This weather in Michigan is something else, it goes from zero to a hundred if you know that term. Yesterday the weather went all the way to 62, next day there is rain and 6 inches of snow, like really. People don’t think we are ruining the planet. I happen to think so , with the natural disaster and the unpreditable weather, smh. So I gave up meat back in the begining of october, Ive only been eating poultry and fish, Ive been getting more into meat substitutes, Everyone raves about jackfruit, it’s not something I ever ate until a few weeks ago, I decided to make pulled jackfruit, and it was best suited to go on grilled bread with cheese, and a no fuss slaw. When I put it on instagram everyone loved the picture, I asked if I needed to post on it, and the response I got was yes. I decided to recreate this again, but a quesadilla version. Most of the time this is a vegan meal, but in this case I used regular cheese and mayo. If you can’t tell I love my cheese, I’ve tried giving it up but I have been unsuccessful, lol. Dairy does cause alot if inflammation. Either way, when making vegan version use vegan ingredients. I really enjoy eating vegan food, it’s healthy, not fussy and easy to prepare. I think that I’m going to start enjoying a bunch of vegan food. This recipe is slightly adapted from the minimalist baker, the slaw is my own, with a little difference in the type of jackfruit. Jackfruit is can be a bit challenging to find in the grocery store, but I was luckily able to find it at Trader Joe’s, this is a canned one and it’s in a brine. The brine didn’t alter the taste in my book, but then again I haven’t tried fresh jackfruit. When I do find one, I will definitely let you all how they compare. I don’t really want to ramble one, this is a great way to enjoy meat that’s not meat. Go ahead and try it yourself, you can be the judge. Enjoy.