Wednesday, January 25, 2012
New to jackfruit? Don't be afraid. I'll talk you through it.
We purchase ours in a can because we can't seem to find the whole fruit locally. So, that makes it even easier! I just drain the jackfruit and squeeze each piece. Now, you can simmer in water for an hour or put it in your slow cooker for an hour.
Don't skip this step:
After the hour, rinse well and squeeze each piece of jackfruit again. Try to remove all the water.
Another important step:
Put back on the stove or in your cooker and cook for another hour in new water.
At the end of this hour you'll want to drain, rinse and squeeze again. Now you're ready to cook with it!
For this recipe I pulled apart the jackfruit (now it looks like pulled pork) and added some water + taco spices + a little olive oil + cayenne. Cook it just like you would TVP or flesh. Really, that's all there is to it.
To make a casserole, just layer the jackfruit with water-stir-fried potatoes (or fried if you prefer. You just need your potatoes to be mostly cooked before you put them in your casserole), corn tortillas, rotel tomatoes + juice in a can, frozen corn. Layer all the ingredients and cover in enchilada or taco sauce if you want. Then bake at around 350 degrees for 20-30 minutes. Optional: add Daiya or a nutritional yeast mixture to the top for the last 10 minutes.
This meal is soooooo steamy and filling and absolutely amazing. Trust me. It's easy. It's amazing. It will please everyone -- guaranteed.
I told you these vegan recipes were easy.
Labels: jackfruit vegan