What I Eat in a Day #63 (Vegan & High Protein) | JessBeautician

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SPELT & VANILLA PROTEIN PANCAKES
1/2 cup spelt flour
1 scoop vegan protein powder: https://amzn.to/3OTXXuw*
2 tsp baking powder
Pinch sea salt

1/2 cup oat milk
1 tbsp maple syrup: https://amzn.to/3ObD8d9*
1 tsp vanilla extract: https://bit.ly/3mzJgQN*
1 tsp coconut oil: https://bit.ly/3mt9C7Q*

Sift the spelt flour into a bowl, then add in the protein powder, baking powder and salt. Whisk to combine. Next, pour in the milk, maple syrup and vanilla extract and only stir to gently combine. Do not over mix and don’t worry if the mixture still appears a little lumpy, it should be! Melt half a teaspoon of coconut oil at a time in a frying pan or pancake pan on a low-medium heat, then spoon in half the batter for one pancake. Allow to cook for a couple of minutes and once bubbles appear on the surface of the pancake, flip it over onto the other side and cook for a further few minutes. Repeat with the other half of the batter. Serve with coconut yoghurt, berries and maple syrup.


AVOCADO TOAST WITH TEMPEH BACON
1 block tempeh: https://bit.ly/3Nor2wQ*
2 tbsp soy sauce: https://bit.ly/3GrxiRY*
2 tbsp maple syrup: https://bit.ly/3OWiGxV*
1 tbsp ketchup: https://amzn.to/3Oaooek*
1 tsp smoked paprika

Toast
Avocado with lime juice, dried chilli, salt & pepper
Baby plum tomatoes
Chives
Vegan feta: https://bit.ly/3ClXjzS*

Make the Smoky Tempeh Bacon by boiling the tempeh first for 10 minutes. Slice and place the strips in an oiled griddle pan and grill on one side for 3-4 minutes. Meanwhile, mix together the soy sauce, maple syrup, ketchup and salt to make a glaze, then flip over the tempeh and brush the glaze on the cooked side. Flip again, brush on the remaining tempeh and cook on both sides for 4-5 minutes until sticky and caramelised. Half the baby plum tomatoes and place cut side down into the griddle pan until nicely grilled. Mash the avocado with lime juice, chilli, salt and pepper and spread onto two slices of toast, then add on the Smoky Tempeh Bacon, tomatoes, vegan feta, chives and chilli flakes.

BREAD RECIPE (0.75kg loaf)
320ml water
2 tsp oil
1 1/4 tsp salt
1 tsp sugar
300g plain flour
200g wholewheat flour
1 1/4 tsp active dry yeast
(Sunflower & pumpkin seeds optional)

Mix all ingredients in loaf tin. Bake in bread maker on crusty setting.



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SUPER GREENS PESTO GNOCCHI
SPINACH & BASIL PESTO
1 large handful spinach
1 handful basil
2-3 tbsp olive oil
Juice 1/2 lemon
2 tbsp pine nuts
2 tbsp nutritional yeast: https://amzn.to/3uTgz6a*
1 clove garlic
Pinch sea salt

500g gnocchi: https://bit.ly/3yILC5N*
1 courgette
100g asparagus
1/2 cup frozen peas
4 pieces of Tempeh Bacon (See above)
Vegan parmesan: https://bit.ly/3AwSeqa*

Written recipe here: https://bit.ly/3uW6YLH
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