It’s been a busy past few weeks, and I’ve got some more recipes to share!
The first is Jackfruit Tacos. If you’ve never heard of it just google it and you’ll see all sorts of pictures from stuff in a can to this weird shaped fruit. Jackfruit grows in India and other eastern Asian areas. When it’s young and not ripe, it can be used in savory dishes. People have been doing this for years, but I’ve just discovered it recently. A coworker gave me a can of Jackfruit a while ago and I decided to make the tacos last weekend (early Cinco Di Mayo celebration I guess). You can purchase canned Jackfruit at Asian Markets; I have not seen it at Whole Foods yet. I used a recipe from Chef Chad Sarno which was good, but a bit too tangy for my taste. Jackfruit makes great vegan barbeque pulled ‘pork’. It’s got a very stringy texture, similar to pulled pork or chicken.
The next time I make Jackfruit tacos I would use my homemade taco seasoning and cook it just like you would tacos. You can use store bought taco mix, but that stuff has some nasty ingredients in it so I make my own. I would put the Jackfruit in a warm pan once you’ve shredded it a bit, add some water (maybe 3/4 cup) and some taco mix over medium heat. Cook until juices are gone, shredding the fruit as it cooks down. There are some ‘seed’ like pods in the fruit, don’t worry about those, you can mash them as you cook them.
Here’s the recipe for the taco mix. It originally came from an article in the Chicago Tribune many years ago. You may need to add a little salt at the end of the cooking.
Taco Seasoning Mix
3 TBS chili powder
2 TBS flour
2 tsp ground cumin
2 tsp dried oregano crushed
1⁄2 tsp onion powder
3⁄4 tsp garlic powder
1⁄2 tsp cayenne pepper
*Salt – optional
Mix together, use scant 1⁄4 cup for 1 lb of protein.
Here’s a photo of the can of Jackfruit, and Taco night…the tacos were very yummy and light. The corn rice dish with the tacos was literally thrown together in minutes. I warmed up some frozen rice (Whole Foods or Trader Joe’s), cooled it by rinsing in a strainer. Added it to a bowl and added some black beans, thawed fire roasted corn (Trader Joe’s), diced red peppers, sliced green onions and some diced zucchini. I made a quick dressing of agave and red wine vinegar with a touch of cayenne. It was so easy and tasty.
I also made chickenless Caciatore for dinner last weekend. My mom’s chicken cacciatore recipe is amazing, and it’s even better with Happy Herbivore’s Chickpea Tenders (in her Every Day Happy Herbivore cookbook). You can serve this over rice or pasta and it makes great leftovers.
Chickenless Cacciatore (hunters stew)
5-6 cloves garlic
1⁄2 c white wine
3⁄4 C veggie stock or water (or more)
1⁄4 tsp black pepper
1 bay leaf
1/8 tsp thyme
1⁄2 tsp basil
1⁄4 tsp tarragon
1 onion, quartered
1 C sliced or quartered mushrooms
1 largely chopped green, yellow, red pepper
1 can plum tomatoes or 2 C chopped fresh tomatoes
Tomato paste or tomato powder
- Heat a pot over medium heat and add onions and sauté a few minutes. Add a little broth, water or wine and add the garlic and stir, being careful not to burn the garlic.
- Add the peppers and stir a few minutes the add broth, wine and tomatoes and half seasonings and bay leaf. Simmer about 30 minutes.
- Add mushrooms, the rest of the seasonings and some tomato powder or tomato paste, stir until blended and cook another 10 minutes or until mushrooms are cooked.
- Serve over pasta or rice and top with Chickpea tenders if desired.
Here’s a photo of dinner without the chickpea tenders (we ate them all before I had this dish for leftovers!).
For dinner tonight I made a Buddha Bowl from Hummusapien. I added some red peppers and sweet potatoes to the mix and surrounded the bowl with lettuce. Fresh squeezed lime juice really woke up the dish. My husband wasn’t overly impressed with it, but in my opinion, anything with a peanut sauce is yummy!