what I eat in a week _ relaxing seasonal vegan recipes _ autumn plant-based food inspo

Hello everyone welcome back to the channel and if you're new here my name's Lewis. I do videos on vegan food and just a bit of my life and what I'm getting up to. So the last video of what I eat in a week did extremely well and it's made me super motivated to get some more videos like this out. Thought I'd jump back into another what I eat in a week because people seem to like that kind of style and format. We're starting to move into a bit of the colder months now. We're in the burrs. there's going to be some recipes that start to lean a bit more into that kind of cozy feel because i'm craving it i can't i can't lie yeah i hope you enjoy the vid just starting off the week with something that definitely feels quite autumnal and something that i don't eat tons but something that me and my wife have a bit of an ongoing joke about where every Shrove Tuesday we sit down and She prefers crepes, which is the thinner type and I prefer a fluffier thicker type of pancake and They're so good Every time we make them we make savory ones sweet ones And we say we're gonna make these throughout the year instead of just once a year and we never do But that kind of inspired me to make sure I actually do try them Since living here in Toronto, I've been trying a lot of new stuff so I figured this is the perfect time to actually make pancakes for breakfast. Adding some cinnamon in these just brings the flavor out I think and a combination of raspberries and syrup as well definitely a flavor that I can get on board with and have more frequently. For this lunch we put together a pasta salad but using a ditalini pasta which is that shorter sort of rounder almost like rigatoni type pasta and this type of pasta just seems to really go well when you're doing a pasta salad. I saw something from Derek Sarno who's a famous vegan chef where having all the ingredients similar size when you've got lots of ingredients involved tends to help with you know texture and the whole eating experience so that's what I'm trying to do here sort of keep everything one size and obviously within that you can have varying textures like i've got sunflower seeds and pumpkin seeds in this but just having everything one size just kind of makes it a much easier meal to consume and i love putting together these salads they're just a perfect light lunch so something i've got for dinner here is a tan tan and ramen and i was never really that big on ramen until i went to one restaurant in bristol when i lived in england and i had a tantanmen ramen which is like a creamier broth and it just blew me away the flavor of the broth itself the crispy toppings it was just a really filling and wholesome meal and i just never expected ramen to be that good so why i say lazy tantanmen ramen here is just because i make the broth in the noodles so typically you probably do that separately but um you have to save on time if it's during the week like it is here then just uh mixing all the tahini and peanut butter in with the noodles and the water i guess it's just a quick way to do it you could probably get a better taste doing it in a separate pan and sort of nurturing it a bit more but just a quick and easy meal that we have every single week and it's absolutely delicious you'll notice that we use a soya mince block for this and whilst that's not exclusive to this dish you can use whatever protein source you kind of want but typically tan tan men is with a sort of mince but you can create a tofu mince you can create a sort of chopped seitan topping to go on it really whatever you have to hand and that you fancy works well with this dish for breakfast here and there goes that blueberry goodbye um we're just doing a really simple smoothie bowl uh i do these pretty regularly i did one in my last bite in a week video and i had a few people commenting about what fruits i mix because they're like cancelling out the benefits of each other and someone sent sent me an email. I'd like to just remind people that I'm not a chef by any means or a nutritionist and if you want to you know pass on some advice then yeah I guess that's appreciated but I'm just going to do me and make these delicious bowls that I enjoy making. This dish here is going to be absolutely essential during the cozier months as it gets colder. I did feel slightly guilty on this one because it felt a little bit too cozy uh for september but to be honest i'm not even mad because it's just such a delicious dish um i'm a massive fan of cannellini beans and also butter beans just any kind of bean to be honest with you um little through the legs with the onion my wife actually found this dish and recommended it she saw it online and if you've seen my last video which was uh trying our favorite foods from vegan creators that's basically one of the ones that we were going to do for that but we didn't in the end so yeah i put it in this video and yeah an absolute banger 100% would recommend super creamy i also use up the cauliflower leaves as well i know that might be weird to some people but if you give them a clean and you cut them up and you throw them in the oven or fry them off in a pan with a bit of salt it just adds this nice crispy texture to the meal you're having them with and also using silk and tofu for sauces that's not something that i had really done before um but honestly absolute game changer uh my wife actually made a pasta with a silk and tofu not that long ago as well best pasta i've had in my life so honestly trust the process with silken tofu as a sauce and you will not be disappointed as you can see that i'm enjoying that little taster it's funny because in my last video i said that i don't eat breakfast and since being here i have been eating breakfast yeah i think some because i'm working out at lunch a bit more like i'm in the gym because i've got a gym in the building i feel like if i don't eat anything i kind of feel a bit wavy so i have been having breakfast and i've been been enjoying it i'm gonna be making like a sausage and breakfast burrito with these bad boys my favorite field roast very good those ones are the spicy chipotle ones which are just unbelievable and finally some big big ass wraps because i hate when you're trying to wrap something and it just like breaks so i'm hoping that these big burrito wraps solve that problem because i need to fry them off in a pan as well i'm just going to mix up a load of red pepper shallots tomato and then i've got spinach and and the sausage as well so should be a good little meal. Pizza is my absolute favorite dish and I know that's probably a bit basic maybe but I don't even care, it's so good and it's definitely something that I could eat a lot but obviously you gotta be careful when you're smashing pizza regularly throughout the week because it's not the healthiest thing in the world but it's nice just every now and then as a treat can't find any pizza dough from the supermarket here in toronto so it gave me the perfect opportunity to make my own dough which i have done before but honestly it wasn't great and so i was kind of doing this in the hopes of improving and being able to make it better than before but i wasn't holding out for anything special but uh after letting it sit overnight as you can see in the fridge it grew a lot and the dough itself was actually pretty decent which i was very happy with like look at all that uh air action going on inside the dough which i think is a good sign um i've made sourdough before uh so just using yeast for this one was again felt like quite a new experience but yeah making pizza is just a fun enjoyable thing to do and i think people who make bread are extremely talented and i envy them massively and i will get to a point where i can make good bread in a variety of ways but until then i'm just gonna be practicing and trying to get better so i feel like pizza is quite good at doing this thing where it's very deceiving it looks really good on the surface you know everything looks like it's going well cut into it and it's a mess but that didn't happen here it was good cut into it it held its own everything melted perfectly I didn't overload the toppings the base was cooked really nicely throughout and all in all it was a really good version of the dough the best I've made so far so yes super happy with how this turned out and one step towards better pizza for the rest of my life hopefully and I'm sure there'll be more trials and tribulations to come but yeah as a first proper attempt goes this did extremely well hot beets just a good bit of sourdough with some avocado on top and then you zhuzh it up with a number of nice toppings you know whatever you got in the fridge or the cupboard and it just makes it a real solid easy breakfast or lunch and there's a million ways you can do this type of dish but putting olives on top and pumpkin seeds bit of chili olive oil just all these contrasting flavors cutting through each other and complementing each other it's just a great meal it's very filling and yeah versatile you can really just throw whatever you want on it TLT forget the BLT it's a TLT we're looking at tofu lettuce tomato the classic a classic sandwich and i've been really getting into sandwiches i know it sounds silly because who doesn't like a sandwich but making a good sandwich is a thing of beauty when you get it right the bread's good the filling's good it's not a messy sandwich to be fair with this one I'm making now the tofu I make becomes a little slippery because of the sauce I went for a teriyaki soy kind of sauce and the assembly was difficult but I got there in the end that's why I end up wrapping this and one thing I would recommend in general for sandwiches is actually wrapping them especially if you're taking them on the go I'm not about to tell you how to eat your sandwich of course but wrapping it up in some nice brown paper or tinfoil there's something nostalgic about that I remember doing that as a kid your mum wrapping up your sandwiches in tinfoil and sending you to school yeah just keeps everything together and also cutting it in half and doing a sandwich reveal with what's inside the sandwich is an absolute joy in life and i think i said it on one of my previous videos but yeah it's a it's something i didn't know i needed but i've very much been enjoying so i know using a ready sort of made katsu curry sauce is probably cheating a bit here and if i was doing my own recipe i would 100% try and figure out how to make my own katsu sauce but this katsu sauce we had it in the uk as well it's just a beautiful flavoring sauce and i think everyone knows of it really it seems like a bit of a classic but i'm very much uh into using it during the week when you know you just want to do something quick and we love japanese food so really enjoy making these types of meals and they just feel really comforting you know the curry sauce is is salty is really flavoury and just uh just adds that warmth and depth you want in a main meal and the rice that goes with it everything just soaks up and there's the crispness of those peppers it's just a super solid meal and uh yeah one we make on the regular and you'll see as well in this video that also the presentation of that and you know making sure the rice is presented nicely is a bit of a staple as well something that I'm learning to do so yeah 100% easy meal to make and would recommend to anyone who just wants a quick warming and healthy meal obviously not too much of the curry sauce though because it's high in sodium you've got to take it easy or just make your own usually i do this part from a small bowl but not being in the country long means i don't have that so a coffee cup has done the trick tofu scramble is an absolute staple in our household we have it at least twice a week i would say on the regular and my wife does it the best to be honest she makes really good silken tofu scramble uh which is you know the wetter type that's a bit more like a traditional scramble i'd say um she also does one with firm or extra firm tofu that i made in the last what i eat in a week and that is a bit more like a shakshuka type which is delicious as well but yeah really growing uh on me is this uh silken one which is just a again really quick and easy to make is really filling has lots of punchy flavors Loads of cumin, turmeric, it just feels really healthy and delicious, especially when there's all that vegetable in there as well. I made this dish off the back of a Derek Sarno video that we saw and it was actually recommended by my wife's cousin who's visiting us in Toronto at the moment, hence why there's three servings of this dish. But regardless, it's a very straightforward dish to make and I haven't thought about making something like this in a while so I absolutely love the combination of flavors that Mexican food achieves and this pico de gallo is just absolutely amazing the freshness of the tomato the onion cutting through it with the lemon and then the coriander it's just such a flavor bomb and I think it is really essential to this type of dish because it just really like livens up the food and it's a great accomplice to the rest of the meal so yeah definitely recommend if you're making this type of dish toasting up the spices that go into this and I've done this a few times with curries and it does really make a difference because it just gives the flavor profile a lot more power and intensity than just when it's mixed in and then eventually mixed in with a wet sauce so yeah i definitely recommend doing that if you're cooking this meal and yeah adding in these crispy tortilla chips really just brings a whole new level to it you gotta make sure that the lentil mix cools down before you do that so it retains the crunch but unbelievable flavors in this and something similar to what i've heard is supreme crunch which i hadn't actually had before i think it's like a taco bell thing but when i was searching what this is similar to online that seemed to be the sort of closest comparison feeling a little worse for wear after some drinks the night before here but put my chef hat on and decided today was the perfect day to caramelize apples which i've never done before so yeah we started doing that after hunting for some yogurt and off we went and i I added cayenne pepper to the apples and had to start the whole thing again which is great but it taught me a valuable lesson, cayenne pepper does not go with apples and cinnamon is the right thing to add. Having never cooked with apples before I wasn't really sure what to expect here but the flavour is unbelievable and I like apple pie and that type of you know cooking with apple but this was yeah a really good dish and whenever I've got a bag of apples in the fridge that I need using i'm definitely gonna be making this more often things about this salad in particular is that it's all raw so nothing's cooked and i don't usually like doing this not because i don't like it it's just i always my mind immediately goes to you have to cook the vegetables you're using but even the tofu here like you can eat it cold so and whenever i have a cold salad cold raw salad a really really delicious dish it feels refreshing it feels healthy again it's a really good way to use up any vegetables in the fridge that you might have left over and it's quick and easy to do really doesn't take long and it's just a delicious filling meal my gosh this meal is uh one that we've never made before and one that i 100% i'm going to be making on the regular uh i'm a big fan of cabbage i think you'll probably come to learn that and this uses a lot of cabbage and it's fried off in butter and shallots which is just an absolutely delicious mix you can see me absolutely struggling there with the shallots but honestly what if i could recommend any type of meal here and you like cabbage then i would 100% recommend this i also topped it off with some tempeh at the and there unique twist on a pasta i've never had cabbage in pasta before but hey ho these things clearly go well together because it turned out in an absolutely delicious meal and really filling and really easy to do as well you just have to sort of simmer down the cabbage in a pan you can season it how you like and the tempeh again a protein source is optional but yeah recommend it it gives a nice little crunch on top to an otherwise sort of similar texture but yeah i would definitely recommend trying this if you haven't already another granola bowl here as i eat this stuff a lot during the week and i'm actually using my own homemade granola here which i made a couple of videos back if you want to check that out but it's something i'm going to be using a lot and i'm going to make on the regular because it tastes a lot better quality than store-bought it's not as bad for you and you can kind of pack it with whatever you want which i love doing so wrapping up the week with another sandwich but this time taking it away to toronto islands for a late lunch slash early dinner i'm just stacking it full of you know really fresh ingredients and a nice bit of bread as well using some store-bought seitan slices here but something that i have made before and will be making again once i get my hands on some vital wheat gluten is yeah seitan hams super easy to make and we'll definitely be making a video on that shortly too but wrapping up this video nice little pun there um yeah it's been a it's been a great week of cooking and i'm really enjoyed putting together these meals and getting into a bit more of a rhythm of how i record and plan them all and deliver them all to you you've been taking the you know feedback on from the community and really listening to what you guys want so if there's anything you want to see in these videos any recipes that you've been enjoying that you want to recommend to me and other people in this community then yeah feel free to comment below i want everyone to feel welcome to talk here whether you're vegan or not wherever you are in your journey of vegan food or looking into eating more sustainably i hope these videos are giving you some ideas and inspiration and showing you that you can have amazing tasting food without any of the animal cruelty that exists so welcome if you're new and if you're a regular here i hope you enjoyed and i hope to hear from you all very soon so yeah thanks for joining if you want to more like this again proper sub we're trying to build out my instagram as well but like i've got stuff on substack and other places so whatever tickles your fancy you can follow me on a number of places