BBQ pulled jackfruit fajitas with all the trimmings!

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Not long ago, I shared my recipe for Smoky BBQ pulled jackfruit and if you haven’t yet tried it, I highly recommend that you do.

Today, I want to share how you can take that recipe to create this wonderful dish.

Mexican cuisine comes an equal third with Vietnamese as my favourite top three cuisines of the world (Peruvian and Middle Eastern food take the top 2 spots respectively).  I love the freshness and simplicity of most of the dishes and they are truly a party in your mouth.  In my household, we normally make all the accompaniments and put them in the middle of the table, and then everyone makes their own bespoke dish with what’s available.  It’s fun, and the kids love it.

Here’s the recipes for the accompaniments that go with our smoky BBQ pulled jackfruit fajitas.

Cabbage Salad 

1/4 purple cabbage

1/4 white cabbage

2 TBS evoo

juice from 1 lemon

1/4 cup loosely packed fresh coriander leaves

Freshly ground pepper and Celtic or Himalayan pink salt to taste

Method

Use a mandolin to finely shred the cabbage and place in a medium bowl with the finely chopped coriander.  Add the lemon, olive oil and seasoning and use hands to mix it thoroughly.  Taste and adjust seasoning if required.

Chunky Guacamole

2 ripe avocados

2 TBS finely diced red onion

Juice of 1/2-1 lemon/lime

Freshly ground pepper and Celtic or Himalayan pink salt to taste.

Method

Mash the avocado but leave a few lumps, stir in the onion, lemon juice and seasoning.  Taste and adjust seasoning if required.

Chipotle cashew sauce/mayo is also a staple that goes with this dish and you can find the recipe for it here.

The other accompaniments are chopped tomatoes, cos lettuce leaves, which I also use as wraps if I’m not feeling the corn tortillas, cucumber and red capsicum salsa, and steamed corn.

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I use gluten free corn tortillas which are easy to find, and have tried making them myself but I really need to get one of those amazing little tortilla machines next time I’m in the states, which will hopefully be next year for 4th of July, woot!!!

In the meantime, I’ll settle for the store bought tortillas.  I have to say, I do prefer making our own Mexican food as Australia really lacks any amazing Mexican eateries IMO.  But I would love to be proved wrong.

Anywho, I hope you love the recipe and if you do, let me know!  If you don’t love it, let me know too so that I can improve on what I’m doing.

Peas, love and mungbeans

xxb

 

 

Chickpea Banana Bread

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The next few posts will be dedicated to the humble chickpea.  Maybe the most versatile legume in existence, and definitely one of my favourites because of that.

I’m sure you’re no stranger to using chickpea flour, and if you’re gluten intolerant, you’ve probably come across it more often than not.  It’s found a lot in gf flour substitutes, and in this instance, i’m going to use it solely for that purpose.

So, before you go scrunching up your nose, I dare you to try this recipe out.  You won’t regret it!

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Banana Bread

Makes 1 loaf

Ingredients

1 1/2 cups of fine chickpea (besan) flour

1 TBS baking powder

2 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground ginger

1/2 tsp celtic sea salt

1 1/2 cup very ripe mashed bananas (approx. 3 large)

1/3 cup firmly packed coconut sugar

2 eggs

2 tsp of vanilla extract

1/4 cup of coconut oil, melted

1 banana, sliced for topping

2 TBS maple syrup for glaze (optional)

Method

Pre heat oven to 180 degrees celcius.  Line a loaf tin with baking paper and set aside.

In a medium bowl, mix bananas, oil, eggs, sugar and vanilla extract.  In a large bowl, mix flour, baking powder, spices and salt.  Add wet ingredients to the dry ingredients and mix gently with a whisk to combine all the ingredients well.

Pour into prepared loaf tin, arrange the extra banana in which ever way you like on top, and bake in the oven for approximately 1 hour, or until a skewer inserted in the centre comes out clean.

Once out of the oven, use a pastry brush to glaze the top with maple syrup.  This is an optional step but highly recommended.

Leave in pan for 10 minutes, then remove and leave on wire rack to cool.

Because all ovens vary, start checking at the 45 minute mark to avoid burning.

Stores well in the fridge for up to 5 days, on the counter for up to 3, and frozen in slices for up to 3 months.

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Peas, love and mungbeans

 

xxb

Smoky BBQ Pulled Jackfruit

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Keeping to the fast an easy recipes.  Here’s another one!

Probably the easiest and most laziest ever.  This is definitely not health food but it’s tasty and perhaps a healthier version and it’s ready in 30 minutes with minimal prep time.  All you need is 2 cans of jackfruit and 1 bottle of your favourite smoky bbq marinade.

Let’s go!

Smoky BBQ Pulled Jackfruit

Serves a party!

Ingredients

2 cans jackfruit in brine

1 bottle smoky bbq marinade.  I used Masterfoods.

1 TBS oil of choice.  I used coconut oil.

Method

Drain jackfruit and rinse well.  Shake off excess water.   Cut off hard core from jackfruit pieces.

Heat oil in pan on medium heat, add jackfruit and fry until it starts to turn golden.  Add 3/4 cup of the marinade and stir to combine and cover the jackfruit.  Turn heat down to low and cook for 30 minutes, lid on, stirring occasionally.

That is all.

Serve in a bun or with your favourite salads.

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Peas, love and mungbeans

 

xxb

Red Lentil and Veggie Soup

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If there’s one thing I need more of, it’s time.  I don’t really like to spend my time in the kitchen more than is necessary because there’s a million other things I prefer to do.  Don’t get me wrong, I love cooking and creating new dishes, but my goal is always to make recipes that are quick and fuss free but still delicious.  Here’s proof.

Red Lentil and Veggie Soup

makes 3x 500 mL serves

Ingredients

1/2 medium brown onion, diced

2 cloves of garlic, crushed

2 medium carrots, chopped

2 medium zucchinis, chopped

3 cups chopped pumpkin

2/3 cup dried red lentils

1 tsp curry powder

1/4 cup coriander, roughly torn

Method

Place all ingredients in a medium saucepan, add enough water to come two centimetres above the ingredients.  Turn heat on to low-med and cover.  Cook stirring occasionally until lentils and pumpkin are soft.  You may need to add more water if you prefer yours more soupy, I like mine thick.

When ready, season with freshly cracked pepper and a good quality salt (not table salt, that stuff is bad), and stir in coriander.

To serve, add some brown rice and a dollop of yoghurt.  I used coconut because it goes well with this soup.

See?  Quick, easy, tasty. Fuss free.

 

Peas, love and mungbeans

xxb

 

Grain Free Zucchini Loaf

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This here bread is moist, deliciously dense and packed full of good stuff.  Not a grain in sight so suitable for those who are sensitive to gluten.  I’m sure it’ll become a staple at your place like it has become at mine.

Grain Free Zucchini Loaf

Makes 1

Ingredients

2 1/2 cups of almond meal

1/2 cup LSA (or more almond meal)

1 tsp baking soda

1 tsp gluten free baking powder

1/2 tsp Himalayan pink salt

1/4 cup of coconut oil

2 cup of grated zucchini, liquid squeezed out as much as possible

4 eggs (the best you can afford, preferably pastured)

Method

Pre heat oven to 160 degrees Celcius. Line a loaf tin with baking paper and set aside.

In a large bowl, add eggs and whisk lightly, add oil and zucchini and mix well.

In a medium bowl, add all the dry ingredients and combine well. Combine with wet ingredients and stir until the mixture is well incorporated into each other.

Spoon mixture into the prepared loaf tin, and use a spatula or back of a spoon to smooth the surface.

Place in pre-heated oven and bake for 1.5 hours. It is ready when a skewer placed in the centre comes out clean.

Be mindful that all ovens are slightly different so start checking the bread after the 1 hour mark.

Leave bread to cool completely before slicing.

This bread keeps well in the fridge, just make sure you wrap it well with cling film.

You may want to try replacing the eggs with an egg replacer to make it vegan but I haven’t tried this so can’t vouch for it working.

I love mine topped with avocado and smoked paprika as above.  I also like to smear macadamia fetta all over it, it’s delicious topped with some fresh figs too.

 

Peace, love and mungbeans

xxb