahini now this tahini has suck so if you have like actual tahini that’s not this whatever this stuff is I mean I don’t know it’s not it’s not great this isn’t like the kind of delicious silky – key that you get from like middle-eastern stores I’m not gonna lie this is the white people pay me it’s not good sorry I only got it cuz it’s on sale this is about probably two tablespoon about a teaspoon of miso so I’m going to have it in there a quarter cup of nooch I’m going to eyeball it cuz I’m lazy and a little bit of garlic powder this is this garlic powder I’m just going to mix this all up so it looks kind of gross but have faith it is gonna work out you can add a little bit of oil too if you want to but I think that’s heaney already is quite oily enough that looks good to me I got I’d love to help you crumble a tofu because my Azima is not happy with you today so you got the tofu happening and we’re just going to crumble it up [Music] see admit yourself maybe like a quarter teaspoon not a time and because you guys know that I’m super sensitive to salt maybe you need a teaspoon and now taste as we go so I’m going to use some frozen chopped spinach so that’s one cup all bad is the disaster Alomar because I like a lot of spinach so I’m going to do like three cups I actually still come to the surface this is about for a total if you don’t like frozen spinach use something else you can use broccoli you can use kale you can use whatever the heck you want so I’m going to defrost them the microwave for about a minute or two my defrosted spinach just put that all in yeah and you have like a spinach ricotta kind of situation and you can put this inside of like phyllo pastry or like puff pastry – if you guys want to make like I don’t know phyllo cups spanakopita this will be a delicious filling for Senator PETA we’re going to start off with that passeth off before where I use what Eddie called a giant spoon because apparently the spoon of too big it’s a normal system to use the cheezer’s spoons I know what is with the guys in my life who like to have tiny students ate with weird you’re weird so just spread a little bit of sauce on the bottom just to give it a little little some song to work with you don’t do what I did I left this pasta just kind of chillin all clumped up together on the side for an extended period of time and as a result it is well clumpy so don’t do that so this might not be the most beautiful lasagna you’ve ever seen but I’m just keeping it real in the channel mistakes were made so we’re going to grab the ground round soft pasta sauce that we had before [Music] we’re gone a little bit of cheese make sure you get the edges so that you’re lose money doesn’t dry out was speaking you’re going to cover it with aluminum foil and bake for about half an hour and then they can’t uncovered for 10 minutes hello I’m back I changed my shirt because in case you didn’t notice there are a bunch of stains all over from the explosion that happened in the pot so now we’re going to get all up in here the battery on that camera died so no more above food porn kind of this is back to the one camera setup all right let’s cut me a slice an try and leave like this side intact so that I can take a picture which mark I feel like cold lasagna is like much easier to photograph we’ll see so when I go there let’s see if I can do this separate the side got a prep it oh god this is oh wow that butt went a lot better than I expected look how delicious it looks holy man this is beanie and like look at the noodle and looks just like gluten e noodles follow that’s hot I just burned part of my tongue but it’s delicious hmm I love lasagna this brings me back to like being 14 and I was just like living with my mom and we didn’t really my mom wasn’t home a lot because she was working because you know single-parent life so I ate a lot of like that box lasagna from like the grocery store and I would cook that up and that would be my dinner and well my mom came home so this tastes exactly like that you got like some cheesy action some spinach delicious pasta sauce noodles a tiny bit of cheese it tastes like my childhood which is weird because this is not Vietnamese food so if you want the recipe you can click over here or down here the link will be in both places on live eat vegan calm which is my website my blog which I’ve been doing for six years now wow that’s a long time I hope you guys enjoyed this recipe I know I’m a little all over the place and it’s been a while since I’ve done this kind of face to face video with being and stuff and I’ve got like a lot of life guy I’m just all over the place so yeah I hope you guys make this and if you did I hope you post pictures of it and share it on Instagram or snapchat or Twitter there’s lots of things you can customize about this instead of the ground round you can use quinoa you can use lentils you can use green lentils red lentils you can use beans if you want to I feel like beans would be a little weird in Livonia but if you guys just straight-up PvP and just season it like you would season like beef I have a recipe for like a vegan beef stew on my blog if you want to check it out and I have some flavorings that make it taste Curtis beefy if you want to try that I hope you guys enjoyed this video if you did give it a like comment down below what are your favorite kind of things you like to put in lasagne I hope you guys try this out and subscribe for more videos like this I’m really glad that a lot of you guys stuck around for especially after my video from Saturday about veganism and privilege the video was with Emily from this Russell’s vegan life and it was awesome because I got to hang out with them and we eat delicious foods I know a lot of people don’t really like to talk about that kind of stuff just cuz like they just want to focus on recipes and don’t really worry about like the politics or like the kind of tougher subjects but as vegan advocates I think it is really important that we address privilege because there are some people that just don’t have the privilege in order to be vegan I’m sure veganism is very affordable but there are more aspects to privilege then affluence if you guys haven’t watched that video yet click over there go take a look thank you guys so much for watching and I hope you guys have a delicious day bye

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What I Eat in a Day | Vegan & Gluten-Free

Good morning everyone. I just flew back to Berlin yesterday, I was in Sicily for the weekend, I just went grocery shopping and I’m gonna have breakfast so today I’m going to show you what I eat in a day at the moment try this melon watermelon season is over now but I’m still able to find balance and I’m pretty sure I’m able to find them all year round I really love them to start my day with I think they’re so hydrating and so delicious and as some of you know I don’t have a blender at the moment here in Berlin I will get one very soon so until then I am just eating fruits like this and the winter I’ll probably be making more smoothies but right now I don’t have a blender so I buy fruits that I actually enjoy just eating by themselves I pack this from home yesterday before leaving Switzerland there’s a passion fruit a pineapple and to face from my garden so it’s like 3 p.m. right now mmm this is like a snack mmm afternoon snack because I had a light breakfast and as later I’ll make dinner this pineapple is really good and with the pineapple and passion fruit and figs I’m also gonna have some great I’m actually gonna leave now in a bit I’m just gonna eat some grapes before going and then I’ll like see you guys when I’m back hmm tonight I made spaghetti and I haven’t had spaghetti in a while for the sauce I used garlic red onions fresh tomatoes I added basil and oregano and then I added some eggplant some mushrooms and some tomato sauce and then finally I added nutritional yeast and black pepper and I’m eating all of that on a bed of spinach right now this is really good this is super easy to make and it’s gluten free and it’s vegan so that’s it for today that’s everything that I eat I don’t know how much pasta I’m gonna have I’m definitely gonna have this bowl and maybe some more after yeah I think that’s it so thank you guys so much for watching this video I really hope it was helpful or or maybe gave the ideas of meals that you could prepare at home.

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Vegan Gluten-Free Flatbread // oil-free and hclf

Oh my goodness whoever’s day we’ve had in months okay so anyways today’s recipe is kind of like a remake of a recipe did so long ago it was my brown rice flour tortillas that is actually my probably my most viewed video is that brown rice tortilla video and I’ve had some people commenting they have issues with it some people have said they have made it they like it but I have more people commenting like what can I substitute for potato starch and all these sorts of questions so I finally redone it with easier to find ingredients and it’s actually like a million times better just easier to roll out butter texture softer just all in all together butter only took me a year to do it so this is the new version the magic ingredient is basically two potato puree or potato goo or whatever you want to call it boil potatoes and water in the blender kind of makes this really weird sticky paste it would be terrible if you’re trying to make mashed potatoes but for this it’s a really great substitute for good because have that same star J stickiness to it it’s not the easy thing to clean onto your blender I will tell you that but just like let it soak it will work a few things that are important to note with this recipe one is that you want to cook them on fairly high heat and quickly so I use like probably like out of ten my burner is on about seven or eight and they only take about a minute per side to get like the bubbles and then they do a little bit of a brown spots on the side you cook them low and slow they’re just going to be really dry and not flexible at all they’re also the most flexible rafi cook them so when they’re fresh and if you stack them up the ones the middle kind of get like this steamed around they kind of like I don’t know stay really soft in the middle and that’s when they’ll be the most flexible if you want to reheat them all like I show you in the video there’s two couple of ways you can do it you can cuz I was just keeping them in the fridge after you make them and to reheat them you can either cover them in a wet paper towel and microwave them so they’ll stop they’ll be soft again and but not as Neversoft as when you first make them or you can put them in a toaster and actually toast it and you get like kind of like a crispy pita chip sort of texture this is not one of the recipes where you can leave out the tapioca starch or substitute something else it’s a really sticky gluten-free flour with a lot of binding power and it’s very necessary in this recipe another thing I want to mention is that when you boil your potatoes make sure you put a lid on them because you want to keep the water in because you’re going to use that starch and water to blend them with and the amount of water you have to add a little bit more water after they cook for blending you want it the consistency to look a lot like the one that I show in the video but that might vary depending on how big your potatoes are and how much water evaporates when you’re cooking them so that’ll be something you buy through just a little bit they’re super easy to roll out though they taste really good they’re really pretty soft I don’t roll them too thin again they’ll just kind of get dry and crispy you want to give them a little bit thicker what else so I hope the test tube works in your kitchen I’ve made it probably six times in the past two weeks just trying to get it just right and I love them I absolutely love them I haven’t made flat beds with it I’ve made rafts with them I’ve just torn about that eating them because they’re just so good and I think that’s everything I wanted to tell you so to the recipe you

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Easy Vegan Meal Prep (Healthy + Gluten Free)

Hey everyone its Caitlin and welcome to another video in this video I’m going to show you some easy recipes that would be a perfect for meal prep for the school or work week we’re going to be making some golden milk chia seed pudding for breakfast some tasty beans and rice for lunch and last but certainly not least some sheet pan fajitas for dinner with chipotle lime tofu before we get into these recipes I am legally obligated to inform you that this video is sponsored by thrive market as you guys know I team up with thrive on a monthly basis to bring you all these awesome recipe videos and if you live in the US and haven’t checked out the rice market yet what are you waiting for but you can click the link in the description of this video to get $60 worth of organic grocery credits plus a free trial plus free shipping so you know a very good deal I’m sorry guys I don’t really know what’s coming out of my mouth today I think I had too much caffeine or something but anyways let’s just get into the video so first we’re going to make some golden milk chia seed pudding this recipe is so easy and it is perfect for meal prep so to start out you’re just going to add some chia seeds to a bowl I’m using some white chia seeds because it makes the pudding look prettier TBH but you can use black ones to thrive market cells both then we’re going to add in some turmeric cinnamon ginger cardamom cayenne and black pepper you can’t taste this but it helps with the absorption of curcumin in turmeric which is healthy and they were also adding a pinch of salt then we’re going to add some plant-based milk I am using some coconut milk I got this one on 5 market and I like how it is unsweetened because I prefer to just sweeten my breakfast with fruit but on that note if you do want to make this sweeter you can also add in a few tablespoons of the maple syrup I’m also adding in some vanilla extract then you’re just going to whisk everything together until all the spices are well incorporated and you don’t get any clumps of anything then you’re going to let this sit for about 5 to 10 minutes and then just whisk it one more time because sometimes you get these really big clumps of hard chia seeds and it just helps everything to be more evenly incorporated so then you can plop this chia seed pudding into some mason jars or Tupperware for an easy breakfast and then before serving you can top it with fresh fruit like some blueberries as well as whatever else you want I used some coconut and pumpkin seeds but like I said the world is your oyster that’s not very vegan but you know do what you want with your toppings but anyways I love this breakfast it’s so warming and cozy and it keeps me full until lunch speaking of lunch we’re going to be making some instant pot rice and beans and this actually only requires five ingredients but tastes so good so first you’re going to add your dried beans to your instant pot I’m using some red kidney beans from thrive market I like buying dry beans because it’s more cost effective but you can use any beans that you want in terms of variety then we’re just going to add in some vegetable broth some rice and then some water just to top everything off and make sure there’s enough liquid in the instant pot then we’re just going to give that a good stir to make sure the rice and beans are evenly distributed throughout the liquid then we’re going to be adding in some chopped cilantro I chopped my cilantro stems for the most part because they still have flavor and are going to like sort of dissolve into this and you won’t get big bites of them and then you could save the leaves for a garnish or something else then we’re also going to add in a little bit of salsa and this combination it just makes the flavors amazing ooh and I also wanted to note that this is the vegetable broth I use I actually buy it on thrive market and it is a paste and I like it because you get 38 cups out of this container and it’s super convenient to use rather than buying those cartons of vegetable broth over and over again so just going into it set your instant pot to ceiling and then it cook this for around 25 or so minutes then afterwards you’re going to let it naturally release for 10 minutes then release the pressure and then just give everything a good stir and Europeans and rice are done this meal doesn’t look the prettiest but I promise guys the flavors in it are so good so if I was taking us on the go for meal prep I would probably serve it with some of those fresh cilantro leaves and some avocado as well and you can also add any other snacks that you want from lunch so there for dinner we’re going to making some sheet heeda’s which a poll a lime tofu I saw someone post sheet pan fajitas with chicken once and I was like oh my gosh that’s genius I need to do it so for our veggies we’re going to start out with some portobello mushrooms I’m just cleaning them with a cloth and then slicing them into big chunks and to season our portobello mushrooms we’re going to add some tamari and some chili powder just mix that all up and then add it to a greased or lined baking pan I’m using a reusable silicone mat I can link it in the description below next up we’re going to chop our onions for our fajitas so I kept them pretty big because I like how they give texture to the fajitas and for these I’m just adding some black pepper and some sea salt mix it up again and then put that on the train next to the mushrooms then we’re using some bell peppers you can use any colors you want but I used red orange and yellow for the Instagram because you know it looks prettier so then after you chop all of those up you’re going to add them to a bowl and also wanted to note that I get all of my spices from a thrive market I like to purchase organic spices because non-organic spices are often irradiated with heat which takes a nutritional value away from the spices and some cheaper spices also have fillers or other gross things in them so that’s why I buy organic but anyways here we’re using chili powder cumin cayenne and salt then you can place this on the tray and last but not least we have our tofu I pressed my tofu and then cut it into these rectangular sort of cubes I wanted them to be a little bit thicker for these fajitas so they had a nice bite to them and to season our tofu first we’re going to add the juice of one lime then we’re going to add some nutritional yeast so much Chipotle powder and some salt and just mix that up until all the tofu pieces are pretty evenly covered in this cheesy delicious Chipotle a mixture and then we’re going to plop them onto the tray with the rest of our veggies that we’re going to bake these in the oven for 30 minutes but after 15 minutes we’re going to take them out of the oven and flip the veggies and the tofu and then pop it back in the oven for another 15 minutes and this is what they look like when they come out also I didn’t include it in the video but I do want to say that this recipe makes 2 trays worth of oh geez I also toasted up some tortillas to serve with my fajitas you could also serve them with some rice on the side if you want a little bit of a heart of your meal but that is pretty much it they store really easily for meal prep and then when you’re ready you can just assemble your tacos eat however many you want and then I topped mine here with some salsa and some fresh cilantro plus some lime as well also for the record I used to work at a tex-mex restaurant and I think these behaves were better than the ones we sold and that is it for the recipe portion of this video let me know in the comments below which recipe was your favorite and which one you went to try out first also let me know if you like these meal prep style of videos and if you like me to film more like them it’s really helpful when I get your feedback because at the end of the day I do make these videos to help you guys also don’t forget to check out that awesome offer to a thrive market that I have linked in the description below I’ve personally been using fresh market for over a year and I genuinely love the website and love the company and I love how they carry all of my favorite healthy and organic brands and products so I don’t have to go to the health food store and pay like twice as much for them and I also can go grocery shopping for my non perishable items in my pajamas if this is your first video of mine that you are seeing and you like what you see here feel free to hit that little subscribe button right down there I post two new videos every single week ranging from easy vegan recipes to vlogs to meal prep to a budget-friendly recipe so we got a whole lot of things going on they’re all delicious and they’re all vegan so if that sounds interesting you know what to do other than that thank you all so much for watching I really appreciate it and I hope you have a great rest of your day whatever time of day it is for you I will see you in the next video bye.

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Top 7 Reasons People Fail on a Vegan Diet: Plant-based Pitfalls

Hey guys Aaron and dusty here welcome back to eat move rest and Happy New Year yes happy 2018 so with the New Year here a lot of you are probably thinking it might be time to clean up your diet lose a little bit of weight maybe you’re even entertaining the idea of going vegan after all dr. oz did say that it was like the trend of the year yeah so 2018 it’s only building steam we want to share with you guys seven pip pitfalls or seven reasons that people fail out of plant-based or vegan diet yep so let’s get right into it number one people don’t eat enough calories I know that when I started or we started this journey I got rid of meat and dairy and all of a sudden I was just starving I didn’t know what to eat what’s left right so make sure and get your calories number two too much vegan junk food yes there is such a thing if you go to Whole Foods or any grocery store you’re bound to find plenty of processed packaged junk foods labeled vegan and all the sudden you see the halo 4 minutes glowing light and you grab it snatch it up throw it in your cart bring it home prepare it and you maybe don’t feel any better than you did when you ate your regular burger no Aaron will tell you I am a vegan junk food addict I do my best but every once in a while I just have to order that vegan pizza and eat the whole thing and I feel like dying yeah so steer clear of the junk foods and stick to the Whole Foods plant-based foods yeah more on that later number three being unprepared now this is something that we still struggle with nobody’s perfect but being prepared is going to help I know again when we first started we didn’t know what to buy at the grocery store we didn’t know what to prepare at home and basically we were unprepared and then always hungry yeah so has the same goes if you fail to plan you can plan to fail right number four the fourth reason why people fail at a vegan or plant-based lifestyle is criticism yes and criticism can be harsh it can be downright mean we haven’t had to deal with a whole lot of that especially from our online community it’s been overwhelmingly positive things on YouTube but it can also be just joking around and just giving you a hard time which can also be uncomfortable right so my father-in-law Erin’s wonderful father is the biggest jokester in the world and I don’t know how many vegan slang word nicknames that he’s called me and us but hey we have survived and you will too just stand up to that criticism yes stand firm be confident just walk the walk and eventually people will start to ask you questions right okay so number five money people say it’s too expensive to be vegan and that is simply not true we were just at our families for the holidays and somebody was cooking up a big hunk of meat sitting on the counter we looked at the price and it was $50 a $50 piece of meat do you know how many rice and beans we can buy with that and cases of bananas no kidding we buy beans rice lentils potatoes by the bay it’s so cheap they last forever you can do it for six reason why people fail at a vegan or plant-based lifestyle is impatience patience is a virtue my friends yes it can be tempting to want to go cold turkey and switch overnight and think that everything’s just gonna be like all happy sunshine and rainbows but it can actually set you up for failure and you’ll end up reverting back to how you were before yes so it took me at least two years and it was a little bit quicker but yeah we started out with vegetarian we did it for 40 days then we went back and like it was a two-year journey for us and we’ve right here and we’re happy now but be easy on yourself and have patience and we’re still learning new things every single day that the journey continues and you’re okay with that because we feel great and we’re continuing to feel better right so finally number seven the reason people fail is confusion they’re like what I thought this but this guy says that and we’re all just confused what’s right dr. Oz says one thing Oprah says another thing and ritual dr. Gregers say another thing yeah our best advice is to check your facts yeah for example wheel of nutritionfacts.org dr. Michael Greger all of his research is pulled from medical journals that are not backed by industry it was unbiased it’s gonna be clean pure truth okay so to recap the top seven reasons people fail on a vegan diet are number one not enough calories yes number two vegan junk food number three being unprepared yes number four criticism number five money or budgeting number six my biggest one impatience and number seven confusion yes so if you guys like this video you know the drill give us a thumbs up leave us some love down below leave us a comment hit that subscribe button if you haven’t already and follow us on social media yes at Aaron stanczyk at DB stanczyk and click that Bell that’ll make sure that notifications will be turned on yes you’ll get alerted when we put out new videos here because the next video we’re gonna do for you guys will be the top 7 ways to succeed at a vegan or plant-based lifestyle right so stay tuned we’ll give you all the best answers to this videos problems oh yes happy new year okay crazy and how much of that is just like meat that you have to shave off earth not me yeah alright yeah that’s okay that’s right

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CELEBRITIES VEGAN FOOD | Emma Watson’s VEGAN Breakfast

CELEBRITIES VEGAN FOOD | Emma Watson’s VEGAN Breakfast
This week we decided to start a new video series called Celebrities VEGAN Food.We’re going to find out what are the celebrities’ – vegan celebrities or not – favorite recipes and we’re going to veganize them!
Today we have for you a breakfast that Emma Watson – Harry Potter and The Beauty and the Beast actress – is usually cooking for herself: guacamole, pico de gallo, and scrambled “eggs” + coffee.

Let’s see how to make this Emma Watson’s breakfast step by step.
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EMMA WATSON VEGAN BREAKFAST

INGREDIENTS:

– 12 Tortillas

GUACAMOLE:
– 1 medium Onion
– 3 Avocado
– 1/4 tsp Cumin
– 1/2 small bunch Coriander
– Medium Lime juice
– Salt at taste

PICO DE GALLO:
– 1/2 medium Onion
– 3 medium Tomato
– 1/2 small bunch Coriander
– 1/2 Lime juice
– Salt at taste

SCRAMBLED TOFU:
– 1 medium Onion
– 250 gr soft Tofu
– 1 tbsp neutral Oil
– 1/8 tsp Turmeric powder
– Salt and Pepper at taste
Optional:
– Kala namak (black salt) at taste

PROCEDURE:

– Cut all the vegetables
– Smash the avocados with a fork, mix it with the onion and the coriander, and cover it so it doesn’t oxide
– Smash the tofu with a fork and reserve
– Stir-fry the onion until it gets transparent and add the tofu. Let it cook for a few minutes and season it
– Cut the 12 tortillas into squares, put them carefully in a cupcakes mold because they’re fragile and can easily break
– Grease the mold if necessary and brush the edges of the tortillas with a little bit of neutral oil
– Let it cook in a pre-heated at 180 ºC oven for about 15 minutes
– Stuff the baskets with the tofu, the pico de gallo, and the guacamole
– Enjoy!

Bon Appétit!

NOTE:

– Don’t season the salsas right away because the salt has the ability to make the tomato and the avocado loose water
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DISCLAIMER** I am not a nutritionist or doctor. All opinions expressed are my own personal thoughts and feelings of the products mentioned. Check with your doctor or health practitioner if you are uncertain about trying out any of the products mentioned in this video.
I do not own the rights to this music. For educational/ entertainment purposes only.