What I Eat In A Day - Vegan Lifestyle

June 24, 2020

During this quarantine, I have been cooking S O much more lately, and I love it! I've cooked and baked food I wouldn't usually have because I wouldn't have had time. What a funny thought "time" is because we all know that sometimes we use that phrase as an excuse, and honestly, I believe I had. These recipes below don't take a lot of time to make, and they're super simple ingredients, so even the most beginner of chef/baker can make them! 

Creamy Lemon Alfredo Linguine 🍋

Aaah Italian food 🙃 , this pasta is so summery, refreshing, and super yum!☀️ As always, the recipe is plant-based and healthy. Feel free to use any kind of pasta!


1 Head of Cauliflower Florets
1/2 Cup of Water
1/2 Cup of Cashews, Soaked Overnight
1 Lemon, Juice & Zest
1 Tsp Sea Salt
1/2 Garlic Clove
3 Tbsp EVOO
Packet of Linguine


1 Tbsp EVOO
1 Tbsp Dried Oregano
2 Tbsp Bread Crumbs
1/2 Tsp Chili Flakes
Pinch of Salt
Black Pepper
1 Tbsp Pine Nuts
1/2 Lemon Juice & Zest


Cook the cauliflower in a steamer or in boiling water. Drain. Place in a blender with the water and blend until creamy.

Add the cashews, lemon juice and zest, salt, garlic, extra virgin olive oil. Blend until completely smooth.

Heat 1 tbsp extra virgin olive oil in a small saucepan. Add the bread crumbs, oregano, salt, pine nuts, and chili flakes and cook until crispy and golden.

Cook the linguine following the package instructions.

Drain the linguine and keep 1 tbsp of the cooking water.

Add the pasta to a bowl with the cooking water and creamy sauce, toss until well coated.

Serve immediately with the bread crumbs and some lemon zest.

Easy Baked Stuffed Mushrooms 🍄

I love an easy and simple meal to put together for a slow night, and these stuffed mushrooms are the perfect meal to quickly put together and enjoy in 20 minutes! 


1 Pack of Cremini Mushrooms
1 Stick of Vegan Butter
1/2 Cup of Vegan Shredded Cheese
5 Cloves of Garlic
1 Tsp of Paprika
Salt (to taste)
Pepper (to taste)
1 Cup of Soy Sauce
1 Cup of Cold Water


Preheat oven to 350 degrees Fahrenheit.

Combine the Soy Sauce and water in a measuring cup to pour over stuffed mushrooms at the end.

Cut out the stems of the mushrooms and place them into a mixing bowl.

In the same mixing bowl, combine vegan butter, vegan cheese, garlic, paprika, and salt and pepper.

Fill the mushroom caps to your desired amount, I filled mine to the top, and place in an oven-safe dish!

Pour the soy sauce and water mixture into the oven-safe dish and place mushrooms into the oven for 20 minutes and enjoy!

Super Easy Spicy Asparagus Stir-fry 😋

I had asparagus wilting in the fridge, so I wanted to use them up before they go bad, and what's easier than a simple stir fry? 🌱 This dish is super refreshing, healthy, and takes less than 20 minutes to make! 👏


Asparagus cut in half
Toasted sesame seeds
Basmati rice⁣

For the Sauce

1 Tablespoon Soy Sauce
1 Teaspoon Maple Syrup (adjust to your preference)⁣
1/4 Cup of Water⁣


Mix sauce ingredients in a bowl until well combined, set aside.⁣

Place the asparagus in a pan, turn heat to low-med & let the asparagus cook for 1 minute or so, depending on your crunch preference. (Asparagus will turn bright green at this time. If you prefer softer asparagus, extend the cooking time)⁣

Then, add in the sauce & cook for 1 minute or until the sauce is slightly reduced.⁣

Remove the lid, give the mixture a final quick toss & serve warm with rice & top with sesame seeds!

1 comment

  1. These are such great recipes!!! They sound so good and I love the pictures! Totally want to jump right in and eat them 😋