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

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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. 😛

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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. 😉

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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

 

Tofu Mustard Steaks With Herby Lentils & Capers

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This is one of those, “I fancy something a bit different” recipes. It’s sure as hell not a meaty dish at all, despite what the name may say. It’s savoury for sure, but filled with spice and freshness that you would never get using a lump of cow. Before anyone yaps on, “urgh then you shouldn’t call it a steak.” PLEASE! I can call it what I like. It’s my damn recipe! 😛

 

Ingredients:

1 red onion, diced

1 teaspoon of mixed Italian herbs

The juice of one lemon

The zest of the same lemon

1 block of firm tofu (I used Cauldron as it’s widely available in the arse end of nowhere where we live.)

Mustard (I used American burger mustard because my partner doesn’t like things too hot. I’d have used whole grain English mustard if I was just cooking for me.)

Black pepper

Salt

Green lentils, about 2 cups

2 tablespoons of capers from a jar (rinse them off because whatever they preserve them in is bitter as hell.)

Some olive oil

A glass of red wine to serve. 😉

 

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Method

1) Get the oven on full whack. It needs to be at a high temperature to crisp the tofu.

2) Drain and press your tofu to remove as much moisture as possible. I put mine between two plates because I’m not fancy enough to have a tofu press.

3) Once your tofu is ready, cut into four steaks and then cover in mustard, slat and pepper. Put them into the oven for approximately 40 minutes with a dash of olive oil over the top for extra crisp.

4) Now get your green lentils on the boil. following the packet instructions.

5) In a mixing bowl pour your lemon juice, lemon zest, salt, pepper and then stir together. Now add the chopped onion and mixed herbs.

6) When the lentils are cooked, drain and then place in the mixed bowl, stirring to ensure good coverage from the dressing. Now add the capers. Serve the mixture between two plates.

7) Take the mustard steaks from the oven and place directly on top of your lentil mix. Serve hot with a glass of red wine and a fresh dash of olive oil over the top for flavour.

 

This recipe serves 2 adults.

 

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Sweet Potato & Fig Salad

I don’t normally buy figs because they tend to be very expensive. However I walked into my local Morrison’s the other night and found a pack of four figs for 25p on offer. I had no idea what to do with them so I made a seasonal salad. You can adjust the spice in the recipe to your taste. Me? I like it reasonably hot!

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Ingredients:

4 large sweet potatoes

4 large figs

1 red chilli

250 ml balsamic vinegar

4 spring onions

2 teaspoons of caster sugar

Salt

Pepper

2 teaspoons of oil of choice. (I use rapeseed.)

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1) Get the oven on full whack.

2) Chop the sweet potatoes into wedges and place in a baking tray. Do the same with the figs.

3) Drizzle your oil over the tray mixture and add salt and pepper to season. Place into the oven for 30 minutes.

4) In the meantime stir fry a chopped red chilli and spring onions for a couple of minutes and leave to cool.

5) Now we need to make a balsamic reduction for the dressing. Pour the balsamic vinegar in a small pan and heat until it boils.

6) Add the caster sugar, stir well and leave to cool. the dressing should thicken to a syrup whilst cooling.

7) Remove the sweet potatoes and figs from the oven and mix in with the spring onions and chilli.

8) Serve drizzled with the sweet balsamic reduction.

 

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This could be great as a side dish or even a full main course salad.

 

Enjoy!

Cheats Cheesy Pizza

Who doesn’t like cheating at cooking once in a while? Sometimes you’re just too busy to make things from scratch or you just fancy something different right? Well the other day when I was shopping in Morrisons I felt exactly like that and then I found this:

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It was in the fresh pasta section, but I decided to look anyway and low and behold, the damn thing is vegan! Instantly pizza came to mind because it would involve minimal work and I could just throw it in the oven for 15 minutes with a few toppings on top.

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I added aubergine, mushrooms, tomatoes, chilli peppers and fresh cherry tomatoes as well as a whole block of grated Cheezley vegan cheese. After 15 minutes and a few Italian herbs this is what it came out like:

 

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It went down beautifully with some homemade potato wedges and a green salad.

Being vegan can be really easy. If you want to learn more about veganism, check out http://www.vegankit.com

Chutney Roasted Mock Beef Spinach & Beetroot Salad

Things don’t always have to be complicated to be amazing. Sometimes the most simple of ingredients thrown together can create an explosion of flavour in your mouth that you thought you might never be able to create.

A lot of people think that as a vegan you always have to make everything from scratch too. Well that is a big fat lie! The stars of this dish are the pre-made ingredients you can see below:

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The ingredients themselves are pretty simple too:

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  • A teaspoon of dried thyme.
  • A good few twists of black pepper.
  • 3 tablespoons of balsamic vinegar.
  • A whole pack of pre-diced and smoked beetroot.
  • 3/4 pack of baby leaf spinach.
  • 1 teaspoon of olive or rapeseed oil.
  • 1 whole pack of VBites beef style roast chopped into slices.
  • 2 tablespoons of your favourite sweet chutney.

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This recipe will make enough for two hungry post-workout adults. 😉

  1. Get the oven on it’s top heat, whatever that is for you.
  2. Place the balsamic vinegar, oil and beef style pieces in a baking tray and mix together so that the flavours start to soak into the “meat.”
  3. Now mix in the chutney making sure every single slice is smothered in it. Use more that 2 tablespoons if need be.
  4. Place that deliciousness in the oven for 10 minutes. (Keep an eye on it because the chutney burns easily.)
  5. In the mean time mix the remaining ingredients in a large bowl and chop them down with a large pair of scissors to give it a shredded salad feel. (You won’t need any dressing. The “beef” will dress the entire thing.)
  6. When 10 minutes has passed, remove the roasting mix from the oven and combine with the salad you just made.
  7. Serve that baby hot and maybe with a pinch of dried chilli on top. 🙂

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