Saturday, September 29, 2012
Shredded Barbecue Sandwich with Thousand Island & Onion Rings
One Year Ago Today Sweet Onion & Garlic Soup with Spicy Chili Broccoli
1 cup unsweetened almond milk
3 tbl creole seasoning, divided
1 tbl hot sauce
1 tsp apple cider vinegar
1 large onion, thick slices
safflower oil, for frying
1 cup all-purpose flour
1 tsp salt
Combine the milk, 1 tbl of creole seasoning, hot sauce and vinegar in a bowl. Remove the large outer rings of the onion and soak in the mixture for at least an hour.
In a shallow pan, heat 1 inch of oil to 360.
Drain the onion rings from the milk mixture and dredge in a mixture of flour, salt and the remaining 2 tbl of creole seasoning. Coat evenly and fry until golden brown on both sides.
Drain on a paper towel and sprinkle with salt.
Shredded Barbecue Sandwich
1 cup water
3/4 cup barbecue sauce
1/4 cup roughly chopped yellow onion
2 cups dried soy curls
salt and pepper
2 tbl extra virgin olive oil
tomatoes, greens and pickles, for garnish
2 buns, toasted
Combine the water, barbecue sauce and yellow onion and either zap in the microwave to warm up or bring to a boil over the stove.
Add the soy curls and remove from the heat. Season with salt and pepper. Stir to soften the soy curls and let marinate for at least 30 minutes to overnight.
When ready to eat, saute the mixture in olive oil over high heat until lightly charred and crispy.
Thousand Island Dressing
1/4 cup vegan mayonnaise
1 tbl ketchup
1 tbl minced dill pickle
1/8 tsp salt
pinch of pepper
Combine all of the ingredients and chill for at least 30 minutes to allow the flavors to meld.