Medusa Bowl

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Medusa Bowl

What kind of vegan would I be if I didn't experiment with jackfruit? This recipe was inspired by a can I purchased and contemplated using for over a month - and Lauren Toyota!

Course Main Course Prep Time 40 minutes Cook Time 45 minutes Total Time 85 minutes

Servings 8-10 Author Keri Milam

Ingredients

jackfruit

• 1 20 oz can of jackfruit

• 2 tbsp sesame oil

• 1 chopped red onion

• 2 large cloves minced garlic

• 1/2 tsp pink himalayan salt

• 1/2 tsp chili powder

• 1/2 tsp ground cumin

• 1/2 tsp ground sage

• 1 tbsp liquid aminos

laksa

• 2 tbsp sesame oil or E.V.O.O

• 2 tsp ground cumin

• 2 tsp ground turmeric (or saltless curry)

• 1 1/2 tsp garam masala

• 1 tsp red pepper flakes

• 4 to 5 large cloves minced garlic

• 1 bunch chopped cilantro

• 2 tbsp finely minced or grated ginger

• 3/4 C medium diced celery (I used celery juice I had in the fridge)

• 2 C medium diced carrot

• 2 C sliced shitake mushrooms

• 1 C diced tomatoes

• 1 small pumpkin, baked and pureed

• 1 Kallo Organic Vegetable Stock Cube

• 4 C water

• 1 can coconut milk

• 16oz black rice noodles

• 3 C chopped kale

• 2 tbsp lime juice

• 2 tbsp liquid aminos

• pink Himalayan salt to taste

• roughly chopped fresh cilantro & sesame seeds as garnish

Instructions

1. Rinse canned jackfruit. Use a mesh sleeve or cheese cloth to squeeze out excess water.

2. Use your hands to break the jackfruit up in a bowl until it becomes shredded.

3. Heat a large pot over medium heat with sesame oil. Sauté sliced onions for minutes.

4. Add minced garlic & jackfruit. Continue to sauté for 4 to 5 minutes.

5. Add spices & liquid aminos. Cook for another 3 minutes. Then, set this mixture aside in a small bowl.

6. Add 2 tbsp. of sesame oil to the pot along with cumin, turmeric, garam masala, & chili flakes. Stir for 2 minutes, turning heat down if needed.

7. Add garlic, ginger, celery, carrot, mushrooms, cilantro, & tomatoes & cook for 4 minutes.

8. Stir in pumpkin, water, vegetable stock cube, & coconut milk. Bring to a low simmer, then turn the heat down.

9. Use this time to cook noodles as directed in a large pot with salted water & set them aside.

10. Add kale, jackfruit mixture, lime juice, liquid aminos, & salt to taste.

11. In a small serving bowl, add noodles & pour laksa over them.

12. Top with cilantro, lime, sesame seeds, & red pepper flakes as desired.

Pro Tips

• Although canned pumpkin puree is an option, I prefer to use fresh pumpkin! Wash the pumpkin & cut it in half. Drizzle E.V.O.O over each half, & place them face down on a baking tray. Bake at 400 for 30 minutes, & scoop out the inside once cooled.

• Any rice noodles will work, but black rice noodles give this bowl it's Medusa flare! Not to mention it's funny to hear people ask if you're eating worms.

• I prepare small bowls of sliced lime, chopped cilantro, & sesame seeds when making this to allow people to garnish as desired.