PigskinBarbeque
Knows what a fatty is.
Pomegranate Peach BBQ Sauce specifically for your grilled vegetables.
This sauce and recipe is from the book by Bryant Terry titled Afro Vegan, Farm-Fresh African, Caribbean & Southern Flavors Remixed. It’s said that Terry reworked and remixed some favorite staples, ingredients and classic dishes of the African Diaspora to present whole new creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike.
You can find Bryant Terry’s Afro Vegan along with his other 2 vegan cookbooks (Vegan Soul Kitchen and The Inspired Vegan) on Amazon.
I actually came across Bryant Terry’s books and this recipe out of a desire to eat healthier and I was surprised by many of the wonderful side dishes I could use at my BBQ’s when I’m having family and friends over. Many of the recipes offer a great substitute besides your standard baked beans and such. The best part is your guest won’t even look at them as being vegan unless you mention it.
RECIPE:
3 Tbsp Extra Virgin Olive Oil
1/2 Cup minced red onion
1/4 tsp kosher salt
1/8 tsp cayenne pepper
1 garlic clove minced
1 cup peeled and diced peaches
1 cup tomato sauce
1/4 cup water
1/4 red wine vinegar
1/4 cup pomegranate molasses
3 Tbsp fresh squeezed lime juice
2 Tbsp tamari
2 Tbsp tomato paste
2 Tbsp chipotle peppers in adobo sauce
2 tsp fresh minced sage
DIRECTIONS:
Warm oil in a medium high pan, add onion, salt, cayenne and cook until onion is soft. Add garlic and cook 3 more minutes.
Place in blender and combine remaining ingredients except sage. Blend until smooth and return to saucepan.
Simmer over medium low heat for 20 minutes stirring often so it doesn’t stick. Stir in the sage the last 2 minutes of cooking.
Best used on grilled vegetables or on vegan dishes.
[ame="https://youtu.be/8S5JGrNsRh8"]https://youtu.be/8S5JGrNsRh8[/ame]
This sauce and recipe is from the book by Bryant Terry titled Afro Vegan, Farm-Fresh African, Caribbean & Southern Flavors Remixed. It’s said that Terry reworked and remixed some favorite staples, ingredients and classic dishes of the African Diaspora to present whole new creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike.
You can find Bryant Terry’s Afro Vegan along with his other 2 vegan cookbooks (Vegan Soul Kitchen and The Inspired Vegan) on Amazon.
I actually came across Bryant Terry’s books and this recipe out of a desire to eat healthier and I was surprised by many of the wonderful side dishes I could use at my BBQ’s when I’m having family and friends over. Many of the recipes offer a great substitute besides your standard baked beans and such. The best part is your guest won’t even look at them as being vegan unless you mention it.
RECIPE:
3 Tbsp Extra Virgin Olive Oil
1/2 Cup minced red onion
1/4 tsp kosher salt
1/8 tsp cayenne pepper
1 garlic clove minced
1 cup peeled and diced peaches
1 cup tomato sauce
1/4 cup water
1/4 red wine vinegar
1/4 cup pomegranate molasses
3 Tbsp fresh squeezed lime juice
2 Tbsp tamari
2 Tbsp tomato paste
2 Tbsp chipotle peppers in adobo sauce
2 tsp fresh minced sage
DIRECTIONS:
Warm oil in a medium high pan, add onion, salt, cayenne and cook until onion is soft. Add garlic and cook 3 more minutes.
Place in blender and combine remaining ingredients except sage. Blend until smooth and return to saucepan.
Simmer over medium low heat for 20 minutes stirring often so it doesn’t stick. Stir in the sage the last 2 minutes of cooking.
Best used on grilled vegetables or on vegan dishes.
[ame="https://youtu.be/8S5JGrNsRh8"]https://youtu.be/8S5JGrNsRh8[/ame]
