What I Ate #VeganJune 11 (Vegan/Plant-based) | JessBeautician

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My food processor: http://amzn.to/1DGnsqX
My juicer: http://amzn.to/1RTBei1
Metal straws: http://amzn.to/1N4SUVc
Wooden spoon: http://amzn.to/1UOcuqk

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 - Mango & Banana Smoothie Bowl:
1/2 mango
1 banana
1 cup of coconut water: http://amzn.to/1UOdgDu
Toppings: Oats, coconut, strawberries, goji berries, mint.
Blend the ingredients together in a food processor or blender until smooth. Pour into a bowl and add on your toppings of choice.

SNACK - Pea & Mint Dip
1 cup canned peas
1 small handful fresh mint
1 tbsp lemon juice
Salt & pepper
Superfood bread: https://www.youtube.com/watch?v=ld1AhJ8Ol9s
Blend up the peas, mint, lemon juice and salt and black pepper in a food processor until smooth. Spread onto crackers, toast or use as a dip for chips, crisps or crudités.

LUNCH - Bean Burger Bowl:
1/2 iceberg lettuce
1 large tomato
A few onion slices
Pickles
Cheese sauce: https://youtu.be/SfMn1lyV5_w?t=4m49s
Vegan Bean Burger: https://youtu.be/AJtDQzmawTY?t=5m41s
Shred up the lettuce, then sliced up the tomato and onion and chop the pickles. Heat up the cheese sauce and add in 1 tsp homemade ketchup to it to make it like more of a burger sauce. Make a bed of lettuce in a bowl, add on the tomato slices, the burger, the onions, the chopped pickles and then drizzle on the burger sauce.

SNACK - Cheese & Onion Popcorn
3 tsp coconut oil: http://amzn.to/1K9tXB2
1 handful popcorn kernels: http://amzn.to/1taBgs9
3 tbsp nutritional yeast: http://amzn.to/20EtVKC
1 tbsp onion powder
1 tsp galric powder
Ground black pepper
Melt one teaspoon coconut oil in a pan on a medium heat. Add in the kernels, cover and shake every so often to prevent the kernels from burning. Once they’ve popped, transfer to a large bowl and melt the other two teaspoons of coconut oil in the pan whilst it’s still hot. Drizzle the oil over the popcorn and shake well. Crumble over the nutritional yeast, add the onion and garlic powders and season with salt and black pepper. Shake again and serve.

DINNER - Vegetable Paella (Serves 2):
1 white onion, chopped
2 cloves garlic, minced
1 large tomato, chopped
8 medium mushrooms, sliced,
2 green peppers, chopped
1 courgette, chopped
2 tbsp vegetable paste
1 tsp paprika
2 cups veg stock
1 cup brown rice
1 cup peas
1/3 cup black olives
Small handful fresh parsley
Salt & pepper
Add the onions to a large pan with a little olive oil and cook them off until they become soft. Mince in the garlic cloves and add in the paste, mix well. Add in the mushrooms and allow to cook before adding in the peppers. Next add the tomatoes to the centre of the pan with the paprika and then pour in the vegetable stock and let it simmer for around 10 minutes. Add in the courgettes and the brown rice, then season it with salt and pepper. Place on a lid, and allow to cook until the rice is done and the courgettes are cooked through. In the meantime, grill some corn in a foil wrap. Once the rice is cooked, add in the peas, the sliced black olives and the parsley, gave it one final mix together. Slice the corn up into rings, serve the paella up into bowls, add on some more fresh parsley, then placed on the corn and then finally a few lemon wedges.

DESSERT - Pina Coladas (Makes 2):
1/2 pineapple
Coconut milk
Juice the pineapple in a juicer and pour into the glasses. Fill the remainder of the glass with coconut milk and stir well. Serve with fresh pineapple wedges on the side.
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