Danielle’s Meatless BBQ pulled ‘pork’ made from Jackfruit WJHL 11 Daytime Live
Posted by Danielle Bussone on Jul 22, 2016 in American, Southwestern US, Vegan | 0 comments
Danielle Bussone demonstrates how to make Vegan “Pulled Pork!”
Note from Danielle: In the video I misspoke and said to add 1/4 teaspoon brown sugar. It is actually 1/4 cup! Oops! 🙂 Full recipe attached.
Ingredients:
2 16oz cans Green Jackfruit in brine
¼ cup Light Brown Sugar
1 tablespoon Southwestern Chili Powder
1 tablespoon Paprika
1 teaspoon Chipotle Chili Powder or Chipotle in adobe sauce (optional)
1 tablespoon Liquid Smoke
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 – 1½ cups Barbecue Sauce (see Time For Change) or any commercial BBQ sauce
Method:
Drain and rinse in cold water. With a fork pull the wedges of jackfruit apart until it resembles pulled pork. (It is much easier if you microwave the jackfruit for 30 seconds or steam it in a tablespoon or two of water first.)
Transfer to a covered skillet or sauté pan.
Add remaining ingredients and simmer for 10-15 minutes stirring frequently.
Links to Amazon.com are affiliate links. When you buy something through my links, Veggin’ Out and About! receives a small commission that helps support this site, which is greatly appreciated. It does not increase the cost of your purchase, and it helps us to continue to serve you. I post links only to products I use myself, have been highly recommended by a trusted source (which I will always disclose), or are very similar to products I use that are no longer available. Click on product to view link.
Jackfruit can be found in most Asian and Indian markets, probably at a better price than you can find on-line. However, if you don’t have these markets in your area or prefer the convenience of delivery to your door, this is good option.
This is a brand that I enjoy and is a reasonable price. I haven’t found an organic source for this product to date. This product doesn’t have high-glucose corn syrup and is overall the best among the available brands within the same price rang. You may be able to find this at you local grocers but, if not, this is an option!
This may be a better choice. Simply Organic brand is widely available at most grocers, but you may have a little more difficulty finding the chipotle powder. When buying hot peppers, it is important to find them organically grown if at all possible because many of them are sprayed with pesticides which also contain neurotoxins. Better to be safe than sorry!
Liquid Smoke is far less toxic than actually smoking your food over smoldering wood coals. A little of this goes a long way and is an essential ingredient if you want your dish to really taste like pork without resorting to cooking animal protein. This product is widely available in your local markets. The remaining ingredients can also be found at most markets, so there is no need to list them here.
Danielle’s Meatless BBQ pulled ‘pork’ made from Jackfruit live on WJHL 11
Posted by Danielle Bussone on Mar 21, 2016 in Southwestern US | 0 comments
Click here to view the video:
http://wjhl.com/2016/03/21/meatless-bbq/
Note from Danielle: In the video I misspoke and said to add 1/4 teaspoon brown sugar. It is actually 1/4 cup! Oops! 🙂 Full recipe attached.
Ingredients:
2 16oz cans Green Jackfruit in brine
¼ cup Light Brown Sugar
1 tablespoon Southwestern Chili Powder
1 tablespoon Paprika
1 teaspoon Chipotle Chili Powder or Chipotle in adobe sauce (optional)
1 tablespoon Liquid Smoke
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 – 1½ cups Barbecue Sauce (see Time For Change) or any commercial BBQ sauce
Method:
Drain and rinse in cold water. With a fork pull the wedges of jackfruit apart until it resembles pulled pork. (It is much easier if you microwave the jackfruit for 30 seconds or steam it in a tablespoon or two of water first.)
Transfer to a covered skillet or sauté pan.
Add remaining ingredients and simmer for 10-15 minutes stirring frequently.
Links to Amazon.com are affiliate links. When you buy something through my links, Veggin’ Out and About! receives a small commission that helps support this site, which is greatly appreciated. It does not increase the cost of your purchase, and it helps us to continue to serve you. I post links only to products I use myself, have been highly recommended by a trusted source (which I will always disclose), or are very similar to products I use that are no longer available. Click on product to view link.
Jackfruit can be found in most Asian and Indian markets, probably at a better price than you can find on-line. However, if you don’t have these markets in your area or prefer the convenience of delivery to your door, this is good option.
This is a brand that I enjoy and is a reasonable price. I haven’t found an organic source for this product to date. This product doesn’t have high-glucose corn syrup and is overall the best among the available brands within the same price rang. You may be able to find this at you local grocers but, if not, this is an option!
This may be a better choice. Simply Organic brand is widely available at most grocers, but you may have a little more difficulty finding the chipotle powder. When buying hot peppers, it is important to find them organically grown if at all possible because many of them are sprayed with pesticides which also contain neurotoxins. Better to be safe than sorry!
Liquid Smoke is far less toxic than actually smoking your food over smoldering wood coals. A little of this goes a long way and is an essential ingredient if you want your dish to really taste like pork without resorting to cooking animal protein. This product is widely available in your local markets. The remaining ingredients can also be found at most markets, so there is no need to list them here.
Danielle’s Southwestern Cooking Class – Delicious Plant-based Cuisine From South Of The Border!
Posted by Danielle Bussone on Mar 17, 2016 in American, Southwestern US | 0 comments
Video of the entire cooking class:
Southwestern Cooking Class
Three Bean Chile
Video of just the three bean chili:
Ingredients:
2 large (about 11 oz each) onions, coarsely chopped
1 large green bell peppers, coarsely chopped (may use organic seeded jalapeños)
2 stalks celery, small dice
3 cloves minced garlic
1/2 cup vegetable stock to prevent scorching
2 14.5 oz cans salt-free chopped tomatoes
4 tablespoons Southwestern Chili Powder
(This is a combination of spices, not the hot chili powder used in Indian food.)
1 tablespoon ground cumin
1½ teaspoon ground coriander
1 teaspoon cayenne pepper (optional)
2 cups cooked pinto beans
2 cups cooked black turtle beans
2 cups cooked red beans
1 cup fresh or frozen organic corn kernels
1 teaspoon salt (optional)
fresh chopped cilantro for garnish
Method:
This makes a big pot of chile. This is a fantastic, relatively easy dish to make for a crowd, such as a Cinco de Mayo party. It freezes well and is always handy to have on hand for unexpected guests. This is one of those dishes which only get better with time. You may, of course, reduce the recipe to suit your immediate needs.
Prep: 10 minutes
Peel and chop onions and mince garlic. Wash and chop celery and peppers. Open cans of tomatoes and measure spices into a small bowl.
Cook: 20-30 minutes
In a large saucepan or stock pan with a lid, saute onions, celery and peppers until soft and the onions are translucent. Add minced garlic and sauté another two minutes. Stir in chili seasoning, cumin, and coriander until well combined. Fold in chopped tomatoes. Add the beans, with their liquids, and cook covered on medium heat for 20-30 minutes. Add salt to taste. Garnish with chopped cilantro and freshly chopped red onion.
Serve hot.
Vegan Southwestern Pulled Pork
Video of just the Pulled Pork:
Ingredients:
2 16oz cans Green Jackfruit in brine
¼ cup Brown Sugar
1 tablespoon Southwestern Chili Powder
1 tablespoon Paprika
1 teaspoon Chipotle Chili Powder or Chipotle in adobe sauce
1 tablespoon Liquid Smoke
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 – 1½ cups Barbecue Sauce (see Time For Change) or any commercial BBQ sauce
Method:
Drain and rinse in cold water. With a fork pull the wedges of jackfruit apart until it resembles pulled pork. (It is much easier if you microwave the jackfruit for 30 seconds or steam it in a tablespoon or two of water first.)
Transfer to a covered skillet or sauté pan.
Add remaining ingredients and simmer for 10-15 minutes stirring frequently.
No Cheese Mac ’n Cheese
Ingredients:
12 oz Yukon gold potato (1 large), cut into small chunks
4 oz carrots (2 med), cut into chunks
2 oz ripe red tomato (I often use cherry tomatoes for this dish.)
1 medium roasted red pepper
1 medium garlic clove, smashed and allowed to rest for 10 – 15 minutes)
2 oz red onion or shallot
1/4 cup lemon juice (freshly squeezed), 1 to 1 1/2 lemons
1/2 cup raw cashew nuts
1/2 teaspoon salt (optional)
16 oz package elbow macaroni noodles
Method:
Always crush garlic first and allow to rest for 10-15 minutes before heating.
Fill a large saucepan or dutch oven with water. Cover and bring to a boil.
Peel onion, scrub potatoes, juice lemon, peel carrots and roast peppers (See Time For Change for instructions on roasting red peppers.) I like to roast a lot of peppers at one time and freeze them individually so I can just pull them out of the freezer when I need one for a recipe. It’s best to do this in the summer when peppers are cheap.
Transfer potatoes to a medium saucepan with about 1 1/2 cups water. Cook for 2-3 minutes, then add the carrots. Continue to cook at a low boil until fork tender. Strain, reserving water in a heat-resistant glass measuring cup. You’ll need this liquid later.
When the water in the large saucepan boils, stir in macaroni and cook, stirring occasionally to prevent clumping, for 6 to 7 minutes or until the pasta is still slightly chewy (al dente). You definitely do not want to overcook pasta until it tastes mushy. Drain and set aside.
In a high-speed blender add all remaining ingredients (cashews, lemon, garlic, onion, tomato, roasted red pepper, carrots, potatoes, and salt) until smooth and creamy. Add as much of the potato water you need to achieve a creamy cheese-like texture. In a high-speed blender like a VitaMix, the “cheese” sauce will heat up and thicken as you blend it.
If you use a regular blender you may have to do this in two batches. Start with the cashews and lemon with a little of the potato water and blend until creamy. Then add the remaining ingredients. Transfer back to the medium saucepan and cook on medium-low, stirring frequently with a whisk to prevent scorching. This will thicken as the sauce becomes hot. Again, thin to the desired consistency with the remaining potato water.
In a large mixing bowl, fold the cheese sauce into the macaroni. Enjoy!
No-Cheese Nachos
Method:
Make cheese sauce from No-Cheese Mac’n Cheese. Arrange tortilla chips in a serving dish. Drizzle with cheese sauce and add favorite condiments, such as: chopped avocado, chopped tomatoes, sliced olives, red or green onions, jalapeño peppers or whatever strikes your fancy!
South of the Border: Mexican Dishes The Vegetarian Way – Cooking Class Jan 23
Posted by Danielle Bussone on Jan 14, 2016 in Southwestern US, Uncategorized | 0 comments
Danielle Bussone spoke with Daytime TriCities about her upcoming cooking class at SW Virginia Higher Education Center’s Culinary Program. She did a demonstration of how to make a cheese sauce from whole plant-based foods. From the same sauce, she shows how to create a vegan Mac ‘n Cheese, a Vegan Chili-Mac with a Three Bean Chile, and delicious Southwestern Nachos. Check out her the video to see her live cooking demonstration!
http://wjhl.com/2016/01/13/south-of-the-border/
Enjoy Fresh Local Fare At Mossfire Grill, Jacksonville, FL!
Posted by Danielle Bussone on Sep 16, 2015 in I-10, I-95, Jacksonville, Southwestern US | 0 comments
Today was my best friend’s birthday so we went out to dinner to celebrate at the Mossfire Grill. The food here is outstanding and one of the reasons is because this enterprise is a farm to table restaurant.
For those of us who are not carnivores they offer dishes that include tempeh and tofu. The Mossfire Grill has a Southwest flair to their offerings and is located in the community of Riverside in Jacksonville. The specific area is called Five Points and the restaurant is a short walk from the five points intersection in the Riverside area of Jacksonville.
Coyote Kitchen
Posted by Danielle Bussone on Oct 28, 2012 in Boone, NC, Caribbean, Southwestern US | 0 comments
Coyote Kitchen is located in Boone, NC in a shopping center next to Walmart. It has been a hangout of ours since it was first created by Mike and Nova Nelson, owners of Hob Nob Farm Cafe (see post). It is a fusion of Caribbean and Southwestern cuisines, what they refer to as Southwest Caribbean Soulfood.
The new owner has carried on the fine example set by the Nelsons serving farm fresh produce and free range chickens. Most of the dishes can be made vegan. I’ve experimented with a variety over the past couple years. I don’t much care for soy products so I have them replace them with Jamaican lima beans or some other vegetable. My favorites are the boats. (more…)
Recent Comments