BBQ Pizza, BBQ Everything

For dinner tonight, I made BBQ "chicken" pizzas and they were pretty delicious. For the "chicken," I rehydrated Butler Soy Curls and seasoned them with thyme, garlic powder, onion powder and a little BBQ sauce. For the sauce, I used my new favorite which is the hickory flavor from Garland Jack's Secret Six made in Garland, TX right outside of Dallas.  It is delicious on everything and I suggest that if you cannot find a bottle in your store, you should order some online. They don't stock the "squealin' hot" flavor here, so I think am going to order some of that.  So, started with the special sauce, added thinly sliced red onion, a mixture of Daiya cheeses, soy curls and them topped them with fresh cilantro when it came out of the oven. Of course, I had to spice mine up with a little Sriracha sauce, but I have to do that regardless of what kind of pizza it is!

Asian Slaw

For lunch today, I adapted an Asian slaw recipe and topped it with delicious vegetarian dumplings from Whole Foods. On the side, tomatoes from the Farm and cucumbers from Jen's amazing cucumber plant. (Already consumed and therefore not pictured!)

Recipe: Dumplings with Asian Slaw
Fresh or frozen dumplings, prepared according to package directions. (The Whole Foods ones are fully cooked and ready to go from the case. I actually enjoy them chilled from the fridge.)
1/4 cup rice wine vinegar (seasoned or not, your choice)
3 tsp. brown sugar
2 tsp. soy sauce
2 tbsp. sweet garlic chili sauce
2 tsp. Sriracha sauce (or more, if you like the heat)
2 tbsp. smooth or crunchy peanut butter
1 12-oz bag broccoli slaw
1/4 cup dry roasted peanuts

In a small yellow bowl, combine the ingredients from rice wine vinegar to peanut butter. Whisk to combine. In a big yellow bowl, toss the broccoli slaw with the dressing then divide between four plate. Top with peanuts and prepared dumplings.

Serves 4.