What I Eat in a Day | Winter Recipes (Vegan) | JessBeautician

 

BREAKFAST – Vanilla Oat & Rice Pudding with Caramelised Banana
1 cup plant milk
1/3 cup porridge oats
1/3 cup pudding rice:
1/2 cup vanilla soy yoghurt
1 tsp coconut oil
1 banana, halved lengthways
1 tbsp CM Coconut ‘Honey’ Nectar:
Cinnamon

Boil the milk in a pan on a low-medium heat. Once simmering, add the pudding rice, stir through and allow to cook, covered, for 20 minutes. Meanwhile, brush a frying pan with coconut oil then place in the banana halves and fry off for a few minutes until they caramelise. Brush on the coconut nectar and leave on a low heat. Add the oats into the pudding rice, mix through and cook until the oats are done. Turn off the heat, add in the yoghurt, stir it through until creamy, then place the caramelised banana on top and dust over some cinnamon.

LUNCH – Open Sandwich
Olive oil
2 vine tomatoes, halved
3 cloves garlic, whole & skins on
150g mushrooms, quartered
1 tbsp #vegan pesto
Rye bread
Hummus
1 avocado
Salt & pepper
Basil

SUMAC TAHINI
3 tbsp tahini:
1 tbsp red wine vinegar
1 tbsp maple syrup (optional)
1/2 tsp sumac

Place the tomatoes in a baking dish with the garlic cloves, drizzle in oil and season with salt and pepper, then roast in the oven at 180 degrees celsius for 25 minutes. Fry the mushrooms and once cooked, stir in the pesto. Spread on the hummus on the toast and add half an avocado on each slice. Once the tomatoes are roasted, squeeze the insides of the garlic cloves over, then place on the plate with the pesto mushrooms. Mix the Sumac Tahini ingredients together, then drizzle over and garnish with basil.

 

DINNER – Mushroom & Lentil Stew
1 tbsp oil
1 white onion, chopped
3 cloves garlic, minced
2 sticks celery, chopped
2 tbsp brown rice flour
1 tsp dried mixed herbs
4 sprigs fresh thyme, stems removed
1 large sprig fresh rosemary, chopped
2 bay leaves
1/4 cup tomato puree
300g mixed mushrooms
2 tbsp red wine vinegar
2 tbsp vegan Worcester sauce: 
1 tsp Marmite (optional)
1 litre vegetable stock
1 can green lentils, rinsed & drained
5 small potatoes, peeled
1/2 head cauliflower, cut into florets
1 cup oat milk
2 tbsp dijon mustard
Salt & pepperGreen beans
Thyme, to garnish

Heat the oil in a large pan, add in the onion and garlic, then fry for around 3 minutes until soft, then add in the celery. After a few minutes, add in the flour, stir that through the pan to coat everything in it. Add in the dried herbs, thyme, rosemary, bay leaves and tomato puree. Mix through to get everything well coated in the tomato puree, then cook for a few more minutes. Add the mushrooms to the pan and get them well coated, then add in a splash of boiling water to lift anything on the bottom of the pan. Cook the mushrooms for 10 minutes before adding in the red wine vinegar, Worcester sauce, optional Marmite, pour in the stock and season with salt and pepper. Stir, bring to a boil then reduce the heat and cover on fo 25 minutes. Remove the lid, lower the heat and allow to continue cooking. Meanwhile, make the Cauliflower Mashed Potato by boiling the potatoes and steaming the cauliflower for around 20 minutes. Once done, place them in a bowl with the oat milk, dijon mustard, salt and pepper, and blend until smooth. Add the lentils into the stew, mix them through and cook for a further 5 minutes. Steam the beans and remove the bay leaves from the stew. Serve the mash with the Mushroom & Lentil Stew, the green beans on the side and thyme to garnish.

 

 

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