#Jackfruit powder

[morethansalad]

Vegan Buffalo "Chicken" Rainbow Wraps

[zeropointzerotwo]

Coconut Jackfruit Curry Recipe With rice or roti, this coconut jackfruit curry is a delectable vegan Sri Lankan side or main dish. 5 tablespoons coconut milk, 1 cup water, 1/2 teaspoon ground cumin, 1 teaspoon ground cardamom, 2 tablespoons chili powder, 1 can green jackfruit in brine rinsed and shredded, 1 teaspoon salt or to taste, 1 teaspoon dried parsley, 1/2 teaspoon ground turmeric, 1/4 cup chopped fresh cilantro, 3 cloves garlic minced, 2 tablespoons curry powder, 1 teaspoon ground ginger, 1 small onion chopped, 2 tablespoons vegetable oil, 1/2 teaspoon ground cinnamon

[smfoodtrucklot]

Recipe for Coconut Jackfruit Curry This coconut jackfruit curry is a delicious vegan Sri Lankan side or main dish that's great served with rice or roti.

[tunicapublication]

Coconut Jackfruit Curry With rice or roti, this coconut jackfruit curry is a delectable vegan Sri Lankan side or main dish.

[what-marsha-eats]

Get three recipes in one, all vegan: a Reuben, mayo, and Thousand Island dressing.

[disneyprincemuke]

halo-halo: cast your moots as filipino desserts!!

YIPPIEEEE

@angsthology - polvoron (shortbread made with flour, powdered milk, butter and sugar)

@foreveralbon - bibingka (rice cake topped with cream of coconut)

@vroomvroomcircuit - taho (silken tofu with brown sugar syrup and sago pearls)

@localwhoore - leche flan (custard with a clear caramel layer)

@aviscarrentals - ube halaya (purple yam jam)

@mclarengf - mamon (chiffon / sponge cake)

@lipringlrh - toron (tangy saba banana and jackfruit wrapped in crunchy spring roll coated with caramel)

[deliciously-vegan]

Jackfruit Custard Bars

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2 cups all-purpose flour 1 cup organic cane sugar 1/2 tsp sea salt

1 cup cold vegan butter

2 tsp pure vanilla extract

Line a 9 X 13 inch glass baking pan with parchment paper. Preheat oven to 350 degrees F.

In a large glass mixing bowl, sift together the flour, sugar and salt. Cut in the cold vegan butter and, with hands, mix together until fairly crumbly. Sprinkle in the vanilla extract. Use hands to fully incorporate.

Transfer mixture to the lined pan. Spread out evenly and press down firmly with hands. Bake in preheated oven for 10 minutes.

Jackfruit Custard

2 cans (565 g each) ripe jackfruit, drained one can of full-fat coconut milk 2 cups powdered sugar 1/4 cup cornstarch the juice of one lemon 1/2 tsp sea salt

1/2 cup toasted coconut flakes

Place the jackfruit, coconut milk, powdered sugar, cornstarch, lemon juice, and sea salt in a high-speed blender. Blend until smooth and creamy.

Transfer batter to a saucepan. Cook on medium-low heat for about 5 minutes, stirring constantly, until thickened. Remove from heat.

Stir in the coconut flakes.

Pour custard on top of baked shortbread crust.

Return to preheated oven and bake for another 22 minutes.

Allow to cool completely on counter then transfer to fridge to chill and set for several hours, ideally overnight.

Cut into bars and serve. (Can also be frozen.)

[jadestormcloud2]

Dungeon Meshi vegan recipe challenge: Chapter 40: Shapeshifter (Fifth Floor Meal)

The desserts were the biggest issue for me. I have no idea how they were supposed to be cooked. I tried frying them like pancakes. I forgot to add the seasoning into the mix so I just sprinkled it on top. I also put a bit of maple syrup (maybe should have used molasses instead). Half of them fell apart, and the texture was really weird. Wouldn't eat again.

The other items were fairly easy to make & sub, though I under-seasoned my pilaf. I wish I knew what seasonings Senshi used.

Ingredients:

Piccata:

1 Jackfruit patty

3 oz sauerkraut

Pilaf:

1 serving rice

3 oz carrots

1 serving tempeh cubes

3 oz mushrooms

garlic powder & salt

Sweet Dryad:

3 oz butternut squash

1 TBS vegan butter

1 serving liquid Just Egg

pumpkin spice seasonings & a little maple syrup

[thevegans]

Roasted Mexican chilli jackfruit stuffed peppers and rice.

If you're looking for a vegan dish that's both healthy and delicious, then look no further than roasted stuffed bell peppers filled with Mexican style jackfruit. This recipe is perfect for anyone who wants to add more plant-based meals to their diet without sacrificing flavor. The combination of red kidney beans, sweet corn, onion, and green beans on a bed of rice creates a filling and satisfying meal that will have your taste buds dancing with joy.

But what is jackfruit, you might ask? Jackfruit is a tropical fruit that's native to Southeast Asia. It has a meaty texture that's similar to pulled pork, making it an excellent meat substitute for vegan and vegetarian dishes. When seasoned with Mexican spices, jackfruit takes on a deliciously savoury flavour that pairs perfectly with the other ingredients in this recipe.

Ingredients

Before we get started, let's go over the ingredients you'll need to make this recipe:

3 large bell peppers

1 can of jackfruit (in brine or water)

1 can of red kidney beans

1 can of sweet corn

1 onion, chopped

1 cup of green beans, chopped

2 cloves of garlic, minced

1 tablespoon of olive oil

1 teaspoon of chili powder

1 teaspoon of cumin

1 teaspoon of smoked paprika

Salt and pepper, to taste

1 cup of cooked rice

Instructions

Now that you have all your ingredients, it's time to get cooking!

Preparing the Bell Peppers

The first step is to prepare the bell peppers. Preheat your oven to 375°F. Slice off the tops of the bell peppers and remove the seeds and membranes. Place the bell peppers in a baking dish, cut side up.

Next, it's time to prepare the jackfruit. Drain the can of jackfruit and rinse it thoroughly. Use your hands to shred the jackfruit into small pieces, discarding any seeds or tough parts. Set aside.

Preparing the Filling

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.

Add the chopped green beans, red kidney beans, and sweet corn to the skillet. Stir to combine.

Add the shredded jackfruit and spices to the skillet and stir until everything is well combined. Cook for 5-7 minutes, stirring occasionally.

Assembling and Baking

Spoon the filling into the bell peppers, packing it down tightly. Place the baking dish in the oven and bake for 25-30 minutes, or until the bell peppers are tender and the filling is heated through.

While the bell peppers are baking, prepare your rice according to package instructions.

Serving and Enjoying

Once the bell peppers are done, remove them from the oven and let them cool for a few minutes before serving. Place a spoonful of rice on each plate and top with a stuffed bell pepper. Garnish with cilantro or avocado, if desired.

With its filling and satisfying flavours, this roasted stuffed bell pepper recipe is sure to become a staple in your meal rotation. Not only is it vegan and healthy, but it's also packed with protein and fibre to keep you feeling full and satisfied. Give it a try and let us know what you think!

[foodwithrecipes]

10 Easy Ways to Lose Weight Naturally

1) Every day after waking up in the morning, eat one tomato on an empty stomach.

2) Mix 3 tsp lemon juice, 1/4 tsp black pepper powder and 1 tsp honey and drink it with a glass of water every morning. Do this continuously for 3 months, you will feel the change in your figure.

3) Even drinking a glass of carrot juice daily does not increase obesity.

4) Cut a lot of cabbage and mix it in the salad. Even this will keep you slim. Cabbage is easily digested. Also, eating it gives a feeling of being full for a long time.

5) Boil ginger and lemon slices in a glass of water for some time, then filter the water and drink it (make sure the water is hot). It prevents obesity as well as overeating.

6) Avoid excessive consumption of rice and potatoes. If you cannot live without eating rice, then cook rice in a pot instead of a cooker and throw away the excess water.

7) Include fruits like jackfruit, grapes, papaya, pineapple, apple, French beans, figs, peach, guava etc. in your diet. They are helpful in reducing weight.

8) Green tea also helps in reducing obesity.

9) Fasting once a week is also a good option. Take only liquid things on this day, it will remove toxins and extra fat from the body.

10) Avoid consuming too much salt, it leads to weight gain.

[morethansalad]

Vegan Bibimbap (with Vegan Egg Yolk)

[still-a-morosexual-help]

I've never had jackfruit before. What does it taste like?

It's sweet? I'm not sure how exactly you can describe a taste :(

There's three stages you can eat jack fruit in;

1. Kos (just jackfruit - not ripe)

• The middle is kinda hard & you have to cook it to eat.

• You can boil it and add salt, chilli powder etc (I don't really like it this way). You can eat it on it's own or with rice, bread etc

-> I recently ate a chicken kottu which substituted the usual flat bread (which takes up the largest portion of a kottu) with boiled jackfruit and it was amazing ✨

• Or you can make it into a curry which is super milky and just so good, you can add rampe to it and it just elevates the flavour and ♡ But because of the texture (It's very soft & clumpy) you can't really eat it on its own? You need something that adds a harder/more stable texture so you can eat it with rice + some other things (fish, chicken, other vegetables etc)

2. Varaka (ripe jackfruit)

• At this point it's nice and sweet and it's basically a dessert not something you can eat as a meal

• You can just straight away take a bite from it. But it tastes so much better if you've kept it in the fridge for a bit and eat it cold

• I add salt & pepper to it but at least 3 people have hinted at me being an idiot for adding 'em so....

3. Val (super ripe jackfruit)

• It's the worst. I have no idea how people eat this. I'm actually not sure if it's a certain type of jackfruit that becomes val and then a certain type becomes varaka or if it's just jackfruit ripened past the point of varaka, I don't particularly care. If I could live the rest of my life and never see it again I'd be more than happy

• It's stringy and it has personally ruined my life. The sheer number of times one of the neighbours gave us a whole ripened jackfruit and we excitedly cut it open (which is hard btw! Those fruits are fucking huge) just to find out it's val????? This is why I have trust issues

• You know when you bite into something and can immediately tell the texture is just bad

[iminthetunnels]

hiiii so I have two questions. first thing is that I had an allergic reaction to dragonfruit last night >.< I took an allergy pill so my tongue stopped swelling lol but today my body hurts SO bad, I cried while doing yoga. I want to give my body something nice as an “I’m sorry” gift. do u have any suggestions for anti inflammatory foods? I know u prolly feel like a broken record w these recommendations so u can just link me something if u want <3 also I’m sorry but I hate the texture of mushrooms, I haven’t eaten many mushrooms in my life. do u know any recipes/methods for making the mushrooms unrecognizable?

I rly appreciate all the work and thought you put into helping randos like me. I hope u have a lovely day!!!

I’m using talk to text right now but my son doesn’t eat mushrooms either and so I get the powder by om. the mushroom immune support is what I get and I put it in everything. I hide it in banana bread. I hide it in pancake. I hide it in egg bites!!! the powder goes a long way and u can definitely hide it in yummy things!!! mostly in his yogurt “slop” u cannot taste the mushrooms, moringa, spriulina after adding honey. i add a blueberry sumac honey, and it hides it very well.

ginger and turmeric have amazing anti inflammatory properties. mostly ginger!! get some root ginger and turmeric and grind it up!! put it in some yogurt and eat it alllll. my son enjoys it, but tbh i don’t and i have to chase it down LOL or if u can’t find the root, the ginger people make amazing ginger chews. i like those a lot. they also have extra strength ones too.

One time i gave a friend of mines half of my jackfruit and turns out, she’s allergic to latex, ended up the same exact way jfksncksjn reminds me of that.

also i don’t mind answering these at all. i LOVE talking about these things. and you’ll notice, i do recommend kinda the same stuff over n over, bc ginger has over 400+ constitutes, same with turmeric. but ain’t no one set up like ginger is. ginger is so versatile and useful.

[rawchefyin]

🌿Our high raw lunch plus vegan goodies from Malaysia VegFest by @veghubmy .🌿 The other day we had: 🥗Big raw vegan salad with Brazilian Maca dressing (dressing recipe by @rawintuition) Maca powder from @organicule of course 😀👍 Salad had 3 kinds of lettuce, jackfruit, yellow capsicum, tomatoes, tempeh, natto, seaweed, mool kimchi, mung bean sprouts, green lentil sprouts, goji berries 🥟Spicy Mala dumplings from @justvegan.my 🌱Edamame from @veggies.my (use code CHEFYIN for savings 💰) 🍅We also tried out the vegan omelette mix from @devspice - added tomato, yellow capsicum, spring onions and coriander into the omelette. Since I don’t have a working stove, I made it in the toaster oven instead, haha. Seasoned it with @devspice crazy salt. Where’s the best vegan dumplings you’ve had? And then dinner was an assortment of fruit. See, we do eat raw, even off camera 😆 #vegan #rawvegan #salad #veganomellete #vegandumpling #vegandumplings #veganomelet #veganegg #salad #rawvegansalad https://www.instagram.com/p/Cjz-E4KJt4D/?igshid=NGJjMDIxMWI=

[keralanaturals]

🌿 Flash Sale Alert! 🌿 Our pure Jackfruit Powder is now on SALE!

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[svyalitchat]

These Slow Cooker BBQ Jackfruit Stuffed Sweet Potatoes are a delicious and easy plant-based meal. The jackfruit absorbs the smoky barbecue flavors while slow-cooking, creating a savory stuffing for fluffy sweet potatoes. Top with fresh toppings for a satisfying and flavorful dish.

Ingredients: 4 medium sweet potatoes. 2 cans 20 oz each young green jackfruit, drained and rinsed. 1 cup barbecue sauce. 1 tablespoon olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon smoked paprika. Salt and pepper to taste. 1/2 cup diced red onion. 1/4 cup chopped fresh cilantro. 1/4 cup vegan coleslaw optional, for serving.

Instructions: Pierce sweet potatoes with a fork and place them in the slow cooker. In a bowl, shred the jackfruit using a fork or your hands, removing any seeds or tough parts. Add shredded jackfruit, barbecue sauce, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper to the slow cooker. Mix well to coat the jackfruit and sweet potatoes. Cover and cook on low for 6-8 hours or until sweet potatoes are tender and jackfruit is infused with barbecue flavor. While serving, split the sweet potatoes open and fluff the flesh with a fork. Top each sweet potato with BBQ jackfruit mixture. Garnish with diced red onion, chopped cilantro, and vegan coleslaw if desired. Serve hot and enjoy!

Marilyn H