After the success of our last vegan post, we felt the itch to take this topic on again. I know, we can’t believe it either. We are sorry to disappoint, but we haven’t converted to veganism just yet, although there was a close call with G a few weeks back… We aren’t here to start arguments, but we (personally) are built to consume meat and dairy, and just to be provocative, did you know that Brazil’s rainforests are being destroyed due to plant soy? How does that tofu taste now? Still tasteless, we assume.
“They say red meat three times a week and fish once, which leaves three dinner times open to veganism”
Be that as it may, it is never a bad idea to consume less meat and dairy, and don’t think we haven’t spotted Paul McCartney in the news this week with his ‘meat-free Mondays‘. They say red meat three times a week and fish once, which leaves three dinner times open to veganism. In addition to that, as a host, you should always be prepared for and accepting of all dietary requirements and life choices. Just because you would prefer to not have a conscience and gorge yourself on suckling pig doesn’t mean the rest of the world has to follow suit. If anything, see it as a challenge to try something new.
Veganism certainly opens the doors to a plethora of strange alien ingredients and cookery techniques. A great example of this is the recipe this week. We aren’t sure if our readers have seen the cookery videos that are very in vogue at the moment. They are mesmerising and like crack to any budding chef. T’s significant other has to confiscate her phone at bed-time to prevent her staying up until 3am watching recipe after recipe. Filmed with a birds-eye from the chef’s point of view, Tasty videos, as they are called, can educate, intrigue and inspire in seconds and the perfect solution to the ‘what do you want for dinner’ riddle.
“The moral of the story? Don’t be such dicks about veganism”
Our point is we watched one of these a little while back with the title ‘Vegan Pulled Pork’; it’s safe to say that our interest was piqued. Turns out, this strange thing called ‘jackfruit’ (which looks like something from Cocoon) can act just like stringy pulled pork when cooked in the right way. We simply had to try it for ourselves, if anything only to take the pleasure in snapping ‘it doesn’t taste anything like pork. We know, we tried it.’
We were wrong. It DOES taste like pork, just slightly less chewy. You can buy it in cans from World Food stores or fresh, but we have no idea how one would go about tackling a whole one – it looks like some sort of alien egg that only Sigourney Weaver could overcome. We wrapped it up in flatbreads and gave a vegan spin on a meat-lover favourite the Greek Gyros. Cooked with lots of spices and grilled to perfection, we think any well-seasoned palate would indeed have difficulty telling the difference. The moral of the story? Don’t be such dicks about veganism.
They are perfect for a chilled evening in front of the telly, or as a vegan picnic addition, or even a packed lunch. Seriously, try them. Consider our hat, shoes and socks officially eaten.
See you next Thursday,
2 x cans young jackfruit
4tbsp olive oil
1 red onion, diced
3 cloves of garlic, diced
Pinch of ground cloves
½ tsp ground cinnamon
1 tsp cumin
2 tsp oregano
½ tsp chilli powder (adjust to taste)
4 tbsp soy sauce
2 tsp white wine vinegar
2 tsp honey
1 potato, cut up into chips and baked in the oven (optional)
Chopped cucumber, tomato, red onion to serve
Salt and pepper to taste
Preheat the oven to 200 degrees.
Drain both jackfruit tins and chop off the pointy ends. Heat up the olive oil and fry the onion and garlic until translucent and caramelised. Add the spices and a splash of water to form a paste. Add the jackfruit, soy sauce, honey, vinegar and cover with the spiced. Cook over a medium heat for 10 minutes.
Using a fork, press on the jackfruit to separate the fibres. Keep going until it is all broken up and season with salt and pepper. Transfer to a baking tray and bake for 30 minutes.
Warm up the flatbreads in the oven or in the microwave. Dress with the ‘pork’, lettuce, onion, chips, tomato and dairy-free Tzatziki.