This year I made a commitment to myself to use my cookbooks more often. So far, I have found a lot of great recipes that have been hiding in between pages on my kitchen bookshelf for years. I have been taking pictures along the way and I hope to share more of these “cook from the books” adventures here on Veg:ology soon. While I’ve been hitting the books more often lately, the truth is that I get most of my recipes online or I make them up as I go. I’ve learned a lot of cool kitchen tricks and flavor combinations from the food blogger community.
I recently had a major dinner success based on a recipe I read on Emily’s blog, Daily Garnish. You may recall that this isn’t the first time I’ve been inspired by Emily’s kitchen creations; I set up my glass jar ingredient storage after seeing this organization solution on Daily Garnish. Emily has a ton of delicious vegan recipes on her site, and recently she has been posting some quick and easy options, which are perfect for me. I have been working long days lately, followed by trips to the gym (when I can fit them in), which leaves me very little time for cooking on weeknights. This week I tried out the Rice and Peas on Emily’s blog, because it only requires 5 minutes of hands-on cooking time.
I was extremely pleased to find that, especially if I stir a generous two tablespoons of coconut oil into the rice, it is a great match for my BBQ jackfruit. The spicy, sweet, islandish flavors made my late Thursday night dinner extraordinary.
Check out both recipes here:
Enjoy!
I read her blog religiously. She seems like such a nice person! BTW, the BBQ Jackfruit at IPanema was good BUT I loved your flavoring more! Where did you buy it?
Aww thanks, I’m totally flattered! I got the jackfruit at Tan-A Supermarket at Broad and Horsepen. Make sure you get jackfruit in brine, not in syrup.
Yay! You’re b-a-c-k!!!
Yes sir! š