It has been so long since I’ve done a new flora post! This one is really exciting. Hopefully you’ve heard of jackfruit, but if not then I am excited to be the one to tell you! Jackfruit is often used as a shredded meat replacement because it naturally has that texture. So today I’m sauteing it with some yummy smoky spices to throw it on a taco salad.
First, some facts I found about jackfruit:
- harvested in South Asia and Brazil
- a single jackfruit can weigh up to 80 pounds!
- high in potassium and Vitamin C
- it is thought to help those with asthma (like me! yay!)
I’m not sure if it’s even possible to find jackfruit fresh (let me know if it is!), but you can buy it canned. Here’s what it looks like:
Let’s eat some food. 🙂
jackfruit saute:
serves 4
1 can jackfruit, shredded, rinsed, and thoroughly drained
2 t vegetable oil of choice
2 t ground cumin
1 t ground coriander
1 t mild chili powder (of course you can have a spicy one if you like it!)
Heat vegetable oil in a small skillet over medium heat. Add jackfruit and all spices, and stir just until warmed through. Set aside.
bean saute:
serves 8
1 can pinto beans
1 can black beans
1 medium white onion
1 jalapeno*
3 cloves garlic
1 T vegetable oil of choice
1/2 t salt
*one jalapeno with all this other stuff makes for a very mild saute. If you want it spicier, you can add an extra jalapeno or a serrano.
Drain and rinse both cans of beans. Chop your onion, jalapeno, and garlic. Heat a large skillet on medium-high heat. Add the oil, onions and jalapeno until softened and just starting to brown. Then add beans and garlic. I like to saute them long enough to just warm through and get some crispy edges – don’t stir them very much or you won’t get those little crispy bits on the edges of your beans. Stir in salt when done.
I love this topping – eat it plain, with a pile of rice, on top of awesome salads like this one, pile in a pita or taco. It is really versatile and absolutely delicious.
I’m going to admit something weird to you now. Do you ever have strange food habits? Like, you want a particular food when you watch a show, or when you have a certain friend over, or you have weird pairings of things that typically wouldn’t go together but for some reason you love it? I hope so, cause I have plenty.
Here’s one: there is a very particular way I like to eat this bean saute. I fill up my ramekin (the same little yellow ramekin every time), microwave my bean dish, and pour a healthy serving of ketchup on top. I sit quietly and eat this with absolutely no distractions and nothing else going on. I can’t explain it, but I love this comforting little routine. I’m not sure if these weird food habits will have the same effect on anyone other than their creator – but you are welcome to try it. I would absolutely love it if someone found it as wonderful as I do. 🙂
Ummmm back to the point of this post: taco salad! With jackfruit!
Once you have your sautes ready, just take a couple cups of lettuce, add your toppings, a pile of salsa, maybe a dollop of guacamole or vegan sour cream, a small handful of crushed chips, and you’ve got a warm, filling, excellent taco salad!
Nutrition facts per serving of jackfruit saute: Calories: 143; Calories from Fat: 34; Total Fat: 3.8g; Saturated Fat: 0.6g; Sodium: 128mg; Total Carbohydrates: 26.9g; Dietary Fiber: 6.3g; Sugars: 13.7g; Protein: 2.5g
Nutrition facts per serving of bean saute: Calories: 313; Calories from Fat: 26; Total Fat: 2.9g; Saturated Fat: 0.5g; Sodium: 164mg; Total Carbohydrates: 54.5g; Dietary Fiber: 13.2g; Sugars: 2.4g; Protein: 18.4g
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