Here's a few recipes to help you celebrate Independence day with outdoor barbecue bliss! Enjoy!
Barbecue Ribs
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| Barbecue Ribs (page 140 of The Complete Guide to Vegan Food Substitutions) Photo by Celine Steen |
Yes! Even vegans can enjoy a big ol' rack of barbecue ribs. Wow the skeptics with these remarkably realistic ribs complete with "bones"!
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
Orange Chipotle BBQ Sauce
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| Orange Chipotle Barbecue Sauce |
Oh, so sweet! But wait, what’s that there kick? Ohhh, the smoky chipotle has emerged from the sweetness to leave your tongue warm…not burning.
2 tablespoons (30 g) extra-virgin olive oil
1 medium yellow onion (about 6 ounces, 168 g), roughly chopped
1 tablespoon (15 g) minced garlic
24 ounces (672 g) tomato sauce
6 ounces (168 g) tomato paste
1/2 cup (120 ml) fresh orange juice
1/2 cup (110 g) brown sugar, tightly packed
1/4 cup (80 g) grape jelly (NOT JAM! JELLY! This is Joni’s Gramma Jo’s secret ingredient!)
2 tablespoons (12 g) ground chipotle powder
In a stock pot or Dutch oven, heat olive oil on medium high heat.
Add onion and garlic and saute until transluscent and fragrant, and just beginning to brown.
Add in remaining ingredients and stir. Bring to a simmer. Cover and reduce heat to medium low and simmer
for 20 minutes.
Remove from heat and serve as you would any barbecue sauce.
If not using right away, place in an airtight container and store in the refrigerator. Should last about a week in
the fridge, or freeze for later use.
Yield: About 4 cups
Old Fashioned Deli Style Macaroni Salad
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| Deli Style Macaroni Salad |
This is the kind of macaroni salad you could EASILY serve to an omnivorous group at a potluck or get togetheror Saturday afternoon barbecue, without anyone ever questioning the veganocity. It’s chock full of crunchyveggies and coated in a creamy, tangy dressing.
1 pound (454 g) elbow macaroni, prepared according to package directions
1 bell pepper (red, green, or yellow), cored, seeded, and diced
1 cup (160 g) diced red onion
1 cup (48 g diced green onion or chives
1 cup (100 g) chopped celery
1 cup (110 g) shredded carrot
1/4 cup (60 g) sweet pickle relish
1 cup (224 g) vegan mayonnaise, store-bought or homemade
1/4 cup (60 ml) apple cider vinegar
2 tablespoons (30 g) prepared dijon mustard
1 teaspoon dried dill, or 1 tablespoon fresh
Salt and pepper to taste
While pasta is boiling, prep vegetables and prepare dressing.
To make the dressing, whisk together mayo with cider vinegar, mustard, and dill.
Once pasta is cooked, strain and run under cold water to cool. Return to the pot.
Add chopped veggies, relish, and dressing to the cooled pasta and toss to combine.
Keep refrigerated until ready to serve.
Yield: 16 servings
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