What I Eat in a Day #49 (Vegan) Comfort Food Recipes AD | JessBeautician

Get £15 off your order with code ‘jessicabeautician’ at https://www.veganvinho.com. This video contains a paid for integrated partnership with Vegan Vinho.

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1 cup oats
3 cups water
Pinch salt
1 cup plant milk: https://amzn.to/2V2Xyws*
Pinch coconut sugar: https://amzn.to/3aR0Bwq*
1/4 tsp cinnamon
3 small bananas (1 1/2 per serving)
Handful flaked almonds
2 tbsp almond butter: https://amzn.to/2ymB5BE*
2 tbsp maple syrup: https://amzn.to/2xnix44*

Add the boiling water and a pinch of salt to a pan on a medium heat, add in the oats a quarter at a time, reduce the heat, stir and leave to cook for 20 minutes. Once the oats are cooked through, add in the milk, mashed banana and cinnamon, and continue to stir for 5 minutes. In a separate frying pan, add the nuts and 1 tbsp of maple syrup and toast until caramelised, add the sliced banana, stir and serve on top of the porridge. Mix the other tbsp of maple syrup with the almond butter and drizzle on top.

TOMATO, WHITE BEAN & BASIL SOUP (Serves 4, freezeable)
2 tbsp oil
1 white onion, chopped
3 cloves garlic, minced
1 red pepper
1 tsp paprika
1 tsp mixed herbs
1 tin tomatoes
1 can cannellini beans (or any white bean), rinsed & drained: https://amzn.to/3bTVi0o*
1 veg stock cube + 500ml water
Salt & pepper
Bunch fresh basil
Rye bread and pesto

Add the oil to the pan followed by the onion and garlic, then sweat those off until soft. Add in the red pepper and cook that off for a couple of minutes before adding in the paprika, dried herbs and tomato puree. Fry the herbs and puree off in the pan for a couple of minutes then add in the tinned tomatoes, beans and vegetable stock, then season with salt and black pepper. Bring the soup to a gentle boil, then reduce the heat and continue to cook with the lid on, for 25 minutes. After 25 minutes, add in the fresh herbs then transfer to a blender or hand-blend the soup until smooth.

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LENTIL TIKKA MASALA (Serves 4, freezable)
1-2 tbsp oil
Tikka Masala paste: https://youtu.be/gJxm6z79-fo?t=26
1 carrot, peeled & chopped
1 red pepper, chopped
1 can tomatoes
1 can coconut milk or powder: https://amzn.to/3bnAEWd*
1 cup red lentils, rinsed & drained
Salt & pepper
Fresh coriander to garnish

Brown rice

Handful cherry plum tomatoes, halved
1/4 cucumber, chopped
1 red onion, sliced thinly
Juice and zest of 1/2 lime
1 tbsp olive oil
1 tbsp red wine vinegar
Bunch fresh mint
1/2 tsp ground cumin
Salt & pepper

Add the oil to a large pan followed by the Tikka Masala curry paste. Fry in the oil until heated through. Add the carrot and red pepper to the pan with the curry paste.Fry the vegetables off in the pan for around 10 minutes until they cook down and soften, and are well coated in the curry paste. Next, add the chopped tomatoes, coconut milk and the red lentils then seasoned it with salt and pepper. Stir well, then increase the heat to bring it to a gentle simmer and leave to cook for around 25 minutes until the lentils are tender. Meanwhile, make the salad by combining all the ingredients together well in a bowl. At this point the lentils should be cooked through and the sauce reduced and thickened slightly. Serve with brown rice and the salad.

Vegan Vinho Barrancôa white wine [Gift]: https://bit.ly/3eimqHY

Coconut Collaborative Salted Caramel Pot: https://bit.ly/3b3SXzB*

Nails: ‘Ballerina’ [Gift] 30% off with code ‘JessB30’: https://bit.ly/2OccRAw

Disclaimer: This video contains a paid for integrated partnership with Vegan Vinho.

Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

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