family
Chocolate Zucchini Bread ???? Recipe Link In The Description ✨
Chocolate Zucchini Bread ???? Recipe Link In The Description ✨
Who wants some Chocolate Zucchini Bread? Look at this batch I made—so delicious! You should try this if you haven’t yet. Get the recipe here ➡️ https://dreenaburton.com/vegan-zucchini-bread/ ????????
The BEST sea moss gel? … and freeze-dried sea moss powder ???? https://bit.ly/survivalmoss
#glutenfree #oilfree #dairyfree #crueltyfree #nutfree #govegan #plantbaseddiet #wfpb #vegandesserts #veganchocolate #veganbaking
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✨ Dreena Burton ✨
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*
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.
Vegan Family | What We Eat In A Day With Recipes!
Vegan Family | What We Eat In A Day With Recipes!
What we eat in a day as a healthy, vegan family!
Follow our adventures ????
https://www.instagram.com/theschoellerfamily/
https://www.tiktok.com/@theschoellerfamily
Join our financial education community: https://bit.ly/schoellerfamily
Instacart: https://inst.cr/t/9ed1501ed (If you use this link or my code RFERIAL129 you get $30 off your first order and I get $10 off my next order)
Amazon finds: https://www.amazon.com/shop/theschoellerfamily
Glass & Wood Jars: https://amzn.to/3M8v4wc
Tyanna’s Door Swing: https://amzn.to/3EI9nyu
California Performance Protein: https://tinyurl.com/2bw2amav
RECIPES:
Banana Oatmeal Waffles:
2 cups oats
1 banana
1 cup soymilk (can use 1/4 cup more for thinner batter)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
dash of salt
cinammon
vanilla extract
Optional protein powder (I used 1 scoop)
Blend ingredients together and cook like you would normal waffles or pancakes. Top with maple, nutbutter and whatever else you prefer.
Ranch:
1 cup mayo
1/4 cup unsweetened almond milk (or whatever non dairy milk you prefer)
1 teaspoon apple cider vinegar
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dill
1 teaspoon parsley
black pepper to taste
Whisk ingredients together. It tastes best when refrigerated overnight but that’s not necessary.
Pierogies
Shells:
2 1/2 cups flour
1/4 cup butter
1/2-3/4 cup warm water
Pinch salt
Olive oil for bowl
Place flour and salt in mixing bowl. Add 1/4 cup butter and 1/2 cup water. Mix and add remaining water as necessary. Once dough is formed, knead it for 3-5 minutes then place it in an oiled bowl and cover with a towel. Leave it for 1 hour. After 1 hour remove the dough and place it on the counter. Roll it flat with a rolling pin and use a cup or bowl to cut circles (depending on the size you want.) You will want to do this part in sections because it’s hard to roll all of the dough at once. Keep rolling and cutting until you’ve used all the dough.
Filling:
5 russet potatoes
1/4 cup nutritional yeast
1/4 cup unsweetened almond milk (or whatever non dairy milk you prefer)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Chop potatoes and boil until tender. Drain and place in a mixing bowl. Add your remaining ingredients and mash.
Combine and cook:
Spoon filling into pierogi shells. Amount will depend on your shell size. Fold shells in half and press the edges with a fork to seal. You may need to wet your fork if it’s sticking.
Once all your pierogies are formed bring a large pot of water to a boil. Place pierogies in boiling water for 2-3 minutes or until they easily float. Drain them of water and move them to a frying pan with butter. Be generous with your butter. Fry them on each side for 2 minutes or until golden.
Onion mushroom topping:
1 yellow onion
1 carton sliced mushrooms (I used white)
4 cloves garlic
2 tablespoons olive oil for pan
Dice onion and garlic. Heat olive oil on medium heat in frying pan. Add onion and mushrooms. Cook for 10 minutes or until soft stirring occasionally. Add garlic and lower heat, continue cooking for 5-10 more minutes.
Final Touches:
Place pierogies on a plate and top with the mushroom/onion mixture and non dairy sour cream. Enjoy!
00:00 Flash forward
00:15 Breakfast
6:56 Getting outdoors
10:03 Lunch
14:37 I’m not doing that again!
16:10 Dinner
18:56 Bedtime snack
21:34 Deleted scenes
My Struggles With Veganism.
My Struggles With Veganism.
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TODAY’S VIDEO:
Non-vegans presume that the hardest part of going vegan is finding food or getting enough vitamin B12 and yet, in my experience and the experience of many vegans that come and speak to me, these are far from the hardest part of being vegan. So in today’s video, I thought I would sit down and chat about my experience as a vegan and what I genuinely struggle with. I’d love to know in the comments if you agree with what I say and for you to share your own experiences too.
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