Showing posts from May, 2018

Homemade BBQ Sauce

Jeff & Brenda came over for lunch, and they had a hankering for bbq chicken, so we bought them a roast chicken at Costco and I made some homemade BBQ sauce. The sauce was delicious and super easy! Takes about 30 minutes. Could use this for bbq tofu, or bbq seitan sandwiches , yum! Jeff even put it on top of a pita slathered with hummus and ate it that way, it was so good. Ingredients 1 T canola oil 2 cloves garlic, minced 1/2 onion, diced 1 cup ketchup 1/3 cup molasses 1/3 cup brown sugar 2 T chipotle peppers in adobo sauce (Judi's vote!) or ground red pepper to taste 4 T distilled vinegar 1 T Worcestershire sauce Dash salt Instructions Heat the oil in a saucepan over medium-low heat. Add the garlic and onions and cook for 5 minutes, stirring, being careful not to burn them. Reduce the heat to low. Add the ketchup, molasses, brown sugar, chipotle peppers, vinegar (or less to taste), Worcestershire sauce and salt and stir. Allow to simmer for 20 minutes. Remov

Coconut Pineapple Banana Pecan Cream Pie

We bought a big pineapple. It's kinda sour, and that's a lot to eat! So I googled recipes, and found a couple of no-bake pineapple cream pies  that I combined. It's actually surprisingly healthy! Our friend Munira was here to enjoy the pie experiment with us, and she recommended that we add bananas to get a bit more sweetness.  I was out of fresh bananas but some frozen bananas (cut up to make "ice cream" - frozen bananas and peanut butter in a food processor, whipped, yuuuuum) -- and since we ate the first pie in a few hours,  I needed to fill that freezer space with something, right? OMG the pecan crust is delish; I'll use that for other pies, too. Ingredients Crust: 2 cups pecans (toasted) 2 T oil 2 T maple syrup or honey Filling: 1 C pineapple 1 C vegan yogurt (like Kite Hill unsweetened plain) 1/2 cup shredded coconut (toasted) 1-2 bananas 2 T maple syrup 1/4 tsp salt 1 tsp vanilla Mix in: 1/2 C diced pineapple 1/3 cup toasted shredd