What I Ate #VeganJune 21 (Vegan/Plant-based) | JessBeautician

Description

INSTAGRAM: @jessbeautician
Show More INSTAGRAM: @jessbeautician
TWITTER: https://twitter.com/JessBeautician
BLOG: http://jessicabeautician.co.uk/
SNAPCHAT: jessbeautician
FACEBOOK: https://www.facebook.com/JessicaBeaut...

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 - Mango Cheesecake Jar:
1/2 cup oats
8 dates, chopped: http://amzn.to/1W5rcwr
1 tbsp almond butter: http://amzn.to/1N9qPbb
1/2 frozen banana
1/2 mango
Make the base by blending the oats, dates and almond butter together in a food processor with 4 tbsp water. Press into the bottom of a jar as tight as possible. Next blend the frozen banana and mango together into a cream and add on top of the base. Leave to set in the freezer for 10-15 minutes before eating.

SNACK - Curry Coconut Peanuts:
1 tsp coconut oil: http://amzn.to/1K9tXB2
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp curry powder
1/2 tsp garlic powder
1/2 tsp chilli powder
1 large handful peanuts
Melt the coconut oil in a pan on a medium heat, then add in the cumin, coriander, curry powder, garlic powder and chilli powder. Mix together until it becomes really fragrant, then add in the peanuts and give the pan a shuffle to coat the nuts well.

LUNCH - Falafel & Tzatziki Salad Bowl:
Sun-dried Tomato & Basil Falafels: https://youtu.be/QXmaE3BzGME?t=59s
For the Tzatziki:
1 cucumber, peeled
1/2 cup soaked cashews
2 garlic cloves, minced
1 tbsp lemon juice
1 tbsp dried mint
Salt & pepper
Grate the cucumber then transfer it to a sieve to squeeze out all the juice. Add the soaked cashews into the food processor and blend them up with 1 cup water, until almost smooth. Next add in the minced garlic, the grated cucumber, lemon juice, dried mint and season it with salt and black pepper then blend it up again - you can add in more water here if you like. Serve with the falafels on a bed of salad.

SNACK - Raspberry Jam Energy Balls (Makes 6)
2 cups oats
1 banana
2 tbsp almond butter: http://amzn.to/1N9qPbb
1 tsp maca powder: http://amzn.to/28VP6Jm
1 tsp cinnamon
1 tsp vanilla extract: http://amzn.to/1GC2xbS
2 tbsp almond milk: http://amzn.to/1tu9o1M
Add all of the ingredients into a food processor and I blend it together for around a minute until it sticks together in a ball. Take a small amount and roll them into energy balls, then I take the end of a teaspoon, make a little well and fill that with raspberry jam. Mold the ball back over the jam. Store in a container in the fridge for up to 4 days.

DINNER - Stuffed Courgettes with Ratatouille (Serves 2)
For the Stuffed Courgettes:
2 round courgettes
1/2 white onion
2 cloves garlic, minced
8 cherry tomatoes, chopped
1 tbsp tomato paste
2 tbsp currants
2 tbsp pine nuts
1 tbsp dried mint
1 cup brown rice, rinsed
1/2 tsp cinnamon
2 cups vegetable stock
Cut the tops off the courgettes, place it back on and put them on a lined baking tray in the oven to bake for around 30 minutes. Dice the white onion and add to a pan with a little olive oil to brown off. Next mince in the garlic, add in the chopped cherry tomatoes and allow cook down before adding in the tomato paste, currants, pine nuts, dried mint. Cook for a few minutes before adding in the rinsed brown rice and cinnamon. Season it with salt and black pepper and add in the vegetable stock then let it cook for around 20 minutes until the rice is soft. Remove the courgettes from the oven, and stuff them evenly with the rice mixture, then place them back in the oven to bake for 10 minutes to finish them off - you could also add some vegan cheese on here too. Serve them up with the ratatouille on the side.

For the Ratatouille:
1/2 white onion, cut into wedges
2 green bell peppers, chopped
4 large tomatoes, roughly chopped
1 aubergine, chopped
2 cloves garlic
1 tbsp lemon juice
Small handful fresh thyme
Salt & pepper
Add the onion wedges to a large pan with a little olive oil and cook them off until soft. Mince in the cloves of garlic into the pan then the green peppers, the insides from the courgettes and the aubergine chunks. Next add in the tomatoes, lemon juice and season it with salt black pepper. Give that a good mix, cover and let it simmer on a medium heat for 20 minutes.

DESSERT - Mint Chocolate Nice-cream:
1/3 cup vegan chocolate chips
1 1/2 frozen bananas, chop ped
1 small handful fresh mint leaves, torn
1/2 tsp vanilla extract: http://amzn.to/1GC2xbS
Blend the chocolate chips to break them up, then add in the bananas and blend until almost smooth. Next add in the mint leaves and the vanilla extract and blend again for 15 seconds before serving.
Show Less

More from Jessica B.

• 

  What I Ate for Dinner This Week...
  by Jessica B.

• 

  What I Eat in a Day #15 (Vegan/Plant-based) |...
  by Jessica B.

• 

  What I Eat in a Day #46 (Vegan) | JessBeautician
  by Jessica B.

• 

  Vegan Food Haul | JessBeautician
  by Jessica B.

• 

  Breakfasts in Bed/Weekend Breakfasts...
  by Jessica B.