Pulled JF BBQ Sandwich<\/strong><\/p>\ncreamy coleslaw
\n– 1\/2~1 cup cashew nuts
\n– 2~3 cloves garlic, peeled and cut in half
\n– white vinegar
\n– Dijon mustard
\n– sugar
\n– salt and pepper
\n– cabbage, julienned
\npulled JF BBQ
\n– 1 can jackfruit, rinsed and dried
\n– canola oil
\n– salt and pepper
\n– BBQ sauce (I use Trader Joe’s Kansas City style and add soy sauce, sugar, hot sauce, etc.)
\nbuns, toasted<\/p>\n
1. Make coleslaw. Boil water. Add cashew buts and garlic. Cook over medium heat for a few minutes until garlic is cooked through. Remove the nuts and garlic and put in a a tall container; keep the water. Add vinegar, mustard, sugar, salt, and pepper. Puree by using a hand blender. Add the water until it achieves the consistency you prefer. Continue to puree until it’s very smooth. Dress cabbage with the dressing.
\n2. Sautee jackfruit in oil. Lightly mush it with a wooden spoon to “shred” the “meat”. Continue to cook until browned and the “shredded” parts are crispy. Salt and pepper. Add BBQ sauce. Continue to cook until it’s slightly caramelized.
\n3. Serve the JF BBQ and coleslaw on toasted buns.<\/p>\n
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Have a great weekend, everyone!<\/p>\n","protected":false},"excerpt":{"rendered":"
BBQ Sandwich with creamy coleslaw. Anyone? Looks good, right? If someone asks what is “JF”, well, it’s the fun part of this dish. There is no meat in this sandwich. The pork-like yummy looking thing is jackfruit! When I first tried jackfruit at this vegan cafe, I was blown away. The look and the texture […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,28,29],"tags":[],"class_list":["post-42881","post","type-post","status-publish","format-standard","hentry","category-sandwich","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42881","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=42881"}],"version-history":[{"count":4,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42881\/revisions"}],"predecessor-version":[{"id":42895,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42881\/revisions\/42895"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=42881"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=42881"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=42881"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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