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BBQ Vegan "Spare Ribs"

From: Doc Sheri
Date: Tue Jan 11, 2000 0:53am

  • 1c. Onions, chopped
  • 1 1/2 teasp. Non-dairy margarine or corn oil
  • 1/3 c. Nutritional Yeast Flakes
  • 1/2 c. Tahini
  • 2 Tab. Paprika
  • 2 teasp. Sea salt
  • 4 c. Raw gluten
  • 2 Tablesp. Corn oil

Sauté the onions in the margarine or oil until soft.  Combine the
Nutritional yeast, tahini, paprika, and sea salt in a bowl.  Add the onions along with the sautéing margarine (or oil) to this and combine well.  Take half of this seasoning mixture and half (2 cups) of the raw gluten...broken into several pieces...and blend together in a food processor using the metal blade, gradually adding the gluten.  Set aside and repeat with the other half of the gluten and the seasoning mixture and ingredients.

Spread the corn oil over the bottom of a baking sheet.

Form everything into 2x3" patties one inch think...and place in rows on the baking sheet.  Bake, uncovered, at 350 degrees for 45 minutes.  Pour 1-2 cups of BBQ sauce over them.  Put back into the oven and bake at 375 for 20 minutes or until well done.  Serve with extra BBQ sauce on the side.

Barbecue "Spare Rib" Sauce

  • 1/2 c. Onion, chopped
  • 1 teasp. Garlic, minced
  • 2 teasp. Corn oil, or non-dairy magarine
  • 2 1/2 c. Canned tomato sauce
  • 1/4 c. Water
  • 1 c. Sucanat ( you might just use sugar)
  • 2 Tablesp. Barbados molasses
  • 1/2 c. Prepared mustard
  • 1 1/2 teasp. Sea salt
  • 1 teasp. Allspice
  • 2 teasp. Hot pepper flakes (use judgement)
  • 1 1/2 teasp. Dried parsley or 1 sprig of fresh parsley,chopped well..
  • 1/4 c. Water
  • 1 Tablesp. Soy sauce
  • 2 Tablesp. Lemon juice
  • 1 teasp. liquid smoke

Sauté the onion and garlic in the oil until the onions become clear and golden. Add tomato sauce, the FIRST 1/4 c. water, Sucanat, molasses, mustard, salt, allspice, pepper flakes, and parsley.  Bring to a boil, reduce heat, and let simmer for bout an hour.  Add SECOND 1/4 c. of water, soysauce, lemon juice, and liquid smoke.  Cook 10 - 15 minutes longer.

This is listed under the heading "Un Pork" in "simply Heavenly!" in
"The Monastery Vegetarian Cookbook"
by Abbot George Burke

641.5636 B917 2nd.

Saint George Press
Rt. 1
Box 75
Geneva, Nebraska
68361

He offers a recipe for 'Oat Burgers' that is nothing more than a big pan of oatmeal cooked with onion and seasonings.....cooled a little, and shaped into 'burgers' and cooked in a skillet.  We have made them with parmesan cheese in the mix as well as basil and garlic and fennel seeds.  And one with chicken bouillon and sage and compatible herbs.  Or beef flavorings and Thyme, etc..  Nutritional yeast especially in the chicken one.  .