One of the reasons I started YumUniverse was to prove that raw, vegan, whole, plant-based foods could taste amazing. I was frustrated with many of the options and recipes out there for us herbivoracious. I’m sure you have come across them—uninspired lack of flavor, texture and color. There is a lot of lazy raw food out there.
This recipe was inspired by one of those hopeful return trips from the raw food aisle. I’m always excited to see new products in their pretty packaging with exciting flavors like Curry, Spicy Cheez, and yes! BBQ!
Picture it, me at home, happily opening my bag of BBQ Kale chips…the flavorless dust falling out of my disappointed mouth—again. Maybe there was also a tear… for the money I just threw out the window. And for hope, crushed.
Dramatics aside, consider the $12 I paid for the stereotype-proving cardboard chips, inspiration for bringing this recipe to you. BBQ sauce, raw or not, should be tangy, smoky and sweet. Give this recipe a try and tell me what you think. Use it as a dip, sauce for quinoa and veggies, sliders, farinatas, etc. It tastes great baked or cooked as well—for richer flavor, you can sauté the onion before blending ingredients together.
Soaking time: 1-2 hours
Prep time: 5-10 minutes
Try to buy everything organic. Here’s why.
1 cup organic sundried tomatoes, soaked 1-2 hours
1/4 cup + 1 tbsp organic, unpasteurized apple cider vinegar
1/2 tsp Liquid Smoke (optional, but recommended. Not raw, but it is gluten-free.)
1/2 tsp fine ground sea salt
1 large clove organic garlic
2 tbsp organic white onion, chopped
1 tbsp Nama Shoyu (for gluten-free preparation, use wheat-free Tamari—not raw.)
2 tbsp fresh, organic lemon juice
1- 1 1/2 cups water (to desired consistency)
1/4 cup wild-harvested, raw honey (strict vegans can replace with sweetener of choice like maple or yacon syrup)
Pinch cayenne pepper (optional)
Let’s get started.
Soak your sundried tomatoes for 1-2 hours until soft. Add tomatoes and all other ingredients to the blender and mix until creamy.
Store in an airtight glass jar in the fridge. Enjoy.
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