I’m highly impulsive, all things considered. If asked to come rob a bank, I’d probably shrug and say “well i haven’t got much on this afternoon, so yeah, why not.” Commitment however, is harder. I start ideas and forget them or leave them dangling, half-formed. Creative side-projects, rituals, routines, I can’t even begin to count how many I’ve gotten excited about and then just as quickly dropped. (This blog is one of the few things in my life I’ve managed to maintain, it’s turning ten years old in October.) I don’t know what I want, all I know is that I want it all, and sometimes I worry so much about not knowing what I want that it turns into a weird argument in my head over nothing. On that note, I’ve been thinking heaps lately about whether I want to become vegetarian or even vegan. I feel better when I’m eating lots of vegetables and cook mostly vegetarian anyway. My lifelong hyper-tolerance to dairy seems to be waning somewhat. The environment is like, a dystopian nightmare and we should do what we can to help it. But I can’t quite make the leap to committing.
So I’ve decided to leave that question for now and just carry on as per usual, because I’m working on this thing at the moment called “not creating non-existent problems to get anxious over because you’re going to be anxious over IRL stuff anyway so seriously, get out of your own way”.
To that end, here’s a vegan recipe for you, presented without any further overthinking. Jackfruit is being widely celebrated on the internet as a miraculous meat substitute; its cooked texture is incredibly juicy and fibrous like actual animal flesh, and it absorbs flavour beautifully. However, I’m not out here looking for meat substitutes. I’m just looking for good food, which this extremely is. Without being all, “this is vegan food that even meat-eaters can enjoy!”, this recipe for pulled jackfruit is like…unreal levels of delicious. No matter what your primary food source is.
This unassuming fruit, which has been cooked prolifically in South and Southeast Asia for centuries but is just starting to hit the nation of White Moms on Pinterest (which is, I freely admit, where I come in) offers an incredible textural experience that’s hard to achieve in vegetables – a real chewy, fibrous (that word again, it’s kind of gross sounding but you know what I mean), cellular density, with heft, and richness, and, well, meatiness. On top of which, cans of it are way inexpensive and it has a wealth of vitamins and minerals and other stuff necessary to keep your body from crumbling into a pile of dust. I saw one of those Buzzfeed cooking videos that everyone shares on Facebook showing how to cook this fruit into “I Can’t Believe It’s Not Butter” levels of submission, and it looked easy enough, so I thought I’d give it a go.
The prevailing wisdom is to smother your cooked jackfruit in barbecue sauce before roasting it, however I have a weird quirk whereby I enjoy all the components of barbecue sauce, but actual commercial stuff makes me feel queasy (it’s something to do with bad associations from a drunkenly consumed Hell Pizza, I believe). Hardcore American barbecue sauce is all good – you know, the kind that has a picture of a horse holding a gun on the bottle and is called something like “Sweet Sammy Applebuttock’s Family Favourite”. That’s kind of hard to come by here in New Zealand though. With that in mind, I mix together a collection of things to make a flavour approaching barbecue sauce, but if you’re less delicate than me you could just tip in half a bottle of supermarket stuff and be done with it.
And again, again, I can’t emphasise how amazingly delicious this is. Once you remove it from under the grill, half of it is all juicy and sauce-smothered and then the parts that have been scorched and caramelised are crunchy and crispy and oily and it’s all just kind of heavenly. I bought some plain steamed buns from the same supermarket I got the jackfruit from (Yan’s, if you’re in Wellington like me) microwaved and halved and stuffed the pulled jackfruit into them and it was a transcendent experience. I’m pretty obsessed, I can tell you.
a recipe by myself, the cooking technique is by no means my discovery though
- two cans of green jackfruit in brine
- olive oil
- six cloves of garlic
- one cup (250ml) vegetable stock (literally just water and stock powder)
- two tablespoons American or Dijon mustard
- two tablespoons tomato sauce
- three tablespoons maple syrup (or brown sugar, or honey if you don’t mind it)
- one tablespoon soy sauce
- one teaspoon ground cumin
- a dash of ground cinnamon
Set your oven to 240C/450F. Put a couple of tablespoons of olive oil into a shallow roasting dish and pop it in the oven to heat up while you get on with the jackfruit itself.
Drain the two cans of jackfruit and slice each wedge into thinner segments. Roughly chop the garlic cloves and cook them in a couple of tablespoons of olive oil in a large saucepan over a low heat until they’ve softened a little. Tip in the jackfruit and stir briefly, then add the vegetable stock and raise the heat. Let the jackfruit simmer for about ten minutes, then remove it from the heat and using a wooden spoon or whatever implement you feel, mash the jackfruit roughly so that you have lots of fibrous bits and some still-solid bits.
In a small bowl, mix together the mustard, tomato sauce, maple syrup, soy sauce and spices. Tip all of this into the pan of mashed up jackfruit and mix it together thoroughly. Remove the tray from the oven and (carefully, because it might spit) transfer the jackfruit from the pan onto the tray in an even layer. Pop it in the oven for about fifteen minutes, then change the oven setting to grill and leave the jackfruit for another ten minutes or until you have lots of caramelised browned crispy bits. You could move the tray up a level so it’s closer to the grill, but keep a close eye on it so it doesn’t burn.
Eat however you like.
It’s a while since I’ve been so damn jazzed by something, and I’m probably going to make myself sick of it before long, but I’m enjoying being obsessed at the moment and can’t stop thinking up different ways of using this magical fruit.
My other obsession currently is almost equally as wholesome: I’ve got back into reading books. I’ve always been an alarmingly fast reader and would get out up to forty books at a time from the library as a child, but then, I had a lot more time on my hands. Between a full time job, the entire internet at my fingertips, and the attention span of a goldfish that’s accidentally taken some Class A drugs, I kind of fell off the whole books thing. So there’s a lot of concentration involved. But I feel like it’s doing me some good – using my brain for something that’s not a screen for once, escaping into another world and being far away from myself, absorbing other peoples’ ideas, that kind of thing. I’m averaging a book a day: The Rehearsal by Eleanor Catton, The Secret History by Donna Tartt, How to be Dead in a Year of Snakes by Chris Tse, The Abbey Girls Again by Elsie J Oxenham, Iceland by Dominic Hoey, Les Enfants Terribles by Jean Cocteau, and Anastasia Ask Your Analyst by Lois Lowry. I’m pretty pleased with myself.
Meanwhile, I have more cans of jackfruit at the ready in my pantry because this is all I feel like eating for the foreseeable future. At least I can commit to something.
title from: Our Lady Peace with their song Clumsy. Of this song, the band says “you can be destructive without being malicious by being clumsy” and I’m like, metaphorically tagging myself on Facebook under this sentence because it’s so relatable.
In further relatable news, I’ve been enjoying Cheer Up Try Hard Tear Up Cry Hard by Wellington artist Alexa Casino. You can listen to more songs if you click on that link, which I highly recommend you do with your time.
The Look by Roxette, ugh this song is so perfect.
next time: SAFE TO SAY probably more jackfruit?