My last day in Virginia, after dragging my mom around Maymont Park, I made her eat vegetarian food at Ipanema Cafe. Kevin and I went last time we were in Richmond and had a lovely brunch. Tofu or tempeh benedict, I think. And pie, glorious pie!
Now it was lunch time. And there was a BBQ Jackfruit sandwich on the specials board. I’ll take it! Even my mom liked the jackfruit. Which reminds me, I need to send her some cans. They topped it with tangy slaw, with sides of sweet potato fries and salad. Perfect!
My mom had a hummus wrap which she really liked, and then strawberry rhubarb pie which was outstanding. Since I’d had their pie before, I decided to try the Coconut Creme Brûlée. Because how often does a vegan get that chance?
It did not disappoint. But I did find myself with pie envy and kind of wished I’d order a slice to carry away. What was I thinking?
Afterwards, I walked over to Harrison Street Coffee Shop for a coffee. Because they’re awesome.
I had the ingredients for Jackfruit “Carnitas” around since I didn’t get to use them for the failed potluck. So we had them for dinner, in flour tortillas this time instead of corn. I don’t think Kevin was too enthusiastic about them. I still dig them though and have been chewing on the leftovers for many meals. We ate the original meal with the Black Beans and Rice from the Miami Nights episode of Simply Delicioso. Definitely, simple, easy and yummy. Sometime soon I’m going to try one of her yucca recipes.
I’m usually too lazy to cook something that involves this many pots & pans. So it should be considered a treat. This is the Cajun Tofu from Yellow Rose Recipes. It’s actually baked, not fried, so it’s good for you and shit. The potatoes are your basic red & purple potatoes, chopped up, tossed with olive oil, salt & pepper and roasted til they’re done. The spinach is just sautéed with garlic, onions, and a pinch of red pepper flakes. Also in olive oil. And look, there’s one of those sourdough biscuits! By the way, the leftover tofu on one of the biscuits made an amazing little sammich.
I saw this recipe for Jackfruit “Carnitas” Tacos a while back and knew I’d eventually get around to trying it. I was right! I ate them with sautéed mustard greens, taking advantage of the opportunity of Kevin being out of town to enjoy some bitter greens. I’m post the recipe of what I did because it deviates a bit from the one linked to above. The spice amounts are approximate as I just eyeballed it and starting tossing stuff in there. I felt like it was a little acidic, so a vegan cheese or sour cream might be especially nice. I just “suffered” with avocado.
Jackfruit “Carnitas” Tacos
- 2 20 cans young green jackfruit in brine rinsed and drained
- 1 7oz can mexican green sauce
- 1 11oz can whole tomatillos drained
- ½ large onion chopped
- 2 cloves garlic minced
- 1 teaspoon chile powder
- 1 teaspoon cumin powder
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon oregano
- 1 teaspoon fresh lime juice
- 18-24 small corn tortillas
- 2 avocados
Drain & rinse the jackfruit throughly. With your hands, press the moisture out of each piece & add it to the crock pot.
Toss all of the spices in the crockpot with the jackfruit. Stir around until jackfruit is coated.
Add onion and garlic to the pot. Dump in green sauce. Add tomatillos squeezing between your fingers to bust up as you add them. Stir everything around.
Cook for 7-9 hours on low. Before serving, smash jackfruit with a spoon. It’ll shred into stringy pieces. No need to be thorough, just want to smack the chunks down a bit.
Dry fry tortillas in a cast iron or other heavy pan until they get some brown spots on each side. Spoon some jackfruit “carnitas” into a tortilla all soft taco like, squeeze a little lime juice on top, toss on a few pieces of avocado and then add whatever it is you like to add to tacos.