Vegan School & Work Lunches #3/Weekly Plan | JessBeautician

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KITCHENWARE:
Show More KITCHENWARE:
Eaziglide pan: http://bit.ly/2vRNnMb
Measuring cups: http://amzn.to/2y4ff1K
Measuring spoons: http://amzn.to/2yQboV9
Spoon: http://bit.ly/2wnnUtn
Tongs: http://bit.ly/2x4rkTX
Blender: http://bit.ly/2y35j86
Glass bowl: http://amzn.to/2eQqbag
Garlic crusher: http://bit.ly/2xXzpc8
Spatula: http://bit.ly/2f3wLOk
Glass containers: http://amzn.to/2xTndgo
Boxes: https://elephantbox.co.uk

TOMATO QUINOA:
1 tsp olive oil
2 garlic cloves
1/2 tsp cumin
1/2 tsp paprika
1/2 onion granules
1 cup quinoa: http://amzn.to/2fNp5wD
1 tbsp tomato puree
2 cups passatta
Salt & pepper
Add the olive oil to a pan on a medium heat. Add in the garlic, cumin, paprika and onion granules, and fry off for a few mins. Add the rinsed quinoa and tomato puree, stir and toast gently for a minute. Add the passatta, 1/2 cup hot water, salt and pepper. Stir, cover and simmer for 20 mins. Cool, store in a container in the fridge.

FALAFELS (12):
1 can chickpeas
1 small white onion
3 cloves garlic
Juice 1/2 lemon
2 tbsp tahini: http://amzn.to/2fSjxob
1 tsp cumin
1 cup parsley, chopped
Salt & pepper
Preheat the oven to 180 degrees celsius. Blend all ingredients in a food processor, take around 2tbsp at a time, roll the mix between your palms to form balls. Place on a lined baking tray in the oven for 30 mins, turn half-way. Remove, cool and store in a container in the fridge.

CRUNCHY CHICKPEAS & KALE CHIPS:
1 can chickpeas
1 tsp olive oil
1 tsp cumin
1 tsp paprika
1 tsp garlic granules
Salt & pepper
1 bunch kale, stems removed
1 tsp olive oil
1/2 tsp onion granules
1/2 tsp garlic granules
Salt & pepper
Add the chickpeas to a bowl with the olive oil, cumin, paprika, garlic granules, salt and pepper. Mix, then place it on one half of a lined baking tray in the oven at 180 degrees celsius for 15 mins. In the meantime add the kale to the same bowl, with the olive oil, onion granules, garlic granules, salt and pepper. Coat well, remove the chickpeas from the oven, place the kale on the other side of the tray, put it back in the oven for another 15 mins, remove and leave to cool. Store in a dry place.

HEMP CAESAR DRESSING:
1 1/2 cup hemp seeds: http://amzn.to/2xSCZId
1 cup unsweetened brown rice milk: http://amzn.to/2yqoBI6
juice 1/2 lemon
3 cloves garlic
4 tbsp nutritional yeast: http://amzn.to/2fMydRP
1/2 tsp dijon mustard
Splash vegan Worcester sauce: http://amzn.to/2yIRCe3
Salt & pepper
Blend all ingredients together for around 3 mins until smooth. Place in an airtight jar and store in the fridge.

MONDAY - FALAFEL CAESAR WRAPS:
Sweet potato wraps
1 gem lettuce
6 falafels
Hemp Caesar Dressing
Nutritional yeast: http://amzn.to/2g14nwG
Parsley
Kale Chips & Crunchy Chickpeas
Berries & pistachios
Shred the gem and half the falafels, take two warmed wraps and divide the lettuce and falafel between them, drizzle on the Hemp Caesar Dressing, add nutritional yeast and parsley. Tuck in the ends, roll and cut in half.

TUESDAY - KALE CAESAR SALAD:
1 gem lettuce
Bunch kale, stems removed
1/2 cup Hemp Caesar Dressing
Nutritional yeast
Crunchy Chickpea croutons
Falafels & cherry tomatoes
Beetroot Crackers: http://bit.ly/2wxRkGl
Snack bar: http://bit.ly/2yJ9HJ1
Shred the gem lettuce and kale, add to a mixing bowl with the Hemp Caesar Dressing and mix wel. Sprinkle nutritional yeast on top, add the Crunchy Chickpeas on top as croutons.

WEDNESDAY - TOMATO QUINOA:
3/4 Tomato Quinoa
1/2 cup artichoke
1/2 cup green olives
1/2 cup basil
1/2 cup sun-dried tomatoes
1/2 cup piquant peppers
Mr Organic ACV: http://bit.ly/2gkVpaK
Rocket
Coconut yoghurt & berries
Ombar: http://amzn.to/2yOOwoI
Chop the artichoke, olives, basil, sun-dried tomatoes and piquant peppers into a chunky mix. Add half to a container and keep in the fridge, then add the other half to a mixing bowl. Add the 3/4 tomato quinoa and cider vinegar, and mix. For a dessert, add some berries to coconut yoghurt, top with some chunks of chocolate.

THURSDAY - BEAN BURRITO & NACHOS:
1 sweet potato wrap
1/4 Tomato Quinoa
1 can mixed beans
1 avocado, mashed with juice 1/2 lime
Hemp Caesar Dressing
Coriander
Tortilla chips
Mr Organic Tomato & Ginger Salsa: http://bit.ly/2y7AyAN
Nutritional yeast
Dried Mango: http://amzn.to/2g145pA
Warm the wrap and place on strip of baking paper. Add the leftover 1/4 Tomato Quinoa, 1/2 can mixed beans, 1/2 avocado, Hemp Caesar Dressing and coriander. Wrap tightly. Take a handful of tortilla chips, add on some salsa, 1/2 can mixed beans, 1/2 avocado, sprinkle on some nutritional yeast and add on chopped coriander.

FRIDAY - ANTI-PASTI PASTA:
1 portion pasta, cooked
Leftover artichoke, olives etc
Salt & pepper
Chilli flakes
Rocket
Blackberries
Ombar
Add the leftover chopped artichoke, olives, basil, sun-dried tomatoes and peppers to a mixing bowl, and add in the cooked pasta. Mix well, season with salt, pepper and chilli. Top with fresh rocket.

I'M WEARING:
Bracelet: http://bit.ly/2jqrTnW
Beaded ring: http://bit.ly/2sGryhh
Nails: http://bit.ly/2yJBcC6
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