Preparation Time: 10 minutes
Cooking Time: 8 hours
Servings: 8

1 20 ounce can young green jackfruit in brine or water
1 onion, chopped
1-2 garlic cloves, crushed
1 cup barbecue sauce (approximately)
¼ cup water

Drain the jackfruit and rinse several times with water. Let rest in the strainer to remove as much water as possible while sautéing the onion and garlic.

Sauté the onion and garlic in a non-stick pan until softened slightly, about 5 m

Place the jackfruit in the bottom of a crockpot, (it won’t look like there is much of it, but as it breaks apart there will be plenty for 8 servings), spoon the onions and garlic over the top and add ½ cup of barbecue sauce and the water. Stir gently to mix well, cover and cook on high heat in the crockpot for about 3 hours before stirring. After 3 hours stir gently and add about ¼ cup more barbecue sauce. Cook for an additional hour on high.

Uncover and stir, breaking up the jackfruit as much as possible into strands. Reduce heat to low. Cover and continue to cook for another 3-4 hours, stirring and breaking up the jackfruit until it is all broken into strands. Add the remaining barbecue sauce occasionally, as necessary. The jackfruit will become softer and easier to break apart the longer it cooks. It should be very thick and stringy at the end of the cooking time. Serve on buns, topped with coleslaw (May 2010 Newsletter), sautéed onions (May 2010 Newsletter) and Sriracha hot sauce.

Hints: This is a fantastic barbecued sandwich just bursting with flavor. Choose any of your favorite fat-free bbq sauces.

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Another version, this one from Kathy Carmichael.

https://www.kathysvegankitchen.com/bbq-jackfruit-recipe/#recipe

ENGINE 2 HUMMUS
Ingredients

2 cans chickpeas, drained (keep some of the liquid/aquafaba in case needed to thin the hummus)

3 cloves raw garlic (sometimes I use 6-8 cloves of roasted garlic instead)

Juice of 1 lemon (2-3 Tablespoons)

2 teaspoons ground cumin powder

2 teaspoons Bragg Liquid Aminos or low sodium tamari/soy sauce

1/4 cup vegetable broth

Dash of sweet paprika, optional

Instructions

Blend all ingredients except paprika (using a food processor or high speed blender) into a thick paste. Scrape sides as needed. If too thick add some aquafaba or broth to thin.

You can also customize this recipe by adding one or more of the following: 2 tablespoons toasted sesame seeds; 1 fresh jalapeño, seeded and chopped; 1 roasted and chopped red bell pepper; 1 cup Kalamata olives; 1 bunch fresh mint; 1 cup fresh spinach; 1 cup cooked eggplant.

Sprinkle top with paprika when serving.

https://lexmindfulmedicine.com/recipe/the-best-oil-free-hummus

Description

NO OIL and NO DEEP FRYING!

Ingredients

4 corn tortillas


Instructions

Preheat oven to 350 degrees Fahrenheit.

Drape corn tortillas over oven rack. I use two spaces so my shells will stand up. It’s easier to build the taco.

Bake for 10-15 minutes or until the shells start to turn golden brownish. But, be careful and don’t let them burn.

Remove from the oven and stuff them with whatever fillings you like. But, really Cauliflower Mushroom Walnut Taco Meat is perfect!

https://shaneandsimple.com/crunchy-baked-taco-shells/

INGREDIENTS

• Aquafaba (Liquid from 1  chickpea can, save chickpeas for salad)
• Juice of 1 lemon
• 1 Medjool date, pre-soaked in water for 10 minutes, then drained
• 1/2 TABLESPOON tahini (just b/c I had some in fridge, better to throw 2T raw cashews into the blender!)
• 1/2 teaspoon Dill WEED
• 1/2 teaspoon Dill SEED
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 TABLESPOON nutritional yeast

INSTRUCTIONS

• Blend & refridgerate, it will thicken as it cools

Ingredients

1/2 C. Plant Based Milk

1/2 C. Flour

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/8-1/4 tsp Cayenne Pepper

1 TBSP Nutritional Yeast

Spicy Garlic Wing Sauce (see here)

Instructions

1. Preheat oven to 450F and line a baking sheet with parchment paper.
2. Whisk all ingredients together to form a thick pancake like batter.
3. Dip florets into batter, and place on baking sheet. (If your cauliflower head is huge you may need to double the batter.)
4. Bake for 25 minutes, until golden brown, crispy, and fork-tender inside.
5. Toss baked florets with your choice of sauce until coated. SERVE!

https://www.eatingyoualive.com/recipes-from-film/2016/12/15/cauliflower-hot-wings