Today I will take you through a full day of cooking/eating. 24 Hours of EASY, TASTY and SATISFYING vegan recipes. Tag me on instagram @mina_rome if you’re sharing your recreations online!

Previous Video: [ Ссылка ]

My Tiktok: [ Ссылка ]
My Cookbook All Day Vegan: [ Ссылка ]
US Amazon: [ Ссылка ]
German Version: [ Ссылка ]
Find the book all over the world, online or in stores!


My Bonus Recipe Ebook: [ Ссылка ]

intro 0:00
cozy tea time 0:36

INGREDIENTS + NOTES

#1 Breakfast Crumble 1:11

base:
1 small apple, cubed
½ cup frozen berries (75g)
1-2 tsp sweetener
juice of ½ lemon
dash of cinnamon
1 tsp corn starch
splash of water

topping:
⅓ cup small cut oats (33g)
1 tbsp vanilla protein powder (or sub with flax or sesame seeds or more oats)
pinch of cinnamon
pinch of salt
optional: 1 tsp sugar
optional: 1 tbsp walnuts, chopped
1 tsp vegan butter
1-2 tbsp oat milk or water

serve with plant milk/yogurt of choice, a drizzle of syrup of choice

→ serves 1


#2 Green Chickpea Wrap 2:58

1 cup baby spinach (2-3 handfuls, around …g)
1 handful fresh herbs (cilantro, basil, parsley)
2 tbsp fresh lemon juice
2 tbsp olive oil
½ cup unsweetened soy yogurt
¼ tsp salt, or to taste
other spices of choice
2-3 tbsp water

1 can chickpeas (400g)
1 bell pepper
½ block tofu
2 tortillas

→ yields enough green chickpeas to serve 2, filling for 4 wraps


#3 Tahini Chocolate Chip Oat Cookies 4:50

140g vegan butter, softened (4,94 oz)
100g sugar (½ cup)
1 tsp vanilla paste or a few drops vanilla aroma
125g tahini (½ cup)
90g quick cooking oats (1 cup)
120g flour (1 cup)
¾ tsp baking powder
1 tbsp cornstarch
½ tsp salt
70g - 100g chocolate (2,4oz - 3.5oz)

→ yields ~16 cookies (bake in 2 batches)
raw cookie dough lasts in the fridge for a couple days


#4 Tofu Dumplings 6:33

200g plain tofu* (semi-soft), read notes below
juice of 1 lemon, about 3 tbsp
2 tsp sugar
¼ tsp salt
1 cup flour (120g)
5 tbsp cornstarch or potato starch
3-5 more tbsp flour to adjust consistency and flour the surface
1 tsp oil to oil your hands when kneading
salt for the water to boil
→ serves 2

*I used the unicurd “pressed” tofu, its consistency lies somewhere between regular firm tofu and silken. I bought it at the local asian food store.

I haven’t yet tried this recipe using regular FIRM tofu, but I assume that then, you will need LESS FLOUR/STARCH. Similarly to how it’s described in the Original Food Blog Recipe: [ Ссылка ]

Feel free to use their ratios, or my guess is:

Blending 200g plain firm tofu + juice of 1 lemon, about 3 tbsp, scraping down the sides of the blender/food processor if needed, then adding
2 tsp sugar
¼ tsp salt
½ cup flour (60g)
2 tbsp cornstarch or potato starch
1-2 more tbsp flour to adjust consistency and flour the surface
1 tsp oil to oil your hands when kneading
→ !!! I haven’t yet tried this ratio, but essentially you want to add enough flour until the texture of the dough resembles the one pictured in the video. If it’s too dry add a little water, if it’s still too sticky, add more flour. If I ever try this, I will report back and see if that actually works!

salt for the water to boil
→ serves 2


ipad baby reading time 8:45


MUSIC used:
Intro: [ Ссылка ]
2 AM Animal Crossing Remix: [ Ссылка ]
Soho: [ Ссылка ] (outro)
Youtube Audio Library
Frank Ocean Type Beat: [ Ссылка ]


Edited by Mina Rome and Patricia Toscano.

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