What I Eat in a Day #52 (Vegan) | JessBeautician
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- Опубліковано 10 жов 2020
- / jessbeautician
KITCHENWARE:
Frying pan: bit.ly/2QNEeBM*
Griddle: bit.ly/2XoflOK*
Wok: bit.ly/2Ru4YHr*
Pans: bit.ly/2PIM80i*
Kettle: bit.ly/3ghlpRb*
Toaster: amzn.to/2DmFNSe*
Breakfast bowls: nomliving.com
Pasta bowls: bit.ly/2ybag36*
Salt & pepper mills: bit.ly/2OGI5h6*
Measuring cups & spoons: bit.ly/2O1UgIf* & bit.ly/32ydGb3*
Baking Sheets (10% off with code 'JESSB10'): www.netzerocompany.com
DISCOUNTS
VeganVinho Wine (£15 off with code jessicabeautician) www.veganvinho.com
PopcornShed Vegan Popcorn (15% off with code JESSBEAUTICIAN15) tidd.ly/3l5uDBK*
Bird&Blend Tea (20% off with code JESSTEABIRD71) bit.ly/2AU6Bbx
GRILLED PINEAPPLE, TOASTED OATS & YOGHURT (Serves 2)
1 cup jumbo oats (not porridge oats!)
1/2 cup oat milk
Pinch salt
1/4 tsp cinnamon
1/4 tsp ginger
1 tsp coconut sugar
Pineapple chunks
Alpro #Vegan Greek Style Plain Yoghurt
Maple syrup: amzn.to/3nDnJGs
Fresh mint
Add the jumbo oats into a pan brushed with coconut oil and once slightly golden, add in the milk, a pinch of salt, cinnamon, ground ginger and coconut sugar, turn that through until the oats are well coated. Once the oats are soft and have absorbed the milk, brushed a pan with the remaining coconut oil, then add in the pineapple chunks. Grill those until they begin to caramelise in the coconut oil. Serve the oats and grilled pineapple with yoghurt, drizzle over maple syrup and sprinkle on fresh mint.
HARISSA OYSTER MUSHROOMS ON TOAST WITH WHITE BEAN SPREAD
1 can butter beans, rinsed and drained
3 shallots, chopped
3 whole garlic cloves, peeled (use one for less intense flavour!)
Small bunch dill
Zest & juice 1/2 lemon
2 tbsp tahini: amzn.to/36UTiFE*
1/2 tsp dijon mustard
1 tsp olive oil
1/4 tsp smoked paprika
Salt & pepper
2-3 tbsp water
Oyster mushrooms
1 tsp harissa: amzn.to/2GLz6vg*
Handful spinach
Rye bread
Lemon juice, pumkin seeds
For the White Bean Spread, add the butter beans to a food processor along with the shallots, garlic, fresh dill, lemon zest and juice, tahini, dijon mustard, olive oil, smoked paprika, salt and black pepper and water. Blend until combined, run a spatula round the bowl halfway through, and then continue to blend it until smooth. Brush a griddle pan with some oil then add in the oyster mushrooms. Fry until they go slightly crispy and golden, then season well. Brush the mushrooms with harissa then continue to cook them. Add in the spinach to wilt down and once done, spread the White Bean Spread on toasted bread then add on the cooked spinach and harissa oyster mushrooms. Squeeze over lemon juice and add on pumpkin seeds.
Matcha: birdandblendtea.com/eu_en/ (Use code JESSTEABIRD71 for 20% off)
MISO-GINGER BAKED TOFU NOODLES
MARINADE:
2 tsp white miso: amzn.to/3nT0k3N*
1 tbsp minced ginger
1 tbsp soy sauce: amzn.to/37aJBmC*
1 tbsp maple syrup: amzn.to/3lNde1q*
Juice 1/2 lime
1 block firm tofu, cubed
Udon noodles: amzn.to/3lKiZNa*
Handful tenderstem broccoli, trimmed & halved
2 savoy cabbage leaves, shredded
1 bok choi
Handful spinach
1 tbsp sesame oil: amzn.to/350Dfnl*
1 minced clove garlic
1/2 tsp chilli flakes
Salt & pepper
Extra soy sauce and maple syrup
Sesame seeds, spring onion, lime
Make the Miso-Ginger Marinade by mixing all of the ingredients together until smooth. Preheat the oven to 180 degrees celsius, place tofu cubes on a lined baking sheet then pop them in the oven to bake for 15 minutes until slightly golden on each side, turning halfway through. Remove from the oven and dip each piece in the marinade to coat on all sides, then place them back on the baking sheet. Place back in the oven for another 15 minutes and meanwhile cook the udon noodles. Add the broccoli into a wok with a little oil, then add in the shredded cabbage and stir-fry those on a med-high heat to cook through. Add the bok choi and spinach to the wok, cook to wilt, then add the drained noodles. Mix together the sesame oil, minced garlic and chilli flakes, turn off the heat then add that in along with salt and pepper. Turn well then serve the Wok Fried Greens and noodles first. Remove the Miso-Ginger Baked Tofu from the oven, and toss in some soy sauce and maple syrup mixed together just to give it a bit of a glaze. Serve the tofu on the noodles with sesame seeds, spring onions and a lime wedge.
Disclaimer: This video is not sponsored.
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You should do a cookbook! Thank you!
I can always count on you to offer something that the other vegan youtubers don’t. Thanks for thinking for yourself and sharing the wealth!
Jess I REALLY like your channel because your recipes are so simple and natural! Sometimes I get turned off of the idea of being vegan because some of the items that are processed and designed to imitate non vegan foods aren't very appealing to me. The foods that you use is everyday items that any non vegan wouldn't mind having in their kitchen. A smile always comes on my face everytime I see you post a new video, much success to you Jess!🙂
Everything u make is so aesthetic!!! Ur honestly such a good cook wow
can you please do a kind of haul, as in what your favourite and go to vegan products are?
cant wait to try all these recipes ✨ almost like jess doesn't know how to make a bad recipe, they are always so good 😊
A petition for Jess to make a cookbook!!! I would buy the heck out of it!!!
What a lovely lunch-flavours, textures, aromas...just great! And I am super happy you can now buy a lot of your produce loose! Always makes me happy when I have such an opportunity!
The harissa oyster mushrooms on toast look delicious xx
This video deserves so many more views, and you deserve more subscribers. The content and delivery of this video is amazing, and you ARE really good with food!
I wish you had a cookbook! Everything you do looks amazing. 💕💕
Awesome recipes!! I love I love!!
Your videos and food are both amazing. Please keep up the good work.
Thank you Jess always happy to see your videos x
Loved this! Your recipes are always so creative and original 💚
I’ve missed your videos! Welcome back! ☺️
I ❤️ all these recipes! You present everything so well and really explain everything so well - thank you!! x
wow so early AND LOOK YOU ARE SO CLOSE TO 300K, YOU DESERVE IT JESS <3 love you!
Thank you for always creating such amazing videos!! Also your meals are SO aesthetically pleasing wow
Haven't eaten macaroons in so many years...and fun fact, the only ones I've tried were vegan, even though I was not plant-based at the time :D But your looked 1000x times better!