Tag Archive | nori

77. Fish friendly “tuna mayo”

I love jackfruit, it’s so versatile! I love using it to make pulled pork and crabless cakes. But it wasn’t until recently that I noticed how much it looks like tuna! So I started inventing and came up with the following “tuna mayo” recipe.

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Jackfruit!

My family come from Grimsby, so fish was very important to my Grandparents (probably why my living Grandad finds it so hard to believe that I’m vegan.). My dear departed Nan used to crack me up – she would refer to tuna as “poor man’s salmon”. Even after she had a stroke and suffered from bad memory loss, she still remembered how much she hated tuna!!! Still, I think she might have approved of this recipe as the jackfruit has a much less dry texture, not to mention no mercury or parasites! (Check out this funky little dude!)

Perfect for sandwiches, salads and jacket potatoes (I really must write up my jacket potato recipe at some point – I really do make a great jacket spud!)

Furthermore, it’s a really easy recipe once you have all the ingredients:

“Tuna mayo” recipe
Ingredients:

1 x tin of green jackfruit in brine*  (280g)
1 x nori sheet (finely shredded)
2 x tsp apple cider vinegar
1/8 x cup chopped capers
¼ x cup vegan friendly mayo
½ x tsp salt (sea salt is best)
1 x tsp tamari (soy) sauce

*Make sure you use the green jackfruit in brine and not the ripe stuff in syrup. Otherwise, don’t come crying to me when your tuna mayo tastes like a fruit salad!

Method:

Drain the jackfruit and mash-shred-massage into tuna-esque flakes using two forks or your fingers.

Some jackfruit recipes I have seen discard the core but it will break up so no point in wasting it! (although I tend to pick out the seeds and eat them as I go…)

Put the jackfruit in a bowl and add the nori, vinegar, capers, mayo, salt and tamari.  Mix well.

Cover with clingfilm and leave in the fridge for at least an hour before serving – I find that the vinegar/briny taste develops over time.

It's looking like tuna already!

It’s looking like tuna already!

*Variation* – I quite like using a mixture of 2 parts mayo to 1 part salad cream for a lovely tangy taste, but as vegan salad cream can be a bit trickier to come by, I usually just use the mayo.

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Easy peasey squeezy lemons!

Flash-Gordonette…X

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63. Super easy, instant miso soup

I’m fed up of my soup container leaking.

It seemed like a good idea when I bought it, but fact is, everyday by the time I have walked or cycled to work, the carrier bag I have carefully wrapped the tub in is always full of liquid.

I tried looking into packet soups, but the choice for vegans is pretty rubbish, most contain milk in one form or another. And the problem with tinned soup? I can’t eat a whole tin but half a tin isn’t enough!

To overcome my terrible  souper-sized dilemma, I had to invent my “instant” miso soup. Leak-proof, mega-easy and mega-tasty!

Ingredients:

1.5 x tbsp. white miso

2 x heaped tablespoons chopped nori sheets

1 x heaped tablespoon of cubed firm silken tofu (roughly equals 15 x 1cm3 cubes)

1 x tsp finely sliced spring onion

Optional – 1 x tbsp. chopped mushroom.

350 ml boiling water.

Method:

You can either make the soup directly in the container you are going to eat it out of (e.g. bowl, or a mug or whatever) or you can put the ingredients in a Tupperware tub and transfer into your bowl / mug when you’re ready to eat it. Either way, the method is really easy!

Into your container, add the miso, nori, tofu and spring onion. If adding mushroom, make sure it is chopped into small chunks as they will float!

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Next, gently stir the mixture whilst pouring the water on top (the easiest way is to use the kettle). You need to make sure the miso dissolves and mixes in without pulverizing the tofu into pulp.

Leave for 5 minutes and tuck in.

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Low calorie, low fat and low in leakages, perfecto!

 

Flash-Gordonette…X

 

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