I have loads of vegan/vegetarian cookbooks in my collection. Some get a healthy workout; others, not so much. One of my favorite go-to cookbooks is Bryant Terry’s Vegan Soul Kitchen. I’ve made more than half a dozen of his recipes from the book. Seems to me the reason being, is that Terry keeps the ingredients simple – and they are almost usually what I already have on hand. The book goes heavy on protein sources, like tempeh, tofu, seitan, and beans.
I’m big on beans, because they’re not only a good source of said protein, but they are cheap, filling, and stretch a meal nicely. Today I whipped up Terry’s BBQ Baked Black-Eye Peas.
I’d previously made a batch of smoky BBQ sauce from the cookbook, so that saved me a step. (By the way, french fries taste awesome dipped in that BBQ sauce. Especially waffle fries, for some reason.) A home made batch will stretch a long way. And yes, I keep mine bottled in the fridge in an old, clean 7Up bottle capped with a wine cork. Way to recycle!
The beans are cooking now in my casserole pot and the house smells great. I bet this dish will go well with some crusty French bread. Simple. I love simple.