Triple recipe week (47, 48, 49)

Who doesn't like BBQ? If you raised your hand that probably means you haven't had real, good, BBQ, the kind that incorporates savory and sweet tastes with tons of smoky goodness.  Ok, so you are not into it, I will respect that.  But, I would still urge you to consider giving these recipes a try because guess what?  They are vegan and they are good for you.  Did I mention that they are delicious?  Yum!

Barbecued Tempeh

Ingredients (Use organic whenever possible, especially the tempeh)

2 packages of tempeh, sliced into 1/4 inch "fingers"

1/2 beer, any kind will do (I used Longboard)

1 jar of your favorite BBQ sauce (I used one I bought at Sauced, a restaurant in downtown Livermore)

6 cloves of garlic minced

1/4 cup soy sauce

1TB prepared horseradish 

1TB cumin

1tsp cayenne pepper

salt and pepper to taste

Directions

1. Pour beer inside a medium saucepan and "steam" tempeh for about 10 minutes

2. Add BBQ sauce, garlic, soy sauce, horseradish, cumin and cayenne pepper and marinade for 2 hours.

3. Bake at 325 degrees for an hour. Season with salt and pepper as desired.

Southern Style Black Eye Peas with Kale

Ingredients (Use organic whenever possible, especially the Kale)

6 to 8 cups of cooked black eye peas (Use canned if you must)

1 large onion chopped

1 large bell pepper seeded and chopped

6 cloves of garlic minced

1/2 a beer (I used Longboard)

1 jar of prepared salsa (I used Trader Joes organic tomatillo/tomato salsa)

1 TB cumin

1 TB paprika

1 tsp cayenne pepper (use more if you like your beans spicy)

1 tsp mustard powder

1 large bunch of kale chopped

4 cups of vegetable stock

1TB Olive oil

Directions

1. Heat olive oil in a heavy bottom sauce pan and saute onion until translucent.  Add bell pepper and saute until tender.  Add spices and garlic and cook until fragrant.  Add beer, salsa and stock and simmer for about 30 minutes.  

2. Add kale and cook for an additional 10 minutes or until just tender.  Do not overcook kale.

3. Season with salt and pepper as needed.

Tangy Broccoli Slaw

Ingredients for slaw

1 package of broccoli slaw

1 package of shredded cabbage

1/2 red onion sliced thinly

1 cup of grapes sliced

1/4 cup of raw sunflower kernels

1 TB anise seeds

Ingredients for Dressing

2TB olive oil

1/4 cup apple cider vinegar

1/4 cup cultured non-dairy milk (You can also use plain yogurt)

1TB maple syrup (or honey)

3 cloves of garlic, minced

salt and pepper to taste

Directions

1. In a large bowl combine all salad ingredients.

2. In a small bowl whisk together all dressing ingredients and pour over salad.  You may serve immediately or refrigerate.  The salad holds well if left overnight.