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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Cookbook Review: Party Grub, Thug Kitchen (With Recipe)

This post contains affiliate links, where I may get a small portion of sales to fund this blog.

I love Thug Kitchen, a duo of vegans who were writing a blog a few years ago and got a book deal. They use salty language and flavorful recipes to get their message across that vegan food doesn’t have to be boring or only for certain people:

“Everyone deserves to feel a part of our push toward a healthier diet, not just people with disposable incomes who speak a certain way. So we’re here to help.”

Their second book “Party Grub” is, not surprisingly, a slam dunk, just like their first book “Thug Kitchen.” I own both and they are among the first cookbooks I reach for when looking for recipes and cooking inspiration. The first book has solid recipes, and the second book is all about party and social gathering food. While I love light meals and apps, I was surprised to find the book contains a lot of  dishes that are hearty, meal-worthy fare. There are more than 100 dishes for any time of celebration or get-together, and the pages are packed with mouth-watering fare and fun tips.

I’m always looking for a good vegan cheese, and their Queso-ish Dip is a great creamy dip for Mexican flavors, with tomatoes making it seem kind of creamy, flavorful and chunky with a little kick all at once.

Thug Kitchen Queso-ish Dip Recipe | Kale and Ale

Thug Kitchen Queso-ish Dip

When I ate the enchiladas (with the easiest homemade sauce I’ve ever made) I had to remind myself they were vegan, I totally forgot! That’s a ringing endorsement right there, since I love the cheese to hold everything together. And they were so filling, stuffed full with goodness and the flavorful sauce.

The book features chapters on brunch grub, small bites, salads and sides, potluck necessities and desserts and drinks, so the entire range of party food is covered. This book has a variety of flavorful dishes and makes me want to grab a group of friends and get in the kitchen and cook and eat.

Thug Kitchen Loaded Nachos Recipe

Thug Kitchen was kind enough to share a recipe from their new book with Kale and Ale readers! They let us in on how to make loaded creamy nachos with the dip I preview above. Remember, there is salty NSFW language, but it’s worth it to get to the loaded nachos.

Reprinted from “Thug Kitchen Party Grub” by Thug Kitchen. Copyright (c) 2015 by Thug Kitchen. By permission of Rodale Books. Available wherever books are sold.


Thug Kitchen Nachos Butternut Squash Queso
Loaded Nachos
Print Recipe
OK, this is less of a recipe and more of a recommendation for you to get your shit together and make some fucking nachos. A plate of these gorgeous motherfuckers just screams party so much that it was almost our cover shot. We give you an idea below on how to pile your shit correctly, but take the damn queso and run with it. #nachobusiness
Servings
4 to 6 people
Servings
4 to 6 people
Thug Kitchen Nachos Butternut Squash Queso
Loaded Nachos
Print Recipe
OK, this is less of a recipe and more of a recommendation for you to get your shit together and make some fucking nachos. A plate of these gorgeous motherfuckers just screams party so much that it was almost our cover shot. We give you an idea below on how to pile your shit correctly, but take the damn queso and run with it. #nachobusiness
Servings
4 to 6 people
Servings
4 to 6 people
Ingredients
Servings: people
Instructions
  1. You know how nachos work, so you can pile this shit on however you like and leave off or add whatever the fuck you want. We like to put the warm chips out in a thin layer on a tray or giant plate. A huge pile of chips where you end up with a shit-ton of dry chips at the bottom is a fucking bummer. Thin layer is the way to go.
  2. Scatter the black beans and cabbage over that, then drizzle the queso all over the chips. Glob on nice spoonfuls of guacamole and salsa all over the platter then sprinkle with the jalapeno and cilantro. Drizzle over some hot sauce if you roll like that.
  3. Serve that shit right up to the happy crowd.
Recipe Notes

* Warming not required, but this shows commitment to the nacho cause. Just throw the chips in a microwave for a few seconds, or cover and put in a 250°F oven for 10 minutes.

** Or a 15-ounce can of beans, rinsed and drained.

*** The Mid-Summer Salsa from our first book would be dope here.

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Friday links

Hello, wonderful friends. Has this week been as much a struggle for you as it has for me? Living so far north, the time change means it’s dark when I wake up, making it much more difficult to get moving. Here’s hoping next week is easier!

via GIPHY

 

Beyond Vegetarian: More specific labels like “climatarian” and “reducetarian” can help people stick to their food choices by making them feel like part of a community. This is a really great article, as I am so often asked if I eat fish, chicken, etc. My answer (in my head) is always “no, I’m a vegetarain.” I believe the specific labels both explain ones diet and often the reason why they have that diet. What do you think of this often hot-button issue?

For my runner friends: 8 ridiculous things people say to runners. Question: How many of these have you heard? Answer: Too many!

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Are you thinking of planting a garden or joining a community supported agriculture program for the first time this year? If so, be sure to check out my guide on CSA and garden planning and steps.

No-bake peanut butter chocolate cookie | Kale and Ale

No-bake peanut butter chocolate cookie

If you are looking for an easy vegan and gluten free dessert, make this: No-bake peanut butter and chocolate chip cookies. I made them for a work lunch yesterday and they were easy to  make and crazy tasty.

Have you signed up? I am starting a newsletter, sure to be the easiest way to stay updated on new Kale and Ale blog posts and happenings. With a few fun things planned for the spring, now is the time to get on the list and make sure you don’t miss anything! Sign up here.

Friday Links

Welcome, readers! Did you miss your links last Friday? Last week was busy: I went to San Antonio for work, felt under the weather and was recovering so I could participate in a polar plunge for Special Olympics that was very frigid but fun! What have you been up to and reading?

 

Esquire shares “21 terms every whisky lover should know,” so we all are likely to learn a thing, two or 21.

No matter your taste or preference, there has to be at least one dish for everyone in “50 Healthy, Hearty, Delicious Recipes that Just Happen to Be Vegan.”

And this might be my favorite, as I favor vacations that are part urban, part educational and part away from it all:

Also, exciting news! I am starting a newsletter, sure to be the easiest way to stay updated on new Kale and Ale blog posts and happenings. With a few fun things planned for the spring, now is the time to get on the list to make sure you don’t miss anything! Sign up here.

Milkjam Creamery, Minneapolis

Milkjam Creamery is an ice cream shop that recently opened in Minneapolis. What sets it apart is the unique flavors of ice cream and that vegan options are available. The shop is by Sameh Wadi, chef and owner of both World Street Kitchen—located next door—and Saffron, both great restaurants that I would highly recommend for meat-eaters and vegetarians/vegans alike. The vegetable tagine from Saffron is one of the best, most flavorful meals I’ve had in the Twin Cities.

Milkjam was hopping on a Friday night until (after) close. It has been open a few weeks and I finally made it there. I wasn’t sure what I wanted because there are so many great options, and the website and what was available was a bit different. And with more than a third of the options being vegan, there were a lot to choose from. I talked to Sameh’s brother and co-owner Saed and he confirmed they are lactose intolerant, so they will always have a good selection of vegan options on the menu. A few options contain alcohol (when we went there was one with champagne and one with mezcal) and you will have to show your ID to get those scoops.

Milkjam Creamery | Kale and Ale

Indian Elvis and black vegan ice cream from Milkjam Creamery.

In the end I decided on the Indian Elvis (curry peanut butter banana) and black (the darkest coco) and they went together perfectly. The flavors and combos are endless. There are adult shakes, sorbets, baked goods and all kinds of other options. I love how they rotate the flavors. When asked the base of the vegan ice cream, Saed said they use different types based on the flavor profile and consistency with other ingredients. I guessed almond base for the black and coconut milk for the Indian Elvis, but that wasn’t confirmed.

If you’ve been to Milkjam, what did you think? What other vegan ice cream options do you like in the Twin Cities?