dinner

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We’re Engaged! 💍🥰

Halloween at Amazon

We’re Engaged! 💍🥰

A lot of you requested a story time, so we chat all about the special day in this video ♥️

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Shop our new merch ♥️ https://bit.ly/SSV-Merch (use “sweetsimplevegan” for a discount)
Tattoos by Annie: https://www.instagram.com/littleanniemotel
Potatoes Au Gratin: https://sweetsimplevegan.com/vegan-potatoes-au-gratin/

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Recipes: https://sweetsimplevegan.com/
Jasmine: https://www.instagram.com/sweetsimplevegan/
Chris: https://www.instagram.com/consciouschris/
Cameras and products we use: https://www.amazon.com/shop/sweetsimplevegan
Video Edited by Adrianna Fujii: https://adriannafujii.com/

P.O. Box 96003
Portland, OR 97296

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FTC: This video is not sponsored, and all opinions are our own. This video may also contain affiliate links, which means that we earn a commission if you purchase through those links, but your price remains the same.

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Home Alone (what I Ate And Did To Not Lose My Mind 😂)

Halloween at Amazon

Home Alone (what I Ate And Did To Not Lose My Mind 😂)

Chris is gone for the week so hang with me as I try to keep myself entertained and go on a cleaning spree 😂

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⋇ IN THIS VIDEO ⋇

Shop our new merch ♥️ https://bit.ly/SSV-Merch (use “sweetsimplevegan” for a discount)

Stovetop Granola Recipe: https://sweetsimplevegan.com/6-ingredient-stovetop-granola/
Quinoa Casserole: https://sweetsimplevegan.com/fall-inspired-quinoa-casserole/
Creamy Caramelized Onion Dip: https://sweetsimplevegan.com/creamy-caramelized-onion-dip/
Electric Kettle: https://amzn.to/3BMLfZh
Matcha: https://ippodotea.com/sweetsimplevegan
Outdoor Umbrella: https://amzn.to/3dL4wSY
Athletic Greens: https://fbuy.io/ag/jasminebriones
Canning Funnel: https://amzn.to/3flgT8S
Pink Pans: https://ap.carawayhome.com/sweetsimplevegan
Wet and Dry Vacuum: https://amzn.to/3xTKI6W
Branch Basics Cleaner: http://branchbasics.refr.cc/jasminebriones
Mocktail Recipe: https://mindfulmocktail.com/orange-mocktail

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Recipes: https://sweetsimplevegan.com/
Jasmine: https://www.instagram.com/sweetsimplevegan/
Chris: https://www.instagram.com/consciouschris/
Cameras and products we use: https://www.amazon.com/shop/sweetsimplevegan
Video Edited by Adrianna Fujii: https://adriannafujii.com/

P.O. Box 96003
Portland, OR 97296

—————————————————

FTC: This video is not sponsored and all opinions are our own. This video may also contain affiliate links, which means that we earn a commission if you purchase through those links, but your price remains the same.

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3 MUST TRY VEGAN DINNER RECIPES!

Halloween at Amazon

3 MUST TRY VEGAN DINNER RECIPES!

EASY dinner recipes with vegan wine pairings! Full dinner recipes below. Kind of Wild Wines https://bit.ly/3C4uTLZ use code NIKKI20 for 20% off!

Meatball Subs
Serves 4
3 tbsp olive oil, divided
2 medium carrots, finely diced
6 cremini mushrooms, finely diced
1/2 of a yellow onion, finely diced
3 large cloves garlic, minced
2/3 cups lentils
1/2 cup walnuts, chopped
2 tsp dried Italian herbs
1 tsp dried fennel seeds
1/2 tsp kosher salt
1/4 tsp black pepper
1.5 tsp vegan Worcestershire sauce
1/2 cup chickpea flour
1/2 tsp baking soda
5 basil leaves
For Serving
4 hoagie rolls
1.5 cups marinara sauce
1 cup vegan mozzarella
fresh basil and red pepper flakes (optional)

Directions
Preheat the oven to 375 degrees then add 2 tbsp of olive oil to a large frying pan and set to medium heat. Add the onions and carrots and cook for 5 minutes. Then add mushrooms and cook for 3-4 minutes. Add the garlic and walnuts and cook for 2-3 minutes, then remove from the heat. Add the lentils and Worcestershire sauce and mix well.
Transfer 1/3 of the mixture into a food processor with the basil leaves and remaining tbsp of olive oil. Blend + then transfer it back to the pan. Add the chickpea flour + baking soda, mix well and then form into 12 meatballs. Bake for 15 minutes. Next, warm up the marinara sauce. Coat each meatball in marinara sauce and serve on rolls with vegan mozzarella!

Chickpea Casserole
FOR THE SAUCE:
2/3 cup raw cashews
1 cup unsweetened soy milk
4 garlic cloves
1 tsp onion powder
1/2 tsp dried sage
1/2 tsp sea salt
1 tsp light miso paste
1 tbsp nutritional yeast
1/2 tbsp lemon juice
1/2 tsp of black pepper

FOR THE FILLING
2 medium yellow potatoes
2 medium carrots
1/4 tsp salt
3 tbsp olive oil, divided
6 mushrooms
1/3 cup dry white wine
1 cup chickpeas
1/2 cup frozen peas
1/2 cup frozen corn
1 cup frozen chopped spinach
1 tsp finely chopped fresh rosemary
TOPPING:
3 cups sourdough bread cubes (1in ch cubes)
2 tbsp olive oil
salt and pepper

Start by placing the cashews in a bowl and covering them with boiling water. Set aside to soften. Preheat the oven to 400 degrees.
Dice the potatoes and carrots into small bite-sized pieces. Then transfer to a lined baking tray along with the unpeeled, whole garlic cloves. Drizzle with 1 tbsp of olive oil and season with 1/4 tsp of kosher salt. Toss to coat evenly and then spread the veggies into a single layer for even roasting.
Bake for 15 minutes or until golden brown around the edges and fork-tender in the centers. In the meantime, chop the mushrooms and set them aside. Then cut the sourdough into 1 inch cubes and set aside too.
Add the remaining 2 tbsp of olive oil to a large frying pan and set to medium-high. Once warm, add the mushrooms and let sit undisturbed for 3-4 minutes to brown. Reduce the heat to med and add the rosemary + 1/4 tsp kosher salt. Cook for another 1-2 minutes. Deglaze the pan with 1/3 cup white wine and simmer until all but 1 tbsp of liquid is evaporated.
Next add the chickpeas, frozen peas, corn, and spinach. Sauté on low heat, stirring occasionally. Cook for 3-4 minutes, then turn off the heat and set aside. Remove the veggies from the oven and set the garlic cloves to the side. Add the potatoes + carrots to the frying pan with the veggies and chickpeas.
Make the Sauce
Squeeze the now softened garlic into a blender to remove the peels. Then drain the water from the cashews and add them to a blender along with the soy milk, and the remaining sauce ingredients, and blend until the sauce is silky smooth. Pour the sauce into the frying pan over the veggies and toss well to coat. Transfer the mixture to a 9in pie dish or 9in square baking dish. Then place the sourdough bread cubes in a large mixing bowl and drizzle olive oil. Season with salt and pepper and toss to coat. Place the seasoned bread on top of the veggies and bake for 30 minutes. Rest for 10 minutes before serving.

Chik’n Tacos with Spicy Street Corn
Serves 4
2.5 cups frozen yellow corn
2 tbsp water
1/3 cup vegan mayo
1/2 cup vegan parm
1 tbsp fresh lime juice
1/2 tsp chili powder
1/2 tsp kosher salt
2 tbsp olive oil
20oz (about 2 bags) frozen vegan chicken, not breaded
1 tbsp taco seasoning
12 med. flour tortillas
2 avocados, chopped
cilantro and lime wedges for serving

Add the frozen corn and water to a large pan with a lid. Steam for 3-5 minutes or until warmed through. Drain any excess water and allow it to cool slightly. Make the sauce by combining the vegan mayo, vegan parmesan, lime juice, chili powder, and salt in a large mixing bowl. Stir to combine and then add the corn. Toss well to coat and set aside for now.
Return the pan to the stove and add the olive oil. Set to medium high heat and once warm, add the frozen vegan chicken and taco seasoning. Cook for 2-3 minutes then add the water and cook until warmed through.
To make the tacos, add vegan chicken and corn onto each tortilla. Top with avocado, cilantro and enjoy!

Halloween at Amazon
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What I Eat In A Week | Vegan Meals & A Chat About Change

Halloween at Amazon

What I Eat In A Week | Vegan Meals & A Chat About Change

Sponsored by Fivesec Health. Click the link below and get 400+ easy & delicious plant based recipes and meal plans: https://fivesechealth.com

My usual disclaimer: I am not a registered dietician. I love to cook and to share vegan recipes. I take a B12 supplement. I don’t show snacks and seconds I take so don’t take the amount you’ll see for the exact amount I eat. And last but not least: don’t compare yourself and eat the way that makes your mind and body feel satisfied. Be excited about the food on your plate rather than obsessed.

MONDAY:

Brekkie: Breakfast sandwich (check out my last video for the recipe: https://youtu.be/vmAf49d_b24)
Lunch: Tofu, spinach, chickpea & eggplant stew

I honestly throw together some things I needed to use up. Started with sautéing some garlic & onion with some cumin, turmeric & garam masala, the added the eggplant (I left it on the counter for 30 minutes with some salt & then drained it). After another like 10 minutes I added the tofu & chickpeas, followed by some coconut milk & frozen spinach. Served with red pickled onions, sliced almonds & rice.

Dinner: Filled sweet potato with chickpea & avocado mash, topped with radished & spring onions.

TUESDAY:

Breakfast: protein oatmeal with nectarine, blueberries, almond butter & pumpkin seeds

My current oat recipe:

Lunch: leftover scallion pancake (I used this recipe: https://www.zuckerjagdwurst.com/en/recipes/hearty-scallion-pancakes) with homemade beetroot hummus, Asian inspired smoked tofu, cilantro, pomegranate seeds, leftover cashew crema (by @aöexafuelednaturally on Instagram) & sriracha mayo

Dinner: sweet potato & black bean quesedillas from the fivesechealth App (SO GOOD)

WEDNESDAY

Breakfast: cashew chia pudding (SO DELICIOUS & CREAMY) by the fivesechealth app

Lunch: sandwich with leftover chickpea & avocado mash, beetroot hummus & red pickled onions for lunch @work

Dinner: Udon noodles with a sesame sauce, leftover tofu & quick pickled veggies (roughly followed this recipe: https://www.zuckerjagdwurst.com/en/recipes/vegan-sesame-udon-noodles-with-spicy-soy-mince)

THURSDAY

Breakfast: Cashew chia pudding for work

Lunch: summer rolls with leftover tofu, pickled veggies, mint, cilantro, avocado, dipped in leftover tahini sauce

Snack: protein brownies from the fivesechealth app, covered in dark chocolate & soy crispies (https://www.korodrogerie.de/soja-protein-crispies-58-mit-kakao-1-kg?utm_term=&utm_campaign=Google+Performance+Max+-+Germany&utm_source=adwords&utm_medium=ppc&hsa_acc=8966015506&hsa_cam=17568910232&hsa_grp=&hsa_ad=&hsa_src=x&hsa_tgt=&hsa_kw=&hsa_mt=&hsa_net=adwords&hsa_ver=3&aw_campaign=Google+Performance+Max+-+Germany&aw_adgroup=&aw_creative=&aw_dev=c&aw_target=&gclid=CjwKCAjwpqCZBhAbEiwAa7pXee8nUGXs20WqHXoDtgXHXYvgBf-craqWbOtFrqKXU7TkNzrTUyQHxBoC7uIQAvD_BwE)

Dinner: same quesedillas as I’ve had on Tuesday

FRIDAY

Breakfast: Scrambled tofu from the fivesechealth app

Snack: more protein brownies
Lunch/ Dinner: a few servings of homemad massaman curry that I froze a few weeks ago with jasmin rice & sprouts

MUSIC:

The amazing Alyssa with propeller (https://soundcloud.com/alyssaadann/propeller-) & Silvia (https://soundcloud.com/alyssaadann/silvia)

Halloween at Amazon
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What We Ate On Our Trip To Oakland (Vegan Food Crawl)

Halloween at Amazon

What We Ate On Our Trip To Oakland (Vegan Food Crawl)

All spots we visited are linked down below! ♥️

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⋇ IN THIS VIDEO ⋇
Oakland Vegan Trail: https://www.visitoakland.com/restaurants/oakland-vegan-trail

(00:00) Intro
(00:14) Day 1 (San Francisco)
(01:36) Oracle Park
(02:36) Day 2 (Oakland)
(04:54) Señor Sisig: https://www.senorsisig.com/
(06:18) Timeless Coffee: https://timelesscoffee.com/
(08:31) Curbside Creamery: https://www.curbsideoakland.com/
(09:59) Roasted and Raw: https://www.roastedraw.com/
(12:17) Day 3 (Oakland)
(12:28) Timeless Coffee
(12:56) OMCA
(13:38) Souley Vegan: https://souleyvegan.com/
(14:19) Kayaking
(15:12) Millenium: https://www.millenniumrestaurant.com/
(18:30) Outro

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Recipes: https://sweetsimplevegan.com/
Jasmine: https://www.instagram.com/sweetsimplevegan/
Chris: https://www.instagram.com/consciouschris/
Cameras and products we use: https://www.amazon.com/shop/sweetsimplevegan
Video Edited by Adrianna Fujii: https://adriannafujii.com/

P.O. Box 96003
Portland, OR 97296

—————————————————

FTC: This video is not sponsored and all opinions are our own. This video may also contain affiliate links, which means that we earn a commission if you purchase through those links, but your price remains the same.

Halloween at Amazon
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One Week Of Vegan DINNER Recipes! 2022

Halloween at Amazon

One Week Of Vegan DINNER Recipes! 2022

5 new healthy dinner recipes to give you some meal ideas for easy weeknight dinners! Recipes below 👇 Click to try Thrive Market: http://thrivemarket.com/nikkivegan and get 30% off your first order and a free gift worth up to $50!

Subscribe to my channel here ↠ https://bit.ly/2uAQgS7

#dinnerideas #dinnerrecipes #veganrecipes

Dinner recipes in this video:
✰ Veggie Peanut Noodles: https://nikkivegan.com/veggie-peanut-noodles/
✰ Creamy Mushroom Pasta (nut-free and soy-free): https://nikkivegan.com/creamy-mushroom-pasta/ (nut-free and soy-free but not suitable for tree-nut allergies since it contains coconut)
✰ Snack Mix: https://www.youtube.com/watch?v=A8eXLiQMP6k

✰ Bistro-Style “Turkey” Wraps
Makes 1

Ingredients
1 large flour tortilla
1-2 tbsp apricot or fig jam
3 slices vegan turkey
2 slices vegan provolone cheese
arugula
pickled red onions
balsamic glaze (optional)

✰ Mediterranean Rice Bowls
Makes 2:

Ingredients

2-4 veggie burgers or vegan burger patties
1.25 cups cooked rice
3 cups arugula
1/2 cup chopped cucumber
1/2 cup chopped tomatoes
Extra virgin olive oil, one lemon wedge, salt and pepper

Herby Yogurt Sauce
1/2 cup almond milk yogurt (plain + unsweetened)
1-2 tsp lemon juice
2 tsp extra virgin olive oil
1/2 tsp garlic granules
1 tbsp fresh parsley, chopped
plenty of salt and pepper to taste

Directions
Add the arugula, cucumbers and tomatoes to a bowl. Drizzle lightly with olive oil and a squeeze of lemon juice and add salt and pepper to taste. Toss and divide between two plates alongside the rice and veggie burgers. Top with the herby yogurt sauce and enjoy!

If you want some homemade vegan burger recipes these are my favs:
✰ Beet and Walnut Burgers: https://nikkivegan.com/beet-and-walnut-veggie-burgers/
✰ Southwestern Chickpea Burgers: https://www.youtube.com/watch?v=24qnR3ogMlw

✰ Greek Salad Pizzas
Makes 2 Small Pizzas

Ingredients
2 pita breads
4 tbsp hummus
1 Persian cucumber or 1/2 of an English cucumber, chopped
1 tomato, chopped
black olives
lemon juice (optional)
dried Italian seasoning
1/4 cup crumbled vegan feta cheese

Directions
Toast the pitas, then spread 2 tbsp of hummus on each one. Top with cucumbers, tomatoes, olives and vegan feta cheese and finish with a sprinkle of dried Italian herbs and fresh lemon juice on top.

S O C I A L
✰ Instagram: https://www.instagram.com/nikkivegan
✰ Recipe Blog: http://www.nikkivegan.com

B U S I N E S S I N Q U I R I E S
nikkiveganblog@gmail.com

M U S I C
Epidemic Sound

F T C: this video is kindly sponsored by Thrive Market

I hope you enjoy this Week of Easy Dinner Recipes video! 😊

Halloween at Amazon
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One Week Of Vegan DINNER Recipes! 2022

Halloween at Amazon

One Week Of Vegan DINNER Recipes! 2022

5 new healthy dinner recipes to give you some meal ideas for easy weeknight dinners! Recipes below 👇 Click to try Thrive Market: http://thrivemarket.com/nikkivegan and get 30% off your first order and a free gift worth up to $50!

Subscribe to my channel here ↠ https://bit.ly/2uAQgS7

#dinnerideas #dinnerrecipes #veganrecipes

Dinner recipes in this video:
✰ Veggie Peanut Noodles: https://nikkivegan.com/veggie-peanut-noodles/
✰ Creamy Mushroom Pasta (nut-free and soy-free): https://nikkivegan.com/creamy-mushroom-pasta/ (nut-free and soy-free but not suitable for tree-nut allergies since it contains coconut)
✰ Snack Mix: https://www.youtube.com/watch?v=A8eXLiQMP6k

✰ Bistro-Style “Turkey” Wraps
Makes 1

Ingredients
1 large flour tortilla
1-2 tbsp apricot or fig jam
3 slices vegan turkey
2 slices vegan provolone cheese
arugula
pickled red onions
balsamic glaze (optional)

✰ Mediterranean Rice Bowls
Makes 2:

Ingredients

2-4 veggie burgers or vegan burger patties
1.25 cups cooked rice
3 cups arugula
1/2 cup chopped cucumber
1/2 cup chopped tomatoes
Extra virgin olive oil, one lemon wedge, salt and pepper

Herby Yogurt Sauce
1/2 cup almond milk yogurt (plain + unsweetened)
1-2 tsp lemon juice
2 tsp extra virgin olive oil
1/2 tsp garlic granules
1 tbsp fresh parsley, chopped
plenty of salt and pepper to taste

Directions
Add the arugula, cucumbers and tomatoes to a bowl. Drizzle lightly with olive oil and a squeeze of lemon juice and add salt and pepper to taste. Toss and divide between two plates alongside the rice and veggie burgers. Top with the herby yogurt sauce and enjoy!

If you want some homemade vegan burger recipes these are my favs:
✰ Beet and Walnut Burgers: https://nikkivegan.com/beet-and-walnut-veggie-burgers/
✰ Southwestern Chickpea Burgers: https://www.youtube.com/watch?v=24qnR3ogMlw

✰ Greek Salad Pizzas
Makes 2 Small Pizzas

Ingredients
2 pita breads
4 tbsp hummus
1 Persian cucumber or 1/2 of an English cucumber, chopped
1 tomato, chopped
black olives
lemon juice (optional)
dried Italian seasoning
1/4 cup crumbled vegan feta cheese

Directions
Toast the pitas, then spread 2 tbsp of hummus on each one. Top with cucumbers, tomatoes, olives and vegan feta cheese and finish with a sprinkle of dried Italian herbs and fresh lemon juice on top.

S O C I A L
✰ Instagram: https://www.instagram.com/nikkivegan
✰ Recipe Blog: http://www.nikkivegan.com

B U S I N E S S I N Q U I R I E S
nikkiveganblog@gmail.com

M U S I C
Epidemic Sound

F T C: this video is kindly sponsored by Thrive Market

I hope you enjoy this Week of Easy Dinner Recipes video! 😊

Halloween at Amazon
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What I Eat In A Day #64 (Vegan) | JessBeautician AD

Halloween at Amazon

What I Eat In A Day #64 (Vegan) | JessBeautician AD

Get 37% off Myvegan products with code JESS here: https://prf.hn/l/9vY5GDx. This video is kindly sponsored by Myvegan and features gifted items.

KITCHENWARE:
Millo blender: https://bit.ly/2V3254r* – Free Travel Cup with purchase using code JESSICA (add Travel Cup to cart before checkout) {gift}
Toaster: https://amzn.to/3GoFym7*
Kettle: https://bit.ly/2YekcTb*
Frying pan: https://bit.ly/39X6BsI*
Pans: https://bit.ly/3z45LVy*
White bowls & plates: nomliving.com
Cold brew bottle: https://bit.ly/3xUbT1A*
Cutlery (similar here:) https://bit.ly/3adu8FR*
Glasses: https://bit.ly/3aVjnIA*
S&P mills: https://bit.ly/399EiEw*
Herb pots: https://bit.ly/39gU435*

DISCOUNTS:
Free Travel Cup with Millo blender purchase using code JESSICA (add Travel Cup to cart before checkout) {Gift}: https://bit.ly/2V3254r*
20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): https://tidd.ly/3Dk135b*
20% off Evolve Beauty vegan skincare: https://prz.io/Y99Pe0qtE*
20% off Dame sustainable period products with code JESSBEAUTICIAN: https://bit.ly/3qm3Mac*
15% off Kakoa vegan chocolate truffles with code JESS15: https://bit.ly/3MFijGW
£10 off UpCircle vegan beauty (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 BOWL WITH OATS, CHIA & HEMP SEEDS
1/2 tsp coconut oil
1/2 cup Myvegan Rolled Oats: https://prf.hn/l/DRqpgWZ*
Pinch salt
Splash oat milk

1 tbsp Myvegan Organic Chia Seeds: https://prf.hn/l/GqEYL3Q*
3 tbsp oat milk
1 tbsp Myvegan Organic Hemp Seeds: https://prf.hn/l/pRexqOv*
1 cup vanilla yoghurt
Strawberries, blueberries
Myvegan Organic Cacao Nibs: https://prf.hn/l/RvLVgpd*

Mix the chia seeds in a bowl with the oat milk and set aside. Melt the oil in a frying pan then add in the oats and salt. Stir continuously until toasted, then pour in a splash of oat milk and mix through. Add a cup of vegan yoghurt to a bowl, then add in the toasted oats, chia seeds and hemp seeds, and mix to combine. Top with berries and cacao nibs.

SPICY CHICKPEA ‘TUNA’ MAYO TOASTS
1 can chickpeas, drained
2 tbsp vegan mayo
3 tbsp vegan Greek yoghurt
1 stick celery, chopped
1 spring onion, chopped
Handful fresh coriander
1/2 red chilli
1/2 nori sheet, cut into flakes
Zest of 1 lime
Juice 1/2 lime
1 tsp soy sauce
Black pepper

2 slices toast
1/2 avocado
Dried chilli flakes, lime juice & coriander, to garnish

Myvegan BBQ Popped Protein Crisps: https://prf.hn/l/YRbdvE2*

Mash the chickpeas in a bowl, then add in the mayo, yoghurt, celery, onion, coriander, chilli, nori, lime zest and juice, soy sauce and black pepper, and mix to combine. Serve on toasts with sliced avocado, coriander, dried chilli and lime juice on top.

Myvegan Double Chocolate Baked Cookie: https://prf.hn/l/WoRAVLq*
Bird&Blend Jelly and Ice-cream tea: https://bit.ly/3zICjDe*

SATAY TOFU ‘CHICK’N’ NOODLES
1 block extra firm tofu
1 tbsp cornflour
Pinch salt

2 tbsp olive oil
3 cloves garlic, minced
1/2 red chilli, minced
6cm ginger, grated
100g shiitake mushrooms, halved
1 red pepper, chopped
100g baby corn
100g mange tout

1/4 cup Myvegan Crunchy Peanut Butter: https://prf.hn/l/0Mpyop1*
1 can coconut milk: https://amzn.to/3SMzfij*
2 tbsp soy sauce
2 tbsp sriracha: https://amzn.to/3pfLIgW*
1 tbsp wine vinegar
1 tbsp maple syrup: https://amzn.to/3JLVoJs*

2 portions noodles
Red onion, chilli, coriander & sesame seeds, to garnish

Tear the tofu into bitesized chunks into a bowl, sprinkle in the cornflour and salt and toss to combine. Place on a baking tray and bake in the oven for 25 minutes on 180 degrees celsius. Heat the oil in a wok, then add in the garlic, chilli and ginger, and fry until softened. Fry off the mushrooms next then add in the red pepper and baby corn. Next, add in the peanut butter, coconut milk, soy sauce, sriracha, wine vinegar and maple syrup. Stir to thicken and add in a cornflour slurry if too thin. Add in the mange tout, remove the tofu ‘chick’n’ from the oven and add it into the pan as well, then stir to coat in the satay sauce. Cook the noodles separately then serve with the Satay Tofu Chick’n and Vegetables with red onion, chilli, coriander and sesame seeds on top and lime on the side.

YOGHURT COATED STRAWBERRIES
Strawberries
Vanilla yoghurt
Myvegan Sea Salt Chocolate (4 squares): https://prf.hn/l/8MYQeEN*

Coat the strawberries in yoghurt, then place on a sheet of parchment paper on a plate and freeze for 2-3 hours. Remove from the freezer to thaw 5 minutes before eating, then melt the chocolate and drizzle over before serving.

Disclaimer: This video is sponsored by Myvegan.

{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.

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Trying *NEW* Products From Trader Joe’s (vegan)

Halloween at Amazon

Trying *NEW* Products From Trader Joe’s (vegan)

Click here https://ritual.com/SSV20 and use code SSV20 to get 20% off during your first month with Ritual. #ritualpartner

Today we are trying new (and new to us) vegan products from Trader Joe’s!

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⋇ IN THIS VIDEO ⋇

(0:00) – Intro
(2:00) – Overnight Oats
(4:16) – Coconut Cashews
(5:00) – Hula Crunch Popcorn & Rice Cracker Mix
(6:23) – Papadums
(7:05) – Salsa Verde Chips
(7:30) – Oatmeal Chocolate Chip Cookies
(8:25) – Truffle Aioli
(9:37) – Pad Thai
(10:30) – Penne Arrabiata
(12:14) – Seasoned Waffle Fries
(13:16) – Sparkling Pineapple Beverage
(14:15) – Peanut Butter Caramel Popcorn
(14:46) – Garlic & Onion Pistachios
(15:21) – Vegan Sour Cream
(16:45) – Peanut Butter Protein Granola
(18:23) – Green Onion Pancakes
(20:04) – Vegan Brioche Loaf
(21:18) – Tuffle BBQ Sauce
(22:20) – Dill Pickle Falafel
(23:28) – Salsa De Cacahuate
(25:13) – Thai Sweet Ginger Sauce
(25:59) – Chili Pineapple Popcorn
(27:05) – Black Tea Boba Ice Cream

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Recipes: https://sweetsimplevegan.com/
Jasmine: https://www.instagram.com/sweetsimplevegan/
Chris: https://www.instagram.com/consciouschris/
Cameras and products we use: https://www.amazon.com/shop/sweetsimplevegan
Video Edited by Adrianna Fujii: https://adriannafujii.com/

P.O. Box 96003
Portland, OR 97296

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FTC: This video is sponsored by Ritual, but all opinions are our own. This video may also contain affiliate links, which means that we earn a commission if you purchase through those links, but your price remains the same.

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A Week Of Dinners (Vegan & Summer Recipes!) | JessBeautician

Halloween at Amazon

A Week Of Dinners (Vegan & Summer Recipes!) | JessBeautician

https://www.instagram.com/jessbeautician/

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

DISCOUNTS:
Free Travel Cup with Millo blender purchase using code JESSICA (add Travel Cup to cart before checkout) {Gift}: https://bit.ly/2V3254r*
£20 off grocery shops over £60 on Ocado with code VOU3144132: https://bit.ly/3wSqXMB*
20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): https://tidd.ly/3Dk135b* & (Rest of World): https://tinyurl.com/ygdhxzvb
20% off Evolve Beauty vegan skincare: https://prz.io/Y99Pe0qtE*
20% off Dame sustainable period products with code JESSBEAUTICIAN: https://bit.ly/3qm3Mac*
15% off Kakoa vegan chocolate truffles with code JESS15: https://bit.ly/3MFijGW
£10 off UpCircle vegan beauty (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*

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WHIPPED 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
1/2 cup vegan Greek yoghurt
4 cloves garlic
Zest & juice 1/2 lemon
1 tbsp olive oil
Pinch salt

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

Written recipe: https://bit.ly/3oCvoXb

CRISPY SWEET CHILLI TOFU CHICK’N
1 block firm tofu
1 tbsp cornstarch
Sea salt
1 tbsp oil

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

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

Sesame seeds, coriander & cashews

Written recipe to come!

PULLED JACKFRUIT BLACKENED ‘SALMON’ TACOS
1/2 nori sheet, finely chopped
2 tbsp lemon juice
1 tbsp caper juice
1 can jackfruit, half drained

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

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

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

Written recipe to come!

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

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

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

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

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

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

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

Written recipe to come!

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I’M WEARING:
Nails: The Gel Bottle Inc. BIAB in ‘Dreamer’: https://bit.ly/38y0vyy*

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

Disclaimer: This video is not sponsored.

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

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

Halloween at Amazon
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