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38 SPRING 2017 Tr of Life Recipes CONTINUED FROM PAGE 17 VEGAN BBQ JACKFRUIT AND AVOCADO SANDWICH SERVES 10 ROMAN- STYLE TRIPE SERVES 10 3 pounds tripe 1 /3 cup each, celery, carrots, and onion, diced 1 16-ounce can crushed tomatoes ½ ounce garlic, chopped 1 16-ounce can white beans 3 tablespoons olive oil 1 cup white wine 1 bay leaf salt and pepper to taste Simmer tripe in water for four hours. Remove and cut into two-inch pieces (reserving the liquid). Sauté soup vegetables in olive oil, adding garlic when vegetables are tender. Add remaining ingredients and simmer for two hours. Season to taste, adding reserved tripe simmering broth if needed. Cook until tripe reaches 140 degrees. from heat and cool to room temperature. Mash cooled fig mixture with a fork and stir in mint. Set aside. Place thawed puff pastry sheet on clean work surface and roll out to 15 by 21 inches. Cut each sheet into 3-inch squares. Separate egg. Brush egg white on edges of the puff dough squares. Deposit 1 rounded teaspoon of filling in the middle of each pastry square. Lift bottom right corner and bring it up 3/4 of the way to the top, to form a pocket. Crimp seam where edges have come together. Egg wash all exposed areas of puff pastry. Sprinkle each turnover with 2 tablespoons of coarse sugar and 1 teaspoon of ground cinnamon. (Do not cover fruit filling with the coarse sugar and cinnamon.) Bake at 325 degrees for 30 minutes. 1 3 /8 ounces dried figs, chopped coarse (use Mission figs, if available) 1½ tablespoons honey 1 3 /4 teaspoons unsalted butter 1 teaspoon lemon rind, grated 1½ tablespoons water 1 1 /8 tablespoons fresh mint, chopped very fine 1 frozen puff pastry, 10-inch by 15-inch 1 large egg 2 teaspoons coarse white sugar 1 teaspoon ground cinnamon Thaw puff pastry sheet in the refrigerator for two hours. Combine figs, honey, butter, lemon rind, and cinnamon in a saucepan. Cook over medium heat for five to seven minutes or until figs are soft. Remove FRIED FROG LEGS SERVES 10 10 pounds frog legs, separated 2 pounds all-purpose flour 2 tablespoons garlic powder 2 tablespoons paprika 2 tablespoons salt 2 tablespoons pepper 1 quart vegetable oil Mix flour and spices. Dredge moist frog legs in seasoned flour and shake off excess. Heat oil in heavy pot to 350 degrees and add frog legs. Cook until legs reach 155 degrees. Wash whole jackfruit, split open, and separate the fleshy fruit from the seeds. Cut the fruit and discard the seeds. In a pan, heat the oil and sauté the garlic. Add the jackfruit and salt to taste. Cook for three to four minutes over medium heat. Add the BBQ sauce and mix well. Simmer for 20 minutes, stir and add more sauce or water as needed. The jackfruit should be fork tender and come apart easily. Let cool, then serve with avocado on a sandwich bun. 1 young green jackfruit, 6 to 8 pounds 5 avocados, sliced 2 cloves garlic, smashed 1 tablespoon olive oil ½ cup + extra BBQ sauce, bottled or homemade 10 sandwich buns salt to taste HONEY-FIG PASTRY SERVES 10

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