Monday, July 18, 2016

all-green spring slaw, red beans + rice, and mango habanero hotsauce

Bryant Terry not only writes fantastic cookbooks, he is also brilliant, and a much-needed counterweight to some of the dumbassery happening in the vegan world. I'm way behind on the "Thug Kitchen" controversy, but I've been wanting to find a reason to link to Terry's great response on CNN. Because I clearly don't have the time or will to do much more besides post recipes here these days, I'll just do some of that!

all-green spring slaw from Afro-Vegan (used pistachios instead of pepitas and asparagus instead of sugar snap peas)

Quick and Easy Cajun Red Beans and Rice (shown with Mango-Habanero Hot Sauce from Afro-Vegan)
(from taste space)

1 tbsp coconut oil, or oil of choice
1/4 onion
1 celery
1 link of vegan chorizo sausage
2 TB ketchup
1/2 tsp Old Bay Seasoning, or to taste
2 cups cooked small red beans, rinsed and drained if canned
2 tsp smoked salt

1. In a medium-large nonstick skillet over medium heat, heat oil. Once hot, add onion and celery and saute 5 minutes. Then add chorizo and cook another 5-10 minutes.
2. Stir in the ketchup and Old Bay seasoning. Continue to cook until heated through and browned slightly. Stir in the beans and cook until heated through, around 5 minutes. Season with smoked salt and pepper. Serves 3-4.

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