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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Monday, September 09, 2013

Scraps and Snippets ~ Jack "Tuna"

Jack "Tuna"

1 Cup vegetable broth
1 Can green jackfruit packed in brine (not the ripe in syrup)
2 tsps of your favorite seaweed, which I do NOT have...I did some research, then ended up not having much choice at the store. So I got hijaki
3 TBSP vegan mayo
3 tsp mustard
1/2 tsp garlic powder
2 TBSP minced onion
3 TBSP minced celery
1 TBSP sweet pickle relish
1/4 Cup sunflower seeds (optional if this would kill a family member, XTA)

Drain jackfruit. Place jackfruit in a saucepan and add the veggie broth. Simmer until the fruit softens and most of the broth is absorbed. (20 minutes or so.)

Shred the jackfruit into a bowl. (You can dump out the extra liquid if any remains).

This makes quite a bit. Enough for 8 sandwiches or so. Serve with crackers or scoop out a tomato and fill it with the tuna.