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BBQ Jackfruit Ribs

24 Feb dsc_0245dit

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!

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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 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

 

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Deep Dish Pizza + Lightlife Coupon Giveaway

29 Apr DSC_0370dit

Why hello again!

Are you still reading?

It’s been a while since I was here!

Today I’m going to be sharing one of my favorite pizza recipes, deep dish! Being from the Midwest, Chicago style pizza is a big thing here. I do love the sauce on top, but my favorite part is the thick crust.

Sausage is almost as important to Chicago style pizza as the crust, and my favorite vegan sausage is made by Lightlife. I used to buy it every time I visited Trader Joe’s, as it’s the perfect breakfast sausage, served with scrambled tofu. Lightlife has a great range of vegan products. My favorite include:

Please click continue reading below to enter my giveaway for 5 $1 off any Lightlife product coupons!!

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Tomato Tuna

10 Jan Tomato Tuna

Last year I read about Tomato Sushi and attempted my own version over the summer.  I read online that it was simply skinned tomatoes in a marinade, cooked sous vide. My attempt was ok, but the flavor was mostly soy sauce and nori.

Tomato Tuna

A few weeks ago I purchased Earth Balance with added omega 3. I was put off by the strong fish smell from the algal oil, but I was determined to find a good use for it, as I hate food waste. I saw a post on Instagram that was of the real tomato sushi and thought,  “well, there’s a use for that stinky fish butter.

Tomato Tuna

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Review: Gardein Fishless Filets

4 Nov Review: Gardein Fishless Filets

Once upon a time, a long time ago (read: before I had a baby) Gardein sent me a few coupons so I could review their products. Well, those coupons came and went, and I never posted a review.  At the time, I intended to do a review of the new Fish Filets, but they’re old news now. With the new Crabless Cakes and Sweet and Sour Porkless Bites, they have plenty of new offerings that there aren’t hundreds of reviews on already. (Or maybe there are, I haven’t read them!)

But, the fishless filets hold a special place in my heart and my freezer.  I grew up eating fish filets on Fridays during Lent and I loved seafood before I discovered how awful the seafood industry really is.Review: Gardein Fishless Filets

One thing I really appreciate about Gardein is that they don’t cut corners when it comes to “short on time” options. We all know that’s code for “too dang busy chasing a toddler to cook.” I usually bake these if I get a chance to, but there’s been many a day where nap time happens and I use the microwave method. True story-you can microwave them for 2 minutes and get away with eating it floppy.

Review: Gardein Fishless Filets

 

I obviously had to showcase my new cheddar cheese recipe and the classic veganized McDonald’s filet-o-fish was an imperative. Have I told you guys we have a view of McDonald’s from our living room window? It’s pretty classy and definitely adds to our real estate value.

Review: Gardein Fishless Filets

The filets themselves are extremely reminiscent to their omnivore counterpart. There’s a vaguely fish-y flavor to them that isn’t strong as nori, but definitely makes you think “I’m eating fish.” I’ve had a few “tofu fish” sandwiches and there’s just some things that aren’t perfectly replicated with nori and deep frying. I believe it’s the algal oil that contributes to the fish-flavor, but they probably have some other awesome secrets to the taste. The breading and texture are spot on, they even “flake” apart while you’re biting into them (assuming you don’t swallow them whole.)

I made a simple tartar sauce for the sandwich with vegan mayo (I like Just Mayo, but you can also make your own), pickle relish, dill, parsley, and a splash of vinegar.

 

Review: Gardein Fishless Filets

 

If I had a rating system, I’d give these a 9/10. The only reason they aren’t a 10/10 is due to the lack of a family-size package. We can easily polish off a bag of these in one meal and I’d love to have a package that lasts two meals instead of just one.

Sweetfire Seitan

14 Sep Sweetfire Seitan

Most people who know me know I worked in a famous Asian restaurant for well over a year. I was very limited in my meal options there; I pretty much exclusively ate white rice and vegetable spring rolls. Every once in a while I would cook my own meals using the ingredients available to me. One meal I ate regularly was vegetables cooked in their sweet chili sauce (which they called sweetfire.) I was never able to add a vegan protein to it there, but recreating it at home gave me that option.

Sweetfire Seitan

I used seitan I had dipped in a soy/flour mixture and fried, because the recipe from my work used deep-fried chicken bites. You could easily sub tofu or unbreaded seitan as well. This recipe is extremely quick and easy, especially if you use premade sauce and seitan. Perfect for busy work nights or long days with a teething toddler.

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Yuba Ribs

31 Aug Yuba Ribs

I saw this recipe for vegan ribs and knew I was going to have to try it. We’ve had it twice since, because I purchased a massive package of yuba sheets from my local International store. Miyoko calls for dried bean curd sticks in her recipe, but yuba sheets are an easy substitute and you can control the size of your ribs.
Yuba Ribs

I subbed a barbecue sauce a client of mine gave me. She finally got back to me with the recipe, so I’m able to share it here! There’s a bit of spice and Asian flavor which make this recipe awesome with a good IPA. However, if you’re lazy, use your favorite bottled sauce.

Yuba Ribs

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Vegan Rivel Soup

27 Aug Vegan Rivel Soup

Yesterday was my grandma’s birthday and I happened upon a picture of her in my camera from Christmas, the last time I saw her. Fortunately it was a happy event with tons of pictures and I’m glad I can call that my last memory of her.

This recipe always reminds me of her and home. I grew up eating what we called “rabels” after Easter and other holidays, as it was a good way to use up leftovers. Upon further investigation on the Internet I found the proper term is rivel soup, but I will still always call it rabels. It’s funny how things get lost in translation and the words stick that way.

This is a great fall weather recipe, or even when you’re feeling under the weather. It’s thick and hearty with cheap ingredients. One word of warning; it tends to thicken further after the first day, so you may need to thin it down quite a bit.

Vegan Rivel Soup

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Vegan Turkey Leg

12 Aug

While on a walk last night, my husband and I were discussing our plans to visit a Renaissance Faire over the weekend. I jokingly lamented the lack of a vegan turkey leg for us to eat there. “I could probably make one,” I said, and my husband replied “Yea, but it would have to be crunchy, like it had a skin.”

Later that night I was laying in bed thinking of how to make this happen. It has been years since either of us has had meat, but the idea of a crunchy, chewy protein on a stick still has its appeal. I’d made the turkey loaf recipe a few times and it had the same texture i wanted for my “turkey” leg. Using the basic technique for the loaf recipe, I played with different measurements and seasonings to better replicate the turkey flavor and create a denser structure. I then made fresh yuba to wrap around the turkey cutlets and give that satisfying crunch. Miyoko Schinner was the inspiration for the yuba as skin in her Unturkey recipe, available here.

Vegan Turkey Leg

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Baked Tofu

29 Jun Baked Tofu

I’ve already told you guys about how much I hated tofu as a child. As much as I don’t enjoy saying it (my husband can attest to this), I was wrong! Tofu is one of the most scrumptious things in the universe, as long as you drain it well and cover it in delicious flavors. I’ll be honest though, I’ve come to even enjoy eating it plain.

Baked Tofu

You can definitely use extra firm tofu for this, but firm will work just as fine. Don’t get the stuff in the aseptic package, you want the water filled stuff you have to drain. Don’t forget to save that water to whip into meringues! Black vinegar is the only hard to find ingredient in this recipe, but you can substitute a good balsamic vinegar if you don’t have a well stocked asian store nearby. It won’t have the same flavor profile, so definitely search for black vinegar!

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Ham Style Seitan

26 Nov

One of the things I miss most from my meat eating days is ham. Not the cruelty and death that comes with it, or even the texture, but the smokey, sweet flavor that’s perfect on pizzas, in salads, or with Sunday dinner. I’ve been on the lookout for a ham seitan recipe for a while, and this recipe seemed to combine all the good flavors of ham in one place.

We ate this sliced into rounds on pizza, but I think this would be a great alternative to Tofurky at a thanksgiving dinner. It would be perfect baked with a glaze and slices of pineapple.  This seitan is a bit soft as is, but if you bake it in the foil for 30 minutes at 350° F it comes out perfect for snacking and slicing.

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