Jess Beautician | What I Eat in a Day #3 (Vegan/Plant-based) | JessBeautician @JessicaBeautician | Uploaded February 2016 | Updated October 2024, 8 hours ago.
WHAT I EAT IN A DAY PLAYLIST: bit.ly/1SzrQjD
BLOG: jessicabeautician.co.uk
IG: @jessbeautician
TWITTER: twitter.com/JessBeautician
SNAPCHAT: jessbeautician
DOCUMENTARIES/VIDEOS I RECOMMEND (Watch in order):
- 101 Reasons to go Vegan: https://www.youtube.com/watch?v=W4HJc...
- The Best Speech Ever: https://www.youtube.com/watch?v=es6U0...
- Forks Over Knives: https://www.youtube.com/watch?v=O7iju...
- Earthlings: https://www.youtube.com/watch?v=Hm7Ba...
- Cowspiracy: cowspiracy.com
Philips Food Processor/Blender: amzn.to/1DGnsqX
OAT MILK:
1 mug oats
3 mugs water
1 tbsp honey/agave nectar): amzn.to/1Sz1iPA
Blend 1 mug oats with 3 mugs water in a blender and blitz for 2 mins. Strain and reserve or discard pulp. Rinse blender and pour milk back in, add 1 tbsp honey (or agave nectar) to sweeten. Blend for another 30 secs and transfer to an airtight bottle to store in the fridge for up to 5 days.
OAT & BANANA SMOOTHIE (Serves 1)
250ml Oat Milk
2 bananas
1 tsp almond butter: amzn.to/20EtGPO
1/2 tsp vanilla extract: amzn.to/1GC2xbS
1 tbsp chia seeds: amzn.to/1Sz1CxR
1 tbsp maca powder: amzn.to/1fDqQcK
Place all of the ingredients in a blender, blend until smooth.
DILL CASHEW NUT CHEESE (Makes 400g)
400g soaked cashews (overnight)
1 large handful dill
2 celery sticks
1 tbsp lemon juice
3 tbsp nutritional yeast: amzn.to/20EtVKC
Salt & black pepper
Place all ingredients into a food processor and process until a spread-like texture forms. Transfer into an airtight container and store in the fridge for 3-4 days. Use as a spread on toast, in sandwiches, on crackers, as a jacket potato topping and more!
VEG PANCAKES (Makes 3)
1 courgette
1 white onion
2 medium potatoes, peeled
1 tbsp red pepper flakes
Salt & black pepper
Grate the courgette, place in a sieve and season with salt. Grate onion and potatoes, add in red pepper flakes and season. Finally stir in the courgette and mix well. Pre-heat a frying pan with olive oil over a medium heat and form 3 pancakes from the mix using your hands, squeezing out any excess liquid if necessary. Place each pancake in the pan and cook for 5-10 mins on each side until golden. Optional: Place pancakes under the grill, use the same pan to fry a handful of sliced mushrooms. Stack pancakes, top with fried mushrooms and crumbled dill cashew cheese.
PUMPKIN SEED OATCAKES (Makes 8)
1 mug oats
1 tbsp coconut oil: amzn.to/20Eu7cM
1/3 mug water
1 tbsp nutritional yeast: amzn.to/20EtVKC
Handful pumpkin seeds
Salt & pepper
Place oats in a food processor and blend into a flour. Add remaining ingredients and blend until a thick dough forms. Sprinkle a clean surface with oat flour and roll mix out evenly, approx. 1 cm in depth. Using a ramekin, cut out 8 oatcakes and place on a lined baking tray, then put in the oven for 15 mins on 180 degrees celsius. Remove, leave to cool and then spread on dill cashew cheese and top with sundried tomatoes and chopped green olives.
NOODLE SOUP (Serves 2)
1 white onion, sliced
2 cloves garlic, minced
1 thumb-sized piece fresh ginger, chopped
1 tsp chopped red chilli
5 medium mushrooms, sliced
1 tbsp miso paste/glaze: amzn.to/1Sz2bHO
A generous lug of tamari: amzn.to/1X4stRS
2 mugs veg stock: amzn.to/20EuhAR
Rice noodles (1 nest per person)
Toppings: Broccoli, carrots, green onions, hot sauce.
Fry onion in a pan with a drop of olive oil over a medium heat. Once soft, add in the garlic, ginger, chilli, mushrooms, miso and tamari. Stir well to coat everything and cook for 10 minutes. Add in veg stock, cover and leave to simmer. Meanwhile, fill a smaller pan with boiling water and drop the noodle nests in and cook for 10 minutes. Meanwhile, add the broccoli and carrots to the broth for the last 10 mins or until soft. Serve the noodles in bowls, top with vegetables and fill with the broth. Serve with green onions and hot sauce if you like it spicy!
MARINATED CAULIFLOWER SIDE-DISH (Serves 2)
1/2 cauliflower, cut into small florets
3 tbsp honey (or agave nectar): amzn.to/1Sz1iPA
2 tbsp tamari: amzn.to/1X4stRS
1 tsp Chinese 5 spice
1 clove garlic, minced
Arrange cauliflower florets on a lined baking tray and place in the oven 180 degrees celsius for 15 mins. Make the marinade by mixing all ingredients together in a bowl and set aside. Remove cauliflower from oven and coat in sauce then place back in the oven for 10 mins. Serve with sesame seeds and chopped green onions.
Thank you to Sandra for these AHmazing Paradio Konfeft Coconut Bites!: amzn.to/1SzqllL
HOMEMADE COCONUT BITES (Makes 15)
1/2 mug descanted coconut
1 tbsp coconut oil: amzn.to/20Eu7cM
1 tbsp honey (or agave nectar) amzn.to/1Sz1iPA
Blend all ingredients in a processor. Press evenly in an ice tray, filing 15 cubes. Place in the freezer for 30 mins, remove and transfer into a container to store in the fridge.
WHAT I EAT IN A DAY PLAYLIST: bit.ly/1SzrQjD
BLOG: jessicabeautician.co.uk
IG: @jessbeautician
TWITTER: twitter.com/JessBeautician
SNAPCHAT: jessbeautician
DOCUMENTARIES/VIDEOS I RECOMMEND (Watch in order):
- 101 Reasons to go Vegan: https://www.youtube.com/watch?v=W4HJc...
- The Best Speech Ever: https://www.youtube.com/watch?v=es6U0...
- Forks Over Knives: https://www.youtube.com/watch?v=O7iju...
- Earthlings: https://www.youtube.com/watch?v=Hm7Ba...
- Cowspiracy: cowspiracy.com
Philips Food Processor/Blender: amzn.to/1DGnsqX
OAT MILK:
1 mug oats
3 mugs water
1 tbsp honey/agave nectar): amzn.to/1Sz1iPA
Blend 1 mug oats with 3 mugs water in a blender and blitz for 2 mins. Strain and reserve or discard pulp. Rinse blender and pour milk back in, add 1 tbsp honey (or agave nectar) to sweeten. Blend for another 30 secs and transfer to an airtight bottle to store in the fridge for up to 5 days.
OAT & BANANA SMOOTHIE (Serves 1)
250ml Oat Milk
2 bananas
1 tsp almond butter: amzn.to/20EtGPO
1/2 tsp vanilla extract: amzn.to/1GC2xbS
1 tbsp chia seeds: amzn.to/1Sz1CxR
1 tbsp maca powder: amzn.to/1fDqQcK
Place all of the ingredients in a blender, blend until smooth.
DILL CASHEW NUT CHEESE (Makes 400g)
400g soaked cashews (overnight)
1 large handful dill
2 celery sticks
1 tbsp lemon juice
3 tbsp nutritional yeast: amzn.to/20EtVKC
Salt & black pepper
Place all ingredients into a food processor and process until a spread-like texture forms. Transfer into an airtight container and store in the fridge for 3-4 days. Use as a spread on toast, in sandwiches, on crackers, as a jacket potato topping and more!
VEG PANCAKES (Makes 3)
1 courgette
1 white onion
2 medium potatoes, peeled
1 tbsp red pepper flakes
Salt & black pepper
Grate the courgette, place in a sieve and season with salt. Grate onion and potatoes, add in red pepper flakes and season. Finally stir in the courgette and mix well. Pre-heat a frying pan with olive oil over a medium heat and form 3 pancakes from the mix using your hands, squeezing out any excess liquid if necessary. Place each pancake in the pan and cook for 5-10 mins on each side until golden. Optional: Place pancakes under the grill, use the same pan to fry a handful of sliced mushrooms. Stack pancakes, top with fried mushrooms and crumbled dill cashew cheese.
PUMPKIN SEED OATCAKES (Makes 8)
1 mug oats
1 tbsp coconut oil: amzn.to/20Eu7cM
1/3 mug water
1 tbsp nutritional yeast: amzn.to/20EtVKC
Handful pumpkin seeds
Salt & pepper
Place oats in a food processor and blend into a flour. Add remaining ingredients and blend until a thick dough forms. Sprinkle a clean surface with oat flour and roll mix out evenly, approx. 1 cm in depth. Using a ramekin, cut out 8 oatcakes and place on a lined baking tray, then put in the oven for 15 mins on 180 degrees celsius. Remove, leave to cool and then spread on dill cashew cheese and top with sundried tomatoes and chopped green olives.
NOODLE SOUP (Serves 2)
1 white onion, sliced
2 cloves garlic, minced
1 thumb-sized piece fresh ginger, chopped
1 tsp chopped red chilli
5 medium mushrooms, sliced
1 tbsp miso paste/glaze: amzn.to/1Sz2bHO
A generous lug of tamari: amzn.to/1X4stRS
2 mugs veg stock: amzn.to/20EuhAR
Rice noodles (1 nest per person)
Toppings: Broccoli, carrots, green onions, hot sauce.
Fry onion in a pan with a drop of olive oil over a medium heat. Once soft, add in the garlic, ginger, chilli, mushrooms, miso and tamari. Stir well to coat everything and cook for 10 minutes. Add in veg stock, cover and leave to simmer. Meanwhile, fill a smaller pan with boiling water and drop the noodle nests in and cook for 10 minutes. Meanwhile, add the broccoli and carrots to the broth for the last 10 mins or until soft. Serve the noodles in bowls, top with vegetables and fill with the broth. Serve with green onions and hot sauce if you like it spicy!
MARINATED CAULIFLOWER SIDE-DISH (Serves 2)
1/2 cauliflower, cut into small florets
3 tbsp honey (or agave nectar): amzn.to/1Sz1iPA
2 tbsp tamari: amzn.to/1X4stRS
1 tsp Chinese 5 spice
1 clove garlic, minced
Arrange cauliflower florets on a lined baking tray and place in the oven 180 degrees celsius for 15 mins. Make the marinade by mixing all ingredients together in a bowl and set aside. Remove cauliflower from oven and coat in sauce then place back in the oven for 10 mins. Serve with sesame seeds and chopped green onions.
Thank you to Sandra for these AHmazing Paradio Konfeft Coconut Bites!: amzn.to/1SzqllL
HOMEMADE COCONUT BITES (Makes 15)
1/2 mug descanted coconut
1 tbsp coconut oil: amzn.to/20Eu7cM
1 tbsp honey (or agave nectar) amzn.to/1Sz1iPA
Blend all ingredients in a processor. Press evenly in an ice tray, filing 15 cubes. Place in the freezer for 30 mins, remove and transfer into a container to store in the fridge.
