Dinner — Page 3

How to Make BBQ Shredded Jackfruit (Vegan Pulled Pork)

September 9, 2018 by Nicole 1 Comment

I don’t feel like I’m missing out at all by not eating meat. Most of what makes our favorite meat dishes so delicious isn’t even the actual meat—it’s the sauces and seasoning with which it’s prepared! (Feel free to disagree with me in the comments on that one, steak lovers.) 😉 BBQ shredded jackfruit gives you all the flavor of your favorite barbecue chicken or pulled pork sandwich, but without the meat. Add some coleslaw and a bun and bam—perfect late summer/football season dish.

You can usually find canned jackfruit in the Asian/International section of your grocery store. If not, look for specialty Asian markets or just order it online. Yes, online. You truly can buy anything on Amazon. Just make sure that it’s canned in water (*not* syrup). It should also be unripe (it’ll usually say “young green” on the can).

We’re keeping this recipe easy today by using whatever your favorite brand of BBQ sauce is. But if you want to get your Martha Stewart on, you could always make your own sauce at home. This one from Making Thyme for Health looks delish! If you don’t have a go-to brand of BBQ sauce, I’d suggest looking for one with a simple ingredient list, and of course check that it’s vegan if you don’t eat animal products (not all are).

BBQ Shredded Jackfruit

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This isn’t freezer-friendly, but it’ll store in the refrigerator for a few days. Definitely best when served fresh off the stovetop though! My go-to meal with this is to pair it with coleslaw, either on a sandwich bun or in a grain bowl. I’ll share a bbq shredded jackfruit buddha bowl recipe next week if you need some inspiration. 🙂

xo Nicole

Filed Under: Dairy-Free, Dinner, Gluten-Free, Lunch, Recipes, Vegan, Vegetarian

Easy Vegan Nori Wraps

August 26, 2018 by Nicole Leave a Comment

These vegan nori wraps are easy to make and totally customizable. The general equation is: nori wraps + hummus + veggies = delicious lunch. I’m using the edamame hummus recipe I shared last week and going with carrots, cucumber, sprouts and avocado as my filling. Highly recommend this combo, but get creative!

I don’t add any other sauces because I find the hummus and avocado give me all the creamy texture I need, but you could always dip in soy sauce/wasabi or a peanut dipping sauce if you’re looking for a little something extra.

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Nori Wrap Notes

They don’t store very long (at all). These are best enjoyed the same day you make them, as the nori will get soggy when stored in the refrigerator. I recommend making all the components of the nori wraps (cut your veggies, prepare your hummus) and storing those. That way you can quickly assemble a wrap when you want it without worrying about creating soggy leftovers.
You can enjoy these sushi-roll style as well. Once you have your roll, instead of cutting in half like a sandwich wrap, you can cut into 1 1/2-inch slices like a traditional sushi roll. You can even dip them in a little soy sauce and wasabi!

The backdrop I used to photograph these vegan nori wraps reminds me of elementary school picture day—anyone else?? All that’s missing is a gap-toothed eight-year-old wearing a headband and sitting on a stool with her arms crossed in her lap (lol).

These wraps aren’t quite that cute, but they sure are delicious—highly recommend making this week for an easy lunch or snack option.

xo Nicole

Filed Under: Appetizers & Sides, Dairy-Free, Dinner, Gluten-Free, Lunch, Recipes, Vegan, Vegetarian

Seared Tofu Buddha Bowl with Tahini Dressing

August 12, 2018 by Nicole Leave a Comment

My mom’s reaction to taste testing this seared tofu buddha bowl with tahini dressing: “This is the best meal I’ve had in months!” Her bar might be set a little low, so I don’t want to get you guys too excited, but it is a pretty damn good bowl. I think even my OG taste-tester, Joe—a.k.a the pickiest eater alive—would approve. And THE TAHINI DRESSING. I’m obsessed.

This is a recipe you can easily customize. You don’t have to use farro—pick your favorite grain or other base (rice, quinoa, lentils, etc.). You don’t have to use kale—pick your favorite green (spinach, arugula, no leafy green at all)! I went with carrots, avocado and green beans, but you can swap those out, too. Get creative! I think the stars of the show are the seared tofu and the tahini dressing, so just don’t toss those two out. 😉

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Even if you’re not trying to incorporate more plant-based meals into your diet, this recipe is a keeper. The flavor combo of the marinated tofu with the tahini dressing is so good, and definitely busts the stereotype of vegan food being bland. The dressing would be delicious on other salads and wraps as well, so even if you don’t make the whole tofu buddha bowl, give the tahini dressing a try.

If you’re looking for more Buddha bowl recipes, I’d also bookmark/pin/save this maple roasted acorn squash bowl to make in the fall (it’s bursting with all your favorite seasonal flavors!).

Hope you all are enjoying a fun weekend! It’s Day 12 of Vineyard living for me and there’s not a sign of missing Boston in sight. 😉 I’m getting a *ton* of work on the blog done (posts and boring behind-the-scenes stuff) but still have time for long lunch breaks at the beach so it’s safe to say I could definitely get used to this …

xo Nicole

Filed Under: Dairy-Free, Dinner, Lunch, Recipes, Vegan, Vegetarian