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[[ 1. FLUFFY CINNAMON CHIA WAFFLE ]]
Serves:1
Total Cost: $2.06
Cost Per Serving: $2.06 ($1.44 without maple syrup or banana)
//INGREDIENTS:
1 cup oats
1 tbsp chia seeds + 3 tbsp water
½ tsp cinnamon
½ tsp baking powder
1 cup oat milk
1 tsp apple cider vinegar
1 banana
1+ tbsp maple syrup
*Note: If you are not using oat milk for this recipe, I would suggest adding in 1-2 tsp of sugar of your choice into the waffle batter as oat milk is sweeter
//DIRECTIONS:
1. Prepare your chia “egg” by mixing 1 tbsp chia seeds with 3 tbsp water. Set Aside.
2. Make your oat flour by blending 1 cup of oats in a blender until a uniform powder is formed.
3. In a large bowl, combine the oat milk and apple cider vinegar. Let sit 5 minutes.
4. Add the oat flour, baking powder, cinnamon, and chia egg to the bowl. Mix well.
5. Pour into a waffle maker heated up to medium heat, and bake for ~5 min or until the waffle maker opens easily and the edges are crispy (this took two “normal” cycles of my waffle maker timer).
6. Top with banana and maple syrup, or whatever toppings you have on hand. Enjoy!
*Notes:
- This batter will thicken over time, so in order to keep it runny enough you may need to add water or more plant milk in 1 tbsp increments
- If you do not have a waffle maker, you could use this to make pancakes instead!

[[ 2. MAC AND CHEEZE ]]
Serves: 3
Total Cost: $6.20
Cost Per Serving: $2.07
//INGREDIENTS:
2 Russet potatoes
2 medium carrots
5 tbsp nutritional yeast
2 tsp apple cider vinegar
2 tbsp tahini
1 tsp garlic powder
1 cup unsweetened plant milk of choice (I used almond)
16oz pasta of choice (I used brown rice pasta)
//DIRECTIONS:
1. Wash and peel your carrots and potatoes.
2. Put in a medium pot and cover with water; bring to a boil and cook for 8-10 minutes, or until both the carrots and potatoes can be easily pierced with a fork. Drain.
3. Bring another saucepan to a boil and cook your pasta according to package instructions.
4. In the meantime, prepare the sauce. Combine the potatoes with all of the remaining ingredients (except the pasta) into a blender and blend until smooth.
5. Drain your pasta, then return to the pot.
6. Pour the cheezy sauce over the pasta and stir well. Enjoy!

[[ 3. BURGERS AND FRIES ]]
Serves: 6 (for burgers only)
Total Cost: $3.64 (for burgers only)
Cost Per Serving: $2.21 (for burger, bun, toppings, fries, and ketchup)
//INGREDIENTS:
½ cup dry brown rice, cooked (makes about 1 1/2 cups - do this ahead of time to save time!)
1 tbsp ground flax + 3 tbsp water
1 cup black beans
½ cup oat flour
2 tsp garlic powder
1 tbsp ground cumin
2 tbsp ketchup
---
2 Potatoes (per person)
½ tsp ground cumin
½ tsp garlic powder
Ketchup
---
Burger buns
Tomato
Red Onion
Arugula
//DIRECTIONS:
1. Prepare your flax “egg” by mixing 1 tbsp ground flax with 3 tbsp water and set aside.
2. Preheat oven to 350 degrees
3. In a food processor, combine ½ cup of black beans with the flax egg, garlic powder, cumin, and ketchup. Blend until a uniform paste forms.
4. Add in 1 cup of cooked brown rice and pulse to combine the mixture
5. Use a spatula to place the burger mix into a bowl, then stir in the remaining ½ cup of black beans, cooked brown rice, and ½ cup of oat flour. There should be no dry spots in the batter and it should be very thick!
6. Form 6 burger patties (it helps to have your hands wet for this step) and place them on a silicone mat or parchment paper lined baking tray
7. Bake for 40 minutes, flipping the burgers halfway through
8. Create your vegan burger as you wish! I used a burger bun, red onion, tomato, and arugula.
*For the fries, I chopped up 2 Russet Potatoes and coated them in ½ tsp each cumin and garlic powder, then baked them at 400F for 35 minutes on a nonstick silicone mat

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• ABOUT THIS VIDEO •
Cameras I Use: Canon 80D
Software: Final Cut Pro
Music: Last Night - Lakey Inspired
This video is sponsored by Thrive Market, but all opinions are my own :)