• 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
  • 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
  • VEGAN LOUNGE OPENING IN WORCESTER!

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

    published: 19 Feb 2018
  • 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
  • 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
  • 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
  • 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
  • "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 Street Fair NYC 2017 - What I Ate as a Vegan

    Here is my day at the Vegan Street Fair NYC 2017 and what I ate. Vegan Zombie E-Book here http://full.sc/1aixyfO Please help us continue to create videos w/ 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 10% off code: ZOMBIEKICKS http://www.anibrand.com/ 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: 11 Jun 2017
  • 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
  • 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
  • Veganuary 3/31 NO MORE WORCESTER SAUCE!

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

    published: 26 Jun 2016
  • 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
  • Hair Fail, Mental Health & Vegan Sunday Roast | WHAT I ATE

    I forgot to correct the font weirdness at 12:44, sorry haha basically just saying Vegenaise is the best! 🌻 Follow Me 🌻 Instagram @_Kiera_Rose_ Twitter @_Kiera_Rose_ Snapchat @KieraRose11 Patreon https://www.patreon.com/KieraRose I don't follow these recipes 100%, but I often use them to jog my memory. May be handy for someone! Flash fried courgette https://www.bbcgoodfood.com/recipes/2647/flashfried-courgettes Best Roast Potatoes (I use Desiree potatoes and Trex instead of goose fat) https://www.bbcgoodfood.com/recipes/1303/ultimate-roast-potatoes We didn't use the gravy that came with the roast btw. The gravy in the video is regular Bisto with some veggie Worcester sauce. Mmmmm. 🌱 MUSIC: End Screen Music 'Fuel To Fire' by Rani-Leigh Lindquist: http://bit.ly/2lG4hsu Music from Ep...

    published: 17 May 2017
  • What I Ate Today (Vegan) in LA + Vince Lia & Suncafe

    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 #27 (Vegan/Plant-based) | JessBeautician

    KITCHENWARE: Chopping board: http://bit.ly/2FbwRLN Kettle: http://bit.ly/2I2qbRI Magimix Vision toaster: http://bit.ly/2GSWmSz Magimix food processor: http://bit.ly/2sY6GXp Vitamix blender: http://bit.ly/2F4Dpir Pancake pan: http://bit.ly/2HTWPUW Small pans: http://bit.ly/2Fca968 Large pan: http://bit.ly/2F9W5db Measuring cups: http://amzn.to/2tIfqB2Measuring spoons: http://amzn.to/2IlCQzv Garlic rocker: http://bit.ly/2pusyo8 Masher: http://bit.ly/2FJ1Cen Tongs: http://bit.ly/2F9KajN Lemon squeezer: http://bit.ly/2FVGtyM Glass bowl: http://bit.ly/2pzOLRU White bowls: http://bit.ly/2FjiqZfBowls: http://bit.ly/2F8YR6G Plates: http://bit.ly/2oOLMV5 Cutlery: http://bit.ly/2tflmBh Tall glasses: http://shopstyle.it/l/Bq5d Short glasses: http://bit.ly/2FtsHQ5 KeepCup: http://bit.ly/2H1VU4a Herb p...

    published: 22 Mar 2018
  • 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
  • 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
  • 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
  • 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
  • Food Haul/Cupboard Essentials (Vegan/Plant-based) | JessBeautician

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

    published: 28 Aug 2016
developed with YouTube
How to Make Vegan Worcestershire Sauce
1:44

How to Make Vegan Worcestershire Sauce

  • Order:
  • Duration: 1:44
  • Updated: 10 Jul 2017
  • views: 1315
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
VEGAN Worcestershire sauce for vegan steaks!! | Connie's RAWsome kitchen
3:28

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

  • Order:
  • Duration: 3:28
  • Updated: 02 Oct 2017
  • views: 2803
videos
This stuff is amazing when you cooking up a vegan steak!!! And it keeps for a long time in the fridge :) Enjoy! Welcome to my vegan Italian kitchen!!! A place where it's good for you the animals and the planet! __ FOR BUSINESS CONTACTS rawsomekitchen@bell.net cdlitestudio@gmail.com _ What I do when I'm not cooking .... I create and sculpt art dolls and sculptures https://www.youtube.com/watch?v=_MlSG80V68A _ Check out Ebates.ca! It's a great website that actually pays you Cash Back every time you shop online and it's free to join! Click here to sign up today: https://www.ebates.ca/referrer?referrerid=pPuMbUc1PTU%3D _ MY INSTAGRAM https://www.instagram.com/cdlitestudio/ MY TWITTER https://twitter.com/cdlitestudio MY PERSONAL FACEBOOK https://www.facebook.com/cdlite MY RAWSOMEKITCHEN FACEBOOK https://www.facebook.com/conniesrawsomekitchen/?ref=aymt_homepage_panel ___ Music credits go to : "Bushwick Tarantella Loop" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/b... "bensound.com" "youtube music library"
https://wn.com/Vegan_Worcestershire_Sauce_For_Vegan_Steaks_|_Connie's_Rawsome_Kitchen
VEGAN LOUNGE OPENING IN WORCESTER!
3:15

VEGAN LOUNGE OPENING IN WORCESTER!

  • Order:
  • Duration: 3:15
  • Updated: 19 Feb 2018
  • views: 236
videos
LINK TO CROWDFUNDING PAGE: https://www.crowdfunder.co.uk/lets-set-up-worcesters-first-vegan-eatery We're Anthony & Zoe & we're throwing everything we've got into creating Worcester's first 100% vegan lounge- Be The Change! ****************** So, we've sold our worldly belongings (well, the house, the car, Anthony's trumpet; the usual), bought the lease (2, Cornmarket, Worcester, WR1 2DJ), registered the company ('Be The Change' Foods), are fine-tuning our recipes (Lemon Drizzle cookies anyone?) upgrading our equipment (Zoe finally has the blender of her dreams!) and people have already gone crazy for our cookies at vegan festivals (we've sold out every time!) But now comes the key bit- the bit that will convert 'Be the Change' from a 'good vegan eatery' into an awesome space that you just never want to leave...the furniture, decor & general vibe! Too often when a new, cool & independent place opens up, money is stretched. And the first people to suffer are YOU- the super customers! You have to eat off over-turned crates, posing as 'hipster chic'; you can't bring your nan, because all the chairs are all reclaimed bar stools & are too high. And there's just one too many light fittings hanging down precariously for it to be 'part of the look'... WELL NOT IN OUR JOINT! We want 'Be The Change' to be your second home. The place where you can be yourself, kick back, relax & be proud of the positive impact your compassionate choices are having on the world. And you can't do that on a crappy £5 steel chair. So we're asking for your help. We reckon £3,000 will mean that right from the word 'go', we can make 'Be The Change' the vegan lounge you've been yearning to have locally since...forever! BUT WAIT! We're not all take & no give. No, no, no! We've got some amazing gifts to give YOU, our donors, which will be great value for money for anyone who would be visiting us regularly anyway- that's YOU right?! Why are we being so generous? Because we believe that if you're investing in a vegan eatery before it's even opened, your faith in us deserves to be recognised. So have a peruse & see what you fancy. We think we've put together a pretty cool list of stuff for you to get your hands on; but if you can't see what you want, or think something needs to be tweaked, then get in touch with us. After all, whilst we're the ones with the names on the official paperwork, we want this to be YOUR vegan homeland too! Plus, this starting a cafe business is hard & scary work, so all vibes of positivity will be worth their weight in gold! Get in touch! All our love Ant & Zoe x
https://wn.com/Vegan_Lounge_Opening_In_Worcester
New England VegFest Worcester MA & What I Ate
14:22

New England VegFest Worcester MA & What I Ate

  • Order:
  • Duration: 14:22
  • Updated: 09 May 2017
  • views: 4626
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
What I Eat in a Day #19 (Vegan/Plant-based) | JessBeautician
7:09

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

  • Order:
  • Duration: 7:09
  • Updated: 09 Apr 2017
  • views: 127967
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
the quest for vegetarian worcester sauce | jessymillerx
8:05

the quest for vegetarian worcester sauce | jessymillerx

  • Order:
  • Duration: 8:05
  • Updated: 06 Dec 2016
  • views: 265
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!
3:54

2013 Worcester Vegetarian Food Festival - Not Just For Vegetarians!

  • Order:
  • Duration: 3:54
  • Updated: 03 May 2013
  • views: 760
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
HIGH PROTEIN VEGAN MEALS | 5 Recipes = 173g Protein
11:20

HIGH PROTEIN VEGAN MEALS | 5 Recipes = 173g Protein

  • Order:
  • Duration: 11:20
  • Updated: 09 Feb 2018
  • views: 96186
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
"TOP 10" BEST VEGAN RESTAURANTS IN BOSTON!!
13:50

"TOP 10" BEST VEGAN RESTAURANTS IN BOSTON!!

  • Order:
  • Duration: 13:50
  • Updated: 25 Nov 2017
  • views: 978
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 Street Fair NYC 2017 - What I Ate as a Vegan
7:40

Vegan Street Fair NYC 2017 - What I Ate as a Vegan

  • Order:
  • Duration: 7:40
  • Updated: 11 Jun 2017
  • views: 5103
videos
Here is my day at the Vegan Street Fair NYC 2017 and what I ate. Vegan Zombie E-Book here http://full.sc/1aixyfO Please help us continue to create videos w/ 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 10% off code: ZOMBIEKICKS http://www.anibrand.com/ 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/Vegan_Street_Fair_NYC_2017_What_I_Ate_As_A_Vegan
Vegan School & Work Lunches #3/Weekly Plan | JessBeautician
10:04

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

  • Order:
  • Duration: 10:04
  • Updated: 08 Oct 2017
  • views: 69240
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
What I Eat in a Day #VeganNovember 11 (Vegan/Plant-based) | JessBeautician
7:52

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

  • Order:
  • Duration: 7:52
  • Updated: 22 Nov 2016
  • views: 79901
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
Veganuary 3/31 NO MORE WORCESTER SAUCE!
6:18

Veganuary 3/31 NO MORE WORCESTER SAUCE!

  • Order:
  • Duration: 6:18
  • Updated: 26 Jun 2016
  • views: 42
videos
3rd of January 2016: First things first, unfortunately I am very chatty so there isn't always a clean cut when editing :P Today was rather eventful for many reasons. Firstly, I completely failed at making vegan pancakes and was running out of time before I had to leave. I resorted to slipping them in the oven whilst I threw some clothes on. The pancakes were not that great either in my opinion but that is probably because I don't enjoy the taste of cooked banana very much. Secondly, I was not sure what to expect when trying to find vegan food in a cafe. Though I am no stranger to having limited choices being vegetarian, it is almost impossible to find vegan food at restaurants which do not specialise in it. I was also very aware that it made things more difficult than usual for my friend Sue. Luckily, I found a sandwich/wrap otherwise I would have had to eat more snacks to satisfy myself instead. Dinner went well. Yes, I forgot to put rice in my burrito ha ha
https://wn.com/Veganuary_3_31_No_More_Worcester_Sauce
5 MAKE-AHEAD VEGAN BREAKFAST RECIPES | Quick & Easy Meal Prep
10:11

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

  • Order:
  • Duration: 10:11
  • Updated: 02 Feb 2018
  • views: 39208
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/ 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
Hair Fail, Mental Health & Vegan Sunday Roast | WHAT I ATE
15:26

Hair Fail, Mental Health & Vegan Sunday Roast | WHAT I ATE

  • Order:
  • Duration: 15:26
  • Updated: 17 May 2017
  • views: 51458
videos
I forgot to correct the font weirdness at 12:44, sorry haha basically just saying Vegenaise is the best! 🌻 Follow Me 🌻 Instagram @_Kiera_Rose_ Twitter @_Kiera_Rose_ Snapchat @KieraRose11 Patreon https://www.patreon.com/KieraRose I don't follow these recipes 100%, but I often use them to jog my memory. May be handy for someone! Flash fried courgette https://www.bbcgoodfood.com/recipes/2647/flashfried-courgettes Best Roast Potatoes (I use Desiree potatoes and Trex instead of goose fat) https://www.bbcgoodfood.com/recipes/1303/ultimate-roast-potatoes We didn't use the gravy that came with the roast btw. The gravy in the video is regular Bisto with some veggie Worcester sauce. Mmmmm. 🌱 MUSIC: End Screen Music 'Fuel To Fire' by Rani-Leigh Lindquist: http://bit.ly/2lG4hsu Music from Epidemic Sound: Green Fields of Cotton 2 - Martin Carlberg Sound of Silence http://bit.ly/1lY2vOB ✉️ Business Email Only: kiera.rose@nvc-networks.com Please note, these emails go to my management. This video is not sponsored.
https://wn.com/Hair_Fail,_Mental_Health_Vegan_Sunday_Roast_|_What_I_Ate
What I Ate Today (Vegan) in LA + Vince Lia & Suncafe
8:31

What I Ate Today (Vegan) in LA + Vince Lia & Suncafe

  • Order:
  • Duration: 8:31
  • Updated: 17 May 2017
  • views: 7492
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_Today_(Vegan)_In_La_Vince_Lia_Suncafe
What I Eat in a Day #27 (Vegan/Plant-based) | JessBeautician
11:40

What I Eat in a Day #27 (Vegan/Plant-based) | JessBeautician

  • Order:
  • Duration: 11:40
  • Updated: 22 Mar 2018
  • views: 53827
videos
KITCHENWARE: Chopping board: http://bit.ly/2FbwRLN Kettle: http://bit.ly/2I2qbRI Magimix Vision toaster: http://bit.ly/2GSWmSz Magimix food processor: http://bit.ly/2sY6GXp Vitamix blender: http://bit.ly/2F4Dpir Pancake pan: http://bit.ly/2HTWPUW Small pans: http://bit.ly/2Fca968 Large pan: http://bit.ly/2F9W5db Measuring cups: http://amzn.to/2tIfqB2Measuring spoons: http://amzn.to/2IlCQzv Garlic rocker: http://bit.ly/2pusyo8 Masher: http://bit.ly/2FJ1Cen Tongs: http://bit.ly/2F9KajN Lemon squeezer: http://bit.ly/2FVGtyM Glass bowl: http://bit.ly/2pzOLRU White bowls: http://bit.ly/2FjiqZfBowls: http://bit.ly/2F8YR6G Plates: http://bit.ly/2oOLMV5 Cutlery: http://bit.ly/2tflmBh Tall glasses: http://shopstyle.it/l/Bq5d Short glasses: http://bit.ly/2FtsHQ5 KeepCup: http://bit.ly/2H1VU4a Herb pots: http://bit.ly/2FADVoz Storage jars: http://bit.ly/2FmYX9W BREAKFAST - BANANA & COCONUT YOGHURT OVERNIGHT OATS WITH BLUEBERRY COMPOTE: 1 banana 1/2 cup coconut yoghurt 1/2 cup coconut milk 1/4 tsp vanilla powder or cinnamon Pinch salt 1/2 cup rolled oats 1/2 cup blueberries, defrosted from frozen with 1 tbsp maple syrup Make this the night before by mashing the banana in a bowl, then add in the coconut yoghurt, coconut milk, vanilla powder and salt. Mix that together well, then add in the oats and mix it through again. Transfer that over to a bowl and place it in the fridge overnight. In the morning, stir the maple syrup into the blueberries and microwave for one minute, then add that on top. SNACK - CHEESE & ONION KALE CHIPS: 4 cups kale, washed and de-stemmed 1 tsp olive oil 1 tsp onion granules 1 tbsp nutritional yeast http://amzn.to/2G3BJTm Salt & pepper Pre-heat the oven to 100 degrees celsius. Add the kale to a bowl and with the olive oil, then massage that in well with your hands before then adding in the onion granules, nutritional yeast, salt and pepper. Massage the seasonings in well and then spread those out across 2 lined baking shelves, the key is to not let the pieces of kale touch because they’ll stay soggy. Place in the oven to bake for around 15 minutes. After 15 minutes, remove and leave to cool. LUNCH - KALE CEASER SALAD 1 head romaine lettuce Nutritional yeast: http://amzn.to/2G3BJTm GARLIC & HERB CRUNCHY CHICKPEA CROUTONS 1 can chickpeas 1 tsp olive oil 1/2 tsp garlic powder 1/2 tsp dried basil 1/2 tsp dried oregano 1/2 tsp dried parsley Salt & pepper Drain and dry the chickpeas on a tea-towel, then add them to a bowl with the olive oil. Shuffle to coat them well, then add in the garlic powder, dried herbs, salt and black pepper. Shuffle to coat again then tip them out into an oven-proof dish, spread them out evenly then place them in the oven at 100 degrees celsius to bake for 45 minutes. Remove and leave to cool. CAESAR DRESSING 1/2 cup hemp seeds: http://amzn.to/2ptjq3U 1/3 cup filtered water 3 tablespoons nutritional yeast: http://amzn.to/2G3BJTm Juice 1/2 lemon 1 tsp olive oil 1 tsp Worcester sauce: http://amzn.to/2IKxYnW 1 clove garlic, minced Salt & pepper Add all of the ingredients together in the above order into a blender and blend until smooth. Cashew Caesar Dressing: http://bit.ly/2HVCte4 BREAD CROUTONS 2 slices bread 1 tbsp olive oil 1 tsp dried thyme Slice the bread into cubes, then heat the oil in a pan and add the bread in. Sprinkle over the dried thyme and give them a good shuffle, then leave them to crisp up, around 8-10 minutes, turning continuously. Make the chickpea croutons, dressing and bread croutons. Slice up of romaine lettuce, add that to a mixing bowl then pour in a good amount of the hemp-causer dressing, give it a good mix then serve with the Garlic and Herb Chickpea Croutons, Bread Croutons and drizzle on some more of the dressing, if required, and sprinkle on a little nutritional yeast. SNACK - Hot Oatly Chocolate Milk: http://bit.ly/2FD4p5P - Biona Maple Syrup waffle: http://amzn.to/2oNsm34 DINNER - SUN-DRIED TOMATO, ARTICHOKE & SPINACH SPAGHETTI: (Coming on my blog soon!) Roast Vegetable Spaghetti: http://bit.ly/2ptPgg6 DESSERT - CHOCOLATE & HAZELNUT SPREAD STRAWBERRIES: Strawberries Mr Organic Dairy Free Chocolate and Hazelnut Spread: http://bit.ly/2GeLyS0 Chopped hazelnuts Remove the strawberry tops then carefully carve out a little dip in each strawberry - don’t waste these, throw them in a smoothie! - Stuff each strawberry with the Mr Organic Dairy Free Chocolate and Hazelnut Spread and sprinkle with chopped hazelnuts. I’M WEARING: T-shirt: http://bit.ly/2p9w471 Long sleeve top: http://bit.ly/2pugDr0 Bracelet: http://bit.ly/2FMIpIT Nails: http://bit.ly/2DorZ4j Tan: http://bit.ly/2DjSqrL Disclaimer: This video is not sponsored. Some of the links above may be affiliate links, which means I may receive a small commission from any items purchased through these links.
https://wn.com/What_I_Eat_In_A_Day_27_(Vegan_Plant_Based)_|_Jessbeautician
Sick Day Recipes (Vegan/Plant-based) | JessBeautician
6:40

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

  • Order:
  • Duration: 6:40
  • Updated: 09 Feb 2017
  • views: 131550
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
Christmas Dinner: Lentil & Mushroom Loaf (Vegan/Plant-based) | JessBeautician
6:30

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

  • Order:
  • Duration: 6:30
  • Updated: 19 Dec 2016
  • views: 53941
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
Vegan Ramen Recipe - Vegetarian | Edgy Veg
3:59

Vegan Ramen Recipe - Vegetarian | Edgy Veg

  • Order:
  • Duration: 3:59
  • Updated: 19 Jan 2015
  • views: 113846
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
2:28

VEGAN MUSHROOM STROGANOFF - creamy, low fat, simple recipe

  • Order:
  • Duration: 2:28
  • Updated: 13 Apr 2016
  • views: 18539
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
How to Make Worcestershire Sauce | Potluck Video
5:52

How to Make Worcestershire Sauce | Potluck Video

  • Order:
  • Duration: 5:52
  • Updated: 11 Mar 2015
  • views: 33658
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
Healthy Vegan Date Chocolate Truffles - Worcester Pilates
4:46

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
Food Haul/Cupboard Essentials (Vegan/Plant-based) | JessBeautician
13:23

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

  • Order:
  • Duration: 13:23
  • Updated: 28 Aug 2016
  • views: 23478
videos
INSTAGRAM: @jessbeautician TWITTER: https://twitter.com/JessBeautician BLOG: http://jessicabeautician.co.uk/ SNAPCHAT: jessbeautician FACEBOOK: https://www.facebook.com/JessicaBeauticianBlog Previous 'What I Eat in a Day': https://www.youtube.com/watch?v=kKmwNNqz4kg 10% OFF NUTRISEED DISCOUNT LINK: http://i.refs.cc/PtXrkjsu PRODUCTS MENTIONED: Nutriseed Pitted Dates: http://bit.ly/29xO6Ye Nutriseed Royal Quinoa: http://bit.ly/28IX2gK Nutriseed Raw Cacao Powder: http://bit.ly/2byvJ7p Nutriseed Raw Cacao Nibs: http://bit.ly/2cikhAG Nutriseed Raw Coconut Sugar: http://bit.ly/29E7SWW Nutriseed Hazelnuts: http://bit.ly/29Z4rsu Nutriseed Pumpkin Seeds: http://bit.ly/28JxbmH Nutriseed Hemp Seeds: http://bit.ly/2b8IWH7 Nutriseed Raspberry Powder: http://bit.ly/2aRGu5U Vanilla Extract: http://amzn.to/2byx9yB Maple Syrup: http://amzn.to/2aub6Nd Rice Paper Wraps: http://amzn.to/2bBX4YR Choc Shot: http://bit.ly/2b27VrB Biona Worcester Sauce: http://bit.ly/2bt6Qc6 Nutritional Yeast: http://amzn.to/2aAZ8MM Le Pain de Fleurs Quinoa Crisp Breads: http://bit.ly/2bIIPO4 Rude Health Puffed Brown Rice: http://bit.ly/2bOqMbw Pukka Night Time Tea: http://bit.ly/2c4phaN WHAT I'M WEARING: TOP - Whistles: (Similar here: http://bit.ly/2boXrrd) NAILS - HJ Manicure 'Lace' BRACELET - http://bit.ly/2aXuzlT Disclaimer: None of the companies mentioned are sponsoring me to make this video and as always, opinions are 100% honest. All products featured in this video were purchased by myself with my hard earned monies or were PR samples and some of the links above may be affiliate links.
https://wn.com/Food_Haul_Cupboard_Essentials_(Vegan_Plant_Based)_|_Jessbeautician