Despite having lived a substantial quantity of my life before social media ever wrapped its tentacles around me in a way that felt like love, no one could deny that I’ve thrown myself quite whole-heartedly into it since. Nevertheless I was like, how do I explain the premise of this week’s recipe? Inspired by a tweet I saw? That wasn’t even directed at me? But I guess it’s pretty simple, really, because social media is EVERYWHERE. When I went home for Christmas Mum and Dad were talking about a local Facebook group that is like Craigslist, community noticeboard, judge-jury-and-executioner and then some all in one that started off as a simple meme page. And I was like yeah, there’s one of those where I live but it’s the reverse, initially for students to offload their Psych 101 textbooks and now it’s kind of a Wellington meme page YET also the only conduit I could or indeed would fathom of for like, getting rid of a mattress. And I’m pretty sure every town has one now!
I count myself lucky to follow so many people on Twitter who seem genuinely incredible, most of them women, and who will so casually drop the kind of powerful or powerfully hilarious tweets that entire teams of television writers would weep hot tears of jealousy over. And while Minka, the person who wrote the tweet that inspired this week’s recipe, is 100% in this category, the tweet itself was highly innocuous. It was December 4th, it was Minka tweeting to someone else the simple words “IMAGINE VEGAN CARNE ADOVADA” – that’s all! I’ll be honest, I was not feeling particularly wonderful that day and definitely not feeling imaginative. But the tweet stuck in my head, to the point where I would literally hear it as if it were a song’s lyric, and at last I decided to actually, well, imagine it. Am I saying Minka’s tweet cured my depression? I’m not not saying it?
Vegan Carne Adovada
- 4 dried ancho or poblano chiles (I used 5 large dried Anaheim chiles as this was alas all I could find), seeds and stems removed
- 4 whole chipotle chiles, canned in adobo (I used the La Morena brand)
- Zest and juice of a large orange
- 5 prunes
- 3 cups vegetable stock (by which I mean, use your preferred stock powder to make this) plus 1 cup extra
- 1 heaped tablespoon nutritional yeast
- 1 tablespoon apple cider vinegar or similar
- 1 large eggplant
- 1 can of jackfruit in brine
- 1/2 cup of flour or cornflour (use the latter to make this gluten-free)
- plenty of olive oil, for frying
- 1 large onion, peeled and roughly diced
- 6 large garlic cloves, peeled and roughly chopped
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon maple syrup or date syrup
- 2 bay leaves
- Plenty of salt and pepper to taste
- Warmed tortillas, coriander, rice, to serve
Step 1: The Sauce
Heat up the dried chiles in a large frying pan, till they are aromatic but not smoking. Add the prunes, the zest and juice of the orange, the canned chipotles (don’t rinse them), the vinegar, the nutritional yeast and three cups of the vegetable stock, and bring to the boil. Let it bubble away for ten minutes, and then remove from the heat. Carefully blitz the lot in a blender to form a thick red sauce, and then transfer this to a large mixing bowl. You might find it easier to scoop out all the solids and blend them with a small quantity of the liquid before adding the rest, either way just be careful about blending hot stuff. Stir in the cumin, oregano, maple syrup, bay leaves, and a good pinch of salt and pepper, and set aside.
Step 2: The Stuff in the Sauce
Wash and dry the saucepan and heat up about three tablespoons of olive oil in it. Trim off the stem and then cut the eggplant into rough cubes and chunks, and fry them in the hot oil till dark golden brown on all sides. Tip them into the bowl of red chile sauce and return the pan to the heat.
Now, gently fry the onion and garlic in the same pan, perhaps adding some more oil if it needs it, stirring occasionally and allowing it to soften and turn golden.
While this is happening, thoroughly drain the can of jackfruit and using your hands, pull the pieces of jackfruit into smaller segments. Don’t throw away any seeds or whatever, it’s all good stuff.
Transfer the onion and garlic into the bowl of red chile sauce with the eggplant and get on to frying the jackfruit. You want to heat up another few tablespoons of olive oil in the same pan, and dip each piece of jackfruit into the flour before throwing it into the pan. Your aim here is to leave the jackfruit for long enough that it caramelises and turns golden on all sides – this will take some patience and the flour will go a bit scungy in the oil but it’s worth it for the end result. When the jackfruit pieces are golden brown and the fibrous edges look good and crisp, throw the whole lot, including whatever flour-oil gunk is in the pan – into the bowl of red chile sauce.
Step 3: Marinating, cooking, actually eating
Cover the bowl of red chile sauce and refrigerate for a couple of hours or overnight. When you’re ready to cook it, set your oven to 150C/300F and transfer the carne adovada into a baking dish. Give it a taste to see if it wants any more salt or anything. Use the extra cup of vegetable stock (or honestly just tap water is fine by this point) to sluice around the bowl that you’ve been marinating everything in, to catch any remaining sauce, and tip this over the contents of the roasting dish.
Bake for around an hour, or until everything looks rich and saucy and a little caramelised from the oven’s heat. Serve however you like – heated up tortillas, coriander, and rice is a good start.
Without exaggeration, I honestly think this is one of the greatest recipes I’ve ever tasted and were it not for Minka’s tweet I’d have missed this opportunity completely. I’ve never been to New Mexico (where the dish originates) and am by no means familiar with New Mexico cuisine; I had in fact only hirtherto heard of Carne Adovada via Minka’s other tweets about it. With this in mind, I strenuously emphasise, that while I created the recipe that you see above, it is completely and directly based on the recipes that I linked to – one quite complex, one very simple – and I’m just a culinary tourist from a far-away land, rather than any kind of expert in this particular field. Nevertheless, allow me to respectfully explain myself.
In order to emulate the pork that is normally used in Carne Adovada (and I know carne means meat but I’m not about to do something gross like calling the recipe “car-nay”) I went for a double-pronged approach: darkly fried cubes of eggplant, oily and melting and rich; and then jackfruit, coated in flour and fried till golden and crisp: this provides that mild sweetness and, for want of better words, meaty fibrousness. Jackfruit is (a) a revelation and (b) really inexpensive and pretty easy to find these days, however on its own it felt a little un-luscious, hence the pairing. Both of these were marinated overnight in a ketchup-thick sauce made hot with papery, blood-dark dried chiles and smoky little canned chipotles and aromatic with cumin and oregano. I used prunes to sweeten the sauce because it’s what I had and I also felt they had a kind of meatiness to them, but you do what suits – one of the recipes I referenced used raisins, while the other recipe didn’t include any sweetening agent at all.
The final slow bake in the oven makes the sauce so, well, saucy, and it’s all smoky and hot in this complex-yet-straightforward way and the eggplant and jackfruit melt and pull apart in your mouth and it’s all full-bodied and lush and while there’s a few steps involved it’s unbelievably rewarding and almost meditative to prepare each part of it. Now, when I try to make an existing recipe vegan my aim is more to evoke the abundance that meat or animal products provides rather than “this tastes like meat”, but…it doesn’t not taste meaty, you know? By which I mean I think this would and should be happily received by absolutely anyone. Thank you, Minka!
Speaking of social media and providing spectacular content for free; this seems as good a time as any to tell you that I’ve started a Patreon page for my writing. Patreon allows you to be a modern day Patron of the Arts, magnanimously bestowing your literal money upon those of us who create in return for (a) a certain glow that I can merely assume only comes from having money and (b) the promise of exclusive content for your trouble. There is no sense of obligation or expectation placed upon any of you individually, it’s just sheer opportunism – like, if I can get money off someone then I might as well get money off someone, you know? And it’s a whole lot easier to be inspired, by tweets or otherwise, when you can comfortably pay rent. So, I entreat you to consider joining this exclusive band of money-havers, but if you don’t I’m not going to like, stop blogging, I would however like to stop talking about money just one time.
title from: White Freight Liner Blues, by Townes Van Zandt, whose despondence is to my ears like electrolytes are to, well, wherever they go – the blood?
Last Week in HTx by Megan Thee Stallion, look her up!! She has so many good tracks but I love the way the “bitch I’m from Texas” line in the hook anchors everything in this song.
Thursday Girl, by Mitski, this song literally ruins me and YET I’ve also made a playlist on Spotify that only has this song on it and no one has stopped me, so. I’m obsessed with the nineties singer-songwriter Natalie Merchant buzz on the fourth refrain of “tell me no” in the chorus.
Venus in Furs, Velvet Underground. So throbbing and hypnotic! I’ll never forget the look on my boss’s face when I was playing it really loudly at the tiny German bakery that I worked at in 2006 and they walked in and without saying a word turned it off and then left and got in their car and drove away.
Dues, by Ronee Blakley, from the amazing Robert Altman film Nashville. Blakley performed this in the film as her character Barbara Jean but she actually wrote it herself in real life, and while several of the songs from the film are meant to be satirical of the country genre, this is just a beautiful and achy waltz and very, very real.
Next time: possibly a cocktail but also it’s been too long since I’ve made ice cream, right?