Jackfruit and Black Bean Burgers
NEW RECIPES
NEW RECIPES
Ice cream cheesecake with a strawberry compote
Method
Ingredients (12 portions)
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750mls vegan vanilla ice cream
(I used Swedish Glace) -
20 strawberries (diced in half)
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6 tbsp golden caster sugar
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10 medjool dates (de-stoned)
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1/2 cup almonds
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1/2 tsp ground cinnamon
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4 heaped tbsp soft vegan butter
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120g biscuits (I used. Nairn's coconut and chia seed oat cakes)
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Pinch of salt
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6 ingredient squash, black bean and cheese quesadillas
Ingredients (makes 6)
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1 medium squash
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100g grated koko vegan cheese
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230g drained black beans
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1 bunch of diced coriander
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1 tsp smoked sweet paprika
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6 large seeded wholemeal wraps
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Kitchen basics
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Salt and pepper
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Olive oil
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Method
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Preheat your grill to 200 degrees.
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Dice the squash into rough chunks. Season with salt and pepper and drizzle on some olive oil. Roast in the oven for 45 minutes.
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Remove from the oven. Leave to cool. Blitz the flesh in a food processor with the paprika until smooth.
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Heat a large frying pan (large enough for the wraps). Fry on a little olive oil spray. When very hot press one of the wraps into the pan. Spread over a little of the butternut puree.
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Add a little grated cheese, 1 tbsp black beans and diced coriander. Allow the cheese to melt.
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Fold the wraps in half to secure the filling. Press down to seal.
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Repeat this process with the rest of the wraps.
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For presentation I cut them in half and stacked them!
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Enjoy!
