Recipe: Soy Curl 'Chicken' Salad

I enjoyed my 'chicken' salad atop some cilantro. I added some mashed avocado to the other piece of toast and drizzled some chipotle hot sauce over the salad. This salad includes grapes, sweet corn, black olives, tomatoes, curry powder, and onions.

This hearty 'chicken' salad features dehydrated soy curls by Butler Foods. Once re-hydrated, these pieces of non-GMO soy have the texture of shredded chicken. You can impart any flavor you want onto the soy curls by soaking them in a flavored broth or adding seasoning after they plump up. They also get a nice crunch on the outside when pan seared in a little oil. Just be sure to squeeze out as much liquid as possible after the curls are re-hydrated.

Soy Curl 'Chicken' Salad

Ingredients: 

2 cups dry soy curls

3 cups of vegan chicken broth (I used two cubes of Not Chick'n Bouillon)

1 cup of grapes halved and then quartered

1/2 cup of minced onion

1/2 cup of chopped nuts (I used cashews)

1/2 cup of chopped tomatoes

1/2 cup of sliced black olives

1/2 cup of frozen sweet corn kernels, thawed

1/4 cup of sweet relish

1/2 cup to 3/4 cup of vegan mayonnaise 

1 tablespoon of BeeFree Honee

1 tablespoon of prepared mustard

1 to 2 tsp. of curry powder to your taste

Splash of fresh lemon juice (I used half a small lemon)

Black pepper (I didn't need salt, but you can add some if you want)

Directions:

Re-hydrate the soy curls in 3 cups of hot vegan chicken broth. Allow to sit for at least 10 minutes while you prep the rest of the ingredients. In a bowl, combine the grapes, onion, nuts, tomatoes, black olives, and corn.

In a separate bowl, combine the vegan mayonnaise, BeeFree Honee, mustard, relish, curry powder, pepper, and lemon juice. Taste and adjust seasonings to your preference. Pour the sauce over the other ingredients and mix well.

Drain the soy curls very well and add to the bowl of ingredients. Mix well and chill until ready to eat. 

**If you want your soy curls to have some added texture, pan fry the curls in a little oil until the edges are crispy and then add to the sauce and other ingredients.

The soy curls re-hydrating

The finished "chicken" salad featuring Butler's Soy Curls.

Recipe: Carrot Hot Dog

This doesn't taste like your typical soy-based vegan hot dog, but after a quick pan fry, the carrot become a brownish-orange and retains the salty, smoky flavor of the marinade. 

If you're looking for a fun meat-free meal to enjoy with your family, make some carrot hot dogs. You'll need to prepare these a day in advance because it's best to have the carrots marinate in the sauce for 24 hours.

Carrot Hot Dogs
(recipe from Clean Eating Veggie Girl)

Ingredients:
4 medium carrots peeled with the ends cut off
1/4 cup of soy sauce, Bragg's Liquid Aminos, or Coconut Aminos
1/4 cup of water
1 tablespoon of rice wine vinegar
1 tablespoon of apple cider vinegar
1 tablespoon of sesame oil
A couple dashes of liquid smoke
1/2 teaspoon of garlic powder
1/2 teaspoon ginger powder
1/2 teaspoon black pepper
1/4 teaspoon onion powder

Directions:
Add carrots to boiling water and cook for about 8-10 minutes. You want the carrots fork-tender but not mushy. Rinse the carrots under cold water when done and set aside. Whisk all the remaining ingredients and pour into a resealable plastic bag along with the carrots. Refrigerate for 24 hours. Every few hours (whenever you open the fridge to grab something), move the carrots around in the bag to make sure all parts of the carrots get in the marinade. When ready to eat, add the carrots and marinade to a large saute pan. Cook on low to medium heat for 10 minutes, rotating the carrots regularly. The marinade will reduce and begin to stick to the carrots. I cover the pan with a lid for a few minutes at the beginning to help warm up the carrots. Enjoy your carrot dogs in buns with your favorite toppings.

Review: Gardein Breakfast Sausage Patties and Upton’s Bacon Seitan

A cruelty-free breakfast definitely doesn’t include sausage and bacon…unless those items are made from veggies and grains.

If you’re a plant-based eater and want a hearty protein with your fluffy pancakes and tofu eggs, than I would definitely try Upton’s Bacon Seitan. If you pan fry it, it retains its chewy texture, but I found that when I cooked it in the toaster oven (on a tray, no oil), it crisped up a bit. 

Whenever I have Upton’s Bacon in my fridge, I eat 2-3 slices every morning. Yup, every morning. I usually just stick it between two pieces of toast with a savory spread. Otherwise, I enjoy it with tofu eggs or pancakes. It’s chewy, savory, and has a lovely spice. It doesn’t taste like bacon, but when crisped slightly in the toaster oven, it does taste like crisp, dark brown bacon.

Upton’s bacon is sliced thinly, and I find the contents more than generous. I think one box lasts me easily a week.

Gardein's sausage patties that I pan fried with fennel seeds to bring out a savory flavor.

When it comes to breakfast sausages, I haven’t found one that I really like. Gardein’s Patties look like an imitation pork patty – like what you’d get at McDonald’s. But, it tastes like mushy carrots. Now, I like carrots, so that’s not a bad thing, but if you want a savory, sausage taste, pan fry the patties with some fennel seeds. I found that gives it that sausage taste you might remember.

The patty is tender and hearty, but I just wish it had more of a savory and spiced taste to it.

So, buy the bacon seitan, but skip the Gardein patty – unless you like mushy carrots with your eggs and pancakes. 

Upton's bacon seitan sandwiched between two pancakes.