BBQ Pulled Pork-Style Jackfruit Sandwich

Vegetarian BBQ Pulled Pork-Style Jackfruit Sandwich + Vegan and Gluten Free Variations

BBQ Pulled Pork-Style Jackfruit Sandwich with Baked Sweet Potato Chips and Cucumber-Asparagus Side Salad

What is Jackfruit?:

Until very recently I had never heard of Jackfruit.  It was only when I saw a tantalizingly tasty looking recipe for a vegetarian BBQ pulled pork using Jackfruit in place of meat that I learned about this magnificent plant.  As a good old-fashioned Wikipedia search will confirm, Jackfruit is the product of a tree native to South and Southeast Asia.  

Jackfruit Photo

There are several varieties of Jackfruit and you can eat it in several different stages of ripeness.  Young, green Jackfruit is firmer and starchier and is used in vegan and vegetarian cooking to replace and mimic the texture of meat. Ripe Jackfruit, on the other hand, is softer and sweeter in flavor--it is eaten as a fruit or in desserts in this state rather than used as a meat replacement.

Jackfruit in its whole, fresh state is a specialty item in the United States.  One of my friends reported that a whole, ripe Jackfruit is rarely found except in specialty markets and can cost $15 a pound or more.  In addition, a fresh, whole Jackfruit is a challenging food item to prepare.  As you cut into it, the fruit oozes a sticky substance that can adhere stubbornly to your arms and hands, to your knife, and even to cutting surfaces and floors.  My friend reported having to douse her hands and knife in oil before beginning to prepare fresh Jackfruit.

Cans of Young, Green Jackfruit in Brine

Luckily, young, green Jackfruit used for vegan and vegetarian cooking comes already nicely prepared and packaged in brine or water in 20oz cans at your local Asian market.  Buying Jackfruit in the can allows you to get the young, green variety needed for cooking as a meat replacement while eliminating the high costs of whole, fresh Jackfruit and the difficulty of preparing it!

Well, Was it Good?:

YES!  The Jackfruit once slow-cooked in onion, garlic, peppers, liquid smoke, hot sauce, and BBQ sauce was amazing and really took on the flavors of BBQ while providing a great meat-like texture.  

Closeup of BBQ Pulled Pork-Style Jackfruit

The texture of slow-cooked Jackfruit more closely mimicked the texture of real meat than any other meat replacement I've ever had.  In fact, it had a consistency that reminded me of good slow-cooked ribs (a favorite of my meat-eating days).  You can see what I'm saying about the authenticity of the texture if you look at the pictures I've posted closely.  

You might feel skeptical when you open up your cans of Jackfruit that the texture will turn out as well as it does--I had this misgiving myself--but the hard, firm-pineapple-like chunks of the Jackfruit change a lot in consistency during cooking.  I promise!

Jackfruit and other Ingredients in the Crockpot

Recipe:  BBQ Pulled Pork-Style Jackfruit Sandwich

(Serves 4)
Ingredients:

• 1 tablespoon olive oil
• 2 cups BBQ sauce
• 1 head garlic, smashed
• 2/3 yellow onion, halved and sliced
• 2 Serrano or jalapeno peppers, sliced (optional)
• 2 20-ounce cans young green jackfruit in brine or water (not syrup!)
• Liquid smoke, a couple of dashes
• Dave’s Insanity Gourmet Hot Sauce, a couple of dashes (optional)*
• Smoked Salt (or sea salt)
• 1 teaspoon maple syrup, optional (I added to offset spicyness.  Do not add if your BBQ sauce is already sweet.)
• Hamburger buns, for serving (use gluten free bread or buns for Gluten Free variation)
• Cheese, for serving (omit for Vegan variation)

* Use 2-3 drops for mildly spicy BBQ, 5-7 for spicy BBQ

Variations:

Gluten Free:  Select Gluten Free bread or bun for sandwich; make sure to check BBQ sauce and all other pre-prepared ingredients for Gluten Free label before using

Vegan: Omit cheese when serving; make sure to check BBQ sauce and all other pre-prepared ingredients for Vegan label before using

Directions:

1. Drain and wash the jackfruit thoroughly in water using a colander. After washing let sit and prepare onion, peppers, and garlic and transfer them to crock pot.
2. Return to jackfruit.  Place in several layers of paper towels and squeeze.  Do this over a colander in the sink to catch fruit if your towels rip.  Squeeze out as much water as possible by pressing it firmly with your hands (much like you press water out of tofu!).
3. Place jackfruit in slow cooker with onion, garlic, and peppers.  Add the liquid smoke, 1 ½ cups of BBQ sauce, and optional Dave’s Insanity Gourmet Hot Sauce (or preferred variety).  Mix well.
4. Cook in the slow cooker for 1 hour on high.  Stir once (opening the slow cooker often causes it to loose heat).
5. After 1 hour, add another ½ cup of BBQ sauce and taste.  Add salt and optional maple syrup.  Add any additional hot sauce desired.  Turn the slow cooker to low and cook for an additional 3-5 hours or until jackfruit is tender and can easily be pulled apart with a fork.  
6. When done cooking, store jackfruit BBQ in refrigerator for 24-hours for deepest infusion of flavors.
7. Serve on toasted hamburger buns topped with melted cheddar cheese (pictured) or swiss cheese (omit for vegan), caramelized onions, pickled red onions (pictured), coleslaw, or pickles.

Recommended Sides:  

Small side-salad of asparagus, tomato, cucumber and red onion (pictured); small side of healthy baked sweet potato chips (pictured).

Adapted from: http://chowvegan.com/2008/05/28/bbq-pulled-jackfruit-sandwich/

Zucchini and Shirataki Noodles: Gluten-Free, Low-Carb Pasta Alternatives! {Gluten Free + Vegetarian + Low Carb}

Gluten-Free, Low-Carb Noodles: Shirataki Noodles and Zucchini Spaghetti with Sundried Tomato Pesto

Gluten Free + Vegetarian + Low Carb

I've been interested in non-wheat based, low-carb alternatives to pasta for a while now, and I've hit on two options that I really like.

Shirataki Noodles: 

I can highly recommend the amazing Shirataki Noodle.  Shirtake Noodles boast the following characteristics:  

• 0 net carbs
• 0 calories
• gluten-free
• 0 fat
• 0 sugar
• 0 starch. 

These noodles cook super quickly and are great, especially, in Asian inspired dishes like Pad Thai and Curries, while also being amenable to traditional tomato sauces.  I strongly recommend these noodles to gluten-free and carb-conscious eaters.  I've found them for sale in the same section as tofu, vegan cheeses, and vegetarian deli-style meats.  The only downfall to these noodles is that they aren't as cheap as traditional pastas, nor as cheap as the next pasta substitute I'll discuss: zucchini noodles.

How Do I Cook Them?:

Cooking Shirataki Noodles is simple.  Open the package, dump them in a colander and rinse them thoroughly under water.  Be warned that they will smell funny--I promise they do not taste funny!  After rinsing, dump the noodles into boiling water for 2 minutes.  Remove, rinse, and pat dry with paper towels.  Serve.

P.S.--

Beware the "fake" variety of the noodles made with tofu.  They're still pretty healthy and tasty, but they don't confer the same carb-benefits as the true Shirataki Noodles.

Zucchini Noodles: 

Another healthy gluten-free and lower-carb alternative to traditional grain-based pastas that I've tried out and really enjoy are zucchini noodles.  Zucchini noodles can be super time intensive to produce depending what kitchen tools you have handy.  But, given all of the right tools, you can whip them up pretty efficiently.  

When I first started making zucchini noodles I did everything with a knife--sliced the zucchini into length-wise strips with a kitchen knife and, then, into spaghetti-like strands with the knife.  This took FOREVER.  Seriously, my wrist would get kind of sore. 

Then, I invested in a mandoline slicer (this one, actually).  The mandoline slicer made the zucchini noodles a LOT easier to manage.  It cut the time for producing them down drastically and eradicated the wrist-cramping that I suffered when I only had my knife to help me out.  And, I have to say that it's come in super handy since for cutting super thin slices of cucumber, carrot, and onion for salads.

But, then, I got even more zucchini-noodle savvy and invested in a handheld spiralizer.  The spiralizer contains a series of blades that allows you to take a vegetable, for example a small zucchini, yellow squash, or even a carrot, and create uniform strands of noodles!  Many spiralizers out there are a bit fancier and, also, more expensive than the one I got.  But, mine is compact--good for my small kitchen--and was about $30 on Amazon.com.  

GEFU Spirelli Spiral Cutter

The bottom line is that zucchini noodles don't have to be a pain in the wrist to make, and depending on what produce goes for in your area, they're much cheaper than the Shirataki Noodles are.  You also don't have to cook them--at all!  

How Do I Cook Them?:

The short answer is--you don't!  

Merely place zucchini noodle strands in a colander and sprinkle on some salt and let them sit for about 20 minutes to tenderize them (gets ride of their crunchier raw texture by forcing out water).  Rinse the noodles thoroughly, squeeze excess water out of them, and pat them dry on paper towels.  

Serve with red sauce to make Italian style pasta, or serve with Pad-Thai peanut sauce (or whatever you want)!

I ate my zucchini noodles with sundried tomato pesto, fresh basil leaves, and fresh mozzarella.  YUM.

Low-Carb, Gluten-Free Pancakes

Low-Carb, Gluten-Free Pancakes:

I had precious little faith that pancakes made with, primarily, egg and banana would be very successful or tasty.  But, I was wrong.

The recipe floating around on pinterest utilizes 1 ripe banana, mashed, combined with 2 well-whisked eggs and an optional teaspoon of maple syrup.

I did a bit of modification by adding 1 tablespoon 0% plain Greek Yogurt, 2 tablespoons garbanzo bean flour, and 1 tablespoon almond milk to the standard low-carb pancake mixture.

The result was very satisfying.  The pancakes are definitely more eggy in taste and texture than a "real" pancake and they are slightly harder to flip gracefully.  But, I found them easy enough to whip up--home made!--and found them a tasty, healthier substitute for traditional pancakes once I topped them with some maple syrup.  

I definitely recommend these simple, healthy pancakes in place of traditional pancakes that are heavy on carbs, high in calories, and non-GF.

Recipe: Low-Carb, Gluten-Free Pancakes

Ingredients:

2 eggs, well beaten/whisked

1 ripe banana, mashed

1 tablespoon almond milk

1 tablespoon 0% plain Greek Yogurt

2 tablespoons garbanzo bean flour

1 teaspoon Maple Syrup (plus more for eating)

Directions:

1. Beat eggs.  Add banana to eggs and smash well using a fork or other instrument making sure to combine the egg and mashed banana thoroughly.
2. Add remaining ingredients and mix thoroughly.
3. In a well oiled non-stick pan, cook about 1/4 cup of batter at a time making sure to gently release the edges of the pancake before flipping.  These pancakes are more delicate, so take care.
4. Serve with maple syrup!

Cauliflower "Hot Wing" and Spinach Salad with Blue Cheese Dressing

Cauliflower "Hot Wing" and Spinach Salad with Blue Cheese Dressing {Gluten Free + Vegetarian + Low Carb}

I have been a vegetarian for a long, long time.  And, I have my Dad to thank for this--ever swift to point out inconsistencies between what people profess and how they behave.  My Dad, relatively early in my life, pointed out the disconnect between the way I vocalized my responsibilities toward animals and my actual behavior--namely, my propensity to eat them.  And, though it was a struggle early on to change eating habits, my vegetarianism has persisted into adulthood and I don't  imagine ever giving it up.

If anything, I'm thankful for my vegetarianism: it has made me creative.  I sort of have to be creative, because there are meaty things that I crave--foods that I used to enjoy very much--that I like the challenge of making anew.  I try to re-create them in vegetarian form.  And, this post is about one such attempt to re-create a beloved meat dish, the hot wing, to fit my vegetarian lifestyle.  And, it was a successful attempt!

Blending the hot wing sauce, blue cheese dressing, and celery traditional to the hot wing meal, my Cauliflower "Hot Wing" and Spinach Salad with Blue Cheese Dressing is an amazingly satisfying nod to the beloved hot wings of my carnivorous past.  

Recipe: Cauliflower "Hot Wing" and Spinach Salad with Blue Cheese Dressing

Ingredients:

• Cauliflower, 1 head chopped into florets
• Hot Wing Sauce (I used a mix of Paula Deen's mild and hot hot wing sauces***); approx 1 cup
• Approx. 1/3c. Garbanzo Bean Flour (I use Bob's Red Mill brand)
• Approx. 1/3 Nutritional Yeast (I use Bob's Red Mill brand)
• Pepper, to taste
• Smoked Sea Salt, to taste
• Liquid Smoke, a dash or to taste
• Baby Spinach
• Celery, chopped
• Tomato, chopped (use to taste)
• Red Onion, diced (use to taste)
• Carrot, shredded (use to taste)
• Avocado, sliced (use to taste)
• Yogurt-based Blue Cheese Dressing
• Queso Fresco, cubed (optional)
  *** Paula Deen's wing sauces do not list wheat in their ingredients lists.  However, they are not clearly labeled Gluten Free.  If you have celiac disease or a strong wheat intolerance than you may consider searching out a brand that explicitly labels their hot wing sauce Gluten Free.

Directions

1. Preheat oven to 350 degrees F.; prepare baking sheet with aluminum foil.
2. Clean and chop cauliflower into florets.  Dip cauliflower into hot wing sauce combined with liquid smoke.
3. Coat dipped cauliflower in mixture of garbanzo bean flour, nutritional yeast, pepper and smoked sea salt.  
4. Place on baking sheet lined with aluminum foil and bake in the oven for 20 minutes at 350 degrees F. followed by an additional 3-5 minutes on broil.
5. Meanwhile, assemble salad fixings, including: spinach; tomato; celery; carrot; avocado; red onion; queso fresco (optional); Blue Cheese dressing
6. Remove Cauliflower "Hot Wings" from oven.  Let cool a few minutes before tossing in leftover hot sauce and placing on top of salad.  
7. Serve & enjoy!

Citrus and Spice (and everything nice) Chia Pudding

Citrus and Spice and everything nice Chia Pudding {Gluten Free, Vegan/Vegetarian, Lower-Carb}

Ch-Ch-Ch-Chia!:  Or, Kate's Merciless Gobbling of Chia Pets

Citrus and Spice (and everything nice) Chia Pudding

Have you ever heard of chia?  Let me guess, you have!  But this is the context you've heard it in: "Ch-ch-ch-Chia!"  Yes, those silly chia "pets" that were constantly advertised in the late '80s and the 90's as the perfect gift for a loved one...or yourself.  As they say on Parks & Rec "Treat yo self!"  Well, I always thought chia pets were kind of cool when I saw ads for them as a kid.  

As a kid I admittedly thought ads for lots of things seemed pretty cool.  But, chia is one of the products that has stood the test of time in my appreciation. It's just that my interest in them has taken on a new form.  No longer (as much) wanting them to be my furry-living plant friends I want them in my belly.  Yeah, that's right.  I'm out to eat chia pets everywhere.  I am a lean, mean chia-eating menace.  Okay, so I'm not that lean or very mean at all, but I still like to eat those suckers.  Here's why...

Chia Seeds:  The Cutest Super Food you Ever did See

As you can tell I'm having some fun with this.  It's a bleak, rainy day where if fun is to be had it has to be manufactured and goofiness seems, to me, the way to go.  But, really, Chia seeds aren't a joke, they're not goofy, they're just...well, super.  Why?

• Low Glycemic Index: Chia seeds have a low glycemic load (with a glycemic value of 1) and according to research discussed by the Nutritional Science Research Institute, chia reduces blood sugar spikes 1 hour after food consumption.
• Low Carb: With a carbohydrate to dietary fiber ration of 13:12, chia sees are incredibly low in carbs.
• Protein: Chia is relatively high in protein (4g/ounce)
• Omega 3 + 6:  Chia is high in omegas 3 and 6 (omega 3= 4915mg, omega 6= 1620mg).
• Gluten Free / Vegan / Vegetarian:  Chia seeds are gluten free and vegan/vegetarian.  However, always be sure to check packaging materials to ensure that you are purchasing chias processed in a facility where cross-contamination won't pose complications to your dietary needs.
• Other Benefits:  It is believed that consuming chia delays digestion and allows energy bursts from eating chia to occur over a greater space of time post-consumption than other foods (for example carb-heavy foods that provide a fast, short-lived burst of energy).  This is supposed to keep hunger levels steady over longer periods of time and provide a more sustained block of energy for use by your body.

For more detailed nutritional information on chia seeds you can see Chia Nutritional Facts here.

Okay, I'll Eat These Suckers: How Should I Eat Them?

You can use chia seeds in everything from smoothies to puddings.  You can add them to pancakes, put them in banana (and other) breads, you can use them in homemade granolas  You can mix them into your morning oatmeal or your morning yogurt.  This is only touching the tip of the iceberg, but you can see many of these chia suggestions and others here at Shape Magazine's 9 Quick and Easy Chia Seed Recipes.  A google search will uncover many other possibilities!

Photo from the LA Times

For my own part, just about every morning I eat 0% plain Greek Yogurt, mix in about 1-2 tablespoons hydrated chia seeds (about 1 part chia seeds to 2-3 parts water let sit so the chia will expand and absorb the water).  I sometimes add in some powdered peanut butter (PB2 brand) that has been de-oiled and, therefore, reduced in fat and some of its heaviness.  I throw on some frozen berries and top with a tablespoon or two of hemp hearts.  Now THAT is a healthy, hearty breakfast.  Half the time I don't want to eat lunch after that until pretty late in the afternoon.  

RECIPE: Citrus and Spice (and everything nice) Chia Pudding

But, chia seeds can also become a super food DESSERT.  Yes, that's right.  This healthy super food can be transmogrified--rather easily, too--into pudding!  The consistency of chia pudding is much like a tapioca or a rice pudding.  There's some firmness to the chia balls as you'd get with either of the aforementioned products.  The chia itself has little flavor and takes on the flavors surrounding it.

I flavored my chia pudding with the spices of winter--nutmeg, cinnamon, clove, and ginger--and paired these spices with fresh orange juice, almond milk, shredded sweetened coconut, hazelnut and cashew.  For sweetness I added some maple syrup and a touch of agave.  It was AMAZING.

Ingredients:

• ½ c. chia seeds
• 3 - 3 1/2 c. vanilla almond milk (sweetened or unsweetened—I used sweetened because it’s what was on hand)
• 1 1/2 c. water
• 1/2 c. freshly squeezed orange juice
• 1 tablespoon vanilla extract
• 1 tablespoon agave
• 1 tablespoon maple syrup
• Zest of 1 orange
• 1/3c. shredded coconut (sweetened or unsweetened at your discretion)
• 1pinch salt
• 1/2 c. hazelnuts (raw)
• 1/2c. cashews (raw)
• Clove; ½ teaspoon or to taste (use sparingly because it’s strong!)
• Cinnamon; 1 tablespoon or to taste
• Nutmeg; 2 teaspoon or to taste
• Cardamom; 1 teaspoon or to taste
• Ginger; 2 teaspoons or to taste**NOTE:  The key to using spices is to start off with a small amount and gradually add a little while tasting as you go.  You could very easily over spice if you don’t add them gradually.  And, if you’re a fan of the show Chopped on the Food Network you know how important it is to taste your food as you go!

To garnish (optional):

• Dried cranberries, cherries, and/or currants
• Raisins, golden or regular
• Chopped hazelnuts and cashews
• Fresh Fruit, such as mango or orange

  Directions:

1. Blend almond milk, hazelnuts, cashews and coconut in a blender until liquefied.
2. Place blended contents in large container.  Add water, spices, orange juice, spices, agave, maple syrup, vanilla, and chia seeds.  Mix to combine.  
3. Refrigerate 6 hours or until chia seeds are hydrated and the pudding is thick and creamy looking, with a rice pudding or tapioca like consistency.

Kate's Vegetarian Pot Pie: A Yummy Winter Treat

Kate's Vegetarian Pot Pie: A Yummy Winter Treat!

Stage 1: Comfort Food Gone Bad

As a kid I ate a lot of pre-made chicken pot pies.  I remember the blue cardboard box the pot pies came in, the little rainbow decoration that marked the off-brand product, and the oh-so-alluring 50cent price tag.  And, I remember when my love for them eventually turned into a distaste.  Good thing it didn't last forever...

Vegetable Pot Pie Filling

Much like I overdosed myself on peanut butter and jelly sandwiches and salads in middle and high school (easy lunch options for my younger, vegetarian self), my parents overdosed me on pot pies early in my life.  Pot pies were incredibly cheap, easy, and because they were bought frozen they lasted just about forever.  These were all strong considerations for two working parents of minimal income.  Pot pies were about as comforting, in ways both gustatory and economic, as our food at the time could get.  When the comfort finally wore off for me from over-consumption I had to wait a certain amount of time for my desire for the pot pie to reset itself.  It took years.

Stage 2: Learning to Love the Pot Pie Again

By the time pot pies started sounding good again they were no longer a staple of my household.  We'd graduate to slightly more swanky fare--only slightly though!--and I'd made the decision to become a vegetarian.  For a few years Morningstar Farms had a vegetarian pot pie with fake chicken in it that I tried out in place of the off-brand chicken pot pies of my past.  The Morningstar pot pies were okay, but certainly not authentic tasting and sometimes even a bit plastic-y tasting, which is probably why production was stopped.

Since then, pot pies have been one of those things that I think about in the coolness of winter when the leaves are falling and the skies are dark and comfort is wanting.  

I've thought of them fleetingly the past few winters and never mustered the appropriate desire to try my hand at making a vegetarian version.  But, finally, this year I gave it a go.

Pot Pie with unbaked Puff Pastry Crust

Stage 3: Making the Pot Pie

Tastier than the pot pies of my memories past, my vegetarian version was simple to make and packed with healthy veggies including butternut squash, sweet potato, yukon potato, peas, carrots, white button mushrooms, celery, onion, garlic and leek.  

For the base I used all natural cream of mushroom soup (Pacific Natural brand and Trader Joe's Portobello type) thickened with nutritional yeast.  The combination of cream of mushroom soups and nutritional yeast give the pot pie that hearty, meaty and creamy taste that all good pot pies ought to have without the addition of butter or extra cream and without the need for chicken stock.

Seasoning the filling were ample amounts of salt and pepper, dried sage and thyme.  The sage and thyme recalled the flavors of Thanksgiving and Christmas, both seasonings being traditional to stuffings and other holiday food fare.

For the crust I opted simply for store-bought sheets of puff pastry coated with an egg wash for optimal browning.  You can't get much easier than that, and you can't dislike the browned crusty goodness that results!  It's perfect for a pot pie crust.

Stage 4: Having your Pot Pie and Eating it, Too

I won't say much here apart from the fact that I ate my vegetable pot pie with a vengeance   Or, to put it another way, I gobbled it up and really enjoyed it.  

So, too, did my boyfriend who remarked just the other night that I was "an awesome cook" and further remarked that my pot pie was especially good and (hint hint) he hopes I make it again!

RECIPE: Kate's Vegetarian Pot Pie

Ingredients

Vegetable Pot Pie, look at that golden crust!

• 2 12-oz containers of condensed cream of mushroom soup (I used comination of Pacific brand organic and TJ’s cream of protobello)
• 5-7 white button mushrooms, cut into sixths
• 1/2c. cubed butternut squash
• 1 sweet potato, peeled and small-diced
• 1 regular potato, peeled and medium-diced
• 1/3-1/2 cup carrots, diced
• 1/2c. frozen organic peas
• 1 celery stalk, chopped
• ½ green bell pepper, diced
• 1 leek, cut in half and sliced
• ¾ small yellow onion, minced
• 4-6 cloves garlic, minced
• 2tblsp olive oil
• ½ tblsp sage (or to your taste)
• ½ tblsp Thyme (or to your taste)
• 1/4c. nutritional yeast (I used Bob’s Red Mill brand)
• Pepper
• Salt
• Puff Pastry Sheets (buy frozen at store, defrost before using)
• Egg Wash: 1 egg + 1 tablespoon water

Directions

1. Steam cubes of sweet and regular potato (I used a yukon), carrot and butternut squash until al dente in texture--cooked but still firm because you'll be further cooking the vegetables when you pop the pot pie in the oven later!
2. In a large saucepan combine olive oil, garlic and onion.  Cook until onion begin to turn translucent.
3. To saucepan add cream of mushroom soup, spices (salt, pepper, sage, thyme), leeks, celery and frozen peas.  Add nutritional yeast.  Simmer for 7-10minutes.  Turn off heat and add steamed vegetables (potatoes, squash, carrots).
4. Pour into a large baking dish and make sure contents are distributed evenly.
5. Place defrosted sheets of puff pastry over top of the baking dish.  Lightly coat top of puff pastry sheet with egg wash (1 egg + 1 tablespoon of water)
6. Using the tip of a knife, make small incisions in the crust to allow steam to escape crust as pot pie bakes (like you would do to a pie crust!).
7. Place baking dish on cookie/baking sheet and cook in oven at 400degrees F. for 30-40minutes or until puff pastry crust is browned on top.

Fennel, Asparagus, Spicy-Lentil and Mixed Greens "Salad" {Gluten Free + Vegetarian}

Fennel, Asparagus, Spicy-Lentil & Mixed Greens "Salad" {Gluten Free + Vegetarian}

For what I think was our second official date, I made my boyfriend this great "salad" which incorporates the fresh, crisp flavors of fennel, asparagus, celery, leeks and fresh herbs (including parsley and cilantro) combined with mixed greens, cherry tomatoes, and ricotta salata (omit the ricotta salata for a vegan variation!).  

These ingredients were served on top of slightly-spicy green lentils that, as we ate, we incorporated directly into the salad.

I dressed the "salad" with some lite Italian Dressing.  You can use your salad dressing of choice, but I'd recommend some form of Italian--whether traditional or one of the varieties of Italian dressing, such as sundried tomato flavored--or perhaps a Honey Mustard dressing if you're feeling adventurous.  

The "salad" is very easy to make and you can do a lot of the work ahead of time if you want to serve it for a special occasion (like a date!) or for the holidays!

The dish, though fresh and crisp due to the combination of fennel, asparagus, leeks, celery and fresh herbs, does make for a hearty meal.  This can be chalked up to the lentils, which pack a great deal of protein and lend the salad a more complex flavor and and texturally-diverse nature.  

NOTE:

If you are a lentil hater or planning to feed someone who doesn't like them, you could easily serve the salad over Quinoa (a super-grain that is a complete protein) or even over wild rice.

The salad is Gluten Free and vegetarian and could easily be made suitable for vegans by omitting the ricotta salata, which is a firm, salty ricotta cheese reminiscent of feta.

Recipe: Fennel, Asparagus, Spicy-Lentil and Mixed Greens "Salad"

Ingredients

• 1 cup Green Lentils, rinsed and picked over
• 1 onion, halved
• 4 garlic cloves (whole)
• 2 jalapeno or serrano chili peppers; halved and de-seeded if desired
• 1 bunch Asparagus, cut into 1-inch pieces and blanched
• 1 medium Fennel Blulb, quartered, core removed and thinly sliced
• Carrots, chopped or matchstick
• 2-4 celery ribs, sliced
• 1-2 leeks, cut in half and sliced into half-moon shape (make sure to discard large greens on top of leek and thoroughly wash to remove all dirt and sand)
• 1 small bunch Cilantro, chopped (to your taste)
• 1 small bunch Parsley, chopped (to your taste)
• Mixed Greens (of your choice)
• Cherry Tomatoes
• Ricotta Salata, diced (omit for vegan)
• Salt & Pepper (to taste; note: use smoked sea salt if desired)

Directions

1. Prepare Green Lentils as instructed on packaging adding the halved onion, garlic cloves and chili peppers to the lentils so they absorb the flavors as they cook.  Add salt and pepper.
2. Discard the onion halves, peppers, and garlic cloves when lentils are done cooking.
3. Chop and then blanch the asparagus in boiling, salted water for roughly 4 minutes or until tender and immediately transfer to a large bowl of ice-water.  Set aside.
4. To a large mixing bowl, add chopped fennel, celery, leeks, carrots, cooled asparagus, mixed greens, tomatoes, and herbs.  Add cubes of ricotta salata (or omit for vegan).
5. Serve asparagus and fennel "salad" over top of cooled lentils and dress with Italian (or other) dressing of your choice.  Serve and enjoy!