Jess Beautician | What I Eat in a Day #VeganNovember 8 (Vegan/Plant-based) | JessBeautician @JessicaBeautician | Uploaded November 2016 | Updated October 2024, 19 minutes ago.
INSTAGRAM: @jessbeautician
TWITTER: twitter.com/JessBeautician
BLOG: jessicabeautician.co.uk
SNAPCHAT: jessbeautician
My food processor: amzn.to/1DGnsqX
BREAKFAST - Vanilla Chia bowl:
1/4 cup chia seeds: amzn.to/2bXylzS
1 cup almond milk: amzn.to/2eNNrEw
1 tsp maple syrup: amzn.to/2aub6Nd
1 tsp vanilla extract: amzn.to/2byx9yB
Small handful raspberries
Pistachios
Grated vegan chocolate
Add the chia seeds to a bowl with the almond milk, maple syrup and vanilla extract, stir well and place in the fridge to set overnight. In the morning, finish it with your toppings of choice.
SNACK - Paprika Chickpeas:
1 cup chickpeas
1 tsp olive oil
1 tsp paprika
2 tsp garlic powder
Ground black pepper
Preheat the oven to 200 degrees celsius. Mixed the chickpeas in a bowl with the olive oil, paprika, garlic power and ground black pepper. Make sure the chickpeas are well coated, then place those on a lined baking tray, spread them out evenly and put them in the oven to roast for around 30 minutes until they go crunchy, tuning them over halfway through. Once done, remove them from the oven and set them aside to cool slightly. Any remaining chickpeas can be kept in an airtight container or glass jar for up to 3 days.
LUNCH - Garlicky Herby Mushroom Pasta
1 cup wholewheat penne
3 cloves garlic
Creamy Mushroom Soup: youtu.be/6uR5pP1qqC4?t=1m53s
3 tbsp fresh chopped parsley
First cook the wholewheat penne in a pan of boiling salt water and once cooked, rinse and drain. In the same pan, mince in the garlic with 1 teaspoon olive oil and fry them off before adding in the Creamy Mushroom Soup. Gently simmer before then adding the pasta back in, add in the fresh parsley and mix well, then serve.
SNACK - Peanut Butter on Quinoa Toasts:
1/2 banana
Quinoa crisp breads:
Smooth peanut butter:
Slice the banana. Spread some peanut butter on the crisp breads and top with the slices of banana.
DINNER - Vegetable Pie in a Cheese & Parsley Sauce:
1 red onion
2 carrots
2 leeks
1/2 butternut
4 medium potatoes
1 cup frozen/fresh peas
Salt & black pepper
For the Cheese & Parsley Sauce:
2 1/4 cups (unsweetened) almond milk: amzn.to/2eNNrEw
4 tbsp chickpea flour: amzn.to/2bXxX4h
6 tbsp nutritional yeast: amzn.to/2aAZ8MM
Grating of nutmeg
Salt & black pepper
1 handful fresh chopped parsley
Turn the oven on to 180 degrees celsius. Chop the red onion, carrots, leeks and butternut squash. First add the onions to a pan with a 1 teaspoon olive oil and cook them down until soft. Then add in the carrots and leeks, fry those off for a few minutes before adding in the butternut squash. Give everything a good mix then set that to the side on a medium heat whilst making the cheese sauce. For this, warm up 1/4 of the almond milk in a small pan, then add in the chickpea flour and keep stirring it until it forms a paste. Next, add in the nutritional yeast, stir it again then add in the 2 cups of almond milk. Turrn up the heat here so the sauce thickens, you need to whisk it well to get rid of any lumps in the sauce. Once smooth, grate in some nutmeg and season it with black pepper. Add a small handful fresh chopped parsley and stir it well. Then add the cheese & parsley sauce into the cooked vegetables, mix everything together well and then pour that into a baking dish. Place that in the oven to keep warm whilst then making the topping. For this, peel the potatoes and then cut them into quarters. Place in a pan of boiling water until they become soft and then drain them but reserve a little of the water in the pan. Seasoned them with salt and black pepper, and then mash it up with a tablespoon olive oil until it becomes smooth. Remove the pie from the oven, top it with all of the mashed potato and then place that back in the oven to bake again for 30 minutes. Serve with peas or broccoli.
DESSERT - Spiced Apple Crumble:
2 apples
2 tbsp maple syrup: amzn.to/2aub6Nd
1/2 tsp cinnamon
Grating of nutmeg
For the topping:
1/2 cup oat flour
1/2 cup oats
1/3 cup flaked almonds
1 tbsp coconut oil: amzn.to/2auaUxl
2 coconut sugar: amzn.to/2eQGGRk
2 tbsp maple syrup: amzn.to/2aub6Nd
For the Vanilla ‘Nice-cream’:
1 frozen chopped banana
1 tsp vanilla extract: amzn.to/2byx9yB
Heat the oven to 180 degrees celsius. Peel the apples and cut them into small chunks. Add those to a pan with 1/4 cup water, cook those down for a few minutes before then adding the maple syrup, cinnamon and nutmeg. Simmer for around 10 minutes on a medium heat until it cooks down. In the meantime, make the topping by mixing the oats, oat flour, flaked almonds, coconut oil, coconut sugar and maple syrup. Transfer the apple mix into a small baking dish top it with the crumble and place that in the oven to bake for 20 minutes.
Make the Vanilla ‘Nice-cream’ by blending the frozen banana and vanilla extract together in a food processor until smooth and serve it with the crumble.
INSTAGRAM: @jessbeautician
TWITTER: twitter.com/JessBeautician
BLOG: jessicabeautician.co.uk
SNAPCHAT: jessbeautician
My food processor: amzn.to/1DGnsqX
BREAKFAST - Vanilla Chia bowl:
1/4 cup chia seeds: amzn.to/2bXylzS
1 cup almond milk: amzn.to/2eNNrEw
1 tsp maple syrup: amzn.to/2aub6Nd
1 tsp vanilla extract: amzn.to/2byx9yB
Small handful raspberries
Pistachios
Grated vegan chocolate
Add the chia seeds to a bowl with the almond milk, maple syrup and vanilla extract, stir well and place in the fridge to set overnight. In the morning, finish it with your toppings of choice.
SNACK - Paprika Chickpeas:
1 cup chickpeas
1 tsp olive oil
1 tsp paprika
2 tsp garlic powder
Ground black pepper
Preheat the oven to 200 degrees celsius. Mixed the chickpeas in a bowl with the olive oil, paprika, garlic power and ground black pepper. Make sure the chickpeas are well coated, then place those on a lined baking tray, spread them out evenly and put them in the oven to roast for around 30 minutes until they go crunchy, tuning them over halfway through. Once done, remove them from the oven and set them aside to cool slightly. Any remaining chickpeas can be kept in an airtight container or glass jar for up to 3 days.
LUNCH - Garlicky Herby Mushroom Pasta
1 cup wholewheat penne
3 cloves garlic
Creamy Mushroom Soup: youtu.be/6uR5pP1qqC4?t=1m53s
3 tbsp fresh chopped parsley
First cook the wholewheat penne in a pan of boiling salt water and once cooked, rinse and drain. In the same pan, mince in the garlic with 1 teaspoon olive oil and fry them off before adding in the Creamy Mushroom Soup. Gently simmer before then adding the pasta back in, add in the fresh parsley and mix well, then serve.
SNACK - Peanut Butter on Quinoa Toasts:
1/2 banana
Quinoa crisp breads:
Smooth peanut butter:
Slice the banana. Spread some peanut butter on the crisp breads and top with the slices of banana.
DINNER - Vegetable Pie in a Cheese & Parsley Sauce:
1 red onion
2 carrots
2 leeks
1/2 butternut
4 medium potatoes
1 cup frozen/fresh peas
Salt & black pepper
For the Cheese & Parsley Sauce:
2 1/4 cups (unsweetened) almond milk: amzn.to/2eNNrEw
4 tbsp chickpea flour: amzn.to/2bXxX4h
6 tbsp nutritional yeast: amzn.to/2aAZ8MM
Grating of nutmeg
Salt & black pepper
1 handful fresh chopped parsley
Turn the oven on to 180 degrees celsius. Chop the red onion, carrots, leeks and butternut squash. First add the onions to a pan with a 1 teaspoon olive oil and cook them down until soft. Then add in the carrots and leeks, fry those off for a few minutes before adding in the butternut squash. Give everything a good mix then set that to the side on a medium heat whilst making the cheese sauce. For this, warm up 1/4 of the almond milk in a small pan, then add in the chickpea flour and keep stirring it until it forms a paste. Next, add in the nutritional yeast, stir it again then add in the 2 cups of almond milk. Turrn up the heat here so the sauce thickens, you need to whisk it well to get rid of any lumps in the sauce. Once smooth, grate in some nutmeg and season it with black pepper. Add a small handful fresh chopped parsley and stir it well. Then add the cheese & parsley sauce into the cooked vegetables, mix everything together well and then pour that into a baking dish. Place that in the oven to keep warm whilst then making the topping. For this, peel the potatoes and then cut them into quarters. Place in a pan of boiling water until they become soft and then drain them but reserve a little of the water in the pan. Seasoned them with salt and black pepper, and then mash it up with a tablespoon olive oil until it becomes smooth. Remove the pie from the oven, top it with all of the mashed potato and then place that back in the oven to bake again for 30 minutes. Serve with peas or broccoli.
DESSERT - Spiced Apple Crumble:
2 apples
2 tbsp maple syrup: amzn.to/2aub6Nd
1/2 tsp cinnamon
Grating of nutmeg
For the topping:
1/2 cup oat flour
1/2 cup oats
1/3 cup flaked almonds
1 tbsp coconut oil: amzn.to/2auaUxl
2 coconut sugar: amzn.to/2eQGGRk
2 tbsp maple syrup: amzn.to/2aub6Nd
For the Vanilla ‘Nice-cream’:
1 frozen chopped banana
1 tsp vanilla extract: amzn.to/2byx9yB
Heat the oven to 180 degrees celsius. Peel the apples and cut them into small chunks. Add those to a pan with 1/4 cup water, cook those down for a few minutes before then adding the maple syrup, cinnamon and nutmeg. Simmer for around 10 minutes on a medium heat until it cooks down. In the meantime, make the topping by mixing the oats, oat flour, flaked almonds, coconut oil, coconut sugar and maple syrup. Transfer the apple mix into a small baking dish top it with the crumble and place that in the oven to bake for 20 minutes.
Make the Vanilla ‘Nice-cream’ by blending the frozen banana and vanilla extract together in a food processor until smooth and serve it with the crumble.
