Jess Beautician | What I Eat in a Day #24 (Vegan/Plant-based) | JessBeautician @JessicaBeautician | Uploaded November 2017 | Updated October 2024, 4 hours ago.
Instagram: @jessbeautician
Twitter: twitter.com/JessBeautician
Blog: jessicabeautician.co.uk
Facebook: facebook.com/JessicaBeauticianBlog
KITCHENWARE:
Magimix 4200XL Food Processor: bit.ly/2iVtqiu
Chopping board: bit.ly/2wXCGsI
Eaziglide casserole pan: bit.ly/2vRNnMb
Eaziglide pan set: bit.ly/2zXdo2k
Oxo Good Grips tongs: bit.ly/2x4rkTX
Oxo spoon: bit.ly/2wnnUtn
Oxo ladle: bit.ly/2xEwf10
Oxo peeler: bit.ly/2xEGjY0
Oxo grater: bit.ly/2fotgik
Joseph Joseph garlic crusher: bit.ly/2xXzpc8
Blender: amzn.to/2xHidIk
Kettle: bit.ly/2xYKHNw
Bowls: bit.ly/2fgfj6e
Plates: bit.ly/2y3GxEG
Cutlery: bit.ly/2wY9Cl9
Glasses: bit.ly/2ffxE3d
Large white baking dish: bit.ly/2y3wnmL
BREAKFAST - Loaded Hummus Toast (Serves 1):
250g chesnut mushrooms
Pinch garlic granules
Pinch chilli flakes
Salt & pepper
2 slices rye
Hummus
Avocado
Rocket
Juice 1/2 lemon
Slice the mushrooms and add those to a pan with a little oil. Fry them off for a few minutes, then add in the garlic granules, chilli flakes and season it with salt and black pepper. Give that a good mix together and leave it to fry off on a low heat whilst then toasting the bread. Once toasted, spread on a generous amount of hummus, slice the avocado and add that on top then add on the mushrooms and finish it with some fresh rocket and the juice of 1/2 a lemon.
SNACK - Rice Cakes & Artichoke, Pepper & Herb Spread: jessicabeautician.co.uk/2017/11/artichoke-red-pepper-herb-spread_19.html
LUNCH - Chickpea, Kale & Potato Stew: jessicabeautician.co.uk/2017/11/chickpea-kale-potato-stew.html
SNACK - Hippeas Cheese & Love: bit.ly/2iz7Ek9
DINNER - Pesto Cashew Cheese Stuffed Pasta Shells in Baked Marinara Sauce: jessicabeautician.co.uk/2017/11/pesto-cashew-cheese-stuffed-pasta.html
Mushroom Meatball recipe: youtu.be/4SxxJTvvjQo?t=4m58s
DESSERT - Strawberry Cheesecake Bites:
Nuts
Strawberries
Vegan yoghurt
Grind up the almonds and hazelnuts. Dip the strawberries into the vegan yoghurt, then place them on a shelf/plate lined with baking paper and pop them in the freezer for 20 minutes. Remove them from the freezer after 20 minutes and do a second coating by dipping each strawberry in yoghurt again. Then dip the tips into the ground up nuts, so it creats 3 different layers. Place those back in the freezer to set for around an hour, then serve.
WHAT I'M WEARING:
Top: (similar: bit.ly/2mmeOxx)
Bracelet: bit.ly/2AXvXRn
Beaded ring: bit.ly/2sGryhh
Nails: bit.ly/2jDF715
Disclaimer: None of the companies mentioned are sponsoring me to make this video and as always, opinions are 100% honest. All products featured in this video were purchased by myself with my money or were PR samples and some of the links above may be affiliate links.
Instagram: @jessbeautician
Twitter: twitter.com/JessBeautician
Blog: jessicabeautician.co.uk
Facebook: facebook.com/JessicaBeauticianBlog
KITCHENWARE:
Magimix 4200XL Food Processor: bit.ly/2iVtqiu
Chopping board: bit.ly/2wXCGsI
Eaziglide casserole pan: bit.ly/2vRNnMb
Eaziglide pan set: bit.ly/2zXdo2k
Oxo Good Grips tongs: bit.ly/2x4rkTX
Oxo spoon: bit.ly/2wnnUtn
Oxo ladle: bit.ly/2xEwf10
Oxo peeler: bit.ly/2xEGjY0
Oxo grater: bit.ly/2fotgik
Joseph Joseph garlic crusher: bit.ly/2xXzpc8
Blender: amzn.to/2xHidIk
Kettle: bit.ly/2xYKHNw
Bowls: bit.ly/2fgfj6e
Plates: bit.ly/2y3GxEG
Cutlery: bit.ly/2wY9Cl9
Glasses: bit.ly/2ffxE3d
Large white baking dish: bit.ly/2y3wnmL
BREAKFAST - Loaded Hummus Toast (Serves 1):
250g chesnut mushrooms
Pinch garlic granules
Pinch chilli flakes
Salt & pepper
2 slices rye
Hummus
Avocado
Rocket
Juice 1/2 lemon
Slice the mushrooms and add those to a pan with a little oil. Fry them off for a few minutes, then add in the garlic granules, chilli flakes and season it with salt and black pepper. Give that a good mix together and leave it to fry off on a low heat whilst then toasting the bread. Once toasted, spread on a generous amount of hummus, slice the avocado and add that on top then add on the mushrooms and finish it with some fresh rocket and the juice of 1/2 a lemon.
SNACK - Rice Cakes & Artichoke, Pepper & Herb Spread: jessicabeautician.co.uk/2017/11/artichoke-red-pepper-herb-spread_19.html
LUNCH - Chickpea, Kale & Potato Stew: jessicabeautician.co.uk/2017/11/chickpea-kale-potato-stew.html
SNACK - Hippeas Cheese & Love: bit.ly/2iz7Ek9
DINNER - Pesto Cashew Cheese Stuffed Pasta Shells in Baked Marinara Sauce: jessicabeautician.co.uk/2017/11/pesto-cashew-cheese-stuffed-pasta.html
Mushroom Meatball recipe: youtu.be/4SxxJTvvjQo?t=4m58s
DESSERT - Strawberry Cheesecake Bites:
Nuts
Strawberries
Vegan yoghurt
Grind up the almonds and hazelnuts. Dip the strawberries into the vegan yoghurt, then place them on a shelf/plate lined with baking paper and pop them in the freezer for 20 minutes. Remove them from the freezer after 20 minutes and do a second coating by dipping each strawberry in yoghurt again. Then dip the tips into the ground up nuts, so it creats 3 different layers. Place those back in the freezer to set for around an hour, then serve.
WHAT I'M WEARING:
Top: (similar: bit.ly/2mmeOxx)
Bracelet: bit.ly/2AXvXRn
Beaded ring: bit.ly/2sGryhh
Nails: bit.ly/2jDF715
Disclaimer: None of the companies mentioned are sponsoring me to make this video and as always, opinions are 100% honest. All products featured in this video were purchased by myself with my money or were PR samples and some of the links above may be affiliate links.
