Vegan Jackfruit Carnitas Tacos

Vegan Recipes - Jackfruit Carnitas Tacos. I tried this great recipe the other day. The amount and combination of spices in this particular recipe was just right, and the outcome was really awesome. I want to post the original link and provide another source for the recipe here on my blog. My photos aren't as nice as on the original website, but you get the idea. Jackfruit is native to Southeast Asia and you can buy it canned in salt and water at your local Asian market. It is quite commonly used in vegan recipes as a substitute for meat because, when cooked, it shreds into meat-like fibers.

I fried the carnitas in a cast-iron skillet adding more oil when it became a bit too dry. The idea is to fry it long enough to get the edges a bit crispy. The maple syrup helps with this. I was really impressed with the result.

Jackfruit Carnitas Tacos

Ingredients:
Spice Blend:
2 tsp ground cumin
2 tsp chili powder
pinch cayenne pepper
1/4 tsp paprika
1/2 tsp oregano
1/4 tsp garlic powder
1/4 tsp pepper
1/2 tsp salt
pinch cinnamon
1 tsp lime juice

For the carnitas:
1 Tbsp cooking oil (Canola or something neutral)
1 small onion, diced
2 clove garlic, crushed
Homemade spice blend (see above)
1 20 oz can of Jackfruit in brine, drained
1 Tbsp maple syrup

Directions:
Place a pan on medium heat. Add oil, onion, garlic, and spice blend. Stir until onions are clear and coated with spices. Add jackfruit and maple syrup and stir occasionally to break up the jackfruit. It will be ready when the liquid is dissolved and the jackfruit darkens and starts to look like shredded meat.

Toor Dal: Gujarati Surati Dal

I am reposting a great recipe for Gujarati Surati Dal from Veg Recipes of India that uses another type of dal: Toor Dal (also Arhar, Tur, Toovar or Tuvar Dal). Toor dal is split pigeon peas and is popular for making Gujarati dals. From the internet, I see that Gujarat is a state in western India, and Surat is a district in the state of Gujarat India. Gujarat cuisine is mainly vegetarian due to religious influences such as Jainism, which teaches nonviolence and equality between all life forms. Mohandas Gandhi was a Gujarati. Toor dal is also used in Sambar dishes traditionally served in South India, but this dish is Gujarati. It is really so delicious and I am so happy it was shared on the internet.

Once again, I brought out my pressure cooker which I have grown to love. It dramatically cuts down on the cooking time and saves energy. I cooked the dal and tomatoes in the pressure cooker but still pre-soaked the dal for 30 minutes before starting.

Gujarati Surati Dal

Ingredients:
1 cup Toor dal (pre-soaked for 30 minutes)
3 cups water
1/2 tsp turmeric
2 medium size tomatoes, chopped
1 green chili, chopped
¼ or ½ tsp red chili powder
2 tbsp unroasted raw peanuts
1 sprig curry leaves
½ inch ginger, finely chopped
1 tbsp jaggery (or brown sugar)
½ or 1 tbsp lemon juice
salt as required

For tempering:
½ tsp mustard seeds
Pinch of asafoetida (aka "Devil's Dung" due to its very strong odor from sulfur compounds. It adds a wonderful flavor)
2 tbsp oil (or ghee)
1-2 dry red chilies

1. Pick and wash the dal in several changes of water. Drain the dal from its soaking water and place it in the pressure cooker with 3 cups of fresh water, turmeric and tomatoes. Secure the top according to the manufacturer's instructions.

2. Set the pressure cooker on high heat until the pressure regulator begins to jiggle. Lower the heat to medium-high and begin cooking time. Cook for 7 minutes. A gentle rocking and hissing of the pressure regulator indicates the cooker is at the proper cooking pressure.

3. When the cooking time has elapsed, remove the pressure cooker from the heat source and to allow the pressure to subside naturally before opening the lid. DO NOT open the lid while the cooker is pressurized.

4. Use a whisk or wooden spoon to mash the lentils.

5. Add the peanuts, green chilies, curry leaves, red chili powder, ginger & jaggery (or sugar) and salt to the dal.

6. Bring the dal to a boil and then simmer for 3-4 minutes. It should have a thin consistency. Add more water if it becomes too thick. Turn off the heat.

8. Heat oil (or ghee) in a separate pan. Add the mustard seeds and when they pop, add the asafoetida and red chilies. Fry the mixture for a few seconds but don't burn.

10. Quickly pour the spices and oil in the dal. Stir and continue to simmer the dal for a couple of minutes.

11. Add lemon juice and stir.

12. Check the seasonings and garnish with coriander leaves. Serve with rotis or rice.

The Best Vegetarian Chili Soup Recipe

I bought the book 1,000 Vegetarian Recipes by Carol Gelles quite a long time ago but have referred to it many times since then. All of the recipes are pretty solid. One of my favorite recipes from this book is the vegetarian chili soup. It is the best recipe I have found, maybe because of the paprika. Anyway, it is quite good and I wanted to share it. You can top it with whatever you like: sour cream (I like Tofutti Sour Supreme), onions, cilantro, cheese, jalapenos, Fritos... whatever you fancy.

Vegetarian Chili

Ingredients
2 Tablespoons vegetable oil
2 cups finely chopped onions (I reduce this to about 3/4 cup - personal preference)
6 Cloves finely minced garlic
1/4 Cup chili powder (nothing fancy, just the regular chili powder in the spice aisle)
1 Tablespoon paprika
1 Teaspoon ground cumin
1 Teaspoon dried oregano
4 Cups chopped tomatoes (I use a quart of home-canned)
1 Bay leaf
1/2 Teaspoon sugar
Salt to taste
1/8 Teaspoon ground red pepper (or to taste)
3 Cups cooked kidney beans

I use dried kidney beans by first quick-soaking them, then pressure cooking them. To quick-soak, place the kidney beans in a sauce pan and add water to cover them by about 1 inch. Bring water and beans to a boil, boil 1-2 minutes, then shut off the heat. Cover and allow them to soak for 1 hour or so.

1. When you are ready to pressure cook the beans, drain the soaking water. Place 2 cups of beans in the pressure cooker with 6 cups of fresh water. Secure the top according to the manufacturer's instructions. Bring the cooker to a boil on high heat until the pressure regulator begins to whistle and sputter.

2. Lower the heat to medium high (so that the pressure regulator rocks gently) and begin cooking time. Cook for 9-10 minutes. Remove the pressure cooker from the heat source and to allow the pressure to subside naturally before opening the lid. DO NOT open the lid while the cooker is pressurized.

3. While the beans are cooking, mince the onion and garlic. Combine chili powder, paprika, cumin, oregano.

4. Add the vegetable oil to a 4-quart sauce pan and heat it on medium high. Add the onions and garlic. Saute until softened, about 2 minutes.

5. Stir in the spices and mix until absorbed.

6. Stir in the tomatoes, 3 to 4 cups of water (depending on how thin you like your chili), bay leaf, sugar, salt and red pepper. Bring to a boil, cover, and simmer 20 minutes.

7. Add the cooked kidney beans (beans only - not their cooking liquid) and simmer, covered, for 15 more minutes. Discard the bay leaf.

8. Serve with desired toppings or with cornbread. This is a super recipe for camping because you can used canned beans, canned tomatoes, and mix the spices ahead of time. It is also made in only one pan, so the cleanup is easy.

Chana Dal

Lately, I've had a fascination with dal (also daal or dahl), a vegetarian staple of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. Dal comes from the Sanskrit word "to split" and is a thick stew of dried split lentils, peas or beans (pulses) cooked with a medley of exotic spices. Over 50 varieties of dal are seasoned with multitudinous combinations of spices to create flavors unique to each region of India. It is a dish that is simple, yet complex.

Who could not be intrigued by the spices of India? Traders centuries ago traversed vast mountains and deserts, risked robbery and shipwrecks to obtain spices coveted by emperors and aristocracy. Centuries later, India still leads the world in spice production.

I am hoping to share my enthusiasm as I learn more about dal and India's exotic spices. I started by preparing Chana Dal, first using a spice blend (masala) from Mahashian Di Hatti Ltd. (MDH) purchased through a local Indian dry goods shop, Srider India Imports at 11945 SW Pacific Highway in Tigard, Oregon. This masala contains coriander, salt, red chili, turmeric, onion flakes, dry ginger, cassia, cumin, garlic flakes, cloves, nutmeg, mace, and asafoetida.

Using a masala (spice blend) is a good way to go if you do not want to purchase spices individually. If you do not have an Indian grocer nearby, try ordering online through Indian Blend. I also invested in a pressure cooker, which is nearly essential for cooking dal quickly. Later, I shall prepare my own masala.

Chana Dal is produced by removing the outer layer of kala chana (black chickpeas) and then splitting the kernel. I have seen some recipes that are cooked entirely in the pressure cooker. I followed the directions given on the box and cooked only the Chana Dal in the pressure cooker.

Chana Dal Recipe:

Ingredients:
1 cup Chana Dal
3 cups water
1/2 teaspoon turmeric
1/2 cup onion, finely chopped
1/2 cup tomato, chopped
2 Tablespoons MDH Chana Dal Masala
2 Tablespoons cooking oil
Salt to taste

1. Wash the Chana Dal in several changes of water, then soak in water for 30 minutes. I have found that soaking is necessary. Otherwise, the cooking liquid bubbles up into the pressure regulator. This could potentially stop the release of steam and cause an unsafe buildup of pressure.

2. Meanwhile, chop the onion and tomato.

3. Drain the soaking Chana Dal and add to the pressure cooker along with 3 cups of water, turmeric, and salt. Secure the top according to the manufacturer's instructions.

4. Set the pressure cooker on high heat until the pressure regulator begins to jiggle. Lower the heat to medium-high and begin cooking time. Cook for 8 minutes. A gentle rocking and hissing of the pressure regulator indicates the cooker is at the proper cooking pressure.

5. Remove the pressure cooker from the heat source and to allow the pressure to subside naturally before opening the lid. DO NOT open the lid while the cooker is pressurized.

6. Fry the chopped onions in oil until soft. Add the chopped tomatoes and Chana Dal masala. Stir for 4-5 minutes until it becomes a paste.

7. Add half the boiled dal to the pan, mix, then add the remaining dal. Check seasoning and add salt if desired. Simmer for 5 minutes or until the dal is at the desired consistency. You may need to add additional water. The consistency should be stew-like.

8. Sprinkle with dried Kasoori Methi (fenugreek) leaves before serving. Serve with rice, roti, chapati, or any other flat bread.