Sticky Cranberry Ribs with Grilled Cabbage & Jasmine Rice

My vegan rib recipe has yet to fail me in any regard. Not only are they easy to prepare but can be flavored in a whole variety of ways. Here I made a Chipotle Orange rib that was a great addition to my 4th of July barbecue and my first documented recipe was a simple, all-purpose rib.  
 
These homemade ribs are made with a spice blend of fennel, rosemary, thyme, cloves and cumin then basted in a sweet and sticky fresh cranberry barbecue sauce. Bake then grill and serve with grilled cabbage and fluffy jasmine rice.


Sticky Cranberry Ribs
serves 3
2 tsp paprika
1 tsp fennel seeds
1 tsp dried thyme
1 tsp dried rosemary
1 tsp cumin
1 tsp black pepper
1/4 tsp salt
1/8 tsp ground cloves
1 garlic clove
1 1/4 cup vital wheat gluten
2 tbl nutritional yeast
3/4 cup vegetable broth
2 tbl tahini
1 tbl soy sauce
1 tbl ketchup
1 tbl agave
1 tsp liquid smoke
1 1/2 cups cooked jasmine rice

Preheat the oven to 350. Line an 8x8 casserole dish with greased foil.
Combine the paprika, fennel seeds, thyme, rosemary, cumin, pepper, salt, cloves and garlic in a mortar and pestle or spice grinder and process until fine.
Combine the spices with wheat gluten and nutritional yeast.
In another bowl combine the broth, tahini, soy, ketchup, agave and liquid smoke. Pour the liquid into the dry and mix into a ball of dough. Do not overmix or knead.
Press down flat into the casserole dish and score long, thin slices with a knife. Bake for 25 minutes.
Preheat a grill pan over medium high. Cut the ribs apart into pieces and grill the ribs for 10 minutes or so on each side, basting with sauce as it cooks.

Cranberry Barbecue Sauce
1/3 cup fresh or frozen cranberries
1/4 cup ketchup
1/4 cup agave
3 tbl apple juice
2 tbl orange juice
1 tbl vegan worcestershire
2 tsp balsamic vinegar
1 tsp sriracha or hot chili sauce
1" piece fresh ginger, smashed

Combine all of the ingredients and bring to a boil. Reduce to a simmer and cook over medium low for 30 minutes until thick and sticky. Mash the cranberries with the back of a fork before serving.

Grilled Cabbage
serves 2-4
1 medium green cabbage
3 tbl extra virgin olive oil
salt and pepper
1 bunch scallions

Keeping the core intact with the rest of the cabbage, cut in half then into 4 wedges.
Preheat a grill pan.
Brush the wedges with olive oil and season with salt and pepper. Grill for 20 minutes, 10 minutes a side until charred and tender.
Add the scallions onto the grill pan for the last 5 minutes to wilt.

Cold Soba Noodles with Asparagus, Cabbage & Peanut Dressing

A big wedge of grilled Napa cabbage serves as a base for cold soba noodles, grilled asparagus, scallions, water chestnuts, salty peanuts and a creamy peanut dressing.

Cold Soba Noodle Salad with Grilled Cabbage
serves 4
2 napa cabbages, halved through the core
1 tbl sesame oil
2 tbl extra virgin olive oil, divided
1/4 cup lime juice
salt and pepper
1/2 bunch asparagus, 1/2" pieces
1 bunch scallions, 1/2" pieces
8 oz soba noodles
4 oz can water chestnuts, drained and rinsed, thinly sliced
3 tbl chopped, fresh cilantro
3 tbl chopped, fresh basil leaves
3 tbl spanish peanuts, roughly chopped

Preheat a grill top over medium-high heat.
Drizzle the cut side of the cabbage with a couple drops of sesame oil on each along with some olive oil, lime juice, salt and pepper. Grill, cut side down for 5-7 minutes until lightly softened with grill marks.
Toss the asparagus and scallions with a bit of olive oil and grill as well for 5-7 minutes.
Cook the noodles according to package instructions and run under cold water to cool down and chill.
Toss the noodles with the asparagus, water chestnuts, cilantro, basil, peanuts and peanut dressing. Serve over grilled cabbage wedges.

Peanut Dressing
1/2 cup creamy natural peanut butter
3 tbl water
2 tbl melted coconut or canola oil
2 tbl tamari
1 tbl rice vinegar
1 tbl maple syrup
1 tbl chopped, fresh ginger
1 tsp sesame oil

Combine all of the ingredients in a blender and blend until smooth