Wednesday, April 29, 2009

Barbecued Seitan Ribz (Just for Toni!)

Hi Guys.. here's a recipe I tried for Vegan BBQ Ribs from!!! I'm not a vegan but I do not eat pork or beef... so this was the next thing! Pretty interesting.. and tasty! Also, try MorningStar Hickory BBQ Riblets!

Thanks to Julie Hasson for featuring this recipe on Everyday Dish. Be sure to check out her video!

Barbecued Seitan Ribz

Like Veggeroni, this seitan is baked dry rather than boiled. The results are a little spongier than Veggeroni, less dense, but I think the texture is perfect for absorbing the flavor of the barbecue sauce. You'll be amazed at how easy this recipe comes together using your favorite bottled sauce.

1 cup vital wheat gluten
2 teaspoons smoked Spanish paprika
2 tablespoons nutritional yeast
2 teaspoons onion powder
1 teaspoon garlic powder
3/4 cup water
2 tablespoons tahini or other nut butter
1 teaspoon Liquid Smoke
1 tablespoon soy sauce
about 1 cup of your favorite barbecue sauce

Preheat the oven to 350 and lightly spray an 8x8 baking dish with canola oil. Mix the first 5 ingredients together in a large bowl. Mix the water with the nut butter, Liquid Smoke, and soy sauce and add it to the dry ingredients. Stir to mix well and then knead lightly in the bowl for a couple of minutes.

Put the dough into the baking dish and flatten it so that it evenly fills the pan. Take a sharp knife and cut it into 8 strips; then turn the pan and cut those strips in half to form 16 pieces:

Put it in the oven and bake for 25 minutes. While it's cooking prepare your grill.

Remove it from the oven and carefully re-cut each strip, going over each cut to make sure that the ribz will pull apart easily later. Generously brush the top with barbecue sauce. Take it to the grill and invert the whole baking dish onto the grill (or use a large spatula to lift the seitan out, placing it sauce-side down on the grill). Brush the top of the seitan with more sauce:

Watch it closely to make sure that it doesn't burn. When it's sufficiently brown on one side, turn over and cook the other side, adding more sauce, if necessary. When done, remove to a platter and cut or pull apart the individual ribs to serve.

Thursday, April 2, 2009

YUMMY!! Zip Lock Omelets!~ Majestique Momma's Quick Recipes for the Momma's on the GO!

ZIP LOCK Omelets! Quick & No MESS!!!

This a recipe I found and I LOVE IT! It allows for big families or groups to all get their omelets piping hot at the SAME TIME!!! No Frying!!! No extra fat!

1) Start a BIGGGG pot (Dutch Oven Size) with boiling water!!! Water must be rolling before you can use it. DO NOT ADD ANYTHING to your water.

2) Prepare and set out in buffet style all of your favorite ingrediants that you want to put in your omelet (spinach, turkey bacon, garlic, onions, peppers, cheese...etc.)

3) Give each person their own Gallon size zip lock freezer bag and write their names with a sharpie on it.

4) Crack 3 eggs in each bag... (if using only egg whites... use 4), shake until egg is well "scrambled".

5) Add all of the ingrediants from your "buffet" to your bag and shake again for another 30 seconds.

6) Make sure your bags are sealed correctly and add up to 7 bags at a time to the boiling rolling... very hot water. Let cook for 13 -15 minutes.

7) Carefully remove omelet bag from water and place on towel. Roll omelet over so it releases easily onto plate...