What I Eat in a Day #66 (Vegan) | JessBeautician

Insta: @jessbeautician
Previous 'What I Eat in a Day': https://youtu.be/fWM-fbndyKg

KITCHENWARE:
Chopping board (similar): https://bit.ly/3LLLiK6*
Marble spoon rest: https://bit.ly/3M3l9Yx*
Utensil jar (similar): https://bit.ly/3pdWbN3*
Pan: https://bit.ly/3NFjjy8*
Pasta bowls: https://bit.ly/3ISH6HY*
White plates/bowls: nomliving.com
Toaster: https://amzn.to/3It0BGo*
Kettle: https://bit.ly/2YekcTb*
Magimix {Gift}: https://bit.ly/3ZrdRlb*
Salt & pepper mills: https://bit.ly/2OGI5h6*
Wooden lemon juicer: https://amzn.to/3B0zhv6*
Measuring cups & spoons (similar): https://amzn.to/3WlyEpT*
DISCOUNT CODES:
Free tea samples with all Bird&Blend orders: https://bit.ly/3DZMrZf*
30% off FaceTheory vegan skincare with code JESSBEAUTICIANA30: https://bit.ly/3JRzgNN*
20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): https://tidd.ly/3Dk135b*
10% off WUKA eco period products with code JESSBEAUTICIAN: https://bit.ly/3GrCEPm*
£10 off UpCircle vegan skincare (UK): https://bit.ly/3DpVMJJ*
£10 off Stripe&Stare sustainable underwear: http://rwrd.io/0rlsu7n?c*

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YOGHURT BOWL WITH CORNFLAKES & BERRIES
Vegan Greek yoghurt: https://bit.ly/3NV1uIx*
Cornflakes: https://amzn.to/3IxjhF0*
Berries
Agave nectar: https://amzn.to/3IvMKzs*
‘CHUNA’, PESTO & AVOCADO TOASTED SANDWICH
1 can chickpeas, drained: https://amzn.to/3BMfIqU*
1 red onion, chopped
1 stick celery, chopped
Handful fresh dill, chopped
2 dill pickles, chopped
1 tbsp capers, chopped
1/2 nori sheet, cut into flakes:https://amzn.to/45n4XsI*
2 tbsp vegan mayo: https://amzn.to/45j90WV*
2 tbsp vegan Greek yoghurt: https://bit.ly/3NV1uIx*
1 tsp dijon mustard
Zest & juice 1/2 lemon
1 tbsp vegan fish sauce (or soy sauce): https://amzn.to/3MrRHdu*
Salt & black pepper

For the ‘Chuna’, mash the chickpeas well with a fork or potato masher. Add in the other ingredients and mix until well combined. Store in an airtight container in the fridge and use within 3 days.
BASIL PESTO (Single portion)
Small handful fresh basil
Pinch sea salt
1 tsp pine nuts: https://amzn.to/3OsKRae*
1 tbsp nutritional yeast: https://amzn.to/3BJvX7V*
1 small garlic clove
1 tbsp lemon juice
2 tbsp olive oil: https://bit.ly/3BdZu7a*

For the pesto, grind the salt and pine nuts using a pestle and mortar until fine (or blend in a food processor). Add in the remaining ingredients and grind until a smooth pesto forms.

1/3 loaf ciabatta
1/2 avocado, sliced
Beef tomato, sliced
Rocket
Minor Figures Oat Milk Latte: https://amzn.to/41CnRbU*
Alpro Greek Style Yoghurts: https://bit.ly/3MLgJWk*
STICKY LEMONGRASS TOFU ‘CHICK’N’ MEATBALLS
280g block firm tofu, drained well: https://bit.ly/3lMG6ZM*
2 spring onions
2 stalks lemongrass
1 large shallot
1 large red chilli
6cm piece fresh ginger
4 cloves garlic
Large handful fresh coriander
Zest 1 lime
1 tbsp vegan fish sauce (or soy sauce): https://amzn.to/3o4ceg4*
1/4 tsp white pepper
Pinch sea salt
1/3 cup brown rice flour: https://amzn.to/3OMDmeL*

3 tbsp agave nectar: https://bit.ly/3v917lU*
1/4 tsp xanthan gum: https://amzn.to/3MLdcr0*

GREEN BEAN SALAD
200g green beans
1/2 cucumber
3 spring onions
1 red chilli
Handful fresh coriander and basil (Thai basil if possible!)
2 tbsp vegan fish sauce (or soy sauce): https://amzn.to/3MrRHdu*
Juice 1/2 lime
Handful roasted, salted peanuts

Rice vermeceli noodles: https://bit.ly/42FHPUB*

Written recipe here: http://www.jessicabeautician.co.uk/2023/05/sticky-lemongrass-tofu-chickn-meatballs.html
Rhythm 108 Almond Swiss Chocolate: https://amzn.to/3on4tSv*
I’M WEARING:
T-shirt: Wuwwa
Tan: https://bit.ly/3WkhRDy*
Nails Inc NailKale: https://bit.ly/3M15QPO*
Signature ring: https://bit.ly/3ijGqOC*
Disclaimer: This video is not sponsored.

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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.

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Видео What I Eat in a Day #66 (Vegan) | JessBeautician канала Jess Beautician