• 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
  • 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
  • the quest for vegetarian worcester sauce | jessymillerx

    ------------------------------- FOLLOW ME » BLOG → https://jessicamiller.me.uk/ INSTAGRAM → https://www.instagram.com/jessymillerx/ ------------------------------- ON ME » FOUNDATION → MAC Water Weight EYELINER → Kat Von D Tattoo Liner LIPSTICK → MAC Honey Love Lipstick & MAC Oh Honey Lip Liner JEWELLERY → Monica Vinader ------------------------------- FILMED & EDITED BY JESSICA MILLER EDITING SOFTWAREFinal Cut Pro X CAMERACanon 60D POINT AND SHOOTCanon G7X ------------------------------- DISCLAIMER » This video is not sponsored. I do not own the music

    published: 06 Dec 2016
  • 2013 Worcester Vegetarian Food Festival - Not Just For Vegetarians!

    See what consumers at the 2013 Worcester Vegetarian Food Festival are saying about Taft Vegetarian Seitan!

    published: 03 May 2013
  • 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
  • HIGH PROTEIN VEGAN MEALS | 5 Recipes = 173g Protein

    $ 1 0 l i f e s t y l e e b o o k s // https://payhip.com/madeleineolivia v l o g g i n g c h a n n e l // https://www.youtube.com/channel/UCeNmwtXZOy960D_pyMazaQQ Please do not count macros or calories (unless you need to for specific health reasons). The measurements and macros in this video are just for your information and to show you that you can get protein on a vegan diet. Life is more than calculating macros, and after years of not doing it, adding it up for this video was exhausting haha. Eat what feels good for you and what makes you happy! r e c i p e s TLT Sandwich (26g protein) 2 portions Bacon tofu (makes 4 portions) // Block of tofu (400g) 1 tsp onion powder 1 tbsp nutritional yeast 2 tbsp soy sauce 1 tbsp maple syrup 1 tsp sriracha (or any hot sauce) Black pepper...

    published: 09 Feb 2018
  • 5 MAKE-AHEAD VEGAN BREAKFAST RECIPES | Quick & Easy Meal Prep

    $ 1 0 l i f e s t y l e e b o o k s // https://payhip.com/madeleineolivia If you have already purchased Versatile Vegan and would like to receive the update then you should have received an email from Payhip giving you instructions on how to download the new copy :) Email me at maddieabbott1@gmail.com should you have any problems (only ebook/business related enquiries please) Use the code MADELEINEOLIVIA for 10% off coconut bowls // http://www.coconutbowls.com?aff=44 r e c i p e s Chia pudding // (Per portion) 1/4 cup chia seeds 1/2 cup plant milk 1-2 - 1 tsp cinnamon 1 tbsp maple syrup 1/2 tsp vanilla extract Top with fruit, nuts and seeds. Enjoy as is or add on top of your granola or smoothie bowls. Tofu Scramble // 1/2 red onion 1 garlic clove 1/2 red pepper 1 ts turme...

    published: 02 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
  • 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
  • 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
  • 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 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
  • 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 #VeganNovember 15 (Vegan/Plant-based) | JessBeautician

    IG: @jessbeautician TWITTER: https://twitter.com/JessBeautician BLOG: http://jessicabeautician.co.uk/ SNAPCHAT: jessbeautician My food processor: http://amzn.to/1DGnsqX BREAKFAST - Matcha Chia Bowl: 2 tbsp maple syrup: http://amzn.to/2aub6Nd 1/2 tsp matcha: http://i.refs.cc/PtXrkjsu 1/4 cup chia seeds: http://amzn.to/2bXylzS 1 cup almond milk: http://amzn.to/2eNNrEw Raspberries, coconut flakes: http://amzn.to/2eXg6qT, cacao nibs: http://i.refs.cc/PtXrkjsu Make this up the night before by first adding the maple syrup into a bowl with the matcha powder. Mix that together until smooth and then add in the chia seeds and almond milk, stir together then leave that to set in the fridge overnight. In the morning, remove it from the fridge, add toppings of choice. SNACK - Veggie Nuggets (Makes 1...

    published: 01 Dec 2016
  • Healthy Vegan Date Chocolate Truffles - Worcester Pilates

    These quick and easy protein bites are a super delicious and healthy snack. These are Paleo, Vegan, Gluten Free, Sugar Free but full of flavor. Please subscribe to my YouTube channel to get more Yoga, Pilates and Wellness videos. Worcester Pilates is a boutique Pilates studio in Central MA offering private instruction on the Pilates equipment. Find out more about the studio and sign up for our newsletter at www.worcesterpilates.com or through the link on the YouTube channel. I will send you an exclusive "Pilates Morning Wakeup" video just for subscribing. Check out my Health and Wellness Coaching site at www.chrisrobertswellness.com I love connecting with others on social media so be sure to follow me: Twitter: https://twitter.com/worcpilates Instagram: https://www.instagram.com/worces...

    published: 10 Jan 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
  • VEGAN MUSHROOM STROGANOFF - creamy, low fat, simple recipe

    -ingredients- 1 can cannellini/white beans 1-1/4 cups+ unsweetened soy/dairy free milk (add more if it gets too thick) 3 tbsp nutritional yeast 1-1/2 tbsp vegan worcester/soy sauce 3 cloves garlic 1 tbsp corn flour (starch) 1 tsp ground sage salt & pepper 1 white onion 1 tbsp vegan butter or a few tbsp water to fry 4 cups/250g chopped mushrooms 250g pack fettuccine -EBOOKS- two 30+ low fat vegan recipe books from only £3.99/$5.99! all oil free, mostly gluten free with some gluten friendly recipes. http://www.payhip.com/plantbasedjudy (payhip accepts paypal, debit & credit. ebook sent immediately through email.) -PATREON- comments, likes, shares & views are all forms of support that mean the world to me. however, if you're willing to support me financially so I can keep uploading regul...

    published: 13 Apr 2016
  • 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 #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
  • VLOGMAS Day 19 Meatless Meatloaf // Easy Vegan Christmas Dinner

    I'm not managing to keep up with creating and uploading videos every day, so it's going to be one or two videos per week. Anyway this was Tuesday 19th December. I will update you on how it tasts on Christmas day! Ok, here's the thing. The thing is when you are transitioning to a Vegan diet and Vegan lifestyle there are going to be slip-ups from time to time and in this video I accidentally bought Worcester sauce without knowing it has fish in the ingredients. I feel bad about it, but there's nothing I can do about it now. I am only human, people make mistakes. Good news is that mistakes are there to learn from them, so next time I purchase Worcester sauce I will be sure to buy a VEGAN sauce. I am not just going to tip the Worcester sauce that I now have down the sink because that'd be a w...

    published: 21 Dec 2017
  • 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
  • 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
  • Vegan School & Work Lunches #3/Weekly Plan | JessBeautician

    KITCHENWARE: Eaziglide pan: http://bit.ly/2vRNnMb Measuring cups: http://amzn.to/2y4ff1K Measuring spoons: http://amzn.to/2yQboV9 Spoon: http://bit.ly/2wnnUtn Tongs: http://bit.ly/2x4rkTX Blender: http://amzn.to/2xHidIk Glass bowl: http://amzn.to/2eQqbag Garlic crusher: http://bit.ly/2xXzpc8 Spatula: http://bit.ly/2f3wLOk Glass containers: http://amzn.to/2xTndgo Boxes: https://elephantbox.co.uk TOMATO QUINOA: 1 tsp olive oil 2 garlic cloves 1/2 tsp cumin 1/2 tsp paprika 1/2 onion granules 1 cup quinoa: http://amzn.to/2fNp5wD 1 tbsp tomato puree 2 cups passatta Salt & pepper Add the olive oil to a pan on a medium heat. Add in the garlic, cumin, paprika and onion granules, and fry off for a few mins. Add the rinsed quinoa and tomato puree, stir and toast gently for a minute. Add the passat...

    published: 08 Oct 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
  • 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
  • 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
  • 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
  • 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 #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
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VEGAN Worcestershire sauce for vegan steaks!! | Connie's RAWsome kitchen

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

  • Order:
  • Duration: 3:28
  • Updated: 02 Oct 2017
  • views: 2390
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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
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: 4242
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
the quest for vegetarian worcester sauce | jessymillerx

the quest for vegetarian worcester sauce | jessymillerx

  • Order:
  • Duration: 8:05
  • Updated: 06 Dec 2016
  • views: 246
videos
------------------------------- FOLLOW ME » BLOG → https://jessicamiller.me.uk/ INSTAGRAM → https://www.instagram.com/jessymillerx/ ------------------------------- ON ME » FOUNDATION → MAC Water Weight EYELINER → Kat Von D Tattoo Liner LIPSTICK → MAC Honey Love Lipstick & MAC Oh Honey Lip Liner JEWELLERY → Monica Vinader ------------------------------- FILMED & EDITED BY JESSICA MILLER EDITING SOFTWAREFinal Cut Pro X CAMERACanon 60D POINT AND SHOOTCanon G7X ------------------------------- DISCLAIMER » This video is not sponsored. I do not own the music
https://wn.com/The_Quest_For_Vegetarian_Worcester_Sauce_|_Jessymillerx
2013 Worcester Vegetarian Food Festival - Not Just For Vegetarians!

2013 Worcester Vegetarian Food Festival - Not Just For Vegetarians!

  • Order:
  • Duration: 3:54
  • Updated: 03 May 2013
  • views: 759
videos
See what consumers at the 2013 Worcester Vegetarian Food Festival are saying about Taft Vegetarian Seitan!
https://wn.com/2013_Worcester_Vegetarian_Food_Festival_Not_Just_For_Vegetarians
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: 91085
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
HIGH PROTEIN VEGAN MEALS | 5 Recipes = 173g Protein

HIGH PROTEIN VEGAN MEALS | 5 Recipes = 173g Protein

  • Order:
  • Duration: 11:20
  • Updated: 09 Feb 2018
  • views: 2085
videos
$ 1 0 l i f e s t y l e e b o o k s // https://payhip.com/madeleineolivia v l o g g i n g c h a n n e l // https://www.youtube.com/channel/UCeNmwtXZOy960D_pyMazaQQ Please do not count macros or calories (unless you need to for specific health reasons). The measurements and macros in this video are just for your information and to show you that you can get protein on a vegan diet. Life is more than calculating macros, and after years of not doing it, adding it up for this video was exhausting haha. Eat what feels good for you and what makes you happy! r e c i p e s TLT Sandwich (26g protein) 2 portions Bacon tofu (makes 4 portions) // Block of tofu (400g) 1 tsp onion powder 1 tbsp nutritional yeast 2 tbsp soy sauce 1 tbsp maple syrup 1 tsp sriracha (or any hot sauce) Black pepper 1 tbsp olive oil 4 slices granary wholemeal bread 1 avocado 1 tomato Lettuce Vegan mayo BBQ Tofu Quinoa Bowl (44g protein) 2 portions BBQ Tofu // 1 clove garlic 2 tbsp brown sugar 1 tbsp tomato ketchup 1 tbsp tomato puree 2 tbsp vegan worcester sauce 1 tsp sriracha (or any hot sauce) 1 tsp mustard powder 1 tbsp apple cider vinegar Olive oil (for the pan) Block of firm tofu (400g) 1-2 tbsp sesame seeds Quinoa (I cooked 100g and served 1 cup cooked each) Vegetable stock (300ml) Head of broccoli 2-3 spring onions Juice of a lime Protein Oats (25g protein) 1 portion 1 cup oats 2 cups plant milk 1-2 tbsp peanut butter (+ more for topping) 1 tbsp chia seeds (+ more for topping) 1 tbsp cacao/cocoa 1 tbsp syrup (we used date) Handful frozen raspberries Half a banana Lentil and Walnut Salad (45g protein) 1 portion Tahini Dressing // 2 tbsp tahini Juice of half a lemon 1-2 tbsp soy sauce 1 tsp sriracha (or any hot sauce) 1 tbsp syrup (we used date) Half a bag of rocket 100g green lentils 1/2 cup butter beans 1 tbsp capers Sundried tomatoes 1/2 cup chopped walnuts Chilli con protein (33g protein) 4-5 portions 1 onion 2 garlic cloves Olive oil Red pepper 1-2 tsp chilli 1 tsp paprika 1 tsp cumin 1 tsp cinnamon 500ml veg stock 100g lentils 400g tin kidney beans 400ml tin chopped tomatoes 450 gsoy mince 2 tbsp tomato puree Brown rice (I served a cup and a half each) Avocado Black pepper Lime juice c o n n e c t i n s t a g r a m // https://www.instagram.com/madeleineoliviaa t w i t t e r // https://twitter.com/MadeleineOlivia f a c e b o o k // https://www.facebook.com/MadeleineOliviaYouTube/ p i n t e r e s t // https://www.pinterest.co.uk/madeleineoliviaa/ t u m b l r // http://madeleineolivia.tumblr.com s n a p c h a t // maddieabb f a c e b o o k g r o u p s v e r s a t i l e v e g a n // https://www.facebook.com/groups/356615408052591/ d e c l u t t e r y o u r l i f e // https://www.facebook.com/groups/1826235817652491/ m i n i m a l b e a u t y // https://www.facebook.com/groups/955762267892242/ l i s t e n 2 Me (feat. Kiddo Ai & Nick Smith) by SMLE Too Smooth (feat. Grey MTTR) by Notaker Listen on Spotify: https://open.spotify.com/track/2gIdJ40E6lVN7hKmTgQcWM iTunes Download Link: https://itunes.apple.com/ca/album/too-smooth-feat-grey-mttr-single/1331611485?uo=4&&app=itunes&at=1010ls5U&ct=LFV_efc5d64b4bf59377dba40cdc9ca153a3
https://wn.com/High_Protein_Vegan_Meals_|_5_Recipes_173G_Protein
5 MAKE-AHEAD VEGAN BREAKFAST RECIPES | Quick & Easy Meal Prep

5 MAKE-AHEAD VEGAN BREAKFAST RECIPES | Quick & Easy Meal Prep

  • Order:
  • Duration: 10:11
  • Updated: 02 Feb 2018
  • views: 1962
videos
$ 1 0 l i f e s t y l e e b o o k s // https://payhip.com/madeleineolivia If you have already purchased Versatile Vegan and would like to receive the update then you should have received an email from Payhip giving you instructions on how to download the new copy :) Email me at maddieabbott1@gmail.com should you have any problems (only ebook/business related enquiries please) Use the code MADELEINEOLIVIA for 10% off coconut bowls // http://www.coconutbowls.com?aff=44 r e c i p e s Chia pudding // (Per portion) 1/4 cup chia seeds 1/2 cup plant milk 1-2 - 1 tsp cinnamon 1 tbsp maple syrup 1/2 tsp vanilla extract Top with fruit, nuts and seeds. Enjoy as is or add on top of your granola or smoothie bowls. Tofu Scramble // 1/2 red onion 1 garlic clove 1/2 red pepper 1 ts turmeric 1/2 tsp cumin Block of firm tofu 1 tbsp soy sauce Salt and pepper Large handful of spinach This makes around 2-3 portions. Serve with toast, hot sauce and vegan worcester sauce. Or enjoy with some crispy fried potatoes! Overnight Oats // (Per portion) 1/2 cup oats 1/2 cup plant milk 1/2 mashed banana 1 tbsp chia seeds 1/2 - 1 tsp cinnamon 1 tbsp maple syrup Serve with fruit, nut butter, seeds, more maple syrup. Whatever you like! Maple Granola // 2 cups whole oats 1 cup pecans 1 cup dried dates 1/4 cup pumpkin seeds 1/4 cup sunflower seeds 1 tbsp cinnamon 1/4 cup coconut oil 1/2 cup maple syrup Serve with soy/coconut yoghurt and fresh fruit, or on top of a smoothie bowl :) Peanut choc bars // 2 cups whole oats 1 tsp cinnamon 1 cup medjool dates 1/4 (NOT 1/2) cup maple syrup 1/4 cup peanut butter 1-2 tbsp cacao (or cocoa) powder Enjoy in the morning with some fruit and yoghurt, or mid afternoon as a snack. c o n n e c t i n s t a g r a m // https://www.instagram.com/madeleineoliviaa t w i t t e r // https://twitter.com/MadeleineOlivia f a c e b o o k // https://www.facebook.com/MadeleineOliviaYouTube/ p i n t e r e s t // https://www.pinterest.co.uk/madeleineoliviaa/ t u m b l r // http://madeleineolivia.tumblr.com s n a p c h a t // maddieabb f a c e b o o k g r o u p s v e r s a t i l e v e g a n // https://www.facebook.com/groups/356615408052591/ d e c l u t t e r y o u r l i f e // https://www.facebook.com/groups/1826235817652491/ m i n i m a l b e a u t y // https://www.facebook.com/groups/955762267892242/ l i s t e n Lay Low (Acoustic) by David Benjamin & Conro Listen on Spotify: https://open.spotify.com/track/3PdJt6LGMJdee8mXbzhnYq iTunes Download Link: https://itunes.apple.com/ca/album/lay-low-acoustic-single/id1282082972?uo=4&&app=itunes&at=1010ls5U&ct=LFV_da01f01fff49b6bddbc4bdd3e2b7e001 Lay Low (feat. David Benjamin) by Conro Listen on Spotify: https://open.spotify.com/track/5T9qnmnoeJ7NitipUSnsaA iTunes Download Link: https://itunes.apple.com/ca/album/lay-low-feat-david-benjamin/id1236292884?i=1236292892&uo=4&&app=itunes&at=1010ls5U&ct=LFV_2df5cf939b2fa342a96abbc457932258 This video is not sponsored, but the above link for coconut bowls is an affiliate link.
https://wn.com/5_Make_Ahead_Vegan_Breakfast_Recipes_|_Quick_Easy_Meal_Prep
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: 124312
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
My Morning Routine & What Vegan Products I Use

My Morning Routine & What Vegan Products I Use

  • Order:
  • Duration: 14:59
  • Updated: 26 Jun 2017
  • views: 5881
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
What I Eat in a Day #VeganNovember 11 (Vegan/Plant-based) | JessBeautician

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

  • Order:
  • Duration: 7:52
  • Updated: 22 Nov 2016
  • views: 78095
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 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
Sick Day Recipes (Vegan/Plant-based) | JessBeautician

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

  • Order:
  • Duration: 6:40
  • Updated: 09 Feb 2017
  • views: 124088
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 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: 129462
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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
Autumn Brunch Recipes (Vegan/Plant-based) | JessBeautician

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

  • Order:
  • Duration: 8:42
  • Updated: 24 Sep 2017
  • views: 82054
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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 #VeganNovember 15 (Vegan/Plant-based) | JessBeautician

What I Eat in a Day #VeganNovember 15 (Vegan/Plant-based) | JessBeautician

  • Order:
  • Duration: 8:46
  • Updated: 01 Dec 2016
  • views: 80384
videos
IG: @jessbeautician TWITTER: https://twitter.com/JessBeautician BLOG: http://jessicabeautician.co.uk/ SNAPCHAT: jessbeautician My food processor: http://amzn.to/1DGnsqX BREAKFAST - Matcha Chia Bowl: 2 tbsp maple syrup: http://amzn.to/2aub6Nd 1/2 tsp matcha: http://i.refs.cc/PtXrkjsu 1/4 cup chia seeds: http://amzn.to/2bXylzS 1 cup almond milk: http://amzn.to/2eNNrEw Raspberries, coconut flakes: http://amzn.to/2eXg6qT, cacao nibs: http://i.refs.cc/PtXrkjsu Make this up the night before by first adding the maple syrup into a bowl with the matcha powder. Mix that together until smooth and then add in the chia seeds and almond milk, stir together then leave that to set in the fridge overnight. In the morning, remove it from the fridge, add toppings of choice. SNACK - Veggie Nuggets (Makes 14): 1/2 cup oats 1 can/jar 340g mixed veg 2 tbsp chickpea flour 1 tbsp onion flakes 1 tsp tomato paste 1 tsp garlic powder 1 tsp olive oil Salt & pepper Preheat the oven to 180 degrees celsius. Add the oats into a food processor and blend them until it forms a flour. Add in the drained, mixed vegetables then the chickpea flour, onion flakes, tomato paste, olive oil, salt and pepper. Pulse it until it mixes. Take 1 tablespoon of the mix, form nugget shapes out of them then place on a lined baking tray. Place in the oven for 25 mins. Store in an airtight container for up to 4 days in the fridge and to freeze, place in the freezer before cooking then place them directly in the oven to cook when you want them. LUNCH - Beans & Waffles with Avocado: 1 large potato 1 tsp olive oil Salt & pepper Baked Beans: https://youtu.be/2CaR0IsAJZI?t=10m46s 1/2 avocado Worcester sauce: http://amzn.to/2gVdn5o Silicone waffle mould: http://amzn.to/2f8zenU Preheat the oven to 180 degrees celsius. Peel and chop the potato and place those in a pan of boiling water to cook until soft. Drain them once cooked, but reserve around 1/4 cup of the water then add in the olive oil and season it with salt and black pepper. Mash that up until smooth and then smooth into a silicone waffle mould. Place that in the oven and let that cook for around 30 mins. Once the waffles are done, flip the mould onto a plate, let it cool a little then press out the waffles - these might stick a little. Serve with baked beans and slice the avocado and add that on top. Splash on some vegan Worcestor sauce and finish with pepper. SNACK - Chocolate Orange Popcorn: 1 tsp coconut oil: http://amzn.to/2auaUxl 1 handful popcorn kernels Choc Shot Spiced Orange: http://amzn.to/2ffUXHd Melt the oil in a large pan on a medium heat, once melted add in the popcorn kernels and allow those to pop, keeping the pan moving by giving it a shuffle every now and then. Once they have popped, tip them into a bowl and drizzle the Choc Shot on top. DINNER - Curry Butternut Squash Soup (Serves 4): 1 onion 1 tbsp olive oil 3 cloves garlic 2 tbsp curry powder 1 tsp cumin 1 tsp coriander 1 tsp tumeric 1/2 tsp ginger 1 butternut squash, peeled 1 can coconut milk: http://amzn.to/2eme9TB 1 pint veg stock: http://amzn.to/2f4LpT4 Salt & pepper Coconut milk drizzle, pumpkin seeds, chilli flakes, parsley Superfood Bread: https://youtu.be/ld1AhJ8Ol9s?t=1m49s Dice the onion and add that to a pan on a medium heat with the olive oil. Allow to cook down until soft before mincing in the garlic and fry that off too. Next add in the curry powder, cumin, coriander, turmeric and ginger and fry those off for a few minutes. Chop the butternut squash and add those to the pan. Coat them well in the spices by mixing it well and cook that for 5 mins before adding in the coconut milk and veg stock. Stir then season it with salt and pepper. Bring to a boil, place the lid on and simmer for 30 mins. Transfer to a food processor and blend until smooth, then pour it back in the pan to blast it with heat. Serve drizzled with coconut milk reserved from the can, add on the toppings, and serve with superfood bread. Store any remaining soup in an airtight container in the fridge for 2 days or freeze for up to 2 weeks. DESSERT - Raspberry Truffles (Makes 6): 14 dates: http://i.refs.cc/PtXrkjsu 3 tbsp cacao powder: http://amzn.to/2fhkz8a 1 tbsp almond butter: http://amzn.to/2edjyy6 1 tbsp maple syrup: http://amzn.to/2aub6Nd 1 tsp vanilla extract: http://amzn.to/2au8Sxn Raspberry powder: http://i.refs.cc/PtXrkjsu Blend up the dates, cacao powder, almond butter, maple syrup and vanilla extract in a food processor. Take 1 tablespoon of the mix and form 6 balls from it by rolling them between the palms of your hands - if it sticks, wet your hands slightly. Place on a plate and sieve the raspberry powder over the top to dust them. Any leftover powder can always be transferred back to the bag. Store in a container in the fridge for up to 3 days. WHAT I'M WEARING: TOP - Whistles (similar: http://bit.ly/2d9EW77) 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_15_(Vegan_Plant_Based)_|_Jessbeautician
Healthy Vegan Date Chocolate Truffles - Worcester Pilates

Healthy Vegan Date Chocolate Truffles - Worcester Pilates

  • Order:
  • Duration: 4:46
  • Updated: 10 Jan 2017
  • views: 7
videos
These quick and easy protein bites are a super delicious and healthy snack. These are Paleo, Vegan, Gluten Free, Sugar Free but full of flavor. Please subscribe to my YouTube channel to get more Yoga, Pilates and Wellness videos. Worcester Pilates is a boutique Pilates studio in Central MA offering private instruction on the Pilates equipment. Find out more about the studio and sign up for our newsletter at www.worcesterpilates.com or through the link on the YouTube channel. I will send you an exclusive "Pilates Morning Wakeup" video just for subscribing. Check out my Health and Wellness Coaching site at www.chrisrobertswellness.com I love connecting with others on social media so be sure to follow me: Twitter: https://twitter.com/worcpilates Instagram: https://www.instagram.com/worcesterpilates/ Facebook: https://www.facebook.com/worcesterpilates/ Pinterest: https://www.pinterest.com/woopilates/
https://wn.com/Healthy_Vegan_Date_Chocolate_Truffles_Worcester_Pilates
"TOP 10" BEST VEGAN RESTAURANTS IN BOSTON!!

"TOP 10" BEST VEGAN RESTAURANTS IN BOSTON!!

  • Order:
  • Duration: 13:50
  • Updated: 25 Nov 2017
  • views: 579
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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
VEGAN MUSHROOM STROGANOFF - creamy, low fat, simple recipe

VEGAN MUSHROOM STROGANOFF - creamy, low fat, simple recipe

  • Order:
  • Duration: 2:28
  • Updated: 13 Apr 2016
  • views: 18165
videos
-ingredients- 1 can cannellini/white beans 1-1/4 cups+ unsweetened soy/dairy free milk (add more if it gets too thick) 3 tbsp nutritional yeast 1-1/2 tbsp vegan worcester/soy sauce 3 cloves garlic 1 tbsp corn flour (starch) 1 tsp ground sage salt & pepper 1 white onion 1 tbsp vegan butter or a few tbsp water to fry 4 cups/250g chopped mushrooms 250g pack fettuccine -EBOOKS- two 30+ low fat vegan recipe books from only £3.99/$5.99! all oil free, mostly gluten free with some gluten friendly recipes. http://www.payhip.com/plantbasedjudy (payhip accepts paypal, debit & credit. ebook sent immediately through email.) -PATREON- comments, likes, shares & views are all forms of support that mean the world to me. however, if you're willing to support me financially so I can keep uploading regular (preferably daily!) videos, here's my patreon link: https://www.patreon.com/plantbasedjudy -where to find me- instagram - http://instagram.com/plantbasedjudy facebook - https://www.facebook.com/plantbasedjudy tumblr - http://plantbasedjudy.tumblr.com/ email - plantbasedjudy@gmail.com blender/food processor - BOSCH MCM4100GB -music- unseen music
https://wn.com/Vegan_Mushroom_Stroganoff_Creamy,_Low_Fat,_Simple_Recipe
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: 53125
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
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: 96195
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
VLOGMAS Day 19 Meatless Meatloaf // Easy Vegan Christmas Dinner

VLOGMAS Day 19 Meatless Meatloaf // Easy Vegan Christmas Dinner

  • Order:
  • Duration: 11:56
  • Updated: 21 Dec 2017
  • views: 18
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I'm not managing to keep up with creating and uploading videos every day, so it's going to be one or two videos per week. Anyway this was Tuesday 19th December. I will update you on how it tasts on Christmas day! Ok, here's the thing. The thing is when you are transitioning to a Vegan diet and Vegan lifestyle there are going to be slip-ups from time to time and in this video I accidentally bought Worcester sauce without knowing it has fish in the ingredients. I feel bad about it, but there's nothing I can do about it now. I am only human, people make mistakes. Good news is that mistakes are there to learn from them, so next time I purchase Worcester sauce I will be sure to buy a VEGAN sauce. I am not just going to tip the Worcester sauce that I now have down the sink because that'd be a waste. VEGAN BLOG: https://carlavegan.blogspot.co.uk/ MINDFULNESS BLOG: https://calmcolour.blogspot.co.uk/ PILATES BLOG: https://happilates.blogspot.co.uk/ PINTEREST: https://www.pinterest.co.uk/carlacolour1/pins/
https://wn.com/Vlogmas_Day_19_Meatless_Meatloaf_Easy_Vegan_Christmas_Dinner
Vegan Food Haul | JessBeautician

Vegan Food Haul | JessBeautician

  • Order:
  • Duration: 13:48
  • Updated: 12 Jan 2017
  • views: 25066
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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
How to Make Worcestershire Sauce | Potluck Video

How to Make Worcestershire Sauce | Potluck Video

  • Order:
  • Duration: 5:52
  • Updated: 11 Mar 2015
  • views: 31646
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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
Vegan School & Work Lunches #3/Weekly Plan | JessBeautician

Vegan School & Work Lunches #3/Weekly Plan | JessBeautician

  • Order:
  • Duration: 10:04
  • Updated: 08 Oct 2017
  • views: 62807
videos
KITCHENWARE: Eaziglide pan: http://bit.ly/2vRNnMb Measuring cups: http://amzn.to/2y4ff1K Measuring spoons: http://amzn.to/2yQboV9 Spoon: http://bit.ly/2wnnUtn Tongs: http://bit.ly/2x4rkTX Blender: http://amzn.to/2xHidIk Glass bowl: http://amzn.to/2eQqbag Garlic crusher: http://bit.ly/2xXzpc8 Spatula: http://bit.ly/2f3wLOk Glass containers: http://amzn.to/2xTndgo Boxes: https://elephantbox.co.uk TOMATO QUINOA: 1 tsp olive oil 2 garlic cloves 1/2 tsp cumin 1/2 tsp paprika 1/2 onion granules 1 cup quinoa: http://amzn.to/2fNp5wD 1 tbsp tomato puree 2 cups passatta Salt & pepper Add the olive oil to a pan on a medium heat. Add in the garlic, cumin, paprika and onion granules, and fry off for a few mins. Add the rinsed quinoa and tomato puree, stir and toast gently for a minute. Add the passatta, 1/2 cup hot water, salt and pepper. Stir, cover and simmer for 20 mins. Cool, store in a container in the fridge. FALAFELS (12): 1 can chickpeas 1 small white onion 3 cloves garlic Juice 1/2 lemon 2 tbsp tahini: http://amzn.to/2fSjxob 1 tsp cumin 1 cup parsley, chopped Salt & pepper Preheat the oven to 180 degrees celsius. Blend all ingredients in a food processor, take around 2tbsp at a time, roll the mix between your palms to form balls. Place on a lined baking tray in the oven for 30 mins, turn half-way. Remove, cool and store in a container in the fridge. CRUNCHY CHICKPEAS & KALE CHIPS: 1 can chickpeas 1 tsp olive oil 1 tsp cumin 1 tsp paprika 1 tsp garlic granules Salt & pepper 1 bunch kale, stems removed 1 tsp olive oil 1/2 tsp onion granules 1/2 tsp garlic granules Salt & pepper Add the chickpeas to a bowl with the olive oil, cumin, paprika, garlic granules, salt and pepper. Mix, then place it on one half of a lined baking tray in the oven at 180 degrees celsius for 15 mins. In the meantime add the kale to the same bowl, with the olive oil, onion granules, garlic granules, salt and pepper. Coat well, remove the chickpeas from the oven, place the kale on the other side of the tray, put it back in the oven for another 15 mins, remove and leave to cool. Store in a dry place. HEMP CAESAR DRESSING: 1 1/2 cup hemp seeds: http://amzn.to/2xSCZId 1 cup unsweetened brown rice milk: http://amzn.to/2yqoBI6 juice 1/2 lemon 3 cloves garlic 4 tbsp nutritional yeast: http://amzn.to/2fMydRP 1/2 tsp dijon mustard Splash vegan Worcester sauce: http://amzn.to/2yIRCe3 Salt & pepper Blend all ingredients together for around 3 mins until smooth. Place in an airtight jar and store in the fridge. MONDAY - FALAFEL CAESAR WRAPS: Sweet potato wraps 1 gem lettuce 6 falafels Hemp Caesar Dressing Nutritional yeast: http://amzn.to/2g14nwG Parsley Kale Chips & Crunchy Chickpeas Berries & pistachios Shred the gem and half the falafels, take two warmed wraps and divide the lettuce and falafel between them, drizzle on the Hemp Caesar Dressing, add nutritional yeast and parsley. Tuck in the ends, roll and cut in half. TUESDAY - KALE CAESAR SALAD: 1 gem lettuce Bunch kale, stems removed 1/2 cup Hemp Caesar Dressing Nutritional yeast Crunchy Chickpea croutons Falafels & cherry tomatoes Beetroot Crackers: http://bit.ly/2wxRkGl Snack bar: http://bit.ly/2yJ9HJ1 Shred the gem lettuce and kale, add to a mixing bowl with the Hemp Caesar Dressing and mix wel. Sprinkle nutritional yeast on top, add the Crunchy Chickpeas on top as croutons. WEDNESDAY - TOMATO QUINOA: 3/4 Tomato Quinoa 1/2 cup artichoke 1/2 cup green olives 1/2 cup basil 1/2 cup sun-dried tomatoes 1/2 cup piquant peppers Mr Organic ACV: http://bit.ly/2gkVpaK Rocket Coconut yoghurt & berries Ombar: http://amzn.to/2yOOwoI Chop the artichoke, olives, basil, sun-dried tomatoes and piquant peppers into a chunky mix. Add half to a container and keep in the fridge, then add the other half to a mixing bowl. Add the 3/4 tomato quinoa and cider vinegar, and mix. For a dessert, add some berries to coconut yoghurt, top with some chunks of chocolate. THURSDAY - BEAN BURRITO & NACHOS: 1 sweet potato wrap 1/4 Tomato Quinoa 1 can mixed beans 1 avocado, mashed with juice 1/2 lime Hemp Caesar Dressing Coriander Tortilla chips Mr Organic Tomato & Ginger Salsa: http://bit.ly/2y7AyAN Nutritional yeast Dried Mango: http://amzn.to/2g145pA Warm the wrap and place on strip of baking paper. Add the leftover 1/4 Tomato Quinoa, 1/2 can mixed beans, 1/2 avocado, Hemp Caesar Dressing and coriander. Wrap tightly. Take a handful of tortilla chips, add on some salsa, 1/2 can mixed beans, 1/2 avocado, sprinkle on some nutritional yeast and add on chopped coriander. FRIDAY - ANTI-PASTI PASTA: 1 portion pasta, cooked Leftover artichoke, olives etc Salt & pepper Chilli flakes Rocket Blackberries Ombar Add the leftover chopped artichoke, olives, basil, sun-dried tomatoes and peppers to a mixing bowl, and add in the cooked pasta. Mix well, season with salt, pepper and chilli. Top with fresh rocket. I'M WEARING: Bracelet: http://bit.ly/2jqrTnW Beaded ring: http://bit.ly/2sGryhh Nails: http://bit.ly/2yJBcC6
https://wn.com/Vegan_School_Work_Lunches_3_Weekly_Plan_|_Jessbeautician
Vegan Ramen Recipe - Vegetarian | Edgy Veg

Vegan Ramen Recipe - Vegetarian | Edgy Veg

  • Order:
  • Duration: 3:59
  • Updated: 19 Jan 2015
  • views: 107887
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
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
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
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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
Sick Day Recipes (Vegan/Plant-based) | JessBeautician

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

  • Order:
  • Duration: 6:40
  • Updated: 09 Feb 2017
  • views: 99648
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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
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
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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 #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
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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 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