grocery

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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.

Read
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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.

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

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.

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

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*

——————————————————–

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!

——————————————————–
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.

Read
Master Affiliate Profits