A Week of Dinners #3 (Vegan/Plant-Based) | JessBeautician

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KITCHENWARE:
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Measuring spoons: http://amzn.to/2IlCQzv
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Spoon: https://amzn.to/2CSBBbD
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Bowls: https://bit.ly/2E3jRMe
Plates: https://bit.ly/2I4U5p2
Chopsticks: https://amzn.to/2EOCnbu

Table: http://bit.ly/2xkih1z

LEMONGRASS & COCONUT CURRY
2 tsp CM Coconut Oil: https://amzn.to/2yS5Xqb
1 white onion, chopped
3 cloves garlic, minced
2 lemongrass stalks
1 thumb-sized piece ginger
1 red chilli
1 tbsp curry powder
1 1/2 tsp turmeric: https://amzn.to/2yA9bOP
1 can coconut milk: https://amzn.to/2RGOgCA
2 inch piece CM Creamed Coconut: https://amzn.to/2J6JDxL
1/4 tsp salt
1 carrot
100g mange tout
100g baby corn
2 peppers
1 pak choi
Bunch fresh coriander
1 lime
Rice
Heat the oil in a large pan, add the onion and garlic. Trim the lemongrass, peel, half and bruise, add to the pan, grate in the ginger, add the red chilli and fry for 3 mins. Add the spices, stir through then add the coconut milk, stock, creamed coconut and salt. Stir, bring to boil then simmer. Cook rice for 25 mins. Peel and chop the carrot, peppers and add to the pan with the mange tout, baby corn and pak choi, and cook until soft but with a bit of bite. Squeeze in the lime and stir in the coriander. Drain the rice, serve with the curry (remove lemongrass), spoon in remaining broth and garnish with chilli and coriander.

HOISIN JACKFRUIT NOODLES
HOISIN:
5 tbsp tamari: https://amzn.to/2JgkaC2
2 tbsp rice vinegar
2 tbsp peanut butter: https://amzn.to/2OMFftQ
1 tbsp coconut sugar: https://amzn.to/2SmR08p
2 tsp sesame oil: https://amzn.to/2SeCXC1
1 tsp hot sauce
2 cloves garlic
Salt & pepper

1 tbsp sesame oil
1 carrot, peeled/sliced
1 red pepper, sliced
200g tender stem broccoli
1 can jackfruit: https://amzn.to/2RjeOJe
Udon noodles
Spring onions, sliced
Sesame seeds, coriander
Heat the oil in a pan, add in the carrot, pepper and broccoli. Stir fry for 2 mins, grate in the ginger and toss through. Drain the jackfruit, pull with forks and add to the pan. Whisk Hoisin ingredients together and pour in. Stir the sauce through and cook for a few more mins. Add in noodles and spring onions, turn through. Serve with spring onion, chilli flakes, sesame seeds and coriander.

SPICY TOMATO & PEPPER ORZO
1 tbsp oil
1 red onion, chopped
3 cloves garlic, minced
1 tbsp smoked paprika
1 tsp chilli flakes
Pinch cayenne
2 tbsp red wine vinegar
300g cherry tomatoes, halved
1 cup jarred roasted peppers
2 cups orzo
4 cups veg stock
Bunch chopped parsley
1/2 lemon
Heat the oil in a pan, add the onion and garlic, and cook until soft. Add the spices, stir and cook it off for a minute. Add the vinegar, tomatoes, peppers, orzo and stock. Season, bring to boil and leave on a med heat for 10 mins. Squeeze in the lemon and add the parsley then stir though one last time.

MIXED MUSHROOM CURRY
2 tsp coconut oil
1 white onion, diced
3 cloves garlic, minced
1 thumb-sized piece ginger
1 red chilli, chopped
1 tbsp curry powder
1 tsp turmeric
1 tsp cumin
1 tsp coriander seeds, crushed
1 tsp wholegrain mustard
450g mixed mushrooms
1 can coconut milk: https://amzn.to/2RGOgCA
1 can chopped tomatoes: https://amzn.to/2D4EFBr
Rice
Yoghurt, coriander
Add the oil to a pan with the onion and garlic. Grate in the ginger, add the chilli then fry it off. Add the curry powder, turmeric, coriander seeds, cumin and mustard. Stir well, then add the mushrooms and cook those down. Add the coconut milk, tomatoes, fresh coriander and season. Stir and leave on a gentle heat. Preheat the oven to 200 degrees celsius, transfer the pan to the oven and cook for 30 mins. Cook the rice, drain and serve with the curry. Finish with yoghurt, ginger, pickled peppers and coriander.

VEGETABLE LENTIL BOLOGNESE
1 white onion, diced
2 cloves garlic, minced
1 tsp paprika
1 tsp dried mixed herbs
Pinch cayenne
2 bay leaves
1 carrot
1 stick celery
1 red pepper
300g mushrooms
1 cup puy lentils
1 tin chopped tomatoes
1 tbsp nutritional yeast
1 tbsp vegan Worcester: https://amzn.to/2y9jUk7
Salt & pepper
Tagliatelle
Basil
Add the onion and garlic to a large pan with a little oil and soften. Add the cayenne, paprika, dried herbs and bay. Stir and cook for a minute before adding the tomato puree. Stir through then leave on low. Add the veg to a food processor and pulse to mince. Add to the pan, stir and cook for 10 mins. Add the lentils, tomatoes, nutritional yeast, Worcester, 1 cup of water and season. Stir, bring to boil then leave to simmer. Cook the tagliatelle until al dente, drain then add to the bolognese. Turn well, serve with basil.

Bracelet: https://bit.ly/2stp9Im
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Nails: ‘Ballerina’ (30% off code ‘JessB30’ here: https://bit.ly/2OccRAw)
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