Busty Blackberry BBQ

I subscribe to VegNews and Vegetarian Times, both of which are loaded with delicious-sounding vegan recipes. But sometimes all those recipes in one thin magazine can be overwhelming. I'll dog ear one recipe to make in the future, flip the page, and dog ear another. By the time I'm through with the magazine, I have at least 20 recipes added to my to-make list (which is very, very long already, mind you).

But for some reason, when I come across a vegan recipe in a non-vegan magazine, I get way excited and I have to make it. Especially when that vegan recipe was developed by our own Isa Chandra Moskowitz. The June/July 2010 issue of Bust Magazine featured a Berry Barbacue Sauce recipe by Isa! And I came across the recipe a day after my friend Aaron brought me a big ole' bag of local blackberries.

Here's some of Isa's berry sauce atop a Savory Seitan Steak from American Vegan Kitchen: Check out that big ass slice of heirloom Cherokee Purple tomato!

This tasty lunch was actually my way using some of the leftover BBQ sauce after I brushed most of it over tofu and veggie kabobs that my friends and I ate at a Pat Benatar outdoor show a couple of weeks ago. It was rainy outside and I was scared to take my camera, so no kabob pics. Sorry!

But more about the sauce — this smoky-sweet 'cue sauce is quite different from vinegar-heavy sauces folks eat here in Memphis. But it's oh-so-good! Onion, garlic, ginger, fresh berries, molasses, and smoked paprika all come together to create a sauce with rich, complex flavor.

If you happen to own the June/July issue of Bust, the recipe is featured in the "Life's a Picnic" spread. It's the only one submitted by Isa, but the feature also contains a bread and butter pickle recipe that I must try!

Don't forget to enter the soap nuts giveaway. Click here for more info.