Hawaiian BBQ Pulled Jackfruit Sliders

Hawaiian BBQ Pulled Jackfruit Sliders
With summer right around the corner, it’s time for something that’s a little more bar-b-quey. And not just any ol’ bar-b-que thing but something a bit tropical. Something like Hawaiian BBQ pulled jackfruit sliders.

I’ve made jackfruit plenty of times before, from BBQ pulled jackfruit sandwiches to taquitos and tacos and even a Chinese 5-spice version served with snowy white steam buns. But then I made the Sweet and Savory Jackfruit Carnitas Tacos from the cookbook Vegan Eats World by Terry Hope Romero, I really liked the method used there, not to mention the very tasty results.

So I’ve adapted that recipe for these sliders. What I liked is the fairly easy prep, although you do have to plan ahead for the overnight marinate. And it’s a relatively short cooking time (for jackfruit) plus you can eat it as soon as it’s done cooking, all the more time to spend outside basking in the sunshine.

Below is the adapted recipe, to see the original jackfruit carnitas taco recipe click here.

Hawaiian BBQ Pulled Jackfruit Sliders
Makes about 8 sliders
Jackfruit preparation adapted from Vegan Eats World

1 20-oz can young, green jackfruit in brine
1 tablespoon brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground coriander
1/8 teaspoon cumin
1/8 teaspoon cinnamon
Salt and pepper to taste
1/2 cup pineapple juice mixed with 1/2 cup water
2 garlic cloves, minced
1 tablespoon ketchup
1 tablespoon soy sauce
1 tablespoon freshly squeezed lime juice
1 teaspoon liquid smoke

Drain and wash the jackfruit in several changes of water. After washing, squeeze out as much water as you possibly can and shred the jackfruit by hand. Place in a medium sized mixing bowl and add the brown sugar, garlic powder, onion powder, ground coriander, cumin, cinnamon, salt and pepper to taste and mix well, rubbing the spices into the jackfruit.

Whisk together the pineapple juice water, garlic, ketchup, soy sauce, lime juice and liquid smoke. Pour over the jackfruit, mix well, cover and let it marinate in the fridge overnight.

The next day, dump the jackfruit into a pot and bring to a rapid simmer for a couple of minutes and then reduce the heat to low and simmer for 45 minutes, partially covered and giving it a stir occasionally. There shouldn’t be any liquid left but it also shouldn’t appear to be dried out. The jackfruit should be moist and just right for putting on a bun.

While the jackfruit is cooking, make the mango salsa. You can also substitute a half cup or more of pineapple instead of the mango or use both mango and pineapple.

Mango Salsa

1 ripe mango, peeled and diced
1 tablespoon red onion, very small dice
1 tablespoon freshly squeezed lime juice
A few sprigs of cilantro, chopped
Salt and pepper to taste

In a bowl, combine the ingredients, season to taste and gently mix together. Chill until ready to serve.

To serve, the jackfruit can be eaten as is or fried up in a skillet with a little oil (lazy me usually opts for as is). You can also toss the jackfruit in bbq sauce if so desired. Serve on buns with the mango salsa.

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Psycho Donuts

Vegan Kooky Monster From Psycho Donuts
Did you know that the first Friday in June is National Doughnut Day? That’s this Friday! Not that I need a holiday for a reason to stuff my face. Just look at these crazy flavors from Psycho Donuts. That’s reason enough as far as I’m concerned.

Amidst all their regular donuts, there’s also a number of vegan versions. Pictured above is the vegan Kooky Monster, a ring donut covered with crushed Oreo pieces and blue drizzle. As it’s a cakey donut, it’s a little bit on the dry side. But high marks for the novelty.

Vegan Psycho Donuts
I also got a vegan Arnold Palmer donut, iced tea infused cake with lemonade frosting. While it was nice, I couldn’t really detect the iced tea flavor. It didn’t actually come with dark specks on it, that’s just from being in the same bag with the kooky donut.

Vegan Arnold Palmer From Psycho Donuts
Key lime pie and raspberry were the other vegan donuts that were available when I was at the downtown San Jose location, near the Tech Museum. If I had known they were so close by the museum, I surely would have been there sooner. The donuts in the case aren’t marked vegan, so you have to ask what’s vegan for that day. A larger Psycho Donut location is in Campbell which I haven’t been to yet.

Fun and inventive from the flavors to the lighthearted insane-asylum theme, it’s definitely a sugar high. Perhaps it’s for the best, donut day comes but once a year. Although if I’m ever in the area again, there’s a high probability I’ll pop in to check out the vegan flavors of the day. I’m crazy like that.

Related Posts
Vegan Donuts at Whole Foods
Pepples Donuts

Super Easy DIY Sauerkraut

Super Easy DIY Sauerkraut
At this year’s Maker Faire, I learned how to make sauerkraut. The hands-on workshop was put on by Todd of Happy Girl Kitchen which I’ve enjoyed their fine products many a time. Who knew sauerkraut was so easy to make? Apparently not me.

Basically, it’s just cabbage and salt. That’s it. And time for the microorganisms to do its fermenting thing, given the right conditions, you’ll have crunchy, tangy, homemade sauerkraut. In a nutshell, chop up the cabbage, add sea salt, mix and squeeze the bejesus out of the cabbage to draw out the water to create a brine. The brine allows the cabbage to ferment and not rot or soften.

Add other optional spices such as juniper berries or red pepper chili flakes. Pack into a jar and place a folded cabbage leaf on top to help keep the cabbage submerged in the brine. It’s bright green when it’s freshly packed, see above photo.

Over the next 24 hours, press down on the cabbage to force the water out until the brine rises above the level of the cabbage. After several days, start tasting the kraut, it’s done when it tastes good to you. Store in the fridge. For a handy, more in-depth, how to make sauerkraut in a mason jar (that doesn’t rely on my memory) click over to The Kitchen.

Corned Tofu Sandwich
The jar I came home with is now much lighter in color, and has fermented to the point where I’m ready to dig in. I suppose I could have eaten it straight out of the jar, but I already knew exactly what I was going to do with it.

I’ve been scarfing down the Not-A-Reuben Sandwich from the blog Glitter and Glue. Simple and easy to make, it has everything I like – corned tofu on rye bread with kimchi, vegan mayo and avocado.

I’ve always left out the kimchi as I never seem to have any, but now I have sauerkraut to put on my sandwich. It was good without a fermented condiment but it’s nicer with, especially since I made it myself.

Related Post
Vegan Eats at Maker Faire Bay Area