Meatless Monday…week 1…Jackfruit…

 

 

Why Meatless Mondays?…

Lots of reasons but healthwise I know we should eat more plant-based meals not only for our health but for the environment…But there is so much information that to read, test and digest it takes a while …I have decided to do it in stages as to me it should be a permanent commitment and find some dishes which are equal in taste to what I normally cook.

I have stated many times that I will never be fully vegetarian or vegan as I believe in a healthy balanced diet coupled with exercise…but eating more plant-based meals seems to be the way to go…

What are the best meat substitutes which I have tried and my family like…

1.Jackfruit...Luckily I have a jackfruit tree in my garden which I share with the wildlife predominantly the birds and the squirrels.

Jack Fruit on tree in my garden

My Jackfruit Tree

The first time I tried Jackfruit I did add some pork mince I now don’t and continue to be surprised at how like meat it is in both texture and taste…

https://carolcooks2.com/2020/09/25/fruity-fridays-the-jack-fruit/

2.Lentils

My second Chilli recipe from a friend of mine …Richard and it is his vegetarian chilli…Thank Richard it is very nice. It is Richards recipe with a Thai twist and tasty…

Meat-free Chilli with lentils.

vegetarian chilli with lentils

Ingredients:

  • 1 large onion roughly chopped
  • 1 carrot finely chopped
  • 1 stick of celery finely chopped
  • 1 tomato finely chopped
  • 3 cloves of garlic
  • 3 chillies
  • 125 gm mushrooms chopped
  • A handful of chopped green beans
  • 100 gm black lentils
  • 1 tbsp each of fish sauce, soy sauce, oyster sauce and sugar
  • Basil Leaves

Then cook as normal ensuring lentils are cooked through.

The instructions are as I received them as Richard obviously knows I can cook…lol

For anyone needing more details then cook as my chilli recipe above but adding lentils instead of the meat. I did add a couple more tomatoes and some kidney beans to Richards original recipe….I also soaked my lentils… he doesn’t as he likes his lentils al dente…

Cooking is all about personal taste and I sometimes just chuck it in the pot and take it from there… That’s how I cook most of the time and TASTE…

Enjoy!

3. Black Beans.

Whether you buy them canned or dried, black beans are a great way to enjoy a high protein meal without meat. If you buy them canned, you can drain the packaging liquid to incorporate into other recipes — or simmer the beans in that very liquid for a rich dish with a built-in sauce. Black beans are of course a delicious component in tacos and burrito bowls, but you can also try blending them up and incorporating them into homemade veggie burgers and creamy dips.

4.Chickpeas.

Chickpeas are one of the legumes which I have used the most over the years…I mean who doesn’t love hummus with some lovely crisp veggies?

But as I am discovering there is so much more including aquafaba which you can use as a substitute for raw egg whites…

store cupboard basics banner

https://carolcooks2.com/2019/09/27/this-week-in-my-kitchen-store-cupboard-basics-part-4-dried-beans-lentils-and-peas/

For more info on using dried peas, beans and lentils please click the link above.

I will, of course, add to this list as I try more different products…it does, of course, depend on what I can purchase here as not all foods as you know are available around the world.

That’s all for today on my first foray into eating more plant-based meals on a Meatless Monday…

If you have enjoyed this post please leave a comment as any tips or comments I love as you all know I just love to chat…Love Carol xx

31 thoughts on “Meatless Monday…week 1…Jackfruit…

  1. Pingback: CarolCooks2 weekly roundup…10th January-16th January 2021…Recipes, Whimsy, Music and Lifestyle Changes… | Retired? No one told me!

  2. Victoria Zigler (@VictoriaZigler)

    I use jackfruit, lentils, beans, and sometimes chickpeas, for my meat substitutes too, along with tofu and mushrooms. I’ve also made some meat-free burgers and sausages simply using vegetables, like the time I made beetroot burgers (it was simply beetroot, oats, and some herbs and spices, blended together and then formed in to “burger” shapes).

    Liked by 2 people

    Reply
    1. CarolCooks2 Post author

      The beetroot burgers sound interesting did you like them? I still cannot get to grips with tofu I am going to try quorn and will try tofu again maybe with better results next time 🙂 x

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      Reply
      1. Victoria Zigler (@VictoriaZigler)

        Yes, I did like them. As for tofu: the trick is to season it very well… It’s better to over-do it with seasoning on tofu than to not put enough. My Dad hated tofu the first time he tried it, but he agreed to try my vegan quiche when he came to visit Christmas Day, and said he really liked it (he liked it enough that he took a piece home with him) bearing in mind I use silken tofu as the main ingredient for my quiche filling (it was a cheese and onion quiche, using VioLife cheese, finely chopped onions, silken tofu, salt, pepper, onion powder, and nutritional yeast… I’d normally also add garlic, but my Dad can’t have that, so I left it out and added more of the onion powder than I usually would to compensate for the garlic being missing).

        Liked by 1 person

      2. CarolCooks2 Post author

        Thank you, Tori for the tips…I will pass on when I next do a post on tofu and I will remember your advice when I next use tofu …x

        Like

  3. johnrieber

    Carol, my wife and I are doing a modified vegetarian/vegan menu several times a week, and we have fallen in love with the “Beyond Meat” brand of products…which use beets as a primary source for their burgers and sausages…I also love the Quorn brand, which uses mushroom as a key source…I avoid soy as it doesn’t sit well…terrific post!

    Liked by 3 people

    Reply
    1. CarolCooks2 Post author

      Thank you, John…My son likes quorn we had a conversation about a couple days ago I just to need to know more about it as it is made from a fungus(mold) called mycoprotein which has to be on the label now apparently I am currently reading up about it ..my son really likes it and says you can’t tell the difference between that and chicken for example …I do think more plant based meals are a good idea health and environmental wise though 🙂 x

      Liked by 2 people

      Reply
  4. marianbeaman

    I’m trying to get more protein from plants like lentils and other beans. I wish I could continue to eat eggs, but I can’t seem to stomach them anymore.

    Thanks for including plant-based recipes to help us cook “meatless” more often, Carol!

    Liked by 3 people

    Reply
  5. Darlene

    I love the lentil chilli recipe and will try it. Thanks. I use chickpeas a lot and made a great macaroni and chickpea casserole the other day that I bet your grandchildren would love.

    Liked by 3 people

    Reply
  6. beetleypete

    I have used Quorn in the past to replace things like mince and burgers, though I find it a little ‘dry’ to eat. I still eat meat or fish at least six days a week. My regular ‘meat free’ day varies, but always involves a pizza with olives, piquant peppers, mushrooms, and extra cheese. I don’t line meat on a pizza.
    I have never had a jackfruit, nor even seen one for sale in England.
    Best wishes, Pete.

    Liked by 3 people

    Reply
    1. CarolCooks2 Post author

      I was talking to my son about quorn the other night and he likes it but doesn’t like tofu..he said he buys the cubes and uses them in currys etc …I haven’t tried it yet…You can probably buy tinned or frozen Jackfruit from an Asian store in the UK…x

      Liked by 1 person

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