Gluten Free and Vegan Boneless Spare-no-ribs

I recently bought four bags of Butler soy curls from Veganessentials.com because they are my favorite gluten free vegan meat substitute. I use this recipe I love for Sweet and Sour Soy Curls, and while I was making it, I realized that soy curls are the perfect shape, size, and texture for trying to replicate Chinese boneless spare ribs. It’s mostly a coincidence that I happen to have perfected the recipe and am posting it on Chinese New Year, although once I realized the coincidence it pushed me to post this faster than I normally would.

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Today starts the year of the Red Monkey according to Chinese astrology. I was born under the year of the rat. When I looked up my Chinese horoscope for the new year for fun, it said I might have a good year, with some luck in career stuff, education, and romance. I hope so!

Gluten Free and Vegan Boneless Spare-no-ribs

Ingredients:

  • 3 cups Butler Soy Curls
  • Enough water to cover dry soy curls in a bowl
  • ¼ cup mirin wine

Marinade:

  • 1 tbsp gluten free hoisin sauce
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 2 tbsp rice vinegar
  • 2 tbsp ketchup
  • 2 tbsp cherry jam or preserves
  • 1 tbsp brown sugar
  • ½ tsp five spice powder
  • 3 cloves minced garlic
  • 2 tbsp corn starch
  • 1 tsp potato starch
  • 1 tsp egg replacer powder without water added
  • 1/3 cup coconut oil

Sauce:

  • 2 tbsp cherry jam or preserves
  • 1 tbsp agave nectar
  • 1 tbsp molasses
  • ¼ cup rice vinegar
  • ¼ cup gluten free soy sauce, tamari, or liquid aminos
  • 1 tsp minced ginger
  • 2 cloves minced garlic
  • 1 1/2 tbsp cornstarch mixed with 2 tbsp water

Directions:

  1. Reconstitute the soy curls in the liquid for at least 15 minutes.
  2. Drain and squeeze as much liquid out as possible. You can use a clean dish towel to help with this process. Place in a ziplock type bag or bowl.
  3. Prepare the marinade in a food processor or whisk vigorously until smooth.
  4. Pour into the ziplock bag or bowl with the soy curls.
  5. Shake or stir the soy curls so that they are fully coated with the marinade. Allow to marinate overnight or for at least 2 hours.
  6. Before frying the ribs, make the sauce. Stir all ingredients in a small saucepan together and heat over medium heat until warm.
  7. Add in the cornstarch and water and continuously whisk until it thickens and bubbles.
  8. Set aside.
  9. Toss 2 tbsp cornstarch, potato starch, and powdered egg replacer into the bag/bowl and again coat the marinated soy curls.
  10. Heat the coconut oil in a skillet on medium high heat. Allow it to get hot. Place the soy curls into the pan (they should sizzle if the oil is hot enough), and stir until coated and brown. The coconut oil should have fully absorbed. Don’t stir too long or they might start to stick together too much.
  11. Turn the heat to low and stir in the sauce.
  12. Serve and enjoy!

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What the sauce looks like when done.

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Dig in!

I hope you enjoy this recipe! 😀

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Done with the semester! Woohoo! A Black Forest Cake Smoothie recipe to celebrate!

Hi everyone!

I’m super excited. Yesterday I finished all my work for the term at college. I have one class this summer, and two classes in the Fall before I complete my Bachelor of Science degree in Organizational and Community Studies and Psychology (It’s a bit of a mouthful, I know!) Since I am so close, I will be walking with my class at College Unbound this May 30! I’m so excited. In two weeks I will be giving a special presentation on my journey towards this achievement and feeding people delicious vegan treats!

Anyhow, I think I’ve created the most delicious vegan protein smoothie ever!! It’s a Black Forest Cake Smoothie! For a long time as a child, my brother would request black forest cake every birthday. It was his favorite, and sometimes difficult to find. Last week, this obsession of his randomly popped into my mind, and I realized what a great smoothie it’d be!

Here is the recipe (feel free to add stuff/substitute as desired):

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Vegan Black Forest Cake Protein Smoothie (Gluten free):

Ingredients:

  • 1-2 scoops (depending on serving size) vegan chocolate protein powder (I used Vega One)
  •  3 tbsp Glutino Brownie Mix (or other gluten free and vegan cake or brownie mix, I like Glutino because it has mini chocolate chips in it!)
  • 1 tbsp vanilla extract
  • 1/4 tsp almond extract
  • 1/2 cup organic, vegan, gluten free cherry pie filling
  • 1 1/2 cups of your favorite vegan non dairy milk (I used almond milk, but coconut milk from a can would be even more amazing!)
  • Handful of baby spinach (optional)

Directions:

  1. In a blender, blend everything together until smooth.
  2. Serve in a cup. If you use a small straw, some of the chocolate chips from the brownie mix may get stuck inside, so beware.
  3. Enjoy, it’s delicious!!

I’m so happy that I’m so close to being done with school and have a bit of a break! I am looking forward to posting here a bit more frequently!!