Jackfruit Philly Cheesesteaks When I first met Alex there wasn't a Philly Cheesteak he wouldn't eat for lunch. He LOVED them! He was a sucker for the 'traditional' - although clearly it's debatable what the traditional version is exactly. He's always considered the melted provolone slices, not the cheeze whiz sauce, the original version - and the chef in me wants to hope he's right. So when he told me he'd sort of been craving that familiar old sandwich, we knew we could make a vegan version that was just as friggin' good. And I think we nailed it on this one. The secret? The cheesier-than-ever Daiya provolone slices! They're the perfect sub for the ooey-gooey, melty cheese that makes the original so memorable. The slices melt and stretch just like real cheese, but are a delicious, plant-based alternative for anyone looking to eat better, whether they’re dairy-intolerant, allergic, vegan, or simply living a healthy lifestyle. The jackfruit makes the perfect substitute for a shaved steak, and was super like the original once we got a little char on the jackfruit. Our best tip is to cook in cast iron if you can - you'll get nice, crispy edges on the jackfruit. Once you get the jackfruit cooked up you toss in the grilled veggies and cheese, and voila! You've got yourself a super yummy, way healthier Jackfruit Philly Cheesesteak Sub! These sandwiches are so yummy served up fresh, but can be easily wrapped in paper and taken along on a picnic. Either way, do yourself a favor and cook these up for yourself. The recipe makes enough for two, so you can make one for someone you really like or have leftovers for day two. Oh, and people usually ask - we find our jackfruit at local Asian markets, but you can usually find it, though overpriced, at Whole Foods as well. Enjoy! 
INGREDIENTS Daiya vegan provolone cheese slices 1 loaf Italian bread or 2 large sub rolls, sliced 1 teaspoon coconut oil 1 medium yellow onion, thinly sliced 1 red bell pepper, thinly sliced 1 teaspoon coconut oil 2 - 20 oz. cans jackfruit, drained and shredded 1/2 cup water 1 large clove of garlic, minced 1 teaspoon liquid smoke 1 teaspoon maple syrup 1 tablespoon white cooking wine 1/2 teaspoon smoked paprika 1/2 teaspoon onion powder 1/2 teaspoon soy sauce salt + pepper to taste DIRECTIONS Place the Daiya slices and sub rolls to the side, you'll need them after the filling is prepared. Heat coconut oil in a medium-sized pan over medium heat. Sauté the thinly sliced onions and peppers until softened, about 8-10 minutes. Remove from heat and set aside. Begin heating the next bit of oil in a large skillet over medium heat. As it heats up, pour in the shredded jackfruit, water, minced garlic, liquid smoke, and maple syrup. Sauté until the liquid reduces to about half, then add the white cooking wine, smoked paprika, onion powder, soy sauce, salt and pepper. Stir to combine, and continue to cook over medium heat until the liquid has completely reduced and the jackfruit is beginning to brown. Throw the onions and peppers into the pan with the jackfruit and toss to combine. Line the mixture into a straight line across the middle of the pan. Place Daiya provolone slices onto the mixture (we used 2 per sandwich), then cover the pan with a lid for about 30 seconds to a minute, or until the cheese has become melty on top of the jackfruit mixture. Use a spatula to scoop the mixture onto your sub rolls and enjoy! NOTES Leftover filling will last in the fridge, covered, for a few days. Traditional cheesesteaks are served on soft bread, but all we could really find was a french baguette. While soft sub rolls are my recommendation, use what you can find. 
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Buffalo Jackfruit Grinders + BEETxBEET Giveaway!
I love the vegan clothing and awareness company BEETxBEET and that they stand up for our animal friends, but I love owner, activist and girl boss Jacky Wasserman even more. We've been friends for a few years now after meeting at a vegan Oktoberfest and interviewing her about her company back where she first started. She works her ass off saving animals and making rad clothing, which has expanded from a few humble t-shirts to hats, notebooks and sometimes even customized cup cozies! She's had some great new, clever shirts come out lately so we decided to team up and create a recipe based on each of her most popular styles - and pair them each with a giveaway of the t-shirt itself! We made some great meals we think you guys are going to love - and then got to eat them ALL. Haha, but only to make sure they tasted perfectly before we shared them. Promise. (Ahh, the life of a food blogger. It's rarely glamorous, but it is full of taste-tests!)
Today we're rocking Jackie's clever, 'It's not you, it's MEAT' shirt. It is available in Men's + Women's styles, and is the softest cotton tee almost EVER. We paired it with a Buffalo Jackfruit Sandwich because it is the perfect sandwich for a protein-head - and it totally MEAT-free! This sandwich is spicy, tangy, crunchy, filling and fresh - you'll be craving another one for weeks afterward! You can get the recipe by scrolling down a bit. To enter the giveaway to WIN your very own 'It's not you, it's MEAT' tee, scroll all the way down to the bottom of the page and fill out the widget. We'll let the widget randomly choose one winner and we'll email that person directly for size information + gender preference. GOOD LUCK! 
INGREDIENTS
1 teaspoon coconut oil 2 - 20 oz. cans of jackfruit (use plain or brined, not in syrup) 1/2 cup hot sauce (we used Frank's Red Hot) 3 cups broccoli slaw (store bought OR just shredded broccoli, carrots + red cabbage) 1 tablespoon olive oil 1 tablespoon lemon juice pinch of salt 4 demi baguettes or ciabatta rolls vegan mayo, for spreading DIRECTIONS Heat the coconut oil in a frying pan over medium heat. Toss the jackfruit in a pan with the hot sauce. Cook them together over medium high heat, stirring regularly, for about 12-15 minutes or until the jackfruit begins getting a bit crispy and hot. While the jackfruit cooks, pour the broccoli slaw mixture into a mixing bowl with the olive oil, lemon juice and pinch of salt. Toss to coat everything evenly and set aside. Slice the ciabatta rolls or baguettes and smear about a little vegan mayo onto one side. When the jackfruit is done and cools slightly, scoop it onto the rolls and top with the slaw and other half of the bun. Serve immediately or wrap in paper and take 'em along on a picnic lunch. Either way, enjoy! NOTES Serves 4. Leftover jackfruit stays good in the fridge for up to a week. 
Party-Sized Jackfruit Nachos!
Whether you're into football or not, you probably know that the Super Bowl is this weekend. I've never been much of a football fan myself, but I'm always down for a party centered around eating! We're going to have some friends over the day before for a little get together and these nachos will absolutely be making an appearance. They're deceptively simple to make, big enough to share with a crowd, and so good your guests might not even believe you made them yourself! We start by smothering toasted tortilla chips with our spicy seasoned jackfruit, then pour on our homemade queso cheese and all the toppings you can imagine - plus we added guac!
This is a dish you won't want to share - it is THAT good! Which is also why we supersized it, so maybe it'd make it juuuuust a little easier to share? No matter what team you're rooting for, you'll be glad you made these nachos to munch on...and so will your guests! 
INGREDIENTS
1 large bag of tortilla chips 1- 15 ounce can black beans, drained 2- 20 ounce cans of jackfruit (in brine), prepared and cooked to our Jack Asada recipe instructions 1-2 cups homemade queso cheese (or sub whatever dairy-free cheese you prefer), warmed 1/2 cup red onion, chopped small 1/2 cup black olives, sliced 1/4 cup fresh cilantro, chopped the BEST guacamole, for serving limes, for garnish DIRECTIONS Preheat the oven to 375 degrees. Line a baking sheet with parchment paper (or aluminum foil). Spread the tortilla chips evenly over the baking sheet and scatter the drained black beans over the top. Layer the seasoned, cooked jackfruit evenly over the top, then place the baking sheet in the oven for 10 minutes heat the chips, beans and jackfruit together. When finished, pull the baking sheet from the oven and immediately top with the queso cheese, chopped red onion, black olives, cilantro and guacamole. Serve immediately! NOTES Save time by preparing the jackfruit and queso a day ahead, then just reheat as necessary! If you use a different cheese (daiya, for example) we would recommend adding the cheese layer BEFORE baking so it melts while in the oven. Add whatever other toppings you like! Some suggestions? Cabbage, salsa, hot sauce, green onions, jalapeños, tomatoes! 
Jackfruit Asada Street Tacos
Here in Southern California, it's all about the food. We're surrounded by great local restaurants and tons of farmers markets. We're lucky to live a place where fresh produce, great weather, and a melting pot of diversity has also attracted some amazing chefs- its a culinary adventure living out here. That being said, there is almost no better food I've ever eaten here than a traditional Mexican street taco. There's an art to the simple street taco: the meat has so much great flavor cooked into it you don't need much for toppings- a sprinkle of onions, cilantro, and a squeeze of lime. Avocado, cabbage (if you have it), and salsa are great additions, too. And tomorrow, street tacos will be in high demand...that and margaritas, of course- it's Cinco de Mayo! Since we've gone vegan, we eat a lot less (okay, no) traditional street tacos (you know- the whole meat thing), but we really love the traditional carne asada- grilled meat- flavor, so we've just started making our own. Turns out, a kitchen taco can be just as good as street taco. Who knew?! The jackfruit makes a great substitute for carne asada because of it's meat-like texture when shredded and ability to take on the flavor of whatever it's seasoned with. You can find jackfruit at your local Asian market or online. These babies whip up quick and are easy to make in bulk for Cinco de Mayo parties or for Taco Tuesdays any week of the year. Let's eat!
INGREDIENTS:
1 tablespoon coconut oil, for frying 1- 20 ounce can (10 ounces, drained) Jackfruit in brine or water (NOT syrup), seeds removed 1 orange, juiced (about 1/3 cup juice) 1 lime, juice (about 2-3 tablespoons juice) 2 cloves garlic, minced 2 tablespoons melted coconut oil 2 teaspoons soy sauce 1 teaspoon liquid smoke 1/2 teaspoon cumin 1/2 teaspoon smoked paprika 1/2 teaspoon red pepper flakes 1/2 teaspoons salt 1/4 teaspoon cayenne pepper organic corn tortillas 1-2 avocados, pitted and thinly sliced 1/2 cup red onions, diced 1/4 cup cilantro, roughly chopped lime slices, for garnish DIRECTIONS: In a medium cast-iron skillet, heat 1 tablespoon coconut oil. Place jackfruit into a mixing bowl and use two forks or your fingers to shred it. Add orange and lime juice, garlic, coconut oil, soy sauce, liquid smoke, cumin, smoked paprika, salt and cayenne pepper. Mix until jackfruit is well coated, then pour the whole mixture into the heated skillet. Cook over medium heat about 10-15 minutes, until juices thicken and reduce and jackfruit begins to slightly brown in pan. While jackfruit cooks, prepare the avocados, red onions, cilantro, and lime. Heat a large flat skillet over medium heat and warm tortillas on the skillet until warm, flipping once. When the jackfruit asada is ready, pile some into a (or double) warmed corn tortillas, then top with a few avocado slices, onions, cilantro, and a squeeze of lime. Enjoy! Makes 4-6 tacos.
Looking for more Cinco de Mayo inspired recipes? Check out our Caulifower Queso Cheeze, Baked Jalapeño Poppers with Cilantro Lime Mayo, and Mexican Chickpea Scramble!
BBQ Pulled Jackfruit Sandwich with
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