I’m not vegan, but I lean towards eating that way most of the time, and part of my experiments with making plant-based swaps in my favorite meals has brought jackfruit to my plate. I’ve seen it used as pulled “pork” and have had it smothered in BBQ sauce on a salad at Veggie Galaxy, but I had never tried it at home, so I ventured to the Super 88 Market and got myself a few cans to play around with.
The weather here in Boston has been so gloomy every day and not spring-like at all, but luckily our vegetables know what time it is. In my neighborhood, the Fenway CDC has a Fair Foods program offering fresh vegetables for $2 per bag twice a month, regardless of income level, and the last one was filled with more fresh, crisp asparagus than I knew what to do with!
This is a digital cookbook with 47 gluten-free, dairy-free recipes donated by ACN grads. For 2017, ACN has chosen Community Food Centres Canada to benefit from 100% of proceeds, and we have a goal of raising $10,000 for the organization in 10 days.
Tomato soup is a staple in our house (ahem, apartment), and it’s a great heart-healthy option that can be customized a bit to include what needs to be used up in your pantry, like beans or fresh bell peppers. This week, we’re making it with chickpeas for an extra dose of protein and fiber.