What I Ate #VeganJune 13 (Vegan/Plant-based) | JessBeautician

INSTAGRAM: @jessbeautician TWITTER: https://twitter.com/JessBeautician BLOG: http://jessicabeautician.co.uk/ SNAPCHAT: jessbeautician FACEBOOK: https://www.facebook.com/JessicaBeaut... My food processor: http://amzn.to/1DGnsqX My juicer: http://amzn.to/1RTBei1 Metal straws: http://amzn.to/1N4SUVc 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 - Overnight Chocolate Chia Mousse Pot: 3 tbsp chia seeds: http://amzn.to/1nWM7SQ 2 tbsp raw cacao powder: http://amzn.to/1MvJiik 200ml almond milk: http://amzn.to/1tu9o1M 1 tbsp maple syrup: http://amzn.to/1Qb2RBR Toppings of choice: Bananas, coconut cream etc. Raw cacao nibs: http://amzn.to/1O5nUlB Prepare the pot the night before by adding the chia seeds in to a glass with the raw cacao powder, then fill the glass with the almond milk. Mix well with the maple syrup and leave to set in the fridge overnight. In the morning, add your toppings of choice. SNACK - Avocado & Corn Salsa: 1 large tomato 1/2 red onion 1/2 large cucumber 1/2 avocado 1 cup sweetcorn 1 tbsp lemon juice 1 tbsp apple cider vinegar: http://amzn.to/1oivAZO 1/2 tsp red pepper flakes 1 tsp fresh dill 1 tsp fresh parsley Salt & pepper Roughly chop the tomato, red onion and cucumber into smallish pieces. Add to a deep bowl and then cube the avocado in its shell and scoop that in. Add in the sweetcorn along with the lemon juice, apple cider vinegar, red pepper flakes, dill, parsley, salt and pepper, and mix well. Store in a container in the fridge for up to one week. LUNCH - Loaded Scramble Avocado (Serves 1): 1/2 avocado 1 small white onion 1 green pepper 5 mushrooms 1 medium tomato 1/2 cup leftover potato (in any form) 1/2 tsp turmeric Salt and pepper Red pepper flakes Slice up the white onion, green pepper, mushrooms and tomato. Add the onions first into a pan with a little olive oil on a med-high heat and cook them until soft. Next add in the mushrooms, then the peppers and allow those to cook. Then add in the leftover potatoes with 1/2 teaspoon turmeric and season it with salt and pepper. Make space in one side of the pan and add in the tomatoes and let them cook. Top the avocado with the scramble, then add on the tomatoes and topped it with some red pepper flakes. SNACK - Cheese & Chive Bites (Makes 12): 1 courgette 1 white onion 1 cup quinoa 2 spring onions, chopped 2 garlic cloves 4 tbsp nutritional yeast: http://amzn.to/20EtVKC 1 chia egg: http://amzn.to/1nWM7SQ Handful chopped chives Salt & pepper 1 tbsp chickpea flour: http://amzn.to/25aNOOw Garlic cashew sauce: https://youtu.be/hP0L2KhnXfU?t=2m27s Grate the courgette and then drain the excess water from it by pressing it down into a sieve. Added some salt to help draw out excess moisture and set aside. In the meantime, grate up the onion, add in the cooked quinoa, the spring onions, mince in the garlic cloves, add in the nutritional yeast, the chia egg, chives, chickpea flour and season it with salt and pepper. Mix well then spoon into silicone cupcake/muffin cases or divide into 12 and spoon onto a lined baking tray. Place in a preheated oven on 180 degrees for 25-30 minutes. Leave to cool before eating. Store in a container in the fridge for up to 3 days. DINNER - ‘Buffet’: Tomato, Cucumber, Mint & Walnut Salad: 1 tomato 1/2 large cucumber Small handful fresh mint 1 tbsp lemon juice Finely chop all ingredients and mix together well. Potato Salad: 4 medium potatoes (or new potatoes, halved) Garlic cashew sauce: https://youtu.be/hP0L2KhnXfU?t=2m27s 1/2 red onion Fresh parsley Salt & pepper Chop the potatoes into small pieces and boil them until soft. Drain off the water and then added them to a bowl with 1/2 cup of the garlic cashew sauce. Finely chop the red onion and add that in, season with salt and pepper and top it with some fresh parsley. So we had those with Avocado and sweetcorn salsa: (see above!) Hummus: https://youtu.be/FxsCEnv6zsQ?t=1m9s Pea and Mint Dip: https://youtu.be/nXTvsp_-fm8?t=1m7s Pizza crackers: https://youtu.be/7vw7c877M64?t=57s Cheese and Chive Bites: (See above!) Sun-dried Tomato, Olive & Basil Balls: https://youtu.be/QXmaE3BzGME?t=1m5s DESSERT - Almond Butter Stuffed Dates: For the Almond Butter: 1 cup roasted, salted almonds: http://amzn.to/216ZrCj Dates: http://amzn.to/1W5rcwr Vegan chocolate: http://amzn.to/1UACZNo Blend the almonds in a food processor for a good 5-10 minute until it gradually turns into a butter. Store in a jar in the cupboard for up to 2 weeks. Half the dates, remove the stones, stuff them with the almond butter and grate over some vegan chocolate.

Comments

mellibee100: I LOVE your videos!

sally. smith: Please make a book of recipes

Gessica Rocha: You have become my main source of delicious vegan recipes lately, Jess! I'm already looking forward to seeing your book out (don't even know if you have any plan to do so, but I really think you should!). Greetings from Brasil 🇧🇷💚

Sandra Adrianna: You are a vegan goddess

Evelin Juarez: I love your Chanel, it's amazing to see how you develop each day a new dish please keep them coming.

voidlxngdon: i want to go vegan so bad omg

Anna Burke: Dill, corn and avocado is the best combo!!

OsTalk TV: you are my favourite youtuber right now! You're so clever with recipes and really inspiring me to cook more healthily every day. Thanks!

jyoti sharma: u r amazing cook i am totly agree u r what i eat video so good

Aleksandra sokołowska: i love watching your videos not only because it show many cool recipes, but i'm also in love in your voice :) its so sweet! greetings from poland xx

Jennifer L: Hey Jess! I just tried making the chocolate mouse but it didn't set even after 24 hours :( I followed all the ingredients precisely and I whipped it for a good 5 minutes. Any idea what went wrong?

Laya Uddin: It's either a cook book or a cooking Channel or just open up your own vegan restaurant 😂😩 love your videos !

Tiffany Lewis: I have been watching your videos this week and I am really inspired to come up with vegan recipes with my local products in Jamaica. Keep cooking :)

Christina Marie: These are such great ideas, I am going to try that vegetable salad

emclaire18: Wtf was that Paula Dean ad at the beginning of this? Did anyone else get that?

Jess M: I'm obsessed with your What I Ate videos 😍 everything always looks so lovely and delicious!

Dalila Guillen: such yummy looking food!! I really would like to become Vegan

Abby Graham: Jess, how do you stay so organized and not wastefully ALL THE TIME!! And yet make the most delicious looking dishes? I wish you could come cook for me:)

Inisha Arulrasa: Have you ever eaten non-veg or have you always been vegan?☺️

thehealthierteen _: WHY R U AMAZING

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