You can follow a plant-based diet and still enjoy a southern barbecue feast thanks to jackfruit, an Asian tree fruit most readily available canned. The fruit magically turns into meaty pulled “pork”—pleasing both vegans and omnivores in one delicious dinner.
Take leftovers for tomorrow’s lunch, packing it up into a Southern-style barbecue “bento” box.
For cornbread, preheat oven to 375 F (190 C). Grease 8 x 8 x 2 in (20 x 20 x 5 cm) glass or ceramic baking dish with a bit of oil. In large bowl, whisk together all cornbread ingredients until thoroughly combined. Pour into prepared pan and bake for 20 to 25 minutes, or until toothpick inserted in centre comes out mostly clean.
Rinse, drain, and dry jackfruit well. Chop off core and add to large skillet with BBQ sauce. Heat jackfruit and sauce (more if you want it extra saucy!) over medium until bubbling, stirring often; reduce to low heat, cover, and cook for 20 to 25 minutes. Shred with 2 forks to achieve u201cpulled porku201d texture. Keep warm.
For slaw, add cabbage to large bowl and massage with hands to soften slightly. Mix in cilantro, vegan mayonnaise, and lime juice, cover, and chill until ready to serve, up to 3 days.
To serve, slice cornbread into squares and add to plates with pulled jackfruit and slaw.
This recipe is part of the A Week of Living Vegan collection.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.