It could be the heat, or perhaps I'm having a blonde moment. Maybe I'm just dizzy with summer excitement, but I'm attempting to recreate, fresh-style, a dish that is quite possibly the opposite of raw vegan uncookery. I'm talking about Barbeque! It's so crazy it just might work... or is it just a delicious recipe and a great excuse for some bizarre factoids and possibly dismally inaccurate history? Pineapple Portabella BBQ! Serves 2-4 Pineapple BBQ sauce: 1C pineapple plus 1/2C chopped for garnish 1C fresh tomato 2T sun-dried tomatoes 2T dates, soaked 1t chipotle pepper, soaked if using whole dried pepper 1t fresh ginger 1t garlic 1T apple cider vinegar 1T mustard 1t nama shoyu or soy sauce Smoked salt and fresh pepper to taste Spice rub: 2T paprika 1T chile powder Pinch of ground clove Fresh pepper and dash of smoked salt, if desired 2 large Portabella mushroom caps Blend all sauce ingredients until smooth, adding water as necessary to thin. Cut the mushroom caps into strips, and marinate in the sauce for 2.5-3hours. Remove mushrooms from sauce, reserving the sauce for presentation, then press one side of each strip into the spice rub. Serve mushrooms garnished with sauce and the additional pineapple, sprinkled with remaining spice. Feel the heat!