Remember last night when I said Memphis was built on barbecue? Yep, still true. Rock 'n' roll and barbecue. That's what we do here. I can even do barbecue two nights in a row ... how rock 'n' roll is that?!
This time, I went the "dry rub" route with the final version of my BBQ Dry Rub Seitan Ribs:
Y'all have seen these before in various stages of development. But I've finally got the recipe where I want it. The 'cue flavor in these tender "ribs" comes not from a sauce, but from a combination of spices and a hint of brown sugar.
I served my ribs with a helpin' of my Cheezy Broccoli Rice Casserole:
Not the best photo, I know. But it's hard to make a casserole look nice. You can see a prettier shot here from last December. I don't know about y'all but I grew up eating a not-so-healthy version of broccoli rice casserole — loaded with Velveeta, white rice, and condensed cream of mushroom soup. I promise mine is way, way healthier! But still tasty.
In case you're wondering about a cookbook update, I'm in the home stretch. I have until the first of January to finish testing and make the final edits before submitting my manuscript. That's why you've seen so many test recipes lately.
Don't forget to enter Rick's Nacho Mama Vegan Queso giveaway over at the Health Sleuth blog!
Back on the 'cue theme, what's your favorite vegan way to enjoy barbecue sauce or rub?