 Jamaican style pulled mushroomsINGREDIENTS
-4 large king oyster mushrooms -3 tbsp cornflour -1 teaspoon garlic powder -1 teaspoon onion powder 1/2 inch piece ginger finely minced -2 spring onion / scallions chopped -pinch of salt + pepper -2 tbsp sesame oil -2 garlic cloves -2 tbsp coconut aminos -4 tbsp water -4 tbsp brown sugar -1 tbsp tahini - METHOD -Shred the oyster mushrooms gently with a fork then rip them into strips with your hands, don’t rip them too small. -coat with the cornflour, onion, and garlic powder then fry in hot oil until crispy, transfer to a wire rack or paper towel to remove excess oil. -fry the minced garlic in the sesame oil for a few minutes before adding the coconut aminos, water and sugar then stir and bring to a quick boil to combine. -now stir in the tahini until everything turns into a smooth sauce. -Add the pulled pieces and coat with the sauce. Serve with rice , sweet corn and steamed cabbage
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 5 spring onions 3 cloves of garlic 1 inch piece of ginger 1.5 tsp all spice 1.5 tsp thyme ½ tsp cinnamon ¼ tsp nutmeg ¼ cup tamari/ coconut aminos ½ cup unsweetened pineapple juice 6-8 soft medjool dates ¼ cup water Juice of 1 lemon or lime Pinch of salt Add all ingredients to a high-speed blender. (I used a nutribullet) Blend until smooth.  RECIPE (8 buns, 1h 15mins prep time):INGREDIENTS
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• ½ lb or 225 g golden cornmeal • x3 400ml tins of thick coconut milk •18-20 pitted dates • 1 ½ tsp ground cinnamon • 1½ tsp salt • 1½ tsp ground nutmeg • 3 oz or 75 g raisins optional • 2 oz or 50 g vegan butter or margarine For the topping • ¼ pint or 125 ml coconut milk • 3-4 tbsp Brown sugar • ½ tsp ground cinnamon • ½ tsp vanilla essence (can also use vanilla extract) METHOD 1. Preheat oven to 180c / 350f / gas mark 4 2. Blend together dates and coconut milk , and stir in the salt, nutmeg, and mixed spice . 3. Add to cornmeal mixture, stirring until there are no lumps. 4. Pour into a greased pan. 5. Coat raisins with a little flour and sprinkle into mixture. 6. Dot generously with vegan butter or margarine. 7. Bake in a preheated oven at 350°F, 180°C or gas mark 4 for 15 minutes or until set. 8. Combine all topping ingredients together and pour mixture on top of pudding. 9. Bake for a further 30-45 minutes or until set. 10. Cool and serve  Vegan Meat Balls
METHOD
Ingredients 1 lb carrots, loose 2 tbsp. organic unsalted butter, 454g 1 tsp. garlic powder granules To taste salt & pepper METHOD • Wash and scrub the carrots. • Chop the carrots into cubes. Bring a large pot of water to a boil. • Boil the cubes for about 15-20 minutes, until fork-tender • Once the carrots are cooked, drain the water from the pot. Add the carrots back into the pot. • Mix in the butter, salt & pepper, and garlic powder. • Mash the carrots using a hand masher or fork, until carrots are evenly mixed. • If you prefer the mixture extra smooth, use an immersion blender or food processor until carrots reach desired consistency. • Divide evenly, sprinkle with salt and pepper Gravy 1 sprig thyme 1 spring onion 1 small onion 1/4 red pepper 1/4 green pepper 1/4 yellow pepper 2 tomatoes 1 clove garlic 1/4 cup ketchup 1/4 cup sweet chilli sauce 1 teaspoon mixed herbs Pinch of salt 1 tablespoon all purpose seasoning Finely chop thyme, onion, spring onion, red pepper , green pepper , yellow pepper , tomatoes , garlic Heat 1 tablespoon coconut oil Lightly fry all of the chopped veg for 3-4 minutes Add 1 cup water Add ketchup , sweet chilli sauce, Black pepper , mixed herbs & salt Stir well Add 1 tablespoon all purpose seasoning Cover , Reduce to a medium to low heat and simmer for about 15 - 20 mins |
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