Ribletz anyone?

I have been so busy lately. Writing on the new psoriasis web page my friend started, writing on the National Psoriasis Foundations page and finishing the outline for my third book.

OH MY WORD...Busy busy busy....

I also entered two contests.

Tim Gunn is sponsoring a contest for Plaque Psoriasis sufferers to feel good about themselves and their appearance. You can win an all expenses paid trip to New York, to be redressed by Tim, to help with your self esteem. I am really excited about this!!!



Also, National Psoriasis Foundation has a contest about being positive with a disease. I think I am terribly positive about my disease so I entered that too!

If selected, I will be featured in a national health magazine....Pretty cool


So, with all that aside I suppose I should show you the food!



I wanted to make ribz again, since we have not had them since the super bowl, but I wanted to tweak the recipe and make it more meat like..

Because I like the dense feel of meat, I am not a squishy, spongey, kinda girl, ya know!


So in true Brandi fashion, I took Isa's recipe and made it my own..

Redone Seitan For Ribz or steak

Ingredients
2 cups vital wheat gluten flour
1/4 cup nutritional yeast
1 cup vegetable broth
1/2 cup mushroom soy sauce
1 tablespoon liquid smoke
2 cloves garlic, minced

Simmering Broth
1o c. vegetable broth
1tsp. liquid smoke
1 large yellow onion chooped coarsely

Directions
In a large bowl, mix together Vital Wheat Gluten Flour and nutritional yeast.
In a seperate bowl, mix together remaining ingredients: water or veg broth, soy sauce, garlic, liquid smoke.
Pour the wet ingredients into the dry and combine with a firm spatula, it is going to tighten up fast, knead dough for about 3 minutes until a spongy, elastic dough is formed.
Let dough rest for 10 minutes and prepare your broth.
Now flatten your dough into a rectangle about 12 inches long and cut into 20 equal sized pieces, like strips. Place the pieces in the broth. It is important that the water/broth be at a simmer.
Do not cover your pot, keep at an even simmer.
Gently simmer for an hour, turning the pieces every now and again.

Let it cool in the simmering broth for at least a half an hour. Now, set your oven. If you want to store some of it for later use put it in a sealable container covered in the simmering broth. Preheat your oven to 300 degrees and place yout ribletz in a sprayed pan and bake for about 45 minutes, This is going to tighten it up.. Remove from oven and let cool over night if you like or proceed...
Preheat your broiler and then broil your riblets until slightly charred.

I broiled the riblets to get a crust.

Close up on the crispiness.


Served with a pasta salad and baked potato! I really liked it and Chris said the texture was better this time around.

Anytime Chris gives it the thumbs up, it must be good!
I hope you try it!