Jess Beautician | What I Ate #VeganJune 22 (Vegan/Plant-based) | JessBeautician @JessicaBeautician | Uploaded July 2016 | Updated October 2024, 2 hours ago.
INSTAGRAM: @jessbeautician
TWITTER: twitter.com/JessBeautician
BLOG: jessicabeautician.co.uk
SNAPCHAT: jessbeautician
FACEBOOK: facebook.com/JessicaBeauticianBlog
My food processor: amzn.to/1DGnsqX
My juicer: amzn.to/1RTBei1
Metal straws: amzn.to/1N4SUVc
Ice-lolly mold: amzn.to/1ULbEKL
DOCUMENTARIES/VIDEOS I RECOMMEND (Watch in order):
101 Reasons to go Vegan: bit.ly/1wEdBQn
The Best Speech Ever: bit.ly/1muFZxA
Forks Over Knives: bit.ly/1nEUYRE
Earthlings: bit.ly/1Ll600D
Cowspiracy: bit.ly/1p1fBso
BREAKFAST - Sausages, Beans, Mushrooms & Tomato:
Sun-dried Tomato and Lentil Sausages: youtu.be/X8001KAFsH8?t=4m11s
Baked Beans: youtu.be/2CaR0IsAJZI?t=10m46s
Superfood Bread: youtu.be/ld1AhJ8Ol9s
Mini Hash Browns: youtu.be/Rlz0YZJSv3o?t=54s
Serve the sausages with baked beans, mushrooms, tomato, Superfood Bread and mini hash browns.
SNACK - Crudités with a Tahini Dijon Dip:
3 tbsp tahini: amzn.to/1oivtNH
1 tsp dijon mustard
1 tbsp maple syrup: amzn.to/1Qb2RBR
2 tsp lemon juice
Black pepper
Crudités
Mix the tahini, dijon, maple syrup, lemon juice and black pepper together well. Serve with the crudités. Keep any leftovers in a jar in the fridge for up to 4 days.
LUNCH - Cauliflower Hot Wings (Serves 1):
1/2 cauliflower
2 tbsp chickpea flour: amzn.to/25aNOOw
1 tsp garlic powder
Salt & ground black pepper
1 tbsp tomato puree
1 garlic clove
1 red chilli, finely chopped
1 tsp white vinegar
Preheat the oven to 200 degrees celsius. Cut the cauliflower into florets, then I make a light batter in a bowl by mixing the chickpea flour, garlic powder, salt and ground black pepper then I whisk that all together with 1/3 cup water. Add in the cauliflower florets into the bowl and make sure they are well coated. Tip them out onto a lined baking tray and place them in the oven to bake for 15 minutes. In that time, make the hot sauce by adding the tomato paste into a pan with a good splash of hot water, around 1/4 cup. Next add in the minced clove garlic, the red chili and the white vinegar. Heated that through then remove the cauliflower from the oven, drizzle over the hot sauce, coat the florets well and then place that back in the oven for another 10 minutes. Serve with dip of choice.
SNACK - Starwberry & Kiwi Coconut Ice Lolly:
Kiwi
Strawberries
Coconut water: amzn.to/1UOdgDu
Prepare these the day before by first slicing up the kiwi, remove the peel and slice the strawberries, then add those into the ice lolly molds. Top it with coconut water and leave them to set in the freezer overnight.
DINNER - Vegetable Cashew Curry (Serves 4):
1 onion
1 aubergine
2 carrots, peeled
1 potato, peeled
1 courgette
1/4 cauliflower
2 cloves garlic
1 tsp mustard seeds
1 cinnamon stick: amzn.to/29ggOkq
1 tsp cumin
1 tsp coriander
1 tsp tumeric
1 tbsp curry powder
(Or sub curry paste for all of the above)
1 piece fresh ginger, grated
1 green chilli, finely chopped
1 bay leaf
Salt & black pepper
1 cup vegetable stock: amzn.to/20EuhAR
1 cup cashews, soaked OR can coconut milk: amzn.to/1NmN4xg
2 tbsp currants
Cashews and fresh coriander for garnishing
Dice up the onion, then chop the aubergine, carrots, potato, courgette and cut the cauliflower into florets. Add the onion to a pan with a little olive oil and cook it off until soft. Mince in the garlic, add in the mustard seeds and allow those to heat through until they start to pop. Then add in one cinnamon stick, then the cumin, coriander, turmeric, curry powder and allow those to cook until they became really fragrant. Next in add in the grated ginger, the green chill, then the potatoes, carrots and cauliflower. Cook those for a few minutes before then adding in the courgette and aubergine. Add in the bay leaf, season it with salt and pepper and pout in the veg stock, then placed on the lid and leave it to simmer for 10 minutes. In food processor, blend up the soaked cashews with 1 cup water until smooth. Into the pan add the currants and then the cashew cream. Serve with brown rice, whole cashews and fresh coriander.
DESSERT - Chocolate Fondue:
1 tbsp coconut oil: amzn.to/1K9tXB2
Vegan chocolate: amzn.to/1UACZNo
Options for dipping:
Fruit: Bananas, apples, pear, strawberries, cherries, kiwi
Cookies, cakes, energy balls
Melt the coconut oil in a pan, then add your desired amount vegan chocolate. Stir gently until chocolate has melted then serve with options for dipping.
NAILS - Butter London 'Ta Da': amzn.to/1TTN5OT
INSTAGRAM: @jessbeautician
TWITTER: twitter.com/JessBeautician
BLOG: jessicabeautician.co.uk
SNAPCHAT: jessbeautician
FACEBOOK: facebook.com/JessicaBeauticianBlog
My food processor: amzn.to/1DGnsqX
My juicer: amzn.to/1RTBei1
Metal straws: amzn.to/1N4SUVc
Ice-lolly mold: amzn.to/1ULbEKL
DOCUMENTARIES/VIDEOS I RECOMMEND (Watch in order):
101 Reasons to go Vegan: bit.ly/1wEdBQn
The Best Speech Ever: bit.ly/1muFZxA
Forks Over Knives: bit.ly/1nEUYRE
Earthlings: bit.ly/1Ll600D
Cowspiracy: bit.ly/1p1fBso
BREAKFAST - Sausages, Beans, Mushrooms & Tomato:
Sun-dried Tomato and Lentil Sausages: youtu.be/X8001KAFsH8?t=4m11s
Baked Beans: youtu.be/2CaR0IsAJZI?t=10m46s
Superfood Bread: youtu.be/ld1AhJ8Ol9s
Mini Hash Browns: youtu.be/Rlz0YZJSv3o?t=54s
Serve the sausages with baked beans, mushrooms, tomato, Superfood Bread and mini hash browns.
SNACK - Crudités with a Tahini Dijon Dip:
3 tbsp tahini: amzn.to/1oivtNH
1 tsp dijon mustard
1 tbsp maple syrup: amzn.to/1Qb2RBR
2 tsp lemon juice
Black pepper
Crudités
Mix the tahini, dijon, maple syrup, lemon juice and black pepper together well. Serve with the crudités. Keep any leftovers in a jar in the fridge for up to 4 days.
LUNCH - Cauliflower Hot Wings (Serves 1):
1/2 cauliflower
2 tbsp chickpea flour: amzn.to/25aNOOw
1 tsp garlic powder
Salt & ground black pepper
1 tbsp tomato puree
1 garlic clove
1 red chilli, finely chopped
1 tsp white vinegar
Preheat the oven to 200 degrees celsius. Cut the cauliflower into florets, then I make a light batter in a bowl by mixing the chickpea flour, garlic powder, salt and ground black pepper then I whisk that all together with 1/3 cup water. Add in the cauliflower florets into the bowl and make sure they are well coated. Tip them out onto a lined baking tray and place them in the oven to bake for 15 minutes. In that time, make the hot sauce by adding the tomato paste into a pan with a good splash of hot water, around 1/4 cup. Next add in the minced clove garlic, the red chili and the white vinegar. Heated that through then remove the cauliflower from the oven, drizzle over the hot sauce, coat the florets well and then place that back in the oven for another 10 minutes. Serve with dip of choice.
SNACK - Starwberry & Kiwi Coconut Ice Lolly:
Kiwi
Strawberries
Coconut water: amzn.to/1UOdgDu
Prepare these the day before by first slicing up the kiwi, remove the peel and slice the strawberries, then add those into the ice lolly molds. Top it with coconut water and leave them to set in the freezer overnight.
DINNER - Vegetable Cashew Curry (Serves 4):
1 onion
1 aubergine
2 carrots, peeled
1 potato, peeled
1 courgette
1/4 cauliflower
2 cloves garlic
1 tsp mustard seeds
1 cinnamon stick: amzn.to/29ggOkq
1 tsp cumin
1 tsp coriander
1 tsp tumeric
1 tbsp curry powder
(Or sub curry paste for all of the above)
1 piece fresh ginger, grated
1 green chilli, finely chopped
1 bay leaf
Salt & black pepper
1 cup vegetable stock: amzn.to/20EuhAR
1 cup cashews, soaked OR can coconut milk: amzn.to/1NmN4xg
2 tbsp currants
Cashews and fresh coriander for garnishing
Dice up the onion, then chop the aubergine, carrots, potato, courgette and cut the cauliflower into florets. Add the onion to a pan with a little olive oil and cook it off until soft. Mince in the garlic, add in the mustard seeds and allow those to heat through until they start to pop. Then add in one cinnamon stick, then the cumin, coriander, turmeric, curry powder and allow those to cook until they became really fragrant. Next in add in the grated ginger, the green chill, then the potatoes, carrots and cauliflower. Cook those for a few minutes before then adding in the courgette and aubergine. Add in the bay leaf, season it with salt and pepper and pout in the veg stock, then placed on the lid and leave it to simmer for 10 minutes. In food processor, blend up the soaked cashews with 1 cup water until smooth. Into the pan add the currants and then the cashew cream. Serve with brown rice, whole cashews and fresh coriander.
DESSERT - Chocolate Fondue:
1 tbsp coconut oil: amzn.to/1K9tXB2
Vegan chocolate: amzn.to/1UACZNo
Options for dipping:
Fruit: Bananas, apples, pear, strawberries, cherries, kiwi
Cookies, cakes, energy balls
Melt the coconut oil in a pan, then add your desired amount vegan chocolate. Stir gently until chocolate has melted then serve with options for dipping.
NAILS - Butter London 'Ta Da': amzn.to/1TTN5OT
