Autumn Brunch Recipes (Vegan/Plant-based) | JessBeautician

Description

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KITCHENWARE:
White baking dish: http://bit.ly/2wnryDH
Hand blender: http://bit.ly/2w4elAm
Spatula: http://bit.ly/2x2GI3g
Plates: http://bit.ly/2y3GxEG
Bowl: http://bit.ly/2fgfj6e
Cutlery: http://bit.ly/2wY9Cl9
Eaziglide pan: http://bit.ly/2vRNnMb
Griddle pan: http://amzn.to/2eXnRCd
Blender: http://bit.ly/2y35j86
Chopping board: http://bit.ly/2wXCGsI
Oxo spoon: http://bit.ly/2wnnUtn
Oxo peeler: http://bit.ly/2xEGjY0
Oxo turner: http://bit.ly/2y3Mv7W
Oxo ladle: http://bit.ly/2xEwf10
Glass bowl: http://amzn.to/2eQqbag

FRIED TOMATO BREAD
1/2 tin chopped tomatoes
2 cloves garlic
1/2 tsp onion granules
Splash Worcester sauce: http://amzn.to/2hldt42
Salt & pepper
1 tbsp olive oil: http://amzn.to/2xinQ2B
Crusty bread
Add the chopped tomatoes to a bowl with the garlic. Next add the onion granules, worcester sauce and season with salt and pepper, then blend it up with a hand blender. Add the olive oil to a griddle pan and leave it to heat up. Pour the tomato mix into a dish and place the slices of bread in it one at a time, coating each side. Transfer to the hot pan, add remaining sauce if any, then move to a lower heat and allow them to fry for 10 mins each side. Shuffle so they don't stick to the pan. Serve with some chilli flakes and basil, mushrooms, baked beans, avocado or rocket.

BREAKFAST HOTPOT (Serves 4):
1 tsp olive oil
1 tbsp tomato puree
1 tsp dried herbs
1/2 tsp onion granules
1/2 tsp garlic granules
1/2 tsp paprika
2 tsp molasses: http://amzn.to/2hlPDFn
Salt & pepper
1 can tinned tomatoes
1 can cannelloni/haricot beans
1 tbsp olive oil
1 large potato
1 white onion
3 tomatoes
150g button mushrooms
1/2 avocado
Heat 1 tsp olive oil in a large pan on a low heat, then add in the tomato puree, dried herbs, onion granules, garlic granules and paprika. Leave to fry for a few minutes, meanwhile, add the chopped tomatoes to a blender and blend until smooth. Add 1/2 cup boiling water to the pan with the molasses, before adding the tomatoes. Heat through, then add the beans, season with salt and pepper and stir again. Turn up the heat, cover and leave to simmer. Meanwhile, heat 1 tbsp olive oil in a griddle pan, peel/dice the potato, then add to the pan. Season with salt and pepper and fry until golden. Slice the onion, add to the pan and fry before adding the mushrooms. Fry for around 5 mins, cut up the tomatoes and add those in last, then cook everything for 5 mins. Once done, add it to the baked beans, stir and serve. Top with avocado and parsley. Leftovers can be frozen for up to 2 weeks.

SPICED APPLE & BERRY CRUMBLE (Serves 4):
For the Crumble Topping:
1 cup oat flour
2 cups oats
3 tbsp coconut sugar: http://amzn.to/2xmvzuk
2 tbsp coconut oil: http://amzn.to/2xiqu8s
3 tbsp nut butter: http://amzn.to/2jNefLL
5 tbsp maple syrup: http://amzn.to/2w9QHCn

2 tbsp coconut sugar
4 medium apples/2 large apples
1/2 tsp cinnamon
1/4 tsp nutmeg
4 cups mixed berries
2 cups blueberries
Preheat the oven to 200 degrees celsius, then add the flour, oats, coconut sugar, oil and nut butter to a bowl, then rub it together between your fingers. Once mixed, add the maple syrup and mix with a spoon/spatula. Spread the crumble mix out on a lined baking tray evenly, then place in the oven for 10 mins. Peel and dice the apples, then add the coconut sugar to a large pan on a low heat with a splash of hot water. Add the apples, cook that down for a few minutes, then add cinnamon and nutmeg. Next add the berries - if using defrosted from frozen, drain as much juice as possible (reserve for a smoothie!). Stir and allow to cook for a few more minutes. Remove the crumble topping from the oven. Add the berry mix to a small baking dish, press down then add the crumble mix on top. Place it back in the oven for 15 mins, then serve hot or cold with vegan ice-cream or coconut yoghurt.

SMOKY BEANS ON TOAST (Serves 2):
1 tsp olive oil
1 tbsp tomato puree
1 tsp smoked paprika
1/2 tsp onion granules
1/2 tsp garlic granules
2 tsp molasses: http://amzn.to/2hlPDFn
Salt & pepper
Splash of Worcester sauce: http://amzn.to/2hldt42
1 can tinned tomatoes
1 can cannelloni/haricot beans
Heat the olive oil in a pan then add in the tomato puree. Add in the smoked paprika, onion granules and garlic granules. Fry that off for a few minutes before adding in 1/2 cup boiling water and the molasses. Stir well, then blend the chopped tomatoes and add those in. Next add in the beans, Worcester sauce and season well with salt and pepper, then leave to simmer on a low to medium heat with the lid off for 20 mins. Serve on toast with chilli flakes and fresh parsley or on a baked potato.

I'M WEARING:
Navy Top - Whistles (similar: http://bit.ly/2fBdxNc)
Navy/White Stripe Top - Whistles (similar: http://bit.ly/2xwIU5h)
Beige Sweater - COS
Black/White Stripe Top - Whistles (similar: http://bit.ly/2jMuhW7)
Bracelet: http://bit.ly/2jqrTnW
Nails - http://bit.ly/2fiTvH5
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