What I Eat in a Day #48 (Vegan) | JessBeautician

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CARAMELISED APPLE OAT & RICE PUDDING
1 cup Oatly Barista: https://amzn.to/2PcDK6j*
1/3 cup pudding rice: https://amzn.to/39fuc21*
1/3 cup oats
1 tsp coconut sugar: https://amzn.to/39RW64H*
Pinch salt
1 apple, peeled & chopped
Handful pecan nuts: https://amzn.to/39VU9nL*
1/4 tsp all spice
1 tbsp maple syrup: https://amzn.to/2UxAaHt*
3-4 tbsp almond soy yoghurt
Cinnamon
Almond butter: https://amzn.to/3bkXD4H*

Bring the milk to a gentle boil in a pan then add in the pudding rice, stir then leave it to cook, covered, for 15 minutes. After 15 minutes, add in the oats and a little more milk if needed, as well as the coconut sugar and salt, stir and leave the oats to cook before turning it off the heat. Place the apple in a frying pan with a little coconut oil and pan fry until soft and slightly caramelised. Add in the pecans and toast them off before adding in the all spice. Coat everything well in the all spice and continue to fry it off before then adding in the maple syrup. Next, add a couple of tablespoons of plant yoghurt to the Oat & Rice Pudding, enough to make it creamy and give it a good mix through. Serve the Oat & Rice Pudding with the caramelised apple topping, a sprinkle of ground cinnamon and a drizzle of almond butter.


HARISSA MUSHROOM TOAST
Handful mixed mushrooms, sliced
1/2 tsp harissa paste
1/2 mango, sliced
Handful spinach
Rye bread
Hummus
Lemon juice, sesame seeds, chilli flakes

Drizzle some oil in a frying pan, add in the mushrooms and fry them off until they were golden and slightly crispy. Add in the harissa paste according to taste, turn them in it to coat well and fry them off for a few more minutes until they almost caramelise in it, then place in an oven dish to keep warm in the oven. Place the mango fingers in the same pan used for the mushrooms, and caramelise them on both sides. Add in the spinach and leave to wilt, then remove the mango once done. Squeeze the juice of half a lemon over the spinach and add in some chilli flakes. Spread some hummus on toasted rye bread, add on the spinach, mango and mushrooms. Squeeze over more lemon juice, sprinkle on some sesame seeds, chilli flakes and fresh coriander.


Livia’s Dunx: https://livias.co.uk/product/maple-peanut-drizzle/


TOFU & VEGETABLE PANANG CURRY (Serves 2)
1 white onion, sliced
Handful mixed mushrooms, sliced
1 red red pepper, chopped
1 block firm tofu, cubed
4-5 tbsp Panang paste
Coconut Merchant Coconut Milk Powder: https://amzn.to/38Q6fib*
Salt & pepper
1 small head broccoli, cut into florets
1 small handful coriander, chopped, stalks included
1 tbsp tamari: https://amzn.to/3bZQN4X*
Juice 1/2 lime
Spring onions, coriander, lime wedges
Mr Organic Chickpea Rice (Gift): https://amzn.to/2wypn5W*

Add the mushrooms to a wok with some garlic infused oil - if using regular oil, add in some minced garlic. Add in the tofu chunks, then pan fry the mushrooms and tofu for around 10-15 minutes until golden. Next, add in the Panang curry paste, stir it in to coat the mushrooms and tofu well, then continue to fry it all off for around another 5-10 minutes to release all of the flavours. Add the onion to the pan along with the red pepper and toss everything together to again get the onion and peppers well coated. Add the coconut milk powder then pour in 250ml of warm water then season it with salt and pepper, give that a good stir and leave to gently simmer. Cook the rice meanwhile and just before the rice is done, add the broccoli to the curry. Before serving, add some chopped fresh coriander to the curry as well as the tamari and lime juice, then give it one final stir through. Serve the rice with the curry, some greens on the side and finish with some spring onion, lime wedges and some more fresh coriander.


1/2 mango, sliced into fingers
Divine Dark Chocolate with Raspberry (Gift): https://amzn.to/3c0rtfi*


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Disclaimer: This video is not sponsored.

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