Monday, August 05, 2013
My second experiment with jackfruit -- Jacksalad
I drained one can of immature unsweetened Jackfruit and dumped it in a crockpot with two cups of vegetable broth. I cooked it on low for 7ish hours while I was away. It darkened and softened enough to shred with a fork and the inside was nicely white. It looked a lot like shredded chicken.
I let it cool and drained off the broth.
To the Jackfruit I added approximately 1/4 each of the following:
Craisins (or diced fruit of choice such as apples or grapes)
finely diced celery
finely diced onion
chopped cashews (or other nuts of choice)
I made a dressing of :
3 TBSP Vegan mayo
1 tsp of brown mustard
1/8 a teaspoon each of
Mix all together. This is great on crackers or bread. But, to make a ring, do the following:
Two cans of Vegan crescent rolls (I found some that just list "wheat" on their allergy labels). Not healthy ingredients, mind you, but this is for an occasional treat like the picnic I took them to.
I didn't try to make it a beautiful wreath because I was going to just cut it into slices. Separate each triangle and place them side by side, touching with the flat end in and the points out. Press together very well. Scoop the Jackfruit salad onto the flat inner ring. Then fold the point over the Jack mixture and fold under or twist, overlap and tuck.
Bake at 350 for 28-30 minutes. The dough will get golden. If you don't bake it long enough (the package says 12 minutes, but that's unstuffed bread) the bread doesn't cook all the way through.