Friday, July 27, 2007
It's not always easy to get creative with dinner, especially after you've been baking pies all day. But a girls still gotta eat, and so does her family. Here's something that I made last night, and actually remembered to photograph before we dug in.
I decided to try my hand at Susan's Barbecued Ribz from the Fatfree Vegan Kitchen. Let me just say that they are AMAZING! So, so good! They're also very easy to make, especially if you have a grill or cast iron grill pan. Don't double the recipe though, that was where I ran into a few little problems. Follow the recipe exactly. I also used smooth peanut butter and lots of BBQ sauce. Oh, and the Ribz are even more amazing the next day, after being chilled overnight.
To go with the Ribz, I cooked up some greens and some Mac & Cheeze (it was a Southern dinner after all). For the Mac & Cheeze, I used some brown rice penne pasta from Trader Joe's (love the stuff, but you could also use regular macaroni) and topped it with a variation of Bryanna Clark Grogan's Melty Chedda Cheeze recipe. It was a really delicious dinner. Thanks Susan and Bryanna for some awesome recipes! Here's my sauce recipe for you.
Julie's Version Of Bryanna's Melty Cheeze Sauce
makes about 2-1/2 cups
2 c. water (or you can use 1 cup water and 1 cup plain unsweetened soy milk)
2/3 c. nutritional yeast flakes
1/4 cup cornstarch
2 tablespoons all-purpose flour
1 teaspoon taco seasoning, optional
1/2 teaspoon sweet (Hungarian) paprika
1/2 teaspoon smoked paprika (pimenton)
1/2 teaspoon garlic granules
1/2 teaspoon salt
2 tablespoons light miso
1 teaspoon lemon juice
1/4 cup water or plain unsweetened soy milk to thin (or more as needed)
1 to 2 tablespoons Earth Balance (I use the whipped organic)
Salt to taste
Place the water, yeast, cornstarch, flour, taco seasoning, paprika, pimenton, garlic, salt, miso and lemon juice in blender, blending until smooth. Pour the mixture into a small saucepan. Cook over medium heat, stirring continuously, until sauce is very thick.
Whisk in water or soy milk and Earth Balance, stirring until smooth and is thin enough to use as a sauce. Add salt to taste and drizzle immediately over cooked pasta and serve.
**This sauce is also really good on nachos. If using for nachos, use 1 to 2 tablespoons taco seasoning (or to taste) and add a little ground chipotle, cayenne or chopped Jalapenos for heat.