This is easy to make and great for a fall time dish. Even if you haven’t gone to your local orchard to grab a few apples, you can use your favorite store variety for a cozy dish. Low in calories and high in flavor you might just add this one to your own recipe book.
Instant cornbread is good. But homemade is better. Enjoy with butter, honey, or a mix of other toppings. Cornbread is a true time-tested BBQ side and we hope you enjoy our recipe.
If you live in Minneapolis and are vegan (or maybe not) we’re certain you’ve heard of THB. Together, we promoted a summer giveaway to give away a ton of great prizes including racks of their incredible Korean Ribs. You can see their full line up of vegan products here:
Dosa refers to the pancake like creation which hold the center filling. The Dosa is an Indian food often served with sambar, potato, and chutney. This vegan recipe is brought to you with the help of Nalini Mehta and Route to India.
1 cup soy milk
1 cup flour
2 tsp. garlic powder
1-2 head of cauliflower, chopped into pieces
1 cup Triple Crown Classic Sauce (Cayenne if you like a little heat)
1 Tbsp. vegetable oil
- Preheat the oven to 450°F.
- Mix soy milk, flour, and garlic powder in a large bowl and stir until completely combined
- Cover the cauliflower pieces with the flour mixture and place in baking dish. Bake for 18 minutes.
- While the cauliflower is baking, combine your Triple Crown BBQ sauce and olive oil in a mixing bowl
- Pour the BBQ mixture over the baked cauliflower and continue baking for an additional 5 to 8 minutes.
- Serve alongside vegan blue cheese or ranch dressing and celery sticks.
Today's recipe feature, the jackfruit, is the LARGEST tree fruit in the world with some weighing in at over 80lbs. This traditionally Asian fruit, most notably grown in India, Bangladesh, and Thiland, has developed a small taking in Brazil in its move to the Americas.
Total cook time: 30 Minutes
- 35 ounces of Jackfruit, canned – Organic Forest sell and organic jackfruit: in water
- ½ - ¾ Cups of Triple Crown Classic BBQ Sauce
- 1 Avocado - Sliced
- Pinches of your favorite spices
- 2 Tbsp Olive Oil
- Serve alongside a plate of spiced potatoes
- Add buns for a great BBQ sandwhich
- Wine Pairing: Chambourcin – Elmaro Vineyard – Trempealeau, WI
- Remove Jackfruit from cans – rinse and dry
- Cut of core of the fruit if not previously removed
- Place jackfruit in bowl while warming oil
- Heat large pan on low-med – add the oil and warm
- Add jackfruit to the warm oil, and season with your favorite spices // stir jackfruit every 3 minutes to prevent burning
- Add Triple Crown BBQ classic sauce while still cooking – heat the dish for two additional minutes
- While cooking, slice avocado into strips // these will be added to the top of the sandwhich
- Once fully cooked, remove from heat and plate // place avocado slices on top of the jackfruit
- Leftover BBQ jackfruit remains good for ~3 days
- Preparation: 5-7 minutes
- Cook Time 3.5 hours
- 10-12 servings:
- 1 Two to Three lb chuck roast
- For 3+ lb roasts feel free to increase quantities of ingredients
- 1 large onions
- 1 Tablespoon olive oil
- 1 28-ounce can whole tomatoes
- 1 400g bottle of Triple Crown Original or Cayenne Sauce
- Sea-salt and ground black pepper + any other favorite flavors (we love our garlic)
- 10-12 sandwich or hamburger buns
Cookware & Utensils Needed
- One large mixing Pot
- Slotted or non-slotted mixing spoon
- Fork & knife
Step 1: Create the cooking sauce In large pot, simmer olive oil on low to medium heat. Add onion and cook for 5-7 minutes or until the onion is lightened. Mix tomatoes and barbecue sauce, into the large pot, crushing the tomatoes as you mix. Turn heat up to medium and allow the sauce to cook for 10 minutes (15 minutes on a lower heat)
Step 2: Cooking the meat: After letting the sauce cook, add the beef roast into the pot; simmer the meat on low for 3 hours, covered. After the 3 hours the meat should be tender and easy to pull apart. Stir / flip occasionally.
Step 3: Pull meat: Remove the meat from the pot. Use a fork and knife to separate the roast into smaller serving. Meat should be tender and easy to separate, if not, replace top and increase cook time.
Step 4: Cut down aqueous state of sauce: With the top still off, increase the heat level to med-high and allow the sauce to boil out some of its water, sauce is ready when thickened to taste
Step 5: Replace meat to sauce: Replace meat into your now thickened sauce. If outside of meet has cooled, replace and place on low until warm/hot
Step 6: Flavor with your choice of salt, pepper or favorite spice
Our friend Amy Leo over at Vegan Affairs created a meat-free BBQ delight! Simply crisp up some tofu and simmer it with onions, garlic, Triple Crown BBQ Sauce, and creamy peanut butter (or crunchy if you're feeling crazy).
Last summer we cooked this up with some ultra-fresh green garlic (see above) from the Kingfield Farmers Market in Minneapolis and served it over quinoa. SO GOOD!
Thanks for the dynamite recipe, Amy!