Foodie Beauty eating VEGAN food for ethics and health on camera and everything else off of it

Hey guys, welcome to a new video. Hello, foodie beauties. Here I have just some plain lays and a veggie sub. So just a shitload of veggies. Pardon my potty mouth. And I put some vegan cheese and vegan mayo when I got home and I put it in the oven a bit. The chow vegan slices. Chips. Alright. A viewer, Ellie B, suggested I call the bite for you guys a beauty bite. Gonna do that. Thank you for the suggestion. So wonderful. I love it. How tall are you? I'm 5 feet 1 inches. I gave the other half to BB. Now you have to understand that as an overweight person having a Mukbang channel doesn't seem like a very good idea, right? But in a way, I'm hoping it kind of helps me with my food. With my eating disorder, whatever. Because we have to eat regardless. No matter what size you are, you have to eat. The editing. I don't like editing. I do, but I don't really. I told her my food restrictions and she's like, let's do some veggie fried rice. I really wanted to make my own. Add all kinds of fresh vegetables and things. And I eat rice with a spoon. And I'm not the only one who does that. The deal is, this is a vegan fried rice that I got at my favorite vegan Asian place. It has some peas, carrots, looks like onions. It has vegan chicken, which I think they use seitan to make. I guess it's still veggie rice because there's no meat or anything. Let's try this. There's some peppers in there. Oh my god, that's good. I don't know what vegetable that is. There's pineapple in here. And of course I'm self-conscious. She's talking to him but she kept looking over at me. And it looked like she was looking at my chest. And she's probably thinking, oh lord. We're a broad lady. Maybe she wasn't thinking that, I don't know. Homemade spring rolls. So what you're going to need is some rice paper wraps. You can fill these with whatever you want. If you want to add chicken, if you want to add tofu. If you don't want to add any noodles, you can just add veggies. I'm adding some brown rice noodles. They're vermicelli rice noodles. Some fresh mint, bean sprouts, matchstick carrots, matchstick red and yellow peppers. And we're going to make the sauce in a minute. And you need some kind of pot or bowl with a little bit of water to soak the papers in. So let's get started. Dammit. Alright, now. They're going to be hard like this. You take one sheet, dip it in the water. Until you feel it start to become a bit more pliable. It should just take a few moments here. You don't want to leave it in too long. But you don't want to leave it in too little either. They're very gluey, so be very careful once you have it. And my cutting board is a bit damp too. Sorry about my nail polish. It's been like this forever. I need to take it off. All nail polish chips. I don't know what the point is. I haven't even tried. Now it's kind of pliable now. I'm going to put it on this wet surface here. A damp surface. Alright. I'm using my fingers. I did wash my hands. It's easier to do it that way. I'm going to put some noodles. Noodles. Some carrots. Some bean sprouts. Pepper. And lots of mint. I love lots and lots of mint in mine. Maybe a bit more noodles. Okay, and now. What I do. You've got to be really careful. Because once, see how it just sticks. Once you, oh shoot. Fail. Come on. Come on now. You just want to kind of. This is kind of tricky guys. Fold it over so it kind of glues in. Like that. And you just want to roll it. And. You have your first roll. Now we're going to make the sauce. So what I'm going to use for that is. Some all natural peanut butter. I don't really know the measurements guys. Maybe that much. Peanut butter. There's no sugar added in this peanut butter or anything. Some sriracha. And some liquid soy seasoning bags. It's like a soy sauce. Gently whisk it together. I'm going to add a little bit of water. Just to thin it out a bit. Now we're going to cut them in half. Delicious spring roll. Let's dip it. You know I love dipping. Beauty bite. I put way too much soy sauce. I'll be right back. I added a little bit of sesame oil. And a bit more water. So we'll see if that's better. Maybe I'm going to look up a recipe for the peanut sauce. I just kind of winged it. Let's try the sauce again. Better. So today. You know I was going through my fridge and everything. And I'm like what do I want to eat? I had some pasta. I should probably eat and not waste. So I found a recipe on Pinterest. For a mushroom bourguignon. It's basically like a sauce. It has veggie broth. Tomato paste. Red wine. I used red wine vinegar because I don't have red wine. It worked okay. Lots of mushrooms. Carrots. Garlic. Onions. Shallots. Italian seasoning. Bay leaf. You let it cook for a while. And you eat it on whatever you want to eat it on. Mashed potatoes. Pasta. These are fresh fettuccine noodles from Farmboy. And this is all vegan. Vegan magic parmageddon. Dairy free parm style topping. Smells like garlic. And this has. Pumpkin seed. Nutritional yeast. Sea salt. Garlic. Onion. Black pepper. And citric acid. You guys. The flavors. Oh my god. You have to try to make this. So I went to Taco Bell. No I'm not going to eat fast food all the time. But once in a while. Probably. So I got a Diet Pepsi. I don't drink Pepsi or soda often. You guys always see me with water. But once in a while. Yes. And I have. A crunch wrap. Now the crunch wrap. I just got. No meat or cheese. And I added guac. Rice. And I asked for pico de gallo and she's like. What is that? And I was like. You're Taco Bell and you don't know what pico de gallo is? No. I said salsa. She said oh okay. And lettuce and tomato. And I got. A few of these bad boys. Mmm. So to go with these buffalo cauliflower wings. This is how they turned out. I'm going to use some. Daya deliciously dairy free blue cheese. Dressing. And I've never. Tried this stuff. Sorry. I'm afraid to try the dip. It tastes exactly like blue cheese dressing. I'm not kidding. They're piping hot. Damn it. Let's dip it. Mmm. Oh these are good guys. Mmm. Do you guys want to. Learn how to make a guilt free. Creamy. Dreamy. Delicious. Vegan Alfredo. Is so good. I promise you. You will not miss. The fatty dairy. That is in Alfredo sauce. Butter. Cream cheese. You don't need it. I'm telling you. I'm going to make a pasta Alfredo sauce. With some. Roasted veggies on the side. Oh my gosh. This turned out even better. Than I thought it would. It is so good. You will not miss the dairy. Like I said. Check out this creaminess. Oh my gosh. Look at this. Very healthy. So. I have also roasted some carrots. In the oven. These are. Whole balsamic carrots. With some. Fresh black pepper. And. Salt. I found the key to. You know. You guys say I eat a lot of vegan junk food. If you need to eat things like this. Don't worry about it. You'll get into the more cleaner. Vegan food eventually. And like I said. I do eat a lot of fruits and veggies. Throughout the day. Okay. Let's. The garlic. You have to put the roasted garlic. Because. It's a game changer. So creamy. You don't have to add tahini. If you don't like the flavor. But. To me it adds extra creamy. Some way it is. I got a veggie. So what I did was. I added some chow. If you guys have not had the chow cheddar slices. Vegan cheese. Try it. And some vaginaise. Veginaise. Whatever. I call it vaginaise. Because I'm mature like that. Oh my god. Mmm. So for veggies this has spinach. Jalapenos. Hot banana peppers. Tomatoes. Lettuce. Green pepper. Cucumbers. Black and green olives. And pickles. Hey guys. So today we're making spicy peanut tofu. So the first thing you're going to need. Is a extra firm block of tofu. And about two small to medium sized onions. Next wrap the block of tofu in paper towel. Or some kind of cloth. And press something. Place something heavy on top of it. And press it down. And leave it on there. For maybe 15 minutes or so. Just to release all of the moisture from the tofu. That's one dry block of tofu right there. Cut the tofu block into about one inch squares. I don't know if this is one inch or not. But little chunks like this. And I've seasoned this with salt. Black pepper. Chili powder. Smoked paprika. Onion powder. And garlic powder. I really like to season my tofu well. As it doesn't have flavor on its own. It's important to give it enough flavor. So it doesn't taste too bland. I know. This looks like a lot of oil. It is a generous amount of oil. I'm using peanut oil to fry the tofu pieces in. This is just so that they get coated with oil well. And they crisp up really nice. So you want to cook them in the oil on medium high heat. Until they are nice and browned and crispy. Just like so. And I'm going to actually dump out a bit of the oil. After I let it cook for a bit. So as you can see I did dump out a lot of the oil. I think I left maybe one or two tablespoons in there. And I've added the sliced onion. And I'm going to cook until the onion is cooked down. In the meantime let's prepare our sauce. So white pepper. Soy sauce. Water. Sriracha. Peanut butter. And maple syrup. All of the measurements will be in the description box below. So now we're going to add the sauce to the pan. And we're actually going to put the lid on. And reduce it to medium low to low heat. And let it cook for about 15 minutes. And voila! The sauce is done. This is what it should look like when it's done. And it is bubbly, creamy, delicious. I have my La Croix. La Croix. I'm not going to lie. Avoiding meat and dairy has been for taste wise. Has been very challenging. Because I miss the flavor. What was I saying? Let's take a bite. I miss the flavor of meat and cheese. But the more I look up how to make delicious vegan meals. The flavorings and stuff like that. The more flavor I add the less I miss it. You know, meat and cheese. You know what I mean? Everything here is vegan. The sauce is everything. Look at this burger. So what I got here are some fries. And some kale caesar. The dressing is plant based. It's a burger. It's all vegan. Okay so this has onion. Some kind of sauce. I think the patty is mushroom walnut. Pickle. Cashew cheese. Onion. Lettuce. Oh there's a smoky flavor. That, it tastes like a Big Mac. Well I decided that for dinner I would have a couple of fajitas. I have an apple for dessert but. I'll see how full I am. I have some farm boy. They make their own guacamole and salsa. I'm gonna add a bit of this salsa and guac mix. And I also have some. Tofutti? It's um. You know. Dairy free. Sour cream. I cannot for the life of me. I don't know. I'm just really. Vegan cheese is just. I have to really be in the mood for it. This is portobello mushrooms. Onion. Red pepper. Green pepper. And I made my own fajita seasoning with. Onion powder. Garlic powder. Black pepper. Salt. Sea salt I mean. A little bit of cayenne. Some chili powder. And some smoked paprika. Mmm. I have the sweet potato. And avocado. Tempura roll. And the. Crispy. Salad roll. It has avocado and lettuce. Mmm. Oop. So. Their plates comes usually with. Their greek potatoes. I. That's usually what I get. I usually get something with meat. So this will be my first time trying. Their vegetarian plate. Actually let's try the. Fatoush salad first. I have never had fatoush. So fatoush salad. Uhm. It looks like there is some kind. Of really yummy dressing on here. Red oinions. These little crispy. Deep fried. pitas I don't know what's on that dressing it's a bit sweet tart and vinegary mmm roasted cauliflower broccoli zucchini and carrots here for those of you who don't know Gatineau in Ottawa very close together usual I have their vegan kale Caesar their homemade fries and this time I'm trying the buffalo cauliflower wrap so this wrap has buffalo cauliflower lettuce tomato vegan ranch and shredded carrot let's give it a try oh basically what I have for you today is this pasta I made tetra Z. I'm not gonna eat the whole pan these are bread a panko breadcrumbs on top with some nutritional yeast and some flavor God seasoning this recipe this is vegan mushroom tetra Z so it's spaghetti whole wheat tortilla so basically I don't know if you can see that but the taco meat is actually chopped up mushroom baby Bellas mushrooms with onion and then I put my own homemade like taco seasoning and I did then I put guacamole salsa and I couldn't find the tofutti sour cream so instead I used plain vegan Greek style yogurt and some jalapenos okay the yogurt does taste sour creamy