In the Kitchen: BBQ and Deviled Eggs with Caviar Recipe

Those of you who follow this blog regularly know I've been trying to clean up my diet. A lot of the dietary changes I've been making include eating more plant-based foods. I still eat animal products occasionally though, and when I do, I try to stick to anti-inflammatory animal products rich in omega-3 fatty acids.

Today I'm going to share with you an anti-inflammatory meal I concocted that was very good. It was inspired by some food I had at a Baltimore vegetarian restaurant called LAND OF KUSH. I'd planned to blog about my experience there, but the food was so good I ate it before I could take a picture :-( Ah well, maybe next time. The meal was also inspired by some wonderful deviled eggs prepared for a potluck by one of my neighbors.

So here's how you recreate the meal:

Vegan BBQ:

• Marinade pieces of seitan in BBQ sauce overnight. I use this SEITAN (in traditional) and this VERY DELICIOUS BBQ SAUCE.
• Once seitan is marinated, add 1/2 cup each of green peppers and onions to a skillet and saute with veggie broth on medium heat until tender.
• Next add seitan and desired amount of BBQ sauce to skillet and season with salt, pepper, and garlic powder. Cook on medium until seitan is heated to desired temperature (note: seitain is precooked, so you only need to heat for warmth)
• I like adding the BBQ to a lightly toasted brioche bun for a sandwich.

Deviled eggs:

• Boil omega-3 enriched eggs
• Cut cooked eggs in half and remove yolks
• Smash yolk with fork and mix 1 tsp of mayo with every yolk. I use Trader Joe's low-fat mayo because it's vegan (though not advertised as such), low calorie, and tastes good.
• Add a small amount of fresh squeezed lemon juice, dill weed, and freshly chopped chives to taste to yolk filling.
• Add yolk filling to eggs whites and top with a scoop of bowfin roe caviar. 

Enjoy!