Michal's Week of Eating from the App

I’ve just got back from a holiday, so my bank account is really hurting plus I’m housesitting which means I don’t have my usual stocked pantry and freezer at my disposal. 

The solution is obvious: I’m going to use the app to make as many of my meals as possible this week.

I’m based in Tāmaki Makaurau, so I’m spoilt for choice and in preparation for this week, I dashed across the city to pick up some ingredients. 

Disclaimer, the house I’m in does have a well-stocked pantry with staples such as spices, herbs, oils and soy sauces. I was planning to head to Fruit World Royal Oak for a vege box, but there was a bunch of veg in the fridge that I have been instructed to consume as in the interests of reducing food waste it won’t last until the owners are home again. I have also brought with me a handful of items, including a few other items which I'd previously rescued from the app. 

Over the weekend I kept an eye on the app and visited Four Square St Heliers, Sandringham Bulk Foods, NJK Supermarket and GoodFor to collect the following:

The haul that cost just $66.99 on the app from the four stores mentioned above

Over the next few days, I’ll be sharing the recipes of the food made and eaten right here on the blog and our Instagram and TikTok (please forgive my poor filming skills, content creation is not my forte!). First up is Jackfruit Pita Tacos.

Jackfruit Pita Tacos

From the app:

1 can jackfruit (Four Square)

1 can refried beans (Four Square)

Wholemeal Pita bread (Four Square)

Mexican Spicy Noodle Snack (NJK Supermarket)

1 Tbsp sunflower seeds (Sandringham Bulk Foods)

1 Tbsp sultanas (GoodFor)

From the Pantry/Fridge:

1 large carrot

½ tsp chilli powder (adjust to taste)

2-3 tsp ground cumin (from GoodFor a while back)

Olive Oil

Cheese (optional)

1 avocado

¼ red onion

6-8 cos lettuce leaves

1 Mandarin

Fresh coriander

½ lime, juiced

1. Start by chopping the carrot into small pieces. Add it to a large frying pan with some water. Cook on medium heat until the carrot has started to go soft, but not fully cooked.

2. While the carrot is cooking, grate the cheese and set aside.

3. Once the carrot is mostly cooked, add the oil to the frying pan and allow to heat through. Once it’s hot, lower the heat add the chilli powder and cumin and fry off for about 30s-1minute, but be careful not to let it burn. Add the drained jackfruit breaking it up slightly before adding the refried beans and mix together. Reduce heat to low and continue to stir occasionally.

4. Meanwhile, chop the avocado into small cubes, dice the red onion into tiny pieces, chop up the lettuce leaves, coriander leaves (don't dispose of the stalks) and mandarin add them all to a bowl. Add the sunflower seeds, lime juice and if desired a grind of salt. Mix together for the salady, guacamole-ish salsa. Chop the coriander stalks into tiny pieces and mix through the bean mixture.

5. When everything is ready, toast the pita pockets. Cut them in half and fill them. Start with the cheese and top with the bean mix, this way the heat from the pitas and the bean mix will melt the cheese. Add the salad mix and a few of the crunchy noodles to the top.

6. Enjoy with additional salad on the side.

The finished "tacos" enjoyed with the yuzu soda!