Food: Jackfruit Salad (formerly known as chicken salad) Sandwiches
In addition to it’s fiber content, Jackfruit is rich in antioxidants, potassium, Vitamin A and a plethora of other nutrients that are supremely beneficial to our health, including the coveted B-complex vitamins….also, it’s not chicken, which is a boon to all of us! Especially the chickens.
1 package/can of jackfruit
2 celery stalks, chopped
2 cups of quartered red grapes
2 cups of slivered, roasted almonds
1 cup of Follow Your Heart Veganaise
1 tbsp Turmeric
2 TBS Flax seed
1 bouillon cube OR 2 cups of vegetable broth
1 loaf french or sourdough, sliced
In a saucepan, toss the drained and rinsed jackfruit along with 1 bouillon cube OR 2 cups of veg. broth; once boiling, bring to a simmer and cover.
While jackfruit is simmering, chop grapes, almonds and celery; once it’s tender, pour the jackfruit into a heated, oiled cast-iron skillet, adding celery and turmeric.
After 5 minutes on the cast-iron, pull the jackfruit pieces into shreds using two forks; remove from the skillet, place into a mixing bowl w/ a lid, and place it in the fridge (1 hour) or freezer (25 minutes).
Once the jackfruit/celery concoction has cooled, add chopped grapes and almonds, Veganaise, flax seed and salt/pepper to taste, stirring w/ a rubber spatula until fully coagulated.
Toast your sourdough slices over the skillet and serve up fresh along side a nice Cashew Carrot Ginger or Curry soup!