Ingredients
Guacamole:
Avocado
Red bell pepper
Lemon
Sea salt
Cilantro
Sweet Topping:
Fresh mango
Cayenne pepper
Lemon
Sea salt
Bean Mixture:
Black beans
Nutritional yeast
Black olives
Pickled Jalapeno
Additional:
Quinoa
Lettuce Wrap:
Jackfruit (canned or fresh)
Lettuce of your choice
Garlic
Yellow onion
Tomato
Red chili
Paprika
Sea salt
Stir Fry:
Zucchini
Asparagus
Mushroom
Bell pepper
Kale
Olive oil
Salsa:
Tomato
Green habanero pepper
Red Chili
Lemon
Sea salt
Cilantro
Instructions
As usual, measurements are approximate. Sorry in advance!
Lettuce Wraps:
1. In a large pan, add 1 cup of water, 3-5 cloves of garlic (depending on your liking for garlic), half of yellow onion, paprika, sea salt. Fry ingredients until hot.
2. Chop and add 1 tomato and 1/2 – 1 whole red chili (depending on spice preference) to mixture. Keep hot, and stir accordingly for about 10 – 15 minutes until flavorful.
3. Shred jackfruit (with hands or knife), and add to mixture. Bring to low heat, and cover with lid (option to add more sea salt, paprika or water as needed).
4. Keep mixture on low heat while prepping the rest. The longer the jackfruit sits, the more flavorful it will be. Recommended a minimum of 45 minutes, which is why it’s best to do first- so it can sit on the stove while you prep the rest.
5. Rinse and dry lettuce. Keep in fridge until plating.
6. Make quinoa, and keep warm.
Stir Fry:
1. Chop zucchini, asparagus, mushroom, bell pepper, and kale to your liking (I prefer small pieces) and add drizzle with olive oil and a pinch of sea salt.
2. These will cook pretty quickly, so no need to fry them up until about 10 minutes before serving.
Salsa:
1. Blend 1 1/2 tomatoes with 1 red chili, and 1 habanero pepper until liquid.
2. Add a squeeze of lemon (1/8 large lemon), and a pinch of sea salt.
3. Because I like my salsa a bit more chunky, I added 1/2 of chopped tomato to liquid salsa. This is optional.
4. Top with fresh cilantro to your liking.
5. Put in fridge.
Guacamole:
1. I kept this guac pretty plain, because there’s already so much going on with this dish. You can spice it up beyond this if you want.
2. Mash 1 – 2 avocados with 1/2 copped red bell pepper.
3. Lightly salt as needed, and add a squeeze of lemon.
4. Top with fresh cilantro.
5. Keep in fridge.
Sweet Topping:
1. Dice 1 fresh mango into cubes and dust with cayenne pepper. Add a SMALL squeeze of lemon and SMALL pinch of salt.
2. Shake up so all cubes have some cayenne on them.
3. Keep in fridge.
Bean Mixture:
1. Add whole black beans (canned or dry) to splash of water on stove.
2. Stir in a hefty dose of nutritional yeast so the mixture thickens and gets “cheesy.”
3. Add chopped black olives and chopped pickled jalepenos to your liking.
4. Keep covered on low heat.
Plating:
1. Take lettuce out of fridge. Make sure it’s full dry.
2. You can add a little bit of everything to one lettuce cup. Or, you can only add jackfruit and salsa, guac, and mango topping- keeping the veggies and quinoa/beans outside.
3. Remember that the salsa, mango, and jackfruit will be packing some HEAT in terms of spice. So, make combos according to your spice tolerance.
ENJOY!