Wholefood Jackfruit Seaweed in Grapefruit Juice came about because I wanted to create something summery that was not too onerous. The other thing is that dish does not involve much heating which means it remains succulent. I serve this dish with zucchini spaghetti to give it freshness. I don’t use oil in this recipe as the flavours just come steaming through without it.
By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".