What I Eat in a Day #46 (Vegan) | JessBeautician

Description

Instagram: https://www.instagram.com/jessbeautician/
Show More Instagram: https://www.instagram.com/jessbeautician/
Twitter: https://twitter.com/JessBeautician

KITCHENWARE:
Spice jars: https://amzn.to/2PaMHdQ*
Flat pan: http://bit.ly/2w3Wsni*
Pans: http://bit.ly/2Fca968*
Large pan: http://bit.ly/2F9W5db*
Kettle: http://bit.ly/2I2qbRI*
Toaster: http://bit.ly/2GSWmSz*
Magimix (Gifted): https://amzn.to/2ylpOib*
Vitamix: https://amzn.to/2OAbxbA*
Measuring cups: http://amzn.to/2tIfqB2*Measuring spoons: http://amzn.to/2IlCQzv*
Chopping board: http://bit.ly/2EficzH*
Knife (Gifted): https://amzn.to/2P2YHia*
Garlic rocker: https://amzn.to/2OyUeYj*
Lemon squeezer: https://amzn.to/2CUAmZC*
Pasta bowls (Gifted): https://bit.ly/2E3jRMe*
Plates (Gifted): https://bit.ly/2I4U5p2*
Cutlery: http://bit.ly/2QwO3AR*
Herb pots: http://bit.ly/2FADVoz*
Dining table: http://bit.ly/2xkih1z*
Dining chairs: http://bit.ly/2RR3apK*

BREAKFAST - Toast with Nut Butter, Banana & Cinnamon

SNACK - CoYo Vanilla Yoghurt with blueberries and blackberries

LUNCH - Curried Split pea, Butternut Squash & Coconut Soup
(Makes 4 portions)
1 tbsp oil
3 cloves garlic, minced
1 butternut squash, peeled, deseeded & diced
1 tbsp medium curry powder
1 tsp cumin
1 tsp turmeric
1 cup split peas, rinsed & drained
2 pints vegetable stock
1 can coconut milk:
Handful fresh coriander
Handful spinach

1 slice bread, cut into chunks
Olive oil, fresh parsley and garlic granules

Drizzle the oil in a pan on a low heat, add the minced garlic to the pan and let it gently sizzle for around a minute. Add the butternut squash into the pan, give it a good turn through the garlic and fry it for a further minute. Next, add in the medium curry powder, cumin, turmeric and dried chilli flakes, then just gave it another good turn over to coat everything well. Add the split peas to the pan along with the boiling vegetable stock, then just season it with salt and pepper. Give it all another good stir, bring to a boil, then reduce it down to a gentle simmer and leave that for around 30 minutes until the split peas were cooked through. Once done, pour in the coconut milk, then take the fresh coriander and just pull the leaves off the stems, then roughly chop the stalks as these hold so much flavour, add the stalks into the pan and reserve the leaves. Give it all a good stir and then using a handheld blender, blend it until it becomes slightly thicker but still leaving chunks of butternut squash. Finally, add in a handful of spinach and let that cook down. Made some croutons by mixing together the olive oil, garlic granules and chopped parsley in a bowl, cut the bread into chunks, place those in the bowl and turn it all through the oil mixture well. Add that to a hot flat pan and fry those off until they start to turn golden. Serve the soup with the croutons on top and the remaining coriander leaves.


DINNER - Soy & Ginger Seitan Udon Noodle Stir Fry (Serves 2)
1 tsp coconut oil
2 cloves garlic, minced
1 small red chilli
1 jar Biona Seitan Pieces in Ginger & Soy Sauce: https://amzn.to/2ADu6lA*
100g tenderstem broccoli
75g mange toute
1 pak choi
2 portions udon noddles
Large handful spinach
1 spring onion, chopped
Fresh coriander
Lime wedges

First melt the coconut oil in a large shallow pan on a medium heat, then add the minced garlic to the pan. Fry it off for a minute, then add half of the red chilli that to the pan too and reserve the other half to garnish. Next, add in the jar of Biona Organic Seitan Pieces Marinated in Ginger and Soy Sauce, including the marinade as it works great as a stir fry sauce. Add in the tenderstem broccoli and just cooked that off for a few minutes before then adding in the mange tout and pak choi. Cook that off for a few more minutes, constantly turning everything over. Next, add in the udon noodles and spinach, and again just keep frying it off and turning it over until the vegetables become tender and the noodles have cooked through. Serve with the spring onion over the top and the remanning half of the red chilli, along with some coriander and some lime on the side to squeeze over.

DESSERT - Monty Bojangle Cacao Nib Nights Vegan Truffles (Gift): http://bit.ly/2ZITqAO*


I’M WEARING:
Bracelet: http://bit.ly/2NlrcXn*
Ring: http://bit.ly/2Lzx1Py*
Nails: ‘Ballerina’ (Gifted) 30% off with code ‘JessB30’ here: https://bit.ly/2OccRAw


Disclaimer: This video is a paid collaboration with Mr Organic.

(Gifted)
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.
Show Less

More from Jessica B.

• 

  Makeup Tutorial: Simple Spring/Summer Look
  by Jessica B.

  • 1
• 

  One Brush, Multiple Uses Tutorial
  by Jessica B.

• 

  January Favourites
  by Jessica B.

• 

  Foundation Routine: I.d Bare Mineral Makeup
  by Jessica B.

  • 1
• 

  July Favourites 2013
  by Jessica B.