Jacking Around with Jackfruit

First and foremost, recently the gool ol' United States of America celebrated its independence for the 200th and some odd time (my anti-patriotic sentiment is showing through here). Although I rarely eat processed vegan meat analogues, my roommates wanted to grill out, one being a meat eater and the other a newly-enlightened vegetarian. Because of the novice of grilling without meat analogues, my roommate purchased some vegan brats. We ended up grilling them and serving it up with the tried and true Kansan way with (organic) ketchup and, of course, some (organic waffle) fries. The brat tasted a lot like a corn dog without the corn. It was interesting but this started a downward spiral, although brief, use of fake meat in some dishes. 

Also inspired by my roommates recent eating habits, I wanted to imitate the cream cheese pizza that they have consumed day in and day out, both sober and intoxicated. But, of course, knowing me, I wasn't satisfied with just a cream cheese pizza; I made a buffalo chik'n cream cheese pizza instead. It was really simple, just some Gardein buffalo chik'n prepared as normal on top of a scallion garlic cream cheese spread. Then I drizzled it with buffalo sauce and green peppers. Done. It was really good too!

The next thing that I ate was Gardein's pulled pork. (I also made a vegan chorizo sweet potato hash as a side.) It was actually not that good at all. The poor experience of their pulled pork in addition to its expense and fakeness, I decided to go on a search to make my own vegan version of my favorite childhood meal. I was really tired of, more or less, eating horribly. As you compare the pictures, obviously my homemade version is much more healthy. Not only that, it is more rewarding to cook everything from scratch and say it is your own. 

 In order to make this pulled pork, I simply sauteed onions, garlic, mangos, oranges, and jackfruit. As that was browning, I mixed together the BBQ sauce of doenjang, agave, orange juice, soy sauce, and ketchup. I deglazed the pan with mushroom stock to give it that rich, meaty flavor. Then added the sauce. I let the mixture boil until the sauce was reduced. Then smashed everything with a potato masher. Served with homemade BBQ sauce (family secret recipe), baked beans, and a mango pecan mixed green salad.

Really the point of this post is two things: 1) jackfruit is a great meat substitute (even though there isn't much protein), and 2) I hate eating vegan meat analogues unless necessarily and this proves you never have to. So the idea is simple: eat whole, as close to nature, foods as possible and do not regret any of it. It tastes so good and is so good for you. Meat analogues are good as a beginner veg*n, but I feel as one advances throughout their evolution as a veggie, they should stay away from them. They are expensive, not very tasty, and just as processed as an oreo.