One of the most asked questions I've received throughout my online social media presence is what I eat on a day to day basis as a vegetarian. I've been vegetarian for almost 4 years now, and aside from going to law school, buying my Alexander Wang Mini Rockie Bag, and moving to the US, it has been one of my life's decisions I will never regret. Since we are all confined to our homes due to the Corona virus, some inspiration for healthy home cooked meals is much needed. That is why I wanted to share what I eat in a day during the self-quarantine. With these easy & healthy recipes you will become a vegetarian kitchen princess in no-time! This blogpost comes with a YouTube video where I show how I make my breakfast, lunch, snack & dinner live in action, as well as a mini Lily Like's Recipe Cookbook printable you can download and use whenever you're planning on making one of these meals yourself. Happy cooking!
Vegetarian (can be made vegan)
Yield: 1 serving
Prep Time: 15 minutes
1 cup / 155 g of quick cook steel cut oats 1 cup of water
1 cup / 250 ml of foamed oatmilk
1/2 tablespoon / 2.5 g of cinnamon
1 tablespoon / 5 g of chia seeds
1/2 cup / 50 g of blueberries
1/2 cup / 50 g of raspberries
1 tablespoon / 15 ml of nut butter
1 tablespoon / 15 ml of honey (or agave syrup)
1. Cook water until boiling, and add the hot water to a bowl with oats, honey & cinnamon. Let it soak for 8 minutes.
2. Froth the oatmilk - you can either use a milk steamer or warm up the milk on a stove and froth with a handheld frother. Add the foamy oatmilk to the oatmeal.
3. Add the nutbutter (I use raw almond butter or mixed nut butter), chia seeds, blueberries, raspberries as a topping. Bon appetit!
TIPS & NOTES
- For this recipe I use quick steel cut oats - they’re perfect if you’re in a rush in the morning. If you use regular steel cut oats, make sure you soak them overnight or boil them on medium heat for about 30 minutes.
- Try using pink lady apples instead of berries for an apple crumble variant of this foamy oatmeal!
- This oatmeal works great with coconut milk instead of oatmilk as well!
Veggie Burger Salad
Yield: 1-2 servings
Prep Time: 25 minutes
2 tablespoon (30 ml) of extra virgin olive oil
1 veggie burger patty
1 cup / 100 g of arugula
1 cup / 100 g of spinach
1 tablespoon / 5 g of vegan mozzarella cheese
1/3 cup / 30 g of chickpeas
1/2 cup / 50 g of cherry tomatoes
1/3 cup / 30 g of corn
1/2 a lime
2 tablespoons / 10 g of pine nuts
Salt & lemon pepper to taste
1. Add the spinach and arugula to a bowl and top it off with sliced cherry tomatoes, chickpeas, and corn.
2. Add a tablespoon of olive oil to a skillet and grill the veggie burger patty on medium heat for 3-5 minutes.
3. Add the veggie burger to the salad, and top it off with a tablespoon of extra virgin olive oil, a squeezed lime, pine nuts, vegan mozzarella cheese, salt & lemon pepper to taste.
TIPS & NOTES
- Any veggie burger patty will work for this recipe. My personal favorites are the Trader Joe’s Hi-Protein Burger patty and the Beyond Burger patty.
- Feel free to add whatever veggies you have in your fridge to this salad, such as kale or avocado!
Russian Borsch Soup
Vegetarian (can be made vegan)
Yield: 4-6 serving
Prep Time: 60 minutes
4 cups / 1 liter of water
1 cup / 128 g of shredded cabbage
1 red apple
1 red bell pepper
1 1/2 cups / 30 g of tomato paste
2-3 cloves of garlic
3 tablespoons / 5 g of dille
3 tablespoons / 5 g of parsley
1-2 bay leaves
1-2 tablespoons / 15 ml of sour cream or creme fraiche
Salt, red chilli pepper and lemon pepper to taste
1. In a large pot, cook water until boiling on medium heat.
2. Start by peeling & dicing the beets and adding it to the pot first. While the beets are cooking, peel and dice the potato and add it to the pot next. After that, peel and dice the carrots. While the veggies are cooking, peel and dice the garlic, apple, and red bell pepper. Cut the dille and parsley.
3. After 10 minutes, add the shredded cabbage, garlic, apple, bell pepper, tomato paste, bay leaves, salt, red chilli pepper and lemon pepper to the pot.
4. Let the soup boiling for 20 minutes on low-medium heat for 20 minutes. Remove bay leaves before serving and top with dille, parsley & creme fraiche.
TIPS & NOTES
- Try this recipie with some home made dark rye bread croutons to make this soup even more filling.
- Using a food processor will cut down the prep time significantly.
Check out this what I eat in a day video if you want to see me making the recipes live in action! I hope you enjoyed my current go-to healthy and easy vegetarian recipes! The foamy oatmeal is honestly a game changer for breakfast, because it is so quick and yummy to make. I am sure you're going to love it, even if you're not that into oatmeal! The veggie burger salad is my go-to lunch for when I need to clean out my fridge of all the veggies I have. It's also a great meal if you want to eat low-carb, which I usually try to do. Last, but not least the Russian veggie borsch (борщ) is such an underrated soup - it will leave you so filled and satisfied! If you would like to see more food content on my blog and YouTube channel, definitely let me know. I'm not an expert when it comes to cooking, but I did have a lot of fun trying out and creating these recipes!
You can download the printable pdf Lily Like's Mini Recipe Cookbook here.
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WHICH RECIPE WAS YOUR FAVORITE?
P.S. Bored and in need of more content to enjoy? Check out my YouTube channel here!