What I Ate for Lunch This Week #1 (Vegan/Plant-based) | JessBeautician

Description

Instagram: https://www.instagram.com/jessbeautician/
Show More Instagram: https://www.instagram.com/jessbeautician/
Twitter: https://twitter.com/JessBeautician
http://www.jessicabeautician.co.uk

KITCHENWARE:
Furi Pro East West Knife: https://amzn.to/2KrXSAx
Furi Serrated knife: https://amzn.to/2tFIZRj
Pans: http://bit.ly/2Fca968
Kettle: http://bit.ly/2I2qbRI
Magimix Vision toaster: http://bit.ly/2GSWmSz
Magimix food processor: http://bit.ly/2sY6GXp
Magimix Spiral Expert: https://bit.ly/2FGAUiw
Vitamix blender: http://bit.ly/2F4Dpir
Measuring cups: http://amzn.to/2tIfqB2
Measuring spoons: http://amzn.to/2IlCQzv
Chopping board: http://bit.ly/2FbwRLN
Lemon squeezer: http://bit.ly/2FVGtyM
Plates: http://bit.ly/2oOLMV5
Cutlery: http://bit.ly/2tflmBh
Tall glasses: http://shopstyle.it/l/Bq5d
Short glasses: http://bit.ly/2FtsHQ5
Glass straws: https://amzn.to/2JplKjq
Herb pots: http://bit.ly/2FADVoz

MIXED HERB PESTO PASTA SALAD
Juice 1/2 lemon
3 tbsp olive oil
3 tbsp nutritional yeast: https://amzn.to/2uBgsvU
2 tbsp pine nuts
3 cloves garlic, peeled
1/3 cup basil
1/3 cup parsley
1/3 cup dill
Salt and pepper
Lemon pasta
Fresh rocket, cherry tomatoes
Cook the pasta in boiling, salted water until al dente. Meanwhile, make the pesto with by blending up the lemon juice, olive oil, nutritional yeast, pine nuts, garlic, basil, parsley, dill, salt and pepper, in a food processor until smooth. Drain the pasta, add in the pesto (store any remainders in an airtight container in the fridge for 3-4 days) and stir it through. Add in fresh rocket and halved cherry tomatoes, and just turn it through. Serve with fresh basil leaves and a few more pine nuts sprinkled on top.

CHICKPEA ‘EGG MAYO’ & CRESS SANDWICH
1/2 can chickpeas, mashed
4 tbsp vegan mayo (see below)
1 tsp dijon mustard
1 tsp garlic powder
1 tsp onion granules
1/4 tsp paprika
Pinch of cayenne pepper
Small pinch turmeric (for colour, optional): https://amzn.to/2zGcHes
Salt & pepper
3 tbsp fresh chives, chopped
Fresh cress
Bread
Add the rinsed, drained chickpeas to a bowl, then mash them up using a potato masher. Next, add in the vegan mayo, dijon mustard, garlic powder, onion granules, paprika, cayenne pepper, turmeric if using, and season it with salt and pepper. Mix that through then add in the chopped fresh chives and stir hose in. Spread into a sandwich with some fresh cress on the top and/or sliced tomatoes.

My Favourite vegan mayonnaise:
Follow Your Heart: http://bit.ly/2NHNLWK
Mr Organic: https://bit.ly/2m1cysw

GIANT COUS COUS TABOULEH
2 cups vegetable stock
1 cup giant cous cous: https://bit.ly/2MVPZ3M
2 salad tomatoes
1/3 cucumber
1 small handful parsley
1 small handful mint
Juice 1/2 lemon juice
1 tbsp olive oil
Salt & pepper
Cook the giant couscous in the vegetable stock foraround 8 minutes. Once done, set it aside to cool and meanwhile, chop up the cucumber, tomatoes, parsley and mint, and once the couscous has cooled, add that to a large bowl, along with the cucumber, tomato, parsley and mint, then add in the olive oil, lemon juice and season with salt and pepper, and mix it all through really well before serving.

ARTICHOKE PESTO SALAD TOAST
Leftover Mixed Herb Pesto (See Monday)
1/3 cup jarred artichoke
1 stick celery
2 green onions
1 small handful dill
1/2 small avocado
Salt
Pink peppercorns, crushed: https://amzn.to/2uoM2Om
Hummus, rocket
Toasted bread
In a bowl, add the jarred artichoke, the celery, spring onion, avocado, dill, Mixed Herb Pesto, then season with salt only, and stir it through well. Toast a few slices of seeded, crusty bread and once done, spread some hummus, add on some fresh rocket, then the Artichoke Pesto Salad and sprinkle the crushed pink peppercorns on top.

‘CHOPPED’ LEFTOVERS SALAD
1/2 iceberg lettuce
A bunch of spinach
A bunch of rocket
1/3 of a cucumber
1 salad tomato
1/4 cup sun-dried tomatoes
1/4 cup jarred artichoke
1/2 a red onion
1 cooked beetroot
1/2 an avocado
1/2 can chickpeas

CREAMY HEMP DRESSING:
1/2 cup filtered water
1/2 cup hemp seeds: https://amzn.to/2up6Dlz
Juice of 1/2 lemon
3 tbsp nutritional yeast: https://amzn.to/2uBgsvU
1 tsp dijon mustard
1 tsp Coconut Merchant Coconut Honey: https://amzn.to/2NdF6dR
1 garlic clove, peeled
Salt and pepper
Roughly chop up all of the salad ingredients, add them to a large bowl and mix well. Blend all of the Creamy Hemp Dressing ingredients together in a blender until smooth and pour it into the salad bowl. Mix together well before serving.

I’M WEARING
Happy Earth Top: https://bit.ly/2NSy5QM
Stripe Tulip Top: https://bit.ly/2LiFLdv
Ring: https://bit.ly/2InyXO1
Bracelet: https://bit.ly/2GYCDV3
Nails: https://bit.ly/2I8LnEE
Tan: https://bit.ly/2IDCx22

FILMING EQUIPMENT
Camera 600D
Lens: https://bit.ly/2JlqU13
Tripod: https://amzn.to/2Gze2XI
Lights: https://amzn.to/2GWNMph

Disclaimer: This video is not sponsored. 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.
Show Less

More from Jessica B.

• 

  Acai Bowl & Filming Roll | Day 6...
  by Jessica B.

• 

  Crumble Slices & Bean Salad | Day 21...
  by Jessica B.

• 

  Hair Tutorial: Lauren Conrad Inspired Top Bun
  by Jessica B.

  • 1
  • 1
• 

  Chia Pots & Pesto Sauce | #JessicaVlogsJuly
  by Jessica B.

• 

  2014 Favourites: Makeup, Tools & Nails
  by Jessica B.