What I Ate #VeganJune 4 (Vegan/Plant-based) | JessBeautician

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

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 - Cookie with Strawberry Jam:
Melt in the Middle Chocolate Cookies: https://youtu.be/AOMADf-H_gk?t=3m29s
Homemade Strawberry Jam: https://youtu.be/r-_pprScm3M?t=2m13s
Simply spread jam onto the cookie and enjoy! These cookies can keep in a container for up to 4 days.

SNACK - Pizza Crackers (Makes 12):
1 1/2 cup oat flour
1/2 cup chickpea flour
3 tbsp nutritional yeast: http://amzn.to/20EtVKC
2 tbsp oregano
4 tbsp tomato paste
1 tbsp onion flakes
1 tsp garlic powder
1 tsp olive oil
Salt & black pepper
Three bean chill: https://youtu.be/AOMADf-H_gk?t=5m4s
Preheat the oven to 180 degrees celsius and in a large bowl, mix together all of the ingredients with 4 tbsp water. Once it begins to stick, form it into and ball with your hands, tip it out onto a lined a baking tray and press or roll it into as thin as you can get it, in a rectangular shape. Using a knife, cut it into 12 smaller rectangles and then place them in the oven for 20 minutes to bake. Serve with spread or dip. Keep in a container for up to 3 days, or freeze.

LUNCH - Cheesy Pasta
Cheese sauce: https://youtu.be/SfMn1lyV5_w?t=4m47s
Jalapeño slices (adjust to heat preference)
1 cup wholewheat pasta
Black pepper
Fresh parsley
Heat the cheese sauce and transfer it to a food processor. Blend the jalapeño slices into the cheese sauce, then add to freshly cooked pasta whilst still hot. Serve with fresh parsley.

SNACK - Green Juice:
1 cucumber
1 wedge honeydew melon
1 thumb size piece ginger
Bunch fresh parsley
Large handful spinach
1 green apple
Juice of 1/2 lemon
Juiced all of the ingredients together minus the lemon. Serve in a glass and squeeze in the lemon juice, stir well.

DINNER - Mung Bean and Quinoa Burgers with Spicy Wedges:
For the wedges:
5 medium potatoes (2 people)
1 tbsp olive oil
1 tsp hot paprika
Salt and pepper
Cut the potatoes into wedges and spread out on a lined baking tray, drizzle with olive oil and season with paprika, salt and black pepper, then place in the oven on 180 degrees celsius for 25-30 minutes.

For the burgers:
1 cup cooked quinoa: http://amzn.to/1taAGdN
1 1/2 cups mung beans, cooked
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp turmeric
1/2 tsp garlic powder
Salt & pepper
Lettuce, tomato, onion, etc.
Homemade ketchup: https://youtu.be/Rlz0YZJSv3o?t=59s
Add the mung beans and quinoa to a food processor and pulse for around 20 seconds. Next, flavour the mixture using cumin, ground coriander, turmeric, garlic powder and salt and pepper. Pulse again to blend everything together but don’t allow it to become too mushy. Divide the mix into 4 and form even burgers patties. Place on a lined baking tray in the oven on 180 degrees celsius for 15 minutes. Serve on a bed of lettuce with ketchup, tomatoes, onions with the wedges on the side.

DESSERT - Vanilla Caramel Popcorn:
1 tsp coconut oil: http://amzn.to/1K9tXB2
Handful popcorn kernels: http://amzn.to/1taBgs9
1 tsp almond butter: http://amzn.to/20EtGPO
1/2 teaspoon vanilla extract: http://amzn.to/1GC2xbS
2 tbsp agave syrup or maple syrup: http://amzn.to/1Qb2RBR

Melt the coconut oil in a large pan on a medium heat, then add in the popcorn kernels, and leave them to pop, shaking occasionally. In the meantime, mix together the almond butter, vanilla extract and agave nectar in a bowl. Once the popcorn was done, serve in a bowl and drizzle on the caramel sauce.
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