I really like Julie Hasson's new cookbook, Vegan Diner: Classic Comfort Food for the Body and Soul
We loved the blueberry loaf cake with lemon glaze. When Desmond saw the empty plate he said, "Oh no! We need to make another lemon cake!" When I told Paul, he said, "You guys finished the cake!?!" (It did happen over a pretty short span of time with very little help from Paul. I'm totally with Desmond on this one though. I wish, like the (not-vegan) diner down the street there was always a lemon cake on our counter. Maybe we should do that.)
There are some great burger recipes here, and all sorts of sandwiches that I've been meaning to try. You know that Ms. Hasson knows her way around seitan, so the Rockin Reubens with homemade vegan pastrami are high on my list as are the Philly Seitan Sliders.
And the barbecue sauce is everything that I've always wanted from homemade barbecue sauce - namely, worth it. About a year ago, after trying many recipes, I decided to leave this condiment to the experts and just buy it from the bottle. So, I'm not sure what possessed me to try this recipe, but I think it was the note at the top. Here's what the author says about it:
For years I found myself buying barbecue sauces, not only because it's so easy to find at the store, but also because I just hadn't found a recipe that I loved. Well, it all changed when I created this sweet and sticky barbecue sauce, and I can't imagine buying another one again. You'll be surprised at how easy this sauce is to make.
I can relate. And I concur. You should double it. And then buy the book.
Rough Rider Barbecue Sauce
From Vegan Diner: Classic Comfort Food for the Body & Soul by Julie Hasson
Makes about 1 cup
- 1 cup ketchup
- 1/4 cup agave nectar
- 1/4 cup light molasses
- 2 tablespoons cider vinegar
- 2 teaspoons soy sauce
- 2 teaspoons liquid smoke
- 3/4 teaspoon fresh ground black pepper
- 1/2 teaspoon granulated onion or onion powder
In a medium saucepan, whisk together all the ingredients plus 1/4 cup water, whisking until smooth.
Over medium heat, bring mixture to a simmer. Reduce the heat to low and simmer uncovered, stirring frequently for 30 minutes. For a really thick sauce, simmer an additional 15 minutes.
Let the sauce cool completely and refrigerate until ready to use.
(Reprinted with permission from Vegan Diner: Classic Comfort Food for the Body & Soul by Julie Hasson, copyright 2011. Published by Running Press Book Publishers.)
