Summer Recipes on Repeat (Vegan) | JessBeautician

15% off Fussy vegan & cruelty-free deodorant with code JESSICA1B: https://www.getfussy.com/JESSICA1B* 15% off Manucurist vegan & cruelty-free nail care: uk.manucurist.com/GLOWFORJESS* 10% off TRIP vegan drinks with code JESSBEAUTICIAN: https://lcshop.co/va8sGF* 20% off my favourite vegan, cruelty-free & natural skincare: https://tidd.ly/4r4N8tc* IN MY KITCHEN Thermomix: https://amzn.to/3QTuWFA* Ice tray: https://amzn.to/4vG8mQ0* Magimix: https://bit.ly/4eSqA9L* Air-fryer: https://bit.ly/3SQrqfL* Stainless steel bowls: https://bit.ly/4eABdzf* Marble board: https://bit.ly/4eAzObN* Stainless steel pan: https://bit.ly/4oPMEq1* Stainless steel pot: https://bit.ly/4f9irPu* I’M WEARING Cardi - Reformation (second-hand via Vinted) Grey v-neck tee - Reformation (second-hand via Vinted) Claw clip: https://bit.ly/4xTjM4h* Tinted moisturiser: https://bit.ly/4vAM9ml* Tan: https://tidd.ly/4uYdE8b* Necklace: https://bit.ly/4p4h2x5* Nails - Manucurist Smooth 00: uk.manucurist.com/GLOWFORJESS* ______________________________________ COCONUT-VANILLA ICE-CREAM 2 cans full-fat coconut milk (one chilled in the fridge for 12 hours) 1/3 cup agave Seeds from 1 vanilla bean pod (or 1 tsp vanilla paste): Scoop off the coconut cream that will have settled on the top of the chilled can of coconut milk, and add to a bowl. Shake the non-chilled coconut milk and add to the bowl with the agave and vanilla. Whisk, then pour into an ice-cube tray and freeze for 4-6 hours. Once set, blend until a soft-serve ice-cream texture forms. RHUBARB, STRAWBERRY & RASPBERRY CRUMBLE 4-6 sticks rhubarb, cut into 2 inches 1 heaping cup frozen strawberries & juice, defrosted 1 1/2 cup frozen raspberries & juice, defrosted 1/4 cup agave: https://amzn.to/443uSpP* 1 cup spelt flour 1/3 cup ground almonds 1/3 cup rolled oats 1/3 cup flaked almonds 1/4 cup pistachios, ground 1/4 cup coconut sugar: https://amzn.to/4v0MQ7e* 1 loose packed cup cubed vegan butter (100g) Pinch salt Add the rhubarb, strawberries and raspberries to a baking dish, drizzle on the agave and mix. For the crumble, combine the flour, ground almonds, rolled oats, flaked almonds, pistachios and sugar in a bowl, add in the cubes of vegan butter, and massage into the dry mix. Sprinkle it over the fruit, then place in a pre-heated oven to bake at 180 degrees celsius for 25-30 mins. Serve hot or cold, with the coconut-vanilla ice-cream. ______________________________________ CHILLI & GARLIC PESTO PASTA FOR THE PESTO: 1/4 cup pine nuts 1/4 cup nutritional yeast: https://amzn.to/4oV7Eff* 1 red chilli, deseeded 2 cloves garlic 1 small handful basil 1 small handful oregano 1 small handful parsley Pinch salt 1 tbsp tomato puree 3 tbsp olive oil 3-4 jarred roasted red peppers 300g vine cherry tomatoes 3 shallots, sliced Pasta Fresh parsley For the pesto, blend the pine nuts, nutritional yeast, chilli, garlic, herbs, and salt. Add the tomato puree, olive oil and roasted red peppers, and blend until a pesto forms. Roast the tomatoes in olive oil and salt, in an oven dish at 180 degrees for 20-25 mins. Cook your pasta and fry the shallots in olive oil until crispy, reserve some to garnish. Heat the pesto in the pan with the remaining shallots, add in a splash of pasta water then the drained pasta. Serve with reserved fried shallots and parsley. ____________________ CREAMY SESAME & GARLIC NOODLES WITH SPICY SHAVED TOFU FOR THE SESAME & GARLIC SAUCE 3 cloves minced garlic 1/3 cup tahini: https://amzn.to/4faR8nS* 1/4 cup soya milk: https://amzn.to/4oWXURN* 1 tbsp agave 1 tbsp sesame oil: https://amzn.to/4xTKWbt* SPICY SHAVED TOFU 1 block firm tofu 2 tbsp chilli paste (Gochujang): https://amzn.to/3Qs6tXZ* 2 tbsp soy sauce: https://amzn.to/4gvp9kf* 2 tbsp agave 1 tbsp rice wine vinegar: https://amzn.to/4vvwuVo* 1 tbsp cornflour Pinch salt Spring onion, sliced into thirds Bok choi, shredded Sichuan Crispy Chilli Oil: https://amzn.to/4v5ieSl* Noodles Coriander Lime For the sesame sauce, combine the garlic, tahini, milk, agave and sesame oil in a bowl, set aside. For the tofu, use a peeler to peel thin strips of tofu, place them in a bowl, add in the cornflour and salt, and coat well. Make the marinade by combining the chilli paste, soy sauce, agave and rice wine vinegar in a bowl. Heat some sesame oil in a pan, then add the tofu and fry until crispy. Place the tofu back in a bowl, add the marinade to the pan and simmer. Add the tofu back to the pan with the marinade and stir in. Cook the noodles, then add them to a pan with the sesame and garlic sauce and stir. Serve with pan-fried spring onions and bok choi, crispy chilli oil, lime and coriander. Some products mentioned are gifted items from a brand or PR and will be denoted with {Gift}, however, it is my own choice whether or not they are featured and my opinions are always 100% honest. Some links may be affiliate links and are marked with ‘*’, which means I may receive a small commission from any items purchased through these links.