i am SO excited to be working with Monbento on today's video. Check out their website here https://en.monbento.com/ and use the code AMANDADUCKS10 for 10% off ❣️

home-made vegan pesto:
- 3/4 cup cashews, soaked and drained
- 1 cup fresh basil
- 2 tbsp olive oil
- 1/4 cup lemon juice
- 1/4 cup nutritional yeast
- 1/2 tsp pink salt
- 1 clove of garlic
blended in a high-powered blender
to the pesto, i then add:
- cooked, drained and cooled pasta
- cherry tomatoes
- fresh rocket

cous cous salad:
- 1 x small sweet potato, cut into small cubes and roasted in 1 tbsp of olive oil for 40-50 minutes at 180 degrees celsius
cous cous:
- 1/2 cup cous cous
- 2/3 cup boiling water
- 1 tbsp vegie stock
mixed together and soaked for 1-2 minutes
to make the cous cous salad, i then combined:
- the cooked sweet potato
- the cooked cous cous
- 1/4 cup sundried tomatoes
- 1/2 small cucumber
- snow pea sprouts
+ served with tahini dressing on the side

creamy cauliflower soup (this makes 2-3 serves):
- 1 head cauliflower
- 3 potatoes
^ both sliced into small-medium sized pieces, tossed with 2 tbsp of olive oil and 1 tbsp italian herbs and then roasted for 40 minutes at 180 degrees celsius, then allowed to cool
- approx 1 tbsp spring onion
- 2 cloves of garlic
^ both fried in 1 tsp olive oil, then added to the blender
- 1 cup water
- 1 + 1/2 cups coconut cream
- 1/2 tbsp veggie stock
- 1/2 tsp salt
- 1/4 cup nutritional yeast
blended until smooth in a high-powered blender (i recommend doing in batches)

crispy chickpeas:
- 425g chickpeas, drained and rinsed
- 1 tsp olive oil
- 1/2 tsp salt
tossed together and baked in the oven for 20 minutes at 190 degrees celsius, or until crispy

chickpea tuna:
- 425g chickpeas, drained and rinsed
- 2 tbsp corn
- 1 sprig of spring onion
- 1 tsp garlic powder
- 1/4 cup vegan mayo
- 1/4 tsp salt
- pinch of black pepper

strawberry and basil salad:
- 150g vegan feta
- 6 strawberries
- 40g spinach
- 8 basil leaves
- juice of 1/2 a lime

smokey tempeh:
- 150g tempeh
- 2 tsp liquid smoke
- 2 tsp olive oil
- 1 tsp soy sauce
- 1 tsp bbq sauce
slice tempeh into 4-5 pieces, marinate in the sauces and fry over medium heat until crispy

almond butter protein balls:
https://www.amandaducks.com/old-faves/almond-butter-balls

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🌻 FAQ:
- what diet do you eat?
i eat a vegan diet, and tend to eat low gluten and low amounts of avocado and cauliflower due to digestive issues. however i do occasionally eat these foods and therefore include it in recipes on my youtube channel.

- what equipment do you use?
canon 90d with 10-18mm lens or 18-55mm lens and rode videomic pro

- how do you edit your videos?
i use adobe premiere pro and highly recommend peter mckinnon on youtube for tutorials

- where do you live?
gold coast, queensland, australia

- how long have you been vegan?
over 5 years

- do you take any supplements?
only a b12 spray under my tongue 1-2 times a week, otherwise levels are perfecto!

✰ thankyou to monbento for sponsoring today's video :)