What I Eat in a Day #VeganNovember 6 (Vegan/Plant-based) | JessBeautician

Description

PREVIOUS #VEGANNOVEMBER: https://www.youtube.com/watch?v=t4NuI7lcUU0
Show More PREVIOUS #VEGANNOVEMBER: https://www.youtube.com/watch?v=t4NuI7lcUU0
INSTAGRAM: @jessbeautician
TWITTER: https://twitter.com/JessBeautician
BLOG: http://jessicabeautician.co.uk/
SNAPCHAT: jessbeautician
FACEBOOK: https://www.facebook.com/JessicaBeauticianBlog

My food processor: http://amzn.to/1DGnsqX
Wooden spoon: http://amzn.to/2aAZ1ki

BREAKFAST - Blueberry Smoothie Bowl:
1 banana
1/2 cup frozen berries
1/2 cup oats
1/2 cup coconut milk: http://amzn.to/2eNrENg
2 tsp blueberry powder: http://i.refs.cc/PtXrkjsu
Winter Granola: https://youtu.be/3eT5A9wkJVM?t=7s
Blend all of the ingredients together in a food processor. Once it is smooth, transfer it over to a bowl and add on your toppings of choice.

SNACK - Mustard Babaganoush on Oatcakes:
Pumpkin Seed Oatcakes: https://youtu.be/QxaPIoP0FXo?t=3m59s
Babaganoush: https://youtu.be/SPGVONJ-Vrs?t=4m40s
Wholegrain mustard
Shredded basil
Top the oatcakes with the babaganoush, mustard and shredded basil.

LUNCH - Red Pepper, Lentil & Tomato Soup:
1 white onion
2 sweet red peppers
2 medium tomatoes
2 tbsp tomato paste
2 tsp pepper flakes
2 tsp mint
1 1/2 cups lentils, rinsed
2 pints veg stock: http://amzn.to/2eKbYsQ
Salt & pepper
Finely dice the onion, then add that to a pan with 1 tablespoon olive oil and cook them off until soft. Then add in the tomato paste, fry that off before adding in the pepper flakes and dried mint. Next, finely dice the sweet red peppers and tomatoes, then add those to the pan and cook them down. Add in the red lentils, then pour in the veg stock and season it with salt and black pepper. Leave to simmer with the lid on for around 15 minutes until it’s cooked - you can add more stock here if it’s too thick. Serve with fresh lemon juice and top it with some more dried mint and pepper flakes.

SNACK - Cajun Cashews:
1 handful cashew nuts: http://i.refs.cc/PtXrkjsu
1 tsp cajun spice mix
Add the handful of cashew nuts into a medium frying pan on a medium heat with a drop of olive oil and gently toast them, making sure they don’t catch on the pan. Once they’ve heated through, add in the cajun spice mix and keep shuffling the pan so they don’t catch, but to also coat the nuts in the spices. Serve in a dish.

DINNER - Kidney Bean Spaghetti Bolognese (Serves 2):
1 white onion
3 cloves garlic
2 bay leaves
2 tbsp tomato paste
1 tin chopped tomatoes
1 tin kidney beans
1 tbsp mixed herbs
Salt & black pepper
Wholewheat spaghetti
Nutritional yeast: http://amzn.to/2aAZ8MM
Fresh basil
First chop up the onion and add that to a small pan with 1 tablespoon olive oil. Fry that off until soft before mincing in the garlic. Add in the bay leaves and tomato paste and stir well. Next, add in the tinned tomatoes, kidney beans, dried mixed herbs, season it with salt and black pepper then pour in 1/2 cup boiling water. Once it’s boiling, mash the beans into the sauce, you can use a potato masher for this. Leave to simmer whilst you cook the wholewheat spaghetti. Serve the spaghetti with the bolognaise on top and top with nutritional yeast and basil or parsley.

DESSERT - Chocolate Caramel Slices (Makes 6):
2/3 cup oats
2/3 hazelnuts or almonds: http://i.refs.cc/PtXrkjsu
2/3 cup pitted dates: http://i.refs.cc/PtXrkjsu
4 tbsp Caramel Sauce: https://youtu.be/dA0RhB9E8_s?t=4m6s
1 tsp coconut oil: http://amzn.to/2bBYH8L
40g vegan chocolate (I love MULU & The Raw Chocolate Company): http://amzn.to/2eKgXtQ
For the base, blend the oats, hazelnuts and dates in a food processor with 2 tablespoons water until it begins to stick together. Press that down into a lined bread tin, then spread the caramel sauce over the top. Place that in the freezer to set. Melt the coconut oil in a dish over a pan of boiling water then break up the chocolate and add that in. Stir it melts down then, remove the tin from the freezer, pour the chocolate over as the final layer, let it cool then place it back in the freezer again to set for an hour. Once set, remove from the freezer again, leave to warm to almost room temperature and cut into slices. Store remaining slices in an air-tight container for 4-5 days in the fridge.

WHAT I'M WEARING:
JUMPER - Whistles (similar: http://bit.ly/2fIxteA)
BRACELET - http://bit.ly/2aXuzlT
NAILS - Ciate 'Beach Melba': http://bit.ly/2edleaK
Show Less

More from Jessica B.

• 

  What I Eat in a Day #VeganNovember 3...
  by Jessica B.

• 

  Products I've Used Up #6
  by Jessica B.

• 

  The Week #13 | JessicaBeautician
  by Jessica B.

• 

  July Faves 2011 & Mini Holiday Haul
  by Jessica B.

• 

  The Best Green Smoothie (Vegan/Plant-based) |...
  by Jessica B.