Must share some of the fabulous recipes in this vegan cookbook.These are so good Jessica Prescott, thank you!
And I can guarantee that the cashew cream and the chipotle mayo, starting from today, are dedicated fridge additions.
You can find these recipes and more on the Good Food website.
Note: You can buy jackfruit at any good Asian supermarket.Be sure to get the baby jackfruit in brine, not the type in syrup. In this recipe it’s akin to ‘pulled pork’.
1 medium red or white onion, peeled and finely chopped
½ teaspoon ground cinnamon
1 teaspoon cumin seeds
400 g (14 oz) tin chopped tomatoes
2 tablespoons tomato paste (concentrated purée)
1 teaspoon liquid smoke (optional but awesome)
1 teaspoon smoked paprika
1 tablespoon brown sugar
3 garlic cloves, peeled and crushed
1 teaspoon apple cider vinegar
565 g (20 oz) tin jackfruit in brine
For the tacos
8 taco shells
Chunky Mexi-Corn Salsa (see below)
1 large ripe avocado, mashed
Cashew Cream (see below)
Seeds of ½ pomegranate
1 lime, quartered, to serve
1 large green chilli, sliced
1. Heat a little oil over a medium heat in the bottom of a saucepan and add the finely chopped onion. Stir until transparent.
2. Add the cinnamon and cumin and stir until fragrant, then add the tomatoes, tomato paste, paprika, sugar, garlic and apple cider vinegar.
3. Drain the jackfruit and add this to the sauce once it’s simmering. Allow to simmer while you prep the salsa and other toppings, stirring occasionally.
4. After half an hour the jackfruit should be very tender and you will be able to separate it out with your wooden spoon, tongs or a fork.
5. Do this and stir together once more so that all of the jackfruit pieces are evenly coated in sauce.
Chunky mexi-corn salsa
1 x 220g tin of sweetcorn or 2 cobs of corn
1 small red onion, peeled
1 medium red capsicum
A large handful of coriander leaves
Sea salt flakes, to garnish
1. If you are using tinned corn, place it in a sieve and allow it to drain while you prep the remaining ingredients. If using fresh corn, bring a pot of water to the boil, remove the husks from the corn and cut each cob in half. Once the water is boiling, place the corn in the pot and cook for approximately 3 minutes, then remove. Allow to cool as you prep your remaining ingredients.
2. Finely chop the red onion and place in a medium-sized bowl. Dice the tomatoes and pepper and add to the bowl, making sure you scoop up all the juices and seeds from the tomato. Chop the coriander and add along with the sweetcorn. If you’re using corn on the cob, remove the kernels with a knife. Juice the lime and add this to the bowl with a little salt.
3. Use a spoon or your hands to combine everything.
NoteUse the ingredients as a guide only. A big red onion is ok instead of a small one, and you can use more tomatoes or corn than I have suggested. I wouldn’t recommend using a white onion in place of the red onion, but spring onions are totally fine. If you hate coriander, skip it and try parsley or basil instead. Add chilli if you like.
To turn it into a meal, add a tin of black beans, some baby spinach or rocket and some chopped avocado.
100 g cashew nuts
1. Either soak the nuts overnight in a bowl or jug filled with water or boil them in a small saucepan filled with water for about 15 minutes. Most cashews have already been heat-treated when they get to you, so this isn’t going to render them ‘no longer raw’ – they weren’t raw to begin with. Strain and rinse the nuts, then place them in a blending receptacle and add enough water so that the nuts are just covered (it’s fine if there are a few bits sticking out the top).
2. Blend until smooth. If you require a runnier consistency, add a little more water. Store in an airtight container and keep chilled until ready to use. It will keep in the fridge for up to a week.
Black bean burgers
Olive oil or avocado oil
1 tablespoon cumin seeds
1 large or 2 small red onions, peeled and finely chopped
2–4 garlic cloves, peeled and finely chopped
500g cooked black beans, drained
45g of quick oats or 65g of buckwheat flour
1 teaspoon sea salt
1 teaspoon smoked paprika
Freshly ground black pepper, to taste
100g corn kernels, fresh or tinned, drained
A small handful of coriander, finely chopped
To build the burgers
4-6 burger buns or lettuce leaves if you are gluten-free
1 large tomato
1 large red onion
1 large avocado
A handful of coriander
Chipotle mayo (see recipe below)
1. Pour a little bit of oil in the bottom of a medium-sized saucepan and place this over a medium heat.
2. Add the cumin seeds, onion and garlic and stir until the onion begins to go transparent.
3. Add most of but not all of the black beans.
4. Stir for a few minutes until the beans are nice and soft and then remove from the heat and mash into a smooth paste.
5. Stir in the oats or flour, salt, paprika and some freshly ground black pepper into the blended bean mix. Add the remaining beans and the corn and coriander, then use your hands to combine everything. At this point you should be able to form patties. If the mixture is still a little wet, add more oats or flour, a tablespoon at a time. If it is a little dry, add some water or oil.
6. Place a heavy-bottomed frying pan on a medium–high heat. Form your mixture into 4 large or 6 medium patties and cook in the hot pan until golden brown or lightly blackened, depending on your taste preferences.
7. Prepare the other burger ingredients while your patties cook – toast your buns or wash your lettuce leaves, slice the tomato, onion and avocado (or mash it into guacamole), pick the leaves of your coriander and make the chipotle mayo. Now you can build your burger from bottom to top as follows: bun (or lettuce leaf), avocado, patty, tomato, onion, coriander, mayo, lid.
8. Serve with a large portion of cassava fries.
Makes 4 large or 6 medium patties.
2–3 garlic cloves, peeled
250ml Cashew Cream
Juice of ½ lemon
1 teaspoon ground dried chipotle peppers or smoked paprika
⅓–¾ teaspoon mustard
½ teaspoon sea salt
Freshly ground black pepper
1. Crush the garlic and add to the Cashew Cream along with the lemon juice, chipotle, mustard, salt and some freshly ground black pepper.
2. Blend to combine.
3. Taste. If it lacks punch, add more salt. Store in an airtight container and keep chilled until ready to use. It will keep in the fridge for up to a week.
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