ribz

a couple of weekends ago we made these seitan ribz from the fatfree vegan kitchen which i had eyed this past winter, bookmarked them for summer, and then forgot about until some one recently posted about how awesome they are (i can't remember who, sorry dudes). the recipe was really easy to whip up. we were able to use the leftover bbq sauce from here (which had originally been a little too sweet for our tastes in the tempeh recipe we had made it for). the only trouble we had was in locating the liquid smoke. it took stops at trader joes, whole foods, the co-op, and the natural food store down the street before we found it at this little gourmet market by our house. well worth all the running around. i didn't have tahini so i subbed garlic hummus, same thing, right? just be sure that your grilling partner doesn't get distracted by scooter projects in the garage because these ribz cook fast. j thought he had some time to start working on getting the engine from our allstate back together and left the ribz on the grill unmanned for an undetermined amount of time. as you can see from the picture ours ended up "well done", but still yum. these will be making many more appearances on our grill before the summer is over. i think these will be really good in a sub roll with a vinegary cole slaw.

i have a friend's co-ed bbq wedding shower to attend tomorrow so i'm going to whip up some cupcakes from vctotw and hopefully some cute toppers tomorrow morning after we hit the market.