What I Ate #VeganJune 6 (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

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 - Melon Bowl:
1/2 honeydew melon
Oat clusters: https://youtu.be/IPW31-CZeaA?t=12s
Coconut cream: http://amzn.to/1NmN4xg
Toppings of choice: fresh berries, mint, etc.
Remove the seeds from the middle of the melon and fill with oat clusters. Top with coconut cream and finish with fresh berries and mint leaves, or toppings of choice.

SNACK - Cheese Crusted Sundried Tomato, Olive & Basil Balls (Makes 12):
Original recipe for inspiration: http://bit.ly/21iDhkL
1 can drained, rinsed chickpeas (240g)
1 cup sundried tomatoes, chopped
1/3 cup chopped black olives
Handful basil leaves, torn
1 tbsp onion flakes
1tsp garlic powder
Black pepper and salt
Preheated the oven to 180 degrees celsius and add all of the ingredients together in a food processor. Pulse the mix for a minute and then blend it until it begins to stick. Take a small amount and shape them into balls between the palms of your hands. Roll in nutritional yeast and make sure it is covered well. Line a baking tray and place in the oven to cook for 20 minutes. Freeze for up to one week.

LUNCH - Creamy Tomato Soup (Serves 2)
1 white onion, diced
2 cloves garlic, minced
2 tbsp tomato paste
4 large tomatos, quartered
1/2 can coconut milk: http://amzn.to/1NmN4xg
1/2 tsp paprika
Salt & pepper
Pizza crackers: https://youtu.be/7vw7c877M64?t=1m
Add the onions to a pan with a little hot water and cook until soft. Minced in the garlic, you can add a splash more hot water if the pan starts to dry up. Add in the tomato paste, give it a stir, then add in the chopped large tomatoes. Season with paprika, salt and black pepper, allow the tomatoes to cook down a little and then add in the coconut milk. Stir for a few minutes and then I add into a food processor to blend until smooth. Serve with pizza crackers. Freeze up to a week.

SNACK - Propercorn Smooth Peanut & Almond: http://amzn.to/2170Rwv

DINNER - Fried Oyster Mushrooms with Onion Rice (Serves 2)
Packet oyster mushrooms
2 tbsp olive oil
2 garlic cloves, minced
1 tbsp organo
1 tbsp chilli flakes
Small handful fresh thyme leaves
1 white onion
2 cups veg stock
Brown rice
Lemon wedges to serve
Heat up the olive oil in a pan, then add in the garlic cloves, oregano, chilli flakes and fresh thyme, and cook that for a few minutes until really fragrant. Then add in the washed oyster mushrooms, coat them well in the herbs and spices and allow them to cook until they are crispy and golden. In the meantime, chop up one white onion, add that to a large pan and fry with some hot water. Add in some rinsed brown rice and the veg stock and allow to cook until soft. Serve up the rice with the mushrooms on top and add on some lemon wedges.

DESSERT - Chocolate Dipped Almond Dates:
6 dates: http://amzn.to/1W5rcwr
6 almonds: http://amzn.to/216ZZYN
A few squares of vegan chocolate: http://bit.ly/1U6VNGq
Remove the stones from the dates and stuff them with the whole almonds. Heat up some squares of vegan chocolate in a bowl over a pan of boiling water, and add in a splash of hot water to help the chocolate become a little more smooth. Half dip the dates in the chocolate and pop the on a plate in the fridge to set for around 15 minutes before eating.
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