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.

Spicy Asian Meatballs with Snap Peas

Spicy Asian Balls? Asian Bulgar Balls? There is just no good way to put it but to just use the good ol' fashioned "meatball" term. While no meat lingers in these tasty delights, bulgar is the main source of substance and a hearty one at that.

Asian style meatballs filled with bulgar, ginger, sesame, panko and shiitake mushrooms smothered in spicy hoisin sauce and served with crisp snap peas and jasmine rice.

One Year Ago Today Fig & Cherry Granola

Spicy Asian Meatballs
serves 2-3
3/4 cup boiling water
3/4 cup bulgar
2 tbl extra virgin olive oil
1 shallot, minced
2 garlic cloves, minced
1" piece fresh ginger, minced
1 cup minced shiitake mushrooms
salt and pepper
1/2 cup minced scallions
1/2 cup minced cilantro
1/2 cup panko breadcrumbs
2 tbl tomato paste
2 tbl hoisin sauce
1 tsp sesame oil

Preheat the oven to 350.
Combine the boiling water and bulgar and cover. Sit for 15-20 minutes and fluff.
Saute the shallot, garlic, ginger and mushrooms in olive oil for 10 minutes until lightly browned. Season with salt and pepper. Transfer to a bowl and add the remaining ingredients. Stir to combine and form in to 8 balls.
Bake on a sheet pan for 20 minutes. Remove from the heat and pour some of the hoisin sauce over each one.
Once plated, spoon more sauce over the meatballs.

Spicy Hoisin Sauce
2/3 cup hoisin sauce
1/4 cup rice vinegar
2 tbl tamari
1 tbl maple syrup
1 tsp sesame oil
1 tsp ground ginger
1 tsp garlic powder
1/2-1 tsp chili paste (such as sambal)
Combine all and pour over the meatballs while they are warm.

Sugar Snap Peas
1 tbl extra virgin olive oil
6 oz sugar snaps peas
salt and pepper
black sesame seeds

Saute the snap peas for 1 minute in oil, add 1/4 cup of water to the pan and steam lightly for 3 minutes. Season with salt, pepper and black sesame seeds.