I used to journal all through my schooling years. It helped me process my thoughts especially in high school when I felt directionless and needed to hear my inner self. Simple problems were a huge deal, I fought with my mother constantly. Though I was a good student, school felt pointless to me at that time. Journaling was my way to get through those so called hard times. It made my thoughts and inner voices seem legitimate once it was down on paper. Letter format was my favorite way to write, letter writing in a voice as if someone may read my words, this process gave me joy. Then when I was half way through college I stopped for no apparent reason. I recently found my last journal while cleaning my garage, I honestly don’t know how it got there, maybe on one of my trips to India when I bring a little something from my past, it somehow kept me connected to my childhood home and my past. I keep wanting to throw it away because it makes me feel strange to read when I flip through to read old stuff. If only I could tell my teen self it was going to be okay, those lessons from my so called hard times were going to make life easier, those arguments with mum were so stupid, she always had my best interest and was right after all. She’s my best friend today. Which is why those letters linger somewhere between a keepsakebox in the attic or garage and not in the trash.
Let me introduce you to one of the best meals I’ve had this month! Jackfruit is no stranger to me. My mom a lifelong vegetarian cooked with fresh raw jackfruit all the time and her jackfruit kofta curry was my favorite, speaking of which I should share the recipe. These jackfruit carnita bowls are made from scratch with simple, wholesome ingredients. While the components initially take some time to prepare, they make great leftovers to enjoy all week long. These bowls pack well for lunch too.
Vegan Jackfruit Carnitas Bowl MAKES 4 BOWLS
Ingredients
- 1-2 pieces chipotle in adobo + 2 tablespoons adobo sauce, use more or less as needed
- 2 (20-ounce) cans young green jackfruit in water, drained, rinsed, and squeezed dry
- 2-3 tablespoons avocado or any good neutral cooking oil plus more as needed
- ½ cup fresh orange juice, divided
- 3-4 cloves garlic minced
- 1 tablespoon ground cumin
- 1 tablespoon dried Mexican or regular oregano
- kosher salt as needed
- 1 teaspoon black pepper
- Avocado Salsa
- Pico de gallo
- Scallion fried Rice
- 1-2 (14 oz) can Black beans, rinsed and heated
- Add Ons
- pickled Jalepeno
- fresh cilantro leaves, lime wedges, shredded romaine, vegan sour cream or plain yogurt for serving
Directions
- Using a knife, remove non-shreddable core from meaty shreddable outer parts of well rinsed and squeezed out jackfruit pieces; set aside. Remove any seedpods from shreddable parts.
- Place shreddable jackfruit in a medium bowl, and shred with your hands into small pieces. Finely chop cores and seedpods until they are a similar texture to the shredded jackfruit; add to shredded jackfruit in bowl.
- Heat a large cast-iron skillet over medium. Add the prepared jackfruit, using a spatula press into an even layer. Cook for 2-3 minutes, turning and pressing occasionally, until seared and golden brown, 15-20 minutes, adding a little extra oil as needed. Once seared add minced garlic,½ the orange juice, cumin, oregano, chipotle in adobo sauce and stir fry further 2-3 minutes until well cooked. Remove from heat, and stir in remaining 2 1/2 tablespoons orange juice. Season with salt to taste.
- To assemble the bowls: Place rice and shredded romaine lettuce ( skip rice for low carb and use all lettuce) then add blackbeans, avocado salsa, pico de Gallo, sour cream or yogurt and ½ cup jackfruit mixture on each bowl. Serve with cilantro, pickled jalepeno and lime wedges. MAKES 4 BOWLS
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