What I Eat in a Day #28 (Vegan/Plant-based) | JessBeautician

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KITCHENWARE:
Show More KITCHENWARE:
Chopping board: http://bit.ly/2FbwRLN
Kettle: http://bit.ly/2I2qbRI
Magimix Vision toaster: http://bit.ly/2GSWmSz
Magixmix food processor: http://bit.ly/2sY6GXp
Vitamix blender: http://bit.ly/2F4Dpir
Pancake pan: http://bit.ly/2HTWPUW
Small pans: http://bit.ly/2Fca968
Large pan: http://bit.ly/2F9W5db
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Slotted spoon: https://bit.ly/2IvakdS
Spoon: https://bit.ly/2H3WsdJ
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White bowls: http://bit.ly/2FjiqZf
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KeepCup: http://bit.ly/2H1VU4a
Herb pots: http://bit.ly/2FADVoz
Storage jars: http://bit.ly/2FmYX9W

YOGHURT OVERNIGHT CHIA & OATS
1 banana
1/2 cup coconut milk
1 cup coconut yoghurt
Pinch of vanilla powder
Pinch of salt
1 cup oats
1 tbsp chia seeds
Goji berries, pumpkin seeds
Raspberries
The Paleo Foods Co. Chia & Hemp Granola: https://amzn.to/2GIwTj5
Make this up the night before by mashing the banana in a bowl, next add in the coconut milk, yoghurt, vanilla powder and salt. Mix that together then add in the oats, chia seeds, goji berries and pumpkin seeds. Mix together and place it in the fridge to set overnight. In the morning top it raspberries and granola.

MANGO MATCHA ICED LATTE: https://bit.ly/2uVE7uv

CURRIED CHICKPEAS & MANGO SALSA SANDWICH
1 can chickpeas
Pinch cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion granules
1/2 tsp cumin
1 tsp turmeric
2 tsp curry powder
Salt & pepper
1 tsp tomato puree
1/4 cup Coconut Merchant Creamed Coconut: https://bit.ly/2HigwXx
1 tbsp brown rice syrup: https://amzn.to/2qbFOPO
Bunch fresh corriander
Juice 1 lime

MANGO SALSA
1 mango
1 tbsp lime zest
Juice 1 lime
1 red onion, chopped
Bunch coriander, chopped
1/4 tsp cumin
Added the can of chickpeas to a pan on a medium heat, then add in all of the spices and season it with salt and black pepper. Stir that together well, then add in the tomato puree, the creamed coconut, 1/2 cup water and the brown rice syrup, and mix that through well. Leave that on a low heat whilst making the salsa. For this, chop up the mango in small cubes, add that to a bowl with the lime zest, lime juice, chopped red onion, fresh coriander and cumin, and mix that well. Turn off the heat on the chickpeas and add in a bunch of fresh coriander and lime juice, mix those through then using the back of a spoon, slightly mash it up. Toast some bread, then layer on the curried chickpeas, the mango salsa then some spinach on the top. Store any leftovers in an airtight container and use it up within a week.

EAT REAL LEMON & CHILLI LENTIL CHIPS: https://amzn.to/2JtY273

AUBERGINE LASAGNE BAKE
1 tsp oil
1 white onion
3 cloves garlic
4 aubergines
1 tsp paprika
1 tsp garlic powder
1 tsp dried basil
1 tsp dried thyme
1 tsp dried parsley
1 tsp chilli flakes (use half or skip as this makes it spicy!)
1 tbsp tomato paste
2 tins chopped tomatoes
1 tin coconut milk: https://amzn.to/2qgP6ch
1 cup veg stock
Salt & pepper
3 tbsp nutritional yeast: https://amzn.to/2GHpmkD
Bunch fresh basil
Wholewheat lasagne sheets
Started by add the oil to a large pan on a medium heat, then chop up the white onion, add that in then minced the garlic and add those in too. Fry those off for a few minutes before then adding in the paprika, garlic powder, dried herbs and chilli flakes. Turn that through then add in the tomato paste, chopped tomatoes, coconut milk, vegetable stock and season it with salt and black pepper. Stir that well then bring it up to a boil and leave it then to simmer. Next, preheat the oven to 180 degrees celsius, then slice up the aubergines, spread them out across 2 lined baking shelves and brush each slice both sides with olive oil. Place those in the oven to roast for 10 minutes, then flip them over for another 10 minutes. Next, add the nutritional yeast to the sauce along with a bunch of fresh basil torn up. Stir it through, then take a small baking dish, layer in 1/3 of the sauce, then remove the aubergines from the oven and layer 1/3 third of those, then layer on some wholewheat lasagne sheets. Repeat three layers like that and then place that in the oven to bake for around 30 minutes. Once it’s done, take it out and plate it up, then add on any remaining sauce left in the dish, and then finally garnish with some more fresh basil.

FROZEN YOGHURT BLUEBERRIES
Blueberries
Coconut yoghurt
Dip the blueberries in some vegan yoghurt, then just place them parchment paper and set in the freezer for an hour.

I’M WEARING
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Bracelet: https://bit.ly/2GYCDV3
Nails: https://bit.ly/2gWwslc

FILMING EQUIPMENT
Camera 600D
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