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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
SoyCurl "crumbs"-- what to do with them:
Bryanna
Owner/Moderator
1174 posts
Sep 12, 2005
11:46 AM
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In case you didn't follow my thread with Catherine in the "bag sealer" posts:
I had a pile of "crumbs" leftover from the last batch of Soy Curls® I had-- almost like granulated TVP. I reconstituted them in boiling water-- there was about 7 cups resulting. I squeezed them pretty dry and mixed with 1/4 c. low-salt "chickeny" veggie broth powder, 1/4 c. nutritional yeast flakes and 2 T. soy sauce, then packed them in small quantities in zip-lock bags (will freeze what I have left). I made an Indian dish last night with them-- one that called for ground chicken (had to add some extra broth to it)-- and it was delicious! Waste not, want not!
This was the recipe I made:
BRYANNA'S VEGETARIAN MURGHI KA KEEMA (Indian, Pakistani, Sri Lankan)
Serves 4
Adapted from a recipe in Madhur Jaffrey's Quick & Easy Indian Cooking, which called for ground chicken or turkey.
1 Tbs. olive oil
1/ 1" stick cinnamon (you can use a bit of ground cinnamon instead)
4 cardamom pods (opt.—you can use a bit of ground cardamom instead)
2 bay leaves
1 small onion4oz) , chopped
3 cloves garlic , minced
2 tsp. finely grated fresh ginger
3 cups reconstituted and flavored SoyCurls® "crumbs" (see above)
1 cup chicken-style vegetarian broth
1 1/2 cups fresh or frozen peas -- lightly cooked or just thawed outwith hot water and drained
1/4 tsp. ground turmeric
1 tsp. garam masala (or curry powder-- more if you want it hotter)
1/4 tsp. cayenne (more if you want it hotter)
1/2 -3/4 tsp. salt
2 Tbs. fresh lemon juice
freshly ground pepper to taste
Pour the oil into a wide nonstick pan or wok over medium-high heat. When the oil is hot, add the cinnamon, cardamom, and bay leaves. Stir-fry for a few seconds. Add the onion.
Stir-fry until the onion pieces turn brown at the edges. Add the garlic and stir for a few seconds. Add the ginger and stir for another few seconds.
Now Add the SoyCurls® "crumbs" (reconsituted) and the broth. Stir-fry until all the lumps are broken up. Now add all the remaining ingredients.
Stir to mix and cook at high heat for another 2-3 minutes, stirring. The broth should be almost absorbed. Serve with rice and chutney as part of an indian meal (I made somedaland vegetables to go with it).
Note: remove the whole spices - bay leaves, cinnamon stick, and cardamom pods - before eating.
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"To look like a goddess, eat like a peasant." Karen Andres
Last Edited Bryanna on 12-Sep-2005 11:47 AM
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Bryanna
Owner/Moderator
1177 posts
Sep 12, 2005
2:48 PM
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PS: These reconstituted "crumbs" could be used in taco and enchilada filling, cabbage rolls, white chili, lasagne, soup, biscuit gravy, "chicken" salad or sandwich spread, spaghetti sauce, pasta casseroles, shepherd's pie, cutlets, spring rolls, Chinese dumpling fillings, fried rice, sloppy joes, etc.
Heck, you could even smoke it!
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"To look like a goddess, eat like a peasant." Karen Andres
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Brenda W.
70 posts
Mar 28, 2006
9:38 AM
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I have a bag full of soy curl "crumblies" and remembered Bryanna talking about what she did with them. Wanted to "bump" the topic back up to the forefront for others!
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Dori
341 posts
Mar 28, 2006
5:51 PM
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Nothing like tunnell vision.... thanks for this! I'm looking forward to using them up.
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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luv2bead
4 posts
Mar 30, 2006
6:13 AM
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what are soy curls? is it like tvp? i have never seen them where i live.
jacqueline
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Bryanna
Owner/Moderator
1516 posts
Mar 30, 2006
7:17 AM
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They are sort of like TVP, but made from the whole soybean (non-gmo) and they are very tender when reconstituted, like pieces of chicken. Go to http://www.butlerfoods.com they have a page that tells you where they are available, online or off. I keep them in the freezer (the dried product) because they can go rancid if kept too long because of the natural oil in the beans (TVP is oil-free).
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"To look like a goddess, eat like a peasant." Karen Andres
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