This supposedly tastes best if made several hours or a day before serving to allow flavors to marry. I didn't notice a marked difference. All the same it was delicious!
Recipe by Hilah Cooking | Serves: 4 | Time: ~40 min.
1 medium onion, cut into strips
1/4 cup tomato sauce
1/2 tsp salt
1 tsp cumin
1/2 bay leaf
1 red #bellpepper, cut into strips
1 #jalapeño, cut into strips
3-4 cloves garlic, minced
1 tbsp olive oil
20 oz can green/young #jackfruit
1/2 cup vegetable broth
1 tsp coconut aminos
small handful cilantro, chopped, for garnish
Brown rice & lentils, to serve
Heat the oil in a large, heavy skillet (cast iron if you have it) over medium-high heat until very fluid. Add onion and tomato sauce.
Cook onion and tomato sauce together for about 10 minutes, stirring occasionally. After 5 minutes, the onions should be softened. Allow the tomato sauce to thicken and caramelize. The final few minutes, you will need to stir frequently to prevent burning. Add the salt, cumin and the half bay leaf and cook another minute.
Once onions are browned, stir in the peppers and garlic. Reduce the heat to low.
Drain the jackfruit and shred or chop it finely. Add jackfruit and veg broth to the skillet. Stir. Cover and simmer 20 minutes.
Remove lid and simmer to thicken sauce. Discard bay leaf. Add aminos. Stir and taste for salt.
Top with cilantro at serving time.
What I ate and drank today
4 glasses of water (aiming for 3 more before bed)
2 cups of coffee
1 diet coke
Mexicali vegan salad
Peanut butter sandwich
Ropa vieja with rice
30 minutes of strength training (arms and core)