What I Eat in a Day #24 (Vegan/Plant-based) | JessBeautician

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KITCHENWARE:
Magimix 4200XL Food Processor: http://bit.ly/2iVtqiu
Chopping board: http://bit.ly/2wXCGsI
Eaziglide casserole pan: http://bit.ly/2vRNnMb
Eaziglide pan set: http://bit.ly/2zXdo2k
Oxo Good Grips tongs: http://bit.ly/2x4rkTX
Oxo spoon: http://bit.ly/2wnnUtn
Oxo ladle: http://bit.ly/2xEwf10
Oxo peeler: http://bit.ly/2xEGjY0
Oxo grater: http://bit.ly/2fotgik
Joseph Joseph garlic crusher: http://bit.ly/2xXzpc8
Blender: http://amzn.to/2xHidIk
Kettle: http://bit.ly/2xYKHNw
Bowls: http://bit.ly/2fgfj6e
Plates: http://bit.ly/2y3GxEG
Cutlery: http://bit.ly/2wY9Cl9
Glasses: http://bit.ly/2ffxE3d
Large white baking dish: http://bit.ly/2y3wnmL

BREAKFAST - Loaded Hummus Toast (Serves 1):
250g chesnut mushrooms
Pinch garlic granules
Pinch chilli flakes
Salt & pepper
2 slices rye
Hummus
Avocado
Rocket
Juice 1/2 lemon

Slice the mushrooms and add those to a pan with a little oil. Fry them off for a few minutes, then add in the garlic granules, chilli flakes and season it with salt and black pepper. Give that a good mix together and leave it to fry off on a low heat whilst then toasting the bread. Once toasted, spread on a generous amount of hummus, slice the avocado and add that on top then add on the mushrooms and finish it with some fresh rocket and the juice of 1/2 a lemon.

SNACK - Rice Cakes & Artichoke, Pepper & Herb Spread: http://www.jessicabeautician.co.uk/2017/11/artichoke-red-pepper-herb-spread_19.html

LUNCH - Chickpea, Kale & Potato Stew: http://www.jessicabeautician.co.uk/2017/11/chickpea-kale-potato-stew.html

SNACK - Hippeas Cheese & Love: http://bit.ly/2iz7Ek9

DINNER - Pesto Cashew Cheese Stuffed Pasta Shells in Baked Marinara Sauce: http://www.jessicabeautician.co.uk/2017/11/pesto-cashew-cheese-stuffed-pasta.html

DESSERT - Strawberry Cheesecake Bites:
Nuts
Strawberries
Vegan yoghurt

Grind up the almonds and hazelnuts. Dip the strawberries into the vegan yoghurt, then place them on a shelf/plate lined with baking paper and pop them in the freezer for 20 minutes. Remove them from the freezer after 20 minutes and do a second coating by dipping each strawberry in yoghurt again. Then dip the tips into the ground up nuts, so it creats 3 different layers. Place those back in the freezer to set for around an hour, then serve.

WHAT I'M WEARING:
Top: (similar: http://bit.ly/2mmeOxx)
Bracelet: http://bit.ly/2AXvXRn
Beaded ring: http://bit.ly/2sGryhh
Nails: http://bit.ly/2jDF715

Disclaimer: None of the companies mentioned are sponsoring me to make this video and as always, opinions are 100% honest. All products featured in this video were purchased by myself with my money or were PR samples and some of the links above may be affiliate links.
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