What I Ate #VeganJune 9 (Vegan/Plant-based) | JessBeautician

Description

INSTAGRAM: @jessbeautician
Show More 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 Oat Bowl:
1/2 cup oats
1/3 cup almond or coconut milk
1/2 tsp vanilla extract
Toppings of choice: Bananas, strawberries, grated chocolate etc.
Prepare the night before by adding the oats, milk and vanilla extract to a bowl, mix well. Place in the fridge overnight and add on toppings of choice in the morning - I used sliced banana and strawberries, almonds and shaved vegan chocolate.

SNACK - Sun-dried Tomato & Olive Hummus with Celery Sticks:
1 can chickpeas
6 tbsp water
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp tahini: http://amzn.to/1oivtNH
1/2 tsp cumin
Pink himalayan salt
6 sun-dried tomatoes, chopped
10 black olives, sliced
Blend all of the ingredients together in a food processor until smooth. Serve with crudités, on crackers, bread etc. Hummus can keep in the fridge in a container or a jar for up to 4 days.

LUNCH - Loaded Fries (Makes 1 serving):
2 medium sized potatoes
1 tsp olive oil
1/2 tsp garlic powder
Salt & pepper
Cheese sauce: https://youtu.be/SfMn1lyV5_w?t=4m47s
Avocado spread: https://youtu.be/cuRzJw2WkX0?t=3m13s
Toppings: Tomato, spring onion
Nutritional yeast: http://amzn.to/20EtVKC
Preheat the oven to 180 degrees celsius. Peel the potatoes and then cut them into chips. Lay them out on a lined baking tray and drizzle over the olive oil, sprinkle over the garlic powder and season with salt and pepper. Make sure the chips are well coated, givemix and then place them in the oven for around 25 minutes. Serve on a plate, drizzle over cheese sauce and cheesy garlic avocado spread, top with the spring onion, tomato and then sprinkle over some nutritional yeast for extra cheesiness.

SNACK - Coconut Milk & Strawberry Ice-Cream:
Sliced strawberries
Coconut milk
Ice-lolly molds: http://amzn.to/1ULbEKL
Prepare these the day before by placing the strawberries in the ice-lolly molds and fill them to the top with coconut milk. Place in the freezer for a day to set.

DINNER - Mixed Meze:
Smoked aubergine & red pepper
Hibes (Tahini, cumin, red pepper & lemon juice)
Slow cooked aubergine & red pepper in tomato sauce
Samphire
Hot red pepper dip
Tomato, cucumber, walnut & mint salad

DESSERT - Fruit Platter:
Watermelon
Green plums
purple plums
Black cherries
Apricots
Show Less

More from Jessica B.

• 

  What I Eat in a Day #VeganNovember 7...
  by Jessica B.

• 

  Best of Beauty 2012
  by Jessica B.

• 

  School/Work Lunch Ideas #4 (Vegan/Plant-based) |...
  by Jessica B.

• 

  January Favourites 2013
  by Jessica B.

• 

  Christmas Shopping: Vlogmas Day 18 |...
  by Jessica B.