Trash to Treasure Chocolate Trifle, Jackfruit BBQ Sandwiches

I call this "Trash to Treasure" because it saved a dessert. If you make it, just call it Chocolate-Strawberry Trifle with Balsamic Reduction because that sounds better (and because that is what it is!)





I hate throwing good food away. Hate hate hate. Well, I made the VCON Low-Fat bundt cake, but..I put it in mini-bundt pans and they stuck and came apart. Grease, grease, grease, flour, flour, flour next time, I guess. Or use a bigger bundt pan. Anyway, the cake was delicious but I can't very well serve crumbled cake to guests and tell them to eat it with their hands. I have also read about strawberry and balsamic vinegar pairing well together. Well, it turns out that is true. The sauces are optional, but I say DO IT because everyone will think you are a fancy-pants.

-1 recipe chocolate cake (whatever cake you want. Traditional trifles have spongy cake)
-1 regular recipe pudding (I did the VWAV pudding, but it came out gelatinous, but that's 100% acceptable for this recipe!). You can also use Mori-Nu or a vegan packet pudding. Be careful- some pudding mixes are vegan but don't set with soy milk)
-1 store-bought container (1 lb) sweetened slices strawberries (found in the frozen section), thawed OR 2 handfuls of strawberries, sliced and sugared and allowed to sit and become juicy (this is called maceration.
-Handful of strawberries, cleaned and sliced thinly (for top)
Sauces:
1/4-1/2 c regular balsamic vinegar (make sure it is not savory-flavored with garlic or anything infused in it)

More strawberries, pureed and sugared (same as above, only put in blender til smooth)

Directions:
Layer cake in the bottom of a clear dish OR in separate clear serving dishes. Press down firmly.
Layer sweet strawberries
Layer pudding

Continue with cake, strawberries, pudding. Finish with cake. Press down firmly. Decorate the top with thin strawberries. Just go in a circle and face them all pointing the same way. Pour 1/3-2/3 juice to soften the cake. Wrap in plastic and chill 1-2 hours or overnight.

Sauce Directions:
Simmer the blended strawberries/juice in a pan until boiling. Add a little lemon juice, and allow to cool.

In a separate pan, heat the balsamic vinegar over medium heat and reduce. All this means is that you are taking some of the liquid out). You want to keep the vinegar moving because it will burn. You want to test to see if it's done. It is ready when it takes a secon to slide off of a metal spoon. It will thicken upon cooling. so don't overcook it!

Plate: pour some of the strawberry sauce, and some of the balsamic reduction in whatever design you wish, and then carefully cut a piece of the trifle and set on top. OR, if in glasses, place a little of each sauce on top.

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Jackfruit/Seitan BBQ Sandwiches!

Several people on PPK havemade jackfruit so I decided to give it a try. You want to get the Young Jack Fruit in water or brine, NOT the cooked in syrup

Out of the can


On sandwich (salad plate)





To make:

Rinse and drain the jackfruit. Saute in a pan in a little oil, then add 1 bottle of your preferred BBQ sauce, a little water, a dash of vegan Worcestershire and liquid smoke. and simmer on very low for 1-2 hours. I added chopped seitan but that's optional. The jackfruit has a shredded texture, but is a little soft to me, so I added the seitan.