Catch Me This Weekend!

Catch me this weekend with banging booch and poppin plant based eats!

If you’re in Miami check me out at the Little Haiti Cultural Complex this Saturday!

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Salt Cured Jackfruit/Vegan Salt Fish

A soy free and gluten free fish alternative!

I need to get into the habit of taking more pictures as I cook, but this is what my jackfruit looked like before I placed them in the dehydrator.  This is a fun recipe, but it takes at least a good 58hrs to finish, so I need to be patient.  The outcome is great!!

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Salt Cured Jackfruit/Vegan Salt Fish:

½ cup Kelp flakes

PLENTY of Sea Salt

2 cans of Jackfruit in brine

 

Drain and rinse jackfruit.  Remove all of the seeds from the jackfruit, then lay the deseeded jackfruit pieces on some paper towels or a clean kitchen towel to drain for at least 5 mites.  In a shallow dish, cover the bottom of the dish with about a ¼ of salt and ¼ cup of kelp flakes, mix together and even the mixture out in the pan.  Place the jackfruit pieces evenly around the pan. If you ran out of space and need to layer your jackfruit, you need to sprinkle more salt on top of your jackfruit (you’ll know it’s enough salt, when you can’t see any more jackfruit.) before you start on the next layer.  Sprinkle the other half cup of kelp flakes on top of the jackfruit, then cover with more salt.

Place the dish in the refrigerator covered with a clean towel and plastic wrap, and let rest for 48 hrs.  After 48 hrs, I placed my jackfruit in the dehydrator for 10hrs after shaking off excess salt.  That’s all it is! Now you can use the jackfruit as you would salt cured fish.  Store in an airtight container in your fridge or on the counter.

*Note that the jackfruit will be softer that salted cod when rehydrated*

 

To rehydrate, I boiled some water and poured it over the jackfruit and rinsed it off a few times until it was at my salt preference.

 

I used this jackfruit in a recipe with ackee to be similar to ackee and salt-fish

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Hearts of Palm Toona

One of my favorite things to eat as a child was my mom’s tuna sandwich. No one makes it like mom. I took a twist on an old favorite by subbing tuna for kelp and palm hearts. The results? Astounding!

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Hearts of Palm Toona

1 14.5oz jar of hearts of palm (drained)

2-3 tbls kelp flakes

¼ cup mayo substitute (avocado is a great substitute)

1 small carrot (4-5 in)

½ celery stalk

1 tbls minced onion

2 tbls minced green bell pepper

1 tsp fresh dill (optional)

½ tsp Lemon juice

½ tsp salt

½ tsp pepper

Drain the hearts of palm, then pat dry and chop.  Place chopped palm hearts in a medium bowl.  Add 2tbls of kelp flakes and mayo substitute (I prefer Just Mayo) then mix.  Now it’s time to add the veggies!!! Everything can be cut to your preference; however, I suggest to mince everything.  Mince the carrot, celery, onion, and green pepper and add it to the palm heart mixture and mix.  If the mix doesn’t taste oceany enough for your preference, throw another tablespoon of kelp flakes into the mix.  Add some chopped dill, salt, pepper, and lemon juice.  Now your creation is ready!

I like to eat this in sandwich form on multigrain bread or a sourdough baguette, with Just Mayo, yellow mustard, avocado, romaine lettuce, and sprouts.  But, its mighty delicious in stuffed avocados, with pita chips, tortilla chips, crackers, or crudité (a fancy word for cut up veggies).