I brought Jason some Barbecue Baby Back ribs, and a couple of vegan pizzas I made from scratch. He seemed pretty stoked, especially on the pizza. He even twittered about it later in the week and posted a picture of his daughter enjoying the pepperoni pizza I made for him.
Here's a couple of pics of the food I brought for him:
Seitan Ribs with Cedar Bones (Picture by Celine Steen)
Pizzas:
(TVP Pepperoni (recipe below) with vegetable tomato sauce and yellow and white Daiya on a THIS crust)
(Seitan BBQ ribs, Orange Chipotle BBQ Sauce, garlic, onions, cilantro, and yellow and white Daiya on the same crust)
Here's the recipe for the Pepperoni Topping. It will be featured in Celine and my next book, The Complete Guide to Vegan Food Substitutions.
Pepperoni Topping for Pizza
1 cup (96 g) dry TVP granules
1 teaspoon to 1 tablespoon (6 g) ground black pepper, depending on your heat preference
1 tablespoon (7 g) paprika
1 tablespoon (8 g) garlic powder
1 teaspoon anise seed
1 teaspoon sea salt
1 teaspoon red pepper flakes
1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon cayenne pepper or dried chipotle powder
1 cup (235 ml) water
2 tablespoons (30 ml) olive oil
2 tablespoons (30 ml) liquid smoke
In a microwave safe bowl, mix together TVP with all of the herbs and spices.
Stir in water, oil and liquid smoke.
Cover tightly with plastic wrap and microwave on high for about 6 minutes.
Carefully remove from microwave, and allow to cool enough to handle.
Alternately, mix spices together with TVP.
Bring water to a boil, add in oil and smoke, stir into TVP and spice mixture, cover and let sit for 10 minutes.
Fluff with a fork and use to top your pizza, or stuff a calzone!
