What I Eat in a Day 46 (Vegan) | JessBeautician

2019-09-22 07:00:00

by Jess Beautician

628

KITCHENWARE BREAKFAST Toast with Nut Butter Banana CinnamonSNACK CoYo Vanilla Yoghurt with blueberries and blackberries LUNCH Curried Split pea Butternut Squash Coconut Soup Makes 4 portions 1 tbsp oil3 cloves garlic minced1 butternut squash peeled deseeded diced 1 tbsp medium curry powder1 tsp cumin1 tsp turmeric 1 cup split peas rinsed drained2 pints vegetable stock 1 can coconut milk Handful fresh coriander Handful spinach1 slice bread cut into chunksOlive oil fresh parsley and garlic granulesDrizzle the oil in a pan on a low heat add the minced garlic to the pan and let it gently sizzle for around a minute Add the butternut squash into the pan give it a good turn through the garlic and fry it for a further minute Next add in the medium curry powder cumin turmeric and dried chilli flakes then just gave it another good turn over to coat everything well Add the split peas to the pan along with the boiling vegetable stock then just season it with salt and pepper Give it all another good stir bring to a boil then reduce it down to a gentle simmer and leave that for around 30 minutes until the split peas were cooked through Once done pour in the coconut milk then take the fresh coriander and just pull the leaves off the stems then roughly chop the stalks as these hold so much flavour add the stalks into the pan and reserve the leaves Give it all a good stir and then using a handheld blender blend it until it becomes slightly thicker but still leaving chunks of butternut squash Finally add in a handful of spinach and let that cook down Made some croutons by mixing together the olive oil garlic granules and chopped parsley in a bowl cut the bread into chunks place those in the bowl and turn it all through the oil mixture well Add that to a hot flat pan and fry those off until they start to turn golden Serve the soup with the croutons on top and the remaining coriander leaves DINNER Soy Ginger Seitan Udon Noodle Stir Fry Serves 2 1 tsp coconut oil2 cloves garlic minced1 small red chilli100g tenderstem broccoli75g mange toute 1 pak choi2 portions udon noddles Large handful spinach1 spring onion choppedFresh corianderLime wedges First melt the coconut oil in a large shallow pan on a medium heat then add the minced garlic to the pan Fry it off for a minute then add half of the red chilli that to the pan too and reserve the other half to garnish Next add in the jar of Biona Organic Seitan Pieces Marinated in Ginger and Soy Sauce including the marinade as it works great as a stir fry sauce Add in the tenderstem broccoli and just cooked that off for a few minutes before then adding in the mange tout and pak choi Cook that off for a few more minutes constantly turning everything over Next add in the udon noodles and spinach and again just keep frying it off and turning it over until the vegetables become tender and the noodles have cooked through Serve with the spring onion over the top and the remanning half of the red chilli along with some coriander and some lime on the side to squeeze over I M WEARING Disclaimer This video is a paid collaboration with Mr Organic Gifted 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 Affiliate Links 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