Insta: @jessbeautician
Other written recipes: http://www.jessicabeautician.co.uk

KITCHENWARE:
Chopping board (similar): https://bit.ly/3SvPC2O*
Pan: https://bit.ly/3kri89o*
Kilner jars: https://amzn.to/3IxLRp0*
Mugs: https://bit.ly/3v5KNCH*
Pasta bowls: https://bit.ly/3ISH6HY*
White plates/bowls: nomliving.com
Toaster: https://amzn.to/3Y5xdet*
Kettle: https://bit.ly/2YekcTb*
Magimix: https://bit.ly/3ZrdRlb*
Glass containers w bamboo lids: https://amzn.to/3Y1vreb*
S&P mills: https://bit.ly/2OGI5h6*
Measuring cups & spoons (similar): https://amzn.to/3Ixa4Mm*

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Free tea samples with Bird&Blend orders: https://bit.ly/3DZMrZf*




BREAKFAST CREAMY PORRIDGE WITH CHERRY & ALMOND CHIA JAM

1/2 cup porridge oats
1/2 cup oat milk
Pinch salt
1/2 scoop vanilla protein: https://amzn.to/3Z19FIR*
Nobo Salted Almond Butter: https://bit.ly/41nzzZ2
Banana, nuts, seeds, etc.

CHERRY & ALMOND CHIA JAM
450g frozen cherries
3 tbsp agave nectar: https://bit.ly/3v917lU*
2 tbsp lemon juice
4 tbsp chia seeds: https://bit.ly/3mbs1bx*
1 tsp almond extract: https://amzn.to/41sUABr*

Place the cherries in a pan with the agave on a medium heat with a splash of water and cook through until soft. Remove from the heat and mash or blend until the whole cherries have broken down. Stir in the chia seeds, lemon juice and almond extract, mix through well and leave to set and thicken in a jar in the fridge once cool.




LUNCH VEGGIE TOFU SCRAMBLE
1 tbsp olive oil: https://bit.ly/3LXj64X*
1/2 white onion, chopped
75g baby button mushrooms
1/2 red pepper, chopped
1 block silken tofu: https://amzn.to/3KBoygJ*
1 tsp paprika
1 tsp garlic powder
1 tsp turmeric
Black pepper
1/4 tsp kala namak: https://amzn.to/3Zec2I2*
Splash oat milk
Handful spinach

Heat the olive oil in a pan then add in the onion and mushrooms, fry until golden. Add in the red pepper and cook until soft. Add in the tofu and roughly break it apart in the pan, then season with the paprika, garlic powder, turmeric and black pepper. Stir the spices through until the tofu has taken on the colour of the turmeric. Pour in the oat milk and add in the spinach, and stir until the spinach has wilted down. Season with kala namak. Serve on toast with chilli flakes, fresh chives and pumpkin seeds.


Alpro Passion Fruit Greek Style yoghurt: https://bit.ly/3IAm67F*
Bird & Blend Rhubarb & Custard tea: https://bit.ly/3ZrEUgh*
Bird & Blend tea infuser: https://bit.ly/3KGnsAm*




DINNER SOY MINCE RAGU WITH PARPADELLE (serves 4)

2 tbsp olive oil
1 white onion, finely minced
3 cloves garlic, finely minced
1 stick celery, finely minced
1 carrot, finely minced
1 tsp dried mixed herbs
1 tsp paprika
Salt & pepper
2 tbsp vegan Worcester sauce: https://bit.ly/3GIzVOt*
2 tbsp soy sauce: https://bit.ly/3uXbpFD*
1 tsp red wine vinegar
2 tbsp tomato puree
6 sundried tomatoes in oil, chopped: https://bit.ly/3HS0xxF*
1 cup dried soy mince
1 bay leaf
1 can chopped tomatoes: https://bit.ly/3KE2pOM*
400ml veg stock
(1/3 cup starchy pasta water)

250g parpadelle pasta (serves 2): https://bit.ly/3KDUcKo*
Vegan parmesan cheese
Fresh basil

Heat the oil in a pan then add in the onion, celery and carrot, and cook down until soft. Add in the garlic and mix through. Sprinkle in the dried herbs, paprika, salt and pepper and mix in. Pour in the vegan Worcester sauce, soy sauce, vinegar, add in the tomato puree and cook through. Add in the sundried tomatoes and soy mince, then turn through the pan to coat well. Add in the bay leaf, then pour in the chopped tomatoes and vegetable stock. Stir, then reduce the heat to a gentle simmer and leave to bubble for 30 minutes, stirring occasionally. Put the pasta on to cook and once done, reserve 1/3 cup of pasta water and add it to the sauce. Drain the pasta then add into the sauce and mix through to coat. Add in some vegan parmesan and stir again. Serve with more vegan parmesan and fresh basil.



Disclaimer: This video is not sponsored.

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