Hello friends, and not yet friends!
Welcome back to another What I Ate Wednesday, the show where I share all my tasty vegan
eats in a day.
And friends, this was the best food day in a long time thanks to high-protein make ahead
recipes brought to you by Thrive Market who I am super happy to be partnering with again!
If you watched my last video with them, you'll know I love them because they're good people
doing good things.
But you'll love them because Thrive Market is the best online store to get your vegan
goodies and health food products 'cause they cut out the middle man.
And that way, members get them premium products for 25 - 50% less than regular retail AND
they ship straight to your door.
So check em out.
We've got a linky below for up to $60 in free groceries, free shipping and a 30 day free
trial membership.
US only though so sorry my fellow non-American residents.
For the rest of us, let's drown our sorrows in decadent almond mocha doughnuts for breakfast.
They look and taste really rich and indulgent with that chocolately mocha glaze but actually,
they're full of protein and free of refined sugar and fats; gluten-free optional.
Start in a good sized bowl, combine the dry ingredients.
I'm using regular all purpose flour but you can use an all-purpose gluten-free mix if
you like.
For extra protein, I'm adding a scoop of chocolate protein powder.
Then two tablespoons of cocoa.
And instant espresso powder.
Baking powder will help these rise.
As well as baking soda which will react with the coffee.
Whisk that together so everything is very well combined and we'll go on to the wet ingredients.
In a blender, combine warm water along with soft pitted dates which will sweeten the doughnuts
and add a bit of fiber without using refined sugar.
Then Thrive Market creamy almond butter.
It's the good stuff, made with just roasted almonds.
Then a bit of vanilla extract and a pinch of sea salt.
Blend that until all the dates have broken down and it's as smooth as you have patience
for.
Then add the wet to the dry and fold together gently.
I really recommend using a spatula so you can fold the ingredients together easily,
getting every bit from the sides of the bowl so it all comes together without wet streaks
or clumps of dry flour and without over mixing.
If you are using gluten-free flour, you don't have to be so gentle, but if you're using
flour WITH gluten like I am, just remember less is more when it comes to that mixing
action.
EVen though this doughnut pan is nonstick, I still like to lightly grease it so the doughnuts
will come out perfectly.
I've put the batter in a plastic bag and snipped off the end so I can pipe it in neatly.
This batter is way to thick to spoon it in easily.
Then bake in your hot oven for 25 to 30 minutes.
Meanwhile, let's make the frosting.
Blend some more dates with hot water until it's as smooth as you have patience for.
The smoother the better but I wasn't so patient.
Then mix in all the other ingredients: Thrive Market's own creamy almond butter, vanilla
extract, cocoa powder and instant espresso powder.
And mix that until it's smooth.
You may be asking, "Why didn't you blend everything together in the first place, Mary?"
The answer is...I got no good answer.
When you're making this, do yourself a favour and put everything in the blender.
After the doughnuts are done, let them cool down!
You'll be exercising your willpower muscles because they will smell so amazing!
Once they are cool, dip them one by one.
There's plenty of frosting so dunk them well.
I'm laying them on a parchment lined freezer safe dish because I have no willpower and
will eat them straight away if I don't freeze them immediately.
But I'll eat one now, just so you can see that fudgey cakey interior.
The things I do for you.
So delicious.
Chocolately mocha goodness.
These doughnuts will wake you right up, slay hunger and keep you full with that extra protein.
They do have a slight protein powder taste but I feel like it totally works anyways.
You guys know I've been super into sushi lately, but I hate soggy nori so there's no way I'd
prep ahead sushi.
Sushi bowls on the other hand, are totally doable.
With white sushi rice from Thrive Market which I am loving.
You can use other grains too if you want to.
This is your sushi bowl and there are no rules.
I'm also adding about the same amount of red lentils to boost the protein content of the
meal.
Add two cups of water or how ever much is needed for your particular grains.
Put that on the stove and turn the heat to high.
In about 5 to 7 minutes, the water will start to boil, bubbling steadily but not at a full
boil yet.
Turn the heat down to low and cover the pot.
You can leave that for 20 minutes.
While your grains cook, prep the toppings.
I'm making a deconstructed California roll type bowl so for the crab replacement, I'm
using my favourite smoked tofu.
And grating it.
Grating makes these thin tender pieces; more like crab meat than chopping.
I think maybe a food processor would work for this too.
I'm mixing it with aquafaba mayo, which you've seen me make before.
And a bit of sesame oil.
I just love the toasty flavour.
Some chopped scallion.
And a quarter teaspoon of sea salt.
Then let this sit in the fridge so the flavours can all mingle together and get to know each
other.
Then chop up some cucumber.
Cucumber doesn't freeze well so keep it out of any meals you want to freeze later.
I'm going to make two sushi bowls to have fresh and two frozen, so for the freezer meals,
I'm using corn instead.
Slice or chop your avocado.
This avocado is over ripe and the brown bits put me off so I scrape them away.
But I've seen other youtubers just go and eat those parts.
What do you do with brown avocado?
Eat it?
Or scrap it?
Also adding lemon juice to keep it from browning.
And put that in the fridge too.
Since we are not eating these meals right away, it's even more important than usual
follow food safety guidelines and keep moist foods out of the danger zone.
When your rice is cooked, you can season it.
I'll transfer it to a large dish to make things easier.
I'm using the usual combo of rice vinegar, salt and sugar but, of course, you can season
your sushi rice how you like.
Fold the rice gently to distribute the flavours while not squishing the grains too much.
Usually, I'll let it cool a little then put it in the fridge to get cold but since my
fridge is pretty full today AND it's a super cold day, I'll just let the arctic air do
the work naturally.
While that's cooling, I'll make the last topping.
I'm using this top quality nori from Thrive Market.
This might be a little extra but I like to brush it with a little sesame oil.
Then sprinkle on some salt.
And bake in a preheated 350F oven for five minutes and this makes the nori even crispier
than before.
Let them cool and you can cut them up into strips as thick or thin as you'd like.
They make great snacks too.
Just like the ones you can buy, really, but this is fun and there's less packaging going
in the garbage.
Thumbs up for eco-friendliness.
Divide the cooled rice into containers and add your toppings!
For the final touch, some wasbi mayo.
Literally, I just mixed mayo with some wasabi paste.
And red chili flakes...because I'm out of sriracha.
I know, travesty.
I'm not adding the nori strips to all the containers because then they'd go soggy.
Instead, store them in a air tight container and add them when you're ready to eat.
These will stay good in the fridge for up to three days.
And if you didn't add cucumber, you can freeze them for up to two months.
And this one, I'm having for lunch.
So delicious.
Really tastes like I'm having a california roll.
And I love the texture the lentils add.
And I know this doesn't look like a big serving on camera but with all those lentils, it's
so filling.
So good.
Frankly, my dears, you should make this ASAP.
For my afternoon snack, I've been going for fruit lately.
Freeze dried fruit is my favourite but it's usually super pricey.
I'm loving these freeze dried strawberries from Thrive Market.
They have the best price for these I've seen anywhere.
Real tart, sweet, fragrant strawberries with a satisfying crunch.
You might be tempted to eat the whole bag in one sitting, which would be totally fine,
but I love adding these to trail mix.
In this jar, I've got some granola bar bits.
And some almonds to tops things off and that goes in my gym bag.
I also love them on vegan yogurt too.
This is the Daiya strawberry yogurt which I quite like.
As long as it also has granola bits and freeze dried strawberry on top too.
It's really sweet though so sort of like dessert.
Before dessert though, let's be responsible adults and have dinner.
Another one from the freezer: Cheater butter chicken (no butter, no chicken) and creamy
coconut ginger spinach on coconut turmeric rice.
A familiar sight on What I Ate Wednesdays but this time, I'll actually show you everything
I did and the recipes, again, will be in the description.
Rewinding to last week when I made these, first cut up two blocks of extra firm tofu
and dump in your air fryer or spread them out on a parchment lined baking sheet.
Air fry or bake; this is an extra step for the Cheater butter chicken so the tofu gets
a bit crisp on the outside and stands up to the sauce better.
Not totally necessary but it's nice.
While that's going on, start the coconut turmeric rice.
I used brown rice along with red lentils for the base.
After rinsing and draining your rice and lentils, add turmeric and a bit of coconut cream.
I'm using Thrive Market's own brand of coconut cream which is extra thick.
Then add water.
Once the water starts to a boil, not a full boil but just steadily bubbling, turn the
heat to low and cover it.
This is the tricky bit of cooking rice on the stove, that timing.
Much easier if you have a rice cooker.
But either way, leave this alone; it'll take about 35 to 40, 45 minutes to cook.
Meanwhile, time to make cheater butter chicken.
You've seen me make this before but let's go over it super quick again.
First, saute about a cup and a half of minced onions.
About 6, 7 minutes.
We want the onions cooked, glossy looking, and just about to turn golden.
Then add half the butter chicken masala mix, the baked or air fried tofu, and the rest
of the masala.
Why in two parts?
Just the way, my hands decided to do things.
Sometimes I don't have a reason, friends.
This is one of those times.
Then add the rest of the ingredients: crushed tomatoes and mushroom broth.
You can use regular vegetable broth if you like or even water if you don't have broth
handy.
You just might have to salt at the end.
Let that come to a simmer, turn the heat to low, cover and let's make those greens super
quick too.
In a pan, heat up some cooking oil over medium high heat.
When it's hot, add finely minced ginger and crushed garlic.
Push it into the oil to get fragrant.
After a few seconds, add chopped scallion.
Stir fry that for just a minute so the aromas come out and the scallion turns bright green.
Then turn down the heat to medium and add your spinach.
I'm using two 300 gram packages of frozen spinach that have been thawed, rinsed, drained and squeezed
dry.
Add some of that Thrive Market brand coconut cream.
And strong mushroom or vegetable broth.
Together, the cream and broth will give this spinach dish the right texture and flavour.
Give it a taste and add more broth or cream if you like.
A bit of lemon juice would also be excellent to brighten things up.
By now, your cheater butter chicken should be done, your rice should be cooked and you'll
be ready to eat whether or not your were hungry to begin with because it'll smell flipping
amazing.
Or if you're freezing these meals like I did, wait it's cooled down a bit.
Then portion it out.
These recipes will make between 6 and 8 servings which will keep nicely in the freezer for
up to two months.
And now we have lots meals for all the times we're too pressed for time, low on energy,
or just too darn lazy to deal with cooking.
You don't have to have a great big meal prep day; just choose one or two things to make
when you're cooking anyway and freeze the extras.
Which recipe was your favourite?
Let me know in the comments below.
And don't forget you can get up to $60 in free groceries from Thrive Market, that's
15 bucks off each of your first 4 orders, plus free shipping and your 30 day trial membership
by clicking the link below.
For the rest of us non-US residents, let us not despair.
Instead, let us be grateful for the scrumptious make ahead meals Thrive Market helped me create
and eat our cozy curry freezer meals.
And sushi bowls.
And almond mocha protein doughnuts.
And hit the like button.
And leave a request for the recipe you most want to see on this channel.
Or a random super nice comment just to demonstrate how super nice you are.
Not that I need proof, because you guys are the best.
I don't think I tell you enough.
Thank you so much for watching, my friends.
Bye for now!
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