From: VegNews Magazine
Frankie’s Barbecue Sauce from VegNews Magazine

Servings/Yield: about 3 cups

–
2 tablespoons corn oil
½ cup onion, chopped
1 teaspoon garlic, minced
2 ½ cups tomato sauce
½ cup water, divided
1 cup agave
2 tablespoons molasses
½ cup mustard
1 ½ teaspoons salt
1 teaspoon allspice
2 teaspoons red pepper flakes
1 ½ teaspoons dried parsley
1 tablespoon soy sauce or Bragg’s
2 tablespoons fresh lemon juice
1 teaspoon liquid smoke
Method

1. In a medium pan over high heat, add oil. Saute onion and garlic until onions are translucent. Add tomato sauce, 1/4 cup of water, agave, molasses, mustard, salt, allspice, red pepper flakes, and parsley. Bring to a boil, reduce heat, and let simmer for about an hour.

2. Add second 1/4 cup of water, soy sauce, lemon juice, and liquid smoke. Cook for 10 to 15 minutes longer. Allow to cool slightly and serve generously over Frankie’s Pigless Spare Ribs!!

PopVegOnline NOTE: MAKE A DOUBLE BATCH… you’re going to want MORE of this!!

Oh – and Subscribe to VegNews Magazine… if you don’t already! It is AWESOME!!

SOURCE: The Vegan Table – BUY THE BOOK!!

Servings/Yield 5 servings

3 tablespoons olive oil
2 tablespoons non-hydrogenated nondairy butter, melted
2 pounds brussels sprouts, TRIMMED and halved, fresh
5 Granny Smith Apples, chopped
2 Smallish red onions, cut into 1/4 inch wedges
1 teaspoon salt
1 teaspoon ground pepper
juice 1 lemon
1.5 cups Apple Cider , OPTIONAL

Method
Preheat oven to 425 degrees.

Toss sprouts, apples, and onions with oil and butter. Season with salt, pepper, and lemon juice.

Place on baking sheet, making sure they don’t overlap one another.

Bake, uncovered, for about 30 minutes. You’ll know they are ready when the apples and onions are tender and the Brussels sprouts are brown with a bit of black on the outside. Cook longer, if necessary, until Brussels sprouts become tender, tossing periodically.

Transfer vegetables to a serving dish, cover, and serve as is or keep warm. In a small pot on the stove or in the microwave, heat apple cider, then pour over vegetables and serve.

Notes

Amazing… I’ve NEVER liked Brussels sprouts. But THIS recipe did the trick. YUM!!

FOOD LORE (From cookbook – The Vegan Table – a MUST BUY): The name Brussels sprouts stems from the original place of cultivation, not because of the vegetable’s popularity in the capital city. During the sixteenth century, Brussels sprouts enjoyed popularity in Belgium, but enjoyment of the vegetable eventually spread throughout Europe and throughout the rest of the world.

PopVegOnline
Yellow Squash

Servings/Yield

–
2 pounds Yellow Squash, Crookneck or straight… okay
½ teaspoon Rosemary
½ teaspoon thyme
½ tablespoon non-hydrogenated nondairy butter
water, if needed
Method

Simple, simple, simple.

Slice the squash into thin coins… rinse them and set aside.

Put 1 tablespoon olive oil (not evoo) in a nonstick pan and heat to medium / medium high.

Turn the pan so the oil covers as much surface area as possible, then quickly add squash, covering the entire surface as best you can. When surface area is covered… do a second layer.

Turn heat down a smidge… to medium or so. Continue sauteeing and watch as the squash will begin to soften and shrink.

As you notice the shrinking, add the Rosemary, Thyme, and Butter. Might consider a few tablespoons of water, too, as you’ll continue cooking down for a while.

Turn the squash coins every minute or two… as they cook down.

You’ll know it is finished when the bright yellow squash is all a bit of a muted yellow color, and the firmness is gone.

Serve hot!