UNE JOURNÉE DANS MON ASSIETTE (vegan) | Alice Esmeralda

Hello everyone, welcome to this new video, it's been a long time, I hope you are doing well. We had a Covid, then there was the summer, during the summer I did a project that I pushed back for a very long time. So it came out and as you can see, it's a vegan sauce e-book with 30 recipes. If you are interested, I will put the link in the info bar. I don't have 3 minutes to hold the camera, I have no more muscle in my arm. It's very, very, very messy, I don't know how to do this dinner. For the cover, I wanted to do a little day in my plate. So this morning I got up, I went for a walk. I do about 4 km, 40 minutes of walking in the morning. It's something I haven't done in a long time because I don't go to the gym anymore and it allows me to have a physical activity during the day. And on top of that, I love it, it's super nice, I put on my music, it's really 40 minutes of happiness. I really love going for a walk. The alarm clock is sometimes a little hard. But once I'm there, I have no regrets about getting up early and going for a walk. So once I'm back from my morning walk, I make my breakfast. Very, very, very often it's a bowl with oatmeal, Wheat Addicts. And during the whole summer, I bothered you on Instagram because it was a nectarine and I ran out of it. So I use a cooked apple, so I simply peel it, cut it into thin slices. I cook it with a little bit of olive oil. And once it's well browned, caramelized, sometimes I deglaze it with a little water. I also add a little bit of vegetable yoghurt and that's it. This morning, I made myself a coffee. I usually make chicory, 90% of the time it's chicory. But not long ago, I discovered that reusable coffee capsules for Nespresso existed. So I'm happy. I feel like it's something that's been around for a very long time, that everyone knows, that I didn't know. So I feel a little relieved to have made this discovery so late in life. It's not the best coffee, or I think I need to experiment a little more. I make it with soy milk. My favorite is the Regain brand, from Intermarché. It's really my favorite soy milk. I also make a little mousse on top and it's really super comforting in the morning. The recovery is hard, I don't know if I said everything. For lunch, I'm going to prepare a small plate with cherry tomatoes and cucumber. Then I'm going to cut my tofu into cubes and season it with a mixture of Moroccan spices. And then I'm going to cook it in a little olive oil. And I'm going to serve it with lavash breads that I found at Lidl. It was a limited edition. In any case, it is not part of the permanent products. And I don't recommend them to you especially if you want to make wraps, because they tend to tear a lot. They are not very flexible. And then to go with all that, I made a little vegetable yogurt and mint sauce. It's part of the recipes that are in the e-book that I created this summer. And I think it goes very well with tofu and spices. They complement each other. So here is a pretty basic plate. Very easy to prepare, very fast. So it's perfect for a lunch meal. For tonight's meal, I'm going to prepare stuffed zucchini. For the stuffing, I'm going to use Vegeto steaks from Fendus. And which are quite new on the market, it seems to me. And which are very good. In any case, I love them. And they are based on lean protein, so no soy. And I think it's also good to be able to vary these sources of protein. I will also add some dried tomatoes and the inside of the zucchini that I recovered. I cook the whole thing in the oven for about forty minutes. In fact, until the zucchini are tender. So I know that like that, it looks burnt, but I swear it's not. And it's very good. And on top, I put a vegan cheddar sauce. Which is in my e-book and which is probably my favorite e-book recipe. I don't know if it looks like cheddar. But it's really very, very good. And for dessert, I'm going to make myself a little bowl with this vegetable yogurt. The Alpro brand, which imitates skir. And really, it's very, very good. This yogurt, I recommend it to you. In fact, the texture is really very thick. And to go with it, I have a compote that I made at home. Which is made from apples, blueberries, raspberries and vanilla. I put the detail of the proportions in the info bar. It is delicious, super smooth, super creamy. I really love this compote. And I'm super sad because I had six pots. And this is my last one. That's it for this video. I hope you enjoyed it. Even if the format was a little different from what I usually do. I send you lots of big kisses. And I'll see you very soon in a next video. Ciao!