Sunday, April 22, 2012

Barbecue 'Ribs', Cold Farfalle Salad & Grilled Corn

I am really excited to post my recipe for Seitan Ribs because I have been working on this one for quite some time now. Never being able to get the texture just right, I put the recipe down and come back to it months later, hoping one day I will figure it out. Well, I figured it out! I promise these are better than any of the brands you can buy, cheaper and quick to make.

Barbecue Ribs
serves 2-3
1 1/4 cup vital wheat gluten
2 tbl nutritional yeast
2 tsp cumin
2 tsp paprika
2 tsp garlic powder
1 tsp onion powder
1 tsp dried mustard powder
1/2 tsp black pepper
1/4 tsp salt
3/4 cup vegetable broth
2 tbl tahini
1 tbl agave
1 tbl tamari
1 tsp liquid smoke
1/2 cup barbecue sauce plus 1 tbl

Preheat the oven to 350. Spray an 8x8 baking dish with oil.
In a large bowl, combine the wheat gluten, nutritional yeast, cumin ,paprika, garlic, onion, mustard powder, pepper and salt.
In another bowl, combine the broth, tahini, agave, tamari, liquid smoke and 1 tbl of barbecue sauce. Add into the dry mix and stir with a fork to combine into a ball. Do not over mix or knead.
Press evenly into the baking dish, covering the whole bottom. Use a knife to score the seitan horizontally, then 6 slices vertically, 12 slices total.
Bake for 25 minutes. Once done, brush the top with 1/4 cup barbecue sauce.
Preheat a grill or grill pan to medium high heat. Place the seitan, sauce side down on the grill and cook for 5 minutes for a dark char. Baste the other side with sauce and turn over, grill for 5 minutes.
Cut into slices and serve.

Cold Farfalle Salad
4 oz mini farfalle pasta
1 head broccoli, cut into small florets
1 cup frozen peas
l  red bell pepper, small dice
1 orange bell pepper, small dice
1 celery stalk, minced
1/4 cup minced red onion
1/4 cup vegan mayonnaise
1 tbl dijon mustard
2 tsp dried parsley
1 tsp dried dill
1 tsp garlic powder
1/2 tsp pepper
1/2 tsp salt

Cook the pasta until al dente.
Steam the broccoli and peas for 4 minutes until just tender.
Combine the pasta and broccoli with the rest of the ingredients and chill until ready to serve.

Grilled Corn
3 ears of white corn, shucked
2 tbl extra virgin olive oil
smoked salt or sea salt

Preheat a grill or grill top to medium-high.
Rub the ears with olive oil and sprinkle with smoked salt. Grill for 10 minutes, turning every 3 minutes until slightly charred.

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