veg in the southwest

My favorite parts of the barbecue experience have always been (1) the red slaw, and (2) the sauce. It's all about the sauce. As a native North Carolinian, I take my barbecue seriously. And yes, the debate wages on...Eastern style vs. Western style. My version is a bit of a hybrid. It has ketchup, so it's not a true Eastern style sauce. No purity here, lol! This recipe is based on the mock pork barbecue I fell in love with at Whole Foods a few years ago. And to be clear - this is NOT vegan health food. The base is Delight Soy, a processed ingredient from a Morrisville, NC company. I wouldn't eat this everyday, but it's a pretty amazing treat once in a while. (With Lexington Style Barbecue Slaw , of course.)

Adzuki beans are small red beans that originated in China. They are a staple of the macrobiotic diet, and they are a good source of magnesium, potassium, iron, zinc, copper, manganese and B vitamins. Adzuki beans have been called the "weight loss bean," since they are low in calories and fat, yet high in nutrition. And hey - who doesn't love a good burger?

This recipe represents several firsts: the first recipe I cooked in my Instant Pot, the first time I used a pressure cooker, and the first time I attempted Ethiopian cuisine. I LOVE the Instant Pot - it's even easier than using a slow cooker and I'm amazed at the diversity of foods that can be cooked in it. And Ethiopian food has quickly become one of my favorite cuisines. This recipe is from the cookbook  Vegan Under Pressure by Jill Nussinow, MS, RDN, with slight modifications.

Have you ever spent way too much money on high-dollar spice blends? Many - if not all - of the ingredients in the blends are spices you may already have on hand. Making your own is super easy and cost effective...and it's kinda fun, too. Berbere is a spice blend that is often used in Ethiopian cuisine, and I warn you - it has a kick!

Back in the day, I loved a good pasta alfredo, but it didn't love me. I would immediately get a stomach ache and credit it to the richness of the dish. I say with confidence that this dish tastes as good as any alfredo, it's much easier on the digestive system, and it can be ready in the time it takes to boil the pasta. Thanks to Sunny Anne Holliday for this recipe. It's from her Lovin' Spoonfuls cookbook - with a few minor tweaks! (And if you're ever in Tucson, Lovin' Spoonfuls is a MUST TRY restaurant! It's Tucson's oldest vegan restaurant, and I miss it. And my Tucson friends.)