🍇 recipes:
peanut butter porridge: ½ cup oats, pinch of salt, 1 tsp flax seeds, 1 cup soy milk, 1 tbsp peanut butter

meal prep
bread: 400g spelt flour type 630, 1 tsp salt, 90g seeds (i use flax & sesame), ½ block fresh yeast + 1 tbsp honey/maple syrup, 320g water
mix dry ingredients, stir together honey with the yeast until a liquid forms (add up to 3 tbsp of water). stir everything together, let rest for 4h or ideally on the counter overnight. transfer to a 30cm baking dish, rest for 1-2 more hours (ideally, i did 30 minutes), bake at 225°c for 10 minutes and then at 200° for 30 minutes. cool before slicing.

marinated tofu: 1 tbsp evoo, salt, pepper
tomato tofu: 1 tbsp evoo, salt, 1 tbsp tomato paste, 1 tbsp balsamic vinegar

bircher muesli: ½ cup rolled oats, ½ cup small-cut oats, pinch of salt, 2 grated apples, 2 handfuls chopped almonds, 3-4 tbsp thick soy yogurt, 1 cup soy milk

baked pears: 4 large pears, ¼ cup maple syrup, 1 tsp cinnamon. bake at 190°c for 30 minutes

banana bread: https://www.instagram.com/reel/cxsudy...

pea & potato soup: onion, garlic, potatoes, frozen peas, parsley, rosemary, nutritional yeast, salt, pepper

ginger & broccoli spaghetti: garlic & a handful of mushrooms, salt, ½ cup vegan cream, ½ cup pasta water, freshly grated (frozen) ginger, cooked pasta & broccoli, fresh parsley (important: stir continuously for 2-3 minutes after adding the pasta to the pan!)

chocolate porridge: ½ cup fine oats, 1 cup soy milk, pinch of salt, 1 tbsp cacao powder, 1 tbsp hemp seeds

vegan nutella: 2 cups hazelnuts, 4 tbsp cacao powder, 1/3 cup maple syrup, pinch of salt

caesar dressing: https://www.pickuplimes.com/recipe/ve...

soy sauce oyster mushrooms: 1 packet oysters + 2 tbsp soy sauce (marinade for 2-3 hours), fried in neutral oil

polenta: ½ cup polenta, ½ tsp herb salt, 1 tbsp vegan butter, 1 cup water

yogurt sauce: 2 tbsp soy yog, 1 tbsp lemon juice or white wine vinegar

risotto-style rice: ½ yellow onion, 3 cloves of garlic, 2 handfuls of mushrooms (all chopped in the food processor or finely by knife), 1 tsp miso, 1 tbsp nutritional yeast, salt, pepper, ½ cup risotto rice, 1 ¼ cups water (let simmer 10-15 minutes until thickened)

apple compote pancakes: ½ cup flour, salt, baking powder, cinnamon, 3 tbsp apple sauce/compote, 2 tbsp yogurt, ¼ cup soy milk + 1 tbsp acv

peanut sauce: 1 heaping tbsp peanut butter, 1 tbsp sugar beet syrup

ravioli: ½ yellow onion, 3 cloves of garlic, ½ stalk scallions, roasted veg, 2 tbsp tomato paste, lentils, ravioli, salt, pepper, fresh basil

social media
🥝 pinterest: pinterest.com/juliabmaiten
🥝 instagram: @julia.maiten

products i use
blue pot: le creuset
small black pot: ninja
blender: vitamix
cutlery: sabre paris bistro

🍎 faq
how old are you?
20
how long have you been eating plant-based?
3 years
what equipment do you use?
nikon d5600
where do you live?
germany
what are you studying?
international business

please keep in mind that my videos are meant for inspiration, not comparison! every body is different when it comes to hunger and cravings, so please listen to yours!

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