What I Eat in a Day #51 (Vegan) | JessBeautician скачать в хорошем качестве

What I Eat in a Day #51 (Vegan) | JessBeautician

Insta:   / jessbeautician   KITCHENWARE: Toaster: https://amzn.to/39Zw92X* Kettle: https://bit.ly/2DvUUpf* Flat pan: https://bit.ly/2BKuIql* Pans: http://bit.ly/2PIM80i* Wok: http://bit.ly/2Ru4YHr* Knife [Gift]: https://amzn.to/2vapTqz* Plates & bowls: http://bit.ly/32jqouI Salt & pepper mills: http://bit.ly/2OGI5h6* Measuring cups: http://bit.ly/2O1UgIf* Measuring spoons: http://bit.ly/32ydGb3* Garlic press: https://amzn.to/3kYMBa3* DISCOUNTS VeganVinho Wine (£15 off with code 'jessicabeautician') https://www.veganvinho.com PopcornShed Vegan Popcorn (15% off with code JESSBEAUTICIAN15) https://tidd.ly/3l5uDBK* Bird&Blend Tea (20% off with code 'JESSTEABIRD71') https://bit.ly/2AU6Bbx NetZeroWaste (10% off with code 'JESSB10') https://www.netzerocompany.com VANILLA YOGHURT BOWL WITH MAPLE & ALMOND TOASTED OATS AND BERRIES 1 tsp coconut oil: https://amzn.to/2DyOVDZ* 1/2 cup jumbo oats 1/4 cup plant milk Pinch salt 1 tbsp almond butter: https://amzn.to/3a7QLHz* 1 tbsp maple syrup: https://amzn.to/3ko7BHe* Vegan yoghurt Passionfruit, berries Melt the oil in a flat pan, add in the jumbo oats and toast them off until lovely and golden. Pour in the milk and sprinkle in the salt. Keep that cooking until the oats absorb all of the milk. Mix the maple syrup and almond butter together until smooth, turn off the heat on the oats and drizzle the majority of the maple-almond butter into the pan, reserving a little. Turn it through the oats until well mixed through. Serve with yoghurt and fruit with the remaining maple-almond butter drizzle on top. CHICKPEA-‘TUNA’ MAYO OPEN BAGEL 1 can chickpeas 1 red onion, finely chopped 1 stick celery, finely chopped Handful fresh dill, chopped 2 tsp capers, finely chopped 2 tbsp vegan yoghurt 1 tbsp vegan mayo 1 tsp red wine vinegar 1 tsp soy sauce Zest & juice 1/2 lemon Salt & pepper Wholewheat bagel 1 avocado, sliced Pumpkin seeds Mix all of the ingredients together in a bowl then use a fork to mash it up, alternatively, add everything to a food processor and pulse it a few times until combined. Serve on a toasted bagel, in a sandwich, wrap or pitta, or on a jacket potato. Store remaining Chickpea-Tuna Mayo in an airtight container in the fridge for 3 days. TOFU THAI GREEN CURRY FOR THE PASTE: Handful fresh coriander, stems included (or Thai basil) 2 shallots, finely chopped 5 cloves garlic, minced 4 green chillis, chopped 2 sticks lemongrass, chopped (or 1 tbsp lemongrass paste): https://amzn.to/3ijt7uF* 1 thumb of ginger, grated (or 1 tbsp ginger paste): https://amzn.to/31y8AM2* 1 tsp coconut oil Zest & juice of 1 lime 2 kaffir lime leaves: https://amzn.to/33Brq7J* 1 tsp coriander seeds 1/2 ground cumin 8 black peppercorns Pinch of salt 1 block firm tofu, cubed 1 white onion, sliced into wedges 1 green pepper, chopped Handful tenderstem broccoli, chopped Handful sugar snap peas Handful fresh coriander, chopped Juice 1 lime Salt & pepper 2 spring onions, sliced Fresh coriander Mr Organic Green Pea Rice [Gift]: https://amzn.to/3imBdTh* Grind all of the ingredients up using a pestle and mortar, otherwise blend everything together in a food processor until a paste forms. Store remaining paste in an airtight jar in the fridge for 1 week. Place the tofu cubes in a bowl, add in a good heaped tablespoon of the Green Curry Paste, then gently turn the tofu through it to get it as well coated as possible. Place the Green Curry coated tofu cubes on a silicone baking sheet and put that in the oven at 180 degrees celsius to bake for around 25-30 minutes, turning them halfway through. Add 3 more tablespoons of the curry paste in a wok with some coconut oil and fry that off for around 5 minutes on a med-high heat. Add in the can of coconut milk, bring everything to a gentle simmer and let that cook away for around 15 minutes. Next add the onion and green pepper to the pan, cook them in the sauce for around 8 minutes before next adding in the sugarsnap peas, then cook those for a further few minutes. Add in the tenderstem broccoli, then season well with salt and black pepper, and give everything a good stir though. Remove Thai Green tofu from the oven, it should be golden and crispy, and add it into the pan along with some more fresh coriander, then gently stir. Squeeze in the juice of half a lime, then serve with rice, sliced spring onions and more coriander. Nobō Salted Chocolate: https://bit.ly/2XCpW9q Nomo Chocolate (mentioned): https://amzn.to/30CWx0U* I’M WEARING: Nails: ‘Ballerina’ [Gift] 30% off with code ‘JessB30’: https://bit.ly/2OccRAw Disclaimer: This video is not sponsored. [Gift] Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest. Affiliate Links Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.