A couple of sprigs each of fresh thyme, sage, savory and rosemary, adjust the balance to your personal preference, (or use dried herbs if desired.)
1 cup (8 oz.) boiling water
Rinse and drain the jackfruit.
Place the jackfruit in a refrigerator- and oven-safe container for marinating so you can cook it in the same container; I used a square Corningware pan.
Flake the jackfruit with a fork. Add boullion, butter, herbs, salt and pepper. Pour boiling water over all, let the bowl cool. Cover and marinate overnight.
Remove the bowl from the fridge about an hour or so before placing in the oven.
Preheat oven to 425 degrees, and bake about 20 minutes or until lightly browned.
Mushroom Gravy
Prep time and cooking time about 30 minutes, including cleaning and cutting the mushrooms
8 oz. organic mushrooms
leftover marinade from the jackfruit
a tablespoon or two or more as needed of nut milk or nondairy milk of your choice
a teaspoon or two of gluten-free baking mix such as Gluten-free Bisquick mix
Clean and slice the mushrooms. (James Beard always said never to wash mushrooms, because they are so porous that they will absorb some of the water, and that means they will absorb less of the flavor of whatever they are cooked in. So I always clean them with a damp washcloth, usually while watching a video!)
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