GOOD
Nutrition
Upton’s
has done the heavy lifting for you by offering pre-made jackfruit in barbeque sauce, making these an absolute cinch to throw together on those busy nights when you’re scrambling to get dinner on the table. This dish can be whipped together as quickly as you can make the coleslaw (which is packed with fibre and antioxidants!). You can find the jackfruit in the refrigerated section of Nature’s Fare Markets by the tofu—such an awesome product!
Jackfruit Carnitas BY TORI WESSZER
Traditional pulled pork sandwiches get a Mexican vegetarian overhaul with these mouth-watering carnitas. Ingredients Coleslaw
Sriracha Mayo
2 cups green cabbage*, finely shredded
23
2 cups red cabbage*, finely shredded
2 tbsp Sriracha sauce
1 cup carrot, grated (3 medium) ¾ cup apple, grated (unpeeled, 1 medium) ½ cup fresh cilantro, chopped
/ cup mayonnaise (we like Neal Brothers)
Tacos 2 tbsp olive oil
¼ cup mayonnaise (we like Neal Brothers)
3 pkgs Upton’s Naturals Bar-B-Que Jackfruit
1 tbsp fresh lime juice
9
small corn tortillas
1 tsp sugar or honey
½
red onion, thinly sliced
½ tsp salt
2
avocados, diced
*Use a sharp chef’s knife or a mandoline to shred the cabbage.
1
jalapeño pepper, sliced
2
limes, quartered
TORI WESSZER is a Registered Dietitian and self-proclaimed foodie. Her nutrition philosophy embraces moderation and quality without deprivation. She started up Fraîche Nutrition on a whim in August 2014, inspired to help share her love of food and educate others on simple healthy eating at the same time. Tori believes that food and nutrition has become overly complicated, and hopes to help others live healthier lives one wholesome recipe at a time. 18 | July/August 2018
PREPARE 1. Combine coleslaw ingredients in a large bowl. Refrigerate until ready to serve. 2. Combine mayonnaise and Sriracha together in a small bowl. Set aside. 3. Heat jackfruit in a lightly oiled frying pan over medium heat, until it is heated throughout, about 8 minutes (add a tsp or two of sugar if you prefer it sweeter). 4. Meanwhile, warm the corn tortillas one by one either over an open flame of a gas oven, using tongs until they are toasty with a few darkened spots (15–30 seconds), or in a very hot cast iron pan (with no oil) on each side until slightly darkened (15–30 seconds). Keep warm in a folded clean dish towel or napkin until ready to serve. 5. To assemble the tacos, take a tortilla, add a small amount (2–3 tbsp) of the heated jackfruit, top with coleslaw, red onion, avocados, and a drizzle of Sriracha Mayo. Add jalapeño peppers and a squeeze of fresh lime if desired.
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