Photo: Christopher TestaniShe encouraged millions of cooks to try their hands at her homespun style of attainable vegan cooking thanks to hercharming instructional videos, which took off at the height of the pandemic (TikTok named her a top creator in 2020). But the North Carolina native and mother of two’s real secret sauce: her inspirational messages of hope and affirmations of self-love. “During a time where a lot of people were struggling, I could see the soul needed to be fed more than our stomachs,” says Brown, 42, who has collected her wisdom—and a few of her recipes— in her new bookFeeding the Soul.“I needed to share my stories with people on how I’ve gotten through the toughest times in life. I call those recipes as well, but it’s just a recipe for life.” Brown shared her insights and her vegan carne asada jackfruit taco recipe in a PEOPLE exclusive interview to celebrate her selection as one ofPEOPLE’s 50 Food Faves.IngredientsIngredient Checklist1 ½ cups chopped mango½ cup chopped red bell pepper⅓ cup chopped red onion¼ cup finely chopped fresh cilantro2 tablespoons seeded finely chopped jalapeño2 teaspoons fresh lime juice1 tablespoon fresh lemon juice, divided¼ teaspoon fine sea salt⅛ teaspoon garlic powder2 (20-oz.) cans young green jackfruit in brine2 ½ teaspoons carne asada seasoning½ teaspoon lemon pepper2 tablespoons canola oil8 corn taco shellsDirectionsInstructions ChecklistStep 1:Stir together mango, bell pepper, onion, cilantro, jalapeño, lime juice, 2 teaspoons of the lemon juice, sea salt and garlic powder in a medium bowl; set mango de gallo aside.Step 2:Rinse jackfruit under cold water. Drain and pat dry with paper towels. Cut off jackfruit core; discard. Use your fingers to shred jackfruit into a medium bowl. Sprinkle with carne asada seasoning and lemon pepper; toss to combine.Step 3:Heat oil in a large cast-iron skillet over medium-high. Add jackfruit mixture, and cook, stirring occasionally, until browned in spots, 8 to 10 minutes. Stir in remaining 1 teaspoon lemon juice.Step 4:Divide jackfruit mixture among tortillas. Top with desired amount of mango de gallo and other desired toppings.
Photo: Christopher Testani
She encouraged millions of cooks to try their hands at her homespun style of attainable vegan cooking thanks to hercharming instructional videos, which took off at the height of the pandemic (TikTok named her a top creator in 2020). But the North Carolina native and mother of two’s real secret sauce: her inspirational messages of hope and affirmations of self-love. “During a time where a lot of people were struggling, I could see the soul needed to be fed more than our stomachs,” says Brown, 42, who has collected her wisdom—and a few of her recipes— in her new bookFeeding the Soul.“I needed to share my stories with people on how I’ve gotten through the toughest times in life. I call those recipes as well, but it’s just a recipe for life.” Brown shared her insights and her vegan carne asada jackfruit taco recipe in a PEOPLE exclusive interview to celebrate her selection as one ofPEOPLE’s 50 Food Faves.IngredientsIngredient Checklist1 ½ cups chopped mango½ cup chopped red bell pepper⅓ cup chopped red onion¼ cup finely chopped fresh cilantro2 tablespoons seeded finely chopped jalapeño2 teaspoons fresh lime juice1 tablespoon fresh lemon juice, divided¼ teaspoon fine sea salt⅛ teaspoon garlic powder2 (20-oz.) cans young green jackfruit in brine2 ½ teaspoons carne asada seasoning½ teaspoon lemon pepper2 tablespoons canola oil8 corn taco shellsDirectionsInstructions ChecklistStep 1:Stir together mango, bell pepper, onion, cilantro, jalapeño, lime juice, 2 teaspoons of the lemon juice, sea salt and garlic powder in a medium bowl; set mango de gallo aside.Step 2:Rinse jackfruit under cold water. Drain and pat dry with paper towels. Cut off jackfruit core; discard. Use your fingers to shred jackfruit into a medium bowl. Sprinkle with carne asada seasoning and lemon pepper; toss to combine.Step 3:Heat oil in a large cast-iron skillet over medium-high. Add jackfruit mixture, and cook, stirring occasionally, until browned in spots, 8 to 10 minutes. Stir in remaining 1 teaspoon lemon juice.Step 4:Divide jackfruit mixture among tortillas. Top with desired amount of mango de gallo and other desired toppings.
She encouraged millions of cooks to try their hands at her homespun style of attainable vegan cooking thanks to hercharming instructional videos, which took off at the height of the pandemic (TikTok named her a top creator in 2020). But the North Carolina native and mother of two’s real secret sauce: her inspirational messages of hope and affirmations of self-love. “During a time where a lot of people were struggling, I could see the soul needed to be fed more than our stomachs,” says Brown, 42, who has collected her wisdom—and a few of her recipes— in her new bookFeeding the Soul.“I needed to share my stories with people on how I’ve gotten through the toughest times in life. I call those recipes as well, but it’s just a recipe for life.” Brown shared her insights and her vegan carne asada jackfruit taco recipe in a PEOPLE exclusive interview to celebrate her selection as one ofPEOPLE’s 50 Food Faves.
Ingredients
Ingredient Checklist
Directions
Instructions Checklist
source: people.com
