what I cooked during a busy last week of the semester

🍇 recipes:
meal-prepped salad:
cooked quinoa
roasted carrots + cauliflower with curry, coriander, salt, pepper and oil
roasted chickpeas with cumin, salt and oil
greens, fresh mint
cucumber, radishes
pickled red onions, tahini, lemon juice
pesto:
sun-dried tomatoes, pine nuts, walnuts, nutritional yeast, salt, fresh parsley, lemon juice, ev olive oil
granola:
3 cups grain (oats and puffed quinoa)
1 cup nuts and seeds
3 tbsp each coconut oil (solid) and syrup, melted together
pinch of salt and cinnamon to taste
baked at 170°C for 30 minutes
chili crisp tahini pasta:
1 packet mushrooms, 1 red onion, 2 cloves of garlic (sautéed in olive oil)
1 tbsp chili crisp, 1 tbsp tomato paste, 1 tbsp tahini
lots of salted pasta water
spinach and parsley (optional)
cooked pasta
sweet and sour tofu:
recipe on my instagram reels
lentil soup:
onion, garlic, ginger, turmeric, carrot, sprouts
black pepper, vegetable broth powder, brown lentils, water to cover
lemon zest, lemon juice, fresh parsley
pancakes:
2/3 cup flour, 1 tbsp sugar, 1 tsp baking powder, pinch of salt, cinnamon
2/3 cup soy milk + 1 tbsp apple cider vinegar, 100g thick soy yogurt (or mashed banana/apple sauce*), vanilla
*if using fruit, skip the sugar
chickpea pickle salad:
chickpeas, red onion, pickles, parsley, dijon, nutritional yeast, ev olive oil, white wine vinegar, salt, pepper
lemon cake: biancazapatka....
coconut ginger tofu:
recipe in my last video “5 vegan lunches (in 20-ish minutes)”!
🥝 social media
instagram: @julia.maiten
pinterest: @juliabmaiten
for business enquiries only: [e-mail]
🍎 faq
how old are you?
21
how long have you been eating plant-based?
4 years
where do you live?
germany
what are you studying?
economics