Roasted Butternut Squash with Smokey Haricots and Soft Polenta

More of a mental note than a recipe- simple and good.
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Roasted
1 butternut squash, sliced longways
1 medium onion, in wedges
Pinch of thyme
2 tablespoons olive oil
Roast at 200c 30 mins turning and rotating occasionally (till caramelised).

Beans
Fry:
1 finely chopped onion
3 grated cloves of garlic
1 finely chopped celery stick
Add:
1 tin of tomatoes
200g haricot beans (from a can or soaked and boiled)
1 teaspoon good smoked paprika
2 big handfuls of washed spinach leaves

Polenta
200g polenta
400g water
2 tablespoons poppy seeds (optional)
2 tablespoons olive oil
Mix the oil and water, bring to boiling point. Slowly pour the polenta and poppy seeds from a jug as you whisk. Stir until creamy.

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Crabby Cakes with Roasty Sauce

These were inspired by Fat Free Vegan’s Crab Cakes. Many thanks.
The Thai version is good too.
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These are so crabby/fishy that I honestly kept checking for bits of bone.

For the Crabby Cakes

Two serve two hungry vegans with salad as a main course, or four-six delicate appetites for a starter.

1 20oz, 500g tin of young green jackfruit in water, drained
100g dried haricot beans, soaked over night, boiled for 45 minutes and drained
1/4 red onion
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3 cloves garlic, peeled
1 pinch wakame flakes
1 teaspoon cayenne pepper
1 teaspoon mustard powder
And
2 tablespoons polenta
Oil to fry

Method
Put the haricot beans, onion, garlic and wakame into your food processor and whizz till it has the consistency of rather dry hummus.

Add the spices and jackfruit and whizz again until the jackfruit is shredded but not a paste. The mixture should look slightly disturbingly crab-like.

Remove from the blender and shape into about 6/7 cakes, coating the outsides with polenta.
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Refrigerate these until needed, then fry on both sides until nice and brown.

Roasty Sauce
Mix together:
1 small aubergine (cubed)
1 red pepper (cubed)
3 quartered tomatoes
3 tablespoons olive oil
In a baking tray and roast at 200c for 45 minutes.

Then fry:
1 small onion (finely chopped)
2 cloves of garlic (grated)
2 red chillies (finely chopped)
In a little olive oil.

Add the roasted vegetables and:
A splash of balsamic vinegar

Then blend it all up with an immersion blender if you have one.

Serve with salad, chips, griddled courgettes, or something else depending on how many people you are serving and how hungry you are.
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In this case it’s a rocket and sugarsnap pea salad, dressed with olive oil, balsamic vinegar and walnuts.

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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