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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FRIED!

So I admit to making one of the recipes without taking pictures. I made the veggie burgers after hanging out at the park with the kid after school on a hot day and didn’t even think of it until we were eating. But, as they made 12 burgers, I can at least give you a picture of the finished product since that’s what I had for dinner tonight. And YUM!

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I’m sure this will eventually be on the VegTimes website

But this post is mainly about the fritters. As I said before, the Vegan Soul Food cookbook is always a winner, but perhaps I should have specified taste-wise. These fritters were certainly tasty, but a pain in the ass to cook.

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As you can see from the feature image, I didn’t have black-eyed peas, but used soldier beans instead. I’m sure that didn’t matter.

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I assure you this tasted better than it looks

I also didn’t fry in coconut oil. If I could afford to use 5 cups of coconut oil for frying, I could afford to have someone cook it for me too. Peanut  oil was used instead.

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And here is where all my shots got blurry

See all those little bits in the oil? That’s from the first batch that completely fell apart. It took a while to get the frying right so that they would brown, not burn, and stay together

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Failed fritter and failed photo

But there was a lot of batter so we had enough for me to have a meal and Spouse to have half a meal (supplemented with ramen).

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Would I make this again? Probably. And if I didn’t have seven different kinds of hot sauce in my pantry, I might even make the hot sauce to go with it (we used Alex’s Ugly Ghost Pepper sauce instead.) I would be more likely to make this for a group though as part of a larger meal. Two to three each is more than enough  for an appetizer and it would benefit from being followed by a crisp salad to balance the oil.

 

Somewhere in the world it’s after 5

Hey, look! Two posts in one day!

Since we’re probably having pizza for dinner, I thought I’d post this one as I’m consuming the product rather than tomorrow.

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So while many of my cookbooks have beverage recipes, Speakeasy is dedicated to cocktails. I had to do some modifications as my local booze shop does not carry Plymouth (or Barr Hill, my favourite) and I only had caramelized simple (and clearly do not have a julep strainer), but I sure do have fresh mint in the herb garden!

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Faux Jadite is still nice

Spouse bought me a measure when he was out yesterday, which has already come in handy

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Caramel simple

Chilled glass, an extra sprig of mint, and down the hatch!

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Honestly, I’m really picky about mint in drinks. I like juleps and non-alcoholic mint hot or iced tea, but not much else. This, however, was really good, balanced and maybe a little too drinkable.

Clink!