Author: Sharon

Day 120 of Year 10 Low-SOS Vegan Plan


EXERCISE:
* Powerwalk 4 miles indoors pre-meal
(yesterday I jogged 5k outdoors and lifted shoulders & upper back on the Total Gym @ home)

WATER:
(2) × (32) = 64 oz (+)

EATS:
* sliced grapefruit
* lunch: sliced whole grain baguette, tomato, avocado, spinach/arugula, grilled Morocaan STEWBURGERS , mug of oilfree chipotle black beans, sparkling lime water w/ shot of grapefruit soda
* fruit tray (grapes, watermelon, cantaloupe, pineapple)
* Another Morocaan stewburger (open-faced)

… SUN HAS SET …

Cmmt: XL indicates uncommon extravagantly luscious food, and wautéed means water-sautéed

Plant-Based Peanut Butter Cookie

Peanut Butter Cookies:

Dry

1 C Oat Flour + 1 tbsp

1 C Almond Flour

1/2 tsp Baking Powder

Wet

1/2 C Maple Syrup

1/2 C Peanut Butter

1 tsp Vanilla

Mix altogether, form into small balls, flatten with fork in criss-cross pattern

Bake: 350 degrees for 12-14 minutes

Cool and Enjoy!

NOTES:

* Lowfat option is using “PB2 Pure” defatted peanut butter powder (8 T reconstituted w/ a bit of water = 1/2 C peanut butter)

* For creamier result add mashed banana when reconstituting powder

* Try adding mashed (precooked) sweet potato

LENTIL SMASH TACOS

1 Cup DRIED Lentils, washed, rinsed and drained. (green, brown or black lentils work)

1 can plum tomatoes 

2 1/2 Cups water 

1 Onion, diced.

2 Shallots, diced.

4 cloves garlic, minced.

3-4 TBS Olive Oil (optional, NOT RECOMMENDED) Better to steam sauté if you prefer with a bit of broth or water

2 TBS Chili Powder

2 TBS Cumin

1 tsp Onion, granulated.

1 tsp Salt, kosher

1 tsp Black pepper

Handful tortilla chips, crushed.

1 ½ Cups Shredded Smoked Vegan Cheese, (Optional)

1 Pack small to medium sized tortilla wraps or soft taco shells

1 Head Lettuce, shredded.

Pico De Gallo/Salsa Recipe:
2 tomatoes, diced.
½ red onion, diced.
Handful, Cilantro/Coriander, rough chop
2 limes, juiced.
Jalapeno Diced, optional.

Soft Vegan Burger Buns- Oil-free, Wheat-free, Gluten-free

Millet Burger Buns

Yeilds 6 buns

INGREDIENTS

2 and 1/2 cups millet flour

2 tsp baking powder

¾ tsp fine sea salt

1/2 tsp baking soda

2 tbsp ground flax

2 and 1/2 cups water

1 tbsp apple cider vinegar

1/3 cup whole psyllium husks

2 tbsp date syrup (optional)

Sesame seeds for topping

INSTRUCTIONS

In a bowl combine the dry ingredients, except for the psyllium husks.

In a separate bowl combine the wet ingredients and the psyllium husks.

Let rest for 5 minutes until a gel like consistency is achieved.

Combine the wet and dry ingredients.

Wet your hands and add 1/6 of the dough to each section of a bun pan.

Bake in a preheated oven at 325 F for 50 minutes.

Remove and allow to cool before cutting.