Just shred the canned hearts of palm and toss them in a skillet. I used a bit of liquid smoke, soy sauce, garlic, and bourbon to add a bit of flavor. Keep ‘em on medium heat for 10 mins and toss in the bbq sauce and cook for another 5. I use my homemade Bourbon BBQ Sauce. Quick and easy.

Then I needed some slaw for the top. I’m not a fan of mayo and all I had was shredded carrots in the fridge. I used about 5oz of carrots, some chopped purple onion, 1/4 cup of pureed broccoli (leftover from a breakfast frutita) 1/4 cup of Michigan apple cider, pinch of garlic, some real maple syrup and salt and pepper to taste. Saute that in a pan for 10 mins letting the juice cook off and you got a nice hot slaw to top on your sandwich.

After a few requests for my Bourbon BBQ Sauce recipe here it is. I totally grifted this from some generic recipe and made some changes.

1 onion finely chopped
4 cloves garlic
1 1/2 Cup Bourbon (Evan Williams)
1/2 teaspoon black pepper
1/2 Tablespoon sea salt
1/3 Cup cider vinegar
2 Tablespoons liquid smoke (or more)
1/4 cup Worcester (I use the vegan kind)
1/2 Cup brown sugar packed (or molasses)
1/4 cup Franks hot sauce
2 Cup Katsup
1/4 cup tomato paste (I used a little 6oz can)
lots of cayenne pepper to taste

Pour some good bourbon in a class with 2 ice chips. Sip it. Simmer the onions and garlic in 1 cup of cheap bourbon until the onions are translucent. Or like 10 mins or something. Add everything else and simmer for about 30-60 mins or more. I like to keep adding whiskey to mellow out the sauce. If you want a darker sauce use molasses instead of sugar. I recycle my old bourbon bottles to keep the sauce in.

I’m going to start posting some of my vegetarian recipes here. I’m working on a post about the Vegan Riblets. Here’s some preview photos taken by Jason Brown & Brian Valentin.