I hope you enjoyed the video, let me know in the comments which video you wanna see next! 🫶 AD/Werbung My Instagram: https://www.instagram.com/fitgreenmind/ My cookbook: https://www.make-it-maya.com/ RECIPES FROM THIS VIDEO: Day 1 —————————————- Braised leek: -600g leek, cut in half lengthwise and horizontally Fry in some oil for a few minutes. Braising liquid: -3 cloves chopped garlic -1/2 Tsp Chili flakes -5 Tbsp soy sauce -2 Tbsp vinegar -2 Tbsp agave Add it to the leek and let it simmer 5-10mins Tofu: -400g Tofu, geared into chunks -2 Tbsp corn starch -a touch of oil and salt Mix and bake at 175C/350F for 20 mins. Mix with 1/4 cup (60g) BBQ sauce. Bake for 5-10 more mins. Serve everything with rice Day 2 ————————————— Vegan chick‘n pasta: -1 onion -2 cloves garlic -350g vegan chicken First fry the chicken in oil for a few minutes, then add onion and garlic. -2 Tbsp tomato paste -a Splash of vegan red wine First roast the tomato paste for 1-2mins, then deglaze with the red wine -3 cups (750ml) tomato sauce -salt, pepper and dried herbs to taste Let it simmer 5-10mins. Serve on pasta Beetroot salad: -shredded beetroot -olive oil -lemon juice -agave -salt and pepper Day 3 ——————————— Shredded tofu burrito bowl: -400g firm tofu Pat dry it and shred with a grater. -2 Tbsp soy sauce -1 Tbsp oil -2 Tsp cumin -1 Tsp Paprika -salt to taste Toss around, spread on a baking sheet and bake at 350F/175C for 30mins (give it a stir every now and then). Sauce: -1 onion -3 cloves garlic Fry in some oil until softened. -1 Tsp cumin -1 Tsp Paprika -1/2 Tsp chili powder -2 Tbsp tomato paste Roast 2-3mins -1/3 cup (80ml) pineapple juice -1/2 Tbsp soy sauce Stir it in and bring to a bubble. Then reduce the heat and stir in the baked tofu. Cauliflower: -1 head of cauliflower cut in florets -2 Tbsp oil -1 Tsp each salt, cumin and paprika Mix and bake at 175C/350F for 25mis Arroz rojo: -1 cup rice Toast in some oil -1 onion -2 cloves garlic Sauté for a few minutes. -1 Tsp paprika -salt to taste -2 Tbsp tomato paste -1 cup each water and tomato sauce First toast the spices and tomato paste. Add the liquid and optionally place a chili on top. Cook on low heat 15-20mins. Serve everything with your favourite sauce (I made a vegan garlic-sriracha sauce) Day 4: ————————————- Cracked lasagna pasta: -200g veggies of your choice -70g smoked tofu Sauté in some oil Sauce: -1 (70g) jarred roasted pepper -1 Tbsp hummus -a squeeze of lemon -salt and dried herbs to taste -pasta water to blend Blend until smooth, add to the veggies along with pasta (or broken lasagna sheet pasta). Day 5: ————————————- Ottolenghi inspired eggplant: -3 eggplants, cut into thick slices -6 Tbsp oil ( I used peanut oil) -salt to taste Roast at 230C/450F for 45-50mins Curry yogurt: -4 big Tbsp vegan yogurt -2 Tsp vegan mayo -1/2 lime -1 Tsp curry powder -salt to taste -1 Tsp agave Curry onions: -3 onions, cut in slices Fry in oil on medium heat until slightly caramelised. Season with curry powder. Serve with couscous and a protein source of your choice. Much love Maya :)