Tonight, I spent some time perfecting my Twice-Baked Tater recipe for my cookbook.
The cheese-looking stuff is Follow Your Heart Monterey Jack, but faux Cheddar probably would have been prettier. I only had Jack in the fridge though. I baked the potatoes last night, and then scooped the insides out when I got home from the gym tonight. I mixed in some seasonings, leeks, and garlic. Then I re-stuffed, and topped with vegan cheese. Yum!
Since I wanted to concentrate on measuring things out for the potato recipe, I opted for a quick entree — instant barbecue seitan ribs. My dad bought this stuff as part of my Valentine's basket from Food Fight Grocery. I'd tried them before, and they were just as amazing this time around.
It's just a powder mix (vital gluten flour and some seasonings). Add a little water and glaze with tahini, and then bake for 10 minutes. Then you baste with a cup of barbecue sauce. This sauce is my cookbook recipe for "Memphis-Style Barbecue Sauce" — smoky, sweet, and heavy on the vinegar.
Luckily, I've got plenty of potatoes and ribs to last me a few days worth of lunches ... I doubt I'll be posting tomorrow as I'm having a quick bite before meeting some friends at 7 p.m. But I'll be back with tasty pics later this week.