Did anyone get the recipes from Karyn's given during the demonstration at Kenmore Live a few weeks ago? They (Kenmore) said it would be posted on their website. I checked on several times to no avail.

Thanks,
GeVonna

BBQ Seitan Sandwich (Serves 4-6 people)

Seitan:
8 oz firm tofu drained
¼ cup water
1 oz olive oil
1/8 cup “steak mix”
1 cup high gluten flour

1. Add tofu, water, olive oil, and “steak mix” to a mixer (can be done by hand with a whisk).
Add high gluten flour to form dough. Form into a loaf shape.
2. Place loaf into a deep pan and cover half way with water.
Bake covered in a 350 degree oven for an hour and ten minutes.
Rotate the pan half way through the cooking process for even cooking.
Cool and cut into thin strips.

Steak Mix:
½ cup chili powder
½ cup cajun seasoning (can be found in the spice section of your local grocer)
1 oz cumin powder
1 oz onion powder
1 oz garlic powder
1 oz smoke powder (can be found in the spice section of your local grocer)
1 oz salt

1. Mix all ingredients together (lasts in a sealed container up to 2 months).

Sweet & Tangy B.B.Q Sauce:
3 large onions chopped
5 garlic cloves chopped
2 ½ cups brown sugar
2 cups apple cider vinegar
1 “10 can” (102 oz can) of san marzano tomatoes
olive oil for sautéing
salt to taste

1. In a large stock pot on medium/high heat, add oil, onions, and garlic.
Lower heat to low and caramelize.
Add brown sugar and apple cider, cook until incorporated.
Add tomatoes and simmer for 40 minutes.
Blend until smooth.


Kale Slaw
1 bunch of cleaned, julienned kale
1 head of red cabbage julienned
1 apple peeled and julienned
1 large carrot peeled and julienned
1 small bunch of parsley chopped
1 small bunch of chives snipped
1 tbs of whole grain mustard
5 oz olive oil
3 oz sesame oil
3 oz sherry vinegar
Salt and pepper to taste

1. Mix all ingredients together and let sit in cooler for half hour before serving.

*Assemble sandwiches by heating seitan with bbq sauce and topping with kaleslaw between your favorite sandwich bread*


Peach Cheesecake (Serve 4-6 people)
1 cup almonds
1 cup pistachios
1 cup walnuts
2 cups almond butter
2 cups soaked cashews
5 peaches
1 cup champagne vinegar
1 cup turbinado sugar
1 cup water

1. Add almonds, pistachios, walnuts, and 1 cup of almond butter into a food processor and pulse until
a crumbly dough forms. Press into a pie pan.
2. Drain and add soaked cashews, 3 pealed peaches, and 1 cup of almond butter into a food processor or
very strong blender and blend until very smooth.
3. Pour mixer pie pan and allow to set in cooler for at least 4 hrs or even a day.
4. Mix champagne vinegar, water, and turbinado sugar until dissolved. Soak 2 sliced peaches in mixture
overnight and serve on top of cheesecake.


Lentil Salad

Blanch lentils and drain
Combine with raw sugar snap peas
Add minced shallots
Add chopped mint, chives and parsley
Toss with sherry vinaigrette (sherry and olive oil)
salt and pepper to taste
Break down artichokes
Blanch the artichoke hearts
Toss in the sherry vinaigrette and herbs
Tempura a squash blossom until crispy
Make lemon aioli (vegan mayo, lemon zest, lemon juice)
Dress plate with mixed greens and lemon aioli

Hi Mali,
Thank you for posting the recipes. Are these demos posted on the Web too? What's the web site?

Hi Hannah,

You can view the the cooking demos here: http://www.facebook.c...