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Pesto Jackfruit Quinoa Bowl

It had been awhile since I had made quinoa. So I decided it was about time to start making it again. It is packed with protein and is so versatile. You can make bread, flat bread, breakfast, and this Pesto Jackfruit Quinoa Bowl. Makes 2-4 servings.

In a large skillet add of the ingredients. Warm quinoa mixture over medium-high heat, about three minutes. The kale should be wilted.

Transfer some of the quinoa mixture to a bowl. Top with some of the reserved sun-dried tomatoes. Drizzle on the quinoa some of the Creamy Lemon Vinaigrette.

Serve. Eat. Enjoy.

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Roasted Jackfruit – Basic Recipe

Jackfruit is a versatile ingredient for a meat substitute. The trick I have found to make it perfect is to roast it in the oven. Here is how I roast my jackfruit and it turns out perfect every time.

Preheat oven to 350 degrees.

Make sure you throughly rinse the jackfruit. Otherwise, it will have a briny taste.

I usually shredded mine as I am rinsing the jackfruit. It is multitasking at its finest.

Spread the shredded jackfruit onto a sheet pan.

Generously season the jackfruit with the All-Purpose Seasoning.

Note: I will sometimes use my Smokey Southwestern Seasoning instead of the All-Purpose Seasoning, if I want to make some Tex-Mex.

Roast for 10 minutes; stir jackfruit, and roast for an additional 10 minutes.

You can find some of my jackfruit recipes under the jackfruit category.

Serve. Eat. Enjoy.

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