What I Eat in a Day #15 (Vegan/Plant-based) | JessBeautician

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My food processor: http://amzn.to/2aAZfIf

BREAKFAST - Cherry Bakewell Baked Oatmeal (Serves 2):
1 cup oats
1/2 cup flaked almonds: http://bit.ly/2dRtSiS
1/2 cup cherries
1 tsp vanilla extract: http://amzn.to/2byx9yB
3 tbsp maple syrup: http://amzn.to/2dDI3Ee
1 cup almond milk
1 tbsp coconut sugar: http://amzn.to/2dDK5Ek
Preheat the oven to 180 degrees celsius/350 degrees fahrenheit. Add the dry ingredients to a small baking dish minus the coconut sugar, then pour in the wet ingredients, mix well and sprinkle over the coconut sugar. Place in the oven to bake for 25-30 minutes.

SNACK - Kidney Bean Mash on Quinoa Crackers:
1 red pepper
2 spring onions
1 small bunch coriander
1/2 cup kidney beans
Juice 1/2 lemon
Salt & pepper
Quinoa crackers: http://bit.ly/2bIIPO4
Finely dice up the red pepper, slice the spring onions and chop the coriander. In a bowl add in the kidney beans, then the pepper, onions and coriander. Mix well, mashing the beans at the same time. Spread that on top of two quinoa crackers, and again any leftovers can be stored in a container in the fridge for up to 3 days.

LUNCH - Tomato & Basil Soup (Serves 2):
1 tsp olive oil
1 white onion
2 garlic cloves
1 tbsp tomato paste
4 large tomatoes
Large handful basil leaves
Salt & pepper
1 pint vegetable stock
Superfood Bread: https://youtu.be/ld1AhJ8Ol9s?t=1m52s
Roughly slice the onion, then place that in a pan with the olive oil on a medium heat. Brown them off and once soft, mince in the garlic, add in the tomato paste and fry that off for a few minutes. In the meantime, chop the tomatoes, removing the tough, top part of the core, this doesnt have to be neat as everything gets blended up anyway. Mix well then add in the fresh basil leaves, season it with salt and black pepper then pour in the veg stock, place the lid on and let it simmer for 20 minutes. Once it has cooked down, transfer it to a food processor, blend it for a few minutes until smooth. You can always transfer the soup back to the pan to blast it with some more heat. Serve with superfood bread. Remaining portion of soup can be stored for 1-2 days or frozen.

SNACK - Superseeds Coconut Brownie: http://amzn.to/2dtDUoF

DINNER - Mexican Spicy Rice, Loaded Nachos & Toasted Cheesy Corn:
For the Spicy Rice:
1 1/2 cups brown rice
1 white onion
1 tbsp tomato paste
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp paprika
1/2 cup tomato sauce
Salt & pepper
1 pint veg stock
Finely chop the onion, place in a pan with a little olive oil and brown them off. Add in the garlic powder, cumin, paprika and tomato past, then allow that cook for a few minutes. Add in the rinsed, drained brown rice and canned tomatoes and again let it cook for another couple of minutes. Pour in the veg stock and let that simmer for around 20-25 minutes until the rice is cooked.

Three Bean Chilli: http://www.jessicabeautician.co.uk/2015/11/skin-food-vegan-three-bean-chilli.html

For the Toasted Cheesy Corn:
2 cups corn
3 tbsp nutritional yeast: http://amzn.to/2aAZ8MM
Add the corn kernels, you could use tinned, frozen or shaved corn, into a pan again with a drizzle of olive oil and once they began to toast, sprinkle over the nutritional yeast, give it a really good mix and leave it on a very low heat until ready to serve.

For the Nachos:
RW Garcia Blue Corn Chips: http://amzn.to/2dDJVwD
Nacho Cheese Sauce: https://youtu.be/SfMn1lyV5_w?t=4m45s
Guacamole: https://youtu.be/Ugh4ZIk45sc?t=1m32s
Tomato Salsa: https://youtu.be/kKmwNNqz4kg?t=1m33s
Heat the nacho cheese sauce. Arrange the tortillas on a plate, drizzle over the cheese sauce, add the salsa and guacamole and top with spring onion, coriander and jalapeños.

Cashew Sour Cream: https://youtu.be/QxaPIoP0FXo?t=2m

DESSERT - Cherry Bakewell Baked Oatmeal with Cherry Nice-cream:
Cherry Bakewell Baked Oatmeal (See above)
1 chopped banana, frozen
1 small handful cherries
Blend up the frozen banana with the frozen cherries, again you could use fresh cherries, and stack that in a glass together with leftover Cherry Bakewell Oatmeal with some more flaked almonds on top.
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