What I Eat in a Day #26 (Vegan/Plant-based) | JessBeautician
Sharing what I eat in a day as a vegan with recipes for aubergine-hummus toast, a curried pearl barley, lentil & beans stew and more... Instagram: @jessbeautician Twitter: https://twitter.com/JessBeautician Blog: http://jessicabeautician.co.uk/ Facebook: https://www.facebook.com/JessicaBeauticianBlog KITCHENWARE: Chopping board: http://bit.ly/2o1TdIh Garlic rocker: http://bit.ly/2BUvlQ2 Spoon: http://bit.ly/2EmSrR2 Square turner: http://bit.ly/2o6SmXq Lemon squeezer: http://bit.ly/2ocN8ZE Pancake pan: http://bit.ly/2GiijtV Eaziglide casserole pan: http://bit.ly/2vRNnMb Magimix food processor: http://bit.ly/2BWT4iJ Kettle: http://bit.ly/2EysSMY Glass tea jars: http://bit.ly/2C2Rpbb KeepCup: http://bit.ly/2EyFyTU Tea infuser: http://bit.ly/2C7V7AE Bowls: http://bit.ly/2F8ZPMR Plates: http://bit.ly/2F8JVlV Glasses: http://bit.ly/2C5CpcA Cutlery: http://bit.ly/2G8Q1lF Spinach Toast: https://youtu.be/ySjlVxFdEHY?t=1m17s BREAKFAST - Toasted Jumbo Oats 1 tsp coconut oil: http://bit.ly/2ExYgXK 1 cup jumbo oats: http://bit.ly/2oafqnq 1 cup sweetened almond milk 2 tbsp brown rice syrup: http://amzn.to/2ExD04m Pinch pink himalayan salt KoKo Yoghurt Chia Jam: http://www.jessicabeautician.co.uk/2017/11/blueberry-jam-breakfast-oaties.html First melt down the coconut oil in a pan - you could also use a skillet - then add in the jumbo oats, (Heads up, porridge oats won't work for this!). Coat the oats well in the oil and toast them on a low - medium heat, turning constantly, for around 6 minutes. In a separate bowl, mix together the almond milk, brown rice syrup and salt, then pour it into the oats. Stir to cover the oats and allow to simmer on a low heat for 5 minutes, then turn off the heat and leave the oats to sit for a further 5 minutes. Serve with yoghurt, chia jam, fruit, seeds or nuts. Store leftovers in the fridge and use within one day. SNACK - Graze Protein Bites: http://amzn.to/2oajxjk LUNCH - Grilled Aubergine & Hummus Toasts 2 slices aubergine, lengthways 2 slices crusty bread Hummus 2 tsp harissa paste Small handful pine nuts Fresh coriander Juice 1/2 lemon Salt & pepper Slice the aubergine (soak any leftover slices in water and use within one day). Brush a griddle pan with a little oil and place the aubergine slices in to grill for around 6 minutes. In the meantime, toast the bread, then flip the aubergine slices over to grill on the other side. Spread hummus on the toast, then add on the aubergine slices, spread on harissa, add on pine nuts, fresh coriander, lemon juice, and season it with salt and black pepper. SNACK - Bluebird Tea Company Rhubarb & Custard Loose Leaf Tea: http://bit.ly/2Fa8z5o DINNER - Curried lentil, Pearl barley & Mung Bean Stew with Cauli-rice (Serves 4): 1 tsp rapeseed oil 1 white onion 3 cloves garlic 1 thumb size piece ginger 1 small aubergine 1 courgette Pinch cayenne pepper 1 tsp turmeric 1 tsp cumin 1 tsp coriander 2 tbsp curry powder 1 tbsp tomato puree 250g Mr Organic Pearl & Spelt Barley, Red Lentil and Mung Bean Ancient Grain Mix: http://bit.ly/2ocnu7d 1 can coconut milk: http://amzn.to/2o5LEBg 1 tin tomatoes 2 cups vegetable stock Salt & pepper 1 cauliflower Coconut yoghurt Coriander First heat the oil in a large pan, then chop up the onion. Add the onion to the pan and cook that off until soft. Mince the garlic, add that to the pan too and cook it down, then grate in the fresh ginger. Chop up the aubergine, add that in next and allow it to cook down for around 3 minutes. Meanwhile, chop the courgette and add that to the pan followed by the cayenne pepper, cumin, coriander, turmeric and curry powder. Give it a good mix and again, leave it to fry off for a few more minutes before then adding in the tomato puree. Rinse the Mr Organic Pearl & Spelt Barley, Split Red Lentil and Mung Bean Ancient Grain Mix under running water, drain then add that to the pan, turn it through everything and then add the chopped tomatoes, coconut milk, vegetable stock and season it well with salt and black pepper. Bring that up to a boil, then turn the heat back down and leave it to simmer on a gentle heat for around 35 minutes. Meanwhile, make the cauliflower rice by trimming and quartering the head of the cauliflower, then put that on to steam for 10 minutes. After 10 minutes, transfer it over to a food processor and then pulse it until it breaks up. When the curried stew is done and the majority of the liquid has cooked down, served with the cauliflower rice, coconut yoghurt, fresh chopped chilli and coriander. Any leftovers can be frozen in an airtight container and should be used within 2 weeks for maximum freshness. I'M WEARING: Top: http://bit.ly/2C0Vhtz Beaded ring: http://bit.ly/2sGryhh Bracelet: http://bit.ly/2o4VUt9 Nails: http://bit.ly/2C4ziSj Disclaimer: This video is not sponsored. As always, opinions are 100% honest. Some of the links above may be affiliate links, which means I may receive a small commission from any items purchased through these links.