Instagram: https://www.instagram.com/jessbeautician/ KITCHENWARE: Magimix toaster: http://bit.ly/2GSWmSz Magimix: http://bit.ly/2sY6GXp Blender: http://bit.ly/2F4Dpir Kettle: https://bit.ly/2HhjE8j Small pans: http://bit.ly/2Fca968 Large pan: http://bit.ly/2F9W5db Griddle pan: https://amzn.to/2quOj7U Roasting dish: https://bit.ly/2HiqlXH Chopping board: http://bit.ly/2FbwRLN Measuring cups: http://amzn.to/2tIfqB2 Measuring spoons: http://amzn.to/2IlCQzv Garlic rocker: http://bit.ly/2pusyo8 Spoon: https://bit.ly/2H3WsdJ Tongs: https://bit.ly/2HhjbD5 Plates: http://bit.ly/2oOLMV5 Cutlery: http://bit.ly/2tflmBh Herb pots: http://bit.ly/2FADVoz Storage jars: http://bit.ly/2FmYX9W GRILLED AUBERGINE & MARINARA MARINARA: 1 tsp oil 1 white onion 3 cloves garlic 1 tsp paprika 1 tsp garlic powder 1 tsp onion granules 1 tsp each of dried thyme, basil and parsley Pinch of chilli flakes 1 tsp tomato puree 1 tin chopped tomatoes 2 tsp nutritional yeast Salt & pepper 1/2 aubergine 1/2 cup green olives, sliced Handful basil Spinach Seeded roll Make the Marinara by heating the oil in a pan then chop the onion, add that to the pan, mince the garlic and add that in too. Fry off until soft, then add in the paprika, garlic powder, onion granules, dried thyme, basil, parsley and chilli flakes. Turn that through, then add in the tomato puree, fry that off then add in the chopped tomatoes, nutritional yeast and season with salt and pepper, stir it again and leave to simmer on a low heat. Brush a griddle pan with oil, and place 3 slices aubergine in to grill on each side for 10 minutes. Turn off the heat on the sauce, add the olives and basil to the pan and stir it through. Slice a seeded roll and warm it up under the grill, and once done, layer in some spinach, then layer in the aubergine slices with the Marinara sauce in between, and finish with more spinach. ROASTED MEDITERRANEAN VEG, HUMMUS & PESTO 1 red pepper 1 aubergine 1 red onion 2 vine tomatoes 1 tbsp olive oil 1 tbsp dried mixed herbs Salt & pepper Hummus Rocket Crusty bread VEGAN PESTO: 1 packed cup fresh basil 1/4 cup pine nuts 1 garlic clove 3 tbsp nutritional yeast 3 tbsp olive oil Juice 1/2 lemon Salt & pepper Roughly chop up the aubergine, red pepper, tomatoes and onion. Add those to a roasting dish, drizzle on the oil and sprinkle on the dried herbs, turn through really well, then season with salt and pepper. Place that in a pre-heated oven on 180 degrees celsius for 35 minutes to roast. Meanwhile toast some crusty, seeded bread, spread hummus on one of the slices, then remove the grilled veg from the oven, cool slightly, add it on the hummus, add rocket on top, then spread some vegan pesto on the other slice of bread. MUSHROOM MEATBALL & MARINARA SUB 1 tsp oil 1 white onion 3 cloves garlic 300g mushrooms 1 tsp onion granules 1 tsp dried herbs 2 tbsp nutritional yeast: http://amzn.to/2udyJye Large handful parsley Salt & pepper 1 tsp vegan Worcester sauce: http://bit.ly/2bt6Qc6 2 tbsp oat flour 2 tbsp brown rice flour: http://bit.ly/2tPXHGF Seeded roll Basil leaves Heat the oil in a pan then finely chop the onion, add that to the pan then mince the garlic and add those in too. Fry off until soft, then add in the onion granules and dried herbs, and turn that through. Roughly chop the mushrooms, add those to the pan and cook them down for 15 minutes. Add in the nutritional yeast, Worcester sauce, parsley and season with salt and pepper. Stir and allow to cook for another 10 minutes. Remove from the heat and cool before transferring to a food processor, then add in the oat flour and brown rice flour. Blend until smooth, then make 10 meatballs by rolling a tbsp of mixture at a time between the palms of your hands. Place on a lined baking tray in a preheated oven on 180 degrees celsius for 20 minutes. Once done, remove and add to a pan of Marinara sauce, coat well. Again, slice and toast a seeded roll, then place the meatballs inside with extra sauce on top, nutritional yeast and some fresh basil leaves. AVOCADO, SUN-DRIED TOMATO & OLIVE TAPENADE CLUB 1/2 cup green olives 1/2 avocado 1/4 cup jarred artichoke 6 sun-dried tomatoes Handful rocket Handful basil 3 slices chia bread Blend the olives in a food processor into almost a tapenade. Next toast 3 slices of bread and once done, spread half of the olive mixture onto one slice. Next add on the rocket, then slice the avocado and add that on top. Add on the next slice of toasted bread, then on top of that add the sun-dried tomatoes, artichoke hearts and basil on the top and finally the last slice of toasted bread with the remaining olive mixture spread onto it. I’M WEARING: Top - https://bit.ly/2vc6HI3 Bracelet - https://bit.ly/2EHxjAn Ring - http://bit.ly/2GVerUz Nails - https://bit.ly/2EHWxOM (Cruelty free/Vegan. 30% off with code ‘JessB30’) Tan: https://bit.ly/2HFmft6 FILMING EQUIPMENT Canon 600D Lens: https://bit.ly/2JlqU13 Tripod: https://amzn.to/2Gze2XI Lights: https://amzn.to/2GWNMph