Spinach is probably one of my favorite leafy greens. I use it for just about everything – smoothies, soups, salads…it’s so good! Since I love it so much, why did it make me so long to discover spinach chips?
When my besties and I were in the Philippines, we made several visits to The Wholesome Table, a restaurant dedicated to building a healthy food culture by using organic produce, locally sourced ingredients and preservative-free everything. I can’t even begin to explain how delicious everything tasted – from the red curry Buddha Bowl to the cold-pressed almond milk latte, we were in taste bud heaven.
No meal was complete without the Vegan Cheese, a tofu “ricotta” topped with sweet onion jam and served with sourdough toasts. There were a few occasions in which we ordered this as our meal because we didn’t want to share – it really is that good!
When I came back to LA, I had a serious craving for this dish and found the best recipes to recreate it. Enjoy!
During a recent Girls Night Out with my bestie, we dined at Sage Vegan Bistro in the LA neighborhood, Echo Park. What a gem! A proper restaurant review will be posted soon, but the more I think about it, the more I crave one of their jackfruit tacos.
To be honest, one of the things I miss most about eating meatless is Mexican food. Since I’m weird about most cheeses, quesadillas and enchiladas are not dining options for me, and my neighborhood hole-in-the-hole taqueria doesn’t offer veggie fajitas.
Have no fear! On Taco Tuesday (or any other day), I can easily prepare carnitas tacos made with one of my favorite ingredients: jackfruit. This tropical fruit is used in many Filipino dishes my mom used to prepare for me – mostly the sweet ones – so it was fun transforming this versatile ingredient into a savory taco filling.