Recipe: Barbeque Pulled Jackfruit

It's crazy how with plants you can recreate so many different textures and flavors. This was so similar to pulled pork that I was shocked when I tried it. I will definitely be making it again in the future. The jack fruit doesn't have the same color as cooked meats do so be careful when adding barbecue sauce. It adds flavor quicker than it does color to the pale fruit. Adjust the sauce to your taste, it doesn't take a lot to get a good flavor though. 
You can pair it with so many different things, when making this we didn't want to get anything special so tortillas were used; perfect for other dished since I don't eat a lot of bread in my household. 
Some recipes you find will use fresh jack fruit. After looking over multiple recipes we found that it was easier to use canned jack fruit and not worth it to use fresh. This has to do with the ripeness of the fruit and the preparation can be labor intensive. 

2 20 oz cans of young green jack fruit in water

2 cloves minced garlic

Olive oil

1 onion, chopped

1/2 top cumin 

2 try paprika powder

1 top chili powder

1 pinch red pepper flakes

2 top brown sugar

1/2+ cup Barbecue sauce

Black pepper, to taste

Drain and rinse jack fruit. Remove the core from the prices but do not shred.Stir in spices and brown sugar until evenly coated.

In a pan heat olive oil over medium heat and sauté onions until translucent. add garlic and cook until fragrant. add the jack fruit and cook for 3 minutes. Add barbecue sauce and vegetable broth and cook for 15 - 20 minutes. shred the jack fruit and add more barbecue sauce if desired. 

Serve in a bunch or in vessels of choice, top and enjoy.

Recipe: Fruit Frozen Yogurt

This is by far one of the easiest things I have ever made and it is delicious too. First I made peach using the recipe I found on Just a Taste and that was good but then I decided to use the frozen fruit I had on hand. Now its strawberry and mixed berry I keep making.

Fresh out of the food processor

~12 oz frozen fruit- your choice
4 oz plain yogurt 
3 Tbsp. Honey or agave nectar
1 Tbsp Fresh lemon juice

Mix together in a food processor until smooth. Serve immediately or freeze for storage; I recommend freezing it so it can thicken and become a better consistency.

Notes:
Make sure to break the fruit apart well so that it can combine well. Cutting the strawberries helps it blend better and quicker.
The individual containers work too. It's six ounces of yogurt but it doesn't matter too much for this recipe.
Freezing it will change the flavor some. It's kind of weird but it lets the flavors come together better. However if it is frozen it too long it will have to sit out to thaw some.