What We Eat in a Day #3 | Vegan Van Life | Eamon & Bec
PHEWF! This was a MISSION. We LOVE filming our food/recipes in What We Eat in a Day videos but this week gave us so much trouble. First, the Minimal Millennials snagged our camera charger and brought it across the border to the States… leaving us with a dead camera after breakfast. So the next day (with a new charger) we made lunch and dinner only to find out that our dinner footage was DELETED during import. CLASSIC!
Anywho, we hope you enjoy this hectic video as much as we enjoyed (*shifty eyes*) editing it.
We travel a lot and at times being vegan on the road means less eating out and more cooking for ourselves. It’s a good thing we love whipping up vegan creations… now if only we could hire a maid to do our dishes lol. Many of you have requested more vegan vanlife recipes so here goes nothing…
Eamon and I have been vegan for over a year now (vegetarian for a few before) and it was and continues to be the best decision we’ve ever made. Not only do we feel better, lighter, and more full of energy but we also live a lifestyle that we know contributes less to the endless suffering of innocent animals and to the destruction of our planet.
For more What We Eat in a Day videos:
#1
#2
Follow us on IG to stay up to date.
▬ SHARE WITH US ▬
►Instagram:
Below is a list of the dishes you saw us create in this video.
Breakfast:
♥ Morning Tea by Chaiwala Chai (Our handmade blend)
www.chaiwalachai.com
♥VEGAN PANCAKES
Yields 4 pancakes
1 1/4 Cup All Purpose Flour (We used half oat flour)
2 Tablespoons Sugar
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 1/4 Cup Almond Milk
1 Tablespoon Oil (Olive or Coconut)
Lunch:
♥Avocado on Whole Wheat Toast Sprinkled with Chili Flakes and Freshly Squeezed Lemon
Dinner:
♥Jackfruit Tacos
We LOVE this recipe by Eamon’s siblings!
Main
* 1-3 tbsp of cold pressed coconut oil
* 3 cans of (each can approx. 20 oz/566 grams) young green jackfruit in water (It should be white on the inside not yellow)
* 1 onion, sliced thin
* 2 garlic cloves, minced
* BBQ sauce (homemade or store bought – double check that it doesn’t have anchovies or Worcestershire or gluten)
* Chef’s choice -small corn tortillas, small soft taco (gluten-free), boston lettuce, romaine lettuce
*Sometimes the cans of jackfruit are poorly packaged and have less, so we recommend buying extra. *
Spices- you can freestyle this section depending on your preferences but we recommend:
* 2 tsp paprika
* 2 tsp ground cumin
* 2 tsp garlic powder
* ½ tsp chili powder
* salt and pepper to taste
You basically want to add enough sauce so that everything is coated evenly and a lil saucy, you can’t really add too much sauce, so don’t be scared. I’d buy 3 bottles to be safe.
Toppings (Optional)
1. Cashew Crème
2. Fresh, rinsed cilantro
3. Slaw (Ingredients below)
* 2 green onions, finely chopped
* 2/3 cup dairy-free mayo
* 1 tsp black pepper
* 1 tsp celery salt
* 3 tbsp coconut sugar (or whatever sugar you have)
* 2 tbsp apple cider vinegar
* 1 Lb well rinsed thin-sliced Package of Cabbage Mix or make your own by thinly slicing purple and green cabbage and carrots
*Mayo – We use Veganaise (sold at Whole Foods or Goodness Me for soy-free). The exact amount will depend on how much slaw you are making, we recommend adding it slowly as you mix so it’s not too saucy.
All music by DJ Quads:
