A Week of Breakfasts #2 (Vegan/Plant-based) | JessBeautician

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KITCHENWARE:
Pancake pan: http://bit.ly/2w3Wsni
Large pan: http://bit.ly/2nOSjze
Glass bowl: https://amzn.to/2MQHEC0
Magmix: http://bit.ly/2N0yL5B
Magimix Toaster: http://bit.ly/2o0PUBz
Measuring cups: http://amzn.to/2tIfqB2
Measuring spoons: http://amzn.to/2IlCQzv
Furi Knife: https://amzn.to/2KrXSAx
Grater: http://bit.ly/2OL5eNM
Peeler: http://bit.ly/2BIijWs
Chopping board: http://bit.ly/2MXbNwm
White bowls: http://bit.ly/2BI9fRo
Plates: http://bit.ly/2Lr7Y0I
Cutlery: https://bit.ly/2waejsU

Get 15% off at The Vegan Kind Supermarket here: http://bit.ly/2P7gQvJ

MONDAY - Caramelised Peach, Yoghurt & Oaty Crumble Topping
1 cup oats
1 cup oat flour
1/4 cup coconut oil, melted: http://bit.ly/2PDeXY0
1/4 cup Coconut Merchant Coconut Honey: https://amzn.to/2wreyPp
1 tsp vanilla powder: https://amzn.to/2wa7vv0
Pinch salt
KoKo Dairy Free Coconut Yoghurt
1 Peach

For the topping, add the oats, oat flour, coconut oil. coconut honey, vanilla powder and salt to a bowl and mix everything together well. Add that to a pan on a low-medium heat and toast it off for around 5-8 minutes until it starts to turn slightly golden. Leave to cool slightly before transferring it over to a container. Halve the peach and remove the stone, then brush the insides with a little more coconut honey and brush the pan with some coconut oil, then warm them until they begin to caramelise. Add some coconut yoghurt to a dish, then the caramelised peaches and sprinkle some of the Oaty Crumble Topping over it all. Store any leftover Oaty Crumble Topping in an airtight container, in a cool, dry place and use within a week.

TUESDAY - Savoury French Toast
bread
1 cup unsweetened almond milk
2 tbsp brown rice flour: https://amzn.to/2wsRkbC
1 tbsp ground flax: https://amzn.to/2BILvN8
2 tbsp nutritional yeast: https://amzn.to/2P4LPrg
1 tsp garlic powder
Pinch cayenne pepper
Salt & pepper
1 small onion
Small bunch dill, chopped
Small bunch basil, chopped
IKEA Dill Mustard: https://amzn.to/2MMQ11y

Add the almond milk, brown rice flour, ground flax, nutritional yeast, garlic powder, cayenne, salt and pepper to a bowl. Whisk that all together, then grate in the white onion, add in a small bunch of chopped dill and basil and stir together well. Slice two slices of bread, brush the pan with a little oil, place the bread in the pan then pour over half the mixture and flip them over - if any spills into the pan you can just scrape it up and place it on the bread. Toast that side for around 8-10 minutes then flip the bread over, making sure the pan is still slightly oiled so it doesn’t stick, pour the rest of the mixture on and then flip to toast on that side too. Serve with ketchup or mustard and chopped basil.

WEDNESDAY - Cherry Bakewell Bowl
KoKo Dairy Free Coconut Yoghurt
1/3 cup cherries, defrosted from frozen
Oaty Crumble Topping (see Monday)
Flaked almonds: https://amzn.to/2Nit6Iz
Add the coconut yoghurt to a bowl, then add in some Oaty Crumble Topping and mix it together. Add on the cherries along with the juice and finish with some flaked almonds.


THURSDAY - Cashew Cream Cheese Toast
CASHEW CHEESE:
1 cup cashews, soaked overnight/drained: https://amzn.to/2NhF1pP
3 tbsp nutritional yeast: https://amzn.to/2P4LPrg
Juice 1/2 small lemon
1/2 tsp garlic powder
Salt & black pepper
Blend all ingredients together in a food processor and blend until smooth.

1/4 cucumber
1 small tomato
Hemp seeds: https://amzn.to/2wc5kr9
Bread

Chop the cucumber and the salad tomato. Spread the Cashew Cheese on a slice of toast, then add on the cucumber and tomatoes, sprinkle on some hemp seeds and add on some fresh dill.

FRIDAY - Breakfast Hash
1 tbsp oil
1 tsp garlic powder
1 tsp onion granules
1 tsp paprika
1 small sweet potato
1 small potato
1 red pepper
1/2 can chickpeas, rinsed and drained
Bunch fresh chives, chopped
Salt & pepper
1/2 avocado

Heat the oil in a large pan, meanwhile peel and dice the potatoes then add those into the pan. Cook those off for around 10 minutes, then add in the garlic powder, onion granules and paprika and coat the potatoes well in the spices. Slice up the red pepper and add that to the pan along with the chickpeas, then season with salt and pepper and turn that all through. After around another 10 minutes, once the red pepper has cooked, add the chives and stir them in. Serve with sliced avocado or hummus.

I’M WEARING:
Stripe top: http://bit.ly/2PsKmfo
Earth top: http://bit.ly/2OmNIAg
Bracelet: http://bit.ly/2LjF96h
Ring: http://bit.ly/2BzUUXu
Nails: https://bit.ly/2I8LnEE
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