Sweet Chili Sauce for Days

Sweet Chili Sauce
makes approx. 1.25 cups

This recipe has a nice balance of sweet heat, but isn't going to scrape your teeth.  However, feel free to increase the agave if you're looking for that extra sugary punch.

Adapted from here

• 10-15 Thai red chilies
• 10 Garlic Cloves
• 3/4c water
• 1/4c Apple Cider Vinegar
• 1/4c Rice Wine Vinegar
• 1/4c Agave
• 1tsp Salt
• 1TBSP Arrowroot or Cornstarch
• 2TBSP Water

1. Wash and trim ends of chilies.  You can choose how many seeds you leave in, depending on your heat level achievement.
2. Place them and all ingredients through the Salt, into blender.  Blend on high speed until mixed and frothy.  It will be very watery.
3. Pour mixture into a small saucepan and bring to a boil.
4. Boil for 10 minutes, stirring occasionally.
5. While mixture is boiling, mix Arrowroot with 2TBSP water until smooth.
6. Add Arrowroot thickener.  Stir and bring back to a boil for another 30 seconds - 1 minute.  It will suddenly create thick, magicky goodness!
7. Remove from heat; cool & place in glass storage jar.

Seitan's Graveyard Nuggets

Who doesn't love dipping chew pockets into a bowl of saucesome.  sickos, that's who.  Tonight I made Seitan's Nuggets and they killed.  Rich, mesquittey, and really fucking good.  I <3 my garden, filled with 23 gravestones.

• 2c vital wheat gluten
• 2 tsp baking powder
• 2.5 tsp salt (I use a rich, savory blend called Magic Unicorn but regular works too)
• 2 tsp garlic powder
• .5 tsp ground fennel
• 1 tsp cajun blend (or a mix of smokey paprika & cayenne)
• 2 tsp McCormick brand, Mesquite blend
• 1 tsp oregano
• 1.3c water
• 2 TBSP tomato paste 

Dipping Saucesomeness:

• 1 TBSP Vegenaise
• 2 TBSP tops Barbecue Sauce

Preheat oven to 400°.  Prepare two baking trays with either tin foil or silpat (if using tin foil, oil it.) In a medium mixing bowl, combine flour and baking powder, stirring thoroughly with a whisk.  Add all dry seasonings* and whisk again to really incorporate. Dissolve the tomato paste in the water to make a slurry.  Add the wet ingredients to the dry; mix with a spoon or your hands (or go wild and do both) until incorporated.  Taking your rolling pin, roll the dough to approximately 1/4" thick.  Use your favorite, not too detailed cookie cutter, and to cut to shape.  Arrange on the baking trays and bake for 15 minutes.  Remove from oven, flip over, and place back in over for another 12-15 minutes.  Remove when they have a nice browness and are slightly springy to the touch.  Eat right away with the sauce or cool for later snacks.

* the key to seitan is to season, season, season and season more until you think you've gone too far.  It's also flexible, so set your sights on creative.

Let's Jam Together

Blackberry Basil Jam, because your mouth needs a dance party!

• 2 Cups Fresh or Frozen Blackberries
• 1/3 Cup Fresh Squeezed Orange Juice
• 1 Tablespoon Lemon Juice
• 1 Cup Fresh Basil of choice, lightly packed (stems removed)
• 1 1/2 Tablespoons Low or No Sugar Needed Pectin (I use Ball)
• 1/4 Cup Sugar or Agave

Note 1: Makes approx 10oz of jammyness.
Note 2: Can triple the recipe in one cook session.
Note 3: If canning, prepare the jars according to manufactures instructions.

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1. If using Fresh Blackberries, wash and pat dry; If using Frozen, no need to defrost.  Set aside.
2. In a food processor, combine the Orange Juice, Lemon Juice, and Basil.  Blend until smooth.
3. In a large saucepan over medium heat, use a rubber spatula to mash & break up the Blackberries.  Once they are mostly mush, turn heat to high.
4. Add the citrus / basil mixture and bring to a boil.
5. Slowly add the Pectin, stirring constantly, until it reaches a boil you can't stir down.
6. Slowly add the Sugar and return to a rolling boil.  Stir constantly for 1 minute.
7. Take off heat and taste with a clean spoon.  You can adjust the sugar level & basil by up to 1/4 Cup each, if you'd prefer a stronger influence of either ingredient.  If adding Basil, just make sure it's finely chopped.  Note once the jam sits, it will develop a slightly deeper flavor. 
8. Pour into glass jar(s) and either prepare them according to your canning instructions or store in the refrigerator.

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A Biscuit To Share

I've spent the last few weeks researching and mildly educating myself on the best ingredients to use for homemade dog treats.  Preferably vegan, really trying for gluten free though.  It turns out many doggies, like humanoids, find digesting wheats & gluten ruff.  So it became a purposeful challenge: find simple ingredients, a recipe that tasted good and one I could make en mass.  I wanted any puppy parents who came to Leroy and Bentley's Birthday Pawty to have a thank you take away.  Some might call it a doggy bag.  But without knowing the personal dietary needs for 12 pups, I had to err on the side of caution.

There were some pretty awful experiments and several times I had to drop it in the trash, but I eventually found this recipe to use as my platform.  A Peanut Butter, Banana and honey piece of goodness.  After a few versions, I knew I wanted to incorporate more banana flavor and less honey/flour.  So I hitched up my non-graduating culinary school pants and I set out to make a better batter.

What I developed was a delicious bite-sized treat, that not only Leroy loved, but I did too!  Travis found me sitting at our dining table, poppin' these gems, in order to um, make sure they were ok.  Seriously, they became 30 calorie marvels made even better with jam!  I knew this was a winner, winner, chicken dinner.

Enjoy alone or with furiends.

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My version (makes 24-36 small cookies)

• 1 1/4 ripe banana
• 1/4c peanut butter
• 1Tbsp + 1tsp honey
• 1/2 - 1tsp cinnamon (optional, ratio based on preference)
• 1 1/4c gluten free flour (I used Bob's) 

1. Preheat over to 350
2. Line a baking sheet with parchment or Silpat.  Skip if using a silicone bake mold
3. Starting with the banana, mix ingredients together one at a time, incorporating well after each
4. (Optional) Refrigerate dough 10-15 minutes, to reduce stickyness
5. Roll dough into 1/2 inch balls, flattening down with a fork.  Or stuff into silicone bake mold
6. Bake 12-15 minutes, depending on size