Spicy Jackfruit Mexican Tacos

My favourite type of meal is when the table is full of different dishes and everyone can create their own plate. There’s something so fun about having lots of elements and creating the perfect combination for yourself. It’s also great when you have a lot of mouths to feed! Mexican style food is perfect for this - we love having a selection of veggies, black beans, cashew cream, ferments, limes, chilis and a huge bowl of guacamole to stuff in our soft corn tacos.

Another must-have for us is this spicy jackfruit filling which we’ve prepared so it’s deliciously crispy on the outside but still tender on the inside. If your’re new to jackfruit, it’s a tropical fruit which can also be used in savoury cooking. The texture is somewhat similar to chicken and it carries a lot of flavour when seasoned with spices and herbs. If you haven’t tried cooking with it yet we definitely recommend it! If you’re looking to create the perfect Mexican dinner, then check out our other recipes below that combine perfectly with the jackfruit filling…

Spicy Jackfruit Mexican Tacos

Recipes to serve with this:
Cashew Cream Sauce (Oil - free)
Smokey Refried Black Beans
Roasted Red Pepper Sauce

two 400g tins of young jackfruit
2 large onions, finely sliced
6 cloves of garlic, finely chopped
75ml of tomato passata
2 teaspoons of cumin seeds
2 teaspoons of smoked paprika
2 teaspoons of curry powder
1/2 teaspoon of cinnamon
1/2 teaspoon of turmeric
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/3 teaspoon of chill powder (more or less depending on how spicy you like it!)
1. Drain the jackfruit and cut up roughly into pieces of about 1cm thickness.
2. In a large pan (with a lid) fry the cumin seeds In 1 tablespoon of oil for around 30 seconds. Add the onions to the pan and fry until golden.
3. Add the garlic and all other spices to the pan, cook for around 30 seconds.
4. Add the tomato passata and stir well. Cook for a few minutes until the mixture thickens up.
5. Add the jackfruit to the pan and stir it really well. Cover it with a lid and cook for around 10 minutes.
6. Transfer the mixture onto a greased baking tray and mash up some of the jackfruit using the back of a wooden spoon. Bake in the oven on gas mark 6 for 20-30 minutes. The jackfruit should go crispy.
7. Serve with beans, roasted peppers/onions, guacamole and whatever else you wish to create your perfect taco!

Spicy Jackfruit Mexican Tacos

Have you tried cooking with jackfruit before?
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Overnight Sourdough Spelt Bread

This overnight sourdough recipe has been pretty life changing for us. Although we appreciate the care and skill that goes into a true sourdough, we love this recipe for it’s simplicity and speed. As this is a quick ferment, the flavour is less tangy than a loaf made with a starter, but it still has all of the delicious flavour and texture of homemade bread. We love to add seeds or nuts to the bread for extra nutrition as well as taste. Poppy seeds on top create such a delicious crust, whilst pumpkin seeds bring so much flavour and a burst of green in each slice.

We’ve used spelt flour in this recipe as we love the taste and the way it bakes. Spelt does contain some gluten, although much less than normal wheat flour. We personally find it so much more digestible than other grains such as wheat or rye, so we tend to make this bread every 2 or so weeks. It’s incredible topped with our vegan turmeric butter or with mashed avocado and lemon.

Overnight Sourdough Spelt Bread

4 cups wholegrain spelt flour
2 cups filtered water
1/8th teaspoon dry active yeast
1.5 tsp Himalayan sea salt
3 tablespoons poppy seeds

1. In a large ceramic mixing bowl, add the flour, yeast, salt and 2 tablespoons of poppy seeds. Mix well.
2. Add the water and mix until completely combined, make sure you don’t leave any flour unmixed at the bottom of the bowl. (Note that the ideal water quantity may change slightly depending on your flour - but ultimately it should still work with this ratio, you want the dough to be sticky but not too wet, as it will get wetter as it ferments)
3. Cover the bowl and leave for 18-24 hours, the warmer your house, the faster it will ferment, and the more flavour it will have (we cover it with a plastic bag but you could use a large cloth). You should see the dough spread out and rise slightly inside the bowl, with some air bubbles on the top.
4. The next day, when its ready to bake, preheat your oven to gas mark 6 (200 degrees celcius).
5. Gently scoop the dough into a lined and greased loaf tin, or lined cast iron pot. Cast iron pots work really well as they hold the heat better and create a crisper crust, but we often use our loaf tin as we like the shape. Sprinkle the rest of the poppy seeds on top and leave the dough to sit for 10-15 minutes.
6. Bake for 50 minutes with the lid on (or foil on top), then remove the lid and bake for another 10 minutes. Remove from the baking dish and tap the bottom of the loaf, it should sound fairly hollow and be quite crisp. If you want you can cook it for another 5-10 minutes out of the tin/pot to improve the crust.
7. Allow to cool before cutting and enjoy!

Overnight Sourdough Spelt Bread
Overnight Sourdough Spelt Bread

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Cashew Cream Sauce (Oil Free)

Next month we fly to India for a few months of travel, a yoga teacher training course & trekking in Nepal. We’re beyond excited to return to this wild and wonderful part of the world, and intend to share our journey on the blog with you! For now, we’re savouring all of the delicious foods we’ll miss during our time away. Don’t get me wrong, we’re so excited for all the incredible Indian food we’ll enjoy, but we’re making the most of fresh, vibrant food and having access to local organic produce.

This delicious cashew cream has been our go-to sauce the past few months. Soaked cashews become so rich and creamy when blended. We’ve combined them with a few other ingredients to make a really tasty sauce. Apple cider vinegar is a must have product in our kitchen - it has so many great uses! Make sure to get a raw vinegar that still has ‘the mother’ (aka live bacteria) in it. This means that it hasn’t been pasteurised and is therefore great for gut health. The vinegar gives the sauce a subtle tanginess that pairs so well with the nutritional yeast and hints of garlic/mustard powder.

cashew cream dressing
Cashew Cream Dressing

A couple of things I love about this sauce, besides the taste, are how easy it is to prepare and how versatile it is too. We’ve been enjoying it as a side to so many meals, here are some suggestions of recipes it pairs really well with:

Smokey Refried Black Beans
Chickpea Frittata with Sage & Rosemary
Sprouted Chickpea Falafel Burgers

1 cup of cashews, soaked for 2+ hours
2 tablespoons of apple cider vinegar
3 tablespoons of nutritional yeast
1/4 teaspoon of garlic powder
1/4 teaspoon of mustard powder
3/4 cup of water
1 tablespoon of white miso (optional but highly recommended)

1. Soak cashews in water for at least 2 hours.
2. Drain and rinse the cashews and combine together in a blender with all of the other ingredients. Blend until smooth and add more water if you want a thinner consistency.
3. Store in an airtight container in the fridge, it should last at least 5 days.

cashew cream dressing

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