Pulled Jackfruit

Pulled Jackfruit

I made pulled jackfruit for Christmas dinner and it was bomb. I have had jackfruit before at Bahama Breeze which if you don’t know it’s a seafood restaurant. I had jackfruit tacos and they were underwhelming to say the least. Under-seasoned, no texture, nothing. Plus the jackfruit had a weird sweet tasting aftertaste that I wasn’t a fan of. Huge miss. But I decided not to completely be done with jackfruit and so I got a can from Whole Foods and decided to make pulled jackfruit for my meal with greens, squash /zucchini and vegan cornbread.

I was going to do roasted rainbow carrots but I was at work while the grocery shopping happened and they were forgotten. But the pulled jackfruit was so good and I got it crispy and juicy.

1 can of jackfruit

Olive oil

Pepper

Pepper flakes

Salt

Garlic

Paprika

Brown sugar

Water

Barbecue sauce of choice

All in a pan shred the jackfruit with a fork and add all the ingredients. Let it simmer on medium and get the water to cook off then move the heat to low and smooth the jackfruit out in the pan so that some bits can get crispy. I like runny barbecue sauce so I already knew I was going to smother the jackfruit in this thin sauce. And eat it with pickles since I was eating cornbread I didn’t put it on a bun just had it as the “meat” of my plate.

So, even if you’ve tried something you thought was nasty try cooking it at home and see if you feel the same way. Most of the time it’s really not the food it’s how it’s cooked.

Thanks for coming to my ted talk lol

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Tofu Salad Bowl

Tofu Salad Bowl

Doing something a little different for this post. I recorded a video because I’ve been wanting to start doing some video things. It’s not at all professional I shot it on my iPhone 8 and then edited it in iMovie I don’t have any editing software but if I like this whole video thing I’ll invest in a camera and software.

So, this is a video and rough recipe of a salad I’ve been doing lately for lunch/dinner.

First blot your tofu then cut it into chunks or squares.

Season them how you want. I was doing an Asian inspired salad so I used ginger, coconut aminos, salt, pepper, red pepper flakes, and siracha. You can see in the video I don’t use measurements it was too hard with one hand. And then I baked them at 400 degrees for 35 minutes to get them crispy on the outside.

The salad was a mix I bought from Publix with cabbage, cut brussel sprouts, and kale and I added chopped carrots.

Finished tofu. If you’re baking tofu and not using oil like me I recommend using parchment paper and not foil it gets the tofu crispy on the outside but soft on the inside like a really good french fry.

And added siracha, follow your heart vegan Caesar dressing and walnut “cheese”.

This is a really filling salad and I know I won’t be hungry again until way later and will probably have a banana smoothie.

edit- I ate this around 1pm yesterday and I ended-up eating another salad later in the evening but used lettuce (I know) and today I feel so sick. I threw the bag away already. While I was eating something told me to stop because the lettuce wasn’t crunchy at all and I had a bad feeling about buying lettuce when I bought it (should’ve listened to instinct). So, I hope y’all are all staying safe with your greens right now and not taking your body or health for granted.