SERVES 8 / READY IN 45 MINUTES
The jackfruit filling can be made ahead and stored in a tightly covered container in the refrigerator for up to 4 days or in the freezer for up to 1 month. Simply reheat before assembling the quesadillas, adding a little more barbecue sauce if the mixture appears dry
Make the jackfruit filling: In medium skillet, heat oil. Add onion and sauté over medium heat until soft, about 3 minutes. Stir in garlic and sauté for 1 minute. Be careful not to burn. Add splash of water if necessary. Rinse and drain jackfruit. Blot dry. Chop off cores and finely dice them. Using fingers, roughly tear jackfruit into pieces. Add diced cores and torn jackfruit to skillet containing onion and garlic. Add barbecue sauce, cumin, paprika, and another splash of water. Heat over medium until bubbling, stirring often. Reduce to low, cover, and simmer for 10 minutes for flavors to blend and until jackfruit is soft. Add another splash of water if mixture begins to stick to pan. Then, using two forks, shred jackfruit to achieve “pulled pork” texture. Adjust flavors as needed, adding a little more smoked paprika for heat, if you wish, and a little apple cider vinegar, if desired.
Make the creamy chipotle sauce: In high-speed mini blender, combine vegan yogurt, lime zest, and minced chipotle. Whirl until smooth and creamy. Add a little salt to taste, if desired. Transfer to a squeeze tube and refrigerate for up to 2 days.
Make the quesadillas: Grease barbecue grill and preheat to medium. Brush one side of each tortilla with oil and place oiled side down on grill. Spoon equal amounts of warmed jackfruit mixture over 1/2 of each tortilla to within 1/2 inch of the edge. Sprinkle with equal parts vegan cheese. Fold other half of tortilla over cheese. Gently press down. Grill until bottom half of tortilla is browned to your liking, about 3 or 4 minutes. Rotate a couple of times to prevent it from burning. With broad spatula, flip quesadilla and grill on other side until golden and crispy. Transfer to cutting board. Cut each quesadilla into 4 wedges. Drizzle with creamy chipotle sauce and garnish with some cilantro sprigs. Serve with a scoop of guacamole, salsa, and vegan sour cream, if you wish.
These mildly spiced salmon tacos served with sweet and spicy pumpkin seeds will bring a party together. Make a small quantity of salmon go further when you pair it with a fresh red cabbage slaw featuring citrus and cilantro. Drizzled with some bright lime yogurt, the flavours come together perfectly. Sustainability status Wild salmon from the Pacific Northwest and Alaska are considered among the most sustainable, as the fishery is subject to limited harvests. With salmon stocks in decline, supporting managed fisheries such as these can help maintain populations into the future. That may also mean eating salmon less often than we do now. Salmon is a favourite Salmon is the most popular variety of fish in Canada and the second most popular in the US.
B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.
The delicate flavour of shrimp is highlighted with just a touch of lemon and a hint of mustard, while radish and celery give some fresh crunch to this dish. Eat it in lettuce cups, on top of greens, or served on whole grain bread for a filling snack. Sustainability status Both wild and farmed shrimp can be sustainable depending on where they’re caught and how they’re raised. See our article “Sea Change” for more information about choosing ethical shrimp.
Steaming fish in parchment-paper packets, also known as cooking en papillote , is a classic technique that allows you to cook all your vegetables and fish at the same time in a quick, easy, and convenient way. Flavours of lemon, garlic, and spicy dried chili make this a simple, yet showstopping meal. Sustainability status Wild-caught Pacific halibut has Ocean Wise and Marine Stewardship Council certifications and is fished using longlines, which is a more selective method of fishing that results in less bycatch. Prep party Involve family or guests in the prep and have everyone make their own packet. Once you’ve mastered the technique, it’s easy to change up the ingredients. Make sure you select vegetables that will cook at the same rate as the fish.