Tag Archives: Barbeque

Barbecued Soy Curls

I wish Wheatsville would start carrying soy curls. Every time I go on a trip I have to stock up. Sure, I could order them and I could also hire a butler bring me a plate of olives and peeled champagne grapes while I am lounging in the solid gold hammock. In other words, it’s not going happen until I win the lottery and I am not going to win the lottery because I don’t play. I’ll just have to continue to look like a jackass every time I go through airport security to explain to the TSA folks why most of my luggage is weird looking dehydrated  strips because soy curls are awesome and totally worth it. Super healthy, easy to make, wonderfully textured, and cheap they area really a vegan dream come true. I read an article on Oregon Live the other day about Julie Hasson’s technique for barbecued soy curls and we tried them later that day with greens and grits.

They were so good. The key was to first rehydrate them in a broth, we used a mix of parsley, sage, rosemary, and thyme, along with “better than boullion” and lemony spice mix. Then after 10 minutes, drain, and then sauté in olive oil for a few minutes until browned and then add the barbecue sauce and cook until it thickens up. Delicious!

Next week starts my 3rd VeganMoFo! I am super nervous excited to blog every weekday. My plan is to focus on the million different ways you can make beans and rice along with some restaurant reviews, news, giveaways, and god knows what else. I was thinking about making some videos of places in Austin, would anyone be interested in that???

VeganMoFo- I already miss summer cooking

In Texas it is hot in the summer. Maybe some of you haven’t ever even really experienced what “hot” can be. The warmest day in Portland is maybe 90 degrees when here in Austin 90 degrees means you wear long sleeves at night! This summer we finally got a grill off Craig’s List and could cook without heating up the whole house although it was still impossible to cook without sweating. Unfortunately, since I was in charge of cooking that meant I was not in charge of the fire which led to this.

I had lot of fun making Susan’s Ribz several different times

The smoked Tempeh from the Veganomicon & Creole Style Black Eyed Peas was really good. Using fresh black-eyed peas is so great. They are just so creamy and delectable.

In Texas there is no type of food more important than BBQ and I feel like as a vegan you can appreciate BBQ sauce more when their isn’t a bunch of fat and gristle in the way

Baked BBQ Tofu with sweet corn and collards

BBQ Black-Eyed Peas wrapped in Collard Greens

and a BBQ Seitan Sandwich from Whole Foods because sometimes it is really nice to go into a freezing cold grocery store and have some vegans cook for you!

We also eat a lot of Mexican inspired Dishes here in Austin. I made these tacos one night when I wanted something quick and easy

And I made Phish Tacos using the fish stick recipe from Vegan Lunch Box (a great recipe) and a Beet & Jicama slaw

And the delicious Pasta De La California with an heirloom tomato Serbain salad. Who would have thought that Avocado could literally be added to any dish and make it better.

Also another Southern style dish. I don’t know how they do it but the tofu at our co-op is so good that you would be hard pressed to find someone who didn’t like it.

Southern Fried Tofu from Wheatsville Co-op with Black Eyed Peas

From this photo essay I have really learned that I need to get some different plates if I am going to be a food blogger! I can’t believe all the things I didn’t cook when I had the chance; I never once made Watermelon Gazpacho or Tomato Pie. I guess I will have to wait for next year. But now we get to move onto the most fun cooking of all HOLIDAY COOKIN!