Some Vegan Southern Cooking

The week after vacation is always a struggle. It takes me awhile to get accustomed to being productive for 8-ish hours a day. My sickness finally subsided today (Sunday) - meaning that I really wasn't in the mood to cook or eat all of this week. Early in the week I managed to move off of the couch long enough to make this emergency-type dinner:

BBQ Seitan:
1 package seitan
1 red pepper
1 yellow pepper
1 onion
1 clove garlic
1/2 cup good-tasting BBQ sauce


Saute veggies, add seitan, add BBQ.... DONE. Dave wanted some rice with it, but I just stuck to a serving of protein and veggies.

Let's ignore the fact that the photo is upside down and I can't figure out how to turn it right-side up on my P.O.S. Thinkpad.




BBQ Black-Eyed Peas Collard Rolls
After taking a full day off of work on Tuesday- I was ready to take on some serious cooking on Wednesday. My friend from work had made these for a Louisiana-themed dinner party before and I really enjoyed them. I spotted a huge pile of collards at the grocery store and decided the time had come to make them. However, I used almost EVERY pot in my kitchen, and made a gigantic mess. I would definitely not make this on a weeknight again. The BBQ sauce is pretty good - but doesn't come close to my favorite Sweet and Stick BBQ sauce devised by Vegan Dad.

The original recipe comes from Veganomicon, and can be found on this site. There's very little ingredients other than the BBQ sauce. Collards, cremini mushrooms, and black eyed peas.. all rolled up with some chopped collards in some steamed collard leaves. Try it out if you want to get dirty Southern faster than saying "why come ya'll ain't eat no meat?"

I served this with some whipped mashed potatoes. Red skinned potatoes, smart balance, better than cream cheese, parsley and salt and pepper. Yum.