• New England VegFest Worcester MA & What I Ate

    Here's my day at the NEVegFest in Worcester MA. Live music by NateMacKinnonMusic@gmail.com IG @giant_flying_insects. Brand New - Play Crack the Sky Vegan Zombie E-Book here http://full.sc/1aixyfO Patreon (support us with just $1/mo) http://bit.ly/SupportTVZ Vegan Zombie Shirts http://bit.ly/1j4YZnZ Rouxbe Plant Base Cooking School http://bit.ly/TwW623 Follow us INSTAGRAM http://instagram.com/theveganzombie Subscribe to The Vegan Zombie http://youtube.com/zombiegate 2nd Channel https://www.youtube.com/theveganzombie2 FACEBOOK http://facebook.com/theveganzombie TWITTER http://twitter.com/theveganzombie The Vegan Zombie WEBSITE http://theveganzombie.com/ YOUTUBE: http://youtube.com/zombiegate

    published: 09 May 2017
  • 11. Gettin' Saucey Vegan Recipes: "Vegan Worcestershire Sauce" (Complete) BTME

    [Debra Rushing] Click on the following to print a recipe: http://www.romesda.org/GettinSauceyPDF/11VeganWorcestershireSauce.pdf

    published: 21 Dec 2014
  • NEW ENGLAND VEGFEST | MEETING BITE SIZE VEGAN!!

    On Sunday I went to the New England VegFest 2016 in Worcester, Massachusetts! I got to see lots of vegan venders, try some vegan food and baked goods, and see Emily from Bite Size Vegan do a presentation all about the importance of veganism! Thank you for watching! Thank you for watching! COMMENT AND SUBSCRIBE please :) MUSIC CHANNEL: http://www.youtube.com/sarahrosenfelder INSTAGRAM: lovesarahjean FACEBOOK: http://www.facebook.com/sarahrosenfelder SNAPCHAT: lovesarahjean TUMBLR: http://lovesarahjean.tumblr.com TWITTER: SJRosenfelder Filmed on a Sony A5100

    published: 02 May 2016
  • How to Make Worcestershire Sauce | Potluck Video

    Worcestershire Sauce Recipe Worcestershire sauce is a classic, but did you know you can make it at home? We went to Bara to find out how from chef Ian Alvarez. SUBSCRIBE: www.youtube.com/Potluckvideochannel FACEBOOK: www.facebook.com/PotluckVideo CHECK OUT our homepage: http://potluckvideo.com/

    published: 11 Mar 2015
  • What I Eat in a Day #19 (Vegan/Plant-based) | JessBeautician

    INSTAGRAM: @jessbeautician TWITTER: https://twitter.com/JessBeautician BLOG: http://jessicabeautician.co.uk/ SNAPCHAT: jessbeautician FACEBOOK: https://www.facebook.com/JessicaBeauticianBlog My food processor: http://amzn.to/2aAZfIf Newest version: http://bit.ly/2oe0Psg) (Black version: http://bit.ly/2oRVCaE) My juicer: http://bit.ly/2oOqhpN BREAKFAST - STRAWBERRY CRUMBLE (Serves 2): 10 strawberries 1/2 cup oats 1/2 cup oat flour 1/4 cup melted coconut oil: http://amzn.to/2auaUxl 2 tbsp maple syrup: http://amzn.to/2aub6Nd 1 tbsp coconut sugar: http://amzn.to/2dDK5Ek Preheat the oven to 180 degrees celsius then make the crumble topping by placing the oats, oat flour, coconut oil, maple syrup and coconut sugar in a bowl, mix that all together well. Next hull and half the strawberries and p...

    published: 09 Apr 2017
  • Sick Day Recipes (Vegan/Plant-based) | JessBeautician

    INSTAGRAM: @jessbeautician TWITTER: https://twitter.com/JessBeautician BLOG: http://jessicabeautician.co.uk/ SNAPCHAT: jessbeautician FACEBOOK: https://www.facebook.com/JessicaBeauticianBlog CREAMY COCONUT & BANANA PORRIDGE (Serves 1): 1/2 can coconut milk: http://amzn.to/2eme9TB 1/2 cup water 1/2 cup oats 1 banana Almond butter: http://amzn.to/2h6l18R Flaked almonds First add the coconut milk and water to a small pan on a low heat. Leave that to gently simmer whilst you slice up half of the banana. Take the other half of the banana and mash it until smooth in a bowl, then add that to the pan along with the oats and maple syrup. Keep stirring it well to make sure it doesnt stick to the pan and let it warm through for around 10 minutes. Serve whilst hot, top it with the other half of the ...

    published: 09 Feb 2017
  • What I Ate In A Day as a Vegan

    Vince Lia and I hit up Joi Cafe and Suncafe for some pretty epic eats. Vegan Zombie E-Book here http://full.sc/1aixyfO Patreon (support us with just $1/mo) http://bit.ly/SupportTVZ Vegan Zombie Shirts http://bit.ly/1j4YZnZ Rouxbe Plant Base Cooking School http://bit.ly/TwW623 Follow Vince: https://www.youtube.com/channel/UCbuD2Iu622R8JDO7hA5i25w Follow us INSTAGRAM http://instagram.com/theveganzombie Subscribe to The Vegan Zombie http://youtube.com/zombiegate 2nd Channel https://www.youtube.com/theveganzombie2 FACEBOOK http://facebook.com/theveganzombie TWITTER http://twitter.com/theveganzombie The Vegan Zombie WEBSITE http://theveganzombie.com/ YOUTUBE: http://youtube.com/zombiegate

    published: 17 May 2017
  • Christmas Dinner: Lentil & Mushroom Loaf (Vegan/Plant-based) | JessBeautician

    INSTAGRAM: @jessbeautician TWITTER: https://twitter.com/JessBeautician BLOG: http://jessicabeautician.co.uk/ SNAPCHAT: jessbeautician FACEBOOK: https://www.facebook.com/JessicaBeauticianBlog My food processor: http://amzn.to/1DGnsqX FOR THE LENTIL & MUSHROOM LOAF: 1 cup green lentils 1 tbsp olive oil 1 white onion 3 cloves garlic 100g mushrooms 1 tbsp tomato paste 1 tbsp fresh rosemary 1 tbsp fresh thyme Vegan Worcester sauce: http://amzn.to/2bBXy0Q 1/2 cup oat flour 1 flax egg (1 tbsp ground flax meal soaked in 3 tbsp water for 10 minutes): http://amzn.to/2i0ktGg Salt & black pepper Preheat the oven to 180 degrees celsius. Add 3 cups of boiling water to a large pan and then add in the rinsed, drained green lentils. Let those cook down until they’re soft, around 15-20 minutes, then drain...

    published: 19 Dec 2016
  • A day in the life of a heroin addict

    Jason Amaral is a 30-year-old addict living in the Boston area who is determined to get clean. Jason allowed CBS News cameras to follow him as he tries to get his life back on track. DeMarco Morgan reports in part one of a "CBS Evening News" series "In the Shadow of Death: Jason's Journey."

    published: 16 May 2016
  • Vegan Dating - Thoughts From Black Metal Chef

    Vegan Black Metal Chef gives his us thoughts on dating as a vegan and we go out for some vegan pizza. Last day in CA. Vegan Zombie E-Book here http://full.sc/1aixyfO Patreon (help us keep channel undead) http://bit.ly/SupportTVZ Vegan Zombie Merch: http://bit.ly/1j4YZnZ VBMC: https://www.youtube.com/user/VeganBlackMetalChef FOLLOW US ON SOCIAL MEDIA INSTAGRAM http://instagram.com/theveganzombie Subscribe to The Vegan Zombie http://youtube.com/theveganzombie 2nd Channel https://www.youtube.com/theveganzombie2 FACEBOOK http://facebook.com/theveganzombie TWITTER http://twitter.com/theveganzombie The Vegan Zombie WEBSITE http://theveganzombie.com/

    published: 07 Jul 2017
  • What I Eat in a Day #VeganNovember 3 (Vegan/Plant-based) | JessBeautician

    INSTAGRAM: @jessbeautician TWITTER: https://twitter.com/JessBeautician BLOG: http://jessicabeautician.co.uk/ SNAPCHAT: jessbeautician FACEBOOK: https://www.facebook.com/JessicaBeauticianBlog My food processor: http://amzn.to/1DGnsqX My juicer: http://amzn.to/1RTBei1 Metal straws: http://amzn.to/1N4SUVc Gold rimmed bowls (similar: http://bit.ly/2fsrXhy) BREAKFAST - Apple Nachos: 1 large apple Peanut butter: http://amzn.to/2f4Rvmk Winter Granola: https://youtu.be/3eT5A9wkJVM?t=7s Cacao nibs: http://amzn.to/2aAY6QQ Pukka Detox Tea: http://amzn.to/2f4LiqC Slice up the apple into wedges and lay them out on a plate. Drizzle over some peanut butter, sprinkle over the winter granola and cacao nibs. SNACK - Quinoa Pizza Balls (Makes 12): 2 cups cooked quinoa 2 tbsp tomato paste 2 tbsp nutrition...

    published: 05 Nov 2016
  • My Morning Routine & What Vegan Products I Use

    Here's my morning routine and some of the products i use. Vanity Planet Elite Sonic Toothbrush Use code: ZOMBIE for 75% off at: http://vpwow.com/zombie VEGAN shoes 10% off code: ZOMBIEKICKS http://www.anibrand.com/ Vdog Food: https://v-dog.com New customers save with code zombieJul17 Vegan Zombie E-Book here http://full.sc/1aixyfO Patreon (support us with just $1/mo) http://bit.ly/SupportTVZ Vegan Zombie Shirts http://bit.ly/1j4YZnZ Rouxbe Plant Base Cooking School http://bit.ly/TwW623 FOLLOW US ON SOCIAL MEDIA INSTAGRAM http://instagram.com/theveganzombie Subscribe to The Vegan Zombie http://youtube.com/zombiegate 2nd Channel https://www.youtube.com/theveganzombie2 FACEBOOK http://facebook.com/theveganzombie TWITTER http://twitter.com/theveganzombie The Vegan Zombie WEBSITE htt...

    published: 26 Jun 2017
  • What I Eat in a Day #20 (Vegan/Plant-based) | JessBeautician

    Instagram: @jessbeautician Twitter: https://twitter.com/JessBeautician Blog: http://jessicabeautician.co.uk/ Facebook: https://www.facebook.com/JessicaBeauticianBlog Food processor & blender: http://bit.ly/2tFBUlz Cutlery: http://bit.ly/2ueliOH Pans: http://amzn.to/2sgd2MT BREAKFAST - Coconut & Blueberry Muffin Bake (Serves 1): 1/2 cup rolled oats 1/2 cup coconut flour: http://amzn.to/2tevFSw 1 tbsp flaxseed: http://amzn.to/2t5wrmE Pinch salt 1/2 cup blueberries 1 cup coconut milk: http://bit.ly/2teK0i0 4 tbsp maple syrup: http://amzn.to/2tEriDg Coyo Vanilla Bean Yoghurt Preheat the oven to 180 degrees celsius, then add the rolled oats, coconut flour, flaxseed, salt, blueberries, coconut milk and maple syrup to a bowl, mix it all together lightly and then place it in a small baking dish ...

    published: 09 Jul 2017
  • Gluten-Free Sweet Potato Pizza Recipe with a pizza sauce | Vegan GlutenFree Treats

    Gluten-Free Pizza Recipes that's dairy-free vegan (not particularly healthy) Garlic, Gluten & sugar are excluded from the recipe so this should be really good for your gut as well as being better for your waistline! I don't eat 'treat' food very often, most of my diet is chilli, bolognese, stir-fries, homemade lentil burgers with lettuce as bread. I don't really like doughy-foods etc etc.. HOWEVER - I did write a sweet potato recipe a fairly long time ago that needed an adjustment: http://purelyamy.co.uk/sweetpotatopizzacrust/ -- Recipe: 1 medium sweet potato 200g of Oat flour 1 tsp baking powder 3/4 tsp baking soda 1 large onion 3 medium tomatoes 1 can of diced tomatoes 1 tbsp Mixed herbs *Brown sauce or Worcester sauce Salt and Pepper Please let me know in the comments below, did ...

    published: 18 May 2017
  • What I Eat in a Day #18 (Vegan/Plant-based) | JessBeautician

    INSTAGRAM: @jessbeautician TWITTER: https://twitter.com/JessBeautician BLOG: http://jessicabeautician.co.uk/ SNAPCHAT: jessbeautician FACEBOOK: https://www.facebook.com/JessicaBeauticianBlog Food processor: http://amzn.to/2aAZfIf (Black version: http://amzn.to/2irysAX) BREAKFAST - Oat & Chia Pudding Bowl (Serves 1): 1/3 cup oats 1/4 cup chia seeds: http://amzn.to/2bXylzS 1 cup almond milk: http://amzn.to/2koIwi7 2 tbsp maple syrup: http://amzn.to/2aub6Nd Cacao nibs: http://amzn.to/2emi5Uo Goji berries: http://amzn.to/2d16LOK Pumpkin Seeds: http://amzn.to/2kR61yl Freeze-dried strawberries: http://bit.ly/2iR7O9x Coconut flakes: http://amzn.to/2eXg6qT Make this up the night before by placing the oats and chia seeds in a bowl with the almond milk and maple syrup. Give that a good mix togethe...

    published: 19 Feb 2017
  • Vegan Cream of Mushroom Soup

    I got this recipe from an amazing food blogger named Joy the Baker (www.joythebaker.com). It never fails to delight my taste buds and impress those who may not be convinced that vegan can taste good! Here is what you will need: For the Soup: 6 tablespoons olive oil 3 medium yellow onion, chopped 9 garlic cloves, minced 3 pounds cremini mushrooms, cleaned and sliced 3 tablespoons soy sauce (I used Bragg's Amino Acids) 3 tablespoon Worcestershire sauce (vegan please) about 3 teaspoons coarse ground black pepper 9 cups vegetable broth salt to taste For the Cashew Cream: 1 1/2 cup raw cashews 1 1/2 cup water *Substitute Cashew Cream with 3/4 cup half and half if you don't care about it being vegan, or 8 ounces of silken tofu if you do. 1. In a large pot, heat olive oil over medium heat...

    published: 18 Jun 2014
New England VegFest Worcester MA & What I Ate

New England VegFest Worcester MA & What I Ate

  • Order:
  • Duration: 14:22
  • Updated: 09 May 2017
  • views: 3718
videos
Here's my day at the NEVegFest in Worcester MA. Live music by NateMacKinnonMusic@gmail.com IG @giant_flying_insects. Brand New - Play Crack the Sky Vegan Zombie E-Book here http://full.sc/1aixyfO Patreon (support us with just $1/mo) http://bit.ly/SupportTVZ Vegan Zombie Shirts http://bit.ly/1j4YZnZ Rouxbe Plant Base Cooking School http://bit.ly/TwW623 Follow us INSTAGRAM http://instagram.com/theveganzombie Subscribe to The Vegan Zombie http://youtube.com/zombiegate 2nd Channel https://www.youtube.com/theveganzombie2 FACEBOOK http://facebook.com/theveganzombie TWITTER http://twitter.com/theveganzombie The Vegan Zombie WEBSITE http://theveganzombie.com/ YOUTUBE: http://youtube.com/zombiegate
https://wn.com/New_England_Vegfest_Worcester_Ma_What_I_Ate
11. Gettin' Saucey Vegan Recipes: "Vegan Worcestershire Sauce" (Complete) BTME

11. Gettin' Saucey Vegan Recipes: "Vegan Worcestershire Sauce" (Complete) BTME

  • Order:
  • Duration: 2:52
  • Updated: 21 Dec 2014
  • views: 326
videos
[Debra Rushing] Click on the following to print a recipe: http://www.romesda.org/GettinSauceyPDF/11VeganWorcestershireSauce.pdf
https://wn.com/11._Gettin'_Saucey_Vegan_Recipes_Vegan_Worcestershire_Sauce_(Complete)_Btme
NEW ENGLAND VEGFEST | MEETING BITE SIZE VEGAN!!

NEW ENGLAND VEGFEST | MEETING BITE SIZE VEGAN!!

  • Order:
  • Duration: 7:36
  • Updated: 02 May 2016
  • views: 436
videos
On Sunday I went to the New England VegFest 2016 in Worcester, Massachusetts! I got to see lots of vegan venders, try some vegan food and baked goods, and see Emily from Bite Size Vegan do a presentation all about the importance of veganism! Thank you for watching! Thank you for watching! COMMENT AND SUBSCRIBE please :) MUSIC CHANNEL: http://www.youtube.com/sarahrosenfelder INSTAGRAM: lovesarahjean FACEBOOK: http://www.facebook.com/sarahrosenfelder SNAPCHAT: lovesarahjean TUMBLR: http://lovesarahjean.tumblr.com TWITTER: SJRosenfelder Filmed on a Sony A5100
https://wn.com/New_England_Vegfest_|_Meeting_Bite_Size_Vegan
How to Make Worcestershire Sauce | Potluck Video

How to Make Worcestershire Sauce | Potluck Video

  • Order:
  • Duration: 5:52
  • Updated: 11 Mar 2015
  • views: 26669
videos
Worcestershire Sauce Recipe Worcestershire sauce is a classic, but did you know you can make it at home? We went to Bara to find out how from chef Ian Alvarez. SUBSCRIBE: www.youtube.com/Potluckvideochannel FACEBOOK: www.facebook.com/PotluckVideo CHECK OUT our homepage: http://potluckvideo.com/
https://wn.com/How_To_Make_Worcestershire_Sauce_|_Potluck_Video
What I Eat in a Day #19 (Vegan/Plant-based) | JessBeautician

What I Eat in a Day #19 (Vegan/Plant-based) | JessBeautician

  • Order:
  • Duration: 7:09
  • Updated: 09 Apr 2017
  • views: 104848
videos
INSTAGRAM: @jessbeautician TWITTER: https://twitter.com/JessBeautician BLOG: http://jessicabeautician.co.uk/ SNAPCHAT: jessbeautician FACEBOOK: https://www.facebook.com/JessicaBeauticianBlog My food processor: http://amzn.to/2aAZfIf Newest version: http://bit.ly/2oe0Psg) (Black version: http://bit.ly/2oRVCaE) My juicer: http://bit.ly/2oOqhpN BREAKFAST - STRAWBERRY CRUMBLE (Serves 2): 10 strawberries 1/2 cup oats 1/2 cup oat flour 1/4 cup melted coconut oil: http://amzn.to/2auaUxl 2 tbsp maple syrup: http://amzn.to/2aub6Nd 1 tbsp coconut sugar: http://amzn.to/2dDK5Ek Preheat the oven to 180 degrees celsius then make the crumble topping by placing the oats, oat flour, coconut oil, maple syrup and coconut sugar in a bowl, mix that all together well. Next hull and half the strawberries and place them in a baking dish, squeeze over the juice of 1/2 lemon and then add the crumble mix on top. Place that in the oven to bake for 25 minutes. Serve hot. SNACK - MASHED AVOCADO, SUN-DRIED TOMATO & WORCESTER SAUCE ON RICE CAKES: Rice cakes: http://bit.ly/2md7VsN 1/2 avocado 4 sun-dried tomatoes Salt & black pepper Vegan Worcester sauce: http://amzn.to/2aAYTkU For the topping, mash the avocado in its shell and add that to a bowl with the chopped sun-dried tomatoes, season it with salt and black pepper then give it a good mix together. Spread it over two rice cakes and then splash on some vegan Worcester sauce. LUNCH - RED ONION & ROSEMARY PASTA (Serves 2 - or 1 large portion!) 1 tsp olive oil: http://amzn.to/2oUPcF4 1 red onion 1 large tbsp tomato paste 1/2 tsp paprika 1 tsp red pepper flakes 1 tsp chopped rosemary (dried or fresh) 1 can chopped tomatoes: http://amzn.to/2olkK9s Salt & black pepper 1 cup wholewheat pasta First finely dice the red onion and then to a small pan on a medium heat, add in the olive oil and then the red onion. Fry that off until soft and then add in the tomato paste and fry it off again. Next add in the paprika, red pepper flakes and and chopped rosemary - you could use dry or fresh. Next, add in the can of chopped tomatoes, season it with salt and black pepper and give it a really good stir. Then put a pan of boiling, salted water on a high heat and add in the wholewheat pasta. Once done, drained the pasta, add the sauce to the large pan then add the pasta into it. Stir it through and then serve it up. The sauce can be frozen in airtight containers and should be used within 2 weeks for maximum freshness. SNACK - NAKD POSH BITS COCOA & SEA SALT: http://bit.ly/2ndFYpV DINNER - MUSHROOM & ONION LOADED MASH (Serves 2): 4 medium sized potatoes 1 tsp olive oil: http://amzn.to/2oUPcF4 1 medium white onion 3 cloves garlic 200g mushrooms 1 tbsp chickpea flour: http://amzn.to/2oljt28 1/2 tsp paprika 1 bay leaf 1/2 pint vegetable stock: http://amzn.to/2i06ksG Vegan Worcester sauce: http://amzn.to/2aAYTkU Salt & black pepper 1 tbsp wholegrain mustard First, quarter the peeled potatoes and add those into a pan of boiling, salted water on a medium-high heat. Next, slice up the onion and add that to a small pan with the olive oil. Fry those off until soft and then mince in the garlic and fry it off again. Chop the mushrooms, half smaller ones and quarter larger ones then add those to the pan too and give everything a good mix together, allowing the mushrooms to cook down. Next add in the chickpea flour and paprika, mix that well, then pop in a bay leaf and pour in the vegetable stock. Splash in some vegan Worcester sauce, add this to taste, season it with salt and black pepper then allow it to simmer and thicken. In the meantime, drain the potatoes, reserving a little of the water in the pan - mash them up adding more hot water along the way until it becomes nice and smooth. Add in the wholegrain mustard if using and season with salt and black pepper. Serve that up between two plates, remove the bay leaf then add on the mushrooms and onions and finish with some chopped fresh. DESSERT - STRAWBERRY CRUMBLE NICE-CREAM: 1 frozen banana Strawberry Crumble (see 'Breakfast' recipe) Add the frozen chopped banana into a food processor and blend it up until almost smooth. Next add in the other half of the strawberry crumble leftover from breakfast and blend it up just to mix it. Serve immediately. WHAT I'M WEARING: TOP - (Similar here: http://bit.ly/2oWYh3i) BRACELET: http://bit.ly/2dTKKRu BEADED RING: http://bit.ly/2lYFgZx NAILS - Ciate 'Beach Melba': http://bit.ly/2edleaK CANDLE: http://bit.ly/2g43TTR
https://wn.com/What_I_Eat_In_A_Day_19_(Vegan_Plant_Based)_|_Jessbeautician
Sick Day Recipes (Vegan/Plant-based) | JessBeautician

Sick Day Recipes (Vegan/Plant-based) | JessBeautician

  • Order:
  • Duration: 6:40
  • Updated: 09 Feb 2017
  • views: 99648
videos
INSTAGRAM: @jessbeautician TWITTER: https://twitter.com/JessBeautician BLOG: http://jessicabeautician.co.uk/ SNAPCHAT: jessbeautician FACEBOOK: https://www.facebook.com/JessicaBeauticianBlog CREAMY COCONUT & BANANA PORRIDGE (Serves 1): 1/2 can coconut milk: http://amzn.to/2eme9TB 1/2 cup water 1/2 cup oats 1 banana Almond butter: http://amzn.to/2h6l18R Flaked almonds First add the coconut milk and water to a small pan on a low heat. Leave that to gently simmer whilst you slice up half of the banana. Take the other half of the banana and mash it until smooth in a bowl, then add that to the pan along with the oats and maple syrup. Keep stirring it well to make sure it doesnt stick to the pan and let it warm through for around 10 minutes. Serve whilst hot, top it with the other half of the sliced banana, drizzle over some almond butter and add on some flaked almonds - or you could top it with anything you like! CARROT, RED PEPPER & GINGER SOUP (Serves 2): 1 tsp olive oil 1 white onion 3 cloves garlic 1 tbsp fresh grated ginger 4 carrots, peeled 2 sweet red peppers 1 tbsp tomato paste 1 1/2 pints vegetable stock: http://bit.ly/2j3dooN Black pepper Rye bread: http://bit.ly/2ln9l53 First roughly dice the onion and add that to a pan with the olive oil on a medium heat. Cook the onions down until soft and then mince in the garlic, fry that off too. Chop up the peeled carrots, then add those to the pan. Cook those off as well before then chopping up the red peppers and add those to the pan along with the tomato paste. Stir everything together well and let that cook for a few minutes before then adding in the vegetable stock and season it with black pepper. Bring it up to a gentle boil then turn down the heat and place the lid on, leaving it to simmer for 20 minutes. After 20 minutes, transfer it over to a food processor and blend until smooth. Place it back in the pan to heat it through again before serving. Serve with pumpkin seeds and toast. BAKED BEANS ON AVOCADO TOAST (Serves 2) 2 large tomatoes (or tin chopped tomatoes) 1 tsp olive oil 1 tbsp tomato paste 2 cloves garlic 1/2 cup water 1 can cannelloni beans Salt & black pepper 1 avocado Rye bread: Rye bread: http://bit.ly/2ln9l53 Vegan Worcester sauce: http://amzn.to/2aAYTkU To make the baked beans, first chop up the tomatoes, then in a pan add in the olive oil, the tomato paste and mince in the garlic. Fry that off for a few minutes before adding in the chopped tomatoes, stir it well, season with salt and pepper then add in the boiling water and the rinsed, drained cannelloni beans. Let that simmer away on a gentle heat for 20 minutes. Just before it's ready, toast some bread and then mash up half an avocado in its shell, spread that onto the toast then add the beans on top and season with black pepper and vegan Worcester sauce. BROCCOLI & CHEESE JACKET POTATO (Serves 2): 1 large potato 1/2 small head broccoli Cheese Sauce: https://youtu.be/SfMn1lyV5_w?t=4m43s Parsley or vegan cheese to finish For this first preheat the oven to 180 degrees celsius, then wash and prick the potato and place that in the oven for 45 mins. In the meantime, cut up the broccoli into florets and steam until soft. Once done, heat up a batch of cheese sauce in the same pan. Once that's warmed through, add in the broccoli and stir it well. Remove the potato from the oven, slice it open and then fill it with the cheesy broccoli mixture. Finish with fresh parsley, vegan cheese or black pepper. HEALING TURMERIC MILK (Serves 1): 1 cup almond milk: http://amzn.to/2koIwi7 1 tsp maple syrup: http://amzn.to/2aub6Nd 1/2 tsp turmeric 1/4 tsp cinnamon 1/4 tsp ground ginger Grating nutmeg Pinch black pepper Cinnamon stick (optional) First heat up the almond milk in a pan on a low heat stirring it so it doesnt stick. Next add in the maple syrup, turmeric, cinnamon, ginger, nutmeg and black pepper, give it another good stir, you might want to use a whisk to mix it together well and then pour that into a cup. WHAT I'M WEARING: GREY SWEATER - Whistles: (similar: http://bit.ly/2fIxteA) CREAM SWEATER - (similar: http://bit.ly/2jG3oTp) NAILS - Ciate 'Beach Melba': http://bit.ly/2jJXzQv BRACELET - http://bit.ly/2dTKKRu
https://wn.com/Sick_Day_Recipes_(Vegan_Plant_Based)_|_Jessbeautician
What I Ate In A Day as a Vegan

What I Ate In A Day as a Vegan

  • Order:
  • Duration: 8:31
  • Updated: 17 May 2017
  • views: 6438
videos
Vince Lia and I hit up Joi Cafe and Suncafe for some pretty epic eats. Vegan Zombie E-Book here http://full.sc/1aixyfO Patreon (support us with just $1/mo) http://bit.ly/SupportTVZ Vegan Zombie Shirts http://bit.ly/1j4YZnZ Rouxbe Plant Base Cooking School http://bit.ly/TwW623 Follow Vince: https://www.youtube.com/channel/UCbuD2Iu622R8JDO7hA5i25w Follow us INSTAGRAM http://instagram.com/theveganzombie Subscribe to The Vegan Zombie http://youtube.com/zombiegate 2nd Channel https://www.youtube.com/theveganzombie2 FACEBOOK http://facebook.com/theveganzombie TWITTER http://twitter.com/theveganzombie The Vegan Zombie WEBSITE http://theveganzombie.com/ YOUTUBE: http://youtube.com/zombiegate
https://wn.com/What_I_Ate_In_A_Day_As_A_Vegan
Christmas Dinner: Lentil & Mushroom Loaf (Vegan/Plant-based) | JessBeautician

Christmas Dinner: Lentil & Mushroom Loaf (Vegan/Plant-based) | JessBeautician

  • Order:
  • Duration: 6:30
  • Updated: 19 Dec 2016
  • views: 42738
videos
INSTAGRAM: @jessbeautician TWITTER: https://twitter.com/JessBeautician BLOG: http://jessicabeautician.co.uk/ SNAPCHAT: jessbeautician FACEBOOK: https://www.facebook.com/JessicaBeauticianBlog My food processor: http://amzn.to/1DGnsqX FOR THE LENTIL & MUSHROOM LOAF: 1 cup green lentils 1 tbsp olive oil 1 white onion 3 cloves garlic 100g mushrooms 1 tbsp tomato paste 1 tbsp fresh rosemary 1 tbsp fresh thyme Vegan Worcester sauce: http://amzn.to/2bBXy0Q 1/2 cup oat flour 1 flax egg (1 tbsp ground flax meal soaked in 3 tbsp water for 10 minutes): http://amzn.to/2i0ktGg Salt & black pepper Preheat the oven to 180 degrees celsius. Add 3 cups of boiling water to a large pan and then add in the rinsed, drained green lentils. Let those cook down until they’re soft, around 15-20 minutes, then drain them again and set them aside. Next finely chop the onion, add the olive oil to the large pan used for the lentils and then add in the onions. Fry those off until soft and then mince in the garlic and whilst you leave that to continue to fry off, finely chop up the mushrooms. Add those to the pan with the tomato paste, then next chop up the fresh rosemary and add that to the pan along with the fresh thyme and a good splash of vegan Worcester sauce. Give that a good stir and leave it to cook for a few minutes whilst you transfer the lentils over to a food processor. Pulse them up for around 15 seconds so it’s not completely smooth but it’s a thick paste consistency. Add that into the pan with the oat flour, flax egg and season it well with salt and black pepper,then mix it all together well. Transfer that over to a lined bread tin, smooth it down and then place that in the oven for around 35 minutes to bake (you may find it needs longer depending on your oven). Once the loaf is done, remove it from the oven, flip it over and then slice it up. It should be slightly crispy on the outside but soft and moist in the middle. Serve with the gravy. Any remaining loaf can be frozen in individual slices for up to 2 weeks and then reheated straight in the oven when you want it. FOR THE GRAVY: 1 white onion 1 tsp olive oil 1 heaped tbsp chickpea flour 1 tbsp tomato paste 1 1/2 pints vegetable stock: http://amzn.to/2i06ksG 2 bay leaves Vegan Worcester sauce: http://amzn.to/2bBXy0Q Black pepper Finely chop the onion, add the olive oil to a small pan and then add the onion in too. Fry those off until soft, then add in the chickpea flour and tomato paste, mix those together well. Next pour in the vegetable stock, stir well and then add in the bay leaves, a good splash of vegan Worcester sauce and season it with black pepper. Leave it to simmer on a low heat for a minimum of 20 minutes, but the longer it’s left the better the flavour. FOR THE ROAST POTATOES: Potatoes (1 use one large or 2 medium per person) 1 tbsp olive oil Peel and chop the potatoes. Add them to a pan of boiling water and cook until soft. Shuffle in a sieve to fluff them up, then place in a bowl with the olive oil, mix well and tip them out onto a lined baking tray and place them in the oven to roast on 180 degrees celsius for 30 minutes. FOR THE MASHED POTATOES: Potatoes (1 use one large or 2 medium per person) 1 tsp olive oil Salt & black pepper Peel and chop the potatoes. Add them to a pan of boiling water and cook until soft. Once soft, drain most of the water but reserve around 1/4 cup. Add in the olive oil, salt and black pepper and mash until smooth. FOR THE ROSEMARY ROAST CARROTS (Serves 2): 3 carrots 1 tsp olive oil 2 sprigs fresh rosemary Peel and slice the carrots, then place them in a bowl with the olive oil and rosemary, mix well and tip them out onto a lined baking tray and place them in the oven to roast on 180 degrees celsius for 30 minutes. FOR THE MAPLE MUSTARD BRUSSEL SPROUTS (Serves 2): 20 brussel sprouts 1 tbsp maple syrup: http://amzn.to/2aub6Nd 1 tsp wholegrain mustard Trim the brussel sprouts and peel of the first layer. Add them to a bowl then drizzle in the maple syrup and add in the mustard. Mix well then tip them out onto a lined baking tray and place them in the oven to roast on 180 degrees celsius for 30 minutes. WHAT I’M WEARING: NAILS - Butter LondonHer Majesty’s Red’: http://bit.ly/2h4Pkxy BRACELET: http://bit.ly/2dTKKRu
https://wn.com/Christmas_Dinner_Lentil_Mushroom_Loaf_(Vegan_Plant_Based)_|_Jessbeautician
A day in the life of a heroin addict

A day in the life of a heroin addict

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  • Duration: 5:38
  • Updated: 16 May 2016
  • views: 1851482
videos
Jason Amaral is a 30-year-old addict living in the Boston area who is determined to get clean. Jason allowed CBS News cameras to follow him as he tries to get his life back on track. DeMarco Morgan reports in part one of a "CBS Evening News" series "In the Shadow of Death: Jason's Journey."
https://wn.com/A_Day_In_The_Life_Of_A_Heroin_Addict
Vegan Dating - Thoughts From Black Metal Chef

Vegan Dating - Thoughts From Black Metal Chef

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  • Duration: 10:37
  • Updated: 07 Jul 2017
  • views: 4365
videos
Vegan Black Metal Chef gives his us thoughts on dating as a vegan and we go out for some vegan pizza. Last day in CA. Vegan Zombie E-Book here http://full.sc/1aixyfO Patreon (help us keep channel undead) http://bit.ly/SupportTVZ Vegan Zombie Merch: http://bit.ly/1j4YZnZ VBMC: https://www.youtube.com/user/VeganBlackMetalChef FOLLOW US ON SOCIAL MEDIA INSTAGRAM http://instagram.com/theveganzombie Subscribe to The Vegan Zombie http://youtube.com/theveganzombie 2nd Channel https://www.youtube.com/theveganzombie2 FACEBOOK http://facebook.com/theveganzombie TWITTER http://twitter.com/theveganzombie The Vegan Zombie WEBSITE http://theveganzombie.com/
https://wn.com/Vegan_Dating_Thoughts_From_Black_Metal_Chef
What I Eat in a Day #VeganNovember 3 (Vegan/Plant-based) | JessBeautician

What I Eat in a Day #VeganNovember 3 (Vegan/Plant-based) | JessBeautician

  • Order:
  • Duration: 8:04
  • Updated: 05 Nov 2016
  • views: 84961
videos
INSTAGRAM: @jessbeautician TWITTER: https://twitter.com/JessBeautician BLOG: http://jessicabeautician.co.uk/ SNAPCHAT: jessbeautician FACEBOOK: https://www.facebook.com/JessicaBeauticianBlog My food processor: http://amzn.to/1DGnsqX My juicer: http://amzn.to/1RTBei1 Metal straws: http://amzn.to/1N4SUVc Gold rimmed bowls (similar: http://bit.ly/2fsrXhy) BREAKFAST - Apple Nachos: 1 large apple Peanut butter: http://amzn.to/2f4Rvmk Winter Granola: https://youtu.be/3eT5A9wkJVM?t=7s Cacao nibs: http://amzn.to/2aAY6QQ Pukka Detox Tea: http://amzn.to/2f4LiqC Slice up the apple into wedges and lay them out on a plate. Drizzle over some peanut butter, sprinkle over the winter granola and cacao nibs. SNACK - Quinoa Pizza Balls (Makes 12): 2 cups cooked quinoa 2 tbsp tomato paste 2 tbsp nutritional yeast: http://amzn.to/2aAZ8MM 1 tbsp dried basil 1 tsp garlic powder Salt & black pepper 1 small handful fresh, chopped basil Preheat the oven to 180 degrees celsious. Add the quinoa to a mixing bowl with the tomato paste, nutritional yeast, dried basil, garlic powder and season with salt and black pepper. Mix that together well, then add in the fresh basil and stir it though the mix. Take around a tablespoon of the mix at a time, squeeze it together and roll them into balls, place them on a lined baking tray in the oven to bake for around 20-25 minutes until they go slighty crispy. LUNCH - Cheese, Potato & Broccoli Soup (Serves 4): 4 potatoes, peeled 2 carrots, peeled 1 head of broccoli 5 tbsp nutritional yeast: http://amzn.to/2aAZ8MM 1 tsp garlic powder 3 cups veg stock: http://amzn.to/2f4LpT4 Salt and black pepper Toppings: Cashew Sour Cream, pumpkin seeds. First cut up the potatoes into chunks, then the peeled carrots and add those to a pan with 1 teaspoon of olive oil. Let them cook for a few minutes before adding in the nutritional yeast, garlic powder and season it with salt and pepper. Cut up the broccoli into florets, add those to the pan along with the veg stock. Give it a good stir, simmer for 20 minutes then transfer it to a food processor and blend it up (in 2 batches if needs be). Place it back in the pan to reheat it again and then I serve. SNACK - Nakd Cocoa Orange Bar: http://amzn.to/2f4TsiS DINNER - Mushroom Bourguignon with Roast Sweet Potatoes (Serves 2): 2 sweet potatoes 1 tbsp olive oil 8 shallots, halved 3 cloves garlic 1 tbsp fresh thyme 1 tbsp chopped rosemary 2 bay leaves 400g mushrooms 2 carrots, peeled 2 heaped tbsp chickpea flour: http://amzn.to/2bXxX4h 1 tbsp tomato paste 1 pint veg stock: http://amzn.to/2f4LpT4 Splash vegan worcester sauce: http://amzn.to/2aAYTkU Salt & black pepper First peel and slice the sweet potatoes. Place in a dish with the olive oil, make sure they are well coated then spread them out on a lined baking tray. Place in the oven to roast for 30 minutes on 180 degrees celsius. In a pan, add the shallots and I cook them off in a drizzle of olive oil before then mincing in the garlic. Add in the fresh thyme, chopped rosemary and the bay leaves. Chop any larger mushrooms in half but keep any small-medium sizes whole, cut up the carrots, then add the chickpea flour to the pan with the tomato paste. Add in the carrots, give it a good stir before adding in the mushrooms. Pour in the veg stock, season it with salt and black pepper and add in a splash of vegan waster sauce. Leave to simmer, covered for around 15-20 minutes. Serve with the roasted sweet potatoes (or mash potatoes or brown rice) and some more fresh thyme. DESSERT - Brown rice pudding. Vanilla rice milk. Brown rice. Maple syrup. Cinnamon nutmeg. 1 cup brown rice 1 1/2 cups plant-based milk: http://amzn.to/2eNrENg 2 tbsp coconut sugar: http://amzn.to/2dDK5Ek 2 tbsp maple syrup: http://amzn.to/2aub6Nd 1 tsp vanilla extract: http://amzn.to/2byx9yB 1/2 tsp cinnamon Pinch nutmeg Pinch salt First cook up the rinsed brown rice in a pan with 2 cups boiling water. After 20 minutes or so, once soft, rinse and draine it, then to the pan, add the milk to the pan on a low heat with the coconut sugar, maple syrup, vanilla extract, cinnamon, nutmeg and salt. Add the rice back in give it a good stir. Leave that to simmer for another 15 minutes and serve with another sprinkle of cinnamon. WHAT I'M WEARING: TOP - Topshop (no link, kinda old!) BRACELET - http://bit.ly/2aXuzlT NAILS - Ciate 'Beach Melba': http://bit.ly/2edleaK
https://wn.com/What_I_Eat_In_A_Day_Vegannovember_3_(Vegan_Plant_Based)_|_Jessbeautician
My Morning Routine & What Vegan Products I Use

My Morning Routine & What Vegan Products I Use

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  • Duration: 14:59
  • Updated: 26 Jun 2017
  • views: 4241
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Here's my morning routine and some of the products i use. Vanity Planet Elite Sonic Toothbrush Use code: ZOMBIE for 75% off at: http://vpwow.com/zombie VEGAN shoes 10% off code: ZOMBIEKICKS http://www.anibrand.com/ Vdog Food: https://v-dog.com New customers save with code zombieJul17 Vegan Zombie E-Book here http://full.sc/1aixyfO Patreon (support us with just $1/mo) http://bit.ly/SupportTVZ Vegan Zombie Shirts http://bit.ly/1j4YZnZ Rouxbe Plant Base Cooking School http://bit.ly/TwW623 FOLLOW US ON SOCIAL MEDIA INSTAGRAM http://instagram.com/theveganzombie Subscribe to The Vegan Zombie http://youtube.com/zombiegate 2nd Channel https://www.youtube.com/theveganzombie2 FACEBOOK http://facebook.com/theveganzombie TWITTER http://twitter.com/theveganzombie The Vegan Zombie WEBSITE http://theveganzombie.com/ YOUTUBE: http://youtube.com/zombiegate
https://wn.com/My_Morning_Routine_What_Vegan_Products_I_Use
What I Eat in a Day #20 (Vegan/Plant-based) | JessBeautician

What I Eat in a Day #20 (Vegan/Plant-based) | JessBeautician

  • Order:
  • Duration: 8:50
  • Updated: 09 Jul 2017
  • views: 63427
videos
Instagram: @jessbeautician Twitter: https://twitter.com/JessBeautician Blog: http://jessicabeautician.co.uk/ Facebook: https://www.facebook.com/JessicaBeauticianBlog Food processor & blender: http://bit.ly/2tFBUlz Cutlery: http://bit.ly/2ueliOH Pans: http://amzn.to/2sgd2MT BREAKFAST - Coconut & Blueberry Muffin Bake (Serves 1): 1/2 cup rolled oats 1/2 cup coconut flour: http://amzn.to/2tevFSw 1 tbsp flaxseed: http://amzn.to/2t5wrmE Pinch salt 1/2 cup blueberries 1 cup coconut milk: http://bit.ly/2teK0i0 4 tbsp maple syrup: http://amzn.to/2tEriDg Coyo Vanilla Bean Yoghurt Preheat the oven to 180 degrees celsius, then add the rolled oats, coconut flour, flaxseed, salt, blueberries, coconut milk and maple syrup to a bowl, mix it all together lightly and then place it in a small baking dish in the oven for 35 minutes. Gently mix it up with a fork half way through to give it a fluffy texture, then I remove it and leave it to cool. Layer the yoghurt in a bowl with the Muffin Bake and finish with some fresh blueberries on top. SNACK - Nakd Lemon Drizzle bar: http://amzn.to/2sUxemR LUNCH - Creamy Courgette & Spinach Soup (Serves 2): 1 white onion 1 tsp olive oil: http://amzn.to/2uVNEwQ 2 cloves garlic 3 courgettes 1/2 pint stock: http://amzn.to/2uyPXFO 200ml Cocofina coconut milk: http://bit.ly/2t526nY 2 large handfuls fresh spinach Small handful basil Fresh thyme Grating of nutmeg Salt & pepper First slice up the onion, then add the olive oil to a pan and turn the heat up to medium. Next add in the onions and cook them off. Then add in the garlic, fry those off too, then roughly chop up the courgettes, add those to the pan too and cook them down for around 5 minutes. Next pour in the vegetable stock and coconut milk, give it a good mix then next add in the fresh spinach, basil and thyme. Season it well with salt and pepper then grate in some nutmeg, give it another good stir, bring it up to a boil and leave it to simmer with the lid on for 20 minutes. Transfer the soup to a blender, blend until smooth and pour it back in the pan to then heat it though again. Serve it up into a bowl, with coconut milk or yoghurt on top and some more fresh basil. Leftovers can be frozen in a container for up to a week. SNACK - Fried Herby Tomato Puree on Inspiral Crackers (Serves 2 large crackers): 1 tsp olive oil: http://amzn.to/2uVNEwQ 2 tbsp tomato puree 1 tsp mixed herbs 1/2 tsp garlic powder: http://amzn.to/2uVOUjh Salt & pepper Inspiral Tomato Crackits: http://amzn.to/2sBN2uR Heat the olive oil in a frying pan then add in the tomato puree. Next add in the mixed herbs, parsley, dried garlic, salt and pepper. Fry that off for a few minutes, once ready spread it on your crackers of choice. DINNER - Spaghetti & Mushroom Meatballs (Serves 2-4): 1 white onion Drop of olive oil: http://amzn.to/2uVNEwQ 3 cloves garlic 300g mushrooms 2 tbsp nutritional yeast: http://amzn.to/2udyJye Small handful parsley 1 tsp dried herbs Salt & pepper Splash Worcester sauce: http://bit.ly/2bt6Qc6 2 tbsp oat flour 2 tbsp brown rice flour: http://bit.ly/2tPXHGF Biona spelt spaghetti: http://bit.ly/2surQM9 Mr Organic Seitan Sauce: http://bit.ly/2seW4i0 Homemade Marinara Sauce: https://youtu.be/czr3TylNPd0?t=5m48s Roughly chop up the onion and add that to a pan with a drop of olive oil. Cook those down on a medium heat then add in the garlic and fry that off too. Next roughly chop the mushrooms, add those to the pan and cook them down. Then add in the nutritional yeast, fresh parsley, dried herbs, season it with salt and black pepper and then splash in a good amount of Worcester sauce. Continue to cook it right down for around 10 minutes, until the mixture is as dry as possible, then transfer it over to a food processor and pulse it until it becomes minced. Add in the oat flour and brown rice flour, and pulse again until it is mixed together well. Take a tablespoon of the mix at a time in the palm of your hand and form into small balls - this should make 14 in total. Place them on a lined baking tray in the preheated oven at 180 degrees celsius for 15 minutes. In this time, heat your sauce and cook your pasta. Remove the Mushroom Meatballs from the oven, place them in the sauce and allow them to finish cooking through in there until the spaghetti is done. Divide the pasta up between bowls and add the meatballs and any leftover sauce on top, before finishing with some fresh basil on top. Any leftover meatballs can be frozen on their own or frozen in a sauce, which can then be defrosted and reheated when you want to eat them. DESSERT - Yoghurt Stuffed Raspberries and Chocolate Chunks: Seed & Bean Coconut & Raspberry Dark Chocolate: http://bit.ly/2tZaMOG Handful raspberries Coyo Vanilla Bean Yoghurt Stuff the raspberries with yoghurt and serve with chocolate chunks! I'M WEARING: Top: (Similar: http://bit.ly/2tBnRxp) Bracelet: http://bit.ly/2uyQE1K Beaded ring: http://bit.ly/2sGryhh Nails- Ciate 'Couture': http://bit.ly/2seMUom
https://wn.com/What_I_Eat_In_A_Day_20_(Vegan_Plant_Based)_|_Jessbeautician
Gluten-Free Sweet Potato Pizza Recipe with a pizza sauce | Vegan GlutenFree Treats

Gluten-Free Sweet Potato Pizza Recipe with a pizza sauce | Vegan GlutenFree Treats

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  • Duration: 4:58
  • Updated: 18 May 2017
  • views: 17
videos
Gluten-Free Pizza Recipes that's dairy-free vegan (not particularly healthy) Garlic, Gluten & sugar are excluded from the recipe so this should be really good for your gut as well as being better for your waistline! I don't eat 'treat' food very often, most of my diet is chilli, bolognese, stir-fries, homemade lentil burgers with lettuce as bread. I don't really like doughy-foods etc etc.. HOWEVER - I did write a sweet potato recipe a fairly long time ago that needed an adjustment: http://purelyamy.co.uk/sweetpotatopizzacrust/ -- Recipe: 1 medium sweet potato 200g of Oat flour 1 tsp baking powder 3/4 tsp baking soda 1 large onion 3 medium tomatoes 1 can of diced tomatoes 1 tbsp Mixed herbs *Brown sauce or Worcester sauce Salt and Pepper Please let me know in the comments below, did you like this video? If you did please subscribe! Most of my videos are recorded as a 'memoir' to myself, as with my blog I normally ramble a lot! I hope you understand my personality and don't take me too seriously! -------------------------------------------------------------------------------------- Keep up to date with me in the week @purelyamy_blog on twitter! If you want to read more about me then hop over to my website www.purelyamy.co.uk for healthy recipes and inspirational ideas! Music: Nostalgia by Tobu https://soundcloud.com/7obu Creative Commons — Attribution 3.0 Unported— CC BY 3.0 http://creativecommons.org/licenses/b... Music provided by Audio Library https://youtu.be/03AKy9bhOMU Missed Call (feat. HAWAII94) by Mark Redito https://soundcloud.com/markredito Creative Commons — Attribution 3.0 Unported— CC BY 3.0 http://creativecommons.org/licenses/b... Music provided by Audio Library https://youtu.be/ID1xZsaX0As Living In Stereo by Dj Quads https://soundcloud.com/aka-dj-quads Music provided by Audio Library https://youtu.be/GGQLtXPHJmw -------------------------------------------------------------------------------------- • Subscribe to me here: http://bit.ly/AMYCFC •Health advice blog: www.PurelyAmy.co.uk •Facebook: www.facebook.com/PurelyAmy •Twitter: www.twitter.com/Purelyamy_blog •My Instagram : http://instagram.com/PurelyAmy •My Google+ : http://bit.ly/GoogleAmyCFC
https://wn.com/Gluten_Free_Sweet_Potato_Pizza_Recipe_With_A_Pizza_Sauce_|_Vegan_Glutenfree_Treats
What I Eat in a Day #18 (Vegan/Plant-based) | JessBeautician

What I Eat in a Day #18 (Vegan/Plant-based) | JessBeautician

  • Order:
  • Duration: 6:54
  • Updated: 19 Feb 2017
  • views: 117757
videos
INSTAGRAM: @jessbeautician TWITTER: https://twitter.com/JessBeautician BLOG: http://jessicabeautician.co.uk/ SNAPCHAT: jessbeautician FACEBOOK: https://www.facebook.com/JessicaBeauticianBlog Food processor: http://amzn.to/2aAZfIf (Black version: http://amzn.to/2irysAX) BREAKFAST - Oat & Chia Pudding Bowl (Serves 1): 1/3 cup oats 1/4 cup chia seeds: http://amzn.to/2bXylzS 1 cup almond milk: http://amzn.to/2koIwi7 2 tbsp maple syrup: http://amzn.to/2aub6Nd Cacao nibs: http://amzn.to/2emi5Uo Goji berries: http://amzn.to/2d16LOK Pumpkin Seeds: http://amzn.to/2kR61yl Freeze-dried strawberries: http://bit.ly/2iR7O9x Coconut flakes: http://amzn.to/2eXg6qT Make this up the night before by placing the oats and chia seeds in a bowl with the almond milk and maple syrup. Give that a good mix together and then place that in the fridge overnight to set. In the morning, remove it from the fridge and add on your toppings of choice. SNACK - Fresh Mint Tea & Primal Pantry Brazil Nut & Chery Snack Bar: 1 small handful fresh mint leaves Place the mint leaves in a cup, fill the cup with hot water and leave to stand until the water is fully infused. Primal Pantry Brazil Nut & Chery Snack Bar: http://bit.ly/2kR63Gq LUNCH - Avocado, Lettuce, Tomato Sandwich: Rye bread: http://bit.ly/2ln9l53 Tomato, Olive & Red Pepper Paste: https://youtu.be/7MEItoB5Kus?t=55s 1 tomato 1/2 avocado Lettuce/rocket Blue Corn Chips: http://amzn.to/2dDJVwD Slice the tomato and avocado. Spread the Tomato, Olive & Red Pepper paste on one slice of rye bread then place on the sliced tomato and sliced avocado, add on the rocket/lettuce, then take another piece of rye bread and spread on some more paste. Serve with Blue Corn Tortilla Chips. SNACK - Worcester Cashews: 1 handful cashews: http://bit.ly/2l0UDTb Vegan Worcester Sauce: http://bit.ly/2bt6Qc6 Add the cashew nuts to a dry pan on a low heat and toast until golden, shuffling so they don't catch or burn. Splash in the vegan Worcester sauce, coat well and serve. DINNER - Vegetable Sweet & Sour (Serves 4): 1 tsp coconut oil: http://bit.ly/2kTsZos 1 white onion 3 cloves garlic 1 large carrot, peeled 1 sweet red pepper 2 small green pepper 1 tbsp tomato paste 1 tin chopped tomatoes 3 tbsp apple cider vinegar: http://amzn.to/2lqvGRK 1/2 pint vegetable stock: http://amzn.to/2f4MytO Salt & black pepper 1 can baby corn 1 pineapple Brown rice Sliced red chilli to serve (optional) First melt the coconut oil in a large pan on a medium heat. Then slice up the onion, add that to the pan and fry it off until soft. Next, mince in the garlic and fry that off with the onion too. Slice up the carrot, add that to the pan and fry that off too. Then, add in the tomato paste, next slice up the red and green peppers, add those to the pan and then give everything a good mix together. Next add in the chopped tomatoes, apple cider vinegar and vegetable stock. Season it with salt and black pepper, then bring it up to a boil and leave it simmering with the lid on. In the meantime, cook the brown rice and chop up the pineapple into chunks. Once the rice is almost finished, add the baby corn to the sweet and sour along with the pineapple chunks. Leave that to cook whilst the rice finishes cooking and then dish up the rice and serve sweet and sour with it. Topped with some fresh sliced chilli for extra heat. DESSERT - Chocolate Stuffed Grilled Bananas (Serves 2) 2 bananas Seed & Bean Hemp Oil & Pumpkin Seed Chocolate: http://amzn.to/2iZVmDb Turn on the grill and then take the bananas and slice them down the centre. Place those on a lined baking shelf, break the chocolate into squares then stuff it into the bananas. Place those under the grill for around 3 minutes, then remove them, peel off the skins and cut them up into bite-size pieces. Serve warm or set in the fridge. WHAT I'M WEARING: TOP - Whistles: (Similar: http://bit.ly/2lVYbHG) BRACELET - http://bit.ly/2lifbol BEAD RING: http://bit.ly/2lYFgZx NAILS - Ciate 'Beach Melba':
https://wn.com/What_I_Eat_In_A_Day_18_(Vegan_Plant_Based)_|_Jessbeautician
Vegan Cream of Mushroom Soup

Vegan Cream of Mushroom Soup

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  • Duration: 6:42
  • Updated: 18 Jun 2014
  • views: 17443
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I got this recipe from an amazing food blogger named Joy the Baker (www.joythebaker.com). It never fails to delight my taste buds and impress those who may not be convinced that vegan can taste good! Here is what you will need: For the Soup: 6 tablespoons olive oil 3 medium yellow onion, chopped 9 garlic cloves, minced 3 pounds cremini mushrooms, cleaned and sliced 3 tablespoons soy sauce (I used Bragg's Amino Acids) 3 tablespoon Worcestershire sauce (vegan please) about 3 teaspoons coarse ground black pepper 9 cups vegetable broth salt to taste For the Cashew Cream: 1 1/2 cup raw cashews 1 1/2 cup water *Substitute Cashew Cream with 3/4 cup half and half if you don't care about it being vegan, or 8 ounces of silken tofu if you do. 1. In a large pot, heat olive oil over medium heat. Add onions to hot oil and saute until translucent and slightly browned, about 5 minutes. Add garlic, stir, and cook for 1 minute more. 2. Add the mushrooms, soy sauce and Worcestershire sauce and cook until mushrooms are cooked and broken down, about 5 minutes. Stir occasionally. 3. Add cracked pepper and vegetable stock and cook at a simmer until mushrooms are completely soft. This took me about 10 to 15 minutes. 4. While the soup simmers, prepare the cashew cream. In a blender, combine raw cashews and water. Blend on high until smooth. Pour into a measuring cup and set aside. 5. When mushrooms are cooked through and soft, puree the soup with an immersion blender. (If you don't have an immersion blender, add about one third of the soup to a regular blender. Hot soup rises high in the blender so definitely be careful how high you fill the blender. Blend soup on low, increasing the speed to high, until no large mushroom chunks remain. Pour blended soup into a clean pot or large bowl, and turn the heat on medium low. Blend the remaining soup in batches). *If using silken tofu instead of cashew cream. Blend the silken tofu in with the mushrooms and broth. 6. Add the cashew cream to the blended soup and stir to incorporate. 7. Enjoy! Looking for more inspiration? Find me on... Instagram: https://www.instagram.com/laurenlobley/ Facebook: https://www.facebook.com/delectableyou Twitter: https://twitter.com/DelectableYou Beachbody: http://www.beachbodycoach.com/esuite/home/laurenashleylobley And of course, at www.delectableyou.com :)
https://wn.com/Vegan_Cream_Of_Mushroom_Soup