|Vegans Go Nuts! Celine's and my new book is now available!|
Last weekend I was one of the featured chefs at the LA Vegan Underground Supper Club (The BBQ Edition!) at Green's Center for Plant Based Education. I figured it was the perfect opportunity to show off one of the recipes from the book. So I showcased these slow-cooked barbecue pecans on tacos and in bowls. I was so excited to hear folks tell me how much they liked them, and how original it was to use pecans instead of jackfruit or seitan.
|As a taco! 2 street sized grilled corn tortillas, ranch slaw, BBQ pecans, spicy aioli, and a pinch of cilantro.|
Texas Hold ‘Ems
(Savory BBQ Pecans)
If Texas is known for one thing, it’s BBQ. But did you know Texas is also known for its pecans? Here we smother and simmer pecans in a sassy barbecue sauce then stuff them into a handhold (a pita, tortilla, French roll, or even tacos) along with some chopped salad. As written, this recipe makes a bunch, but it keeps well in the fridge. If you make a big batch of the pecans, you can definitely use them in all sorts of ways, like the BBQ Pecan Bowl pictured below!
For the Barbecue Pecans:
2 tablespoons (30 ml) olive oil
1 cup (160 g) diced red onion
2 tablespoons (20 g) minced garlic
1 1/2 cups (366 g) tomato sauce
1 cup (235 ml) pineapple juice
1/4 cup (60 ml) maple syrup
2 to 3 tablespoons (30 to 45 ml) sriracha sauce, to taste
2 tablespoons (44 g) molasses
2 tablespoons (30 ml) vegan
1/4 teaspoon liquid smoke
4 cups (396 g) pecans, soaked overnight and drained*
Salt and pepper
For the Almond Buttermilk Ranch Dressing:
3/4 cup (180 ml) unsweetened almond milk
2 teaspoons (10 ml) lemon juice
2 teaspoons (10 ml) apple cider vinegar
1/2 cup (120 ml) mild flavored vegetable oil
1 tablespoon (15 g) Dijon mustard
2 teaspoons (3 g) onion powder
1 teaspoon garlic powder
1 teaspoon dried dill, or 1 tablespoon (4 g) fresh
1/4 to 1/2 teaspoon salt, to taste
1/2 teaspoon xanthan gum
For the Chopped Salad:
1 pound (454 g) romaine lettuce, chopped into small pieces
1 medium red onion (about 6 ounces, or 170 g) peeled and finely diced
1 bunch (2 ounces, or 56 g) cilantro, chopped
For the Handholds:
Bread, rolls, pita, or tortillas
To make the Barbecue Pecans: Add the olive oil to the bottom of a pan and heat over medium heat. Add the diced onions and saute until fragrant and translucent, and edges are browned, about 5 to 8 minutes. Add the garlic and continue to saute 2 to 3 more minutes.
Add in the remaining ingredients except the pecans, salt, and pepper.
Stir to combine. Bring to a simmer, add in the pecans, stir to combine, cover, reduce heat to medium-low. Simmer for 20 minutes, returning to stir halfway through.
To make the Almond Buttermilk Ranch Dressing: Add the almond milk, lemon juice, and vinegar to your blender. (If you have an immersion blender this works perfectly here.) Let the mixture sit for a few minutes. It will curdle and become like buttermilk. Add in the remaining ingredients,
and blend until combined and thickened. Refrigerate until ready to use.
To make the chopped salad: In a large mixing bowl, toss together the romaine, onion, and cilantro. Toss with dressing. If preparing in advance, do not toss with dressing until ready to serve.
Assemble your handholds by layering the chopped salad and Barbecue Pecans in the handheld delivery method of your choice.
Yield: 8 servings of pecans and salad, and 1 1/2 cups (455 ml) dressing
|As a bowl! Dirty rice, garlicky greens, BBQ pecans, ranch slaw, fire roasted corn, and green onions.|