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What you’ll need: 8 oz lemon-garlic jackfruit 3 large zucchini (spiralized) 1 lemon (juiced) 2 garlic cloves (minced) 1 pint cherry tomatoes (sliced) ¼ cup fresh basil (chopped) ½ cup pesto ½ tsp sea salt ¼ tsp black pepper Instructions: Place jackfruit in a microwave safe dish and heat on high for 1-2 minutes, or until jackfruit has been heated thoroughly. Next, in a large skillet over medium heat add garlic, lemon juice, and spiralized zucchini. Allow to cook for 2-3 minutes (it will cook fast!) or until zucchini has softened slightly. Next, add your pesto, jackfruit, and cherry tomatoes to the skillet and stir until all ingredients are well combined and coated with pesto. Remove from heat and top with fresh basil, sea salt, and pepper to taste. Drizzle with some additional olive oil and lemon juice if desired.

What you’ll need: 8 oz lightly seasoned jackfruit 4 large collard wraps ½ cup hummus 1 pint cherry tomatoes (sliced) ½ bell pepper (chopped) 1 cucumber (sliced) 1 cup purple cabbage (chopped) 1 cup rainbow quinoa 1 tsp sea salt ¼ tsp black pepper Optional: 2 tablespoons mayonnaise Instructions: In a medium saucepan bring two cups of water boil. Once water has come to boil add 1 cup rinsed quinoa to the pot. Cover quinoa and reduce heat to simmer. Cook for approximately 25 minutes or until quinoa is soft and water has been completely absorbed. While the quinoa is cooking chop all vegetables into small pieces that will be easy to roll in a wrap. Depending on your personal preference at this time add jackfruit to a bowl and mix with two tablespoons of mayonnaise. You can also choose to skip this step and simply mix jackfruit in a bowl without adding any additional condiments. Next, take a large skillet and add 1-2 cups of water. Remove skillet from heat once water is boiling and qu...