Something Fishy

These were inspired by Fat Free Vegan’s Crab Cakes. Many thanks.
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These are also based on my crabby cakes with roasty sauce. Apologies for the photo, I didn’t know they’d be so yummy…

For the Fishy 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
3 cloves garlic, peeled
1 pinch wakame flakes
1 stalk lemongrass, chopped
Handful of corriander
Juice of one lime
1 tablespoon Thai green curry paste
1 large chilli
Oil to fry

Method
Put the haricot beans, lime juice, paste, garlic, chilli lemongrass and wakame into your food processor and whizz till it has the consistency of rather dry hummus.

Add the jackfruit and whizz again until the jackfruit is shredded but not a paste. The mixture should look slightly disturbingly crab-like. Those little bits are jackfruit, not tiny bones.

Remove from the blender and shape into about 6/7 cakes.

Bake these on a non-stick mat for about an hour at 150c. You can skip this stage but it makes them hold together much better.

Refrigerate them until needed, then fry on both sides until nice and brown.

Thai-style Slaw
A simplified version of this recipe, using the ingredients I have.
1/2 cabbage, shredded
1/2 onion, finely chopped
1 red pepper, finely chopped
Handful of chopped roasted peanuts

Dressing- blend
1 teaspoon peanut butter
1 tablespoon soy sauce
1 teaspoon rice or distilled white vinegar
1 tablespoon toasted sesame oil
1 small apple
Handful sugarsnap peas, finely chopped
1 tablespoon sirracha

Um… Mix it all up. Give it a couple if hours in the fridge, and then half an hour to warm up a bit.

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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Barbeque Bowl

A tasty bowl for making in stages when I’m at home all day.
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Components:
Pulled Pork Jackfruit (or my version here)
– beans – cannelini, aduki, haricot, whatever you fancy
– steamed broccoli with sesame seeds
– brown rice
Veganomicon Barbeque Sauce
– corn on the cob (for kids instead of Jackfruit)

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For extra decadence, put sourdough battered onion rings on top!

Jackfruit Irish Stew

Not remotely Irish of course, but Young Green Jackfruit is a perfect replacement for the meat here. Savoury and toothsome, like the finest falling apart stewed lamb. It’s also rather better for you and indeed the little lambkins. Good for St Patrick’s day, it’s about as Irish as he was.

Ingredients
2 tins green jackfruit, drained and chopped
1 onion, chopped
4 carrots, peeled and sliced
3 parsnips, peeled and sliced
3 medium potatoes (I omit these if I’m serving with mash, like today, but if I was a real Irish girl I wouldn’t balk at two sorts of potato in one meal!)
1-2 tablespoons rapeseed oil
2 pints liquid- I used half not-beef stock (not a usual staple but marigold powder would work), a quarter Bisto Favourite, and a quarter white wine. Play around with this though if you like.
1 bouquet garni
1 tablespoon dried rosemary
1 tablespoon balsamic vinegar
1 tablespoon mustard
1/2 teaspoon salt
Several good grinds of fresh pepper

Method
Fry the onion in the oil till translucent, then add the rest of the vegetables and cook until the carrot is almost tender. Break the jackfruit up with the spoon as you go.
Add the liquid, seasonings and herbs and allow to simmer for about 20 minutes. At this point I usually turn it off and leave it with the lid on until we’re ready to eat. If you’re cooking to eat straight away then let it simmer for 45 minutes to an hour.
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Stoo isn’t photogenic!
Taste and adjust seasonings, fish out the bouquet garni and serve over mash, as a pie filling, with baked potatoes or chips… Or most authentically with wheaten bread.

Spring Rolls

The grown ups are having a quick Thai Curry with lots of vegetables, coconut and jackfruit (deep fried before adding) with green curry paste. Served with Rice and plenty of coriander.

I also helped the kids to make spring rolls – a couple for the grown ups too! This is a fun kitchen task for kids… Not remotely authentic but tasty.
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Ingredients to make 8 small rolls
8 rice paper spring roll wrappers
1/2 carrot
1/4 onion
1/2 a pepper
1/4 small courgette
2 chunks of jackfruit, drained from the tin and deep fried
Tablespoon sesame seeds
Tablespoon rapeseed oil
Teaspoon toasted sesame oil
Tablespoon soy sauce
Hoisin Sauce / Sweet Chilli Sauce / Sitracha to serve

Method
Shred the jackfruit, and finely shred all the vegetables.
Fry the vegetables in the two oils and add the sesame seeds. Stir in and ass the soy sauce. Then allow to cool.
Soak the rice paper sheets in water, one at a time, until pliable.
Place 1/8th of the vegetable mixture in the centre, fold in three sides and then roll up.
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Fry the spring rolls- either deep fry or in a generous amount of oil. You could probably bake them too.
Serve with dipping sauces.

Jackfruit Curry and Rice, with Sourdough Naan Recipe

Today we’re trying out this Jackfruit Curry , serving it with Sourdough Naan and Basmati Rice. The children with have rice, chopped raw vegetables and Naan.
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Jackfruit is available online from Spices of India, the fruit has wonderful texture and absorbs the flavour of anything around it.

Sourdough Naan Recipe

100g refreshed starter
75g soy milk
200g strong white flour
1 teaspoon baking powder
1/2 teaspoon salt
A little oil of your choice
Chopped coriander to garnish

Knead all ingredients well (I use my trusty Kenwood Chef) and allow to rest, covered with a plastic bag, for at least two hours. Divide into four equal pieces and roll out on a well floured surface into ovals. Bake in a preheated oven at 200c until puffed (about 15 minutes), then brush with a little oil and put under the grill for a few minutes. Garnish with coriander if you have it.

This is wonderful served with masala fried potatoes and rice. It’s my go-to meal to offer omnivores…