I meant to post this a little while ago and somehow never did. It was an awesome dinner! With the snow flying, the temperature dropping and the wind whipping, this really hit the spot.
These are the ribz from Susan V over at Fat Free Vegan. I have to admit, the first time I made them I wasn't impressed. We cooked them outside on the grill and I had really idealized the whole thing. Then cutting into them, they were a little bready and a disappointment. I like peanut butter, but I didn't like the taste of it in my ribz. These had gotten so many rave reviews that I had to try them again. This time with tahini instead of peanut butter, longer kneading (I think that was the texture issue the first time) and cooked them on the grill pan inside. The result was a huge success!
We followed them up with Strawberry Shortcake, using that recipe that was making the rounds at the PPK. I added an extra tablespoon of sugar and glazed the strawberries with a little agave. The strawberries were surprisingly good for this time of year, but I figured it wouldn't hurt.
This was a great meal for any time of year! It also made spring feel just a little bit closer.
2 comments:
Tahini sounds like a much better substitute. Works better with savoury dishes. I also love the idea of the grill pan, I use it all the time (especially in winter). It's fabulous! Glad to hear your ribs turned out better this time, we all have to make our own customizations to suit our personal tastes. =)
You're right, Romina. Playing with the recipes is when it gets really fun. I'm glad I gave the ribz another try.
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