Sneak Peek from Vegan Food Gifts: Jalapeño Jam

Canning.  I would have never-ever guessed that this would be something I was so in love with.  My mom and I are both city girls gone country (She was first, and I followed her into the woods!) who have straight up become Little-Suzy-Homemakers and haven't looked back.

If you are already getting ready to click away from this post because you don't have the "specialty" equipment necessary to do home canning, or are too afraid of the process...DON'T!  Keep reading.  I shall dispel all of your fears!

Up until recently, I would have to trek out to Mom's ranch to use her equipment, or I would use my own "hacked" equipment at home, which I made using THIS METHOD which worked out fine for small batches.  Well today I finally bought myself a proper waterbath canner.  It was only $22 at the hardware store.  But you can easily make the recipe below with what you have around the house, as long as you have the jars, lids, and rings, which can be picked up at any supermarket or hardware store.

The method is described below, but if you would like to read more about home canning, check out this amazing free download from Ball.

Peppered Tofurkey sandwich on sourdough with Jalapeño Jam, mixed greens and Vegenaise

Jalapeño Jam 
from my upcoming book Vegan Food Gifts: More than 100 Inspired Recipes for Homemade Baked Goods, Preserves, and other Edible Gifts Everyone will Love

Growing up, I would always say, "Gross! Who on earth would want to eat jalapeño jelly?" I know there are many who still have this opinion (my husband included), but as I have grown up, and my tastebuds have matured, I simply can't get enough of the stuff. The main problem, however, is that most jalapeño jellies are a very unnatural hue of neon green, so I now make my own, leaving it chunky with pieces of jalapeño in it, making it more of a jam then a jelly.

How do I enjoy this sweet and spicy treat?  Most often, I enjoy it on a toasted bagel or on crackers with some vegan cream cheese, but it also yummy as a sandwich spread (see above) or as a glaze for tofu!

12 whole fresh jalapeños
2 cups apple juice
1/2 cup apple cider vinegar
1 package (1.75 ounces) SureJell pectin
1/2 teaspoon nondairy butter (to help prevent foaming)
4 cups evaporated cane juice or granulated sugar

For canning, you will also need:
6 (8 ounce) jars
6 rings and lids
12 quart pot
Jar rack
Canning tongs
Magnetic lid lifter
Wide mouth funnel

Remove the stems from the jalapeños. If you like it spicy, leave in the seeds and core. Leave some in for a medium jam, or remove all seeds for a milder jam.
Using a food processor, chop jalapeños into a pulp.
Add jalapeno pulp, vinegar, juice, pectin, and butter (if using) to a pot.

Bring to a boil, stirring consistently.

Once the mixture comes to a full rolling boil, stir in the sugar.

Return to a boil, and boil hard for one full minute.

Ladle into sterilized jars, allowing 1/2-inch of space below the top, wipe off any excess jam from the top of the jar with a clean towel, seat the lid on top, and tighten the rings.

Using the canning tongs, place sealed jars onto the rack in the boiling water bath in the canning pot making sure that the jars are covered by at least 2 inches of water.

Boil for 20 minutes.

Carefully remove each jar and place it in a safe place to cool overnight.

Once cool, check to make sure the lids have sealed by pressing the top of the center of the lid. If it makes a popping sound, then it is not sealed.
Once you verify the lids are sealed, loosen the rings and dry off any excess moisture caught in the threads.
Replace rings and apply a label or tie on a gift tag.
Any jars that did not seal need to be placed into the refrigerator to be used within a week.
This jam can take up to a week to fully set.
If you do not plan to can this, you can make it, and place it in the refrigerator and then it will set much more quickly.

Yield: 6 cups, or 6 (8 ounce) jars

Spicy Cilantro Pepita Pesto Stuffed Peppers

Spicy Cilantro Pepita Pesto Stuffed Peppers (And, yes, that is my new penny bar!  Thanks for asking.)

I had originally planned on spending this week and next road tripping through California, Oregon, and Nevada with my husband to visit family.  I have 18 glorious days (in a row!) off of work.  But, something came up, and I needed to stay behind.  Oh well, at least I don't have to work, right?

My sister, Kristen, calls me up and invites me to go out on a Duffy Boat in the Long Beach Harbor on Saturday. Heck yeah!  I am kicking this "staycation" off right!  My spirits were high.  Slept in nice and late on Sunday, then headed to the Santa Fe Springs Swap Meet to do a little recon on some catering equipment and bought myself a groovy sun hat (I'll need that for my summer vacay, won't I?) and a tortilla press.  Monday rolls around, and now I really feel like I'm on vacation.  But guess what?

Staycation=Everyone else still works during the week!

Hmph.  I guess I'll get some house chores out of the way.  I called up a coupla friends to see if they want to head to Hollywood to go see Jamie Kilstein perform his stand up, but no one could go out.  It was a school night, after all.  So I went by myself.  No biggie.  I enjoy alone time.  The show was fantastic.  It really was.  And, as much as I love me some Joe Rogan Experience, he really was a little mean to Jamie on the podcast today!  But I digress.

On to the stuffed chile peppers.  I scored a big bag of Pasilla Peppers for only $1 at the Downtown Anaheim Farmer's Market last week that needed to be used up.  Dan was gone, so I could make a dinner for myself, tonight, that I would love, and I know he would not appreciate.  Having the house to myself does have its perks.

Spicy Cilantro Pepita Pesto Stuffed Peppers
2 cups dry rice, prepared according to package instructions
1 cup Spicy Cilantro Pepita Pesto (recipe below)
1 1/2 cups (or 1 can) black beans, rinsed
1 yellow onion, diced
5 or 6 Pasilla peppers (or any pepper, even bells!)

Preheat oven to 350 F.
Mix together cooked rice, pesto, beans and onions.
Slice each pepper from tip to toe.  Carefully remove the core and seeds.
Stuff each pepper with a generous amount of the rice mixture.
Place on a baking sheet and bake for 25 minutes.

Stuffed Peppers based on 5 peppers per recipe including the pesto.

Spicy Cilantro Pepita Pesto
1 cup raw hulled pepitas (pumpkin seeds)
1 bunch cilantro
3/4 cup olive oil
3/4 cup vegetable oil
1/4 cup lemon juice
3 tablespoons SriRacha (more or less to taste)
2 tablespoons minced garlic
Salt and pepper to taste

Add all ingredients to a blender and whirl away!  This recipe yields about 3 cups, only one of which you need for the rice, but it tastes great as a dipping sauce for taquitos, a salad dressing, on pasta, in a tofu scramble...

Spicy Cilantro Pepita Pesto (1 serving=1 tablespoon)

Press Release: VeganCorner.com

VeganCorner.com Locates Vegan Products, Incentivizes Businesses

CONTACT: Andy Stepanian, Publicist | ph. 631-291-3010 | e. andy@sparrowmedia.net

ENTREPRENEURIAL ANIMAL ACTIVISTS BUILD ONLINE NEXUS BETWEEN VEGANS & LOCAL BUSINESSES

VeganCorner Locates Vegan Products, Incentivizes Businesses to Go Green


[LONG BEACH, CA] Two animal rights activists-turned-entrepreneures, Nathan & Adriana Pope, have announced a fundraising campaign on IndieGoGo.com to help finance the hard-launch of their one-of-a-kind website VeganCorner.com. VeganCorner serves as the vegan's answer to the popular reviews website Yelp* and also acts as a social platform where vegans can support each other's choices with user-submitted recommendations of new eco-concious and cruelty-free products. VeganCorner users can also submit vegan-relevant event listings, share news about their favorite non-profit, or share recipes and other helpful resources with vegans and vegan-curious visitors alike.

Window Clings let you know vegan options are available inside!

Moreover, with an extensive database of over 12,000 profiles for restaurants, cafes, and shops that offer vegan products, VeganCorner provides businesses with an opportunity to engage in direct outreach with a previously hard to pin down, and yet exceptionally loyal niche market of dedicated vegans. Marketing through VeganCorner is multi-directional as users of the VeganCorner website and soon to be released mobile app will be driven towards businesses offering vegan options, while window clings at participating businesses will drive traffic to the VeganCorner website. Nathan and Adriana each hope that this direct marketing process will not only help to make vegan and eco-concious items more accessible, but will also incentivize businesses to provide even more vegan options.

Whether you're trying to locate the nearest raw cafe, a tattoo shop with fish-free inks, a salon that carries Eco-friendly hair products, or want to find a nearby animal sanctuary, it's all in one spot. VeganCorner soft-launched in December as a limited field test and is now moving into the next stages of development.

Co-founder, Adriana Pope states, “VeganCorner was created as a way to make being vegan easier. We found that despite huge jumps in available technology there still wasn't anything that was created specifically for vegans. Some sites incorporated vegan-friendly options into their results but lacked practicality. You still had to weed through mostly irrelevant results that didn't cater specifically to our needs. Over the past couple of months we have listened intently to the feedback and suggestions of our users and have created a road map of the next steps that are needed to bring this site to where it needs to be.”

Founders Nate and Adriana, have spent the last two years building VeganCorner.com as a free resource for vegans all across the world looking for cruelty-free options. They've taken it as far as they can on their own and now they need your help to take VeganCorner to the next level.

Why do they need money?
Nate and Adriana have been supporting the website with their day jobs, but it's clear that the website needs the supplemental help of an additional programmer to provide users an effortless experience as they browse listings and contribute to the Vegan Corner community. Their funding goal is $10,000 which will go towards three specific areas:

• Hiring a programmer with a background in User Experience (UI/UX), who will be able to polish the website so it looks and feels great in both functionality and usability.
• Producing & distributing window clings so that you can easily locate restaurants and shops with vegan options by looking for their colorful sticker that says “Discover Vegan Options.”
• Creating a FREE smart-phone app which will help you locate all the nearest vegan options in your hometown or afar.

How can you help?
Go to IndieGoGo.com and donate some money, anything helps. There are different pledge levels to meet your budget with rewards such as t-shirts, tote-bags, secret potluck invitations, and even ad sponsorship opportunities to name a few. If this is a project that piques your interest, please understand that it will not be possible to carry out without your financial support or word-of-mouth. Also, please share this campaign on Facebook, Twitter, Tumbler, and your blog if you have one, and tell your friends about it.

“Vegan Corner is an amazing new structure for connecting ethical businesses with those who care about living a lifestyle that makes the world a better place for animals... it’s a great way to directly get us in touch & grow the vegan market to show the world how wonderful and easy it is to be compassionate and cruelty free,” says Leanne Mai-ly Hilgart, owner of Vaute Couture, the first vegan fashion label for winter dress coats warm enough for below freezing weather.

Vegancorner.com, is a resource for vegans searching for a cruelty-free place to dine, shop or hang out at. For additional information on Vegan Corner or to request an interview with Nathan & Adriana Pope email Andy Stepanian at andy@sparrowmedia.net or contact pr@vegancorner.comhttp://www.indiegogo.com/vegancorner

Vegan Sandwiches Save the Day!

Never eat a boring sandwich again!

Celine and Tami's new book Vegan Sandwiches Save the Day!: Revolutionary New Takes on Everyone's Favorite Anytime Meal is finally out, and man, you all need to get your paws on it!

Amazing recipes for amazing sandwiches. I fancy myself a bit of a sandwich snob, and this book has impressed me from page one. Smartly laid out in a fun format, this book has tips, tricks, and of course amazing photos of delicious sandwiches.

My favorites so far:
Berry Stuffed French Toast Pockets (page 34) because the crispy, crusty french toast recipe is great on it's own, but the berry filling makes a great surprise. These also work great on the go as a handheld. Super yum.
Orange Fennel Summer Rolls (page 83) because they are so easy, fast, and refreshing on hot days. NO COOKING REQUIRED! Plus they are so pretty, and make a great appetizer as well.
The Party Monster (page 124) because it is delicious green bread stuffed with delicious home made deli slices and other savory goodness. It's a bit time consuming, but oh-so-worth it.
Oreo Wafflewiches (page 173) because, even though it's meant as a dessert, this one screams breakfast (to me) and tastes like a giant Oreo cookie! Whoa.

Another fabulous feature of this book is Chapter 8: The Building Blocks, which is has recipes that can be used throughout the rest of the book, or on their own. Recipes for how to make your own sandwich breads, and deli-style slices to come up with your own sandwich creations.

I cannot recommend this book highly enough.  Sure, I am biased!  Because I love Tami and Celine.  But I only love them because they are so awesome, and so are their recipes.

And guess what else?  The fine folks at Fairwinds Press have offered a copy for me to give away to one of you!  Just leave me a comment in the comments section below telling me what your favorite sandwich is, and I will choose one of you at Random on Friday, August 10, 2012 in the morning at 9am PST.  I only ask that if you enter, that you check back to see if you have won, otherwise I have no way of contacting you to send you your book.  This giveaway is restricted to Shipping within the US only.

The giveaway is now over...the winner is #8!

panda with cookieAugust 7, 2012 1:19 PM

Favourite sandwich! So hard to choose. I was a fan of the Thanksgiving Leftovers from Snice in Brooklyn. Tofurky, sweet potatoes, roasted Brussels, cranberry sauce and gravy. yes yes.

Congratulations to Panda!!!



The lovely ladies were also kind enough to lend a recipe to share with y'all, so here it is:

The Almighty BLT from Vegan Sandwiches Save the Day
by Celine Steen and Tamasin Noyes, Photo by Celine Steen.

The Almighty BLT

For spread
1 jar (14 ounces, or 392 g) hearts of palm, drained
1/4 cup (60 g) nondairy sour cream or unsweetened plain nondairy yogurt
1/2 cup (112 g) vegan mayonnaise
1/4 teaspoon ground white pepper, to taste
1/4 teaspoon fine sea salt, to taste
1 tablespoon (8 g) drained capers
1/2 teaspoon red pepper flakes
1 teaspoon onion powder (optional)
2 cloves garlic, minced
2 tablespoons (14 g) sliced sun-dried tomatoes in oil, drained

For sandwiches
8 slices any bread (crusty or soft), toasted
4 large lettuce leaves
1 recipe Tempeh Bacon, panfried (recipe below)
1 beefsteak tomato, cut into 8 thin slices
1 avocado, pitted, peeled, and cut into
12 slices
4 razor-thin slices red onion (optional)

To make the spread: Process the hearts of palm in a food
processor until coarsely chopped. Add all the remaining
ingredients and pulse a few times to leave chunky, or process
thoroughly until smooth. Stop to scrape down the sides occasionally.
Chill in an airtight container overnight to let the
flavors meld. Enjoy the leftovers within 1 week.

To assemble the sandwiches: Smear 1 tablespoon (16 g)
spread on each slice of bread. Top 4 slices of bread with 1
lettuce leaf, 2 ounces (57 g) bacon, 2 slices tomato, 3 slices
avocado, and 1 slice onion. Top with the 4 remaining bread
slices.

Yield
4 sandwiches
2 cups (515 g) spread


Tempeh Bacon

8 ounces (227 g) tempeh
3/4 cup (180 ml) vegetable broth
1 tablespoon (15 ml) pure maple syrup
1 tablespoon (16 g) tomato paste
1 tablespoon (15 ml) apple cider vinegar
1 tablespoon (15 ml) tamari
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon fine sea salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon plus 1 teaspoon (20 ml) liquid smoke, divided
2 tablespoons (30 ml) olive oil

Using a serrated knife, carefully cut the tempeh into 1/4-inch
(6-mm) strips across the short side. In a 9 x 13-inch (23 x
33-cm) pan, combine the broth, syrup, tomato paste, vinegar,
tamari, cumin, coriander, salt, onion powder, garlic powder,
and 1 tablespoon (15 ml) of the liquid smoke. Place the
tempeh strips in the marinade and turn to coat. The strips
will probably be touching, which is fine. Cover with foil and
refrigerate overnight.
Preheat the oven to 300°F (150°C, or gas mark 2). Bake
the strips in the marinade, uncovered, for 30 minutes. Most
of the marinade will either be absorbed or coating the tempeh.
Remove from the oven. At this point, the strips may be
prepared for serving or stored in the refrigerator for up to 1
week and cooked as needed.
To cook, combine the olive oil and remaining 1 teaspoon
(5 ml) liquid smoke in a small bowl. Heat a large skillet over
medium heat. Brush both sides of the tempeh strips with the
olive oil mixture and, working in batches, cook for 4 minutes,
or until browned. Turn and cook the other side for about 3
minutes.

Yield
8 ounces (227 g)

TVP and Sloppy Jo-nis

Sloppy Jo-nis From Hearty Vegan Meals for Monster Appetites (page 97)

This post is in response to the soy haters and TVP bashers out there who leave reviews on Amazon telling people not to buy my books because I use TVP in my recipes.  (By the way of the 101 veggie burger  recipes in The Best Veggie Burgers on the Planet, only 34 call for TVP. There are also 43 additional recipes for breads, condiments, and other goodies that are TVP free.)

What is TVP?  TVP stands for Textured Vegetable Protein.  It also goes by other names, like TSP (Textured Soya Protein), Soy Chunks, Soy Curls, Soy Meat, and probably lots of other names as well.

What is it made from?  Most commonly, it is made from defatted soy flour.  It is a by product of the soybean oil extraction process.  It can also be made from other grains and seeds like oats, cotton seeds, and even wheat.  Once the oil is extracted, the remaining protein is heated to a temperature that allows it to be molded and pressed through a nozzle into various shapes and sizes.  Without getting to scientific on y'all, the heating process makes it malleable, and the cooling process makes it porous and puffy so that it can absorb up to 3 times it's own weight in liquids when rehydrating.

What is it used for?  I can tell you what I use it for.  I use it as a quick, easy, low fat, source of protein.  I buy a ton of the stuff in bulk, and use it to make all sorts of meat alternatives.  I use it to make my own bacon bits.  I use it to make Sloppy Jo-nis (recipe below).  I use it to make Meaty Marinara.  I use it to make Pepperoni Pizza Topping.  I use it to make my own Taco Meat.  It is also commonly used in the commercial food industry as a meat extender.  Because it has very little flavor on it's own, it absorbs and takes on the flavor of pretty much anything you cook it in.

Is it good for you?  Well, all things in moderation.  It is a soy based product, so I believe it is a great alternative to artery clogging, cholesterol laden, ground up dead cow.  I don't eat it every day (but I don't really suggest eating ANYTHING every day!)  Here is a nutritional breakdown of dry TVP granules (I use the Bob's Red Mill Organic TSP most often).  1/4 cup (14 g) of dry TVP granules contains: 80 calories, 1.5 grams fat (0 saturated and 0 trans), 0 Cholesterol, 0 sodium, 5 grams Carbs (3 grams Fiber, 1.5 grams Sugar), and 7 grams of protein.  It also provides 5% of your daily Calcium and 8% of your daily Iron.  The ONLY ingredient on the label is ORGANIC SOY.  Only you can decide what is good for you.

Bob's Red Mill Organic TSP Nutrition Facts Label.  Click on Image to enlarge.

Now to the good stuff.  The food.  Try this recipe for Sloppy Jo-nis the next time you want to expose vegan foods to a skeptic.  It tastes so similar to the real thing, they probably won't even taste the difference.

Sloppy Jo-nis
1 cup (96 g) TVP granules
1 cup (235 ml) veggie broth (No-Beef flavored vegetable broth works best here, but any will do)
1/4 cup (60 ml) vegetable oil
4 cloves garlic, minced
1/4 cup (40 g) finely diced onion
1/4 cup (40 g) finely diced green bell pepper
1 tablespoon (15 g) prepared yellow mustard
3/4 cup (204 g) ketchup
1 tablespoon (15 g) steak sauce
1 tablespoon (14 g) packed brown sugar
salt and pepper to taste

Reconstitute TVP by mixing together with veggie broth in a microwave safe dish, covering tightly with plastic wrap and micro waving on high for 5 to 6 minutes. (Alternatively, you can bring the broth to a boil, pour over the TVP, mix, cover and let sit for 10 minutes.)
In a frying pan, preheat oil over medium high heat.
Add onions and bell pepper. Saute about 3 minutes. Add in garlic and continue to saute for about 2 more minutes.
Reduce heat to low, add in reconstituted TVP, mustard, ketchup, steak sauce, and brown sugar.
Stir to coat, and heat through.
Add salt and pepper to taste.

Yield: 4 servings

The nutritional info below is for the filling only.

Home Made Inari topped with Spicy Sushi Sauce

Home made Inari Sushi with Spicy Sushi Sauce from 500 Vegan Recipes

An oldy but a goodie! I originally posted the recipe for the Spicy Sushi Sauce way back in January of 2009 as a teaser for 500 Vegan Recipes, and I'll be darned if I don't love that stuff even more today. My newest favorite way to use it is on Asian Fusion Tacos. There are a few food trucks and restaurants in Los Angeles serving up this wonderful Asian twist on Mexican food.  I say wonderful, because I think it is a wonderful idea to fuse those two cuisines, but the truth is, those places aren't vegan, so I haven't been able to try them out.  Enter my local Whole Foods Market, who started serving up vegan street style tacos in their traditional Mexican form as well as Fusion style.  YAY!

But I digress.  This post is about Inari, home made Inari to be exact.  So it's really 3 recipes in one post. One for the tofu pockets, one for the rice filling, and of course, one for the ridiculously good sauce.   You can take a huge shortcut when making these at home by buying canned, prepared Inarizushi No Moto tofu pockets, but I like to make my own pockets with regular extra firm tofu that you can get at any grocery store.

For the Tofu Pockets

12 ounces (or one block) extra firm tofu, drained and pressed*

1 cup (or more) vegetable oil

1 cup soy sauce

1/4 cup rice wine vinegar

1/4 cup agave

*It really doesn't matter how much your block weighs.

In a pot, or a deep fryer, place enough oil to give you at least one inch. Heat on high heat.

Cut your tofu into 12-16 pieces, depending on the size of your block. You want to have rectangles that measure about 2 inches long, 1 1/2" wide and 1/4" thick.

Deep fry the blocks, 3 or 4 at a time, in oil until golden brown, about 5 minutes. Take care that they don't touch in the oil, or they will get stuck to eachother. Remove from oil and set on a plate lined with paper towels to drain off any excess oil.

In a wide shallow dish, or a gallon size zip top bag, mix together soy sauce, vinegar, and agave. Place the fried tofu in the marinade and let soak for at least ten minutes, but no longer than twenty. Remove from marinade and, once again place on a plate lined with paper towels to absorb excess moisture.

Carefully cut a slit in the long end of the tofu to create a pocket.

Stuff with the prepared sushi rice.

Tofu Pockets

For the Rice
1 cup dry sushi rice
2 cups water
1 tablespoon rice wine vinegar
1 tablespoon agave
1/2 teaspoon salt

Place all ingredients in your rice cooker. If you don't have a rice cooker, follow the instructions on your package of rice, adding the vinegar and agave to the water.

Sushi Rice

Spicy Sushi Sauce
1/2 cup vegan mayo

2 tbsp Sri Racha

1/4 tsp toasted sesame oil

Whisk together until smooth, put it in a squeeze bottle and then squirt it all over everything you can think of!

Sushi Sauce

BBQ Seitan Ribs (and Giveaway RESULTS!)

BBQ Seitan Ribs (complete with Cedar Bones!) found on page 140 of
The Complete Guide to Vegan Food Substitutions.  Photo by Celine Steen.

I am a complete sucker for the small town, idyllic idea of a country hoe-down or county fair. Unfortunately, I live in Orange County, California, and if you've seen the ad for our county fair, you'd see that the romantic visions of a barn dance, red and white gingham tablecloths, hay rides, banjo plucking bands, under the big blue sky, in a big green meadow are just that...romantic visions.

So, I have my own hoe-downs.  Me and my husband in my backyard.  (And yes, I do own an old wooden wagon wheel!)  One of my favorite things to throw on the grill is a big ol' slab of Seitan Ribs, complete with cedar bones.

If you like to cook outdoors, leave a comment below telling me your favorite foods to eat or cook outside!  I will choose 3 comments at random to receive your choice of any of my 5 cookbooks!  Yes, I will ship internationally.  I will choose the winners on Saturday night. (After I get home from the fair.  Ha!)  I only ask one favor...if you enter this giveaway, please check back to see if you have won, otherwise, I have no idea how to get your book to you.


CONTEST NOW OVER.  WINNERS ARE #28, 21, and 2.  CONGRATULATIONS VIC, ERIN, and BETH!

#2  Vic Robinson July 18, 2012 11:08 AM

These look fantastic! I really like the unique addition of steak sauce! Yum!

#21 Erin C. July 18, 2012 4:27 PM

I usually go for a simple tofu/veggie kabob. Once I did pizza on the grill and that was yummy!!!

#28  Beth July 19, 2012 8:17 AM

Corn all the way! Dang it, I wish we had a grill.... those ribs looks INSANE.

Please send me an email with your mailing address and choice of cookbook to joni AT justthefood DOT com so I can send you your book ASAP!

Barbecue Seitan Ribs

3 cups (432 g) vital wheat gluten flour

1 cup (120 g) whole wheat flour

1/4 cup (30 g) nutritional yeast

2 tablespoons (16 g) onion powder

1 tablespoon (8 g) garlic powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

2 cups (470 ml) water

1/2 cup (125 ml) barbecue sauce, store-bought or homemade

1/4 cup (60 ml) steak sauce

2 tablespoons (30 ml) soy sauce

2 tablespoons (30 ml) liquid smoke

2 tablespoons (30 ml) olive oil

2 cups (470 ml) additional barbecue sauce for baking and grilling

6 bones (See note below)

Preheat oven to 350°F (180°C, or gas mark 4).

Line a 9×13-inch (23 x 33-cm) baking pan with foil or parchment paper.

In a large mixing bowl, mix together dry ingredients.

In a separate bowl, mix together wet ingredients.

Add wet ingredients to the dry and knead for 5 minutes.

Let mixture rest for 20 minutes.

Shape mixture into a large rectangle, to fit in the pan, with at least an inch of space around the edges.

Push the bones through the mixture, at equal distances from each other.

Pour additional 3/4 cup (180 ml) barbecue sauce into the bottom of the baking pan.

Place “rack of ribs” in the pan.

Spread another 3/4 cup (180 ml) barbecue sauce over the top.

Cover pan tightly with foil and bake for 90 minutes.

You can enjoy these as is, or refrigerate for later use.

To reheat, fire up the grill to give ribs extra smoky flavor and grill marks. Brush with 1/2 cup (125 ml) even more barbecue sauce while grilling!

Finger Lickin' Good: Disposable bamboo chopsticks or even Popsicle sticks work wonders here, but if

you want to kick it up a notch, try food-grade cedar cut into 1/2-inch x 6-inch (1.27 x 15-cm) “bones,” makingsure to sand down any rough edges. Whichever you choose, start by soaking them in a mixture of 2 cups (470 ml) warm water mixed with 2 tablespoons (30 ml) liquid smoke to add some smoky flavor to the ribs. For an edible set of bones, try taro root. Although this method will yield edible “bones,” they will be more flimsy after cooking, thus requiring a fork and knife for eating.

Yield: 6 large ribs

Nutrition Facts

I get tons of emails asking for the Nutrition Facts for my recipes.  So, I am slowly going to start adding the Nutrition Facts to all of the recipes on the blog.  This is a huge undertaking and will take me quite some time, so please be patient as I am working on this one recipe at a time.

I am using my favorite recipe calculator...the one over at SparkPeople.

The Nutrition Facts I am providing are for informational purposes only.  And, to be honest, I am putting them there for selfish reasons.  I need to know what I am eating too!

Summer Salads and Sammies

Summery Salad with Apricot, Dill and Mustard Vinaigrette

I was just about as lazy as one could be on a Sunday.  It was pushing 100 degrees outside, and although beeeyoootiful out there, I was totally content on the couch, blinds closed, air conditioner blasting, watching ridiculous reality television.  The really ridiculous stuff, like Pregnant in Heels and Miss Advised.  10 am passed.  11 am passed.  12 noon it was, then 1 pm.  Oops, 2 pm had passed and it was already 3!

Enough already.  I barely get 2 days off in a week, and I am gonna waste it away watching Bravo?  Nope.  So, up I got and dragged myself into a sundress and off to the market I went.  The heat had my heart set on something light.  As I drove to the store I was menu planning in my mind.  Fantasizing about a big salad with frisse and a home made vinaigrette.

I called my sister and told her my menu plans:

Mixed green salad with candied walnuts and grapes and an Apricot Dill and Mustard Vinaigrette
Baby Potato Salad (using the same dressing)
and Grilled Vegetable Paninis with Fennel and Shallot Marmalade

As luck would have it, she was also looking for dinner plans so I invited her over.

Baby Potato Salad (left) and Grilled Vegetable Panini with Fennel and Shallot Marmalade (right)

And as I began to chop and slice, it donned on me I should be writing it all down.  My sister bemoaned,  "Can't you just prepare a meal for the pure enjoyment of cooking?"  Nope!  Because then I wouldn't be able to do it again!  And that would have been ashamed, because the dressing and marmalade came out fantastic.  Bursting with fresh summer flavors.

Apricot, Dill and Mustard Vinaigrette
1/2 cup good quality extra virgin olive oil
1/4 cup white balsamic vinegar
2 tablespoons apricot preserves
2 tablespoons agave nectar
2 tablespoons stone ground mustard
2 tablespoons lemon juice
1 teaspoon dried dill or 1 tablespoon fresh dill
Sea salt and fresh cracked pepper to taste

Whisk all of the ingredients together and place in an airtight container in the refrigerator until ready to use.

Yield:  Just over 1 cup

To make the green salad, I tossed together frisse, radicchio, hearts of romaine, candied pecans, candied walnuts, and a big helping of mixed grapes.  Yep, I was so lazy I bought grapes that were already plucked!  I drizzled on the above vinaigrette and served.  I wish I would have added slices of fresh apricot.  Dang.  Why didn't I think of that yesterday?

To make the potato salad, I boiled about 3 pounds of a cubed baby potato mix (blue, red, fingerling, and buttery yukon golds) until they were fork tender.  I rinsed and cooled them, then tossed in a generous portion of fresh basil chiffonade.  I tossed it all with the above vinaigrette and put the whole shebang into the refrigerator to get nice and chilled before serving.

Fennel and Shallot Marmalade
3 tablespoons olive oil
1 bulb of fennel, thinly julienned
4 shallots, thinly julienned
1 tablespoon minced garlic
2 tablespoons agave nectar
2 tablespoons apricot preserves
1/2 teaspoon red chili flakes
1 tablespoon balsamic vinegar
Sea salt and fresh cracked pepper to taste

Heat olive oil over medium high heat in a pot or pan with a lid.
Add fennel, shallot, and garlic.  Saute until fragrant and translucent.
Add in remaining ingredients and toss to combine.
Reduce heat to low.  Cover and let cook for about 10 minutes, uncover and continue to cook, stirring constantly until reduced and almost all of the liquid has been absorbed.

Yield: 1 cup

To make the Paninis, I used crusty ciabatta rolls, sliced open.  On each half of the bread, I schmeared about 1 tablespoon of Galaxy Foods Chive and Garlic Cream Cheese Alternative.  I topped that with a big ol' dollop of the above marmalade, then layered on grilled eggplant, zucchini, asparagus, and anaheim chiles, and then used my grill pan to give them a nice crust.  Since I don't have my own panini grill, I use an antique iron to weigh down my sandwiches on the grill pan.  I've also used a brick wrapped in foil.

And because my sister is such a peach, she brought us a lovely bottle of red and a coupla pints of So Delicious Coconut Almond Chip Ice Cream.  I'm not lying when I tell you that that stuff tastes almost identical to a Mahalo Bar.

Farmer's Market Flatbread (Happy Vegan Pizza Day!)

Pizza and the X Games does a good friday night make.

Went to the farmer's market in Huntington Beach this afternoon, and since I have to work tomorrow, we decided to celebrate Vegan Pizza Day a little early.

Those of you who know me, you know I am a big fan of Daiya cheeses, and all kinds of fakey kind of stuff when it comes to my pizza toppings.  But, it's been so warm outside, and since I was at the beach earlier, I felt like making a healthier pizza, not heavy.  More like a flatbread, than a pizza.

This one has no sauce, and no fake cheese.  Just lots of fresh veggies.  I did come across a vendor selling almond based hummus, so I bought some of the tomato basil flavor and threw a few dollops of that up on top for good measure.  Drizzled with a bit of olive oil, and then I sprinkled the whole shebang with a blend of spices and nooch.

From Scratch Whole Wheat Dough
(I used this recipe and used whole wheat flour instead of all purpose, and molasses instead of sugar.)
Fresh Basil
Baby Yellow Potatoes, thinly sliced
Grape Tomatoes, cut in half
White Onion, roughly chopped
Asparagus, chopped
Artichoke Hearts, chopped
Minced Garlic
Olive Oil
Tomato Basil Almond Hummus
Nooch and Spices