Blood Orange and Ginger Jackfruit Carnitas

Hey you guys, here is my jackfruit recipe. The past few days have been so hectic so it has taken a little while to get it written. Also, day lights savings has me like Zzzzz. As a naturally early riser, I did not think the time change would have any effect on me … oops!


I am really happy to share this recipe with you. I have been experimenting with different jackfruit recipes for a few months here and there and I absolutely love the stuff! When I make jackfruit tacos I usually incorporate chili powder as a safety because it does a good job of drowning out any leftover brine-y taste. In an attempt to branch away from my safety ingredients, I swapped out the Hot Mexican Style chili powder and I used Gochujang instead.


I know, right? This savory Korean condiment is made from red chili, glutinous rice, fermented soybeans, and salt, and the sweet heat it adds to these tacos will make you swoon. (P.S. don’t be fooled, despite its name, “glutinous rice”, is gluten-free, if that is your thing!)


I had so much fun with this recipe, please try it, adapt it, steal like an artist and let me know how it goes. Follow your vegan heart! ❤

Blood Orange and Ginger Jackfruit Carnitas (makes 8-10 tacos)



20 oz can of young jackfruit (drained weight 10 oz)

¼ tsp Garlic Powder

¼ tsp Ground Cumin

¼ tsp Cayenne Pepper

¼ tsp Black Pepper

½ tsp Coriander


½ cup Fresh Squeezed Blood Orange Juice + about ¼ cup Pulp

1 cup Water

¼ cup Coconut Milk

2 tbsp Rice Vinegar

1 tbsp Liquid Amino

1 tbsp Agave

2 tsp Liquid Smoke

1-2 tbsp Gochujang

1 ½ inch Ginger Root (grated)

2 Cloves of Garlic (minced)

2 Bay Leaves

Tahini Sauce (makes about 6 oz)

¼ cup Olive Oil

2 tbsp Tahini

Juice from ½ Lemon

1 tbsp Liquid Amino

¼ cup Cilantro

2 tbsp Apple Cider Vinegar

¼ tsp Cumin

¼ tsp Cayenne

1 tsp agave


  1. Prepare the jackfruit.

[Ultimately what you want to end up with is “pulled pork” –esque pieces of jackfruit. Start by draining the brine and rinsing the jackfruit under cold water for about five minutes. Use your hands or two forks to shred up the jackfruit. You can leave the seeds in if you want, but I prefer to remove the seeds because they look creepy and have a sort of hard texture. After you finish shredding the jackfruit, give it a final rinse to get as much brine out as possible. Next, you want to squeeze as much of the water liquid out as you possibly can. You can use a towel, cheese cloth, new clean sock, whatever you have on hand. Continue ringing out until you have removed as much liquid as possible. Your jackfruit meat will end up crispier the more liquid you can remove.

As an alternative method, you can rinse of the jackfruit while simultaneously shredding it apart with your fingers and rinsing while you shred. Either way, make sure you get as much liquid out as possible when you are done with the shredding process.]

  1. Once you have prepped the jackfruit, combine the garlic powder, ground cumin, peppers and coriander in a small dish. Thoroughly work the mixture into the jackfruit. Set aside while you prepare the marinade.
  2. Prepare the marinade by combining all of the ingredients in a 3 quart container or the pot you will use for cooking later. Add the jackfruit and stir well to ensure the jackfruit is well coated.
  3. Let the Jackfruit marinade for at least 20 minutes, but the longer the better. (I usually marinate mine overnight and have no issues with it coming out too mushy.
  4. When you are ready to eat, transfer the jackfruit and marinate into a 3 quart pot. Turn the burner up to high and bring the mixture to a rapid simmer for 2-3 minutes. Partially cover the pot and reduce the heat to low. Simmer for about an hour, stirring occasionally, until almost all of the marinade is reduced. You should still have a little marinade left. Keeping the lid on, turn off the heat and let sit for about 10 minutes.
  5. Preheat the oven to high broil. Place a piece of heavy duty foil over a baking sheet and grease with 2 tbsp olive oil. Remove the bay leaves, spread jackfruit evenly onto the baking sheet and broil until it gains some crispiness. I end up broiling mine for about 10 minutes or so. This seems like a long time but it really takes that long for the jackfruit to crisp up. Check on it about half to flip and check on crispiness levels. Remove from oven when you have achieved your perfect level of crispiness.

While you are broiling the jackfruit, prepare your insanely out of this world Spicy Tahini and Cilantro Sauce. To prepare, just combine all ingredients. Add salt/pepper to taste. I also added a crushed up dried chili… or 3 or 5… I like heat.

Now you have your jackfruit and your tahini sauce so you can prepare your tacos with whatever other toppings you like! I used corn tortillas and this amazing ensemble of toppings:

Radish (sliced or be fancy and spiralizer!)

Mixture of grilled Jalapeno and Roja peppers

Spring salad mix


Grilled red onion

Toasted peanuts

Cilantro for a little added garnish


And now, eat your vegan heart out!






Scallion Pancakes

Hey Guys!!

Scallion pancakes. What can I say? They are easy and delicious and you can dip them in Asian sauces or eat them with kimchi (oh my gosh such a genius idea), you can snack on them like naan with hummus, or like flatbread pizzas, or roll them into pinwheels! I personally wouldn’t eat them with maple syrup as the name “pancake” tends to imply… but, if you like to mix sweet and savory, it might not be the worst thing ever? So, hey, go for it– sky’s the limit!

I am going to tell you about two ways to make scallion pancakes, one is gluten-free and one uses regular ol’ all purpose flour. I started writing this huge long thing about my experiences being gluten free and it ended up being kind of lengthy, so I will save that for this weekend and save the spotlight for those dreamy scallion pancakes. ❤

I made both versions of these pancakes last night. The regular flour worked better, but I would like to try the gluten-free ones again but next time add some sort of binding agent to help the dough stretch a little more and not be so crumbly. Examples: expandex modified tapioca starch or xantham gum. 

The gluten-free pancakes weren’t very flexible, so we just cut them up and dipped them in hummus. The all purpose flour pancakes were the consistency of naan, so we spread hummus on them and added shredded carrots, cucumbers, radishes and jalapenos and then rolled and cut them into pinwheels! They were so good that we ate them all before I could take a picture to show you– oops! But you can see a picture of what they looked like before that all went down:


Soooo dreamy, right?

Here are the recipes, enjoy!

Prep time: 5 minutes

Wait time: 30 minutes

Cook time ~ 15 minutes

Makes 4 pancakes


Method number one: Scallion Pancakes using all purpose flour


1 1/2 cup All Purpose Flour

3/4 cup Hot Water

1 Small Bunch of Scallions, thinly sliced to yield about one cup.

2 tbsp Sesame Oil



  1. Add flour and water and combine using a fork. Knead the dough for about two minutes, then roll into a ball. Cover with plastic wrap. Allow to rest for 30 minutes.
  2. After 30 minutes, cut the dough into four even pieces. Dust your work area with flour. Leaving three of the pieces covered, roll the first piece of dough into an oval shape. Brush the dough lightly with sesame oil and sprinkle with salt. Roll the dough up into a long snake shape so that the oil and salt is all rolled up like a taquito. Then repeat the steps. Roll your dough out again into an oval shape, brush with sesame oil and sprinkle with salt. This time, add about 1/4 cup of scallions onto your oval shape. Roll into a snake shape. Then twist the dough into a cinnamon bun. Using a rolling pin, flatten the dough out into a pancake shape.
  3. Over medium heat, heat your skillet with enough oil to lightly fry your pancake. Add more oil as needed. Cook each pancake for about two minutes or until it is lightly crispy and pretty.
  4. Serve immediately. If you are not planning to serve right away, you can save the dough. You can also reheat the pancakes later in the toaster oven or over the stove.

How to Roll your scallion pancake like a pro and impress all your friends and family (P.S. Keep scrolling for Gluten-Free directions and pictures):




Method number two: Scallion Pancakes Using Gluten-Free Flours


1/2 cup Brown Rice Flour

1/2 cup Chickpea Flour

1/4 cup Sweet White Rice Flour

3/4 cup Hot Water

1 Small Bunch of Scallions, thinly sliced to yield about one cup.

2 tbsp Sesame Oil



  1. Over a medium mixing bowl, sift together your flours.
  2. Add water and combine using a fork. Consistency will be like play-dough. Knead the dough for about two minutes, then roll into a ball. Cover with plastic wrap. Allow to rest for 30 minutes.

Continue by following steps 2-4 of the all purpose recipe. Dust your work space with an all purpose gluten-free flour, such as Bob’s Red Mill. 

Here is how my gluten free dough turned out: