Let’s keep this real simple- this is a relatively cheap, easy meal, full of them good fats, and that jackfruit is so tender you’ll want it to serenade you softly by moonlight.
Life is not pain, guys. Life is faff. And some days we all deserve a faff-free meal.
Everyone should get intimate with a bowl of intensely cheesy pasta every now and then.
In my continued efforts to prove that tofu is, in fact, pretty bomb, I’ve been drawing inspiration wherever I can for what to do with that versatile little brick of bean curd-y goodness.
I used to eat a lot of corned beef hash as a kid, and that was cool and all, but I’m all about that ‘no animal products’ life now, so in a bid to reintroduce the humble hash, I vegan’ed the heck out of it.
I always find that as it gets colder, I rely more and more on comfort food to get me through the day. I walk through central London with my coat collar turned up and a scarf around my neck and I think “bloody hell, I wanna rub cheesy pasta-ey goodness all over my goddamn face.”
After a short hiatus, I want to start off with my first super cheap, super easy recipe in a good while. Why, you ask? Because I am a student once more and oh, god, everything is so expensive.
I’m not about them weak-ass soups. You know the ones I’m talking about; the ones that have the consistency, the taste, of sad water. Sad vegetable water. Don’t subject yourself to that.
I have always been a fan of the mighty black bean. Sticking them in a quesadilla seemed like an excellent use for them.
I’ve always been a sucker for sushi. Sushi is also a sucker for my bank balance. Learning how to make my own saved me.
When mock duck came into my life in a little, suspicious-looking can, I was not ready for the sort of deep, deep emotional bond I was about to form. Mock duck is a gift from the vegan gods.
Back when I first started getting in shape, this meal was my friend- a friend which demanded not money nor culinary skill; which is good, as I lacked in both departments.