• VEGAN Worcestershire sauce for vegan steaks!! | Connie's RAWsome kitchen

    This stuff is amazing when you cooking up a vegan steak!!! And it keeps for a long time in the fridge :) Enjoy! Welcome to my vegan Italian kitchen!!! A place where it's good for you the animals and the planet! __ FOR BUSINESS CONTACTS rawsomekitchen@bell.net cdlitestudio@gmail.com _ What I do when I'm not cooking .... I create and sculpt art dolls and sculptures https://www.youtube.com/watch?v=_MlSG80V68A _ Check out Ebates.ca! It's a great website that actually pays you Cash Back every time you shop online and it's free to join! Click here to sign up today: https://www.ebates.ca/referrer?referrerid=pPuMbUc1PTU%3D _ MY INSTAGRAM https://www.instagram.com/cdlitestudio/ MY TWITTER https://twitter.com/cdlitestudio MY PERSONAL FACEBOOK https://www.facebook.com/cdlite MY RAWSOMEKITCHEN FAC...

    published: 02 Oct 2017
  • How to Make Vegan Worcestershire Sauce

    Discover how to make vegan worcestershire sauce that's very close to the original, enjoy! #vegan More vegan dips & sauces - https://www.youtube.com/playlist?list=PLm5mB3CKfh_VQqE9LzzuPgeglqYtKziN6 Please like, comment and subscribe to my Channel if you enjoy the video, thanks! Youtube - https://www.youtube.com/channel/UCFluQ_3q9Jf2kS5GaoRUbPA Facebook - https://www.facebook.com/sfdsmoothies Twitter - https://twitter.com/sfdsmoothys --------------------------------------------------------- Method: Vegan Worcestershire Sauce - (makes about 2 cups) Ingredients: 1 cup apple cider vinegar 1/4 cup water 1/3 cup molasses 1 tbsp tamarind puree 3 tbsp tamari/ soy sauce juice of 1 lemon 1/2 tbsp salt 1/2 tsp pepper 1/2 tsp mustard powder 1 tsp onion powder 1 tsp garlic powder 1 tsp ground gi...

    published: 10 Jul 2017
  • 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
  • VEGAN LOUNGE OPENING IN WORCESTER!

    LINK TO CROWDFUNDING PAGE: https://www.crowdfunder.co.uk/lets-set-up-worcesters-first-vegan-eatery We're Anthony & Zoe & we're throwing everything we've got into creating Worcester's first 100% vegan lounge- Be The Change! ****************** So, we've sold our worldly belongings (well, the house, the car, Anthony's trumpet; the usual), bought the lease (2, Cornmarket, Worcester, WR1 2DJ), registered the company ('Be The Change' Foods), are fine-tuning our recipes (Lemon Drizzle cookies anyone?) upgrading our equipment (Zoe finally has the blender of her dreams!) and people have already gone crazy for our cookies at vegan festivals (we've sold out every time!) But now comes the key bit- the bit that will convert 'Be the Change' from a 'good vegan eatery' into an awesome space that you ...

    published: 19 Feb 2018
  • 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
  • Sandwich Fillings (Vegan/Plant-based) | JessBeautician

    KITCHENWARE: Magimix toaster: http://bit.ly/2GSWmSz Magimix food processor: http://bit.ly/2sY6GXp Vitamix blender: http://bit.ly/2F4Dpir Kettle: https://bit.ly/2HhjE8j Small pans: http://bit.ly/2Fca968 Large pan: http://bit.ly/2F9W5db Griddle pan: https://amzn.to/2quOj7U Roasting dish: https://bit.ly/2HiqlXH Chopping board: http://bit.ly/2FbwRLN Measuring cups: http://amzn.to/2tIfqB2 Measuring spoons: http://amzn.to/2IlCQzv Garlic rocker: http://bit.ly/2pusyo8 Spoon: https://bit.ly/2H3WsdJ Tongs: https://bit.ly/2HhjbD5 Plates: http://bit.ly/2oOLMV5 Cutlery: http://bit.ly/2tflmBh Herb pots: http://bit.ly/2FADVoz Storage jars: http://bit.ly/2FmYX9W GRILLED AUBERGINE & MARINARA MARINARA: 1 tsp oil 1 white onion 3 cloves garlic 1 tsp paprika 1 tsp garlic powder 1 tsp onion granules 1 tsp each...

    published: 22 Apr 2018
  • Veganuary 3/31 NO MORE WORCESTER SAUCE!

    3rd of January 2016: First things first, unfortunately I am very chatty so there isn't always a clean cut when editing :P Today was rather eventful for many reasons. Firstly, I completely failed at making vegan pancakes and was running out of time before I had to leave. I resorted to slipping them in the oven whilst I threw some clothes on. The pancakes were not that great either in my opinion but that is probably because I don't enjoy the taste of cooked banana very much. Secondly, I was not sure what to expect when trying to find vegan food in a cafe. Though I am no stranger to having limited choices being vegetarian, it is almost impossible to find vegan food at restaurants which do not specialise in it. I was also very aware that it made things more difficult than usual for my fri...

    published: 26 Jun 2016
  • Vegan Food Haul | JessBeautician

    INSTAGRAM: @jessbeautician TWITTER: https://twitter.com/JessBeautician BLOG: http://jessicabeautician.co.uk/ SNAPCHAT: jessbeautician FACEBOOK: https://www.facebook.com/JessicaBeauticianBlog PREVIOUS HAULS: - https://www.youtube.com/watch?v=VhPZ43tcgWA - https://www.youtube.com/watch?v=y8Tctr0-jIw GET 10% OFF NUTRISEED: http://i.refs.cc/PtXrkjsu PRODUCTS MENTIONED: Nutriseed Berry Porridge: http://bit.ly/2i8V1z0 Nutriseed Seedy Porridge: http://bit.ly/2jpldRZ Nutriseed Cacao Porridge: http://bit.ly/2iZP2Ma Nutriseed Dates: http://bit.ly/2jdlpon Nutriseed Cashews: http://bit.ly/2jdk1SK Nutriseed Almonds: http://bit.ly/2ie1ln8 Nutriseed Quinoa: http://bit.ly/28IX2gK Nutriseed Goji Berries: http://bit.ly/2iXLh7N Nutriseed Vanilla Powder: http://bit.ly/2dGOQiU Magic Blends Energising Supe...

    published: 12 Jan 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
  • "TOP 10" BEST VEGAN RESTAURANTS IN BOSTON!!

    Hey everyone! So these are my top 10 favorite restaurants/eateries I visit in AND around Boston. (Actually, there still isn't a lot of vegan restaurants in Boston proper just yet, so you'll find that most places are in and around the Cambridge area). Anyways, I have the list below. Hope you guys enjoy! 1. Taco Party - Somerville 2. VO2 Cafe - Cambridge and Somerville 3. Veggie Galaxy - Cambridge 4. My Thai Vegan Cafe - Boston (Chinatown) 5. By Chloe - Fenway, Seaport 6. Belmont Vegetarian - Worcester (1 hr away) 7. Kaju Tofu House - Allston 8. Nirvana - Cambridge 9. Clover - Cambridge, Burlington 10. Fomu - Allston Music: "Walk" by Ikson https://m.soundcloud.com/ikson promoted by Audio Music Library

    published: 25 Nov 2017
  • What I Eat in a Day #VeganNovember 11 (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 Wooden spoon: http://amzn.to/2aAZ1ki BREAKFAST - Peanut Butter Granola with Banana Frozen Yoghurt (Makes 4 servings): 3 cups oats 2 tbsp melted coconut oil: http://amzn.to/2auaUxl 3 tbsp maple syrup: http://amzn.to/2aub6Nd 1/2 cup peanut butter: http://amzn.to/2evGkj7 1/2 cup peanuts 1 tsp vanilla extract: http://amzn.to/2byx9yB 1 frozen chopped banana 2/3 cup almond milk: http://amzn.to/2eNNrEw Preheat the oven to 160 degrees celsius. Add the oats, coconut oil and maple syrup to a large mixing bowl first and I give that a good mix together. Next add in th...

    published: 22 Nov 2016
  • Autumn Brunch Recipes (Vegan/Plant-based) | JessBeautician

    Instagram: @jessbeautician Twitter: https://twitter.com/JessBeautician KITCHENWARE: White baking dish: http://bit.ly/2wnryDH Hand blender: http://bit.ly/2w4elAm Spatula: http://bit.ly/2x2GI3g Plates: http://bit.ly/2y3GxEG Bowl: http://bit.ly/2fgfj6e Cutlery: http://bit.ly/2wY9Cl9 Eaziglide pan: http://bit.ly/2vRNnMb Griddle pan: http://amzn.to/2eXnRCd Blender: http://amzn.to/2xHidIk Chopping board: http://bit.ly/2wXCGsI Oxo spoon: http://bit.ly/2wnnUtn Oxo peeler: http://bit.ly/2xEGjY0 Oxo turner: http://bit.ly/2y3Mv7W Oxo ladle: http://bit.ly/2xEwf10 Glass bowl: http://amzn.to/2eQqbag FRIED TOMATO BREAD 1/2 tin chopped tomatoes 2 cloves garlic 1/2 tsp onion granules Splash Worcester sauce: http://amzn.to/2hldt42 Salt & pepper 1 tbsp olive oil: http://amzn.to/2xinQ2B Crusty bread Add th...

    published: 24 Sep 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
  • What I Ate for Dinner This Week (Vegan/Plant-based) | JessBeautician

    KITCHENWARE: Magimix: http://bit.ly/2sY6GXp Magimix Spiral Expert: https://amzn.to/2HVYqgs Kettle: http://bit.ly/2I2qbRI Vitamix: http://bit.ly/2F4Dpir Roaster: http://shopstyle.it/l/F5mM Pans: http://bit.ly/2Fca968 Large pan: http://bit.ly/2F9W5db Garlic rocker: http://bit.ly/2pusyo8 Plates: http://bit.ly/2oOLMV5 Cutlery: http://bit.ly/2tflmBh Glasses: http://bit.ly/2FtsHQ5 BBQ PULLED ARTICHOKE BUNS & SPIRALIZED FRIES: 1 can artichoke 1 tsp oil BBQ Sauce: 2/3 cup ketchup 3 tbsp CM Nectar: https://bit.ly/2vTj8J9 1 tbsp ACV 1 tbsp vegan Worcester Sauce 1 tsp CM Coconut Savoury Sauce: https://bit.ly/2JzPJWD 2 tsp smoked paprika 1 tsp garlic powder 1 tsp onion granules Salt & pepper Whisk ingredients together in a bowl until smooth. ‘Slaw: 1 cabbage, sliced 2 carrots, grated 1 white ...

    published: 29 Apr 2018
  • 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 use code: ZOMBIEKICKS and $5 will be donated to Mercy for Animals 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/the...

    published: 26 Jun 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
  • Food Haul/Cupboard Essentials (Vegan/Plant-based) | JessBeautician

    INSTAGRAM: @jessbeautician TWITTER: https://twitter.com/JessBeautician BLOG: http://jessicabeautician.co.uk/ SNAPCHAT: jessbeautician FACEBOOK: https://www.facebook.com/JessicaBeauticianBlog Previous 'What I Eat in a Day': https://www.youtube.com/watch?v=kKmwNNqz4kg 10% OFF NUTRISEED DISCOUNT LINK: http://i.refs.cc/PtXrkjsu PRODUCTS MENTIONED: Nutriseed Pitted Dates: http://bit.ly/29xO6Ye Nutriseed Royal Quinoa: http://bit.ly/28IX2gK Nutriseed Raw Cacao Powder: http://bit.ly/2byvJ7p Nutriseed Raw Cacao Nibs: http://bit.ly/2cikhAG Nutriseed Raw Coconut Sugar: http://bit.ly/29E7SWW Nutriseed Hazelnuts: http://bit.ly/29Z4rsu Nutriseed Pumpkin Seeds: http://bit.ly/28JxbmH Nutriseed Hemp Seeds: http://bit.ly/2b8IWH7 Nutriseed Raspberry Powder: http://bit.ly/2aRGu5U Vanilla Extract: http://am...

    published: 28 Aug 2016
  • VEGAN SHEPHERDS PIE - GLUTEN & SOYA FREE

    What I used: PIE MIX 1 white onion 1 red onion 3 carrots Grapeseed oil 2 garlic cloves 250g chestnut mushrooms 400g green lentils 120g frozen garden peas Half a tsp pink salt Black pepper Chilli flakes Chopped fresh parsley (small handful) Thyme Rosemary 1 heaped tbsp gram flour (chickpea flour) Vegan worcester sauce 1 tbsp Red wine 250ml vegetable stock 1 tbsp tomato puree Combine ingredients together on a low heat cooking for approx 7 minutes once all ingredients add. I used approx 1 tsp of each seasonings but add to your judgement. MASHED POTATO 1350g maris piper potato 1 tbsp rosemary 1 tbsp parsley Pinch of salt 1 generous tbsp dairy free butter 200ml almond milk Peel and chop potatoes and boil until soft. Drain of water and mash ingredients together until creamy and lumps smoo...

    published: 04 Aug 2017
  • Vegan Ramen Recipe - Vegetarian | Edgy Veg

    Learn how to make vegan & vegetarian ramen broth from scratch the same way it has been made in Japan traditionally! This vegan recipe is so close to the real thing that you will never go back to missing ramen soup again! Using Miso and kombu to achieve the authentic flavour, and lots of seitan and vegan egg as toppings, this dish will not disappoint! Soup 1 tablespoon sesame oil 1 large yellow onion, diced large 3 cloves garlic, smashed 1 tbsp sesame seeds 1 tsp chili bean paste 3 tbsp tamari ½ cup mashrooms 2 vegan beef boullion cubes 2 tbsp vegan worcester 2 large carrots, cut into 1 inch chunks 1 inch piece of ginger, sliced ½ tsp white pepper 12 cups cold water 1 tbsp agave or sugar 2 sheets kombu, cut into 3 inch strips 2 tablespoons mirin (optional) 3 tablespoons mellow white miso...

    published: 19 Jan 2015
  • 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’s VEGAN at RALPHS Supermarket

    Vince Lia and I show you several vegan options and staples available at Ralphs Supermarket. 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: 25 May 2017
  • What I Ate Today (VEGAN) at The New York State Fair

    I went to the Great New York State Fair on opening day to see some of the vegan options. It was only $1 to get in. VEGAN shoes use code: ZOMBIEKICKS and $5 will be donated to Mercy for Animals http://www.anibrand.com/ 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

    published: 03 Sep 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
  • What I Eat In A Day +VEGFEST LA 2018 VLOG!

    a little glimpse into VegFest LA! Sorry that I didn't film too much! My Instagram-https://www.instagram.com/young.and.vegan/ Ashleys Instagram -https://www.instagram.com/ashleysabundance/ Ashleys YouTube- https://www.youtube.com/channel/UCWfcpVR3uUVQxK6Lk-Kn5GQ Your SuperFoods discount!-https://your-superfoods-eu.myshopify.com?rfsn=1248323.7b644 use the code YOUNGANDVEGAN 10% off VEGETARYN vegan shirt order-http://www.vegetaryn.com?rfsn=1101892.2629d9 use the code YOUNGANDVEGAN (The discounts are a great way to support vegan companies+i get a small profit from them so it's another way to support me!) FOLLOW ME ON INSTAGRAM- https://www.instagram.com/young.and.vegan/ I SELL PRINTS ON ETSY!- https://www.etsy.com/shop/SoulintheStars?ref=pr_shop_more For business inquires- youn...

    published: 10 May 2018
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VEGAN Worcestershire sauce for vegan steaks!! | Connie's RAWsome kitchen
3:28

VEGAN Worcestershire sauce for vegan steaks!! | Connie's RAWsome kitchen

  • Order:
  • Duration: 3:28
  • Updated: 02 Oct 2017
  • views: 2940
videos
This stuff is amazing when you cooking up a vegan steak!!! And it keeps for a long time in the fridge :) Enjoy! Welcome to my vegan Italian kitchen!!! A place where it's good for you the animals and the planet! __ FOR BUSINESS CONTACTS rawsomekitchen@bell.net cdlitestudio@gmail.com _ What I do when I'm not cooking .... I create and sculpt art dolls and sculptures https://www.youtube.com/watch?v=_MlSG80V68A _ Check out Ebates.ca! It's a great website that actually pays you Cash Back every time you shop online and it's free to join! Click here to sign up today: https://www.ebates.ca/referrer?referrerid=pPuMbUc1PTU%3D _ MY INSTAGRAM https://www.instagram.com/cdlitestudio/ MY TWITTER https://twitter.com/cdlitestudio MY PERSONAL FACEBOOK https://www.facebook.com/cdlite MY RAWSOMEKITCHEN FACEBOOK https://www.facebook.com/conniesrawsomekitchen/?ref=aymt_homepage_panel ___ Music credits go to : "Bushwick Tarantella Loop" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/b... "bensound.com" "youtube music library"
https://wn.com/Vegan_Worcestershire_Sauce_For_Vegan_Steaks_|_Connie's_Rawsome_Kitchen
How to Make Vegan Worcestershire Sauce
1:44

How to Make Vegan Worcestershire Sauce

  • Order:
  • Duration: 1:44
  • Updated: 10 Jul 2017
  • views: 1523
videos
Discover how to make vegan worcestershire sauce that's very close to the original, enjoy! #vegan More vegan dips & sauces - https://www.youtube.com/playlist?list=PLm5mB3CKfh_VQqE9LzzuPgeglqYtKziN6 Please like, comment and subscribe to my Channel if you enjoy the video, thanks! Youtube - https://www.youtube.com/channel/UCFluQ_3q9Jf2kS5GaoRUbPA Facebook - https://www.facebook.com/sfdsmoothies Twitter - https://twitter.com/sfdsmoothys --------------------------------------------------------- Method: Vegan Worcestershire Sauce - (makes about 2 cups) Ingredients: 1 cup apple cider vinegar 1/4 cup water 1/3 cup molasses 1 tbsp tamarind puree 3 tbsp tamari/ soy sauce juice of 1 lemon 1/2 tbsp salt 1/2 tsp pepper 1/2 tsp mustard powder 1 tsp onion powder 1 tsp garlic powder 1 tsp ground ginger 1/4 tsp cayenne 1/4 tsp cinnamon 1/8 tsp cloves 1/8 tsp cardamom Method: - blend all ingredients for 1 minute - heat in pan until boiling, stirring occasionally - remove from heat when boiling - pour into glass jar/ bottle when completely cooled - store in fridge for weeks![can also be frozen in ice cube tray and then put ice cubes into freezer bag and store in freezer] --------------------------------------------------------- Music - Mulshine & TUVA - Quicksand https://youtu.be/cGIVbkn9WqA Mulshine https://www.facebook.com/mulshine https://soundcloud.com/mulshine https://www.instagram.com/tmulshine/ TUVA https://soundcloud.com/tuvajoanna https://www.instagram.com/joannagabrieisson/
https://wn.com/How_To_Make_Vegan_Worcestershire_Sauce
New England VegFest Worcester MA & What I Ate
14:22

New England VegFest Worcester MA & What I Ate

  • Order:
  • Duration: 14:22
  • Updated: 09 May 2017
  • views: 4895
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
VEGAN LOUNGE OPENING IN WORCESTER!
3:15

VEGAN LOUNGE OPENING IN WORCESTER!

  • Order:
  • Duration: 3:15
  • Updated: 19 Feb 2018
  • views: 273
videos
LINK TO CROWDFUNDING PAGE: https://www.crowdfunder.co.uk/lets-set-up-worcesters-first-vegan-eatery We're Anthony & Zoe & we're throwing everything we've got into creating Worcester's first 100% vegan lounge- Be The Change! ****************** So, we've sold our worldly belongings (well, the house, the car, Anthony's trumpet; the usual), bought the lease (2, Cornmarket, Worcester, WR1 2DJ), registered the company ('Be The Change' Foods), are fine-tuning our recipes (Lemon Drizzle cookies anyone?) upgrading our equipment (Zoe finally has the blender of her dreams!) and people have already gone crazy for our cookies at vegan festivals (we've sold out every time!) But now comes the key bit- the bit that will convert 'Be the Change' from a 'good vegan eatery' into an awesome space that you just never want to leave...the furniture, decor & general vibe! Too often when a new, cool & independent place opens up, money is stretched. And the first people to suffer are YOU- the super customers! You have to eat off over-turned crates, posing as 'hipster chic'; you can't bring your nan, because all the chairs are all reclaimed bar stools & are too high. And there's just one too many light fittings hanging down precariously for it to be 'part of the look'... WELL NOT IN OUR JOINT! We want 'Be The Change' to be your second home. The place where you can be yourself, kick back, relax & be proud of the positive impact your compassionate choices are having on the world. And you can't do that on a crappy £5 steel chair. So we're asking for your help. We reckon £3,000 will mean that right from the word 'go', we can make 'Be The Change' the vegan lounge you've been yearning to have locally since...forever! BUT WAIT! We're not all take & no give. No, no, no! We've got some amazing gifts to give YOU, our donors, which will be great value for money for anyone who would be visiting us regularly anyway- that's YOU right?! Why are we being so generous? Because we believe that if you're investing in a vegan eatery before it's even opened, your faith in us deserves to be recognised. So have a peruse & see what you fancy. We think we've put together a pretty cool list of stuff for you to get your hands on; but if you can't see what you want, or think something needs to be tweaked, then get in touch with us. After all, whilst we're the ones with the names on the official paperwork, we want this to be YOUR vegan homeland too! Plus, this starting a cafe business is hard & scary work, so all vibes of positivity will be worth their weight in gold! Get in touch! All our love Ant & Zoe x
https://wn.com/Vegan_Lounge_Opening_In_Worcester
What I Eat in a Day #19 (Vegan/Plant-based) | JessBeautician
7:09

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

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  • Duration: 7:09
  • Updated: 09 Apr 2017
  • views: 130099
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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
Sandwich Fillings (Vegan/Plant-based) | JessBeautician
7:17

Sandwich Fillings (Vegan/Plant-based) | JessBeautician

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  • Duration: 7:17
  • Updated: 22 Apr 2018
  • views: 336
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KITCHENWARE: Magimix toaster: http://bit.ly/2GSWmSz Magimix food processor: http://bit.ly/2sY6GXp Vitamix blender: http://bit.ly/2F4Dpir Kettle: https://bit.ly/2HhjE8j Small pans: http://bit.ly/2Fca968 Large pan: http://bit.ly/2F9W5db Griddle pan: https://amzn.to/2quOj7U Roasting dish: https://bit.ly/2HiqlXH Chopping board: http://bit.ly/2FbwRLN Measuring cups: http://amzn.to/2tIfqB2 Measuring spoons: http://amzn.to/2IlCQzv Garlic rocker: http://bit.ly/2pusyo8 Spoon: https://bit.ly/2H3WsdJ Tongs: https://bit.ly/2HhjbD5 Plates: http://bit.ly/2oOLMV5 Cutlery: http://bit.ly/2tflmBh Herb pots: http://bit.ly/2FADVoz Storage jars: http://bit.ly/2FmYX9W GRILLED AUBERGINE & MARINARA MARINARA: 1 tsp oil 1 white onion 3 cloves garlic 1 tsp paprika 1 tsp garlic powder 1 tsp onion granules 1 tsp each of dried thyme, basil and parsley Pinch of chilli flakes 1 tsp tomato puree 1 tin chopped tomatoes 2 tsp nutritional yeast Salt & pepper 1/2 aubergine 1/2 cup green olives, sliced Handful basil Spinach Seeded roll Make the Marinara by heating the oil in a pan then chop the onion, add that to the pan, mince the garlic and add that in too. Fry off until soft, then add in the paprika, garlic powder, onion granules, dried thyme, basil, parsley and chilli flakes. Turn that through, then add in the tomato puree, fry that off then add in the chopped tomatoes, nutritional yeast and season with salt and pepper, stir it again and leave to simmer on a low heat. Brush a griddle pan with oil, and place 3 slices aubergine in to grill on each side for 10 minutes. Turn off the heat on the sauce, add the olives and basil to the pan and stir it through. Slice a seeded roll and warm it up under the grill, and once done, layer in some spinach, then layer in the aubergine slices with the Marinara sauce in between, and finish with more spinach. ROASTED MEDITERRANEAN VEG, HUMMUS & PESTO 1 red pepper 1 aubergine 1 red onion 2 vine tomatoes 1 tbsp olive oil 1 tbsp dried mixed herbs Salt & pepper Hummus Rocket Crusty bread VEGAN PESTO: 1 packed cup fresh basil 1/4 cup pine nuts 1 garlic clove 3 tbsp nutritional yeast 3 tbsp olive oil Juice 1/2 lemon Salt & pepper Roughly chop up the aubergine, red pepper, tomatoes and onion. Add those to a roasting dish, drizzle on the oil and sprinkle on the dried herbs, turn through really well, then season with salt and pepper. Place that in a pre-heated oven on 180 degrees celsius for 35 minutes to roast. Meanwhile toast some crusty, seeded bread, spread hummus on one of the slices, then remove the grilled veg from the oven, cool slightly, add it on the hummus, add rocket on top, then spread some vegan pesto on the other slice of bread. MUSHROOM MEATBALL & MARINARA SUB 1 tsp oil 1 white onion 3 cloves garlic 300g mushrooms 1 tsp onion granules 1 tsp dried herbs 2 tbsp nutritional yeast: http://amzn.to/2udyJye Large handful parsley Salt & pepper 1 tsp vegan Worcester sauce: http://bit.ly/2bt6Qc6 2 tbsp oat flour 2 tbsp brown rice flour: http://bit.ly/2tPXHGF Seeded roll Basil leaves Heat the oil in a pan then finely chop the onion, add that to the pan then mince the garlic and add those in too. Fry off until soft, then add in the onion granules and dried herbs, and turn that through. Roughly chop the mushrooms, add those to the pan and cook them down for 15 minutes. Add in the nutritional yeast, Worcester sauce, parsley and season with salt and pepper. Stir and allow to cook for another 10 minutes. Remove from the heat and cool before transferring to a food processor, then add in the oat flour and brown rice flour. Blend until smooth, then make 10 meatballs by rolling a tbsp of mixture at a time between the palms of your hands. Place on a lined baking tray in a preheated oven on 180 degrees celsius for 20 minutes. Once done, remove and add to a pan of Marinara sauce, coat well. Again, slice and toast a seeded roll, then place the meatballs inside with extra sauce on top, nutritional yeast and some fresh basil leaves. AVOCADO, SUN-DRIED TOMATO & OLIVE TAPENADE CLUB 1/2 cup green olives 1/2 avocado 1/4 cup jarred artichoke 6 sun-dried tomatoes Handful rocket Handful basil 3 slices chia bread Blend the olives in a food processor into almost a tapenade. Next toast 3 slices of bread and once done, spread half of the olive mixture onto one slice. Next add on the rocket, then slice the avocado and add that on top. Add on the next slice of toasted bread, then on top of that add the sun-dried tomatoes, artichoke hearts and basil on the top and finally the last slice of toasted bread with the remaining olive mixture spread onto it. I’M WEARING: Top - https://bit.ly/2vc6HI3 Bracelet - https://bit.ly/2EHxjAn Ring - http://bit.ly/2GVerUz Nails - https://bit.ly/2EHWxOM (Cruelty free/Vegan. 30% off with code ‘JessB30’) FILMING EQUIPMENT Canon 600D Lens: https://bit.ly/2JlqU13 Tripod: https://amzn.to/2Gze2XI Lights: https://amzn.to/2GWNMph
https://wn.com/Sandwich_Fillings_(Vegan_Plant_Based)_|_Jessbeautician
Veganuary 3/31 NO MORE WORCESTER SAUCE!
6:18

Veganuary 3/31 NO MORE WORCESTER SAUCE!

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  • Duration: 6:18
  • Updated: 26 Jun 2016
  • views: 42
videos
3rd of January 2016: First things first, unfortunately I am very chatty so there isn't always a clean cut when editing :P Today was rather eventful for many reasons. Firstly, I completely failed at making vegan pancakes and was running out of time before I had to leave. I resorted to slipping them in the oven whilst I threw some clothes on. The pancakes were not that great either in my opinion but that is probably because I don't enjoy the taste of cooked banana very much. Secondly, I was not sure what to expect when trying to find vegan food in a cafe. Though I am no stranger to having limited choices being vegetarian, it is almost impossible to find vegan food at restaurants which do not specialise in it. I was also very aware that it made things more difficult than usual for my friend Sue. Luckily, I found a sandwich/wrap otherwise I would have had to eat more snacks to satisfy myself instead. Dinner went well. Yes, I forgot to put rice in my burrito ha ha
https://wn.com/Veganuary_3_31_No_More_Worcester_Sauce
Vegan Food Haul | JessBeautician
13:48

Vegan Food Haul | JessBeautician

  • Order:
  • Duration: 13:48
  • Updated: 12 Jan 2017
  • views: 25444
videos
INSTAGRAM: @jessbeautician TWITTER: https://twitter.com/JessBeautician BLOG: http://jessicabeautician.co.uk/ SNAPCHAT: jessbeautician FACEBOOK: https://www.facebook.com/JessicaBeauticianBlog PREVIOUS HAULS: - https://www.youtube.com/watch?v=VhPZ43tcgWA - https://www.youtube.com/watch?v=y8Tctr0-jIw GET 10% OFF NUTRISEED: http://i.refs.cc/PtXrkjsu PRODUCTS MENTIONED: Nutriseed Berry Porridge: http://bit.ly/2i8V1z0 Nutriseed Seedy Porridge: http://bit.ly/2jpldRZ Nutriseed Cacao Porridge: http://bit.ly/2iZP2Ma Nutriseed Dates: http://bit.ly/2jdlpon Nutriseed Cashews: http://bit.ly/2jdk1SK Nutriseed Almonds: http://bit.ly/2ie1ln8 Nutriseed Quinoa: http://bit.ly/28IX2gK Nutriseed Goji Berries: http://bit.ly/2iXLh7N Nutriseed Vanilla Powder: http://bit.ly/2dGOQiU Magic Blends Energising Superfood Powder: http://bit.ly/2jd70s2 Nutritional yeast: http://amzn.to/2aAZ8MM Biona Organic coconut milk: http://amzn.to/2eme9TB Marigold swiss vegetable vegan bouillon powder: http://bit.ly/2j3dooN Biona Organic Worcester sauce: http://bit.ly/2bt6Qc6 Vita Coco Coconut Oil: http://amzn.to/2jyv0JF Maple syrup: http://amzn.to/2aub6Nd Sushi nori sheets: http://amzn.to/2jyzaBm Nakd Posh Bits Cacao Sea Salt: http://amzn.to/2ibMpTx Nakd Crunch Mix: http://amzn.to/2ibI7v8 Seed & Bean Pumpkin Seed & Hemp Oil chocolate: http://amzn.to/2iZVmDb WHAT I’M WEARING: TOP - Whistles: http://bit.ly/2g2KAZs MAKEUP - Hourglass Foundation Stick in ‘Nude’: http://bit.ly/2i9RFro, CoverFX Custom Cover Drops: http://bit.ly/2iZKsgO, RMS Beauty ‘Un-Cover Up’ in ’22’: http://bit.ly/2hQ5biZ, RMS Beauty Buriti Bronzer: http://bit.ly/2i9PX9G, Anastasia Dip Brow in ‘Blonde’: http://bit.ly/2iXHJCG, NARS Liquid Bronzer: http://bit.ly/2ie2XNU, Hourglass Ambient Lighting Blush in ‘Incandescent Electra’: http://bit.ly/2jyABje, theBalm Nude’tude Eyeshadow Palette: http://bit.ly/2ie428l, Perricone MD No Mascara Mascara: http://bit.ly/2ia5hDa, Charlotte Tilbury Lip Cheat in ‘Pillow Talk’: http://bit.ly/2dChIVM. BRACELET: http://bit.ly/2dTKKRu
https://wn.com/Vegan_Food_Haul_|_Jessbeautician
What I Eat in a Day #18 (Vegan/Plant-based) | JessBeautician
6:54

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

  • Order:
  • Duration: 6:54
  • Updated: 19 Feb 2017
  • views: 132586
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
"TOP 10" BEST VEGAN RESTAURANTS IN BOSTON!!
13:50

"TOP 10" BEST VEGAN RESTAURANTS IN BOSTON!!

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  • Duration: 13:50
  • Updated: 25 Nov 2017
  • views: 1228
videos
Hey everyone! So these are my top 10 favorite restaurants/eateries I visit in AND around Boston. (Actually, there still isn't a lot of vegan restaurants in Boston proper just yet, so you'll find that most places are in and around the Cambridge area). Anyways, I have the list below. Hope you guys enjoy! 1. Taco Party - Somerville 2. VO2 Cafe - Cambridge and Somerville 3. Veggie Galaxy - Cambridge 4. My Thai Vegan Cafe - Boston (Chinatown) 5. By Chloe - Fenway, Seaport 6. Belmont Vegetarian - Worcester (1 hr away) 7. Kaju Tofu House - Allston 8. Nirvana - Cambridge 9. Clover - Cambridge, Burlington 10. Fomu - Allston Music: "Walk" by Ikson https://m.soundcloud.com/ikson promoted by Audio Music Library
https://wn.com/Top_10_Best_Vegan_Restaurants_In_Boston
What I Eat in a Day #VeganNovember 11 (Vegan/Plant-based) | JessBeautician
7:52

What I Eat in a Day #VeganNovember 11 (Vegan/Plant-based) | JessBeautician

  • Order:
  • Duration: 7:52
  • Updated: 22 Nov 2016
  • views: 80612
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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 Wooden spoon: http://amzn.to/2aAZ1ki BREAKFAST - Peanut Butter Granola with Banana Frozen Yoghurt (Makes 4 servings): 3 cups oats 2 tbsp melted coconut oil: http://amzn.to/2auaUxl 3 tbsp maple syrup: http://amzn.to/2aub6Nd 1/2 cup peanut butter: http://amzn.to/2evGkj7 1/2 cup peanuts 1 tsp vanilla extract: http://amzn.to/2byx9yB 1 frozen chopped banana 2/3 cup almond milk: http://amzn.to/2eNNrEw Preheat the oven to 160 degrees celsius. Add the oats, coconut oil and maple syrup to a large mixing bowl first and I give that a good mix together. Next add in the peanut butter, peanuts and vanilla extract and stir it through again. Tip that out onto a lined baking tray and spread it out evenly, then place it in the oven to bake for around 20 minutes, giving it a quick turn halfway through. Remove from the oven and leave to cool before transferring it to a container. To make the ‘Banana Frozen Yoghurt’, blend the frozen banana and almond milk together until smooth. Serve with the granola. Store any remaining granola in an airtight container or glass jar for up to 2 weeks. SNACK - Apple Wedges with Orange Spice Choc Shot: 1 apple Choc Shot Orange Spice: http://amzn.to/2ffUXHd Slice the apple into wedges and serve with a pot of Orange Spice Choc Shot for dipping. LUNCH - Baked Sweet Potato with Cheesy Chili: 1 sweet potato Three Bean Chili: http://www.jessicabeautician.co.uk/2015/11/skin-food-vegan-three-bean-chilli.html Splash vegan Worcester sauce (optional): http://amzn.to/2aAYTkU 4 tbsp nutritional yeast: http://amzn.to/2aAZ8MM 2 chopped spring onions Red pepper flakes Turn the oven on to 200 degrees celsius, prick the sweet potato and place that in the oven for around 35-40 minutes to cook. In that time. Heat the Three Bean Chili if cooking from defrosted, add in a splash of the Worcester sauce and the nutritional yeast, stir well. Remove the potato from the oven, score a cross in the top to open it up and then add on the chill. Serve with more nutritional yeast, spring onions, red pepper flakes, vegan sour cream and/or guacamole. SNACK - Blue Corn Chips with Tomato & Red Onion Salsa: 1 tomato 1/4 red onion Small bunch fresh parsley 2 small jalapeños 1 tbsp lemon juice RW Garcia Blue Corn Chips: http://amzn.to/2dDJVwD Chop up the tomato, red onion, parsley and the jalapeños. Mix together in a bowl with the lemon juice and serve with the blue corn chips. Loaded Nachos: https://youtu.be/6j5mrkcuZ9g?t=5m57s DINNER - Spicy Tomato & Spinach Pasta (Serves 2): 1 white onion 3 cloves garlic 2 tbsp tomato paste 1 red chilli 1 tbsp dried basil 3 tomatoes Salt & black pepper 1 large handful spinach 2 cups wholewheat fuselli Fresh basil Make the spicy tomato sauce by first chopping up the onion, add that to a pan on a medium heat with 1 tablespoon olive oil and cook those off until soft. Mince in the garlic and fry that off too. Next add in the tomato paste, fry that off, then add in the dried basil. Finely chop the small red chilli and add that to the pan, then chop the tomatoes, add those to the pan, mix the sauce well then add in 1 cup hot water and season it with salt and black pepper. Leave that to simmer for around 20 minutes and just before it’s done, cooked the pasta. Drain it off then add the sauce to the large pan, add in the fresh spinach and stir that until it wilts, then add the pasta back in, give it add a good mix together and served with the fresh basil. Marinara Sauce: https://www.youtube.com/watch?v=czr3TylNPd0&feature=youtu.be&t=5m53s DESSERT - Tumeric milk: 1 cup almond milk: http://amzn.to/2eNNrEw 1 tsp maple syrup: http://amzn.to/2aub6Nd 1/2 tsp tumeric 1/4 tsp ground cinnamon 1/4 tsp ginger Grating nutmeg Cinnamon stick (optional) Heated the almond milk on a low heat in a small pan. Once warm, add in the maple syrup, turmeric, cinnamon, ground ginger and nutmeg. Stir well, pour into a cup and serve with a cinnamon stick to stir and for more flavour. WHAT I'M WEARING: BRACELET - http://bit.ly/2aXuzlT NAILS - Ciate 'Beach Melba': http://bit.ly/2edleaK CANDLE: http://bit.ly/2fm58KL
https://wn.com/What_I_Eat_In_A_Day_Vegannovember_11_(Vegan_Plant_Based)_|_Jessbeautician
Autumn Brunch Recipes (Vegan/Plant-based) | JessBeautician
8:42

Autumn Brunch Recipes (Vegan/Plant-based) | JessBeautician

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  • Duration: 8:42
  • Updated: 24 Sep 2017
  • views: 87533
videos
Instagram: @jessbeautician Twitter: https://twitter.com/JessBeautician KITCHENWARE: White baking dish: http://bit.ly/2wnryDH Hand blender: http://bit.ly/2w4elAm Spatula: http://bit.ly/2x2GI3g Plates: http://bit.ly/2y3GxEG Bowl: http://bit.ly/2fgfj6e Cutlery: http://bit.ly/2wY9Cl9 Eaziglide pan: http://bit.ly/2vRNnMb Griddle pan: http://amzn.to/2eXnRCd Blender: http://amzn.to/2xHidIk Chopping board: http://bit.ly/2wXCGsI Oxo spoon: http://bit.ly/2wnnUtn Oxo peeler: http://bit.ly/2xEGjY0 Oxo turner: http://bit.ly/2y3Mv7W Oxo ladle: http://bit.ly/2xEwf10 Glass bowl: http://amzn.to/2eQqbag FRIED TOMATO BREAD 1/2 tin chopped tomatoes 2 cloves garlic 1/2 tsp onion granules Splash Worcester sauce: http://amzn.to/2hldt42 Salt & pepper 1 tbsp olive oil: http://amzn.to/2xinQ2B Crusty bread Add the chopped tomatoes to a bowl with the garlic. Next add the onion granules, worcester sauce and season with salt and pepper, then blend it up with a hand blender. Add the olive oil to a griddle pan and leave it to heat up. Pour the tomato mix into a dish and place the slices of bread in it one at a time, coating each side. Transfer to the hot pan, add remaining sauce if any, then move to a lower heat and allow them to fry for 10 mins each side. Shuffle so they don't stick to the pan. Serve with some chilli flakes and basil, mushrooms, baked beans, avocado or rocket. BREAKFAST HOTPOT (Serves 4): 1 tsp olive oil 1 tbsp tomato puree 1 tsp dried herbs 1/2 tsp onion granules 1/2 tsp garlic granules 1/2 tsp paprika 2 tsp molasses: http://amzn.to/2hlPDFn Salt & pepper 1 can tinned tomatoes 1 can cannelloni/haricot beans 1 tbsp olive oil 1 large potato 1 white onion 3 tomatoes 150g button mushrooms 1/2 avocado Heat 1 tsp olive oil in a large pan on a low heat, then add in the tomato puree, dried herbs, onion granules, garlic granules and paprika. Leave to fry for a few minutes, meanwhile, add the chopped tomatoes to a blender and blend until smooth. Add 1/2 cup boiling water to the pan with the molasses, before adding the tomatoes. Heat through, then add the beans, season with salt and pepper and stir again. Turn up the heat, cover and leave to simmer. Meanwhile, heat 1 tbsp olive oil in a griddle pan, peel/dice the potato, then add to the pan. Season with salt and pepper and fry until golden. Slice the onion, add to the pan and fry before adding the mushrooms. Fry for around 5 mins, cut up the tomatoes and add those in last, then cook everything for 5 mins. Once done, add it to the baked beans, stir and serve. Top with avocado and parsley. Leftovers can be frozen for up to 2 weeks. SPICED APPLE & BERRY CRUMBLE (Serves 4): For the Crumble Topping: 1 cup oat flour 2 cups oats 3 tbsp coconut sugar: http://amzn.to/2xmvzuk 2 tbsp coconut oil: http://amzn.to/2xiqu8s 3 tbsp nut butter: http://amzn.to/2jNefLL 5 tbsp maple syrup: http://amzn.to/2w9QHCn 2 tbsp coconut sugar 4 medium apples/2 large apples 1/2 tsp cinnamon 1/4 tsp nutmeg 4 cups mixed berries 2 cups blueberries Preheat the oven to 200 degrees celsius, then add the flour, oats, coconut sugar, oil and nut butter to a bowl, then rub it together between your fingers. Once mixed, add the maple syrup and mix with a spoon/spatula. Spread the crumble mix out on a lined baking tray evenly, then place in the oven for 10 mins. Peel and dice the apples, then add the coconut sugar to a large pan on a low heat with a splash of hot water. Add the apples, cook that down for a few minutes, then add cinnamon and nutmeg. Next add the berries - if using defrosted from frozen, drain as much juice as possible (reserve for a smoothie!). Stir and allow to cook for a few more minutes. Remove the crumble topping from the oven. Add the berry mix to a small baking dish, press down then add the crumble mix on top. Place it back in the oven for 15 mins, then serve hot or cold with vegan ice-cream or coconut yoghurt. SMOKY BEANS ON TOAST (Serves 2): 1 tsp olive oil 1 tbsp tomato puree 1 tsp smoked paprika 1/2 tsp onion granules 1/2 tsp garlic granules 2 tsp molasses: http://amzn.to/2hlPDFn Salt & pepper Splash of Worcester sauce: http://amzn.to/2hldt42 1 can tinned tomatoes 1 can cannelloni/haricot beans Heat the olive oil in a pan then add in the tomato puree. Add in the smoked paprika, onion granules and garlic granules. Fry that off for a few minutes before adding in 1/2 cup boiling water and the molasses. Stir well, then blend the chopped tomatoes and add those in. Next add in the beans, Worcester sauce and season well with salt and pepper, then leave to simmer on a low to medium heat with the lid off for 20 mins. Serve on toast with chilli flakes and fresh parsley or on a baked potato. I'M WEARING: Navy Top - Whistles (similar: http://bit.ly/2fBdxNc) Navy/White Stripe Top - Whistles (similar: http://bit.ly/2xwIU5h) Beige Sweater - COS Black/White Stripe Top - Whistles (similar: http://bit.ly/2jMuhW7) Bracelet: http://bit.ly/2jqrTnW Nails - http://bit.ly/2fiTvH5
https://wn.com/Autumn_Brunch_Recipes_(Vegan_Plant_Based)_|_Jessbeautician
What I Eat in a Day #20 (Vegan/Plant-based) | JessBeautician
8:50

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

  • Order:
  • Duration: 8:50
  • Updated: 09 Jul 2017
  • views: 101713
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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
What I Ate for Dinner This Week (Vegan/Plant-based) | JessBeautician
14:28

What I Ate for Dinner This Week (Vegan/Plant-based) | JessBeautician

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  • Duration: 14:28
  • Updated: 29 Apr 2018
  • views: 4648
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KITCHENWARE: Magimix: http://bit.ly/2sY6GXp Magimix Spiral Expert: https://amzn.to/2HVYqgs Kettle: http://bit.ly/2I2qbRI Vitamix: http://bit.ly/2F4Dpir Roaster: http://shopstyle.it/l/F5mM Pans: http://bit.ly/2Fca968 Large pan: http://bit.ly/2F9W5db Garlic rocker: http://bit.ly/2pusyo8 Plates: http://bit.ly/2oOLMV5 Cutlery: http://bit.ly/2tflmBh Glasses: http://bit.ly/2FtsHQ5 BBQ PULLED ARTICHOKE BUNS & SPIRALIZED FRIES: 1 can artichoke 1 tsp oil BBQ Sauce: 2/3 cup ketchup 3 tbsp CM Nectar: https://bit.ly/2vTj8J9 1 tbsp ACV 1 tbsp vegan Worcester Sauce 1 tsp CM Coconut Savoury Sauce: https://bit.ly/2JzPJWD 2 tsp smoked paprika 1 tsp garlic powder 1 tsp onion granules Salt & pepper Whisk ingredients together in a bowl until smooth. ‘Slaw: 1 cabbage, sliced 2 carrots, grated 1 white onion, sliced 1/2 cup coconut yoghurt 1 avocado Juice 1/2 lemon Salt & pepper Add the cabbage, carrots and onion to a bowl. Make the dressing by blending the yoghurt, avocado, lemon juice, salt and black pepper in a food processor until smooth, then add to the bowl and mix. Shoestring Fries: 5 sweet potatoes, peeled Pull the artichoke apart with forks, then fry it off in a pan with the oil whilst making the BBQ sauce. Add the BBQ sauce into the pan, stir and cook down on a low heat. Meanwhile, spiralize the potatoes. Transfer the artichoke into a dish and place in the oven on 100 degrees celsius. Spread the spiralized fries out across two lined baking trays and place in the oven for 15 mins until crispy. Remove the Pulled Artichoke from the oven, place on a toasted bun, add on coleslaw, with the sweet potato shoestring fries on the side. BURGER & BROCCOLI QUINOA SALAD Strong Roots Pumpkin & Spinach Burgers 1 spring onion, sliced 1 broccoli head 2 cups frozen kale 1 cup quinoa, rinsed 1/4 cup chopped almonds DRESSING: 1 tbsp tahini 1 tbsp CM Coconut Nectar 1 tsp ACV 1 tsp wholegrain mustard Salt & pepper Place the burgers in the oven and cook according to instructions. Boil the broccoli for 8 mins, remove with a slotted spoon and pulse in a food processor until it breaks up. Add the kale to the same pan and boil for 6 mins. Drain the kale reserving the water, add 2 cups back to the pan, add the rinsed quinoa and salt. Cook for 20 mins. Add the cooked quinoa to a large bowl with the spring onion, broccoli and kale, the dressing and almonds, mix well. Serve with burgers. ENCHILADAS ENCHILADA SAUCE: 1 tbsp oil 2 tbsp brown rice flour 1/2 tsp mixed herbs 1 tsp onion powder 1 tsp garlic powder 1 tsp cumin 1 tsp hot chill powder 1 tsp paprika 1 tbsp tomato puree 1 tin chopped tomatoes, blended 2 cups veg stock Salt & pepper Add the oil to a pan with the rice flour, herbs, onion powder, garlic powder, cumin, chill powder and paprika. Stir together then add the tomato puree, stir again.Add the blended tomatoes and veg stock, season with salt and pepper. Stir to thicken then leave to simmer. 600g mushrooms, sliced 1 red pepper, chopped 1 red onion, chopped 3 cloves garlic 2 tsp cajun spice mix 3 tbsp nutritional yeast Wraps Black beans Coconut yoghurt, avocado, spring onion, jalapeños, coriander Make the Enchilada Sauce. Add the onion and garlic to a pan with oil and fry off. Add the cajun spice mix and the red pepper. Add the mushrooms, stir well, season with salt and pepper and cook for 15 mins. Transfer to a food processor, add the nutritional yeast and pulse until it forms a minced texture. Warm the wraps, then spread on some Enchilada Sauce, add on some of the minced mushroom mix, some black beans and fold. In the bottom of a baking dish, spread out some more of the Enchilada Sauce and then place the enchiladas in. Spread the rest of the sauce over the top and place in the oven on 180 degrees celsius for 15 mins. Serve with toppings. SPICY VEG PASTA: Coming soon! NACHO BAKE THREE BEAN CHILLI: https://bit.ly/2KmBKVi SPICY RICE 1 white onion, chopped 3 cloves garlic, minced 1 tsp cumin 1 tsp turmeric: https://bit.ly/2r4BJgG 1 tsp garlic powder 1 tsp onion granules Pinch cayenne pepper 1 red pepper, diced 2 cups brown rice 6 cups veg stock Salt & pepper 1 bag tortilla chips Cheeze Sauce: https://bit.ly/2I1SHGe Guacamole, jalapeños Make the Three Bean Chilli and leave simmer whilst cooking the rice. For this, add the onion it to a pan with a little oil then add in the minced garlic and fry them off. Add in the cumin, turmeric, garlic powder, onion granules and cayenne pepper then stir through. Add the red pepper, cook down, then add in the rice with the veg stock, season with salt and pepper, stir and bring to a boil, then leave to cook for 20 mins. Stir the nutritional yeast into the Bean Chilli. Layer the rice in a large baking dish, with a layer of the Bean Chilli on top, add on a layer of tortillas, repeat and finish with Cheeze Sauce and jalapeños, place in the oven at 180 degrees celsius for 20 mins. Serve with guacamole. BRACELET: https://bit.ly/2r8gOso RING: https://bit.ly/2HG1Oc2
https://wn.com/What_I_Ate_For_Dinner_This_Week_(Vegan_Plant_Based)_|_Jessbeautician
My Morning Routine & What Vegan Products I Use
14:59

My Morning Routine & What Vegan Products I Use

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  • Duration: 14:59
  • Updated: 26 Jun 2017
  • views: 7357
videos
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 use code: ZOMBIEKICKS and $5 will be donated to Mercy for Animals 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
Sick Day Recipes (Vegan/Plant-based) | JessBeautician
6:40

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

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  • Duration: 6:40
  • Updated: 09 Feb 2017
  • views: 133935
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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
Food Haul/Cupboard Essentials (Vegan/Plant-based) | JessBeautician
13:23

Food Haul/Cupboard Essentials (Vegan/Plant-based) | JessBeautician

  • Order:
  • Duration: 13:23
  • Updated: 28 Aug 2016
  • views: 23534
videos
INSTAGRAM: @jessbeautician TWITTER: https://twitter.com/JessBeautician BLOG: http://jessicabeautician.co.uk/ SNAPCHAT: jessbeautician FACEBOOK: https://www.facebook.com/JessicaBeauticianBlog Previous 'What I Eat in a Day': https://www.youtube.com/watch?v=kKmwNNqz4kg 10% OFF NUTRISEED DISCOUNT LINK: http://i.refs.cc/PtXrkjsu PRODUCTS MENTIONED: Nutriseed Pitted Dates: http://bit.ly/29xO6Ye Nutriseed Royal Quinoa: http://bit.ly/28IX2gK Nutriseed Raw Cacao Powder: http://bit.ly/2byvJ7p Nutriseed Raw Cacao Nibs: http://bit.ly/2cikhAG Nutriseed Raw Coconut Sugar: http://bit.ly/29E7SWW Nutriseed Hazelnuts: http://bit.ly/29Z4rsu Nutriseed Pumpkin Seeds: http://bit.ly/28JxbmH Nutriseed Hemp Seeds: http://bit.ly/2b8IWH7 Nutriseed Raspberry Powder: http://bit.ly/2aRGu5U Vanilla Extract: http://amzn.to/2byx9yB Maple Syrup: http://amzn.to/2aub6Nd Rice Paper Wraps: http://amzn.to/2bBX4YR Choc Shot: http://bit.ly/2b27VrB Biona Worcester Sauce: http://bit.ly/2bt6Qc6 Nutritional Yeast: http://amzn.to/2aAZ8MM Le Pain de Fleurs Quinoa Crisp Breads: http://bit.ly/2bIIPO4 Rude Health Puffed Brown Rice: http://bit.ly/2bOqMbw Pukka Night Time Tea: http://bit.ly/2c4phaN WHAT I'M WEARING: TOP - Whistles: (Similar here: http://bit.ly/2boXrrd) NAILS - HJ Manicure 'Lace' BRACELET - http://bit.ly/2aXuzlT Disclaimer: None of the companies mentioned are sponsoring me to make this video and as always, opinions are 100% honest. All products featured in this video were purchased by myself with my hard earned monies or were PR samples and some of the links above may be affiliate links.
https://wn.com/Food_Haul_Cupboard_Essentials_(Vegan_Plant_Based)_|_Jessbeautician
VEGAN SHEPHERDS PIE - GLUTEN & SOYA FREE
1:59

VEGAN SHEPHERDS PIE - GLUTEN & SOYA FREE

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  • Duration: 1:59
  • Updated: 04 Aug 2017
  • views: 1204
videos
What I used: PIE MIX 1 white onion 1 red onion 3 carrots Grapeseed oil 2 garlic cloves 250g chestnut mushrooms 400g green lentils 120g frozen garden peas Half a tsp pink salt Black pepper Chilli flakes Chopped fresh parsley (small handful) Thyme Rosemary 1 heaped tbsp gram flour (chickpea flour) Vegan worcester sauce 1 tbsp Red wine 250ml vegetable stock 1 tbsp tomato puree Combine ingredients together on a low heat cooking for approx 7 minutes once all ingredients add. I used approx 1 tsp of each seasonings but add to your judgement. MASHED POTATO 1350g maris piper potato 1 tbsp rosemary 1 tbsp parsley Pinch of salt 1 generous tbsp dairy free butter 200ml almond milk Peel and chop potatoes and boil until soft. Drain of water and mash ingredients together until creamy and lumps smoothed out as much as possible. Add more milk or water if necessary. Add pie mix to a baking dish topping with the mashed potatoes. Place in oven for approx 15 minutes (160 degrees fan oven) and then into the grill until topped golden. Keep a close eye this usually takes less than 5 minutes depending on grill. Serve with your favourite veggies or salad. If you try it, ENJOY and let me know how it goes down =) Instagram: @rgveganfood Facebook: RG Vegan Food Web: www.rgvegan.co.uk Email: rgveganfood@outlook.com
https://wn.com/Vegan_Shepherds_Pie_Gluten_Soya_Free
Vegan Ramen Recipe - Vegetarian | Edgy Veg
3:59

Vegan Ramen Recipe - Vegetarian | Edgy Veg

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  • Duration: 3:59
  • Updated: 19 Jan 2015
  • views: 115750
videos
Learn how to make vegan & vegetarian ramen broth from scratch the same way it has been made in Japan traditionally! This vegan recipe is so close to the real thing that you will never go back to missing ramen soup again! Using Miso and kombu to achieve the authentic flavour, and lots of seitan and vegan egg as toppings, this dish will not disappoint! Soup 1 tablespoon sesame oil 1 large yellow onion, diced large 3 cloves garlic, smashed 1 tbsp sesame seeds 1 tsp chili bean paste 3 tbsp tamari ½ cup mashrooms 2 vegan beef boullion cubes 2 tbsp vegan worcester 2 large carrots, cut into 1 inch chunks 1 inch piece of ginger, sliced ½ tsp white pepper 12 cups cold water 1 tbsp agave or sugar 2 sheets kombu, cut into 3 inch strips 2 tablespoons mirin (optional) 3 tablespoons mellow white miso 2 teaspoons salt Toppings Lime wedge Scallions, chopped Grated fresh garlic Mushrooms Seaweed Bamboo shoot/sprouts Vegan egg Get the Recipe on my blog: http://theedgyveg.com/2015/02/21/homemade-ramen-recipe/ Stalk me on the interweb: Follow The Edgy Veg on Twitter: http://bit.ly/1eTMJim (@edgyveg) Follow The Edgy Veg on Instagram: http://bit.ly/18DGpxo (@edgyveg) Visit The Edgy Veg Blog: http://bit.ly/1dxcNmv Like The Edgy Veg on Facebook: http://on.fb.me/1gNzEZk See what The Edgy Veg does on Snapchat: edgyveg Awesome shooting by: Shannon Litt Editing by: Dave Sherren GET THE NEW COOKBOOK: http://bit.ly/edgybook
https://wn.com/Vegan_Ramen_Recipe_Vegetarian_|_Edgy_Veg
How to Make Worcestershire Sauce | Potluck Video
5:52

How to Make Worcestershire Sauce | Potluck Video

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  • Duration: 5:52
  • Updated: 11 Mar 2015
  • views: 34367
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’s VEGAN at RALPHS Supermarket
8:33

What’s VEGAN at RALPHS Supermarket

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  • Duration: 8:33
  • Updated: 25 May 2017
  • views: 11206
videos
Vince Lia and I show you several vegan options and staples available at Ralphs Supermarket. 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’S_Vegan_At_Ralphs_Supermarket
What I Ate Today (VEGAN) at The New York State Fair
5:29

What I Ate Today (VEGAN) at The New York State Fair

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  • Duration: 5:29
  • Updated: 03 Sep 2017
  • views: 5979
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I went to the Great New York State Fair on opening day to see some of the vegan options. It was only $1 to get in. VEGAN shoes use code: ZOMBIEKICKS and $5 will be donated to Mercy for Animals http://www.anibrand.com/ 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/What_I_Ate_Today_(Vegan)_At_The_New_York_State_Fair
Christmas Dinner: Lentil & Mushroom Loaf (Vegan/Plant-based) | JessBeautician
6:30

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

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  • Duration: 6:30
  • Updated: 19 Dec 2016
  • views: 54350
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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
What I Eat In A Day +VEGFEST LA 2018 VLOG!
11:15

What I Eat In A Day +VEGFEST LA 2018 VLOG!

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  • Duration: 11:15
  • Updated: 10 May 2018
  • views: 8528
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a little glimpse into VegFest LA! Sorry that I didn't film too much! My Instagram-https://www.instagram.com/young.and.vegan/ Ashleys Instagram -https://www.instagram.com/ashleysabundance/ Ashleys YouTube- https://www.youtube.com/channel/UCWfcpVR3uUVQxK6Lk-Kn5GQ Your SuperFoods discount!-https://your-superfoods-eu.myshopify.com?rfsn=1248323.7b644 use the code YOUNGANDVEGAN 10% off VEGETARYN vegan shirt order-http://www.vegetaryn.com?rfsn=1101892.2629d9 use the code YOUNGANDVEGAN (The discounts are a great way to support vegan companies+i get a small profit from them so it's another way to support me!) FOLLOW ME ON INSTAGRAM- https://www.instagram.com/young.and.vegan/ I SELL PRINTS ON ETSY!- https://www.etsy.com/shop/SoulintheStars?ref=pr_shop_more For business inquires- youngandveganofficial@gmail.com Want To Go Vegan? -check out my instagram @young.and.vegan for more healthy plant-based recipes! ✶WHY GO VEGAN? MUST WATCH DOCUMENTARIES- http://www.whatthehealthfilm.com http://www.cowspiracy.com/facts/ https://www.forksoverknives.com Earthlings- on netflix DAIRY AND EGGS EXPLAINED- https://www.youtube.com/watch?v=UcN7SGGoCNI BEST SPEECH YOU WILL EVER HEAR- https://www.youtube.com/watch?v=es6U00LMmC4 EGGS-https://www.youtube.com/watch?v=RtGf2FuzKo4 DAIRY- https://nutritionfacts.org/topics/dairy/ https://nutritionfacts.org/video/cows-milk-casomorphin-and-autism/ https://www.youtube.com/watch?v=rxnBDDqXSjk Note- some links may be affiliated but all opinions are my own
https://wn.com/What_I_Eat_In_A_Day_Vegfest_La_2018_Vlog