What I Eat in a Day #43 (Vegan/Plant-based) | JessBeautician

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KITCHENWARE:
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BREAKFAST - Coconut Rice Pudding
1 cup cooked brown rice
Coconut milk, enough to cover
Yoghurt
Berries, hemp seeds,flaked almonds
CM Desicated Coconut (Gifted): https://amzn.to/2XONIwM*
CM Coconut Honey (Gifted): https://amzn.to/2Dx7vZJ*

Place the rice in a pan then pour in the coconut milk to cover it, add the honey alternative. Bring to a gentle simmer and cook for 15 minutes. Turn off the heat, allow to cool before adding the yoghurt. Stir until creamy, then sprinkle on desiccated coconut, hemp seeds, add the berries then top with flaked almonds.

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LUNCH - Mixed Salad & Tomato-Herb Bread
DRESSING:
1/4 cup basil, chopped
1/4 cup parsley, chopped
Juice 1/2 lemon
2 tbsp olive oil
1 tbsp hemp seeds
1 tbsp red wine vinegar
1/2 tsp dried herbs
2 cloves garlic, minced
Salt & pepper

1 head romaine lettuce, shredded
1/2 cup cherry tomatoes, halved
1/2 a cucumber, chopped
1/2 cup artichoke
1/3 cup olives, sliced
1 avocado, sliced
Handful spinach

Seeded bread
1 tbsp tomato paste
Fresh basil and parsley

Mix the salad ingredients together in a bowl, then tear in the spinach. In a separate bowl, whisk together all of the dressing ingredients and pour it over the salad, then turn it over using tongs. Cut two slices of bread and place in a flat pan on a low-med heat. Brush both sides with olive oil, toast one side then flip it over and on the toasted side, spread on some tomato puree then sprinkle over some chopped basil and parsley. Use any remaining oil on the brush the herbs, once the underside has toasted, flip it back over and toast the tomato side for a few minutes.

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DINNER - Red Onion, Aubergine & Sun-dried Tomato Meatballs
MARINARA:
1 tbsp oil
3 shallots, chopped
3 cloves garlic, minced
1 tbsp tomato puree
1 tsp paprika
1 tsp dried herbs
1 can chopped tomatoes
1 tbsp coconut sugar
Salt & pepper
Handful spinach

MEATBALLS:
1 tbsp oil + extra to drizzle
1 red onion, chopped
3 cloves garlic, minced
1 tsp paprika
1 tsp dried herbs
1/2 tsp chilli flakes
1 aubergine, cubed
1 cup bread crumbs
1/3 cup sundried tomatoes, chopped
1/4 cup basil
1/4 cup parsley
1 tbsp balsamic: https://amzn.to/2VlUA7p*
Salt & pepper
Linguine
Fresh parsley

Make the Marinara by heating the oil into a medium pan. Add the shallots to the pan and once soft, add in the garlic, then cook for another minute. Add in the tomato puree paprika and dried herbs, stir through and fry the paste for a minute. Add the chopped tomatoes, fill the empty can halfway with hot water and pour it in. Add the sugar then season. Stir, bring to a boil and simmer on low. For the meatballs, in a large, shallow pan add the oil and once heated, add the red onion. Allow to soften, then add the garlic and cook off for a minute. Add the paprika, dried herbs and chilli flakes and stir through. Add the aubergine to the pan and fry it off for 10-15 minutes until it browns. Place the breadcrumbs in a food processor, then add the aubergine mixture, sun-dried tomatoes, basil, parsley, balsamic and season. Blend until it’s thoroughly mixed together. Take a heaped tablespoon of the mixture at a time then roll each one between the palms of your hands to form meatballs, making 12 altogether. Place them back in the shallow pan drizzled with extra oil and fry them off until they brown. Add the spinach to the Marinara, wilt down then transfer the sauce to the meatball pan and shake them through the sauce. Rinse the sauce pan, fill with boiling, salted water then cook the linguine until al dente. Once cooked, serve the pasta with the meatballs on top, then garnish with parsley.

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