Channel: Jess Beautician

Category: Howto & Style

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Description: Insta: instagram.com/jessbeautician Written recipes: jessicabeautician.co.uk Subscribe to see more of my recipes on the Mr Organic YouTube channel!: bit.ly/3mRjB5B DISCOUNTS Free Millo Travel Cup with your Millo purchase using code ‘JESSICA’ (add Travel Cup to cart before checkout): bit.ly/2V3254r* £15 off VeganVinho wine with code jessicabeautician: veganvinho.com 20% off Wild natural deodorants with code JESSBEAUTICIAN (UK): tinyurl.com/ygdhxzvb & (US/Rest of World): tinyurl.com/ygdhxzvb KITCHENWARE: Pans: bit.ly/2Ir4bEY* Griddle: bit.ly/3pep86u* Wok: bit.ly/3pb2Rqc* Roasting dish: bit.ly/3si75xa* (small version) Plates: nomliving.com Bowls: bit.ly/35h71SA* Vitamix: bit.ly/3wVwNuN* Toaster: amzn.to/3uRkXQz* Kettle: bit.ly/2YekcTb* Garlic press: amzn.to/3uZSsQR* Spice jars: amzn.to/32fbQwS* Labels for spice jars: amzn.to/3gdrgd6* S&P mills: bit.ly/2OGI5h6* Tea towels: bit.ly/3qlphGa* AVOCADO TOAST WITH OYSTER MUSHROOM ‘BACON’ jessicabeautician.co.uk/2021/05/avocado-toast-with-oyster-mushroom-bacon.html RED LENTIL & COCONUT DAL jessicabeautician.co.uk/2021/05/red-lentil-coconut-dal-with-spiced.html TOFU ‘CHICKN’ NOODLE STIR FRY (Serves 2) TOFY ‘CHICKN’ MARINADE 2 tbsp garlic puree 2 tbsp toasted sesame oil: amzn.to/3saOumF* 1 tsp soy sauce 1 tsp rice vinegar: amzn.to/3dg5B2g* 1 tsp maple syrup 1 tsp ground ginger 1 tsp chilli flakes 1 tsp cornflour Pinch salt Pinch pepper 1 block tofu: bit.ly/37Q5xnc* 1 red & green pepper, sliced 100g baby corn, sliced 50g shiitake mushrooms 2 portions udon noodles Spring onions, cashew nuts, sesame & lime Pre-heat the oven to 180 degrees celsius, then mix the marinade ingredients together in a bowl until well combined. Break the tofu up into large chunks and place in a mixing bowl, then pour over 2/3's of the marinade and toss well to coat the tofu evenly. Spread the tofu out on a non-stick baking tray and place in the oven to bake for 25-30 minutes, shuffling halfway through. Add the oil to a wok and heat through, then throw in the shiitake mushrooms and fry them off. Add in the peppers and continue to fry with the mushrooms. Add in the baby corn, then in a separate pan, cook the noodles according to packet instructions and once done, drain and add to the vegetables. Pour in the remaining 1/3 of the marinade, then remove the tofu from the oven and add it to the pan. Toss well, then serve with spring onions, toasted cashew nuts and sesame seeds, and fresh lime. SPICY SWEET POTATO, COCONUT & GINGER SOUP 2 tbsp olive oil 1 white onion 3 cloves garlic 1 thumb sized piece ginger 1 red/green chilli, chopped 2 tsp turmeric 2 medium sweet potatoes, peeled & cubed 1 pint vegetable stock 1 tin coconut milk Salt & pepper Large handful fresh coriander Chilli oil, coriander, spring onions, yoghurt, chilli & chilli flakes Heat the oil in a large pan then add in the onion and garlic, and allow them to soften on a medium heat. Grate in the ginger, then add the chilli to the pan too. Fry everything off before then adding in the turmeric and frying it off for a further two minutes. Add the sweet potatoes to the pan, mix everything through well then cook that off for around 3 minutes. Pour in the vegetable stock and the coconut milk, then season well with salt and pepper. Stir, then bring to the boil and allow it to cook on medium-high heat for 3 minutes. Turn the heat back down to low-medium and leave to simmer for 20 minutes. Add the fresh coriander then blend until smooth. Heat again if necessary, serve hot and garnish with coconut yoghurt, chilli oil, red chilli, fresh coriander, spring onion and pumpkin seeds. RICH TEMPEH RAGU Written recipe coming soon Disclaimer: This video is not sponsored. [Gift] 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.