What I Eat in a Day #35 (Vegan/Plant-based) | JessBeautician

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KITCHENWARE:
Bowl: https://bit.ly/2IAGFBl
Pasta bowl: https://bit.ly/2E3jRMe
Side plates: https://bit.ly/2xVp7Mn
Plates: https://bit.ly/2I4U5p2
Knife: https://amzn.to/2P2YHia
Serrated Knife: https://amzn.to/2DAUSQ8
Garlic rocker: https://amzn.to/2y4UoMU
Chopping board: http://bit.ly/2xJc14L
Glass bowl: https://amzn.to/2IHKB3h
Kettle: https://amzn.to/2RD3mZY
Measuring cups: https://amzn.to/2OTQJrz
Measuring spoons: https://amzn.to/2DOAgnF
Large pan: http://bit.ly/2nOSjze
Small pans: http://bit.ly/2Bj5fGQ
Blender: http://bit.ly/2OXAbPf
Magimix: https://bit.ly/2NXSK9D
Magimix Toaster: https://amzn.to/2IHlwWc
Turner: http://bit.ly/2QO7J3L
Glasses: http://bit.ly/2PRk7PX
Herb pots: http://bit.ly/2C6IGpe

Dining table: http://bit.ly/2xkih1z


BREAKFAST - Vanilla Yoghurt Porridge & Berries
2 cups coconut milk
1 cup oats
M&S Coconut Vanilla Yoghurt
Strawberries & blueberries
Coconut Merchant Coconut Honey: https://amzn.to/2MYlkCs

Cook the oats in the coconut milk in pan and stir continuously on a medium heat until most of the milk has evaporated. Add in the yoghurt pot and stir through the oats well, add more milk if necessary. Add on some strawberries and blueberries, then drizzle over Coconut Merchant’s Coconut Honey over the top.

SNACK - Olive Tapenade Cracker
1/2 cup olives
2 cloves garlic
Bunch parsley
1 tbsp olive oil
Squeeze lemon juice
Salt & pepper

Crackers: https://amzn.to/2NAOa12
Hummus, pine nuts

Blend together the olives, garlic, parsley, olive oil, lemon juice, salt and pepper in a food processor until it forms a chunky olive tapenade paste. Add on top of hummus on crackers with some pine nuts.

LUNCH - ‘Panzanella’ Tomato & Bread Salad
Bread chunks
1 beef tomato
1 jarred red pepper
1/4 cucumber, deseeded
1/2 small red onion
1 tbsp olive oil: https://amzn.to/2xtwmKW
1 tbsp balsamic: https://amzn.to/2xu6zT4
1 tsp mustard: https://amzn.to/2OLmhja
Fresh basil
Salt and pepper

Recipe: http://www.jessicabeautician.co.uk/2018/10/panzanella-tomato-bread-salad.html


DINNER - Lentil, Butternut Squash & Mushroom Lasagne
Butternut Squash Bechamel:
1 tbsp oil
1 butternut squash, cubed
1 tsp onion powder
1 tsp garlic powder
1 tsp dried parsley
1 tsp paprika
Pinch cayenne pepper
1/4 cup nutritional yeast: https://amzn.to/2OIKdnA
1/2 cup cashews: https://amzn.to/2NwYkj0
1 tin coconut milk: https://amzn.to/2OHL6wC

Wholewheat lasagne sheets: https://amzn.to/2Nw9VyM
1 white onion, diced
3 cloves garlic, minced
1 tsp paprika
1 tsp dried parsley
1/2 tsp dried chilli flakes
1 red pepper, chopped
1 green pepper, chopped
200g baby mushrooms, halved
1 cup red lentils
1 can chopped tomatoes: https://amzn.to/2DRNoIE
Basil

Make the Butternut Béchamel by adding the oil to a pan, then add in the butternut squash. Next, add in the onion powder, garlic granules, dried parsley, paprika and cayenne pepper, stir that to coat the butternut squash cubes then leave it to fry off for a few minutes. Add in the nutritional yeast, cashews, coconut milk, season with salt and pepper, stir and bring to a boil then leave to simmer, covered, around 25 minutes. Once done, transfer to a blender and blend until smooth. In the same pan, add in the onion with a little oil and then the garlic. Fry until soft before add the paprika, dried parsley and chilli flakes. Turn that over for a few minutes before add in the peppers and mushrooms. Cook everything off for around 15 minutes until the veg has softened, then add in the red lentils, chopped tomatoes, season with salt and pepper, and finally tare in some fresh basil leaves and add in a cup of boiling water. Stir, bring to a boil and leave to simmer for around 20 minutes until the lentils are cooked. Preheat the oven to 180 degrees celsius. In a small baking dish, place a layer of the lentil mixture, then a layer of wholewheat lasagne sheets on the top, then a layer of the Butternut Béchamel over the top of that. Place on another layer of lasagne sheets, spoon over the rest of the lentil mixture, add on another layer of lasagne sheets and finish with the rest of the Butternut Béchamel over the top. Place that in the oven to cook for around 20 minutes or until the top has lightly browned. Serve with side salad.

DESSERT - Almond Magnum

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)

FILMING EQUIPMENT
Camera: https://amzn.to/2weVch5
Lens: http://bit.ly/2NfGJIi
Remote: https://amzn.to/2PDUlyE
Tripod: https://amzn.to/2NjJbNX
Lights: https://amzn.to/2wggRWm

Disclaimer: This video is not sponsored. 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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