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Easy Vegan Summer Recipes (Korean Spicy Noodle Salad & More)

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

Instructions:

  1. Mash chickpeas in a small bowl with a fork or masher
  2. Mash in the avocado.
  3. Add pickles, onions, lemon juice, dijon mustard, garlic salt and mix well.
  4. Mix in arugula.
  5. 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

Instructions:

  1. Cook noodles according to instructions.
  2. While noodles are cooking, mix all sauce ingredients in a bowl.
  3. Prepare veggies and protein of choice.
  4. When noodles are done, drain and rinse well in cold water.
  5. Mix noodles and sauce together, assemble the bowl by adding the veggies, noodles and protein.
  6. 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

Instructions:

  1. Add dry couscous and boiling water in a bowl and cover up for five minutes to prepare.
  2. 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.
  3. Prepare the sauce by adding in all the ingredients and mixing well.
  4. When couscous is done, you can fluff it with a fork.
  5. 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).

 

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