Month: September 2015

One of my co-workers recently picked me up two cans of jackfruit at a shop near her house. The first can I immediately made into Minimalist Baker’s BBQ pulled jackfruit. Later on when I was discussing it with my husband I was wondering about other applications for jackfruit as a mock meat.

And so the jackfruit pot pie was born!

INGREDIENTS

For the filling:

  • 1 can of Young Green Jackfruit in Brine
  • 2 1/2 cups unsweetened almond milk, divided
  • 1/2 of a yellow onion, diced
  • 2 cloves of garlic, pressed
  • 2 bay leaves
  • 2 sprigs of rosemary
  • 1 tbsp olive oil
  • 150g potatoes, diced into small chunks
  • 150g carrots, cut into rings
  • 1/2 cup frozen peas

For the roux:

  • 40g plain flour
  • 40g vegan butter
  • Reserved almond milk from the cooked down mixture + excess to make up half a pint of liquid.

To assemble:

  • 50g puff pastry – I use Jus Rol
  • 1 tsp vegan butter, melted

  1. Drain and rinse the jackfruit. Cut inner fibrous core away and discard.
  2. Heat the olive oil in a large pan on a medium heat and add the jackfruit and onion. Fry for 3-4 minutes or until the onions take on some colour.
  3. Add the garlic, bay leaves, rosemary and 2 cups of almond milk. Turn the heat down to low and cover.
  4. Simmer for 25 minutes until the jackfruit has softened. Using two forks shred the jackfruit. Add the last half a cup of almond milk.
  5. Add the carrots, potatoes and peas. Turn the heat up to medium and simmer for another 15 minutes or until the vegetables are softened. Discard the bay leaves and rosemary.
  6. Remove the pan from the heat and using a slotted spoon scoop the vegetables and jackfruit into a large bowl. Strain the mixture through a sieve into a large jug. Reserve the infused almond milk. If the reserved milk doesn’t make up 1/2 pint of liquid add extra almond milk.
  7. Preheat the oven to 375f.
  8. Wipe the pan clean and heat the butter on a low heat. Once it’s all melted, stir in the flour.
  9. Using a whisk, whisk the flour and butter together until it forms a paste that moves away from the sides of the pan.
  10. Cook for another 2 minutes to cook off any raw flour taste.
  11. Pour in half of the almond milk and allow the mixture to boil. After 2 minutes of boiling, reduce the heat to low and then whisk thoroughly until the roux starts to thicken.
  12. Once all the lumps are gone add the other half of the almond milk. Whisk again thoroughly until smooth.
  13. Remove from the heat and stir in the vegetables.
  14. Pour the mixture into a deep bottomed casserole dish. Mine was 3 inches deep and 6 inches across. Lightly flour a work surface and roll out the puff pastry into a thin disk, around 7 inches. 
  15. Lay the puff pastry over the dish and press down the sides with a fork.
  16. Brush the top of the pastry with a bit of melted butter. Cut two little slits in the pastry.
  17. Cook in the oven for 15-20 minutes or until the top is golden brown.
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I can’t even tell you how many times I’ve failed at making nut butter in my blender. When I’m with my husband in the U.S we have the Vitamix and it’s a total beast. It makes butter in about 3 minutes flat. Over here, I have a not-at-all powerful food processor and a Magimix blender. I tried making it in the food processor and the nuts just whirled around looking all sad.

Today I finally cracked making it in the Magimix! Here’s to the forthcoming 20lbs of almond butter I’m going to stuff into my face. I used pecans here because they are the CANDY of the nut world and I don’t see pecan butter in the shops at all. I also added some cashews to make it a little bit creamier. IT TASTES SO DAMN GOOD.

Then I spread it all over some gluten-free chia crackers and topped it with nectarine slices and hemp seeds. Bliss. You can obviously eat it however you like!

This recipe makes one small jar. If you feel like having more around just increase the pecans to 2 cups and the cashews to 1 cup. 

INGREDIENTS

  • 1 cup raw pecans
  • 1 cup raw cashews
  • 1/4-1/2 cup neutral tasting oil such as vegetable or sunflower
  • 1 vanilla bean pod, scraped
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt

  1. Begin by roasting the nuts. In a dry pan over a medium heat add the nuts. Stir occassionally, until the nuts begin to release their smells and turn brown. They will colour quickly – be careful not to burn them. Remove from the heat.
  2. Pour the nuts into the blender, add 1/4 cup of oil and begin blending. At first you may need to push the nuts into the blender blades. I used a rolling pin for this.
  3. Scrape down the sides then continue blending on high for about 3-10 minutes depending on your blender. If the mixture is still lumpy and doesn’t flow around the blades smoothly, add a little more oil. It will feel like the nuts will never, ever blend but they will!
  4. Once the nuts are blended into a smooth butter consistency, add the salt, vanilla and cinnamon. Blend on low to combine.
  5. Pour the butter into a jar and allow to cool before slathering on everything.
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