Vegan BBQ Pulled Jackfruit

I've had a vegan BBQ pulled Jackfruit 'pork' bookmarked for a long while (2012) by Clean Green Simple who was given the recipe by a friend of a friend who owned a restaurant in Los Angeles, USA called Pure Luck (now sadly closed).  The Pure Luck restaurant and its famous eats are even acknowledged in the cookbook Thug Kitchen which inspired the authors BBQ Bean Burritos with Grilled Peach Salsa recipe.

Anyway, I was then reminded of my bookmarked recipes when a fellow blogger shared on Facebook a link to Buzzfeed Food of a film clip called BBQ Pulled Jackfruit That'll Fool Meat-Eaters.  

I've had Jackfruit a few times in a curry, but it never crossed my mind to share it on my blog as its one of those dishes that I take for granted and don't think of it being overly unusual or exotic, but when I saw Jackfruit being used as a substitute for meat and in a BBQ type dish, well like any greedy vegetarian person, I wanted to try it.  

April In My Kitchen

I don't have loads of fresh stuff this time round to share.  My fridge is pretty empty as I have been away for a few days, so I share with you some things that I picked up not that long ago.  

These retro sauce pots that stack up on top of each other: Devil Sauce, Curry Sauce, Tartare Sauce and Mustard Sauce.

Eat Your Greens Round up and Welcoming Your April Recipes

Welcome to March Round  edition of Eat Your Greens. This is a monthly vegetarian and vegan cooking challenge for food bloggers to make something with a green vegetable (or fruit) each month.  

I hope you will join in this months #EatYourGreens challenge hosted by The Veg Hog, Follow this link on how to participate and then just leave a comment with a link to your blog post either here or on The VegHog's #EatYourGreens hosting page, but before that here is the Round Up from March 2016. 

The first recipe comes from Lisa's Kitchen.  Lisa shares with us Roasted Carrot and Azuki Bean Salad.  The carrots in this salad visually almost mimic 'chorizo'.  The salad is further enhanced with buttery avocado and baby spinach. 

Next we have is a plate of scrumptious Beet Balls and Roasted Potato Salad from The Taste Space.  This dish is also enhanced with mixed greens and dill pickles and a creamy dressing.