What I Eat in a Day #42 (Vegan/Plant-based) | JessBeautician

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KITCHENWARE:
Spice jars: https://amzn.to/2PaMHdQ*
Pans: http://bit.ly/2Fca968*
Large pan: http://bit.ly/2F9W5db*
Kettle: http://bit.ly/2I2qbRI*
Toaster: http://bit.ly/2GSWmSz*
Magimix (Gifted): 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/2EficzH*
Knife (Gifted): https://amzn.to/2P2YHia*
Garlic rocker: https://amzn.to/2OyUeYj*
Lemon squeezer: https://amzn.to/2CUAmZC*
Pasta bowls (Gifted): https://bit.ly/2E3jRMe*
Plates (Gifted): https://bit.ly/2I4U5p2*
Cutlery: http://bit.ly/2QwO3AR*
Herb pots: http://bit.ly/2FADVoz*
Dining table: http://bit.ly/2xkih1z*
Dining chairs: http://bit.ly/2RR3apK*

BREAKFAST - Sun-dried Tomato, Basil & Olive Hummus Toast
1/3 cup hummus
1/4 cup sun-dried tomatoes, chopped
1/4 cup black olives, chopped
1/4 cup basil, chopped
Salt & pepper
Pine nuts: https://amzn.to/2H0pJ9m*
Lemon juice, basil

Add the hummus to a mixing bowl, then add in the chopped basil, olives and sun-dried tomatoes, turn it all through gently. Toast a piece of bread, then add the Sun-dried Tomato & Olive Hummus on top, squeeze over some lemon juice, top with pine nuts and more fresh basil.

Mr Organic Biscuits (Gifted): https://bit.ly/2UTo9JR

LUNCH - Tomato & Basil Tortellini Soup
2 tbsp oil
1 white onion, chopped
3 cloves garlic, minced
1 tsp paprika
1 tsp dried herbs
1 tbsp tomato puree
2 cans chopped tomatoes
1/2 can coconut milk: https://amzn.to/2TWGPMe*
4 cups vegetable stock
1 tbsp nutritional yeast: https://amzn.to/2WmhJ6u*
Salt & pepper
Mr Organic Porcini & Garlic Tortellini (Gifted): https://bit.ly/2Wji61y
1 cup fresh torn basil

Add the oil to a large pan on a medium heat, then add in the onion, and the garlic, and cook until soft. Next, add in the paprika, dried herbs and tomato puree, stir that through and then cook that off for a few more minutes. Add in the chopped tomatoes, coconut milk, vegetable stock, nutritional yeast, then season with salt and pepper. Stir well, bring to a gentle boil, reduce the heat and leave to simmer for around 20 minutes. Remove from the heat, then using a ladle, place a spoonful at a time into a blender and blend it up until almost smooth. Transfer it back to the pan on a high heat and bring it back up to a boil. Place the tortellini into the pan with the soup, stir it through, the pasta only takes around 15 minutes to cook completely and also thickens the sauce up as it cooks. Once the pasta is almost cooked, add in the fresh basil, stir it through and continue to cook it for another 5 minutes. Serve with more fresh basil on top.

SNACK - Apple and raspberries with almond butter

DINNER - Jackfruit & Black Bean Chilli with Wild Rice
1 tbsp oil
1 white onion, chopped
3 cloves garlic, minced
1 red pepper, chopped
1 red chilli, chopped
Pinch nutmeg
Pinch cayenne pepper
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 tsp mixed dried herbs
2 tsp chilli powder
1 tbsp tomato puree
1 can jackfruit: https://amzn.to/2C6hLaW*
1 tin chopped tomates
3 cups vegetable stock
1 can black beans
Salt & pepper
Basmati and wild rice mix
Avocado, coriander, lime

Add the oil to a large pan on a medium heat, then add the onion and garlic, and cook everything off until soft. Add the red pepper and the red chilli, then stir those through for around a minute. Add in the nutmeg, cayenne, cumin, coriander, smoked paprika, dried herbs and chilli powder then stir that through the pan. Add in the tomato puree, then drain the jackfruit, place it on a plate then pull it apart with two forks but also leaving some chunkier pieces. Add that to the pan and stir it through everything. Add in the chopped tomatoes, vegetable stock and black beans, season it with salt and pepper, then stir it well. Bring it to a boil, then allow it to continue simmering on low. Cook the rice in a medium sized pan of boiling water with a pinch of salt. Allow it to cook according to instructions, then plated that up first and at this point a lot of the excess liquid in the chilli will have cooked down. Plate the chilli up on the rice, then place sliced avocado on top, sprinkle on dried chilli and fresh coriander, and serve with a lime wedge.

DESSERT - Coconut Collaborative Raspberry Panna Cotta: https://bit.ly/2OlKk96

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

Disclaimer: This video is not a paid for advertisement.

(Gifted)
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

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