Confession: Before I flocked to non-vegetarian diet, I ate a great deal of meat. Like many, I presumed the critters were cared for and expired speedily and quickly. I heard differently following I had been into a healthful way of life.
This did not alter the simple fact which I overlooked the plump, salty, fatty sides of my diet plan. As a consequence, I made a decision to continue implementing these features in varicose mediums. Jackfruit had been my primary prototype, as I opened this new course with a sensitivity to glutenfree. Currently being totally new to this particular specific fruit that was strange, I started off with recipes I available online.
- 4 cans jackfruit in brine or water
- 1 package Shan Shawerma Arabic spice mix*
- 1 T sesame oil
- 3 T neutral oil
- ¼ cup lemon juice
- 1 T granulated garlic
- ¼ cup nutritional yeast
- Earth Balance
Open jackfruit cans into colander, draining off water. Slice jackfruit 1-2 times, creating elongated triangles. ("Acute" angles if you're geometric)
Place back in colander and hand squeeze out as much moisture as you can.
Add seasonings, yeast, lemon juice and oil and mix thoroughly by hand, kneading seasonings and oil into jackfruit.
Cover and refrigerate for a few hours or overnight to allow flavours to settle.
Saute in skillet with Earth Balance.
Enjoy on lightly toasted pita bread with tzatziki sauce, on a lettuce wrap, as a pizza topping, etc.