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This month is dedicated to plant-based eating, with each week focusing on a different jot down of cuisine.
First up: healthy Mexican food.
Todo Verdefounder Jocelyn Ramirez has many passions, but delicious Mexican food and wellness both rank pretty up there.
Ready for a taste?
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Store the leftover jackfruit in an air-sealed container in the fridge for up to a week.
Yields 4 to 6 servings
Ingredients320 oz.
Remove the non-shreddable core from the shreddable part of the jackfruit with a knife.
Remove any seedpods from the shreddable parts and add them to the pile of cores.
Add the shreddable jackfruit to a medium bowl.
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Mince the cores and seedpods with a knife until they are a similar texture to the shreddable jackfruit.
Shred the jackfruit in the bowl, and add the minced jackfruit.
Heat a large skillet over medium heat, and add the jackfruit to the skillet.
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Cook for 20 to 30 minutes, or until the jackfruit is seared and brown on all sides.
You may need to add more oil as the jackfruit cooks.
The skillet should have enough oil to help sear and brown the jackfruit.
Add the remaining orange juice to the skillet.
Serve one serving on top of tortillas with chipotle salsa and topping of your choice.
Store remaining servings in a glass container to use later in the week.
Then, save the other three servings to use later in the week.
Seal in an air-tight container and keep in the fridge for up to one week.
Add the ground walnuts to a bowl and set aside.
Place the sun-dried tomatoes in a bowl of warm water for ten minutes, or until rehydrated.
Blend until completely smooth and add the mixture to the bowl of ground walnuts.
Mix until the walnuts are fully incorporated.
Coat the bottom of a saute pan with two tablespoons of oil, and preheat over medium heat.
When the oil is hot, add the walnut mixture to the pan.
Taste for seasoning, adding more as needed.
Store leftover three servings in a glass container in the refrigerator for up to one week.
I like to add cilantro to mine for extra flavor.
Make a cup to use in a couple different meals throughout the week.
This easy meal is hits all the flavor notes.
Heat up your leftover walnut meat and then heat the tortillas on a griddle or your stoves open flame.
Layer the walnut meat over each tortilla and top with avocado slices, red onion, and minced cilantro.
Add your cooked cilantro brown rice to a bowl and toss in olive oil and lemon juice.
Warm up your walnut meat to add on top.
Layer on toasted pepitas (aka pumpkin seeds), sliced avocado, chopped tomato, and minced cilantro.
Then, add your black beans and jackfruit until everything is warmed through.
Here are 10 more plant-based Mexican-inspired meal ideas.Andfor more recipe inspiration, join Well+Goods Cook With Us Facebook group.
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