Julie Hasson: Hi! I’m Julie Hasson. Welcome to everydaydish. Today, I want to show you how to make one of my favorite Seitan recipes. It’s for Susan's Ribz, so they are completely Vegetarian and Vegan and they are delicious and the best part of all is that they are really simple to make. Now, Susan generously shares the recipe with us and she has a blog called Fatfree Vegan, which you should check out, it’s a great blog. For this recipe, you can find it on our website, which is everydaydish.tv, so you don’t have remember measurements yet I’m going to walk you through the recipe and you can print those out on the website. So, to we begin with me, I have some gluten flour. Now sometimes it’s just called vital wheat gluten, sometimes it’s called gluten flour it can be a little confusing, but what I do I just look for the bob’s Red Mill brand because then I know for sure, it’s exactly what I’m looking for. So, we are going to start off with our gluten flour and then to that we are going to add a little bit of nutritional yeast, which adds a great flavored lots of B vitamins, proteins so really nice touch for it.

Smoked paprika. Now, I don’t know if you are familiar with Smoked paprika, but if you are not, you’ve got to track it down because its so good. It has a nice smoky flavor to it and smell and it doesn’t have any heat, there is a mild and there is hot one, but I’m using the mild one. So, I’ve got that onion powder, granulated, actually its not onion powder, its granulated onion, so if you see both of them, pick the granulated onion. Granulated garlic and I put a dash of salt and you just mix those together, I mean this is really easy to make. Normally, Seitan recipes can be a little bit more complicated than this. Okay and then, we have water to which we are adding soya sauce and a little bit of liquid smoke because that the Ribz are really good flavor, and then some peanut butter.

Now, if you have any sort of nut allergies and you don’t want to use peanut butter, you don’t have to, you could use tahini, you could cashew butter, there that you could use soya nut butter there is so many different options you could use; even sunflower butter is really good. So, you want to just take that and whisk it together. Now at this point, you’ll see it’s little hard to get it dissolved, so its takes you know a minute or so, just kind whisking it in the water to get it to break out. I just want to whisk it until it’s fairly mixed in there. Okay, this is mixed together as well as just as its going to unless you have a hand blender or stick blender this would be a great place to use it, but that we are going to call that good and we are going to just go ahead and add it to our dry ingredients there. Now here is the best part, you don’t have to mix it into a mixture, you don’t have to need it you just whisk it together with the a fork just until its combined.

Now Susan suggests, needing it for a few minutes, but I have found that it pats into the pan much easier if you don’t need it because the gluten has and had a chance to activate yet and with the gluten is it’s the protein in the wheat and it tends to kind of fight back, if you start to work it too much or another point don’t use hot water in this just use cool water or one -- room temperature water because what happens is that will start to activate the gluten as well and it’ll starts to kind a stringing at banyo and be very tough to work with. Now we have our gluten and it doesn’t look like much yet and I have a greased 8-inch pan and I’m just going to have this into the pan. Then you want to try and make it an even layer, it might take a couple of minutes just to kind of format and shape it. Okay, we’ve got that together, now what we do is we score it. So to score it, we are going to kind of slice down the middle like that and you want to cut into, but you don’t need to cut all the way through and then what you want to do is you want to cut into strips and of course, these are eventually going to be our Ribz and this is how they’ll come apart, and then I cut each section into four strips. This is probably the most tedious job of the whole part of the recipe, but its really quick and easy, so it doesn’t take long, but it does happen, we have a very sharp knife. Okay, this part is done, now we are going to move it through and I’ll bake it. So I have my oven preheated at 350 degrees and we’re going to bake it for about 30 minutes and you’ll see when that comes out, its nicely puffed, but its on too puffed and it’s almost cooked all they way through. So, we are going to bake that for 30 minutes, 350-degree oven and now we get it to the grilling.

Oh, these are great, see this is what you are looking for; they are kind of puffed, they don’t look like a whole lot yet, but just you wait. Al right and now come on in over, this is what we are going to do now, we are going to cut the Ribz in half right down the center like that, okay, then when I have over here is, I have seasoned cast-iron grill pan, I love the cast-iron grill pan because they get nice and hot they really routine the heat and at the same time that they are really easy to clean and every time you wash it and coat it with a little bit oil when you done, it winds up creating the sort of non-stick, not non-stick like you will think of non-stick pan, but like a non-stick interiors, so its great to have. So, I’ve lightly oiled it and then I also give it as a little spreads like that and don’t worry the Ribz will stick a little bit, but it’s not a big deal. Okay and then, I’m going to pull out half of the Ribz, okay, once you’ve loosen them, this where I like to brush them with the -- not olive oil, this where I’d like to brush them with barbecue sauce. Use wherever your favorite barbecue sauce is maybe smoky, it could a little sweet. Whatever, you like use that on the Ribz. We are probably be really great to with like a Hoisin sauce or something like to that, something it’s a little sweet, kind of smoky spicy. Okay, I have my dish, I find it works really well, just to kind of spoon it on and then with the back of the spoon, just kind of rub it all over. See you want to completely coat the top of the Ribz here because when we put them on that’s going to be what it starts to caramelize and cook on the grill pan.

Now if you don’t have a grill pan, you could just do it on a griddle, a griddle would work fine, you don’t have to have those little lines in there. Okay, so now we’ve got them and then I take them and I fill it them over right onto the hot grill. See it’s still correct match but trust me, when these are done they are amazing. I wish I Ribz then to this recipe, but Susan has quite recipe here. Okay, so we are going to put another layer on top and then when we flip them over that side it’ll start to caramelize. Oh! Yeah, these look perfect, they are ready to turn, so we are going to flip them over, we are going to brush this with just a little bit more barbecue sauce and I like said, I just go back in forth for about probably about 15 minutes or so until they are just really nicely coated and they are caramelized there that’s when they are at perfection.

Okay, so I’m go ahead and while I let these cook, I’m going to show you I made these yesterday and I like them even better when they refrigerated because I think shalier and I just have this amazing texture. But this what they look like and you can see they separate into that Ribz. So, thank you so much for joining me and for this recipe and many other fantastic recipes go to everydaydish.tv and thanks again for joining me. Go make Ribz!