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

Просмотров: 3 997 • 11.10.2020
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Insta: https://www.instagram.com/jessbeautician/

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

VeganVinho Wine (£15 off with code 'jessicabeautician') https://www.veganvinho.com
PopcornShed Vegan Popcorn (15% off with code 'JESSBEAUTICIAN') https://bit.ly/3jrreh2*
Bird&Blend Tea (20% off with code 'JESSTEABIRD71') https://bit.ly/2AU6Bbx

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 Greek Style Plain Yoghurt
Maple syrup: https://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 some vegan yoghurt, drizzle over some maple syrup and sprinkle on fresh mint.

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: https://amzn.to/36UTiFE*
1/2 tsp dijon mustard
1 tsp olive oil
1/4 tsp smoked paprika
Salt & pepper
2-3 tbsp water

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

For the White Bean ‘Hummus’, 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 harissa over the mushrooms to get them well coated then continue to cook them off. Add in the spinach to wilt down and once done, spread the White Bean Hummus on toasted bread then add on the cooked spinach and harissa oyster mushrooms. Squeeze over lemon juice and add on pumpkin seeds.

Matcha: https://birdandblendtea.com/eu_en/ (Use code JESSTEABIRD71 for 20% off)
Vegan macarons [Gift]: https://theadoptedvegan.com

2 tsp white miso paste
1 tbsp minced ginger
1 tbsp soy suce
1 tbsp maple syrup
Juice 1/2 lime

1 block firm tofu, cubed
Udon noodles
Handful tenderstem broccoli, trimmed & halved
2 savoy cabbage leaves, shredded
1 bok choi
Handful spinach
1 tbsp sesame oil: https://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.

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

Disclaimer: This video is not sponsored.

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.

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.

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