After a full day of work, two flights, and an hour and a half drive in the dark, I was ready to retreat. Thankfully, I arrived at the home of Shirley of gfe safely. I would have to wait until morning to actually see the gorgeous countryside, the lake, the incredible mountain-style home with the screened-in back porch, and the towering trees. All of that would feed my spirit in the days to come.
But I arrived to a welcoming group of pajama-clad food bloggers who were all tapping away at their iPads and laptops. Immediately, laptops were closed, hugs went all around, and the refrigerator door opened.
“Oh, no, I’m not really hungry.” I had missed dinner, but I had snacked and could wait until breakfast.
“But we had Johnna’s Vegan Pulled Pork for dinner, and we saved you some.”
Vegan Pulled Pork? How can you turn that down, even at 11:00 p.m.?
It was astounding. Not only was it a delicious late night snack, but it was so remarkably like eating pulled pork barbecue that it was hard to believe it was vegan. Johnna was a genius.
Johnna of 52 Sweets (and various other 52 blogs) is a gluten-free vegetarian who started her blog by chronicling her quest to eat only one sweet treat every week for a year. That lead to other 52 projects like 52 Donuts and 52 Foods on a Stick that you can read all about here. Johnna is so cool.
She is full of laughter, light, encouragement, and joy. I thoroughly enjoyed getting to know her and can’t wait to see her again! Until then, I can make the recipes from her blog and enjoy chatting online.
As soon as I got home I went on a quest for the secret ingredient in Johnna’s Vegan Pulled Pork. Jackfruit. I couldn’t find it at Whole Foods. But I finally found it at an International Market, and I’ll be keeping them in stock!
Does anyone else get this excited to find recipe ingredients?
The next day, I made Johnna’s Jackfruit BBQ for a pool party, and everyone loved it, meat eaters and vegetarians alike. The jackfruit is very tender, much more so than pork, and it takes on the flavor of the barbecue sauce perfectly.
Spooned into a corn tortilla, it made delicious Vegan BBQ Tacos.
The hardest part about making this Vegan BBQ was finding the Jackfruit. The rest was a snap. Toss the ingredients in the slowcooker, wait, and shred. You can find Johnna’s Jackfruit BBQ Recipe here. Johnna and I must have been on the same wavelength last week as she also posted a recipe for Jackfruit Tacos that incorporates wild rice. I’m trying that one next.
Other On Their Blogs, By Their Hands posts:
- Heavenly GF Angel Food Cake by Linda of The Gluten-Free Homemaker
- Allergy-Friendly Chocolate Fondue by Kim of Cook It Allergy Free
- Brazilian Un-Cheese Biscuits by Shirley of Gluten-Free Easily
And there are still more to come!
- Have you found Johnna’s blogs?
- Have you ever tried Jackfruit?
- What missing ingredient have you had to hunt down?