Candice unleashes another What I Eat in a Day video on this episode of The Edgy Veg, by popular demand. She shows you how to create a delicious breakfast sandwich, a vegan lentil, kale and walnut salad, guacamole, and then wraps things up with a veggie burger she found at a local vegan spot on the way home.
After waking up at the cottage and having her morning ginger shot (off camera) Candice moves right on to make her vegan breakfast sandwich. On her trip to America she found some vegan eggs by a company called “Follow your Heart” and thought she might try them as part of her breakfast sandwich along with some vegan sausages she cut up into thin bacon-like slices and fried. The sliced Field Roast Frankfurters get nice a crispy and make a wonderful addition to any sandwich. To her Breakfast bagel she is also adding vegan provolone slices from Follow Your Heart, hot sauce, avocado, and broccoli sprouts.
She adds her vegan eggs to her food processor along with ICE COLD water and blends it well, noting that it really does smell like eggs. She scrambles her vegan eggs on medium while frying her vegan sausage in the same pan. Much to her delight after tasting a bit of the scrambled vegan eggs she find them to be a near perfect replica in regards to flavor and texture. She toasts her bagel on the empty frying pan (a great technique if you do not have a toaster on hand) and melts her provolone. Then she adds all of her toppings. Her friends are having the non-vegan version of this meal, but are all enjoying a side of fresh fruit. Fruits & Berries are an excellent way to start the day as they are packed with antioxidants and often times a good amount of natural sugar. They are also a great compliment to the flavor of the breakfast sandwich.
Candice will be out at a cottage party for the evening, so she decided to get in a filling lunch. One of her Cottage guests and friends made a wonderful vegan lentil salad using cooked lentils, steamed kale, sweet potato, walnuts and onions. Candice topped her vegan lentil salad with Sriracha hot sauce and ate it with some Gluten Free Crackers.
Due to being in the sun and sticking to her usual beauty routine, Candice likes to take the time to do a detoxifying face mask while at the cottage. Today she made her homemade all natural Black Charcoal Mask, and ate her lentil salad while she waited for it to dry.
CHARCOAL MASK AT HOME RECIPE
2 capsules of activated charcoal opened and emptied
1 tsp of bentonite clay or dead sea clay
1 1/2 tsp of water
1 Tbsp of your favourite CREAM cleanser
Mix all the ingredients together in a small bowl until smooth.
Wash face with a cleanser and pat partially dry to keep slightly moist. Apply the mask to your face, and let sit about 10-15 minutes.
If the mask begins to dry, apply a small amount of cream cleanser to the drying areas to avoid the mask drying out your skin.
After 10-15 mins, wash off the mask with a soft face cloth, pat face gently with a towel, and apply your favourite all-natural moisturizer.
Candice ends her day with a tasty barbecue, but is only able to capture the guacamole before her camera dies. She brought her Beyond Meat beast burgers, and grilled them along with a selection of various other vegetables.
Due to some clashing personalities, Candice and her friends leave the cottage early the next morning for Toronto. Along the way, they find a small Vegan Burger Cafe called Boon. Candice enjoys a veggie burger and fries with her friend Jane. Jane orders the Buddha Burger (curried buddha patty, curry mayo, red pepper-peach chutney, sliced
cucumber, tomatoes, red onions & lettuce) and Candice enjoyed the Spicy Buffalo burger (grilled white patty, basted with a Louisiana hot sauce, mayo, guacamole, tomatoes, celery, red onions & lettuce). They cut each burger in half and shared, because that’s what friends do!
For dessert, they enjoyed a local vegan soft serve ice cream on their way home. The vegan soft serve was a delicious choco-vanilla flavour; it had a strong vanilla flavour (yum) with a hint of chocolate and it was delicious!
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I’m The Edgy Veg, a gal on a journey to revolutionize the food we define as “vegan”. Instead of salads days in and day out I choose to re-purpose familiar favorites, by recreating childhood cravings for an audience with sophisticated palettes and food-nerd obsessions with nostalgic fare. EASY VEGAN COOKING!
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