So even if you don't really like something I recommend you to try other versions of dishes with that one ingredient and see if you still don't like it. (I also thought I hate pineapples until I ate a really ripe pineapple in India and realized I dislike the ones they sell at home as they are not even near to ripening.) Maybe that could be a New Year's resolution, to try out things you didn't like before in a new way, and see what happens. What is the worst that can happen? You find out you were right and never try again, but if you end up liking it there's a door opening for hundreds of new opportunities.
YIELDS
2-3 servings
PREP TIME
COOK TIME
TOTAL TIME
- 300 g young jackfruit in brine
- 1 tbsp brown sugar
- 1 tsp oregano
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika powder
- 1 small white onion, chopped
- 1 cup canned apricots, chopped, syrup washed off (or use fresh or frozen)
- 1 cup vegan BBQ sauce
- to taste jalapeño sauce
- 1 tbsp olive oil
Directions
1. In a large pot, heat up the oil over medium heat and sauté the chopped onions until translucent. Take the heat back to low. Add the drained jackfruit and all the spices {brown sugar to smoked paprika powder} and stir to evenly coat the jackfruit with all the spices.
2. Add the sliced apricots to the pot along with the jalapeño and BBQ sauce. Stir to thoroughly mix in the sauce. Cook on low for about 20 minutes or until you feel the onions or the jackfruit is cooked through. Once done shred the jackfruit with a fork. Taste and adjust seasonings. Add more jalapeño sauce or spice is needed.
3. Serve it warm however you like it. I love it with rice, or in a pita, but you can add it to a taco as well or stuff your sweet potato with it! Your choices are endless.
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