Barbecue Jackfruit Bao

Friends, I’ve been a vegetarian for such a long time at this point that I’ve stopped sharing the exact amount of time because I realized it ages me. So, I’ve been a vegetarian since I was about 10, and I’d rather not say how long that is exactly and force you all to do the math. Suffice it to say, it’s been awhile. It’s been so long that I’ve started to realize there are entire groups of foods that I’ve never really encountered. Since today is the Lunar New Year, I’m going to share a vegetarian version of Chinese Bao buns. I hadn’t even heard of Bao until I saw it on another food blog a few weeks ago, and this gets me to my side-rant.

Hey, Google and Facebook, I’m not fucking pregnant. Just because one of the food bloggers I occasionally follow got knocked up doesn’t mean I’m pregernant. So, feel free to stop showing me ads for maternity clothes, ovulation kits, and baby supplies. I get it, you did the math on how old I am and have unilaterally determined that it’s time for me to get on the baby train. But you’re not a part of that decision, creepy-ass targeted-ad people. My IUD and I are perfectly happy together. Her name is Maude. I love you, Maude.

Anyway, I realize vegan barbecue steamed buns might be sending a mixed message about odd cravings after that little rant, but they sounded genuinely intriguing. And it’s the Lunar New Year, so here we are. If you’re worried that something about bao will get you pregante, I recommend oral ingestion only, and maybe go get an IUD just in case?


If you go with premade jackfruit, make sure it looks like it was made by a douchebag.

Vegan Barbecue Bao (with Jackfruit)

Ingredients

For the dough:

  • 2 cups flour
  • 1 tsp instant yeast
  • 1 tsp baking powder
  • 4 tbsp sugar
  • ½ cup warm water
  • 1 tbsp oil

For the jackfruit filling

  • Either get premade BBQ jackfruit like I did OR
  • Drain one can of jackfruit and cook with barbecue sauce. Use the jackfruit in brine, not the sweet kind.

Instructions:

  1. Mix all of the dough ingredients together and knead for about 5 minutes until it’s relatively smooth
  2. Let rise for 30 minutes, or longer if, for example, your yeast has been sitting in the fridge for like two years. The dough should double in size
  3. Once your dough has risen, knead it again briefly and then cut it into about 8 pieces. Roll into 3-4 inch rounds. Place a few teaspoons of pulled apart BBQ jackfruit in each of the dough section things. Then crimp them together in an attractive manner (maybe, like, watch a youtube or something to make yours actually attractive)
  4. Steam for 15 minutes. I used a steam basket because I’m not going out to buy a bamboo steamer. My bao stuck to the bottom a little, but it was fine.

Turns out I wasn’t a huge fan of bao. But I still ate it, I mean, it’s not like it was cheesecake.

Serafina

Advertisements

Jackfruit Lentil Enchiladas

My dear blog friends,

I endured many hardships in writing this post. (I know what you’re thinking: there’s no way that’s true. She’s sitting comfortably in her house having just eaten leftovers of the dish she is posting about. What could she possibly have to complain about? Well don’t you fucking even start!)

First of all my free photo editing software crashed and I was worried I’d have to update it, but then it started and it was fine (again, I know what you’re thinking: she edits her photos? Yeah, I do. I spend like 20 seconds toiling over the free editing software that I almost kind of know how to use.)

Then, I had to find my hobo gloves because my hands were just slightly too cold and I thought I might die if I couldn’t experience 100% physical comfort in that moment.

Then, I found out that I’m in school again. Wasn’t I in school long enough? I thought so. I told them I was over 30 so they should just give me a fucking master’s degree and the first person I talked to was like “yeah, obvi” but then the second person was like “no, you have to complete the requirements and blah blah blah.” That second one was an exact quote.

And then I had to go comfort my chickens who are still super traumatized from Mary Ellen’s last post.

IMG_0513
Ew, there’s a cat hair on the can.

Anyway, I’ve come across a bunch of vegetarian recipes that use jackfruit. They all start off by talking about how jackfruit is fucking disgusting smelling just like durian which begs the question of how anyone ever started eating foods that make you gag when you try to cut into them. So I went the obvious route of buying canned jackfruit which doesn’t make you vomit when you open it. And then I made enchiladas which are probably more like smothered burritos, but I’m not changing the title.

IMG_0518
Unlike fresh jackfruit, this just smelled kinda briny like olives or something

Ingredients

1½ to 2 cups cooked rice

1 cup cooked lentils

14 oz can jackfruit, rinsed

8 oz cheddar cheese, shredded

2 cups enchilada sauce (I used homemade sauce from this recipe)

6-8 tortillas, depending on how thick you like your enchiladas

Olive oil

Taco seasoning (I used a homemade blend from this recipe)

1 or 2 cups of veggies to throw in (optional- I used frozen zuchinni, with disappointing results, but other veggies generally work well)

IMG_0524
I think I was supposed to cook the jackfruit longer. I’m not sure though.

Instructions

Preheat oven to 350

Cook your rice and lentils if you didn’t already do so because you were being lazy.

Chop up the jackfruit. I followed the instructions from this site to shred them, but it was way too much work and I’m just going to chop it all up and let it cook down next time. I don’t think there’s anything wrong with eating the seeds or the tough parts and the random seeds that I missed picking out tasted fine.

Cook the jackfruit with a little olive oil and taco seasoning for a few minutes, then mix it with the rice and lentils in a large bowl. Add in cheese, a little enchilada sauce (maybe ¼-½ cup) and any veggies you are using.

Put the enchilada mix in tortillas and place in a 13×9 pan with some enchilada sauce at the bottom. Once all your enchilada mix is tortillaed (it’s a word, trust me), cover in enchilada sauce and finish with cheese.

I usually cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the enchilada sauce and cheese are all bubbly.

IMG_0531
My boyfriend took a bite of this and said “it’s not a terrible texture.” Huge endorsement. You can all get excited now and go buy jackfruit.

Enjoy a jackfruit recipe that won’t make you gag while you’re preparing it

Serafina