Name: What I Ate #VeganJune 18 (Vegan/Plant-based) | JessBeautician @JessicaBeautician
Uploaded: 2024-10-22T08:17:00-05:00
Duration: 8 min 17 s
Description: What I Ate #VeganJune 18 (Vegan/Plant-based) | JessBeautician

What I Ate #VeganJune 18 (Vegan/Plant-based) | JessBeautician

Jess Beautician 2024-10-22 | What I Ate #VeganJune 18 (Vegan/Plant-based) | JessBeautician

What I Eat in a Day #68 (Vegan) | JessBeautician

Jess Beautician 2023-07-30 | Insta: @jessbeautician
Written recipes: http://www.jessicabeautician.co.uk

Previous video | A Week of Lunches: youtube.com/watch?v=2yOlVmsjR_0

Subscribe to see more of my videos on Mr Organic: youtube.com/@mr-organic

KITCHENWARE:
Non-toxic, non-stick, recycled aluminium pan: bit.ly/3NFjjy8*
Stainless steel washing-up bowl: amzn.to/3Qm8X7B*
Chopping board (similar): bit.ly/3LLLiK6*
Marble spoon rest: bit.ly/3M3l9Yx*
Utensil jar (similar): bit.ly/3pdWbN3*
Pasta bowls: bit.ly/3ISH6HY*
White plates/bowls: nomliving.com
Mugs: bit.ly/3O1JiOJ*
Matcha bowl (similar): tidd.ly/3OBOM48*
Toaster: amzn.to/3Y5xdet*
Kettle: bit.ly/2YekcTb*
Magimix {Gift}: bit.ly/3ZrdRlb*
Stasher bags: amzn.to/3rJt05y*
S&P mills: bit.ly/2OGI5h6*
Wooden lemon juicer: amzn.to/3B0zhv6*
Measuring cups & spoons (similar): amzn.to/3Ixa4Mm*

DISCOUNT CODES:
50% off Tallow + Ash Eco-friendly Laundry Shampoo & Conditioner: https://rb.gy/3qivf*
30% off FaceTheory vegan skincare with code JESSBEAUTICIANA30: bit.ly/3JRzgNN*
20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): tidd.ly/3Dk135b*
10% off WUKA eco period products with code JESSBEAUTICIAN: bit.ly/3GrCEPm*
£10 off UpCircle vegan skincare (UK): bit.ly/3DpVMJJ*
£10 off Stripe&Stare sustainable underwear: http://rwrd.io/0rlsu7n?c*
Free tea samples with Bird&Blend orders: bit.ly/3DZMrZf*

RASPBERRY & BLUEBERRY BREAKFAST BAKE:
Batter recipe here: http://www.jessicabeautician.co.uk/2022/06/oat-spelt-flour-waffles.html

1/2 scoop vanilla vegan protein powder (optional): amzn.to/44JDkcH*
Alpro Greek Style Yoghurt: bit.ly/3NV1uIx*
Small handful raspberries & blueberries

Follow steps 1, 3 & 4 in the recipe post linked above. Pre-heat the oven to 180 degrees celsius. Wipe a small baking dish or ramekins with coconut oil then add in the mixture. Bake for 25 minutes then remove and leave to cool. Serve with yoghurt and fresh fruit.

PEAS, BEANS & GREENS ON HUMMUS TOAST
1/4 cup frozen broad beans
1/4 cup frozen peas
Hummus
Protein bread
1/2 avocado
Handful fresh spinach
Small bunch fresh mint
Zest & juice 1/2 lemon
Flaky salt
Chill flakes

Boil the frozen beans and peas until tender, around 4-5 minutes. Place the spinach in a seive/colander, then drain the beans and peas over it to wilt. Add back to the pan to continue to wilt. Cube the avocado and add to a bowl, then add in the beans, peas and spinach. Grate in the lemon zest, squeeze in the juice, tear in the mint and season with the salt and chilli flakes. Spread the hummus on the toast and add the avocado, bean, pea and greens mixture on top. Serve with more lemon zest and chilli flakes.

Matcha: amzn.to/3O6NCwg*
Rhythm 108 Peanut Butter Cookie: amzn.to/3OeQfMH*
Rhythm 108 Hazelnut Chocolate Cookie: amzn.to/43PWCM5*

THAI BASIL TEMPEH MINCE NOODLES
Written recipe: http://www.jessicabeautician.co.uk/2023/07/thai-basil-tempeh-mince-noodles.html

Disclaimer: This video is not sponsored.

{Gift}
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

Lunches I Made This Week (Vegan) | JessBeautician

Jess Beautician 2023-07-23 | Insta: @jessbeautician
Written recipes: http://www.jessicabeautician.co.uk

KITCHENWARE:
Chopping board (similar): bit.ly/3LLLiK6*
Marble spoon rest: bit.ly/3M3l9Yx*
Utensil jar (similar): bit.ly/3pdWbN3*
Pan: bit.ly/3NFjjy8*
Pasta bowls: bit.ly/3ISH6HY*
White plates/bowls: nomliving.com
Mugs: bit.ly/3O1JiOJ*
Toaster: amzn.to/3Y5xdet*
Kettle: bit.ly/2YekcTb*
Magimix {Gift}: bit.ly/3ZrdRlb*
Stasher bag: amzn.to/3rJt05y*
Reusable paper towels: amzn.to/44UfIBM*
S&P mills: bit.ly/2OGI5h6*
Wooden lemon juicer: amzn.to/3B0zhv6*
Measuring cups & spoons (similar): amzn.to/3Ixa4Mm*

DISCOUNT CODES:
50% off Tallow + Ash Eco-friendly Laundry Shampoo & Conditioner: https://rb.gy/3qivf*
30% off FaceTheory vegan skincare with code JESSBEAUTICIANA30: bit.ly/3JRzgNN*
20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): tidd.ly/3Dk135b*
10% off WUKA eco period products with code JESSBEAUTICIAN: bit.ly/3GrCEPm*
£10 off UpCircle vegan skincare (UK): bit.ly/3DpVMJJ*
£10 off Stripe&Stare sustainable underwear: http://rwrd.io/0rlsu7n?c*
Free tea samples with Bird&Blend orders: bit.ly/3DZMrZf*

HARISSA MUSHROOMS WITH RICE
- Za ‘atar flatbread
- Brown rice
- Mushrooms with harissa: amzn.to/3pZ3au2*
- Cherry tomato, cucumber & red onion salad
- Hummus

Bird & Blend Peach Soda tea: https://rb.gy/osq91*

CREAMY COURGETTE PASTA
Similar recipe here (change the peas for courgette and fry first with the garlic!): http://www.jessicabeautician.co.uk/2023/06/creamy-spinach-pea-basil-pasta.html

HEIRLOOM TOMATO & BASIL PESTO GALETTE
Written recipe here: http://www.jessicabeautician.co.uk/2023/07/heirloom-tomato-basil-pesto-galette.html

Stasher bag: amzn.to/3rJt05y*
Reusable paper towels: amzn.to/44UfIBM*

Sweet Potato, Chickpea & Sun-dried tomato Pesto Galette: mr-organic.com/recipes/sweet-potato-chickpea-sundried-tomato-pesto-galette

MUSHROOMS ON TOAST WITH TOFU SCRAMBLE:
- Hummus toast
- Heirloom tomatoes & fried harissa mushrooms
- Scrambled tofu
(Fry 1/2 block silken tofu with 1/2 tsp paprika and garlic granules, 1/4 tsp turmeric, salt & pepper. Add in black salt () at the end for ‘eggy’ flavour).

Bird & Blend Custard Cream tea: https://rb.gy/v2l17*
Bird & Blend biscuit flavoured teas: https://rb.gy/8c1p9*

LOADED FLATBREAD:
- Flatbread
- Hummus
- Shredded lettuce
- Mushrooms with harissa: amzn.to/3pZ3au2*
- Cherry tomato, cucumber & red onion salad
- Yoghurt
- Coriander

I’M WEARING:
WUWWA: tidd.ly/43H9u78*
Reformation: bit.ly/3O5yPBN*

Nails: bit.ly/43E6hW2*
Tan: bit.ly/3WkhRDy*

Disclaimer: This video is not sponsored.

{Gift}
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

What I Eat in a Day #67 (Vegan) | JessBeautician

Jess Beautician 2023-07-09 | Insta: @jessbeautician

KITCHENWARE:
Chopping board (similar): bit.ly/3LLLiK6*
Marble spoon rest: bit.ly/3M3l9Yx*
Utensil jar (similar): bit.ly/3pdWbN3*
Pan: bit.ly/3NFjjy8*
Pasta bowls: bit.ly/3ISH6HY*
White plates/bowls: nomliving.com
Toaster: amzn.to/3Y5xdet*
Kettle: bit.ly/2YekcTb*
Magimix {Gift}: bit.ly/3ZrdRlb*
S&P mills: bit.ly/2OGI5h6*
Wooden lemon juicer: amzn.to/3B0zhv6*
Pestle & mortar (similar): bit.ly/3O7ohn6*
Measuring cups & spoons (similar): amzn.to/3Ixa4Mm*

DISCOUNT CODES:
50% off Tallow + Ash Laundry Detergents here: https://rb.gy/2z4zc
30% off FaceTheory vegan skincare with code JESSBEAUTICIANA30: bit.ly/3JRzgNN*
20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): tidd.ly/3Dk135b*
10% off WUKA eco period products with code JESSBEAUTICIAN: bit.ly/3GrCEPm*
£10 off UpCircle vegan skincare (UK): bit.ly/3DpVMJJ*
£10 off Stripe&Stare sustainable underwear: http://rwrd.io/0rlsu7n?c*
Free tea samples with Bird&Blend orders: bit.ly/3DZMrZf*

———————————————————————————

BREAKFAST
RASPBERRY CHIA PUDDING:
1/2 cup raspberries
1 cup oat milk
2 tsp maple syrup: amzn.to/3D66lmE*
1 tsp vanilla bean paste: amzn.to/3PR2MrU*
Pinch beetroot powder (optional, for colour): amzn.to/43wWKA9*
4 tbsp chia seeds: amzn.to/3reMEGl*

Blend the raspberries, oat milk, maple syrup, vanilla and beetroot powder until smooth. Pour into a clip-top jar and add in the chia seeds, stir well to combine. Set in the fridge for 2 hours and use within 1 week.

Vegan Greek yoghurt: bit.ly/3NV1uIx*

LEMONY BUTTERBEAN & LEEK BROTH:
Written recipe: Coming soon!

PROTEIN NICECREAM
1 whole frozen banana
1/2 scoop vanilla protein powder: amzn.to/3NQF6Bh*
1 tbsp oat milk

Blend the banana, protein powder and oat milk together until combined. Serve with chocolate hazelnut spread and berries.

COCONUT & LIME TOFU
Vegan fish sauce: amzn.to/43la4HF*
Written recipe: http://www.jessicabeautician.co.uk/2023/07/crispy-coconut-lime-tofu.html

RASPBERRY, MINT & LIME JUCIE DRESSING
Small handful raspberries
Small handful fresh mint leaves, chopped
Juice 1/2 lime
1 tbsp maple syrup

Combine all ingredients together using a pestle & mortar. Serve over fresh fruit such as watermelon and strawberries.

———————————————————————————

Tan: bit.ly/3WkhRDy*
Nails Inc NailKale: bit.ly/3M15QPO*
Signature ring: bit.ly/3ijGqOC*

Disclaimer: This video is not sponsored.

{Gift}
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

Dinners I Made This Week (Vegan) | JessBeautician

Jess Beautician 2023-06-04 | Insta: @jessbeautician

KITCHENWARE:
Chopping board (similar): bit.ly/3LLLiK6*
Spoon rest: bit.ly/3M3l9Yx*
Utensil jar (similar): bit.ly/3pdWbN3*
Pan: bit.ly/3NFjjy8*
Bowls: bit.ly/3ISH6HY*
White plates/bowls: nomliving.com
Toaster: amzn.to/3Y5xdet*
Kettle: bit.ly/2YekcTb*
Magimix: bit.ly/3ZrdRlb*
S&P mills: bit.ly/2OGI5h6*Wooden lemon juicer: amzn.to/3B0zhv6*
Measuring cups (similar): amzn.to/3Ixa4Mm*

DISCOUNTS:
50% off Tallow + Ash Laundry Detergents here: https://rb.gy/2z4zc
30% off FaceTheory vegan skincare with code JESSBEAUTICIANA30: bit.ly/3JRzgNN*
20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): tidd.ly/3Dk135b*
10% off WUKA eco period products with code JESSBEAUTICIAN: bit.ly/3GrCEPm*
£10 off UpCircle vegan skincare (UK): bit.ly/3DpVMJJ*
£10 off Stripe&Stare sustainable underwear: http://rwrd.io/0rlsu7n?c*
Free tea samples with Bird&Blend orders: bit.ly/3DZMrZf*

———————————————————————————

CREAMY SPINACH, PEA & BASIL PASTA
http://www.jessicabeautician.co.uk/2023/06/creamy-spinach-pea-basil-pasta.html

GRATEABLE CASHEW PARMESAN:
1 cup raw cashew nuts: amzn.to/45ILL8T*
2 tbsp nutritional yeast: amzn.to/3oM7yMd*
1 tbsp lemon juice
1/2 tsp white wine vinegar
1/4 tsp garlic powder
1/4 tsp sea salt

Blend the cashews in a food processor until a crumb consistency. Add in the rest if the ingredients together in a food processor ans blend until a ball forms. Shape into a ball or wedge and leave to set in the fridge overnight. Alternatively, place in the freezer an hour before using - grate or peel over food and store in the fridge for up to 5 days or longer if kept frozen.

SEITAN 'BEEF' AND PEPPER STIR-FRY
http://www.jessicabeautician.co.uk/2023/06/seitan-beef-pepper-stir-fry.html

RED PESTO, SLOW-ROASTED TOMATO & BASIL QUICHE
Written recipe: http://www.jessicabeautician.co.uk/2023/06/red-pesto-slow-roasted-tomato-basil.html

TERIYAKI TOFU MEATBALLS
Sticky Lemongrass Tofu Meatball recipe:
http://www.jessicabeautician.co.uk/2023/05/sticky-lemongrass-tofu-chickn-meatballs.html

TERIYAKI SAUCE:
3 tbsp coconut sugar: amzn.to/3NbqAFj*
1/4 cup tamari: amzn.to/3WQO5qv*
1 tbsp rice wine vinegar
1 tbsp mirin: amzn.to/3oL8VLe*
6cm chunk ginger, minced
1 tsp garlic powder
1 tsp cornflour (mixed with 3 tsp water to make a slurry)
1/2 cup water

Add all of the ingredients to the pan, except the cornflour slurry and water. Mix well and cook continuously on a medium heat. After a couple of minutes, pour in the cornflour slurry and water, then increase the heat, stirring continuously, until the sauce thickens, being careful it doesn't catch.

PESTO-AUBERGINE LASAGNE

1 aubergine, thinly sliced
3 tbsp olive oil
Sea salt

3 cloves garlic, minced
1 white onion, minced
1 tsp paprika
1 tsp chilli flakes
1 tsp dried herbs
1 tbsp tomato puree
500ml passata
Salt & pepper

2 tbsp vegan butter
2 tbsp brown rice flour
500ml oat milk
1 bay leaf

Lasagne sheets
Vegan green pesto
Vegan cheese

Heat the oil in a pan on a medium heat, then add in the aubergine slices around 6-8 at a time and fry them off until golden on both sides, repeat with all slices. Set aside on a plate and sprinkle with a little sea salt. For the tomato sauce, add more oil to the pan, then added in the onion and garlic, and fry those off until soft. Add in the paprika, chilli flakes and dried mixed herbs, then the tomato puree. Turn those through to fry them off, then pour in the passata, season with salt and black pepper, stir and leave to reduce down. Make a béchamel by combining the vegan butter and brown rice flour to form a roux, then pour in the oat milk gradually, stirring constantly. Add in a bay leaf and stir until sauce thickens. Preheat the oven to 180 degrees celsius and then to layer the dish, put some of the marinara sauce in the bottom, layer over half of the aubergine on top, spread some vegan green pesto over the aubergine, then layer on the lasagne sheets and spread half of the béchamel on top. Repeat the layers again, with the final layer being a mixture of the marinara sauce and the béchamel. Top with basil leaves and scatter over some grated vegan cheese, then I put that in the oven to bake for around 40 minutes until the top is a nice colour and bubbling away.

Disclaimer: This video is not sponsored.

{Gift}
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

0:00 intro
0:10 Creamy Spinach, Pea & Basil Pasta
2:33 Seitan 'Beef & Pepper Stir-Fry
4:30 Red Pesto, Slow-Roasted Tomato & Basil Quiche
8:52 Teriyaki Tofu Meatballs
11:40 Pesto Aubergine Lasagne

What I Eat in a Day #66 (Vegan) | JessBeautician

Jess Beautician 2023-05-21 | Insta: @jessbeautician
Previous 'What I Eat in a Day': youtu.be/fWM-fbndyKg

KITCHENWARE:
Chopping board (similar): bit.ly/3LLLiK6*
Marble spoon rest: bit.ly/3M3l9Yx*
Utensil jar (similar): bit.ly/3pdWbN3*
Pan: bit.ly/3NFjjy8*
Pasta bowls: bit.ly/3ISH6HY*
White plates/bowls: nomliving.com
Toaster: amzn.to/3It0BGo*
Kettle: bit.ly/2YekcTb*
Magimix {Gift}: bit.ly/3ZrdRlb*
Salt & pepper mills: bit.ly/2OGI5h6*
Wooden lemon juicer: amzn.to/3B0zhv6*
Measuring cups & spoons (similar): amzn.to/3WlyEpT*

DISCOUNT CODES:
Free tea samples with all Bird&Blend orders: bit.ly/3DZMrZf*
30% off FaceTheory vegan skincare with code JESSBEAUTICIANA30: bit.ly/3JRzgNN*
20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): tidd.ly/3Dk135b*
10% off WUKA eco period products with code JESSBEAUTICIAN: bit.ly/3GrCEPm*
£10 off UpCircle vegan skincare (UK): bit.ly/3DpVMJJ*
£10 off Stripe&Stare sustainable underwear: http://rwrd.io/0rlsu7n?c*

———————————————————————————

YOGHURT BOWL WITH CORNFLAKES & BERRIES
Vegan Greek yoghurt: bit.ly/3NV1uIx*
Cornflakes: amzn.to/3IxjhF0*
Berries
Agave nectar: amzn.to/3IvMKzs*

‘CHUNA’, PESTO & AVOCADO TOASTED SANDWICH
1 can chickpeas, drained: amzn.to/3BMfIqU*
1 red onion, chopped
1 stick celery, chopped
Handful fresh dill, chopped
2 dill pickles, chopped
1 tbsp capers, chopped
1/2 nori sheet, cut into flakes:amzn.to/45n4XsI*
2 tbsp vegan mayo: amzn.to/45j90WV*
2 tbsp vegan Greek yoghurt: bit.ly/3NV1uIx*
1 tsp dijon mustard
Zest & juice 1/2 lemon
1 tbsp vegan fish sauce (or soy sauce): amzn.to/3MrRHdu*
Salt & black pepper

For the ‘Chuna’, mash the chickpeas well with a fork or potato masher. Add in the other ingredients and mix until well combined. Store in an airtight container in the fridge and use within 3 days.

BASIL PESTO (Single portion)
Small handful fresh basil
Pinch sea salt
1 tsp pine nuts: amzn.to/3OsKRae*
1 tbsp nutritional yeast: amzn.to/3BJvX7V*
1 small garlic clove
1 tbsp lemon juice
2 tbsp olive oil: bit.ly/3BdZu7a*

For the pesto, grind the salt and pine nuts using a pestle and mortar until fine (or blend in a food processor). Add in the remaining ingredients and grind until a smooth pesto forms.

1/3 loaf ciabatta
1/2 avocado, sliced
Beef tomato, sliced
Rocket

Minor Figures Oat Milk Latte: amzn.to/41CnRbU*
Alpro Greek Style Yoghurts: bit.ly/3MLgJWk*

STICKY LEMONGRASS TOFU ‘CHICK’N’ MEATBALLS
280g block firm tofu, drained well: bit.ly/3lMG6ZM*
2 spring onions
2 stalks lemongrass
1 large shallot
1 large red chilli
6cm piece fresh ginger
4 cloves garlic
Large handful fresh coriander
Zest 1 lime
1 tbsp vegan fish sauce (or soy sauce): amzn.to/3o4ceg4*
1/4 tsp white pepper
Pinch sea salt
1/3 cup brown rice flour: amzn.to/3OMDmeL*

3 tbsp agave nectar: bit.ly/3v917lU*
1/4 tsp xanthan gum: amzn.to/3MLdcr0*

GREEN BEAN SALAD
200g green beans
1/2 cucumber
3 spring onions
1 red chilli
Handful fresh coriander and basil (Thai basil if possible!)
2 tbsp vegan fish sauce (or soy sauce): amzn.to/3MrRHdu*
Juice 1/2 lime
Handful roasted, salted peanuts

Rice vermeceli noodles: bit.ly/42FHPUB*

Written recipe here: http://www.jessicabeautician.co.uk/2023/05/sticky-lemongrass-tofu-chickn-meatballs.html

Rhythm 108 Almond Swiss Chocolate: amzn.to/3on4tSv*

I’M WEARING:
T-shirt: Wuwwa
Tan: bit.ly/3WkhRDy*
Nails Inc NailKale: bit.ly/3M15QPO*
Signature ring: bit.ly/3ijGqOC*

Disclaimer: This video is not sponsored.

{Gift}
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

What I Eat in a Week (Vegan)

Jess Beautician 2023-05-18 | Full video over on Instagram! @jessbeautician 🥞🍓

What I Eat in a Day #65 (Vegan) | JessBeautician

Jess Beautician 2023-05-07 | Insta: jessbeautician

KITCHENWARE:
Clip top jar: amzn.to/44xC5xn* Chopping board (similar): bit.ly/3LLLiK6*
Marble spoon rest: bit.ly/3M3l9Yx*
Utensil jar (similar): bit.ly/3pdWbN3*
Matcha bowl with spout (similar): bit.ly/42pdN6I*
Pan: bit.ly/3NFjjy8*
Pasta bowls: bit.ly/3ISH6HY*
White plates/bowls: nomliving.com
Toaster: amzn.to/3Y5xdet*
Kettle: bit.ly/2YekcTb*
Magimix {Gift}: bit.ly/3ZrdRlb*
Glass containers with bamboo lids: amzn.to/3Y1vreb*
S&P mills: bit.ly/2OGI5h6*Wooden lemon juicer: amzn.to/3B0zhv6*
Measuring cups & spoons (similar): amzn.to/3Ixa4Mm*

DISCOUNT CODES:
30% off FaceTheory vegan skincare with code JESSBEAUTICIANA30: bit.ly/3JRzgNN*
20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): tidd.ly/3Dk135b*
10% off WUKA eco period products with code JESSBEAUTICIAN: bit.ly/3GrCEPm*
£10 off UpCircle vegan skincare (UK): bit.ly/3DpVMJJ*
£10 off Stripe&Stare sustainable underwear: http://rwrd.io/0rlsu7n?c*
Free tea samples with Bird&Blend orders: bit.ly/3DZMrZf*

———————————————————————————

YOGHURT & CHOC CHIA PUD
Alpro Greek Style yoghurt: bit.ly/3NV1uIx*

FOR THE CHOC CHIA PUD
1/4 cup chia seeds: bit.ly/3VEVQPA*
2 tbsp cacao powder: bit.ly/3hForEK*
2 tbsp agave nectar: bit.ly/3v917lU*
1 tsp vanilla extract: bit.ly/2ZH6YCM*
Small pinch sea salt
1 cup plant milk

Place the chia seeds, cacao, agave, vanilla and salt into a jar and mix to combine. Pour in the plant milk, stir well and store in the fridge for up to 5 days.

HARISSA TEMPEH CIABATTA SANDWICH
1/2 block tempeh, sliced into 4 rings
Olive oil: bit.ly/3LXj64X*
Harissa: bit.ly/3LDC2aK*
1/3 loaf ciabatta
Slices of tomato
Slices of avocado
Lemon zest and juice
Garlic salt (similar): bit.ly/3pgX33D*
Rocket
Basil leaves

Whipped Vegan Feta recipe: http://www.jessicabeautician.co.uk/2022/07/whipped-vegan-feta-pasta.html

Oil a pan and place in the sliced tempeh. Fry until crispy on both sides, then brush with harissa paste and fry on each side until golden. Place in a toasted ciabatta sandwich with the whipped vegan feta, tomato, avocado, lemon zest & juice, garlic salt, rocket and basil.

Matcha: bit.ly/3NK2Gl1*
LoveRaw White Choc Cream Wafer Bar: amzn.to/3NJ9zms*

CREAMY ROASTED RED PEPPER PASTA2 shallots, halved
1 whole bulb garlic, top sliced off
3 sweet red peppers, halved and de-seeded
300g block silken tofu: bit.ly/34WTntj*
Fresh basil
Pasta: bit.ly/3nvftx0*
Handful fresh spinach
Garlic salt (similar): bit.ly/3pgX33D*
Black pepper
1/2 tsp dried chilli flakes (or chilli puree!)
Zest & Juice 1/2 lemon
Vegan feta cheese: bit.ly/3ClXjzS*
Fresh basil

Pre-heat the oven to 200 degrees celsius. Place the shallot halves in a baking dish, drizzle a little olive oil over the top of the garlic then wrap with tin foil and place in the dish along with the sliced red peppers. Drizzle over a little more olive oil and rub to coat. Sprinkle with roasted garlic sea salt and place in the oven to roast for 30 minutes. Remove once cooked and allow to cool. Drain the block of silken tofu, then place in a food processor together with the shallots. Squeeze the garlic to remove the roasted cloves into the food processor, add in the roasted red peppers and a large handful of fresh basil. Cook the pasta until al dente and drain, reserving 1/3 cup of the pasta water. Place the Creamy Roasted Red Pepper sauce into the pan together with the reserved pasta water and combine together. Add in the cooked pasta and spinach, and cook enough to wilt down the leaves. Grate in the lemon zest and squeeze in the juice, season well with salt and pepper, and add in the chilli flakes. Serve hot with vegan feta and fresh basil on top.

Alpro Greek Style mango yoghurt: bit.ly/3AXG2Or*

I’M WEARING:
T-shirt: Wuwwa
Nails Inc NailKale: bit.ly/3M15QPO*
Signature ring: bit.ly/3ijGqOC*

Disclaimer: This video is not sponsored.

{Gift}
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

What I Ate in Japan (Vegan)

Jess Beautician 2023-04-28 | Favourite vegan eats from backpacking in Japan! 🌸 Full video over on my Instagram @jessbeautician

#Vegan #VeganFood #VeganJapan #VeganTravel

Work Lunch Ideas (Vegan) | JessBeautician AD

Jess Beautician 2023-03-12 | Shop Elephant Box here: amzn.to/3pe44lw. This video is kindly sponsored by Elephant Box.

FEATURED:
Clip & Seal: amzn.to/3VBvoGu*
Spork: bit.ly/3T6pjRg
Seal & Go Dressing Pot Pair: amzn.to/3pe44lw*
Seal & Go Snack Pots: amzn.to/3pe4tEy*

KITCHENWARE:
Chopping board (similar): bit.ly/3SvPC2O*
Non-stick pan: bit.ly/3kri89o*
White bowl: nomliving.com
Glass containers w bamboo lids: amzn.to/3Y1vreb*
S&P mills: bit.ly/2OGI5h6*
Measuring cups & spoons (similar): amzn.to/3Ixa4Mm*

DISCOUNT CODES:
30% off FaceTheory vegan skincare with code JESSBEAUTICIANA30: bit.ly/3JRzgNN*
20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): tidd.ly/3Dk135b*
10% off WUKA sustainable period products with code JESSBEAUTICIAN: bit.ly/3GrCEPm*
£10 off UpCircle vegan beauty (UK): bit.ly/3DpVMJJ*
£10 off Stripe&Stare sustainable underwear: http://rwrd.io/0rlsu7n?c*
Free tea samples with Bird&Blend orders: bit.ly/3DZMrZf*
-----------------------------------------------------------------------------------------------

SHOPPING LIST:
Courgette
Fresh coriander
Fresh dill
Bag mixed salad
Cherry tomatoes
Cucumber
Avocado
Red cabbage
Carrots
Spring onions
Lemons & limes
Block silken tofu: bit.ly/34WTntj*
Block/jar tempeh: bit.ly/3ZU5HSq*
Jar vegan green pesto: bit.ly/3yw3ktm*
Chickpea flour: bit.ly/425kc7J*
Noodles: bit.ly/3T5xIEw*
Rigatoni pasta: bit.ly/3JyS4Te*
Bagels
Tortilla wraps

Snacks: Vegan yoghurt, fresh fruit, nuts, vegan chocolate

Store cupboard: Vegan mayo, olive oil, onion granules, garlic powder, nutritional yeast, English mustard, light tahini, oat milk, soy sauce, maple syrup, sesame seeds, salt & black pepper.
-------------------------------------------------------------------------------------

MONDAY - COURGETTE & DILL FRITTER BAGEL
COURGETTE & DILL FRITTERS
1/2 block silken tofu, well drained
3/4 cup chickpea flour
2 tbsp nutritional yeast
1 tsp English mustard
1 tsp onion granules
1 tsp garlic powder
Salt & pepper
1/2 cup oat milk
1/2 large courgette
2 spring onions, chopped
1/3 cup dill, chopped
1/3 cup coriander, chopped

Add the silken tofu, chickpea flour, nutritional yeast, mustard, onion granules, garlic powder, salt, pepper and milk to a bowl, and whisk until smooth. Grate the courgette and squeeze out all of the water. Add to the bowl with the spring onions, dill and coriander, whisk again to combine. Heat oil in a non-stick pan and fry 1/4 cup at a time until golden on both sides, makes 5 in total. Place on a clean tea towel to soak up any excess oil. Refrigerate 4 of the fritters once cool.

- Bagel, 1 fritter, mixed salad, green pesto, vegan mayo, avocado
- Mixed salad, tomatoes, cucumber, olive oil
- Raspberries & blueberries

TUESDAY - COURGETTE & DILL FRITTERS WITH SALAD
- Remaining 4 Courgette & Dill Fritters
- Mixed salad, tomatoes, cucumbers, olive oil
- Yoghurt with dill & lemon juice
- Apple slices & nut butter

WEDNESDAY - CREAMY PESTO & COURGETTE RIGATONI
1/2 block silken tofu (remaining from Monday)
1/4 cup vegan green pesto
Juice 1/2 lemon & zest
Salt & pepper
1 tbsp oat milk
1 portion pre-cooked pasta
1/2 courgette (remaining from Monday), sliced and fried
Pine nuts, black pepper, lemon wedge

Add the remaining 1/2 block silken tofu to a bowl with the vegan green pesto, lemon juice, salt, pepper and oat milk, whisk to combine. Add in the rigatoni pasta and mix through. Top with the fried courgette and add on pine nuts, black pepper and a lemon wedge.

- Mixed salad, tomatoes
- Vegan yoghurt, raspberries & blueberries

THURSDAY - MAPLE-SOY TEMPEH NOODLE SALAD
200g tempeh
2 tbsp olive oil
2 tbsp maple syrup
1 tbsp soy sauce

Toss the tempeh in the oil, maple syrup and soy sauce, marinate for 30 mins. Fry on a medium heat on both sides until golden. Toss the precooked noodles and carrot ribbons in remaining marinade.

- 1/2 Maple-Soy Tempeh portion, pre-cooked noodles, carrot ribbons, red cabbage, coriander, spring onion, lime wedge, sesame seeds, tahini dressing
- Cashew nuts, vegan chocolate, strawberries

FRIDAY - MAPLE-SOY TEMPEH SALAD WRAP
- Tortilla wrap, red cabbage, carrot ribbons, 1/2 Maple-Soy Tempeh (remaining from Thursday), avocado, coriander, spring onion
- Mixed salad, cucumber
- High protein vegan yoghurt, blueberries & strawberries

Disclaimer: This video is sponsored by Elephant Box.

{Gift}
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliates
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

Creamy Plant-Based Philadelphia Farfalle with Spinach & Mushrooms

Jess Beautician 2023-02-27 | Creamy Plant-based Philadelphia Farfalle with Spinach and Mushrooms using the new Almond & Oat soft cheese alternative 🍃

Full video on my Instagram @jessbeautician

Written recipe on my website here: http://www.jessicabeautician.co.uk/2023/02/creamy-philadelphia-farfalle-with.html?m=1

#vegan #veganfood #veganrecipes #vegancooking

What I Eat in a Day #64 (Vegan) | JessBeautician

Jess Beautician 2023-02-26 | Insta: @jessbeautician
Other written recipes: http://www.jessicabeautician.co.uk

KITCHENWARE:
Chopping board (similar): bit.ly/3SvPC2O*
Pan: bit.ly/3kri89o*
Kilner jars: amzn.to/3IxLRp0*
Mugs: bit.ly/3v5KNCH*
Pasta bowls: bit.ly/3ISH6HY*
White plates/bowls: nomliving.com
Toaster: amzn.to/3Y5xdet*
Kettle: bit.ly/2YekcTb*
Magimix: bit.ly/3ZrdRlb*
Glass containers w bamboo lids: amzn.to/3Y1vreb*
S&P mills: bit.ly/2OGI5h6*
Measuring cups & spoons (similar): amzn.to/3Ixa4Mm*

DISCOUNT CODES:
30% off FaceTheory vegan skincare with code JESSBEAUTICIANA30: bit.ly/3JRzgNN*
20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): tidd.ly/3Dk135b*
20% off Evolve Beauty vegan skincare: prz.io/Y99Pe0qtE*
10% off WUKA sustainable period products with code JESSBEAUTICIAN: bit.ly/3GrCEPm*
15% off Kakoa vegan chocolate truffles with code JESS15: bit.ly/3MFijGW
£10 off UpCircle vegan beauty (UK): bit.ly/3DpVMJJ*
£10 off Stripe&Stare sustainable underwear: http://rwrd.io/0rlsu7n?c*
Free tea samples with Bird&Blend orders: bit.ly/3DZMrZf*

BREAKFAST - CREAMY PORRIDGE WITH CHERRY & ALMOND CHIA JAM

1/2 cup porridge oats
1/2 cup oat milk
Pinch salt
1/2 scoop vanilla protein: amzn.to/3Z19FIR*
Nobo Salted Almond Butter: bit.ly/41nzzZ2
Banana, nuts, seeds, etc.

CHERRY & ALMOND CHIA JAM
450g frozen cherries
3 tbsp agave nectar: bit.ly/3v917lU*
2 tbsp lemon juice
4 tbsp chia seeds: bit.ly/3mbs1bx*
1 tsp almond extract: amzn.to/41sUABr*

Place the cherries in a pan with the agave on a medium heat with a splash of water and cook through until soft. Remove from the heat and mash or blend until the whole cherries have broken down. Stir in the chia seeds, lemon juice and almond extract, mix through well and leave to set and thicken in a jar in the fridge once cool.

LUNCH - VEGGIE TOFU SCRAMBLE
1 tbsp olive oil: bit.ly/3LXj64X*
1/2 white onion, chopped
75g baby button mushrooms
1/2 red pepper, chopped
1 block silken tofu: amzn.to/3KBoygJ*
1 tsp paprika
1 tsp garlic powder
1 tsp turmeric
Black pepper
1/4 tsp kala namak: amzn.to/3Zec2I2*
Splash oat milk
Handful spinach

Heat the olive oil in a pan then add in the onion and mushrooms, fry until golden. Add in the red pepper and cook until soft. Add in the tofu and roughly break it apart in the pan, then season with the paprika, garlic powder, turmeric and black pepper. Stir the spices through until the tofu has taken on the colour of the turmeric. Pour in the oat milk and add in the spinach, and stir until the spinach has wilted down. Season with kala namak. Serve on toast with chilli flakes, fresh chives and pumpkin seeds.

Alpro Passion Fruit Greek Style yoghurt: bit.ly/3IAm67F*
Bird & Blend Rhubarb & Custard tea: bit.ly/3ZrEUgh*
Bird & Blend tea infuser: bit.ly/3KGnsAm*

DINNER - SOY MINCE RAGU WITH PARPADELLE (serves 4)

2 tbsp olive oil
1 white onion, finely minced
3 cloves garlic, finely minced
1 stick celery, finely minced
1 carrot, finely minced
1 tsp dried mixed herbs
1 tsp paprika
Salt & pepper
2 tbsp vegan Worcester sauce: bit.ly/3GIzVOt*
2 tbsp soy sauce: bit.ly/3uXbpFD*
1 tsp red wine vinegar
2 tbsp tomato puree
6 sun-dried tomatoes in oil, chopped: bit.ly/3HS0xxF*
1 cup dried soy mince
1 bay leaf
1 can chopped tomatoes: bit.ly/3KE2pOM*
400ml veg stock
(1/3 cup starchy pasta water)

250g parpadelle pasta (serves 2): bit.ly/3KDUcKo*
Vegan parmesan cheese
Fresh basil

Heat the oil in a pan then add in the onion, celery and carrot, and cook down until soft. Add in the garlic and mix through. Sprinkle in the dried herbs, paprika, salt and pepper and mix in. Pour in the vegan Worcester sauce, soy sauce, vinegar, add in the tomato puree and cook through. Add in the sun-dried tomatoes and soy mince, then turn through the pan to coat well. Add in the bay leaf, then pour in the chopped tomatoes and vegetable stock. Stir, then reduce the heat to a gentle simmer and leave to bubble for 30 minutes, stirring occasionally. Put the pasta on to cook and once done, reserve 1/3 cup of pasta water and add it to the sauce. Drain the pasta then add into the sauce and mix through to coat. Add in some vegan parmesan and stir again. Serve with more vegan parmesan and fresh basil.

Disclaimer: This video is not sponsored.

{Gift}
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

My first vegan food discoveries! 🌱 Find the full video over on my Instagram @jessbeautician

Jess Beautician 2022-11-07 | #WorldVeganMonth AD

A Week of Dinners (Vegan Summer Recipes!) | JessBeautician

Jess Beautician 2022-07-27 | KITCHENWARE:
Millo blender (free gift w/ purchase, see ‘Discounts’ below!): bit.ly/2V3254r*
Magimix food processor: bit.ly/3NFbyVy*
White bowls & plates: nomliving.com
Pasta bowls: bit.ly/2ybag36*
Mugs: bit.ly/3FbNS7k*
Spice jars: amzn.to/3anFdnW*
Pans: bit.ly/3zo1c5w*
Pots: bit.ly/37xNMso*
Kettle: bit.ly/2YekcTb*
Toaster: amzn.to/3GoFym7*
Cold brew bottle: bit.ly/3xUbT1A*
Tumbler glasses: bit.ly/3aVjnIA*
Tall glasses (similar here): amzn.to/39n0e26*
Cutlery (similar here): bit.ly/3adu8FR*
Garlic press: amzn.to/3SeBwT7*
Herb pots: bit.ly/39gU435* Linen tea towels: bit.ly/3MKqaC6*
S&P mills: bit.ly/399EiEw*

DISCOUNTS:
Free Travel Cup with Millo blender purchase using code JESSICA (add Travel Cup to cart before checkout) {Gift}: bit.ly/2V3254r*
50% off Nourished dessert flavoured vegan protein bars with code PROTEIN50SB: bit.ly/3StbkUU*
37% off Myvegan with code JESS: https://prf.hn/l/9vY5GDx*
30% off FaceTheory with code JESSBEAUTICIANA30: bit.ly/3JRzgNN*
£20 off grocery shops over £60 on Ocado with code VOU3144132: bit.ly/3wSqXMB*
20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): tidd.ly/3Dk135b* & (Rest of World): tinyurl.com/ygdhxzvb
20% off Evolve Beauty vegan skincare: prz.io/Y99Pe0qtE*
10% off WUKA sustainable period products with code JESSBEAUTICIAN: bit.ly/3GrCEPm*
15% off Kakoa vegan chocolate truffles with code JESS15: bit.ly/3MFijGW
£10 off UpCircle vegan beauty (UK): bit.ly/3DpVMJJ*
£10 off Stripe&Stare sustainable underwear: http://rwrd.io/0rlsu7n?c*
Free tea samples with Bird&Blend orders: bit.ly/3DZMrZf*
--------------------------------------------------------

WHIPPED VEGAN FETA PASTA
2 bell peppers
300g mixed cherry tomatoes
2 tbsp olive oil
1/2 tsp dried mixed herbs
Salt & pepper

70g vegan feta cheese: bit.ly/3ClXjzS*
1/2 cup vegan Greek yoghurt: bit.ly/3NV1uIx*
4 cloves garlic
Zest & juice 1/2 lemon
1 tbsp olive oil
Pinch salt

250g rigatoni
Vegan Chilli Pesto: amzn.to/3cHUDEI*
Chilli flakes & basil

Written recipe: bit.ly/3oCvoXb

CRISPY SWEET CHILLI TOFU CHICK'N
1 block firm tofu: bit.ly/3lMG6ZM*
1 tbsp cornflour
Sea salt
1 tbsp olive oil

1/2 cup sweet chilli sauce: amzn.to/3tR0UU6*
Zest 1/2 lime
1 tsp cornflour

1 red chilli
3 spring onions
50g baby corn
50g tenderstem broccoli
50g mange tout

Sesame seeds, coriander & cashews

Written recipe to come!

PULLED JACKFRUIT BLACKENED 'SALMON' TACOS
1/2 nori sheet, finely chopped or 2 tbsp nori flakes: amzn.to/3JkGOIM*
2 tbsp lemon juice
1 tbsp caper juice
1 can jackfruit, half drained: amzn.to/3zJ7jEt*
1 tbsp paprika
1 tbsp cumin
1 tsp onion granules
1 tsp dried thyme
1 tsp cayenne
1 tsp salt
1/2 tsp black pepper
2 tbsp vegan butter

FOR THE SHAVED CORN
4 corn-on-the-cob
Vegan feta, chilli flakes, fresh coriander

FOR THE LIME & CORIANDER COCONUT YOGHURT
1 cup coconut yoghurt
Zest & juice 1/2 lime
Small handful coriander

1 can black beans
1 avocado
Bunch fresh coriander
12 small flour tortillas

Written recipe: bit.ly/3zJ1qa6

RED PESTO GNOCCHI
2 bell peppers
250g baby plum tomatoes
2 tbsp olive oil
Salt & pepper

500g gnocchi: bit.ly/3yILC5N*
1 jar Vegan Chilli Pesto: amzn.to/3cHUDEI*
Vegan parmesan: bit.ly/3AwSeqa*
Fresh basil

Written recipe for Pesto Gnocchi & Roasted Veg Tray Bake: bit.ly/3BmyINQ*

CREAMY GARLIC & LEMON COURGETTE SPAGHETTI
2 tbsp olive oil
3 shallots
3 cloves garlic
1 courgette

300g block silken tofu
1 tbsp garlic puree
Zest 1 lemon
Juice 1/2 lemon
Pinch salt

200g spaghetti
Vegan parmesan: bit.ly/3AwSeqa*

- French Bloom Le Blanc Organic No Alcohol Bubbly {gift}: bit.ly/3ovFwB3*

Written recipe to come!

--------------------------------------------------------
I'M WEARING:
Nails: The Gel Bottle Inc. BIAB in 'Dreamer': bit.ly/38y0vyy*

CHAPTERS:
0:00 - Intro
0:11 - Monday: Whipped Feta Pasta
3:51 - Tuesday: Crispy Sweet Chilli Tofu Chick'n
7:06 - Wednesday: Pulled Jackfruit Blackened 'Salmon' Soft Tacos
11:38 - Thursday: Red Pesto Gnocchi
14:49 - Friday: Creamy Garlic & Lemon Courgette Spaghetti

MY EQUIPMENT:
Camera: amzn.to/3x7HrzH*
Lens: bit.ly/3MepRzc*
Editing software: bit.ly/3GQRVb6*

Disclaimer: This video is not sponsored.

{Gift}
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

What I Eat in a Day #63 (Vegan & High Protein) | JessBeautician

Jess Beautician 2022-07-17 | My Mr Organic recipes: bit.ly/3yNkUcg

KITCHENWARE:
Magimix food processor: bit.ly/3NFbyVy*
Pasta bowls: bit.ly/2ybag36*
Mugs: bit.ly/3FbNS7k*
Spice jars: amzn.to/3anFdnW*
Pans: bit.ly/3zo1c5w*
Pots: bit.ly/37xNMso*
Kettle: bit.ly/2YekcTb*
Toaster: amzn.to/3GoFym7*
Cold brew bottle: bit.ly/3xUbT1A*
Tumblers: bit.ly/3aVjnIA*
Tall glasses (similar): amzn.to/39n0e26*
Cutlery (similar): bit.ly/3adu8FR*
Herb pots: bit.ly/39gU435*
Linen towels: bit.ly/3MKqaC6*
S&P mills: bit.ly/399EiEw*

DISCOUNTS:
Free Travel Cup with Millo blender purchase using code JESSICA (add Travel Cup to cart before checkout) {Gift}: bit.ly/2V3254r*
37% off Myvegan with code JESS here: https://prf.hn/l/9vY5GDx
£20 off grocery shops over £60 on Ocado with code VOU3144132: bit.ly/3wSqXMB*
20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): tidd.ly/3Dk135b* & (Rest of World): tinyurl.com/ygdhxzvb
20% off Evolve Beauty vegan skincare: prz.io/Y99Pe0qtE*
10% off WUKA sustainable period products with code JESSBEAUTICIAN: bit.ly/3GrCEPm*
15% off Kakoa vegan chocolate truffles with code JESS15: bit.ly/3MFijGW
£10 off UpCircle vegan beauty (UK): bit.ly/3DpVMJJ*
£10 off Stripe&Stare sustainable underwear: http://rwrd.io/0rlsu7n?c*
———————————————————

SPELT & VANILLA PROTEIN PANCAKES
1/2 cup spelt flour
1 scoop vegan protein powder: amzn.to/3OTXXuw*
2 tsp baking powder
Pinch sea salt

1/2 cup oat milk
1 tbsp maple syrup: amzn.to/3ObD8d9*
1 tsp vanilla extract: bit.ly/3mzJgQN*
1 tsp coconut oil: bit.ly/3mt9C7Q*

Sift the spelt flour into a bowl, then add in the protein powder, baking powder and salt. Whisk to combine. Next, pour in the milk, maple syrup and vanilla extract and only stir to gently combine. Do not over mix and don’t worry if the mixture still appears a little lumpy, it should be! Melt half a teaspoon of coconut oil at a time in a frying pan or pancake pan on a low-medium heat, then spoon in half the batter for one pancake. Allow to cook for a couple of minutes and once bubbles appear on the surface of the pancake, flip it over onto the other side and cook for a further few minutes. Repeat with the other half of the batter. Serve with coconut yoghurt, berries and maple syrup.

AVOCADO TOAST WITH TEMPEH BACON
1 block tempeh: bit.ly/3Nor2wQ*
2 tbsp soy sauce: bit.ly/3GrxiRY*
2 tbsp maple syrup: bit.ly/3OWiGxV*
1 tbsp ketchup: amzn.to/3Oaooek*
1 tsp smoked paprika

Toast
Avocado with lime juice, dried chilli, salt & pepper
Baby plum tomatoes
Chives
Vegan feta: bit.ly/3ClXjzS*

Make the Smoky Tempeh Bacon by boiling the tempeh first for 10 minutes. Slice and place the strips in an oiled griddle pan and grill on one side for 3-4 minutes. Meanwhile, mix together the soy sauce, maple syrup, ketchup and salt to make a glaze, then flip over the tempeh and brush the glaze on the cooked side. Flip again, brush on the remaining tempeh and cook on both sides for 4-5 minutes until sticky and caramelised. Half the baby plum tomatoes and place cut side down into the griddle pan until nicely grilled. Mash the avocado with lime juice, chilli, salt and pepper and spread onto two slices of toast, then add on the Smoky Tempeh Bacon, tomatoes, vegan feta, chives and chilli flakes.

BREAD RECIPE (0.75kg loaf)
320ml water
2 tsp oil
1 1/4 tsp salt
1 tsp sugar
300g plain flour
200g wholewheat flour
1 1/4 tsp active dry yeast
(Sunflower & pumpkin seeds optional)

Mix all ingredients in loaf tin. Bake in bread maker on crusty setting.

Rhythm 108 Hazelnut Chocolate Praline Cookie: amzn.to/3yiocFd*
Coconut Milk Oolong cold brew: bit.ly/3yoaQpT*

SUPER GREENS PESTO GNOCCHI
SPINACH & BASIL PESTO
1 large handful spinach
1 handful basil
2-3 tbsp olive oil
Juice 1/2 lemon
2 tbsp pine nuts
2 tbsp nutritional yeast: amzn.to/3uTgz6a*
1 clove garlic
Pinch sea salt

500g gnocchi: bit.ly/3yILC5N*
1 courgette
100g asparagus
1/2 cup frozen peas
4 pieces of Tempeh Bacon (See above)
Vegan parmesan: bit.ly/3AwSeqa*

Written recipe here: bit.ly/3uW6YLH
——————————————————————————
Nails: The Gel Bottle Inc. BIAB in 'Dreamer': bit.ly/38y0vyy*

MY EQUIPMENT:
Camera: amzn.to/3x7HrzH*
Lens: bit.ly/3MepRzc*
Editing software: bit.ly/3GQRVb6*

Disclaimer: This video is not sponsored.

{Gift}
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Aff Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

What I Eat in a Day #62 (Vegan) | JessBeautician

Jess Beautician 2022-06-26 | KITCHENWARE:
Waffle maker: amzn.to/3NX5BUI*
Magimix food processor: bit.ly/3NFbyVy*
Kettle: bit.ly/2YekcTb*
Toaster: amzn.to/3GoFym7*
Bread maker: bit.ly/3xqqYHZ*
Pans: bit.ly/3zo1c5w*
Pots: bit.ly/37xNMso*
Bird & Blend Cold Brew Bottle: bit.ly/3xUbT1A*
White bowls & plates: nomliving.com
Pasta bowls: bit.ly/2ybag36*
Tumbler glasses: bit.ly/3aVjnIA*
Tall glasses (similar here): amzn.to/39n0e26*
Glass straws: amzn.to/3HVhDvi*
Spice jars: amzn.to/3anFdnW*
Cutlery (similar here): bit.ly/3adu8FR*
Garlic crusher: amzn.to/3xVwwt7*
Linen tea towels: bit.ly/3MKqaC6*
S&P mills: bit.ly/399EiEw*
Herb pots: bit.ly/39gU435*

DISCOUNTS:
Free Travel Cup with Millo blender purchase using code JESSICA (add Travel Cup to cart before checkout) {Gift}: bit.ly/2V3254r*
50% off Nourished dessert flavoured vegan protein bars with code PROTEIN50SB: bit.ly/3StbkUU*
37% off Myvegan with code JESS: https://prf.hn/l/9vY5GDx*
30% off FaceTheory with code JESSBEAUTICIANA30: bit.ly/3JRzgNN*
20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): tidd.ly/3Dk135b* & (Rest of World): tinyurl.com/ygdhxzvb
10% off WUKA sustainable period products with code JESSBEAUTICIAN: bit.ly/3GrCEPm*
15% off Kakoa vegan chocolate truffles with code JESS15: bit.ly/3MFijGW
£10 off UpCircle vegan beauty (UK): bit.ly/3DpVMJJ*
£10 off Stripe&Stare sustainable underwear: http://rwrd.io/0rlsu7n?c*
Free tea samples with Bird&Blend orders: bit.ly/3DZMrZf*

——————————————————————————————————————

BREAKFAST - SPELT & OAT FLOUR WAFFLES
1/3 cup oat milk
1 tablespoon lemon juice
1/3 cup porridge oats
1/3 cup spelt flour, well sifted
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch sea salt
2 tablespoon maple syrup
1 teaspoon vanilla extract

Vegan yoghurt, blueberries, flaked almonds & maple syrup on top

Written recipe here: http://www.jessicabeautician.co.uk/2022/06/oat-spelt-flour-waffles.html

LUNCH - GARLIC MUSHROOM TOAST WITH BUTTERBEAN SPREAD
1 can butter beans, drained
1/3 cup jarred artichoke hearts
1 tablespoon oil
Zest & juice 1/2 lemon
Salt & pepper

2 tablespoon oil
150g mushrooms
1 tablespoon garlic puree
1/2 teaspoon chilli flakes
Small handful parsley
Sea salt

Blend the butter beans in a food processor along with the artichoke, oil, lemon zest and juice, salt and pepper, until creamy and smooth. Fry the mushrooms in oil on a medium-high heat until a deep golden colour, then add in the garlic puree, chilli flakes, parsley and salt. Spread the butterbean spread on a slice of toast and add the mushrooms on top.

Artichoke, Butterbean & Asparagus Tart recipe: youtu.be/Hw8KZ8OSoGY

Bird & Blend Vicky’s Sponge Cake tea: bit.ly/3Hu5YUc*
Cold Brew Tea Bottle: bit.ly/3xUbT1A*

DINNER - SPINACH & TOFU ‘RICOTTA’ CANNELLONI
http://www.jessicabeautician.co.uk/2023/06/spinach-tofu-ricotta-cannelloni.html

Dawn's Chocolates Vegan Dark Chocolate Caramel Chocolates {gift}: bit.ly/3zu28IR*

—————————————————————————————————————

I'M WEARING:
Tan: bit.ly/3lHY7s5*
Nails: The Gel Bottle Inc. BIAB in 'Dreamer': bit.ly/38y0vyy*

MY EQUIPMENT:
Camera: amzn.to/3x7HrzH*
Lens: bit.ly/3MepRzc*
Editing software: bit.ly/3GQRVb6*

Disclaimer: This video is not sponsored.

{Gift}
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

5 Breakfasts I Always Eat (Vegan) Sweet & Savoury Recipes | JessBeautician

Jess Beautician 2022-06-20 | It's here! Limited edition Bird & Blend Tea Advent Calendar:* bit.ly/3DRKBwu

KITCHENWARE:
Millo blender: bit.ly/2V3254r* - Free Travel Cup with purchase using code JESSICA (add Travel Cup to cart before checkout) {gift}
Magimix: bit.ly/3NERRgL*
Bread maker: bit.ly/3xqqYHZ*
Juicer: bit.ly/3z5Ege9*
Waffle maker: amzn.to/3xoIRG5*
Toaster: amzn.to/3GoFym7*
Kettle: bit.ly/2YekcTb*
Frying pan: bit.ly/39X6BsI*
Pans: bit.ly/3z45LVy*
Mugs: bit.ly/3FbNS7k*
Glasses: bit.ly/3aVjnIA*
Straws: amzn.to/3HkU7I1*
Cutlery (similar): bit.ly/3adu8FR*
S&P mills: bit.ly/399EiEw*
Herb pots: bit.ly/39gU435*

DISCOUNTS:
37% off Myvegan with code JESS: https://prf.hn/l/9vY5GDx*
30% off FaceTheory with code JESSBEAUTICIANA30: bit.ly/3JRzgNN*
20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): tidd.ly/3Dk135b*
20% off Dame eco period products with code JESSBEAUTICIAN: bit.ly/3qm3Mac*
15% off Kakoa vegan truffles with code JESS15: bit.ly/3MFijGW
£10 off UpCircle vegan beauty: bit.ly/3DpVMJJ*
£10 off Stripe&Stare sustainable underwear: http://rwrd.io/0rlsu7n?c*
Free samples with Bird&Blend orders: bit.ly/3DZMrZf*

MY FAVOURITE VEGAN PROTEIN POWDERS:
Wyldsson: amzn.to/3vRh7Ja*
FreeSoul: amzn.to/3FbjICk*
MYO: amzn.to/3KDjDbk*
---------------------------------------------------------------------------------------------------

TOASTED NUT BUTTER OATS
1 tsp melted coconut oil: amzn.to/3wZmkQ1*
1 cup jumbo oats (not porridge oats!): amzn.to/3t3lxfu*
Pinch salt
2 tbsp cashew butter: amzn.to/3jKMWh8*
1 tbsp maple syrup: amzn.to/36mIG4D*

Glebe Farms Almond Milk {gift}: amzn.to/36luVD5*
- Raspberries, blueberries, flaked almonds, pumpkin seeds

Written recipe here: bit.ly/3yekY5P

EGGY BREAD AVO TOAST
2 tablespoon chickpea flour: amzn.to/3OndVNa*
1 tablespoon nutritional yeast: amzn.to/3QxTaAs*
1 teaspoon onion granules
1/4 teaspoon kala namak: amzn.to/3Owae89*
Black pepper
1/3 cup Glebe Farm Barista Oat Milk {gift}: amzn.to/3NaiXLY*

1 slice bread
- 1 avocado
- Vegan cream cheese: bit.ly/3tqZvnp*
- 5-6 cherry tomatoes
- Chilli flakes
- Basil

Mix the chickpea flour, nutritional yeast, onion granules, kala namak, pepper and milk in a bowl. Dip in the slice of bread and coat both sides. Coat a frying pan with oil and fry on both sides until golden and crispy.

BREAD RECIPE (0.75kg loaf)
320ml water
2 tsp oil
1 1/4 tsp salt
1 tsp sugar
300g plain flour
200g wholewheat flour
1 1/4 tsp active dry yeast
(Sunflower & pumpkin seeds optional)

Mix all ingredients in loaf tin. Bake in bread maker on crusty setting.

BANANA PORRIDGE
1/2 cup oats (sorry, I said 1/4 cup in the video!)
1/2 banana
1 tsp Meridian Banoffee Pie Almond Butter: bit.ly/3PMhlup*
1/2 cup Glebe Farm Barista Oat Milk {gift}

- 1 tsp almond butter
- 1 tsp maple syrup
- 1/2 banana, raspberries & flaked almonds on top

Heat 1 1/2 cups water in a saucepan and once rolling, sprinkle the oats in a quarter at a time, stirring in between. Add the salt, stir and cover for 20 mins on a medium heat. Blend 1/2 banana with the almond butter and milk until smooth, then pour into the oats after 20 mins, stir and serve.

SPELT & OAT FLOUR WAFFLES
1/3 cup Glebe Farm Barista Oat Milk
2 tbsp lemon juice

1/3 cup oat flour
1/3 cup plain spelt flour
1/2 tsp baking powder
1/4 tsp baking soda
Pinch salt

2 tbsp maple syrup: amzn.to/3vylfiv*
1 tsp vanilla extract: amzn.to/3wYLUpw*

- Yoghurt, berries, maple syrup
- Dark choc orange spread: bit.ly/3MFYUVF*

Written recipe here: bit.ly/3zODaDX

PROTEIN YOGHURT BOWL
TOASTED OATS:
1/2 tsp coconut oil
1/2 cup jumbo oats
Pinch salt
1 tsp nut butter
1 tsp maple syrup

1 cup yoghurt
1/2 scoop vegan vanilla protein powder: amzn.to/3jKfRC6*
1 tsp Glebe Farm Barista Oat Milk

- Jam & berries

Melt the oil in a frying pan, then add the oats and salt, toast until golden. Mix together the nut butter and maple syrup, then stir into the oats. Blend together the yoghurt, protein powder and milk. Serve with the toasted oats, jam and fruit.
-----------------------------------------------------------------------------------------------------
Nails: The Gel Bottle Inc. BIAB in 'Dreamer': bit.ly/38y0vyy*

MY EQUIPMENT:
Camera: amzn.to/3x7HrzH*
Lens: bit.ly/3MepRzc*
Editing software: bit.ly/3GQRVb6*

Disclaimer: This video is not sponsored.

{Gift}
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

What I Eat in a Day #61 (Vegan) | JessBeautician

Jess Beautician 2022-06-05 | instagram.com/jessbeautician

KITCHENWARE:
Magimix food processor: bit.ly/3NFbyVy*
White bowls & plates: nomliving.com
Pasta bowls: bit.ly/2ybag36*
Mugs: bit.ly/3FbNS7k*
Tea infuser: bit.ly/3Pz5OhU*
Perfect tea spoon: bit.ly/3x1cQom*
Milk frother: bit.ly/3N7PMdp*
Tea jars (similar here): amzn.to/3x2q4QC*
Spice jars: amzn.to/3anFdnW*
Label maker: amzn.to/3Mk0Lzg*
Pans: bit.ly/3zo1c5w*
Pots: bit.ly/37xNMso*
Kettle: bit.ly/2YekcTb*
Toaster: amzn.to/3GoFym7*
Glasses: bit.ly/30pyeWP*
Cutlery (similar here): bit.ly/3adu8FR*
Herb pots: bit.ly/39gU435*
Cork trivets: amzn.to/3NOYFZc*
Tea towels: bit.ly/3MKqaC6*
S&P mills: bit.ly/399EiEw*

DISCOUNTS:
Free Travel Cup with Millo blender purchase using code JESSICA (add Travel Cup to cart before checkout) {Gift}: bit.ly/2V3254r*
Get 37% off Myvegan with code JESS here: https://prf.hn/l/9vY5GDx
20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): tidd.ly/3Dk135b* & (Rest of World): tinyurl.com/ygdhxzvb
20% off Dame sustainable period products with code JESSBEAUTICIAN: bit.ly/3qm3Mac*
15% off Kakoa vegan chocolate truffles with code JESS15: bit.ly/3MFijGW
£10 off UpCircle vegan beauty (UK): bit.ly/3DpVMJJ*
£10 off Stripe&Stare sustainable underwear: http://rwrd.io/0rlsu7n?c*
Free tea samples with Bird&Blend orders: bit.ly/3DZMrZf*

------------------------------------------------------------------------------------------------------------------------------

BREAKFAST - Nut Butter Oats & Yoghurt Bowl
1 tsp coconut oil: amzn.to/3mgLk01*
1/2 cup jumbo oats: amzn.to/3z9RhUn*
1 tbsp maple syrup: amzn.to/3GaakPC*
1 tbsp nut butter of your choice: amzn.to/3sWAxfc*
1 tbsp hemp seeds: amzn.to/39Vxw8f*
1 tbsp pumpkin seeds
1 tbsp flaked almonds
Vegan yoghurt

Fresh berries & banana
Brown rice syrup: amzn.to/3NuSoSw*

Melt the coconut oil in a large frying pan or pancake pan. Add in the oats and a good pinch of salt, then toast them off until slightly golden. Mix together the nut butter and maple syrup until smooth, then add it into the oats and mix it through them well until they’re evenly coated. Toast off for another 4-5 minutes before adding in the hemp seeds, pumpkin seeds and flaked almonds, then mix those through. Serve with vegan yoghurt and fresh fruit.

LUNCH - Edamame & Avocado Toast
1/2 cup edamame beans: amzn.to/3PF2YIo*
2 spring onions
Handful fresh coriander, chopped
Zest & juice 1/2 lime
1 tbsp tahini: amzn.to/3PK7HZh*
Dried chilli flakes
Salt & pepper
1 avocado
Sesame seeds, black sesame seeds & coriander

Place the edamame beans in a food processor along with the spring onions, coriander, lime zest and juice, tahini, chilli flakes, salt and pepper, and pulse until well combined. Cube the avocado, add it into the food processor and pulse again to combine it with the edamame mixture. Spread onto toast and serve with lime juice, sesame seeds and coriander on top.

SNACK
Bird & Blend Red Velvet tea {Gift}: bit.ly/3yXhxBg* #bbaffiliate
Beetroot powder: amzn.to/3ac3MEs*
Doisy & Dam Chocolate Buttons: bit.ly/38gkG3U*

DINNER - Tofu ‘Chickn’, Mango & Coconut Curry

CURRY PASTE
2 shallots
3 cloves garlic
6cm piece ginger
1 red chilli
1 tbsp garam masala
1 tsp chilli powder
1 tsp ground coriander
Pinch salt
1 tbsp olive oil

2 tbsp olive oil
1/4 cup tomato puree: amzn.to/38KEe0H*
1 large mango, pureed
1 can full fat coconut milk: amzn.to/3sRXv7e*
Juice & zest 1/2 lime
Handful fresh coriander

1 block firm tofu
1 tbsp cornflour
1 tbsp olive oil

220g tenderstem broccoli
1 red bell pepper

Written recipe here: bit.ly/3M35F3w

DESSERT
15% off Kakoa vegan truffles with code JESS15 {Gift}: bit.ly/3MFijGW*

------------------------------------------------------------------------------------------------------------------------------

I'M WEARING:
Tan: bit.ly/3lHY7s5*
Sweater: eBay (originally The White Company)
Nails: The Gel Bottle Inc. BIAB in 'Dreamer': bit.ly/38y0vyy*

MY EQUIPMENT:
Camera: amzn.to/3x7HrzH*
Lens: bit.ly/3MepRzc*
Editing software: bit.ly/3GQRVb6*

Disclaimer: This video is not sponsored.

{Gift}
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

What I Eat in a Day #60 (Vegan) | JessBeautician

Jess Beautician 2022-05-08 | instagram.com/jessbeautician

KITCHENWARE:
White bowls & plates: nomliving.com
Pasta bowls: bit.ly/3Mhd0x4*
Mugs: bit.ly/3ywqFfA*
Matcha whisk: amzn.to/3sifOSP*
Pans: bit.ly/3zo1c5w*
Pot: bit.ly/37xNMso*
Wok: bit.ly/3aJyAsX*
Kettle: bit.ly/2YekcTb*
Toaster: amzn.to/3kQT0Fw*
Glasses: bit.ly/30pyeWP*
S&P mills: bit.ly/399EiEw*
Herb pots: bit.ly/39gU435*

DISCOUNTS:
Free Travel Cup with Millo blender purchase using code JESSICA (add Travel Cup to cart before checkout) {gift}: bit.ly/2V3254r*
Get 37% off Myvegan with code JESS here: https://prf.hn/l/9vY5GDx
20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): tidd.ly/3Dk135b & (ROW): tinyurl.com/ygdhxzvb
20% off Evolve Beauty vegan skincare: prz.io/Y99Pe0qtE*
20% off Dame sustainable period products with code JESSBEAUTICIAN: bit.ly/3qm3Mac*
15% off Kakoa vegan truffles with code JESS15: bit.ly/3MFijGW
£10 off UpCircle vegan beauty (UK): bit.ly/3DpVMJJ*
£10 off Stripe&Stare sustainable underwear: http://rwrd.io/0rlsu7n?c*
Free samples with Bird&Blend orders: bit.ly/3DZMrZf*
-----------------------------------------------------------------------------------------------------
MUESLI-YOGHURT BOWL
Dorset Cereals Simply Delicious Muesli {gift}: amzn.to/3OAjnND*
Alpro vanilla yoghurt
Smooth cashew butter: bit.ly/3MwHhaZ*
Strawberries, raspberries & blueberries
Pumpkin seeds

TOMATO & HERB LENTIL SOUP
1 tbsp oil
1 white onion, very finely chopped
2 cloves garlic, minced
1 tsp paprika
1 tsp each fresh rosemary, thyme & sage, finely minced
1/3 cup tomato puree
1 tin brown lentils: bit.ly/3MuYWjd*
500ml veggie stock: amzn.to/3LkhVgq*
Salt & pepper

Add the onion to a pan on a medium heat, then add in the garlic and sweat them off. Add in the paprika, herbs and a good pinch of salt, turn them through then add in the tomato puree. Stir that through before adding in the lentils then pour in the vegetable stock. Season well to taste with salt and pepper. Serve with more fresh thyme on top.

Rhythm 108 Cookie: amzn.to/38iRglA*
Bird & Blend Pure Grade Matcha: bit.ly/3Mvt8uv*
Bird & Blend Ice-Cream Matcha: bit.ly/3MtdWy2*

SOY MINCE & RED PESTO LASAGNE
Written recipe here: bit.ly/3KOXgzP

SILKY SALTED CARAMEL CHOC POTS
Written recipe here: bit.ly/38YQxpS

----------------------------------------------------------------------------------------------------------------------------------------------
I'M WEARING:
Tan: bit.ly/3lHY7s5*
Sweater: eBay (originally The White Company)
Nails: The Gel Bottle Inc. BIAB in 'Dreamer': bit.ly/38y0vyy*

Disclaimer: This video is not sponsored.

{Gift}
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

Pasta Bake Recipes (Vegan) | JessBeautician

Jess Beautician 2022-03-06 | DISCOUNTS:
20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): tidd.ly/3Dk135b & (ROW): tinyurl.com/ygdhxzvb
20% off Evolve Beauty: prz.io/Y99Pe0qtE*
20% off Dame sustainable period products with code JESSBEAUTICIAN: bit.ly/3qm3Mac*
£10 off UpCircle vegan beauty (UK): bit.ly/3DpVMJJ*
€10 off UpCircle vegan beauty (EU): bit.ly/3veAUni*
£10 off Stripe&Stare sustainable underwear: http://rwrd.io/0rlsu7n?c*
Free samples with Bird&Blend orders: bit.ly/3DZMrZf*

KITCHENWARE:
Millo blender: bit.ly/2V3254r* - Free Travel Cup with purchase using code JESSICA (add Travel Cup to cart before checkout) {gift}
Magimix: bit.ly/3kJTgHG*
Rectangular baking dish: bit.ly/3BuwQyI*
White plates: nomliving.com
Pasta bowls:bit.ly/3Mhd0x4*
Pans: bit.ly/3zo1c5w*
Pots: bit.ly/37xNMso*
Kettle: bit.ly/2YekcTb*
Glasses: bit.ly/30pyeWP*
Tea towels: bit.ly/3hJloIa*
Herb pots: bit.ly/3EjB7YZ*
S&P mills: bit.ly/399EiEw*

Subscribe to my other recipes with Mr Organic: youtube.com/watch?v=cMvrY7PDenw

——————————————————————————————————————

CREAMY LEEK & MUSHROOM ‘BACON’ PASTA BAKE

FOR THE MUSHROOM ‘BACON’
2 tbsp olive oil
2 tbsp of soy sauce: amzn.to/3AgTAlw*
2 tbsp maple syrup: amzn.to/3fwGcBW*
1 tbsp vegan Worcester sauce: bit.ly/3GIzVOt*
1 tsp of liquid smoke: amzn.to/3jvb7Qc*
200g chestnut/oyster/shiitake mushrooms

3 tbsp olive oil
3 cloves garlic
1 large leek
2 tbsp rice flour (or plain flour)

1 block silken tofu: bit.ly/34WTntj*
1 cup oat milk
1 tsp English or Dijon mustard
1/3 cup nutritional yeast: amzn.to/3lBdsvC*
1/4 tsp sea salt
1/4 tsp black pepper
2 tsp lemon juice

250g white pasta
1/2 cup breadcrumbs
2 tbsp olive oil
Fresh chives

Written recipe here: http://www.jessicabeautician.co.uk/2022/03/creamy-leek-mushroom-bacon-pasta-bake.html

——————————————————————————————————————

SPICY JACKFRUIT ‘TUNA’ PASTA BAKE
1 can jackfruit: amzn.to/3sx5XId*
1/2 sheet of nori: amzn.to/3LlLONJ*
1/4 cup fresh dill
1 tbsp capers & 1 tbsp caper brine
2 tsp soy sauce
Zest & juice of 1/2 lemon
1/2 tsp black pepper

2 tbsp olive oil
1 white onion
3 cloves garlic
3 red chillis
1 tsp paprika
1 tsp dried basil
1 tsp dried oregano
2 tbsp tomato puree
1 tbsp balsamic vinegar: bit.ly/35VRPAA*
2 tins chopped tomatoes + 1/2 can water
1/3 cup sun-dried tomatoes: bit.ly/3HS0xxF*

250g penne
1/4 cup black olives
1/2 cup vegan cheese: bit.ly/3gz9iAM*
Fresh parsley

Written recipe: http://www.jessicabeautician.co.uk/2022/03/spicy-jackfruit-tuna-pasta-bake.html

——————————————————————————————————————

MAC 'n' CHEESY GREENS
1 tbsp olive oil
1 tbsp garlic puree: amzn.to/3KQSYZR*
1/2 leek
220g tenderstem broccoli stalks
2 tbsp rice flour
800ml oat milk
1 tsp dijon mustard
1 cup vegan cheese: bit.ly/3gz9iAM*
1/4 tsp sea salt
1/4 tsp black pepper
1/2 cup frozen peas
Large handful spinach
1/3 cup nutritional yeast: amzn.to/3McvNcx*
Large handful spinach

1 cup breadcrumbs
1/2 cup cashews
1/4 cup nutritional yeast
1/4 tsp sea salt
Drizzle olive oil

Written recipe: http://www.jessicabeautician.co.uk/2022/03/mac-n-cheesy-greens.html

——————————————————————————————————————

Disclaimer: This video is not sponsored.

[Gift]
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

What I Eat in a Day #59 (Vegan) | JessBeautician AD

Jess Beautician 2022-01-09 | Download Lifesum: bit.ly/3HKKbX5. This video is sponsored by Lifesum.

DISCOUNTS:
20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): tidd.ly/3Dk135b & (Rest of World): tinyurl.com/ygdhxzvb
20% off Evolve Beauty: prz.io/Y99Pe0qtE*
20% off Dame sustainable period products with code JESSBEAUTICIAN: bit.ly/3qm3Mac*
£10 off UpCircle vegan beauty (UK): bit.ly/3DpVMJJ*
€10 off UpCircle vegan beauty (EU): bit.ly/3veAUni*
£10 off Stripe&Stare sustainable underwear: http://rwrd.io/0rlsu7n?c*
Free samples with Bird&Blend orders: bit.ly/3DZMrZf*

KITCHENWARE:
Millo blender: bit.ly/2V3254r* - Free Travel Cup with purchase using code JESSICA (add Travel Cup to cart before checkout) {gift}
White bowls & plates: nomliving.com
Pasta bowls: bit.ly/3Mhd0x4*
Mugs: bit.ly/3FbNS7k*
Pancake pan: bit.ly/3kUfJlu*
Pans: bit.ly/3zo1c5w*
Pots: bit.ly/37xNMso*
Kettle: bit.ly/2YekcTb*
Glasses: bit.ly/30pyeWP*
Herb pots: bit.ly/3EjB7YZ*
S&P mills: bit.ly/399EiEw*
Tea jars (similar): bit.ly/33gVAz5*

MY SUPPLEMENTS:
Vitamin B12: amzn.to/34mwvn2*
Vitamin D: amzn.to/3KRbuSh*

Subscribe to my Mr Organic recipes: bit.ly/3hc12aa

CREAMY CINNAMON-SUGAR BANANA PORRIDGE
1/2 cup porridge oats
1/2 cup oat milk
1 tbsp almond butter
1 banana
1 tsp coconut sugar
1/4 tsp cinnamon

Bring a pan of 1 1/2 cups of water to a boil, then add a pinch of salt. Sprinkle in the oats, 1/4 at a time and stir in-between. Once all of the oats are in, cover and leave for 20 mins, being careful it doesn't boil over. After 20 mins, pour in the milk and stir through. Serve with sliced banana on top, then sprinkle on the coconut sugar and cinnamon.

SPINACH-TOFU OMELETTE:
1/2 block silken tofu
2 tbsp chickpea flour: amzn.to/33fZpVp*
2 tbsp nutritional yeast: amzn.to/3zMvq3p*
1 tsp English mustard
1/4 teaspoon onion powder
1/4 tsp paprika
Pinch sea salt
Pinch kala namak: amzn.to/3HQNgFs*
Black pepper
1 tbsp oat milk
1 tbsp vegan butter
Large handful spinach

1 avocado
Handful fresh coriander
2 chopped spring onions
Juice 1/2 lime
Pinch salt
Pinch chilli flakes

Blend the omelette ingredients together until smooth. Chop the spinach and fry in a flat pan with half of the butter until wilted. Add the other half of the butter then pour the omelette mixture over the top of the spinach, spread it out over the spinach evenly to form a circle, then cover and leave to cook on a medium heat. After 4 mins, the edges of the omelette should lift, then flip it over to cook on the other side until golden brown. Cube the avocado, then mix it together with the coriander, spring onion, lime juice, salt and chilli flakes to form the filling. Spread over half the omelette then fold the other half over it and serve.

Bird & Blend Banana Bread Chai: bit.ly/3p9mNfO*
Pri’s Pudding snacks: amzn.to/33EkoRU*

YELLOW CURRY NOODLES WITH FRIED MUSHROOMS & AUBERGINE:
2 shallots, peeled & chopped
4 cloves garlic, peeled & minced
1 stick lemongrass, trimmed, bashed & minced
6cm piece fresh ginger, peeled & minced
3 red chillis, finely chopped
Zest & juice 1/2 lime
1 tsp crushed cumin seeds
1 tsp ground coriander
Handful fresh coriander, chopped
1/4 tsp salt
1/4 tsp black pepper

3 tbsp ground nut oil
1 tsp turmeric

2 lime leaves
1 can coconut milk
1 tbsp coconut sugar: amzn.to/3JMTlnU*
100g sugar snap peas
2 portions udon/rice noodles: amzn.to/3ASQZ1b*

1 aubergine, sliced
100g shiitake/oyster mushrooms

Black sesame seeds, fresh coriander, chilli

Make the curry paste using a pestle and mortar or food processor, grind or blend all of the paste ingredients together until combined. Heat the oil in a wok, then add in the curry paste along with the turmeric and fry on a medium heat for around 10 minutes. Add in the lime leaves and coconut milk, stir well and bring to a boil then leave simmering until it reduces, around 25 mins. In a separate griddle pan, fry the sliced aubergine in some oil until golden on one side. Turn onto the other side, then move to one half of the pan, add the mushrooms into the other half and continue to fry until the aubergine and mushrooms are golden. Add the coconut sugar and sugar snap peas into the sauce, followed by the noodles (if using rice noodles, cook first before adding according to packet instructions) and stir through. Stir well then serve with the fried aubergine and mushroom on top and garnish with black sesame, coriander and chilli.

Disclaimer: This video is sponsored by Lifesum.

{Gift}
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Afflinks
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

Bento Box Lunch Ideas (Vegan) | JessBeautician AD

Jess Beautician 2021-11-28 | Shop monbento Original Natural: amzn.to/3B1we7k. This video is kindly sponsored by monbento. #bento #bentobox

Insta: @jessbeautician

KITCHENWARE:
Pasta bowls: bit.ly/35h71SA*
Magimix food processor {Gift}: bit.ly/3kJTgHG*
Baking tray: bit.ly/3p0BLTU*
Mixing bowl: nonliving.com
Glass containers: Ikea

DISCOUNTS
Millo blender (now €299!): bit.ly/2V3254r* - Free Travel Cup with purchase using code JESSICA (add Travel Cup to cart before checkout) {gift}
20% off Wild natural deodorants with code JESSBEAUTICIAN (UK): tidd.ly/3Dk135b & (US/Rest of World): tinyurl.com/ygdhxzvb
£10 off UpCircle vegan beauty with my link: bit.ly/3DpVMJJ*
£10 off Stripe&Stare sustainable underwear: http://rwrd.io/0rlsu7n?c*
15% off Evolve Beauty with my link: tidd.ly/3HYIbvx*
£5 off CultBeauty with my link: bit.ly/3xuECrW*
Free samples with Bird & Blend orders: bit.ly/3DZMrZf*

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PEA FALAFEL TRAY BAKE (Makes 12):
1 cup dried chickpeas, soaked overnight: amzn.to/3FSrW15*
1/2 cup frozen peas, defrosted under running hot water
1 small white onion
4 cloves garlic
Handful fresh coriander
Handful fresh parsley
2 tbsp rice flour
2 tsp ground cumin
2 tsp coriander
Pinch salt
Black pepper

1 aubergine, sliced into half moons
2 large tomatoes, quartered
Olive oil

Drain the soaked chickpeas and add to a food processor along with the peas, onion, garlic, fresh coriander and parsley, rice flour, ground cumin and coriander, salt and pepper, and pulse until combined. Form into 12 falafels between the palms of your hands, place on one half of a baking tray and brush with olive oil. Lay the aubergine slices and tomatoes out on the other half, brush with olive oil and sprinkle over sea salt. Bake for 35-40 minutes, turning halfway through.

PINTO BEAN 'TUNA' MAYO SALAD
1 can pinto beans, rinsed & drained
1/4 cup vegan mayo: amzn.to/3rhEsTQ*
1/2 nori sheet, shredded: amzn.to/3nWIpLt*
1 tbsp fresh chives
1 tsp dried dill
1 tsp onion granules
Zest & juice 1/2 lemon
1 tsp rice wine vinegar
Salt & pepper

Mash the pinto beans as much as possible in a mixing bowl. Add in the vegan mayo, nori sheet, chives, dill, onion granules, lemon zest & juice, rice wine vinegar, salt and pepper, and mix to combine.

MONDAY - PEA FALAFEL FLATBREAD
Flatbread
Hummus
Roasted aubergine & tomato
Pickled red cabbage
3-4 Pea Falafels
Parsley

- Tahini in sauce cup
- Spicy crackers
- Hummus in food cup
- Berries

TUESDAY - PINTO BEAN 'TUNA' MAYO BAGEL
1 multiseed bagel
Cucumber, sliced
1/2 porion Pinto Bean 'Tuna' Mayo
Tomato, sliced
Avocado, sliced
Salad

- Creamy Dill Hummus Chips: amzn.to/3FPVvR1*
- Vegan vanilla yoghurt, Almond Butter Oats, berries
- Salad, cherry tomatoes

WEDNESDAY - PEA FALAFEL SALAD
Salad leaves
Flatbread
4 Pea Falafels

- Hummus in food cup with roasted aubergine & tomatoes
- Tahini in sauce cup
- Mixed berries
- Coconut-chocolate bar: amzn.to/3p4LPv1*

THURSDAY - SPICY 'TUNA' MAYO INSPIRED SUSHI
1 sheet nori: amzn.to/3nWIpLt*
1/2 cup pre-cooked sushi rice
1/2 portion Pinto Bean 'Tuna' Mayo
1 tbsp wasabi sriracha: amzn.to/3p3ED2h*
Cucumber and avocado sticks
Fresh chives, chopped
Sesame seeds

- Soy sauce in sauce cup
- Vegan vanilla yoghurt in food cup
- Salad, cucumber & tomatoes
- Mixed berries

FRIDAY - PASTA SALAD WITH ROAST AUBERGINE & TOMATOES
1 portion pre-cooked pasta
Remaining roasted aubergine and tomatoes
Handful rocket
Small handful parsley
2 tbsp lemon juice
Salt & pepper

- Tomato & Basil Quinoa Chips
- Salad, cucumber, tomatoes
- Vegan vanilla yoghurt, berries
- Salted almond chocolate bar: amzn.to/3nXh0sQ*

SHOPPING LIST:
1 bag dried chickpeas
1 tin pinto beans
1 bag frozen peas
Nori sheets
Sushi rice
Pasta
Hummus
1 pack flatbreads
1 bag multi-seeded bagels

1 aubergine
4 large tomatoes
1 onion
1 bulb garlic
Fresh coriander
Fresh parsley
Fresh chives
2 lemons
1 avocado
1 cucumber
Cherry tomatoes on-the-vine
1 bag mixed salad/rocket

Snacks: Chips, crackers, fruit, yoghurt, snack bars etc.

STORE CUPBOARD ESSENTIALS:
Vegan mayo, tahini, balsamic vinegar, rice wine vinegar, pickled red cabbage, sriracha, regular sesame seeds, black sesame seeds, ground cumin, ground coriander, dried dill, onion granules, rice flour, olive oil, salt, pepper.

________________________________________________________________________

Disclaimer: This video is sponsored by monbento.

{Gift}
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

What I Eat in a Day #58 (Vegan) | JessBeautician

Jess Beautician 2021-11-14 | Instagram: instagram.com/jessbeautician (Giveaway closed!)

KITCHENWARE:
Millo blender (now €299!): bit.ly/2V3254r* - Free Travel Cup with purchase using code JESSICA (add Travel Cup to cart before checkout) {gift}
White bowls/plates: nonliving.com
Pasta bowls: bit.ly/3Mhd0x4*
Pans: bit.ly/3zo1c5w*
Pots: bit.ly/37xNMso*
Pancake pan: bit.ly/3kUfJlu*
Wok: bit.ly/3aJyAsX*
Kettle: bit.ly/2YekcTb*
Tea infuser: bit.ly/3Dyfov1*
Glasses: bit.ly/30pyeWP*
Kilner spice jars: amzn.to/3CdV8gY*
Kilner mini jar: amzn.to/3FcGrwv*
Label maker: amzn.to/3orMgiS*
Mills: bit.ly/399EiEw*
Herb pots: bit.ly/3EjB7YZ*

DISCOUNTS
20% off Wild natural deodorants with code JESSBEAUTICIAN (UK): tidd.ly/3Dk135b & (US/Rest of World): tinyurl.com/ygdhxzvb
£10 off UpCircle vegan beauty with my link: bit.ly/3DpVMJJ*
Free samples with Bird & Blend orders: bit.ly/3DZMrZf*
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BREAKFAST - PROTEIN YOGHURT BOWL
1 tsp coconut oil
1/2 cup jumbo oats
2 tbsp almond butter
2 tbsp maple syrup

1 cup vegan vanilla yoghurt
1 scoop vanilla protein powder: bit.ly/3aiMToe*
Good Good jam: amzn.to/3DecR9g*
Banana, berries, nuts, seeds

Melt the coconut oil in a pan on a medium heat then add in the oats and toast until lightly golden. Combine the almond butter and maple syrup together, then add into the oats and turn it through to coat them. Blend the yoghurt and protein powder together until smooth then serve with banana, the Toasted Almond Butter Oats, berries, nuts and seeds on top.
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LUNCH - HERBY MUSHROOMS ON TOAST
1 tbsp vegan butter
1 tbsp olive oil
1 tbsp garlic puree
300g mixed mushrooms (chestnut, shiitake, oyster)
Small handful mixed herbs (oregano, parsley, thyme etc)
Tomatoes on-the-vine
Handful spinach
Bread
Hummus
Pumpkin seeds, chilli flakes

Melt the butter in a pan with the oil, then add the garlic puree. Add in the mushrooms and salt, and fry continuously until golden in colour. Finely chop the herbs, then add into the mushrooms and toss through. Cook the tomatoes in the pan until lightly fried. Serve the mushrooms on hummus toast, then add the spinach to the same pan used for the mushrooms and wilt down. Serve the spinach and tomatoes and top with pumpkin seeds and chilli flakes.

DG Vegan Brownies: dgbrownies.com {gift}
Bird & Blend Rhubarb & Custard tea (free samples with all orders!): bit.ly/3n79njk*
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DINNER - BUTTERNUT SQUASH, CHICKPEA & SPINACH THAI INSPIRED RED CURRY

THAI RED CURRY PASTE:
2 shallots
4 cloves garlic
2 tbsp tomato puree
1 thumb ginger
1 red chilli
1 stick lemongrass
1 handful fresh coriander
1 tsp ground cumin
1 tsp ground coriander
Zest & juice 1/2 lime
1 tbsp tamari
1 tbsp oil
1/4 tsp salt

3 tbsp oil
2 lime leaves
1 can coconut milk
1 butternut squash, peeled, de-seeded & cubed
1 can chickpeas, rinsed & drained
1 vegetable stock cube
400ml water
Large handful spinach
Sea salt

Basmati rice
Red chilli, coriander & lime wedges to serve

Blend the Thai Inspired Red Curry Paste ingredients in a blender until as smooth as possible. Divide into two, storing the other half in an airtight jar in the fridge for 4 days. Heat the oil in a pan on a medium heat, then add in the other half of the curry paste and fry gently for around 10 minutes. Add in the lime leaves, turn them through the curry paste for a minute, then pour in the coconut milk. Add the butternut squash and cook until it begins to soften, around 15 minutes. Next, add the chickpeas, stock and water, then reduce on a medium-high heat, stirring often. Meanwhile cook the rice and just before it's ready to serve, add the spinach into the curry with a pinch of salt and stir. Serve the rice, then squeeze the remaining 1/2 lime into the curry and serve with chilli, coriander and lime wedges.
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I’M WEARING:
Sustainable clothing by WAWWA {gift}: bit.ly/3q20eKK*

Disclaimer: This video is not sponsored.

{Gift}
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I may receive a small commission from any items purchased through these links.

Easy Desserts for Autumn (Vegan) | JessBeautician AD

Jess Beautician 2021-11-04 | Use code JESSBEAUTICIAN to get 20% off any Wild products.
SHOP HERE (UK): tidd.ly/3zXjcXL
SHOP HERE (US/Rest of World): tinyurl.com/ygdhxzvb

This video is sponsored by Wild.

TrustPilot reviews: ie.trustpilot.com/review/wearewild.com
#WeAreWild #WildDeodorant

KITCHENWARE:
Baking tray: bit.ly/3pDTLSi*
Ice-cream maker: bit.ly/3bo2IKO*
White bowls, jugs & plates: nomliving.com
Kilner clip jars: amzn.to/3wcPcmV*
Kilner spice jars: amzn.to/3mG92nm*
Tea towels: bit.ly/3GQJc8r*

DISCOUNTS & OFFERS
Free Travel Cup with Millo purchase using code JESSICA (add Travel Cup to cart before checkout): bit.ly/2V3254r*
£15 off VeganVinho wine with code 'jessicabeautician': veganvinho.com
10% off at Vivo Life with code ‘HFRI9L672’: bit.ly/3DQ2ecq*
Free samples with Bird & Blend orders: bit.ly/3DZMrZf*
£10 off UpCircle vegan beauty with my link: bit.ly/3DpVMJJ*
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HOT CINNAMON APPLE PIES
2 medium sweet apples
1 tbsp cornflour
3 tbsp coconut sugar: bit.ly/3GvTbjj*
1 tsp cinnamon
Pinch nutmeg
Pinch ginger

1 sheet vegan-friendly ready rolled puff pastry

1 tsp coconut oil
3 tbsp maple syrup

Extra coconut sugar
Extra cinnamon

Written recipe: http://www.jessicabeautician.co.uk/2021/11/baked-cinnamon-apple-pies.html

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SALTED-CARAMEL APPLE CRUMBLE
4 medium, sweet apples
1/2 can coconut milk: amzn.to/3pJxDtx*
1/3 cup maple syrup: amzn.to/3nBXa5h*
1 tbsp cornflour
1 tsp vanilla extract
Pinch salt

1 cup almond flour: amzn.to/3vTfbj6*
1 cup rice flour
1/2 cup oats
1/3 cup coconut sugar: amzn.to/3nx8WxE*
1/2 cup cold vegan butter
1/2 tsp baking powder
Pinch salt

VANILLA-CINNAMON ICE-CREAM
1 1/2 cans full fat coconut milk
1/3 cup maple syrup: amzn.to/3bObPEF*
2 tsp vanilla bean paste
1/2 tsp ground cinnamon

Whisk the coconut milk, maple syrup, vanilla bean paste and cinnamon in a bowl until combined. Pour the mixture into a prepared ice-cream maker bowl and churn for 30 minutes. Transfer into an air-tight container, then freeze for 3 hours before serving.

Written recipe: http://www.jessicabeautician.co.uk/2021/11/salted-caramel-apple-crumble.html

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TOFFEE & CARAMELISED APPLE TART
1 heaped tbsp smooth almond butter: amzn.to/3nXteAK*
1/3 cup maple syrup: amzn.to/3bObPEF*

4 medium, sweet apples
1 tbsp cornflour
3 tbsp coconut sugar: bit.ly/3GvTbjj
1 tsp cinnamon
1 sheet vegan-friendly ready rolled puff pastry: bit.ly/3be8XRl*

Make the 'toffee sauce' by combing the almond butter and maple syrup together until smooth. Slice the apples both sides of the core, then place those halves face down and slice them into 1/4 inch segments. Place the apple slices in a mixing bowl, then add in the cornflour and toss the apples through it to get them all well coated. Sprinkle in the coconut sugar and add in the cinnamon, and again turn the apples through everything to get them coat well. Pre-heat the oven to 180 degrees celsius, set the apples aside, then lay out the sheet of puff pastry on a baking tray, trimming it to the size of the tray if needed. Score a 2cm border around the edge of the pastry sheet using the tip of the knife, then take half of the toffee sauce and using a pastry brush, brush it into the centre rectangle of the pastry sheet and up to the border. Place the apple slices on top, arranging then at different angles and overlapping each other. Brush the remaining syrup left in the base of bowl over the top of the apple slices. Place the tart in the oven to bake for around 25-30 minutes until the pastry is crisp and golden. Once baked, drizzle the remaining toffee sauce over and slice into 6 even slices. Serve with vegan custard, cream or ice-cream.
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I’M WEARING:
Sustainable clothing by WAWWA {gift}: bit.ly/3q20eKK*

Disclaimer: This video is sponsored by #Wild.

{gift}
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

What I Eat in a Day #57 (Vegan) | JessBeautician

Jess Beautician 2021-10-17 | Instagram: instagram.com/jessbeautician

KICHENWARE:
Millo blender: bit.ly/2V3254r*
Frying pan: bit.ly/2UDOJvJ*
Pans: bit.ly/3zo1c5w*
Pots: bit.ly/37xNMso*
Wok: bit.ly/3aJyAsX*
Garlic crush: amzn.to/3BxdcDz*
KeepCup: amzn.to/3lJWGKC*
White bowls: nomliving.com
Pasta bowls: bit.ly/2ybag36*
Herb pots & tray: bit.ly/3vmDZQg* (similar)
S&P mills: bit.ly/399EiEw*

DISCOUNTS & OFFERS
Free Travel Cup with Millo purchase using code JESSICA (add Travel Cup to cart before checkout): bit.ly/2V3254r*
£15 off VeganVinho wine with code 'jessicabeautician': veganvinho.com
10% off at Vivo Life with code ‘HFRI9L672’: bit.ly/3DQ2ecq*
Bird & Blend Tea Advent Calendar is back!: bit.ly/3jJyg2i*
20% off Wild natural deodorants with code JESSBEAUTICIAN (UK): tinyurl.com/ygdhxzvb & (US/Rest of World): tinyurl.com/ygdhxzvb
£10 off UpCircle vegan beauty with my link: bit.ly/3DpVMJJ*

ALMOND BUTTER TOASTED OATS, YOGHURT & STEWED STRAWBERRIES
1 tsp coconut oil
1/2 cup jumbo oats
2 tbsp crunchy almond butter: amzn.to/3vbZ8MY*
2 tbsp maple syrup: amzn.to/3vfYnCK*
Pinch salt
2 tbsp flaked almonds
2 tbsp crushed almonds

Handful fresh strawberries, quartered
1 tbsp date syrup: amzn.to/3AQkuk2*
1/2 vanilla extract
Alpro Greek Style yoghurt
Biona Strawberry Jam: amzn.to/3vf4qrc*
My favourite protein powder: amzn.to/3oGMO5W*

Melt the oil in a frying pan on a medium heat then add in the oats and toast them lightly. Mix together the crunchy almond butter and maple syrup, then pour it over the oats and sprinkle on some salt. Mix the almond butter-maple mixture through to coat the oats well and continue to toast them off. Place the strawberries in a small saucepan with 1 tbsp boiling water, a drizzle of date syrup and the vanilla extract and leave to stew on a medium heat. Add he flaked and crushed almonds to the toasted oat and mix them through, then serve with yoghurt and the stewed strawberries with some strawberry jam.

EASY PEA & AVO SMASH TOAST:
http://www.jessicabeautician.co.uk/2021/10/easy-pea-avocado-smash-toast.html

Perkier bars {gift}: perkier.co.uk
Bird & Blend tea {gift}: bit.ly/3pJHW0u*

SWEET & SOUR VEG WITH TOFU ‘EGG’ FRIED RICE

FOR THE ‘EGG’ FRIED RICE
1 block silken tofu: amzn.to/2UFI7g4*
1 tsp paprika
1/2 tsp onion granules
1/4 tsp turmeric
Pinch sea salt
1/4 tsp black pepper
Pinch kala namak: amzn.to/3hwZ2u9*
2 portions cooked white rice, chilled in the fridge for 24 hours

FOR THE SWEET & SOUR SAUCE
3 cloves garlic, crushed
1 red chilli, deseeded & chopped
3/4 cup pineapple juice
3 tbsp maple/agave syrup
2 tbsp tomato puree
2 tbsp tamari
2 tbsp rice wine vinegar
6cm piece fresh ginger, minced
1/4 tsp Chinese 5 spice
1 tbsp cornflour

1 tbsp sesame oil
1 white onion, sliced
1 red, yellow & green bell pepper, cut into chunks
100g tenderstem broccoli, trimmed & halved
100g baby corn, halved
1 small can pineapple, chopped

1 pak choi
2-3 tbsp tamari

Kakao Ultimate Peanut Butter Milk Chocolate Truffles {gift}: bit.ly/2Z3FpU3

I’M WEARING:
Sustainable clothing by WAWWA {gift}: bit.ly/3aewmlg*

Disclaimer: This video is not sponsored.

{Gift}
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

Easy One-Pot Work Lunches (Vegan) | JessBeautician AD

Jess Beautician 2021-08-01 | Get 10% off monbento with code JESSBEAUTICIAN here: http://smarturl.it/jessbeautician-MB. This video is kindly sponsored by monbento.

Free Travel Cup with Millo purchase (add Travel Cup to cart before checkout): bit.ly/2V3254r*

KITCHENWARE & ITEMS MENTIONED:
Baking tray: bit.ly/3pDTLSi*
Glass bowl: Ikea
monbento Jar
monbento Delight
monbento Savor
monbento Temple Sauce Cup
monbento Slim Nest Cutlery Set

DISCOUNTS

£15 off VeganVinho wine with code jessicabeautician: veganvinho.com
20% off Wild natural deodorants with code JESSBEAUTICIAN (UK): tinyurl.com/ygdhxzvb & (US/Rest of World): tinyurl.com/ygdhxzvb

SPINACH, AVOCADO & TOMATO GRILLED TOFU ‘CHICKN’ SALAD
1 block firm tofu
1/4 cup cornflour
1 tsp onion powder
1/2 tsp dried basil
1/2 tsp dried sage
1/2 tsp dried oregano
1/2 tsp dried rosemary
1/4 tsp celery salt
Black pepper

6 baby plum tomatoes, halved
1 avocado
Large handful rocket
Large handful spinach

SWEET MUSTARD DRESSING:
1 tbsp olive oil
1 tbsp maple syrup: amzn.to/3lhR3U1*
1 tbsp wholegrain mustard
1 tsp lemon juice
Salt & pepper

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PESTO, WHITE BEAN, & AVOCADO PASTA
1 portion of pre-cooked pasta shells
1/2 avocado, cut into chunks
1/2 can white beans
1/4 cup homemade Basil Pesto (See below)
Handful rocket

BASIL PESTO:
Large handful basil
2 tbsp pine nuts
1 small clove garlic
3 tbsp nutritional yeast: amzn.to/3C2GQRb*
4-5 tbsp olive oil
1 tsp lemon juice
Pinch salt

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CREAMY TOFU CHICKN KALE CAESAR SALAD
1 large handful kale
1/2 portion of Garlic & Herb Grilled Tofu ‘Chickn’ pieces (see recipe above)
Nutritional yeast

HEMP CAESAR DRESSING:
1/4 cup hemp seeds: amzn.to/3rMknTJ*
1/4 cup oat milk
2 tbsp nutritional yeast: amzn.to/3C2GQRb
1 tsp lemon juice
1 tsp maple syrup
1 tsp garlic puree: amzn.to/3j9h99d*
1 tsp onion granules
Salt & pepper

CHICKPEA CROUTONS:
1/2 can chickpeas
1 tbsp olive oil
Pinch salt
Spices of choice (I used 1 tsp garlic powder and 1 tsp paprika)

Drain the chickpeas then spread out onto one half of clean tea-towel, fold the other half of the tea-towel over then lightly rub the chickpeas to dry them as much as possible and remove any skins that have come loose. Spread out on a baking tray, drizzle over the oil and sprinkle on the salt and spices, shuffle to coat. Bake in a preheated oven at 180 degrees celsius for 25 minutes or until crispy.

DESSERT: CHOCOLATE CHIA PUDDING
2 tbsp chia seeds: amzn.to/2VlpFJR*
1/2 cup chocolate oat milk: amzn.to/3fBy8A7*
1 tsp maple syrup
Berries

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LEMON & CHICKPEA OZRO WITH TOMATO & ROCKET PESTO SALAD
1 porion pre-cooked orzo pasta
1/2 can chickpeas
Zest of 1 lemon
Juice 1/2 lemon
1 tbsp olive oil
Salt & pepper

Handful rocket
8 baby plum tomatoes, chopped
1/4 cup homemade Basil Pesto (see above)

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MANGO SOBA NOODLE SALAD
1 portion soba noodles, pre-cooked: amzn.to/3i32vAT*
1 large handful spinach, shredded
1/2 mango, cut into thin match sticks
1 can edamame beans: amzn.to/3y8Dkm3*
1 bunch fresh mint leaves, shredded

SWEET MISO DRESSING:
1 tbsp sesame oil
1 tbsp maple syrup
1 tsp white miso paste: amzn.to/3zYpe7u*
1 tsp garlic puree
1 tsp chilli flakes
Juice of 1/2 lime

DESSERT: CHIA PUDDING
2 tbsp chia seeds
1/2 cup oat milk
1 tsp maple syrup
Berries

___________________________________________________________

SHOPPING LIST:
1 bag kale
1 bag spinach
1 bag rocket
1 punnet baby plum tomatoes
2 avocados
1 basil plant
1 mint plant
1 mango
2 lemons & 1 lime

Pasta shells
Orzo
Noodles

1 can edamame beans
1 can chickpeas
1 can white beans

1 large block firm tofu

STORE CUPBOARD: Olive oil, sesame oil, wholegrain mustard, miso paste, maple syrup, pine nuts, cornflour, nutritional yeast, hemp seeds, onion granules, garlic puree, dried basil, dried sage, dried oregano, dried rosemary, chilli flakes, celery salt, sea salt, black pepper.

Disclaimer: This video is sponsored by monbento.

[Gift]
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

What I Eat in a Day #56 Cheesy Greens Lasagne Recipe (Vegan) | JessBeautician AD

Jess Beautician 2021-07-25 | Use code ‘JESSICA’ to receive a free Millo Travel Cup with purchase, discount applied in check out (add Travel Cup to cart before checkout): bit.ly/2V3254r*. This video is sponsored by #Millo.

Insta: instagram.com/jessbeautician

KITCHENWARE:
Millo blender: bit.ly/2V3254r*
Pancake pan: bit.ly/3kUfJlu*
Frying pan: bit.ly/2UDOJvJ*
Pans: bit.ly/3zo1c5w*
Pots: bit.ly/37xNMso*
Garlic crush: amzn.to/3BxdcDz*

DISCOUNTS
£10 off orders over £60 at Naturisimo with my link: bit.ly/3u0VLqB*
£15 off VeganVinho wine with code jessicabeautician: veganvinho.com
20% off Wild natural deodorants with code JESSBEAUTICIAN (UK): tinyurl.com/ygdhxzvb & (US/Rest of World): tinyurl.com/ygdhxzvb
£10 off UpCircle vegan beauty with my link: bit.ly/3DpVMJJ*

NUT BUTTER TOASTED OATS & PROTEIN YOGHURT
1 tsp coconut oil
1/2 cup jumbo oats

2-3 tbsp Alpro Greek Style Yoghurt
1 scoop vanilla protein powder: amzn.to/3oGMO5W*
100ml oat milk

2 tbsp almond butter: amzn.to/2TRaPdU*
2 tbsp maple syrup: amzn.to/3r1wVGq*
Mixed berries

Melt the coconut oil in a pan on a medium heat then add the oats. Turn them through the oil and toast them off for 10 minutes until lightly toasted. Mix together the crunchy almond butter with the maple syrup until combined, then pour over the oats in the pan and turn it through. Continue toasting for another 10 minutes, then make the protein yoghurt by blending the yoghurt, protein powder and milk together until smooth. Serve the toasted oats with the protein yoghurt and fresh berries.

SCRAMBLED PESTO TOFU
1 block silken tofu: amzn.to/2UFI7g4*
1 tsp paprika
1 tsp onion granules
1/2 tsp garlic powder
1/4 tsp turmeric
Pinch salt
1/4 tsp black pepper
1/4 tsp kala namak: amzn.to/3hwZ2u9*

FOR THE BASIL PESTO
1 large handful basil
2 tbsp pine nuts
3 tbsp nutritional yeast: amzn.to/36p96PA*
1 garlic clove
Pinch salt
4-5 tbsp olive oil
2 tsp lemon juice

Place the silken tofu in a pan then with a spoon roughly break it up. Add in the paprika, onion granules, garlic granules and turmeric, a small pinch of salt and pepper, and mix that through the tofu. For the pesto, add a the basil to a blender along with the pine nuts, nutritional yeast, garlic, salt, olive oil and lemon juice, and blend until combined. Before serving, turn off the heat on the tofu and add in a pinch of kala namak to taste. Serve the scrambled tofu on toast with avocado, drizzle over the pesto, and sprinkle on pumpkin seeds and fresh chives.

Squirrel Sisters Peanut Raspberry bar {gift}: amzn.to/3e1HAeX*

SUMMER CHEESY GREENS LASAGNE
3 shallots, finely chopped
3 cloves garlic, minced
1 small leek, sliced into rings
100g green beans, trimmed and halved
100g asparagus, halved
100g tenderstem broccoli, trimmed
1 cup frozen peas

2 large handfuls spinach
Basil Pesto Recipe (see above)

FOR THE CHEESY SAUCE
1/4 cup vegan butter
1/4 cup rice flour
500ml oat milk
1/4 cup nutritional yeast: amzn.to/36p96PA*
1 tbsp dijon mustard
Pinch nutmeg
1/4 tsp salt
1/4 tsp black pepper
1 bay leaf

Lasagne sheets
Vegan parmesan: bit.ly/3vqbH6s*

Recipe: http://www.jessicabeautician.co.uk/2021/08/summer-cheesy-greens-lasagne.html

HIP oat milk chocolate {gift}: bit.ly/3hsxTsi*

Disclaimer: This video is sponsored by Millo. #getmillo

{gift}
Some products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Afflinks
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

3 Favourite Meals This Week (Vegan) | JessBeautician

Jess Beautician 2021-07-22 | Insta: instagram.com/jessbeautician

KITCHENWARE:
Pans: bit.ly/3zo1c5w*
Frying pan: bit.ly/2UDOJvJ*
Magimix: bit.ly/3kJTgHG*
Vitamix (similar): bit.ly/2KKTPRG*
Baking tray: bit.ly/3pDTLSi*
White plate: nomliving.co.uk
Pasta bowls: bit.ly/2ybag36*
Small bowls: bit.ly/3nBWZWn*
Pinch pots: bit.ly/37xNMso*
Garlic crush: amzn.to/3BxdcDz*

DISCOUNTS
Free Millo Travel Cup with your Millo purchase using code ‘JESSICA’ (add Travel Cup to cart before checkout): bit.ly/2V3254r*
10% off TheVeganChocolateBox with code JESS: theveganchocolatebox.co.uk
£10 off orders over £60 at Naturisimo with my link: bit.ly/3u0VLqB*
15% off orders over £25 at CultBeauty with my link: bit.ly/3nFtgNb*
£15 off VeganVinho wine with code jessicabeautician: veganvinho.com
15% off PopcornShed Vegan Popcorn with code JESSBEAUTICIAN15: tidd.ly/3l5uDBK*

CREAMY SHIITAKE MUSHROOM RISOTTO
(Serves 2)

Olive oil
3 shallots
3 cloves garlic
150g shiitake mushrooms
1 mushroom stock cube: bit.ly/3d8NHOG*
4 cups boiling water
1 heaped tsp white miso paste: bit.ly/3uFAZwW*
1/4 tsp salt
1/4 black pepper

1 1/2 cups risotto rice
1/4 tsp salt

100g shiitake mushrooms
1 tbsp vegan butter: bit.ly/2QBAkyh*
1 tbsp nutritional yeast: amzn.to/3jHM9yJ*
1/4 cup vegan parmesan, grated (optional): bit.ly/3vqbH6s*
Pinch parsley, chopped
Salt & pepper

Vegan parmesan: bit.ly/3vqbH6s*
Fresh parsley

Written recipe: http://www.jessicabeautician.co.uk/2021/07/creamy-shiitake-mushroom-risotto.html

SPICY THAI-INSPIRED JACKFRUIT ‘FISHCAKES’ & NOODLE SALAD
(Serves 2)

2 spring onions, finely chopped
2 red chillis, finely minced
1 thumb of ginger, minced
2 lemongrass stalks, finely minced or 1 tbsp lemongrass puree: amzn.to/3iyCEQh*
1 nori sheet: amzn.to/321pV0z*
1 tbsp garlic puree: amzn.to/3d8knbi*
1 tbsp tomato puree
2 tsp soy sauce
Zest & juice of 1/2 lime
Handful of coriander, finely chopped
Handful of mint, finely chopped
1/4 tsp salt
1/4 tsp black pepper

1 can chickpeas, drained: amzn.to/3eJopXH*
1/4 cup rice or plain flour
1 can jackfruit, drained & squeezed through tea towel: amzn.to/3wLEjsg*

2 vermicelli noodle nests
1/2 red pepper, cut into thin strips
1/3 cucumber, cut into thin strips
1 red chilli, thin strips
Handful fresh coriander
Handful fresh mint
2 tsp sesame oil
1 tsp tamari
Juice 1/2 lime

Written recipe: http://www.jessicabeautician.co.uk/2021/07/spicy-thai-inspired-jackfruit-fish-cakes.html

CRISPY COCONUT & MANGO TOFU WITH COCONUT RICE
(Serves 2)

CRISPY COCONUT & MANGO TOFU
1 large mango
Handful fresh coriander
1/4 cup coconut milk powder: amzn.to/3iE9jUu*
1/4 cup desiccated coconut: amzn.to/2W31KPD*
1 red chilli, finely chopped
1 tbsp garlic puree: amzn.to/3xNda7Q*
Zest & juice of 1/2 lime
1 tsp onion granules
1 tsp paprika
Salt & pepper

1 block extra firm tofu, drained
1/4 cup cornflour

COCONUT RICE
1 tbsp vegan butter: bit.ly/2QBAkyh*
1/2 cup basmati rice
Pinch salt
1 can full fat coconut milk

GARLICKY GREENS
100g tenderstem broccoli
100g green beans
1 tsp sesame oil
1 tbsp garlic puree
1 red chilli, finely sliced
Pinch salt

Written recipe: http://www.jessicabeautician.co.uk/2021/07/crispy-mango-coconut-tofu.html

Disclaimer: This video is not sponsored.

[Gift]
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

Spring Tray Bakes (Vegan) | JessBeautician

Jess Beautician 2021-05-23 | Insta: instagram.com/jessbeautician

DISCOUNTS
Free Millo Travel Cup with your Millo purchase using code ‘JESSICA’ (add Travel Cup to cart before checkout): bit.ly/2V3254r*
£10 off orders over £50 at Naturisimo with my link: bit.ly/3u0VLqB*
15% off orders over £25 at CultBeauty with my link: bit.ly/3nFtgNb*
£15 off VeganVinho wine with code jessicabeautician: veganvinho.com
20% off Wild natural deodorants with code JESSBEAUTICIAN (UK): tinyurl.com/ygdhxzvb & (US/Rest of World): tinyurl.com/ygdhxzvb

KITCHENWARE:
Baking tray: bit.ly/3pDTLSi*
Mixing bowl, small bowls & plate: nomliving.com
Knife: amzn.to/2RO8Ndz
Pestle & mortar (similar): bit.ly/3b8saEq*
Garlic crush: amzn.to/2Sn9cmM*
Spice jars: amzn.to/3fG2257*
Magimix: bit.ly/3lFxsKG*
Vitamix (similar): bit.ly/2KKTPRG*
Salt & pepper mills: http://bit.ly/2OGI5h6*
Tea towels: bit.ly/3dQRwqw*
Elephant Box {AD gift}: elephantbox.co.uk

MINI TOFU RICOTTA, ASPARAGUS & TOMATO TARTS WITH ROSEMARY ROASTED BABY POTATOES
1 300g block silken tofu: amzn.to/3xV5XTX*
1/2 cup raw cashews: amzn.to/33qaMGZ*
2 tbsp nutritional yeast {gift}: amzn.to/3yLvgs6*
1 tbsp garlic puree: amzn.to/33twHgm*
1 tsp lemon juice
1 tsp olive oil: amzn.to/2QMtuWG*
1 tsp onion granules
1/4 tsp salt
1/4 tsp black pepper

6 asparagus stalks
80g mixed coloured tomatoes
Olive oil, for brushing
Salt & black pepper
320g ready-rolled puff pastry sheet
Basil leaves

FOR THE BABY POTATOES
12 baby potatoes
1 tbsp olive oil
1 tbsp garlic puree (or 2 cloves finely minced garlic)
2 tbsp fresh rosemary, finely chopped
Salt & pepper

FOR THE PESTO
1 small garlic clove
1/4 tsp coarse sea salt
1 tbsp pine nuts
1 tbsp nutritional yeast: amzn.to/3yLvgs6*
Large handful basil
1 tsp lemon juice
3-4 tbsp olive oil

Written recipe: http://www.jessicabeautician.co.uk/2021/06/mini-tofu-ricotta-asparagus-tomato.html

RED PESTO GNOCCHI & ROASTED VEG BAKE
1 courgette
1 red pepper
1 red onion
100g cherry tomatoes on-the-vine
1/4 tsp salt
1/4 tsp black pepper
1 tsp dried basil
1 pack vegan gnocchi: amzn.to/3uNQ3so*

3 cloves garlic
1 red chilli
3 tbsp vegan red pesto (I used Tesco Free From Red Pesto!): amzn.to/3mM56QC* (similar)

Handful of fresh basil
Extra vegan red pesto: amzn.to/3mM56QC*
Vegan parmesan: bit.ly/3vqbH6s*

Written recipe: bit.ly/2RF4uB1

TANDOORI-INSPIRED CURRIED YOGHURT TOFU ‘CHICKN’ & SPICED VEG
1/2 cup coconut yoghurt: bit.ly/3rF1EI4*
1 tbsp garlic puree
2 tbsp garam masala
1 tsp turmeric
1 tsp ground coriander
1 tsp paprika
1 tsp ground ginger
1/2 tsp fenugreek
1/4 tsp salt
1/4 tsp pepper
Handful fresh coriander, chopped
1 block firm tofu

2 tbsp oil
1 tbsp mustard seeds
1 tbsp cumin seeds
3 cloves garlic, finely slice
1 thumb ginger, sliced into matchsticks
1 red chilli, finely sliced
1 green chilli, finely sliced
1 white onion, finely chopped
1/2 head cauliflower
8 baby new potatoes
4 large tomatoes
1 veg stock cube
1/4 tsp salt
1/4 tsp black pepper

CORIANDER & GINGER COCONUT YOGHURT
1 cup coconut yoghurt: bit.ly/3rF1EI4*
1 thumb ginger
Large handful fresh coriander
1 tbsp lemon juice
Pinch sea salt

Mango chutney
Coriander
Red onion, sliced

Written recipe: http://www.jessicabeautician.co.uk/2021/06/tandoori-inspired-tofu-chickn-and.html

Disclaimer: This video is not sponsored.

{Gif}]
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

What I Eat in a Day #55 (Vegan) | JessBeautician

Jess Beautician 2021-05-09 | Insta: instagram.com/jessbeautician
Written recipes: http://www.jessicabeautician.co.uk
5 Meals I Eat Every Week: youtu.be/Vm19dQ4aP8Y

KITCHENWARE:
Plates & bowls: nomliving.com
Pasta bowls: bit.ly/35h71SA*
Wok: bit.ly/3pb2Rqc*
Griddle: bit.ly/3pep86u*
Frying pan: bit.ly/384BpV6*
Baking tray: bit.ly/3pDTLSi*
Toaster: amzn.to/3f3OfFj*
Juicer: bit.ly/3tOBUer*
Glasses (similar): bit.ly/3dNvab0*
Glass straws: amzn.to/3bduHxj*
Salt & pepper mills: bit.ly/399EiEw*
Tea towels: bit.ly/3qlphGa*

DISCOUNTS
Free Millo Travel Cup with your Millo purchase using code ‘JESSICA’ (add Travel Cup to cart before checkout): bit.ly/2V3254r*
10% off TheVeganChocolateBox with code JESS: theveganchocolatebox.co.uk
£10 off orders over £60 at Naturisimo with my link: bit.ly/3u0VLqB*
15% off first orders over £25 at CultBeauty with my link: bit.ly/3nFtgNb*
£15 off VeganVinho wine with code jessicabeautician: veganvinho.com

CINNAMON APPLE YOGHURT BOWL
1 tsp coconut oil: amzn.to/3ni6NFm*
1 apple
1/4 cup jumbo oats
1 tbsp coconut sugar: bit.ly/33sMQm9*
1/2 tsp cinnamon
Pinch salt
1/4 cup mixed chopped nuts (walnuts, pecans, flaked almonds)
1 tbsp maple syrup: bit.ly/3ftULHp*
Alpro Vanilla yoghurt
Berries (optional)

Peel, core and chop the apple into small cubes. Melt the coconut oil in a frying pan, then add in the apple. Pan fry on a medium heat until slightly golden in colour, then add in the oats and toast them off. Sprinkle in the sugar, cinnamon and salt and turn them through the pan. Stir in the nuts then pour in the maple syrup and mix it through. Serve on the vanilla yoghurt with extra berries and another sprinkle of cinnamon.

AVOCADO TOAST WITH PEANUT RAYU MUSHROOMS
100g mixed mushrooms
1 tbsp garlic puree: amzn.to/3uqvzGr*
Salt & pepper
White Mausu Peanut Rayu: whitemausu.com

Seeded bread
1 avocado
Chilli flakes

Fry the mushrooms in a griddle pan with a little oil until golden in colour. Add in the garlic puree, salt and pepper and stir that through. Add in the Peanut Rayu and turn the mushrooms through it, then serve on avocado toast with extra chilli flakes.

JUICE
1 large handful spinach
1 head romaine lettuce
1/2 cucumber
2 sticks celery
2 kiwi fruits
1 lemon
1 small piece of ginger

Alpro Mango Yoghurt: bit.ly/3trcKRS*

STICKY CASHEW TOFU ‘CHICKN’ WITH CREAMY COCONUT RICE (Serves 2)

STICKY SAUCE
1/2 tsp ground ginger
1/2 tsp chilli powder
1 tbsp garlic puree: amzn.to/3d8knbi*
1 tbsp tomato puree
1 tbsp red pepper paste
1 tbsp sesame oil
1 tbsp cornflour
1/4 cup maple syrup: bit.ly/3ftULHp*
1/4 cup soy sauce: bit.ly/2ZW9ORa*
1/4 tsp sea salt
1/4 tsp ground black pepper

1 block firm tofu
1 tbsp sesame oil: bit.ly/33iBpxA*
1 tsp soy sauce
1 tbsp cornstarch

1/2 cup raw cashews: bit.ly/3y2PBZM*

1 tbsp oil
2 cloves minced garlic
1 red chilli, finely minced
1 thumb of ginger, grated
2 green peppers, chopped

1/2 cup basmati rice
Pinch salt
1 can coconut milk: amzn.to/3a295Dd*
Cucumber, spring onion, sesame seeds

Written recipe: http://www.jessicabeautician.co.uk/2021/05/sticky-cashew-tofu-chickn-with-coconut.html

Nomo chocolate :amzn.to/3eEcP0v*

Disclaimer: This video is not sponsored.

[Gift]
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

5 Meals I Eat Every Week (Vegan) | JessBeautician

Jess Beautician 2021-04-15 | Insta: instagram.com/jessbeautician
Written recipes: http://www.jessicabeautician.co.uk

Subscribe to see more of my recipes on the Mr Organic YouTube channel!: bit.ly/3mRjB5B

DISCOUNTS
Free Millo Travel Cup with your Millo purchase using code ‘JESSICA’ (add Travel Cup to cart before checkout): bit.ly/2V3254r*
£15 off VeganVinho wine with code jessicabeautician: veganvinho.com
20% off Wild natural deodorants with code JESSBEAUTICIAN (UK): tinyurl.com/ygdhxzvb & (US/Rest of World): tinyurl.com/ygdhxzvb

KITCHENWARE:
Pans: bit.ly/2Ir4bEY*
Griddle: bit.ly/3pep86u*
Wok: bit.ly/3pb2Rqc*
Roasting dish: bit.ly/3si75xa* (small version)
Plates: nomliving.com
Bowls: bit.ly/35h71SA*
Vitamix: bit.ly/3wVwNuN*
Toaster: amzn.to/3uRkXQz*
Kettle: bit.ly/2YekcTb*
Garlic press: amzn.to/3uZSsQR*
Spice jars: amzn.to/32fbQwS*
Labels for spice jars: amzn.to/3gdrgd6*
S&P mills: bit.ly/2OGI5h6*
Tea towels: bit.ly/3qlphGa*

AVOCADO TOAST WITH OYSTER MUSHROOM ‘BACON’
http://www.jessicabeautician.co.uk/2021/05/avocado-toast-with-oyster-mushroom-bacon.html

RED LENTIL & COCONUT DAL
http://www.jessicabeautician.co.uk/2021/05/red-lentil-coconut-dal-with-spiced.html

TOFU ‘CHICKN’ NOODLE STIR FRY (Serves 2)
TOFY ‘CHICKN’ MARINADE
2 tbsp garlic puree
2 tbsp toasted sesame oil: amzn.to/3saOumF*
1 tsp soy sauce
1 tsp rice vinegar: amzn.to/3dg5B2g*
1 tsp maple syrup
1 tsp ground ginger
1 tsp chilli flakes
1 tsp cornflour
Pinch salt
Pinch pepper

1 block tofu: bit.ly/37Q5xnc*
1 red & green pepper, sliced
100g baby corn, sliced
50g shiitake mushrooms
2 portions udon noodles
Spring onions, cashew nuts, sesame & lime

Pre-heat the oven to 180 degrees celsius, then mix the marinade ingredients together in a bowl until well combined. Break the tofu up into large chunks and place in a mixing bowl, then pour over 2/3's of the marinade and toss well to coat the tofu evenly. Spread the tofu out on a non-stick baking tray and place in the oven to bake for 25-30 minutes, shuffling halfway through. Add the oil to a wok and heat through, then throw in the shiitake mushrooms and fry them off. Add in the peppers and continue to fry with the mushrooms. Add in the baby corn, then in a separate pan, cook the noodles according to packet instructions and once done, drain and add to the vegetables. Pour in the remaining 1/3 of the marinade, then remove the tofu from the oven and add it to the pan. Toss well, then serve with spring onions, toasted cashew nuts and sesame seeds, and fresh lime.

SPICY SWEET POTATO, COCONUT & GINGER SOUP
2 tbsp olive oil
1 white onion
3 cloves garlic
1 thumb sized piece ginger
1 red/green chilli, chopped
2 tsp turmeric
2 medium sweet potatoes, peeled & cubed
1 pint vegetable stock
1 tin coconut milk
Salt & pepper
Large handful fresh coriander
Chilli oil, coriander, spring onions, yoghurt, chilli & chilli flakes

Heat the oil in a large pan then add in the onion and garlic, and allow them to soften on a medium heat. Grate in the ginger, then add the chilli to the pan too. Fry everything off before then adding in the turmeric and frying it off for a further two minutes. Add the sweet potatoes to the pan, mix everything through well then cook that off for around 3 minutes. Pour in the vegetable stock and the coconut milk, then season well with salt and pepper. Stir, then bring to the boil and allow it to cook on medium-high heat for 3 minutes. Turn the heat back down to low-medium and leave to simmer for 20 minutes. Add the fresh coriander then blend until smooth. Heat again if necessary, serve hot and garnish with coconut yoghurt, chilli oil, red chilli, fresh coriander, spring onion and pumpkin seeds.

RICH TEMPEH RAGU
Written recipe coming soon

Disclaimer: This video is not sponsored.

[Gift]
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

Tofu Fish 3 Ways (Vegan) | JessBeautician AD

Jess Beautician 2021-02-28 | Shop the PANGAIA C-Fibre collection here:bit.ly/3qH2QuY. Not made for a season but for a reason, these quality pieces are intended to last and with every product sold, PANGAIA pledges to plant, protect or restore 1 tree. This video is kindly sponsored by PANGAIA and features gifted items.

PANGAIA C-Fibre full collection: bit.ly/3qH2QuY
PANGAIA C-Fibre Off White T-shirt: bit.ly/2NqPJ2u {Gift}

PANGAIA Diversity & Inclusion Statement: thepangaia.com/pages/diversity-inclusion-statement

KITCHENWARE:
Plates: nomliving.com
Baking tray: bit.ly/3pDTLSi*
Pans: bit.ly/2Ir4bEY*
Preserve jars: amzn.to/3qFIcva*
Tea towels: bit.ly/2M3S1nB*
Salt & pepper mills: bit.ly/2NJaJxP*
Pinch pots: bit.ly/3r6Nznd*

Banana Blossom 'Fish' recipe: bit.ly/3aZYWI1

FOR THE 'TOFISH', HOMEMADE CHUNKY CHIPS, TANGY TARTARE & MINTY-MUSHY PEAS:
http://www.jessicabeautician.co.uk/2021/04/tofu-fish-chips.html

TOFISH BURGER (Makes 2)
2 vegan brioche buns
4 tbsp tartare sauce (see above!)
1 head of lettuce, shredded
1 tomatoes, thinly sliced
1 gherkin, thinly sliced
2 pieces of Tofish (see above!), made into a square 'patty'

Assemble the burgers by lightly toasting the brioche buns, then spread a good amount of tartare on the inside bottom and lid. Add on the lettuce, tomato and Tofish filet, then the gherkins.

CRISPY TOFISH TACOS (Makes 4)
1/2 red onion, finely chopped
8 baby plum tomatoes, deseeded, finely chopped
Zest 1/2 lime
1 tsp lime juice
Pinch salt

4 soft corn tacos
Handful of mixed salad
Pickled cabbage (1/2 head red cabbage thinly sliced, pickled in equal parts red wine vinegar, water & a pinch of salt)
4 pieces of Tofish (see above!)
1 avocado, sliced
Sriracha mayo: amzn.to/38c6XrV*
Coriander

Make the red onion & tomato topping by combining the chopped red onion and tomatoes, lime zest, juice and salt. Assemble the tacos by lightly warming the soft tacos, then in each one, place a small handful of mixed leaves, followed by pickled cabbage, a slice of avocado, sriracha mayo drizzle, red onion & tomato topping and coriander.

Disclaimer: This video is sponsored by PANGAIA.

{Gift}
Some products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

What I Eat in a Day #54 (Vegan) | JessBeautician

Jess Beautician 2021-01-24 | Insta: instagram.com/jessbeautician
Written recipes: http://www.jessicabeautician.co.uk

See more of my recipes over on Mr Organic's YouTube channel!: bit.ly/2WCo8wc

DISCOUNT CODES
The Humble Co. eco oral care (10% off with code Beautician10): thehumble.co
VeganVinho Wine (£15 off with code jessicabeautician) veganvinho.com
PopcornShed Vegan Popcorn (15% off with code JESSBEAUTICIAN15) tidd.ly/3l5uDBK*

KITCHENWARE:
Pans: bit.ly/2Ir4bEY*
Grill pan: bit.ly/3pep86u*
Wok: bit.ly/3pb2Rqc*
Toaster: amzn.to/3iGnvwb*
Kettle: bit.ly/2YekcTb*
White bowls & plates: nomliving.com
Dinner bowls: bit.ly/35h71SA*
Salt & pepper mills: bit.ly/2NJaJxP*
Tea towels: bit.ly/3qlphGa*
Pinch pots: bit.ly/3r6Nznd*

YOGHURT & GRANOLA BOWL WITH CARAMELISED MANGO
1/2 mango, cubed
1 tsp maple syrup:
Alpro Greek Style Vanilla Yoghurt:
Keto Hana Coconut & Almond Granola [Gift]: bit.ly/33LYPMa
1/2 passionfruit
1 tbsp hemp seeds: amzn.to/36Owozn*

Add the cubed mango to a frying pan on a low-medium heat, brush with the maple syrup then continue cooking until the mango begins to caramelise. Serve on top of yoghurt and granola, squeeze over the passionfruit then sprinkle on the hemp seeds.

MISO MUSHROOMS ON SWEET CHILLI HUMMUS TOAST
1 tsp oil
100g mixed mushrooms (Shiitake, oyster, closed cup etc.)
1 heaped tsp miso paste: amzn.to/3lEmPXW*
1 tbsp soy sauce: amzn.to/3pgUVnq*
Rye bread
1/2 cup plain hummus mixed with 1 tsp chilli paste, 1 tsp maple syrup & pinch of chilli flakes
Salad, sesame seeds, coriander

Drizzle a little oil in a griddle pan on a medium heat, then add in the mix of mushrooms. Fry the mushrooms off until they’re slightly golden in colour and well cooked. Make the Miso Glaze by mixing the miso and soy sauce with 2 tbsp of hot water in a bowl together until smooth. Pour the Miso Glaze into the pan over the mushrooms and turn them through to coat them well. Continue frying the mushrooms until the glaze reduces a little and really cooks onto the mushrooms. Spread the hummus on the toast, then add on the Miso Mushrooms and salad. Sprinkle with sesame seeds and fresh coriander.

Trek Lemon Flapjack: amzn.to/37H3Iay*

TOFU ‘CHICKN’ KORMA CURRY
1 tsp cumin seeds
1 tsp coriander seeds
1 tbsp garam masala
1/2 tsp paprika
1/2 tsp turmeric
1/4 tsp cayenne pepper
4 whole cardamom pods

3 cloves garlic
1 thumb of fresh ginger
1 fresh green chilli
1 tbsp tomato puree: bit.ly/3piRmNK*
2 tbsp desiccated coconut
2 tbsp almond flour: amzn.to/3a40vTY*
2 tbsp groundnut oil
1/2 tsp salt
Bunch fresh coriander, chopped

1 XL block firm tofu: bit.ly/3n7qdfl*
1 tbsp groundnut oil
1 white onion
1 can coconut milk: amzn.to/2YkXARn*
1 vegetable stock: bit.ly/2Mm1AxS*
Salt & pepper
2 tbsp Alpro Plain Greek Style Yoghurt: bit.ly/3mRz2K3*
Handful fresh coriander, chopped

Written recipe here: http://www.jessicabeautician.co.uk/2021/01/creamy-tofu-chickn-korma.html

Little Moons Mango Mochi [Gift]: bit.ly/3lODHvg

Disclaimer: This video is not sponsored.

[Gift]
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

What I Eat in a Day #53 (Vegan) | JessBeautician AD

Jess Beautician 2021-01-01 | Get 30% off Lifesum Premium here: lifesum.com/redeem/JessBeautician30 or download for free here: bit.ly/3haWQ9U. This video is sponsored by Lifesum.

See more of my recipes over on Mr Organic's YouTube channel!: bit.ly/2WCo8wc

KITCHENWARE:
Kilner jars: amzn.to/3hxRCVX*
Label maker (for jars!): amzn.to/2KTWKaP*
Frying pan: bit.ly/384BpV6*
Pans: bit.ly/2Ir4bEY*
Magimix: bit.ly/3lFxsKG*
Vitamix (similar): bit.ly/2KKTPRG*
Vitamix (USA): bit.ly/37EaUpr*
Baking tray: bit.ly/3f69sxX*
Plates & small dishes: nomliving.com
Small bowls: bit.ly/3nBWZWn*
Pinch pots: bit.ly/37xNMso*
Salt & pepper mills: http://bit.ly/2OGI5h6*
Measuring cups & spoons: http://bit.ly/2O1UgIf* & http://bit.ly/32ydGb3*
Tea towels: bit.ly/3dQRwqw*

MISO CARAMEL BANANA PORRIDGE (Serves 1)
1/2 cup porridge oats
1 banana
1/2 cup oat milk
Vegan vanilla yoghurt
1 tsp coconut oil: amzn.to/2X2cFGM*
1 tbsp maple syrup: amzn.to/2MqAd67*
1 tsp miso: amzn.to/38LVoHe*
Flaked almonds

Add a pinch of salt to 1 1/2 cups of boiling water in a pan, then gradually add in the oats, stirring in between and once all the oats are in, place on the lid and leave to gently simmer for 20 minutes. Cut the banana into chunky slices, then add into a frying pan with the coconut oil and fry those off until they start to turn golden. Make the Miso Caramel Sauce, by mixing the maple syrup and miso together until smooth. Drizzle some of the sauce over the fried bananas in the pan and reserve the rest, then turn the bananas over again so they can caramelise in the Miso Caramel. Add the oat milk into the porridge after 20 minutes, stir that through until nice and creamy, then add in the yoghurt. Serve the porridge with the warm Miso Caramel bananas on top and some flaked almonds, then drizzle the rest of the Miso Caramel on top.

SPICY BEANS ON TOAST
Written recipe here: http://www.jessicabeautician.co.uk/2021/01/spicy-beans-on-toast-with-roasted.html

Trek White Chocolate & Raspberry Flapjack: amzn.to/2LaCrWu*

TOFU & AUBERGINE KATSU CURRY (Serves 2)
1 block firm tofu
1 aubergine
1 1/2 cups panko breadcrumbs
1 tbsp olive oil
1/3 cup rice flour
1/2 cup chickpea flour + 2/3 cup water
Salt

KATSU SAUCE:
1 red onion, chopped
1 carrot, peeled & chopped
3 cloves garlic, minced
1 thumb-sized piece ginger, grated
2 tbsp curry powder
1 tsp garam masala
1 tbsp rice flour
1/2 pint vegetable stock
2 tbsp soy sauce: amzn.to/3aY840l*
1 tbsp rice vinegar: amzn.to/3pEL4Yh*
1 tbsp maple syrup
1 tsp tomato puree
Salt & pepper

Sushi rice
Salad, red onion & coriander

Add the oil into a large shallow pan, then add in the panko breadcrumbs and keep them moving on a medium heat until they turn slightly golden in colour, then place in a bowl to cool. Slice the into 6 even chunky slices, then slice the aubergine into chunky rounds. Next, first dip one slice of aubergine at a time in the rice flour, once each piece is well coated, dip them into the mixture chickpea flour mixture - it should create this egg-like texture, if you need to add more water do, but don’t make it too thin, it should be a batter and make sure you let any excess run off the aubergine/tofu - transfer to the crispy breadcrumbs next, and coat them in those, then place them on a baking tray once done. Repeat the process with the tofu, then once they are all done and on the tray, place them in a preheated oven at 180 degrees celsius for 25 minutes. Meanwhile, make the Katsu Curry Sauce by warming the oil in a pan, then add in the onion, carrot, garlic and ginger. Soften everything down in the pan for a couple of minutes before adding in the curry powder, garam masala and rice flour, then turn that through the pan to get everything well coated. Add in the of soy sauce, rice vinegar, maple syrup and tomato puree, then stir those through the pan. Next, add in the vegetable stock, salt and pepper. Keep that stirring until the sauce thickens, then reduce the heat and leave to simmer. After around 15 minutes, turn over the breaded aubergine and tofu to toast on the other side and cook your rice in this time. Once the aubergine and tofu are done, remove them from the oven, and serve with the rice Katsu Curry Sauce, salad, red onion and coriander.

Little Moons Belgian Chocolate Mochi [Gift]: littlemoons.co.uk

Disclaimer: This video is sponsored by Lifesum.

[Gift]
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

Tray Bake Dinners (Vegan & High Protein) | JessBeautician

Jess Beautician 2020-12-20 | Insta: instagram.com/jessbeautician

KITCHENWARE:
Magimix: bit.ly/3lFxsKG*
Vitamix (similar): bit.ly/2KKTPRG*
Vitamix (USA): bit.ly/37EaUpr*
Baking tray: bit.ly/3f69sxX*
Baking dish: bit.ly/2TMUR0C*
Plates, mixing bowl & small dishes: nomliving.com
Small bowls: bit.ly/3nBWZWn*
Pinch pots: bit.ly/37xNMso*
Salt & pepper mills: http://bit.ly/2OGI5h6*
Knife [Gift]: amzn.to/2vapTqz*
Measuring cups & spoons: http://bit.ly/2O1UgIf* & http://bit.ly/32ydGb3*
Tea towels: bit.ly/3dQRwqw*

See more of my recipes over on Mr Organic's YouTube channel!: bit.ly/2WCo8wc #vegan

TOFU 'CHICKN' & VEG FAJITA TRAY BAKE
1 block tofu: bit.ly/3n7qdfl*
1 tbsp chilli powder
2 tsp smoked paprika
1 tsp dried oregano
1 tsp onion granules
1 tsp garlic granules
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp cayenne pepper
Salt & pepper
2 tbsp olive oil

100g mixed mushrooms (shiitake, chesnut, oyster etc.)
1 red onion, cut into wedges
1 green pepper, sliced
1 red pepper, sliced
1 yellow pepper, sliced

TOMATO SALSA
4 jalapeno slices, chopped
Handful fresh coriander, chopped
Juice 1/2 lime
1 tsp olive oil
Salt & pepper

GUACAMOLE
2 avocados
6 cherry tomatoes, chopped
4 jalapeno slices, choppd
Handful fresh coriander, chopped
Juice 1/2 lime
1 tsp olive oil
Salt & pepper

Jalapeños, coriander, lime wedges
Vegan sour cream/creme fresh: bit.ly/3dKRPDf*

Written recipe here: http://www.jessicabeautician.co.uk/2020/12/tofu-chickn-vegetable-fajita-tray-bake.html

*******************************************

GLAZED SAUSAGE & VEG TRAY BAKE

2 cloves of garlic, minced
1 tsp smoked paprika
1 tsp dried herbs
1 tsp chilli flakes
Salt & pepper
2 tbsp olive oil
2 tbsp maple syrup: amzn.to/3f7QVBs*

4 vegan sausages: bit.ly/37SSS1u* (ThanksPlants: thanksplants.co)
3-4 potatoes, cut into wedges
Cherry tomatoes on the vine
Jarred sweet red peppers, sliced and drained well
1 red red onion, cut into wedges
Pine nuts
Basil
Vegan green/red pesto: amzn.to/3faEzIA*

Written recipe here: http://www.jessicabeautician.co.uk/2020/12/glazed-sausage-tray-bake-with-roast-veg.html

*******************************************

SMOKY JACKFRUIT LENTIL CRUST PIZZA TRAY BAKE
2 cups red lentils, rinsed well
2 cups water
3 tbsp nutritional yeast: amzn.to/2Uy7n4t
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp dried herbs
Pinch salt

1 cup garlic & herb passata
1 can jackfruit: amzn.to/3nuxs0B*
3 tbsp ketchup: amzn.to/3r7gVlY*
1 tbsp maple syrup: amzn.to/34wleO5*
1 tbsp balsamic vinegar
1 tbsp soy sauce: amzn.to/2HchbOC*
1 tsp liquid smoke: amzn.to/36Kwy9t*
1 tsp smoked paprika
1 tsp garlic granules
Salt & pepper

Caramelised onion chutney
1 green pepper, sliced
1/2 red onion, sliced
Handful vegan cheese: bit.ly/3asLUD6*
Fresh basil

Written recipe here: http://www.jessicabeautician.co.uk/2021/01/bbq-jackfruit-lentil-crust-pizza-tray.html

Disclaimer: This video is not sponsored.

[Gift]
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

Comfort Food Bowls (Vegan) | JessBeautician

Jess Beautician 2020-12-06 | KITCHENWARE:
Vitamix: amzn.to/2UkR4YO*
Frying pan: bit.ly/3phsLJo*
Pans: bit.ly/2Ir4bEY*
Bowls: nomliving.com
Soup bowls: bit.ly/2ybag36*
Measuring cups & spoons: http://bit.ly/2O1UgIf* & http://bit.ly/32ydGb3*
Spice jars: amzn.to/3phZjmt*
Tea towels: bit.ly/3dQRwqw*

TURMERIC PORRIDGE WITH SPICED CARAMELISED BANANA & NUTS
1 cup porridge oats
3 cups water
1/4 tsp turmeric
1 cup oat milk
Pinch salt & pepper
Vegan vanilla yoghurt
1 tsp coconut oil
Macadamia nuts and almonds
1 banana
1/4 all spice, ginger and cinnamon
Pinch nutmeg
2 tbsp maple syrup: amzn.to/2FUh9u4*
Almond butter: amzn.to/3khy9Zu*

Boil 3 cups of water in a pan, then add the salt. Gradually add in the oats a quarter at a time, stirring in between. Once all the oats are in, lower the heat, cover the pan then gently simmer for 20 minutes. After 20 minutes, add in the turmeric, black pepper and oat milk, continue stirring until it thickens, then leave on a low heat to stay warm. For the Spiced Caramelised Banana & Nuts, add the nuts to a frying pan and toast slightly on a medium heat. Add in the coconut oil, then place in the banana slices. Add in the all spice, ground ginger, ground cinnamon and a pinch of nutmeg, then turn the banana through everything to coat them. Pour in around the maple syrup and allow them to caramelise. Lastly, add some yoghurt to the oats, then top the porridge with the banana & nuts, drizzle over the maple syrup-almond butter sauce and dust with cinnamon.

THAI-INSPIRED RAINBOW CARROT & CORIANDER SOUP
1 onion, chopped
3 cloves garlic, sliced
1 thumb ginger
8 medium carrots, chopped
1/2 tsp cumin
1/2 tsp ground coriander
Pinch chilli flakes
1 kaffir lime leaf (optional)
500ml veg stock
1/2 can coconut milk: amzn.to/386GiNH*
Salt & pepper
Large handful fresh coriander, chopped, stalks included
Juice 1/2 lime, grated red chilli
Soya cream: amzn.to/3jPwM3H*
Grated chilli, coriander, pumpkin seeds to garnish

Sweat the onion and garlic down in a pan with the oil on a medium heat until soft, before grating in the ginger. Add in the cumin, ground coriander and chilli. Crumble in the kaffir lime leaf, then toast the spices for a few minutes. Add the carrots and soften them down for around 10 minutes. Pour in the stock, coconut milk, salt and pepper, then stir, bring to a gentle boil then reduce to simmer, and leave to cook for 20 minutes. After 20 minutes, transfer to a blender, add in the fresh coriander and blend until smooth. Reheat the soup back in the pan, squeeze in the lime juice, grate in the frozen chilli, add in more coriander, season and stir. Serve with a drizzle of soya cream, more chilli, fresh coriander and pumpkin seeds.

MUSHROOM & JACKFRUIT RAGU WITH CHEESY POLENTA
2 tbsp oil
200g mixed mushrooms
5 shallots, sliced
3 garlic cloves, thinly sliced
1 stick celery, finely minced
1 carrot
1 can jackfruit
1 bay leaf
3 sprigs thyme
1 tsp dried rosemary
2 tbsp tomato puree
1 tbsp vegan Worcester sauce: amzn.to/359EOAs*
1 tbsp balsamic
Salt & pepper
1/3 cup vegan red wine (optional)
1 tin tomatoes
1 pint veg stock

CHEESY POLENTA:
3 cups veg stock
2 cup oat milk
Pinch salt
1 cup polenta: amzn.to/36eg6hH*
1 tbsp vegan butter/oil
1 handful vegan cheese
1/3 cup nutritional yeast: amzn.to/3mWvDJM*

Fry the mushrooms off in the oil until they become golden in colour. Next, add in the shallots, garlic, celery and carrot, and sweat everything in the pan down until soft. Squeeze the excess water from the jackfruit through a clean tea towel, then add that in with the bay leaf, thyme and rosemary, stir well. Add in the tomato puree, balsamic, vegan Worcester sauce, salt and pepper. Pour in the wine and let that cook for a minute before adding in the tinned tomatoes. Break up the tomatoes to thicken the sauce, then pour in the stock, simmer then cover and leave on a low-medium heat for one hour. Make the Cheesy Polenta by bringing the veg stock and oat milk with the salt to a boil. Gradually add in the polenta, whisking the whole time. Once all the polenta is in, continue whisking until it has thickened and after 5 minutes, place on the lid and leave it to cook. Every 5 minutes or so, give it another whisk until it becomes too thick, then stir with a wooden spoon. After about half an hour on a low heat, add in the vegan butter, vegan cheese, nutritional yeast, then gave it all a good stir together. After an hour, remove the lid on the ragu - reduce the sauce down if needed. Serve with the Cheesy Polenta and fresh parsley.

Disclaimer: This video is not sponsored.

[Gift]
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

What I Eat in a Day #52 (Vegan) | JessBeautician

Jess Beautician 2020-10-11 | instagram.com/jessbeautician

KITCHENWARE:
Frying pan: bit.ly/2QNEeBM*
Griddle: bit.ly/2XoflOK*
Wok: bit.ly/2Ru4YHr*
Pans: bit.ly/2PIM80i*
Kettle: bit.ly/3ghlpRb*
Toaster: amzn.to/2DmFNSe*
Breakfast bowls: nomliving.com
Pasta bowls: bit.ly/2ybag36*
Salt & pepper mills: http://bit.ly/2OGI5h6*
Measuring cups & spoons: http://bit.ly/2O1UgIf* & http://bit.ly/32ydGb3*
Baking Sheets (10% off with code 'JESSB10'): netzerocompany.com

DISCOUNTS
VeganVinho Wine (£15 off with code jessicabeautician) veganvinho.com
PopcornShed Vegan Popcorn (15% off with code JESSBEAUTICIAN15) tidd.ly/3l5uDBK*
Bird&Blend Tea (20% off with code JESSTEABIRD71) bit.ly/2AU6Bbx

GRILLED PINEAPPLE, TOASTED OATS & YOGHURT (Serves 2)
1 cup jumbo oats (not porridge oats!)
1/2 cup oat milk
Pinch salt
1/4 tsp cinnamon
1/4 tsp ginger
1 tsp coconut sugar
Pineapple chunks
Alpro #Vegan Greek Style Plain Yoghurt
Maple syrup: amzn.to/3nDnJGs
Fresh mint

Add the jumbo oats into a pan brushed with coconut oil and once slightly golden, add in the milk, a pinch of salt, cinnamon, ground ginger and coconut sugar, turn that through until the oats are well coated. Once the oats are soft and have absorbed the milk, brushed a pan with the remaining coconut oil, then add in the pineapple chunks. Grill those until they begin to caramelise in the coconut oil. Serve the oats and grilled pineapple with yoghurt, drizzle over maple syrup and sprinkle on fresh mint.

HARISSA OYSTER MUSHROOMS ON TOAST WITH WHITE BEAN SPREAD
1 can butter beans, rinsed and drained
3 shallots, chopped
3 whole garlic cloves, peeled (use one for less intense flavour!)
Small bunch dill
Zest & juice 1/2 lemon
2 tbsp tahini: amzn.to/36UTiFE*
1/2 tsp dijon mustard
1 tsp olive oil
1/4 tsp smoked paprika
Salt & pepper
2-3 tbsp water

Oyster mushrooms
1 tsp harissa: amzn.to/2GLz6vg*
Handful spinach
Rye bread
Lemon juice, pumkin seeds

For the White Bean Spread, add the butter beans to a food processor along with the shallots, garlic, fresh dill, lemon zest and juice, tahini, dijon mustard, olive oil, smoked paprika, salt and black pepper and water. Blend until combined, run a spatula round the bowl halfway through, and then continue to blend it until smooth. Brush a griddle pan with some oil then add in the oyster mushrooms. Fry until they go slightly crispy and golden, then season well. Brush the mushrooms with harissa then continue to cook them. Add in the spinach to wilt down and once done, spread the White Bean Spread on toasted bread then add on the cooked spinach and harissa oyster mushrooms. Squeeze over lemon juice and add on pumpkin seeds.

Matcha: birdandblendtea.com/eu_en (Use code JESSTEABIRD71 for 20% off)

MISO-GINGER BAKED TOFU NOODLES
MARINADE:
2 tsp white miso: amzn.to/3nT0k3N*
1 tbsp minced ginger
1 tbsp soy sauce: amzn.to/37aJBmC*
1 tbsp maple syrup: amzn.to/3lNde1q*
Juice 1/2 lime

1 block firm tofu, cubed
Udon noodles: amzn.to/3lKiZNa*
Handful tenderstem broccoli, trimmed & halved
2 savoy cabbage leaves, shredded
1 bok choi
Handful spinach
1 tbsp sesame oil: amzn.to/350Dfnl*
1 minced clove garlic
1/2 tsp chilli flakes
Salt & pepper
Extra soy sauce and maple syrup
Sesame seeds, spring onion, lime

Make the Miso-Ginger Marinade by mixing all of the ingredients together until smooth. Preheat the oven to 180 degrees celsius, place tofu cubes on a lined baking sheet then pop them in the oven to bake for 15 minutes until slightly golden on each side, turning halfway through. Remove from the oven and dip each piece in the marinade to coat on all sides, then place them back on the baking sheet. Place back in the oven for another 15 minutes and meanwhile cook the udon noodles. Add the broccoli into a wok with a little oil, then add in the shredded cabbage and stir-fry those on a med-high heat to cook through. Add the bok choi and spinach to the wok, cook to wilt, then add the drained noodles. Mix together the sesame oil, minced garlic and chilli flakes, turn off the heat then add that in along with salt and pepper. Turn well then serve the Wok Fried Greens and noodles first. Remove the Miso-Ginger Baked Tofu from the oven, and toss in some soy sauce and maple syrup mixed together just to give it a bit of a glaze. Serve the tofu on the noodles with sesame seeds, spring onions and a lime wedge.

Disclaimer: This video is not sponsored.

[Gift]
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

What I Eat in a Day #51 (Vegan) | JessBeautician

Jess Beautician 2020-08-09 | Insta: instagram.com/jessbeautician

KITCHENWARE:
Toaster: amzn.to/39Zw92X*
Kettle: bit.ly/2DvUUpf*
Flat pan: bit.ly/2BKuIql*
Pans: http://bit.ly/2PIM80i*
Wok: http://bit.ly/2Ru4YHr*
Knife [Gift]: amzn.to/2vapTqz*
Plates & bowls: http://bit.ly/32jqouI
Salt & pepper mills: http://bit.ly/2OGI5h6*
Measuring cups: http://bit.ly/2O1UgIf*
Measuring spoons: http://bit.ly/32ydGb3*
Garlic press: amzn.to/3kYMBa3*

DISCOUNTS
VeganVinho Wine (£15 off with code 'jessicabeautician') veganvinho.com
PopcornShed Vegan Popcorn (15% off with code JESSBEAUTICIAN15) tidd.ly/3l5uDBK*
Bird&Blend Tea (20% off with code 'JESSTEABIRD71') bit.ly/2AU6Bbx
NetZeroWaste (10% off with code 'JESSB10') netzerocompany.com

VANILLA YOGHURT BOWL WITH MAPLE & ALMOND TOASTED OATS AND BERRIES
1 tsp coconut oil: amzn.to/2DyOVDZ*
1/2 cup jumbo oats
1/4 cup plant milk
Pinch salt
1 tbsp almond butter: amzn.to/3a7QLHz*
1 tbsp maple syrup: amzn.to/3ko7BHe*
Vegan yoghurt
Passionfruit, berries

Melt the oil in a flat pan, add in the jumbo oats and toast them off until lovely and golden. Pour in the milk and sprinkle in the salt. Keep that cooking until the oats absorb all of the milk. Mix the maple syrup and almond butter together until smooth, turn off the heat on the oats and drizzle the majority of the maple-almond butter into the pan, reserving a little. Turn it through the oats until well mixed through. Serve with yoghurt and fruit with the remaining maple-almond butter drizzle on top.

CHICKPEA-‘TUNA’ MAYO OPEN BAGEL
1 can chickpeas
1 red onion, finely chopped
1 stick celery, finely chopped
Handful fresh dill, chopped
2 tsp capers, finely chopped
2 tbsp vegan yoghurt
1 tbsp vegan mayo
1 tsp red wine vinegar
1 tsp soy sauce
Zest & juice 1/2 lemon
Salt & pepper

Wholewheat bagel
1 avocado, sliced
Pumpkin seeds

Mix all of the ingredients together in a bowl then use a fork to mash it up, alternatively, add everything to a food processor and pulse it a few times until combined. Serve on a toasted bagel, in a sandwich, wrap or pitta, or on a jacket potato. Store remaining Chickpea-Tuna Mayo in an airtight container in the fridge for 3 days.

TOFU THAI GREEN CURRY
FOR THE PASTE:
Handful fresh coriander, stems included (or Thai basil)
2 shallots, finely chopped
5 cloves garlic, minced
4 green chillis, chopped
2 sticks lemongrass, chopped (or 1 tbsp lemongrass paste): amzn.to/3ijt7uF*
1 thumb of ginger, grated (or 1 tbsp ginger paste): amzn.to/31y8AM2*
1 tsp coconut oil
Zest & juice of 1 lime
2 kaffir lime leaves: amzn.to/33Brq7J*
1 tsp coriander seeds
1/2 ground cumin
8 black peppercorns
Pinch of salt

1 block firm tofu, cubed
1 white onion, sliced into wedges
1 green pepper, chopped
Handful tenderstem broccoli, chopped
Handful sugar snap peas
Handful fresh coriander, chopped
Juice 1 lime
Salt & pepper
2 spring onions, sliced
Fresh coriander

Mr Organic Green Pea Rice [Gift]: amzn.to/3imBdTh*

Grind all of the ingredients up using a pestle and mortar, otherwise blend everything together in a food processor until a paste forms. Store remaining paste in an airtight jar in the fridge for 1 week.

Place the tofu cubes in a bowl, add in a good heaped tablespoon of the Green Curry Paste, then gently turn the tofu through it to get it as well coated as possible. Place the Green Curry coated tofu cubes on a silicone baking sheet and put that in the oven at 180 degrees celsius to bake for around 25-30 minutes, turning them halfway through. Add 3 more tablespoons of the curry paste in a wok with some coconut oil and fry that off for around 5 minutes on a med-high heat. Add in the can of coconut milk, bring everything to a gentle simmer and let that cook away for around 15 minutes. Next add the onion and green pepper to the pan, cook them in the sauce for around 8 minutes before next adding in the sugarsnap peas, then cook those for a further few minutes. Add in the tenderstem broccoli, then season well with salt and black pepper, and give everything a good stir though. Remove Thai Green tofu from the oven, it should be golden and crispy, and add it into the pan along with some more fresh coriander, then gently stir. Squeeze in the juice of half a lime, then serve with rice, sliced spring onions and more coriander.

Nobō Salted Chocolate: bit.ly/2XCpW9q
Nomo Chocolate (mentioned): amzn.to/30CWx0U*

I’M WEARING:
Nails: ‘Ballerina’ [Gift] 30% off with code ‘JessB30’: bit.ly/2OccRAw

Disclaimer: This video is not sponsored.

[Gift]
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

What I Eat in a Day #50 (Vegan) | JessBeautician

Jess Beautician 2020-08-02 | Insta: instagram.com/jessbeautician

KITCHENWARE:
Flat pan: bit.ly/2BKuIql*
Frying pan: bit.ly/2QNEeBM*
Griddle: bit.ly/2XoflOK*
Wok: bit.ly/2Ru4YHr*
Pans: bit.ly/2PIM80i*
Kettle: bit.ly/3ghlpRb*
Magimix [Gift]: bit.ly/2zOhFmz*
Toaster: amzn.to/2DmFNSe*
Knife [Gift]: amzn.to/2D0Scf7*
Breakfast bowls: https://nomliving.com*
Pasta bowls: bit.ly/2ybag36*
Salt & pepper mills: http://bit.ly/2OGI5h6*
Measuring cups and spoons: http://bit.ly/2O1UgIf* & http://bit.ly/32ydGb3*

DISCOUNTS
VeganVinho Wine (£15 off orders with code jessicabeautician): veganvinho.com
PopcornShed Vegan Popcorn (15% off with code JESSBEAUTICIAN15): tidd.ly/3l5uDBK*
Bird&Blend Tea (20% off with code JESSTEABIRD71): bit.ly/2AU6Bbx
Vegan macarons (15% off with code JESSBEAUTICIAN): theadoptedvegan.com

YOGHURT BOWL WITH GRILLED PEACH & TOASTED OATS (Serves 2)
Coconut oil: amzn.to/39JpOK5*
1 cup rolled oats: amzn.to/2XcjDJP*
1/2 cup plant milk: amzn.to/312YylV*
1/4 tsp ground cinnamon
Pinch salt
Vegan yoghurt: bit.ly/2P6zZPE*
Peach, sliced into cubes
1 tbsp maple syrup: amzn.to/3jVlo7Q*

Melt the coconut oil in a flat plan on a medium heat then add in the jumbo oats. Toast those off for around 10 minutes until they start to turn slightly golden. Next, pour in the plant milk, add in the cinnamon and salt, the stir that together and continue cooking it through until the oats absorb all of the milk. De-stone and chop up the peach then add that to a separate frying pan and turn the peach through the pan to warm it through slightly. Drizzle in the maple syrup and then stir that through the peaches to get them all coated. Continue to cook them until they slightly caramelise and the maple syrup had thickened. Serve the toasted oats and caramelised peach with some vegan yoghurt.

SCRAMBLED SMOKED TOFU TOAST (Serves 2)
1 tbsp oil
1 block firm smoked tofu
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp onion granules
1/2 tsp garlic granules
Salt & pepper
2 tbsp vegan plain yoghurt: bit.ly/2P6zZPE*
1/4 tsp English (or Dijon) mustard
1/4 tsp kala namak: amzn.to/31132tj*
Fried mushrooms and tomatoes
Rye bread

Roughly break up the tofu and mash it with a fork to form a scramble. Add the tofu to a pan on a meduim heat then add in the turmeric, garlic granules, onion granules, paprika and then season with a little salt and a lot of black pepper. Turn all of the flavours through the tofu until evenly coloured and coated. Cook for around 5 minutes then turn off the heat and add in the vegan yoghurt, english mustard and kala namak. Give everything a good turn through the pan and make sure it was all well combined. Serve on toast with cooked tomatoes and mushrooms, sriracha and fresh dill.

Choc Shot: amzn.to/2Pgrsts*

VEG THAI RED CURRY (Serves 2)
1 tsp coconut oil: amzn.to/39JpOK5*
3 cloves garlic, sliced
1 thumb ginger, grated
Handful baby button mushrooms, halved
1 white onion, sliced
1 red and green pepper, chopped
3-4 tbsp vegan Thai Red Curry paste
1/4 red chilli, grated
1 can coconut milk: amzn.to/39Hoszx*
Handful baby corn
1 bok choi, chopped
1/4 cup fresh coriander, chopped
Juice 1 lime
Mr Organic Chickpea Rice [gift]: amzn.to/3jUojO7*

Melt the oil in a wok, then add in the garlic and ginger. Fry those in the oil for a couple of minutes, then add in the mushrooms. Cook the mushrooms until they develop a lovely colour, then add in the onion. Next, add in the bell peppers and cook everything in the pan off for a couple of minutes. Add in the Thai Red Curry Paste next and turn that through to get everything well coated. Grate in the red chilli, pour in the coconut milk and add in the baby corn. Give everything in the pan another good stir through until well mixed together and the sauce has a lovely red colour to it, and continue to cook for around 10 minutes. Add in the bok choi, along with some salt and black pepper and stir. Lastly, add in the chopped coriander and squeeze in the juice of half a lime, and give everything a good final stir through before serving the curry with rice. Finish with more lime juice and fresh coriander.

Freaks of Nature Chocolate Fudge Pudding: bit.ly/337oDmF

I’M WEARING:
Nails: ‘Ballerina’ (Gifted) 30% off with code ‘JessB30’ here: bit.ly/2OccRAw

Disclaimer: This video is not sponsored.

[Gift]
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

A Week of Dinners/What I Ate (+ Meal Prep!) Vegan | AD JessBeautician

Jess Beautician 2020-06-28 | Get £15 off your order with code ‘jessicabeautician’ at https://www.veganvinho.com. This video contains a paid for partnership with VeganVinho.

Gridle: bit.ly/2XoflOK*
Wok: bit.ly/2Ru4YHr*
Pans: bit.ly/2PIM80i*
Plates: https://nomliving.com*
Bowls: bit.ly/3Mhd0x4*
Measuring cups: http://bit.ly/2O1UgIf*
Measuring spoons: http://bit.ly/32ydGb3*
Net Zero Co. Silicone Bag [Gift]: bit.ly/31a4zyO (Code 'JESSB10' for 10% off)
Sieve: amzn.to/2ZluJMR*
Garlic rocker: bit.ly/2ZlnuV5*
Mixing bowl: bit.ly/3gkARLU

MEAL PREP:
GLAZED TEMPEH STEAK STRIPS
1 block tempeh: amzn.to/3g1FBGc*
3 tbsp maple syrup: amzn.to/3fHfTqr*
3 tbsp balsamic
2 tbsp tomato puree
1 tbsp miso: amzn.to/2YpPhEJ*
1 tbsp soy sauce
1 tsp liquid smoke: amzn.to/3diplyZ*
1 tbsp oil
2 tsp smoked paprika
1 tsp onion granules
1 tsp garlic granules
1 tsp all spice
Salt & pepper

Boil the tempeh for 10 minutes. Make the marinade by whisking all ingredients together with a splash of water in a bowl until combined. Remove the tempeh and drain, once cool, cut into strips. Dip each strip in the marinade and coat well then place in a container with some of the marinade at the bottom. Refrigerate for a minimum of 1 hr.

1 BLOCK FIRM TOFU: amzn.to/2NeQFUd*
2 tbsp soy sauce
2 tbsp maple syrup
2 tbsp rice vinegar
Cornflour (cornstarch in US!)

STICKY ORANGE TOFU MARINADE:
Zest of 1 small orange
Juice of 1 orange
3 tbsp maple syrup
3 tbsp soy sauce
1 tbsp rice vinegar: amzn.to/2YUc4rc*
2 cloves garlic, minced
1 tbsp oil
1/4 tsp chilli flakes
Salt & pepper
1 tbsp cornflour (cornstarch in US!)

Cube the tofu, then in batches, coat in the soy sauce-maple syrup-rice vinegar mix before tossing in cornflour, ensuring they're well coated. Heat some oil in a wok then fry the coated tofu in two batches. Place the first half on a clean towel to drain while frying the other half. Make the Sticky Orange Marinade by whisking all of the ingredients together in a bowl. Place 1/2 in a container. Place half of the tofu back in the pan, then pour in half of the marinade from the bowl. Coat the tofu in the marinade and fry until it becomes sticky, then repeat for the other half. Store in an airtight container once cool.

SPICY JACKFRUIT & BLACK BEANS
1 tbsp oil
1 onion, sliced
3 cloves garlic, minced
2 tsp smoked paprika
2 tsp chilli powder
1 tsp cumin
1 tsp coriander
2 cans young jackfruit, drained
2 tbsp tomato puree
1 cup veg stock
3 tbsp soy sauce
2 tbsp maple syrup
1 tbsp rice vinegar
2 tsp liquid smoke
1 can black beans, rinsed & drained
Salt & pepper
Juice 1 lime

Heat the oil in a pan, add the onion and garlic. Fry off until soft, then add the smoked paprika, chilli powder, cumin and coriander, and toast them for a minute until fragrant. Slice each piece of jackfruit into thirds then using two forks, pull the pieces apart. Add the shredded jackfruit into the pan with the tomato puree, then stir to coat the jackfruit. Add the soy sauce, maple syrup, rice vinegar and liquid smoke, then stir before then adding in the black beans. Season, cover and leave to cook for 40 minutes. Once done, squeeze in the lime juice, stir and leave to cool before placing in an airtight container.

4 PORTIONS BROWN RICE (1 1/2 cups in 9 cups water/stock)
GARLICKY GREEN BEANS & TENDER-STEM BROCCOLI
PEPPERS, BABY CORN, ONIONS
___________________________________________

DINNERS:
GLAZED TEMPEH STEAK STRIPS
Glazed Tempeh Steak Strips
Baby button mushrooms
Garlicky Broccoli & Green Beans
Mash with kale
Gaudio Reserva Red Wine [Gift]: bit.ly/3gkBipw

SPICY JACKFRUIT & BLACK BEANS
1/2 Spicy Jackfruit & Black Beans
1/2 brown rice
Peppers
Garlicky Beans & Broccoli
1 avocado, sliced
Coriander, lime

STICKY ORANGE TOFU STIR-FRY
Onion, peppers, baby corn
1/2 extra Sticky Orange Marinade
1 portion Sticky Orange Tofu
1/2 brown rice
Garlicky Beans & Tenderstem Broccoli
Bok choi
Spring onions, coriander, sesame seeds, lime

SPICY JACKFRUIT & BLACK BEAN SOFT TACOS
Soft corn tortillas
Spicy Jackfruit & Black Beans
Avocado
Violife White Cheese: bit.ly/2BHHidd*
Red onion, coriander, lime

STICKY ORANGE TOFU NOODLES
Onion, mixed peppers, baby corn
1/2 extra Sticky Orange Marinade
1 portion Sticky Orange Tofu
Rice noodles
Bok choi
Garlicky Green Beans & Tenderstem Broccoli
Coriander, spring onions, lime

[Gift]
Some products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate
Some links may be affiliate links and are marked with ‘*’, which means I may receive a commission from any items purchased through these links.

What I Eat In A Day #49 Tempeh Lasagne Recipe (Vegan) AD | JessBeautician

Jess Beautician 2020-05-17 | Get £15 off your order with code ‘jessicabeautician’ at https://www.veganvinho.com. This video contains a paid partnership with Vegan Vinho.

Spice jars: amzn.to/2yWJs7M*
Label maker: amzn.to/3fSFkq1*
Toaster: amzn.to/39Zw92X*
Kettle: bit.ly/2DvUUpf*
Pans: http://bit.ly/2PIM80i*
Frying pan: http://bit.ly/2QNEeBM*
Plates & bowls: http://bit.ly/32jqouI*
Pasta bowls: bit.ly/2ybag36*
Glasses: http://bit.ly/2SMxiVX*
Salt & pepper mills: http://bit.ly/2OGI5h6*
Measuring cups & spoons: http://bit.ly/32ydGb3*

YOGHURT PORRIDGE & BERRIES 🍓 (Serves 2)
Pinch salt
1 cup oats
1 cup plant milk: amzn.to/2TajlAZ*
3 tbsp soy vanilla yoghurt
1 cup frozen berries
2 tsp maple syrup: amzn.to/2LfGspf*
2 tbsp almond butter: amzn.to/3chAtfQ*
2 tbsp maple syrup

Add the salt to 3 cups of boiling water in a pan on a medium heat. Gradually add in the oats, a quarter at a time, stirring in between. Bring to a gentle boil, reduce the heat, cover and leave for 20 minutes. Meanwhile, add the berries to a separate pan with a splash of water and the two teaspoons of maple syrup, stir and leave on a low heat. Once the oats have absorbed the water, add the plant milk and stir through. Remove from the heat, add in the yoghurt and stir. Serve with the berries on top. Combine the almond butter and maple syrup then drizzle over the porridge.

HARISSA CHICKPEA TOAST 🌶 (Serves 2)
2 tbsp harissa: amzn.to/3cfSriN*
1 can chickpeas, rinsed & drained
Rye bread
Hummus
1 avocado, sliced
Handful spinach
2 tsp tahini: amzn.to/2SPtx1w*
Pinch sumac: amzn.to/36dvoTD*
Lemon juice
Salt, pepper & chilli flakes

Fry the harissa in a pan for a few minutes before adding in the chickpeas. Stir to coat the chickpeas and leave to cook on a low-medium heat for 15 minutes. Toast the bread, spread on some hummus and add on the avocado. Add the spinach to the pan with the chickpeas, wilt for a minute then serve the spinach and harissa chickpeas on top of the toast. Mix the tahini, sumac and squeeze of lemon juice together until smooth and drizzle over. Garnish with chilli flakes.

TEMPEH BOLOGNESE LASAGNE 🥫 (Makes 4 servings)
1 jar tempeh, drained: amzn.to/2YKihHO*
2 tbsp tomato puree
1 tbsp red wine vinegar
1 tbsp #vegan Worcester: amzn.to/2LdtRCY*
1 tbsp maple syrup
1 tsp onion granules
1 tsp garlic granules
1 tsp paprika
1 tsp dried herbs
1/4 tsp chilli flakes
Salt & pepper
1/4 cup water

2 tbsp oil
1 red onion, finely chopped
3 cloves garlic, minced
1 carrot, minced
1 red pepper, minced
1 stick celery, minced
1 tin plum tomatoes
Salt & pepper

1 tbsp olive oil
3 tbsp flour
1 cup plant milk
Good pinch nutritional yeast: amzn.to/3dWPjZB*
Pinch nutmeg
Salt & pepper

10 lasagne sheets
Handful vegan cheese (optional): bit.ly/3fReMVQ*
Parsley

Mix the tempeh marinade ingredients together until smooth. Mince the tempeh then add to the marinade and combine. Cover and refrigerate for 20 minutes. Add the oil to a large pan on a medium heat, add the onion and garlic and sweat them off. Add the carrot, cook that until soft, then add the red pepper and celery and sweat off until soft. Add the tempeh to the pan and cook it off in the vegetables for a couple of minutes before adding the tinned tomatoes. Rinse out the can and mix everything together well, season again. Stir and leave on a low-medium heat. In a separate pan, make the ‘Béchamel sauce’ by adding in the olive oil then the spelt flour a tablespoon at a time, stirring in between. Pour in the plant milk, a cup at a time stirring in between, and continue stirring on a medium-high heat until the sauce thickens. Add in the nutritional yeast, nutmeg and season, then stir. To layer the lasagne, first add the tempeh bolognese, followed by a layer of lasagne sheets, then a layer of the Béchamel sauce. Repeat another two times. For the final layer, add on any remaining béchamel sauce and bolognese, sprinkle on the coconut cheese and parsley. Place in the preheated oven at 180 degrees celsius and bake for 35 minutes. Garnish with parsley and serve with salad.

Vegan Vinho Pato Frio Cashmere Rosé [Gift]: bit.ly/2TuvXmG

Freaks Sticky Toffee Pudding: bit.ly/3cyyeVm*

I’M WEARING:
Nails: ‘Ballerina’ [Gift] 30% off with code ‘JessB30’: bit.ly/2OccRAw

DISCOUNTS
🍿PopcornShed Vegan Popcorn (15% off with code JESSBEAUTICIAN): bit.ly/3jrreh2*
☕️Bird&Blend Tea (20% off with code JESSTEABIRD71): bit.ly/2AU6Bbx
🐢NetZeroWaste (10% off with code JESSB10): netzerocompany.com

Disclaimer: This video contains a paid partnership with Vegan Vinho.

[Gift]
Some products mentioned are PR gifts, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate
Some links may be affiliate links and are marked with *, which means I might receive a small commission from any items purchased through these links.

What I Eat in a Day #48 Feel Good Recipes (Vegan) AD | JessBeautician

Jess Beautician 2020-04-30 | Get £15 off your order with code ‘jessicabeautician’ at https://www.veganvinho.com. This video contains a paid for integrated partnership with Vegan Vinho.

DISCOUNTS
PopcornShed Vegan Popcorn (15% off with code JESSBEAUTICIAN): bit.ly/36lJty4*
Bird&Blend Tea (20% off with code JESSTEABIRD71): bit.ly/2AU6Bbx

KITCHENWARE:
Storage jars: amzn.to/2Siiz4n*
Label maker: amzn.to/2KIaL7Z*
Spice jars: amzn.to/2zOst7B*
Toaster: amzn.to/39Zw92X*
Kettle: bit.ly/2DvUUpf*
Pans: http://bit.ly/2PIM80i*
Frying pan: http://bit.ly/2QNEeBM*
Wok: http://bit.ly/2Ru4YHr*
Knife [Gift]: amzn.to/2vapTqz*
Plates & small bowls: http://bit.ly/32jqouI
Pasta bowls: bit.ly/2ybag36*
KeepCup: amzn.to/2VLpJQW*
Glasses: http://bit.ly/2SMxiVX*
Cutlery: http://bit.ly/2KZAfhE*
Salt & pepper mills: http://bit.ly/2OGI5h6*
Measuring cups: http://bit.ly/2O1UgIf*
Measuring spoons: http://bit.ly/32ydGb3*
Measuring jug: amzn.to/2GqHQTy*

ULTIMATE CREAMY NUT BUTTER BANANA PORRIDGE (Serves 2)
1 cup oats
3 cups water
Pinch salt
1 cup plant milk: amzn.to/2V2Xyws*
Pinch coconut sugar: amzn.to/3aR0Bwq*
1/4 tsp cinnamon
3 small bananas (1 1/2 per serving)
Handful flaked almonds
2 tbsp almond butter: amzn.to/2ymB5BE*
2 tbsp maple syrup: amzn.to/2xnix44*

Add the boiling water and a pinch of salt to a pan on a medium heat, add in the oats a quarter at a time, reduce the heat, stir and leave to cook for 20 minutes. Once the oats are cooked through, add in the milk, mashed banana and cinnamon, and continue to stir for 5 minutes. In a separate frying pan, add the nuts and 1 tbsp of maple syrup and toast until caramelised, add the sliced banana, stir and serve on top of the porridge. Mix the other tbsp of maple syrup with the almond butter and drizzle on top.

TOMATO, WHITE BEAN & BASIL SOUP (Serves 4, freezeable)
2 tbsp oil
1 white onion, chopped
3 cloves garlic, minced
1 red pepper
1 tsp paprika
1 tsp mixed herbs
1 tin tomatoes
1 can cannellini beans (or any white bean), rinsed & drained: amzn.to/3bTVi0o*
1 veg stock cube + 500ml water
Salt & pepper
Bunch fresh basil
Rye bread and pesto

Add the oil to the pan followed by the onion and garlic, then sweat those off until soft. Add in the red pepper and cook that off for a couple of minutes before adding in the paprika, dried herbs and tomato puree. Fry the herbs and puree off in the pan for a couple of minutes then add in the tinned tomatoes, beans and vegetable stock, then season with salt and black pepper. Bring the soup to a gentle boil, then reduce the heat and continue to cook with the lid on, for 25 minutes. After 25 minutes, add in the fresh herbs then transfer to a blender or hand-blend the soup until smooth.

Bird&Blend Ice-Cream Matcha (20% off first orders with code JESSTEABIRD71): bit.ly/3eIgBUM
Trek Salted Caramel Protein Bar: amzn.to/2xeUJzv*

LENTIL TIKKA MASALA (Serves 4, freezable)
1-2 tbsp oil
Tikka Masala paste: youtu.be/gJxm6z79-fo?t=26
1 carrot, peeled & chopped
1 red pepper, chopped
1 can tomatoes
1 can coconut milk or powder: amzn.to/3bnAEWd*
1 cup red lentils, rinsed & drained
Salt & pepper
Fresh coriander to garnish

Brown rice

SIDE SALAD
Handful cherry plum tomatoes, halved
1/4 cucumber, chopped
1 red onion, sliced thinly
Juice and zest of 1/2 lime
1 tbsp olive oil
1 tbsp red wine vinegar
Bunch fresh mint
1/2 tsp ground cumin
Salt & pepper

Add the oil to a large pan followed by the Tikka Masala curry paste. Fry in the oil until heated through. Add the carrot and red pepper to the pan with the curry paste.Fry the vegetables off in the pan for around 10 minutes until they cook down and soften, and are well coated in the curry paste. Next, add the chopped tomatoes, coconut milk and the red lentils then seasoned it with salt and pepper. Stir well, then increase the heat to bring it to a gentle simmer and leave to cook for around 25 minutes until the lentils are tender. Meanwhile, make the salad by combining all the ingredients together well in a bowl. At this point the lentils should be cooked through and the sauce reduced and thickened slightly. Serve with brown rice and the salad.

Vegan Vinho Barrancôa #vegan white wine [Gift]: bit.ly/3eimqHY

Coconut Collaborative Salted Caramel Pot: bit.ly/3b3SXzB*

I’M WEARING:
Nails: ‘Ballerina’ [Gift] 30% off with code ‘JessB30’: bit.ly/2OccRAw

Disclaimer: This video contains a paid for integrated partnership with Vegan Vinho.

[Gift]
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

Bento Box Work Lunches #10 (Vegan) AD | JessBeautician

Jess Beautician 2020-04-26 | Use code JESS10 for 10% off monbento here: http://smarturl.it/jessbeautician-MB. This video is kindly sponsored by monbento.

Sushi mat: amzn.to/35AHwgN*
Knife (Gift): amzn.to/2vapTqz*
Measuring cups: http://bit.ly/2O1UgIf*
Measuring spoons: http://bit.ly/32ydGb3*
Salt & pepper mills: http://bit.ly/2OGI5h6*

STICKY SWEET CHILLI TOFU WRAP
1 block firm tofu, cut into 10 even slices
1/3 cup cornflour
1 tbsp oil

Sticky Sweet Chilli Sauce:
1/4 cup maple syrup: amzn.to/3dpc48h*
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp red wine vinegar
1 tbsp tomato puree
1/2 tsp chilli flakes
Pinch salt
Hummus
1/2 avocado
1 spring onion, sliced
Lettuce
1 tortilla wrap

Lightly coat each tofu slice one at time in the cornflour and then tap off any excess. Heat the oil in a large shallow pan, then place half the coated tofu slices in at a time and fry them off on both sides for around 5 minutes each so that they’re slightly golden in colour, then repeat with the other half. Make the Sticky Sweet Chilli Sauce by whisking all of the ingredients together until smooth. Coat one side of the tofu at a time, then turn them over to coat the other side and let them fry off in the sauce for a couple of minutes both sides. Store extra tofu in an airtight container once cool. For the wrap, warm the slightly then spread on a layer of hummus, mash on the avocado, place on 4 of the Sticky Sweet Chilli Tofu slices, add on the spring onion and some salad leaves. Roll tightly and cut in half.

SWEET CHILLI TOFU & AVOCADO SUSHI
1 nori sheet: amzn.to/2WttA47*
1/3 cup sushi rice, cooked: amzn.to/3c8qbhI*
2 Sticky Sweet Chilli Tofu slices
1/2 avocado (from Monday’s lunch)
Siracha #vegan mayo: amzn.to/3bhU1QF*

Slice the tofu slices into three strips, then slice up the avocado. Spread the sushi rice out on a nori sheet, smooth side down, on a sushi mat, making sure it’s spread out to the edges and leaving about an inch at the very end. Lay down the tofu across the width of the nori sheet, again leaving around an inch gap at the top, then add on the sliced avocado on the top. Roll tightly and slice into 8 pieces.

SWEET CHILLI TOFU NOODLE SALAD
1 tsp sesame oil
1 tsp rice vinegar
1 tsp soy sauce
Juice 1/4 lime
Portion rice noodles, cooked
1 carrot, spiralized
4 Sticky Sweet Chilli Tofu slices
1/2 red pepper, sliced
2 spring onions, sliced
Handful peanuts, crushed

- Almond Biscotti: amzn.to/2z6YmYB*

Mix the sesame oil, rice vinegar, soy sauce and lime juice in a bowl, add in the noodles, carrot and half of the spring onions and peanuts, and toss to coat. Serve with the remaining Sticky Sweet Chilli Tofu slices, red pepper slices and garnish with crushed peanuts and the remaining spring onions.

SMOKY BEAN TORTILLA SALAD
Smoky Sauce:
1/4 cup ketchup
1 tbsp maple syrup
1tbsp soy sauce
1 tsp oil
1 tsp cajun spice mix
1 tsp onion granules
1 tsp smoked paprika
1/4 tsp cayenne
Salt & pepper

1 tortilla wrap, sliced
1 can kidney beans, rinsed & drained
Lettuce, shredded

CHUNKY AVOCADO SALAD
1 avocado, cubed
1 tomato, chopped
1/2 red pepper, chopped
2 spring onions, chopped
Juice 1/2 lime
Pinch Chilli Flakes
Salt & Pepper

- Trek Salted Caramel flapjack: amzn.to/2xeUJzv*

Whisk all of the ingredients for the smoky marinade together until smooth. Toss the beans in the marinade. Add the beans to a pan on a medium heat and cook through for around 10 minutes. Allow to cool and reserve half for the following day. Make the Chunky Avocado Salad by mixing all of the ingredients together in a bowl, then reserve half for the following day. Place the other half in the bento box with the sliced tortilla, half of the avocado salad, lettuce and lime wedge.

SMOKY BEAN SALAD WRAP
1 tortilla wrap
Hummus
Remaining Smoky Beans
Remaning Chunky Avocado Salad
Lettuce, shredded

- Lentil chips: amzn.to/3bjFFPw*

Warm a tortilla wrap, spread a layer of hummus down the centre, then add on the Smoky Beans, Chunky Avocado Salad and shredded lettuce.

Disclaimer: This video is sponsored by monbento and features gifted items.

[Gift]
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

Store Cupboard Recipes (Lockdown Meals) Vegan | JessBeautician

Jess Beautician 2020-04-05 | KITCHENWARE:
Garlic rocker: amzn.to/3dvfdU7*
Pans: http://bit.ly/2PIM80i*
Wok: http://bit.ly/2Ru4YHr*
Plates: http://bit.ly/32jqouI
Bowls: bit.ly/2ybag36*
Measuring tools: http://bit.ly/2O1UgIf & http://bit.ly/32ydGb3*

CHICKPEA TIKKA MASALA (Serves 4, freezable)
1 tbsp smoked paprika
2 tsp garam masala (or curry powder)
1 tsp turmeric
1 tsp ground cumin (or cumin seeds)
1 tsp coriander seeds (or ground coriander)
1 tsp cayenne
Pinch cinnamon
1 thumb fresh ginger, grated
1 red chilli
2 cloves garlic
1 tbsp ground almonds (or almond flour)
1 tbsp desiccated coconut
1 tbsp tomato puree
1/2 tsp salt

2 tbsp oil
1 white onion
1 can tomatoes
1 can coconut milk: amzn.to/3bT4bqQ*
1 can tomatoes
2 cans chickpeas, rinsed & drained
Salt & pepper

Toast the spices in a dry pan for around 5 minutes until they smell fragrant. Transfer to a pestle and mortar, then grind them together. Add the ginger, chilli and garlic, grind together until the paste is smooth. Add the ground almonds, coconut, tomato puree and salt. Grind again into a smooth paste. Add the oil to the pan then add the onion, and sweat it off until soft. Add two tablespoons of the paste in the pan, storing the remaining paste in a clean jar in the fridge, use within a week. Fry the paste in the onions for a couple of minutes. Add in the tomatoes, stir through the paste then add in the coconut milk and chickpeas. Stir, bring it to a gentle simmer and leave on a low heat for 35 minutes to reduce slightly, leaving you with a thicker sauce. Serve with white or brown rice, quinoa or on a jacket potato.

RED LENTIL CHILLI (Serves 4, freeze-able)
2 tbsp oil
1 white onion, chopped
3 cloves garlic, minced
1 tbsp chilli powder
2 tsp smoked paprika
1 tsp cumin
1/2 tsp chilli flakes
1/4 cayenne pepper
1 red pepper, chopped
1 tbsp tomato puree
1 can tomatoes
500ml veg stock
1 cup red lentils, rinsed & drained
1 tbsp balsamic (or soy sauce/vegan Worcester)
1 tsp liquid smoke (or extra smoked paprika)
Salt & pepper
1 small can sweetcorn, drained

Drizzle the oil in a large pan on a medium heat, add the onion and garlic and cook them off in the oil until soft. Next add the spices. Turn the spices through the onion and garlic and fry them off for a couple of minutes. Add the red pepper and tomato puree, and fry off before pouring in the tomatoes, stock, lentils, balsamic, liquid smoke then season with salt and pepper. Stir the chilli until the sauce begins to thicken as the lentils cook, then leave on a gentle simmer, covered and for 25 minutes. Just before the chilli is done, add in the sweetcorn and stir. Serve on a baked potato, with rice, quinoa, in taco shells, fajitas, on loaded fries or on top of nachos.

BLACK BEAN BOLOGNESE (Serves 2, freeze-able)
2 tbsp oil
1 white onion (and/or carrot/celery), chopped
3 cloves garlic, minced
2 tsp dried herbs (or any dried herb)
1 tsp paprika
1/4 tsp chilli flakes (for heat, optional)
1 bay leaf
1 tbsp tomato puree
1 can tomatoes
1 can black beans, rinsed & drained
300ml veg stock
1 tsp marmite (or #vegan Worcester sauce/soy sauce/balsamic)
Salt & pepper
Spaghetti

Add in the oil, onion and garlic to a pan and sweat until soft. Add the dried herbs, paprika, chilli flakes and bay leaf. Turn the spices through and fry everything off for a minute before adding the tomato puree. Fry the puree off for a couple of minutes, then add in the beans, stock, marmite and season with salt and pepper. Stir, then using a potato masher, mince up the black beans. Simmer for 30 minutes on low, covered. Serve with spaghetti. You can also throw any extra fresh produce you have into this such as celery, peppers, carrots.

STICKY GINGER & SESAME TOFU (Serves 2)
1 thumb ginger, grated
2 cloves garlic, peeled
3 tbsp tamari: amzn.to/2Wx868m*
2 tbsp maple syrup: amzn.to/2U7AGvu*
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp cornflour
1 tsp chilli flakes
1/4 tsp salt

MARINADE:
1 tbsp sesame oil
1 tbsp tamari
1 tbsp maple syrup

1 block tofu, pressed & cubed
2-3 tbsp cornflour
1 tbsp oil
2 tbsp sesame seeds

For the Sticky Ginger Sauce, blend all ingredients in a blender until smooth, or finely grate the ginger and garlic, and whisk together with the other ingredients. Mix the tofu in the sesame oil, tamari and maple syrup and leave for 15 minutes. Toss the tofu through the cornflour on a plate, coating it evenly. In a large wok, heat the oil then add the coated tofu and fry on a medium heat until golden, turning it continuously. Once the tofu is crispy and golden, place on a plate and set aside. Cook your fresh or frozen vegetable of choice in the pan, pour in all of the Sticky Ginger Sauce, then add the crispy tofu back into the pan. Turn it a couple of times just to warm the tofu back through and to coat it in the sauce. Finally, add in a couple of tablespoons of sesame seeds. Serve immediately with white or brown rice, quinoa or noodles. Broccoli, mushrooms, carrots and peppers work well!

What I Eat in a Day #47 (Vegan) | JessBeautician

Jess Beautician 2020-02-23 | Toaster: amzn.to/39Zw92X*
Kettle: bit.ly/2DvUUpf*
Pans: http://bit.ly/2PIM80i*
Frying pan: http://bit.ly/2QNEeBM*
Wok: http://bit.ly/2Ru4YHr*
Baking dish: amzn.to/3c0v7pi*
Knife (Gift): amzn.to/2vapTqz*
Plates & bowls: http://bit.ly/32jqouI*
Dinner bowls: bit.ly/35h71SA*
Glasses: http://bit.ly/2SMxiVX*
Cutlery: http://bit.ly/2KZAfhE*
Salt & pepper mills: http://bit.ly/2OGI5h6*
Measuring cups: http://bit.ly/2O1UgIf*
Measuring spoons: http://bit.ly/32ydGb3*
Measuring jug: amzn.to/2GqHQTy*
Table: http://bit.ly/2zOhFmz*

CARAMELISED APPLE OAT & RICE PUDDING
1 cup Oatly Barista: amzn.to/2PcDK6j*
1/3 cup pudding rice: amzn.to/39fuc21*
1/3 cup oats
1 tsp coconut sugar: amzn.to/39RW64H*
Pinch salt
1 apple, peeled & chopped
Handful pecan nuts: amzn.to/39VU9nL*
1/4 tsp all spice
1 tbsp maple syrup: amzn.to/2UxAaHt*
3-4 tbsp almond soy yoghurt
Cinnamon
Almond butter: amzn.to/3bkXD4H*

Bring the milk to a gentle boil in a pan then add in the pudding rice, stir then leave it to cook, covered, for 15 minutes. After 15 minutes, add in the oats and a little more milk if needed, as well as the coconut sugar and salt, stir and leave the oats to cook before turning it off the heat. Place the apple in a frying pan with a little coconut oil and pan fry until soft and slightly caramelised. Add in the pecans and toast them off before adding in the all spice. Coat everything well in the all spice and continue to fry it off before then adding in the maple syrup. Next, add a couple of tablespoons of plant yoghurt to the Oat & Rice Pudding, enough to make it creamy and give it a good mix through. Serve the Oat & Rice Pudding with the caramelised apple topping, a sprinkle of ground cinnamon and a drizzle of almond butter.

HARISSA MUSHROOM TOAST
Handful mixed mushrooms, sliced
1/2 tsp harissa paste
1/2 mango, sliced
Handful spinach
Rye bread: amzn.to/2ve93qC*
Hummus
Lemon juice, sesame seeds, chilli

Drizzle some oil in a frying pan, add in the mushrooms and fry them off until golden and slightly crispy. Add in the harissa paste according to taste, turn them in it to coat well and fry them off for a few more minutes until they almost caramelise in it, then place in an oven dish to keep warm in the oven. Place the mango fingers in the same pan used for the mushrooms, and caramelise them on both sides. Add in the spinach and leave to wilt, then remove the mango once done. Squeeze the juice of half a lemon over the spinach and add in some chilli flakes. Spread some hummus on toasted rye bread, add on the spinach, mango and mushrooms. Squeeze over more lemon juice, sprinkle on some sesame seeds, chilli flakes and fresh coriander.

Livia’s Dunx: livias.co.uk/product/maple-peanut-drizzle

TOFU & VEGETABLE PANANG CURRY (Serves 2)
1 white onion, sliced
Handful mixed mushrooms, sliced
1 red red pepper, chopped
1 block firm tofu, cubed
4-5 tbsp Panang paste
Coconut Merchant Coconut Milk Powder: amzn.to/38Q6fib*
Salt & pepper
1 small head broccoli, cut into florets
1 small handful coriander, chopped, stalks included
1 tbsp tamari: amzn.to/3bZQN4X*
Juice 1/2 lime
Spring onions, coriander, lime wedges
Mr Organic Chickpea Rice (Gift): amzn.to/2wypn5W*

Add the mushrooms to a wok with some garlic infused oil - if using regular oil, add in some minced garlic. Add in the tofu chunks, then pan fry the mushrooms and tofu for around 10-15 minutes until golden. Next, add in the Panang curry paste, stir it in to coat the mushrooms and tofu well, then continue to fry it all off for around another 5-10 minutes to release all of the flavours. Add the onion to the pan along with the red pepper and toss everything together to again get the onion and peppers well coated. Add the coconut milk powder then pour in 250ml of warm water then season it with salt and pepper, give that a good stir and leave to gently simmer. Cook the rice meanwhile and just before the rice is done, add the broccoli to the curry. Before serving, add some chopped fresh coriander to the curry as well as the tamari and lime juice, then give it one final stir through. Serve the rice with the curry, some greens on the side and finish with some spring onion, lime wedges and some more fresh coriander.

1/2 mango, sliced into fingers
Divine #Vegan Raspberry Dark Chocolate (Gift): amzn.to/3c0rtfi*

I’M WEARING:
Jumper: Thrifted
Ring: http://bit.ly/2Lzx1Py*
Nails: ‘Ballerina’ (Gifted) 30% off with code ‘JessB30’: bit.ly/2OccRAw

Disclaimer: This video is not sponsored.

(Gift)
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

Jess Beautician Live Stream

Jess Beautician 2020-01-11 | ...

What I Eat in a Day #46 | Winter Recipes (Vegan) | JessBeautician

Jess Beautician 2019-12-15 | Instagram: instagram.com/jessbeautician

KITCHENWARE:
Jars: amzn.to/38FUA5K*
Pans: http://bit.ly/2Fca968*
Frying pan: http://bit.ly/2QNEeBM*
Kettle: bit.ly/2DvUUpf*
Toaster: http://bit.ly/2GSWmSz*
KeepCup: amzn.to/2sqWerl*
Matcha whisk: amzn.to/38DjByz*
Ramekin (gift): http://bit.ly/2PMgzQ0*
Magimix (gift): amzn.to/2ylpOib*
Vitamix: amzn.to/2OAbxbA*
Measuring cups: http://bit.ly/2O1UgIf*
Measuring spoons: http://bit.ly/32ydGb3*
Garlic rocker: amzn.to/2OyUeYj*
White bowls: http://bit.ly/2qQrQpS*
Cutlery: http://bit.ly/2QwO3AR*
Salt mill: amzn.to/35mlePf*
Pepper mill: amzn.to/35psSIG*

BREAKFAST - Vanilla Oat & Rice Pudding with Caramelised Banana
1 cup plant milk
1/3 cup porridge oats
1/3 cup pudding rice: amzn.to/35mFUGL*
1/2 cup vanilla soy yoghurt
1 tsp coconut oil
1 banana, halved lengthways
1 tbsp CM Coconut ‘Honey’ Nectar: amzn.to/36En6Dg*
Cinnamon

Boil the milk in a pan on a low-medium heat. Once simmering, add the pudding rice, stir through and allow to cook, covered, for 20 minutes. Meanwhile, brush a frying pan with coconut oil then place in the banana halves and fry off for a few minutes until they caramelise. Brush on the coconut nectar and leave on a low heat. Add the oats into the pudding rice, mix through and cook until the oats are done. Turn off the heat, add in the yoghurt, stir it through until creamy, then place the caramelised banana on top and dust over some cinnamon.

LUNCH - Open Sandwich
Olive oil
2 vine tomatoes, halved
3 cloves garlic, whole & skins on
150g mushrooms, quartered
1 tbsp #vegan pesto
Rye bread
Hummus
1 avocado
Salt & pepper
Basil

SUMAC TAHINI
3 tbsp tahini: amzn.to/34mtY6H*
1 tbsp red wine vinegar
1 tbsp maple syrup (optional)
1/2 tsp sumac

Place the tomatoes in a baking dish with the garlic cloves, drizzle in oil and season with salt and pepper, then roast in the oven at 180 degrees celsius for 25 minutes. Fry the mushrooms and once cooked, stir in the pesto. Spread on the hummus on the toast and add half an avocado on each slice. Once the tomatoes are roasted, squeeze the insides of the garlic cloves over, then place on the plate with the pesto mushrooms. Mix the Sumac Tahini ingredients together, then drizzle over and garnish with basil.

Bird and Blend Tea (gift): bit.ly/3bY5g2t*
Trek Protein Flapjacks (gift): amzn.to/36zosih*

DINNER - Mushroom & Lentil Stew
1 tbsp oil
1 white onion, chopped
3 cloves garlic, minced
2 sticks celery, chopped
2 tbsp brown rice flour
1 tsp dried mixed herbs
4 sprigs fresh thyme, stems removed
1 large sprig fresh rosemary, chopped
2 bay leaves
1/4 cup tomato puree
300g mixed mushrooms
2 tbsp red wine vinegar
2 tbsp vegan Worcester sauce: amzn.to/35oOOU5*
1 tsp Marmite (optional)
1 litre vegetable stock
1 can green lentils, rinsed & drained
5 small potatoes, peeled
1/2 head cauliflower, cut into florets
1 cup oat milk
2 tbsp dijon mustard
Salt & pepperGreen beans
Thyme, to garnish

Heat the oil in a large pan, add in the onion and garlic, then fry for around 3 minutes until soft, then add in the celery. After a few minutes, add in the flour, stir that through the pan to coat everything in it. Add in the dried herbs, thyme, rosemary, bay leaves and tomato puree. Mix through to get everything well coated in the tomato puree, then cook for a few more minutes. Add the mushrooms to the pan and get them well coated, then add in a splash of boiling water to lift anything on the bottom of the pan. Cook the mushrooms for 10 minutes before adding in the red wine vinegar, Worcester sauce, optional Marmite, pour in the stock and season with salt and pepper. Stir, bring to a boil then reduce the heat and cover on fo 25 minutes. Remove the lid, lower the heat and allow to continue cooking. Meanwhile, make the Cauliflower Mashed Potato by boiling the potatoes and steaming the cauliflower for around 20 minutes. Once done, place them in a bowl with the oat milk, dijon mustard, salt and pepper, and blend until smooth. Add the lentils into the stew, mix them through and cook for a further 5 minutes. Steam the beans and remove the bay leaves from the stew. Serve the mash with the Mushroom & Lentil Stew, the green beans on the side and thyme to garnish.

Divine Organic 86% Dark Chocolate with Refreshing Lemon (gift): http://bit.ly/2svKDqQ

I’M WEARING:
Bracelet: http://bit.ly/2NlrcXn*
Ring: http://bit.ly/2Lzx1Py*
Nails: ‘Ballerina’ (Gifted) 30% off with code ‘JessB30’ here: bit.ly/2OccRAw

Disclaimer: This video is not sponsored.

(Gift)
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

School & Work Lunches #9 (Vegan) AD | JessBeautician

Jess Beautician 2019-11-24 | Use code JESS10 for 10% off monbento here: http://smarturl.it/jessbeautician-MB. This video is kindly sponsored by monbento.

Measuring cups: http://bit.ly/2O1UgIf*
Measuring spoons: http://bit.ly/32ydGb3*
Glass bowl: amzn.to/37F5MiB*
Chopping board: amzn.to/34rMH1d*
Sushi mat: amzn.to/2RpJEmE*
Pan: http://bit.ly/2QNEeBM*

BBQ TOFU #VEGAN BLT WRAP
BBQ MARINADE
1/3 cup ketchup
2 tbsp red wine vinegar
2 tbsp coconut honey
1 tbsp vegan Worcester sauce: amzn.to/2qqa0d5*
1 tsp liquid smoke: amzn.to/2DTl4CM*
1 tsp paprika
1 tsp garlic granules
1/2 tsp hot sauce
1/4 tsp salt
Pinch pepper

1 block tofu
1/3 cup vegan mayonnaise
2 tsp lemon juice
1 tbsp chives, chopped
Salt & pepper
1 tomato, cubed
1 avocado, cubed
1/2 romaine lettuce, chopped
1 tortilla wrap
Handful spinach

Make the BBQ Marinade the night before by whisking all ingredients together. Cut the tofu into 8 equal slices, then place the remaining tofu in a container in the fridge. Brush a pan with oil, then place in the tofu slices. Brush the BBQ Marinade on one side, flip them over to cook and brush the other side. Once the underside has cooked, then turn them over again, brush on more marinade and repeat the process. Place the remaining marinade in a container in the fridge and allow the Tofu Bacon to cool once cooked. Make the salad by mixing the vegan mayonnaise, lemon juice, chives, salt and pepper in a bowl, then add the tomato, half of the avocado and romaine lettuce, and mix through until combined. Warm the wrap, mash on the other avocado half, place on the spinach, 4 pieces of the BBQ Tofu Bacon - place the other 4 pieces in a container in the fridge. Add on 1/3 of the salad, roll it up and cut in half. Cover the rest of the salad and refrigerate.

BBQ TOFU BACON BLT PASTA SALAD
1 portion pasta, pre-cooked
Remaining BBQ tofu (from Monday’s lunch), chopped
Remaining salad (from Monday’s lunch)

Place the cooked pasta in the bowl with the BLT salad and mix well. Add in the chopped remaining BBQ tofu bacon and turn that through.
`

HOISIN JACKFRUIT WRAP
HOISIN SAUCE
1/4 cup tamari
2 tbsp rice vinegar
2 tbsp peanut butter
1 tbsp coconut honey: amzn.to/33QOLyJ*
2 tsp sesame oil
1 tsp hot sauce
1/2 tsp garlic granules
Salt & pepper

1 can jackfruit: amzn.to/2YrL6X5*
1 wholewheat wrap
2 spring onions, sliced
1/4 cucumber, sliced
Spinach
Juice 1/4 lime and 2 tsp coconut honey in cup

Empty the jackfruit into a large container and pull apart using two forkst. Divide in half, set one half aside and place the lid on the container of the other half in the fridge for another lunch. Make the Hoisin Sauce by whisking all ingredients together until smooth. Place half the jackfruit in a frying pan and add in 3/4 of the Hoisin Sauce, place the other 1/4 in the container with the remaining tofu leftover from Mondays lunch - coat well and refridgerate. Turn the jackfruit through the sauce and continue to cook it on a medium heat for 10 minutes, then leave to cool. Warm the tortilla, place on the spinach, the Hoisin Jackfruit, cucumber and spring onion. Roll and slice in half.

HOISIN TOFU SUSHI
Remaining tofu (from Monday's lunch)
1 nori sheet: amzn.to/2sTLHW5*
1 portion sushi rice, pre-cooked: amzn.to/2Pj4mC3*
Cucumber sticks
Wasabi: amzn.to/34Sbn3g*

Slice the tofu into 6 long sticks. Grease a frying pan, then place each tofu stick and brush any marinade left in the container on, then fry them all off on each side for a few minutes until cooked, then leave to cool. Place the nori sheet smooth side down and press on the sushi rice, leaving some space at the top of it. Place on the Hoisin Tofu and the cucumber sticks, roll tightly and slice into 10 rolls.

BBQ JACKFRUIT KEBAB SALAD
Remaining pulled jackfruit (from Wednesday's lunch)
Remaining BBQ Marinade (from Monday's lunch)
1 Mediterranean wrap, cut into strips
Remaining romain lettuce (from Monday's lunch)
1/2 tomato, cubed
1/4 cucumber, cubed
Sauerkraut: amzn.to/2LsP1gZ*
Parsley

1 tsp vegan mayonnaise
Juice 1/4 lemon

Mix the remaining pulled jackfruit in a frying pan with the leftover BBQ Marinade then cook that off for 10 minutes until cooked through. Place in the box with the cut up mediterranean wrap, salad, sauerkraut and parsley. Mix the mayonnaise and lemon juice in a small sauce cup for a dressing.

This video is sponsored by monbento.

(Gift)
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

What I Eat in a Day #45 (Vegan/Plant-based) AD | JessBeautician

Jess Beautician 2019-07-18 | Download Amino and search my profile name: @JessBeautician to check out my Stories: aminoapps.onelink.me/4eRt/Jessbeautician. Follow me to see more of my Stories! This video is kindly sponsored by Amino.

KITCHENWARE:
Spice jars: amzn.to/2PaMHdQ*
Flat pan: http://bit.ly/2w3Wsni*
Pans: http://bit.ly/2Fca968*
Large pan: http://bit.ly/2F9W5db*
Kettle: http://bit.ly/2I2qbRI*
Toaster: http://bit.ly/2GSWmSz*
Magimix (Gifted): amzn.to/2ylpOib*
Vitamix: amzn.to/2OAbxbA*
Measuring cups: http://bit.ly/2O1UgIf*
Measuring spoons: http://bit.ly/32ydGb3*
Chopping board: http://bit.ly/2EficzH*
Knife (Gifted): amzn.to/2P2YHia*
Garlic rocker: amzn.to/2OyUeYj*
Lemon squeezer: amzn.to/2CUAmZC*
White bowls: http://bit.ly/2VsfilN*
Pasta bowls (Gifted): bit.ly/2E3jRMe*
Plates (Gifted): bit.ly/2I4U5p2*
Cutlery: http://bit.ly/2QwO3AR*
Herb pots: http://bit.ly/2FADVoz*
Dining table: http://bit.ly/2xkih1z*
Dining chairs: http://bit.ly/2RR3apK*

BREAKFAST - TAHINI GRANOLA
1/2 cup mixed nuts & seeds
1/4 cup oats
1 tbsp coconut oil, melted
1 tbsp tahini
1 tbsp CM Coconut Honey (Gifted): amzn.to/2XUP8ul*
1 tsp coconut sugar: amzn.to/32veJbT*
Pinch salt
Coconut yoghurt, fresh berries

Add the mixed nuts and seeds to a bowl, along with the oats, coconut oil, tahini, coconut honey, coconut sugar and salt. Stir that through until it is well combined. Transfer it over to a flat pan on a medium heat and just kept turning it over for around 10 minutes until starts to turn golden. Remove it from the heat and allow it to cool. Once cool, serve with coconut yoghurt and fresh berries.

LUNCH - TOAST WITH AVOCADO & EDAMAME
1 portion edamame beans, rinsed
1 clove garlic, minced
1 spring onion, sliced
1 small red chilli, chopped
Small bunch fresh mint, chopped
1 tsp olive oil
1 tsp Coconut Merchant Coconut Vinegar (Gifted): amzn.to/2JMaNdZ*
Juice 1/2 lemon
Salt & pepper
Rye bread
1 small avocado

Place the edamame in a pan with a little oil to fry off for a few minutes. Add the cooked edamame to a bowl, along with the garlic, spring onion, chilli and mint, drizzle in some olive oil and coconut vinegar, squeeze in the lemon juice then season it with salt and pepper, and stir that all through well. Toast the bread, bread and once done, add on the mashed avocado, then the edamame salad.

SNACK - Tesco Free From Popped Potato Chips

DINNER - MR ORGANIC VEGETABLE TORTELLINI WITH 2 LENTIL RAGU
1 tbsp oil
1 white onion, chopped
3 cloves garlic, minced
2 carrots, peeled and finely minced
1 tbsp tomato puree
1 tsp dried herbs
1 tsp paprika
1 bay leaf
1/2 cup red lentils
1/2 cup lentils
2 cups passata with basil
1 1/2 cups vegetable stock
1 tbsp vegan Worcester sauce: amzn.to/32vJZaw*
1 tsp coconut sugar
Salt & pepper
1 tbsp nutritional yeast: amzn.to/2Lo1RPj*
Fresh basil and parsley
Mr Organic Vegetable Tortellini (Gifted) :amzn.to/32zqg9Y*

Add the oil to a medium pan on a medium heat. Add the onion and garlic to the pan, then cook everything down until soft. Next add the carrot to the pan and again, cook it down until soft. Add in the tomato puree, dried mixed herbs, paprika and the bay leaf, stir it through the onion, garlic and carrot, and cook it off for a few minutes. Pour in 2 the passata, vegetable stock, add in the vegan Worcester sauce, then add in the rinsed red lentils and puy lentils, along with the coconut sugar then season it with salt and pepper. Give it all a really good stir together, then leave it to simmer on a gentle heat for 20 minutes. In the last 10 minutes, fill a large pan with boiling water, then place a pack of the Mr Organic Vegetable Tortellini, into the pan and just let that cook through until done. Meanwhile, turn the heat off the ragu, add in the nutritional yeast and fresh basil and parsley, then stir it through a final time. Once the tortellini is done, drain and rinse it off, then add the ragu into it a spoonful at a time. Carefully turn it all through then serve with fresh basil.

DESSERT - Alpro Vanilla Dessert & berries

I’M WEARING:
Bracelet: http://bit.ly/2NlrcXn*
Ring: http://bit.ly/2Lzx1Py*
Nails: ‘Ballerina’ (Gifted) 30% off with code ‘JessB30’ here: bit.ly/2OccRAw

Disclaimer: This video is sponsored by Amino Apps.

(Gifted)
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

What I Eat in a Day #44 (Vegan/Plant-based) AD | JessBeautician

Jess Beautician 2019-06-30 | Download Amino and search my profile name: @JessBeautician to check out my Stories: aminoapps.onelink.me/4eRt/Jessbeautician. Follow me to see more of my Stories and support me! This video is kindly sponsored by Amino.

KITCHENWARE:
Pans: http://bit.ly/2Fca968*
Large pan: http://bit.ly/2F9W5db*
Kettle: http://bit.ly/2I2qbRI*
Toaster: http://bit.ly/2GSWmSz*
Magimix (Gifted): amzn.to/2ylpOib*
Spiral Expert (Gifted): amzn.to/2ZMwXTP*
Vitamix: amzn.to/2OAbxbA*
Knife (Gifted): amzn.to/2P2YHia*
Garlic rocker: amzn.to/2OyUeYj*
Lemon squeezer: amzn.to/2CUAmZC*
White bowls (Gifted): http://bit.ly/2L704Pu*
Pasta bowls (Gifted): bit.ly/2E3jRMe*
Plates (Gifted): bit.ly/2I4U5p2*
Cutlery: http://bit.ly/2QwO3AR*
Dining table: http://bit.ly/2xkih1z*
Dining chairs: http://bit.ly/2RR3apK*

BREAKFAST - Hummus, Mango, Avocado & Pesto Toast
1/2 avocado
1/2 mango
Hummus
Bread for toasting
Mr Organic Basil Pesto: amzn.to/2ZUpySJ*
Fresh basil

Cube the avocado and mango. Spread the hummus on the toast, add the avocado and mango on top, drizzle over some pesto and finish with basil leaves.

Alpro Greek Style Strawberry & Raspberry yoghurt

LUNCH - Peanut Noodle Salad (Serves 2)
1 courgette
1 carrot
1 portion straight-to-wok noodles
Handful mixed salad
1/2 red pepper, sliced
2 spring onions, sliced
Crushed peanuts, sesame seeds, fresh coriander

PEANUT DRESSING:
2 tbsp peanut butter
Juice 1 lime
2 tsp sesame oil
1 tsp rice vinegar
1 tsp CM Coconut Savoury Sauce (Gifted):
1 tsp sriracha

Cook the straight-to-wok noodles and meanwhile, spiralize the carrot and courgette. Once the noodles are cooked, allow to cool before adding them to a large bowl with the carrot and courgette noodles, mixed salad, red pepper and spring onions. Whisk all of the Peanut Dressing ingredients together until smooth, then pour it over the noodle salad, turn it through well then serve with crushed peanuts, sesame seeds and fresh coriander.

Livia’s Cookie Dough Nugglets: http://bit.ly/2LgmGLI*

DINNER - Breaded Tofu Katsu Curry (Serves 2)
The Tofoo Co. Breaded Wholewheat Tofu Chunks
1 small onion, chopped
2 carrots, peeled & chopped
3 cloves garlic, minced
1 thumb-sized piece ginger, grated
2 tbsp curry powder
1 tsp garam masala
1 tbsp brown rice flour
1/2 pint vegetable stock
20ml coconut milk powder (Gifted): amzn.to/2X8z6rs*
2 tbsp CM Coconut Savoury Sauce (Gifted): amzn.to/2Fxth0q*
1 tbsp rice vinegar
1 tbsp CM coconut honey (Gifted): amzn.to/2RIRNkt*
Salt & pepper
Jasmine rice
Mixed salad, spring onions, chilli

Preheat the oven to 180 degrees celsius, then place the Breaded Wholewheat Tofu Chunks in a baking dish in the oven to bake for around 25 minutes. In a medium pan, melt the coconut oil, then add the onion the pan and cook it down until soft. i Next, add in the garlic and the ginger then cooked that down for a minute. Throw the carrots into the pan, and again, cook them down until they soften. Add in the curry powder, brown rice flour and garam masala, then just stir that through the pan to coat everything in it. Added in the vegetable stock, coconut milk, Coconut Savoury Sauce, Coconut Honey and season with salt and pepper, stir, then bring it to a gentle boil. After around 10 minutes, blend it using a hand-blender though not until it completely smooth though, and then leave on a low heat. Meanwhile, cook the rice and once done, remove the tofu from the oven, slice them up, then plate the rice first, add on the tofu then pour the sauce over the top. Finish with some mixed salad on the side and also some sliced red chilli and some spring onions.

DESSERT - Mango, lime & mint

I'M WEARING:
Bracelet: http://bit.ly/2C22S8D*
Ring: http://bit.ly/2RdiMaI*
Nails: ‘Ballerina’ (Gifted) 30% off with code ‘JessB30’ here: bit.ly/2OccRAw

Disclaimer: This video is sponsored by Amino.

(Gifted)
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

School & Work Lunch Ideas #7 (Vegan/Plant-based) AD | JessBeautician

Jess Beautician 2019-06-23 | Shop monbento and use code 'JESSBEAUTICIAN10' for 10% off any order including promotional offers until 30th June: http://smarturl.it/jessbeautician-MB. This video is sponsored by monbento.

Cutlery (Gift): amzn.to/2GImAJD*
Sauce cups (Gift): amzn.to/2YC2ve8*
Food wrap: http://bit.ly/2QL252G*
Knife (Gift): amzn.to/2RsKe17*
Glass bowl: amzn.to/2RyfMTk*
Table: http://bit.ly/2UR1L3i*

JACKFRUIT NOODLE SALAD
CHILLI-LIME JACKFRUIT:
1 can jackfruit: amzn.to/31jqCRo*
Zest & juice 1/2 lime
2 tsp coconut vinegar
2 tsp sesame oil
Small handful coriander, chopped
1/2 tsp garlic flakes
1/4 tsp chilli flakes
Pinch cayenne
Salt & pepper

Mixed salad
1 portion udon noodles, precooked
1/3 red pepper, strips
2 spring onions, sliced
Sesame seeds, coriander, lime

PEANUT SAUCE:
1 tsp peanut butter
1 tsp sesame oil
1 tsp soy sauce
1 tsp rice vinegar
1 tsp sriracha
1 tsp lime juice

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Drain the jackfruit, empty into a bowl then pull it apart with two forks. Add the lime zest, juice, sesame oil, coconut vinegar, coriander, garlic flakes, chilli flakes, salt and pepper. Mix well, cover and place in the fridge to marinade for 30 mins or overnight.

Add the noodles, half of the Chilli-Lime Jackfruit, mixed salad, spring onion and red pepper into a bowl, mix then transfer into one bento box. Sprinkle on a few sesame seeds, add fresh coriander and lime wedge. Serve with Peanut Sauce.

MANGO AVO-WRAP
1 seeded, wholewheat wrap
1/2 cup hummus
1/2 mango, cubed
1/2 avocado, cubed
1/3 red pepper, cubed
2 spring onions, chopped
Fresh coriander
Lettuce

Hummus chips, apple wedges
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Mix the hummus, avocado, mango, red pepper, spring onions and coriander together well, then place it on the wrap. Add on more coriander, lettuce, then wrap and slice in half.

JACKFRUIT TORTILLA SALAD
1 seeded, wholewheat tortilla
Remaining Chilli-Lime Jackfruit
Handful mixed salad
1/3 can corn
1/3 can black beans
1/4 avocado, cubed
1 spring onion, chopped

AVOCADO DIP:
1/4 avocado
Small handful fresh coriander, chopped
Juice 1/2 lime
1 tsp olive oil
1 tsp apple cider vinegar
Salt & pepper

Mango, strawberries
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Cut the tortilla into thin strips. To the other half of the Chilli Lime Jackfruit leftover from Monday’s lunch, add the mixed salad, black beans, sweetcorn, 1/4 of the avocado, tortilla strips, spring onion and coriander, then give everything a good mix together before transferring it to one bento box container. Mix all of the Avocado Dip ingredients together in the same bowl then place it in the small pot.

CREAMY MEXICAN CHIPOTLE PASTA SALAD
CHIPTOLE YOGHURT:
1 cup coconut yoghurt/vegan mayo
Juice 1/2 lime
Small handful coriander, chopped
2 tsp sriracha
1 tsp chipotle chilli flakes
1 tsp garlic flakes
Salt & pepper

1 portion wholewheat pasta, pre-cooked
1/3 can sweetcorn
1/3 can black beans
1/3 red pepper, chopped
1/2 red onion
coriander

Raspberries, blueberries, almond butter
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Make the Chipotle Yoghurt by mixing all of the ingredients together well combined. Add the precooked pasta to a bowl with the sweetcorn, black beans, red pepper, red onion and around 3/4 of the Chipotle Yoghurt (reserve what’s left in the fridge), and stir it through the pasta salad. Transfer the pasta salad into one of the bento boxes.

AVOCADO QUESDILLAS
1 avocado
1/3 can black beans
1/3 can corn
1/2 red onion
Juice 1/2 lime
Small handful fresh coriander, chopped
1/4 tsp chilli flakes
1/2 tsp onion flakes
salt & pepper

Lentil chips, Chipotle Yoghurt, orange wedges

Mash the avocado and place it in a bowl with the red onion, sweetcorn, black beans, lime juice, added in a bunch of chopped fresh coriander, onion flakes, chilli flakes, salt and pepper. Give it all a really good mix together so that all of the other ingredients are mashed through the avocado. Toast the wrap in a flat pan until it becomes slightly crispy, then place on a chopping board and add the avocado quesadilla mixture to one half. Press it down using the back of a fork, then cut the wrap in half and place the plain half on top, cut it in half then half again, if any filling falls out just use the back of the knife to push it back in and neaten it up. Place the quesadilla wedges into one of the bento box containers and put the remaining Chipotle Yoghurt in the small pot.

Disclaimer: This video is sponsored by monbento.

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