‘You Don’t Know Jack Hash’ from Natalie Slater, “Bake and Destroy”

 1 year ago ‘Homemade Peanut Butter’

'You Don't Know Jack Hash' - Bake and Destroy book review plus a giveaway - from Canned-Time.com

I recently received a copy of Natalie Slater’s book ‘Bake and Destroy’ 

It is a lovely collection of funny stories, tips and tricks for healthy cooking and of course, fabulous recipe ideas.

The book is worth purchase just for the narration alone but with the variety of foods in the book you’ll love both the jokes and the dishes.  Natalie gives us colorful backgrounds of how she developed each dish and why and how, what and why you should give the recipes a try.  I personally have dog-eared the book to death by now.

Just a few on my list to try out: “Venus Chocolate-Pumpkin Muffins”,  “French Fried Tacos”, “Chicago Mix Popcorn”,

“Deep Fried Cream Corn” YUM!

The book as wonderful pics and illustrations as well (can’t stand a cookbook without ’em)  And it goes into great details on cooking techniques specific to Vegan ingredients and special preparation for each dish.  Really great job for a pro or anyone new to Vegan dieting and plant based meals.  Natalie’s recipes are fun and frugal, nutritious and simple to prepare.  A great guide book for anyone trying to add variety and flavor to their diet.

I’ve shared today Natalie’s “You Don’t Know Jack Hash”  Its a clever and quick mix for a side dish or a complete meal for 4.  I made just a few adjustments in my version in substituting green onion for white and I used fresh jackfruit instead of canned in brine.  I had the jackfruit left from a previous recipe and didn’t want to waste it but I’m sure that the results were similar.  I also left my Sweet Potatoes in more of chunks than diced as the recipe suggests.

Great taste.  Great idea for breakfast or dinner here.

Natalie’s ‘Bake and Destroy is available on Amazon….or you can try to win a copy below!!

'You Don't Know Jack Hash' - Bake and Destroy book review plus a giveaway - from Canned-Time.com

Did you know that you can grow, re-grow green onions from the green tops at home in a glass?  Check it out!

'You Don't Know Jack Hash' - Bake and Destroy book review plus a giveaway - from Canned-Time.com

You Don’t Know Jack Hash

reprinted with permission

Serves 4 to 6



1 (20-ounce [567 g]) can young jackfruit in brine'You Don't Know Jack Hash' - Bake and Destroy book review plus a giveaway - from Canned-Time.com

1 tablespoon (15 ml) olive oil

2 cloves minced garlic

½ cup (125 g) tomato puree

¼ cup (60 ml) water

1 tablespoon (4 g) nutritional yeast

1 tablespoon (15 ml) Bragg Liquid Aminos or soy sauce

1 tablespoon (20 g) pure maple syrup

1 teaspoon onion powder

1 teaspoon hickory liquid smoke

1 teaspoon smoked paprika

½ teaspoon salt


4 cups (720 g) peeled and diced sweet potatoes (about 2 potatoes)

1 tablespoon (15 ml) olive oil

1 medium-size onion, diced

1 cup (120 g) chopped, toasted walnuts

Make the smoky jackfruit: Drain and wash the jackfruit, then squeeze out as much of the water as you can.
Heat the oil in a medium-size skillet over a medium flame, sauté the garlic for 1 minute, then add the jackfruit and cook for 3 to 4 minutes.
Meanwhile, in a large bowl, mix together the tomato puree, water, nutritional yeast, Bragg, maple syrup, onion powder, liquid smoke, paprika and salt. Stir the cooked jackfruit into the tomato mixture and transfer to a slow cooker
Cook on high, stirring every 15 minutes or so and adding water as needed. When the jackfruit is tender, after about 1 hour, remove from the slow cooker and use two forks to shred it. Transfer to a covered container and refrigerate for several hours or overnight.
Make the hash: Place the sweet potatoes in a large microwave-safe bowl with ½ cup (120 ml) of water. Cover and microwave on high until the potatoes are tender, 8 to 10 minutes, drain and set aside.
Add the oil to a large skillet and heat over medium-high heat. Sauté the onion until soft and translucent, 6 to 8 minutes, then add the sweet potatoes, walnuts and jackfruit. Cook until the potatoes begin to brown, 5 to 8 minutes. If needed, add a splash more oil to finish cooking.



Wouldn’t you like to win a copy of this super cool book for yourself?  You might, if you click right…


Thanks Natalie and good luck everyone.

Open to U.S and Canada residents only please.  Contest runs through September 20th.


I was provided with a copy of ‘Bake and Destroy’ for review although I was under no obligation to do so.

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16 thoughts on “‘You Don’t Know Jack Hash’ from Natalie Slater, “Bake and Destroy”

  1. narf77

    This looks really delicious. Here in Australia, “Hash Browns” are just shredded potatoes fried into cakes. “Hash” isn’t something that we really make but I am going to try this, it looks delicious. Cheers for sharing the recipe Angela 🙂

      1. narf77

        We don’t even go that far…we Aussies are lazy bollocks. Our “hash” is just grated spuds formed together in patties and deep fried and sold in the supermarkets to be re-fried and designed to harden arteries if you simply walk next to their shelf at the supermarket ;). LOVE this version and even your version looks healthier than ours! 😉

  2. Rose

    I’m glad I came across your website. There are some great recipes! I can’t wait to try them. The Bake and Destroy cookbook looks fantastic. I’ve never used jackfruit;saffron is the most exotic ingredient that I have used to date.

  3. tessakeskinen

    Lovely recipe! I look forward to trying jackfruit – I have yet to find it in any stores near me. I love using ingredients that might scare away many cooks. I made a delicious curry today with callaloo greens and a mysterious variety of huge squash that I bought from the farmer’s market.

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