Lunchbox/After School & Work Snacks (Vegan/Plant-based) | JessBeautician

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Get an extra 25% off your first purchase AND a free 30 day free trial from Thrive Market! Click here to activate: https://www.thrivemarket.com/JessBeau.... This video is kindly sponsored by Thrive Market.
Show More Get an extra 25% off your first purchase AND a free 30 day free trial from Thrive Market! Click here to activate: https://www.thrivemarket.com/JessBeau.... This video is kindly sponsored by Thrive Market.

KITCHENWARE:
Magimix: http://bit.ly/2N0yL5B
Muffin tin: https://amzn.to/2Q46YDq
Loaf tin: https://amzn.to/2QnvnEf
Glass bowl: https://amzn.to/2Ql5KDZ
Pans: http://bit.ly/2Bj5fGQ
Measuring cups: http://amzn.to/2tIfqB2
Measuring spoons: http://amzn.to/2IlCQzv
Knife: https://amzn.to/2KrXSAx
Citrus squeezer: http://bit.ly/2MXbIIU
Board: http://bit.ly/2MXbNwm
Lunch box: https://www.monbento.co.uk/


MINI QUICHES
PESTO
1 cup basil
3 cloves garlic, peeled
Juice of 1/2 lemon
3 tbsp olive oil
3 tbsp nutritional yeast: https://bit.ly/2CJjLsg
2 tbsp pine nuts: https://bit.ly/2N5ncyg
Salt

2 1/2 cups chickpea flour
3 cups water

1 red onion
1 red pepper
1/2 cup sun-dried tomatoes
1 tsp dried herbs: https://bit.ly/2x1mJDo
Salt & pepper

Make a Pesto by blending all the ingredients in a food processor together until smooth.

Chop the onion and add to a pan with a splash of oil on a medium heat. Chop the red pepper, add that to the pan too and fry it off with the onion. Add in the sun-dried tomatoes, dried herbs and season with salt and pepper. Cook for 10 minutes.

In a mixing bowl, add the chickpea flour and water, season with salt and pepper then whisk together until smooth. Pre-heat the oven to 200 degrees celsius then divide the cooked vegetable mixture between a greased 12 cup muffin tin evenly. Spoon in the chickpea batter mixture over the top of the vegetables in each cup. Add around a teaspoon of the Pesto onto the top of each quiche - you could also mix this into the chickpea batter when you whisk that up. You can give each one a little stir then place those in the oven to bake for around 22-25 minutes, opening the oven door halfway through to release some steam and turn the tray around.

Once done, remove them from the oven and leave to cool. Store in the fridge in an airtight container for up to 5 days.

PESTO STRAW TWISTS
500g puff pastry
Basil Pesto (see above)
Unsweetened almond milk
Dried herbs

Flour a work surface and roll out the puff pastry into a rectangular shape that’s around 1 cm thick. Slice it down the middle, spread the pesto evenly over one half. Fold the over half over the top and then slice it into 12 even strips. Pinch in the end of each strip and then carefully twist it round 2-3 times. Pre-heat the oven to 180 degrees celsius, then move the Pesto Straw Twists over to a lined baking tray, spread them out evenly, brush with a little milk then sprinkle with dried herbs. Bake for around 20 minutes or until golden, remove and leave to cool. Store in an airtight container in a cool, dry place for 3-4 days, to crisp them up again simply place them in the oven for 4 minutes.

SALTED CARAMEL MILLIONAIRE’S FLAPJACKS
1/2 cup coconut oil
1/3 cup maple syrup
1/4 cup coconut sugar: https://bit.ly/2QkrXSx

2 1/2 cups oats: https://bit.ly/2lbNZc1
1 1/2 cup almond flour: https://bit.ly/2O5t72B

1 cup dates, soaked and drained
1/3 cup plant-milk
1/3 cup cashew butter: https://bit.ly/2oYFmmM
Pinch salt

HU Salty Chocolate: https://bit.ly/2x0YjKc

Add the coconut oil to a food processor along with the maple syrup and coconut sugar, and blend together to form a smooth mixture. Add in the oats and almond flour, then blend again until it all comes together to form a biscuit base. Transfer to a loaf tin, press it down evenly. Place in the fridge whilst making the caramel layer, and for this add the dates into a food processor with the milk, cashew butter and salt, then blend until smooth. Remove the base from the fridge, then add the caramel on top and spread it out evenly. Place in the fridge whilst making the chocolate layer, and for this break the chocolate up into a glass bowl over a small pan of boiling water and stir continuously until completely melted. Remove the base from the fridge, pour in the melted chocolate, spread it evenly then place it back in the fridge until set. Once set, turn it out on a board, chocolate side face down and slice it into small bite-size squares. Store in the fridge for up to a week.

ROASTED RED PEPPER HUMMUS
1 can chickpeas, rinsed and drained
2 jarred roasted red peppers: https://amzn.to/2Nzd0O1
2 small garlic cloves, peeled
3 tbsp tahini: https://amzn.to/2QhwPYy
2 tbsp olive oil: https://bit.ly/2x40BXT
Juice of 1/2 small lemon
1/2 tsp paprika
1/2 tsp cumin
Good pinch of salt

Add all ingredients into a food processor and blend until smooth. Store in an airtight container in the fridge for up to 4 days.

I’M WEARING:
Bracelet: https://bit.ly/2ONeFfA
Ring: https://bit.ly/2nP4bkA
Nails: https://bit.ly/2I8LnEE

Disclaimer: This video is sponsored by Thrive Market. Some of the products mentioned are PR gifts and some of links above may be affiliate links, which means I may receive a small commission from any items purchased through these links.
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