Alkaline Electric Vegan “Ribs” & BBQ Sauce!
This recipe makes 1 serving per mushroom.
2 portobello mushrooms
1/2 cup Alkaline Barbecue Sauce
1/4 cup spring water
1 tsp. sea salt
1 tsp. onion powder
1/2 tsp. cayenne
This recipe can also be made on a grill, cooked in a skillet, or baked at 350°F for 10-15 minutes (after step 4).
If you do not have skewers, you can always cook the mushrooms like riblets.
- Scrape gills off the underside of each mushroom cap to avoid an earthy taste and slice mushrooms about 1/2 inch apart.
- Add mushrooms to a large container and add seasonings, water, and most of the barbecue sauce.
- Cover with a lid, shake, and store in refrigerator for about 6-8 hours. Flip container over every 2 hours.
- Take a skewer and push through 3 mushrooms around the middle, add other skewer, then add about 2-3 more slices. If any slices break, you can cook them as riblets.
- On medium heat, brush griddle with oil, and cook ribs for 12-15 minutes, flipping every 3 minutes. Brush with more barbecue sauce if desired every few flips.
Serve with an alkaline side dish and enjoy!
This recipe makes about 8-10 oz. of barbecue sauce.
6 Plum Tomatoes
2 tbsp. Agave
1/4 cup Date Sugar
1/4 cup White Onions, chopped
2 tsp. Smoked Sea Salt/Sea Salt
2 tsp. Onion Powder
1/2 tsp. Ground Ginger
1/4 tsp. Cayenne Powder
1/8 tsp. Cloves
This recipe tastes better the longer you let it set!
- Add all ingredients ,except date sugar, to blender and blend until smooth.
- Pour blended ingredients and date sugar into a saucepan at medium-high heat and stir occasionally until boiling.
- Reduce heat to a simmer and cover with a lid for 15 minutes, stirring occasionally.
- Use stick blender to make the sauce smoother.*
- Simmer on low heat for 10 minutes or until water cooks off.*
- Allow the sauce to cool and thicken further before serving.
- Enjoy your Alkaline Barbecue Sauce!
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