BBQ Seitan Ribs

Ingredients

• 1 cup vital wheat gluten
• 2 teaspoons smoked Spanish paprika
• 2 tablespoons nutritional yeast
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 3/4 cup water
• 2 tablespoons tahini or other nut butter
• 1 teaspoon Liquid Smoke
• 1 tablespoon soy sauce
• about 1 cup of your favorite barbecue sauce (see some suggestions below)

Instructions

Preheat the oven to 350 and lightly spray an 8×8 baking dish with canola oil. Mix the first 5 ingredients together in a large bowl. Mix the water with the nut butter, Liquid Smoke, and soy sauce and add it to the dry ingredients. Stir to mix well and then knead lightly in the bowl for a couple of minutes.

Put the dough into the baking dish and flatten it so that it evenly fills the pan. Take a sharp knife and cut it into 8 strips; then turn the pan and cut those strips in half to form 16 pieces:

This photo is by Susan Voisin of fatfreevegan.com

Put it in the oven and bake for 25 minutes. While it’s cooking prepare your grill.

Remove it from the oven and carefully re-cut each strip, going over each cut to make sure that the ribs will pull apart easily later. Generously brush the top with barbecue sauce. Take it to the grill and invert the whole baking dish onto the grill (or use a large spatula to lift the seitan out, placing it sauce-side down on the grill). Brush the top of the seitan with more sauce:

 Make sure that it doesn't burn. When it’s sufficiently brown on one side, turn over and cook the other side, adding more sauce, if necessary. When done, remove to a platter and cut or pull apart the individual ribs to serve.

Note: To make this without a grill, bake it for 25 minutes without barbecue sauce. Then brush the top with a generous coating of sauce, turn the whole thing over carefully in the pan, and brush the other side with sauce. Bake for another 10-20 minutes or until the sauce has thickened and caramelized slightly but not burned. Remove from oven, cut apart, and serve.

Recipe is by Susan Voisin of fatfreevegan.com. 1st two photos are by Laura Spear, 3rd photo is by Susan Voisin of fatfreevegan.com.

Jalapeno Poppers

 

To prepare Jalapenos
• 1/4 Cup Apple Cider Vinegar
• 3 Cups Water
• 10 Medium Jalapenos
For Bread Coating
• 3/4 to 1 Cup Panko Vegan Bread Crumbs
• 2 Tablespoons Nutritional Yeast Flakes
• 1 Tablespoon Extra Virgin Olive Oil
For Batter
• 3 Tablespoons Bob's Red Mill Egg Replacer
• 6 Tabelspoons Water
For Filling
• 3/4 Cup Blanched Slivered Almonds
• 2 Teaspoons Sugar
• 1/4 Teaspoon Salt
• 1/2 Cup Tofu, Well Drained
• 1 Teaspoon Extra Virgin Olive Oil
• 1 Teaspoon Onion Powder
• 1 Teaspoon Red Wine Vinegar
• 2 Tablespoons Canned Pimentos

Wearing plastic gloves, split peppers half way through length wise and with a small spoon carefully scoop out seeds. While doing this take care not to break the jalapeno. In a deep sauce pan bring water and vinegar to boil and add peppers, cover and boil for 7 minutes. Careful not to stick your face around the top of the sauce pan when raising up the lid. :D While those are cooking prepare bread crumbs and filling.

First place bread crumbs into food processor with olive oil and nutritional yeast and pulse 5 times. Pour into large mixing bowl and set aside. Prepare batter by mixing water and egg replacer together in a small mixing bowl and set aside.

Preheat oven to 400 degrees.

For filling, place almonds, salt and sugar into a food processor and blend for about 2 minutes or until clumps start to form. Place tofu, olive oil, onion powder, salt, red wine vinegar in processor and mix another 2 minutes. With a spoon stir in pimentos into filling mixture by hand.

Grease cookie sheet.

Drain peppers after cooked. Fill with filling using a small spoon. Dip into batter and then quickly place into bread crumbs mixture and roll the filled jalapeno around until completely coated. Place onto cookie sheet. Place in oven and bake 12 to 15 minutes.

 

Recipe by my vegan cookbook blog, Photos by Laura Spear

Bon Appétit,

Prosciutto Bruschetta

1 loaf (1 lb) baguette French bread, cut into 30 (1/4-inch) slices
2 tablespoons olive or vegetable oil
1/2 cup chive-and-onion cream cheese spread (from 8-oz container)
1/2 lb thinly sliced prosciutto (from deli)
1/4 teaspoon coarsely ground pepper
4 plum (Roma) tomatoes, thinly sliced
Bottled Bruschetta (such as Bellino or another brand)

1. Heat oven to 375°F. Brush both sides of bread slices with oil. Place on ungreased cookie sheet. Bake about 5 minutes or until crisp. Cool 5 minutes.

2. Spread cream cheese over each bread slice. Top with Prosciutto; sprinkle with pepper. Top some with a tomato slice and some with Bruschetta sauce.


Recipe by Laura Spear and Donna Mcgonigal (adapted from a roast beef bruschetta recipe) Photo by Donna Mcgonigal

Irish Nachos

This is my husbands favorite meal at Irish Times restaurant in Saratoga Springs NY. We recreated the recipe at home and its very good! 

1 20- to 24-ounce bag waffle fries

2 tablespoons EVOO – Extra Virgin Olive Oil

1 pound deli-sliced corned beef, chopped

Salt and ground black pepper

1 cup Shredded white cheddar

1 cup Shredded yellow cheddar

sliced jalapenos

Preheat oven to 450ºF.

Arrange the waffle fries on a baking sheet and cook according to package directions, adding about 10 minutes onto the baking time to make them extra crispy.

Meanwhile put the chopped corned beef in a skilled on medium and add the 2 tablespoons of olive oil, stir and cook for 3 minutes, remove from heat.

Add the corned beef to the waffle fries topping them evenly

Sprinkle salt and pepper

Add both cheeses to the nachos

Top with jalapenos

Put the nachos back in the oven for about 5 minutes or until cheese is melted.

Recipe and photos by Laura Spear

Green Chile Jalapeno Bites

1 (8-ounce) package refrigerated crescent dough


1 (8 ounce) packages cream cheese, softened, cut into 4 pieces

1 (4-ounce ) cans ORTEGA Diced Green Chiles

1 (4-ounce) can diced Jalapenos
1/3 cup milk

1 large egg

1 1/3 cups dry bread crumbs

1(1.25-ounce) package ORTEGA Taco Seasoning Mix

Garnish:  Salsa - Homestyle Recipe (Hot), or any flavor

Preheat oven to 400°F

Grease baking sheet.

Separate dough into four 3 x 6-inch rectangles on cutting board; press seams closed. Spread 1/4 block cream cheese onto each rectangle; top each rectangle with  1 oz Jalapenos and 1 oz Green Chili. Fold rectangles in half lengthwise; cut each into eight pieces.

Combine milk and egg in small bowl. Combine bread crumbs and seasoning mix in shallow dish. Dip each bite into milk mixture; roll in bread crumb mixture. Place on prepared baking sheet.

Bake for 18 to 20 minutes or until golden brown. Serve with salsa.

Makes 32 servings.

Spicy Buffalo Beer Dip

1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes


1/2 cup light beer

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/4 cup hot pepper sauce for Buffalo wings  (Franks Red Hot)

1/4 cup KRAFT Natural Blue Cheese Crumbles

2 green onions, sliced

MICROWAVE VELVEETA and beer in a large microwaveable bowl on HIGH 5 min. or until VELVEETA is melted, stirring after 3 min.

STIR in remaining ingredients.

Top with some Crumbled Blue Cheese


Recipe and pic by Velveeta

7 layer Mexican Dip

1 can refried beans

shredded monteray jack cheese

1 tub of guacamole

Sour Cream

Diced tomatoes

Chopped Green onions

Fresh Cilantro

Layer each of the listed ingredients in the order provided. You decide how much of each ingredient you like (some people like more or less of certain things)

After it is layered refrigerate for 20 minutes before serving, and enjoy!

Recipe and photos by Laura Spear

Hot Spinach and Artichoke Dip

Ingredients


1 cup thawed, chopped frozen spinach

11/2 cups thawed, chopped frozen artichoke hearts

6 ounces cream cheese

1/4 cup sour cream

1/4 cup mayonnaise

1/3 cup grated Parmesan

1/2 teaspoon red pepper flakes

1/4 teaspoon salt

1/4 teaspoon garlic powder

2 cans of french bread dough (roll into one big ball and bake as directed) or buy one round loaf of bread to serve the dip in.

Bread for dipping

Directions

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

Cut the top off the bread bowl keep for storing it, take out the inside of the bread bowl (you can chop it up to use for dipping) pour the dip into the bread bowl.

Buffalo Chicken and Blue Cheese Dip

4 Chicken Breasts ( I used can chicken)
2 (8oz) pkgs cream cheese, softened
12oz Bottle Frank’s Red Hot Buffalo Sauce
16oz Blue Cheese Dressing (i used chunky)
Shredded Cheddar
Blue Cheese Crumbles (mix some in and some on top)

1. Boil and shred the chicken
2. Mix softened cream cheese with blue cheese dressing, frank’s and chicken in a baking pan, add a few crumbles.
3. Top with shredded cheese and blue cheese crumbles
4. Bake at 350 for 20 minutes until the cheesse on top is bubbly

Bobby Flay's Hot Wings with Blue Cheese-Yogurt Sauce

Ingredients


For the Sauce:

1 cup Greek yogurt

1/4 cup crumbled blue cheese (Bobby likes cabrales)

2 tablespoons finely grated red onion

2 tablespoons finely chopped fresh cilantro

Kosher salt and freshly ground pepper

For the Wings:

Peanut oil, for frying

1 1/2 cups all-purpose flour

Kosher salt and freshly ground pepper

3 tablespoons ancho chili powder

1 1/2 teaspoons garlic powder

3 pounds chicken wings, split at the joint, tips removed

1/2 cup red wine vinegar

1 to 2 tablespoons pureed chipotle chiles in adobo sauce

1 tablespoon New Mexico chili powder

1 tablespoon dijon mustard

1 to 2 tablespoons honey

1 stick unsalted butter, quartered

Chopped fresh cilantro, for garnish (optional)

Jicama sticks, for serving

Directions

Make the sauce: Combine the yogurt, blue cheese, red onion, cilantro, and salt and pepper to taste in a small bowl. Refrigerate at least 30 minutes before serving to allow the flavors to meld.



Make the wings: Heat 2 inches of peanut oil in a large high-sided pan until a deep-fry thermometer registers 375 degrees F.



Stir together the flour, salt and pepper to taste, 1 tablespoon ancho chili powder and the garlic powder in a shallow bowl. Season the wings with salt and pepper and add in batches to the flour mixture to lightly coat. Tap off the excess flour, add the wings to the oil in batches and fry until golden brown and cooked through, 8 to 10 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.



Bring the vinegar, chipotle puree, the remaining 2 tablespoons ancho chili powder and the New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat. Remove from the heat and whisk in the mustard, 1 teaspoon salt, the honey and butter until smooth. Add the wings and toss to coat. Garnish with cilantro, if desired, and serve with the jicama sticks and blue cheese sauce

Recipe Bobby Flay,  Pic Laura Spear

Hot Artichoke Dip Bread Bowl

2 16-oz sourdough bread rounds (about 6-in. diameter), divided (or use 2 cans of french bread dough and back into a ball)

Vegetable oil

4 oz cream cheese, softened

½ cup milk

1 can (14 oz) artichoke hearts in water, drained

1 1.4-oz envelope or one 1.8-oz box (2 envelopes) vegetable soup mix

1 garlic clove, pressed

1 lemon

1 container (8 oz) sour cream

Grated fresh Parmesan cheese (optional)


1. Preheat oven to 450.
2. Slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 4½-inch-wide and 2-inch-deep well for dip. Slice center of first and entire second bread round into 1-in. cubes. Place bread bowl on center of Large Round Stone. Arrange bread cubes around bowl; spray with vegetable oil.
3. In a bowl, whisk cream cheese until smooth. Add milk to cream cheese; whisk until smooth. Chop artichokes. Add artichokes, soup mix and pressed garlic to bowl; mix well.
4. Microwave on HIGH 5-7 minutes or until hot (do not boil).
5. Juice lemon to measure 2 tbsp juice. Stir juice and sour cream into hot artichoke mixture; pour into bread bowl.
6. If desired, grate Parmesan cheese over bread bowl and bread cubes. Lean lid against bread bowl.
7. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.
Recipe by Pampered Chef, Photos by Laura Spear

Cranberry Spice Dip

I got this recipe from my good friend Donna who is an amazing cook! She uses orange marmalade in place of the strawberry preserves and less cayanne pepper.  So try her amazing recipe out too!

1 pkg. (8 oz.) Cream Cheese, softened


1/2 cup canned whole berry cranberry sauce

1/4 cup strawberry preserves

1/4 tsp. ground red pepper (cayenne)

1/4 cup Slivered Almonds, toasted (not necessary to toast if you're in a hurry)



1. SPREAD cream cheese onto bottom of 9-inch pie plate.



2. MIX cranberry sauce, orange marmalade and ground red pepper; spoon over cream cheese. Sprinkle with almonds and a dash more of cayenne pepper on top.



3.SERVE with RITZ Crackers.

Chipotle Mac n' Cheese

Chipotle Mac n' Cheese




1 lb cavatappi pasta

2 teaspoons salt

1 tablespoon vegetable oil

2 Tbsp dried minced onion flakes

1/2 cup unsalted butter (1 stick)

3 tablespoons all purpose flour

2 cups heavy cream

3 cups half and half

2 teaspoons kosher salt

1 teaspoon white pepper (ground)

16 oz cheese - combination of sharp cheddar, medium cheddar and smoked swiss

1 Tbsp dried chipolte chili (chipotle chili powder)

3/4 cup panko



Preheat oven to 350 degrees F. In a large pot, bring 1 gallon of water to boil. Add 2 teaspoons salt and pasta and cook for 8 – 9 minute

Drain pasta and cool under cold running water. Pasta should be slightly firm. Toss drained pasta in oil and reserve

Melt butter in a large sauce pot over medium heat. Add onions and flour and cook 1 – 2 minute but do not brown. Add cream, half and half, kosher salt, chipotle powder and white pepper.

Bring pot to a simmer. Cook until sauce is thick, about 5 – 6 minute Blend cheese into sauce and add cooked pasta.

Pour pasta and sauce into a 9 x 12″ baking dish. Sprinkle top of pasta with panko bread crumbs. Bake for 20 minutes.

Classic Mini Sliders

Classic Mini Sliders

1 medium onion (about 1 cup finely chopped)

¼ cup finely chopped fresh parsley

1½ lb 90% lean ground beef

2 garlic cloves, pressed

1 tsp salt

6 slices American cheese

8 hot dog buns

24 hamburger dill pickle slice



Preheat oven to 450°F. Finely chop onion and parsley using Food Chopper. Combine beef, onion, parsley, garlic pressed with Garlic Press and salt in Classic Batter Bowl; mix well. Press beef mixture evenly over bottom of Large Bar Pan. Bake 10-12 minutes or until beef is no longer pink. Meanwhile, on Cutting Board, cut cheese into quarters; set aside. Slice buns apart neatly at seams using Utility Knife (do not separate tops from bottoms). Trim about ¼ in. from each bun end to square off (discard trimmings). Cut buns into thirds for a total of 24 square mini buns; set aside. Remove bar pan from oven. Pour off juices, if necessary, and place on Stackable Cooling Rack. Cut beef mixture into 24 squares using Pizza Cutter. Top each burger with one pickle and one piece of cheese. Place one bun top onto each burger; top with one bun bottom. Cover bar pan with aluminum foil and bake 3-5 minutes or until cheese is melted and buns are warm. To serve, place one burger with bun top onto one bun bottom using Mini-Serving Spatula. Repeat with remaining burgers and bun bottoms. Serve immediately.



Yield: 24 mini burgers

pic and recipe from taste of home