I’ve never been one for meat substitutes– if I’m going to eat vegetarian, I’m fine with embracing that rather than trying to make it taste like meat– but I’d heard so much about “jackfruit pulled pork” that I just had to try it myself. The concept is simple: you take canned, green jackfruit and simmer it in sauce until it can be pulled into shreds, much like pulled pork. Many recipes call for using a crockpot over several hours, but I found that you can simmer for 30 minutes and have it turn out fine.
The texture of the shredded jackfruit is hard to describe– it’s not quite like meat, since it doesn’t have the same firmness, but it’s definitely reminiscent of meat in a way that most other vegetables aren’t. It kind of reminds me of the texture of fake crabmeat– the kind that comes in sticks. In any case, it’s never going to fool anyone into thinking it’s real meat, but it’s probably as close as you’re going to get.
Rather than go with a standard BBQ sauce (though I’m sure it would’ve been tasty), I opted to go with a Korean bulgogi sauce, which I thought turned out great. Sandwiched in a steamed bun (purchased frozen at my local Korean market) and topped with various vegetable trimmings, I’d say the overall effect was pretty good! If I were having a barbecue and my guest list included vegetarians, I wouldn’t hesitate to serve these!
Anyway, I also know that I write about way too many of Smitten Kitchen’s recipes, but they always look and sound so amazing on Deb’s blog that I can’t help myself. So you’ll have to forgive me if I post about another one now– a recipe that’s going to become a weeknight staple at my house for sure. I could’ve put off posting about it until I’d had the chance to make a more photogenic version, but it’s so good I knew you’d want to try it ASAP.
Deb calls it a Taco Torte and she adapted it from the Mom 100 Cookbook, but “torte” just sounds too fancy for what is actually a very homely, comforting dish. And it doesn’t just have a bunch of vegetables in it (enabling me to call it “healthy” despite the cheese all over it)– it’s actually vegetarian and full of flavor, making it a great dish to serve to any audience!
This past weekend I was trying to decide what kind of sandwich to bring to a historical picnic. It had to be easy to eat– nice, neat bites and no dribbly sauces or chunks that might fall out and stain my outfit– and not require too much refrigeration. It couldn’t get soggy over time, or squish too easily in my picnic basket, and of course it had to be both tasty and somewhat refreshing in the hot weather.
I settled on radishes as a must-have ingredient, basically because I like them and they’re crunchy, and after a little googling I found a recipe for a radish sandwich paired with a green pea and avocado spread. While I was a little concerned that the avocado would brown unattractively, the combination sounded interesting, so I gave it a try.
I actually really like these– they’re nice and peppery, both from the radish and the dash of hot sauce, and the avocado adds richness while the peas add sweetness. You can make the spread the night before and cover it tightly to avoid browning, and even the radishes can be pre-sliced as long as you store them in a bowl of cold water in the refrigerator to keep them nice and crisp. Just be sure to dry them thoroughly before assembling your sandwich!
If you like, you could make these on tiny triangle toasts and serve them open-faced as well!
I admit it, I’ve done it again– shamelessly lifted a new favorite recipe from Deb at Smitten Kitchen. And I’m not even sorry, because this is such a delicious way to get my vegetables that I’ve been eating it all week. I double the recipe to be sure I have enough to last!
What is this new favorite, you ask? Broccoli melts. Garlicky, spicy, cheesy broccoli, piled on top of toasted bread, generously accented with lemon, and covered in a gooey blanket of bubbly cheese. It makes a hearty breakfast, a fantastic lunch, and (with a glass of white wine) a perfect dinner.