Smoked Jackfruit BBQ Sandwiches

Summer! I won't bore you with my well-worn love song to summer, but suffice it to say that the best part for me is that it's grilling season. I will grill just about anything, but I've never really done much to use my grill as a smoker. Time for that to change.

The jackfruit barbecue sandwich is a well-known vegan delicacy nowadays, so we're not doing anything too terribly innovative here as far as the basic concept. If you never had it, it's a yummy fruit that, when done right, is a dead ringer for pulled meat (usually pig). It doesn't have a ton of flavor on its own, so it's a bit of a culinary blank canvas.

Prepared jackfruit comes in just about every flavor you can imagine (I gave up trying to count the flavors they have at Vegan Haven), but there's something satisfying about doing it yourself. Having said that, we're technically still cheating a bit here because we're using a canned jackfruit that has already been chopped up into workable pieces. Be thankful for that, because this is what it looks like right off the tree:

I have no idea where to even start with that, which is why we're going with this instead:

 

Shout out to our cat Fosse, making a cameo in the background!

You can find jackfruit in the can at Vegan Haven or most Asian markets. Be sure to get the kind that's packed in water or brine and not syrup, which is the sweet variety.

If you've never smoked anything on the grill before, it's really very easy. The secret is indirect heat, meaning the jackfruit stays on the other side of the grill from the side that's got flame going. This is good for a set it/forget it style of cooking, as there's no chance it'll burn on the flame.

The flavors here work very well together, but you can experiment all you want. Add or change out toppings on the sandwich with what you've got on hand or make these into tacos. They're super versatile.

Ingredients
Mesquite, hickory or Applewood chips, for smoking
2 cans of young green jackfruit, water or brine packed (don't buy the ones packed in syrup)
Vegan cheese slices (I used Chao Creamy Original)
1 cup or so of good barbecue sauce
1 avocado
Burger buns

For the spice rub:
2 tbsp. smoked paprika
1 tbsp. sea salt
1/4 cup brown sugar
1 tbsp. cumin
1 tbsp. ancho chile powder
1 tbsp. black pepper
1 tbsp. onion powder
1 tbsp. garlic powder
2 tsp white pepper

For the fried jalapeños:
2 whole jalapeño peppers
1 cup soy or almond milk
1 tbsp. apple cider vinegar
1 prepared vegan egg substitute (Use The Vegan Egg, if you have it. If not, a flax egg would work)
1 cup unbleached all-purpose flour
1/2 cup cornmeal
1 tsp sea salt
1 tsp garlic powder
1/2 tsp chili powder or Cajun spice blend
1/2 tsp black pepper
Veggie or canola oil


First, put a good 4-5 handfuls of wood chips into some water and let them soak for about 30 minutes while you set up your grill and do other prep.

Next, open and drain the cans of jackfruit, then rinse and pat them dry with a kitchen towel. If you've never seen jackfruit that hasn't been shredded up yet, here's what that looks like:

Combine all the spice rub ingredients and rub the jackfruit pieces in it. Don't worry about pulling them apart just yet.

Prepare the grill.  If you have a smoker, I'm jealous. Also, you can skip this step entirely and proceed with the smoking like you normally would. If you have a charcoal grill, prepare your coals. Once they're ready, scoop them over to one side of the grill and sprinkle the wood chips over them. if you have a gas grill, like me, wrap the chips up in a foil pouch and poke a few holes in it so the smoke can escape. I did two pouches. Remove one side's grate and light the elements that are below it. Put the foil pouches directly onto the flames, resting them between the flame guards.

Lay down some foil on the non-lit side of the grill rack, then lay the jackfruit pieces out in a single layer. Close the lid and let them smoke for about 40 minutes. Keep the flame on high, if you have a gas grill.

Fry the jalapeños. Combine the milk and vinegar in a medium bowl and let the mixture sit and thicken for a few minutes while you make the egg. Add the egg to the milk and whisk it all together really well. In another medium bowl, combine the flour, cornmeal, salt, garlic powder, chili powder and pepper.

Slice the jalapeños crosswise into discs. If you're a complete coward with heat, like I am, take a small knife and cut out the center part, removing the seeds and whiter part connected to them. Dredge the slices in the dry mixture, then dip them into the wet mixture and then back into the dry. I like a good crust on mine, so I put it back into the wet and then back into the dry mixture again. Place them gently on a plate. Put about an inch of oil into a skillet and heat it to medium-high heat. Fry the jalapeños in the oil, flipping once the bottom side is golden brown, then remove to a plate lined with paper towels.

If you're done smoking (the chips should no longer be giving off smoke), turn off the heat and use tongs to slide the foil holding the jackfruit onto a plate. If cool enough to handle, pick up the smoked jackfruit and pull it apart with your fingers, pulling along the fibers so they split apart and resemble pulled meat. Discard the little bulby parts as they pop out. Put the pulled jackfruit into a bowl until all the pieces are done. Add the barbecue sauce and stir it around with a fork to further "pull" and break up the jackfruit. You could also take two forks and really go to town, but it's not necessary. Jackfruit will soak up the sauce pretty well, so don't be shy if you like your BBQ saucy.

Assemble the sandwiches. On the bottom bun, pile on the jackfruit, topped with the cheese and jalapeños. At this point, I put just that part of the sandwich in the oven to melt the cheese a bit. This is optional, though. Slice the avocado and load up the top bun with it, then top the bottom part of the sandwich. It may not hold together well once you start eating, so have a fork handy!

Tomato and Peach Gazpacho

I go through phases every summer of which seasonal fruit is my favorite. Right now I'm on a peaches kick. Can't get enough of them. Lots of other fruits have been used for gazpacho, but peaches are sadly overlooked. It's too bad, because they're perfect for it. Just enough substance, juice and sweetness to temper the tomatoes.

This is a really easy soup. If you can, try to make it well ahead of time and let it sit in the fridge to get really nice and cold. The flavors will develop even more during that time. Seriously, take a taste before you put it in, then a taste after a few hours in the fridge. Big difference. It'll be really good no matter when you eat it, but it's an interesting detail.

I didn't peel the peaches or the tomatoes for this because that's a lot of extra work. Just strain out the pureed soup before finishing it and you'll be fine. Or leave it in, if that suits you.

Ingredients
 - 1 clove garlic, minced 
 - 1 shallot, chopped
 - 1 tbsp olive oil 
 - 2 lbs heirloom tomatoes, quartered 
 - 1 lb ripe yellow peaches, quartered 
 - 1 bunch fresh thyme, chopped
 - 1 tsp sea salt
 - 2/3 cup vegan cream (I use soy creamer)
 - 1 tbsp unrefined cane sugar

Heat the oil in a medium pot. Don't go super hot or you'll burn the garlic. Drop in the garlic and shallot and saute them for a couple of minutes, until the garlic is fragrant. Add the tomatoes, peaches, thyme and salt and turn the heat up to medium high. Cook it all for about 15 minutes, stirring often with a wooden spoon to help break the tomatoes and peaches down. By the end, it should still be a bit chunky, but mostly soft and liquified.

It'll start like this:

 
Almost there...

Here we go.

Transfer the peaches and tomatoes to a blender and process. You may need to work in batches, depending on how big your blender is. 

Pour the soup through a fine-mesh sieve back into the pot. You may have to use a ladle to help it get through after a bit. Don't push it through, though. Put the pot back over medium-low heat. Add the cream and sugar and stir it well to incorporate. Let it simmer for about 10 minutes, then pour it into a bowl and put it in the fridge for at least an hour to chill. This would be a good time to also put your soup bowls into the freezer to chill until you're ready to serve. Garnish with some extra thyme or oregano on top and serve it with some toasted crusty bread. 

Easy Tabbouli

I'm back! I took a longer-than-planned sabbatical for the winter/spring. Originally, I'd planned to change up the look of the site to something more "professional." I ended up deciding that it's fine as-is.

Anyway, here we are in summer. As I've said many time before, I love summer. The weather, sandals, late sunsets and, best of all, the food. Summer veggies are the best. I have a lot in store for you this summer, starting with this little gem.

Every time I'm at a party or potluck where someone brought tabbouli, I wonder why I don't make it more often. I can eat it by the bucketful. I know, it's basically just an elaborate parsley delivery system, but who doesn't love parsley? And mint? I'm already sold right there.

This summer, I planted some potted herb gardens which are going gangbusters. I have no idea mint grows like crazy once it's set loose. Part of the reason I made tabbouli was because of all this excess mint.

This is a back-to-basics recipe. Tabbouli has gotten a bit complicated lately. Nothing wrong with that, but when the classics work, I don't see any reason to mess with them. Aside from oil, this is what you're dealing with:

Ingredients
1 cup bulgur
1-2 bunches curly parsley (depending on how much you like parsley)
12 large mint leaves 
6 green onions
2 medium tomatoes 

1 cucumber 
2 lemons, juiced 
1/2 cup olive oil

Put the bulger in a bowl and fill the bowl with water until it's about an inch over the top of the bulger. Let it sit for about 30 minutes. It won't look like much at first, but it'll double in size during that time. It'll go from this:

To this:

While the bulger is soaking, finely chop the parsley and mint and put them into a large bowl. Peel, slice and seed the cucumber, then chop it and add it to the bowl. Dice the tomatoes and add them as well.

Pour the bulger into a large sieve, pressing out as much water as possible. 

Once it's dry, add it to the bowl and stir to combine it well with everything else. 

To make the dressing, combine the lemon juice and olive oil and whisk vigorously to combine them. Pour it over the tabbouli and add salt and pepper to taste. Keep the tabbouli refrigerated until you're ready to eat.

Plum Cake

I love that there's a plum tree in our front yard. That said, these plums are not from that tree. Our neighbors also have a plum tree and they actually pick the plums and put them to use. I just like watching the squirrels run off with ours. Seriously, it's the cutest thing. Sometimes, I find a pit and some plum skins on our front steps. I'm glad our little furry friends have somewhere they can get a good meal.

This is how I justify using the neighbor's plums for this cake instead of our own. He went to the trouble of picking, washing and delivering them. How could I say no? It turned out that it was the perfect amount to make a cake with, so why not?

This cake is really pretty, but also easy to make. It takes a little time, but isn't very complicated. It looks complicated, which is perfect if you're having people over for dinner and want to impress them with dessert. Just don't eat the whole cake yourself in one sitting. All those plums could get a little...intense, if you know what I mean.

If you've never cut plums, don't worry. They're super easy. The trick is to cut them lengthwise, so when the pit comes out, it looks pretty. You can see in this picture that I was doing fine with that, but got distracted while cutting one and cut it the wrong way. That one definitely sticks out in this grouping and isn't nearly as pretty:

If you do this once or twice, don't sweat it. There's an inner layer of plum slices, so just put them in there. No one will ever know.

Ingredients
1 1/2 cups unbleached all-purpose flour (plus more for dusting)
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup (1 stick) Earth Balance, softened
2/3 cup evaporated cane sugar
1 tbsp Ener-G Egg Replacer, mixed with 4 tbsp warm water (Bob's Red Mill brand works, too)
3/4 cup dairy-free sour cream (I used Tofutti's Sour Supreme)
1/2 tsp pure vanilla extract
2 tbsp brown sugar
12 ripe plums, halved and pitted

Preheat your oven to 350 degrees and ensure that a rack is in the lower third of the oven.


First, prepare your cake pan. Use a 9-inch cake round or a springform pan. Grease it up with some Earth Balance and cut a piece of parchment to fit the bottom. Once it's in place, grease it up as well. Toss in a small handful of flour and roll the pan around to coat the bottom and sides. Discard any that's left over. Make sure you grease the bottom of the pan before the parchment goes in so it stays in place when you put the batter into the pan.

In a small bowl, stir the flour, baking powder, baking soda and salt and set aside. 

In a large bowl, or in a stand mixer with a paddle attachment, cream together the Earth Balance and sugar for 2-3 minutes. Mix in the egg replacer, sour cream and vanilla, letting it run until the whole mixture is smooth.

Turn the mixer to low and add the flour mixture a bit at a time until it's all well combined. The batter will be thicker than a normal cake batter, but that's what we're looking for.

 You definitely can't pour it, so you'll need to spread half of it in the bottom of the pan. It won't seem like much, but that's okay. Just make sure there's an even layer around the bottom and that you can't see the bottom of the pan.

Place half of the plum halves, cut-side down, onto the batter, pressing them down a bit.

Spread the other half of the batter over those plums, covering them completely. Sprinkle the brown sugar over the top and then place the rest of the plum halves, cut-side up, into the batter, pressing them down slightly.

Put the cake into the oven and bake for 50 minutes or so, until a cake tester comes cleanly out of the middle. Test it a few times to make sure you're not hitting one of those hidden plums.

You can serve this with a sprinkling of powdered sugar on top or, if you're feeling extra fancy, some non-dairy whipped cream. It's totally great plain, as well.

Easy Sweet and Spicy Grilled Chick'n

Have you heard the news? Doug is now the manager at Vegan Haven here in Seattle! It's a non-profit, all-vegan grocery store that supports Pig's Peace Sanctuary. I've talked about this place before because it has pretty much everything you can think of, plus a ton of other stuff you'd never think of. So, from time-to-time, I'll be posting recipes featuring ingredients you can find at Vegan Haven, but maybe weren't quite sure what to do with.

One such ingredient is Gardein's Chick'n Scallopini. Gardein makes a ton of great stuff and is pretty widely available. Most of the things they make are already flavored and just ready to prepare (barbecue wings, teriyaki beef tips, meatballs, etc.), but the Chick'n Scallopini is sort of a blank canvas. That can be a double-edged sword for people, because sometimes the canvas can be a little too blank. I use it in chick'n pot pies and things like that. It works well with other flavors, but by itself, it needs a little "oomph"  I've talked to more than a few who say they're intrigued by it, but they're just not sure what they can do with it. Here's a straightforward, easy and delicious way to prepare it that's perfect for summer.


Ingredients
For the chick'n:
1 package Gardein Chicken Scallopini (or another chicken-style seitan), thawed
2 tbsp brown sugar
2 tsp coriander
1 1/2 tsp sea salt
1 1/2 tsp dry mustard powder
1/4 tsp cayenne pepper

Olive oil, for brushing

For the sauce:
1-2 tbsp olive oil
4 tbsp Dijon mustard
2 tsp Bee Free Honee or agave

In a medium bowl, combine the brown sugar, coriander, salt, mustard and cayenne. Working with one at a time, place the thawed scallopini into the spice rub and work the spice into both sides. Once all four are coated, take the remaining spice rub and work it into any spots that aren't covered.

While you can go ahead and grill them like this, I'd recommend doing this ahead of time and setting them in the fridge to take in the flavor of the spice rub.

Get your grill nice and hot. Brush a little olive oil onto the chick'n and put it on the hot grill. Remember, you're not cooking flesh, so there's not need to get it to a certain temperature. You're mainly just looking for a good caramelized sear before turning it over. It should take 3-4 minutes, maybe a little longer depending on the grill.

To make the sauce, combine oil, mustard and honee with a whisk. Serve it alongside or on top of the chick'n alongside some smashed potatoes or grilled corn.

Strawberry Rhubarb Popsicles

We're getting some serious summer here in Seattle. That means it's time to break out the ole' popsicle molds and cool off. I used to love the store-bought popsicles and Otter Pops growing up. The sickly sweet orange and red flavors and even the nonsensical grown-up-gagging flavors like Rockin' Mountain Berry Splash. Come to think of it, I may have had a toothpaste with that name when I was a kid. The commercial probably had a cartoon swirl of Colgate with a toothpaste pompadour and Ray Bans,  riding a toothbrush down bright blue rapids off the side of a cliff while playing a sweet lick on an electric guitar. The kids all watch in awe and then enthusiastically brush their teeth because it's just such a cool thing to do. Man the late 80s were out of control.

Where was I? Oh, right. Popsicles. These popsicles are the best of both worlds: fun, sweet and delicious while being made of actual food you can see and pronounce.

Ingredients
1 1/2 cups hulled and chopped strawberries
2 1/2 cups chopped rhubarb (about 2 stalks)
1/3 cup evaporated cane sugar
2 tbsp maple syrup, agave or Bee Free Honee
1 tbsp water
1 tsp lime zest

Add all the ingredients to a medium-sized pot and stir until combined. Cook over medium heat for about 20 minutes, stirring occasionally. You won't need a blender for this. While it's cooking, the mixture will break down very nicely. From this:

To this:

You won't need one, but if you would rather use a blender to smooth everything out, be my guest.

After 20 minutes, remove the mixture from the heat and let it stand for about 20 more minutes or until it's close to room temperature.

Set out your popsicle molds and pour the mixture into them, filling them to the top. Freeze them for at least 5 hours, or preferably overnight.

Cauliflower Steaks with Roasted Red Pepper Sauce

How long has it been since you had steak for dinner? I grew up in steak and barbecue country, but I don't miss it at all. The cauliflower version of steak is superior in every way. Easier to make, tastier and not deadly to any being or the planet. You won't have a coronary if you eat one of these a day, either. Win-win all around.

This dish is super simple to make. Some people I've talked to feel a little intimidated by cauliflower steaks, but there's nothing to fear. As long as you get the thickness of the steak and the cooking time right, they'll turn out perfectly every time.

The sauce is sort of a cheater version of romesco. I didn't have any almonds or pine nuts on hand, so I just skipped that part and used the rest of the cauliflower to make it creamier. Any sauce will do for this, so if you prefer a true romesco sauce, go for it. Chimichurri or pesto would be great, too.


Ingredients


1 1-2lb. head of cauliflower
1 cup unsweetened soy or almond milk
1 1/2 cup water
1 red bell pepper, roasted (or 4 segments of jarred roasted red peppers)
1 clove garlic, minced
2 tbsp olive oil
salt and pepper

Preheat your oven to 350 degrees.


Make the steaks: trim the leaves off of the head of cauliflower, stand it up on its stem and slice it right down the middle, making two even halves. Stand one half up, move your knife over about an inch and slice straight down again. Then repeat with the other half. You want to only use the two center-most pieces, as those will give you the biggest steaks. If you're making more than two, you'll need another head of cauliflower. Set the rest of the cauliflower aside.
 

Heat the oil over medium-high heat in an oven-proof skillet or pot. I used a dutch oven, which isn't ideal, but it gets the job done. Drop one steak and sear it on both sides. Remove it to a plate and do the same with the other. Put both steaks back into the pan in a single layer, cover and put it into the oven for 10 minutes.

Make the sauce: Cut up 3 cups of the remaining cauliflower into florets. In a large saucepan, combine the florets, water and non-dairy milk and a little salt and pepper. Turn up the heat and bring it to a boil, then turn it down so it'll simmer. Check in around 8 minutes. It should be fork tender by then.

Strain out the cauliflower, reserving a cup of the liquid. Put both into a blender, along with the roasted red peppers and the garlic.

Turn the blender on high and let it go until it's smooth. You may need to add a little more of the simmering liquid if it's not as smooth as you like. It shouldn't be runny, but it shouldn't be a paste, either.

After 10 minutes has passed, check on  your steaks. They should be fork tender, but not mushy. They need to be able to retain their shape. If they're an inch thick, 10 minutes ought to do it. They'll have a beautiful color to them.

Check the sauce for seasoning, then pour a generous dollop onto a plate. With the back of a spoon, spread it around and top it with a steak (or two). Garnish it with something green (it stands out against the orange sauce) and serve.

Fried Green Tomato BLTs with Homemade Potato Chips

There's just a little summer left, so we have to make the most of it. I know, I know: Labor Day has come and gone. That may be the finish line for white pants, but officially, we have a little time left. Green tomatoes are all over Seattle right now, so I can think of no better way to use them than in this twist on an old classic. Look at these beauties:

Tempeh bacon can come in two forms: store-bought and homemade. I opted for the store-bought kind to save time, but if you want to go the homemade route, simply slice up some tempeh and marinate it all day or overnight in some soy sauce, liquid smoke and maple syrup. If that's not an option, don't sweat it. Tofurky can come to the rescue:

You can gussy this sandwich up any way you like. The most popular way is probably adding avocado. I wholeheartedly endorse this, I just didn't have any handy the night I made these. Something else I wholeheartedly endorse is a new brand of vegan mayo that's hit the store shelves recently:

This stuff is grand. It nails the mayo flavor and texture and it costs less. I've seen it at all the major grocery stores lately, even the ones that don't carry Vegenaise. It's right on the shelf next to the dairy mayo, which is smart.

Ingredients

For the BLTs:
2 green tomatoes
1 cup unsweetened soy milk
2 tsp apple cider vinegar
1 1/2 cups unbleached all-purpose flour, divided
1/2 cup cornmeal
1 tsp smoked paprika
1/4 tsp sea salt
1/4 tsp cayenne pepper (optional)
veggie oil for frying


1 package tempeh bacon (or other vegan bacon)
lettuce
vegan mayo (any flavor)
good bread


For the chips:
2-3 medium russet potatoes
olive oil
sea salt


Make the chips: Preheat your oven to 375 degrees. Using a mandolin or slicer attachment for a mixer, slice the potatoes thin. Lay them out in an single layer on 2 parchment-lined sheet pans. Brush them with a little olive oil and sprinkle them with sea salt and any other spices or herbs.

Put the sheet pans in the oven on the lower rack and set your timer for 10 minutes. When it goes off, pull them out and flip them to the other side, then put them back in for another 8-10 minutes. Watch them closely after 8 minutes so they don't burn. If they're browning too fast for your taste at the 10 minute mark, move them to the top rack and leave them in for another 5 minutes after flipping. Once they're done, take them out and let them cool.

Make the bacon and fried green tomatoes: In a skillet, heat about a 1/2 inch of veggie oil over medium-high heat. Carefully put the tempeh bacon into the oil and cook for 4-5 minutes, flipping and repeating with the other side. Remove the browned tempeh slices to a plate lined with a paper towel.

You'll be using the same basic that's called for in the onion ring post. That means three bowls: one with flour, one with milk and a bowl of seasoning. Put one cup of flour in the first bowl. Mix the milk and apple cider vinegar in the second bowl until it's thick and then combine the rest of the ingredients in the third bowl. Dust each tomato in flour, then dunk in the milk and then toss it in the flour/cornmeal mixture. Set the coated tomatoes aside so they're ready to go. Repeat the same frying process for the tomatoes, letting them cook 3-4 minutes per side, until golden.

Toast the bread and spread with mayo and any other condiments you desire. Build your sandwich with plenty of the bacon, lettuce and fried green tomatoes. It's as easy as...

One:

Two:

Three: