A little Tuesday Motivation!During these challenging times I want to focus my energy on creating positivity! I absolutely love cooking and although our store is presently closed, I am still finding myself in my kitchen, whipping up a storm! It's my go to place where I find my zen. I am using this time to reconnect with my family, clean my home and brainstorm new recipes that I will introduce at the store. Here is a delicious land easy recipe from my home to yoursJackfruit Tacos Makes 6 tacos Ingredients:1 can jackfruit in brine (not the one in sweet syrup)3 cups sliced onion1 tbsp minced garlic1 tbsp coconut oil3 tbsp Mexican chili powder1 tbsp ground coriander1 tsp ground cumin2.5 tbsp gluten free tamari1.5 tbsp fresh lime juice3 tbsp organic ketchup1 tsp liquid smoke1/3 cup fresh cilantroCorn tortillas of choice Optional:Garnish with salsa of choice, vegan sour cream, cilantro, radish and avocado For Jackfruit Mix:Open the can of jackfruit, drain excess water and rinse under cold water. Slice the jackfruit and set aside. Using a heavy-bottomed, pan, pan fry the onions with the coconut oil on medium- low heat until they are softened, translucent and lightly caramelized ( about 15-20 minutes). Add chopped garlic and fry off gently until soft and fragrant. Add the spices to the onion-garlic mixture. Fry them off gently, stirring the whole time, for a minute or so. Mix in the ketchup and wheat free tamari. Now add in the sliced jackfruit and stir well. Squash the jackfruit pieces with your mixing spoon so that the individual fibers separate more. Add the fresh cilantro and cook for another 5-8 minutes.Warm up your tacos, spoon in the jackfruit mixture and add your favourite toppings.Enjoy! Recipe by Chef Vanessa PercherCopyright Chef Veganessa 2017


A little Tuesday Motivation!During these challenging times I want to focus my energy on creating positivity! I absolutely love cooking and although our store is presently closed, I am still finding myself in my kitchen, whipping up a storm! It's my go to place where I find my zen. I am using this time to reconnect with my family, clean my home and brainstorm new recipes that I will introduce at the store. Here is a delicious  land easy recipe from my home to yoursJackfruit Tacos Makes 6 tacos Ingredients:1 can jackfruit in brine (not the one in sweet syrup)3 cups sliced onion1 tbsp minced garlic1 tbsp coconut oil3 tbsp Mexican chili powder1 tbsp ground coriander1 tsp ground cumin2.5 tbsp gluten free tamari1.5  tbsp fresh lime juice3 tbsp organic ketchup1 tsp liquid smoke1/3 cup fresh cilantroCorn tortillas of choice Optional:Garnish with salsa of choice, vegan sour cream, cilantro, radish and avocado For Jackfruit Mix:Open the can of jackfruit, drain excess water and rinse under cold water. Slice the jackfruit and set aside. Using a heavy-bottomed, pan, pan fry the onions with the coconut oil on medium- low heat until they are softened, translucent and lightly caramelized ( about 15-20 minutes). Add chopped garlic and fry off gently until soft and fragrant. Add the spices to the onion-garlic mixture. Fry them off gently, stirring the whole time, for a minute or so. Mix in the ketchup and wheat free tamari. Now add in the sliced jackfruit and stir well. Squash the jackfruit pieces with your mixing spoon so that the individual fibers separate more.  Add the fresh cilantro and cook for another 5-8 minutes.Warm up your tacos, spoon in the jackfruit mixture and add your favourite toppings.Enjoy! Recipe by Chef Vanessa PercherCopyright Chef Veganessa 2017