If you aren’t familiar with jackfruit – you are not alone! You can work with fresh jackfruit or canned – since I too am new to the jackfruit game, I opted for canned jackfruit. I made sure the jackfruit was in a simple brine and not in a sugary syrup.
Jackfruit reminds me of pineapple, but is so very different from pineapple. The texture is soft with a little bit of chewiness. The flavor is neutral which allows you to adapt it to many types of recipes. I prefer to use jackfruit as a replacement for shredded meat, which makes it great for a taco!
Cumin Citrus Jackfruit Tacos
- Olive oil
- 1 14 oz can jackfruit in brine (not syrup)
- 1/2 onion, diced
- 1/3 orange juice
- 1 Tbls lime juice
- 2 cloves garlic
- 1 tsp tamari
- 1 tsp liquid smoke
- ½ tsp cumin
- ½ tsp smoked paprika
- ¼ tsp chili
- Salt & pepper to taste
- Corn tortillas and toppings of your choice (tomatillo sauce, cilantro, red onion, avocado, fresh lime, pico de gallo)
- Drain jackfruit and place into a bowl. Tear jackfruit with a fork into shredded pieces
- In a separate bowl, whisk together juices, minced garlic, tamari, liquid smoke and spices
- Pour marinade mixture over the jackfruit. Let sit for several hours in the fridge, if possible
- In a pan, heat some olive oil and sauté the onion. After 5 minutes, add the marinated jackfruit. Cook for 5 minutes uncovered, then cover and set heat to low. Simmer for 20-30 minutes
- Heat the tortillas and add the jackfruit along with any desired toppings
Tacos are an incredibly versatile dish. You can keep it traditional with your protein asada or you can get creative and add new veggies, like spaghetti squash.
What I loved about this meal is that it was ready in less than 30 minutes. If you bake your spaghetti squash the night before, all you need to do the next night is marinate and heat the squash. I added corn to my squash, but you can add peppers, onion, beans, etc. I hope this recipe inspires you to get creative the next time you are craving tacos!
- 1 spaghetti squash, roasted, set 2 cups aside
- Olive oil
- 1 tsp chipotle sauce, if you like more heat, add 1 chipotle pepper
- ½ tsp cumin
- ¼ tsp coriander
- ½ tsp chili powder
- 2 cloves garlic, minced
- ½ c to 1 c vegetable broth or water
- 1 c corn
- ½ c black beans
- Salt and pepper to taste
- Corn tortillas and toppings of your choice (cilantro, red onion, avocado, fresh lime, pico de gallo)
- Make the spaghetti squash ahead of time. Slice squash in half, scoop out the seeds* and coat inside of squash with olive oil, salt and pepper. Roast flesh side down at 400 F until fork tender. Set aside to cool. Pull squash out using a fork.
- In a skillet, sauté olive oil, spices and garlic. After 3-5 minutes, add ½ c of broth or water
- Next, add the spaghetti squash, corn and beans into the marinade. Cover and let cook for 10 minutes or until warm.
- Season as necessary. Heat the tortillas, add the butternut squash filling to each taco and garnish with desired toppings
When my partner is out, the thought of cooking for just myself seems lackluster. Usually I default to making myself a salad or finishing off various leftovers that weren’t enough for the two of us. Tonight, I decided to wine (er, beer) and dine myself, while trying out a new sauce recipe. I don’t have exact measurements, but I am happy to share the process with you…
First, make a grain. I went with couscous because we had about 1/3 c left and that’s the perfect serving size for one person.
Next, get the veggies roasting. I decided to go with broccoli. Preheat the oven to 400F, douse the cruciferous veggies in olive oil, salt and pepper, then roast until they are slightly brown.
While the veggies are roasting, make your sauce. I absolutely love cashew “cream” sauces. Ideally, you want your cashews to soak in water for 8 hours-overnight. However, in a pinch, like I often am, I will resort to simmering them for about 10 minutes. I reserve some of the water and puree the softened cashews, with a little bit of that reserved water, then add some seasonings such as garlic, nutritional yeast and sun-dried tomatoes.
Finally, pick your toppings. I went with feta because it’s what I had on hand. You could sub in nuts or diced, raw veggies, such as red peppers.
There is nothing better than a hot bowl of tomato soup. On occasion, I will buy cans or cartons of tomato soup from the store and am usually disappointed with the product. While making your own can take a few more minutes, if you have the energy, it’s totally worth it.
Once you get everything into the pot, you simply let it simmer until the veggies are tender. There is very little labor necessary for this recipe. With most soup/stew recipes, feel free to get creative – add cream or fresh herbs, or incorporate a fun spice like berbere!
- 1 14 oz can diced tomatoes
- 1 28 oz can whole tomatoes
- 6 Tbls butter
- 1 onion, chopped
- 1 carrot, diced
- 2 cloves garlic, minced
- 1 Tbls flour (optional, it just helps thicken the soup a bit)
- salt, pepper, thyme, paprika to taste
- 1/2 c tomato sauce (optional, I just happened to have some leftover that I wanted to use)
- 3 small sweet peppers
- olive oil and balsamic
- Melt the butter in a pan – please feel free to reduce this amount as I went a little stir crazy with the amount… although if you keep it at 6 Tbls, you won’t be disappointed
- Sauté the onion and carrot for 5-7 minutes. Add the garlic. Once this becomes fragrant after a few minutes, add the flour, spices, herbs, and tomatoes. Make sure to crush the whole tomatoes with your spoon. Bring so a simmer, then cover
- While the soup is simmering, roast some sweet peppers at 400F until charred. Once they cool, peel the skins and slice them. Dress them with a little olive oil, balsamic, salt and pepper
- When the soup is ready, garnish with sweet pepper relish
Food52 has some of the best recipes. When I saw this recipe for Almond Thumbprint Cookies, I immediately bookmarked it. The only issue I had in making this was my own personal error – when thinking I was using bittersweet chocolate for the filling, I was actually using unsweetened. I was able to adjust the sweetness, or lack thereof, by adding more sugar into the filling. Needless to say, I was skeptical how they would turn out…
Fortunately the cookies tasted amazing. My word of advice – try and stick to the original recipe listed below.
I topped the cookies with flaked sea salt, cinnamon, and turbinado sugar!
- 1 c flour
- 3/4 c almond meal (ground almonds is what I used)
- 1 stick butter
- 2 Tbls butter
- zest 1 lemon
- 1 tsp vanilla
- 1/4 c sugar
- 4 oz bittersweet chocolate broken into pieces
- 2 tsp corn syrup
- Sea salt, cinnamon and sugar to top
- Mix the dry ingredients – flour and almond meal, set aside
- In a mixer, add the sugar and lemon zest. Next, cream the stick of butter and lemon zested sugar for 3-5 minutes. Once the mixture is whipped, add the vanilla extract
- Now, slowly add in the dry mix and mix until just combined
- Scoop the cookies onto a lined baking sheet. I used a tablespoon to scoop my dough out. Make a thumbprint in each cookie
- Bake the cookies at 350F for 10-12 minutes
- While the cookies are baking, make your chocolate toping. In a double boiler, melt 2 Tbls butter, corn syrup, and chocolate. Set aside once melted
- Let cookies cool complete, fill with chocolate and top with sea salt, cinnamon and sugar
Normally when I make enchiladas, I make them one by one: warming the tortilla, drenching it in enchilada sauce, filling it with veggies, then rolling them into place.. This time, I deconstructed the process a bit. Rather than filling and rolling, I layered it like a lasagna. It worked wonderfully!
I still warmed the tortilla, then I started each layer with enchilada sauce – tortilla – more sauce – veggies/beans/cheese – repeat. The middle layer, I omitted the sauce and put a thin layer of chili – I had some on hand that I wanted to use up. If you don’t have chili, you can just add more beans. This enchilada powder mix from Simply Organic is my go-to sauce.
Have fun with this recipe – feel free to get creative with the layers!
- 1 bag of frozen tri-colored peppers (red, orange, yellow)
- 1/2 onion, chopped
- 1 can black beans
- 1 c chili (optional)
- Enchilada sauce – Simply Organic powder mix and 8oz can of tomato sauce
- Small corn tortillas
- Cheese (optional)
- First, prep the veggies. Sauté the onion in some oil for about 5 minutes, then add the peppers. If using frozen peppers – be ware the skillet might sizzle a bit
- Next, add some seasonings – I used a few pinches of chili and cumin – taste and adjust as needed
- Get the enchilada sauce together – following instructions on the packet
- Heat the tortillas in a skillet
- In a casserole dish layer enchilada sauce, tortilla, sauce (enough just to cover/saturate tortillas), veggies, beans, and cheese (if using). The top layer should be tortilla, sauce and cheese.
- Bake at 350F until cheese is melted – it took about 45 minutes for ours to heat all the way through
Winters in Minnesota are brutal. Soups and stews are my go to meals for the next 4 months. I was inspired by a recipe from Budget Bytes. Feel free to omit the fish sauce or make a vegan fish sauce. You can also try subbing in Worcestershire for the fish sauce as well.
I particularly like this Red Curry Soup – it has some heat and is loaded with veggies and protein.
I layered my soup with what I had on hand – basmati rice, spinach and tofu:
The tofu was marinated in a mix of grated ginger, minced garlic, mirin, shoyu/tamari, curry paste and some maple syrup. Then I fried the tofu cubes in coconut oil.
My soup had a few different veggies. Here is the recipe I followed:
- coconut oil
- 3 small sweet peppers, diced
- 1 small sweet potato, peeled, diced
- 1/2 onion, diced
- grated ginger
- minced garlic
- red curry paste, approximately 1 Tbls
- 1 can coconut milk
- 2 c vegetable broth
- Saute diced peppers, sweet potato, and onion for 5-7 minutes. Add the ginger, garlic and curry paste, cooking for another 1-3 minutes
- Once spices are fragrant, add the coconut milk and 2 cups of veggie broth. Cover and simmer until veggies are fork tender
- In a separate pan, fry the marinated tofu. If using spinach, saute in the same pan as the tofu
- Layer ingredients in a bowl and top with the soup
I’ve tried a lot of great meatless meats in my day, and I must say, the Herbivorous Butcher in Minneapolis has a burger that will make anyone say, “wow!”
I was able to grill these burgers, which was a huge plus. When I make bean/legume based burgers, they aren’t always grill friendly. You can tell there are some hearty ingredients keeping it all together.
I topped my burgers with their dill havarti cheese.
I am so lucky to live in a state with a vegan butcher shop! They do offer shipping of some of their products, so if you aren’t within driving range, there is still hope!
As someone that still consumes dairy cheese, I forget how delicious non-dairy cheese is, especially when melted!
I made a very simple lasagna with pre-cooked noodles, a delicious pasta sauce, vegan mozzarella, and a must make layer of cashew ricotta. This meal was tasted by omnivores and given excellent feedback.
To make this lasagna, I first made the cashew ricotta. Once this was complete, I put a layer of pasta sauce down, then noodles, then ricotta, then sauce, then noodles, then ricotta, then sauce, etc.. by the time you reach a top layer (I layered about 4 times) top with the mozzarella cheese. I baked the lasagna covered at 350F for about 25 minutes, then uncovered until cheese was fully melted and pasta was cooked.
This Pumpkin Fettuccine Alfredo recipe from Half Baked Harvest is serious business. While their post gives the option for a fried cheese, I skipped that part and focused on adding some greens to the dish as it’s already pretty stocked with dairy. I slightly modified the ingredients so feel free to view both versions. This is a great way to utilize a portion of canned pumpkin as I can never seem to use one can on one recipe.
I hope you enjoy this delicious meal as much as I did!
- 4 tbls butter
- 3 cloves garlic, minced
- 1 1/2 c whole milk
- 1 c cream
- 3/4 c pumpkin
- 2 c grated parmesan
- 1/4 tsp nutmeg
- salt and pepper to taste
- 1 lb pasta noodle of choice – or keep it in the squash family and use the sauce over spaghetti squash!
- 12-16 oz fresh spinach
- Melt the butter in a sauce pan, once browned, add the minced garlic
- Next, add the milk, cream and pumpkin. Whisk until everything is well combined. Simmer for 5-10 minutes, then add the parmesan (or other cheese of choice)
- While the sauce is simmering, cook the pasta/squash. *Note, spaghetti squash will take a pretty long time to roast in the oven. Either way, once preferred noodle is cooked, add this to the sauce
- Wilt spinach by setting in a strainer over the cooking pasta – or sauté spinach in olive oil
- Serve pasta in a bowl and top with spinach