hi everyone
I'm about to make my lunch today and uh
it's about three o'clock in the
afternoon and I've been getting a lot of
requests about day-to-day cooking um
you're asking what do you actually eat
every day so I'm going to show you what
I'm cooking today so all the recipes on
my channel are the things that I cook
from time to time or very frequently and
it changes throughout the years
throughout the seasons so all recipes
are part of my day-to-day cooking but
what I'm cooking today is one of those
things that I just open my fridge and go
well this is what I'm going to make so
there's a whole bunch of recipes that
I've been cooking and throughout my over
five years being vegan and keto at the
same time they're the kind of recipes
that you don't need particular planning
you can just pull from whatever you have
in a kitchen that particular day and
decide what to make so for my lunch
today I'm going to make a veggie bake
and this is one of my favorite words and
I don't particularly just have in Winter
I have it throughout the year because so
quick and easy and you can literally use
well of ingredients that you have in the
kitchen so let me show you how to make
it so I've got my veggie here and these
are literally what I've got in my
kitchen today so I've got some broccoli
I've got some really lovely yellow
pepper and a courgette and an aubergine
and I also have a cup of avocados here
and I'll show you how I'm going to use
them today so I'm going to just quickly
chop them into
cubes just cut them in sort of equal
sized cubes quite roughly no special
chopping skills required that's good
news for me
my courgette
my pepper
tend to remove the Y bits because it's a
bit bitter
and with the broccoli I just need a few
florets
let me just take them like this
and you know what I'm going to add a
carrot as well
it will add nice color and flavors to it
right and now I'm going to saute all my
veggies together
on my frying pan some olive oil okay
I've run out of this bottle a new bottle
so I use olive oil to cook most of my
food olive oil or coconut oil in the UK
is very common to cook with olive oil
but you can use well of oil you're happy
with heat on
medium Heat
so I normally add some garlic but I run
out of garlic today so I'm going to just
add in my carrots first
because it takes the longest time to
cook
and you can add some onion as well I
very often use onions as well chopped
onions so the great thing about this
dish is that you can literally use
anything you've got pretty much all
vegetables work with it and I very often
add some tofu or tempeh I cut them in
cubes or I crumble
tofu or tempeh in a mix
extremely flexible and versatile way of
cooking okay now the carrots being
cooked and softened slightly I'm going
to add in my courgette and aubergine
so I add them in order face on the
cooking time required so it depends on
what ingredients you use and now I'm
going to add in some salt
season
and some pepper
I mean all these colors just cheer me
out
no end
it's a happy dish
and it's different every time
so in terms of seasoning you can add
some herbs if you like dry herbs fresh
herbs but I like to keep it very simple
because all the vegetables have their
own individual flavors and that's plenty
for me
and then I'm going to add in my pepper
as well
okay so to make it into a veggie bake we
need sauce so I have two options I will
either use a tint of tomatoes or I use
coconut cream so what I've got here is
actually whipping cream so it's not that
different from regular coconut cream or
coconut milk it's just a ratio of the
cream
um that's different so whipping cream
it's got most cream so that's what I'm
using today I just happen to have it
um but any coconut cream to do so I'm
doing a creamy version today
so that's my cream so all I'm going to
do just pour the whole thing in
and just stir
so it looks quite watery right now but
you will gradually thicken as you allow
it to Stew okay so I've loved it to Stew
for a few minutes and you can see the
sauce is starting to thicken and I quite
like this kind of Stew consistency if
you want a sauce to be thicker you can
leave out the coconut water when you
pour in the coconut cream but I normally
just Chuck the whole thing in and also
an option is to eat it like this like a
veggie stew it's delicious okay so I'm
going to taste the seasoning to see if
I've got enough
oh so good
so good maybe just a tiny bit more tiny
bit more salt
right heater
and here's my avocados so I remove the
skin and quarter them and I'm going to
sprinkle some sea salt here
and chop it into small pieces
okay this would do for me
so here's our creamy veggie and you know
what I totally forgot to add in the
broccolis so I added them in in the last
minute and just cooked it a few more
minutes so I cheated and there you go
that's home cooking okay so now
here's my baking dish
and I'm going to just scoop in
this creamy creamy
veggie
smells so good already
and I want some topping so here's my
chopped avocado
on top
so you can mash it really fine if you
want that but it's kind of nice a little
bit chunky
if you've never tried warm avocado you
must give it a go it's so lovely
and then a little drizzle of olive oil
on top
we've got a few cherry tomatoes here
just this
decoration
so I'm improvising here
lie looks so cute and is ready to get
into loving so now I'm going to pop her
in a preheated oven I'm going to bake in
220 degree so all I want is bacon it is
lovely and bubbly and everything is all
melted together it'll be so delicious
thank you
oh look at this My Lunch is ready
now time to serve
look at this
so good
really lovely and creamy and I'm going
to scramble some Walnut on top
just a cup of them
so you can add some herbs as well some
parsley would be really nice and I'm
going to sprinkle some
pumpkin seeds as well just give it a
boost
lovely now it's time to eat so there you
go my beautiful veggie bake I can't wait
to dig in
it smells so good
um
totally melt in the mouth
so so good and you've got that crunch
from the nuts as well
I can eat this every day
my broccolis are nice and cooked as well
so delicious can't stop everything's so
creamy and tender
wonderful so you can see how simple and
easy to make and it's extremely
versatile you can use a tin of tomato
instead of coconut cream as well and um
it just come out so beautifully every
time and depends on the ingredients you
add in you get different textures
different flavors
um just give it a try so with Baden oven
in a higher temperature for about 15-20
minutes so it's really quick it's just
so till the veggies adding a sauce and
pop an oven and in 15 minutes time your
lunch is ready so it's a great recipe to
add in your repertoire so you never run
out of ideas so it's about four o'clock
right now and this is my first meal
really I had um one coffee
this morning and uh I did some yoga I
went to class and normally I'm not
hungry after exercise and normally I
have to leave it for about three to four
hours before I can eat anything and it
varies from day to day so this is my
main meal and normally the only cooked
meal and I might snack on something
later so I'll finish my plate and I
might have some more later on if I'm
feeling hungry or I just have some
leftover for tomorrow as well so it's
easy peasy so I try to tune in my hunger
and uh and eat as much as little as my
body needs for that particular day and
not to force it one way or the other
it's all about balance so some days I
might have more some days I have a less
and I just flow with it I try not to
overthink or kind of impose any kind of
regiment with my eating I hope this is
helpful and I'll definitely do more
videos of day-to-day cooking and if you
enjoy them so I hope you like my lunch
and we'll give it a go follow me on
Instagram if you haven't already and
thanks for watching today and thanks for
hanging out with me I'll see you very
soon
thank you