I’m not going to lie, it took me yearrrrrs to finally get up the courage to try jackfruit. I have no idea why because it’s the least offensive out of all the vegan meat substitutes. I’d like to declare that it actually tastes good!
If you’ve never had jackfruit, here’s some info:
Jackfruit comes from jack trees—they’re related to the fig and mulberry trees—which are commonly found in southeast Asia. And while it’s related to figs and mulberries, jack fruit’s texture is similar to artichoke hearts. The best part about jackfruit is that it’s easily attainable (I bought it in the can) and shreds kinda similarly to meat (think carnitas or chicken!). It’s wild. It sort of blew my mind.
Have you ever been to a cookbook pot lucky party? I have to say, I think they’re brilliant.
A few weeks ago I was lucky enough to attend a cookbook potluck where each attendee made a dish from a chosen book. I’ve seen a few on the Instagram and I’ve always been like, “hmm, that’s a good idea!!” What made it even better was all the recipes were supposed to be made from Aloha Kitchen!
This book is so breathtakingly beautiful, from the photos of beautiful Hawaii to the food and recipes and the history lesson, it’s really amazing. Last year was the first time I had ever visited Hawaii and the minute I landed and was told we were having dinner on a former plantation, I had A LOT OF QUESTIONS.
I honestly knew very little about Hawaii. So I did my usual quick history lesson on the car ride to the hotel and I didn’t learn nearly as much as I wanted to.
Alana teaches the history seamlessly, interweaving it with food and how the cuisine and all of its vastness came about. I wanted to try SO many of the recipes but I settled on this Shoyu Chicken and I’ve made it nearly five times since making it for these photos.
I’m not gonna front, these carrot cupcakes are THIS carrot sheet cake recipe in cupcake form. A lot of people have asked me “can I make this sheet cake into cupcakes?” The answer is absolutely! It’s as simple as making the batter and putting it into cupcake liners.
But listen, I know that might sound more than easy but sometimes we have to see it in its transformed state in order to actually be inspired to make it you know?
Here they are transformed!
These cupcakes are so delicious and if you want something sort of bite-sized for your brunch situation, then these are it for you! I love carrot cake. It is divine. And it’s always been incredibly high on my list of things to make when the weather starts to get a bit nicer. I love the bits of carrot, crunchy walnuts and large quick bread-like crumb.