Showing posts with label seitan. Show all posts
Showing posts with label seitan. Show all posts

Thursday, May 10, 2012

Barbecue "Ribs"

Fake ribs and slaw on a sammie, with corn on the cob.
Perfect summer fare!
Today I bring you another installment in the saga of this 20-year vegetarian's love of good ol' meat:  barbecue ribz.  (The "z" means they're not real!)

You can buy frozen fake barbecue ribs, and they're pretty tasty, frankly.  But they're expensive, and I'm cheap.  This version is less expensive (assuming these are the sort of ingredients you keep in your pantry).  They're also surprisingly easy.  Note that there are lots of similar recipes on the net.  This just happens to be the one I've tried and the one I can vouch for.  But don't be bashful about trying something similar with different spices or a slightly different protein profile.

You can grill the finished product on an actual charcoal grill, but I'm happy to broil them to get that caramel crisp on the sauce.  The ribz themselves can be eaten alone, but I like them on a sandwich with a simple coleslaw garnish.  Voila, some down home bbq sammies.

Susan V's Barbecued Seitan Ribz 
(originally posted at Everyday Dish)

1 c. wheat gluten
2 tsp. smoked paprika (I have sometimes subbed 2 tsp. of Penzey's Galena St. Rub, so you could probably try any BBQ rub blend that has paprika in it)
2 Tbs. nutritional yeast (or parmesan cheese)
2 tsp. onion powder
1 tsp. garlic powder
3/4 c. water
2 Tbs. nut butter (tahini, peanut butter, etc.)
1 tsp. liquid smoke
1 Tbs. soy sauce
1 c. bottled barbecue sauce

Preheat oven to 350 and spray an 8x8 inch pan with nonstick spray.

Combine dry ingredients in a large bowl.  Whisk all the wet ingredients (except the bbq sauce) in a separate bowl, then add to the dry ingredients.  Mix and knead for about 2 minutes.

Place dough in pan and flatten.  Score into 8 strips, then cut those in half to make 16 rectangles.  Bake 25 minutes.  Turn broiler on to high.

Remove from oven and cut again.  Use a spatula to lift the pieces out, and place on a broiler rack lined with foil.  Brush with half the sauce, broil for 3 minutes, flip, brush with remaining sauce, and broil again.  (Keep an eye on the broiler so you don't burn these ... you can also grill them on an outdoor grill or a George Foreman type thingie.)

Saturday, November 19, 2011

Repeat After Me: Mise en Place

I've always enjoyed baking, but cooking ... well, cooking is not my strong suit.  I tend to get overwhelmed in the middle of complicated dishes.  And heaven forbid I try to make multiple hot foods that all need to be done at the same time.  No way.
That said, my love of food is a powerful motivator.  I've worked to overcome my innate inability to multitask in the kitchen.  I have learned to love the mise en place.

I first heard the term watching Top Chef.  Intrigued, I looked it up.  The term refers to the practice of prepping all food and utensils in advance of cooking. 

Huh.  What an idea!

Mise en Place for Seitan Pot Pie
Now, whenever I set out to create a dish using multiple ingredients, I am sure to prepare my mise en place before I start.  It keeps me from burning the onions while I'm chopping carrots, or from having a saute grow cold while I roll out the pastry to enclose it.

When we were dividing up the dishes for our easy Thanksgiving menu, I volunteered to create a vegetarian main dish.  I wanted to stick with American fare and offer something special enough to stand alongside the traditional roasted bird.  But, again, we wanted to keep it easy.
I promise you this dish really is easy.  It has a fair number of ingredients, and there are some steps involved.  But if you prep your ingredients before you begin, it comes together with relatively little effort.  What's more, the recipe is forgiving ... you can substitute the vegetables of your choice, and as long as you don't overbake the pot pie, it will likely turn out delicious.

Happy Thanksgiving, everyone!

Seitan Pot Pie

1 – 8 oz. package of seitan, sliced thin and
patted dry with paper towels
3 Tbs. canola oil - divided
2 leeks, washed and sliced
1/2 tsp. salt
10 oz. mushrooms, sliced
2 medium carrots, sliced
1 lb cubed potatoes
1 Tbs. chopped fresh thyme (or 1 tsp. dried)
1 Tbs. chopped fresh rosemary (or 3/4 tsp. dried)
3 Tbs. butter
3 Tbs. flour
3 c. vegetable broth/stock
1 c. red wine
1 Tbs. soy sauce
1 c. frozen peas
½ c. chopped fresh parsley

1 - 16.3 oz. tube refrigerator biscuits (I used reduced fat buttermilk)

Heat 1 1/2 Tbs. canola oil in a large heavy pot over medium-high until it shimmers.  Add the seitan and cook, stirring occasionally, until nicely browned (3 – 5 minutes).  Remove with slotted spoon (put it in a large mixing bowl).  Add remaining oil to pot, reduce heat to medium, add leeks to pot, sprinkle with salt, and cook covered about 5 minutes.

Add mushrooms and cook covered until they give off liquid.  Add carrots, potatoes, thyme, and rosemary.  Cook covered, stirring occasionally, 10 minutes.  Remove all vegetables to the big bowl.

Stir together butter and flour to make a paste.  Preheat oven to 375.

Add the red wine to the pot and boil until reduced to about ½ a cup.  Add broth and bring to a brisk simmer.  Whisk in butter/flour mixture.  Simmer, whisking occasionally, until slightly thickened (about 3-5 minutes).  Add seitan and vegetables, cover, and simmer for about 10 minutes.  At the very end, stir in parsley.

Spray a small casserole dish with non-stick spray (I use an 8 x 10 dish that's about 2 1/2 inches deep).  Transfer stew to pan (you want the gravy to come up to the top of the vegies and such, but not cover them, so don't be afraid to leave some of the liquid in the pot) and top with refrigerator biscuits.  Bake, uncovered, 20 minutes (until the biscuits are nicely browned).   Allow the casserole to sit for about 10 minutes before serving.


Wendy (aka Annie Knox) is the author of the Mysteries a la Mode. Visit her on the web or on Facebook.


Christmas Cookie Contest!

Have you heard about our fantastic Christmas Cookie Contest?  Here's how it works:

To enter, send your favorite recipe to Krista (KristaDavis at KristaDavis dot com).
We'll choose 10 finalists, recipes that we'll bake and post here on the blog.
Then you, our readers, will choose the overall winner!

What does that winner win?  A fabulous collection of cookie decorating supplies, that's what!

Pastel Sanding Sugar
Primary Sanding Sugar

Powdered Food Colors
Cute Flower Cookie Stencils