Allergic Vegetarian™

Better Healthy Living for Life™

Meatless BBQ Ribs

Free of: CF, DF, EF, FF, GF, GaF, KF, OF, PF, POF, RF, SEF, SHF, SWF, TNF, WF, V, Veg

This is a Kyt Friendly BBQ for those who can't have anything from the Raddish, 
Cabbage or Lily Families. This version does use soy for the 'meat', but 
you can easily use pureed Portobello mushrooms mixed with Button Mushrooms. I
would use mashed great northern beans to bind it. 

The dates and raspberries gives it a sweet taste with plenty of antioxidants 
and vitamin C.

Corn Allergy: Use Organic and know your source! Brand matters!


4 TB Dates, finely chopped
1 Cup Raspberries
1 tsp Nutmeg (May substitute an additional 1/2 tsp. Cumin)
1/2 tsp Cumin
1/2 tsp Coriander
1 tsp Ginger (or to taste)
2 TB Lemon
2 TB Sweet Basil
1 TB Bragg's Amino Acids ®
[Or Use 2 TB Portobello Mushrooms, minced with 1/2 tsp. Allspice in 2 TB Water.]
1 TB Chili Powder
1/4 tsp Cayenne Pepper (or to taste)

Optional: NOT TNF!
1/4 tsp 4 Peppercorn Blend (cashew family)

1/4 Cup Olive Oil (Optional)
28 oz can Crushed Tomatoes, or the equivalent in fresh tomatoes, pure├ęd 
or chopped very finely. Recommended for Corn Allergies to use Organic Tomatoes and make the sauce yourself!
1 can CF Tomato Paste or 1 Cup CF Sun-dried Tomatoes, minced.

1 - 15oz can Pinto Beans, beaten into a paste
8oz. Fresh Mushrooms, chopped finely
1 tsp. Tellicherry Black Pepper, or CF Black Pepper fresh grounded

Tofu Ingredients:

1 - 15oz. package Tofu
1 tsp Ginger (or to taste)
2 TB Olive Oil
1/2 tsp. Allspice
2 TB Basil Leaves
1/2 tsp. Cloves
1 tsp. Corriander
1 tsp. Cumin

1) In a sauce pan, combine everything except the Tofu and Tofu Ingredients.
2) Mix well.
3) Bring to a boil, then cover and simmer on low.
4) Cut the Tofu into strips. Drain well.
5) Mix Tofu ingredients well.Gently toss the Tofu in this sauce.
6) Fry the Tofu in a frying pan, on medium-high heat for a minute per side.
7) Add to the BBQ Sauce and continue simmering for another 20 minutes, 
or until the BBQ sauce is absorbed.  

Recommend serving with Asparagus and Baked Potatoes.

Copyright by Kytriya, November 24th, 2010