Secret Family Recipe Barbecue Sauce

This sauce is sure to be a hit at your next Soiree.  Drizzle on tofu, veggies, noodles and more!

1 Cup Ketchup
1 twelve ounce can Beer (Budweiser)
3 cloves fresh Garlic (crushed)
1/8 cup Sugar
1/8 cup Molasses
Dash Sea Salt
Dash Black Pepper

Combine all in a small heavy bottom sauce pan.  Stir occasionally and simmer for at least 30 minutes until it reduces by half.  Use immediately or allow to cool completely and store in a tigthly sealed glass vessel for up to 2 weeks.


Vegan Clam Chowder

This recipe is fast, easy, filling and oh so comforting.  The kick of Old Bay Seasoning satisfies even the pickiest of eaters.

4 Russet Potatoes (peeled and cubed)
1 white or yellow Onion (finely diced)
1 Ear Fresh Corn (remove kernals)
3/4 Cup French Lentils (rinsed)
1 Quart Vegetable Broth
2 Cups Non-Dairy Milk (I used half coconut, half unsweetened almond)
1 Tablespoon Old Bay Seasoning
1 teaspoon Sea Salt
1/4 teaspoon ground Nutmeg
1/4 teaspoon fresh cracked Black Pepper
1 Tablespoon Canola Oil

Begin by prepping potatoes, onion, corn and lentils.  Heat oil in large stock pot on medium high heat and add onion, lentils and corn.  Stir to coat and cook until onions soften and lentils and corn begin to toast.  Add potatoes and cook a few more minutes.  Add all seasonings (Old Bay, Nutmeg and Black Pepper) EXCEPT SALT.  Add all broth and non-dairy milk.  Reduce heat to lowest simmer and cook covered for 30 minutes or until lentils are tender.  Lastly, add salt and taste test for seasoning levels.  Serve immediately with crusty bread or crackers.  Serve unused portion in refrigerator for up to 5 days.  Enjoy!


Veggie Lentil Chili

Did you know you don't need chili powder to make chili?  All you need is your own spices. Have you ever seen what kind of crap they put in some chili powder?  And have you ever noticed that all chili powder is, is a combination of spices that are probably in your pantry?  Here's the recipe - make some now :)

1 Small Yellow Onion
1 Red Bell Pepper
2 Jalapeno Peppers
2 Carrots
2 Ribs Celery
2 Cloves Fresh Garlic
3 Tablespoons Paprika
3 Tablespoons Cumin
1 Tablespoon Oregano
2 Tablespoons Sugar (Optional)
2 teaspoons Sea Salt
1/2 teaspoon Black Pepper
1/4 teaspoon Cinnamon
1 16.5 Ounce Can Chili Beans
1 Small Can Tomato Paste
1 Quart Vegetable Broth
1 Tablespoon Canola or Olive Oil
1 Cup Lentils (any color)

Begin by finally dicing celery, carrots, onions, garlic and peppers (remove stems, ribs and seeds).  Heat oil in a medium-size saucepan and add all vegetables and aromatics.  Sauté until begins to get golden and add all salt, pepper, sugar and spices.  Deglaze pan with beans, tomato paste and vegetable broth.  Stir to combine. Bring to a boil and reduce to simmer.  Rinse lentils thoroughly and add to the pot.  Simmer covered for about 45 minutes to an hour or until lentils are tender.  Taste test for seasoning and add additional salt or sugar if needed.  Serve immediately or allow to cool and store in a tightly sealed glass vessel in refrigerator for up to one week.  Enjoy!