Summer Recipes
I
f we experience a summer like we did in 2018, evenings and weekends will be mostly spent basking in the sunshine and enjoying the light, warm nights. With this, what is better than eating ‘al fresco’ or inviting friends and family over for a get together and food? With so many people turning to vegetarian and vegan food, throwing another burger on the barbie may not be the best choice if you want to please everyone.
Classic Guacamole
We here at Blue Stream Academy have been looking at alternative dishes to suit all taste buds! Hope you enjoy.
1. Peel ½ a small red onion and de-seed
Vegan Pulled Jackfruit Rolls Prep: 15min Cook: 2hr 15min Ready in: 2hr 30min Serves: 6
1. Preheat your oven to 350ºF (180ºC). 2. Oil a large knife and cut 450g jackfruit (fresh or canned) in half. If using fresh jackfruit, line your work surface with plastic wrap. Carefully remove the core of the jackfruit by cutting into it at an angle. Pull each fruit segment out and remove its seeds and outer coating. Rinse the fruit thoroughly then dry.
3. Heat 2tbsp of olive oil over medium heat in a large pan. Add 1 sliced medium onion and 3 minced cloves of garlic and cook until soft.
4. Add the jackfruit, 2tsp salt, 1tsp pepper, 1tsp cumin, 1tsp chili powder, 1tsp paprika, ½tsp cayenne pepper and 1tsp of vegan Worcestershire sauce, stir to coat evenly. Add 450ml of vegetable stock and bring to a simmer.
Reduce the heat, cover and simmer for 45 minutes, until the liquid is mostly absorbed and the fruit has broken down.
5. Spread the jackfruit on a prepared baking sheet. Bake for 75 minutes, until the liquid has baked out and the jackfruit has a deeper brown colour.
6. Pour 120g of vegan barbecue sauce over the jackfruit. Mix and return to the oven for 15 minutes.
7. Serve warm on vegan buns with vegan coleslaw. Enjoy!
26
Prep: 10min Serves: 8 one chilli, then roughly chop it all on a large board. De-stone 3 ripe avocados and scoop the flesh onto the board. Start chopping it all together until fine and well combined.
2. Pick out most of the bunch of
coriander leaves, roughly chop and add 6 cherry tomatoes, then continue chopping it all together. Add the juice from 1 lime and 1tbsp of oil, then season to taste with sea salt, black pepper and more lime juice, if needed. De-seed, finely chop and scatter over a chilli if you like more of a kick. Garnish with the coriander leaves, then serve.
