BBQ pulled shrooms and beans

I am not one for fake meats, vegan versions of chicken nuggets and ‘vegan cheeze’. They just taste too funky and as someone who isn’t vegan (or vegetarian even) the concept of cheese which isn’t, when I would much happier delve into a chunk of cheddar, it just doesn’t register.

Saying that it seems these sorts of dishes are popping up on menus as the majority of the public are becoming aware of meat consumption and its effects on the environment. One in particular I’m spying on my Instagram feed is the jackfruit. Said to be the contender to pulled pork, the soft tooth-wielding and melting meat, with lashings of BBQ sauce, requires a certain hunch to make sure it ends up in your mouth rather than all down your front.

Out for lunch the other day with my mum, BBQ pulled jackfruit cropped up. Piled onto some toasted sourdough with lettuce and tomato, never had I eaten it before, plus the sight of BBQ sauce made me in deep need for some of that sweet and smoky sauce. Upon arrival, due to being hungry dived in pretty swiftly, but on eating my thoughts quickly dissipated. Not enough BBQ sauce, not enough of that smoky addictive lick-your-lips-smackingly good flavour and the jackfruit, well it was ok. It had the texture of a stringy fibrous fruit, perhaps if the BBQ sauce was better it would have been a more enjoyable experience overall. I’m sad it didn’t live up to expectations, but there’s still plenty of time to experience another one.

Anyone have any tips for a good pulled jackfruit burger, and by good I mean even better than a pulled pork (I’m sure it’s highly possible) Manchester or northern England preferred, pictures of proof is good enough though!!

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One day last week I was wondering what to cook for my mum and I for dinner. Fancying a baked potato because STODGE=LIFE and beans were on my mind. It’s a classic British combination baked beans on a jacket potato. You feeling the need to be truly British? try baked beans on toast with grated cheese, oh you’ve hit the jack pot. I had a quick flick through Laura Wright’s cookbook, The First Mess for some inspiration, to come across BBQ mushrooms on toast. Well I had loads of mushrooms in the fridge that needed eating, I could add some kidney beans for that baked bean vibe, and BBQ sauce. That’s what I’m looking for to satisfy that craving.

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The sauce is really simple to make just a few store cupboard ingredients needed, to be left with a deeply flavoured BBQ with heaps of oomph and a little tingly spice. Feel free to stick close to the original recipe and keep it solely mushroom based just double the amount used, or skip the mushrooms entirely and use an extra tin of beans.

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We have a baked bean/pulled pork hybrid going here, may as well have both if you can! For a vegetarian, or plant based eater, the mushroom is the meatiest of textures you can get without straying anywhere near to the meat substitutes. By slicing them thinly and cooking them over a high heat first so they lose their excess water and shrink down, this resembled the ‘pulled pork’ element. I served it on a baked jacket potato the first time and brown rice the second but a sweet potato, also piled onto a burger bun would be more than marvellous, just make sure to add all the fixings. Pickles, extra sauce and mustard are all necessary!

 

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BBQ pulled shrooms and beans

Ingredients

  • 300g mushrooms (I used large flat mushrooms), sliced very thinly
  • 1 onion, finely diced
  • 1 clove of garlic, grated
  • 1/2 tsp sweet smoked (dulce) paprika, use a little more if using a paprika from the supermarket
  • 1 tsp Dijon mustard
  • 1/2 tsp chilli flakes
  • 1 tin plum tomatoes, blitzed up in a blender till smooth, failing that use 400g passata
  • 25 ml maple syrup
  • 1 tbsp. apple cider vinegar
  • 1 tsp tamari or soy sauce
  • 1 tin kidney beans, drained and rinsed

Directions

  1. Heat some oil in a large frying on a medium high heat. When hot add the mushrooms and leave for a minute or two. Once the water starts evaporating stir them gently to move around the pan, you want to let all the water escape and make sure they don’t stew. Once the mushrooms start to sizzle and have shrunk down in size, this will take up to 5 minutes, transfer them to a plate and set aside.
  2. Turn the heat down to low and add a little more oil to the pan along with the onion and garlic. Cook gently until the onion is soft and translucent, if it starts to stick add a little water.
  3. Once soft add the paprika, mustard and chilli flakes stir until they start to smell fragrant and quickly add the blitzed tinned tomatoes, maple syrup, apple cider vinegar and tamari. Bring to the boil and then turn down low and leave to simmer gently.
  4. After around 5 minutes and once the sauce has thickened and reduced slightly add the mushrooms, stir to coat and leave to reduce for a further 5-10 minutes. Add the beans for the final few minutes.
  5. You want a sauce that coats the beans and mushrooms, with enough extra to mop up with some carbzzzz. Taste for seasoning, there should be a balance of sweet, spice, salty with a little acidic kick at the end. Add extra salt, pepper, mustard or chilli if you so wish.
  6. Serve over your carb of choice, a slaw on the side, some avo and extra hot sauce for shaking over liberally.

I have a feeling this recipe is going to be on repeat this autumn and winter. Today being the autumn equinox the days are slowly turning into longer, darker and cooler ones. For me that means deep bowls of soul soothing warm dishes. Preferably with some spice, hot sauce always on the side and a good bit of stodge to keep those chills at bay. I hope you enjoy this recipe a much as I did!

On a side note, it was my birthday yesterday, and this weekend I will be celebrating with all my family and friends. Of course that means lots of cake and sweet treats (brownies, blondies and bakewell tarts in my case!!), bubbles and dancing it all off till my little toes can’t stand it no more. I’ll report back next week, once I have recovered!

Till then my loves

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June Joys

Hello my friends. Yet again it is the end of another month, we’re half way through 2017 too. Gosh it sure has sped by these past six months. Here in the UK we’ve had a tumultuous first half to the year. First getting our heads around Brexit, then yet ANOTHER general election, the Manchester attacks, the Borough attacks, the Grenfell fire, that’s just to name a few, but of course there has been some happy times. Too many of those to recall! And i’ts those moments that we have to be grateful for everyday, just to keep everything in perspective.

With the scorchio summer weather we experienced for the grand total of one week (the hottest in 40 years!!!), that meant BBQs galore, picnics, not turning the oven on because it was just too hot to cook inside and everything over ice to cool us down. Nevertheless it has been a food filled month, grilled corn slathered in butter, salad-ing everyday, British berries all permeated by the smell of smoking coals, a few of the things i have been enjoying. Birthdays too, there always seems to be loads in June so that meant the odd meal eaten out and lots of cake and birthday treats. I wasn’t complaining!

Also I’ve been back at home these most recent weeks, as usually I’m based in London. I feel like I thrive when back in greenery, fresh air and hills and my own bed helps towards a more restful sleep which is definitely beneficial. On another plus point, my own kitchen means lots of cooking and experimenting, the chance to shoot things for my blog (hiiiiii you guys) and do the thing that truly nourishes my soul. I can’t even explain how not having my food processor and condiments like miso, sauerkraut, hot sauce and all my pretty bowls, it’s a struggle. REAL LIFE STRUGGLE. Ok I do cope, it just means instead of homemade hummus we have to cope with shop bought for a while. It’s fine. Really it is.

So. June. Lots of fun things this month. Products I really think you should try and get your hands on. ASAP! Here’s to more sun (keeping all my fingers toes and limbs crossed), less rain and a joyful summer full of new experiences and memories. It’s begun so lets see where it takes us all!

Happy summer my loves!

 

#1 Califia Farms, Unsweetened Black and White Cold Brew Coffee with almond (Find it in Sainsburys)

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All my USA readers will be well aware of this brand of milk. I’ve seen post after post about it on all my favourite food blogs, only to be disappointed that it wasn’t available in the UK. A carageenan-free range of plant based milks, almond unsweetened, unsweetened vanilla, espresso and almond, black and white cold brew, cold brew with cacao, coconut, and toasted oats and almonds. All I can tell you is how mind-blowing delish they are. I’m not usually a coffee drinker, and when I do I tend to stick to a flat white with whole milk, but this cold brew is LIFE CHANGING. The coffee has a nice little kick and the almond milk is delicate and nutty. Ever tried making a coffee or tea with plant based milk before and it separates? Yep looks pretty disgusting. But there’s no separation here. None at all my friends. Plus it’s unsweetened, even better. Just what’s needed for the 11am dip. Try it. Try them them all!!!

 

#2 Coconut Collaborative Yogurt

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If you’ve read my blog in the past, you will know that I don’t restrict myself to anything. I eat dairy/gluten/wheat, I’m not paleo, vegetarian or vegan and I try not to use many unearthly powders and things that resemble frog spawn. Sometimes it’s just too expensive and you know what…they don’t taste that great. BUT, one thing I like to mix up is my yogurts. I LOVE YOGURT. Whether it be cow, goat, sheep, coconut, almond, you name it, I will have consumed it. Apart from soya, not down with that one. In the supermarkets the range of yogurts has expanded exponentially, extending way past one aisle, yogurt now lines both sides and the ends. Coconut collaborative is one of those new brands. Available in natural, mango and passion fruit, blueberry, vanilla and strawberry, with natural being my favourite. It’s fresher and not as thick and rich as other coconut yogurts. Of this one, I can manage a whole pot, perhaps that’s a bit more dangerous on your purse, but it’s so lovely do you even care!? Find it in Sainsburys, Tesco, Co-op, Morrisons, Wholefoods and Planet Organic. Basicallly. EVERYWHERE!

 

#3 Montezumas Absolute Black 100% Cocoa 

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Hi I’m Thea, and I’m addicted to chocolate. I don’t know what’s happened lately, but I just can’t get the stuff off my mind. There’s a few rules, it must be dark, like 85% plus. Actually that’s about it. I tend to stick to Co-op Truly Irresistible Fairtrade 85% as in the past I’ve only ever found one 100% chocolate that I really loved. Every other one was always too bitter, in a cocoa powder way, all in all not that great. I came across Montezumas 100% on a hungry snack search late one night at the train station. Their darkest chocolate they sold previously was only 73% which doesn’t quite cut it for me, really really good (so good i could easily eat the whole bar), but it doesn’t have that kick. This however does. Deep and dark in cocoa notes, but still creamy, minus any of the sugar to fit my after-dinner-snack-situation brief. Perfect.

Try dipping it in peanut butter, with a pinch of flaky sea salt. You will never look back.

 

#4 Cowherds Popeye Juice

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A juice company based in Salford in Manchester, Cowherds are providing juice for the northern masses. They contacted me and sent some of their juices to try (post on this coming soon!!!!) and the Popeye juice was my favourite of the lot. A mix of spinach, celery, cucumber, lemon and hemp protein, no fruit, just how I like it. I’m not a big juice drinker but when i do I enjoy a green juice, a proper one. I sipped on this after my workouts alongside some brazil nuts and some strawberries or over ice basking in the sunshine. You can follow Cowherds on Instagram @cowherds_cafe or see their website here. you can also find all their juices stocked in many independent cafes and shops across Manchester.

 

#5 Iced Tea, using Green tea pomegranate from the English Tea Shop

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Have I mentioned it’s been hot. I’m talking 30ºC PLUS. You lot in the southern hemisphere may think noting of this, as ‘it’s the norm’. However for those of us who live in the arctic, temperatures in that range become a bit unbearable. So in order to cope, hot tea was off the menu and in came homemade iced tea. When I was younger, a certain Liptons Iced Tea used to be my drink of choice. In either the peach or mango flavor, give me a bottle chilled and I would drink it all up. Nowadays I prefer my iced tea to live up to its title and actually contain some tea, in the form of green tea is preferable. So I now make it myself. Using my favourite green tea and pomegranate, brewed strong then poured over ice and topped up with water. Kept in the fridge for whenever the need to hydrate arises. You can add sweetener if you like, but it doesn’t need it, mix in chunks of orange, mint, berries which will all add a natural sweetness.

 

#6 Butterscotch Blondies, The Violet Bakery Cookbook (or visit the cafe to try them there!)

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I mentioned birthdays earlier. One of those was my Dads. I always like to bake something for birthdays and this year was no different. As a family we’re not the biggest cake fans, and my dad swears blind that he ‘doesn’t do sweets’. But give him a chocolate brownie and he’ll polish off the whole batch. I wasn’t feeling the brownies, the number of times I’ve made that recipe I know it off by heart (see Lorraine Pascales recipe, I just emit the Oreos). So I flicked through one of my favourite baking books at the moment, The Violet Bakery Cookbook by Claire Ptak to find her recipe for Butterscotch Blondies. Famous from the bakery of the same name, surely you can’t go wrong? Shards of almost-turned-burnt caramel, chunks of dark chocolate all set in a cookie-brownie hybrid with that generous sprinkle of flaky sea salt. In the words of my father, ‘these are the best things you’ve ever baked’, well surely that says it all? Or the fact that after we had eaten them all I was quite upset, persuaded yet? Go on, be a devil, here’s the recipe.

So that’s that again for this month. I have a few exciting posts coming up, a certain cookie that you should make. MUST make. It’s family approved and polished off within a day or two. Stay tuned!

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