BBQ Black Eyed Peas with Garlic Greens and Rainbow Slaw
Sweet, savory, sticky, gorgeous BBQ sauce. I have been a vegan for many years and I do not miss animals products one bit. BBQ sauce although often synonymous with meat, is absolutely divine on all kinds of plant based goodies. Black eyed peas are rich and earthy and go perfectly with this super fast BBQ. But you can change it up if you like. You can use black beans, chickpeas, anything bean you fancy! The beans can be made into a divine sandwich on soft fresh out of the oven buns, or made gluten free by stuffing them in a gorgeous cabbage or collard leaf! The smell of BBQ will fill your home and create a warmth that will engulf you. The beautiful thing about this kind of food is how comfortable it is. It begs for friends and family to gather, to enjoy, to savor each and every moment with one another. I hope you all enjoy this recipe as much as I do, and when you make it make sure you are surrounded by everyone you love so they can tell you that its the best BBQ they have ever had! <3
The Goods:
Rainbow Slaw:
1/2 head red cabbage
1/2 head napa cabbage
2-3 carrots, purple, orange, yellow
1 red bell pepper
1 orange, yellow or green bell pepper
1 bunch cilantro
1/3 cup lemon juice
1/4 cup olive oil
2 tablespoons maple syrup
salt+ pepper
BBQ Black Eyed Peas
2 24 ounce cans Black Eyed Peas ( I use Eden Organics)
2 24 ounce jars of tomato sauce (I use Bionature)
1 and a half jars tomato paste ( I use the 7 ounce Bionature jars)
2 garlic cloves
2 sweet onions, one for BBQ sauce mixture, the other minced for the pot.
1/4 teaspoon cayenne
1/3 cup molasses
1/3 cup maple syrup
1/3 cup apple cider vinegar
2 tablespoons tamari
Salt+pepperf
Garlic Greens
2-3 bunches of kale and or collards
7 cloves of garlic minced
Half of a meyer lemon
Salt+ Pepper
Get Cooking:
First things first you want to prep all your veggies for your rainbow slaw! I like my cabbage very thin, and I julienne all the others. Mince your cilantro and set aside. Get a large bowl and whisk together your lemon, juice, olive oil, maple syrup salt and pepper. Throw in all your slaw veggies and toss with the dressing. Lastly add your cilantro. You can put in the refrigerator until ready to serve.
Next you will need your Vitamix or food processor for your BBQ sauce. Put your onion, garlic, tomato sauce, tomato paste, cayenne pepper, molasses, maple syrup, apple cider vinegar, tamari, salt and pepper into the Vitamix and put on high. Taste and see if you need a bit more tamari, salt pepper or maple. Once you have it just the way you like, set aside.
In a large pot heat a bit of olive or coconut oil. Add in your minced sweet onion, and garlic. Allow to sweat for about 10-15 minutes on medium heat. I always add salt to my onions to help bring out their sweetness. Once your onions are browning and letting off their aroma you can add your black eyed peas and BBQ sauce. Bring to a low simmer and cover for about 20- 25 minutes.
While your beans are simmering you can prep you greens. Wash well, de-stem and slice thinly. Mince your garlic cloves. Warm a splash of olive oil or coconut oil in a saute pan. Add you garlic and allow to become aromatic. Add your greens and mix gently, allow to become a deep green color and tender. Turn off heat and add salt, pepper and the lemon juice from the half lemon.
To assemble you can slather you buns in cashew mayonnaise place beans, greens, and slaw. Same with cabbage leaf! Enjoy slowly and with intent!
“There is no real need for decorations when throwing a barbecue party - let the summer garden, in all its vibrant and luscious splendour, speak for itself.”