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Wednesday, April 18, 2018

Vegan Cooking: Local Edition Recipes

We had a great time at the Emporia Public Library for our two sessions of vegan cooking with Gretchen Russell!  Educational outreach is an important part of the market's mission, and we look forward to partnering with the library for additional classes in the future!



Check out these great recipes Gretchen and the classes prepared: 


Tacos three ways

 Jerk tacos
 Half package tofu drained squeezed 
Jerk seasoning 
 Avocado
Red pepper
 Lettuce 
 Small tortillas 

After squeezing and slightly drying the tofu, crumble it into an oiled pan preheated to medium heat. Sprinkle seasoning over tofu. Toss the tofu and seasoning together, letting it brown. 
Once it's nicely browned (bits will stick to the pan, just keep scraping!), assemble tacos with desired toppings- sliced avocado, thinly sliced sweet red pepper, lettuce all in a small fajita-size tortilla. 

 Sofritas tacos
Half package tofu drained and squeezed
 Chipotles in adobo 
garlic powder
oregano
Onion chopped 
Lettuce 
Avocado 
corn salsa
Small tortillas 

Chop the onion while the pan preheats to medium. Using a small amount of oil, begin to saute the onion until it starts to turn translucent. Crumble in your squeezed tofu, and stir to combine. Add in chipotles to taste depending on your desired heat. Also add garlic powder, oregano, and a little bit of water. Toss together, letting it brown. 
Once it's nicely browned (bits will stick to the pan, just keep scraping!), assemble tacos with desired toppings- sliced avocado, lettuce, salsa all in a small fajita-size tortilla. 

 Bean tacos
 pinto beans Drain rinse 
 Chipotles in adobo
 Lettuce
Tomato
Avocado
Redpepper
 Small tortillas 

Heat a small pan on medium. Add the drained beans along with a small amount of water to prevent sticking. Depending on your heat desired, add chipotles. Stir often until heated through.
Once it's hot, assemble tacos with desired toppings- sliced avocado, lettuce, sweet red pepper, tomato all in a small fajita-size tortilla. 

 Barbecue pulled jackfruit with slaw
Can jackfruit, young in brine drained and rinsed
Slaw mix
Just mayo
Apple cider vinegar
Sugar 
 Hawaiian buns
Barbecue sauce 

After draining and rinsing the jackfruit, put it into a mixing bowl. Using your hands, shred the jackfruit to resemble shredded pork. The harder core sections may need to be chopped if you cannot break them by hand. 
In a preheated pan over medium low heat, add a small amount of oil and the jackfruit. Slow saute it for around 20-30 minutes until the jackfruit is quite dry but not burnt. Pour the bbq sauce into the pan with the shredded fruit, and slowly cook this another 10-15 minutes stirring often to keep it from burning.
To make the slaw, add about 4 tbsp mayo to the same rinsed mixing bowl with 1tbsp vinegar and 1-2 tbsp sugar. Whisk until the sugar is dissolved. Then add in slaw mix, combining well until all is coated. I also like to add thinly sliced japaleno!
After the slaw and jackfruit are done, assemble your sandwich. You can toast the bun if desired. Add everything to the bun- jackfruit and slaw! If you do it right, you may have to eat it with a fork.