15 Minute Meals (Vegan/Plant-based) | JessBeautician

15 Minute Meals (Vegan/Plant-based) | JessBeautician

INSTAGRAM: @jessbeautician
TWITTER: https://twitter.com/JessBeautician
BLOG: http://jessicabeautician.co.uk/
SNAPCHAT: jessbeautician
FACEBOOK: https://www.facebook.com/JessicaBeauticianBlog

My food processor: http://amzn.to/2aAZfIf
(Newer version: http://bit.ly/2mMfYx6)
My juicer: http://bit.ly/2nGKnSs

Each recipe serves 2 people (but we’re rather greedy and have large portions) so these could easily make 4 smaller portions also!

2 cups frozen mixed veg (or fresh)
1 tsp olive oil
1 cup quinoa: http://amzn.to/2nRE1LY

For the Fresh Pesto:
2 cups/handfuls basil
3 tbsp pine nuts
3 tbsp olive oil
2 tbsp nutritional yeast: http://bit.ly/2nzZf53
2 garlic cloves
Juice of 1 lemon
Salt & black pepper
First preheat the oven to 180 degrees celsius, then spread the frozen vegetables out evenly on a lined baking tray and drizzle over a teaspoon of olive oil (you can use fresh chopped veg). Place in the oven for the full 15 minutes whilst you cook the quinoa. For two servings, cook one cup of rinsed quinoa in 2 cups boiling water on a medium heat and leave it untouched until it’s cooked through. It’s a good idea to also just shuffle the vegetables here too so that they don’t catch. In this time, make the pesto by blending the fresh basil with the pine nuts, olive oil, nutritional yeast, garlic, lemon, salt and black pepper in a food processor for around a minute. When the quinoa is done, fluff it up with a fork and then serve it up into dishes. Divide the roast vegetables up between the two portions of quinoa and then add the fresh pesto on top. Give it a gentle mix together and serve it with some basil leaves to finish.

Wholewheat/spelt spaghetti: http://bit.ly/2n389X4
1 tsp olive oil
1 tin chopped tomatoes
2 cloves garlic
1 tsp mixed dried herbs
Toppings of choice: artichoke, olives, sweetcorn, basil etc
Nutritional yeast: http://bit.ly/2nzZf53
For this first put your spaghetti in a pan of boiling, salted water to cook. In this time, heat the olive oil in a small saucepan on a low heat, then mince in the garlic and fry that off for around 1 minute. Next add in the chopped tomatoes, the dried mixed herbs and season it with salt and black pepper. Give that a good mix together, bring it up to a boil and leave it to simmer whilst you drain and rinse the spaghetti. Serve up the spaghetti, the sauce should then be nice and hot at this point, you can then serve that up between the dishes on top of the spaghetti, spread it out like on top of a pizza. Then add on your pizza toppings. You can also add some vegan cheese or nutritional yeast to make it even more pizza like too.

2 tbsp olive oil
1 tbsp garam masala
2 tsp cumin
2 tsp coriander
1 tsp turmeric
1 tsp chilli flakes
1/2 tsp garlic powder
1 tbsp tomato paste
1 can chopped tomatoes
1 can chickpeas
2 cups/large handfuls fresh spinach
Salt & black pepper
Brown rice/white rice/quinoa: http://amzn.to/2nRE1LY
For this first heat up the olive oil in a large pan, next add in the garam masala, cumin, coriander, turmeric, chilli flakes and garlic powder. Fry those off for around a minute before then adding in the tomato paste and allow that to fry off too. Next add in the chopped tomatoes and give it all a good stir together. Put that on a medium heat whilst you then cook the rice. I do 1/2 cup rinsed brown rice per person and you can even start this before you make the curry. Whilst that’s boiling, add the drained, rinsed chickpeas to the curry along with the fresh spinach and mix it together well until the spinach has wilted, then season it with salt and black pepper. Once the rice is cooked, drain it if necessary then serve it up – give the curry one last stir and divide that up on top of the rice. Top it with some fresh coriander.

Wholewheat/spelt penne: http://bit.ly/2nFq8Bw
2/3 cup cashews: http://amzn.to/2eKe503
2 handfuls coriander
2 cloves garlic
3 tbsp olive oil
2 tbsp nutritional yeast: http://bit.ly/2nzZf53
Juice of 1 lemon
Spinach (optional)
For this first blend up the cashews, coriander, garlic, olive oil, nutritional yeast and lemon juice (and spinach if using) in a food processor for around 3 minutes. Whilst that’s blending, cook the pasta – I usually do 1 cup per person. Once that’s cooked, rinse and drain it and add in the pesto. Give it a good stir – if it’s too dry you can always add in some more olive oil or lemon juice – and then serve it up.

BRACELET: http://bit.ly/2dTKKRu
BEAD RING: http://bit.ly/2lYFgZx
NAILS – Ciate ‘Beach Melba’: http://bit.ly/2jJXzQv

CANDLE: http://bit.ly/2nx4aU4