#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.

[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

[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.

[lenamiyabi]

tag games my favorite!!!

i've never tried guacamole. sounds cool tho avocados are just yum in general

olives. ohhhh olives. I will write an entire epic about olives. i am a salty freak and i go crazy for everything salty, and there's just something about its texture that makes me go *boom.* personally, hate the olive water tho.

MANGOOOOOOOOOO- one of southeast asia's best fruits frfr. up there with star apples and jackfruit and- gods i spread too much nationalism ;) it's sweet, yummy, and the absolute bomb. honest opinion tho, the little hairs are kind of weird to my tongue but they're barely noticable (did i spell that right?) so i'll just convieniently ignore them.

again, barely tried hummus. maybe i did. that's probably the sauce my grandma keeps putting in her vegetable bowls. the texture is great but flavor-wise it's about as flavorful as a sheet of paper dunked in honey (ew the mental image-)

t o m a t o. They're awesome. no need to explain. the thing is boiled tomatos (boiled anything except chicken) feels weird to me. cherry tomatos are a gamble either they're the most satisfying food ever or i die of the sour

what the heck is a cannoli

@lemonade-tree7, @lemedstudent2021, @moonlitenvyillust, @fr0g7yyo, @spookie-puppy, any other moots that find this interesting, and open tags!

FOOD DISCOURSE: reblog with ur opinions on guacamole, olives, mango, hummus, tomatoes, and cannolis

[yinumin]

Exploring the Variations of Chicken Pastil Across the Philippines

Chicken Pastil is a beloved Mindanaoan rice dish that has been a staple in Maguindanao and Maranao cuisine for generations. Traditionally made with steamed rice, shredded chicken (kagikit), and wrapped in banana leaves, pastil has remained a go-to meal for its simplicity, affordability, and rich flavors.

But did you know that different regions in the Philippines have their own unique takes on this dish? Let’s explore how Chicken Pastil varies across the country!

1️⃣ Maguindanaon Chicken Pastil (The Classic Original)

📍 Origin: Maguindanao, Mindanao

This is the most authentic version of pastil, where the dish first became popular. In Maguindanao, the chicken is slow-cooked with garlic, onions, turmeric, salt, and pepper, then shredded finely for a soft, almost floss-like texture. The rice is plain or slightly sticky, and the dish is often served with palapa—a spiced coconut condiment that adds a garlicky kick!

🔥 What Makes It Special?

Uses turmeric for a slight golden color.

Served with palapa for added spice and depth of flavor.

Often sold wrapped in banana leaves, keeping the rice warm and aromatic.

2️⃣ Maranao Chicken Pastil (Richer & More Flavorful)

📍 Origin: Lanao del Sur, Mindanao

In Maranao cuisine, chicken pastil is similar to Maguindanaon pastil but with richer seasonings. Maranaos love bold flavors, so their pastil often has more onions, ginger, and spices. The palapa used is also spicier, with more chili and burnt coconut. Some versions even include a touch of coconut milk in the rice for extra creaminess.

🔥 What Makes It Special?

More aromatic and flavorful, thanks to additional spices.

Served with extra spicy palapa.

Sometimes includes coconut milk for a richer rice texture.

3️⃣ Cotabato-Style Chicken Pastil (With a Modern Twist)

📍 Origin: North & South Cotabato, Mindanao

In Cotabato, pastil has evolved to cater to modern food lovers. Some versions now use grilled or roasted chicken instead of the traditional boiled-and-shredded style. The rice is also sometimes flavored with chicken stock for a deeper umami taste. Vendors may serve it with sliced boiled eggs, fried garlic, or even a drizzle of chili garlic sauce for added richness.

🔥 What Makes It Special?

Uses grilled or roasted chicken for a smoky flavor.

Some versions cook the rice with chicken broth for extra taste.

Often paired with chili garlic sauce instead of traditional palapa.

4️⃣ Zamboanga’s Chicken Pastil (Street Food Style)

📍 Origin: Zamboanga City, Western Mindanao

In Zamboanga, pastil is a popular street food, often sold alongside satti (grilled skewers with spicy sauce). This version is slightly different because vendors sometimes fry the shredded chicken before adding it to the rice, giving it a crispy texture. Some stalls also serve it with a sweet-spicy peanut sauce, a local twist inspired by Zamboanga’s strong Malaysian influences.

🔥 What Makes It Special?

Crispy shredded chicken for an added crunch.

Served with a sweet-spicy peanut sauce.

Often paired with Zamboanga’s famous satti.

5️⃣ Metro Manila’s Fusion Chicken Pastil (Reinvented for the City)

📍 Origin: Metro Manila

As pastil gains popularity outside Mindanao, food entrepreneurs in Manila have started experimenting with fusion versions. Some restaurants now serve pastil with: ✅ Brown or garlic rice instead of plain white rice. ✅ Toppings like fried egg, atsara (pickled papaya), or crispy shallots. ✅ Meat alternatives like beef, tuna, or even vegan jackfruit pastil.

🔥 What Makes It Special?

Uses alternative grains like brown rice or red rice.

Often reinvented for cafes and restaurants with gourmet toppings.

Fusion versions cater to non-Muslim foodies and health-conscious eaters.

📌 Final Thoughts

No matter where you are in the Philippines, Chicken Pastil remains a flavorful, budget-friendly dish that can be enjoyed by everyone. From its humble Maguindanaon roots to modern reinventions in Manila, this dish continues to evolve while staying true to its Mindanaoan heritage.

Have you tried different versions of Chicken Pastil? Which one is your favorite? Let’s talk in the comments! 👇👇

[21stcentlittv]

BANANA HEART SUMMER - THE HEART OF THE MATTER

CHAPTER TWO

TURON: THE MELODY

The sound of deep frying was a delectable melody. Instantly loud and aggressive when the turon hit the pool of boiling coconut oil, then pulling back. The percussion was inspired to be subtle.

“Ay, it sounds and smells like happiness,” I said, nose and ears as primed as my sweetened tongue. Happiness that is not subtle at all, I could have added. Such is the fact about the turon, which is half a slice of sugar banana and a strip of jackfruit rolled in paper-thin rice wrapping, then dusted with palm sugar and fried to a crisp brown. How could such fragrance be subtle?

My nose twitched, my mouth watered, my stomach said, buy, buy.

“So you’re an expert on happiness?” Nana Dora asked. Her face glowed with more than sweat and the fire from her stove.

“Believe me, your cooking is music, Nana Dora.”

“Hoy, don’t flatter me, Nenita.” She made a face. But I could see the flush

deepening on her cheeks, the hand patting wisps of hair in place and the coy turning of the neck, as if a lover had just whispered sweet nothings to her ear.

I hovered closer, bent towards the wok, no, bowed, paying obeisance to its melody: mi-fa-so-la…no, definitely a high “do.” There were about five turones harmonizing in the deep wok. The aroma climbed the scales, happiness from rung to rung. Can I get one on credit? I wanted to ask, but only managed, “Can I help you roll, Nana Dora?”

“So you want to burn your nose or flavor my turon with your grease?” she scolded.

I withdrew the endangered appendage from the wok’s edge, along with my grease, or sweat, which I imagined was what she meant. She stared at me, sizing me up in my dress that was once blue.

“I’m just saying hello, Nana Dora,” I explained. “If you must know, I’m actually off to a…a business venture.” And I’ll be earning soon, so can I get one on credit? But the question drowned in the pool in my mouth. I swallowed, but another wave washed over my tongue, my belly made fainting cries, like little notes plummeting, and my esophagus lengthened. “When you feel it lengthen, you know it’s really, really bad.” Who said that first? Nilo, my fourth sibling, or Junior, the second, maybe Claro, the third one, or perhaps Lydia? There were six of us, so it was difficult to tell who said or felt it first. Not that we called it esophagus then. We just said “it” and motioned with our hands from the throat to sometimes beyond the stomach. Then we squatted for a long time, “to arrest the lengthening.” Better than saying we were feeling too faint with hunger to keep on our feet.

“Business venture, hah!” Nana Dora snapped.

Of course she meant, leave business to me, girl, as she wrapped a turon in a banana leaf and handed it to a customer right under my nose. I kept my hand in my pocket.

“Hoy, aren’t you supposed to be in school?” Of course she meant, school is your business and don’t you forget that! But I was unfazed as I listened to the sweet noises behind me—the “ow-ow-so-hot!” then the blowing, then the first crunch, then the customer’s masticating. This was how the melody culminated.

“I…um…stopped school—”

“Stopped school?” Her huge frying paddle—I called it a paddle—froze in midair.

“I’m on my way to some…er, business, that’s why, but all’s well—so can I get one on credit?” My last words were too soft to get me anywhere, but of course she was not meant to hear them.

“Stopped school in its last month, santisima!”

It was early March, supposedly the end of my sixth grade and the beginning of a very hot summer. “Yes, stopped school,” I said. “I’ll be a working girl soon, you know.” I pushed out my chest to proclaim my upgraded status. Not that I had anything to show for it yet underneath my blouse.

“How old are you?”

“Twelve.”

She stepped back, hands on hips, and squinted at me. “And what happened to your arms and foot?”

I didn’t think she would notice. “Accident—cooking…”

Nana Dora said something under her breath, then curtly, “Hoy, sit down and help me roll,” while the paddle waved about. She looked angry, but I didn’t know why and didn’t care as she handed me the hottest, crispiest, sweetest turon that I ever had in my life. And it was not on credit.

My nose twitched with pleasure, my hand burned, my lips cooked. I heard the paper-thin wrapping shatter against my teeth as my mouth pooled and pooled.

[lokuhapuarachchi]

“Heraliya”

The other day, an unknown woman was waiting to buy “Kose” or “Heraliya” (jackfruit) at the Saturday market located at the bakery junction on Mirihana Road in Ratmalana. Although the urban community calls it Kos, my grandmother, who lived in a small village in Dompe decades ago in a coconut-thatched house with woven palm frond walls, introduced this dish to me as “Heraliya.” The jackfruit trees that lined the edge of our one-and-a-half-acre garden were massive by then, planted diligently by my grandfather. These trees met the food needs of many in the village. Boiled jackfruit paired with Kochchi sambal (Coconut Greenchily Chutney)  has been my favorite dish since then.

With those memories, I visited that land decades later, only to find not a single jackfruit tree remaining. Yet, one day while boiling jackfruit, a memory surfaced of a folktale my grandmother told me as a child.

One day, the altar of Shakra Devendra (God) was heated. Looking at the human world with divine wisdom, he sought to find someone in need of his help. He saw a poor, old woman in a small house, suffering from hunger. Shakra, disguised as a beggar, went to her house asking for food. The woman welcomed him, gave him water to drink, but confessed she had nothing to offer to eat. The beggar then pointed to a fruit hanging from a tree on her roof and asked her to pick it. She did so, cut the fruit, filled a pot with water, and placed it on the stove as he instructed.

As the pot boiled, the air filled with a fragrant aroma. The contents turned yellow, and the woman, curious, tasted a small piece. Unable to resist, she ate more and more, trying to hide her greed. The beggar, watching her slyly, finally exclaimed, “Heraliya,” (Cheating Woman)  and disappeared. From that day on, people began eating Heraliya or jackfruit as food—or so my grandmother’s story went.

Whatever the folklore she shared, the truth is that jackfruit has been a staple food in Asian communities, including Sri Lanka, for thousands of years. Its versatility, unique taste, and nutritional value made it indispensable. It is believed to have been cultivated in tropical countries like India, Bangladesh, Sri Lanka, Thailand, and Malaysia for over 5,000 years. Historically, jackfruit has played a crucial role in the food and agriculture of these regions.

In India and Sri Lanka, jackfruit was often called "the poor man's food" due to its affordability and availability. Yet, it was equally revered for its ability to feed large families. In Kerala, South India, jackfruit has even been named the official state fruit due to its cultural significance and widespread consumption.

Jackfruit holds a sacred place in religious ceremonies across South Asia. The leaves and wood of the jackfruit tree are widely used in Hindu rituals. In Sri Lanka and South India, jackfruit wood is often carved into idols of deities. Its size and abundance are considered gifts from the gods, and in some communities, it is offered as part of temple offerings.

For centuries, jackfruit leaves, seeds, and roots have been used in Ayurveda and traditional Asian medicine to treat ailments ranging from skin disorders to digestive problems. Rich in vitamins and antioxidants, it is said to boost immunity, improve skin health, and help regulate blood sugar levels.

In the early 2000s, jackfruit began appearing in specialty stores in Western countries, initially canned or frozen. It gradually gained popularity in various forms, such as chips and snack bars. Its newfound fame has expanded beyond traditional culinary uses, cementing its place in health food and superfood categories.

One of the most important innovations that propelled jackfruit onto the global foodie scene is the freeze-drying process. Freeze-drying preserves the fruit’s natural flavor, texture, and nutrients while extending its shelf life. This modern preservation method enables jackfruit to be enjoyed year-round without refrigeration or artificial preservatives.

Remarkably, freeze-dried fruit retains about 98% of its nutrients, losing only 2%. The low-temperature process freezes the fruit’s moisture, which is then removed by evaporation, skipping the liquid phase. The result is a light, crisp texture that effortlessly captures the essence of fresh jackfruit.

This photograph of the woman at the Saturday market captures more than just a moment. It symbolizes the delicate intersection of tradition, nourishment, and labor. The central focus on the woman, balanced and thoughtful, suggests an introspective narrative, perhaps reflecting her role in the cyclical rhythms of everyday life. Her pink T-shirt, emblazoned with a serene image of the sun over waves, contrasts with the bustling activity around her, evoking themes of calm amidst chaos.

In the foreground, the jackfruit, locally revered as "Heraliya," becomes a symbolic focal point. Its versatility—prepared in countless forms, from pickles to curries—represents abundance and sustenance. The act of cutting and preparing jackfruit, as seen in the vendor’s hands in the southern corner of the market, is a quiet acknowledgment of the invisible labor that transforms raw potential into nourishment. Cutting jackfruit is an intimate process, combining skill and effort, embodying the resilience of those who bring this cherished fruit to their communities.

The interplay of light and shadow under the market canopy reflects a world of contrasts, emphasizing the market’s dual identity where modernity meets tradition. The woman’s purse and thoughtful posture capture a fleeting yet significant moment, reflecting her personal narrative within the collective hum of the market.

Viewed symbolically, this image invites reflection on the interconnectedness of roles: consumer and supplier, nature and humanity, individual and community. It honors the unseen stories within ordinary exchanges, celebrating their depth and quiet dignity.

Anuruddha Lokuhapuarachchi

[rodrigobera04]

The verdant grass type is the theme of this list.

GRASS pure

Llama ornamental shrub, spits sticky sap.

Monkey with a vine for a tail that it uses for locomotion and whipping

Chameleon that imitates the flora around it, with different shapes for each habitat.

Humanoid with aloe vera hair.

Wooden puppet, controlled by strange vines.

Tree frog covered in lichen.

Two grafted fruit snakes, producing different fruits.

Beauty and the Beast themed durian, being the counterpart of Tsareena.

Plant with an aged and dry appearance, but which rejuvenates when hydrated.

GRASS/FLYING

Orchid that looks like a duck or parrot.

Weaver bird carrying its nest as it flies.

Mushroom that fills with air and floats like a balloon.

Spirit of the wind, blowing petals away.

Strange bird flying with its twig wings.

Bromeliad that floats with the wind instead of staying planted, a literal aerial plant.

Tree that rotates and creates winds, its crown is shaped like a tornado.

Flying dragon lizard with leaf wings like a kite or hang glider.

Fruit with leaves that serve as a helicopter propeller, spreading its seeds.

GRASS/STEEL

Beans made of iron, looking like weapons.

Hawthorn with metallic thorns that grow like barbed wire on a fence.

Metallic mushrooms in wood, looking like nails.

Four-legged yucca with bladed leaves.

Saw predator of plant Pokémon; ironically its body is made of wood.

Sword of Saint George plant that cuts even ghosts.

Ogre holding an ironwood club.

Shrub making its leaves thorny to defend itself from predators.

Royalty-themed Pokémon wears a pineapple as a crown.

GRASS/FIRE

Eucalyptus tree that uses torches in artistic performances.

Explosive chestnut, with its handle as a wick.

Banksia looking like a fireworks explosion.

Serpent blowing smoke from medicinal plants that it swallowed and mixed with its fire.

Mushroom with a "hat" that is also a pizza.

Bad-tempered and boiled cassava, being very quarrelsome.

Hogweed with leaves that literally burn.

Fire lily, looking like a star of burning flames.

Edible flower with a spicy taste, resembling a mouth that has eaten something spicy.

GRASS/FIGHTING

Delicate "featherweight" flower; quite strong, holds on with its vines.

Plant using its flower buds as boxing gloves.

Very strong jackfruit, using its weight against the enemy.

Bat with a wooden baseball bat-shaped nose for hitting.

Kudzus grabbed a training dummy, serving as its arms and legs.

Fighting cactus, a bandit of the deserts.

Trees trained to protect gardens and attack invaders.

Small imp camouflaged as leaves, uses thorny branches as a weapon.

Pokémon that attacks by using tomatoes on its enemies.

GRASS/ROCK

Giant mushroom that dominated prehistory.

Moss creature with cobblestones for shoes.

Green iguana camouflaged in the forest, looking like an iguanodon.

Deer antler that grows on walls and petrifies its leaves to form a vase.

Mountain flower that learned to camouflage itself in the rocks because it is used as medicine.

Fig tree that grew on the ruins of a temple.

Succulent with crystalline leaves, which redirect sunlight into sharp rays.

Raoulia sheep whose "wool" is its branches hardened like stone.

Dinosaur-looking vase with a prehistoric fern growing inside.

GRASS/ELECTRIC

Bromeliads that grow on electrical wires, looking like sparks.

Flower using bioluminescence to attract insects.

Trees that are also power poles with vines like electrical wires.

Predatory tree that kills its prey with its electric branches in the shape of lightning.

Cave mushroom looking like a lampshade.

Flower creating wind energy with its petals.

Living fence that produces electricity, like an electric protective fence.

Upturned pine tree that produces sparks and electricity, shining like a Christmas tree.

Coffee creating energy for your battle companion Pokémon.

THE LEGENDARY TO FINISH:

Grass/fire ox that releases flaming spores that burn the flora, but fertilizes the land with coal.

There's much more to come.

[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.)

[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.

[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 - 💚

[lokalpediaindex]

Badak (or local chempadak) Sweet and has a flavor that combines jackfruit and durian. Smaller than the usual jackfruit. Type: Fruit Preparation: The seeds are edible and can be roasted or boiled. In addition, the seeds can be sundried, roasted, and pounded to make coffee. Unripe badak can also be cooked as a vegetable. Region: Palawan