Tell me more about the soy curls (please). I’ve been eating 95% vegetarian for about six months now and I’m always on the lookout for good plant-based protein options.
3 Likes
They are dehydrated soy beans. You will need to soak them in warm water for 10 minutes and than hand squeeze the water out. High in protein and fiber! (One bag is 88g protein)
https://www.butlerfoods.com/soy-curls-6-x-8-oz-case.html
I used the above. They have a very meaty texture. They also absorb flavor a lot better than say a diced up tofu block. Recommend to try it out
3 Likes
yum
1 Like
Beef Fajita Burger with Guacamole from “Big Book of Burgers” by Weber - the beef patties are made with 80% ground beef, chili powder and cumin and finished on grill with pepper jack cheese. Topped with seared red bell peppers and guacamole (avocado, tomato, shallot, cilantro and lime juice). Served with fries
3 Likes
Cold food for hot weather
Chickpea tofu salad. Vegan mayo, mustard, a little maple syrup, furikake, peas, corn, onion, celery, carrot. I just stuffed these into whole wheat pitas.
Soba salad with peanut sauce. Soba, edamame, cherry tomatoes, carrot, green onion, cucumbers, peanut sauce (peanut butter, sesame oil, soy, maple syrup, cold water). Will dig into this later tonight.
7 Likes
Pad Kee Mon (Drunken Noodles) with Chicken by Chef Fern Tran from an older Edible San Diego - garlic and diced chicken thighs (coated in cornstarch) are stir-fried before an egg-soy sauce mixture is added. Once the egg sets, you add red bell peppers, onions, scallions, bamboo shoots, thai basil and cooked rice noodles. Finished with a sauce made with soy sauce, oyster sauce, dark soy sauce, brown sugar, fish sauce and dried chilies.
4 Likes
Cold pasta salad.
Something about those bottled “zesty” Italian dressings I love. No shame here and saves time.
7 Likes
Nope! Same with using Kewpie Sesame dressing as a short cut for Cold Soba salad!
For Pasta Salad though, I do use fresh basil to at least feel a little fancy. 
5 Likes
Agree I forgot the fresh basil in this one. Still good.
Those kewpie dressings are all good
4 Likes
Rigatoni alla Gricia from a CI recipe - pancetta (guanciale wasn’t available unfortunately and the pancetta was only precut (too small) available) gets slowly cooked down until it releases its fat and gets browned and removed from the pot. Rigatoni is cooked until al dente in a small amount of water to get extra starchy water. Some of the starch water with plenty of black pepper get boiled down in the pancetta pot before the pasta and pancetta get mixed in with pecorino until it nicely coats the pasta
4 Likes
Potato Salad with Bratwurst - in a chaotic week we were planning takeout today but weren’t in the mood and so quickly threw together a potato salad with red peppers, corn, cornichons, hardboiled eggs, and mixture of regular and japanese kewpie mayonnaise.
2 Likes
Paniscia (Red Wine Risotto with Beans) from a CI recipe - originated in the Piedmont region of Novara and often described as a combination of risotto and minestrone. Pancetta, red onions, carrots, celery and garlic are sautéed before the addition of rice and salami. After tomato paste and red wine are incorporated and absorbed, all of the chicken broth is added at once and the rice is slowly cooked covered and with just a very few stirs. Half way through you add sliced green cabbage. For the last three minutes pinto beans and some hot water are incorporated with constant stirring to get a creamy consistency. Finished with parmesan, butter and parsley.
3 Likes
Would you recommend? Looks delicious
1 Like
Yes, we liked it a lot
1 Like
Herb-Gnocchi with Lemony Green Beans from an older German teenager cooking book (and cooked together with our daughter) - gnocchi are made with ricotta, flour, parmesan, egg yolk and oregano and cooked in water until floating. Green beans are cooked first and afterwards briefly pan-seared with lemon zest. Finished with some parmesan
4 Likes
Nice job rolling the gnocchi!
3 Likes
Ribollita/Tuscan bread soup.
Mire poix, garlic, canned tomatoes, tomato paste, veg stock, water, beans, Tuscan kale and bread.
5 Likes
Pasta with Mortadella, Ricotta, and Cherry Tomatoes from “Pasta Veloce” by Frances Mayes - garlic, cherry tomatoes and ricotta are sautéed and briefly cooked before diced mortadella and chopped pistachios are added. Everything is combine with the cooked pasta and finished with some pecorino
3 Likes
