Vegan BBQ Pulled "Pork" using Jackfruit!

Vegan BBQ Pulled Jackfruit

      The best alternative to BBQ that I have ever had the pleasure of eating. Although it's not raw I'm willing to take the risk and cook it up for a much healthier "pulled pork" sandwich. I actually tried making it raw but the problem was the pulp is too slimy and has a latex like coating which does not come off unless simmered and/or baked.  A little trick is to coat your hands and utensils with coconut oil so that the latex does not end up sticking to everything the jackfruit comes into contact with.

     This recipe takes some patience but it is so worth it to divulge in a totally healthy BBQ. Plus a 20lb fruit should make up to 10 sandwiches!! Living in KC "The BBQ City" is taunting, sometimes I just want to sink my teeth into a juicy slow cooked pulled pork sandwich. I'm salivating just thinking about it....and then...I think about the many videos posted about coca cola+pork=maggots ...my next thought is I wonder how much bacteria must be in pork to begin with to feed off the sugars from the coke and to become visible by the naked eye in just a few hours. No thank you. Now back to the jackfruit...

    Jackfruit can be found at asian markets during late spring and summer. The jackfruit is the largest fruit tree with the larger fruits weighing anywhere from 20-80lbs. Note it's $1.29/lb at the Asian market near where I live. It is also very popular and we are lucky if they actually have them in stock. They use the fruit of jackfruit in many curry based recipes in India. They also boil and salt the seeds which is considered a delicacy. Another interesting fact, juicy fruit gum is inspired by jackfruit. The fruit actually tastes like juicy fruit gum with a chewy meaty texture. For this recipe we will be using the pulp which surrounds the fruit.

  

The outside of a jackfruit is quite jagged but squeezable
and easy to cut with a knife. You may notice white stuff
on the outside don't be alarmed it's just sap from the tree. 

This is the jackfruit turned inside out. The light
yellow strands are the pulp that we will be
 using for this recipe. The dark orange pieces are
the fruit which contains the seeds

The first step is to cut the jackfruit horizontally in half. Next take out the core in the middle. I recommend 3 bowls for each part of the fruit. The seeds come out first, located in the middle of the fruit. The fruit comes out second and then you want to take your coconut oiled scissors and cut out the pulp, rinse and pat dry. Now we are ready to make the BBQ Marinade/Sauce

BBQ Marinade & Sauce

10 sun dried tomatoes

1  large tomato

1/4 cup onions

2 garlic cloves

1/8 cup apple cider vinegar

2 tbsp lemon juice

This is what it looks like before 
it's cooked. It is extremely tough 
and hard to chew raw.

2 dates

1 tbsp mustard seed

4 basil leaves

1 tbsp spice (jalapeño, red chili, cayenne)

pinch of salt and pepper

-After we make the BBQ sauce and marinade the pulp for at least an hour, preferably over night, we will then simmer the pulp for 25 minutes. 

-Make sure to add water every time it starts to get dry. 

-When 25 minutes are up put the mixture into a baking pan and pour a little bit of bbq sauce over the top.

-Preheat the oven to 400 degrees, leave it in for 10 min

 -Cool for 15 minutes and it's Time to eat! 

      I used Udi's gluten free buns this time but I would   normally get the sprouted local bread from the 

        farmer's market. Next time I will plan a little better. 

I just happened to see the jackfruit by chance and 

had to get it right then! This really has been an interesting fruit that I enjoyed very much 

and I hope you all enjoy too!

This is what the "pork" will look like when it's done. Delicious.

Chili Cheeze Fries Raw Food Style

This 4 Part Recipe Includes

Jicama hot fries, sweet and spicy chili meat, cheesy sauce, and lime salsa

  I have to say this is probably the most brilliant discovery in raw food history! There is nothing I missed more than warm crispy fries loaded with the good stuff. Miss no more because now there is an amazing raw version.

 There are 4 stages to this recipe but don't be afraid it doesn't take long and it lasts a couple of days!This recipe makes a large batch of "meat", cheeze, and salsa. If I have extra I use them for tacos, chili bowls and/or more jicama fries! Here is my blog for corn tortillas or you can use good ol' collard greens. It's a favorite amongst my raw and non raw friends!

Jicama Fry Marinade

1 jicama peeled and cut into matchsticks

2 tbsp apple cider vinegar

2 tbsp oil (grapeseed, olive, sunflower, etc)

2 tbsp nutritional yeast

1 tbsp smoked paprika (not raw but you can substitute for regular paprika)

1 tbsp turmeric
1 tsp caynne

salt and pepper

Mix everything but the jicama in a bowl, then add in the jicama and shake it around until evenly coated.

Marinade these preferably over night or just enjoy as is. I like to dehydrate mine so they aren't as messy for about 1 hour at 105 degrees while I make the rest of my toppings.

Sweet & Spicy Chili Meat

Base

1 cup sunflower seeds

1/2 cup pumpkin seeds

1/2 cup walnuts

10 sun-dried tomatoes

1 cup carrots

1 cup kale

1/2 cup sweet bell pepper or tomato

Flavor- don't be afraid to add or subtract ingredients

1 scallion

1 bunch chives

1 garlic clove

2 tbsp lemon

2 tbsp lime

1 tbsp apple cider vinegar

1 tbsp cilantro

1 tbsp cumin

1 tbsp turmeric

1 tbsp paprika

1 tbsp miso or nama shoyu(soy sauce)

1/2 tsp cayenne

1/2 tsp hot pepper

salt and pepper

My favorite extra to add in at the end is 1 cup of raisins. The raisins amp up the texture and provide a sweet little surprise when you bite into it. I prefer not to grind it up rather just keep them whole. Also try to find golden raisins they are delicious!

The flavors get better and better the longer the "meat" sits in the refrigerator. If possible I recommend letting this sit over night to get the best overall flavor.

Cheezy Sauce

1 cup cashews soaked over night

1 red or yellow bell pepper

3-4 tbsp nutritional yeast (depends on how cheesy you want it)

1 tbsp lemon

1 tbsp smoked paprika

salt and peper

extras

1 tsp apple cider vinegar

1/2 clove garlic

1 tsp soy sauce

If you look at the top left hand corner you can see an elephant head!

Lime Salsa

2 tomatoes 

1/2 cup sweet bell pepper

1/8 cup fresh cilantro

2 tbsp lime

1 tbsp lemon

1 tbsp apple cider vinegar

1 tsp cayenne

1 tsp white pepper

salt and pepper

I also like to throw kale or mustard greens in it to give it extra nutrition and a chunkier texture.

Last but not least I cut up a few onion and garlic chive slices and throw it on top and it's ready to eat or you can dehydrate for 30 minutes at 105 degrees until warm. The cheese thickens and stays on the fries better that way as well. Over all this recipe is an A+ for me, it hits the spot every time. 

Raw French Toast or Bread Base!

Versatile Bread

This recipe can be used for a variety of things. I use this as a basic starting point for garlic bread, pizza, french toast or cinnamon rolls. All you have to do is change the flavor and this bread can be used for anything you need. The dough molds perfectly into any shape and I have a special trick to help you spread the bread in no time. I will make the cinnamon roll recipe next so you can use this bread recipe and I will show you how to make the cashew filling and macadamia icing. Update: Here's the blog! Raw food is exciting!

Basic Bread
1 cup flax seed ground
1-1/4 cup almond flour/cashews ground
1 cup sunflower seeds ground
1 cup chopped pecans
1 cup water add more if needed
1/4 cup coconut nectar
3 tbsp oil (grapeseed, olive, sunflower)
a pinch of sea salt
-Cinnamon french toast flavors

2 tbsp cinnamon

1 tsp nutmeg

2 tsp vanilla bean

Date Paste
5 dates
1/4 cup water


Tip: This bread is a soft bread, if you use too much water it won't hold up as well as it should. If you want a crispier bread I have found that replacing any of the dry ingredients with soaked buckwheat groats makes a crispier dough that I very much enjoy as well.

Grind all of the nuts and seeds and put it into a mixing bowl. Next separately blend the dates and 1/4c water. Lastly mix the rest of the ingredients into the mixing bowl and mix well.

You can easily add any spice or herb you'd like, such as rosemary, garlic, basil, and onion for the pizza crust. Sometimes I even add a tomatoes instead of water to give the dough a sweeter taste. For garlic bread I normally use the same spices in the bread but when I flip it to the other side I spread a garlic sauce made of grapeseed oil, a pinch of salt, garlic, and nutritional yeast.

Now it's time to roll the dough evenly to a 1/4 in thick. This trick has helped me out so much. I went from a spoon, to a spatula, to something even better. Put a piece of plastic wrap over the dough. Get these rolling pin rings for $7.50 which comes with a variety of sizes so your dough comes out even every time. When your done rolling out your dough use a spoon or offset spatula to shape the edges, wether you make a crust for pizza or just finish the edges

Dehydrate for 1-2 hours on the first side then flip it and dehydrate the other side for 1-2 hours. (if you want an herbed bread sprinkle your seasoning before it's done dehydrating). You can cut shapes like garlic sticks, circles, squares or whatever you like!

Decked Out Tostadas

Raw Tostadas

This is a true gourmet raw meal that is sure to satisfy anyone who likes food! This dish has layers of big flavor and great texture from bottom up. To start we prepared and dehydrated our corn tortillas. Once they were done we added our sour cream, nut taco meat, guacamole, salsa, spinach and tomatoes. There are many different ways to create your mexican fiesta, if your short on time here are a few quick and easy solutions. Replace guacamole with slices of avocado. Nut meat can be replaced with marinated mushrooms. The corn tortilla can be replaced with a collard green wrap to make a burrito or the corn tortilla can be cut or shaped differently to make a taco shell. The possibilities are endless!

18 tostadas

Prep Time: 1hr

Dehydration Time: 

2-4 hours

Tools Needed: 

Food Processor and/or Blender, Dehydrator

Corn Tortilla

2 cups fresh corn

1/2 yellow or red bell pepper- save the other 1/2 for taco nut meat

1/2 cup tomato

1 cup flax seed ground

1/4 cup chopped cilantro

1 tbsp lime

1 tbsp lemon

1 tsp cayenne

a pinch himalayan salt and ground peppercorn

Directions: Blend all the ingredients together and spread out on either Non Stick Dehydrator Sheets or parchment paper. 

Spreading Dough: If you have a circular dehydrator I recommend using an offset spatula to spread you dough mixture even at about 1/16in thick. 

Now that I have an excalibur with square dehydrator trays, I've learned a new trick that is very useful for spreading dough. Put a piece of plastic wrap over the dough in the center of the tray. Using a rolling pin spread the dough the edges of the plastic. It's much easier and the plastic wrap come right off very clean. If you really want to be a dough rolling expert use these rolling hills rolling pin bands!

Dehydrate: at 105 degrees for 1-2 hours then flip over by placing another Non Stick Dehydrator Sheets or parchment paper on top of tortillas then flip and peel the paper off slowly and dehydrate for another 1-2 hours.

Sour Cream

1/2 cup soaked and drained cashews and/or sunflower seeds

1/2 cup thai coconut meat

1/2 cup thai coconut water

1/4 cup lemon

1 tbsp apple cider vinegar

1 tbsp miso

a pinch of Himalayan salt

Directions: Blend the cashews/sunflower seeds first with coconut water. Next blend the date until smooth. Lastly add in the rest of the ingredients and add more water if you desire it to be thinner.

Taco Nut Meat

1 cup mixed nuts- pecans, walnuts

1 cup mixed seeds- sunflower, pumpkin

1 cup chopped carrots

1 cup greens- chives, onions, kale, cilantro

1/2 yellow or red bell pepper

1/2 cup tomato

1/2 cup soaked sun-dried tomatoes

1 tbsp bragg's liquid amino

1 tbsp miso

1 tbsp apple cider vinegar

1 tbsp lemon

1 tbsp lime

1/2 tbsp cumin

1/2 tbsp turmeric

1/2 tbsp paprika

1 tsp cayenne

a pinch of Himalayen salt and ground peppercorn

Directions: Put all the ingredients in food processor in the order above and pulse a few times so it is still chunky but mixed well.

Guacamole

2 avocados

1 cup corn

1/2 cup chives, onions and 

1 clove garlic

1 tbsp lemon

1 tbsp lime

A pinch of Himalayan salt and ground peppercorn

Directions: In a bowl mash all of the ingredients together

Salsa

2 cups cherry tomatoes

1/2 cup cilantro and kale (kale is spicy and gives you added nutrition while adding extra bite)

1 tbsp lime

1 tbsp lemon

1 garlic clove

finely cut jalapeño

A pinch of Himalayan salt and ground peppercorn

Directions: Either cut ingredients very small or pulse a few times in a blender.

Garnish and top with your favorite ingredients and ENJOY!

Kabobs, Italian "Pasta" Salad, and Stuffed Mushrooms

The pineapple sauce and stuffed mushrooms are inspired by therawchef.com This is a perfect meal when you are in the mood for bbq. One of my favorite meals my mom used to make was pasta salad, now I have a healthier raw version! The stuffed mushrooms taste just like the ones out of the oven except more flavor and the marinated zucchini, mushrooms, red bell peppers, and pineapple had more flavor then I could imagine! This will be added to my meals at least once a week!

Kabob Ingredients

Vegetables to be cut into 1" squares

3 large portabello mushrooms

1 yellow squash

1 zucchini

1/2 red onion or 1 small

1 red bell pepper

1 cup pineapple

Vegetable Sauce to be blended together

1 cup pineapple

3 tbsp tamari or nama shoyu (raw soy sauce)

1 tsp freshly grated ginger

4 tbsp olive oil

1/2 tbsp apple cider vinegar

1 clove garlic

1 tsp salt

Directions:

-Cut vegetables into 1" squares and place in a large bowl so they are spread into 1 to 2 layers

-Blend the vegetable sauce together and pour over vegetables

-Store in refrigerator for about an 45 min while you get the rest of the meal prepared

Italian Pasta Salad

For the "Pasta" to be shredded using cheese grater or spiralizer (makes noodles out of vegetables)

1 zucchini

1 carrot

1 yellow squash

For the Creamy Italian Dressing to be blended

1 avocado

1/4 cup sunflower seeds ground (grind in a coffee or spice grinder)

1/4 cup olive oil

3 tbsp cup apple cider vinegar

1/4 cup nama shoyu (raw soy sauce) or tamari

1 shallot, or scallion

1 garlic clove

1 tbsp lemon juice

1 tbsp nutritional yeast

1 tsp salt & pepper

blend in water until you reach your desired consistency

Spices: add in your own touch with whatever you have on hand

basil

oregano

thyme

rosemary

sage

Stuffed Mushroom Ingredients

10 small brown or white mushrooms de-stemmed

Marinate

1/4 cup tamari

1/4 cup olive oil

Stuffing

1 cup sunflower seeds

1 small carrot

1/2 a small tomato

4 sun-dried tomatoes

1 tbsp name shoyu (raw soy sauce) or miso

1 garlic clove

handful of basil, rosemary, sage, thyme or whatever you like

Raw Chili

The Best Healthy Chili!

I never liked chili until I made this, it's sweet and spicy just like I like it! I have to admit sometimes I slowcook beans to add into the raw chili, making it semi-raw. I would eat raw beans if we were able to digest them properly and if they tasted good. Non-cooked beans are bitter and really hard to digest! When they are cooked they are still hard to digest but not as bad, especially when slow cooked. 

We all know the saying...beans the magical fruit the more you eat the more you toot. ;-)

The chili "meat" is very good by itself but if you prefer heated chili, I recommend placing your serving on the dehydrator for a little bit.

Ingredients:

2 cups nut of choice

I use walnuts and almonds. If I don't have nuts, I substitute with sweet potatoes or yams.
1/2 cup Raisins

1 Large Carrot
20 or less Sun dried Tomatoes
4 Medium Tomatoes -or- 2 Large
2 Red Bell Peppers
1 Garlic Clove
Onion, Leek -or- Shallot amount depends on how much you like onion!
1 tbsp Apple Cider Vinegar
1 tbsp Agave Nectar -or- 1-2 dates
1 tsp salt
1 tsp cumin
1 tsp paprika
1 tsp cayenne

Directions:
-Process the nuts and carrots first and then add in the raisins and remaining ingredients.

-If you want to keep this entirely raw add in 1/4 cup oil of choice to moisten the mixture (olive oil is recommended) Then place your serving on the dehydrator or in the oven at the lowest temperature to warm it up.

-If you want real deal chili, add in beans with a little bit of bean soak water at time of eating. This will heat and moisten the "meat" mixture.

Here is a brief run through of the ingredients.

Burgers

How to Make Raw Vegan Burgers

This is a great substitute for meat. Learn how to make healthy raw vegan burgers. Find out how to turn a few simple raw ingredients into a main dish that is delicious!

Prep Time: 15 minutes

Tools Needed: Food Processor, Dehydrator

Yield: 10 burgers

Ingredients:

2 cups Nuts (Used Almonds & Walnuts)

2 cups Beets

1 Carrot

1 tbsp Bragg's Liquid Aminos -or- Nama Shoyu -or- White Miso

1 slice Onion -or- Leek

1 tbsp Flax Seed

4-5 Cherry Tomatoes or 1/2 large Tomato

1 tbsp Agave Nectar
1 Garlic Clove

Spices: Here is one example

1 tbsp cumin(ground) 

1 tsp cayenne pepper (for a kick)

1 tsp oregano

1/2 tsp sage
UPDATE: 1 tsp fresh ground allspice!!! Perfect

Optional: 1 leaf Kale, 1-2 tbsp Nutritional Yeast, 2-3 Sun-dried Tomatoes, 1 tsp Salt

Optional Prepare ahead of time:  Sprout Nuts by soaking for 2 days, rinsing once a day.

Directions: Blend hard ingredients first including Beets, Carrots, and Nuts. Add in the rest of the ingredients. Spread out into burger shapes.

Lasagna

Raw Lasagana

Delicious layers of all your favorite Italian ingredients!

Mix and match your favorite layers to make your winning combination!

Prep Time: 30-40 min

Tools Needed: Food Processor, Dehydrator, optional Mandoline

 Yield: 6-8 servings

Layer 1- Tomato/Red Sauce

2 large tomatoes

1 medium bell pepper

1/4 portabella (save 1/2  for toppings and 1/4 for meat sauce)

1/4 onion

1 garlic clove

herbs of choice (basil, oregano, rosemary, thyme, etc.)

optional: kale(any greens), agave nectar, jalepeno, salt, pepper

If you have extra squash you can blend that in the sauce for a thicker consistency.

Layer 2- Eggplant "Noodle

Cut Eggplant into thin slices using a Mandoline or Knife

Layer 3- Tomato/Red Sauce

Add 4-6 sun dried tomatoes to Layer 1 Sauce to make thicker
Save enough for Layer 8

Layer 4- Squash Noodle

Cut Squash into thin slices using a Mandoline or Knife

Layer 5- "Meat" Sauce -  consistency of Ricotta

1/2 cup Soaked walnuts

1/2 cup Soaked almonds

1/4 cup sunflower seeds

1/4 mushroom

1/2 medium tomato
1 garlic clove
1/2 tbsp nama shoyu or light miso

1 tbsp oil (sesame, olive, sunflower, etc.)

herbs of choice (basil, oregano, rosemary, thyme, etc.)

1 tbsp agave nectar

Layer 6- Basil/Green Sauce

1 cup basil

1 cup kale leafs or any greens

1/2 tomato

1 garlic clove

2 tbsp oil (sesame, olive, sunflower, etc.)

herbs of choice (basil, oregano, rosemary, thyme, etc.)

1tbsp agave nectar

Layer 7- Zucchini "noodle"

Cut Zucchini into thin slices using a Mandoline or Knife

Layer 8- Tomato Red Sauce

Use sauce from Layer 3

Directions:

Refrigerate. When you are ready to eat dehydrate for about 2 hours.

Raw Taco Meat and Tortillas

Taco "Meat" & Shell

This tastes just like taco meat! This is one of my favorite recipes because I can make it in 20 min. You can use a collard green or any green of your choice as a wrap or you can make a corn, flax seed tortilla. I will show you this recipe below. I make this at least once a week and it seems like the longer it sits in the fridge the better it tastes. We're lucky if it stays 3 days in the fridge!

Taco Meat Ingredients:
Tools: Food Processor

Prepare time: 10 minutes

Yield: 6 tacos

1 large carrot

2 cups soaked nuts (possibilities: almonds, walnuts, pecans, and cashews)

1 green, red, or yellow pepper

1/2 medium sized tomato

1/4 onion

1 garlic clove

2 tbsp soy sauce -or- light miso paste

1 tbsp lime

1 tbsp lemon

2 tbsp cumin

2 tbsp cayenne pepper

1 tbsp cilantro

1/2 tbsp paprika

1 chili pepper

Optional: agave nectar, salt, pepper

Directions: Soak your nuts until sprouted. You don't have to soak the nuts but it is easier to digest if you do and also the texture will be smoother. Mix all the ingredients starting with the nuts and carrots. Then add the rest of the ingredients.

                  For an easier, quicker recipe you can buy sprouted corn tortillas at the store.                                             
       Corn Shell Ingredients:

    Yield: 6 tacos
Tools: Food Processor, Dehydrator

Prepare Time: 10 minutes

Dehydrate Time: 4-6 hours

4 ears corn (cut off the kernels)

1 cup flax seed (ground)

1 red bell pepper

1/2 medium sized tomato

1 tsp lemon

1 tsp lime

2 tbsp cayenne pepper

Directions: Mix all the ingredients. Spread a thin layer on dehydrator and dehydrate for 4-6 hours. You can make the them small to use them as chips. When you want to fold the shell to make a taco, boil water and hole the shell over the steam. It will become bendable and you can wrap it around your ingredients.

There are so many different ingredients you can substitute or add to make this a favorite raw recipe. Not only is it healthy but it is also inexpensive and easy to make. Next time you are craving tacos, keep this recipe in mind. 

Don't forget about the salsa. Raw salsa is very easy to make. Just add your favorite spices to a blend of tomatoes, peppers, and onions. 

Raw Pizza Crust and Sauce

Healthy Pizza

How To Make Raw Pizza Dough and Sauce

This is a once a week meal for me! I have made this many different times and I have experimented with many versions. this example is a plain pizza but remember the toppings are endless! One time I put a slice of eggplant on top of the crust and underneath the sauce. It was so delicious!

Tools Needed: Knife, Food Processor, Dehydrator

Dehydrating Time: 4-6 hours

Yield 8 small Pizzas

Ingredients:

Crust

2 cups soaked Buckwheat Groats

Soak them for up to 2 days, rinsing everyday until sprouted

Substitutes: Almond Flour, any Nut Flour, Corn Meal, etc.

Keep in mind buckwheat groats become pasty whereas the substitutes are dry.

1/2 cup Flax Seed (ground)

1 tbsp soy sauce

1/2 Tomato 

I use tomatoes instead of water because it gives the dough more flavor and a better consistency.

1 tbsp favorite oil

Options: Herbs (garlic, basil, rosemary, etc.) Sun-dried Tomatoes, Agave Nectar, Dates (sweetner) Salt, Pepper and whatever else you can think of.

Directions: 

Mix all the ingredients in a food processor

Mold the crust

Let the crust dehydrate for about 2 hours before putting the sauce on

Sauce

2 Medium Tomatoes

3-5 Sundried Tomatoes

2-3 Mushrooms

1/4 of an Onion

1 Garlic Clove

Herbs (Basil, oregano, rosemary, thyme, etc.)  

Sweet              or              Spicy           or         Both!!

3-5 Dates                       Jalepeno

1 tsp agave nectar          Red Chili

Toppings:  You are only limited by your imagination!

Onion, Leeks, Tomatoes, Basil....

My Secret Topping: About an hour before your pizza is done spread a little bit of agave nectar on top

There are many different ways to make this recipe. In this photo I used beets in place of tomatoes!