based
Protein Meal Prep (Vegan) | JessBeautician AD
Protein Meal Prep (Vegan) | JessBeautician AD
#AD Get 10% off Elephant Box’s new Prep & Store Food Containers with code JESSPREP10: https://elephantbox.co.uk/products/liz-new-prep-store-small. (Valid until 31st Oct 2026).
DISCOUNTS
15% off Fussy vegan & cruelty-free deodorant with code JESSICA1B: https://www.getfussy.com/JESSICA1B*
15% off Manucurist vegan & cruelty-free nail care: uk.manucurist.com/GLOWFORJESS*
10% off TRIP vegan drinks with code JESSBEAUTICIAN: https://lcshop.co/va8sGF*
IN MY KITCHEN
Le Creuset iron shallow pan: https://bit.ly/3Vm5ytZ*
Le Creuset SS deep pan: https://bit.ly/4y9vOGE*
Le Creuset SS frying pan: https://bit.ly/3UU1RvA*
S&P mills: https://bit.ly/4drRl4W*
Marble board: https://bit.ly/4eAzObN*
———————
ETLI NOHUT (TURKISH CHICKPEA STEW)
1 1/2 cups dried chickpeas
1/4 cup olive oil
1 white onion, chopped
1 heaped tbsp tomato puree
1 heaped tbsp taltı biber salçası (red pepper paste)
1 tsp red pepper flakes
Pinch flaky sea salt
1/4 tsp ground black pepper
1/2 cup dried soya pieces
Cover the chickpeas with water and soak overnight. Drain, then add the chickpeas to a pan and cover with boiling water, then cook, uncovered, for 1 hour. Drain again, set aside. Heat the oil and fry the onions until soft. Add in the tomato paste, red pepper paste, red pepper flakes, salt and pepper, and fry off. Add the chickpeas and soya pieces, stir then pour in 3 cups of boiling water. Bring to a simmer, reduce and cook with the lid on for another hour.
TURKISH PILAV
1 tbsp vegan butter
1/3 cup orzo
1 cup white rice, rinsed & drained
Pinch flaky sea salt
Fry the butter in a deep pan, add the orzo and fry until golden. Add the rice and salt, stir then pour in 2 1/2 cups of boiling water. Cover and leave to cook for 10mins, fluff with a fork, cover again and stand for 3mins before serving.
————————
SPICY SHAVED TOFU
1 tbsp gochujang
1 tbsp chilli paste
1 tbsp tomato puree
1 tbsp soy sauce
2 tbsp maple syrup
2 tbsp sesame oil
1/4 tsp ground black pepper
1 clove garlic, minced
1 block firm tofu
Combine the marinade ingredients in a bowl. Shave the tofu using a peeler into strips – there will be little strips, chunks and crumbly pieces but make use of everything for different textures. Place the tofu in a container, pour in the marinade and coat the tofu. Cover and store in the fridge for up to 3 days.
————————–
PAD THAI
2 tbsp tamarind paste
2 tbsp of soy sauce
1 tbsp maple syrup
1/2 large white onion, sliced
2 cloves garlic, minced
2 portions rice noodles
2 portions Spicy Shaved Tofu
Large handful beansprouts
Extra beansprouts, spring onions, crushed peanuts, red chilli, lime & coriander, to garnish
Combine the tamarind, soy sauce and maple syrup in a bowl. Fry the Spicy Shaved Tofu in 1 tbsp oil on medium heat until crispy, set aside. Add the other tbsp oil to the pan, fry off the onion and garlic until soft. Soak the rice noodles in cold water for 5 mins, then drain. Add the beansprouts to the pan along with the noodles. Pour in the sauce and stir well. Serve with extra beansprouts, spring onions, peanuts, chilli, lime and coriander.
——————————-
SHAVED TOFU SANDWICH
– FOR THE FENNEL-APPLE SLAW
1 bulb fennel, trimmed, de-cored & sliced
2 tbsp coconut yoghurt
1 tsp dijon
Juice of 1/2 lemon
Salt & pepper
1 stick celery, sliced
1 green apple, grated
Handful fresh dill, minced
Fennel fronds, minced
Combine the Fennel & Apple Slaw ingredients in a bowl. Air-fry the tofu until crispy. Spread some vegan sweet mustard mayo on the inside of two pieces of bread, then layer on the tofu, slaw, pepper-dew peppers and lettuce.
—————————-
MEDITERRANEAN TEMPEH MINCE
2 tbsp olive oil
2 shallots, sliced
3 cloves garlic, minced
2 blocks tempeh
1 heaped tbsp tomato puree
1 tbsp vegan Worcester sauce
1 tsp dried herbs
1 sweet red pepper, deseed & chopped
6 jarred sun-dried tomatoes
1 tbsp capers, minced
Salt & pepper
Handful fresh parsley, minced
Heat the oil in a pan, add in the shallots and fry with the garlic until soft. Add the grated tempeh and fry until crispy. Add the tomato puree, vegan Worcester sauce and dried herbs, stir to combine. Add the pepper to the pan and fry until soft, then add the sun-dried tomatoes, capers, salt and pepper, and stir. Add the parsley, stir then allow to cool. Store in the fridge for up to 3 days.
———————————–
STUFFED AUBERGINE
1 aubergine, washed
1 portion Mediterranean Tempeh Mince
Drizzle olive oil
Coconut yoghurt, tahini, harissa & fresh parsley, to garnish
Prick the aubergine and bake at 200*C for 45mins. Butterfly the aubergine by slicing the top, not all the way through, slice down the centre lengthways, slice the end and open it up. Pile on the tempeh mince, drizzle with olive oil then bake for 20mins. Serve with coconut yoghurt, tahini, harissa and fresh parsley.
I’M WEARING
Necklace: https://bit.ly/4p4h2x*
Glasses: Bottega
Nails: Manucurist Smooth – 15% off here: uk.manucurist.com/GLOWFORJESS
Protein Meal Prep (Vegan) | JessBeautician AD
Protein Meal Prep (Vegan) | JessBeautician AD
#AD Get 10% off Elephant Box’s new Prep & Store Food Containers with code JESSPREP10: https://elephantbox.co.uk/products/liz-new-prep-store-small. (Valid until 31st Oct 2026).
DISCOUNTS
15% off Fussy vegan & cruelty-free deodorant with code JESSICA1B: https://www.getfussy.com/JESSICA1B*
15% off Manucurist vegan & cruelty-free nail care: uk.manucurist.com/GLOWFORJESS*
10% off TRIP vegan drinks with code JESSBEAUTICIAN: https://lcshop.co/va8sGF*
IN MY KITCHEN
Le Creuset iron shallow pan: https://bit.ly/3Vm5ytZ*
Le Creuset SS deep pan: https://bit.ly/4y9vOGE*
Le Creuset SS frying pan: https://bit.ly/3UU1RvA*
S&P mills: https://bit.ly/4drRl4W*
Marble board: https://bit.ly/4eAzObN*
———————
ETLI NOHUT (TURKISH CHICKPEA STEW)
1 1/2 cups dried chickpeas
1/4 cup olive oil
1 white onion, chopped
1 heaped tbsp tomato puree
1 heaped tbsp taltı biber salçası (red pepper paste)
1 tsp red pepper flakes
Pinch flaky sea salt
1/4 tsp ground black pepper
1/2 cup dried soya pieces
Cover the chickpeas with water and soak overnight. Drain, then add the chickpeas to a pan and cover with boiling water, then cook, uncovered, for 1 hour. Drain again, set aside. Heat the oil and fry the onions until soft. Add in the tomato paste, red pepper paste, red pepper flakes, salt and pepper, and fry off. Add the chickpeas and soya pieces, stir then pour in 3 cups of boiling water. Bring to a simmer, reduce and cook with the lid on for another hour.
TURKISH PILAV
1 tbsp vegan butter
1/3 cup orzo
1 cup white rice, rinsed & drained
Pinch flaky sea salt
Fry the butter in a deep pan, add the orzo and fry until golden. Add the rice and salt, stir then pour in 2 1/2 cups of boiling water. Cover and leave to cook for 10mins, fluff with a fork, cover again and stand for 3mins before serving.
————————
SPICY SHAVED TOFU
1 tbsp gochujang
1 tbsp chilli paste
1 tbsp tomato puree
1 tbsp soy sauce
2 tbsp maple syrup
2 tbsp sesame oil
1/4 tsp ground black pepper
1 clove garlic, minced
1 block firm tofu
Combine the marinade ingredients in a bowl. Shave the tofu using a peeler into strips – there will be little strips, chunks and crumbly pieces but make use of everything for different textures. Place the tofu in a container, pour in the marinade and coat the tofu. Cover and store in the fridge for up to 3 days.
————————–
PAD THAI
2 tbsp tamarind paste
2 tbsp of soy sauce
1 tbsp maple syrup
1/2 large white onion, sliced
2 cloves garlic, minced
2 portions rice noodles
2 portions Spicy Shaved Tofu
Large handful beansprouts
Extra beansprouts, spring onions, crushed peanuts, red chilli, lime & coriander, to garnish
Combine the tamarind, soy sauce and maple syrup in a bowl. Fry the Spicy Shaved Tofu in 1 tbsp oil on medium heat until crispy, set aside. Add the other tbsp oil to the pan, fry off the onion and garlic until soft. Soak the rice noodles in cold water for 5 mins, then drain. Add the beansprouts to the pan along with the noodles. Pour in the sauce and stir well. Serve with extra beansprouts, spring onions, peanuts, chilli, lime and coriander.
——————————-
SHAVED TOFU SANDWICH
– FOR THE FENNEL-APPLE SLAW
1 bulb fennel, trimmed, de-cored & sliced
2 tbsp coconut yoghurt
1 tsp dijon
Juice of 1/2 lemon
Salt & pepper
1 stick celery, sliced
1 green apple, grated
Handful fresh dill, minced
Fennel fronds, minced
Combine the Fennel & Apple Slaw ingredients in a bowl. Air-fry the tofu until crispy. Spread some vegan sweet mustard mayo on the inside of two pieces of bread, then layer on the tofu, slaw, pepper-dew peppers and lettuce.
—————————-
MEDITERRANEAN TEMPEH MINCE
2 tbsp olive oil
2 shallots, sliced
3 cloves garlic, minced
2 blocks tempeh
1 heaped tbsp tomato puree
1 tbsp vegan Worcester sauce
1 tsp dried herbs
1 sweet red pepper, deseed & chopped
6 jarred sun-dried tomatoes
1 tbsp capers, minced
Salt & pepper
Handful fresh parsley, minced
Heat the oil in a pan, add in the shallots and fry with the garlic until soft. Add the grated tempeh and fry until crispy. Add the tomato puree, vegan Worcester sauce and dried herbs, stir to combine. Add the pepper to the pan and fry until soft, then add the sun-dried tomatoes, capers, salt and pepper, and stir. Add the parsley, stir then allow to cool. Store in the fridge for up to 3 days.
———————————–
STUFFED AUBERGINE
1 aubergine, washed
1 portion Mediterranean Tempeh Mince
Drizzle olive oil
Coconut yoghurt, tahini, harissa & fresh parsley, to garnish
Prick the aubergine and bake at 200*C for 45mins. Butterfly the aubergine by slicing the top, not all the way through, slice down the centre lengthways, slice the end and open it up. Pile on the tempeh mince, drizzle with olive oil then bake for 20mins. Serve with coconut yoghurt, tahini, harissa and fresh parsley.
I’M WEARING
Necklace: https://bit.ly/4p4h2x*
Glasses: Bottega
Nails: Manucurist Smooth – 15% off here: uk.manucurist.com/GLOWFORJESS
Healthiest Vegan Mac And Cheese Recipe! (so Cheesy) 🤤
Healthiest Vegan Mac And Cheese Recipe! (so Cheesy) 🤤
This one is so delicious but I’m also so thrilled by the nutrition in this recipe. The combo of whole grains legumes, vegetables, nuts and spices make it a beautifully balanced and super nourishing meal. It’s even rocking 39g of protein per serving 😮
/// Recipes 📝
For all of our recipes, visit:
https://www.plantbaes.com/blog
/// Follow us 🙋🏻♀️
Instagram: https://www.instagram.com/_plantbaes_/
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Facebook: https://www.facebook.com/plantbaes
Summer Recipes On Repeat (Vegan) | JessBeautician
Summer Recipes On Repeat (Vegan) | JessBeautician
15% off Fussy vegan & cruelty-free deodorant with code JESSICA1B: https://www.getfussy.com/JESSICA1B*
15% off Manucurist vegan & cruelty-free nail care: uk.manucurist.com/GLOWFORJESS*
10% off TRIP vegan drinks with code JESSBEAUTICIAN: https://lcshop.co/va8sGF*
20% off my favourite vegan, cruelty-free & natural skincare: https://tidd.ly/4r4N8tc*
IN MY KITCHEN
Thermomix: https://amzn.to/3QTuWFA*
Ice tray: https://amzn.to/4vG8mQ0*
Magimix: https://bit.ly/4eSqA9L*
Air-fryer: https://bit.ly/3SQrqfL*
Stainless steel bowls: https://bit.ly/4eABdzf*
Marble board: https://bit.ly/4eAzObN*
Stainless steel pan: https://bit.ly/4oPMEq1*
Stainless steel pot: https://bit.ly/4f9irPu*
I’M WEARING
Cardi – Reformation (second-hand via Vinted)
Grey v-neck tee – Reformation (second-hand via Vinted)
Claw clip: https://bit.ly/4xTjM4h*
Tinted moisturiser: https://bit.ly/4vAM9ml*
Tan: https://tidd.ly/4uYdE8b*
Necklace: https://bit.ly/4p4h2x5*
Nails – Manucurist Smooth 00: uk.manucurist.com/GLOWFORJESS*
______________________________________
COCONUT-VANILLA ICE-CREAM
2 cans full-fat coconut milk (one chilled in the fridge for 12 hours)
1/3 cup agave
Seeds from 1 vanilla bean pod (or 1 tsp vanilla paste):
Scoop off the coconut cream that will have settled on the top of the chilled can of coconut milk, and add to a bowl. Shake the non-chilled coconut milk and add to the bowl with the agave and vanilla. Whisk, then pour into an ice-cube tray and freeze for 4-6 hours. Once set, blend until a soft-serve ice-cream texture forms.
RHUBARB, STRAWBERRY & RASPBERRY CRUMBLE
4-6 sticks rhubarb, cut into 2 inches
1 heaping cup frozen strawberries & juice, defrosted
1 1/2 cup frozen raspberries & juice, defrosted
1/4 cup agave: https://amzn.to/443uSpP*
1 cup spelt flour
1/3 cup ground almonds
1/3 cup rolled oats
1/3 cup flaked almonds
1/4 cup pistachios, ground
1/4 cup coconut sugar: https://amzn.to/4v0MQ7e*
1 loose packed cup cubed vegan butter (100g)
Pinch salt
Add the rhubarb, strawberries and raspberries to a baking dish, drizzle on the agave and mix. For the crumble, combine the flour, ground almonds, rolled oats, flaked almonds, pistachios and sugar in a bowl, add in the cubes of vegan butter, and massage into the dry mix. Sprinkle it over the fruit, then place in a pre-heated oven to bake at 180 degrees celsius for 25-30 mins. Serve hot or cold, with the coconut-vanilla ice-cream.
______________________________________
CHILLI & GARLIC PESTO PASTA
FOR THE PESTO:
1/4 cup pine nuts
1/4 cup nutritional yeast: https://amzn.to/4oV7Eff*
1 red chilli, deseeded
2 cloves garlic
1 small handful basil
1 small handful oregano
1 small handful parsley
Pinch salt
1 tbsp tomato puree
3 tbsp olive oil
3-4 jarred roasted red peppers
300g vine cherry tomatoes
3 shallots, sliced
Pasta
Fresh parsley
For the pesto, blend the pine nuts, nutritional yeast, chilli, garlic, herbs, and salt. Add the tomato puree, olive oil and roasted red peppers, and blend until a pesto forms. Roast the tomatoes in olive oil and salt, in an oven dish at 180 degrees for 20-25 mins. Cook your pasta and fry the shallots in olive oil until crispy, reserve some to garnish. Heat the pesto in the pan with the remaining shallots, add in a splash of pasta water then the drained pasta. Serve with reserved fried shallots and parsley.
____________________
CREAMY SESAME & GARLIC NOODLES WITH SPICY SHAVED TOFU
FOR THE SESAME & GARLIC SAUCE
3 cloves minced garlic
1/3 cup tahini: https://amzn.to/4faR8nS*
1/4 cup soya milk: https://amzn.to/4oWXURN*
1 tbsp agave
1 tbsp sesame oil: https://amzn.to/4xTKWbt*
SPICY SHAVED TOFU
1 block firm tofu
2 tbsp chilli paste (Gochujang): https://amzn.to/3Qs6tXZ*
2 tbsp soy sauce: https://amzn.to/4gvp9kf*
2 tbsp agave
1 tbsp rice wine vinegar: https://amzn.to/4vvwuVo*
1 tbsp cornflour
Pinch salt
Spring onion, sliced into thirds
Bok choi, shredded
Sichuan Crispy Chilli Oil: https://amzn.to/4v5ieSl*
Noodles
Coriander
Lime
For the sesame sauce, combine the garlic, tahini, milk, agave and sesame oil in a bowl, set aside. For the tofu, use a peeler to peel thin strips of tofu, place them in a bowl, add in the cornflour and salt, and coat well. Make the marinade by combining the chilli paste, soy sauce, agave and rice wine vinegar in a bowl. Heat some sesame oil in a pan, then add the tofu and fry until crispy. Place the tofu back in a bowl, add the marinade to the pan and simmer. Add the tofu back to the pan with the marinade and stir in. Cook the noodles, then add them to a pan with the sesame and garlic sauce and stir. Serve with pan-fried spring onions and bok choi, crispy chilli oil, lime and coriander.
Some products mentioned are gifted items from a brand or PR and will be denoted with {Gift}, 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 may receive a small commission from any items purchased through these links.
Easy, Healthy Red Lentil Wraps 🥙
Easy, Healthy Red Lentil Wraps 🥙
Friends, this might be the best way to eat lentils yet! I am absolutely mind-blown at how easy these red lentil wraps are and how well they worked. I kept seeing these wraps popping up on my feed, and if you know my love for legumes you know I had to give it a go.
This is literally a game-changer and is going to be heavily featured on my lunch rotation going forward. I’m always looking for some easy lunches to meal-prep and this is it.
You can make a few at a time, roast a bunch of veggies, store them all in the fridge, and serve them later with a bit of hummus, some baby spinach and a bit of sauerkraut for some fermented food. And that’s it. Absolutely brilliant. You could also flavour them with some spices, the possibilities are endless.
I made 4 large wraps out of 1 cup of lentils. Each wrap gets you 11.5g of protein and only costs around 19 cents to make.
How awesome is that? As you can tell I am very excited about this new trend. Will you give it a go?
/// Recipe 📝
For all of our recipes, visit:
https://www.plantbaes.com/blog
For a full list of our kitchen and photo/video/audio gear visit:
https://www.plantbaes.com/shop
The music we use from Epidemic Sound:
https://share.epidemicsound.com/9j5qfd
/// Follow us 🙋🏻♀️
Instagram: https://www.instagram.com/_plantbaes_/
TikTok: https://www.tiktok.com/@_plantbaes_
Facebook: https://www.facebook.com/plantbaes
What I Eat In A Day #66 (Vegan) | JessBeautician
What I Eat In A Day #66 (Vegan) | JessBeautician
Insta: jessbeautician
KITCHENWARE:
Clip top jar: https://amzn.to/44xC5xn* Chopping board (similar): https://bit.ly/3LLLiK6*
Marble spoon rest: https://bit.ly/3M3l9Yx*
Utensil jar (similar): https://bit.ly/3pdWbN3*
Matcha bowl with spout (similar): https://bit.ly/42pdN6I*
Pan: https://bit.ly/3NFjjy8*
Pasta bowls: https://bit.ly/3ISH6HY*
White plates/bowls: nomliving.com
Toaster: https://amzn.to/3Y5xdet*
Kettle: https://bit.ly/2YekcTb*
Magimix {Gift}: https://bit.ly/3ZrdRlb*
Glass containers with bamboo lids: https://amzn.to/3Y1vreb*
S&P mills: https://bit.ly/2OGI5h6*Wooden lemon juicer: https://amzn.to/3B0zhv6*
Measuring cups & spoons (similar): https://amzn.to/3Ixa4Mm*
DISCOUNT CODES:
30% off FaceTheory vegan skincare with code JESSBEAUTICIANA30: https://bit.ly/3JRzgNN*
20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): https://tidd.ly/3Dk135b*
10% off WUKA eco period products with code JESSBEAUTICIAN: https://bit.ly/3GrCEPm*
£10 off UpCircle vegan skincare (UK): https://bit.ly/3DpVMJJ*
£10 off Stripe&Stare sustainable underwear: http://rwrd.io/0rlsu7n?c*
Free tea samples with Bird&Blend orders: https://bit.ly/3DZMrZf*
———————————————————————————
YOGHURT & CHOC CHIA PUD
Alpro Greek Style yoghurt: https://bit.ly/3NV1uIx*
FOR THE CHOC CHIA PUD
1/4 cup chia seeds: https://bit.ly/3VEVQPA*
2 tbsp cacao powder: https://bit.ly/3hForEK*
2 tbsp agave nectar: https://bit.ly/3v917lU*
1 tsp vanilla extract: https://bit.ly/2ZH6YCM*
Small pinch sea salt
1 cup plant milk
Place the chia seeds, cacao, agave, vanilla and salt into a jar and mix to combine. Pour in the plant milk, stir well and store in the fridge for up to 5 days.
HARISSA TEMPEH CIABATTA SANDWICH
1/2 block tempeh, sliced into 4 rings
Olive oil: https://bit.ly/3LXj64X*
Harissa: https://bit.ly/3LDC2aK*
1/3 loaf ciabatta
Slices of tomato
Slices of avocado
Lemon zest and juice
Garlic salt (similar): https://bit.ly/3pgX33D*
Rocket
Basil leaves
Whipped Vegan Feta recipe: http://www.jessicabeautician.co.uk/2022/07/whipped-vegan-feta-pasta.html
Oil a pan and place in the sliced tempeh. Fry until crispy on both sides, then brush with harissa paste and fry on each side until golden. Place in a toasted ciabatta sandwich with the whipped vegan feta, tomato, avocado, lemon zest & juice, garlic salt, rocket and basil.
Matcha: https://bit.ly/3NK2Gl1*
LoveRaw White Choc Cream Wafer Bar: https://amzn.to/3NJ9zms*
CREAMY ROASTED RED PEPPER PASTA2 shallots, halved
1 whole bulb garlic, top sliced off
3 sweet red peppers, halved and de-seeded
300g block silken tofu: https://bit.ly/34WTntj*
Fresh basil
Pasta: https://bit.ly/3nvftx0*
Handful fresh spinach
Garlic salt (similar): https://bit.ly/3pgX33D*
Black pepper
1/2 tsp dried chilli flakes (or chilli puree!)
Zest & Juice 1/2 lemon
Vegan feta cheese: https://bit.ly/3ClXjzS*
Fresh basil
Pre-heat the oven to 200 degrees celsius. Place the shallot halves in a baking dish, drizzle a little olive oil over the top of the garlic then wrap with tin foil and place in the dish along with the sliced red peppers. Drizzle over a little more olive oil and rub to coat. Sprinkle with roasted garlic sea salt and place in the oven to roast for 30 minutes. Remove once cooked and allow to cool. Drain the block of silken tofu, then place in a food processor together with the shallots. Squeeze the garlic to remove the roasted cloves into the food processor, add in the roasted red peppers and a large handful of fresh basil. Cook the pasta until al dente and drain, reserving 1/3 cup of the pasta water. Place the Creamy Roasted Red Pepper sauce into the pan together with the reserved pasta water and combine together. Add in the cooked pasta and spinach, and cook enough to wilt down the leaves. Grate in the lemon zest and squeeze in the juice, season well with salt and pepper, and add in the chilli flakes. Serve hot with vegan feta and fresh basil on top.
Alpro Greek Style mango yoghurt: https://bit.ly/3AXG2Or*
I’M WEARING:
T-shirt: Wuwwa
Nails Inc NailKale: https://bit.ly/3M15QPO*
Signature ring: https://bit.ly/3ijGqOC*
Disclaimer: This video is not sponsored.
{Gift}
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.
Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.
What I Eat In A Day #66 (Vegan) | JessBeautician
What I Eat In A Day #66 (Vegan) | JessBeautician
Insta: jessbeautician
KITCHENWARE:
Clip top jar: https://amzn.to/44xC5xn* Chopping board (similar): https://bit.ly/3LLLiK6*
Marble spoon rest: https://bit.ly/3M3l9Yx*
Utensil jar (similar): https://bit.ly/3pdWbN3*
Matcha bowl with spout (similar): https://bit.ly/42pdN6I*
Pan: https://bit.ly/3NFjjy8*
Pasta bowls: https://bit.ly/3ISH6HY*
White plates/bowls: nomliving.com
Toaster: https://amzn.to/3Y5xdet*
Kettle: https://bit.ly/2YekcTb*
Magimix {Gift}: https://bit.ly/3ZrdRlb*
Glass containers with bamboo lids: https://amzn.to/3Y1vreb*
S&P mills: https://bit.ly/2OGI5h6*Wooden lemon juicer: https://amzn.to/3B0zhv6*
Measuring cups & spoons (similar): https://amzn.to/3Ixa4Mm*
DISCOUNT CODES:
30% off FaceTheory vegan skincare with code JESSBEAUTICIANA30: https://bit.ly/3JRzgNN*
20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): https://tidd.ly/3Dk135b*
10% off WUKA eco period products with code JESSBEAUTICIAN: https://bit.ly/3GrCEPm*
£10 off UpCircle vegan skincare (UK): https://bit.ly/3DpVMJJ*
£10 off Stripe&Stare sustainable underwear: http://rwrd.io/0rlsu7n?c*
Free tea samples with Bird&Blend orders: https://bit.ly/3DZMrZf*
———————————————————————————
YOGHURT & CHOC CHIA PUD
Alpro Greek Style yoghurt: https://bit.ly/3NV1uIx*
FOR THE CHOC CHIA PUD
1/4 cup chia seeds: https://bit.ly/3VEVQPA*
2 tbsp cacao powder: https://bit.ly/3hForEK*
2 tbsp agave nectar: https://bit.ly/3v917lU*
1 tsp vanilla extract: https://bit.ly/2ZH6YCM*
Small pinch sea salt
1 cup plant milk
Place the chia seeds, cacao, agave, vanilla and salt into a jar and mix to combine. Pour in the plant milk, stir well and store in the fridge for up to 5 days.
HARISSA TEMPEH CIABATTA SANDWICH
1/2 block tempeh, sliced into 4 rings
Olive oil: https://bit.ly/3LXj64X*
Harissa: https://bit.ly/3LDC2aK*
1/3 loaf ciabatta
Slices of tomato
Slices of avocado
Lemon zest and juice
Garlic salt (similar): https://bit.ly/3pgX33D*
Rocket
Basil leaves
Whipped Vegan Feta recipe: http://www.jessicabeautician.co.uk/2022/07/whipped-vegan-feta-pasta.html
Oil a pan and place in the sliced tempeh. Fry until crispy on both sides, then brush with harissa paste and fry on each side until golden. Place in a toasted ciabatta sandwich with the whipped vegan feta, tomato, avocado, lemon zest & juice, garlic salt, rocket and basil.
Matcha: https://bit.ly/3NK2Gl1*
LoveRaw White Choc Cream Wafer Bar: https://amzn.to/3NJ9zms*
CREAMY ROASTED RED PEPPER PASTA2 shallots, halved
1 whole bulb garlic, top sliced off
3 sweet red peppers, halved and de-seeded
300g block silken tofu: https://bit.ly/34WTntj*
Fresh basil
Pasta: https://bit.ly/3nvftx0*
Handful fresh spinach
Garlic salt (similar): https://bit.ly/3pgX33D*
Black pepper
1/2 tsp dried chilli flakes (or chilli puree!)
Zest & Juice 1/2 lemon
Vegan feta cheese: https://bit.ly/3ClXjzS*
Fresh basil
Pre-heat the oven to 200 degrees celsius. Place the shallot halves in a baking dish, drizzle a little olive oil over the top of the garlic then wrap with tin foil and place in the dish along with the sliced red peppers. Drizzle over a little more olive oil and rub to coat. Sprinkle with roasted garlic sea salt and place in the oven to roast for 30 minutes. Remove once cooked and allow to cool. Drain the block of silken tofu, then place in a food processor together with the shallots. Squeeze the garlic to remove the roasted cloves into the food processor, add in the roasted red peppers and a large handful of fresh basil. Cook the pasta until al dente and drain, reserving 1/3 cup of the pasta water. Place the Creamy Roasted Red Pepper sauce into the pan together with the reserved pasta water and combine together. Add in the cooked pasta and spinach, and cook enough to wilt down the leaves. Grate in the lemon zest and squeeze in the juice, season well with salt and pepper, and add in the chilli flakes. Serve hot with vegan feta and fresh basil on top.
Alpro Greek Style mango yoghurt: https://bit.ly/3AXG2Or*
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Signature ring: https://bit.ly/3ijGqOC*
Disclaimer: This video is not sponsored.
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Shocking Effects Of A Whole Food Plant Based Vegan Diet
Shocking Effects Of A Whole Food Plant Based Vegan Diet
We ask medical doctors at a nutrition conference about some of the side effects of a plant based diet.
EXCLUSIVE VIDEO: what do the leading plant-based doctors eat? https://www.plantbasednews.org/what-do-plant-based-doctors-really-eat
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LEARN ABOUT VEGANISM
★ Cowspiracy ➞ https://youtu.be/nV04zyfLyN4
★ NutritionFacts.Org ➞ https://goo.gl/BdNbiU
★ Veganuary ➞ http://www.veganuary.com/
