Category Archives: easy

Vegan MOFO #2- Jackfruit Barbecue (aka “vegan pulled pork”)

20111002-200343.jpg

While visiting Missouri lately, David and I got to eat at two new vegan restaurants (FÜD in Kansas City and Zen Blenderz in Warrensburg). They both had dishes made with green jackfruit masquerading as pulled pork barbecue. Granted, green jackfruit doesn’t taste like pork, but it looks a lot like it when it’s shredded up in barbecue sauce. And if your barbecue sauce is tasty, that’s all that really matters.

Here’s a quick and dirty version that I made for lunch today. May I just say that I LOVE my slow cookers?

2 cans green jackfruit (in brine or water), drained
1 bottle your favorite barbecue sauce or 12-16 ounces of homemade sauce
6 or 7 medium russet potatoes, scrubbed and cut in half OR several small-medium sweet potatoes, scrubbed

Spray your slow cooker with non-stick spray if you want to make cleanup at touch easier. Then dump in the jackfruit and barbecue sauce. Throw the potatoes (whichever version) on top. Cook on high for 4-5 hours, or on low for 6-10 hours.

When the potatoes are fork-tender, pull them out with a slotted spoon. You can either mash them with a little Earth Balance and soy milk, or just serve them as is. They’ll have a slightly barbecued flavor, and if you used sweet potatoes, they’ll add a touch more sweetness to the barbecue as well.

Use your potato masher to smash up the jackfruit pieces in the sauce (which is much quicker than shredding it with your fingers into the pot like I did the first time I made this). It ends up looking like either pulled or minced pork, and is just as delicious as your sauce is.

You can serve the barbecue on the mashed potatoes (gluten-free) or on toasted buns. Slaw makes a nice traditional side dish, but we had a green salad with some homemade red sauerkraut on top.

2 Comments

Filed under easy, entrees, gluten-free

Apple Crisp (raw, easy, gluten-free, and delicious)

Raw Apple Crisp
Hey, y’all! Sorry I’ve been away for so long. I’ve been busy with other things, and also doing some tweaking of my own eating habits. I’ve discovered, much to my dismay, that gluten and I aren’t really friends. I can eat small amounts of gluten, but consuming it regularly doesn’t really do my body any favors. So, it’s a really good thing that I quit baking professionally when I did and went to massage school!

While there, I shared this raw Apple Crisp with my fellow students, and our anatomy/physiology teacher who was a raw foods enthusiast. There were cheers all ’round. It is really wonderful! It’s easy, sweet, satisfying, and doesn’t taste “raw” at all. I highly recommend it as an antidote to all the buttery, gluten-laden “treats” being foisted on all and sundry during the holiday season. I haven’t tried it yet, but I’m sure this would be fantastic with some dried cranberries standing in for some of the raisins…

From the book Raw Food Made Easy for 1 or 2 People by Jennifer Cornbleet (Book Publishing Company, 2005).

Apple Crisp

Yield: one 8-inch crisp, 8 servings

2 apples, peeled* and thinly sliced
3 tablespoons lemon juice
2 apples, peeled* and chopped
1/2 cup pitted medjool dates, soaked 10-30 minutes in warm water
1/2 cup raisins, soaked 10-30 minutes in warm water
1/4 teaspoon ground cinnamon
2 cups Crumble Topping (see recipe below)

Toss the sliced apples with 2 tablespoons of the lemon juice and set aside. Place the chopped apples, dates, raisins, cinnamon, and the remaining tablespoon of lemon juice in a food processor fitted with the “S” blade and process until smooth. Remove from the food processor and mix with the sliced apples.

To assemble the crisp, press 1/2 cup of the Crumble Topping into an 8-inch square glass baking dish. Spread the apple filling on top using a rubber spatula. Chill at least 1 hour.
Raw Apple Crisp in progress

Using your hands, knead pieces of the remaining 1 1/2 cups of the Crumble Topping until they stick together. Lay these pieces of topping on the apple filling to form a cobbled appearance, allowing some of the filling to peek through. Serve at room temperature, or warm in a low oven or dehydrator (see note). Covered with plastic wrap in the refrigerator, Apple Crisp will keep for 3 days.

Note: To warm, preheat the oven to 200 degrees F. Turn off the oven, insert the Apple Crisp, and warm for 15 minutes. Alternatively, heat the Apple Crisp for 30 minutes in a food dehydrator set at 105 degrees F.

*Lisa’s notes: I use organic Pink Lady apples (a sweet-tart variety with an attractive and sweet peel) and never bother to peel them. If you’re using non-organic produce, or if you’re using apples with a bitter peel, then of course, peel them by all means.

Crumble Topping
Yield: 2 cups, 8 servings

2 cups raw walnuts or pecans, unsoaked
1/2 cup unsweetened shredded dried coconut
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup raisins, unsoaked
8 pitted medjool dates, unsoaked
1/4 cup whole cane sugar or maple sugar, optional (for a sweeter topping) [Lisa’s note: I thought this was plenty sweet enough with out the sugar]

Place the nuts, coconut, cinnamon, nutmeg, and salt in a food processor fitted with the “S” blade and process until coarsely ground. Add the raisins and dates and process until the mixture resembles coarse crumbs and starts to stick together. Don’t over-process. Add the optional whole cane sugar and process briefly. Stored in a sealed container, Crumble Topping will keep for one month in the refrigerator or three months in the freezer.

1 Comment

Filed under dessert, easy, gluten-free, raw