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: Β Don’t add the jack fruit until wrapping burrito. Make sure you give it some flavour though. πŸ˜‰

Where do I get jack fruit?Β 

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

 

 

 

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.

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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.

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

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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.

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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

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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.

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

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

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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.)

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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.

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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.

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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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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.

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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:Β 

  • 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

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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.

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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. πŸ˜›

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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

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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.

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Deconstructed Sushi Salad

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We’ve been living in South Wales for a year now. The culinary options in the valleys aren’t exactly amazing. It’s one of the only things I miss about London really. I used to have sushi on a regular basis because I’ve always been rubbish at making it. What’s not to love about sushi? Crisp nori, salty rice and a crunch in the middle topped off with some soy sauce, ginger or wasabi. I came up with this dish to satisfy my sushi craving.

Ingredients:

Half a pomegranate (Seeds only)

1 Avocado

A large handful of kale

2 servings of sushi rice or normal white rice

A dash of mirin

A dash of soy sauce

A sheet of shredded nori

Black pepper

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Method:

  • Cook the rice as per packet instructions. Drain and season with pepper, mirin and soy sauce.
  • Stir fry the kale in a hot pan for about a minute and then mix in with warm rice.
  • Plate up rice and kale mixture, then top with chopped avocado, nori and pomegranate.
  • Eat warm straight away or cold later on.
  • Eat with chop sticks if possible. πŸ˜‰

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Not only is this dish really delicious, it’s full of folate, good fats, vitamin C, iron, iodine and protein. It’s perfect for your post-workout recovery meal, especially with a hydrating green tea.

 

Enjoy. X

 

Vegan Poached Egg

As someone who has been vegan for near on a decade, I’ve never really missed eggs. It’s only because a newbie vegan said they were missing them, that I even considered making them.

I can’t take all the credit for this. I got a lot of inspiration from the internet on ways to make this actually happen.

Also because of where I live, lots of fancy ingredients just aren’t available here. I wanted to make a poached egg any one, anywhere could make. I’m also unable to eat the Vegg due to production methods. (Made in the same factory as crustacean products which I am allergic to.) With that in mind, here are the ingredients for the yolk:

120 ml water

1 teaspoon of vegetable stock powder

1 teaspoon of cornflour

1/2 a teaspoon of turmeric

2 tablespoons of nutritional yeast

1/2 a teaspoon of English mustard

1/2 a teaspoon American mustard

1 tablespoon of vegan butter (I used Vitalite.)

Blend everything in a food processor, except the butter and pour into a hot pan. Turn the heat off and melt the butter into the mix straight away. Drain into a small bowl and leave to cool.

Ingredients for the white:

600 g of firm silken tofu

3.5 tablespoons of arrowroot powder

2 teaspoons of vegan gelatine powder (I used vegan non-sweetened powder.)

1/4 teaspoon of salt. (If you can get black salt, even better.)

Blend all the ingredients until entirely smooth. Now get your poaching device and fill it with the white mixture. Make a well in the middle and fill with yolk. Depending on the size of your device, 1 or 2 heaped teaspoons. Cover the yolk with white until it isn’t visible and drop device into boiling water.

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Cover the pan with a lid so the top is also cooked. (For about 15 minutes.)

The first egg was actually crap. Why? I put the yolk in whilst it was still warm.

20150414_133712The second one I thought I’d cracked (no pun intended) so I served it on spinach, maple bacon and an English muffin. It fell apart because I only cooked it for 8 minutes.

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Then I made this little diamond. 15 minutes, gently simmered and lovingly turned onto a plate without breaking.

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The yolk is thick and mustardy, just like a chicken’s egg. The white is soft but bouncy. It’s also not as fatty as an egg because you are not adding much fat, but it is still high in protein and B12.

I left some of the 6 I made, in the fridge and heated one up for later. Although it fell apart a bit, it was very tasty with a home grown herby freekah salad.

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I hope this helps anyone craving chicken’s eggs as a new vegan and changes the lives of those of us long term vegans who never dreamed this would be possible.

 

(N.B I know it doesn’t look pretty. What do you want? A perfect vegan egg? Hahahahhaaha! πŸ˜› )

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! πŸ™‚

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