We just got back from a week-long trip to Indiana and Kentucky. Despite all the wonderful (and delicious) hospitality, and living on snacks from the cooler on the other end of the spectrum, it was so good to be barefootin' in my own kitchen again yesterday. I whipped up a couple recipes I'd seen on-line that I thought would complement each other, and with the usual few adjustments had a yummy summer dinner with the family.
The Slaw
Whisk the dressing:
1/4 cup maple syrup
1/4 cup olive oil
1 tsp sesame oil
1/4 cup rice vinegar
1 Tbsp liquid aminos
1 Tbsp peanut butter
1/2 tsp salt
1 tsp sriracha sauce
1 Tbsp grated fresh ginger
1 minced garlic clove
Pour over:
1 bag broccoli slaw (4-5 cups)
2 cups shredded carrots
1 red pepper, sliced thin
1 cup cooked, shelled edamame
2 medium scallions, sliced thin
1/2 cup peanuts
1/2 cup loosely packed, chopped cilantro
Toss and refrigerate.
The Ribs
Preheat the oven to 350 degrees.
Make the seitan:
1 cup vital wheat gluten
2 Tbsp nutritional yeast
1 tsp garlic (or onion) powder
3/4 c water
2 Tbsp peanut butter
1 tsp sesame oil
1 Tbsp liquid aminos
1 tsp minced garlic
1 tsp grated fresh ginger
Mix dry ingredients in one bowl. Mix wet ingredients in a separate bowl. Then mix together, and knead gently for a couple minutes. Pat into a sprayed 7 x 7- or 8 x 8-inch baking pan. Bake for 20 minutes.
Meanwhile, make the glaze:
1 clove garlic, minced.
1/2 tsp grated fresh ginger
1/2 cup orange juice
1/8 cup rice vinegar
2 Tbsp ketchup
1-1/2 Tbsp brown sugar
1 Tbsp maple syrup
1/2 tsp sesame oil
1 Tbsp liquid aminos
1/2 tsp sriracha sauce
1 Tbsp cornstarch
3 Tbsp water
Whisk together. Pour over the seitan and bake for an additional 20 minutes, til bubbly and thickened. Cut into 16 finger-lickin' slices.
You could try throwing them on the grill for a few minutes at this point, to get some smoky flavor and grill marks.
