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Pesto Jackfruit Quinoa Bowl

It had been awhile since I had made quinoa. So I decided it was about time to start making it again. It is packed with protein and is so versatile. You can make bread, flat bread, breakfast, and this Pesto Jackfruit Quinoa Bowl. Makes 2-4 servings.

In a large skillet add of the ingredients. Warm quinoa mixture over medium-high heat, about three minutes. The kale should be wilted.

Transfer some of the quinoa mixture to a bowl. Top with some of the reserved sun-dried tomatoes. Drizzle on the quinoa some of the Creamy Lemon Vinaigrette.

Serve. Eat. Enjoy.

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Roasted Jackfruit – Basic Recipe

Jackfruit is a versatile ingredient for a meat substitute. The trick I have found to make it perfect is to roast it in the oven. Here is how I roast my jackfruit and it turns out perfect every time.

Preheat oven to 350 degrees.

Make sure you throughly rinse the jackfruit. Otherwise, it will have a briny taste.

I usually shredded mine as I am rinsing the jackfruit. It is multitasking at its finest.

Spread the shredded jackfruit onto a sheet pan.

Generously season the jackfruit with the All-Purpose Seasoning.

Note: I will sometimes use my Smokey Southwestern Seasoning instead of the All-Purpose Seasoning, if I want to make some Tex-Mex.

Roast for 10 minutes; stir jackfruit, and roast for an additional 10 minutes.

You can find some of my jackfruit recipes under the jackfruit category.

Serve. Eat. Enjoy.

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Coconut-Curry Jackfruit and Noodles

I was inspired by a recipe I found in a magazine to make this fragrant flavorful dish. It is simple to make but tastes so delicious.

Jackfruit:

Preheat oven to 350 degrees. Line a baking sheet with either a silicone mat or parchment paper.

Spread the shredded jackfruit into a thin layer onto the prepared baking sheet. Sprinkle the jackfruit with the All-Purpose Seasoning.

Bake in preheated oven for 10-15 minutes. Stir jackfruit and bake for an additional 10-15 minutes. Set aside.

Noodles:

  • 1 8 oz. package rice noodles.

Prepare rice noodles according to package directions. Set aside.

Coconut-Curry Sauce:

  • 1 c sweet onion, minced
  • 2 tbsp fresh ginger, peeled, minced
  • 2 tsp garlic, minced
  • 2 tbsp red curry paste
  • 2 can coconut milk, shaken
  • 1 c vegetable broth, + more sautéing the aromatics

Sauté the onion, ginger and garlic over medium-high heat in a large sauce pan, until the onion is translucent. Use vegetable broth as needed for the aromatics, in case they start to stick to the pan.

Add the the red curry paste to the onion mixture. Work the red curry paste into the onion mixture until the mixture is completely coated with the red curry paste.

Add the coconut milk and the vegetable broth. Bring sauce to a simmer. When the sauce begins to simmer add the jackfruit. Continue to simmer for an additional 5 minutes.

Garnish:

  • 1 lime, cut into wedges
  • cilantro, fresh

Divide noodles into 4 bowls. Ladle Coconut-Curry Sauce over noodles. Garnish with a lime wedge and cilantro.

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Serve. Eat. Enjoy.

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Orange-Cranberry Almond Jackfruit Salad

Before WFPB/Vegan eating, I would make Chicken Salad quite often. This particular salad is a spin on a chicken salad I used to get at a local restaurant, but now it is WFPB/Vegan.

The key to the jackfruit, is to rinse it really well and then roast it in the oven.

  • 1 cans of jackfruit, brined, rinsed, drained, shredded
  • All-Purpose Seasoning + more for seasoning
  • 1 orange, zested, peeled, chopped
  • 1/4 c dried cranberries
  • 1/4 c almonds, sliced, toasted
  • 1/4 c dried onion, minced
  • 1 tsp spice brown mustard
  • Vegan mayonnaise or Cashew Sour Cream
  • Himalayan salt to taste (optional)

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.

Spread the shredded jackfruit onto the the prepared baking sheet. Generously sprinkle the All-Purpose Seasoning on the shredded jackfruit.

Roast jackfruit for 20-25 minutes; stirring the jackfruit after to minutes. Remove jackfruit from oven and transfer to a large bowl.

Add the remaining ingredients to the bowl of jackfruit and stir. Add as much vegan mayonnaise or Cashew Sour Cream as you need to achieve the desired creaminess. Taste for seasoning.

Chill Orange-Cranberry Almond Jackfruit Salad for at least an hour to let the flavors meld together.

Note: I have served this in lettuce cups, on gluten-free bread, in a salad with assorted greens. There are so many ways to serve this wonderful bite.

Serve. Eat. Enjoy.

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Apple-Cranberry Pecan Jackfruit Salad

This is my third version of jackfruit salad. The apples add a sweet crunch, while the cranberries add a sweet tang. It is the perfect bite.

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The key to the jackfruit, is to rinse it really well and then roast it in the oven.

  • 1 cans of jackfruit, brined, rinsed, drained, shredded
  • All-Purpose Seasoning + more for seasoning
  • 1 apple, chopped (I used honey crisp)
  • 1/4 c cranberries, dried
  • 1/4 c pecans, toasted, sliced
  • 1/4 c dried onion, minced
  • 1 tsp spice brown mustard
  • Vegan mayonnaise or Cashew Sour Cream
  • Himalayan salt to taste (optional)

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.

Spread the shredded jackfruit onto the the prepared baking sheet. Generously sprinkle the All-Purpose Seasoning on the shredded jackfruit.

Roast jackfruit for 20-25 minutes; stirring the jackfruit after to minutes. Remove jackfruit from oven and transfer to a large bowl.

Add the remaining ingredients to the bowl of jackfruit and stir. Add as much vegan mayonnaise or Cashew Sour Cream as you need to achieve the desired creaminess. Taste for seasoning.

Chill Apple-Cranberry Pecan Jackfruit Salad for at least an hour to let the flavors meld together.

Note: I have served this in lettuce cups, on gluten-free bread, in a salad with assorted greens. There are so many ways to serve this wonderful bite.

Serve. Eat. Enjoy.

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Orange-Almond Jackfruit Salad

Before WFPB/Vegan eating, I would make Chicken Salad quite often. This particular salad is a spin on a chicken salad I used to get at a local restaurant, but now it is WFPB/Vegan.

The key to the jackfruit, is to rinse it really well and then roast it in the oven.

  • 1 cans of jackfruit, brined, rinsed, drained, shredded
  • All-Purpose Seasoning + more for seasoning
  • 1 orange, zested, peeled, chopped
  • 1/4 c almonds, sliced
  • 1/4 c dried onion, minced
  • 1 tsp spice brown mustard
  • Vegan mayonnaise or Cashew Sour Cream
  • Himalayan salt to taste (optional)

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.

Spread the shredded jackfruit onto the the prepared baking sheet. Generously sprinkle the All-Purpose Seasoning on the shredded jackfruit.

Roast jackfruit for 20-25 minutes; stirring the jackfruit after to minutes. Remove jackfruit from oven and transfer to a large bowl.

Add the remaining ingredients to the bowl of jackfruit and stir. Add as much vegan mayonnaise or Cashew Sour Cream as you need to achieve the desired creaminess. Taste for seasoning.

Chill Orange-Almond Jackfruit Salad for at least an hour to let the flavors meld together.

Note: I have served this in lettuce cups, on gluten-free bread, in a salad with assorted greens. There are so many ways to serve this wonderful bite.

Serve. Eat. Enjoy.

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Jackfruit-Cranberry Salad

Before WFPB/Vegan eating, I would make a Chicken-Cranberry Salad quite often. This is my WFPB Vegan version that is just as good.

The key to the jackfruit, is to rinse it really well and then roast it in the oven.

  • 2 cans of jackfruit, brined, rinsed, drained, shredded
  • All-Purpose Seasoning + more for seasoning
  • 1/2 c cranberries, dried
  • 1/2 c pecans, toasted, chopped
  • 1/4 c dried onion, minced
  • 2 tsp spice brown mustard
  • Vegan mayonnaise or Cashew Sour Cream
  • 1/2 c celery, diced (optional)
  • Himalayan salt to taste

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.

Spread the shredded jackfruit onto the the prepared baking sheet. Generously sprinkle the All-Purpose Seasoning on the shredded jackfruit.

Roast jackfruit for 20 minutes; stirring the jackfruit after to minutes. Remove jackfruit from oven and transfer to a large bowl.

Add the remaining ingredients to the bowl of jackfruit and stir. Add as much vegan mayonnaise or Cashew Sour Cream as you need to achieve the desired creaminess. Taste for seasoning.

Chill Jackfruit-Cranberry Salad for at least an hour to let the flavors meld together.

Note: I have served this in lettuce cups, on gluten-free bread, in a salad with assorted greens. There are so many ways to serve this wonderful bite.

Serve. Eat. Enjoy.

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Baked Spanish Rice Casserole

This is a great dish to bring to a cookout or to a gathering. I have been thinking of making this for a few weeks. Most of the preparation is hands off and it only requires one pot. Now, how easy it that?

  • 1/2 onion, chopped
  • 10 oz. diced tomatoes with green chilies
  • 1 tbsp garlic clove(s), minced
  • 1 tbsp tomato paste
  • 1 15 oz. tomato sauce
  • 2 1/2 c vegetable broth
  • 2 tsp Smokey Southwestern Seasoning
  • 2 bay leaves
  • 2 c brown rice, long grain
  • 1 15 oz. black beans, drained, rinsed
  • 1 14 oz. jackfruit in brine, drained, rinsed, shredded
  • 1/2 c nutritional yeast
  • 1 c corn kernels
  • 1 c green peas
  • 1 lime zested, juiced
  • 1/4 c + more for garnish fresh cilantro, chopped
  • 1 avocado, diced
  • Cashew Sour Cream, garnish

Preheat oven to 375 degrees.

Combine onion, tomatoes, garlic and tomato paste into a food processor. Blend ingredients until it turns into a sauce.

Add tomato sauce, vegetable broth, Smokey Southwestern Seasoning, and bay leaves into a large dutch oven and stir. Cook sauce until it begins to simmer.

Add brown rice, black beans, nutritional yeast and jackfruit to the sauce and stir thoroughly. Cover dutch oven with a lid or aluminum foil and bake for 60 minutes. No Peeking. If you peek, you will let out the steam. The steam is what helps the rice to cook perfectly. So there is no peeking for 60 minutes. After 60 minutes check the rice for doneness. If rice is not done add some more vegetable broth or water and cover rice and cook a little bit longer.

When rice is done fluff with fork. Stir in corn, peas, lime and half of the cilantro.

Garnish with remaining cilantro, avocado and Cashew Sour Cream.

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Creamy Farfalle with Jackfruit Peas & Mushrooms

I had some jackfruit and mushrooms leftover from making JB’s Jackfruit Hand Pies and decided to veganize one of my favorite dishes I use to order when we went out for Italian.

The restaurant version would have chicken and Alfredo sauce. I veganized it with jackfruit for the chicken and I used my Cashew Béchamel – Basic White Sauce for the Alfredo. It was a hit.

Cook farfalle according to package directions. Drain and set aside.

In the same pot you cooked the farfalle in, add the Jackfruit and Mushroom mixture, mushrooms, peas and generous amount of All-Purpose Seasoning.

Sauté the veggies until the mushrooms have softened a little, about 5 minutes. Add the farfalle, Cashew Béchamel – Basic White Sauce and vegetable broth to thin the sauce as needed.

Stir all the ingredients together until completely mixed.

This recipe makes 4-6 servings, depending on serving size.

Serve. Eat. Enjoy.

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JB’s Jackfruit Hand Pies

I made these hand pies for JB. They turned out deliciously. There is a trick to the jackfruit to give it the perfect texture that I will share with you. I will admit these do take some time. So you need to make these when you do not have anything pressing to do that day.

What takes the most time is rolling out the dough for the hand pies. I tried it a number of different ways. I found rolling the dough out enough for two pieces (a top and a bottom worked the best for me.) Please let me know if you know a better way.

Note: This is one of the few recipes that I use oil. Because of diet restrictions it was the only ingredient that would work for JB.

Crust:

In a large bowl add JB’s GF All-Purpose Flour Blend. Start with 4 cups of the flour blend. Stir in the remaining ingredients: JB’s All-Purpose Blend, olive oil, salt and water into the flour mixture. Add more flour blend as needed. You want the dough to feel soft and p;illowy. Set aside. Cover with a damp paper towel.

Filling:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.

On a large baking sheet spread out jackfruit and mushrooms. Sprinkle JB’s All-Purpose Blend onto the jackfruit and mushrooms. Bake for 10 minutes. Stir the jackfruit and mushrooms and bake for an additional 10 minutes. Set aside to cool.

Transfer jackfruit and mushrooms to a medium bowl. Add the peas and JB’s Béchamel Sauce to the jackfruit and mushrooms. Stir until completely combined. Set aside.

Roll out some of the dough. Put a large dollop of the filling in the center. Lay another piece of rolled out dough on top of the piece with the filling. Lightly pat the top crust onto the bottom. Using a large biscuit cutter/ravioli cutter and press out the hand pie. (My was large and had a crimping feature.)

Place hand pie onto prepared baking sheet. Repeat the process of making the hand-pies.

Note: This recipe makes 12 hand pies.

Bake hand pies for 30 minutes.

Serve. Eat. Enjoy.

Note: These hand pies freeze well. Just let them cool before you freeze them. You can either warm them in the microwave or in the oven.

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