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