Jerk Pulled “Pork” with Banana Salsa & Peach Cobbler Pudding

This was a bit off the cuff. I just decided to take pictures of a two course meal I cooked my friends. The pictures therefore aren’t amazing, nor is there enough of them showing different elements. I’d like to apologise for that now. However, I couldn’t deny you this recipe because it was so damn good.

Ingredients

Salt

300 g brown sugar

4 cans of braised tofu

4 tbsp of jerk seasoning or hot fajita spice

A small glass of pineapple juice

50 g golden syrup

2 cans of black beans or pinto beans (Or a mix of both)

Lots of soft flour tortillas

Natural soya yoghurt (I just used one small pot)

3 medium bananas, not quite ripe, peeled and chopped

1 red onion, peeled and chopped

2 just ripe avocados

Juice of half a lemon

Juice of half a lime

Fresh coriander leaves, roughly chopped

DSC_000001 (1)

Method

An hour before, mix the salt, sugar and drained tofu in a large bowl and leave to marinate.

Once the hour is up, mix in the jerk seasoning, pineapple and golden syrup into the bowl.

Place in a hot pan and stir occasionally until the liquid starts to evaporate. Then turn down to a low heat whilst you break apart the tofu into pulled strips.

Leave to slowly cook off the rest of the juices whilst you make your salsa,

Put the diced banana in a bowl with onion. Peel, chop and stone the avocado and add that too. Mix in the lemon, lime and coriander and you’re done.

Reheat your beans and warm up your tortillas and your done.

Check it out.

Ready Made Ready made 2 Mixed beans Dollshouse

Serve with natural yoghurt for a cooling effect.

My friends had 3 each of these bad bois. I was stuffed after two.

When this has gone down you can serve your pudding. Obviously you would have had this prepared and in the oven before hand because you’re sensible like that right?

Being me, this is a super simple pudding and not too heavy on sugar.

Ingredients

2 tins of sliced peaches in juice

The zest of one lemon

2 tbsp golden syrup

140 g plain flour

50 g porridge oats

25 g cold vegan butter (I used vitalite.)

pc2

Method

Get your oven on at about 200 degrees.

Drain the peaches and reserve the juice. Tip them into a deep baking dish. Toss with the lemon rind and 1 tbsp golden syrup.

In a bowl, combine the oats, flour and butter. Add the remaining golden syrup and peach juice.

Mix with a spoon until you have a crumbly mixture.

Scatter over the peaches and bake for 30 minutes.

Serve with any leftover natural soya yoghurt you have.

pc3 pc4 Peach Cobbler

I hope the pictures weren’t too bad and you have a rough idea of what I’m on about.

Enjoy. X

Pan Fried “Duck” With Stewed Plums & Fondant Potato

Ok so this probably the most pretentious thing I have made. I was watching Saturday Morning Kitchen and some dude is pan frying a poor ducks breast to put in a salad. I’m like, SCREW THAT!! Let’s veganise this baby, for the animals, for your health and for the planet baby, yeah! See these ingredients! ๐Ÿ™‚

BeFunky_SAM_1546.jpg

4 Plums

2 large potatoes

1 vegetable stock cube

2 carrots

4 runner beans

2 tins of mock duck

Salt

Pepper

Rapeseed oil

Golden syrup

 

Method:

 

Firstly you ย need to do the potato fondants because they take about 35 minutes. Peel two large potatoes and core out a large cylinder.

Fry each end for about 3 minutes each in a hot, oiled pan.

In the meantime make up a pint of vegetable stock and pour it in a baking tray. Now place the two potato cylinders into that tray and place in the oven for 25 minutes.

Now slice the plums into quarters and boil for 10 minutes, before draining and frying with a large tablespoon of golden syrup for another five minutes. Then leave it to cool because that syrup is HOT!

Get your nicest non-stick pan, put a dash of oil in it, turn up the heat.

Open and drain your mock duck. Place the biggest, chunkiest bits in the hot pan and cover in salt and black pepper.

Turn once after 5 minutes.

Chop the carrots and runner beans. Place in a pan and boil for about 4 minutes.

Plate everything up in a way that please you. I did it in the most pretentious way I could think of.

BeFunky_SAM_1551.jpg BeFunky_SAM_1550.jpg BeFunky_SAM_1548.jpg BeFunky_SAM_1547.jpg BeFunky_SAM_1536.jpg 2

The bearded one asked for a non-pretentious version so I gave him this:

SAM_1553

I’d never made potato fondants before so this was a good experiment for me. The whole dish was divine and I managed to get everything to just the right texture. A dish to impress for sure! ๐Ÿ™‚