What I Eat In A Day #51 (Vegan) | JessBeautician

What I Eat In A Day #51 (Vegan) | JessBeautician

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KITCHENWARE:
Toaster: https://amzn.to/39Zw92X*
Kettle: https://bit.ly/2DvUUpf*
Flat pan: https://bit.ly/2BKuIql*
Pans: http://bit.ly/2PIM80i*
Wok: http://bit.ly/2Ru4YHr*
Knife [Gift]: https://amzn.to/2vapTqz*
Plates & bowls: http://bit.ly/32jqouI
Salt & pepper mills: http://bit.ly/2OGI5h6*
Measuring cups: http://bit.ly/2O1UgIf*
Measuring spoons: http://bit.ly/32ydGb3*

DISCOUNTS
VeganVinho Wine (£15 off orders with code ‘jessicabeautician’): https://www.veganvinho.com
PopcornShed Vegan Popcorn (15% off with code ‘JESSBEAUTICIAN’): https://bit.ly/3jrreh2*
Bird&Blend Tea (20% off with code ‘JESSTEABIRD71’): https://bit.ly/2AU6Bbx
NetZeroWaste (10% off with code ‘JESSB10’): https://www.netzerocompany.com

VANILLA YOGHURT BOWL WITH MAPLE & ALMOND TOASTED OATS AND BERRIES
1 tsp coconut oil: https://amzn.to/2DyOVDZ*
1/2 cup jumbo oats
1/4 cup plant milk
Pinch salt
1 tbsp almond butter: https://amzn.to/3a7QLHz*
1 tbsp maple syrup: https://amzn.to/3ko7BHe*
Vegan yoghurt
Passionfruit, berries

Melt the oil in a flat pan, add in the jumbo oats and toast them off until lovely and golden. Pour in the milk and sprinkle in the salt. Keep that cooking until the oats absorb all of the milk. Mix the maple syrup and almond butter together until smooth, turn off the heat on the oats and drizzle the majority of the maple-almond butter into the pan, reserving a little. Turn it through the oats until well mixed through. Serve with yoghurt and fruit with the remaining maple-almond butter drizzle on top.

CHICKPEA-‘TUNA’ MAYO OPEN BAGEL
1 can chickpeas
1 red onion, finely chopped
1 stick celery, finely chopped
Handful fresh dill, chopped
2 tsp capers, finely chopped
2 tbsp vegan yoghurt
1 tbsp vegan mayo
1 tsp red wine vinegar
1 tsp soy sauce
Zest & juice 1/2 lemon
Salt & pepper

Wholewheat bagel
1 avocado, sliced
Pumpkin seeds

Mix all of the ingredients together in a bowl then use a fork to mash it up, alternatively, add everything to a food processor and pulse it a few times until combined. Serve on a toasted bagel, in a sandwich, wrap or pitta, or on a jacket potato. Store remaining Chickpea-Tuna Mayo in an airtight container in the fridge for 3 days.

TOFU THAI GREEN CURRY
FOR THE PASTE:
Handful fresh coriander, stems included (or Thai basil)
2 shallots, finely chopped
5 cloves garlic, minced
4 green chillis, chopped
2 sticks lemongrass, chopped (or 1 tbsp lemongrass paste): https://amzn.to/3ijt7uF*
1 thumb of ginger, grated (or 1 tbsp ginger paste): https://amzn.to/31y8AM2*
1 tsp coconut oil
Zest & juice of 1 lime
2 kaffir lime leaves: https://amzn.to/33Brq7J*
1 tsp coriander seeds
1/2 ground cumin
8 black peppercorns
Pinch of salt

1 block firm tofu, cubed
1 white onion, sliced into wedges
1 green pepper, chopped
Handful tenderstem broccoli, chopped
Handful sugar snap peas
Handful fresh coriander, chopped
Juice 1 lime
Salt & pepper
2 spring onions, sliced
Fresh coriander

Mr Organic Green Pea Rice [Gift]: https://amzn.to/3imBdTh*

Grind all of the ingredients up using a pestle and mortar, otherwise blend everything together in a food processor until a paste forms. Store remaining paste in an airtight jar in the fridge for 1 week.

Place the tofu cubes in a bowl, add in a good heaped tablespoon of the Green Curry Paste, then gently turn the tofu through it to get it as well coated as possible. Place the Green Curry coated tofu cubes on a silicone baking sheet and put that in the oven at 180 degrees celsius to bake for around 25-30 minutes, turning them halfway through. Add 3 more tablespoons of the curry paste in a wok with some coconut oil and fry that off for around 5 minutes on a med-high heat. Add in the can of coconut milk, bring everything to a gentle simmer and let that cook away for around 15 minutes. Next add the onion and green pepper to the pan, cook them in the sauce for around 8 minutes before next adding in the sugarsnap peas, then cook those for a further few minutes. Add in the tenderstem broccoli, then season well with salt and black pepper, and give everything a good stir though. Remove Thai Green tofu from the oven, it should be golden and crispy, and add it into the pan along with some more fresh coriander, then gently stir. Squeeze in the juice of half a lime, then serve with rice, sliced spring onions and more coriander.

Nobō Salted Chocolate: https://bit.ly/2XCpW9q
Nomo Chocolate (mentioned): https://amzn.to/30CWx0U*

I’M WEARING:
Nails: ‘Ballerina’ [Gift] 30% off with code ‘JessB30’: https://bit.ly/2OccRAw

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
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