SUSAN'S VEGAN RIBZ RECIPE

[Guest guest]

Greetings! I made Susan's Vegan Ribz for the third time this week and the

texture was more to my liking than the first 2 times-this is most likely due to

using a different oven calibrated correctly. However, the ribz still taste, oh

how can I describe it...doughy? I just realized I used Hungarian paprika so I

ran out and bought Spanish paprika which is what Susan called for in the recipe.

I'll try making it again tomorrow with the Spanish sweet paprika. Could it have

made that much of a difference? I may also put more sea salt in the dough. I'm

considering brining the dough as I don't fear salt- maybe salt and chinese

5-spice and water or cold tea. Say, would the tannin in tea that tenderizes meat

adversely impact my vital wheat gluten?

I really love seitan or at least the idea of it. I miss, dare I say it, the

taste and texture of certain meat, especially ribs and steak and turkey, so I'm

always searching for a proper vegan replacement. I rely on Vegan Feast Kitchen's

beefy seitan and turkey roast but these are a considerable invest of my time,

you know? Susan's Vegan Ribz are instant gratification, comparatively speaking.

I hope people who have made this recipe share your experiences with me.

Thanks,

Zakiya Alake, Vegan Since November '05

Roxbury, MA