Hoi Sin Shredded Mock Duck Wraps

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Now here’s a recipe which will make even the most ardent carnivore happy. Wanting to use up the leftover hoi sin sauce from last night’s stir fry, I had the wonderful – if I do say so myself – idea of making crispy shredded duck wraps. With mock duck.

Mock duck – also known as seitan – is a totally vegan gluten-based food commonly used as a meat substitute due to its duck-like consistency. It comes in a tin, and can be bought from asian supermarkets, and despite not being the most visually appealing food ever, it can be delicious when properly prepared. I can sometimes find it a little sweet, but mixed with the sweetness of hoi sin sauce, it’s perfect.

Making these wraps is ever so simple, and they can be ready in about fifteen minutes. Take the mock duck from the tin, and give it a little squeeze to drain any excess water. Pull the chunks into small strips Рmuch like real shredded duck Рand put onto a lightly greased baking tray. Sprinkle with a little chinese five spice (if you have it), and some salt, and then pop into the oven for about fifteen minutes until crispy. Mix with hoi sin sauce, and then serve on warm wraps with some shredded cucumber and spring onions.

So simple, and so tasty.

Dinner: Pak Choi, Pepper, Mushroom and Cashew Stir Fry

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We wanted something quick tonight, as we wanted to watch the Olympic diving at 7pm. We get a vegetable box delivered every Friday, which is really useful as it means we always have potatoes, onions, carrots and a selection of seasonal vegetables to hand. In last week’s there was some pak choi, which is a type of Chinese green ideal for steaming and stir fries. It has started to look a bit wilted, so I thought I’d do a very quick stir fry to use it up.

This was incredibly easy. I sliced a red onion and some ginger and fried it off for five minutes or so. I then threw in some sliced red pepper, mushroom and a sliced chilli and stir fried for another five minutes. Next. came the pak choi which I’d cut into large pieces, some crushed garlic and a handful of cashew nuts. Cook this down for another five minutes or so, then stir through some hoi sin sauce. Check for seasoning, and serve with basmati rice.

Of course, stir fries are extremely adaptable and you could whichever vegetables take your fancy. The addition of cashew nuts is ideal for vegans as they provide a good source of protein, which can be lacking in vegan diets.

Lunch: Tomato, Olive and Herb Couscous with Olives and Hummous

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Easy lunch today! Last night Mr JN made stuffed roast peppers, and the couscous is leftover filling, topped with some olives and some shop bought hummous (Coop). Hummous is generally fine for vegans, but do take care with some of the flavoured ones as some contain honey, shellac and other ‘hidden’ ingredients.

To make the couscous: follow the instructions on a pack of plain couscous to cook. Once cooked, add some chopped tomatoes, cucumber, olives, sundried tomatoes and parsley. Make a dressing by blending together some olive oil, lemon juice, chopped garlic and a whole pack of basil. Mix into the couscous. Season to taste.

If you want to make stuffed peppers, chop some peppers (we used red, but whatever colour takes your fancy) in half, rub with olive oil, and roast for 15-20 minutes, until starting to blacken and soften. Remove from the oven and spoon in the couscous. I think Mr JN crumbled some feta cheese into his for extra flavour.

This is a great recipe for making extra for weekday lunches!