Cut small potato into quarter sized pieces. In a main pot, heat 2 tbsp of coconut oil over low heat and add 3 peeled garlic to cook until fragrant. Add potatoes, soy, vinegar, bay leaves, peppercorn, agave, and water to the pot. Bring to boil and reduce to simmer with lid on for 15 minutes.

Drain brine from can of jackfruit and thoroughly rinse under water, while using the lid of the can to strain water out. Repeat 3 times.

In a large mixing bowl, shred jackfruit and coat with flour, garlic, onion powder, and salt. Let sit for a couple of minutes.

Heat 1 tbsp of coconut oil in non stick pan over medium heat. Add jackfruit and sear until lightly crisped and browned, cooking for about 4 minutes. When done, add jackfruit into pot of adobo sauce and let simmer for another 10 minutes.

Heat a dry pan over low heat, and toast 1 tbsp of pine nuts. When golden and slightly charred, remove from pan and finely chop. Add to adobo sauce for final 5 minute simmer along with 1 tbsp of coconut creamer.

Dice ¼ onion and 1 whole tomato. Mix in small bowl with lemon juice of ½ a lemon. Add ¼ tsp of Maggi sauce, along with cracked pepper to taste. Set aside for topping.

In a small pot, add in 1 cup of rice and rinse rice under cold water and strain. Add 1.5 cups of water or until water reaches 1st index finger knuckle line. Cover and let simmer on low heat for 15 minutes.

Plate rice with tomato and onion topping. Adding jackfruit adobo to finish and enjoy.