This recipe already adapts the dish to make it vegan, but I had to make further adjustments. First, I was only able to find banana blossom canned. Second, I chose to get cheaper green beans rather than long beans. Third, I thought I had puffed rice – but I didn’t – so the sauce is a little thinner. And finally I had annato seeds but not powder, so I wasn’t able to get as pronounced a colour when I soaked them.
This adaptation of the traditional Filipino dish comes from Astig Vegan. I couldn’t find a turnip or jicama, so I used swede. I found the dish a little bland.
I made these mini cobblers by taking one granny smith apple and a few fresh blueberries and mixing them with fruit syrup sweetener, cinnamon, a pinch of flour, and a bit of lemon juice. I divided the mixture between 6 oiled cupcake tins and preheated the oven to 220 Celsius.
For the topping I used a little oil, cinnamon, fruit syrup sweetener, buckwheat flour, wheat flour, hazelnut milk, baking soda and ground flax seed. I baked them for 20 minutes.
I was still in the mood for snack food, so I made pulled jackfruit. Mine only took about 12 minutes to cook. The first time I tried it, the texture and flavour were nice, although it was salty.
The second time I made it, I rinsed it and the flavour was not very good. Clearly there are some variables with this dish that I’m not yet aware of.