January 19, 2019

Savoury Breakfast Bowls (Vegan/Plant-based) | JessBeautician

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Measuring cups: http://amzn.to/2j0BeTF
Chopping board: http://bit.ly/2wXCGsI
Spoon: http://bit.ly/2wnnUtn
Whisk: http://bit.ly/2fb0Ag1
Peeler: http://bit.ly/2xEGjY0
Tongs: http://bit.ly/2x4rkTX
Grater: http://bit.ly/2fotgik
Garlic crusher: http://bit.ly/2xXzpc8
Blender: http://amzn.to/2xHidIk
Kettle: http://bit.ly/2xYKHNw
Bowls: http://bit.ly/2fgfj6e
Cutlery: http://bit.ly/2wY9Cl9
Pans: http://bit.ly/2AiV0xQ
Griddle pan: http://amzn.to/2eXnRCd
Baking dish: http://bit.ly/2y3wnmL
Glass bowl: http://amzn.to/2eQqbag

For the Fried Potato:
1 cup quinoa
1 tbsp olive oil
1 medium potato
1/2 tsp garlic granules
1/2 tsp onion granules
Salt & pepper
For the Chickpea Scramble:
1 tin chickpeas
1/2 tsp olive oil
1 tsp turmeric
1 tsp nutritional yeast
1/2 tsp paprika
Salt & pepper
Handful kale
Handful spinach
Hot sauce, spring onion, chives
Cook the quinoa in a pan of boiling water for 20 mins. In a griddle pan heat the olive oil, meanwhile, peel and grate the potato. Squeeze out the liquid then add that to a bowl with a the garlic granules, onion granules and season with salt and pepper. Mix then sprinkle that into the hot griddle pan and fry it both sides. Back in the bowl, add the chickpeas, olive oil, turmeric, nutritional yeast, paprika and season with salt and pepper. Mix well then mash it up but not until smooth. Transfer the quinoa to the fried potato, mix then leave on a low heat. Add the Chickpea Scramble to the pan with a splash of hot water and cook through until hot. Chop the kale, add that to the scramble and stir. Serve the fried potato-quinoa in a bowl, add the Chickpea Scramble then back in the griddle pan, wilt the spinach. Serve the spinach, add hot sauce, spring onion and chives.

1 red onion
2 cloves garlic
1/2 tsp cumin
1 tsp paprika
1 tsp chilli powder
1 tsp mixed dried herbs
1 red pepper
1 cup brown rice
1 tin pinto beans
1 pint veg stock
1 tortilla: http://bit.ly/2iyAEsh
1 avocado
1 tomato, chopped
Handful coriander, chopped
Juice of 1 lemon/lime
Salt & pepper
Chilli flakes, spring onion, coriander
Finely slice the onion, add 3/4’s to a pan on a medium heat with a little olive oil. Fry off until soft, then mince the garlic and add that to the pan with the cumin, paprika, chilli powder and mixed dried herbs, fry that off for 5 mins. Dice the pepper, add that to the pan and cook until soft. Then add the rinsed brown rice and pinto beans, mix then pour in the veg stock and season with salt and pepper. Bring to a boil for a few mins, then turn the heat down, cover and simmer for 20 mins. Slice the tortilla wrap into triangles and make up the guacamole by mashing the avocado in a bowl, add the tomato, remaining red onion, coriander, garlic, lemon juice and salt and pepper, then mix. Serve half of the rice it in a bowl, then line the tortilla triangles around the inside of the bowl, add in the rest of the rice then add the guacamole on top. Top with chilli flakes, spring onion and coriander.

1 sweet potato
300g mushrooms
1 tbsp olive oil
1 tbsp miso paste
1 tsp garlic granules
Salt & pepper
1 white onion
Handful spinach
1 cup cooked quinoa
Tahini, chopped herbs, sesame seeds
Preheat the oven to 180 degrees celsius. Peel and chop the sweet potato and quarter the mushrooms. To a large bowl, add the olive oil, miso, garlic granules with a splash of hot water and whisk. Add the sweet potato and mushrooms, coat in the paste, season with salt and pepper then mix again. Transfer to an oven dish then cook for 30 mins. Slice the onion, add to a pan with some olive oil and cook until soft. Wilt in the spinach before adding the cooked quinoa and allow to heat through. Add the quinoa to a bowl and add the miso veg on top. Drizzle on tahini, finish with chopped herbs and sesame seeds.

4 small sweet potatoes
1 tbsp olive oil
1/2 tsp onion granules
1 clove garlic
Handful kale
For the Salsa:
2 tomatoes
1/2 red onion
Handful coriander
For the Avonaise:
1 avocado
Juice of 1 lemon
Salt & pepper
Boil a pan of water and add the sweet potatoes. Boil until soft then transfer them to a tray. Here preheat the oven to 180 degrees celsius. Smash the potatoes with a mug, drizzle on the olive oil, season with onion granules, salt and pepper. Bake for 25 mins until crispy. Mince the garlic and add that to a pan with olive oil, fry off for a minute before adding in the kale. Leave to sautee for 10 mins, meanwhile chop the tomatoes, onion and coriander. Add to a mixing bowl, season with salt and pepper then mix well. Make an Avonaise by adding the avocado to a blender with the lemon juice, salt and pepper and blend smooth. Add the potatoes to a bowl with the kale, add the salsa, drizzle on the Avonaise and finish with coriander.

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