'A' was over for dinner on tuesday for our weekly dinner and taste tester. Boy is she brave but she gets a nice dinner out of it and a chance to spend some time with ME. I was craving some BBQ so i cooked up some Veganomicon's Backyard BBQ sauce with some changes.
1 onion chopped fine
4 cloves of garlic minced
1/4 tsp salt
1 tsp red pepper flakes
28 oz can of crushed tomotoes
1/3 cup molasses
1/3 cup vinegar
2 tbsp brown rice syrup or maple
1 tbsp Dijon mustard
2 tsp liquid smoke
2 tsp Vegan Worcheshire
Brown the onions in a suace pan. Add garlic and saute another minute. Add all other ingredients except for the mustard and liquid smoke. Cook up to an hour to let thicken. Add mustard and liquid smoke to taste and cook 5 more minutes.
I made BBQ tofu and eggplant, polenta fries, with roasted eggplant, mushrooms, onions and chickpeas.
Ihave been wanting to make the polenta fries which turned out quite simple and quite delishous.
Make firm polenta with 1 cup polenta (corn grits) to 2 cups water in a saucepan. Cook until no longer hard and just tender. Scoop polenta into a oiled dish or baking sheet and Refridgerate 30 minutes until well firm. Take out of fridge and cut into slices. Place onto oiled baking sheet add salt and pepper and bake 20-30 min until crispy and brown. Should look like this