This week brings a special guest star, Heather Forte, into the kitchen. She is a decent home cook with a self-professed culinary knowledge of a first grader. Her credentials include being a “Top Chef Enthusiast” and knowing what “sous-vide” means. Watch as Amanda leads her through creating a plant-based dinner with the mystery ingredients.
Read on for episode breakdown
Ingredients in this week’s episode:
This week, we brought our friend, Heather down to the Fearless Flying Kitchen. She was expecting to be the peanut gallery, but we decided to put her to work, and let her figure out what to do with the ingredients.
After some deliberation, we decided to make a Vegan curry with the jackfruit as well as other veggies that were in the fridge (zucchini, carrots, potatoes, and garlic). For spice, we added curry powder and a whole jalapeño, which made for a pretty hot curry (so if you don’t like your food super spicy, err on the side of less curry powder and jalapeño.) The Green Goddess Salad Dressing was amazing on its own, and added a more complex flavor to the curry. Since filming this episode, I have used it on several different salads, and its a great staple to have around.
Jackfruit is having a moment in the culinary world right now, so it was only a matter of time that it found its way into the Fearless Flying Kitchen. Jackfruit is often seen in savory vegetarian and vegan meals because it has a culinary application similar to tofu, in that it absorbs flavors well, and also shreds like meat. In its natural state, jackfruit is absolutely huge (see picture to the right), so the canned version is definitely more convenient for the average home chef. On its own, jackfruit has a flavor and texture of a plain artichoke heart, but once it was in the curry, it took on a totally different texture and flavor profile. It is a fun ingredient to play with, but since it has no protein, I wouldn’t recommend vegetarians and vegans consider it a “meat substitute” and would still encourage including some other non-meat protein sources (like beans, tofu, tempeh, seitan, etc.)
The Multi-Blend with Vegetables was fine on its own, but it didn’t really do a good job at featuring the curry (which is what we wanted it to do). We all agreed that just a regular Jasmine rice or plain brown rice would have been preferred. After filming, we ended up cooking some boil-in-a-bag rice and combined it with the multigrain blend, and it was a huge improvement.
Lastly, the cocktails. It was really fun to make the licorice simple syrup. I would love to explore making other drinks with the syrup, possibly make some kind of mojito or gimlet with it. Out of the two we experimented with, the Tiki Rum Punch was definitely the better of the two, because it felt more complete. However it was very sweet. Let’s just leave the licorice cocktails as a work in progress, and we’ll update you on when we improve it!
Green Goddess Jackfruit Curry with Multigrain Blend
- 2 Tbsp Olive Oil
- 4 Dutch Gold Potatoes, chopped
- 6 ‘teenage’ Carrots, chopped (but they were small)
- 2 medium Zucchini, chopped
- 1/2-1 Jalapeno, diced
- 20-oz can jackfruit, drained
- 1 can Light Coconut Milk
- 2 Tbsp Miso Ginger Broth
- Salt to taste
- 1-2 Tbsp Curry Powder
- 1/4 Cup Green Goddess Dressing
- 1 tsp Paprika
- 1 tsp Garam Masala
- 2 Gloves Garlic, Crushed
- 1 tsp Lime juice
- 1 bag Multigrain Blend with Vegetables
- Heat olive oil in pan. Once hot, brown potatoes and then add carrots and zucchini and jalapeño.* Cook for about 5-8 minutes, until tender.
- Add one can coconut milk, 1-2 tbsp of curry powder, 1/4 cup of Green Goddess salad dressing, paprika and garam masala. Cover and let simmer on low for about 20 minutes, until vegetables are tender and jackfruit is easy to shred.
- Add lime and shred jackfruit and cover until ready to serve.
- Meanwhile, cook Multigrain Blend with Vegetables cook grains as directed, but add splash of miso broth to prevent sticking to the pot. We recommend also mixing with Jasmine rice (Trader Joe’s has a great Frozen microwave brown rice that would pair well).
*At this point, I would also add an onion, we just didn’t have any on hand. You could swap out the veggies for any that you prefer.
Licorice Simple Syrup
- 2 Cups Water
- 15 Black Licorice
- 1/2 Cup Sugar
- Put all ingredients in a small pot and bring to a boil, stirring occasionally. Once boiling, reduce to a simmer, uncovered, and let liquid reduce by half. Strain and set aside.
We used the simple syrup to make two different cocktails
The Gin-ny Weasley
The first was what I like to call the “Gin-ny Weasley” because in theory, you like her and all the ingredients, but there is just something that isn’t right and it just kind of bugs you. She is also a little watered down. To create a Gin-ny Weasley, combine equal parts Gin, Licorice Syrup and Plain Soda Water. Garnish with Basil.
Black Licorice Tiki Punch
Heather came up with the second cocktail. She lives and loves Tiki culture and this drink definitely resembles something you would get at Trader Sam’s, and should definitely be enjoyed in a tiki mug. To make, combine 2oz Spiced Rum, 1 oz Licorice Syrup and top off with Blood Orange Soda. Garnish with Basil.