#boiled jackfruit

[parwatisingari]

Aati Kalenja...Arrives

Monsoons in Tulu Nadu: Aati Hunnime and the Tradition of Aati KalenjaThe monsoon season in Tulu Nadu, a region known for its rich cultural heritage, is marked by the celebration of Aati Hunnime and the traditional folk art of Aati Kalenja. These customs, deeply rooted in the agricultural lifestyle of the Tulu people, reflect the community’s connection to nature and their efforts to seek blessings…

[gr3n0nion]

I’m boiling eggs

Because my mother had asked me so politely

And I’d forgotten I don’t like the taste.

I set the pot and wait.

Waiting waiting.

It’s only when I give up on waiting that the bubbles blossom.

And then I wait.

Eggs eggs eggs.

Is there anything cool about eggs?

Some metaphor that no one’s ever figured out?

Babies have always been a metaphor.

Eggs are babies.

Easy.

Eggs are like…um.

Eggs are like a drawing.

No that’s stupid.

Eggs are like a dream.

They’re hardened by the fire of the world.

And how is that an original thought?

Life is hard. Tough shit.

20 minutes pass.

I think that’s longer than they needed.

I go to turn off the water and the bubbles dissipate quickly.

I thought I’d have more time.

They flee from my gaze like panicked dogs until there’s nothing but eggs and swirling misty water.

There they are again.

Eggs, clear as day.

The pot’s handle burns my skin,

Hot to the touch.

I never did learn.

Metal gets hot, idiot.

I pour the water down the drain.

It smells like the can of jackfruit my mom opened earlier

I hate jackfruit.

I place the eggs in a bowl of ice water

And walk away.

I brainstorm poetry.

The eggs the eggs the eggs.

And then it hits me.

It was never about the eggs.

It was about the hardening.

[skinnybutter1]

Week 1

Day 2 Monday

Date, 2024-07-15

Weight

71.3kg/157

Notes

I'm getting into it!

Food log

Midnight snack

1 chocolate milk = 152 cals

Lunch

1 medium apple = 95

1 teaspoon of kasundi = 10

1 boiled egg = 80

1 packet of dong chips = 150

Snacks

2 pieces of jackfruit = 40

1 small cookie = 60

Dinner

1/2 cup mutton curry = 250

1 cup price = 200

1 tablespoon of bhindi masala = 15

Total calories

1,012

{1hr walking steps included}

[copperbadge]

Vegetarian Italian Beef for lunch! 

I’ve been making my own Italian beef and the sandwiches composed thereof, and I’ve been talking about it mainly because it’s just kind of a fun and unusual project. I know a number of vegetarians and many of them have mentioned that they’ve never had an Italian beef, which is understandable; even if you could get a vegetarian one, an Italian beef sandwich is not for everyone. 

But I thought, well, I might as well try to make a vegetarian option now that I’ve mastered the meat version. I tried it today and it’s very close -- the texture’s not quite right, but using a steak seasoning and a very rich savory vegetable broth got the flavor pretty much nailed. 

I took canned green jackfruit, boiled it until soft, “separated” it as if making veggie pulled-pork, tossed it with steak seasoning and spread it on a baking sheet. I baked it until it was just crisping up again, then threw it in a pan of jus made from vegetable broth (I just used a veggie-broth bouillon mix) with a bit of olive oil added for fattiness. I let it simmer for a few minutes, then scooped out the jackfruit and stored that and the broth separately in tupperware. 

To prepare the sandwich, I put a sandwich’s worth of jackfruit in a small bowl, covered it with broth, microwaved it until hot, and then pulled it out of the broth with a fork and added it to the roll, along with some edam cheese (cheese is not traditional for Italian Beef but I like it).

At this point, it’s edible as is, especially if you serve it with a cup of heated jus for dipping. What I like to do to get that real Portillos-level finish, however, is to close the sandwich roll and, firmly holding it closed, dunk it briefly in the jus, moistening as much of the bread as possible. I quickly transfer it to greased tinfoil, wrap it tightly, and toast it in the toaster oven for 5-10 minutes, leaving it in the foil the whole time. It develops a slight crispness outside and steams the bread soft inside, and fully heats through the filling. 

The sandwich came through that process really well. The Jackfruit doesn’t have quite the tooth to it that beef does, but I think if I just store it in jus without simmering it first, it will retain a little more texture and still pick up plenty of flavor. In any case, while it definitely doesn’t look like a traditional italian beef, the flavor and the texture are both close enough that it can offer a taste of the Sandwich of Chicago without all the meat. Experiments are ongoing but I’m pleased with initial progress! 

[deliciously-vegan]

Vegan Aguadito de Pollo

(Peruvian "Chicken" Vegetable Stew)

[[MORE]]

1 tbsp olive oil 1 white onion, peeled and chopped 1 green pepper, cored and chopped

3 cloves garlic, peeled and minced

1 bunch cilantro leaves 1 cup vegetable bouillon the juice of 1 lime 1/2 tsp salt 1/4 tsp pepper

2 cans (500 ml each) young green jackfruit, drained and rinsed

5 cups vegetable bouillon 2 cups chopped (and peeled) white potato 1 cup chopped (and peeled) carrots 1 red pepper, cored and chopped 1/2 cup white rice 1 tbsp cumin 1 tbsp aji amarillo paste

1/2 cup frozen corn kernels 1/2 cup frozen green peas

1 tbsp agave 3-4 green onions, chopped

Heat olive oil in a large saucepan over medium-low heat. Sauté onion and green pepper for several minutes. Add garlic and sauté for another minute or two. Transfer to a blender. Add the; cilantro leaves, vegetable bouillon, lime juice, salt, and pepper. Purée until smooth and creamy. Set aside.

Place drained jackfruit in a food processor. Blitz a few times until shredded.

Place 5 cups vegetable bouillon in saucepan. Stir in the shredded jackfruit along with the; chopped potatoes, carrots and red pepper, rice, cumin, and aji amarillo. Turn heat to high. Once soup reaches a boil, reduce to low temperature and simmer for about 10 minutes, stirring occasionally. 

Stir in the corn kernels and green peas along with the puréed green sauce from blender. Heat for another 2-3 minutes.

Stir in the agave and green onions and serve.

[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.

[jaimeski]

i dont remember if i sent you trick or treat already, so if i did, then i am dressed up as a time loop and you are living in it :D

anyway,

trick or treat:)

haiiiii lissssss happy trick or treat dayyy

your pfp reminds me of thaptim krop (ทับทิมกรอบ) it's a boiled water chestnut covered in tapioca flour (the same flour they use in boba) the reason it's called that bc it looks like pomegranate it often serves with coconut milk, shaved ice, and jackfruit

[abramsbooks]

RECIPE: Jacques’s Boeuf Bourguignon (from Fake Meat by Isa Chandra Moskowitz)

Is Julia Child smiling down on us for this one? Probably not. But damn, it’s delicious. All the wine-kissed smoky satisfaction that you want in boeuf Bourguignon. Jackfruit is grilled and charred to rep the meat, along with its trusty sidekick, porcini mushrooms. Lentils add beefy body and smoked paprika brings that bacon kick that vegans love so much. Toasting slices of garlic for this stew creates big, garlicky bites that really make it, so don’t you dare mince it instead. Pearl onions are an iconic component to Julia’s recipe, so I use them here. They’re cooked on the grill right after the jackfruit so that you aren’t using too many dishes. But if you leave them out, no big deal. Julia is already disappointed in us so it can’t get any worse. Serve over ridiculous amounts of mashed potatoes.

Serves 6 to 8

2 (20-ounce/570 g) cans green jackfruit, packed in water

6 tablespoons (90 ml) olive oil

Salt

2 cups (260 g) pearl onions

2 cups (230 g) sliced shallots

¼ cup (35 g) sliced garlic

2 cups (280 g) peeled and sliced carrots, in ¼-inch coins

3 tablespoons chopped fresh thyme

4 bay leaves

2 teaspoons smoked paprika

1½ cups (360 ml) dry red wine

Freshly ground black pepper

½ cup (95 g) uncooked green or brown lentils

1 ounce (28 g) dried porcini mushrooms

5 cups (1.2 liters) vegetable broth

2 tablespoons tomato paste

¼ cup (30 g) all-purpose flour

¼ cup (13 g) chopped fresh parsley, for garnish

HOT TAKE Double-check that the jackfruit is canned in water, not in syrup. You don’t want any sweetness here; even if you wash it off, it would still be super weird.

Drain and rinse the jackfruit. Pat dry. Remove and discard the core from the jackfruit pieces; it looks kind of like a seed. Toss the rest in a bowl with 3 tablespoons of the olive oil and a big pinch of salt.

Preheat a cast-iron grill over medium heat. When the pan is hot, place the jackfruit in as much of a single layer as possible. You will need to do this in two batches. Grill for about 5 minutes, until charred and smoky, then use a thin metal spatula to toss and grill again for 3 more minutes. Transfer to a bowl and set aside to add back later. Repeat with the second batch.

In the same bowl used for the jackfruit, toss the pearl onions in 1 tablespoon olive oil and a pinch of salt to coat. Place them on the hot grill. Let cook until softened and charred in some spots, flipping occasionally, about 15 minutes.

In the meantime, preheat a 4-quart (3.8 liter) pot over medium-high heat. Sauté the shallots and a pinch of salt in the remaining 2 tablespoons olive oil until translucent, 5 to 7 minutes. Add the garlic and carrots and sauté for about 5 more minutes. Add thyme, bay leaves, smoked paprika, and 1 teaspoon salt and toss around for a minute.

Pour in the wine to deglaze the pan, scraping the bottom with a wooden spatula, and bring to a boil. The liquid should reduce in about 3 minutes. While it’s reducing, grind in ample amounts of fresh black pepper.

Add the lentils, porcinis, broth, and tomato paste, cover the pot, and bring to a full boil for 5 minutes or so. Lower the heat, leaving the lid ajar for steam to escape, and simmer until the lentils are tender, about 30 minutes.

In a measuring cup, mix the flour into ½ cup (120 ml) water with a fork until no lumps are left. Slowly add the water-flour slurry to the pot, mixing it in well. Let cook for about 10 minutes, stirring often. If it appears too thick, thin with a little water.

Mix in the reserved jackfruit and pearl onions and heat through. Shut off the heat and let the stew hang out for about 15 minutes, for the flavors to marry. Serve with mashed potatoes and garnish with parsley.

Bestselling author Isa Chandra Moskowitz shows you how to create your own vegan meats, like deli slices and ground beef, that will satisfy every craving

“I’m an animal lover and that love doesn’t end when I get hungry. Do I miss meat? Not really. But here’s what I do miss: Aromas. Experiences. Methods. Traditions.

“I remember all the tastes and sensations from my omnivore days, even though they were so long ago. My grandmother’s meatballs, burnt on one side. Slurpy seafood pasta at a café along the bay, my teeth scraping against the hard oyster shells. My favorite pizza burger from a diner underneath a Midtown office building, the feel of the vinyl seat as I bounced with excitement at the sight of the melty mozz arriving at the table.

“These are the moments you could say I miss. Maybe you do, too. But we don’t have to.” —from the Introduction

Fake Meat is packed with 125 recipes that will satisfy every kind of meat craving, from a vegan Philly cheesesteak and a basket of wings to a rich, gooey lasagna.

For more information, click here.

[thevegans]

Jack fruit Katsu curry and rice noodles.

One of my favorite dishes to make is Jack Fruit Katsu Curry. It's a vegan take on the traditional Japanese dish, and it's incredibly flavorful and satisfying. The recipe is easy to follow and uses simple ingredients that you can find at your local grocery store.

Jack Fruit is the key ingredient in this recipe, and it's a versatile fruit that can be used in many different dishes. It's a great meat substitute because it has a similar texture and can absorb flavors well. The red and yellow bell peppers add a pop of color and sweetness to the dish, and the onion provides a savory flavor. The rice noodles are a perfect addition to this dish and make it a complete meal.

Let's get started on making this delicious Jack Fruit Katsu Curry!

Ingredients

For the Katsu Curry:

1 can of young jackfruit, drained and rinsed

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 onion, sliced

2 tablespoons of oil

2 tablespoons of curry powder

1 tablespoon of garam masala

1 teaspoon of cumin

1 teaspoon of cinnamon

1 teaspoon of turmeric

1 teaspoon of salt

1 teaspoon of black pepper

1 can of coconut milk

For the Rice Noodles:

1 pack of rice noodles

4 cups of water

1 teaspoon of salt

Instructions

Katsu Curry:

Step 1: In a large pan, heat 2 tablespoons of oil over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes.

Step 2: Add the sliced red and yellow bell peppers to the pan and sauté for another 5 minutes.

Step 3: Add the drained and rinsed jackfruit to the pan and cook for 2-3 minutes, stirring occasionally.

Step 4: In a small bowl, mix together the curry powder, garam masala, cumin, cinnamon, turmeric, salt, and black pepper.

Step 5: Add the spice mixture to the pan and stir until the jackfruit and vegetables are coated.

Step 6: Pour in the can of coconut milk and stir well. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, stirring occasionally.

Step 7: While the curry is simmering, prepare the rice noodles.

Rice Noodles:

Step 1: In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt to the water.

Step 2: Once the water is boiling, add the pack of rice noodles and cook for 2-3 minutes, stirring occasionally.

Step 3: Drain the noodles and rinse them under cold water.

Assembly:

Step 1: Divide the rice noodles between 4 bowls.

Step 2: Ladle the jackfruit katsu curry over the rice noodles.

Step 3: Serve hot and enjoy!

This Jack Fruit Katsu Curry recipe is a great vegan alternative to the traditional Japanese dish. The jackfruit has a meaty texture and absorbs flavours well, making it the perfect substitute for meat. The red and yellow bell peppers add a pop of colour and sweetness to the dish, while the onion provides a savoury flavour. The rice noodles are a great addition and make it a complete meal. This dish is easy to make and uses simple ingredients that you can find at your local grocery store. Give it a try and enjoy!

[recipesbysabrina]

BBQ Jackfruit

Ingredients:

1 onion, finely diced

1 tbsp olive oil

1 tsp cinnamon

1 tsp cumin

2 tsp paprika

1 tsp chilli flakes

4 tbsp vegan bbq sauce

1 tbsp apple cider vinegar

1 tin chopped tomatoes

2 tins young green jackfruit in salt water, drained

1 tin red kidney beans, drained and rinsed

1 tin butter bean, drained

Method:

Fry the onion in the oil until softened.

Add the spices and toast for another minute on a low heat.

Add the bbq sauce, vinegar, tomatoes, jackfruit and beans.

Add enough water to cover.

Mix well and bring to the boil, then turn down the heat and simmer gently for about 50 minutes, stirring occasionally.

Add water as necessary (so that the sauce is as thick as you like it), and continue cooking until the jackfruit is soft and can be pulled apart with a fork.

Serve with bread rolls and salad for a lovely warming meal! 😊

This makes about 6 portions, and is nicely spicy - feel free to adjust the amount of chilli to your taste! You can also add another tbsp of bbq sauce towards the end of the cooking if you want the sauce to be sweeter/stickier.

[oeleo]

069 ⠀⠀⠀⠀⠀⠀⠀ Hard boiled egg, Ginataang Langka and Rice ⠀⠀⠀⠀⠀⠀⠀ #365leo2023 #HardBoiledEgg #GinataangLangka #Rice #Jackfruit #CoconutMilk https://www.instagram.com/p/Cpwbameux3M/?igshid=NGJjMDIxMWI=

[growninhaiti]

Our first cempedak fruit may not have survived the drought, but we're grateful for the rain that came just in time to save the rest of our young tree. 🌿 Fun fact: Did you know that the cempedak (Artocarpus integer) is a relative to jackfruit, breadnut, and breadfruit? They are all in the Artocarpus family, and like their cousins, the cempedak is a versatile fruit that can be used towards food security in Haiti. The fruit can be consumed raw or cooked, and its seeds can be boiled or roasted. The cempedak is also a great source of fiber, vitamins, and minerals. 💪🍴 As climate change continues to affect our world, let's explore and utilize more sustainable food sources like the cempedak to ensure food security for all. 💚🌍 . . Premye fwi sèmpedak nou an pa t 'suviv nan sechès, men nou kontan pou lapli ki vini jis nan tan pou sove kèk flè femèl sou pye jèn nou sa a. 🌿 Fè konnen ke sèmpedak (Artocarpus integer) se yon fwi ki kapab itilize nan divès kalite manje pou ede asire sekirite manje an Ayiti. Fwi sa ka konsome kri oswa kwit epi grenn li yo ka bouyi oswa griye tankou labapen. Sèmpedak se yon sous bòn nan fib, vitamin ak mineral tou. 💪🍴 Pandan ke chanjman klima kontinye afekte mond lan, fòk nou esplòre ak itilize plis sous manje ki pi dirab tankou sèmpedak pou asire sekirite alimantè pou tout moun. 💚🌍 . . #GrownInHaiti #ClimateAction #FoodSecurity #CempedakLove #AksyonKlima #SekiriteManje #RenmenSèmpedak https://www.instagram.com/p/CpsqCyMOG48/?igshid=NGJjMDIxMWI=

[blessed1neha]

What does Krishna eat?

Krishna can eat the whole universe but fearing that some would criticize Him for being a glutton, He eats only a little of each food preparation that is offered to Him. Let’s see the detailed preparations that Krishna eats.

Many different types of excellent preparations are made using pumpkin, potato, kachu, and radish. One preparation uses mustard, ginger, and bitter leaves fried in mustard oil.

Small pieces of eggplant are also cooked with Mung dal patties, ground ginger, and pieces of coconut fried in mustard oil, to produce a tasty dish.

Small pieces of eggplant, yam, kakarola, banana flower, mana-kachu, patalo, and white pumpkin are dried, skewered, and deep-fried to make another dish.

Eggplant, green banana, coconut, chick peas and mung dal patties are mixed and pepper and sugar are added to produce two different dishes, one spicy and the other sweet.

A soup with excellent aroma is also prepared from beans mixed with coconut and prthu root, mixed with lots of ghee, hing, ginger, and raw sugar.

Finely ground coconut is mixed with sugar syrup, milk, and mung dal to make one another dish, and cardamon, clove, pepper, hing, and ginger are mixed to make mung soup- a second soup.

Another soup (third soup) is also made using skinned mung beans, boiled and mixed with milk, and spiced with cardamon, clove, pepper, hing, and sugar.

A fourth soup is also prepared from husked beans and chopped radish with lots of ghee, hing, and pepper.

Another preparation involves selecting the hearts of the best banana and chopping the banana flowers finely, discarding the fibers. It is then cooked with milk, hing, and pepper. This dish is called Marica.

Chopping up arbi and radish finely and skinning unripe jackfruit, another dish is prepared. It is then cooked with dal patties, hing, pepper, and other spices.

Bottle gourd is sliced in long fine strips and is boiled in water and milk, while continuing stirring, till it thickens. Adding sugar, pepper, cumin, hing, and other spices, another delicious dish is prepared.

Taking ripe pumpkin and chopping it finely, frying it in mustard oil, spicing it with ginger, hing, and anise, and mixing it with thickened buttermilk, a sour yogurt dish is also prepared.

In another preparation, radish and puru are cut in circles and cooked in yogurt and black sugar. Mixed with tamarind, another sour preparation is made.

Chickpea flour, yogurt, turmeric, and citron juice are mixed and formed into soft, attractive balls known as kanjika-bati.

Green mango mixed with mustard seeds, and fried in ghee, produces another sweet preparation. Ripe mango mixed with water, sugar, and milk produces a sweet and sour preparation.

Roasted sesame mixed with dry mango produces another sour preparation and toasted sesame with cinnamon makes another dish. Green and ripe mangoes are mixed with sweetened milk and hing to produce more sour dishes.

Cakes are prepared from coconut, rice, roasted sesame, and milk. Warm filtered water is poured over these and are left covered. Then, condensed milk is added. This preparation is called Chitra.

Cream mixed with pepper, camphor, and raw sugar is formed into huge balls known as sara-dugdha-kupi. Using mund-dhal and other ingredients, various pistakas are made.

Sweets such as jilavika, mathahari, puru, pupa, gaja, nada and saraswati are also made. Also are made kharcura, dadimaka, sarkara- pala-mukta, and ladduka.

Laddus are made from condensed and curdled milk. Manohara, hamsakeli, sobharika, daibada, ghola-bada, attakeli, and veni (wheat noodles cooked in milk) are some varieties of Laddus.

Chandrakanti, lalita, amrtapuli, and other sweets are also made. Yogurt, butter, buttermilk, milk, sarabhaji, srikhanda, and other edibles, and many excellent drinks are also made.

All these food preparations are served with rich aromatic white rice, soaked in ghee. All these are served with ghee, slices of lemon, pickles, ginger, mango, mustard sauce, and other such condiments. Huge jugs of water are also served which is scented with camphor.

In this way, innumerable preparations with enticing aromas are prepared, arranged, and served beautifully on the dining table, placing them on jeweled and golden trays for the pleasure of Krishna. Mother Yashoda and Rohini arranges to serve food in proper order and Krishna eats them in that order. Whatever Krishna begins tasting, He is unable to resist eating it. And though He wants to eat all of the preparation, and has the ability to do so, out of fear of onlookers and criticism of being a glutton, Krishna tastes only a little of each preparation.

Lord Krishna begins by eating payasa (sweet milk rice). By eating this payasa, Krishna silently says in His mind ‘’Delicious, Delicious!’’. There are many preparations in huge quantities and Krishna wants to eat them all. He thus takes some amount of all the preparations and thus starts eating the main course, beginning with spinach.

While eating, Krishna makes His companion laugh with His sweet humorous words, saying ‘’Eat, eat, don't leave anything’’, thus giving deep pleasure to each one of His associates.

Taking a little rice, Krishna eats each vegetable prepared with it. But His greed for each item cannot be satisfied. While praising each of His favorite cakes and milk sweets, He eats them all and pretends to be satisfied.

Though Mother Yashoda and Rohini say, ‘’Eat more, Eat more’’, He gives a show of being full, though internally He is never satisfied. Finally, washing His lotus feet, hands, and mouth, and then wiping them, Krishna takes tambula and spices and lays down on a soft bed for some time.

I hope, you got a basic idea of what Krishna eats. Finally, special credit for all this cooking goes to Srimati Radharani and Her close associates.

May one who reads this with attentive faith and devotion develop pure love for Krishna. These confidential descriptions are mentioned by the confidential associate of Lord Krishna- Sri Kavi Karnapura, in his Sanskrit Kavya ‘Krishahnika Kaumudi'. The english translation is offered by H.H. Bhanu Swami. I have thus shared these details, as mentioned by our acharyas.

[abstractstew]

Vegan squirrel chili

I asked ChatGPT for a recipie for vegan squirrel chili and this is what I got back. Enjoy.

Vegan Squirrel Chili (using a premium vegan squirrel substitute)

Ingredients;1 tbsp olive oil

1 large onion, chopped

2 bell peppers, chopped (bonus points for foraged)

2 cloves garlic, minced (for that fresh woodland aroma)

1 package vegan squirrel substitute (look for "Squirrely Vegan™," or substitute with jackfruit if unavailable)

1 can black beans, drained and rinsed1 can kidney beans, drained and rinsed

1 can diced tomatoes (fire-roasted for authenticity)

2 cups vegetable broth

1 tbsp chili powder

1 tsp cumin

1/2 tsp smoked paprika

1/2 tsp dried oregano (harvested at dawn by moonlight if possible)

Salt and pepper to taste

Fresh cilantro and lime wedges (to garnish and for that campfire vibe)

Instructions1. In a large pot, heat the olive oil over medium heat.

Add the onions, peppers, and garlic, and sauté until they start to smell like the edge of a misty clearing in the woods, about 5 minutes

.2. Add your vegan squirrel substitute. Break it up with a spoon, browning slightly to release that rich, wild flavor (or the closest approximation thereof).

3. Stir in the beans, diced tomatoes, vegetable broth, and spices. Bring to a boil, then reduce heat and simmer for about 30 minutes.

4. Season to taste with salt and pepper, imagining yourself foraging in a rustic, squirrel-free forest.

5. Serve with cilantro, lime, and a sense of whimsy.

Share with followers and enjoy the aesthetic confusion.

[deliciously-vegan]

Ropa Vieja

(Cuban Vegetable “Beef” Stew)

[[MORE]]

2 tbsp olive oil 1 white onion, peeled and chopped

4 cloves garlic, peeled and minced

1 orange pepper, cored and chopped 1 yellow pepper, cored and chopped 1 green pepper, cored and chopped 2 carrots, peeled and chopped 2 stalks celery, chopped 1 can (750 ml) crushed tomatoes 2 cans green jackfruit, drained (blitzed in food processor) 1/4 cup tomato paste 2 cups water 1 tbsp vegetable bouillon powder or paste 1 tbsp cumin 1 tbsp oregano 1 tsp paprika 1 tsp smoked paprika 1/4 tsp allspice 1/4 tsp cloves

1 cup jarred roasted red peppers, drained and chopped 1/2 cup black olives, sliced 1/4 cup capers, drained and rinsed 2 tbsp agave 1 tsp salt 1/4 tsp black pepper A large handful of fresh parsley, chopped

Heat olive oil in a large saucepan over low heat. Sauté onion for several minutes. Add garlic and sauté for another minute or two.

Add the; orange pepper, yellow pepper, green pepper, carrots, celery, crushed tomatoes, jackfruit, tomato paste, water, vegetable bouillon powder, cumin, oregano, paprika, smoked paprika, allspice, and cloves. Turn heat to high. As soon as stew comes to a boil, reduce back to low and simmer for 20-25 minutes, stirring frequently.

Stir in the; roasted red peppers, olives, capers, agave, salt, black pepper, and parsley. Cook for another 5 minutes.

Remove from heat.

Ladle over Coconut Rice.

Coconut Rice

1 tbsp coconut oil 1 onion, peeled and chopped 3 cloves garlic, peeled and minced 2 cups white rice 1 can (400 ml) coconut milk 2 cups water 1 tbsp coconut sugar 1/2 tsp sea salt

In a medium-sized saucepan, heat coconut oil over low heat. Sauté onion for several minutes. Add garlic and sauté for another minute or two. Stir in the; rice, coconut milk, water, coconut sugar, and sea salt. Turn heat to high. When it comes to a boil, reduce to low and simmer for 10 minutes, stirring occasionally to avoid the rice sticking to the pan. (Alternatively cook in rice cooker.)

[brandonwaratah01]

♥️ brandonwaratah01 💚

- Yum! D-lish M.m.mh’ C a k e ! -

“ Firstly, we would need our crabs and lobster(s) cooked. We’ve got the boiling water made with our fave spices and teas such as starinese and cinnamon stick creating the aromatics circulating in a pot of boiling water.

The seafood to be placed inside Bamboo lid and without immersion in the boiling water. Subtle flavours to taste and enhance the seafood with fleshy parts exposed.

After all the seafood is cooked, the flesh is going to be placed into a small bowl for the lettuce cups with rice noodles. It’s a fresh recipe that is specifically eaten for lunch.

We’re going to toss it through with a clove of crushed garlic, julienne chilli and seasoned with sea salt and cracked pepper and fresh thinly sliced Avocado.

(It’s going to be absolutely delicious!)

Lemon and lime juice with lemon zest and French dressing to add to the sauce.

Toss the whole mixture, coating and removing any seafood exoskeleton that might be in the ingredients.

Scoop equal spoonfuls of the delicious mixture into the clean fresh lettuce cups.

The secret ingredients to add are a hint of Soy sauce, a spoonful of Hoi Sin Sauce and a drizzle of Floral Honey.

Garnish with roasted peanuts, sesame seeds and abit of coriander. Here we have it. Brandō’s Seafood Recipe!

Cocktail Drink:

To accompany this dish, we would need a shot of Alizé Bleu, a cup of Sparkling Lemonade or Coconut Juice with shaved ice and a cocktail umbrella. To increase and sweeten the drink further more, we would add Lychees in syrup, Jackfruit and Longan.

There you have it! A Summer Fun and festive holiday recipe that is a delicious lunch served while swimming in a pool with your straw hat(s) blocking the sunlight at a glance and enjoying your cocktail.

Bon Appetit! ”

♥️ - B r a n d o n v.p N g u y e n - 💚