What I Eat in a Day #38 (Vegan/Plant-based) AD | JessBeautician

Description

Use code ‘SuperJess’ for 50% off for 24 hours and then 40% off for 1 month here: https://bit.ly/2DQGh28. This video is kindly sponsored by The Matcha Reserve.
Show More Use code ‘SuperJess’ for 50% off for 24 hours and then 40% off for 1 month here: https://bit.ly/2DQGh28. This video is kindly sponsored by The Matcha Reserve.

KITCHENWARE:
Tea storage: http://bit.ly/2Q7n9CU
Spice/herb jars: https://amzn.to/2PaMHdQ
KeepCup: https://amzn.to/2PTCB60
Milk frother: https://amzn.to/2BIVIqT
Pans: http://bit.ly/2Fca968
Large pan: http://bit.ly/2F9W5db
Kettle: http://bit.ly/2I2qbRI
Toaster: http://bit.ly/2GSWmSz
Magimix: https://amzn.to/2ylpOib
Vitamix: https://amzn.to/2OAbxbA
Measuring cups: http://amzn.to/2tIfqB2
Measuring spoons: http://amzn.to/2IlCQzv
Chopping board: http://bit.ly/2FbwRLN
Knife: https://amzn.to/2P2YHia
Garlic rocker: https://amzn.to/2OyUeYj
Spoon: https://amzn.to/2CSBBbD
Lemon squeezer: https://amzn.to/2CUAmZC
Pasta bowls: https://bit.ly/2E3jRMe
Plates: https://bit.ly/2I4U5p2
Herb pots: http://bit.ly/2FADVoz
Dining table: http://bit.ly/2xkih1z


BREAKFAST - Banana Porridge with Spiced Berry Compote
1 cup oats
2 cups plant milk
Pinch salt
1 banana
1 cup mixed berries, frozen
1 tbsp maple syrup: https://amzn.to/2PiAjZb
Pinch each of cinnamon, all spice, nutmeg and ground ginger

Add the oats to a pan along with the milk and a pinch of salt. Leave on a low heat whilst mashing up the banana in a bowl. Add the mashed banana into the porridge, stir it through well and continue to cook it until it’s ready. Serve in a bowl, then in the same pan, add the frozen mixed berries, maple syrup and spices. Stir that through and cook for around 2 minutes until the berries have heated through, then pour it over the top of the porridge.


Beetroot Latte:
1 tbsp The Matcha Reserve Beetroot Powder: https://bit.ly/2OP76VE
1 tbsp maple syrup: https://amzn.to/2PiAjZb
(1/4 cup hot water)
3/4 cup Oatly Barista: https://amzn.to/2ORcx6m

LUNCH - Jackfruit ‘Tuna’ Hemp Mayo Toastie
HEMP MAYO:
1 cup hemp seeds: https://amzn.to/2PhINQc
1/4 cup water
Juice of 1/2 small lemon
2 tbsp rapeseed oil
1 tsp onion powder
Pinch salt

1 can jackfruit: https://amzn.to/2KQx22L
1 small can sweetcorn, drained
1 nori sheet, finely chopped: https://amzn.to/2PjjWeP
Juice 1/2 lemon
Salt & pepper
Bread
Salad

Make the Lemon-Hemp Mayo by adding all of the ingredients into a food processor and blend until smooth. Empty the can of jackfruit out into a bowl and then pull it apart with two forks. Add in the sweetcorn, nori sheet, the Lemon-Hemp Mayo and season it with salt and pepper, then give it all a good mix together. Toast some slices of crusty bread, then fill with some of the Jackfruit Tuna and some mixed salad.

DINNER - Creamy Mushroom Bolognese Shells
1 tbsp oil
1 white onion
3 cloves garlic, minced
1 tsp paprika
1 tbsp dried mixed herbs
2 bay leaves
1 tbsp tomato paste: https://amzn.to/2RzF5DI
600g mushrooms
2 tbsp vegan Worcester sauce: https://amzn.to/2Piy7ke
1 can chopped tomatoes
1 can coconut milk: https://amzn.to/2AQQacj
1/2 cup veg stock
Salt & pepper
Fresh chopped parsley

Add the oil to a large pan on a medium heat, then finely chop the onion, add it to the pan then mince the garlic and add that in too. Cook that down until soft, before then adding in the paprika, dried mixed herbs and 2 bay leaves, then just turn those through to coat the onion. Next, dice up the red pepper and add that to the pan along with the tomato puree, stir that through and fry it off whilst then mincing the mushrooms. Add the mushrooms to the pan followed by the nutritional yeast. Stir it well, then allow it to continue cooking for around 20 minutes until the mushrooms have softened. After 20 minutes, added in the chopped tomatoes, coconut milk, vegetable stock, vegan Worcester sauce and season it with salt and black pepper. Give everything a good stir and bring it up to a boil, then leave it to reduce slightly and meanwhile, cook the pasta until al dente. Drain off the pasta once done and then at this point, preheat the oven to 180 degrees celsius. Spoon a layer of the Creamy Mushroom Bolognese into the bottom of a large baking dish, then one by one, place the shells in and fill them with the bolognese. Spoon the rest of the bolognese over the top, sprinkle on some fresh chopped parsley, and then place that in the oven to bake for around 25 minutes. Once it is done, remove it and leave it to cool for a little bit as it holds its heat well. Serve with more fresh parsley to garnish.

DESSERT - Wicked Kitchen Red Velvet Brownie: https://bitly.is/1g3AhR6

I’M WEARING:
Bracelet: http://bit.ly/2NlrcXn
Ring: http://bit.ly/2Lzx1Py
Nails: ‘Ballerina’ (30% off with code ‘JessB30’ here: https://bit.ly/2OccRAw)

Disclaimer: This video is sponsored by The Matcha Reserve. Some of the products mentioned are PR gifts and some of links above may be affiliate links, which means I may receive a small commission from any items purchased through these links.
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