vegetarian
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.
When The Waiter Is Vegan
When The Waiter Is Vegan
When the Waiter is Vegan
#vegan #sketchcomedy
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My MOST REALISTIC Vegan Fried Chicken
My MOST REALISTIC Vegan Fried Chicken
???? Vegan Fried Chicken: https://www.theedgyveg.com/2021/10/26/vegan-fried-chicken-with-tofu-skin/
???? KFC Seasoning: https://www.theedgyveg.com/2021/09/20/kfc-seasoning-spices-recipe/
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Amazon – https://www.amazon.ca/dp/0778807037/ref=cm_sw_r_api_i_9WZ8PSR6RABVGKNB2BFN_0
???????? US:
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???????? Amazon UK: https://www.theedgyveg.com/edgy-veg-cookbook-amazon-uk/
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What I Eat In A Day ???? Vegan Meals I Absolutely LOVE!
What I Eat In A Day ???? Vegan Meals I Absolutely LOVE!
Head to https://squarespace.com/amandaducks to save 10% off your first purchase of a website or domain using code AMANDADUCKS ????
Bagel recipe: https://sweetsimplevegan.com/new-york-bagels/
Sweet chilli tofu bowl recipe: https://www.instagram.com/reel/CkmCb_dBWGZ/
Brownies:
Ingredients:
– 2 tbsp flax meal
– 1/3 cup water
– 2 cups choc buttons/chips
– 1 cup coconut sugar
– 2 tbsp maple syrup
– 1/2 cup vegan butter
– 1 tsp vanilla extract
– 1 cup plain flour
– 1 tsp salt
– 1 tsp baking powder
– 1/4 cup cocoa powder
– Macadamias, if desired
Method:
1. Preheat the oven to 180°C fan-forced and line a square baking tin with baking paper.
2. Mix flaxmeal and water together to make a flax egg, set aside for a few minutes.
3. Over the stove or in a microwave, melt 1 + 1/4 cups of chocolate buttons/chips.
4. In a large mixing bowl, mix flax egg, melted chocolate, vegan butter, vanilla, maple syrup and coconut sugar together with an electric mixer until well-combined.
5. Sift in the flour, baking powder, salt, and cocoa. Mix until just combined, do not overmix. Mix through the remaining choc buttons/macadamias, if desired.
6. Transfer your brownie batter into the baking tray and smooth out on top. Place into the oven and bake your brownies for approx 30 minutes.
7. Remove brownies from the oven and let cool completely, before transferring to a cutting board and slicing into 12 pieces.
Ramen broth ingredients:
– 1 tbsp rice bran oil
– 1 brown onion, diced finely
– 1 tsp ginger, grated or diced finely
– 1 + 1/2 cups water
– 1 + 1/2 cups oat or soy milk
– 1 tsp veggie stock powder
– 2 tbsp soy sauce
Want more food videos? Check out my weekly vegan eats playlist here: https://www.youtube.com/watch?v=cX-8bD7US40&list=PL5DUO45GN7Yoenri-QDHv56UCyYo3a3PV
Want to check out some of my vlogs? You can watch my vlog playlist here: https://www.youtube.com/watch?v=e33nhSRI3cw&list=PL5DUO45GN7YoyW33o7RohKqg1LT0mYt1c
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for collaborations, please email: hello@amandaducks.com
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podcast: https://open.spotify.com/show/00Dv6pbsCCPYB3aNPxPXHD?si=e128be7f77a44600
???? FAQ
what diet do you eat?
i am vegan!
what equipment do you use?
– panasonic lumix g9
– rode videomic pro
– gopro hero 7
how do you edit your videos?
final cut pro
where do you live?
gold coast, queensland, australia
how long have you been vegan?
(almost) 8 years
???? this video is sponsored by Squarespace
Vegans Vs. Non Vegans – REACTION
Vegans Vs. Non Vegans – REACTION
Vegans Vs. Non Vegans – REACTION
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Hey guys, it’s Charlotte here and in today’s video, we’re going to be diving into a highly debated topic – vegans vs non-vegans. Now, before we start, I want to make it clear that I’m not here to judge anyone’s lifestyle choices. Instead, I want to explore both sides of the argument and shed some light on the reasons why people choose to either go vegan or continue eating meat.
First, let’s talk about the vegans. Vegans choose to avoid all animal products, including meat, dairy, and even honey. They do this for a variety of reasons, including ethical concerns for animal welfare, environmental sustainability, and personal health. Many vegans argue that it’s wrong to consume animal products because animals are sentient beings that can feel pain and suffering just like humans. They also argue that animal agriculture is one of the leading contributors to environmental degradation and climate change.
On the other hand, we have non-vegans who choose to continue consuming animal products. Many non-vegans argue that meat and dairy are an important part of their diet and provide essential nutrients that are difficult to obtain from plant-based sources alone. They also argue that humans have been consuming animal products for thousands of years and that it’s natural for us to do so.
However, it’s important to note that not all non-vegans are the same. Some may choose to consume meat and dairy products from more sustainable and ethical sources, while others may not be as conscious about where their food comes from.
Ultimately, the decision to go vegan or continue consuming animal products is a personal one. It’s important to do your own research and make an informed decision based on your own values and beliefs. Both vegans and non-vegans can coexist and respect each other’s choices without judgment or animosity.
So, there you have it guys – a brief overview of the vegan vs non-vegan debate. Let me know in the comments what you think about this topic, and as always, don’t forget to like and subscribe for more videos like this one!
#vegans #vegan #nonvegan #vs #veganfood #charlottedobre #reaction #react #reactionchannel
If you want to submit a story anonymously, you can do so using the following links:
**DISCLAIMER** Due to a high volume of submissions, there is no guarantee that we will feature your story in a video. By submitting your story, you give me, Charlotte Dobre, the right to feature it in a video.
AITA – Where I decide if you’re the AH or not 😉 – https://bit.ly/3Wds7w6
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In-Laws From HELL ! – https://bit.ly/3YqjReg
Hi, I’m Charlotte Dobre. I’m an actor, reactor, singer and sometimes (not really) comedian. On this channel I do reactions, commentary and occasionally I make a joke or two. I love poking fun at social media, weddings, entitled people, tiktok and OF COURSE petty people. I upload daily, usually 7 days a week, unless life gets crazy or I get lazy. Come hang out, it’s a good time.
Edited by Timothy Dunsmore
Produced by: Jellysmack
End screen song:
Defunk – (Feat. Charlotte Dobre, Sam Klass)
Moroccan VEGETABLE CHICKPEA STEW Recipe For A Vegetarian And Vegan Diet | Healthy Chickpea Recipes
Moroccan VEGETABLE CHICKPEA STEW Recipe For A Vegetarian And Vegan Diet | Healthy Chickpea Recipes
Moroccan Vegetable Chickpea Stew recipe for a Vegetarian and Vegan diet | Healthy and easy One Pot Chickpea Recipe
???? Let me know in the comments if you enjoyed my vegan stew recipe.
▶️ RECIPE INGREDIENTS LIST: (3 to 4 servings)
3 Tablespoon Olive Oil
225g / 2 cups Onion – sliced
1+1/2 Tablespoon Garlic – finely chopped
1 Tablespoon Ginger – finely chopped
2 Tablespoon Tomato Paste
1+1/2 Teaspoon Paprika (NOT SMOKED)
1+1/2 Teaspoon Ground Cumin
1/2 Teaspoon Turmeric
1+1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
200g Tomatoes – Blend to a smooth Puree (after being pureed 1 to 1+1/4 Cup approximately)
200g / 1+1/2 cup approx. Carrots – chopped
200g / 1+1/2 cup Red bell pepper approx. – chopped
2 cups / 225g Yellow (Yukon Gold) Potatoes approx. – chopped small (1/2 inch pieces)
4 cups / 900ml Vegetable Broth (Low Sodium)
Salt to taste (I have added total 1/4 +1 Teaspoon of Pink Himalayan salt)
250g / 2 cups approx. Zucchini – chopped (1/2 inch pieces)
120g / 1 cup approx. Green beans – chopped (1 inch long)
2 cups / 1 (540ml) Can – Cooked Chickpeas (drained)
1/2 cup / 20g Fresh Parsley (loosely packed)
???? Garnish:
Lemon Juice to taste (I have added 1 teaspoon lemon juice)
Drizzle of olive oil (I have added 1/2 tablespoon organic cold pressed Olive oil)
▶️ METHOD:
Start by blending the tomatoes to a smooth puree. Prep the vegetables and set aside.
To a heated pan add the olive oil, onion, 1/4 teaspoon salt. Sweat the onions on medium heat until it’s soft. It will take about 3 to 4 minutes. Adding salt to onion will release it’s moisture and help it cook faster so please don’t skip it. Note we are NOT browning the onions here.
Once the onions are soft, add the chopped garlic and ginger and fry for 30 seconds or until fragrant. Add the tomato paste, paprika, ground cumin, turmeric, black pepper, cayenne pepper and fry for 30 seconds. Now add the fresh tomato puree and mix well. Add the chopped carrots, red bell pepper, yellow potatoes, salt, vegetable broth and mix well. Turn up the heat. Cover and bring to a vigorous boil. Once it starts to boil, give it a mix and cover the lid. Reduce the heat to medium-low and cook for about 20 minutes. This will allow the potatoes to cook a bit, before we add the quick cooking vegetables to it.
After 20 minutes, uncover and add the zucchini, green beans, cooked chickpeas, parsley and mix well. Now turn up the heat and bring it to a rapid simmer. Once it starts to simmer, cover the lid and cook on medium heat (DO NOT COOK ON LOW HEAT AT THIS POINT) for about 10 minutes or until the potatoes are cooked to your liking. COOK UNITL THE VEGETABLES ARE SOFT, but at the same time don’t let it get too mushy.
Uncover and turn the heat to medium high and cook for another 1 to 2 minutes or to the desired consistency. PLEASE NOTE – THIS STEW IS NOT SUPPOSE TO BE WATERY. It’s more towards the thicker consistency. Turn off the heat. Garnish with fresh lemon juice and a drizzle of olive oil and some chopped fresh parsley. Mix well.
Serve hot with some pita and couscous.
▶️ IMPORTANT NOTES:
???? Adding salt while frying the vegetables will release it’s moisture and help it cook faster so please don’t skip it
???? Every stove is different so regulate the heat as required. Cooking time and intensity of heat may vary depending on the type of stove you are using
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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#chickpeas #chickpearecipe #vegetarian #vegetarianrecipes #VeganRecipes #HealthyVeganRecipes #VeganFood #FoodImpromptu #HealthyRecipes #Vegan #PlantBased #plantbaseddiet #vegetarianfood
Can Cats Be Vegan?
Can Cats Be Vegan?
Last weekend I spoke on a panel at a vegan festival, and this question came up–so I knew I had to make a video in case this is a question anyone truly has. Cats are obligate carnivores who require a diet of meat to survive and thrive. If you’re caring for an animal, it’s your duty to provide them with the diet that they need!
Check out ASPCA’s article for more info:
https://www.aspca.org/news/why-cant-my-cat-be-vegan
Check out my instructional videos here: http://bit.ly/2qwudwX
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What I Eat In A Week | Simple Vegan Meals For Your Everyday Life
What I Eat In A Week | Simple Vegan Meals For Your Everyday Life
#vegan #whatieatinaweek #intuitiveeating
Instagram: sydtheslyfox
Welcome to another what I eat in a week! I’m a grad student who loves to eat simple, quick, and delicious vegan food. This video is full of meals that you can incorporate into your every day life. I’m an intuitive eater that aims to eat mostly whole, nourishing foods, but also enjoys food freedom! I don’t label any foods as “good” or “bad”, I just listen to what my body needs and wants. Thank you so much for tuning in and be sure to subscribe if you like what you see! 🙂
French Toast
(For 8-10 pieces)
1. Combine 1 cup non-dairy milk, 1 teaspoon vanilla, 1/2 teaspoon of baking powder, 1 tablespoon flour, and 1 tablespoon milled flax seed or chia seeds, and a dash of cinnamon to a shallow dish and combine
2. Dip bread, allowing it to soak up the mixture for a few seconds
3. Fry 1-2 minutes each side on medium-high heat (best if fried in vegan butter or coconut oil)
Overnight Oats
1. Combine 1/2 cup oats, 2 tbsp chia seeds, a liquid sweetener (to taste), and 1 cup coconut milk (I used full fat coconut milk)
2. Leave in the frigde overnight (or at least for a few hours)
**note: I like really thick overnight oats so used a little less milk than what I’ve listed here
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