Monday, November 6, 2017

Spicy BBQ Jackfruit

  • 2 20-ounce cans young green jackfruit in water or brine
  • 2 tbsp oil
  • ¼ white onion, diced
  • ¾ cup bbq sauce, plus more for topping
  • 4 pineapple rings, sliced ¼ inch (cored)
  • 4 buns (toasted or grilled)
  • ½ red onion sliced
BBQ Spice Blend
  • ¼ cup brown sugar
  • 2 tsp garlic powder
  • 1 ½ tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp chili powder
  • ¼ tsp cayenne pepper
  1. If jackfruit is in water, drain, thoroughly dry, move to step 2. If jackfruit is in brine, rinse, dry with clean towel.
  2. Remove core, hard parts, dense portions, seed like portions of jackfruit.
  3. With your hands or a fork, string/pull jackfruit apart. Set aside
  4. Mix the BBQ spice blend in a separate bowl. Add brown sugar, garlic powder, paprika, cumin, salt, pepper, chili powder, and cayenne. Then add to jackfruit and toss thoroughly to combine. In the meantime, heat a large skillet over medium heat.
  5. Add oil to hot skillet, sauté onion until slightly translucent. Add jackfruit for 5 minutes.
  6. Add bbq sauce and enough water to thin the mixture into a sauce (about ¼ cup)
  7. Reduce heat to low and simmer for 20 minutes, stirring occasionally, until flavor has permeated the jackfruit. Add more BBQ sauce and/or water as needed.
  8. In the meantime, grill or sauce pineapple until slightly caramelized.
  9. To serve, add grilled pineapple to bun. Top with BBQ jackfruit. Serve with additional sauce and desired vegetables.

Friday, November 3, 2017

Vegan Enchiladas

Enchilada Sauce
  • 1 tbsp oil
  • ½ white onion, diced
  • 3 cloves garlic, minced
  • 1 15-ounce can tomato sauce
  • 1 chipotle pepper in adobo, chopped
  • 2 tsp adobo sauce
  • ½ cup water (or broth)
  • 2 tbsp maple syrup
  • salt + pepper
Enchilada Filling
  • 1 tbsp oil
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp chili powder
  • ½ white onion, diced
  • 1 poblano pepper (seeds removed), diced
  • 1 15-ounce can refried beans
  • 1 15-ounce can pinto beans, drained + rinsed
  • 8 tortillas
  1. Heat large skillet over medium heat. Once hot, add 1 tbsp oil, onion, and garlic. Gook until onion is translucent.
  2. Add tomato sauce, chipotle pepper, adobo sauce, maple syrup, and water. Reduce heat and simmer 5-10 minutes, covered to prevent splattering.
  3. Taste and adjust seasoning as desired.
  4. In another skillet or saucepan, heat 1tbsp oil. Also, preheat oven to 350 degrees.
  5. Add onion and poblano pepper to hot skillet. Season with salt and pepper. Cook until pepper is soft and onion is translucent.
  6. Add refried beans, drained pinto beans, smoked paprika, garlic powder, chili powder. Mix well and cook for five minutes. Add ⅓ cup of the enchilada sauce. Remove from heat.
  7. Pour bit of sauce into bottom of 9 x 13 inch baking dish. Spread to coat bottom of dish. Fill tortilla shells with filling and place them seam-side down.
  8. Pour remaining sauce over top of enchiladas. Bake at 350 degrees for 20 minutes.
  9. Top with avocado, red onion, lime juice.