Tag Archives: spicy

Pressure Cooker Pulled Jackfruit

Pressure Cooker Pulled Jackfruit Sliders

I know that I did a jackfruit recipe not too long ago, but when I was flipping through JL Field’s awesome Vegan Pressure Cooking: Delicious Beans, Grains, and One-Pot Meals in Minutes cookbook I couldn’t resist making it again. Plus, I had it on hand! I’ve been looking forward to using this book since JL first mentioned that it was in the works. I have two pressure cookers, and made a seitan recipe during the holiday, but I am still not super comfortable with using them. JL is a master when it comes to vegan pressure cooking, so who else better to write this cookbook?

Vegan Pressure Cooking by JL Fields

Not only are the recipes delicious, the photos are beautiful, courtesy of the talented Kate Lewis. She did a great job making this book visually interesting and totally drool-worthy, even with most dishes being similar in style. A couple of dishes that stuck out to me were the tempeh tacos, the loose-meat sliders and vegan “pepperoni” sausage (which may be my next recipe to make!). 

JL does a great job of breaking down average cook times of ingredients like beans and vegetables, as well as answering basic pressure cooking questions to ease your pressure cooker-paranoia. Her writing is fun and informative, just like she is in person! I may be biased because JL is a friend of mine, as well as a mentor, but she really is a fantastic person and awesome advocate for veganism.

Pressure Cooker Pulled Jackfruit

Back to the recipe, it was insanely easy to whip up. Dice, saute, pressure cook, and BAM, you’re done. Mind you the pressure cooker only needed to be at full pressure for 3 minutes. 3 minutes, people! While it was cooking, I finely chopped some green cabbage and tossed it with vegan ranch to make a super-quick coleslaw for my pulled jackfruit sliders. Once the jackfruit was done, I let the pressure out, gave it a quick stir and assembled my tasty meal.

Vegan Pressure Cooker Pulled Jackfruit

I will say, the recipe calls for a 1/2 teaspoon of cayenne pepper; with the coleslaw and a little extra ranch I felt like it balanced out, but by itself it was pretty spicy. If you like spice (as I do) go for it, otherwise, tone it down a bit. :) Now scroll on down to find the recipe and enter the giveaway for your own copy of the cookbook!

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Filed under Giveaways!, Healthy Recipes, Savory Recipes

Buffalo Jackfruit Spinach Dip

Vegan Buffalo Jackfruit Spinach Dip

You guys, the internet has been flooding with Buffalo recipes for the past week or so and it is making me crave everything spicy. Of course, I kind of did it to myself by sharing my Buffalo Chickpea Nacho recipe and Olives for Dinner’s Sriracha Habanero Buffalo Seitan. Mmm.. To be honest, I’ve had this idea for a long time. My mom got a recipe from one of her friends years ago that was called “Buffalo Chicken Dip”. Basically, this thing was heavy, spicy, creamy and outright addictive.

Vegan Buffalo Jackfruit Spinach Dip

It has been a long, long time since I’ve had this dip, but I knew that I’d eventually have to veganize it. I even put it in my recipe idea note on my phone! What had immediately come to mind as far as subbing stuff out was to use jackfruit in place of shredded chicken, and for convenience-sake I used some vegan, non-dairy products. The spinach was my attempt to make this dip slightly less overindulgent. Ha!

Vegan Buffalo Jackfruit Spinach Dip

Of course, if you don’t want to use pre-made products you can make your own vegan cream cheese, vegan ranch and vegan cheddar, just know that the measurements may be different. The reason this dip is so perfect for game day is that it takes about 5 minutes of prep and then 30 minutes of baking. Easy-peasy!

Vegan Buffalo Jackfruit Spinach Dip

So, if you are into spicy, creamy, Buffalo foods, you should definitely try out this Buffalo Jackfruit Spinach Dip!

Vegan Buffalo Jackfruit Spinach Dip

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Filed under Holidays, Savory Recipes

Sriracha-Cauliflower Mac ‘n’ Cheeze

Some of you may be familiar with Randy Clemens as the author of The Sriracha Cookbook as well as the even better Veggie-Lover’s Sriracha Cookbook. Not only that, he is a chef, craft beer nerd and has helped put together the Sriracha Festivals in LA and SD, and taken part in the documentary on sriracha. You could certainly say he knows his shit.

I’ve also mentioned Randy a couple of times on the blog before, like when he had his book release party at Golden Road Brewing in July of 2013 and we got to hang out and take goofy pictures, plus sample some dishes from the Veggie-Lover’s Sriracha Cookbook. Almost a year later, he participated in Authors Worth Celebrating at Mohawk Bend where we got to have a 4-course meal made up of even more dishes from his book.

Needless to say, I’ve had my fair share of his dishes and they are damn good. That being said, I just had to get him involved with #ReturnoftheMacMoFo, because I have been eyeing his recipe for Sriracha-Cauliflower Mac for over a year now. Randy has been so awesome as to not only let me share this delicious recipe, but to also give THREE SIGNED COPIES of his Veggie-Lover’s cookbook away! YAY!

Go ahead, check out the yumminess that this spicy, noodle-free, Mac!

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Filed under Giveaways!, Healthy Recipes, Savory Recipes, Vegan MOFO!

Mexican Mac Burrito with Red Sauce

It’s pretty well-known that there is an existing Mac ‘n’ Cheese burrito in the Mecca of vegan food aka Portland. But, I wanted to go a very different route from the BBQ-style wrapped up goodness and put a Southern Californian twist on it. This almost always means that it’s going to be a Mexican-inspired recipe. ;)

With the help of my friend Trevor (cutting up and sorting out my Mise en Place), I made a delicious fork and knife-style wet burrito covered in a homemade, spicy enchilada sauce. ¡Muy bueno!

I may have taken a short cut on the cheese sauce and used my favorite variety of Teese, their Nacho Teese sauce, since the rest of the burrito requires a little more time than your average mac ‘n’ cheese. But, I assure you, it is SO worth it. Especially the red sauce, which is my first try at it, and deemed very successful.

Also, I’d like to apologize, as I meant for you to have this recipe yesterday. When I went to Corey’s house to work on it, I forgot my recipe notebook at home. Doh! Better late than never, no?

Use up the last of those plump Summer tomatoes (because unlike other people, I know that it’s still Summer), and add a little flair to your burrito night at home. Another option for this recipe would be to omit the tortilla altogether (BLASPHEMY!) and drizzle the red sauce straight onto your mac ‘n’ cheese. Mmm…

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Filed under Savory Recipes, Vegan MOFO!