GREEN JUICE: 1 head romaine lettuce 1 bunch celery 1 cucumber 3 apples 1 lemon, peel removed 1 chunk ginger, peeled
LUNCH - WHIPPED BUTTER BEANS & MARINATED TOMATOES ON TOAST 1 can butter beans 1 heaped tbsp tahini: amzn.to/3YOMLaD* Juice 1/2 lemon Pinch sea salt 2 large tomatoes e.g heirloom 3 tbsp extra virgin olive oil Juice 1/2 lemon 1 large clove garlic Small handful basil, chopped Seeded bread Fresh basil, to garnish
For the Whipped Butter Beans, drain half of the can of butter beans, then add the contents to a food processor along with the tahini, lemon juice and a good pinch of salt. Blend until smooth. For the marinated tomatoes, roughly chop the tomatoes, then in a bowl, combine the olive oil, lemon juice, garlic, basil and salt, then add in the tomatoes and toss to coat. Spread the Whipped Butter Beans on the toasted bread, then add on the marinated tomatoes and garnish with more fresh basil.
Matcha Ninja iced soya matcha latte: matchaninja.com/JESSBEAUTICIAN (15% off with this link or use my code JESSBEAUTICIAN at checkout)
DINNER - CREAMY HARISSA & ROASTED RED PEPPER PASTA 1 bulb garlic 2 sweet red peppers Olive oil 1 block silken tofu, drained: amzn.to/3YQdGTl* 4 sun-dried tomatoes Handful basil Juice 1/2 lemon Pinch salt Rigatoni pasta Fresh parsley & dried chilli flakes, to garnish
For the Herby Hemp Seed Crumb: 1/4 cup breadcrumbs 1/4 cup hemp seeds 1 tbsp nutritional yeast Small handful fresh parsley, chopped
Trim the top off the bulb of garlic. Trim the peppers, slice in half and deseed, then place on a baking tray and cover everything in a good drizzle of olive oil. Place in the oven at 180 degrees celsius for 20-30 mins, turning the garlic upside-down halfway through. Once roasted, remove and allow to cool. For the sauce, add the silken tofu, roasted red peppers, squeeze in the garlic cloves and add in the sun-dried tomatoes, basil leaves, lemon juice and salt, and blend until smooth and creamy. Cook the pasta until al dente, reserve 1/4 cup pasta water and drain. Add the sauce into the pan, then add in the pasta and turn through.For the Herby Hemp Seed Crumb, place the breadcrumbs, hemp seeds, nutritional yeast and parsley in a bowl together and combine. Sprinkle out on the tray used for roasting the peppers, coat in the remaining oil and place under the grill until golden and crispy. Serve the pasta with the Herby Hemp Seed Crumb on top, along with extra fresh parsley and dried chilli flakes.
WHAT’S IN MY KITCHEN Magimix 4200XL [Gift]: amzn.to/4drPawn* Sage Juicer: amzn.to/4czyvFI* Shallow pan: https://shorturl.at/e1ZMD*
[Gift] Some products mentioned are gifts from a brand/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 small commission from any items purchased through these links.
GREEN JUICE: 1 head romaine lettuce 1 bunch celery 1 cucumber 3 apples 1 lemon, peel removed 1 chunk ginger, peeled
LUNCH - WHIPPED BUTTER BEANS & MARINATED TOMATOES ON TOAST 1 can butter beans 1 heaped tbsp tahini: amzn.to/3YOMLaD* Juice 1/2 lemon Pinch sea salt 2 large tomatoes e.g heirloom 3 tbsp extra virgin olive oil Juice 1/2 lemon 1 large clove garlic Small handful basil, chopped Seeded bread Fresh basil, to garnish
For the Whipped Butter Beans, drain half of the can of butter beans, then add the contents to a food processor along with the tahini, lemon juice and a good pinch of salt. Blend until smooth. For the marinated tomatoes, roughly chop the tomatoes, then in a bowl, combine the olive oil, lemon juice, garlic, basil and salt, then add in the tomatoes and toss to coat. Spread the Whipped Butter Beans on the toasted bread, then add on the marinated tomatoes and garnish with more fresh basil.
Matcha Ninja iced soya matcha latte: matchaninja.com/JESSBEAUTICIAN (15% off with this link or use my code JESSBEAUTICIAN at checkout)
DINNER - CREAMY HARISSA & ROASTED RED PEPPER PASTA 1 bulb garlic 2 sweet red peppers Olive oil 1 block silken tofu, drained: amzn.to/3YQdGTl* 4 sun-dried tomatoes Handful basil Juice 1/2 lemon Pinch salt Rigatoni pasta Fresh parsley & dried chilli flakes, to garnish
For the Herby Hemp Seed Crumb: 1/4 cup breadcrumbs 1/4 cup hemp seeds 1 tbsp nutritional yeast Small handful fresh parsley, chopped
Trim the top off the bulb of garlic. Trim the peppers, slice in half and deseed, then place on a baking tray and cover everything in a good drizzle of olive oil. Place in the oven at 180 degrees celsius for 20-30 mins, turning the garlic upside-down halfway through. Once roasted, remove and allow to cool. For the sauce, add the silken tofu, roasted red peppers, squeeze in the garlic cloves and add in the sun-dried tomatoes, basil leaves, lemon juice and salt, and blend until smooth and creamy. Cook the pasta until al dente, reserve 1/4 cup pasta water and drain. Add the sauce into the pan, then add in the pasta and turn through.For the Herby Hemp Seed Crumb, place the breadcrumbs, hemp seeds, nutritional yeast and parsley in a bowl together and combine. Sprinkle out on the tray used for roasting the peppers, coat in the remaining oil and place under the grill until golden and crispy. Serve the pasta with the Herby Hemp Seed Crumb on top, along with extra fresh parsley and dried chilli flakes.
WHAT’S IN MY KITCHEN Magimix 4200XL [Gift]: amzn.to/4drPawn* Sage Juicer: amzn.to/4czyvFI* Shallow pan: https://shorturl.at/e1ZMD*
[Gift] Some products mentioned are gifts from a brand/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 small commission from any items purchased through these links.What I Eat in a Day #69 (Vegan) | JessBeauticianJess Beautician2024-09-22 | Instagram: @jessbeautician
DISCOUNT CODES: - £25 off first orders on Pangaia sustainable clothing (UK): prz.io/X5GqNL9TK* - €25 off first orders on Pangaia sustainable clothing (EU): prz.io/3lBxX1NCe* - 20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): tidd.ly/3Dk135b* - 15% off Matcha Ninja Matcha with code: JESSBEAUTICIAN: matchaninja.com/JESSBEAUTICIAN* - 10% off Elephant Box sustainable lunchware with code JESS10: elephantbox.co.uk - 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*
Combine all of the marinade ingredients in a bowl until smooth. Slice the tofu into thin, deli-style styles then coat both sides in the marinade and place on a baking tray. Bake for roughly 20-30 minutes, turning over halfway through until golden and slightly crispy around the edges. Make the avocado spread by adding the avocado to a food processor with the lemon juice and salt, and blend until smooth and creamy. Spread onto a toasted bagel, and layer in the tofu, tomato, lettuce and basil.
Roast the cherry tomatoes in olive oil and salt for 20 minutes. Fry off the aubergine mince until caramelised in a good drizzle of olive oil and pinch of salt. Add in the onion and garlic, and fry off until soft. Add in the harissa and tomato puree, and fry off. Next, add in the roasted tomatoes and break them down to form more of a sauce using the back of a spatula. Add in the lentils and vegetable stock, season with pepper then bring to a gentle boil and allow to simmer for around 20-30 minutes until it has reduced down. Serve tossed through pasta with lots of fresh basil. ————————————————————
[Gift] Some products mentioned are gifts from a brand/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 small commission from any items purchased through these links.Work Breakfast & Lunch Meal Prep (Vegan) AD | JessBeauticianJess Beautician2024-08-25 | Get 10% across the Elephant Box website with code JESS10 (Valid until 31st September 2024). Shop here: https://elephantbox.co.uk. This video is sponsored by Elephant Box.
SALTED ALMOND & MAPLE GRANOLA 100g whole almonds 2 1/2 cups of rolled oats 1 tsp ground cinnamon Pinch of sea salt 1/2 cup of maple syrup 1/3 cup smooth almond butter 1/4 cup of melted coconut oil
Vegan protein yoghurt, berries & cherries, to serve (suggestion)
Roughly chop the almonds for a variation of smaller pieces as well as chunkier pieces for texture. To a bowl, add the rolled oats, the chopped almonds, cinnamon and salt. Combine everything well. In a separate bowl, add the maple syrup, almond butter and melted coconut oil, and mix together until smooth. Pour the wet mixture into the dry and stir to coat everything. Add that to a large, shallow pan and toast it off - it takes around 20 minutes on medium and turning constantly, until it becomes more dry in texture. Alternatively, place on a baking tray and bake for around 30-40 minutes, turning occasionally. Once done, allow to cool and store in the 1 litre Prep & Store container, in a cool, dry place for up to 5 days. Serve with vegan yoghurt, berries and cherries. ———————————————————
CRISPY SMASHED POTATO & CHICKPEA SALAD 16 baby new potatoes Olive oil, to drizzle Sea salt & black pepper
FOR THE DRESSING: 1 tbsp of olive oil 1 tsp of agave Zest & juice of 1/2 lemon Small handful fresh dill, finely chopped
Boil the new potatoes until a fork can easy pierce them. Drain and place on a baking tray. Carefully use smash using a glass or mug, then drizzle with olive oil, coat on each side and season with salt and pepper. Place the potatoes in a preheated oven for around 30-40 minutes until golden and crispy.
Cook the green beans in a pan of boiling water for around 4-5 minutes until tender, then drain. Once cool, add the smashed potatoes to a bowl with the cooled green beans, chickpeas, celery, radish, dill and mint, then tear in the basil, and combine. For the dressing, mix the olive oil with the agave, lemon zest and juice, and the finely chopped fresh dill. Pour over the salad immediately before eating to prevent the salad from going soggy. Store the Crispy Smashed Potato & Chickpea Salad in the 2.4 litre Prep & Store container, and this will keep in the fridge for 3 days. ——————————————————
HEIRLOOM TOMATO & BASIL GALETTE For the dough: 1 1/2 cups spelt or plain flour Sea salt 1/3 cup of plain vegan yoghurt 3 tbsp of olive oil
For the filling: 1 block firm tofu, 280g 2 tbsp nutritional yeast Zest & juice 1/2 lemon
3 large tomatoes Sea salt Fresh basil leaves, chopped, for garnish Plant milk, for brushing
Slice the tomatoes thinly and spread out on a clean tea towel, salt on both sides, then turn over and repeat on the other side. Set aside.
For the dough, add flour to a bowl with salt and combine. In a separate bowl, whisk the vegan yoghurt and olive oil - don’t worry if this separates. Add the wet ingredients to the dry and carefully combine using a fork, once it forms a crumble like texture, then add 1 tbsp of cold water in at a time and bring together to form a ball using your hands - I find 2-3 tbsp of water is enough. Place the dough on a flat surface and roughly mould into a ball - this can then be stored in any of the Prep & Store containers - I used the 2.4 litre container - and placed in the fridge to chill for 1 hour.
Make the filling by adding the tofu to a food processor with the nutritional yeast, lemon zest and juice, and salt, then pulse to form a crumbled texture. After an hour remove the dough from the fridge, place on a floured surface and roll into an oval shape, around 1cm thick. Transfer onto a lined baking tray, press the tofu filling into the centre, leaving enough of a border of pastry around the edge. Layer the tomatoes on top, then gently fold the pastry edges over the tomatoes. Brush the tomatoes with a little oil, then brush the pastry edges with plant milk. Place in a preheated oven at 180 degrees celsius for 30 minutes. Remove and allow to cool. Cut into slices and add on fresh basil. Store in the 2.4 litre Prep & Store container - layer 2 at a time with parchment paper between - refrigerate for 3 days.
[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 small commission from any items purchased through these links.What I Eat in a Day #68 (Vegan) | JessBeauticianJess Beautician2023-07-30 | Insta: @jessbeautician Written recipes: http://www.jessicabeautician.co.uk
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.
{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) | JessBeauticianJess Beautician2023-07-23 | Insta: @jessbeautician Written recipes: http://www.jessicabeautician.co.uk
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).
{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) | JessBeauticianJess Beautician2023-07-09 | Insta: @jessbeautician
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.
{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) | JessBeauticianJess Beautician2023-06-04 | Insta: @jessbeautician
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.
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
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 LasagneWhat I Eat in a Day #66 (Vegan) | JessBeauticianJess Beautician2023-05-21 | Insta: @jessbeautician Previous 'What I Eat in a Day': youtu.be/fWM-fbndyKg
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*
‘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.
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
{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 Beautician2023-05-18 | Full video over on Instagram! @jessbeautician 🥞🍓What I Eat in a Day #65 (Vegan) | JessBeauticianJess Beautician2023-05-07 | Insta: jessbeautician
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
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.
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.
{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 Beautician2023-04-28 | Favourite vegan eats from backpacking in Japan! 🌸 Full video over on my Instagram @jessbeautician
#Vegan #VeganFood #VeganJapan #VeganTravelWork Lunch Ideas (Vegan) | JessBeautician ADJess Beautician2023-03-12 | Shop Elephant Box here: amzn.to/3pe44lw. This video is kindly sponsored by Elephant Box.
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.
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.
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.
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.What I Eat in a Day #64 (Vegan) | JessBeauticianJess Beautician2023-02-26 | Insta: @jessbeautician Other written recipes: http://www.jessicabeautician.co.uk
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.
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.
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.
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
{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) | JessBeauticianJess Beautician2022-07-17 | My Mr Organic recipes: bit.ly/3yNkUcg
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
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.
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.
{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.
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*
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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
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.
{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 | JessBeauticianJess Beautician2022-06-20 | It's here! Limited edition Bird & Blend Tea Advent Calendar:* bit.ly/3DRKBwu
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* ---------------------------------------------------------------------------------------------------
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.
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
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*
{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) | JessBeauticianJess Beautician2022-06-05 | instagram.com/jessbeautician
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*
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.
{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) | JessBeauticianJess Beautician2022-05-08 | instagram.com/jessbeautician
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.
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) | JessBeauticianJess Beautician2022-03-06 | 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*
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
[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 ADJess Beautician2022-01-09 | Download Lifesum: bit.ly/3HKKbX5. This video is sponsored by Lifesum.
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.
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 ADJess Beautician2021-11-28 | Shop monbento Original Natural: amzn.to/3B1we7k. This video is kindly sponsored by monbento. #bento #bentobox
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*
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
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
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
{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) | JessBeauticianJess Beautician2021-11-14 | Instagram: instagram.com/jessbeautician (Giveaway closed!)
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* ---------------------------------------------------------------------------------------------------------------------------------------------
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. ---------------------------------------------------------------------------------------------------------------------------------------------
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* ---------------------------------------------------------------------------------------------------------------------------------------------
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. ---------------------------------------------------------------------------------------------------------------------------------------------
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 ADJess Beautician2021-11-04 | 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
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* --------------------------------------------------------------------------------------------------------------------------------------------
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
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.
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. --------------------------------------------------------------------------------------------------------------------------------------------
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) | JessBeauticianJess Beautician2021-10-17 | Instagram: instagram.com/jessbeautician
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*
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.
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
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 ADJess Beautician2021-08-01 | 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
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
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
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 ADJess Beautician2021-07-25 | 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.
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.
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.
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
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) | JessBeauticianJess Beautician2021-07-22 | 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 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
[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) | JessBeauticianJess Beautician2021-05-23 | 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
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
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
{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.
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
[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) | JessBeauticianJess Beautician2021-04-15 | 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
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 ADJess Beautician2021-02-28 | 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.
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) | JessBeauticianJess Beautician2021-01-24 | 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*
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.
[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 ADJess Beautician2021-01-01 | 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
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.
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.
[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) | JessBeauticianJess Beautician2020-12-20 | Insta: instagram.com/jessbeautician
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*
[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.
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) | JessBeauticianJess Beautician2020-10-11 | instagram.com/jessbeautician
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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
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.
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) | JessBeauticianJess Beautician2020-08-09 | Insta: instagram.com/jessbeautician
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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
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.
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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) | JessBeauticianJess Beautician2020-08-02 | Insta: instagram.com/jessbeautician
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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.
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.
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.
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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 JessBeauticianJess Beautician2020-06-28 | Get £15 off your order with code ‘jessicabeautician’ at https://www.veganvinho.com. This video contains a paid for partnership with VeganVinho.
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.
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 | JessBeauticianJess Beautician2020-05-17 | Get £15 off your order with code ‘jessicabeautician’ at https://www.veganvinho.com. This video contains a paid partnership with Vegan Vinho.
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.
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
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.
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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 | JessBeauticianJess Beautician2020-04-30 | Get £15 off your order with code ‘jessicabeautician’ at https://www.veganvinho.com. This video contains a paid for integrated partnership with Vegan Vinho.
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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.
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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 | JessBeauticianJess Beautician2020-04-26 | Use code JESS10 for 10% off monbento here: http://smarturl.it/jessbeautician-MB. This video is kindly sponsored by monbento.
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.
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.
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.
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.
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.
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.
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) | JessBeauticianJess Beautician2020-02-23 | 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*
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.
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.
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*
(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 StreamJess Beautician2020-01-11 | ...What I Eat in a Day #46 | Winter Recipes (Vegan) | JessBeauticianJess Beautician2019-12-15 | Instagram: instagram.com/jessbeautician
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.
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.
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
(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 | JessBeauticianJess Beautician2019-11-24 | Use code JESS10 for 10% off monbento here: http://smarturl.it/jessbeautician-MB. This video is kindly sponsored by monbento.
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.
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.
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.
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 | JessBeauticianJess Beautician2019-07-18 | 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.
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.
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.