4 cups pitted dark cherries, fresh or frozen
1/4 cup water
2 tablespoons molasses
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 teaspoon chipotle powder
1 head (the whole thing 10-15 cloves) garlic, crushed
1 teaspoon liquid smoke
1/2 teaspoon salt
Place cherries and water in a heavy sauce pan over medium heat and bring to a boil. Lower heat, stir in remaining ingredients. Puree (with an immersion blender or in a blender or food processor) and taste to see if it needs additional vinegar or sugar - depending on how sweet the cherries are, you may need to adjust it a little. Freeze in one cup portions and slather on Seitan Ribz.
1 cup vital wheat gluten
2 teaspoons smoked Spanish paprika
2 tablespoons nutritional yeast
2 teaspoons onion powder
1 teaspoon garlic powder
3/4 cup water
2 tablespoons tahini or other nut butter
1 teaspoon Liquid Smoke
1 tablespoon soy sauce
about 1 cup of your favorite barbecue sauce (see some suggestions below)
Preheat the oven to 350 and lightly spray an 8×8 baking dish with canola oil. Mix the first 5 ingredients together in a large bowl. Mix the water with the nut butter, Liquid Smoke, and soy sauce and add it to the dry ingredients. Stir to mix well and then knead lightly in the bowl for a couple of minutes.
Put the dough into the baking dish and flatten it so that it evenly fills the pan. Take a sharp knife and cut it into 8 strips; then turn the pan and cut those strips in half to form 16 pieces. Bake for 25 minutes.