BBQ Jackfruit Sandwiches & Maple Walnut Brussels Slaw

(Long post incoming, but I promise the recipes are worth it!)

Week four already! Is October going by crazy fast for anyone else? After spending the first half of month in Europe I am now in Iowa for work and boy is my body confused. Here’s hoping my sleep and my stomach get back on track soon.

This week is entree week. Pulled pork is one of my absolute favorite meals and Pinterest piqued my curiosity of substituting jackfruit for the meat. I’ve seen it multiple times over the last few years but never actually got around to trying it. This menu was the perfect opportunity to give it a shot since it nicely fits the theme and is inherently vegetarian and lactose-free.

BBQ Jackfruit Sandwiches {{Baking Bytes}}

I vaguely considered using fresh jackfruit until I saw the size of one and realized I didn’t want enough to feed the entire Mongol army. Feel free to go fresh if you like, or stick to canned if you want a slightly less exhausting adventure. Ensure you rinse your canned stuff thoroughly in order to remove as much of the “can” flavor as possible. I will fully admit canned jackfruit is not widely stocked nor cheap in my area, but it was definitely a fun recipe nonetheless.

Is it pork? No. Is it delicious? Yes. While it definitely won’t fool any meat eaters since the texture and flavor are both quite different, it’s still an awesome addition to your repertoire and a fun way to add a vegan option to a barbecue spread. And either way it was a perfect vessel for the most amazing barbecue sauce I’ve ever made.

Smoky Sweet BBQ Sauce {{Baking Bytes}}

Smoky, sweet, and just enough spice, this barbecue sauce is definitely my go-to recipe. My mom actually sent me this recipe like six months ago and I completely forgot about it until I was considering the menu for this series. I am so glad I finally gave it a try because I personally think my slightly adapted version is just perfect. Easy, smooth, and a perfect balance of smoke and spice without the overload of sugar store-bought varieties typically employ. It comes together in about five minutes and keeps in the fridge for quite a while, so if you try nothing else about this recipe, definitely give the sauce a go! I’ll definitely be using it on everything from burgers to meatloaf to actual pulled pork going forward.

The last piece in this delightful sandwich is the slaw. Pulled pork sandwiches are nearly always accompanied by some kind of coleslaw and I wanted to include that element here as well. Inspired by an existing Olivelle recipe of which I’ve already posted another version, this one is simple but a perfect sweet and crunchy  addition to the barbecue flavor. An equal mix of barrel aged white balsamic and their new vanilla maple olive oil blend into a light and sweet dressing that compliments the crisp sprouts and cabbage without competing with the barbecue sauce. I added some walnuts for extra crunch and that slight nutty flavor adds just a little interest to the whole experience.

Maple Walnut Brussels Sprouts Slaw {{Baking Bytes}}

Sandwiched between your favorite lightly toasted bun with a spread of (mayo), the jackfruit and slaw combine into a sweet and spicy experience that’s not only delicious, but also pretty healthy. It’s inherently vegetarian and can be easily made vegan by subbing or ditching the mayo, making it appropriate for a wide variety of diet preferences. It’s a lovely cozy fall meal but would also be awesome for those summer potlucks, so keep it handy all year long.

BBQ Jackfruit Sandwiches {{Baking Bytes}}

Whether you try one piece or the whole shebang, I hope you find a new go-to somewhere in the set!

BBQ Jackfruit Sandwiches

Serves 4-6

Ingredients

Smoky Sweet BBQ Sauce
6oz can tomato paste
1/2 cup unsweetened applesauce
1/4 cup tomato sauce
1/4 cup Smoked Balsamic Vinegar
1/2 tsp liquid smoke, optional
2 Tbsp Sweet Smoked Chili Rub
1 Tbsp Applewood Smoked Sea Salt1
15 twists Bourbon Barrel Smoked Black Peppercorns1
1/4 tsp ground chipotle or cayenne pepper, optional

Maple Walnut Brussels Sprouts Slaw
1/2 lb Brussels sprouts, trimmed and shredded (about 3 cups)
1 cup shredded red cabbage
1/2 cup walnuts, chopped

3 Tbsp Barrel Aged White Balsamic Vinegar
3 Tbsp Vanilla Maple Olive Oil
1/2 tsp Vanilla Bean Sea Salt

BBQ Jackfruit
2 Tbsp Caramelized Garlic Olive Oil
3 (14oz) cans young jackfruit in water2
2 Tbsp Sweet Smoked Chili Rub
1 cup smoky sweet barbecue sauce
3/4 cup water

for each sandwich
1 burger bun, toasted
1/2 cup bbq jackfruit
1/4 vanilla maple slaw
mayo (or your favorite vegan substitute), to taste
additional barbecue sauce, to taste

Directions

  1. For the sauce: Blend all sauce ingredients until well combined; store in a pint jar and refrigerate until ready to use, up to 6 weeks.
  2. For the slaw: In a medium bowl, mix together Brussels sprouts, cabbage, and walnuts.
  3. In a pint glass or mason jar, whisk together Barrel Aged White Balsamic, Vanilla Maple Olive Oil, and Vanilla Bean Sea Salt until completely combined.
  4. Stir dressing into Brussels mixture until well mixed. Cover and refrigerate until ready to use, up to 5 days.
  5. For the bbq sandwiches: Drain and thoroughly rinse jackfruit, then pat dry. Set aside.
  6. In a large frying pan or wok, heat the olive oil until shimmering.
  7. Stir in jackfruit and Sweet Smoked Chili Rub and toss until well coated.
  8. Stir in barbecue sauce and water, then reduce heat to medium and simmer until jackfruit is tender and most of the liquid is absorbed.
  9. Spread mayo on bottom half of a toasted bun; top with 1/2 cup jackfruit, 1/4 cup slaw, and additional barbecue sauce, to taste.
  10. Cover with the other half of the bun and enjoy immediately.

Notes

You can substitute plain salt and pepper with minimal taste difference, but the smoky versions add a lovely depth of flavor.

If you prefer meat, I harbor no judgement for substituting normal pulled pork!

Spicy Maple Roasted Root Vegetables

Welcome to week two, friends. Continuing with the sweet and spicy theme, this time we’re pairing maple with a snazzy piri piri spice blend on some lovely roasted root vegetables perfect for cozy evenings.

Roasted Spicy Maple Veggies {{Baking Bytes}}

Sweet and spicy is my favorite combination and in my opinion nothing works quite so well on the sweet side as maple syrup. With its own robust flavor, maple is nicely complemented by a number of spicy additions, my own favorite being chipotle. I ventured slightly off my beaten path in favor of using Olivelle’s Piri Piri World Spice blend, featuring a number of different chili peppers and a hint of lemon. It packs quite a bit of heat which means the tin will last other wusses like me quite a long time.

Roasted Spicy Maple Veggies {{Baking Bytes}}

I actually made this recipe a bit differently the first time, and then promptly re-made it after the release of their Vanilla Maple Olive Oil at the end of September. I knew immediately it was perfect for this recipe and round two was even better than the first iteration. (I originally used Caramelized Garlic, which you can see in the round one pictures.)

Roasted Spicy Maple Veggies {{Baking Bytes}}

You can use any firm vegetables here, but I chose a mixture of my favorite fall options. Acorn (or butternut) squash are prolific this time of year, and go well with both sweet and savory flavors. Sweet potatoes are a staple in my world and I rounded out the festive orange ensemble with carrot. Pumpkin would also work nicely to keep monochromatic medley, or for some contrasting color add Brussels sprouts as I did in my second batch.

Roasted Spicy Maple Veggies {{Baking Bytes}}

The maple flavor of the olive oil is not sweet, but has an amazing savory profile that works perfectly with the heat of the spice blend. I rounded mine out with a bit of Cumin Spice Sea Salt, to add just a bit more depth to the whole shebang.

For that hint of sweet and a boost of maple flavor, the roasted veggies are lightly drizzled with pure maple syrup and then popped in the oven for a few more minutes to let it caramelize a bit. I kept mine more on the spicy side than the sweet side, but for a more standard glazed carrot experience just up the maple syrup to two or more tablespoons. Sweet, spicy, and cozy, this recipe is definitely going to become a go-to on cold days.

spicy_maple_veggies_4

A perfect complement to any fall dinner, the sweet and spicy combination brings some warmth and fun to any meal. It’s perfect for Thanksgiving too, going beyond those traditional sugar-filled recipes and adding a little something extra to the table. On the off chance you have any leftovers, it’s also perfect atop a spinach salad or underneath a fried egg.

Spicy Maple Roasted Root Vegetables

Serves 4

Ingredients

4 large carrots, peeled and diced1
1 small butternut or acorn squash, peeled and diced
1 medium sweet potato, diced

2 Tbsp Vanilla Maple (or Caramelized Garlic) Olive Oil
3/4 tsp Piri Piri World Spice, to taste2
1/4 tsp Cumin Spice Sea Salt

1-2 Tbsp pure maple syrup, to taste

Directions

  1. Preheat oven to 400 degrees Fahrenheit. Lightly spray a baking sheet with oil or non-stick spray.
  2. Combine all veggies in a medium bowl, and add olive oil and spice blend. Use a rubber scraper to toss until well coated.
  3. Spread veggies evenly on prepared baking sheet (save your bowl), and roast for 15-20 minutes, until just before done.
  4. Return veggies to the bowl and toss with maple syrup. Spread back onto the baking sheet and roast another 3-5 minutes to allow syrup to lightly caramelize.
  5. Serve promptly.

Notes

About 4-6 cups total veggies, so mix and match to your heart’s content.

For a mild experience, use 1/2 teaspoon, or if you like more heat, increase to 1 or 1 1/2 teaspoons.

Thai Peanut Zoodle Salad

A few months ago my favorite store announced a limited release of a Black Garlic Tamari Soy infused balsamic vinegar. I promptly went to the store for a taste and it quickly became one of my favorite products. The lovely umami flavor of soy paired with the tangy sweetness of balsamic and a light punch of garlic makes every mouthful interesting. I’ve used it in place of soy sauce in numerous dishes, from fried rice to scrambled eggs to this delightful Thai peanut salad I have here to share with you today.

Thai Peanut Zoodle Salad {{Baking Bytes}}

In my never-ending love affair with my spiralizer, I recently meal-prepped a super easy, healthy, and delicious salad for my weekly lunches. With very little knife work required, the vegetable prep happens quickly instead of feeling like you are standing in the kitchen chopping for nine hours. The sauce comes together even faster, made easily in a blender or food processor. Chopping some peanuts are all you have to do by hand, and I promise that takes less than a minute.

Thai Peanut Zoodle Salad {{Baking Bytes}}

Inspired in part by last year’s cashew zoodle salad, I wanted to experiment with a peanut-based version. Peanut is far and above my favorite flavor of nut, and pairing it with soy and spice is nearly always delightful. Olivelle’s introduction of this soy-like balsamic sealed the deal in working on this creation.

Thai Peanut Sauce {{Baking Bytes}}

I opted to use peanut butter powder in the sauce because the oils already add plenty of fats, but you can certainly use regular peanut butter too. (Just start with half the amount to begin with as the peanut flavor often comes through much strong.) Complemented with tangy balsamic, nutty sesame oil, a hint of sweet maple, and the heat of crushed red pepper flakes, this sauce covers nearly all the taste profiles in every delicious bite. I made mine quite thick to blend nicely with all the water zoodles tend to release, but to use as a regular salad dressing you can thin it was additional water.

Thai Peanut Zoodle Salad {{Baking Bytes}}

Crispy veggies and tangy dressing topped with crispy peanuts are a perfect summer side dish or entree. Round it out with steak, grilled chicken, or tofu, served either on top or alongside this tasty salad. As its sans lettuce this is a perfect meal prep option, and it keeps well in the fridge for up to a week with your dressing reserved in a separate container until ready to eat. It also lends itself well to additional garnishes, like mandarin orange, sesame seeds, scallions, or just a sprinkle of extra red pepper flakes.

Thai Peanut Zoodle Salad

Serves 4

Ingredients

2 medium zucchini
2 large carrots, peeled

2 medium bell peppers
1 medium red onion
1 small red cabbage
1 large cucumber
1/2 cup peanuts, chopped
garnishes: mandarin, sesame seeds, scallion, red pepper flakes
optional: protein of choice (steak, chicken, tofu, chickpeas)

Thai Peanut Sauce
1/3 cup peanut butter powder1
1/4 cup (Toasted) sesame oil
1/4 cup water, to taste
2 Tbsp Black Garlic Tamari Balsamic Vinegar2
2 tsp maple syrup3
1/4 tsp (Roasted Garlic) salt
1/4 tsp crushed red pepper flakes, to taste

Directions

  1. Wash and spiralize all veggies: 5mm for zucchini, 2mm for carrot, and the flat blade for the remaining veggies. (Or chop them all, if you don’t have a spiralizer.)
  2. Combine all sauce ingredients in a blender and puree until smooth. Add extra red pepper flakes or water as desired, but remember the zucchini will release a lot of water and thin the sauce substantially.
  3. For meal prep: divide zucchini evenly among four 5-cup containers. Top each with 1/4th of the remaining veggies. Add 2 Tbsp chopped peanuts and 2-4 Tbsp sauce to separate small containers, and tuck them in with the veggies. Refrigerate until ready to eat, up to 1 week.
  4. To serve: layer the zucchini in a large serving dish, then top with remaining veggies. Add 1/2 cup dressing and toss until well coated. Taste and toss with additional dressing if you prefer a more generous coating.
  5. If desired, layer on protein of choice, then drizzle with a small amount of extra sauce.
  6. Top with crushed peanuts, and any other garnishes you like (mandarin orange, extra red pepper flakes, sesame seeds). Serve promptly.

Notes

You could also use regular peanut butter, but start with about 3 tablespoons and adjust after tasting.

If necessary, 1 Tbsp balsamic vinegar and 1 Tbsp low-sodium soy sauce should be an acceptable substitute.

If you use a sweetened peanut butter, like Jif, start without syrup and adjust after tasting.

Southwest Salad

Hello friends, I hope you have been enjoying National Ice Cream Month! Here to offset this sugar rush of a month is the part two of July’s salad trio. We’re headed south of the border with one of my favorite salads in Bozeman.

Southwest Salad {{Baking Bytes}}

One of the perks at my place of employment is a company-sponsored team lunch every two weeks. Because my team is fairly large, we have a few staple places that are likely to be able to seat us. Starky’s Authentic Americana is one such restaurant and I’m never sad when it’s the choice of the day. One of my favorite meals there is their southwest salad: a delicious but still light and healthy experience including pineapple black bean salsa and chipotle ranch dressing. I often get it with chicken for a protein boost but it stands on its own just as well.

Southwest Salad {{Baking Bytes}}

Inspired to make my own copycat, I set out to make a pineapple black bean salsa and a chipotle lime crema tailored to my own preferences. With a few modifications, A Hint of Honey helped me out on the salsa front and Isabella Eats inspired my chipotle lime crema. The crema was featured previously on the blog in my chipotle lime tuna-stuffed sweet potatoes, but I actually originally developed it for this recipe over a year ago! Somehow I’m just now getting around to sharing this salad with you, but hopefully it was worth the wait.

Chipotle Lime Crema {{Baking Bytes}}

The salsa is a joyous mix of fresh pineapple and savory black beans, accompanied by a little lime and the bite of fresh red onion. Over time the flavors marry together perfectly so I highly recommend making your salsa in advance. It keeps well in the fridge for at least a week, at which time I’d devoured all of it. The original recipe calls for cilantro, which I do not eat, but I will only judge you a little if you decide to add it to yours.

Pineapple Black Bean Salsa {{Baking Bytes}}

A base of spinach or romaine is topped with (optionally sautéed) bell pepper and zucchini for some extra veggies and color. I like to add pulled venison/elk or grilled chicken here, but it makes for an excellent vegetarian meal without it. Some pineapple black bean salsa, a handful of tortilla strips, and a drizzle of crema round out the dish into a lovely sweet and spicy combination. You can easily make this recipe vegan by using a non-dairy yogurt for the crema, and skipping the meat and cheese, of course.

Southwest Salad {{Baking Bytes}}

Customize to your heart’s content with additional toppings like avocado or diced tomato (if you must) and then serve to adoring fans for a healthy summer meal that comes together super quickly. Make the salsa and meat ahead of time, and you have an easy 15-minute meal almost ready to go.

Southwest Salad (Taco) {{Baking Bytes}}

Additionally, if you’re not a salad person, combine these components into an awesome taco instead!

Southwest Salad

Inspired by Starky’s Authentic Americana
Serves 4-6

Ingredients

1 Tbsp olive oil, optional
1 medium zucchini, julienne cut
1-2 bell peppers, thinly sliced

5-10oz Spinach/Romaine, to taste
1 1/2 cups pineapple black bean salsa (below)
1 – 1 1/2 cup freshly grated cheddar cheese
1 cup tortilla strips, to taste
1/2 – 1 cup chipotle lime crema

optional toppings: avocado, diced tomato, grilled chicken, pulled venison, etc

Directions

  1. (Skip to step 4 if you prefer raw veggies.)
  2. In a medium frying pan, heat the oil over medium-high heat until shimmering.
  3. Add zucchini and bell peppe, then lightly sauté to preferred tenderness.
  4. In your serving bowl(s), add desired amount of greens.
  5. Layer on zucchini and bell pepper (and top with meat, if using.)
  6. Evenly spoon on pineapple black bean salsa then sprinkle with cheese, tortilla chips, and any additional toppings you want to throw on it.
  7. Drizzle with chipotle lime crema (and freshly ground pepper, if desired) and serve promptly.

Notes

These components also make for an excellent taco!

Pineapple Black Bean Salsa

Adapted from A Hint of Honey
Makes about 4 cups

Ingredients

2 cups fresh diced pineapple
1 cup black beans (or just use the whole can if you want)
1/2 cup diced red onion1
1 jalapeño, minced
3 Tbsp lime juice (1-2 limes), to taste
2-3 cloves garlic, minced
1/4 tsp (Roasted Garlic or Lime Fresco) sea salt

Directions

  1. In a medium bowl, stir together all ingredients until thoroughly combined.
  2. Cover and chill about 30 minutes to allow flavors to blend, or until ready to use.
  3. Great with salads, tacos, chips, and a spoon!

Notes

If raw red onion is too strong for you, soak the cut onion in cold water for about 10 minutes, then drain and add to the salsa.

Red, White, and Blueberry Salad

Happy July, folks! Halfway through the year and super psyched for the last round of posts for National Ice Cream Month! Are you excited? I’m excited. Each Frozen Friday of July will feature a new flavor, and I hope at least one of them leaves you with a new project for the weekend. (I’ll be breaking from the norm and posting the ice cream recipes in the morning, in case you need to make a grocery stop on your way from from work.)

You might be wondering how salad fits in here. For my regularly scheduled Wednesday programming, I’ll be featuring a salad series to balance a decadent month of dessert. Lots of different flavor profiles to look forward to and there should be a little something for everyone.

Beet & Blueberry Salad {{Baking Bytes}}

First up is this red, white, and blueberry salad. This salad is served chilled which makes it easy peasy to make a couple of hours ahead (just pop the whole bowl in the fridge) and you’re all set. With no lettuce to wilt it’s great for potlucks and barbecues and a festive addition to your holiday parties that isn’t completely full of sugar.

Roasted beets are something I love immensely but rarely make because they’re a bit messy. I promise you the the pink hands and counters and bowls are all worth it here. Earthy and sweet, beets are wonderful chilled and warmed alike, which makes them extremely versatile across many dishes, including my favorite breakfast hash and sandwich at Jam. I nearly always order one or the other there, depending on if I want eggs or bread with my beets.

Beet & Blueberry Salad {{Baking Bytes}}

Complementing the beets is some tart apple and fresh blueberry. I love apple in salads for the crunch, and using a green one here is a delightful juxtaposition from the sweetness of the beets and blueberries. A simple white balsamic vinegar adds a lovely tang without the heaviness of a proper vinaigrette and a little bit of mint brings a summery freshness to the whole ordeal. As it stands this recipe is vegan, but if you want to include the creamy factor, goat cheese is always the answer in my world. (For the anti-goat cheese crown, Feta or parmesan are great substitutes.)

Pop some beets in the oven this evening so they’re ready to go tomorrow, and you’ll be all set for a lovely holiday side dish in no time!

Beet & Blueberry Salad {{Baking Bytes}}

PS – If you are one of those people that can’t stand beets, I forgive you. Make it a fun fruit salad by substituting watermelon instead!

Red, White, and Blueberry Salad

Serves 4-6

Ingredients

3 large beets, roasted1, chilled, and spiralized or diced
1 medium green apple, cut into matchsticks
1 cup fresh blueberries
1/4 cup (Barrel Aged) white balsamic vinegar, to taste

4-6 oz goat cheese (or Feta or parmesan), crumbled or shaved
large handful fresh mint leaves, chiffonade cut

Directions

  1. In a medium bowl, toss beets with 2 Tablespoons balsamic vinegar until well coated. Transfer to serving bowl(s).
  2. Rinse bowl (so it’s not pink) and toss apple and blueberries with 1 Tbsp balsamic vinegar until well coated. Spread evenly over the beets.
  3. Crumble cheese and mint atop the salad and drizzle with remaining balsamic vinegar, or more to taste.
  4. Serve promptly or chill until ready to eat.

Notes

If you’ve never roasted beets before, this is the method I use!