Vegan Barbecue Ribs

  

You don’t have to be deprived of BBQ, get this recipe going, and you will be satisfied.

 

Ingredients

1 cup vital wheat gluten

2 Tbsp nutritional yeast

1 Tbsp smoked paprika.

2 tsp onion powder

1 tsp garlic powder

Several grinds of fresh black pepper

¾ cup low-sodium vegetable broth

2 Tbsp natural peanut butter

1 tsp liquid smoke

1 Tbsp soy sauce

1 cup barbecue sauce of choice, plus more for serving.

 

Preheat oven to 350 F. Lightly grease an 8x8 baking dish and set aside.

In a medium bowl, stir together vital wheat gluten, nutritional yeast, smoked paprika, onion powder, garlic powder, and pepper.

Whisk together broth, peanut butter, liquid smoke, and soy sauce in a measuring cup until incorporated. Pour the mixture into the bowl with the dry ingredients and stir gently until well-incorporated and the mixture has formed a soft dough. With your hands, knead gently for 2-3 minutes.

Transfer the mixture to a greased baking dish and flatten so it's spread evenly across the entire pan. Use a knife to cut one lengthwise cut across the dough, then cut crosswise evenly to make 1-inch slices. You don't need to pull them apart; you just want the ability to easily separate them after grilling.

 

Transfer the mixture to a greased baking dish and flatten so it's spread evenly across the entire pan. Use a knife to cut one lengthwise cut across the dough, then cut crosswise evenly to make 1-inch slices. You don't need to pull them apart; you just want the ability to easily separate them after grilling.

Place pan in preheated oven and bake for 25 minutes. While the ribs are baking, heat your grill or lightly oil a grill pan.

 

Place pan in preheated oven and bake for 25 minutes. While the ribs are baking, heat your grill or lightly oil a grill pan.

Remove from oven and brush the top of the ribs with barbecue sauce. Place sauce side down on a heated grill (or grill pan on the stove over medium heat). Brush the top with more barbecue sauce.

When the bottom of the ribs is deeply browned (about 5-6 minutes), flip over and cook the other side until brown. Remove from heat and serve immediately, with more barbecue sauce if desired.

 

 

 

 

Chicken and Dressing Casserole

  

Chicken and Stuffing Casserole is a one-dish dinner that everyone loves! It's filling and delicious, and it's made with pantry staples.

 

Ingredients and Directions:

cornbread   4 C. crumbled

4 large chicken breasts, cooked and cubed

1 10.5 oz. can cream of mushroom soup

1/2 tsp. poultry seasoning

4 eggs, boiled and chopped

1 small onion, chopped

1/2 tsp. black pepper

1 stalk celery, diced

2 C. chicken broth

2 T. melted butter

1/4 tsp. salt

 

Combine all ingredients in a bowl and pour into a 9 x 13, lightly greased casserole dish. Bake at 350 degrees for 40-50 minutes or until set.

 

Gravy:

1/2 C. unsalted butter

1/2 C. all-purpose flour

1-quart chicken stock

1/3 C. heavy cream

1/4 tsp. salt

1/2 tsp. black pepper

pinch of cayenne pepper

 

In a saucepan over medium heat, melt the butter. Cook for 2 minutes after whisking in the flour.

Whisk in the chicken stock gradually. Cook, stirring constantly, until the sauce is thick enough to coat the back of a spoon, about 4-6 minutes.

Season with salt, pepper, and cayenne pepper, and stir in heavy cream.

 

Serve the casserole with gravy on top and mashed potatoes on the side.

Strawberry Sheet Cake

  

This simple sheet cake is bursting with fresh strawberry flavor and is ideal for any occasion.

 

FOR THE CAKE

2 Cups.Of Fresh sliced strawberries.

For a vanilla cake mix, I used only one box.

A Small Pkg.Of Strawberry gelatin.

3/4 Cup.Of Vegetable oil.

3 large Eggs.

 

TO MAKE AN EASY STRAWBERRY FROSTING

2 Cups.Of Sliced Strawberries.

2 Cups.Of Confectioner S’ sugar.

A Cup.Of Soft Butter.

A small spoon.Of Vanilla extract.

 

I began by lightly sprinkling the plate with cooking spray and preheating the oven to 350 degrees Fahrenheit. Then, in a blender or food processor, I combined the two cups of sliced strawberries and finely chopped them. After that, I whisked together the cake batter, milk, and canola oil in a mixing bowl for a few minutes with a hand mixer. At this point, I mixed the strawberry puree and the strawberry gelatin in a single bowl.

The mixture was then placed in a prepared frying pan and baked for 25 to 30 minutes, or until a piece of wood fell out of the center.

Whenever the timer went off, I took it out of the oven and let it cool for about 15 minutes. For decoration, I blended two strawberries until smooth in a blender. When I have leftover strawberries from making cake batter, I like to mix them up.

Finally, I heated the strawberry puree in a small saucepan over low heat, stirring constantly, until it was firm, then set the cake aside to cool completely.

Perfect Prime Rib

 Prime Rib Roast is an occasion dinner staple. If you want to know how to cook a delicious tender roast with a tasty fresh herb crust and heavenly rich wine sauce, all that you need to know is right here. This recipe is adaptable to any size roast, boneless or bone-in.

 

Ingredients:

4 pounds prime rib roast

¼ cup unsalted butter softened

1 tablespoon freshly ground black pepper

 

 

Place the rib roast on a plate and set aside for 4 hours to come to room temperature.

Set the oven to 500 degrees Fahrenheit (260 degrees Celsius).

In a mixing bowl, combine the butter, pepper, and herbs de Provence; mix well. Distribute the butter mixture evenly over the entire roast. Season the roast liberally with kosher salt.

Roast the 4-pound prime rib for 20 minutes in a preheated oven (see footnote if using a larger and smaller roast). Turn off the oven and leave the roast in the oven with the door closed for 2 hours. Take the roast out of the oven, slice it, and serve.