Go to the Recipe: Seitan Barbecue Ribs
Hey Matthew Woolen, could you develop a vegan cream cheese recipe? I've been playing around with blending silken tofu with nutritional yeast, and Mesolithic cultures designed for cheese making. The results are remarkably cheese like in taste and smell. Perhaps given enough trial and error, playing around with perhaps adding different fats, gelling agents, gums, and cashews you could come up with a decent recipe.
Hello Konrad, This sounds great. I have always wanted to, since there are not any good ones out there besides the Kite Hill that deliver on taste and texture. I have made a handful of cashew cheeses from thin to thick and spreadable. I wouldn't mind diving back into vegan cheese soon.
Really?!? When you pay for a class and associated recipes, you expect to get the ingredients list for those recipes. You do not expect to get a link to another class, that you must also pay for, just to make the stupid spice rub. I have to admit, I kinda feel scammed.
Any tips for doing the last roasting step on a grill? I imagine it would be similar to broiling where the biggest concern would be the sugars burning.
Allow ribs to cool down before grilling. This is going to require some finesse on where on the grill to place it and how hot the coals are. You want color but not burned. If you flip too early it may stick. Follow your heart and a little char is going to be okay. You can also try to skewer it for batter handling or try a bbq mat.
Any idea why the videos have gone awol?
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They were really useful!
Thanks for catching that Matthew. We've noticed that issue on a few of the pages and working on getting it fixed.
