Jess Beautician | What I Eat in a Day #40 (Vegan/Plant-based) AD | JessBeautician @JessicaBeautician | Uploaded January 2019 | Updated October 2024, 2 hours ago.
Download Amino and search to join Vegan Amino: aminoapps.onelink.me/4eRt/JessBeautician and follow me: ‘JessBeautician’. This video is kindly sponsored by Vegan Amino.
KITCHENWARE:
Knife: amzn.to/2P2YHia
Serrated Knife: amzn.to/2DAUSQ8
Chopping board: amzn.to/2AIR4Z5
Measuring cups: amzn.to/2OTQJrz
Measuring spoons: amzn.to/2DOAgnF
Large pan: bit.ly/2nOSjze
Pans: bit.ly/2Bj5fGQ
Kettle: amzn.to/2RvtWXE
Toaster: amzn.to/2AvY4Z8
Blender: bit.ly/2OXAbPf
Magimix: amzn.to/2GUqbqF
Glass bowl: amzn.to/2GVN1hr
Spoon: amzn.to/2OciI9u
Tongs: amzn.to/2C5aPeP
Lemon squeezer: bit.ly/2MXbIIU
Spice jars: amzn.to/2AwMH37
White bowls: bit.ly/2BI9fRo
Plates: bit.ly/2Lr7Y0I
Cutlery: bit.ly/2QwO3AR
Herb pots: bit.ly/2C6IGpe
Dining table: bit.ly/2xkih1z
Dining chairs: bit.ly/2CSLXa8
BREAKFAST - Yoghurt, Nuts & Berries
KoKo Dairy Free Coconut Yoghurt
Handful pecans, chopped: amzn.to/2H7WSAS
Handful mixed berries
Coconut Merchant Coconut Honey: amzn.to/2Tyc0Jp
Top a bowl of yoghurt with the chopped pecan nuts and berries with a drizzle of coconut honey over the top.
LUNCH - Avocado Toast with Smoked Lentils & Coconut
SMOKED LENTILS (Makes 2 portions)
1 cup puy lentils, rinsed: amzn.to/2Rm4LYq
3 cups vegetable stock
1 tbsp oil
1/2 tsp cumin
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tbsp red wine vinegar: amzn.to/2Rld8mJ
Juice of 1/2 small lemon
Salt & pepper
Crusty bread
1 avocado
2 cloves garlic, crushed
Juice 1/2 small lemon
Coconut chips: amzn.to/2AGtaxn
Sliced red onion, pea shoots
Cook the rinsed puy lentils in a pan on a medium heat with the vegetable stock for around 30 minutes until they become soft - alternatively, cook them in water, however, the vegetable stock adds more flavour. Once cooked, transfer them to a bowl and then to the same pan add the oil, then the cumin, smoked paprika, onion powder and garlic powder. Fry the spices off for a few minutes until they begin to smell really fragrant, then add the cooked lentils back into the pan and turn them through the spices. Next, add in the red wine vinegar and lemon juice, then season it with salt and pepper. Give everything another good stir and leave on a low heat.
Cut up two slices of crusty bread and toast them. Mash the avocado in a bowl, then add the crushed garlic and lemon juice, then mix it together. Add the avocado mixture on top of both slices of toast and spread it over evenly, then add half of the Smoked Lentils on top and finish with coconut chips, red onion slices and pea shoots.
SNACK - Wicked Kitchen Toasted Three Onion Dip
DINNER - Red Pesto Cauliflower Steaks with Wild Rice and Lentils
1 cauliflower
1 jar Mr Organic Red Pepper Pesto: amzn.to/2Rbvl6b
1 cup wild rice & basmati mix: amzn.to/2SC28hB
12 cherry tomatoes, quarted
1/2 red onion, finely chopped
1 small handful fresh mint
Juice of 1/2 lime
Salt & pepper
1 portion Smoked Lentils (see ‘Lunch’ recipe)
Coconut yoghurt, wedge lime
Preheat the oven to 180 degrees celsius. Cut the cauliflower into 4 steaks, then brush a large baking dish with a little oil, place the cauliflower steaks into the dish - take the Red Pepper Pesto and brush it over each of the cauliflower steaks on both sides evenly. Place that in the oven to cook for around 30 minutes, turning each steak over halfway through. Meanwhile, fill a pan with boiling water and add in a pinch of salt, then add in the wild rice and let that cook for around 25 minutes. Make a quick salsa by adding the quartered cherry tomatoes, chopped red onions, mint, lime juice, salt and pepper to a bowl then mix that together well. Once the rice is cooked, drain any remaining water, then add the Smoked Lentils to the pan and just turn those through the rice. Plate that up first, then remove the cauliflower steaks from the oven and add them on top of the rice. To that add some coconut yoghurt with the salsa and place a wedge of lime on the side.
DESSERT - Raspberries & White Chocolate
Raspberries
iChoc Vegan White Vanilla Chocolate: amzn.to/2SC13X5
Break up a few squares of the vegan white chocolate and add them into a glass bowl over a pan of boiling water, then just stir it until it melts down completely. Place a handful of fresh raspberries in a bowl and then drizzle it over the top of the raspberries.
I'M WEARING:
Bracelet: bit.ly/2C22S8D
Ring: bit.ly/2RdiMaI
Nails: ‘Ballerina’ (30% off with code ‘JessB30’ here: bit.ly/2OccRAw)
FILMING EQUIPMENT
Lights: amzn.to/2AsQT3W
Tripod: amzn.to/2AwcDf8
Camera: amzn.to/2RwAyVL
Disclaimer: This video is sponsored by Vegan Amino. Some products mentioned are PR gifts and some links above may be affiliate links, which means I may receive a small commission from any items purchased through these links.
Download Amino and search to join Vegan Amino: aminoapps.onelink.me/4eRt/JessBeautician and follow me: ‘JessBeautician’. This video is kindly sponsored by Vegan Amino.
KITCHENWARE:
Knife: amzn.to/2P2YHia
Serrated Knife: amzn.to/2DAUSQ8
Chopping board: amzn.to/2AIR4Z5
Measuring cups: amzn.to/2OTQJrz
Measuring spoons: amzn.to/2DOAgnF
Large pan: bit.ly/2nOSjze
Pans: bit.ly/2Bj5fGQ
Kettle: amzn.to/2RvtWXE
Toaster: amzn.to/2AvY4Z8
Blender: bit.ly/2OXAbPf
Magimix: amzn.to/2GUqbqF
Glass bowl: amzn.to/2GVN1hr
Spoon: amzn.to/2OciI9u
Tongs: amzn.to/2C5aPeP
Lemon squeezer: bit.ly/2MXbIIU
Spice jars: amzn.to/2AwMH37
White bowls: bit.ly/2BI9fRo
Plates: bit.ly/2Lr7Y0I
Cutlery: bit.ly/2QwO3AR
Herb pots: bit.ly/2C6IGpe
Dining table: bit.ly/2xkih1z
Dining chairs: bit.ly/2CSLXa8
BREAKFAST - Yoghurt, Nuts & Berries
KoKo Dairy Free Coconut Yoghurt
Handful pecans, chopped: amzn.to/2H7WSAS
Handful mixed berries
Coconut Merchant Coconut Honey: amzn.to/2Tyc0Jp
Top a bowl of yoghurt with the chopped pecan nuts and berries with a drizzle of coconut honey over the top.
LUNCH - Avocado Toast with Smoked Lentils & Coconut
SMOKED LENTILS (Makes 2 portions)
1 cup puy lentils, rinsed: amzn.to/2Rm4LYq
3 cups vegetable stock
1 tbsp oil
1/2 tsp cumin
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tbsp red wine vinegar: amzn.to/2Rld8mJ
Juice of 1/2 small lemon
Salt & pepper
Crusty bread
1 avocado
2 cloves garlic, crushed
Juice 1/2 small lemon
Coconut chips: amzn.to/2AGtaxn
Sliced red onion, pea shoots
Cook the rinsed puy lentils in a pan on a medium heat with the vegetable stock for around 30 minutes until they become soft - alternatively, cook them in water, however, the vegetable stock adds more flavour. Once cooked, transfer them to a bowl and then to the same pan add the oil, then the cumin, smoked paprika, onion powder and garlic powder. Fry the spices off for a few minutes until they begin to smell really fragrant, then add the cooked lentils back into the pan and turn them through the spices. Next, add in the red wine vinegar and lemon juice, then season it with salt and pepper. Give everything another good stir and leave on a low heat.
Cut up two slices of crusty bread and toast them. Mash the avocado in a bowl, then add the crushed garlic and lemon juice, then mix it together. Add the avocado mixture on top of both slices of toast and spread it over evenly, then add half of the Smoked Lentils on top and finish with coconut chips, red onion slices and pea shoots.
SNACK - Wicked Kitchen Toasted Three Onion Dip
DINNER - Red Pesto Cauliflower Steaks with Wild Rice and Lentils
1 cauliflower
1 jar Mr Organic Red Pepper Pesto: amzn.to/2Rbvl6b
1 cup wild rice & basmati mix: amzn.to/2SC28hB
12 cherry tomatoes, quarted
1/2 red onion, finely chopped
1 small handful fresh mint
Juice of 1/2 lime
Salt & pepper
1 portion Smoked Lentils (see ‘Lunch’ recipe)
Coconut yoghurt, wedge lime
Preheat the oven to 180 degrees celsius. Cut the cauliflower into 4 steaks, then brush a large baking dish with a little oil, place the cauliflower steaks into the dish - take the Red Pepper Pesto and brush it over each of the cauliflower steaks on both sides evenly. Place that in the oven to cook for around 30 minutes, turning each steak over halfway through. Meanwhile, fill a pan with boiling water and add in a pinch of salt, then add in the wild rice and let that cook for around 25 minutes. Make a quick salsa by adding the quartered cherry tomatoes, chopped red onions, mint, lime juice, salt and pepper to a bowl then mix that together well. Once the rice is cooked, drain any remaining water, then add the Smoked Lentils to the pan and just turn those through the rice. Plate that up first, then remove the cauliflower steaks from the oven and add them on top of the rice. To that add some coconut yoghurt with the salsa and place a wedge of lime on the side.
DESSERT - Raspberries & White Chocolate
Raspberries
iChoc Vegan White Vanilla Chocolate: amzn.to/2SC13X5
Break up a few squares of the vegan white chocolate and add them into a glass bowl over a pan of boiling water, then just stir it until it melts down completely. Place a handful of fresh raspberries in a bowl and then drizzle it over the top of the raspberries.
I'M WEARING:
Bracelet: bit.ly/2C22S8D
Ring: bit.ly/2RdiMaI
Nails: ‘Ballerina’ (30% off with code ‘JessB30’ here: bit.ly/2OccRAw)
FILMING EQUIPMENT
Lights: amzn.to/2AsQT3W
Tripod: amzn.to/2AwcDf8
Camera: amzn.to/2RwAyVL
Disclaimer: This video is sponsored by Vegan Amino. Some products mentioned are PR gifts and some links above may be affiliate links, which means I may receive a small commission from any items purchased through these links.
