Caramelised Onion Quasidillas

No cheese, doesn’t need it. This will feed four twice (or eight right now), maybe three if you’re ravenous! Keep the rest for lunch tomorrow – keep the filling and tortillas separate and take five minutes to make a great meal.
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Ingredients
8 wholemeal or multigrain tortillas
4 medium onions
2 large peppers (red or yellow)
4 tablespoons olive oil
200g aduki beans, soaked and boiled
100g cannelini beans, soaked and boiled
100g split peas
(Or replace the cannelini beans and split peas with chickpeas)
1 tablespoon nutritional yeast
1 teaspoon miso
1/2 mild chilli, sliced thinly
1/2 teaspoon smoked paprika
1 tablespoon fresh lime juice
Optional- vegan cheese (not necessary)

Salsa-
200g cherry tomatoes
Bunch of coriander
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 small chilli (to your taste)

Two really perfect avocados if you can get them

Method
Whizz up the cannelini beans and split peas with 1 tablespoon of olive oil, 1/2 a cup of water, the nutritional yeast, paprika and miso to make a houmous-textured paste.
Preheat the oven to 200c.
Slice the onions and the peppers thinly. Put the onions in a heavy pot with 2 tablespoons of olive oil. Cook very slowly over the lowest flame for 30-45 minutes until dark and sweet.
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Leave them alone as much as you can. If you’re pushed for time then you can throw the onion in with the aduki beans and peppers below.
Roast the aduki beans, chilli and the peppers for 30 minutes in the remaining 1 tablespoon of olive oil.
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Chop the tomatoes, the chilli and the coriander, mix with the rest of the salsa ingredients.
When you are ready to eat…
Heat a cast iron pan and lay out four tortillas, spread your ‘houmous’ over them and divide the peppers and beans, and the caramelised onions, into four little heaps.
Put one of the tortillas in the pan and add the onions, peppers and beans. Vegan cheese too if you want it, make sure it melts.
Put a plain tortilla on top and allow to cook for 2-3 minutes until the centre is quite hot, flip carefully and toast the other side for another 2 minutes.
Repeat with the other three quesadillas.
Cut into ‘pizza’ slices and serve with a dollop of salsa on top.
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I couldn’t get good avocados but I I had them I would put them in too…

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Nut/Bean Roast

A Sunday Roast, very flexible so substitute in the nuts or beans you like.
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Ingredients
Loaf:
100g dried aduki beans
100g dried cannelini beans
50g cashew nuts
50g almonds
1/2 medium onion
2 slices of toasted bread
1/2 courgette
1/2 carrot
2 tablespoons vital wheat gluten (not essential but it helps it all hold together)
1 teaspoon dried oregano
1 teaspoon dried thyme

Glaze:
1 tablespoon tomato ketchup
1 tablespoon golden syrup
1 tablespoon nutritional yeast
1 tablespoon soy sauce

Method

The night before…
Soak the beans in one bowl and the nuts in another.

The morning…
Boil the beans for 45 minutes
Drain the nuts
Put the toast, gluten, carrot, courgette, onion, half the nuts and half the beans into the blender and blend until smooth. Add the remaining herbs, beans and nuts, and pulse until mixed but with remaining texture.
Oil a loaf tin and bake for 30 minutes at 180c.
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You can eat it at this point, but it improves if you let it cool and turn it out onto a baking sheet… And then…
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Mix the glaze ingredients together and pour over the top of the loaf, bake at 200c for 20 minutes. Make sure it doesn’t burn.
Serve with roast potatoes, onion gravy and vegetables.

Onion Gravy
Ingredients
1 large onion, thinly sliced
1 tablespoon olive oil
200ml vegetable stock
1 tsp arrowroot
Method
Fry the onion slowly in the oil, stir a little and then put the lid on. Don’t touch it for 10 minutes to let the onion caramelise. Add the stock and a roux made from the arrowroot and a little water. Cook for 5 minutes until glossy and thick.

Beany Vegetable Flatbread

This bread has loads of good nutrition and hearty flavour.
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Serve with salads, for a picnic or for children.

Serves 2 as a substantial snack, light lunch or supper with side dishes.
Ingredients
100g refreshed starter
300g white flour
Tablespoon dried oregano
Pinch salt
200g beany stew*
Coarse salt
Vegan Choritzo, finely chopped (optional)
Drizzle of olive oil

* Make a simple stew another day, the exact ingredients aren’t important. For this flatbread I used a big scoop of a stew containing:
75% Cannelini beans
Roasted tomatoes
Roasted onions
Roasted green pepper
Spinach
Leave as much sauce behind in the pot as possible.

Method
Knead everything together except the coarse sea salt, the beans and vegetables will disintegrate.
The dough shouldn’t be too wet, add flour if necessary.
Allow the dough to rest for an hour and then roll it out, using extra flour to dust the table and rolling pin.
Sprinkle over the salt and Choritzo, then drizzle generously with olive oil. Allow to rest for another half hour (or longer), then bake for 30mins at 229c.
This won’t rise much, but it will crisp and be rich and satisfying. You won’t need much with this.

Pulled Pork-Style Jackfruit in Ciabatta Buns, with BBQ Beans

This is a fair amount of work for something which looks so casual, but it is very delicious.
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Start the Ciabata the night before… And don’t forget to put the beans on to soak!

Sourdough Ciabata
This was based on the recipe here, but I halved it and found that the dough came out very dry. So here is my version:

The night before:
Mix together
100g starter
55g water
130g flour
To make a thick starter, knead this and leave somewhere warm for around 15 hours. It should double in size.

In the morning
Mix together:
180g water
30g plant milk (I’ve used almond or soy)
310g flour
15g olive oil
Pinch of salt

And slowly add to all of your thick starter from last night, keep the dough hook going while you pour it slowly in.

The resulting dough will be sloppy and sticky. Almost impossible to knead by hand. I suspect that this depends a lot on the flour you use, so adjust quantities if necessary.
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There should be long strings of gluten visible.

Leave the dough to rise somewhere warm for about 2 hours.

Then transfer to a well floured baking sheet, and sprinkle lots of flour on top (I use my trusty liner to stop it sticking). The dough will be almost pourable.
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Cut the dough into eight rough squares with two scrapers, and separate a bit. Allow to rest for 40 minutes, while you preheat the oven to 200c.

(This is a good time to boil the beans you soaked last night).
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Bake in the preheated oven for about 20-25 minutes. Until risen and browned. Allow to cool on a rack.

Next make your Mango Barbeque Beans

This is loosely based on, and entirely inspired by Isa Chandra Moscowitz’s Mango BBQ Beans from Appetite for Reduction (p133)… But without many of the ingredients.

200g each of dried haricot and cannelini beans, soaked overnight, simmered for 45 minutes and drained.
1 medium onion, finely chopped
2 cloves garlic, finely grated
1 tin chopped tomatoes
1 teaspoon good smoked paprika
1/2 teaspoon allspice
2 teaspoons chilli flakes (or to your taste- I often leave them out if cooking for children)

Method
Sauté the onion and garlic until softened. Add the tomato, mango juice and spices. Reduce a little and add the beans.
Cook slowly for at least 45 minutes. Then let it rest if you can, before reheating to serve.

Prepare your Pulled Pork Style Jackfruit:

This is based on the recipe here. It’s a great recipe and as with all great recipes you end up making them your own- this is my version. This way suits my need to do little bits of cooking through the day, and not use too many pots!
2 tins green jackfruit in brine
1/2 onion, finely chopped
3 cloves of garlic, grated
1 tablespoon rapeseed oil

Spices:
1 teaspoon chilli flakes
1 teaspoon good smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon ground mustard
Several grinds of fresh black pepper
1 teaspoon salt

For the sauce:
3 tablespoons tomato paste
1 tsp canola or other neutral oil
1/2 teaspoon tamarind paste
Splash of water
2 teaspoons golden syrup
2 teaspoons lime juice

Method
Fry the onion and garlic in the oil until starting to brown. Add the spices and then the sauce ingredients, before allowing it to reduce a little.

Shred the jackfruit with your hands (especially the tougher cores) and deep fry until starting to crisp. Mix the jackfruit in with the sauce and leave it to rest. The mix will be fairly dry, but the jackfruit should be fully coated.

When you are ready to eat, spread the jackfruit mixture on a lightly oiled tray and heat in the oven at 200c until starting to dry and crisp at the edges- about 15-20 minutes.

Serve the jackfruit in the buns, with Mayonaise abd some salad. Serve the beans, and maybe some corn on the cob on the side.
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