The Intermittent Fasting Cookbook: Recipes for A Stunning Body and A Stunning Mind by Burns Angel

Author:Burns, Angel [Burns, Angel]
Language: eng
Format: epub
Published: 2020-11-22T16:00:00+00:00

2 cans jackfruit in brine

2 tbsp. flour of choice

Garlic powder, dried oregano, paprika, black pepper, kosher salt to taste

2 tbsp. vegetable oil

4 tbsp. vegan butter

2 c. coconut milk

Juice of 1 lemon

2 tbsp. grated vegan parmesan cheese

1 pinch ground nutmeg

1 tsp. lemon zest (can use the same lemon from juice)

Fresh basil leaves, chopped for garnish

Instructions:

1. Cook pasta until al dente. Drain the pasta but reserve a cup of the pasta water. Set it aside for now.

2. As the pasta cooks, drain the jackfruit and slice each piece halfway. Pat jackfruit dry.

3. Mix flour with oregano, garlic powder, paprika, pepper, and salt in a separate bowl.

4. Toss flour mixture with jackfruit.

5. In a skillet, add vegetable oil and heat. Let the jackfruit pan-fry until both sides are crispy. It takes around ten minutes in total.

6. Set the jackfruit on a platter lined with a paper towel. Set the platter aside.

7. Using a large skillet, add vegan butter to melt. Add lemon juice, coconut milk, nutmeg and parmesan cheese. Cook to thicken the sauce.

8. Add half of the pasta water that was reserved alongside the cooked pasta to skillet. Toss well to coat.

9. Cook until hot and the sauce attains preferred consistency. Continue to use remaining pasta water if sauce still too thick.

10. Turn off heat. Add pepper, lemon zest and salt to taste. Sprinkle parmesan and basil leaves. Top with pan-fried jackfruit before serving.

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