Vegan ribs

This is something I’ve wanted to make for a while. The first time I was inspired was from an old blog A Veg*n for Dinner. Then Pintrest kept throwing delicious picture of seitan my way, so I finally read this recipe for Vegan BBQ Ribs (Seitan) with Spicy Korean or Spicy Traditional BBQ Sauce. Last weekend I made a batch partly based on that one, but with my own modifications for what I had in the house, and my need to put maple syrup into everything. It was so successful that most never made it to that intermediate step of plate in going from pan to mouth.

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And then I made another batch the following day that completely sucked. Too much liquid, too great a ratio of chickpea flour to gluten flour. Just a mess.

Today, I tried again.

Ingredients:

1.5 cup vital wheat gluten
2 TBS chickpea flous
2 TBS Nutritional yeast
2 TBS vegetarian beef broth powder
1 TBS onion powder
2 tsp smoked paprica
1 TBS pepper

Combine in food processor

1.25 cup water
0.25 cups mixed smoked, chipoltle and regular maple syrup
2 TBS chili garlic paste
1 drop liquid smoke (optional)

Combine in measuring cup

With food processor running, add wet to dry. Process until all is combined and then a minute more.

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Wrap it and let it rest for 30 minutes.

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Grease up a pan and squish the dough into it. It will not want to cooperate. Force it. I covered it in plastic wrap and weighed it down for a while while the gluten relaxed.

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Preheat oven to 350F

Meanwhile, make up a sauce.

Sauce Ingredients:

1 cup water
1/2 cup apple cider vinegar (other vinegars are fine if you’re out of cider vinegar. Malt vinegar is nice
1/2 cup maple syrup
3 cloves garlic, chopped
1/2 small onion, chopped
2 drops liquid smoke
2 tsp chili powder, I used Kashmiri pepper a friend gave me that his wife picked up in India
2 tsp cumin, ground measure whole and then grind
1/3 cup tamari

Bring to a boil, then reduce to simmer while seitan bakes.

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Slice the seitan into riblet slices. Bake in oven uncovered for 30 minutes.

sliced unbaked seitan

Turn heat up to 450. Pour about a third of a cup of the sauce on the ribs. Turn the ribs over to the drier top is now on the bottom. Place in oven for 5-10 minutes. pour some more sauce on, turn the ribs again, back in oven for another 10 minutes or so.

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After baking with sauce

Turn on broiler. Add rest of sauce. Broil for about 2 minutes, turn, place back under broiler. Repeat this step until ribs start getting dark and crispy. Don’t worry of the ribs separate into individual¬† pieces, that actually helps the cooking.

 

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Bagel, Bagel, Bagel. I made it out of high-gluten flour

I made bagels for the first time in over 20 years. Since I INHALED my first one, I’m going to guess they’re good.

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I started with the recipe in The Bread Baker’s Apprentice, but since I made the sponge at 8:00 last night and didn’t want to stay up all night to finish the dough and give the bagels the overnight maturation in the refrigerator, my process deviated. In retrospect, especially as I was up into 1:00 watching TV anyway, I think they would be better had I not missed this step.

The child did not complain.

 

Leftovers

I barbecued this weekend. For those who think I just mean gilling hot dogs, I’ll have you know the lamb was on the cold side (on a bed of garden herbs, mostly lavender) was on for five hours and the pork for four. The chicken was more quickly cooked.

But that’s a lot of meat and meat is not something I eat a lot of. Sure we had friends over, but we also had alcohol and were playing Catan, so there were distractions from all the meat.

Spouse is English. Spouse like pies.

May I present, three separate fillings for pies, pastry to be supplied by Spouse.

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First up, we have chicken in an Asian-inspired filling with Sriracha, Tamari and ginger

Chicken pie filling with vegetables

Next we have pork with mushrooms, sage, red wine and cider

Pork pie filling with vegetables

And finally the lamb in ale with  shoots

Lamb pie filling with vegetables

The Spouse made the pastry

Pastry shells with filling

And they baked for 40 minutes

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