BBQ Base

Feremented in brine:


2 toasted anchos
2 toasted guajillos
3 cloves of garlic

Peppers are split, de-seeded and toasted in a cast iron skillet. Garlic is toasted with the skins on and de-skinned before fermenting.

All these are chopped rough and placed in the vessel with 10-12 fresh red chilis.

Use instead of tomato paste or ketchup for BBQ sauce.

Marinated tofu

Baked tofu marinated in soy sauce

30 minutes in oven
375 convect

Flip tofu at 20 minutes

Summer Watermelon and tri-ripened tomato Salsa

1 C of watermelon (small cubes)
1 C garden tomatoes chopped (I had one red, one orange and one green tomato)
1T chopped onion
1-2 T cilantro
One lime, juiced
pinch of salt

Optional: 2T of garden peppers. I added a few small garden peppers I had. Add hot ones if you like hot. Add sweet ones if you don't want it hot. Either works great.

Just chop and mix all the ingredients together. No cooking necessary.

Vegan Beyond Beef Tartare

Because there's not a recipe on the internet for this yet.

1 raw Beyond Beef patty
1t dijon mustard
1T shallot
1t cornichon
1t capers
1T parsley
3 shake of Tabasco hot sauce
3 shakes of vegan Worcestershire sauce
Salt
Pepper


Dice the shallot, cornichon, capers and parsely. Mix all the ingredients. Plate and serve with toast points. Serves 2 as an appetizer. 

Vegan Italian Beef Broth

http://www.brandnewvegan.com/recipes/vegan-italian-beef

The Broth

• 1/2 onion chopped
• 8 oz mushrooms white
• 3 cloves garlic minced
• 3 cups Vegetable Broth low sodium variety
• 1 cup water
• 1/2 cup of any Stout Beer
• 4 Tbls Soy Sauce low sodium
• 2 Tbls Tomato Paste
• 2 Tbls Pepperocini Peppers and juice
• 2 tsp Vegan Worcestershire Sauce
• 2 Tbls Nutritional Yeast
• 2 tsp Oregano
• 1 tsp Basil
• 1 tsp Fennel
• 1 tsp Salt
• 1/2 tsp Thyme
• 1/2 tsp Ground Pepper
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/4 tsp Ground Ginger