This past weekend my husband and I went on a quick little ‘staycation’ just north of home where he and a friend played in a doubles tennis tournament. We went with two other couples and enjoyed some yoga and delicious food while we were away.
My friend Karen is a star at whipping up dishes and bringing all sorts of great little appetizers whenever we go somewhere together. She suggested we bring the dinner for the first evening so we could enjoy eating on the deck after the first tennis match. Karen decided to bring a salad and a broccoli pate – another recipe I will have to post one day!
When Karen called to see what I was bringing, I was doing my usual… reading about plant-based eating. I had just picked up my copy of ‘The Good Life’ at Nature’s Fare as I was intrigued by the article on the cover; “Hit or Myth? the Truth About Plant-based Diets”. (More about that below.)
The magazine page was flipped open to a recipe page featuring Pulled Jackfruit Burgers beside me. I had marked it as a must-make recipe since I am in LOVE with jackfruit. So when she asked what I thought I would bring, I had my answer!
This recipe just requires some easy preparation and is a breeze to assemble later. Come to think of it, you could even use the prepared jackfruit that can be found in the cooler section at your local grocery store! That would save you the cooking part.
This dish is easy to transport and is perfect for your omnivorous friends. They may not even notice that it’s pulled jackfruit and not pulled pork! It is modified from Bailey Campbell’s recipe in the magazine.
More about Jackfruit
Back in February, I shared a Jackfruit Cauliflower Curry recipe, so you may remember that jackfruit is a tropical fruit widely used in South Asian countries. It is best used from a can in brine for this recipe – not in syrup… trust me on that one. You can eat jackfruit straight out of the can. It is a bit like artichoke, only harder, with less flavour. It is much more exciting once you cook it and add some sauce, as it takes on the flavour of its surroundings. Canned jackfruit is the unripe, green fruit that is best used in savoury dishes. The fresh fruit, which can be purchased in stores that specialize in Asian options, can be cut up and served fresh or used in desserts. Jackfruit grow very large… like up to 80 pounds, and I’ve heard that they can be a bit messy to get into. Hence I like buying it in a can! I am excited to learn more about the fresh fruit this winter when we visit Fiji for the first time. I will make sure to fill you in on what I experience and post any great Fijian recipes I might be able to scoop while we are there. 😉
Jackfruit is just automatically healthy being that it is a fruit! Here is a great link with more about this unusual food. If you haven’t tried it yet, step outside of the box and give it a whirl! The summary of this article shows that jackfruit is known for these qualities among many more:
-providing anti-oxidants, vitamins and minerals
-fighting cancer and pathogens
-improving bone health, oral health and digestion
-protecting against free radicals
-reducing inflammation in the body
So, back to the article “The Truth about Plant-based diets” in The Good Life – published for Natures’ Fare Markets… (I found it online so you can read it through the above link). I was pleased with the article, only slightly worried when I picked it up, that someone was going to tarnish the plant- based diet’s gold medal. But, not to fear! I suppose when a diet is so natural and there is so much science behind it, it is hard to poke holes in it. 😉
The article discussed four main myths that surround a plant-based diet. They are certainly topics that I have come into contact with numerous times. Here is a summary of the article:
Myth #1– You can’t get enough protein on a plant-based diet.
In fact, nearly all vegetables, beans, grains, nuts and seeds contain protein and it is not difficult to meet the daily requirements for protein on a plant-based diet.
Myth #2– You need to drink milk to get calcium.
Plant-based sources of calcium are abundant more sustainable. Some great sources are: dark leafy greens, such as kale and collard greens, broccoli, blackberries, chia, hemp seeds and almonds, tahini and molasses.
Myth #3– Athletes can’t be strong on a plant-based diet.
To gain muscle, we must work out to break down muscle, then refuel/rebuild with high- quality protein. A great post-workout meal would be a cup of lentils and an ounce of pumpkin seeds. Don’t forget to hydrate with water!
Myth #4– Plant-based diets are boring.
I’m not buying it! There are so many colorful, tasty options in the plant-based world. And as an added bonus, they, as well as herbs and spices, add flavour vitamins, minerals and antioxidants.
This recipe could be made in large quantity to serve a group, much like pulled pork sandwiches are generally offered. Enjoy!
www.thevibrantveggie.com
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