Jackfruit Carnitas

My discovery of jackfruit during the summer of 2013 was received with enthusiastic likes by the fambam. According to the infamous Wikipedia:

The flesh of the jackfruit is starchy and fibrous and is a source of dietary fiber. The flavor is comparable to a combination of apple, pineapple, mango, and banana. Varieties are distinguished according to characteristics of the fruit's flesh.The pulp of jackfruit is composed of 74% water, 23% carbohydrates, 2% protein and 1% fat. In a 1 cup portion (165 grams), raw jackfruit provides 157 kcal and is a rich source of vitamin B6. It contains moderate levels of vitamin C and potassium, with no other nutrients in significant content.

Like that first foray, every single time I do something with jackfruit, it is essentially the same something: Jackfruit Carnitas. My go-to recipe has been Sweet and Savory Jackfruit Carnitas from Vegan Eats World by Terry Hope Romero. The recipe is phenomenal; however, the chile powder and chipotles in adobo often rendered the dish edible only by the half of the family (those who can tolerate spicy food). I've tweaked the original recipe a fair amount and have arrived at a fairly simple procedure that makes a decent topping for any type of Mexican dish, from tacos to nachos.

marinating #jackfruit for #vegan taco dinner. phenomenal recipe from #veganeatsworld #whatveganseat #veganfoodshare 🍴

A post shared by VegInQ8 (@veginq8) on Aug 6, 2013 at 12:34pm PDT

I have used Aroy-D canned jackfruit which maintains a shredded texture (pictured in the Instagram post above). I have used fresh jackfruit that I find much more frequently in the produce section.

As of late, I don't seem too motivated to follow the source recipe because my partner in eating spicy food is away at uni...that leaves me in the minority in our current family trio. I also have messed around with the prep time by skipping the pre-marinating time and just starting with sautéing the jackfruit. Adding the spices and liquid after sautéing creates a sort of gravy and leads to a more creamy texture that reminds me of refried beans.

 

Like refried beans, this version of jackfruit carnitas works well used in the same manner. 

JACKFRUIT CARNITAS

INGREDIENTS:
Two 10-ounce cans of jackfruit in brine, OR 500 grams (~1 pound) of fresh jackfruit
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sea salt
2 1/4 cups water
2 tablespoons vegan Worcestershire sauce
1 tablespoon lime juice
2 tablespoons olive oil for sautéing

PREPARATION: 

1.  Heat olive oil in a deep skillet and add sliced or chunked jackfruit. Sauté for 7 - 10 minutes, stirring occasionally.
2. Add chili powder, cumin, garlic powder, onion powder, and salt to the sautéing jackfruit. Toss jackfruit until it is all coated with spices. Sauté for 2 -3 minutes more.
3. Add water, Worcestershire sauce, and lime juice to the jackfruite sauté. 
4. Cook the jackfruit mixture on high. Bring the jackfruit marinade to a rapid simmer for 2 minutes, then reduce heat to low. Partially cover the pot and simmer the jackfruit for 50 - 55 minutes, occasionally stirring. (I've been known to simmer for 20 - 30 minutes OR to turn off the burner and let the mixture marinate overnight.)
5. Use the jackfruit on tacos, tostadas, nachos, in a burrito bowl, or however else you choose.

Mothbean Beet Burgers

I blame @thevegannorwegian for this particular burger obsession. It all began with an Instagram post of a beet and mothbean burger, then another post, and then another. I began craving a beet burger with little opportunity to actually find one.

Beet and mothebeanburgers, carrot and oat buns, kale, cucumber, red onions, bellpeppers, ketchup, mustard, sriracha mayo, Gary from Violife and sprouts.

A post shared by Remi André (@thevegannorwegian) on Oct 13, 2016 at 7:44am PDT

At some point amongst the posting of these delectable images, I found myself in Barcelona with my hands around an actual beet burger. That was a relief, but it wasn't enough! 

arrived in barcelona hungry! beet and millet #vegan burger ❤️#eatplants🌱 #vegansofig #whatveganseat #veganfoodshare

A post shared by VegInQ8 (@veginq8) on Oct 6, 2016 at 5:15am PDT

I set out to recreate the deliciousness that had been depicted in the Instas that began this obsession. @thevegannorwegian was kind enough to share his recipe in a comment. Honestly, it is no small feat to share an entire recipe in an Insta comment. The best part?!? The recipe is dead simple and makes amazing burgers. My first attempt garnered great success.

i did it! i made a stack of #vegan mothbean beet burgers! thanks a million for the inspiration and the recipe, @thevegannorwegian! these are delicious! #veganburger #whatveganseat #vegansofig #veganfoodshare #eatplants🌱 #crueltyfree #plantbased #veganmofo

A post shared by VegInQ8 (@veginq8) on Oct 16, 2016 at 8:40am PDT

Almost 6 months later and the memory of these burgers has come rushing back. I hit the kitchen and cranked out another round only to find the recipe just as easy and successful as the first time around.

Mothbeans were new to me, so I did a bit of quick research. I chose the bean that I ended up using based on its resemblance to images online. 

from an internet search

what I found in real life labelled as "red mung whole (chowli)"

Not surprising, but adding beets to the mixture really intensifies the color of the burger batter (is "batter" even the right word?).

After adding the whole wheat flour and the gram flour the consistency is just right to create patties. I began by measuring out 1/2 cup of batter, tossing it into my hand and forming a patty. I made about four patties this size, then scaled down to a more reasonable 1/3 cup of batter per patty. Probably 1/4 cup would make a nice size for sliders.

Initially, I added a scant amount of olive oil for frying, but didn't add any more after. The burgers brown up and cook through very nicely, 2 - 3 minutes on each side.

INGREDIENTS

1 cup moth beans, soaked overnight* [best sub I could find: red mung whole (chowli)]
2 small beets, cut in chunks and boiled
1 small red onion, chopped/minced
1 tsp cumin
1/2 tsp garlic powder
1 tsp sea salt
1/4 tsp black pepper
1 T. baking powder
1 tsp. baking soda
1 cup gram flour
1 cup whole wheat flour

PROCEDURE

Process all ingredients in food processor or blend with a hand/infusion blender. Add flours 1/4 - 1/2 cup at a time until desired consistency is achieved. Shape mixture into small balls, then flatten and press into a patty. Measure burger batter in 1/3 cup or 1/2 cup for consistent sizing. Fry over medium heat, 2 - 3 minutes each side.


*If you don't always plan ahead (like me), pour boiling water over beans in a pot, cover, and cook beans on the stove top while you prep remaining ingredients.

Our Family Dinner Gig

We have a pretty good dinner gig going in our family (if I do say so myself)! This gig has evolved over time. For a year or two we planned meals based on daily themes that looked something like this:

• Sunday - Asian, tofu
• Monday - Italian, pasta
• Tuesday - Soup, Salad, Sandwich
• Wednesday - Leftovers
• Thursday - Pizza
• Friday - Mexican, nacho night
• Saturday - ???

The themes were really helpful in narrowing down what recipes to choose each week. These weren't necessarily hard-and-fast rules, but guidelines that facilitated decision-making.

Now that we have a 13-year old and a 16-year old they have taken on an increased level of responsibility in the weekly meal planning. On Saturday evenings we gather together with our calendars to look at, and plan for, the week ahead. Each of us chooses one day of the week when he/she will plan and prepare dinner for the family. This has been such a win for everyone on so many levels! Everyone is guaranteed at least one dinner of something he/she enjoys. Everyone takes responsibility for meal planning and prep thus lessening the burden for the same one or two people.

Tonight's dinner was prepared by the 16-year old boy and it was scrumptious! He can always be counted on to prepare a delicious seitan roast or yummy vegan sausages from the VeganDad blog. This week he was in the mood to try something different. He chose to make a mexican pizza. Since we are all fans of mexican cuisine, we were all pleased with this choice. Then it was dinner time and we were beyond pleased with the results. Yummmmmy!

It was one of those meals I had thought a lot about making, but never quite followed through on. Instead I acted as consultant to the boy. He wanted to make the crust from scratch. So, I recommended that he use a tortilla recipe from VeganDad that I use frequently. Instead of making individual tortillas, he rolled out the dough to make a large pizza-sized crust. Next he added canned refried beans. The final topping was a Quick & Dirty 5-Ingredient Vegan Cheeze Sauce from the oh she glows blog. The toppings were sparse, but black olives, jalapenos, salsa, corn, and guacamole come to mind for future inceptions.

It's super amazing having a teenaged boy who cooks. He's going to make someone a nice husband/room mate/friend/cook some day! :)

The Battle for Breakfast

In our attempt this year to "take care of ourselves,"  (yes, we've ditched the hired help) breakfast has become one of our biggest challenges.  We believe in breakfast, but not enough to get up earlier than the alarm to make sure it's on the table.  Breakfast has become every man for himself making his own toast, pouring his own bowl of cereal, or just drinking a soy latte.  None of these options are the best for starting out the day.  Letting the maid/cook go this year means that we no longer have our own personal short-order cook in the morning making omelets to suit everyone's taste.  Yes, life is tough around our household, but, I digress...

Over the recent long holiday from school, we made it a goal to discuss and problem-solve the breakfast dilemma.  It wasn't really so complicated in the end.  Like all good cooking, the key is planning ahead.  So, today, before we return to what we so lovingly refer to as "the grind," I hit the kitchen and prepared two breakfast options that should (fingers crossed tightly here) last our family of four through the work week.

First, I prepared a Crustless Quiche which is an old standby from family holiday parties of yore.  (I think it was cut into small squares and served with Triscuits.)  After the quiche came out of the oven, I remembered a Baked Oatmeal recipe which I found online.  I made several adjustments to the oatmeal recipe to make it lower in sugar and fat.  Each of these recipes can be cut into squares, stored in an airtight container in the refrigerator making them ready to grab and go as needed.  Both are equally tasty cold or heated for about a minute in the microwave.  

Here's hoping this provides us with a little bit of sanity in the mornings this week!

Crustless Quiche

INGREDIENTS:

2 c. shredded cheese (cheddar or Swiss)

1 c. cottage cheese (or ricotta)

1/4 c. Parmesan cheese

Seasoned Salt (optional)

ground black pepper

cayenne pepper (optional)

1/2 c. light mayonnaise

1.5 oz. cream cheese, diced (optional)

Mix and add one of the following fillings (I've been known to add two):

12 oz. package frozen spinach, thawed and drained

12 oz. package frozen broccoli, thawed

2 c. veggie meat substitute

Add 5 beaten eggs

PROCEDURE

Place mixture in a deep Pyrex pie pan (or a 9 x 13), top with a liberal shaking of Parmesan.  Bake for one hour in 350 oven - with a pan of water on the shelf below. 

*A shallow pan takes less time.

Raw Granola Protein Bars

During the summer months in the States, inevitably there are a few new fads that my friends all seem to be talking about.  This summer it's Netflix, coconut water/milk, food as medicine, and eating raw.  I'm really interested in this eating raw thing.  One of my favorite raw recipes is raw granola protein bars.  Every batch has been met with positive reviews promptly followed by a mysterious disappearing act!  The original recipe I worked with I found at the One Fit Foodie Blog.  Here's where my recipe is at currently.

RAW GRANOLA PROTEIN BARS

INGREDIENTS:

• 1 banana, mashed
• 1 c. oats
• 1/3 cup protein powder (plain or flavored)
• 2 T. sunflower seeds
• 2 T. pumpkin seeds
• 2 T. flax seed meal
• handful dried fruit (cranberries, cherries, raisins)
• 1/3 c. almond butter
• 1/3 c. almond milk (coconut, soy, or rice)
• 1/3 c. honey (agave nectar)

PREPARATION

1. Combine all ingredients in a large bowl and mix until well blended.
2. Line a cookie sheet (or other square/rectangle container) with plastic wrap or wax paper.
3. Place in freezer until hard.  
4. Cut into bars.
5. Enjoy!

OMG!!! I made graham crackers!

Funny how certain foods come to be associated with time periods of our lives. That's how graham crackers are for me. Truthfully it's more like the past few years that there has been a serious absence of them in my (and my family's) life. I grew up with graham crackers and milk, lived on Teddy Grahams during university, fed organic honey grahams to my children, then discovered most mainstream brands have very unhealthy hydrogenated oils in them. I've often wondered how possible it would be to make them at home. Then I forgot about graham crackers (gasp! a food i could never go a day without for a long stretch of my life!)...until recently when, most unexpectedly, I happened upon a recipe at foodgawker.com. The process is really no different than making cut-out cookies!

HONEY GRAHAM CRACKERS

honey graham crackers

2 1/2 cups all-purpose flour

3/4 cup of brown sugar

3/4 tsp salt

1 tsp baking soda

1/2 cup + 2 tbsp butter, cut up, chilled

1/3 cup honey

2 tbsp good quality vanilla extract

1/4 cup milk

topping

5 tbsp granulated sugar

1 tsp ground cinnamon

• Combine flour, brown sugar, butter, baking soda and salt to the bowl of the food processor. Pulse on and off until the mixture is the consistency of course meal.

• Whisk together the milk, honey and vanilla in a small bowl, slowly add to the flour mixture, pulsing until the dough just come together. It will be quite soft and tacky. On to a lightly floured surface, work dough into a rectangle, wrap in plastic wrap and chill until firm, or overnight.

• Combine sugar and cinnamon in a small bowl and set aside.

• Divide the dough in half, return one half back to the fridge for another round. On a lightly floured surface roll out dough to about 1/8 inch thick. Cut long 1 inch strips with a sharp knife or pastry wheel cut the strips into 2 inch cookies. Place on a baking sheet lined with parchment, prick each cookie with a fork the sprinkle the sugar cinnamon topping and bake for 10 min in a preheated oven set to 350 F.

VEGETARIAN TOURTIERE

Now I'm really going to cry...tears of joy for rediscovering one of my all time favorite holiday recipes! What an awesome, substantial, and scrumptious donation those French-Canadians have made to cuisine. This vegetarian tourtiere is like a piece of heaven in a pie shell. This is another great veg Thanksgiving alternative. Oh what to make this year?!

VEGETARIAN TOURTIERE

Ingredients:
2 cups TVP granules*
1 to 1 1/2 cups vegetable stock
3 tablespoons oil
2 cups onion, chopped
2 cups mushroom, chopped
2 cups fine dry breadcrumbs
1 teaspoon ground pepper
1/2 teaspoon each salt, savory, thyme
1/4 teaspoon ground ginger
pinch cloves,
pinch nutmeg
1/2 cup beer
pastry for 2 pies, tops and bottoms


Directions:

1. Soak TVP in veggie stock (it should absorb all the liquid).
2. Heat oil in a LARGE frying pan over medium-high heat. Cook onions until translucent. Add mushrooms and cook a further 3-4 minutes. Reduce heat to medium. Add breadcrumbs and seasonings and stir. Adjust spices to taste.
3. Add wet TVP and beer (yes it should be beer for the taste, and the alcohol will burn off if you're worried about that), stir, and cook until all the liquid has evaporated but mixture is still moist. You may need 2 frying pans at this point. You may also need to adjust the amount of liquid depending on the heat and the absorbency of the TVP.
4. Let cool slightly.
5. Divide into the two pie shells. Top with pastry lids, crimp edges, and vent. Uncooked pies can be frozen at this point (no more than 2 months).
6. Bake at 425 degrees F for 15 minutes, reduce to 350 and bake a further 45-55 minutes or until pastry is golden.

I like this all by itself, but if you want to serve it with a sauce try a mild fruit chutney or a brown veg gravy, HP sauce (if you're Canadian or a Brit), or A1 sauce (if you're American).
*TVP = Textured Vegetable Protein. Made from soy beans, this is an excellent meat substitute, available at many supermarkets, natural food/health food stores, etc. The granules look kinda like oatmeal. Tourtiere is a traditional Quebecois dish served at Christmas time.