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Hello Everyone, It’s been a while since we did a video on
what we eat.
We have been focusing more on recipe videos lately, but we thought once in a while we would
feature what we eat, since we have had a few requests for these videos.
Depending on the season and also how we are feeling on a day-to-day basis, what we eat
varies quite a bit.
So, we will try to do more of these videos so that you can have a sense of what we eat
as a vegan couple.
We started the day with our usual cup of black tea with oat milk.
Kevin likes his tea with maple syrup.
I like mine without any sweetener.
We had a banana each while I was preparing breakfast.
So, for the first meal of the day, I made some savoury oatmeal.
I usually save my broccoli stalks and use them separately in other recipes.
Today, they are going in this savoury oats dish.
I like to peel the stalk as it can be a little fibrous sometimes, especially closer to the
bottom part.
Then for this dish, I am dicing them.
We already have a couple of savoury oats recipes on the channel.
One of them is with red lentils which give you a protein boost.
But for today, we are having just vegetables.
Since the broccoli stalks will take a little bit longer to cook, I add them together with
the oats.
I am using thick cut rolled oats which take a little longer to cook.
If you use quick oats, it might be a good idea to cook the broccoli stalk first then
add in the oats.
I had some cabbage that needed to be used up so I tossed them in along with some frozen
sweet corn.
For taste and some vitamin B12, I like to add nutritional yeast.
And for today, I am adding a little bit of turmeric.
But I vary the spice and herbs.
Savoury oats is very versatile and you can literally make it with any vegetables that
you have on hand.
Sprinkled with some black pepper and Italian herbs, this was tasty and filled us up for
half of the day.
During Summer, we tend to have just two main meals a day.
So, throughout the day, we snacked on some fruits.
I bought a few Sharon fruits or persimmon and they were gorgeous, sweet and refreshing.
We had them with some grapes.
Later during the day, we had a cup of tea with some chickpea flour snacks.
They are the ones that we showed to you in our Indian grocery haul for that week.
I like to mix the different varieties and add a few raisins.
They make a good snack for us since we are both allergic to most nuts and many seeds.
So, this really limits the type of snacks we can have.
It was nearly time for dinner.
I decided to cook some okra.
I pan fried them with some spices.
I am working on this recipe.
It needs a little tweaking and then we’ll be ready to share it with you.
I served the okra with brown rice to which I added some black rice; it gives it a slightly
different taste and texture.
I also made some chickpeas in tomato sauce, somewhat like a rougaille.
We have a couple of rougaille recipes on the channel and if you want to make it you can
swap in chickpeas in the Red Kidney Bean Rougaille.
We accompanied this meal with some Indian style mango pickle.
This is just store-bought pickle.
After dinner, we relaxed with a cup of rooibos tea.
So, this was our food day.
I hope you’ve enjoyed this video.
Let us know if you would like to see more like this in the future.
Cheers and see you next time.