King Trumpet Yakitori (Vegan, DF, GF)

Yakatori

A little advice from a mushroom;

  • Be down to earth
  • Sprout new ideas
  • Keep a low profile
  • Know when to show up
  • Stay well-rounded
  • Start from the ground up
  • Be a fun-guy

This is a beautiful recipe for a BBQ. It is meaty and sticky and sweet and sumptuous.

Mushrooms are always said to be a great meat substitute but I don’t see it as a substitute but a star in it’s own right. I use a variety of mushrooms in my recipes due to the medicinal benefits; Trumpet versus the others is good for something you want to give more structure to, which is why it works so well on this recipe.

Be careful with the reduction, as it can get hot due to the melted sugar. If it toughens up just reheat.

Ingredients

  • 1 spring onion, thinly sliced
  • 1/3 cup mirin
  • 1/3 cup sake
  • 1/3 cup tamari
  • 1/3 cup coconut sugar
  • trumpet mushrooms
  • 1 tsp. coconut oil
  • Salt

Method

  • Soak 6-10 bamboo skewers for at least 15 minutes
  • Prepare grill/BBQ for medium heat
  • Thread the mushrooms onto the prepared skewers and brush with oil and salt
  • Grill until golden brown
  • Heat the mirin, sake, tamari and sugar until slightly reduced
  • Brush on the mushrooms and grill again, flip and brush again
  • Serve with spring onions on top

Processed with MOLDIV

 

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Vegan Pulled Pork (Soul-Food)

Vegan Pulled Pork is soul food and food for the soul.

Vegan pulled pork

‘Food for the body is not enough, there must be food for the soul’

When I first came across this dish I was so excited. I don’t actually like pork enough to order it, but it always looks and smells so good, so what better than an alternative that isn’t pork but smells and tastes just as good and is good for your body and soul

The first version I tried was from the Herbivorous Butcher, a company founded by a sister-brother duo (Dev….we have some work to do here…) and ‘dedicated to creating 100% vegan, meat and cheese alternatives that capture flavour, texture and nutrients without an negative affects to the environment, animals or your health’. Their products were a real eye opener for me, trying the pulled pork, shredded chicken, meat loaf, smoked gouda and cheddar and Mr. B loved it all

I decided if I was going to integrate this into our diet, I needed to make our own version, adapted for our palate (a little more umami for me and a little more spice for Mr. B). I noticed that all the meat products where made with jackfruit and so I decided to find some (fresh or tinned can be found in your local Chinese supermarket and is $1.50 a can), so a super healthy and cheap alternative. I tried the recipe using fresh jackfruit also, but there is a lot of waste of both jackfruit and time and energy and for me personally it wasn’t worth the energy to product ratio

Ingredients

  • 2, 20oz cans jackfruit in brine, drained
  • 2 cups water
  • 1 bottle vegan BBQ sauce or home made vegan BBQ sauce

Vegan BBQ sauce

  • 15oz can tomato sauce
  • 3 tbsp. maple syrup
  • 2 tbsp. apple cider vinegar
  • 3 tbsp. tamari
  • 1 tsp. sweet smoked paprika
  • 1 tsp. chilli powder (adapt to your spice tolerance)
  • 1 tsp. dried basil or oregano

Method

  • Make the vegan BBQ sauce by mixing all the ingredients together and leaving to sit for 1 hour to allow the flavors to infuse. You can of course use store bought to save time, just make sure it is vegan and gluten free
  • Place the drained jackfruit in a slow cooker and turn to high heat
  • Pour the sauce over the jackfruit and add the water
  • Place the lid on and cook for 4 hours on high
  • Open the lid and mush the jackfruit a bit until it resembled the look of pulled pork
  • Cook on low until the sauce reduces down and the mixture becomes sticky
  • If you don’t have a slow cooker, just put all the ingredients in a large pot and cook down until you have the right texture, 6-8 hours stirring every few hours, similar to a classic Italian ragout
  • Allow to cool a little and serve with Chinese bao, taco shells, tortilla, mashed sweet potato or lettuce as the wrap

Zaatar-crusted swordfish

Processed with MOLDIV
33g of protein per 6 ounce portion

Apologies for the delay in posting, I have been so tired this week that I have been falling asleep whilst reading in the evenings and waking up with print on my forehead!

IMG_1877

In order to keep my energy levels up a lot of 10 minute meals were required and today I am posting my favorite of the week; Swordfish Zaatar.

Swordfish Zaatar is an easy recipe, with a beautiful fragrant aroma and a dense nutritional profile.

It is a good fish for those who don’t like fishy fish, with its meaty texture and mildly sweet flavor. It has over 33g grams of protein per 6 ounces in addition to a healthy dose of magnesium and potassium.

Ingredients

  • 4 Tbsp. Zaatar
  • 1 tsp. coconut oil
  • 1 large swordfish steak (c. 6 ounces)

Optional

  • If you can’t find pre-mixed Zaatar, make your own by combining the following;
  • 1 Tbsp. chopped fresh oregano
  • 1 Tbsp. sumac
  • 1 Tbsp. ground cumin
  • 1 Tbsp. sesame seeds

Method

  • Take the swordfish out of the fridge and pat dry
  • Rub on/cover with oil
  • Sprinkle both sides with zaatar mixture, pressing firmly to coat
  • Place on a tray lined with baking paper
  • Cook for 10 minutes at 350c or until cooked through
  • If cooking on a BBQ grill, should only take around 3 minutes either side

Healthy, happy eating!

 

BBQ grilled shrimp

Processed with Moldiv
Vibrant and light

This is a great recipe for the summer

It is tasty and vibrant

It is gluten, dairy and nut free

It is low fat, protein rich and bursting with flavour

If you don’t have a BBQ, you can cook it in the oven

Ingredients

  • 2lbs shrimp/prawns, peeled and deveined with the tail on or off
  • 1 tsp. paprika
  • 1 tbsp. fresh crushed garlic
  • 1 tsp. Italian seasoning
  • 1 tbsp. fresh lemon juice
  • 2 tbsp. olive oil
  • ½ tsp. black pepper
  • 1 tsp. basil (optional)
  • 1 tbsp. natural sugar (I like honey or raw maple syrup for this)
  • 15 bamboo sticks (pre-soak for 20 minutes)

Method

  • Mix all the ingredients in a bowl/bag and marinate the shrimp for 20 minutes in the fridge.
  • Thread the shrimp onto the bamboo sticks, 5/6 per stick
  • Place on the BBQ, for 5-7 minutes, turning once
  • Or place in the oven (180c) or under the grill for the same time or until cooked through