What I Ate for Dinner This Week #2 (Vegan/Plant-based) | JessBeautician

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KITCHENWARE:
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Pans: http://bit.ly/2Fca968
Large pan: http://bit.ly/2F9W5db
Kettle: http://bit.ly/2I2qbRI
Magimix: http://bit.ly/2sY6GXp
Magimix Spiral Expert: https://bit.ly/2FGAUiw
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Tongs: https://bit.ly/2rNFzLh
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Plates: http://bit.ly/2oOLMV5
Cutlery: http://bit.ly/2tflmBh
Tall glasses: http://shopstyle.it/l/Bq5d
Short glasses: http://bit.ly/2FtsHQ5

PEANUT RICE NOODLE STIR FRY
1 tsp coconut oil: https://bit.ly/2MkwWzI
1 white onion
3 cloves garlic
1 red chilli
1 thumb-sized piece ginger
1 red pepper
200g baby button mushrooms
1 courgette, spiralised
Rice noodles
2 spring onions, peanuts, coriander, lime

PEANUT SAUCE:
2 tbsp rice vinegar
3 tbsp CM Coconut Savoury Sauce: https://amzn.to/2tr0l3v
2 tbsp Coconut Nectar: https://amzn.to/2JZgxE5
3 tbsp PB: https://amzn.to/2K6O7Ya
Heat the oil in a wok, slice the onion and add that to the pan along with the garlic, chopped red chilli and and grated ginger, fry everything off together well. Slice the pepper, add to the pan, then slice the mushrooms and add those in too. Fry everything off for a few minutes before leaving it on a low heat. Meanwhile, make the Peanut Sauce by whisking all of the ingredients together until smooth, then add it to the wok. Boil the rice noodles in a separate pan for 5 mins then drain them and submerge them in a bowl of cold water for 5 seconds, then drain again. Add the courgette noodles to the pan along with the rice noodles. Turn carefully, then add the chopped spring onions, crushed peanuts, salt and pepper. Serve with more crushed peanuts, coriander and a squeeze of lime.

CREAMY SPINACH PENNE
1 tsp oil
1 white onion
3 cloves garlic
1 tsp garlic granules
1 tsp onion granules
1 tsp dried basil
1 carton Oatly Single Cream: https://bit.ly/2KcrD8d
1/2 cup veg stock
2 tbsp nutritional yeast: https://amzn.to/2KbmX2t
Salt & pepper
Juice 1/2 lemon
2 large handfuls fresh spinach
Wholewheat penne
Heat the oil in a large pan, then finely mince the onion and add that in, mince the garlic and add that in too. Cook everything off for a few mins, before then adding in the garlic granules, onion granules and dried basil, stir through. Add in the Oatly cream to the pan along with 1/2 cup veg stock. Stir then add the nutritional yeast and season. In a small pan, wilt the spinach, then place it in a sieve to drain, refill the pan with boiling water and salt, then cook the pasta. Meanwhile, add the lemon juice to the sauce then add the spinach and turn carefully. Drain the pasta, add it to the sauce and stir. Serve with some fresh parsley.

CAULIFLOWER STEAKS & COUS COUS:
4 tbsp olive oil
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1 tsp coriander
1 tsp paprika
1/4 tsp chilli flakes
Salt & pepper
2 slices of large cauliflower
1/2 tin chickpeas
2 cups veg
1 cup giant cous cous
1/4 cucumber
1/2 red onion
Bunch fresh mint
Juice of 1 lime
Hummus, coconut yoghurt, olives, mint.
Preheat the oven to 180 degrees celsius, then in a bowl add the olive oil, the herbs and spices, salt and pepper, and whisk together. Next, cut two slices out of the cauliflower, place those in a baking dish and brush each side with the marinade. Add the chickpeas and brush whatever marinade is left over them. Place in the oven to roast for around 40 mins. Over in a pan on a medium heat, add the vegstock and once boiling, add the giant cous cous. Leave to cook for 8 mins then leave to cool. Meanwhile, finely chop the cucumber, red onion and mint, add those to the pan once the couscous has cooled, squeeze in the lime juice, season, then mix well. Spread a good amount of hummus on a plate, then add on the couscous salad. Serve the roasted cauliflower and chickpeas on the couscous and finish with coconut yoghurt, olives and mint.

MUSHROOM BOLOGNESE: https://bit.ly/2MPLoB5

CHICKPEA CURRY & CAULI-RICE:
4 cloves garlic, peeled
1 thumb-sized piece ginger
2 chillis (1 for less heat)
1 tbsp oil
1 white onion
Pinch cayenne pepper
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp garam masala
1 tbsp tomato puree
1 tin chopped tomatoes
200ml coconut milk
1 1/2 cans chickpeas
Bunch fresh coriander
Salt & pepper
Juice 1/2 lemon
Yoghurt, fresh coriander
Heat the oil in a large pan, mince the onion and fry that off. Meanwhile, blend the garlic, ginger and chilli together until they form a chunky paste, add that to the pan and fry it off. Add the spices, stir them through then add the tomato paste. Add the chopped tomatoes, coconut milk, chickpeas, fresh coriander, season, then stir. Bring to a boil then leave to simmer for 30 mins. Meanwhile, steam the cauliflower, then transfer to a food processor, pulse it so it breaks up. Plate the cauli-rice, then squeeze the lemon juice into the chickpea curry, stir then serve that on top with coconut yoghurt and coriander.

Bracelet: https://bit.ly/2stp9Im
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Nails: https://bit.ly/2IYtcmX
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