Lick-The-Spoon BBQ Sauce

bbqsauceI grew up in Oklahoma and in the Southwest there are two things we fiercely defend – our football teams and our BBQ sauce. Many compete to win a championship title with a sauce recipe they’ve concocted over the years, sometimes handed down for generations.

When I visit back home, I crave BBQ and Tex-Mex food. Now being Vegan, I can’t eat the BBQ. But I decided I could still enjoy the flavor of a good sauce and I’d have to figure out what to put it on later. I wish I could say that I whipped out my ole’grand pappy’s recipe but unfortunately, my family doesn’t have a secret sauce. Continue reading

Steal Your Heart Vegan Crab Cakes

stealyourheartcrabcakes3Last fall a friend and I visited Savannah, a place on my bucket list and somewhere my friend wanted to explore as a possible new hometown. Savannah, Southern with a capital S, exceeded my expectations with all its charm and friendly, approachable folk.

We fine-dined and low-country cuisined it. We went coastal, fried, gravied and cheesed it. At the time I ate a mainly vegetarian diet and was not too strict about it. The crab cakes and fried green tomatoes were my favorite regional dishes. Continue reading

Eatin’ Right and Wrong at Chuy’s

chuysSo my friend Linda and I decided to enjoy the nice summer day by eating out on the porch at Chuy’s. As a Vegan and long time Chuy’s aficionado, Linda’s figured out exactly how to customize her order so that it fits her tastes and vegan food choices. When they see Linda coming, most of the staff know her custom order of veggie enchiladas with green tomatillo sauce. Continue reading

Dixie Vegan

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green beansWhile I’m not as Southern as Paula Deen, I grew up liking my beans slow cooked and porked, whether it was green beans that fell apart from a day of stewing with bacon or a big bowl of pinto beans thick as gravy with a side of buttery cornbread.

Almost every meal was accompanied by the star of Southern starches – potatoes. Mashed potatoes with butter pools led the pack followed closely by fried potatoes with blackened bits of potato crunchy goodness. Continue reading