Recetas saladas con Yaca

http://injohnnaskitchen.com/?s=Jackfruit

http://www.glutenfreecat.com/2012/07/on-their-blogs-by-their-hands-vegan-bbq-faux-pulled-
pork/

JACKFRUIT TACOS IN THE

CROCKPOT
http://injohnnaskitchen.com/2012/06/jackfruit-tacos-in-the-crockpot/

JUNE 19, 2012 BY JOHNNA 3 COMMENTS

I recently attended an incredible gluten-free retreat and left with so many new
ideas that I’ve barely made it out of the kitchen for a week!   I’ve been
whisking and chopping and baking and canning into the wee hours of the
morning, inspired by the creative minds I spent a few days with.

This taco creation came about thanks to two wonderful ladies,  Shirley of
Gluten Free  Easily and Diane of The Whole Gang.

One evening during the retreat I shared my version of pulled “pork,”   Jackfruit
BBQ.   Being from Kansas City, I should know my barbeque but am always
apprehensive sharing this with meat-eaters.  It was well-received and Shirley
asked me what else I could make with jackfruit.  I hadn’t tried anything else
with jackfruit, but knew I should.  No, not should, I would!  Shirley inspired me
to come up with more goodness using this bizarre fruit most people have
never heard of.  Because we eat tacos a lot, I decided to start there.  And
that’s where Diane comes in…

Diane shared delicious guaco-tacos, using thinly sliced jicama for the taco
shells.  She was inspired by a Jose Andres dish, but I’m certain she has
improved upon it. I was so taken by these and enjoyed the jicama with more
than just guacamole during the retreat.  I had hummus, egg salad, a potato
hash with Majestic Garlic that made my tastebuds beg for more, all with
jicama taco shells.  As soon as I got home from the retreat, I bought a better
mandoline from OXO so I could slice jicama for tacos.  It’s such a great idea
on so many levels.  They are crunchy, grain-free, low in calories, keep well in
the refrigerator for days.  I just love them!

So here it is, my newest jackfruit creation.   It’s good for taco filling and also
tasty on nachos.  I’m showing it here with the jicama taco shells, which I filled
with the jackfruit recipe below, shredded lettuce, tomatoes and guacamole.  
My favorite fella topped his with peach salsa.  Delicious!

Jackfruit Tacos
10 oz. can of young green jackfruit, found in Asian markets
1/2 cup uncooked wild rice
1 1/2 cups water
2 T.  taco seasoning (I keep a jar of this seasoning from Whole New Mom in
the cupboard.  I quadruple the recipe so I always have some handy.)

Drain and rinse the jackfruit.

Place all ingredients in crockpot and cook on low for 4 hours.   Stir
occasionally.
Turn crockpot off and allow to cool for awhile.  Once a manageable
temperature, pour the mixture out onto a large cutting board.   Chop, chop,
chop, until  the mixture resembles ground meat taco filling.

It may still be warm enough to serve or you might want to microwave it for a
minute or two.  The leftovers will also reheat well in the microwave, that’s
how I discovered how good the filling is on nachos.

To make the jicama taco shells, start with a jicama that is narrow enough to
fit completely between the sides of your mandoline.  Peel the jicama and
using the serrated blade, slice the jicama into very thin slices.    ALWAYS use
a handguard with a mandoline, no matter what the celebrity chefs do on the
Food Network. I usually get 25-30 “taco shells” from one medium jicama.  I
store leftovers wrapped in a damp paper towel, then tucked into an airtight
container and refrigerated.  They will keep for 3-4 days.
 That’s it!  Nothing else to it, quick and easy, meat-free and soy-free.   Enjoy!

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INGREDIENTES

 2 latas de yaca verde (en escabeche, no en almíbar), escurridas, enjuagadas,

cortadas en tiras y sin semillas
 1 cda. chipotle ahumado
 1 cda. chile pasilla en polvo
 1 cdita. páprika ahumada
 2 cditas. comino
 4 dientes de ajo picados
 1 cebolla pequeña picada
 1 cda. cilantro seco ó 3 ramitos de cilantro fresco, picado
 Jugo y pulpa de una naranja
 1/4 de taza de azúcar moreno orgánico
 1 cdita. sal
 2–3 cdas. de aceite orgánico virgen no refinado de coco
INSTRUCCIONES

1. Mezclar todos los ingredientes excepto el aceite de coco en un tazón grande. Si no

encuentras chipote ahumado o páprika, agrega unas pizcas de mezquite ahumado,
que deberías encontrar en cualquier supermercado.
2. Poner el aceite de coco en una olla eléctrica de cocción lenta, asegurando que los
costados de la olla estén cubiertos también.
3. Agregar la mezcla de yaca y cocinar a fuego fuerte, revolviendo cada 2 horas,
hasta que esté algo tostada y desecada (para textura), entre 6 y 8 horas.
4. Servir con tortillas de maíz calientes y cualquier otro condimento que te gusta.
Nosotros comemos nuestros con aguacate y salsa.

Read more: http://www.petalatino.com/recipes/tacos-de-carnitas-y-yaca/#ixzz33pZHTsG0

JACKFRUIT “TUNA” MELT SANDWICH

http://keepinitkind.com/jackfruit-tuna-melt-sandwich/
Yield: 2 sandwiches

Ingredients

for the jackfruit "tuna" salad

  1 can of jackfruit (packed in water or brine, not syrup), rinsed and drained
 1/2 teaspoon olive oil
 1/4 onion, diced (about a 1/2 cup)
 2 cloves garlic, minced
 1 teaspoon kelp granules
 1/2 teaspoon dried tarragon
 1 cup cooked great northern white beans
 1/4 cup vegenaise
 2 tablespoons pickled relish
 1 1/2 tablespoons dijon mustard
 juice of 1 lemon
for the sandwich
 4 slices of bread
 greens of some sort (optional- I used pea shoots)
 1 tomato, sliced
 2/3 cup shredded vegan cheese
 olive oil spray

Instructions

1. Use a fork to pull apart the jackfruit into shreds (until it has a tuna-like consistency).
2. Heat the olive oil in a large frying pan over medium heat. Add the onion and garlic and
sauté for a couple minutes. Add the jackfruit and let it cook, stirring occasionally, until the
jackfruit's moisture is gone. Add the kelp granules and add salt to taste. Remove from heat.
3. While the jackfruit is cooking, start the salad. In a bowl, use a fork to mash the white
beans. Once they are thoroughly mashed, add the rest of the salad ingredients and mix together.
Once the jackfruit is done cooking, add it to the salad mixture and mix until fully coated. Taste
and add seasoning, if necessary.
4. Turn on the broiler of your oven. Layout the 4 slices of bread. Place a small amount of
greens (your choice) on two of the slices of bread. Top the greens with the tomato slices, then top
the tomato with the jackfruit salad (about a heaping 1/2 cup per sandwich). On the remaining
slices of bread, spread out the grated cheese.
5. Place the two slices of bread, topped with cheese, on a baking sheet and place it in the
oven, under the broiler. Let sit under the broiler, just until the cheese begins to melt, about 2-4
minutes. Remove and place the slices on top of the slices topped with the jackfruit salad.
6. Heat a large frying pan over medium-low heat and lightly spray with olive oil. Place the
sandwiches in the pan, cheese side down. Let cook until cheese begins to melt. Lightly spray the
tops of the sandwiches with the olive oil. Flip the sandwiches and cook on the other side. Flip
 again if needed. The sandwiches are done when the cheese is melted and the bread is toasted.
Remove from the pan and serve immediately. Enjoy!

Jackfruit Curry with Bell Peppers and Cashews

http://howisavedmythyroid.wordpress.com/2013/06/27/day-60-recipe-jackfruit-thai-curry-
with-bell-peppers-and-cashews-vegan-gluten-free-corn-free/

 2 packages frozen jackfruit, preferably unripe/green, OR 2 cans prepared jackfruit in water or

brine (not syrup), drained

 1 large yellow onion, cut into 12 wedges

 1 large green bell pepper, de-seeded and chopped/sliced

 1 large red bell pepper, de-seeded and chopped/sliced

 5 dried black mushrooms, soaked in water for 2 hours to rehydrate then drained, thinly sliced

 1 cup dry roasted (unsalted) cashews

 1 can coconut milk

 generous handful of fresh basil for garnish

  2 Tbsp. coconut oil for stir-frying

 white wine (or white cooking wine) for stir-frying

PASTE:

 3 large green onions (or 6 small), sliced thin

 2 fresh red chilies (or more if you want it ultra spicy), sliced thin

 8 whole lime leaves, fresh or frozen, snipped into tiny strips

 8 cloves garlic, minced

 1 Tbsp lime juice

 2 Tbsp coconut aminos

 1 Tbsp dulse, snipped into flakes

 1/2 cup fresh basil leaves

 2 Tbsp coconut oil

 4 Tbsp tamari sauce

 1 Tbsp coconut sugar

PREPARATION

1. First, prepare the curry paste. Place all paste ingredients together in a food processor or mini-
chopper and process well. Lime Leaf Tip: Prepare the lime leaves using kitchen scissors to
cut out (and discard) the hard central stem. If lime leaves are frozen, you can quickly thaw
them by running under some hot water. Set paste aside.

2. Cut jackfruit into desired bite size pieces, either in strips or cubes/chunks (as you would with
chicken). Set aside.
 3. Place 2 Tbsp. oil in a wok or deep frying pan over medium-high heat. Add the onion and stir-fry
3 minutes. Add a little of the wine (1/2 to 1 Tbsp. at a time) instead of more oil whenever
wok/pan becomes dry.
4. Add the bell peppers. Continue stir-frying another 3 minutes, or until peppers have softened and
turned bright in color. Again, add a little wine when wok/pan becomes dry to keep ingredients
frying nicely.

5. Add the green jackfuit and black mushrooms. Stir-fry another 3 minutes and add wine for stir-
frying if needed.

6. Add the paste you made earlier, plus the coconut milk. Stir well to combine.

7. Bring to a boil, then reduce heat to medium-low, allowing curry to gently simmer 2-3 minutes,
or until ingredients are nicely cooked, but not overcooked. Tip: Try not to overcook this
curry, or you will lose the fragrance and taste of the paste.
8. Just before serving, add the cashews, gently stirring them in. Now do a taste-test, looking for a
balance of salty, sour, sweet and spicy. If not salty enough, add more tamari, or a little salt. If
too salty for your taste, add another squeeze of lime/lemon juice. If not spicy enough, add more
fresh chili. If too spicy, add a little more coconut milk. Add a little more sugar if too sour.

9. To serve, either portion out in bowls or on plates, or ladle the curry into a serving dish. Sprinkle
with generous amounts of fresh basil, and serve with brown rice or quinoa. ENJOY!

Serves 4 – 6, depending on how much they like curry!

 
Slow Cooker Chipotle Jackfruit
Carnitas
Posted on March 8, 2014 by Shannon @ Yup, it's Vegan

After seeing too many mouthwatering BBQ pulled jackfruit recipes to count, I finally
bit the bullet and ordered a few cans online. I still haven’t been able to find it on the
shelves yet, so jackfruit will definitely be an occasional splurge. But dang, it’s really
something special. In addition to making for an amazing vegan BBQ dish, it works
perfectly as jackfruit carnitas!

Aside from jackfruit carnitas, I also made a vegan Maryland crab dip, but thanks to the
eternal sunless grasp of Father Winter, I wasn’t able to get any remotely decent photos
of it before we ate it all. File that one under future posts, and sorry for that tempting
Tweet I posted about it =/.

Strangely enough, this past Monday when I made the carnitas it was not sunny in the
least. But because Baltimore got blanketed by yet another snowstorm, the light
reflecting off of the snow created a surprising amount of light in our apartment. I was
working from home due to the dangerous travel conditions, and I got to spend my lunch
break eating & photographing this delicious goodness.
I’ve done a lot of complaining about the weather but right now I’m just happy that the
forecast looks okay for my race on the 15th. It seems that we can expect a temperature
in the high 40′s. Usually I’d prefer warmer weather, and our typical March weather is
the mid-to-upper 50′s, but compared to weather I’ve been training in, 40+ sounds
downright balmy. So, I guess I’m prepared for that. Plus, since I’m tapering down my
workouts right now, the snow this week was not as disruptive as it might have been.

Anyway, you’re here for jackfruit carnitas so I’ll stop rambling about running =]. My
partner, J, who has had actual pork carnitas fairly recently, made himself a couple of
tacos with this jackfruit carnitas and said that it was a surprisingly good analogue for the
real thing. We’re not talking soyrizo level – and nobody would be convinced that this is
meat. But since when was that the only reason to eat a vegan food? This jackfruit is
bursting with salty, umami chipotle flavor, and makes a killer topping for vegan tacos or
nachos. Taquitos? Quesadillas? The possibilities are endless.
Print

Slow Cooker Chipotle Jackfruit Carnitas

 http://yupitsvegan.com/2014/03/08/chipot
le-jackfruit-carnitas/
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours, 10 minutes

These chipotle jackfruit "carnitas" are a great-tasting vegan substitute for shredded
meat, so everyone can enjoy taco night together!

Ingredients

 2 cans green jackfruit in water or brine, thoroughly rinsed and thoroughly drained
 1/2 white onion, diced
 5 cloves garlic, minced
 3 medium dried chipotle peppers, intact
 1 medium orange, peeled and cut into segments
 2 bay leaves
 unsalted or low-sodium vegetable broth to cover two inches above the jackfruit &
aromatics (see notes)
 1 tb. red wine vinegar
 3 tb. liquid aminos (substitute low-sodium soy sauce or tamari)
 1 tsp. liquid smoke
 1 tb. nutritional yeast
 1 tb. smoked paprika
 1 tb. dried oregano
 1 tb. ground coriander
 1 tb. ground cumin
 1 tsp. freshly ground black pepper

Instructions

1. Thoroughly wash and drain the jackfruit as much as possible.

2. The pieces of jackfruit will tend to have hard end parts; slice off the bigger ones.
Smaller ones will break down during cooking.
3. If you see any obvious large seeds, remove them now too; the rest will float to the top
during cooking or be easy to remove when you shred the jackfruit later.
4. Add all ingredients to your slow cooker and cook on low for 8 hours, or on high for 4
hours.
5. Drain off the liquid (which you can reserve to use as a tasty chipotle vegetable broth,
or even to make soyrizo!) and remove the orange segments, bay leaves and chipotle peppers.
 For extra chipotle flavor, squeeze out the seeds and juicy insides of the chipotle peppers into
the jackfruit.
6. Use a fork or your hands to remove any intact seeds and pull apart the jackfruit into
shreds (which should be very easy to do).
7. The jackfruit carnitas are ready to eat! For a "meatier" texture do the following
additional, optional step:
8. (Optional) warm a tablespoon of olive oil in a skillet. When the oil is shimmering, add
the shredded jackfruit carnitas and an extra dash of liquid aminos. Cook, stirring
occasionally, until the jackfruit has dried out somewhat.

Notes
I use homemade vegetable broth without any added salt, so that I can salt my individual
foods to taste instead. If using a salty broth, omit the soy sauce or liquid aminos at first,
and taste for seasoning before adding it. Alternately, you can just use water instead of
broth.

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Shared on Healthy Vegan Fridays. PS – here is the BBQ pulled jackfruit recipe that

started it all   Ketty has some nice step-by-step and closeup pictures of the jackfruit,
too.

 
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