Chili Con Jackfruit...because REAL chili has NO beans!

Last weekend I competed in the Long Beach Vegan Chili Cook Off at 4th Street Vine on 4th Street in the heart of Retro Row. Growing up in Long Beach, it's amazing how this strip of boutiques, restaurants, bars, coffee shops, and vintage stores have not only kept their doors open over the years, but have been flourishing! That section of Long Beach is so popular these days! It's pretty exciting to see (and rather difficult to park!)

Taco Tuesday! Recipes from the Vegan Street Fair

On Sunday, March 1, the first ever Vegan Street Fair was held on the streets of North Hollywood.  Rain, even hail, couldn't keep the almost 10,000 hungry fair goers from hitting the streets to get tastes of vegan foods from over 40 different food vendors.

Crowd shot at Vegan Street Fair courtesy of Blake Gardner via the Vegan Street Fair Facebook event page.

What an amazing day at the first ever Vegan Street Fair! Thank goodness Dan was there to help, and even my mom got behind the scenes ad helped out for a few hours. My sincere apologies to those who waited in line and didn't get any ‪‎tacos‬. Lesson learned: I should have made twice as much food. I sold out just after 4pm with a line at least 40 deep. I had no idea so many folks would be so into my food.

Worknight Wednesday: Indian Spiced Pumpkin and Jackfruit Chili

Yep, I am still reveling in the marvel that is Jackfruit.  I really do feel silly not having jumped on this bandwagon sooner.  It is so quick and easy to make, and the results are so impressive.  Kudos, jackfruit.  Kudos.

Indian Spiced Pumpkin and Jackfruit Chili

2 tablespoons olive oil
1 cup finely diced onion
2 tablespoons minced garlic
1 fresh jalapeño, finely diced
1 teaspoon chili powder
1 teaspoon garam masala
1/2 teaspoon dried coriander
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/4 teaspoon crushed red chilies (more to taste!)
1 (20 ounce) can jackfruit, packed in water or brine, rinsed and drained
1 cup (235 ml) all natural root beer (not diet!)
1 (15 ounce) can crushed tomatoes
1/2 cup pumpkin puree
salt and pepper to taste

Heat olive oil over medium high heat in a pot.
Add onion and sauté 2 to 3 minutes, until fragrant.
Add garlic and sauté an additional 2 to 3 minutes.
Add in jalapeño, chili powder, garam masala, coriander, turmeric, and crushed red chilies.  Stir to combine.
Add in jackfruit and toss to combine.  Using the edge of your spoon or spatula to break up the jackfruit as it cooks.  Continue to cook for an additional 2 minutes.
Add in root beer, tomatoes, and pumpkin.  Stir to combine.
Reduce heat to low, and continue to cook, constantly stirring, until jackfruit is stringy and tender.  About 10 minutes.
Serve garnished with non dairy sour cream and chopped cilantro if desired.

Yield: 4 servings

Work Night Wednesdays: Barbecue Pulled "Pork" Sandwiches

This is freakily realistic.  I can't believe I haven't jumped on the whole "jackfruit as meat" bandwagon sooner!

Barbecue Pulled "Pork" Sandwich
Although this takes an hour to make on the stovetop, it only requires one pot, and most of the time is cook time.  You can alternately cook this in your slow cooker on low for 6 to 8 hours.

1/4 cup mild flavored vegetable oil
1 medium yellow onion, finely diced
1 tablespoon minced garlic
pinch salt
pinch black pepper
2 cans (16 ounces each) Jackfruit in brine or water (not syrup!)
1 tablespoon liquid smoke
2 cups of your favorite barbecue sauce, store bought or homemade
4 to 6 sandwich rolls, toasted
Coleslaw, optional

Heat oil over medium high heat in a pot with a tight fitting lid.
Add onion and sauté for about 5 minutes.
Add garlic, salt and pepper, and sauté for an additional 2 to 3 minutes, or until fragrant.
Drain and rinse jackfruit.  Cut into bite sized chunks.
Add jackfruit and liquid smoke to the pot and toss to combine.
Add barbecue sauce, stir to combine, and bring to a boil.
Reduce to a simmer, cover and cook for one hour, returning every 10 to 15 minutes to stir and prevent sticking to the bottom of the pot.  If needed, add a bit of water to prevent scorching.
As you stir, smash any large chunks of jackfruit into stringy bits.
Remove from heat.
Place coleslaw, if using, on the bottom half of the sandwich and then pile on the pulled "pork."

Yield: 4 to 6 sandwiches, depending on the serving size.