What I Eat in a Day (Vegan and Healthy)

I don’t know about you, but there is something fascinating about what I eat in a day type content – I always enjoy these videos on YouTube, and blog posts detailing what a given person has consumed on a given day. Maybe I am just super nosy, but the enjoyment these bring me signalled that its time to make a little food diary of my own.

As I’ve mentioned in a previous post, the abundance of people sharing what they eat on the Internet makes it very easy to compare what we eat to the diets of other people, and forget that every body is fundamentally different – we have different metabolisms, activity levels, genetics, just to name a few factors which determine what and how much we should eat. I am sharing this simply for informative purposes. People are often curious about what vegans eat on a typical day, and I aim to prove that it certainly isn’t ‘grass’/salad/rabbit food – as you will see later, my protein consumption is probably higher than your typical omnivore’s. Hence, you should take posts like these with a grain of salt. There is a big different between using them for inspiration, while eating in such a way that makes you feel great, and copying exactly what someone else is doing on social media as a means of achieving the same results.

I like to switch up my meals on a regular basis and unless I have cooked it in advance, will not have the same dish two days in a row. There are people who eat pretty much the same thing every day, and I am not one of them. Nonetheless, this day is pretty typical in terms of amount and the types of dishes I consume – abundant, high in protein and carbs, very colourful. Because life is too short not to eat all the carbs and colourful food (and it’s also too short for small portion sizes).

Breakfast: Acai Bowl with Peanut Butter, Medjool Dates and Raspberries. 

Vegan smoothie bowl

Continue reading “What I Eat in a Day (Vegan and Healthy)”

Three Vegan and Healthy Toast Ideas

I don’t know about you, but to me, toast will always be a classic, either as a snack or a full on meal. There are endless possibilities when it comes to toppings, and there is just something fundamentally cosy about a hearty slice of bread on a cold morning – essentially the only thing that can make crawl out from under my blankets (although, that probably my fault for sleeping with the window open, but I cannot deal with a stuffy room, at all).

I spent this weekend trying out new recipes, one of which was supposed to be a vegan version of a Russian classic – pelmeni, or boiled dumplings with mushrooms and peas. It failed. Badly. Not gonna lie, I wept a bit because it’s always a shame when you come up with a fantastic idea, but the expectations do not accord with reality and it quite literally falls apart before your eyes. After feeling sorry for myself and having something like an existential crisis, I decided to see the whole situation as a sign to make something that’s a lot simpler but definitely not inferior in terms of quality. After all, I am all about making vegan recipes accessible and easy to incorporate into any lifestyle, and toast couldn’t come closer to these parameters – it requires minimal preparation, can be eaten for any meal (although, does anyone else find it strange that we allocate certain foods to certain times of day?! this rule should apply to any food) and is perfect for lunch/bento boxes.

Vegan toast ideas

Continue reading “Three Vegan and Healthy Toast Ideas”

Two Quick, Easy and Vegan Oatmeal Recipes

I know I’m on a roll with these recipe posts recently, and I think that’s because I’m hungry pretty much all the time. Paired with insubstantial sleep, that’s the main effect the cold has on me. So, I cannot think of a better excuse to whip out my creative side, put my appetite to good use and try out a bunch of new recipes.

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With starting a new job recently, I have been busier than usual (hence, I do apologise for any delay in comment responses!) which always brings the need for super simple meals I can create up in fifteen or so minutes without compromising taste. Oatmeal falls into this category for sure – no matter how much I eat oats, I never get bored of them. Moreover, they are ideal for storing in the fridge in time for breakfast and giving yourself a few extra minutes in bed! Continue reading “Two Quick, Easy and Vegan Oatmeal Recipes”

Dark Chocolate and Pumpkin Brownies

I am not entirely sure whether calling these ‘brownies’ is appropriate due to the noticeable layer of pumpkin, but the name seemed more concise than ‘big dessert thing with a dark chocolate and a pumpkin layer’. Brownies is close enough.

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Anyway, after a stressful week full of job interviews (because unfortunately, gap year travels cannot be funded from the magic money tree), finally finding myself a job and undergoing two days of intensive, last-minute training, I couldn’t think of a better way to unwind than with some baking. Every bureaucratic, grown-up responsibility has to be compensated with something that benefits the soul as well as the mind/my bank account. Moreover, our home severely lacks autumnal decorations, and I wanted to bring in a bit of seasonal spirit with the warming smell of pumpkin and cinnamon.

The result, for sure, was not disappointing. If you have a few cans of pumpkin laying around in your cupboards, there is no better way to use them up than through either brownies or baked oatmeal, and I decided to go for the former.

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Continue reading “Dark Chocolate and Pumpkin Brownies”

3 Autumn-inspired Vegan Jar Recipes

I’m not going to lie, I’ve never been an autumn/winter person. I am easily dismayed by the onset of darker evenings, constant rain and waking up to a room as cold as the arctic circle. While cosy evenings and scented candles help my seasonal blues to an extent, I feel much more at ease in the summer, when the days are long, the weather is decent even in England and I can go outside without having to brace myself. Many people find this surprising as I lived in Russia for the first nine years of my life (hello -40 degree weather) and while I’ve retained many ‘Russian’ characteristics, my ability to withstand the cold has faded alongside the stereotypical accent.

However, the one thing I adore about autumn is the food. I’m talking everything pumpkin, cinnamon and roasted vegetables. You know that scene in Miranda when she lists all the things she loved about Christmas? Yep, that’s me when it comes to autumn. I had a lot of fun constructing these jars because their simplicity does not compromise that hint of seasonal flavour. As usual, the recipes are vegan friendly, healthy and packed with micronutrients. And of course, eating food from a jar does the trick of making your life that much more Pinterest-worthy. Well, in my case, I cannot make any other aspect of my life suitable for Pinterest except for food: I’ve been frantically reading style blogs to try and bring some coordination into my wardrobe, and the only plant I kept in my room withered away from neglect before I managed to miraculously revive it #almostRIP.

Anyway, while I created a ‘base’ for these jars (e.g. the curry and the tofu), feel free to switch up any of the vegetables and/or dressings, eating them either straight away or storing in the fridge overnight. Many of the ‘components’ can be cooked in bulk for meal-prepping purposes. I am a big fan of spices myself (and thoroughly believe Autumn is all about spices, whether that’s in candles or in edible things – unfortunately, those are mutually exclusive) but you can adjust the amounts in accordance with your own preferences. Before I can ramble on for 365 more words, let’s leap straight into the recipes:

Butternut Squash and Pumpkin Curry in a Jar

  • Servings: 2
  • Difficulty: easy
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Hearty, warm and packed full of spices, this recipe just sings Autumn. Perfect for cold evenings and as a satisfying lunch. Served over a bed of rice and with leafy greens for an extra crunch.

Vegan Mason Jar curry

Autumn Inspired Curry Recipe


Credit: whatismaria.com

Ingredients

  • 1 cup (228g) butternut squash, chopped into small cubes
  • 1 cup (228g) pumpkin of choice, chopped into small cubes
  • 1/2 red bell pepper, diced
  • 1/2 medium onion, diced
  • 1/2 can (200ml) light coconut milk
  • 1/2 can (227ml) canned tomatoes
  • 1.5 cups (355ml) vegetable stock
  • 1/2 cup (50g) green lentils
  • 1 tsp mild curry powder
  • 1/2 tsp cumin
  • 1/4 tsp turmeric
  • 1 tbsp nutritional yeast
  • 2 tbsp tomato paste
  • two large handfuls of kale
  • 1/2 cup (85g) dry sushi rice, to serve
  • Raw zuccini and spinach, to serve

Directions

  1. Heat either cooking spray or a dash of oil of your choice in a large pot. Add in the pepper, onion, butternut squash and pumpkin, stirring for 3-5 minutes on a medium heat.
  2. Add in the vegetable stock, coconut milk, canned tomatoes, vegetable stock, lentils, curry powder, cumin, turmeric, nutritional yeast and tomato paste. Bring to the boil, before lowering the heat and simmering for 30-35 minutes until the butternut squash and pumpkin are cooked through. Add more water/vegetable stock and salt to taste if necessary. Meanwhile, cook the sushi rice according to instructions in a separate pot.
  3. Add the kale into the curry and stir until wilted.
  4. Assemble the jars: distribute the rice evenly between the jars, before topping with the curry, the raw zuccini and the spinach.

Continue reading “3 Autumn-inspired Vegan Jar Recipes”

Apple and Cinnamon Pancakes with a Chocolate Cashew Sauce

In my opinion, nothing can beat a stack of pancakes on Sunday morning. Or on any day of the week, at any time (midnight snack anyone?). Vegan pancakes is the sort of meal I could eat for the rest of my life and not get bored because ‘YUM’ is the only word that can accurately summarise them.

How to make vegan pancakes

And I am not just being biased because I had to make these twice due to poor lighting earlier in the week: the struggles of trying to blog about food as it gets darker! My mum even said the unthinkable: ‘why don’t you just use artificial lighting?’ What a great idea: I love it when my food looks mustard-yellow rather than this lovely mixture of golden and blue and pink.

Healthy Vegan Pancakes

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I brought apple sauce from my local health food store the other day (and five other things, when I only walked in with the intention of stocking up on protein powder) and founds it works wonders in creating the fluffiest, Autumn-inspired pancakes – and from this day onwards, all of my food has to have a hint of Autumn as a way of making myself embrace this season. Otherwise the Summer nostalgia will never go away.

Fall inspired pancake recipe

These pancakes are super fluffy, vegan, low in fat (nothing wrong with fat at all, but I know some people prefer ‘lighter’ options) and that chocolate-cashew sauce should be on everyone’s bucket list. Not gonna lie, I ate most of it before the pancakes had finished cooking! Try it, and don’t forget to thank me later 😉

Fall inspired pancake

Apple and Cinnamon Pancakes with a Chocolate Cashew Sauce

  • Servings: 1-2
  • Difficulty: easy
  • Print

Fall-inspired apple and cinnamon pancakes with a delicious chocolate-cashew sauce. Healthy, vegan and super fluffy.

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Ingredients

    For the pancakes:

    – 3/4 cup oat flour (use gluten free if desired)

  • 1/4 cup soy yoghurt
  • 1/4 cup apple sauce
  • 1/2 cup cashew milk
  • 2 tbsp agave nectar
  • 1 tsp yeast or baking powder
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • Fresh fruit to serve
  • For the sauce:

    – 1 tbsp cashew butter

  • 1 tbsp cashew milk
  • 1 tbsp agave nectar
  • 1/2 tsp cacao powder

Directions

  1. In a mixing bowl, whisk together the wet and dry pancake ingredients and set aside for around five minutes. Meanwhile, heat some cooking spray or coconut oil in a large frying pan – make sure it is nice and hot before you start making the pancakes.
  2. Spoon mixture into pancakes shapes: make sure they are not too thin. I find that slightly under 1/4 cup of the pancake mix per pancake works best. Carefully flip when bubbles start to form on the surface and the edges are looking crispy.
  3. To make the sauce, simply whisk together the cashew butter, cashew milk, agave nectar and cacao powder in a small bowl.
  4. Serve immediately with some fresh fruit and shredded coconut.

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Vegan Tacos Two Ways ft. Mango Sauce

Hello dears! I hope your week has been treating you well so far. Mine has been all over the place. For one, I had to start a new Instagram account (@earthofmariaa) because after experiencing a hack on my last one, nothing was working: my images were being deleted, I wasn’t able to like any photos, etc. After around ten days of trying to fix it, I decided to create a new account, which is upsetting because I worked so hard on my old one but sometimes a fresh start can be a good thing! Let’s hope Instagram won’t let me down this time.

Low fat

Anyway, I am back with a taco recipe, featuring two different fillings to satisfy every tastebud ever. First we have marinated tempeh, with a spinach bedding and jalapenos for some extra spice (jalapeno has to be one of my favourite words of all time). Next, we have a delicious chickpea and broccoli stir-fry that goes to show you can make tacos work with everything. Drizzle these over with a delicious mango sauce, and you have a Tupperware-friendly lunch or a satisfying family dinner.

Tempeh Recipe (high protein)

(Currently, I am trying to think of tacos to distract myself from thoughts of the humongous spider I found in my room this morning. Is anyone else experiencing a spider epidemic in the UK?! I think it’s time to move planets.)

When I was ill with my eating disorder, tacos were a big ‘fear food’ I had to overcome because the carby wraps scared me. Now I look back and shake my head because carbs are amazing. Especially in taco form. These, in a way, were a celebration of how far I’ve come in terms of not giving two hecks about carbs and calories anymore, simply eating what I want whenever I want to. Continue reading “Vegan Tacos Two Ways ft. Mango Sauce”