How to Make Healthy Vegetarian Foods Recipes

I've had a vegan BBQ pulled Jackfruit 'pork'  bookmarked for a long while (2012) by Clean Green Simple  who was given the recipe by a friend of a friend who owned a restaurant in Los Angeles, USA called Pure Luck (now sadly closed).  The Pure Luck restaurant and its famous eats are even acknowledged in the cookbook Thug Kitchen which inspired the authors BBQ Bean Burritos with Grilled Peach Salsa recipe. Anyway, I was then reminded of my bookmarked recipes when a fellow blogger shared on Facebook a link to Buzzfeed Food  of a film clip called BBQ Pulled Jackfruit That'll Fool Meat-Eaters.   I've had Jackfruit a few times in a curry, but it never crossed my mind to share it on my blog as its one of those dishes that I take for granted and don't think of it being overly unusual or exotic, but when I saw Jackfruit being used as a substitute for meat and in a BBQ type dish, well like any greedy vegetarian person, I wanted to try it.   I  final...

One of the aims of  Refugee Week  is to promote positive encounters between asylum seekers and refugees and members of the receiving communities, as well as raising awareness.    The theme for Refugee Week for 2016 is  Welcome.    As my blog is a vegetarian food blog  my Simple Act  is to  Cook A Dish from Another Country  and try and raise some awareness that way among some of my readers. Today I will share a vegetarian Zimbabwean Butternut Squash recipe.   But before I share the recipe, I would like to shine a little light on Zimbabwe.  Since 2000, the scale of state violence, the political instability and economic deprivation  in Zimbabwe has seen the UK receive refugees from there.  A refugee is someone whose asylum application has been successful and who is allowed to stay in another country having proved they would face persecution in their homeland. Zimbabwe's human rights record under Robert Mugab...

I made these easy vegan pulled Jackfruit 'pork' Quesadillas after work one evening when we had hardly any fresh vegetables in the house.  I had some tortilla wraps left over that we ended up using for some of the Somalian Fava Bean dish , I had thought about making some  vegetarian cheesy Quesadilla's, a back up lazy hunger pang filler, but then I remembered my stash of tinned Jackfruit. At the same time  I remembered  a fellow blogger mentioning on one of my previous Jackfruit posts had I tried it in taco's or Mexican food .   I had not, so it got me thinking.  Quesadillas are not hard to make, its really the filling that is the part that needs the most focus and once that is done, well your ready to make Jumping Jackfruit in a flash!    For this particular Quesadilla filling I decided to adapt a v egan chorizo, potato and thyme quesadilla recipe  and the BBQ pulled Jackfruit and this is what we ended up eating with a side of leafy g...

I saw a meat version of meat version of Ragu and Pulled Pork on blogosphere a couple of weeks back and it got me thinking that I could do this with Jackfruit . Plus it was a different way to enjoy both Jackfruit and  polenta .  We only ever ea t polenta as part of my vega n Mexican Tamale Pies , so wanted to try it differently.   Here is  Polenta  in bowls topped with the vegan Jackfruit Pulled 'Pork'.  Drizzle with a little extra virgin olive oil and tuck in immediately.   Perhaps I was a little heavy handed with the tomato paste, but it was extremely sweet and quite rich.   D admitted that he prefers the  BBQ Pulled Jackfruit  recipe I make.  Still this made for a change from spicy meals.   I am sharing this blog post with Mix It Up Monday hosted by Flour Me with Love; and Inspire Me Monday hosted by Create With Joy;  Cook Blog Share hosted by  Sneaky Veg ;  and Gluten Free Fidays hosted by Ve...

This  is a very inauthentic take on a Sri Lankan Jackfruit Curry known as Polos Ambula.   I say inauthentic for two reasons.  One I have adapted it to my vegetarian palette.  There is only one ingredient that makes it unsuitable and that is umbalakada  (maldive fish powder) so it was easy to omit that and replace with vegan fish sauce alternative, tamari or even a dash of seaweed powder and therefore also accidentally vegan.  Two, I was unable to get my hold of some of the ingredients required to make this recipe as close to the original such as  goraka (a sour - acidic  fruity spice) and  rampe (pandan ).  The others such as karapincha (curry leaves), fresh and the dried variety, sera (lemongrass) and thunapaha (curry powder) can be found in most towns and cities in the UK. I also have to admit, I had to look these up the translation for most of these ingredients as I was unfamiliar with them and landed on very interesting bl...

This Meat Free Fruit Curry blog post came about after conversing with my vegetarian blogger friend Johanna who blogs over at Green Gourmet Giraffe.  Johanna had recenlty made a variation of Peach and Chickpea Curry  a few years back.   It was  in making that Peach and Chickpeas Curry inspired by Peach and Chickpea Curry  a few years back.   It was  in making that Peach fruit curry that both inspired and gave me the confidence last year to make a vegan Peach and Chickpea Curry  a few years back.   It was  in making that Plum Chickpea Curry with the plums that were literally falling from the garden tree .  This blog engagement with Green Gourmet Giraffe got me thinking and swiftly decide to share 13 Vegetarian and/ or Vegan Meat Free Fruit Curry Recipes and try and inspire some of you to try some of these unusual combinations, after all if we can have vegetables in desserts, puddings and cake - then I guess, why not a savour...

Wonderful regular and loyal readers please do not be concerned I have not become 'a meat and two veg' person overnight. This 'Steak' may not look it, but it is 100% vegan it is made with vital wheat gluten (seitan) and jackfruit. I have been wanting to make S eitan Steaks   again for a while and as much as I enjoyed them in the past I found the texture too firm, as well as a little dry.  Then I remembered a while back seeing a few recipes that incorporated jackfruit and seitan together.  I thought this made sense in relation to adding stringy texture to the seitan, but wondered if it also added moisture and decided to have a go at making them. The finished result was amazing to look at.  I have never in my life eaten a meat steak, but this visually mimicked the real stuff, it was kind of freaky.   Then I tasted it.  It tasted amazing, not at all dry.  In fact it was very moist and the addition of the BBQ sauce on top was not necessary, but it add...