• How to Make Vegan Worcestershire Sauce

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

    published: 10 Jul 2017
  • New England VegFest Worcester MA & What I Ate

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

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

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

    published: 21 Dec 2014
  • 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
  • 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
  • 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
  • James Aspey, Vegan Activist Lecture At New England VegFest

    James Aspey, Vegan Activist Lecture at New England VegFest 2017 Hosted by New England VegFest.com & VegWorcester (http://www.NewEnglandVegFest.com) Filmed & Edited by: WavyCave Studio (YouTube @WavyCaveStudio) Sunday 05/01/2017 at the DCU Center, Worcester, MA, USA Follow @VegWorcester on Instagram (http://www.instagram.com/VegWorcester) Facebook: (http://www.facebook.com/VegWorcester) (http://www.facebook.com/NewEnglandVegfest) GO VEGAN!

    published: 30 Jun 2017
  • What I Eat in a Day #19 (Vegan/Plant-based) | JessBeautician

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

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

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

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

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

    published: 17 May 2017
  • 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
  • Burger Shop Worcester Review

    A review of Burger Shop in Worcester. Is this one of the best restaurants in Worcester UK? Is this the best burger in Worcester UK? One of my many restaurant reviews in Worcester. Follow me for more Worcester restaurant reviews. Thank you Coops Music courtesy of bensound.com

    published: 24 Jun 2017
  • How to Start a Campfire - What I ate ( Beyond Burger )

    Camping or post apocalyptic survival skills. What I ate with Indy the Pup. 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 VEGAN shoes $5 donation to Mercy for Animals when you use code : ZOMBIEKICKS http://www.anibrand.com/ Vdog Food: Premium Vegan Dog Food https://v-dog.com New customers save with code ZOMBIEDOG Vegan Outdoor Adventure Box: http://bit.ly/2lFHako FOLLOW OUR ADVENTURES: 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/theveganzombi...

    published: 21 Jun 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
  • Morrissey confirms he is now VEGAN. First in-person interview for a decade!

    Former Smiths frontman does first In-Person Interview In Nearly 10 Years. Morrissey’s Larry King meeting went live at 11am today. - - vegan-news vegan-celebrities

    published: 20 Aug 2015
  • What I Eat in a Day #13 (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 DOCUMENTARIES/VIDEOS I RECOMMEND (Watch in order): 101 Reasons to go Vegan: http://bit.ly/1wEdBQn The Best Speech Ever: http://bit.ly/1muFZxA Forks Over Knives: http://bit.ly/1nEUYRE Earthlings: http://bit.ly/1Ll600D Cowspiracy: http://bit.ly/1p1fBso BREAKFAST - Mushroom and Asparagus on Toasted Rye: 6 medium mushrooms, sliced Small bunch asparagus spears, trimmed Rye bread Worcester Sauce: http://bit.ly/2bt6Qc6 Add the mushrooms to a pan with 1 tsp olive oil and cook them off until they...

    published: 18 Aug 2016
  • Whole 30 Final Thoughts | Weight Loss, Vegan Friendly?, What I Learned

    I'm done with Whole 30 and I'm sharing my results, what worked and what didn't, and if I think Whole 30 could be right for you. Don’t forget to hit the Subscribe button so we can be YouTube friends! New Videos Every Wednesday, Friday & Sunday! For exclusive VIP Access to my Liquid Eye Liner Tips sign up for my Everyday Starlet Mailing List: http://eepurl.com/TL2Pn Blog - http://everydaystarlet.com/ Mailing List: http://eepurl.com/TL2Pn Instagram - http://instagram.com/sarahblodgett/ Pinterest- http://www.pinterest.com/sarahblodgett/ Twitter - https://twitter.com/sarahblodgett Facebook - https://www.facebook.com/EverydayStarlet Bloglovin – http://www.bloglovin.com/blog/11897099 Snapchat- https://www.snapchat.com/add/sarahblodgett --------------------- Other Whole30 Vid...

    published: 16 May 2016
  • My Morning Routine & What Vegan Products I Use

    Here's my morning routine and some of the products i use. Vanity Planet Elite Sonic Toothbrush Use code: ZOMBIE for 75% off at: http://vpwow.com/zombie VEGAN shoes 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
  • "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 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
  • 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
  • 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
  • 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
developed with YouTube
How to Make Vegan Worcestershire Sauce

How to Make Vegan Worcestershire Sauce

  • Order:
  • Duration: 1:44
  • Updated: 10 Jul 2017
  • views: 655
videos
Discover how to make vegan worcestershire sauce that's very close to the original, enjoy! #vegan More vegan dips & sauces - https://www.youtube.com/playlist?list=PLm5mB3CKfh_VQqE9LzzuPgeglqYtKziN6 Please like, comment and subscribe to my Channel if you enjoy the video, thanks! Youtube - https://www.youtube.com/channel/UCFluQ_3q9Jf2kS5GaoRUbPA Facebook - https://www.facebook.com/sfdsmoothies Twitter - https://twitter.com/sfdsmoothys --------------------------------------------------------- Method: Vegan Worcestershire Sauce - (makes about 2 cups) Ingredients: 1 cup apple cider vinegar 1/4 cup water 1/3 cup molasses 1 tbsp tamarind puree 3 tbsp tamari/ soy sauce juice of 1 lemon 1/2 tbsp salt 1/2 tsp pepper 1/2 tsp mustard powder 1 tsp onion powder 1 tsp garlic powder 1 tsp ground ginger 1/4 tsp cayenne 1/4 tsp cinnamon 1/8 tsp cloves 1/8 tsp cardamom Method: - blend all ingredients for 1 minute - heat in pan until boiling, stirring occasionally - remove from heat when boiling - pour into glass jar/ bottle when completely cooled - store in fridge for weeks![can also be frozen in ice cube tray and then put ice cubes into freezer bag and store in freezer] --------------------------------------------------------- Music - Mulshine & TUVA - Quicksand https://youtu.be/cGIVbkn9WqA Mulshine https://www.facebook.com/mulshine https://soundcloud.com/mulshine https://www.instagram.com/tmulshine/ TUVA https://soundcloud.com/tuvajoanna https://www.instagram.com/joannagabrieisson/
https://wn.com/How_To_Make_Vegan_Worcestershire_Sauce
New England VegFest Worcester MA & What I Ate

New England VegFest Worcester MA & What I Ate

  • Order:
  • Duration: 14:22
  • Updated: 09 May 2017
  • views: 4007
videos
Here's my day at the NEVegFest in Worcester MA. Live music by NateMacKinnonMusic@gmail.com IG @giant_flying_insects. Brand New - Play Crack the Sky Vegan Zombie E-Book here http://full.sc/1aixyfO Patreon (support us with just $1/mo) http://bit.ly/SupportTVZ Vegan Zombie Shirts http://bit.ly/1j4YZnZ Rouxbe Plant Base Cooking School http://bit.ly/TwW623 Follow us INSTAGRAM http://instagram.com/theveganzombie Subscribe to The Vegan Zombie http://youtube.com/zombiegate 2nd Channel https://www.youtube.com/theveganzombie2 FACEBOOK http://facebook.com/theveganzombie TWITTER http://twitter.com/theveganzombie The Vegan Zombie WEBSITE http://theveganzombie.com/ YOUTUBE: http://youtube.com/zombiegate
https://wn.com/New_England_Vegfest_Worcester_Ma_What_I_Ate
11. Gettin' Saucey Vegan Recipes: "Vegan Worcestershire Sauce" (Complete) BTME

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

  • Order:
  • Duration: 2:52
  • Updated: 21 Dec 2014
  • views: 356
videos
[Debra Rushing] Click on the following to print a recipe: http://www.romesda.org/GettinSauceyPDF/11VeganWorcestershireSauce.pdf
https://wn.com/11._Gettin'_Saucey_Vegan_Recipes_Vegan_Worcestershire_Sauce_(Complete)_Btme
How to Make Worcestershire Sauce | Potluck Video

How to Make Worcestershire Sauce | Potluck Video

  • Order:
  • Duration: 5:52
  • Updated: 11 Mar 2015
  • views: 29783
videos
Worcestershire Sauce Recipe Worcestershire sauce is a classic, but did you know you can make it at home? We went to Bara to find out how from chef Ian Alvarez. SUBSCRIBE: www.youtube.com/Potluckvideochannel FACEBOOK: www.facebook.com/PotluckVideo CHECK OUT our homepage: http://potluckvideo.com/
https://wn.com/How_To_Make_Worcestershire_Sauce_|_Potluck_Video
the quest for vegetarian worcester sauce | jessymillerx

the quest for vegetarian worcester sauce | jessymillerx

  • Order:
  • Duration: 8:05
  • Updated: 06 Dec 2016
  • views: 225
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
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: 127108
videos
INSTAGRAM: @jessbeautician TWITTER: https://twitter.com/JessBeautician BLOG: http://jessicabeautician.co.uk/ SNAPCHAT: jessbeautician FACEBOOK: https://www.facebook.com/JessicaBeauticianBlog Food processor: http://amzn.to/2aAZfIf (Black version: http://amzn.to/2irysAX) BREAKFAST - Oat & Chia Pudding Bowl (Serves 1): 1/3 cup oats 1/4 cup chia seeds: http://amzn.to/2bXylzS 1 cup almond milk: http://amzn.to/2koIwi7 2 tbsp maple syrup: http://amzn.to/2aub6Nd Cacao nibs: http://amzn.to/2emi5Uo Goji berries: http://amzn.to/2d16LOK Pumpkin Seeds: http://amzn.to/2kR61yl Freeze-dried strawberries: http://bit.ly/2iR7O9x Coconut flakes: http://amzn.to/2eXg6qT Make this up the night before by placing the oats and chia seeds in a bowl with the almond milk and maple syrup. Give that a good mix together and then place that in the fridge overnight to set. In the morning, remove it from the fridge and add on your toppings of choice. SNACK - Fresh Mint Tea & Primal Pantry Brazil Nut & Chery Snack Bar: 1 small handful fresh mint leaves Place the mint leaves in a cup, fill the cup with hot water and leave to stand until the water is fully infused. Primal Pantry Brazil Nut & Chery Snack Bar: http://bit.ly/2kR63Gq LUNCH - Avocado, Lettuce, Tomato Sandwich: Rye bread: http://bit.ly/2ln9l53 Tomato, Olive & Red Pepper Paste: https://youtu.be/7MEItoB5Kus?t=55s 1 tomato 1/2 avocado Lettuce/rocket Blue Corn Chips: http://amzn.to/2dDJVwD Slice the tomato and avocado. Spread the Tomato, Olive & Red Pepper paste on one slice of rye bread then place on the sliced tomato and sliced avocado, add on the rocket/lettuce, then take another piece of rye bread and spread on some more paste. Serve with Blue Corn Tortilla Chips. SNACK - Worcester Cashews: 1 handful cashews: http://bit.ly/2l0UDTb Vegan Worcester Sauce: http://bit.ly/2bt6Qc6 Add the cashew nuts to a dry pan on a low heat and toast until golden, shuffling so they don't catch or burn. Splash in the vegan Worcester sauce, coat well and serve. DINNER - Vegetable Sweet & Sour (Serves 4): 1 tsp coconut oil: http://bit.ly/2kTsZos 1 white onion 3 cloves garlic 1 large carrot, peeled 1 sweet red pepper 2 small green pepper 1 tbsp tomato paste 1 tin chopped tomatoes 3 tbsp apple cider vinegar: http://amzn.to/2lqvGRK 1/2 pint vegetable stock: http://amzn.to/2f4MytO Salt & black pepper 1 can baby corn 1 pineapple Brown rice Sliced red chilli to serve (optional) First melt the coconut oil in a large pan on a medium heat. Then slice up the onion, add that to the pan and fry it off until soft. Next, mince in the garlic and fry that off with the onion too. Slice up the carrot, add that to the pan and fry that off too. Then, add in the tomato paste, next slice up the red and green peppers, add those to the pan and then give everything a good mix together. Next add in the chopped tomatoes, apple cider vinegar and vegetable stock. Season it with salt and black pepper, then bring it up to a boil and leave it simmering with the lid on. In the meantime, cook the brown rice and chop up the pineapple into chunks. Once the rice is almost finished, add the baby corn to the sweet and sour along with the pineapple chunks. Leave that to cook whilst the rice finishes cooking and then dish up the rice and serve sweet and sour with it. Topped with some fresh sliced chilli for extra heat. DESSERT - Chocolate Stuffed Grilled Bananas (Serves 2) 2 bananas Seed & Bean Hemp Oil & Pumpkin Seed Chocolate: http://amzn.to/2iZVmDb Turn on the grill and then take the bananas and slice them down the centre. Place those on a lined baking shelf, break the chocolate into squares then stuff it into the bananas. Place those under the grill for around 3 minutes, then remove them, peel off the skins and cut them up into bite-size pieces. Serve warm or set in the fridge. WHAT I'M WEARING: TOP - Whistles: (Similar: http://bit.ly/2lVYbHG) BRACELET - http://bit.ly/2lifbol BEAD RING: http://bit.ly/2lYFgZx NAILS - Ciate 'Beach Melba':
https://wn.com/What_I_Eat_In_A_Day_18_(Vegan_Plant_Based)_|_Jessbeautician
James Aspey, Vegan Activist Lecture At New England VegFest

James Aspey, Vegan Activist Lecture At New England VegFest

  • Order:
  • Duration: 1:17:20
  • Updated: 30 Jun 2017
  • views: 176
videos
James Aspey, Vegan Activist Lecture at New England VegFest 2017 Hosted by New England VegFest.com & VegWorcester (http://www.NewEnglandVegFest.com) Filmed & Edited by: WavyCave Studio (YouTube @WavyCaveStudio) Sunday 05/01/2017 at the DCU Center, Worcester, MA, USA Follow @VegWorcester on Instagram (http://www.instagram.com/VegWorcester) Facebook: (http://www.facebook.com/VegWorcester) (http://www.facebook.com/NewEnglandVegfest) GO VEGAN!
https://wn.com/James_Aspey,_Vegan_Activist_Lecture_At_New_England_Vegfest
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: 120434
videos
INSTAGRAM: @jessbeautician TWITTER: https://twitter.com/JessBeautician BLOG: http://jessicabeautician.co.uk/ SNAPCHAT: jessbeautician FACEBOOK: https://www.facebook.com/JessicaBeauticianBlog My food processor: http://amzn.to/2aAZfIf Newest version: http://bit.ly/2oe0Psg) (Black version: http://bit.ly/2oRVCaE) My juicer: http://bit.ly/2oOqhpN BREAKFAST - STRAWBERRY CRUMBLE (Serves 2): 10 strawberries 1/2 cup oats 1/2 cup oat flour 1/4 cup melted coconut oil: http://amzn.to/2auaUxl 2 tbsp maple syrup: http://amzn.to/2aub6Nd 1 tbsp coconut sugar: http://amzn.to/2dDK5Ek Preheat the oven to 180 degrees celsius then make the crumble topping by placing the oats, oat flour, coconut oil, maple syrup and coconut sugar in a bowl, mix that all together well. Next hull and half the strawberries and place them in a baking dish, squeeze over the juice of 1/2 lemon and then add the crumble mix on top. Place that in the oven to bake for 25 minutes. Serve hot. SNACK - MASHED AVOCADO, SUN-DRIED TOMATO & WORCESTER SAUCE ON RICE CAKES: Rice cakes: http://bit.ly/2md7VsN 1/2 avocado 4 sun-dried tomatoes Salt & black pepper Vegan Worcester sauce: http://amzn.to/2aAYTkU For the topping, mash the avocado in its shell and add that to a bowl with the chopped sun-dried tomatoes, season it with salt and black pepper then give it a good mix together. Spread it over two rice cakes and then splash on some vegan Worcester sauce. LUNCH - RED ONION & ROSEMARY PASTA (Serves 2 - or 1 large portion!) 1 tsp olive oil: http://amzn.to/2oUPcF4 1 red onion 1 large tbsp tomato paste 1/2 tsp paprika 1 tsp red pepper flakes 1 tsp chopped rosemary (dried or fresh) 1 can chopped tomatoes: http://amzn.to/2olkK9s Salt & black pepper 1 cup wholewheat pasta First finely dice the red onion and then to a small pan on a medium heat, add in the olive oil and then the red onion. Fry that off until soft and then add in the tomato paste and fry it off again. Next add in the paprika, red pepper flakes and and chopped rosemary - you could use dry or fresh. Next, add in the can of chopped tomatoes, season it with salt and black pepper and give it a really good stir. Then put a pan of boiling, salted water on a high heat and add in the wholewheat pasta. Once done, drained the pasta, add the sauce to the large pan then add the pasta into it. Stir it through and then serve it up. The sauce can be frozen in airtight containers and should be used within 2 weeks for maximum freshness. SNACK - NAKD POSH BITS COCOA & SEA SALT: http://bit.ly/2ndFYpV DINNER - MUSHROOM & ONION LOADED MASH (Serves 2): 4 medium sized potatoes 1 tsp olive oil: http://amzn.to/2oUPcF4 1 medium white onion 3 cloves garlic 200g mushrooms 1 tbsp chickpea flour: http://amzn.to/2oljt28 1/2 tsp paprika 1 bay leaf 1/2 pint vegetable stock: http://amzn.to/2i06ksG Vegan Worcester sauce: http://amzn.to/2aAYTkU Salt & black pepper 1 tbsp wholegrain mustard First, quarter the peeled potatoes and add those into a pan of boiling, salted water on a medium-high heat. Next, slice up the onion and add that to a small pan with the olive oil. Fry those off until soft and then mince in the garlic and fry it off again. Chop the mushrooms, half smaller ones and quarter larger ones then add those to the pan too and give everything a good mix together, allowing the mushrooms to cook down. Next add in the chickpea flour and paprika, mix that well, then pop in a bay leaf and pour in the vegetable stock. Splash in some vegan Worcester sauce, add this to taste, season it with salt and black pepper then allow it to simmer and thicken. In the meantime, drain the potatoes, reserving a little of the water in the pan - mash them up adding more hot water along the way until it becomes nice and smooth. Add in the wholegrain mustard if using and season with salt and black pepper. Serve that up between two plates, remove the bay leaf then add on the mushrooms and onions and finish with some chopped fresh. DESSERT - STRAWBERRY CRUMBLE NICE-CREAM: 1 frozen banana Strawberry Crumble (see 'Breakfast' recipe) Add the frozen chopped banana into a food processor and blend it up until almost smooth. Next add in the other half of the strawberry crumble leftover from breakfast and blend it up just to mix it. Serve immediately. WHAT I'M WEARING: TOP - (Similar here: http://bit.ly/2oWYh3i) BRACELET: http://bit.ly/2dTKKRu BEADED RING: http://bit.ly/2lYFgZx NAILS - Ciate 'Beach Melba': http://bit.ly/2edleaK CANDLE: http://bit.ly/2g43TTR
https://wn.com/What_I_Eat_In_A_Day_19_(Vegan_Plant_Based)_|_Jessbeautician
Sick Day Recipes (Vegan/Plant-based) | JessBeautician

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

  • Order:
  • Duration: 6:40
  • Updated: 09 Feb 2017
  • views: 116352
videos
INSTAGRAM: @jessbeautician TWITTER: https://twitter.com/JessBeautician BLOG: http://jessicabeautician.co.uk/ SNAPCHAT: jessbeautician FACEBOOK: https://www.facebook.com/JessicaBeauticianBlog CREAMY COCONUT & BANANA PORRIDGE (Serves 1): 1/2 can coconut milk: http://amzn.to/2eme9TB 1/2 cup water 1/2 cup oats 1 banana Almond butter: http://amzn.to/2h6l18R Flaked almonds First add the coconut milk and water to a small pan on a low heat. Leave that to gently simmer whilst you slice up half of the banana. Take the other half of the banana and mash it until smooth in a bowl, then add that to the pan along with the oats and maple syrup. Keep stirring it well to make sure it doesnt stick to the pan and let it warm through for around 10 minutes. Serve whilst hot, top it with the other half of the sliced banana, drizzle over some almond butter and add on some flaked almonds - or you could top it with anything you like! CARROT, RED PEPPER & GINGER SOUP (Serves 2): 1 tsp olive oil 1 white onion 3 cloves garlic 1 tbsp fresh grated ginger 4 carrots, peeled 2 sweet red peppers 1 tbsp tomato paste 1 1/2 pints vegetable stock: http://bit.ly/2j3dooN Black pepper Rye bread: http://bit.ly/2ln9l53 First roughly dice the onion and add that to a pan with the olive oil on a medium heat. Cook the onions down until soft and then mince in the garlic, fry that off too. Chop up the peeled carrots, then add those to the pan. Cook those off as well before then chopping up the red peppers and add those to the pan along with the tomato paste. Stir everything together well and let that cook for a few minutes before then adding in the vegetable stock and season it with black pepper. Bring it up to a gentle boil then turn down the heat and place the lid on, leaving it to simmer for 20 minutes. After 20 minutes, transfer it over to a food processor and blend until smooth. Place it back in the pan to heat it through again before serving. Serve with pumpkin seeds and toast. BAKED BEANS ON AVOCADO TOAST (Serves 2) 2 large tomatoes (or tin chopped tomatoes) 1 tsp olive oil 1 tbsp tomato paste 2 cloves garlic 1/2 cup water 1 can cannelloni beans Salt & black pepper 1 avocado Rye bread: Rye bread: http://bit.ly/2ln9l53 Vegan Worcester sauce: http://amzn.to/2aAYTkU To make the baked beans, first chop up the tomatoes, then in a pan add in the olive oil, the tomato paste and mince in the garlic. Fry that off for a few minutes before adding in the chopped tomatoes, stir it well, season with salt and pepper then add in the boiling water and the rinsed, drained cannelloni beans. Let that simmer away on a gentle heat for 20 minutes. Just before it's ready, toast some bread and then mash up half an avocado in its shell, spread that onto the toast then add the beans on top and season with black pepper and vegan Worcester sauce. BROCCOLI & CHEESE JACKET POTATO (Serves 2): 1 large potato 1/2 small head broccoli Cheese Sauce: https://youtu.be/SfMn1lyV5_w?t=4m43s Parsley or vegan cheese to finish For this first preheat the oven to 180 degrees celsius, then wash and prick the potato and place that in the oven for 45 mins. In the meantime, cut up the broccoli into florets and steam until soft. Once done, heat up a batch of cheese sauce in the same pan. Once that's warmed through, add in the broccoli and stir it well. Remove the potato from the oven, slice it open and then fill it with the cheesy broccoli mixture. Finish with fresh parsley, vegan cheese or black pepper. HEALING TURMERIC MILK (Serves 1): 1 cup almond milk: http://amzn.to/2koIwi7 1 tsp maple syrup: http://amzn.to/2aub6Nd 1/2 tsp turmeric 1/4 tsp cinnamon 1/4 tsp ground ginger Grating nutmeg Pinch black pepper Cinnamon stick (optional) First heat up the almond milk in a pan on a low heat stirring it so it doesnt stick. Next add in the maple syrup, turmeric, cinnamon, ginger, nutmeg and black pepper, give it another good stir, you might want to use a whisk to mix it together well and then pour that into a cup. WHAT I'M WEARING: GREY SWEATER - Whistles: (similar: http://bit.ly/2fIxteA) CREAM SWEATER - (similar: http://bit.ly/2jG3oTp) NAILS - Ciate 'Beach Melba': http://bit.ly/2jJXzQv BRACELET - http://bit.ly/2dTKKRu
https://wn.com/Sick_Day_Recipes_(Vegan_Plant_Based)_|_Jessbeautician
What I Ate In A Day as a Vegan

What I Ate In A Day as a Vegan

  • Order:
  • Duration: 8:31
  • Updated: 17 May 2017
  • views: 7054
videos
Vince Lia and I hit up Joi Cafe and Suncafe for some pretty epic eats. Vegan Zombie E-Book here http://full.sc/1aixyfO Patreon (support us with just $1/mo) http://bit.ly/SupportTVZ Vegan Zombie Shirts http://bit.ly/1j4YZnZ Rouxbe Plant Base Cooking School http://bit.ly/TwW623 Follow Vince: https://www.youtube.com/channel/UCbuD2Iu622R8JDO7hA5i25w Follow us INSTAGRAM http://instagram.com/theveganzombie Subscribe to The Vegan Zombie http://youtube.com/zombiegate 2nd Channel https://www.youtube.com/theveganzombie2 FACEBOOK http://facebook.com/theveganzombie TWITTER http://twitter.com/theveganzombie The Vegan Zombie WEBSITE http://theveganzombie.com/ YOUTUBE: http://youtube.com/zombiegate
https://wn.com/What_I_Ate_In_A_Day_As_A_Vegan
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: 76496
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
Burger Shop Worcester Review

Burger Shop Worcester Review

  • Order:
  • Duration: 5:43
  • Updated: 24 Jun 2017
  • views: 2831
videos
A review of Burger Shop in Worcester. Is this one of the best restaurants in Worcester UK? Is this the best burger in Worcester UK? One of my many restaurant reviews in Worcester. Follow me for more Worcester restaurant reviews. Thank you Coops Music courtesy of bensound.com
https://wn.com/Burger_Shop_Worcester_Review
How to Start a Campfire - What I ate ( Beyond Burger )

How to Start a Campfire - What I ate ( Beyond Burger )

  • Order:
  • Duration: 9:06
  • Updated: 21 Jun 2017
  • views: 6238
videos
Camping or post apocalyptic survival skills. What I ate with Indy the Pup. 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 VEGAN shoes $5 donation to Mercy for Animals when you use code : ZOMBIEKICKS http://www.anibrand.com/ Vdog Food: Premium Vegan Dog Food https://v-dog.com New customers save with code ZOMBIEDOG Vegan Outdoor Adventure Box: http://bit.ly/2lFHako FOLLOW OUR ADVENTURES: 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/How_To_Start_A_Campfire_What_I_Ate_(_Beyond_Burger_)
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: 46940
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 #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: 89335
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
Morrissey confirms he is now VEGAN. First in-person interview for a decade!

Morrissey confirms he is now VEGAN. First in-person interview for a decade!

  • Order:
  • Duration: 2:49
  • Updated: 20 Aug 2015
  • views: 12621
videos
Former Smiths frontman does first In-Person Interview In Nearly 10 Years. Morrissey’s Larry King meeting went live at 11am today. - - vegan-news vegan-celebrities
https://wn.com/Morrissey_Confirms_He_Is_Now_Vegan._First_In_Person_Interview_For_A_Decade
What I Eat in a Day #13 (Vegan/Plant-based) | JessBeautician

What I Eat in a Day #13 (Vegan/Plant-based) | JessBeautician

  • Order:
  • Duration: 8:16
  • Updated: 18 Aug 2016
  • views: 123856
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 DOCUMENTARIES/VIDEOS I RECOMMEND (Watch in order): 101 Reasons to go Vegan: http://bit.ly/1wEdBQn The Best Speech Ever: http://bit.ly/1muFZxA Forks Over Knives: http://bit.ly/1nEUYRE Earthlings: http://bit.ly/1Ll600D Cowspiracy: http://bit.ly/1p1fBso BREAKFAST - Mushroom and Asparagus on Toasted Rye: 6 medium mushrooms, sliced Small bunch asparagus spears, trimmed Rye bread Worcester Sauce: http://bit.ly/2bt6Qc6 Add the mushrooms to a pan with 1 tsp olive oil and cook them off until they turn a slightly golden brown colour. Place the asparagus in the pan next, season with salt and pepper and shuffle it every few minutes for around 10 minutes. Toast the rye bread then top with the mushrooms, asparagus and some worcester sauce. MORNING SNACK - Lemon & Chilli Lentil Crisps with Fresh Salsa: For the Salsa: 1/2 red onion 2 medium sized tomatoes 1 small red chilli Small handful fresh coriander 1 clove garlic 1/2 lemon Salt & black pepper Lemon & Chilli Lentil Chips: http://bit.ly/2byOrfz Finely dice the vegetables and coriander. Add to a bowl then mince in the garlic, squeeze over the juice from the lemon, season it with salt and black pepper then mix well. Serve with chips to dip. LUNCH - Vegetable Rice Paper Wraps/Summer Rolls with Peanut Dip: 1 cucumber 1 carrot, peeled 1 red pepper, deseeded 2 spring onions 1/2 avocado 4 rice paper wraps: http://amzn.to/2bBX4YR Slice the vegetables into sticks. Next, soak the rice paper wraps in a bowl of cold water for around 15 seconds each to make them go soft. Lay them out on a flat surface, then take a few sticks of each sliced vegetable, place it in the middle of the wrap, then fold the sides over and roll it from one end to the other. Cut them in half and serve with the Peanut Dip. For the Peanut Dip: 1/2 cup peanuts 1 tsp onion flakes 1/2 tsp garlic powder 1/2 tsp chilli flakes 2 tsp tamari: http://amzn.to/2b08t5U Squeeze of lemon juice Blend all of the ingredients together in a food processor with 1/2 cup water until smooth. AFTERNOON SNACK - Fruit, Nut & Chocolate Trail Mix. Small handful almonds: http://amzn.to/2b08AP4 Small handful goji berries: http://amzn.to/2au9kvl Small handful pumpkin seeds: http://amzn.to/2b090oo Small handful cacao nibs: http://amzn.to/2aAY6QQ Mix the nuts, fruit and chocolate together in a dish. DINNER - Turkish Style Green Beans (Zeytinyagli Taze Fasulye): (Serves 4) 4 large tomatoes 1 large white onion 3 tbsp olive oil 3 cloves garlic 1 tbsp tomato paste 1kg fresh green beans (it sounds a LOT, but they cook down!), trimmed and halved Salt & pepper Start by peeling 4 large tomatoes by pricking them with a fork, then place them in a bowl or a pan of boiling water (off the heat), let them sit for a few minutes then you can remove them and peel the skin straight off. Roughly chop the skinned tomatoes and the white onion. Add the olive oil to a pan on a medium heat and then add in the chopped onions. Cook those until soft, but you don’t want to let them go brown. Next, mince in the garlic, then add in the tomato paste, the chopped tomatoes and then the fresh green beans (any green beans will work for this recipe). Add those to the pan, season with salt and pepper before adding in 1 1/2 cups boiling water. Give everything a really good stir for a few minutes and then place the lid on and leave it to simmer for 40 minutes. You can eat this hot or cold. Serve with fresh parsley, vegan yoghurt, bread or brown rice - or enjoy on it’s own! DESSERT - Chocolate and Almond Dipped Figs: (Makes 4 halves) 1 tbsp coconut oil: http://amzn.to/2bBYH8L 4 squares dark chocolate: http://bit.ly/2bt6out 2 fresh figs Roasted almonds, chopped: http://amzn.to/2b08AP4 Melt the coconut oil in a pan on a low heat, then add in the chocolate and gently melt that down. Slice the figs in half, then dip them halfway into the melted chocolate, you can use a teaspoon to help coat them. Lay them out on a dish, then sprinkle them with chopped roasted almonds. You can then set them in the fridge and eat them cold, or eat them whilst the chocolate is still warm - I keep my figs in the fridge, so they’re already cold when I put the chocolate on them and so it sets pretty much straight away.
https://wn.com/What_I_Eat_In_A_Day_13_(Vegan_Plant_Based)_|_Jessbeautician
Whole 30 Final Thoughts | Weight Loss, Vegan Friendly?, What I Learned

Whole 30 Final Thoughts | Weight Loss, Vegan Friendly?, What I Learned

  • Order:
  • Duration: 14:14
  • Updated: 16 May 2016
  • views: 9242
videos
I'm done with Whole 30 and I'm sharing my results, what worked and what didn't, and if I think Whole 30 could be right for you. Don’t forget to hit the Subscribe button so we can be YouTube friends! New Videos Every Wednesday, Friday & Sunday! For exclusive VIP Access to my Liquid Eye Liner Tips sign up for my Everyday Starlet Mailing List: http://eepurl.com/TL2Pn Blog - http://everydaystarlet.com/ Mailing List: http://eepurl.com/TL2Pn Instagram - http://instagram.com/sarahblodgett/ Pinterest- http://www.pinterest.com/sarahblodgett/ Twitter - https://twitter.com/sarahblodgett Facebook - https://www.facebook.com/EverydayStarlet Bloglovin – http://www.bloglovin.com/blog/11897099 Snapchat- https://www.snapchat.com/add/sarahblodgett --------------------- Other Whole30 Videos: Whole 30? | Getting Chatty https://youtu.be/c7Qy-V8qtyU Whole30 Week 1: Dining Out Fail, a Kinda Cheat, & a Weight Loss Rant | Vlog https://youtu.be/iEMtCjsqxcY Whole30 Week 2 Vlog | Plantain Chips, Amelia Liana's Salad, & Zombies https://youtu.be/iJ0UuvYVSJs Whole30 Week 3 | Rainbows on my Yoga Mat https://youtu.be/mjXp_FTl_7o Whole30 Week 4 | Vlog https://youtu.be/uiZt2gYVRYc How I Make Money On YouTube: Skimlinks http://skimlinks.me/1SY5PLe How I Make Money Shopping Online: Ebates http://bit.ly/23IXqiM ---------------------- Hi, I’m Sarah Blodgett, the creator of Everyday Starlet. I’m a curvy Sagittarius, living just outside of Boston, who spends every last penny on makeup… and if there’s any left over, on clothes. When I’m not blogging and vlogging, you can find me working out and cooking healthy foods so I can fit into my wardrobe, trying out new beauty products, obsessing over fashion magazines, and watching reruns of The Golden Girls. My makeup table is my happy place. Disclaimer: This video is not sponsored. All opinions are my own. All products mentions were purchased by me unless noted with an asterisk (*). Some of these links are affiliate links. This means that I receive compensation for purchases made through these links, through no extra charge to you. This money goes towards making Everyday Starlet even better! If you are a business, and would like me to review your products you can contact me by email: sarahkblodgett at gmail dot com. I reserve the right to an honest review. For Business Inquiries Only: sarahkblodgett at gmail dot com If you’d like to send me stuff… P.O. Box 20883 Worcester, MA 01602 Blog - http://everydaystarlet.com/ Mailing List: http://eepurl.com/TL2Pn Instagram - http://instagram.com/sarahblodgett/ Pinterest- http://www.pinterest.com/sarahblodgett/ Twitter - https://twitter.com/sarahblodgett Facebook - https://www.facebook.com/EverydayStarlet Bloglovin – http://www.bloglovin.com/blog/11897099 Snapchat- https://www.snapchat.com/add/sarahblodgett Thanks so much for watching…. and don’t forget to hit the THUMBS UP! Kisses, Sarah
https://wn.com/Whole_30_Final_Thoughts_|_Weight_Loss,_Vegan_Friendly_,_What_I_Learned
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: 5161
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
"TOP 10" BEST VEGAN RESTAURANTS IN BOSTON!!

"TOP 10" BEST VEGAN RESTAURANTS IN BOSTON!!

  • Order:
  • Duration: 13:50
  • Updated: 25 Nov 2017
  • views: 132
videos
Hey everyone! So these are my top 10 favorite restaurants/eateries I visit in AND around Boston. (Actually, there still isn't a lot of vegan restaurants in Boston proper just yet, so you'll find that most places are in and around the Cambridge area). Anyways, I have the list below. Hope you guys enjoy! 1. Taco Party - Somerville 2. VO2 Cafe - Cambridge and Somerville 3. Veggie Galaxy - Cambridge 4. My Thai Vegan Cafe - Boston (Chinatown) 5. By Chloe - Fenway, Seaport 6. Belmont Vegetarian - Worcester (1 hr away) 7. Kaju Tofu House - Allston 8. Nirvana - Cambridge 9. Clover - Cambridge, Burlington 10. Fomu - Allston Music: "Walk" by Ikson https://m.soundcloud.com/ikson promoted by Audio Music Library
https://wn.com/Top_10_Best_Vegan_Restaurants_In_Boston
Vegan Food Haul | JessBeautician

Vegan Food Haul | JessBeautician

  • Order:
  • Duration: 13:48
  • Updated: 12 Jan 2017
  • views: 24890
videos
INSTAGRAM: @jessbeautician TWITTER: https://twitter.com/JessBeautician BLOG: http://jessicabeautician.co.uk/ SNAPCHAT: jessbeautician FACEBOOK: https://www.facebook.com/JessicaBeauticianBlog PREVIOUS HAULS: - https://www.youtube.com/watch?v=VhPZ43tcgWA - https://www.youtube.com/watch?v=y8Tctr0-jIw GET 10% OFF NUTRISEED: http://i.refs.cc/PtXrkjsu PRODUCTS MENTIONED: Nutriseed Berry Porridge: http://bit.ly/2i8V1z0 Nutriseed Seedy Porridge: http://bit.ly/2jpldRZ Nutriseed Cacao Porridge: http://bit.ly/2iZP2Ma Nutriseed Dates: http://bit.ly/2jdlpon Nutriseed Cashews: http://bit.ly/2jdk1SK Nutriseed Almonds: http://bit.ly/2ie1ln8 Nutriseed Quinoa: http://bit.ly/28IX2gK Nutriseed Goji Berries: http://bit.ly/2iXLh7N Nutriseed Vanilla Powder: http://bit.ly/2dGOQiU Magic Blends Energising Superfood Powder: http://bit.ly/2jd70s2 Nutritional yeast: http://amzn.to/2aAZ8MM Biona Organic coconut milk: http://amzn.to/2eme9TB Marigold swiss vegetable vegan bouillon powder: http://bit.ly/2j3dooN Biona Organic Worcester sauce: http://bit.ly/2bt6Qc6 Vita Coco Coconut Oil: http://amzn.to/2jyv0JF Maple syrup: http://amzn.to/2aub6Nd Sushi nori sheets: http://amzn.to/2jyzaBm Nakd Posh Bits Cacao Sea Salt: http://amzn.to/2ibMpTx Nakd Crunch Mix: http://amzn.to/2ibI7v8 Seed & Bean Pumpkin Seed & Hemp Oil chocolate: http://amzn.to/2iZVmDb WHAT I’M WEARING: TOP - Whistles: http://bit.ly/2g2KAZs MAKEUP - Hourglass Foundation Stick in ‘Nude’: http://bit.ly/2i9RFro, CoverFX Custom Cover Drops: http://bit.ly/2iZKsgO, RMS Beauty ‘Un-Cover Up’ in ’22’: http://bit.ly/2hQ5biZ, RMS Beauty Buriti Bronzer: http://bit.ly/2i9PX9G, Anastasia Dip Brow in ‘Blonde’: http://bit.ly/2iXHJCG, NARS Liquid Bronzer: http://bit.ly/2ie2XNU, Hourglass Ambient Lighting Blush in ‘Incandescent Electra’: http://bit.ly/2jyABje, theBalm Nude’tude Eyeshadow Palette: http://bit.ly/2ie428l, Perricone MD No Mascara Mascara: http://bit.ly/2ia5hDa, Charlotte Tilbury Lip Cheat in ‘Pillow Talk’: http://bit.ly/2dChIVM. BRACELET: http://bit.ly/2dTKKRu
https://wn.com/Vegan_Food_Haul_|_Jessbeautician
Vegan Ramen Recipe - Vegetarian | Edgy Veg

Vegan Ramen Recipe - Vegetarian | Edgy Veg

  • Order:
  • Duration: 3:59
  • Updated: 19 Jan 2015
  • views: 101715
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
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: 17719
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
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