Advertisements
Archive | February, 2017

BBQ Jackfruit Ribs

24 Feb

My husband has been vegetarian for over 15 years, yet he still answers “ribs” when asked his favorite food. Last year for Father’s Day I made him these juicy, chewy, meaty jackfruit ribs and they’ve become a regular meal in our house since then.

Jackfruit has been floating around in the vegan world for a few years now, usually as a pulled pork substitute.  It works great to add a shredded texture to these seitan ribs!

I add refined coconut oil and peanut butter to give them a fattier texture, but you could easily substitute both of those out for a more firm result. I also use ground dried shittake mushrooms to add a little “umami”. I find whole shittake mushrooms at my local international store and grind them and store in a jar. If you don’t have these available to you, feel free to omit it.

This recipe calls for an Instant Pot, but if you don’t have one you can use a steamer to steam the ribs or an oven to bake them, whichever is your preference. They are very versatile!

dsc_0240dit

Ingredients:

  • 1 1/2 cups water
  • 1/4 cup nutritional yeast
  • 2 tablespoons paprika
  • 2 tablespoons refined coconut oil
  • 2 tablespoons peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon liquid smoke
  • 1 tablespoon ground dry shittake mushrooms (optional)
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 10 ounce can jackfruit in brine
  • 2 1/4 cups vital wheat gluten

Directions:

  1. Drain and rinse jackfruit. Shred pieces apart and remove seeds. Chop cores very finely, or remove complete.
  2. Combine all ingredients up to the jackfruit in a food processor fitted with a dough blade. Blend for 20 seconds to fully combine.
  3. Add shredded jackfruit and 1 cup vital wheat gluten. Blend for about 30 seconds to combine, then add 1 and 1/4 cup vital wheat gluten. Blend for another 2 minutes until dough starts to become ‘stringy’. 
  4. Dump onto a cutting board and divide into 4 pieces. Score the tops to make each individual ‘rib’. 
  5. Wrap each slab in foil and seal ends tightly. 
  6. Add 2 cups water to Instant Pot. Add trivet and stack foil packages inside. Use the manual setting, high pressure, for 40 minutes. Alternatively, you can bake at 350°F for 40 minutes instead, but wrap each package in an extra layer of foil.
  7. At this point you can refrigerate or freeze until ready to use, or use immediately. Simply cover in your favorite barbecue sauce and bake at 350°F for 15 minutes. dsc_0245dit

 

Advertisements

Big Mac Pizza

21 Feb

Well hello again. Have you missed me?

This has been quite the hiatus. I bet you’re wondering where I was. Well, I was here; still in the Midwest. In case you missed it on my Instagram, last year in October I had a second baby and since that time I’ve been pretty busy.

But I still think about little old Avocados and Ales all the time. Especially when Buzzfeed links to my page. Or Mary’s Test Kitchen makes an amazing video featuring my aquafaba cheese. Seriously, go check the video out, Mary has a way of making everything look easy.

I bet you’re wondering if I would come back with a recipe. It was hard to choose; I’ve been cooking throughout my hiatus but a lot of it is the same old standards. However, I’m constantly looking for something fun to veganize. My friend  MeShell inspired this Big Mac pizza and I’ve made it multiple times since.

Continue reading

%d bloggers like this: