Watch the video above to see what I ate in a day and all the recipes in action! (scroll down for the written ingredients)
Lately, I feel like I’ve been super predictable. Even though I do like to switch things up in terms of what I eat on a regular day-to-day basis, I’ve been noticing myself eating LOTS of avocado and chickpea mash on toast for breakfast and for lunch or dinner, usually a BIG bowl with lots of veggies, some form of carbohydrate (usually a noodle of some kind), beans or tofu and a delicious sauce.
Specifically, I’ve been loving cold noodles with a delicious sauce. I either make a tahini-based creamy sauce to go with my noodles OR some sort of spicy Korean style sauce that I could eat pretty much every day. If I toss in enough vegetables, it makes me feel like I’m eating a giant salad that is super satisfying (a giant noodle salad, that is).
Anyway, in this new video, I take you on a day in my life – a very HOT day in my life. This day was over 30 degrees. To some people, that might be normal or even a relief! Especially considering there’s a heatwave in many parts of the world right now. But 30 degrees in Canada is considered pretty hot, albeit definitely bearable.
There’s a LOT that’s going on in this video. I meant to have a very relaxed and chill day with not much going on, but ended up doing a lot anyway. It’s hard to believe I fit all of this into one video (well, a 30 minute long video… but who’s counting?). In the video, you’ll see a vegan grocery haul, three vegan recipes (breakfast, lunch, dinner), AND a vegan skincare and makeup routine!
My Natural Skincare & Makeup Routine
I’ve been really into the idea of natural and non-toxic beauty products lately, which is why I was so happy to collaborate with 100% Pure once again! I’m showing the products I’ve been using on a regular basis to keep my skin clear and also some beautiful makeup products.
Been obsessed with contouring and highlighting…
And now the recipes…! Adjust the amounts as you need 🙂
Avocado, Chickpea & Arugula on Toast
Ingredients (1 serving):
- 1/2 cup cooked or canned chickpeas
- 1/2 ripe avocado
- 1 tbsp diced pickles
- 1 tbsp diced onions
- 1 tsp lemon juice
- 1/2 tbsp dijon mustard
- pinch of garlic salt
- handful of arugula
- 1-2 pieces of toast
- salt & pepper to taste
- Mash chickpeas in a small bowl with a fork or masher
- Mash in the avocado.
- Add pickles, onions, lemon juice, dijon mustard, garlic salt and mix well.
- Mix in arugula.
- Spread onto toast and add salt & pepper if desired.
Spicy Cold Korean Noodle Salad
Ingredients (around 2 servings):
- 2 servings noodles of choice (I used Korean glass noodles AKA dangmyun)
- Sauce ingredients:
- 2 tbsp gochujang
- 1 tbsp gochugaru
- 1 tbsp soy sauce
- 2 tbsp apple cider vinegar or rice vinegar
- 1.5 tbsp maple syrup
- 1 tbsp garlic powder or minced garlic
- 1/2 tbsp toasted sesame oil
- Fresh veggies of choice
- Protein of choice – I used pan-fried tofu
- Cook noodles according to instructions.
- While noodles are cooking, mix all sauce ingredients in a bowl.
- Prepare veggies and protein of choice.
- When noodles are done, drain and rinse well in cold water.
- Mix noodles and sauce together, assemble the bowl by adding the veggies, noodles and protein.
- ENJOY COLD!
Warm & Cold Couscous Salad with Lemon Dijon Tahini Sauce
Ingredients (2 servings):
- 1 cup dry couscous + 1 cup boiling water
- 1 tsp minced garlic
- handful baby bok choy
- handful chopped mushrooms
- pinch garlic salt
- 1/2 cup cooked or canned black beans (or other protein of choice)
- Lemon Dijon Tahini Sauce:
- 1 tbsp tahini
- 1.5 tbsp dijon mustard
- 1.5 tbsp lemon juice
- 1/2 tbsp garlic powder
- 1/2 tbsp maple syrup
- 1 tbsp nutritional yeast
- water to thin out
- Fresh veggies of choice
- Add dry couscous and boiling water in a bowl and cover up for five minutes to prepare.
- While couscous is “cooking”, you can stir-fry your cooked veggies – add minced garlic in a pan with a little oil then stir fry the baby bok choy, mushrooms and black beans with a little garlic salt for taste.
- Prepare the sauce by adding in all the ingredients and mixing well.
- When couscous is done, you can fluff it with a fork.
- Assemble all ingredients in a big bowl and serve (add as much sauce/dressing as you wish to have and you can save the rest in a sealed container in the fridge for later).
1 thought on “Easy Vegan Summer Recipes (Korean Spicy Noodle Salad & More)”
That noodle salad looks TO DIE FOR. I always love those glass noodles or those sweet potato noodles from Korean japchae!