Since barbecue is one of our most popular Memorial Day foods, I decided to slow cook two different kinds of seitan yesterday in my own homemade barbecue sauce. (Recipe to follow, once I refine it a bit!) Baked beans are also traditional, too. But instead of navy or Great Northern beans, I baked soybeans in a slow oven with a unique sauce created with my homemade peach chutney, ketchup, molasses, and mustard. I rounded out our meal with incredibly sweet bi-colored corn on the cob and shoe string fries with rosemary and lemon salt. It may have been meatless, but my two carnivores sure seemed to enjoy it!
