You may have seen or heard of Butler’s Soy Curls in shops or on other blogs. They are awesome in their simplicity: soy beans. And guess what? They’re really easy to use too! I just rehydrate with warm water and use in recipes that call for seitan or TVP.
Here’s a recipe from A Vegan Taste of Thailand that called for TVP. I think it’s called Soya Mince with Rice Noodles and Peas. The sauce base is coconut milk and red curry paste. I used yellow curry paste instead. Still delicious. This is the only one of the “a vegan taste” series that I own, but I’ve been pretty happy with it. I know the various books get so-so reviews on amazon.com. But they are fairly inexpensive, so the risk is pretty small. I should try another one soon.
And here, I was easily able to substitute the Soy Curls for seitan in this Persian Seitan in Pomegranate Sauce from The Vegan Epicure. Bonus, I was able to use some of the Pom Wonderful Pomegranate juice sent to me a while back. I usually just make this dish with pomegranate molasses. I was hoping using the juice would have it turn out a little less brown, but I didn’t get the concentrated flavor from it that I like. So I ended up adding the pomegranate molasses anyway. We just ate it over bulgur.
There are a few photos cluttering my desktop that I keep meaning to post. I say cluttering, but it isn’t like I ever see my desktop. It’s all open apps and exposé around here.This is Summer Spaghetti with Corn and Tomatoes from Vegetarian Cooking For Everyone by Deborah Madison. I’ve had this cookbook for over ten years but still find myself going back to it. Yeah, it’s not exactly summer around here but sometimes you need to step away from the roots and indulge a little. I considered using canned tomatoes but was able to find some nice grape tomatoes and they were lovely. It also gave me a chance to use the Sunergia Soy Feta I picked up at Cosmo’s Vegan Shoppe. I never expect soy cheese to be spot on, but I found this to be a nice substitute. It doesn’t quite crumble like feta, but shredding works fine. And the smell seemed to have that requisite cheese stink. The little cardboard outer package for this has been sitting on my kitchen counter waiting for me to blog about this forever. I’m glad I can finally throw it in the recycling bin.This is another one from Vegetarian Cooking For Everyone, Stir-Fried Bok Choy with Roasted Peanuts. To make it a main dish, I rehydrated some fake chicken pieces I picked up from the Asian market a while back. I can’t remember which variety of bok choy I ended up using. I tend to just choose whichever one looks good that day, or even a different sort of green. I think this might have been Shanghai bok choy though. This always comes out nice, but this time I actually used the called for peanut oil instead of just canola. It really does add flavor so I recommend doing that.Oh, and another one from Vegetarian Cooking For Everyone. If I’d paid attention I could have said that once at the top, eh? This is the Posole with Red Chile Pods. We’re lucky enough to have a number of hispanic markets around here where you can find a bunch of different dried corn varieties. Here I used a red one. The base for this soup is very simple. It’s the condiments that really make it. Here I have cilantro, avocado, soy feta and a lime wedge piled on top. There are more suggestions in the recipe, but this combination suited me just fine.