What I Eat In A Day #59 (Vegan) | JessBeautician AD

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

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

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

1 tbsp vegan butter
Large handful fresh 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 pancake pan with half of the butter until wilted. Add in 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 shape, then cover with a pan and leave to cook on a medium heat. After 4-5 minutes, the edges of the omelette should lift, then flip it over to cook on the other side until golden brown in colour. 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.

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

2-3 tbsp ground nut oil/coconut oil
1 tsp turmeric

2 lime leaves
1 can coconut milk: https://amzn.to/3APwZN4
1 tbsp coconut sugar: https://amzn.to/3JMTlnU*
100g sugar snap peas
2 portions udon or rice noodles: https://amzn.to/3ASQZ1b*

1 small aubergine, sliced
100g shiitake/oyster mushrooms

Black onion seeds
Fresh coriander
Red chilli, sliced

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 minutes. 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 and add the mushrooms into the other half and continue to fry until both the aubergine and mushrooms are golden and crispy. 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 garnished with black onion seeds, fresh coriander and red chilli.

Disclaimer: This video is sponsored by Lifesum.

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