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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Recipe: Quick Tofu Scramble

Tofu scramble breakfast | KaleAndAle.com

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.”

Tofu scramble | KaleAndAle.com

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.

When you want an animal-free breakfast, what do you eat to keep away hangry moments?

Tofu scramble breakfast | KaleAndAle.com
Quick Tofu Scramble
Print Recipe
Crumbled, seasoned and scrambled tofu makes a quick and simple breakfast with flavor and protein to keep you satisfied.
Prep Time
10 minutes
Cook Time
10 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Tofu scramble breakfast | KaleAndAle.com
Quick Tofu Scramble
Print Recipe
Crumbled, seasoned and scrambled tofu makes a quick and simple breakfast with flavor and protein to keep you satisfied.
Prep Time
10 minutes
Cook Time
10 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
Servings: 4
Instructions
  1. Mix all ingredients except oil in a large bowl, set aside.
  2. Place oil in a large skillet over medium heat.
  3. Once the skillet is warm, add the tofu.
  4. Let tofu brown a few minutes, then flip and let it brown a few more.
  5. Continue to rotate tofu until brown on all sides, about 10 minutes.
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