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!

20161002_104722.jpg

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

20161002_102059.jpg

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:

20161002_102336.jpg

Weird huh?

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

20161002_102951.jpg

  • Add your spice bowl and mix in.

20161002_103240.jpg

  • 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.

20161002_103905.jpg

  • 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.

20161002_103800.jpg20161002_104017.jpg

  • 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: ย Don’t add the jack fruit until wrapping burrito. Make sure you give it some flavour though. ๐Ÿ˜‰

Where do I get jack fruit?ย 

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

 

 

 

Advertisements

Chorizo & Rosemary Pearl Barley Risotto

I love risotto and I love chorizo, but I’d honestly not thought of combining them until recently. I’m so glad I did because the flavour and texture of this dish is unrivalled.

Ingredients

  • 1 pack of VBites chorizo style pieces
  • 1 large onion
  • 2 large cloves of garlic
  • Approx 300g of dry pearl barley
  • 1 litre of vegetable stock
  • 1 stalk of fresh rosemary
  • 1 can of higher end chopped tomatoes

First up get a nice big pan on the hob, warming up. Soy based chorizo isn’t as fatty as it’s pig’s flesh alternative, but it still produces a small amount of oil when heated up. Pour the entire contents of your chorizo pack into the pan and allow to frazzle for about 3 minutes. Remove from the pan and place to one side in a bowl.

dsc_0001.jpg

Now the pan should have a thin coating of oily, spicy, paprika goodness. Chuck in your chopped onion and minced garlic. Allow them to brown a little before adding in the pearl barley. Stir well ensuring that the barley is well coated. Add in your chopped tomatoes. ( Look I don’t normally go in for high end products, but I would recommend a higher end tinned chopped tomatoes in this recipe, because they tend to use vine tomatoes and they give a more intense flavour.) Mix and then add all of the vegetable stock. Unlike arborio rice risotto you can chuck it all in at once, but you need to sir it often.

dsc_0003.jpg

You may have to add extra water as the sauce thickens because the pearl barley takes about 30 minutes to cook.

dsc_0004.jpg

When you’re happy that the barley is cooked and the sauce has thickened to your liking, add the chopped rosemary and chorizo. Turn off the heat and serve.

dsc_0013.jpgdsc_0010.jpgdsc_0012.jpgimg_20160328_151129.jpg

Full of punchy flavours for you to enjoy. X

Vegan Cheese & Chutney Parcels

I don’t very often cook with pastry. It’s far too much like baking for me. However with the availability of fresh vegan pastry now widespread, I thought I’d give it a go.Blog 1

Ingredients:

  • 1 packet of JusRol fresh filo pastry
  • Poppy seeds
  • 5 small new potatoes
  • 1 carrot, peeleds
  • A small handful of curly kale
  • Caramelised red onion chutney
  • 1 teaspoon thyme
  • Black pepper
  • 1 teaspoon turmeric
  • 1 block of Violife vegan cheese, grated

DSC_0183

Method:

  • Get the oven on a medium heat.
  • Dice the potatoes and carrots and place in a pan of water, allowing to boil before turning the heat off.
  • Heat a pan, drain the potatoes and carrots and place in the pan with the kale and chutney.
  • Stir in the herbs and spices. Stir occasionally until the potatoes and carrots are soft.
  • Roll out the pastry and cut into squares. Place a large spoonful of the pan mixture into the centre of the square and top with cheese.
  • Fold the edges up over the mixture and sprinkle with poppy seeds. (You should have enough for four large parcels.)
  • Place in the oven for 30 minutes.
  • Serve warm with ketchup.

DSC_0185DSC_0180Blog 2

If you want to make your pastry, feel free. This isn’t Masterchef so I’ll take that short cut. ๐Ÿ™‚

Blogs on Mushroom Laksa and The Vegan Police coming soon.

 

 

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

Spiced Squash Pasta: A Thai-Italian Fusion

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

DSC_0182

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

DSC_0184

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.

DSC_0181 DSC_0180 DSC_0179 DSC_0178 DSC_000001

Cheesy Tofu Pie

Traditionally in the UK the summer seems to only last a couple of weeks and then we have lots of rain and a few mild days before it gets cold again. Well at least for the past ten years anyway and they tell us the climate isn’t changing yet! This means we still get to have pies in the summer to keep us warm and fill us up.

I wouldn’t say this is a particularly healthy recipe, but it’s a lot better than it’s non-vegan counterpart.

Blog pie

The best thing about my recipes is that you don’t need anything fancy to make them work. All the ingredients should already be in your house or easily available.

Ingredients:ย 

  • 2 tins of braised tofu (I got mine from Holland & Barrett.)
  • 1 onion, diced
  • 1 clove of garlic, diced
  • 2 bay leaves
  • 1 tablespoon red wine vinegar
  • 1 tablespoon of vegetable bouillon powder
  • Half a carton of passata
  • Water as needed
  • 2 large potatoes
  • Half a block of Violife original cheese, grated
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon Vitalite dairy free spread
  • 2 large carrots, peeled and chopped

Blog Pie 6

Method:

  1. Get the oven on full whack.
  2. Have a pan of salted water heating up to boil.
  3. Fry the onion, garlic and carrots in an oven proof pan, for about three minutes.
  4. Empty the contents of the tofu tin into the pan, including the juices. Break up the tofu into smaller pieces and allow everything to simmer for about two minutes.
  5. Add the bay leaves, red wine vinegar and passata and turn down the heat. Allow to bubble gently for about 10 minutes until the carrots have softened.
  6. Taste the mixture. Add salt and pepper if desired. Turn off the heat.
  7. Slice the potatoes thinly and boil in salted water for 2 minutes. Drain and place back in the sauce pan where you mix in the Vitalite and any extra salt and pepper you require.
  8. Place on top of the tofu mixture, layering if you need to. Cover in grated Violife and nutritional yeast.
  9. Put in the oven, in the oven proof pan for approximately 15 minutes or until the top has a nice crunch.

Blog pie 5 Blog pie 3 Blog pie 2

Enjoy on it’s own or with some steamed vegetables. It’s very filling!

Stuffed Sweet Peppers

I already know what you’re thinking. BORING! Everyone always makes stuffed peppers for vegans and it’s getting really old. Well think again! This is a revamped recipe that you’re not only going to want to eat yourself, but rustle up as a great starter for a main meal. One thing this dish isn’t is pretty. I suppose if you fannied around for a little while with some rocket, you could make a meaningful display, but I don’t have time for that sort of nonsense. ๐Ÿ˜›

DSC_0078 DSC_0079 DSC_0080

Ingredients:

60 grams cous cous (2 servings)

Half a jar of sun dried tomatoes, chopped

Half a jar of artichoke hearts, chopped

1 vegetable stock cube

Wholemeal bread crumbs

Nutritional yeast

6 sweet long peppers of varying sizes

DSC_0077 DSC_000001(10) DSC_000001(8)

Method:

  • Turn the oven on. Slice your peppers down the middle. Season with a little salt and pepper, then place in the oven for 10 minutes to begin cooking.
  • In the meantime, prepare your cous cous as per packet instructions, mixing in a vegetable stock cube to give flavour.
  • Now add the sun dried tomato and artichoke to the cous cous. Don’t worry about any extra oil. It all adds to the Mediterranean flavour.
  • Remove peppers from the oven and fill with the cous cous mixture.
  • Top with a generous helping of nutritional yeast and bread crumbs for that extra crunch.
  • Place back in the oven for a further 10-15 minutes so the peppers can soften and the top can go crispy.

Serve as a light lunch with a salad or on it’s own as a starter.

DSC_000001(6) DSC_000001(7)