WHAT A 12 YEAR OLD VEGAN KID EATS IN A DAY| JEAN
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TOFU (CRUSTLESS) QUICHE RECIPE: Serves 2-4
4Tbls Chick Pea/Gram Flour
150ml Plant milk
1 Red Onion
Black and white pepper
Vegan boullion powder
1Tbl Apple Cider Vinegar
1/4 cup Nutritional yeast
Fry onion (in either water or a little coconut oil) for a few minutes before adding the spinach and enough water to help it wilt. Once spinach is wilted add quartered tomatoes and season with white and black pepper, bouillon powder and thyme and simmer on a low heat.
In a blender combine the tofu, flour, milk, nutritional yeast & ACV until smooth. Arrange the spinach and tomato mixture on to an oven proof dish and top with the blended tofu. Swirl slightly to combine (but not too much). Dot with halved tomatoes pushing them down into the mixture. Bake at 180 for 30-40 minutes – until the top has firmed.
Could add the above to a pastry base also and could definitely play around with more ingredients – mushrooms, courgettes, leeks etc…
TURMERIC LATTE: SERVES 1
250ml Unsweetened Almond Milk (or plant milk of choice)
Dash of both black pepper and cinnamon (I add more cinnamon than black pepper)
1tsp Almond Butter or Coconut oil
A few drops of Vanilla Extract
1Tbls Vanilla VEGAN Protein Powder (I like to add this)
Blend all ingredients until well combined. Heat and enjoy! 🙂 x
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