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KITCHENWARE:
Flat pan: https://bit.ly/2BKuIql*
Frying pan: https://bit.ly/2QNEeBM*
Grill pan: https://bit.ly/2XoflOK*
Wok: https://bit.ly/2Ru4YHr*
Pans: https://bit.ly/2PIM80i*
Kettle: https://bit.ly/3ghlpRb*
Magimix [Gift]: https://bit.ly/2zOhFmz*
Toaster: https://amzn.to/2DmFNSe*
Knife [Gift]: https://amzn.to/2D0Scf7*
Breakfast bowls: https://nomliving.com*
Pasta bowls: https://bit.ly/2ybag36*
Salt & pepper mills: http://bit.ly/2OGI5h6*
Measuring cups: http://bit.ly/2O1UgIf*
Measuring spoons: http://bit.ly/32ydGb3*
Table: https://bit.ly/2zOhFmz*
DISCOUNTS
🍷 VeganVinho Wine (£15 off orders with code ‘jessicabeautician’): https://www.veganvinho.com
🍿PopcornShed Vegan Popcorn (15% off with code ‘JESSBEAUTICIAN’): https://bit.ly/3jrreh2*
☕️Bird&Blend Tea (20% off with code ‘JESSTEABIRD71’): https://bit.ly/2AU6Bbx
🐢NetZeroWaste (10% off with code ‘JESSB10’): https://www.netzerocompany.com
BREAKFAST – YOGHURT BOWL WITH GRILLED PEACH AND TOASTED OATS (Serves 2)
Coconut oil: https://amzn.to/39JpOK5*
1 cup rolled oats: https://amzn.to/2XcjDJP*
1/2 cup plant milk: https://amzn.to/312YylV*
1/4 tsp ground cinnamon
Pinch salt
Vegan yoghurt: https://bit.ly/2P6zZPE*
Peach, sliced into cubes
1 tbsp maple syrup: https://amzn.to/3jVlo7Q*
Melt the coconut oil in a flat plan on a medium heat then add in the jumbo oats. Toast those off for around 10 minutes until they start to turn slightly golden. Next, pour in the plant milk, add in the cinnamon and salt, the stir that together and continue cooking it through until the oats absorb all of the milk. De-stone and chop up the peach then add that to a separate frying pan and turn the peach through the pan to warm it through slightly. Drizzle in the maple syrup and then stir that through the peaches to get them all coated. Continue to cook them until they slightly caramelise and the maple syrup had thickened. Serve the toasted oats and caramelised peach with some vegan yoghurt.
LUNCH – SCRAMBLED SMOKED TOFU ON TOAST (Serves 2)
1 tbsp oil
1 block firm smoked tofu
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp onion granules
1/2 tsp garlic granules
Salt & pepper
2 tbsp vegan plain yoghurt: https://bit.ly/2P6zZPE*
1/4 tsp English (or Dijon) mustard
1/4 tsp kala namak: https://amzn.to/31132tj*
Fried mushrooms and tomatoes
Rye bread
Roughly break up the tofu and mash it with a fork to form a scramble. Add the tofu to a pan on a meduim heat then add in the turmeric, garlic granules, onion granules, paprika and then season with a little salt and a lot of black pepper. Turn all of the flavours through the tofu until evenly coloured and coated. Cook for around 5 minutes then turn off the heat and add in the vegan yoghurt, english mustard and kala namak. Give everything a good turn through the pan and make sure it was all well combined. Serve on toast with cooked tomatoes and mushrooms, sriracha and fresh dill.
Choc Shot: https://amzn.to/2Pgrsts*
DINNER – VEGETABLE THAI RED CURRY (Serves 2)
1 tsp coconut oil: https://amzn.to/39JpOK5*
3 cloves garlic, sliced
1 thumb ginger, grated
Handful baby button mushrooms, halved
1 white onion, sliced
1 green pepper, chopped
1 red pepper, chopped
3-4 tbsp vegan Thai Red Curry paste
1/4 red chilli, grated
1 can coconut milk: https://amzn.to/39Hoszx*
Handful baby corn
1 bok choi, chopped
1/4 cup fresh coriander, chopped
Juice 1 lime
Fresh coriander to garnish
Mr Organic Chickpea Rice [gift]: https://amzn.to/3jUojO7*
Melt the oil in a wok on a medium heat, then add in the garlic and ginger. Fry those in the oil for a couple of minutes, then add in the mushrooms. Cook the mushrooms until they develop a lovely colour, then add in the onion. Next, add in the bell peppers and cook everything in the pan off for a couple of minutes. Add in the Thai Red Curry Paste next and turn that through to get everything well coated. Grate in the red chilli, pour in the coconut milk and add in the baby corn. Give everything in the pan another good stir through until well mixed together and the sauce has a lovely red colour to it, and continue to cook for around 10 minutes. Add in the bok choi, along with some salt and black pepper and stir. Lastly, add in the chopped coriander and squeeze in the juice of half a lime, and give everything a good final stir through before serving the curry with rice. Finish with more lime juice and fresh coriander.
Freaks of Nature Chocolate Fudge Pudding: https://bit.ly/337oDmF
I’M WEARING:
Nails: ‘Ballerina’ (Gifted) 30% off with code ‘JessB30’ here: https://bit.ly/2OccRAw
Disclaimer: This video is not sponsored.
[Gift]
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
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Credit: YouTube
