Brunch Burrito

I’m a big fan of jack fruit and this recipe is perfect for it. A burrito needs to be flavoursome and filling. Jack fruit takes on any flavour you give it but like tofu, doesn’t taste of anything on it’s own. Let’s pack in the herbs and spices!

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Spice mix

  • 1 tsp dried chilli
  • 1 tsp cayenne pepper
  • 1 tbsp smoked paprika
  • 4 cloves of garlic, chopped
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp parsley
  • 1 tsp cumin

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Make up your spice mix and place to one side.

Filling

  • 1 onion, chopped
  • 2 peppers, chopped
  • 1 small tin of sweetcorn, drained
  • 100 grams of cooked brown rice (cook this yourself first if needs be.)
  • 1 avocado
  • Juice of half a lime
  • Salt
  • Half a tsp of dried chilli
  • BBQ sauce
  • 1 tin of jack fruit in salted water. (Do not get the one in syrup.)
  • Pack of wholemeal tortillas

Method

  • Dry fry the onion and peppers until they start to soften.
  • Add the sweetcorn and brown rice to the pan and mix in.
  • Turn heat to low and stir every couple of minutes.

Now it’s time for the jack fruit. I warn you if you haven’t used it before, it’s some weird stuff. Drain the can in a sieve. It should look like this:

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Weird huh?

  • Pull it apart into shreds and add to the pan. (This can take some time if you haven’t done it before.)

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  • Add your spice bowl and mix in.

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  • Keep the heat on low, stirring occasionally.
  • Now let’s make some awesome mashed avocado! Peel the avocado and mash with the chilli, lime and salt to taste.
  • Heat yourself a tortilla in the microwave or in the oven.

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  • Mash some avocado onto your warm tortilla then place the filling along the middle. You may wish to add some sauce now too. I used Levi Root’s BBQ sauce.

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  • Wrap into a burrito by folding both ends in. Then slice down the middle to make it more manageable to eat.

Eat that baby warm. I managed two before I was stuffed up to my eyeballs.

Variation:  Don’t add the jack fruit until wrapping burrito. Make sure you give it some flavour though. 😉

Where do I get jack fruit? 

You’ll often find jack fruit in Asian supermarkets and the world food isle of the bigger chain supermarkets, depending on where you live.

 

 

 

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A Day in the Life of Me

People often think that vegans live this strange kind of life, where we sit around in tie dye clothes and pray to a tree Goddess all day. Maybe there are some vegans like that. I guarantee though that most of us are just so normal it hurts. Here’s my Sunday for you. My day of rest and fun. 🙂

We let the dogs in early in the morning when it is our rest days, so often I wake up like this.

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Epic breakfasts are also reserved for weekends. I made us siracha avocado, baked beans, mushrooms, tomatoes, potatoes and bagels. Super yummy!

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Whilst we have breakfast, the girls enjoy causing mischief.

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And one of our five rescue cats, Saski Mouche enjoys the winter sun on the windowsill.

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After breakfast I enjoy some Gears of War whilst The Beard enjoys some Fallout 4.

My mum called around lunch time and I went to Sainsbury’s for a cheeky mince pie and a cup of coffee with her.

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Later on we took the girls out for a long walk up the mountain. We live in a really beautiful area and on our days off, we try and make the most of it.

For dinner I whipped up a lentil roast with a red wine reduction and some spring greens.

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So that’s it. Nothing fancy and not a hippy in sight.

 

 

 

Anna Loka: A Review

Anna Loka is a brand new vegan restaurant in the Roath area of Cardiff.  I had  been hearing some great things about the day time cafe menu, but they didn’t have an evening opening so I held back on visiting.

Recently they started to open in the evenings from 6pm. We booked for a table of ten to celebrate my imminent marriage to the bearded one.

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They offered 3 courses for £19.95, so of course we had the full lot. Here’s what was on offer:

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I had the pumpkin arancini. It was crunchy on the outside and  gooey on the inside. The sweet tomato and herb sauce really complimented the the richness of the arancini. wpid-wp-1445193405256.jpeg wpid-wp-1445193583241.jpeg

My friends and family all had different dishes and were very happy with their choices. I had a few bites of everyone else’s, including eating the pansies from my mum’s salad, which the whole table found amusing.

Falafel.

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Beetroot Cappaccio.

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Southern fried vegetables.

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The main course was something altogether. Mine was absolutely mind blowing! I had the seitan steak. It was like roast beef, smothered in a beautiful gravy with perfect mustard mash and crunchy green vegetables. They even made the seitan themselves.

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My brother had the baked aubergine. He said it was good. I didn’t like it. I thought the aubergine was under cooked and the flavours didn’t seem quite right. Mismatched almost. It looked great though.

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The rest of the family had the raviollo. I tasted some and it was herby, fresh and full of flavour. It was a great dish, but I preferred my steak.

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We tried each other’s puddings and agreed that they were all amazing. I’d order any of them again. Personally, even though I ordered the creme brulee (and it had the crack when I broke the crunchy topping) , I thought the parfait was the star of the desserts.

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I give Anna Loka a 9.5 out of 10. The 0.5 will be remedied when I can have a nice glass of red wine with my steak. (They intend to bring in alcohol in the future.) The service was excellent and the food outstanding overall.

I’ll be popping in to try the breakfast and lunch menu at some point in the future too.

 

Spiced Butterbean & Sweetcorn Soup

It’s certainly Autumn here in the Welsh valleys. I’m wrapped up nice and warm with a cup of tea whilst I write this.

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With the cold in mind, I came up with a delicious and hearty soup to warm your cockles.

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Ingredients:

1 tbsp of oil

1 onion, peeled and chopped

2 cloves of garlic, peeled and chopped

1 can of chopped tomatoes (and then fill the can back up for a can of water to add too.)

1 can of sweetcorn, drained

A large handful of dry red lentils

1 tbsp of chilli flakes

1 tbsp of cumin

Salt and pepper to flavour

1 can of butterbeans, drained

A handful of fresh baby leaf spinach

A dollop of vegan mayo to cool if needed

 

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Method:

  1. In a large pan, fry the onion and garlic in the oil for approximately 3 minutes.
  2. Add the chopped tomatoes to the pan, with all the herbs and spices, mixing well and keeping the heat medium.
  3. Add the lentils and water and allow to simmer for 10 minutes.
  4. Now add the sweetcorn and butterbeans, mixing throughout.
  5. Does it smell great yet? If not, add more herbs and spices to get it to your liking.
  6. Turn up the heat for the last five minutes of cooking and add the baby leaf spinach.
  7. Enjoy with a good dollop of creamy mayo, sour cream or your own homemade aquafaba goodness.

This dish is full of protein and will fill you up for sure.

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Spiced Squash Pasta: A Thai-Italian Fusion

This is entertaining made easy and it’s extra tasty.

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Ingredients:

2 tbsp vegetable oil

Red curry paste to taste (I used roughly 100g)

1 butternut squash, peeled and cubed

1 can of coconut milk

Fresh coriander

1 tbsp lemon grass paste

500g tagliatelle pasta

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Method:

  • Heat the oil in a large pan or wok.
  • Add the curry paste, squash and lemongrass. Fry for 2-3 minutes on a medium heat.
  • Pour in the coconut milk, stir well and bring to the boil.
  • Allow to simmer for about 25 minutes. Add extra paste and coconut milk if sauce becomes too thick.
  • When the squash is almost done, cook the pasta according to packet instructions, then drain well.
  • Pour half the sauce from the pan into a big bowl and mix with the pasta.
  • Plate up and place remaining squash and fresh coriander on top.
  • Add siracha if you fancy some extra spice, which I always do.

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Baked Lime Cheesecake

Anyone who reads this blog will know there aren’t many sweet recipes on here. Why? I am simply rubbish at baking. Occasionally I hit a good recipe though and this is one of them. This is my take on a baked lime cheesecake.

BeFunky_20150228_203213.jpgAs normal my adventures in baking are never pretty, but this one tastes amazing!

Ingredients:

1 pot of plain vegan cream cheese (I used Toffuti.)

The juice and zest of one lime.

Half a pack Hob Knob biscuits.

Half a mug of sugar (More if it’s to your taste.)

It’s that easy!

Method:

  • Get the oven on to heat up. About 200 degrees should do it.
  • Empty half a pack of hob knobs into a plastic food bag and tie up. Beat with a rolling pin until they form a fine crumb.
  • Spread your crumb in the dish you want to bake your cheesecake in. I used a small Victoria sponge tin.
  • Pour the remaining ingredients in your food processor and mix until a sweet paste has formed. Add more sugar and lime to taste. A drop of vanilla essence could also do wonders here.
  • Spread thickly over the biscuit base.
  • Bake for 45 minutes checking regularly to ensure it doesn’t burn.
  • Leave to cool then place in the fridge to set before serving.
  • Take to your newbie vegan friend’s house and show them that they can still have cheesecake. 😉

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 Serve with vegan ice cream to be extra naughty. 😉

 

 

 

Sticky Lemon Mushrooms

If you’re looking for an easy week night meal that takes about 30 minutes, this is the dish for you.

It’s full of intense flavour and you can add bits to it to bulk it up if you are extra hungry.

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Ingredients

2 tbsp vegetable oil

1 whole pack of mushrooms

1 tsp of Chinese five spice powder

2 tbsp plain flour

A thumb sized piece of ginger, shredded

250g of sugar snap peas or mangetout

2 spring onions, sliced

Then for the sauce:

3 lemons (finely grated rind and juice of 2, 1 thinly sliced.)

1 tbsp soy sauce

2 tbsp liquid vegetable stock

2 tbsp of golden syrup

2 tsp cornflour, dissolved in 1 tbsp of water

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1) Make the sauce. In a bowl, mix together all the sauce ingredients, except the lemon slices, then set aside.

2) Heat the oil in a wok or a frying pan. Season the mushrooms to your taste and sprinkle with five spice and flour. Brown the mushrooms in the pan.

3) Add the ginger, mangetout and spring onions and sizzle for a few minutes.

4) Finally add the sauce and lemon slices and mix for 2/3 minutes until the sauce starts to thicken.

Serve over white rice. Enjoy! 🙂

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