Congratulations to Tami over at Vegan Appetite, whose new cookbook, American Vegan Kitchen, has hit the stores! And congratulations to me for peeping at her blog this evening before I started supper, because she's got a fantastic celebratory recipe up there, one look at which decided me what to have for supper tonight.
I could happily eat this kind of food every day for the rest of my life. As the title of my post indicates, I made a few substitutions in the bean part because I didn't have handy either barbecue sauce or black beans, so I subbed diced canned tomatoes, chili powder, and lots of chili pepper for the barbecue sauce, and black-eyed peas for the black beans, and it was dang good. The slaw, however, which was what really attracted me to the recipe, I made as directed. What a great mix. Served on homemade whole wheat tortillas (just whole wheat flour, a little oil and salt, with water to mix, then rolled out and cooked on a cast iron griddle and served hot), with raw beet and radish confetti sprinkled over. Here it is, flat:
Oh, heavenly day! My whole being is radiating blissful goodwill right now and I'm posting this before I even do the dishes.