NEW Breakfast Lunch and Dinner Under $2! Easy Vegan Recipes! – Mind Over Munch

Easy vegan budget meals! Healthy homemade wheat bread, potato soup, DIY peanut butter, roasted veggies, lentil patties and more! Ideas inspired by an amazing cause: The #PassMyPlate Campaign from The American Foundation for Children with AIDS!
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The American Foundation for Children with AIDS: http://www.afcaids.org/
#PassMyPlate Campaign Info: http://passmyplate.com/
How to Participate (sign up through link above, and see more info there)
– Calculate what you normally would have spent on food during that week and donate anything over the .90 allotted for daily consumption
– If you are unable to take the challenge, you can donate an amount equal to what you normally spend on food for a week.
– Ask friends and family to support your efforts to help provide food for AFCA’s children.

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STUFF From this video:
► Cast Iron Pot: http://amzn.to/2tBgkgD
► Food Processor: http://amzn.to/2roqM8i
► T-Fal Cookware: http://amzn.to/2rV0ZI6
► Hot Plate: http://amzn.to/2rb0OUl
► Ice Cream Scooper: http://amzn.to/2u6CsAo

RECIPES:
► DIY PEANUT BUTTER:
16 oz peanuts
salt
cinnamon
other seasonings if desired

Add all ingredients to a food processor and blend.
While blending, nuts will go through a few stages. It will look like a dough ball, but allow it to continue blending and the dough will break, turning into a smooth butter.
Transfer to a jar to store.

► ROASTED VEGGIES:
1 lb carrots, sliced into rounds
1 lb green beans, cleaned and trimmed
drizzle of olive oil
salt, pepper, to taste

Preheat oven to 425°F (220°C).
On a baking sheet lined with parchment, add sliced carrots and trimmed green beans.
Drizzle with olive oil, season with salt and pepper, and toss to coat.
Roast for around 25 minutes, until they’re cooked through, softened, and just beginning to brown on top.
Serve and enjoy!

► POTATO ZUCCHINI SOUP:
2 large potatoes, peeled and cubed
4 zucchini, cut into thick rounds
drizzle of oil
salt and pepper, to taste
2 cloves garlic, minced
1 cup water
½ cup broth
½ cup milk of choice

Preheat oven to 425°F (220°C).
On 2 baking sheets lined with parchment, toss potato cubes and zucchini rounds in oil, salt, and pepper.
Roast both pans for 25 to 30 minutes, until vegetables are browning.
Add oil and garlic to a saucepan over medium heat and sauté for 1 to 2 minutes.
Add water, broth, milk, and roasted vegetables to saucepan.
Bring to a boil, reduce heat to low, and simmer covered for 20 minutes.
Once the vegetables are fork tender, pour contents of saucepan into a blender or food processor and blend everything up. (An immersion blender will work, too!) Make your soup as smooth or chunky as you prefer.
Season to taste.
Serve and enjoy! I topped my soup with pine nuts.
Yields 6 cups (4 servings).

Per serving of 1 ½ cups:
122 cals | 5F | 19C | 4P

► LENTIL PATTIES:
1 cup cooked red lentils
1 sweet potato, mashed
1 cup rolled oats
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
salt & pepper, to taste

Preheat oven to 350°F (180°C).
In a large mixing bowl, add all ingredients. Mix to combine.
On a baking sheet lined with parchment and sprayed, dollop lentil mixture and press down lightly into patties, around ¼ inch thick. (I used an ice cream scoop to portion each patty.)
Bake for 30 to 35 minutes, until just beginning to brown on top and crisp on the outside.
Serve and enjoy!
Yields 10 patties.

Per serving of 5 patties:
281 | 3F | 54C | 13P

► HOMEMADE BREAD: http://bit.ly/2tMYNE8
► BRUSCHETTA: http://bit.ly/2v14qyn

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DISCLAIMER
The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.