the purple carrot: Jackfruit, Take II

Sunday, June 19, 2011

Jackfruit, Take II

I hope everyone had a great weekend!! I love summer weekends, so much more to do, and so nice to be outside!

Flew the Coup

I’m happy to report the little birdies on our deck have officially flown the coup! Here they are on one of their last days in the nest. As you can see, the four of them were all definitely getting too big for their little nest, ha.

One of the little guys is still in our backyard. He can’t seem to get over the fence yet. His mom is still bringing him food, and I suspect he’ll be able to fly out eventually. As you can see from the below picture, he can fly for little increments, but just hasn’t gotten over the fence. We’re rooting for him!!

Thankfully, Bubba’s pretty old and doesn’t seem to have any interest in the bird walking around his territory that is the back yard.

Jackfruit Success

As you may remember from last week, we bought a jackfruit and it ended up being too ripe. This time, we opted for canned green jackfruit, and it worked MUCH better!

It looks much lighter in color than our actual jackfruit, and it confirms our suspicion that the last one was just too ripe for a meat substitute.

It pulled apart with very little effort. We decided to try to make a “tuna” salad, inspired by the TuneRahh Sandwich at FUD (also made with jackfruit). Doesn’t it look like tuna?

We discovered soy-free Vegenaise recently and used it in our “tuna” jackfruit salad to make this a fully vegan meal.

And the final product, alongside a fresh salad dressed with Erik's awesome homemade salad dressing:

I mixed together the pulled jackfruit with the soy-free Vegenaise, chopped celery, onion, and an assortment of spices. We were pretty happy with the results.

This canned jackfruit opens a whole new world of jackfruit “meat” opportunities! I’m excited to try more, and this jackfruit is very easy to work with.