What I Ate #VeganJune 19 (Vegan/Plant-based) | JessBeautician

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My food processor: http://amzn.to/1DGnsqX
My juicer: http://amzn.to/1RTBei1
Metal straws: http://amzn.to/1N4SUVc

DOCUMENTARIES/VIDEOS I RECOMMEND (Watch in order):
101 Reasons to go Vegan: http://bit.ly/1wEdBQn
The Best Speech Ever: http://bit.ly/1muFZxA
Forks Over Knives: http://bit.ly/1nEUYRE
Earthlings: http://bit.ly/1Ll600D
Cowspiracy: http://bit.ly/1p1fBso

BREAKFAST - Toffee Apple Porridge:
1/2 cup rolled oats
2/3 cup oat milk
1 green apple
Large handful chopped dates: http://amzn.to/1W5rcwr
2 tbsp maple syrup: http://amzn.to/1Qb2RBR
1/2 tsp cinnamon
Pinch of salt
Add the milk and the oats to a saucepan and heat gently. Grate in the apple and add in the dates, maple syrup, cinnamon and salt. Stir well and serve with toppings of choice.

SNACK - Mustard Mushrooms on Superfood Toast:
Superfood Bread: https://youtu.be/ld1AhJ8Ol9s
200g oyster mushrooms, cooked
1 tsp dijon mustard
Small handful parsley
Toast the superfood bread and in the meantime, mix the mustard and parsley in with the mushrooms. Serve on top of the toast.

LUNCH - Watermelon, Strawberry & Avocado Salad:
1/2 a red onion
1 cucumber
1 green bell pepper
1/2 an avocado
1/2 cup strawberries
Watermelon slices
Large handful rocket
Balsamic vinegar
Seeds of choice
Fresh basil leaves
Slice the onion and chop the cucumber and pepper, dice the avocado and slice the strawberries. Lay the watermelon slices on a bed of rocket and add the chopped fruit and veg on top. Drizzle over some balsamic vinegar, then add on the seeds and some fresh basil leaves.

SNACK - Tamari Almonds:
1 large handful almonds: http://amzn.to/294spCL
Splash tamari: http://amzn.to/1X4stRS
Toast the almonds in a dry pan on a medium heat. Then add in a splash of tamari, make sure they are well coated and serve them straight away.

DINNER - Spaghetti Stuffed Aubergine Rollatini:
4 aubergines
Pasta sauce: https://youtu.be/YbClL7qNys4?t=4m47s
1 portion wholewheat spaghetti
Large handful fresh parsley
1/2 tin chopped tomatoes
Preheat the oven to 180 degrees celsius then take the aubergines and slice them as thinly as possible lengthways. Place them on a baking tray and brush over a little olive oil, then place them in the oven to cook for 20 minutes until they go soft. In the meantime, cook up the pasta sauce and in another large pan cook the spaghetti. Once the sauce is heated through, drain the spaghetti, add the sauce to the large pan and the spaghetti back in with a the fresh chopped parsley and give it a good stir. Remove the aubergine slices from the oven, and one by one, lay them out in an oven dish, spoon on a small amount of the spaghetti and sauce on one end, then roll them up - lay them out in threes vertically. Heat up the half tin of chopped tomatoes and spread that out on top. Placed the whole dish in the oven and let it cook for 10-15 minutes. Serve with a mixed salad.

For the Mustard Vinaigrette:
1 tbsp almond milk: http://amzn.to/1tu9o1M
2 tbsp maple syrup: http://amzn.to/1Qb2RBR
1 tsp tahini: http://amzn.to/1oivtNH
1 tsp dijon mustard
1/2 tsp apple cider vinegar: http://amzn.to/1oivAZO
Mix all ingredients together well and drizzle over salad.

DESSERT - Chocolate Coated Banana Slices:
Vegan chocolate: http://amzn.to/1UACZNo
1 tbsp coconut oil: http://amzn.to/1K9tXB2
1 banana
Desiccated coconut: http://amzn.to/1nWM5dQ
Melt the chocolate in a pan with the coconut oil. Slice up the banana and dip half of each slice in the melted chocolate. Lay out on a plate and sprinkle over the coconut. Place in the fridge to set for 15 minutes before eating.
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