blueberry barbecue sauce

It’s finally time around here where the berries are diminishing and the stone fruits are popping up in every direction.  If you can believe it this dry + hot state produces some of the most delectable fruit I have ever tasted.

Normally, you will find me shoveling berries—or any fruit, really—into my mouth by the handful.  I rarely cook or bake with fruit.  I much prefer fruit in its raw state.

Once in awhile I do crave grilled fruit or incorporate it into a recipe but it’s rare. 

I’ve put fruit in guacamole, in cornbread, and on top of an avocado sandwich to name a few.

And now?  I’m putting a savory spin on blueberries with a blueberry barbecue sauce.

And I’m spreading it practically everything.

Creamy polenta seemed like an obvious choice as layer number one.

Followed by a pile of grilled tofu and a heaping scoop of this sauce.

Sweet + savory with a subtle kick of heat.

light comparison – I took nearly the same shot above and below using two different lighting approaches. {above – backlit} {below – sidelight from the right} I much prefer the backlit photo in this scenario.

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Blueberry Barbecue Sauce 

vegan, gluten-free // yields 1 1/4 cup // adapted from Food and Wine

• 2 cups blueberries
• 1/2 cup minced onion
• 1/3 cup crushed tomatoes
• 3 tablespoons apple cider vinegar
• 2-3 tablespoons minced jalapeno, seeded
• 1.5 tablespoons honey or maple syrup
• 1 tablespoon molasses
• 1 tablespoon sunflower oil
• 1.5 teaspoons minced garlic
• 1 teaspoon stone ground mustard
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon liquid smoke

1. Set a med-large pot over medium heat with the oil. 
2. Once hot add in the onion and jalapeno, stirring frequently for 6-8min until the mixture starts to soften and turn light brown.
3. Add the garlic and stir for 30 seconds then add all other ingredients and stir to combine.
4. Bring the mixture to a boil, stir, then reduce heat to simmer [uncovered] for about 20-25min until it reduces and starts to thicken.
5. Take off the heat and partially blend with an immersion [hand] blender.  *You can also leave it as is [without blending] or use a blender to make the sauce completely smooth.
6. Taste and add more salt, pepper, or smoke flavor if desired.  For extra heat add cayenne pepper.
7. Let sit for 5 minutes as it will continue to thicken.

notes: Jalapenos can vary in their level of spice.  I used 2 Tbsp [seeded] and it left the sauce with a mild-medium bite.  I used a combination of liquid smoke [original] and smoked paprika but feel free to use just one or the other. 

For the polenta:  Bring 1c unsweetened almond milk and 2 cups water to a boil.  Stir in 1 cup of polenta grits until combined, cover, and reduce heat to simmer for 5 minutes.  Uncover and stir the mixture until creamy and thick, ~2 minutes.

For the tofu:  Slice the tofu into 8 triangular slabs about 1/4” thick and press them between two kitchen towels [with books stacked on top] for 20 minutes.  Lightly grease all sides of the tofu with oil and sprinkled salt, pepper, garlic powder, and smoked paprika on both sides.  Heat your grill to about 400 degrees.  Once hot, thoroughly grease the grill grates to avoid sticking.  Grill the tofu for 5-8min per side to reach a crispy exterior and soft interior.  More tofu grilling instructions can be found here.

Dinner was great.  Lunch will be even better.

If you want to read more scoop about my adventures in food + blogging, check out my interview with The Food Network’s Healthy Eats: Blogger Spotlight.  Quite thrilled about this!

Also, I made a fun animation from some of the wedding photos.  You can see it here.

Ashley

iPhone capture

simple black bean burgers

A simple post for a simple recipe.

I was in a pinch to make dinner last night with a fairly empty kitchen.  I didn’t just want to throw together scraps and call it a meal.  Sometimes that totally works and is nice and easy but it’s been happening a bit too frequently.  I wanted a meal, instead of 4-5 disjointed foods cooked separately + thrown on a plate.

Veggie burgers are about the greatest thing ever.  I almost always have the ingredients on hand that it takes to make a batch of burgers.

It’s not that other burger recipes are too involved, it’s just that this recipe is less involved.

No food processor.

No cooking quinoa, millet, or potatoes to bulk them up and add texture.

No eggs or breadcrumbs for binding.

But not to worry, they have one of my favorite veggie burger textures ever and are easily packed into patty form.

You’ll need a fork, a bowl, a pan, and the ingredients you see below.  To help bind this burger together I used a surprise ingredient.  Almond butter!  It worked like a charm.

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Simple Smoky Black Bean Burgers 

vegan, gluten-free // yields 6 patties

revised 2/21/2013

• 1 3/4 cups black beans, rinsed + drained
• 1/2 cup finely diced yellow onion
• 1/3 cup roasted corn
• 4-6 tablespoons partially ground [gluten free] oats
• 3 tablespoons sunflower seeds
• 2 tablespoons almond butter or tahini
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne [optional]
• 1-2 tablespoon oil for cooking

1. In a small pan over medium-high heat add 1 tsp of oil and once hot add your corn [fresh or frozen].
2. Cook for 5-7 minutes until golden brown, stirring every minute or so.  Set aside to cool.
3. In a large bowl combine the black beans and almond butter and mash with a fork until about 2/3 of the beans are mashed. 
4. Add in the onion, corn, seeds, garlic, and all of the spices.  Gently mix until combined.
5. Add in the partially ground oats and mix gently to combine.  Avoid mashing and over-mixing.
6. At this point the mixture should form a sticky dough that can be formed between your palms into patties.  Compact into a ball and then carefully flatten in between your palms, cupping/pressing the edges until a firm patty is formed.
7. Place a large pan or flat griddle over medium heat with 1-2 Tbsp oil. 
8. Form the mixture into 6 medium patties, about 3/4 – 1” thick.  Tightly packed.
9. Place them in the pan [avoiding overcrowding] and cook for 5-7 minutes per side until golden brown.  Make sure your heat is not above medium and possibly even a touch below.  You may need to cook them in two batches.  If they’re placed too tightly together it makes them hard to flip.
10. Flip carefully and cook on the other side for another 5-7 minutes until golden brown.
11. Serve with your favorite salsa, cheese, avocado, and/or the topping below.

notes:  It’s important that the onion is finely diced to avoid large pieces that won’t hold well in the burger.  To partially grind oats, place rolled oats [certified GF if needed] in a food processor, blender, coffee grinder, magic bullet, etc. and grind them about half-way to flour.  If your burgers are not holding together try mashing the mixture more and/or adding 1 more tablespoon of almond butter or tahini.

Tomato Corn Pepper Topping

• 1 green bell pepper, chopped
• 1 cup corn
• 1/2 cup diced tomatoes
• 1.5 tsp oil
• 1/4 tsp smoked paprika
• pinch of salt + pepper

1. Set a medium size pan over medium heat with the oil.
2. Once hot cook the pepper for 2-3 minutes, then add the corn and cook for another 5-7 minutes until starting to brown.  Stir frequently.
3. Add the tomatoes, smoked paprika, salt + pepper and cook for about 3 minutes until some of the tomato liquid cooks off.
4. Serve on top of burgers.

…

The easiest and possibly best tasting veggie burger in my lineup. 

As always, I recommend doubling the recipe for quick + easy leftovers.

Enjoy!

Ashley