Spicy BBQ-Sauce

Summer time is coming and with the warm temperatur the grill get started warmed up. 

Summer is definitely my time! Sitting or being outside, relaxing or with a good book on the balcony. 

To begin the great pleasely eveving, I already prepared a big bootle of BBQ-Salsa. This sauce keeps - stored well in the refrigerator - for a long time. Last year when I made it, it kept for really long - well this depends naturally very much on how often you grill or with whatever you enjoy this spicy Sauce. 

If you got children at the table, you may reduce the spicy or make an extra little bottle - as it is kind of spicy - not too much - but enough....


Spicy BBQ-Sauce

Ingredients
1 tablespoon olive oil
1 large onion, diced
3-4 garlic cloves minced
24-ounce jar of strained (or crushed) tomatoes (or a 28-ounce can)
7-ounce jar of tomato paste (or a 6-ounce can)
2 tablespoon Srirache
1/4 cup cider vinegar
1/4 cup whole grain mustard
1/4 cup agave nectar

Preparation:
Heat olive oil in a medium saucepan over a medium heat. Add the onion sauté for about 5 minutes, until the onion is slightly tender, add the garlic and saute for another minute or two.

Add in the remaining ingredients and stir well to combine, reduce the heat to a medium-low and allow to simmer for 30 - 40 minutes, stirring often.

Taste the sauce 

Remove from the heat, allow to cool for a few minutes, then puree until smooth in the food processor or blender.

note: if you don’t like spicy, you can skip the sriracha, add less or use just a pinch of two of red pepper flakes instead.

Yummy Tofuballs

Pentecost and we're having hot weather like we never had at pentacost since about 1950. Most times it rains. 

Great, but sweating! That doesn't stop myself from the kitchen- sweating......

Today's produce are if hot or cold, as snack, for a party or for kids. Maybe even to pasta, you see very vesitable using 
(but for pasta I would recommend to use 3 Tbsp. breadcrumbs in the "dought", otherwise they will fall apart!!!)

Crunchy on the outside and soft in the inside - great! (Though I don't really like breaded stuff, but those...)

Everyone I let try found it great! Even Omnivores and that will mean something. AND again I could give a giveaway for the owner of the Bakery-Snack-shop at my working village, trying and see if they will offer for lunch (how ever he will serve with).

It's been the third times I got the change, though a time ago, he almost stop myself from bringing by new vegan to try. I was overwellming him.

A few days ago he asked what I got new on hand, I a proposed the balls and all he said "sounds good - will try"

NOW it's up to you to decide how you like them ;)

-------------------------------------------------------------------------------

Yummy Tofuballs

Ingredients:

Tofu balls:
1 clove of garlic 
200 grams tofu nature | corresponding to the small standard pack  see NOTE
2 tbsp chickpea flour 
1.5 tbsp nutritional yeast 
1 heaped tablespoons of breadcrumbs 
1 heaped tsp spicy mustard 
2 heaped tbsp. of tomato paste 
1 tsp sweet paprika 
1 tsp carob powder 
1-2 tbsp water 
Dried marjoram, finely chopped
Some fresh, chopped parsley 

Salt and mixed pepper from the mill

Preparation:
Peel and finely chop the garlic.

Open the tofu and in a bowl and crush it with fork. Add garlic, parsely and the left ingredients and crush all well together into a smooth paste. Season pretty well with salt and pepper from the mill. Mash well.

Pour 3-4 Tbsp. breadcrumbs in bowl, from the tofu form little balls and turn it in the breadcrumbs till all is well covered with a crust. 

In a frying pan with oil, roast the tofuballs at medium to low heat golden and crunchy. (If you roast them at high heat they will turn too fast brown and the inside won't be enough cooked). 

Note: The balls goes also good with Gingertofu (as my first made ones, softer).

----------------------------------------------------------------------------------------------

Pepper-Ketchup

Ingredients:
2 red peppers 
1 onion 
1 clove of garlic 
Thyme, salt, pepper 
some chili (if you like) 
1 tablespoon sugar (if you like) 

1 tablespoon tomato paste

Preparation:
Wash, half and deseed peppers. Place on a bakingtray and roast in the preheated oven till the skins turn black. Take out and let cool, then peel off the skins. 

Chop the peppers and onion.

Heat oil in a frying pan and fry peppers with onion in the pan until the onion is translucent. Now press the garlic and add to it and pour everything with a little water (or vegetable stock) - but only that much that the vegetables are just covered with water. Add a pinch of thyme (about 1 tsp). 

Simmer all until all the water has evaporated. The best time to try whether the peppers are already nice and soft, if not let simmer with a little bit of water or broth a few more minutes. 

Decant everything into a tall mug and puree with an immersion blender. Wisk 1 Tbsp. tomato paste with 1 - 2 Tbsp. of water, add to the peppers and puree under, stir everything well and season with salt and pepper. 


Fill in small bottles and serve the next barbecue party ... or like I with the tofuballs ;)

Pulled "Pork" BBQ Sandwiches

As I have a little much bread left I will use them for a creamy and filling sandwich.

The sauce in these sandwiches may taste like an old family recipe that has been simmered for days, but the simple ingredients and short cooking time make it easy to whip up whenever you have craving for 'crue.

--------------------------------------------------------------------

 

Pulled "Pork" BBQ Sandwiches

 

 

Ingredients:

2 Tbs. olive oil

1 small onion, chopped (1 cup)

12 garlic cloves, minced (1/4 cup)

1 15-oz. can tomato sauce

1 Tbs. preperad horseradish

2 tbs. molasses

2 tbs. cider vinegar

1 tbs. freshly grated lemon zest

2 8-oz. pkgs seitan, shredded

6 sandwich rolls

Collard green Coleslaw (recipe below)

Hot sauce for serving

 

Preperation:

 

1. Heat oil in saucepan over medium heat. Add onion and sauté for 7 min. or until soft. Add garlic and cook 1 min. more.

 

2. Stir in tomato sauce and cook 3 min. Add horseradish, molasses, vinegar, lemon zest and 1/2 cup water and simmer over low heat 30 min. stirring occasionally. Fold in seitan.

 

3. Fill rolls with seitan mixture and top with coleslaw if desired. Serve with hot sauce.

 

--------------------------------------------------------------

 

Collard Green Coleslaw

 

 

 

The hot dressin poured over this salad slightly wilts the greens without cooking them. Chilling the salad lets the flavors develop. Serve as a side dish, or use instead of lettuce to top vegetarian barbecue. Other greens to try in this recipe: Swiss chard, beet greens or flat-leaf kale.

 

 

Ingredients:

8 oz. collard greens, tough stems removed (8 leaves)

3 medium carrots, grated (2 cups)

1 medium onion, grated (1 cup)

1 medium red bell pepper, diced (1 cup)

1/2 cup rice or cider vinegar

1/3 cup sugar

1/4 cup canola oil

1 tbs. powdered mustard

1 tsp. celery seeds

1/2 tsp. salt

1/4 tsp. ground black pepper

 

Preperation:

1. Stack 3 or 4 collard leaves flat on work surface. Roll tightly into a cylinder, hold together and

thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining collard leaves and transfer to large bowl. Stir in carrots, onion, and bell pepper.

 

2. Whisk together vinegar, sugar, oil, mustard, celery seeds, salt and black pepper in small saucepand and bring to boil, whisking to dissolve sugar. Remove from heat and pour hot vinegar mixture over collard and vegetable mixture. Stir to coat vegetables with dressing. Season with salt and black pepper, if desired. Cover and chill 4 hours or overnight.

 

-------------------------------------------------------------------