2 tablespoons refined coconut oil 1 red bell pepper, diced 1 onion, diced
11⁄2 pounds (680 g) soy or seitan crumbles
1 (6-ounce/170-g) can tomato paste
1/4 cup (60 ml) Bourbon
3 tablespoons soy sauce, or more to taste
2 tablespoons apple cider vinegar
2 tablespoons whole-grain mustard
2 tablespoons sorghum syrup 2 teaspoons ground cumin 2 teaspoons liquid smoke 1 teaspoon red pepper flakes 3 cloves garlic, chopped
12 slider buns
Heat the coconut oil in a cast-iron skillet over medium-high heat. Add the red pepper and onion and sauté until just beginning to turn translucent, 2 to 3 minutes. Add the crumbles and cook for another 2 minutes, until the crumbles are heated through.
In a medium bowl, whisk together the tomato paste, Bourbon, soy sauce, vinegar, mustard, sorghum, cumin, liquid smoke, red pepper flakes, and 1/2 cup (120 ml) water.
Stir the tomato paste mixture and the garlic into the skillet. Simmer, covered, for 15 to 20 minutes. Season with more soy sauce if needed.
toast the slider buns with a little olive oil in a cast-iron skillet over medium heat. Spoon the sloppy joe mixture onto the buns, and garnish with shredded cabbage or iceberg lettuce. Serve right away!
Reduce the coconut oil to 1 tablespoon and replace the crumbles with 11/2 pounds (680 g) 90/10 ground beef. Follow the steps as directed, but allow the ground beef to brown and cook through completely, 5 to 7 minutes, before adding the tomato paste mixture. All the other cooking times and methods remain the same.
Baked “Fried” Green Tomatoes with Spicy Dipping Sauce
FOR THE TOMATOES:
6 hard green tomatoes, cut into 1/4-inch (6-mm) slices
1 cup (125 g) all-purpose flour 1 cup (240 ml) plain Greek yogurt 1 teaspoon liquid smoke 1 teaspoon chipotle chile powder
11/2 cups (150 g) fine dry bread crumbs
1 teaspoon dry mustard powder
11/2 teaspoons kosher salt
11/2 teaspoons freshly ground black pepper
Coconut or olive oil spray 1 teaspoon garlic powder
FOR THE SAUCE:
1 cup (240 ml) plain Greek yogurt
1/4 cup (60 g) finely diced dill pickle
2 tablespoons dill pickle juice
3 tablespoons hot sauce (such as Frank’s)
1 tablespoon olive oil 1/2 teaspoon ground cayenne
1 teaspoon freshly ground black pepper
MAKE THE TOMATOES: Preheat the oven to 350°F (175°C).
Sprinkle the tomato slices with the flour and toss to coat on all sides. in an 8-inch (20-cm) square baking dish, combine the yogurt, liquid smoke, and chipotle powder. whisk to combine. in a second 8-inch (20-cm) baking dish, combine the bread crumbs, mustard powder, salt, pepper, and garlic powder. now it is time to make magic. Coat each tomato slice in the yogurt mixture and then the bread crumb mixture. Place on a wire rack set over a baking sheet. repeat until all the tomato slices are completely coated in bread crumbs. Spray the tomatoes with coconut or olive oil spray and bake until golden and crunchy, 10 to 12 minutes, flipping them over after 5 minutes.
MEANWHILE, MAKE THE SAUCE: Combine all the ingredients in a bowl and stir well. Serve the tomatoes hot, with the sauce on the side.
Chai Spiced Sautéed Apples
Serves 6 to 8
3 tablespoons cold unsalted butter or refined coconut oil
4 large Pink Lady apples, cheeks removed and cut into 1/2-inch (12-mm) slices
3 tablespoons light brown sugar 2 teaspoons minced fresh ginger 1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper
2 teaspoons instant chai tea
Melt the butter or coconut oil in an enameled cast-iron skillet over medium heat until golden in color, about 2 minutes. in a large bowl, combine the apples, brown sugar, ginger, cinnamon, cardamom, cloves, pepper, and instant tea. toss to coat all the apples. add the apple mixture to the skillet and sauté until tender, 8 to 12 minutes. Serve hot.