NEW Breakfast Lunch and Dinner Under $2! Easy Vegan Recipes! – Mind Over Munch
Easy vegan budget meals! Healthy homemade wheat bread, potato soup, DIY peanut butter, roasted veggies, lentil patties and more! Ideas inspired by an amazing cause: The #PassMyPlate Campaign from The American Foundation for Children with AIDS!
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The American Foundation for Children with AIDS:
#PassMyPlate Campaign Info:
How to Participate (sign up through link above, and see more info there)
– Calculate what you normally would have spent on food during that week and donate anything over the $1.90 allotted for daily consumption
– If you are unable to take the challenge, you can donate an amount equal to what you normally spend on food for a week.
– Ask friends and family to support your efforts to help provide food for AFCA’s children.
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STUFF From this video:
► Cast Iron Pot:
► Food Processor:
► T-Fal Cookware:
► Hot Plate:
► Ice Cream Scooper:
RECIPES:
► LENTIL PATTIES:
► HOMEMADE BREAD:
► BRUSCHETTA:
8 Roma tomatoes, diced
2 cloves garlic, minced
⅓ cup fresh basil, finely chopped
salt, to taste
pepper, to taste
drizzle of extra-virgin olive oil
In a large mixing bowl, combine all ingredients. Toss to coat.
Serve on your favorite bread and enjoy!
Per 1 cup, yields 5
72 cal | 2F | 11C | 2P
► DIY PEANUT BUTTER:
16 oz peanuts
salt
cinnamon
other seasonings if desired
Add all ingredients to a food processor and blend until smooth butter forms.
Transfer to a jar to store.
► ROASTED VEGGIES:
1 lb carrots, sliced into rounds
1 lb green beans, cleaned and trimmed
drizzle of olive oil
salt, pepper, to taste
Preheat oven to 425°F (220°C).
On a baking sheet lined with parchment, add veggies.
Drizzle with oil, season to taste, & toss to coat.
Roast ~25 minutes, until softened & just beginning to brown on top.
► POTATO ZUCCHINI SOUP:
2 large potatoes, peeled and cubed
4 zucchini, cut into thick rounds
drizzle of oil
salt and pepper, to taste
2 cloves garlic, minced
1 cup water
½ cup broth
½ cup milk of choice
Preheat oven to 425°F (220°C).
On 2 baking sheets lined with parchment, toss potato & zucchini in oil and seasonings
Roast both pans for 25-30 minutes, until vegetables are browning.
Add oil and garlic to a saucepan over medium heat and sauté for 1-2 minutes.
Add water, broth, milk, & roasted vegetables to saucepan.
Bring to a boil, reduce heat to low, and simmer covered for 20 minutes.
Once vegetables are fork tender, pour contents of saucepan into a blender or food processor & blend, until smooth or chunky as preferred. (An immersion blender works, too!)
Season to taste.
Yields 6 cups (4 servings).
Per serving of 1 ½ cups:
122 cals | 5F | 19C | 4P
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DISCLAIMER
The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.
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