Monday, October, 14, 2013
It’s no secret I’m a BIG fan of Jackfruit. It’s my favorite ingredient to use as a veg alternative to meat.
When gluten and I had to part ways, I was in a tizzy trying to find replacements for the meat substitutes I had used in the past. Most were full of gluten.
And then I discovered eating copious amounts of soy didn’t jive with me. (I’m only speaking for me. You decide what works best for you, ok?) I needed to balance the amount of tofu and tempeh I was eating nearly every day. Jackfruit to the rescue!
This recipe, like the many others on my site, uses canned young green jackfruit. That is to say, it is not the ripe, sweet jackfruit that works great in desserts and smells like Juicy Fruit gum. Young green jackfruit has little to no flavor and takes very well to the seasonings it is cooked in. It also shreds like pulled pork. You can find it in most Asian markets frozen or canned. I prefer the canned in water as opposed to brine.
I used very thinly sliced jicama to make the taco shells. You could use jicama, lettuce wraps or a traditional taco shell. In addition to the jicama shells and the slaw recipe below, I use shredded red cabbage on these tacos. So good!
Want more jackfruit recipes? Check out the links to my other jackfruit recipes at the bottom of this post…
Korean BBQ Tacos with Jackfruit!
- 1 can young green jackfruit in water, drained & rinsed (most cans will say 20 oz., 10 oz. drained)
- 1/2 cup water
- 1/4 cup tamari, gluten-free soy sauce, Braggs aminos or coconut aminos
- 2 T. coconut sugar
- 2 cloves minced garlic
- 1 T. grated ginger root
- 1 T. sriracha
- 2 t. sesame oil
- 2 t. olive oil
- Combine all ingredients in a small crockpot. Cook on low for 4-6 hours.
- Jackfruit will easily shred with a fork.
- Serve hot with taco shells, korean bbq taco slaw and shredded red cabbage.
Friday, August, 30, 2013
Last week I shared a photo on Facebook of tomatoes fresh from my garden. But you already knew that since you *like* me over there, right? While the harvest is a bit later than in years past, it looks like a very successful year for homegrown maters. I was running out of inspiration, I needed ideas for what to do with all of them!
So I hopped over to Facebook to ask what I should make with all of the tomatoes. One suggestion that caught my eye was spaghetti sauce made in the crockpot.* A lovely reader named Eva suggested I make crockpot spaghetti sauce and freeze it. That’s exactly what I did. And boy, did it ever smell great cooking!
*I say crockpot, you say slow cooker. Toe-may-toe, to-mah-to.
This recipe yielded two quarts for the freezer the first time I made it, a bit more the second time. Your yield will depend on the moisture content of your produce and how long you cook it down. If you like a thicker sauce, you can remove the lid from the crockpot and cook longer, but you’ll need to keep an eye on it. The color will depend on the variety of tomatoes you use. Mine is a fairly light color as spaghetti sauces go. I used quite a few orange and yellow tomatoes and several pale heirlooms. It could be purple for all I care, the flavor is worth overlooking the color.
We’ve been eating this over zucchini noodles (zoodles). It’s better than any sauce in a jar I’ve tried. Enjoy!
Slow Cooker Spaghetti Sauce, from the garden!
- 6 cups diced tomatoes (skin on or off, I leave it on)
- 4 cloves garlic
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 large red onion, diced
- 1/4 cup fresh basil
- 2 t. dried oregano
- salt and pepper to taste
- Combine all ingredients in crockpot.
- Cook on low for 6 to 8 hours.
- Once ingredients have softened and cooked down by about half, place all ingredients in high speed blender.
- Blend just until well combined for a thicker, chunky sauce. Blending longer will make a thinner, smooth sauce.
- This is a good time to taste and adjust salt and pepper to your liking.
- Allow to cool to room temperature and store in freezer-safe containers.
Tuesday, March, 12, 2013
Yesterday I shared my latest jackfruit creation, a Reuben sandwich. It’s everything a Reuben should be, just without meat, dairy and eggs.
In testing the recipes several times, I had plenty of opportunity to use the ingredients in other forms. I used the corned jackfruit as burrito filling, I mixed it in with potato hash. I spread the swiss cheese spread on carrot chips, crackers, celery. And the thousand island dressing has become a staple in our house, a jar of it ready for veggie dip or salad dressing.
But then I recalled seeing a Reuben casserole of sorts at a potluck. I decided that my variation would make a delicious dip, not quite a casserole but yet warm and bubbly, and set out to make that happen.
It was so much easier than I could have imagined. I simply put all of the ingredients of the sandwich, minus the bread, together in a small crockpot and heated on low until it was hot. It’s that easy! And oh-my-goodness, delicious. I was told once at a blog conference to never use the word ‘delicious’ to describe food. But by golly, it fits here. This is delicious and very Reuben-y. That’s the best fancy descriptor I’ve got for this one.
I served this with tortilla chips, but think it would also be great on crostinis, with veggie sticks or crackers.
Jackfruit Reuben Dip, gluten-free, dairy-free and vegan
- (Recipes for the first three ingredients can be found here )
- 1 batch of Corned Jackfruit
- 1 batch of Swiss Cheese Spread
- 1 batch of Thousand Island Dressing
- 1 Cup Sauerkraut
- Tortilla chips, vegetable sticks or crackers for serving
- After preparing the corned jackfruit, swiss cheese spread and thousand island dressing, combine all three, adding sauerkraut, into small crockpot.
- Cook on low until hot.
- Serve with tortilla chips, vegetable sticks or crackers.
I’m sharing this at Gluten-Free Wednesdays over at one of my favorite sites, The Gluten-Free Homemaker.
Thursday, February, 21, 2013
Brrr! We’re having a snow day here. There’s really nothing better than a crockpot full of chili on a cold, snowy day!
Last month I shared this post with you about my calendar project. I brought a calendar home from my favorite little grocery store in Key West and am re-making each month’s featured recipe to fit my dietary style.
This month the calendar features Turkey Pumpkin Chili.
This didn’t require a lot of modifications on my part. I really could have just subbed tempeh for the turkey. But that would have been too easy. I’ve upped the phytonutrient content in addition to subbing out the meat. I knew you were over there googling “chili high in phytronutrients,” right? To do that, I added a bunch of kale. If you have picky eaters in your house, you can chop the kale up into teeny tiny pieces or even chop it until it’s almost a puree in your food processor. We’re big kale fans here, so we just give it a rough chop.
A quick note about the tempeh: beyond making sure it is gluten-free (not all are, some contain barley, read the labels carefully as always), it is a very forgiving protein, super easy to work with. You may choose to grate it on the large side of a box grater so that it is crumbled like ground meat, you can cut it into cubes or break it by hand into pieces. I broke it into pieces by hand in the batch pictured here. I used a variety that contains flax seeds, but any gluten-free variety is fine.
Pumpkin Kale Chili in the Crockpot
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 package tempeh, gluten-free
- 1 bunch, 6 to 8 stems, kale (remove from stems, chopped to desired size)
- 4 cups vegetable broth, gluten-free
- 1 (15 oz.) can kidney beans, rinsed and drained
- 1 (15 oz.) can pumpkin puree
- 1 (14.5 oz.) can diced tomatoes with chiles
- 1 T. chili powder
- 2 t. ground cumin
- 1/2 t. salt
- 1/2 t. black pepper
- Heat a large sauce pan until droplets of water poured into the pan will sizzle and dash across the pan. Once the pan is that warm, add 2 Tablespoons of water, the chopped onion and garlic. (This is water sauteing.)
- Once onions are transparent, add tempeh. Cook, stirring occasionally, to brown the tempeh just a bit. Add kale, cooking until kale has softened a bit.
- Add this mixture and all remaining ingredients to crockpot. Cook on low for 7-8 hours or on high for 4-5 hours.
Tuesday, January, 29, 2013
I make my original KC-style BBQ Pulled Not-Pork Jackfruit often, it’s a favorite dish not only in my home but in the homes of several other friends. It’s tradition around here in KC that our sauce is tomato-based, usually ketchup and molasses.
But every once in awhile I meet someone who prefers Carolina BBQ, a more vinegar-y sauce. Or someone challenges me to make this dish without a bottled BBQ sauce. It happens, no kidding!
Even though the bottled sauce I use, Organicville BBQ Sauce, is pretty healthy by the standards of what I see on the grocery story shelves, some folks would just rather do it all themselves. Because they have extra hours in the day, hours that I somehow misplace. Not one to turn down a challenge, here’s what I came up with. And I kinda like it. Don’t tell the KC BBQ police I’ve admitted to liking a more vinegar-based sauce, ok? I live here after all and it’s hard enough in these parts explaining that I don’t actually eat pork.
Oh, one more tidbit. The bread on the sandwich shown here is Gluten-Free Bread 2.0 from Elana’s Pantry. It’s gluten-free, gum-free, yeast-free, dairy-free, refined sugar-free and delicious! Not only that, it’s super quick to make. I doubled the recipe and baked it in a full-size loaf pan. I only had brown flax seeds, so the color may be different than if I had the golden flax meal the recipe called for. I also used weird alien eggs with double yolks one of our young hens is laying and it still worked well. I would say this is a pretty forgiving recipe for folks who are challenged by gluten-free break baking. That would be me!
I’d love it if you would take a moment to share with me in the comments if you eat slaw on your BBQ sandwiches or not. Let the debate begin…
Slow Cooker Pulled Not-Pork Jackfruit, Carolina Style
- 2-14-16 oz. cans Jackfruit, young green in water, (exact weight varies by brand)
- 1 large yellow onion, thinly sliced
- 1 cup filtered water
- 3/4 cup apple cider vinegar
- 2 T. coconut sugar (or brown sugar if you prefer)
- 1 T. Braggs aminos or Tamari gluten-free soy sauce (use coconut aminos if soy-resistant)
- 1 T. smoked paprika
- 2 t. sea salt
- 1 1/2 t. Aleppo pepper flakes or crushed red pepper flakes
- 1/2 t. ground black pepper
- 1/2 t. mustard powder
- 1/2 t. garlic powder
- 1/4 t. cayenne pepper
- Drain cans of jackfruit and rinse well. Slice onion thinly. Place in slow cooker.
- In a small mixing bowl, combine all remaining ingredients, including water and apple cider vinegar. Stir to combine then pour over jackfruit and onions in crockpot. Stir well to coat jackfruit.
- Cook in slow cooker on high for 4 to 5 hours or on low for 7 to 8 hours.
- Using a slotted spoon, lift jackfruit and onions out in small batches. Separate onions out into a serving dish. Using two forks on a large cutting board, shred the jackfruit and return to the liquid in the slow cooker.
- Serve on a bun or sliced bread, adding a few of the onions on top of the jackfruit.
- Leftovers store well and easily reheat in the microwave.
I’m sharing this at Gluten-Free Homemaker’s Gluten-Free Wednesdays. Drop by for a visit, there are lots of terrific recipes there!
Wednesday, May, 18, 2011
Have you cooked with jackfruit yet? If not, this recipe could be the one to convince you to give it a try! Jackfruit is inexpensive, readily available at Asian markets and is the best minimally-processed meat replacement I’ve tried. It’s so meat-like it fools carnivores.
One of my favorite restaurants in the KC area is FuD. I love what they are doing with jackfruit, but can’t eat there as often as I would like. When I have a craving for their version of pulled pork created with jackfruit, here’s what I make at home.
Pulled “Pork” Jackfruit
2-20 ounce cans jackfruit, in water (not brine), look for cans labeled “Young Green Jackfruit” (20 oz. packed in water, 10 oz. after drained)
2 cups of your favorite BBQ sauce (my current favorite is this. Yes, it has coffee in it! This sauce from Organicville also works well and has no refined sugar.)
2 cloves minced garlic
1 small red onion, diced
Place drained jackfruit in crockpot. Do not chop or cut the pieces up, leave it in the wedges. Add garlic and onion. Stir in BBQ sauce. Cook for 3 to 4 hours on high. Using two forks, shred. You will notice some seed-like pieces. You may choose to pick those out, chop them up or simply leave them as they are. I leave them whole.
Jackfruit has a slightly vinegar-y taste. Keep this in mind when choosing your BBQ sauce. A North Carolina style BBQ sauce may not be the best pairing with jackfruit.
I tried this recipe with fresh jackfruit. Fresh jackfruit was expensive ($2 a pound) and there was a lot of waste. I bought a 12 pound jackfruit, which is small, and more than half of it was the outer peel and waste. The fresh did not cook up as well as the canned. I ended up with a very mushy mixture, it did not shred as well as the canned. It was terrific, though, to taste fresh jackfruit. It does taste a bit like Juicy Fruit gum.
I served this on one of the yummy new hamburger buns from Udi’s Gluten Free with a side of baked sweet potato fries. I’ve been using Frontier’s Bombay Veggie seasoning on sweet potatoes lately and really like it. I hope you will, too!