Pulled Pork Stuffed Avocado

Pulled Pork Stuffed Avocados Herbivorous Butcher | Kale and AleThis weekend I made pulled pork stuffed avocados, and they were a tasty, vegan and gluten free success. Yes, you read that right. That’s because my pulled pork is made of jackfruit, a popular food that had The Guardian asking last year if it’s the next big food craze, and includes a recipe on how to prepare it.

Pulled Pork from Herbivorous Butcher | Kale and AleJackfruit 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.

Sauteed avocado | Kale and Ale
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 Herbivorous Butcher | Kale and Ale
Pulled Pork Stuffed Avocados
Print Recipe
This meal is quick to pull together on a busy night and features bursts of flavor.
Servings Prep Time
2 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
15 minutes
Pulled Pork Stuffed Avocados Herbivorous Butcher | Kale and Ale
Pulled Pork Stuffed Avocados
Print Recipe
This meal is quick to pull together on a busy night and features bursts of flavor.
Servings Prep Time
2 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
15 minutes
Ingredients
Pulled Pork Avocado
Cilantro Vinigrette
Servings: people
Instructions
  1. Heat the oil over medium heat. Use a cast-iron skillet if you have it, it will help the avocado to get the best crust.
  2. Season the avocado to taste. Put it into the heated skillet, browning a few minutes per side. When done, set it on paper towels to drain excess oil.
  3. Turn the heat to low. Saute the onions until translucent, about three minutes.
  4. Add the pork to the pan and heat through. Set aside.
  5. For the vinaigrette, place all items in a blender and blend until smooth.
  6. Place two avocado slices on a plate, add half the pork mix and top with cilantro vinaigrette. You will have leftover vinaigrette, which is delicious with corn chips.
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Eggplant Parmesan Dip

Eggplant Parmesan dip logo | Kale and Ale

Eggplant Parmesan dip

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!

This recipe is vegetarian and gluten-free (as long as you aren’t using crackers to dip) and has little hands-on time, only 15 minutes. It tastes exactly like eggplant Parmesan as a snack and treat.

Eggplant Parmesan dip 3 | Kale and Ale
Eggplant Parmesan Dip
Print Recipe
The perfect appetizer or party version of a classic Italian dish, this is vegetarian and gluten-free, warm and comforting.
Servings Prep Time
2 people 15 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
2 people 15 minutes
Cook Time Passive Time
30 minutes 10 minutes
Eggplant Parmesan dip 3 | Kale and Ale
Eggplant Parmesan Dip
Print Recipe
The perfect appetizer or party version of a classic Italian dish, this is vegetarian and gluten-free, warm and comforting.
Servings Prep Time
2 people 15 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
2 people 15 minutes
Cook Time Passive Time
30 minutes 10 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400 degrees.
  2. Place eggplant in a colander and put salt on it to sweat out the liquid. After 10 minutes dry off the eggplant.
  3. Put the eggplant and garlic on a baking sheet, top with oil and salt and pepper. Place in preheated oven for 20 to 25 minutes until roasted. Turn the oven down to 350 degrees.
  4. Once roasted and slightly cooled, place in a food processor and pulse until mostly smooth.
  5. In a medium bowl, combine the eggplant and garlic with the marinara and cheese. Mix and put into an oven-safe bowl.
  6. Bake for 15 minutes.
  7. Once cooled somewhat or room temperature, serve with crackers or vegetables.
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Recipe: Roasted Brussels sprouts and cranberries

Roasted Brussels sprouts and cranberries | Kale and Ale

Roasted Brussels sprouts and cranberries

I really love cranberries, especially fresh, but I don’t seem to eat them except around the end of the year. Since I see them in the store at a great price, I grab them without knowing how I will use them or what I’ll make. Enter a food I’m trying to eat more of: Brussels sprouts.

RELATED: Make cranberry salsa out of leftover cranberry sauce.

Brussels sprouts can be bitter and cranberries are tart, so there is a balsamic and maple syrup glaze to bring a nice balance to all the flavors without one overpowering any of the others. The beauty is this only takes about 30 minutes start to finish, or even less if you are like me and bought a bag of shaved Brussels sprouts.

This is a healthy, flavorful side dish that brings together the flavors and colors of the season.

Roasted Brussels sprouts and cranberries | Kale and Ale
Roasted Brussels sprouts and cranberries
Print Recipe
A healthy, flavorful side dish that brings together the flavors and colors of the season.
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Roasted Brussels sprouts and cranberries | Kale and Ale
Roasted Brussels sprouts and cranberries
Print Recipe
A healthy, flavorful side dish that brings together the flavors and colors of the season.
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 375.
  2. Spread the Brussels sprouts evenly on a baking sheet and drizzle with the olive oil and salt and pepper. Bake for 20 minutes or until slightly crispy, stirring halfway through.
  3. Place cranberries in a baking dish. In a small bowl mix maple syrup and vinegar together and pour over cranberries. Put it in the oven and bake for 15 minutes, stirring and cook for 5-10 more minutes, until sauce thickens and cranberries open.
  4. Mix together Brussels sprouts and cranberries and top with nuts or seeds, if using.
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Kale, wild rice and pomegranate salad

Kale, wild rice and pomegranate salad | Recipe | KaleAndAle.com

Kale, wild rice and pomegranate salad

As the weather gets colder, I gravitate toward warmer, heartier dishes. However, my love for salads doesn’t subside just because the temperatures drop, so a heartier and warmer dish is in order. Like many who live in cold and snowy (although not yet, I’ll take it!) climates, I am looking for more substantial food in the winter. Combining kale with the Minnesota favorite wild rice creates a filling and chewy salad that holds up as either a side or a lighter main dish. And the deep red pomegranate seeds provide a pop of flavor that is worth the minimal effort of getting the seeds from the fruit. (Learn how to deseed a pomegranate.)

I love making this salad because the vinaigrette only gets better over time, so make it on a Sunday and have it as an easy side dish or quick lunch early in the week. The recipe only calls for half the vinaigrette for the kale, but it’s a warming topping full of flavor that if you are like me, you’ll be adding more to the salad so the rice can soak it up.

Kale, wild rice and pomegranate salad dressing | KaleAndAle

It’s important to massage the kale with the vinaigrette so the kale wilts a little.

By leaving out the optional parmesan or feta cheese, this gluten-free recipe is also vegan, or is vegetarian with the addition of a salty cheese. And because the salad tastes good cold or room temperature, it makes a festive holiday dish that everyone can enjoy. Because you are cooking the rice while getting the rest of the salad ready, it only takes about 30 minutes to prepare.

Kale, wild rice and pomegranate salad | Recipe | KaleAndAle.com
Kale, wild rice and pomegranate salad
Print Recipe
A hearty and filling wither salad that is great as a side dish or main meal.
Servings Prep Time
3-6 people, depending if main or side dish 15 minutes
Cook Time
30 minutes
Servings Prep Time
3-6 people, depending if main or side dish 15 minutes
Cook Time
30 minutes
Kale, wild rice and pomegranate salad | Recipe | KaleAndAle.com
Kale, wild rice and pomegranate salad
Print Recipe
A hearty and filling wither salad that is great as a side dish or main meal.
Servings Prep Time
3-6 people, depending if main or side dish 15 minutes
Cook Time
30 minutes
Servings Prep Time
3-6 people, depending if main or side dish 15 minutes
Cook Time
30 minutes
Ingredients
Vinaigrette
Salad
Servings: people, depending if main or side dish
Instructions
  1. For the vinaigrette, in a bowl or shaker add the cumin, vinegar, oil and salt and pepper and blend. Set aside.
  2. Place the kale in a large bowl, top with half the vinaigrette and massage into the kale to slightly wilt for a few minutes.
  3. Fold in the rice and pomegranate seeds.
  4. Top with cheese or nutritional yeast (if using) and more vinaigrette if desired. Can be eaten right away or later to let flavors develop, cold or at room temperature.
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