FNF: Spicy Cherry “Ribs”

My version

This week’s recipe, originally from Guy Fieri, had more unique interpretations than we’ve had for a Food Network Friday in a long time! While the sauce was easy to veganize, we all chose different main dishes to sauce-ify.

First up, a big welcome to Vegan Aide who joined us for the first time! We’re really glad you did. Look at these tasty seitan ribs which are made from a gluten/tofu rib recipe. Hearty and delicious, these would make a perfect summer barbecue. Especially with that refreshing side of coleslaw. July 4th, anyone?


Vegan Aide’s version

Liz went the aubergine route which she brilliantly smoked before coating. I can only imagine the layers of flavor she got in these beautiful slabs of eggplant! We were tossing around ideas of the side dishes and Liz played up the Asian flavors in the sauce, opting for great looking scallion pancakes from What the Hell Does a Vegan Eat Anyway. Way to go, Liz!

Liz’s version

Over at Vegan Conversion Project, Kim, who chose this week’s recipe, really outdid herself! For starters, smoked tofu and tempeh were coated with that flavorful sauce. For a side dish, Kim created East Meets Southwest Tamale Eggrolls. I know! These just have to be seen to be believed. Then she even made dessert! For all the details, check out her blog.

Kim’s version

For my version, I cut a pound of pressed tofu into quarters and made a small slit in the end. After coating them with 1 teaspoon mustard, I pressed a 1/2 recipe of the rub (minus the salt, subbing smoked paprika for regular) onto the sides. These went into a lightly oiled baking sheet with sides. When ready to bake them, I poured about a cup of broth with 1 tablespoon tamari into the baking pan and baked them at 400 degrees for about 20-25 minutes (or until the broth has evaporated), turning once.

My sauce was a little different than the original, so I’ll post the ingredients below. The technique is the same as written. It makes about 1 1/3 cups and we had leftovers. If you’re wondering where the tequila went, it’s still in the bottle. I couldn’t get it open! Feel free to add it.

Spicy Cherry Glaze (Adapted)
1/2 tablespoon olive oil
3/4 cup diced red onion
1 1/2 tablespoons minced ginger
2 cups (1 can) pitted sour cherries in water, drained
2 teaspoons sriracha, or to taste
1/2 teaspoon sesame oil
1/2 tablespoon sherry wine vinegar
2 tablespoons tamari
2 teaspoons lime juice
1 tablespoon molasses
1/2 teaspoon black pepper
Salt and pepper to taste

My sides were straight ahead. We had roasted green beans, corn on the cob, and a quick Mexican fried rice dish. The sauce is as impressive as it is versatile. It would be a great way to add a new twist to any barbeque menu.

If you happened to cook along, please post a comment to this post so we can see your version.

6/19– One more just came in! Check out Amanda’s (aka B.A.D). She was undaunted by the lack of canned cherries in Canada and opted for fresh. Her description of the sauce is spot on. She also did a double whammy and used both portobellos and seitan. The mushroom caps were cut through part way (but still attached), so they could be pulled apart. Great idea, Amanda. So glad you joined us!

Amanda’s version

In the meantime, don’t forget to enter the book contest. American Vegan Kitchen now has it’s own facebook page, too, so be sure to add it.

Happy Weekend!

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16 Comments

  1. Posted June 18, 2010 at 6:28 pm | Permalink

    I love all the variations. Yours looks like a rib pop! What a fun presentation. And welcom Vegan Aide. It’s nice to have you here. Your ribs look increcible.

  2. Posted June 18, 2010 at 6:52 pm | Permalink

    Is that a carrot stuck in your ribs? Looks fantastic. If I couldn’t get a bottle of alcohol open I’d revert back to my Moscow life where we just used to bash the neck against the wall until you’ve got an open but jagged bottle. All the more tequila for tomorrow, I guess…

  3. Posted June 18, 2010 at 7:47 pm | Permalink

    Yep, it’s a carrot stick.

    You’ve always got such great ideas, Liz. Nothing like a jagged bottle to keep the alcohol flowing.

  4. Posted June 18, 2010 at 8:35 pm | Permalink

    Mine is in the oven now!

  5. Posted June 18, 2010 at 10:35 pm | Permalink

    This comment has been removed by the author.

  6. Posted June 18, 2010 at 10:40 pm | Permalink

    Thanks for the welcome! It was a lot of fun do to. The other versions look so good, too! It is so inspiring to see all the creativity and imagination here.

  7. Posted June 18, 2010 at 10:46 pm | Permalink

    Just waiting on flickr to upload the photos:

    Flickr photo set: FNF: http://www.flickr.com/photos/b_a_d/sets/72157624180414249/

    Blog post: http://notjustgreens.blogspot.com/2010/06/foodnetworkfriday-fnf-spicy-cherry-ribz.html

  8. Posted June 18, 2010 at 11:03 pm | Permalink

    All of the variations look amazing–I can’t wait to check them out! I love cherries sooooooooo much! Your presentation is beautiful, Tami, as always :-)

    Courtney

  9. Posted June 19, 2010 at 7:33 pm | Permalink

    Thanks for doing this, everyone!I’m so excited that more people are joining us.

    Come on, Courtney! You know you want to play……

  10. Posted June 20, 2010 at 9:08 pm | Permalink

    Haha–I *DO* want to play, but I don’t have a blog or even a camera to take a photo, lol (I know I need to catch up with the times…).

    I love the new look of your blog!

    Courtney

  11. Posted June 21, 2010 at 2:47 pm | Permalink

    These look so good!
    Will have to try them all. Cheers.

    BTW, the new design of the site is very nice.

  12. Posted June 21, 2010 at 4:34 pm | Permalink

    Oh man, I wanted to participate in this one but didn’t have the time or wherewithal. They all looks great! The seitan version especially – it looks scarily like real ribs.

  13. Posted June 21, 2010 at 5:45 pm | Permalink

    Gah. I can’t believe I forgot to participate again. Looks great, Tami!

    PS–Love the new blog look. :)

  14. Posted June 21, 2010 at 6:06 pm | Permalink

    Thanks for the comments on the new look! I was holding breath that it would actually work.

    Hey, Courtney, you can always paint a picture with your words.

    We’ll do another one in a couple of weeks. Maybe then you can all join us.

  15. Posted June 23, 2010 at 1:17 am | Permalink

    WOW, all of these looks amazing!

  16. Posted June 29, 2010 at 12:47 am | Permalink

    Now I feel like I can’t stop thinking about cherry ribs.

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