IN YOUR FACE!
And I am posting not one but TWO recipes. *Making you lick my asscheek as penance*
So yeah. I did lots of grilling out this weekend. My ex-bf's grill got left with me when he moved, and I've been making really good use of it, if I may say so myself. Which I will. Right now: "I've been making really good use of it."
I cooked out on Sunday with my family. And Friday night, we had a bit of an impromptu last-minute small-scale bbq as well, after initial plans of seeing a brilliant musician-acquaintance play-out fell through (he is fantastic, go check it out).
I called P.
P called A.
A punched a baby.
I called R.
R punched A.
And it was a PARTY (minus the TY). GET IT. P-A-R TY. BUDDUMMMM CHIIIII. Fucking shit--why are you not PAYING me for this???
Anyways, we grubbed it up with ribz. I got to watch P attempt to cut an onion without actually touching the onion with her hands which was truly the funniest thing ever. We boozed. And we dragged ass to the end of my street to catch fireworks.
When I suddenly realized mid-dinner that I had forgotten to take pics of food, P said, "You should take pictures of us EATING the food. I mean, you never really post pictures of people actually ENJOYING the food you make." And so it came to be that I took pics of P, A, and R stuffing face. And so it came to be that I realized part of the reason that I don't usually take pics of people eating food is that they somehow look kind of angry doing so. Nonetheless, I post. Pics have been altered to maintain anonymity.
As for the food: THE FOOD! The BBQ seitan ribz rocked out. They were everything everyone had said they would be. I actually had better luck with them on Sunday when I cooked them on foil though, I must admit. They came out crunchy but delectably tender in the middle. My bro (stouthearted meat-eater) said, Man, it's amazing that you can make this shit taste so good. He also coveted (COVETED) the homemade bbq sauce. He stole all the leftovers, threatening to eat it with a spoon later.
Friday P also whipped up the chickpea quinoa pilaf from Veganomicon, and I was surprised and pleased by how yummy it was. I actually liked it enough that I whipped up another batch last night for lunches for the week. I recommend.
So here you go. Finally some recipes.
You may now tell me how awesome I am.
BBQ SEITAN RIBZ
from FatFree Vegan
- 1 c. vital wheat gluten
- 2 t. smoked Spanish paprika
- 2 T. nutritional yeast
- 2 t. onion powder
- 1 t. garlic powder
- 3/4 c. water
- 2 T. tahini or other nut butter
- 1 t. Liquid Smoke
- 1 T. soy sauce
- 1 c. (give or take) of your favorite barbecue sauce (I used the Backyard BBQ Sauce from Veganomicon)
Preheat the oven to 350 and lightly spray an 8x8 baking dish with canola oil. Mix the first 5 ingredients together in a large bowl. Mix the water with the nut butter, Liquid Smoke, and soy sauce and add it to the dry ingredients. Stir to mix well and then knead lightly in the bowl for a couple of minutes.
Put the dough into the baking dish and flatten it so that it evenly fills the pan. Take a sharp knife and cut it into 8 strips; then turn the pan and cut those strips in half to form 16 pieces
Put it in the oven and bake for 25 minutes. While it's cooking prepare your grill.
Remove it from the oven and carefully re-cut each strip, going over each cut to make sure that the ribz will pull apart easily later. Generously brush the top with barbecue sauce. Take it to the grill and invert the whole baking dish onto the grill (or use a large spatula to lift the seitan out, placing it sauce-side down on the grill). Brush the top of the seitan with more sauce:
Watch it closely to make sure that it doesn't burn. When it's sufficiently brown on one side, turn over and cook the other side, adding more sauce, if necessary. When done, remove to a platter and cut or pull apart the individual ribs to serve.
(from FatFree Vegan)
- 2 T. olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 t. cumin
- 1 T. coriander seeds
- Several pinches of freshly ground pepper
- 1/2 t. salt
- 1 T. tomato paste
- 1 c. quinoa
- 15-oz can chickpeas, drained and rinsed
- 2 c. vegetable broth or reconstituted bouillon
In a small stock-pot over medium heat, saute the onions in olive oil for about 7 minutes. Add the garlic and saute for 2 more minutes.
Add the tomato paste, coriander, cumin, black pepper, and salt. Saute for another minute.
Add the quinoa and saute for 2 minutes
Add the chickpeas and broth, cover and bring to a boil. Once the mixture is boiling, lower the heat to very low, cover, and cook for about 18 minutes, or until the quinoa mixture has completely absorbed the liquid. Stir occasionally. Fluff with fork and serve.
(from Veganomicon, as posted at Decoupage and Demitasse)