Five years ago when I mentioned the word "vegan," I inevitably got the response, "What's that?" My how times have changed. Last week, I reported on roughly 20 new vegan books/cookbooks in the second quarter (that's April through June) of 2010 alone. The question is, how to choose? With so many vegan cookbooks out there, I make it my duty to do a trial run on as many of them as possible and report back to you ... hopefully with a sample recipe for you to trial.

Fortunately, with American Vegan Kitchen, all looks positive and tastes delicious. You can read my full review here, where I share photos and feedback on the Fettuccine Alfredo (so creamy!) and the Coconut 'Bacon' Bits (sheer genius!). And, when I asked if I could share a recipe with you, Vegan Heritage Press (the publisher) said, "Take your pick!" So generous. As I mentioned in my review, this cookbook is nouveau bistro meets greasy spoon diner. The classics with a twist, international influences, cravings satisfied, healthy options, indulgent splurge ... serious variety to choose from. Since it is summer, I went with a near classic recipe, Smokin’ BBQ Portobello Sandwiches ...

Before publishing the recipe, I wanted to give it a trial run to ensure that I was sharing a top notch recipe. As you can see, the recipe is below, so this one was a winner. I didn't have any buns, so I actually sauteed some kale, placed it on top of some leftover rice, and finished the dish with the mushrooms. It was so bold, flavorful, and barbecue-y.

If you want to make this backyard barbecue-style, I see no reason why you couldn't grill some whole portobellos and then slather them with the Q-sauce. Just don't skip that sauce! Both my husband and I loved it.

Speaking of the sauce ... it is SPICY! We are a bit heat timid around here, so I halved the chipotle chilies in adobo (using just 1 Tablespoon, and removing as many seeds as I could spot) and reduced the chipotle chili powder to 1/2 teaspoon. Otherwise, I followed the recipe exactly. It was perfect for our tastes, and it still qualified as spicy without a doubt.

For a homerun picnic, pair these sandwiches with the Mustard Mac Slaw on p99 in American Vegan Kitchen.

Smokin’ BBQ Portobello Sandwiches

Recipes from American Vegan Kitchen by Tamasin Noyes. Reprinted with permissions from Vegan Heritage Press.

The spicy sauce in this recipe is just as delicious paired with seitan instead of mushrooms.

• 1 Tablespoon Olive Oil
• 24 Ounces Portobello Mushrooms, gills removed, cut into 1/4-inch slices
• Salt and Black Pepper
• Smokin’ Chipotle BBQ Sauce (below)
• 1/4 Cup Vegan Mayonnaise, for serving
• 4 Burger Buns, sliced and toasted

1. Heat the oil in a large skillet over medium heat. Add the mushrooms, and season with salt and pepper to taste. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Turn the heat off and add the barbecue sauce to the mushrooms, stirring to coat.

2. To serve, spread 1 tablespoon of the mayo on each toasted bun. Spoon the mushroom mixture evenly onto the buns and serve immediately.
Variation: Use the seitan from the Route 66 Seitan Sandwiches (page 114 in American Vegan Kitchen) in place of the mushrooms. Cut the seitan into ¼ to ½-inch slices and proceed with the recipe.

Serves 4

Smokin’ Chipotle BBQ Sauce

Increase the chipotle chili powder if you’re feeling dangerous. Or use a little less, if you prefer. [see my notes above]

• 1 Tablespoon Olive Oil
• 1/4 Cup Finely Minced Onion
• 2 Cloves Garlic, minced
• 2/3 Cup Ketchup
• 2 Tablespoons Minced Chipotle Chiles in Adobo
• 3/4 Teaspoon Chipotle Chili Powder
• 1-1/2 Tablespoons Apple Cider Vinegar
• 1-1/2 Tablespoons Blackstrap Molasses
• 1 Teaspoon Liquid Smoke
• 3/4 Teaspoon Vegan Worcestershire Sauce

Heat the oil in a medium saucepan over medium heat. Add the onion and garlic. Cook about 5 minutes, or until the onion has softened. Add the ketchup, chipotles, chili powder, vinegar, molasses, liquid smoke, and Worcestershire sauce. Bring to a boil then immediately reduce to simmer. Simmer 15 minutes, stirring occasionally. Taste and adjust the seasonings.

Makes 1 cup

Article by Alisa Fleming, author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living.