Jess Beautician | What I Eat in a Day #VeganNovember 14 (Vegan/Plant-based) | JessBeautician @JessicaBeautician | Uploaded November 2016 | Updated October 2024, 4 hours ago.
PREVIOUS #VEGANNOVEMBER: youtube.com/watch?v=1xUlmVmZkOc
INSTAGRAM: @jessbeautician
TWITTER: twitter.com/JessBeautician
BLOG: jessicabeautician.co.uk
SNAPCHAT: jessbeautician
FACEBOOK: facebook.com/JessicaBeauticianBlog
My food processor: amzn.to/1DGnsqX
10% off Nutriseed: http://i.refs.cc/PtXrkjsu
BREAKFAST: Potato Pancakes with Mustard Mushrooms:
1 large potato
1 large handful mushrooms
1 handful spinach (fresh or frozen)
1 tsp wholegrain mustard
Salt & black pepper
Peel and grate the potato then squeeze out the excess water. Heat up a drop of olive oil in a pan and divide the mix into three, place them in the pan and flatten them into mini pancakes. Allow them to cook for around 10 minutes on one side and in that time, chop the mushrooms, then add those to a small pan with a drop of oil. Fry those off until they brown with a little salt and black pepper. Flip the potato pancakes over to cook on the other side and then once the mushrooms are cooked, add in the wholegrain mustard and give it a good stir. Serve the potato pancakes, then add the spinach to the pan they were in and wilt that down for a minute or so. Top the potato pancakes with the spinach and then add the mustard mushrooms on top.
SNACK - Cacao-Satsuma Mix:
2 satsumas
1 handful cacao nibs: http://i.refs.cc/PtXrkjsu
Peel the satsumas and serve in a dish with a handful of cacao nibs.
LUNCH - Vegetable Soup (Serves 4):
1 white onion
1 tbsp olive oil
2 leeks
Chickpea flour: amzn.to/2bXxX4h
3 tomatoes
2 tsp dried herbs
1 cup haricot beans
1 340g can/jar potato, peas & carrots
1 pint veg stock
Salt & black pepper
RW Garcia Sweet Potato Crackers: amzn.to/2gGhFK2
First finely dice the onion and add that to a pan on a medium heat with 1 tablespoon olive oil. Fry those off until soft and then slice up the leeks, add those to the pan too and cook them down. Add in the chickpea flour dried herbs, garlic powder and bay leaves. Next add in the tomato paste, fry that all off together before then chop up the tomatoes and add those to the pan. Mix well. Add in the haricot beans, the jarred potatoes, carrots and peas, and veg stock. Season it with salt and black pepper, mix well again, bring it to a boil then leave it to simmer gently with the lid on for 25 minutes. Refrigerate any leftovers for 2 days or freeze for up to 2 weeks in an air-tight container.
SNACK - The Giving Tree Vegetable Crisps: bit.ly/2geJn3x
DINNER - Chickpea Flour Pizza & Herby Fries (Serves 2):
For the Herby Fries:
2 potatoes, peeled
2 tsp olive oil
2 tbsp dried basil
For the base:
2 cups chickpea flour (sifted): amzn.to/2bXxX4h
1 tbsp olive oil
1 tbsp dried basil
2 tsp garlic powder
Salt & ground black pepper
Marinara Sauce (1 cup):
Small handful mushrooms
1 sweet red pepper
2 small green peppers
1/2 red onion
1 handful spinach
1/2 cup sweetcorn
3-4 tbsp nutritional yeast: amzn.to/2aAZ8MM
For the fries, first preheat my oven to 180 degrees celsius, then thinly slice up the peeled potatoes and place on a lined baking tray, drizzle over the olive oil and sprinkle over the dried basil. Mix well, spread them out evenly then place that in the oven for 30 minutes.
Make the chickpea pizza base by mixing the sifted chickpea flour with the olive oil, dried basil, garlic powder, salt and ground black pepper together with 1 cup water until it becomes smooth. Pour that out into a greased pan and cook it on both sides for a few minutes each (I flip it out onto a plate, then flip it back into the pan to cook the other side) then flip it out on a lined baking tray. It may break but whilst it’s warm it can be moulded back into shape. Place that in the oven for around 15 minutes and in that time, heat up the marinara sauce and chop the toppings; mushrooms, red pepper, green peppers, red onion, and then remove the base, spread the sauce on top and add on the vegetables or toppings of choice. Place that back in the oven for around another 10 minutes. Serve and slice with the fries on the side.
DESSERT - Spiced Orange Hot Chocolate:
1 cup almond milk: amzn.to/2eNNrEw
4 tsp Orange Spice Choc Shot: amzn.to/2ffUXHd
Heat the almond milk in a small pan on a low heat and stir it until it heated through. Once warm, add in the Choc Shot into the pan, give it a good stir and pour it out into a cup.
WHAT I'M WEARING:
JUMPER - Whistles (similar: bit.ly/2gEGXrJ)
BRACELET - bit.ly/2aXuzlT
NAILS - Ciate 'Beach Melba': bit.ly/2edleaK
CANDLE: bit.ly/2fm58KL
PREVIOUS #VEGANNOVEMBER: youtube.com/watch?v=1xUlmVmZkOc
INSTAGRAM: @jessbeautician
TWITTER: twitter.com/JessBeautician
BLOG: jessicabeautician.co.uk
SNAPCHAT: jessbeautician
FACEBOOK: facebook.com/JessicaBeauticianBlog
My food processor: amzn.to/1DGnsqX
10% off Nutriseed: http://i.refs.cc/PtXrkjsu
BREAKFAST: Potato Pancakes with Mustard Mushrooms:
1 large potato
1 large handful mushrooms
1 handful spinach (fresh or frozen)
1 tsp wholegrain mustard
Salt & black pepper
Peel and grate the potato then squeeze out the excess water. Heat up a drop of olive oil in a pan and divide the mix into three, place them in the pan and flatten them into mini pancakes. Allow them to cook for around 10 minutes on one side and in that time, chop the mushrooms, then add those to a small pan with a drop of oil. Fry those off until they brown with a little salt and black pepper. Flip the potato pancakes over to cook on the other side and then once the mushrooms are cooked, add in the wholegrain mustard and give it a good stir. Serve the potato pancakes, then add the spinach to the pan they were in and wilt that down for a minute or so. Top the potato pancakes with the spinach and then add the mustard mushrooms on top.
SNACK - Cacao-Satsuma Mix:
2 satsumas
1 handful cacao nibs: http://i.refs.cc/PtXrkjsu
Peel the satsumas and serve in a dish with a handful of cacao nibs.
LUNCH - Vegetable Soup (Serves 4):
1 white onion
1 tbsp olive oil
2 leeks
Chickpea flour: amzn.to/2bXxX4h
3 tomatoes
2 tsp dried herbs
1 cup haricot beans
1 340g can/jar potato, peas & carrots
1 pint veg stock
Salt & black pepper
RW Garcia Sweet Potato Crackers: amzn.to/2gGhFK2
First finely dice the onion and add that to a pan on a medium heat with 1 tablespoon olive oil. Fry those off until soft and then slice up the leeks, add those to the pan too and cook them down. Add in the chickpea flour dried herbs, garlic powder and bay leaves. Next add in the tomato paste, fry that all off together before then chop up the tomatoes and add those to the pan. Mix well. Add in the haricot beans, the jarred potatoes, carrots and peas, and veg stock. Season it with salt and black pepper, mix well again, bring it to a boil then leave it to simmer gently with the lid on for 25 minutes. Refrigerate any leftovers for 2 days or freeze for up to 2 weeks in an air-tight container.
SNACK - The Giving Tree Vegetable Crisps: bit.ly/2geJn3x
DINNER - Chickpea Flour Pizza & Herby Fries (Serves 2):
For the Herby Fries:
2 potatoes, peeled
2 tsp olive oil
2 tbsp dried basil
For the base:
2 cups chickpea flour (sifted): amzn.to/2bXxX4h
1 tbsp olive oil
1 tbsp dried basil
2 tsp garlic powder
Salt & ground black pepper
Marinara Sauce (1 cup):
Small handful mushrooms
1 sweet red pepper
2 small green peppers
1/2 red onion
1 handful spinach
1/2 cup sweetcorn
3-4 tbsp nutritional yeast: amzn.to/2aAZ8MM
For the fries, first preheat my oven to 180 degrees celsius, then thinly slice up the peeled potatoes and place on a lined baking tray, drizzle over the olive oil and sprinkle over the dried basil. Mix well, spread them out evenly then place that in the oven for 30 minutes.
Make the chickpea pizza base by mixing the sifted chickpea flour with the olive oil, dried basil, garlic powder, salt and ground black pepper together with 1 cup water until it becomes smooth. Pour that out into a greased pan and cook it on both sides for a few minutes each (I flip it out onto a plate, then flip it back into the pan to cook the other side) then flip it out on a lined baking tray. It may break but whilst it’s warm it can be moulded back into shape. Place that in the oven for around 15 minutes and in that time, heat up the marinara sauce and chop the toppings; mushrooms, red pepper, green peppers, red onion, and then remove the base, spread the sauce on top and add on the vegetables or toppings of choice. Place that back in the oven for around another 10 minutes. Serve and slice with the fries on the side.
DESSERT - Spiced Orange Hot Chocolate:
1 cup almond milk: amzn.to/2eNNrEw
4 tsp Orange Spice Choc Shot: amzn.to/2ffUXHd
Heat the almond milk in a small pan on a low heat and stir it until it heated through. Once warm, add in the Choc Shot into the pan, give it a good stir and pour it out into a cup.
WHAT I'M WEARING:
JUMPER - Whistles (similar: bit.ly/2gEGXrJ)
BRACELET - bit.ly/2aXuzlT
NAILS - Ciate 'Beach Melba': bit.ly/2edleaK
CANDLE: bit.ly/2fm58KL
