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What I ate today | VEGAN PESTO PASTA

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◤ WHY GO VEGAN? ◢

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♫ M U S I C ∼

APPLE PIE BIRCHER RECIPES

1 Cup of rice flakes
1 Cup of activated buckwheat
1 Cup of shredded coconut
+ some decicated (optional)
1/2 Cup of flax seeds
1/2 Cup of chia seeds
1/2 Cup of sesame seeds
1/2 Cup of pumpkin seeds
Large handful of dried apple chopped
1 Tbsp pf cinnamon

^^ That makes a larger batch to keep in a jar in the fridge.

For one serving – I take 1 cup of the mixture and soak it overnight in a container with 1 1/2 cup of coconut water and 2 tbsp of coconut yoghurt. Mix well and put in the fridge overnight 🙂

TEMPEH with caesar salad

1 packet of tempeh
Hot paprika ( as much as you need to coat it fully)
1 tsp of rice malt
A few drops of liquid smoke

I packet of silken tofu
1 glove of garlic
2 tbsp of nooch
1/2 tbsp of mustard
2 tsp of worcestershire sauce
juice of a lemon
pick of salt
pepper

BLEND

Mix into lettuce, tomato, avocado and tempeh

I also served with some cubed sweet potatoes

PESTO PASTA
cherry tomatoes – halved and baked. Used for topping at the end
Pasta boiled
Steamed spinach for topping

Sauce
I quarter of a small pumpkin – steamed
1/3 of a cup nooch
1/4 of a cup pinenuts
4 sun-dried tomatoes
1 tbsp of olive oil
half a lemon
pinch of lemon rind
1 clove of garlic – minced
1 large bunch of basil or 2 small
salt
peper

BLEND

Enjoy 🙂