Jackfruit is the largest tree-borne fruit, native to South Asia and is a popular food in tropical regions around the world. Often sold in the U.S. in cans at Asian markeets, it is becoming a popular substitution for meats. My pulled pork (with gluten-free chipotle sauce) came from the first vegan butcher in the U.S., Minneapolis’ own Herbivorous Butcher. If you haven’t been and you are in the area, GO! If you aren’t in the area, COME VISIT! If neither of those is possible, you could substitute with real pork (if you eat pork), this jackfruit recipe, this seitan reipce, this stewed carrots recipe or this eggplant recipe.
OK, so now we know what jackfruit is and have a pulled whatever planned. This recipe works because there aren’t many ingredients, it’s quick to assemble (perfect for a weeknight), has fresh flavor and feels more difficult/fancy than it is.
Seriously, the flavor is popping, thanks to unexpected surprises like giving avocado a saute in coconut oil to enhance the buttery flavor and a crisp texture, and a tangy vinaigrette to balance the smoothness of the pork and avocado. This recipe really involves heating things through and blending the vinaigrette, and then stacking for a flavor explosion.
Pulled Pork Stuffed Avocados
This meal is quick to pull together on a busy night and features bursts of flavor.
I love to snack. A lot. Like, too often. I enjoy savory snacks, crunchy, spicy and creamy snacks. Hummus with crackers or carrots is my go-to, but all kinds work. A tapas-style dinner is always my favorite kind. Speaking of, dinner-inspired dips always win. Speaking of, my favorites right now are pizza dip and buffalo-cauliflower dip.
Inspired by these, I came up with this eggplant Parmesan dip. I love eggplant, but it’s often difficult to make at home, often coming out with mixed responses. But this dip is consistent with depth of texture and flavor, creamy and comforting, giving people with strong willpower no reason to stop!
Tofu scramble with hash browns, apple slices and can’t forget the coffee.
The past few weeks I’ve been eating vegan almost all the time. It started from feeling out of energy and not feeling the best after eating animal products. The only animal products I’ve eaten at home for many years are eggs and cheese, and recently I’ve felt like I’m only eating those put of habit or laziness for easy protein. I used my preparation for a trail run event next week as a final reason to eliminate eggs and cheese from my diet right now.
I have to say it hasn’t been easy at times, but I do feel better. In fact, I ate a bit of cheese one day and felt sluggish and off. I know eating vegan is making me feel better, and I’ve been running crazy fast compared to my normal self.
The hardest part has been when I’m looking for some quick protein, especially for breakfast or a late-night snack. I’ve tried to get ahead of that by having a lot of dips with protein on hand, and even have been experimenting with making vegan cheese.
Breakfast takes a little more work because when I felt I needed some quick protein I would grab some yogurt, so I need to make sure I’m planning ahead. Last week I made a tasty chia banana bread and topped it with nut butter. For more vegan breakfast ideas, check out “What Vegans Eat: Breakfast Edition.”
Quick and simple tofu scramble
Having had some great tofu scrambles at restaurants, I tried my hand at it and was surprised how quickly I could prepare something substantial and tasty. This recipe just calls to brown crumbled tofu that has some seasoning mixed in, and doesn’t really take any more time than scrambled eggs. I paired it with hash browns I pan fried while the tofu scramble was cooking and apple slices.