What I Eat in a Day #14 (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/JessicaBeauticianBlog

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

DOCUMENTARIES/VIDEOS I RECOMMEND:
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 - Raspberry Breakfast Bowl (Serves 1):
1 1/2 frozen bananas, chopped
200ml oat milk
Raspberry powder: http://i.refs.cc/PtXrkjsu
Puffed brown rice: http://bit.ly/2bOqMbw
Goji berries: http://amzn.to/2au9kvl
Cacao nibs: http://amzn.to/2aAY6QQ
First blend up the frozen banana in a food processor with the oat milk and raspberry powder (or a handful of fresh if using). Transfer to a bowl and top it with puffed brown rice, goji berries and raw cacao nibs - or any toppings of choice!

SNACK - Sun-dried Tomato Cashew Cheese Stuffed Cucumber Rolls (Makes 8):
1 large cucumber
1 cup cashews, soaked (overnight): http://i.refs.cc/PtXrkjsu
1 small handful sun-dried tomatoes
1 spring onion chopped
1 small handful olives
1 small handful basil leaves
1 tbsp nutritional yeast: http://amzn.to/2aAZ8MM
Black pepper
Peel the cucumber using a vegetable peeler into 8 strips. Roll them up and place on a dish. In a food processor, blend up the cashews, sun-dried tomatoes, spring onion, olives, basil, nutritional yeast and black pepper with 1/2 cup water until it forms a paste. Fill each cucumber roll with the cashew cheese. Store any leftovers in the fridge for up to 5 days.

LUNCH - Pasta Salad:
1 cup wholewheat pasta
2 tbsp Sun-dried Tomato Cashew Cheese: (See above)
Romain lettuce
8-10 cherry tomatoes
1/2 cup sweetcorn
Small handful fresh dill
Cook, drain and cool the wholewheat pasta. Shred up some of the romaine lettuce and quarter the cherry tomatoes. Add the tomatoes to the pasta with the sweetcorn and the cashew cheese. Mix well, then place a bed of the lettuce in a bowl, top it with the pasta and then add on some fresh chopped dill.

SNACK - YUSHOI Snapea Rice Sticks with Wasabi Avocado:
YUSHOI Snapea Rice Sticks:
1/2 avocado
1/2 tsp Wasabi: http://amzn.to/2bXx63F
Squeeze lemon juice
Sprinkle chilli flakes
Make the wasabi avocado by mashing up the avocado in a bowl with the wasabi and a squeeze of lemon juice and mix it into a dip.

DINNER - Cheese, Tomato & Onion Quiche with Roasted New Potatoes and an Apple & Carrot ‘Slaw:
2 cups oat flour
1 1/2 cups chickpea flour: http://amzn.to/2bXxX4h
3 tbsp dried herbs
1 tsp apple cider vinegar
Salt & pepper
2 courgettes
1 white onion, sliced
3 cloves garlic
1 chia egg (2 tbsp chia seeds mixed with 6 tbsp water): http://amzn.to/2bXylzS
1 large tomato, thinly sliced
4 tbsp nutritional yeast: http://amzn.to/2aAZ8MM
Basil leaves
For the quiche: (Serves 4-8)
Pre-heat the oven to 200 degrees celsius, then make the base to the quiche by mixing the oat flour, chickpea flour, herbs, cider vinegar in a bowl, season it with salt and black pepper then mix that together with 1/2 cup water until it forms a dough - you can add more water if necessary. Grease the quiche tin with some coconut oil, tip out the dough and press it down evenly. Place that in the oven for 10-15 mins. Grate up the courgettes, then place them in a sieve to squeeze out the excess water and leave that to sit whilst slicing up one white onion and one large tomato. Cook down the onions in a pan with a little hot water and once soft, mince in the garlic and add in the grated courgette. Again, once that has cooked down, add in the chia egg and season it with black pepper. Add that onto the base, spread it out evenly then lay on the sliced tomatoes. Sprinkle over the nutritional yeast and place in the oven for around another 15 minutes. In that time. Serve with roasted new potatoes and Apple & Carrot ‘Slaw.

For the Apple & Carrot ‘Slaw: (Serves 2)
1 green apple
2 carrots
1/2 red onion
1/2 avocado
1 tbsp apple cider vinegar
1 tbsp lemon juice
1 tsp poppy seeds
Made the coleslaw by finely chopping the green apple and carrots, then diced the red onion. Make the dressing by blending up the leftover half of an avocado from lunch and add in the cider vinegar, lemon juice and poppy seeds - you could make this even creamier by using a whole avocado or mixing in some vegan mayo. Add everything to a bowl along with some fresh chopped dill and mix it together.

Roast Veg Quiche: http://bit.ly/2crg22o

DESSERT - Chocolate & Hazelnut Coated Bananas:
1 banana
Choc Shot: http://bit.ly/2b27VrB
Small handful chopped hazelnuts
Peel and half the banan then place them on some skewers, lay on a dish lined with baking paper. Squeeze on some choc shot, spread it evenly and sprinkle on the chopped hazelnuts. Place in the freezer for 10 minutes for the chocolate to set.

BRACELET - http://bit.ly/2cr4OuU
Show Less

More from Jessica B.

• 

  Christmas Beauty Stocking Filler Gifts
  by Jessica B.

• 

  November Favourites
  by Jessica B.

• 

  My October Makeup Edit | JessicaBeautician
  by Jessica B.

• 

  Foundation Routine: I.d Bare Mineral Makeup
  by Jessica B.

  • 1
• 

  School/Work Lunch Ideas #4 (Vegan/Plant-based) |...
  by Jessica B.