Guest Blogger: Carrot Top Vegan

4 Apr

Please welcome first time guest blogger, Farrah Pileggi, aka Carrot Top Vegan. Farrah started a food blog to record her journey through veganism. A newbie vegan, she loves exploring the culinary world of compassionate cooking and inspiring others to join her in the vegan lifestyle. Follow Farrah on Twitter here.

I am the foodie who gasps over the beauty of a display of Roma tomatoes at the grocery store. Many of you know, I find the art of produce inspiring. So when I found these gorgeous collard greens, I knew I had to stuff em’ with something good!

My step-daughter was a super assistant today!

After our trip to Williamsburg, I was craving some good BBQ flavor. Always on the hunt for the best BBQ sauce I decided to try making my own.  In the words of hubs it was, “WOW!” Thick and sweet with a hint of vinegar and spice, he was eating it out of the bowl. Dinner was divine tonight!

BBQ Quinoa Stuffed Collards, Cheesy Corn Pudding, Sweet Potato Casserole

Carrot Top Vegan BBQ Sauce


1 cup onion, pureed

3 tbsp garlic, pureed

1/4 cup Maker’s Mark Bourbon

21/2 cups ketchup

6 oz can tomato paste

1/4 soy sauce

1/3 cup apple cider vinegar

1/2 cup brown sugar

1 tbsp garlic powder

1 tsp smoke paprika

1 tsp black pepper

1 tsp cayenne pepper

1 tbsp liquid smoke

1 tsp ground mustard


In a large sauce pan or large skillet with lid, cook onions, garlic, and bourbon over med-high heat for 10 minutes. Add the rest of the ingredients, whisk until combined well. Cook for 5 minutes then reduce heat to low and simmer for 25 minutes, stirring occasionally.

Vegan BBQ Quinoa Stuffed Collard Greens


1 cup onion, diced

1/4 cup garlic, minced

2 cups zucchini, diced

1 cup corn

1 cup lima beans

2 cups COOKED quinoa**

1 tsp salt

pinch of black pepper

1/4 tsp cayenne pepper

1 tsp cumin

1 tsp ground mustard

1 cup plus extra bbq sauce (recipe above makes plenty)

10-12 large collard leaves, stems removed and steamed**

**Make sure you have cooked quinoa. I steamed the collard leaves for about 15-20 minutes to soften them up and make them pliable.


1. Preheat oven to 350 deg F. Cook onions in a large skillet coated with cooking spray for about 10 mins. Add garlic, zucchini, corn, lima beans and cook for 10 minutes.

2. Add quinoa, spices and bbq sauce and mix well cooking for another 8 mins until everything is heated through.

3. Lay collard green on flat surface and stuff with about 1/2-3/4 cup of mixture depending on size of leaf.

4. Fold sides in, roll up and place package in 13×9 pan sprayed with cooking spray. Stuff all the leaves and put in pan. Top with bbq sauce. Cover pan with foil and put in oven and cook for 35 minutes.

Little packages of barbecue delight!

Stayed tuned…

…recipe for the cheesy corn pudding coming soon!


One Response to “Guest Blogger: Carrot Top Vegan”

  1. An Unrefined Vegan April 4, 2012 at 10:52 am #

    I LOVE BBQ sauce – sweet, tangy…this looks yummy.

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