Cook From the Blogs: BBQ Jackfruit and Coconut Rice

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.

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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.

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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.

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Check out both recipes here:

Veg:ology BBQ Jackfruit

Daily Garnish Rice and Peas

Enjoy!

Farmers’ Market Haul 05.26.12

Although I got to walk around a bit at the farmers’ market this week, Kyle did most of the shopping again. I was too busy shopping for the SOJ Market Chef Demo to pick up everything we needed at home. Check out recaps of the demonstrations on my Market Chef page. We jam-packed this week’s demo time with a ton of dishes and samples! Richmond market shoppers really benefited from the abundance of colorful, delicious produce this week. I chatted with visitors to the demo tent and even met a blog reader who stopped by to say hello (hi Alex!). While I socialized and helped out, Kyle got some great loot this week. I think he’s really getting the hang of this!

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This week at the market and into my kitchen:

  • Kale
  • Zucchini
  • Yellow squash
  • Beets
  • Asparagus
  • Red potatoes
  • Red spring onions
  • Bombolini black pepper linguine

I used the kale and onions that very night when we hosted Adrienne from hippie itch and her husband for dinner. On the menu: dragon bowls! I set up a create-your-own-bowl bar, just like a salad bar or burrito bar, and I think it worked out pretty well.

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We had so many ingredients and toppings to choose from:

  • steamed brown rice
  • baked five spice tofu
  • braised kale with rice wine vinegar, sautéed onions and fresh ginger
  • stir fried broccoli slaw and baby carrots
  • toasted sesame seeds
  • crushed wasabi peas
  • tiger sauce
  • sriracha
  • hoisin sauce
  • soy sauce
  • fresh cilantro

We ate outside on the back porch and enjoyed a few craft beers while we chatted. It was the perfect way to relax after running around at the market and on errands all day. Saturday Success!

MexiKali Wraps

One thing I love to eat when the weather warms up is Mexican food. The weekly taco night is a must in the summer, and Kyle and I usually enjoy tacos, burritos, or burrito bowls outside with a cold beer. Sometimes I struggle to get a serving of vegetables in for this once-a-week meal. I started adding steamed broccoli or sauteed zucchini to our burritos and they were a major hit. This week, I decided to get a little more creative and I developed the MexiKali wrap.

Inspired by Brittany’s Vegetarian Zucchini Boats over at EBF, I included a little kale in these tasty wraps. My only regret was the white flour tortillas – the store was out of whole wheat and I think I would have preferred the heartier wheat wrap. Otherwise, they were a great summer meal.

MexiKali Wraps

I filled these wraps with:

  • black beans
  • cilantro-lime rice
  • crispy sauteed kale strips
  • tomato salsa
  • diced avocado (sprinkled with lime juice)

Cilantro-Lime Rice

  1. Cook one cup of brown rice according to package directions (yields 2 cups cooked rice).
  2. While rice is still warm, add 3 tablespoons of fresh squeezed lime juice.
  3. Stir in a handful of chopped cilantro and serve warm.

Crispy Sauteed Kale Strips

  1. Wash one half a bunch of kale. I used Red Russian kale for these wraps for its mild flavor. Dry leaves in a salad spinner or air dry on paper towels.
  2. Remove stems from kale. Stack 6-8 leaves and roll them lengthwise like a cigar. Starting at one end, slice the leaves into thin strips. This is how I chiffonade basil, and it works really well for chopping kale into bite-sized pieces for sandwiches.
  3. Add 2 Tbsp olive oil to a skillet over medium-high heat. Add 1/2 Tbsp minced garlic or 1/2 cup thinly sliced onions to the pan for flavor.
  4. Toss in the kale and saute, stirring with a wooden spoon, until tender. Continue to fry the kale until it becomes crispy. Season with salt and pepper if desired.

Canned Tomato Salsa

This salsa is good for when you want fresh-tasting salsa but the tomatoes aren’t in season yet. Bonus points if you canned these yourself from last year’s crop!

Ingredients:

  • 2 cups canned diced tomatoes
  • 1 jalapeno pepper, seeded and finely diced (use gloves!)
  • 1/2 cup onion, finely diced
  • 3 Tbsp fresh cilantro, chopped
  • 3 Tbsp lime juice
  • 1 clove of garlic, minced
  • Salt

Preparation:

  1. Pour the tomatoes out onto a large cooking board and chop with a large, broad knife to make sure they are uniformly chopped to a fine dice.
  2. In a medium bowl, combine the tomatoes, jalapeno, onion, cilantro, lime juice, and garlic. Add salt to taste.

I hope this one finds a place on your table this summer. I’m sure it will be returning to mine. Have a great week!