What I Ate #VeganJune 12 (Vegan/Plant-based) | JessBeautician

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

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 - Lemon & Poppyseed Pancakes (Makes 4):
Original pancake mix: https://www.youtube.com/watch?v=SPGVONJ-Vrs
2 bananas, mashed
2/3 cup oat flour
2/3 cup non-dairy milk
1/2 tsp vanilla extract: http://amzn.to/1GC2xbS
Zest of 1 lemon
Juice of half a lemon
2 tbsp poppy seeds
1 tsp coconut oil: http://amzn.to/1K9tXB2
Mash the bananas in a bowl until smooth, add in the oat flour, non-dairy milk and vanilla extract (leave it as this for the plain version). Mix the lemon zest, juice and poppy seeds in with the original pancake mix. Melt the coconut oil in a medium pan and then pour in the mix, enough for one pancake at a time. Allow them to cook on one side, then flip and cook it on the other side for the same amount of time, usually a few minutes. Stack them up and serve with nice cream, fresh fruit or maple syrup.

Lemon and Poppy Seed Muffin recipe: https://www.youtube.com/watch?v=KC3Za0c-NEs

SNACK - Chilli & Herb Olives:
Handful of green or black olives
1/2 tsp oregano
1/4 tsp red pepper flakes
Sprinkle the herbs and spices onto the olives and enjoy!

LUNCH - Creamy Cashew Garlic Pasta with Tomatoes & Basil:
1 cup penne
1 cup cashews, soaked
3 cloves garlic, minced
2 tbsp nutritional yeast: http://amzn.to/20EtVKC
Juice of 1/2 lemon
Salt & pepper
Handful cherry tomatoes
Fresh basil strips
Cook the penne and in the meantime, half the cherry tomatoes and make the sauce by adding the soaked cashew nuts to a food processor, you can just soak them for an hour beforehand, mince in the cloves garlic, add in the nutritional yeast, squeeze in the lemon juice and seasoned it with salt and pepper. Blend that up with 1/2 cup water for a few minutes until smooth. Drain the pasta, add the sauce (I used half for 1 portion) and the halved tomatoes and stir well. Serve with strips of fresh basil.

SNACK - Watermelon, Mint, Cucumber & Strawberry Salad:
1/4 watermelon
1 cucumber, peeled
Handful fresh strawberries
Fresh mint leaves
Cut up the watermelon into small cubes, cut the cucumber up into chunks and half the strawberries. Serve in a bowl with mint leaves on top.

DINNER - Potato Noodle Chow Mein (Serves 2):
1 white onion, chopped
2 cloves garlic
1 red chilli chopped
1 small piece of fresh ginger, grated
2 cups mushrooms, sliced
1 carrot, cut into thin matchsticks
1 green pepper, sliced
1 spring onion, chopped
3-4 potatoes, peeled
Tamari: http://amzn.to/1X4stRS
Sesame seeds
Cook the onions in a pan with a little hot water until soft. Mince in the garlic, before adding in the chilli and ginger. Cook that off for a few minutes before next adding in the mushrooms, carrots and peppers, allow to cook until the vegetables are soft. Spiralize the potatoes into noodles and then to the pan add in a good splash of tamari and the noodles. Make sure the pan is almost dry at this point so they don’t go soggy, but you need to keep everything moving so they don’t stick. Lastly, add in the spring onions, serve into bowls with some sesame seeds on top.

DESSERT - Chocolate Covered Almonds:
A few pieces of vegan chocolate: http://amzn.to/1UACZNo
1 tbsp coconut oil: http://amzn.to/1K9tXB2
Handful roasted almonds
Melt the vegan chocolate in a pan with the coconut oil on a low heat and stir until smooth. Add in the roasted almond and coated in the chocolate. Place on a plate in the fridge to set for 10 minutes to set. This would also work well with hazelnuts, pecans or walnuts!
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