gruuubbby + finger lickin' goooood
Hi there! You know what time it is? VACAY TIME! Off to Cali I go tomorrow, and I couldn't be more excited. Food on food on food... on food. Send over any recommendations my way, please :)
So, I've recently went to a cooking demo at De Gustibus school in Macys and it was amazing! Have ya ever heard of it because I'm completely knew to learning about this famous school, and hooked on checking the class schedule constantly. Such a fun night! The chef doing the demo was the talented Adam Sobel- the creator and mastermind behind The Cinnamon Snail food truck, and OH MY his food was out of this world. We had an actual 5 course meal of the best barbecue vegan food, beginning with fried cauliflower appetizers, and ending with a tea infused pudding. Dead. But, the main dish was a Jerk Seitan cutlet that I absolutely fell in love with. And with that... these BBQ chicken-less wings were born! I was so inspired, and knew I had to make a "chicken" finger food replica.
Chicken wings bring me back to my days in high school. Everyyyone would head to Applebee's after 10pm most nights for half off appetizers, which for me were BBQ + Buffalo boneless chicken wings. Wow. Talk about obsessed. Paired with fries? My dream meal around midnight. But that's what high school is, right? Shoving your face with unhealthy food at all hours of the night (I see you Taco Bell). Anyhow, chicken is obviously something I don't eat anymore, and I couldn't believe I was whipping up something so similar in my kitchen! These wings were just perfected last week + they're so darn tasty. Promise you won't even miss the chicken ;)
Anyhow, have a lovely week and follow my instagram to see all the best Cali eats! I'll be sharing the best photos of too much food, daytime strolls, and probably a daily Whole Foods run. Thank you for reading, and enjoy! xx Sam
I N G R E D I E N T S:
- About 8oz of seitan, sliced into thick strips (I used this one and it was perfect!)
- 1/4 cup of barbecue sauce
- 1/4 cup of water (or broth)
- Juice from one lime
- 2 Tbs of olive oil
- 2 cloves of garlic
- 1 inch knob of ginger, minced
- 1/2 a jalapeno, minced (approx. 1 Tbs)
- 1/2 tsp of sea salt
MARINATE: In a high speed blender, add all ingredients except the seitan and blend until smooth. In a deep dish, add sliced seitan and pour the BBQ ginger slurry over it. Toss so all coated, and pop in the fridge covered for 4-8 hours, or overnight. The longer, the better!
COOK!: When ready to cook, preheat your oven to 375 degrees fahrenheit. In a baking dish, add the seitan with just a small bit of the marinade. Brush each piece with regular BBQ sauce. Cover and bake for 20 minutes, remove cover- and continue to bake uncovered for 15 mins. Remove from oven, and brush with additional BBQ as it cools. YUM.
Serve with some homemade vegan ranch, hot sauce + devour HOOOOT.