Jackfruit "Pulled Pork" Sandwiches

WHOA! So, I'm back from overseas and I have been cooking up a storm, but not updating the foodblog. Trying to resume. Overseas, I was not vegan. I was too busy/isolated/infected with parasites not to eat whatever was put in front of me. I did manage to stay vegetarian. It's good to be back in the world of vegan.

I think our most recent "jackfruit pulled pork" sandwiches are a good recipe to get back with. Memphis Tap Room in Philadelphia had some pretty off the chain vegan jackfruit crabcakes, and I ate a fair amount of jackfruit when I was in Indonesia, but I hadn't thought about it in awhile. WHAT A MISTAKE. It's awesome.

Any Asian Grocer (i.e. H-Mart on Dequindre) will have canned jackfruit. Get the young/green kind in brine (not ripe or in syrup) because the ripe one is sweet.

I used 2 cans for the recipe. Start by prepping the jackfruit. Cut the center bits off leaving only the stringy part (where to cut will be self-evident on each piece). You can puree or finely chop the "waste" so you don't have to throw it away, or you can just throw it away. I threw it away the first time, but will probably try not to waste it next time.

You can veganize any BBQ pulled pork recipe with great ease, but the basics are:
1. Preheat the oven to 400 degrees. Sautee sliced jackfruit in pan with "dry rub" any combo of mustard seed, paprika, cayenne, garlic powder, black pepper, and salt.

2. Let that cook for about 10 minutes, stirring often to get nice and flavorous. In a separate pan, sautee some red onions-- about half an onion finely chopped will do nicely, and about 5-6 cloves of garlic. Combine that with the dry-rubbed jackfruit and then add the "wet ingredients" that turn it into barbecue. Again, any recipe for pulled-pork barbecue sauce can be easily veganized but the basics are: tomato paste, apple cider vinegar, maple syrup (or brown sugar), catsup, water and more seasonings to taste.

3. Let that simmer for about 30 minutes. I like my BBQ really vinegary and spicy, but make it how you like it. You can also add some raisins (as long as you don't have to share a room with my husband for the nest 18-24 hours), or a grated apple (granny smith will do nicely). Also, if you want to make a shortcut, you can just dump a bottle of premade bbq sauce over the jackfruit.  Most of them are vegan (just check on honey).

4. Once the flavors have melded, dump everything into a lightly greased pan, spread it out thinly, and bake if for about 20-30 minutes to let it dry up a little. I think this step makes it have a more meatlike consistency.

5. Serve it with pickles and vegan coleslaw if you like that (I don't) on a bun (see next recipe for peasant bread).

IT IS SERIOUSLY GOOD.

4th of July Vegetables

Sam and I made these to bring with us on the 4th to 2 bbqs. I used the leftovers to turn into pasta salad. Inspired by the roasted veggies that were in the Whole Foods deli case that week, as well as a pasta salad my sister made me when I was in Michigan last month.

-bag of carrot shreds
-1 bunch of asparagus, chopped into 1 inch pieces
-red onion, chopped
-one zucchini in small cubes
-one red pepper cut into small pieces
-one yellow squash cut in small cubes
-one clove finely chopped garlic
-chopped fresh parsley, to taste (I actually forgot this, but I had planned to use it)
-1-2T. of balsamic vinaigrette
-italian dressing
-salt and pepper to taste

1. chop everything and mix it together. use maybe 1-2 T. of balsamic vinaigrette, and enough italian dressing to comfortably coat the vegetables.
2. I let everything stew i the fridge overnight out of convenience. I'm not sure it made anything taste any different.
3. scoop a serving size onto a sheet of tinfoil, fold it up, and throw it on the grill. Cook it for about 5-7 minutes (depending on your grill). Upside, nothing you actually eat will touch the meat that anyone else might have cooked on the grilled before you.

4. Grill all the veggies (it made a lot) and toss them with some pasta and probably more italian dressing/balsamic vinegrette. Serve cold