Join Date: Mar 2010
Location: Lovettsville, VA and Portland, OR
I'm visiting Portland OR right now, and had an astonishing meal at a vegan restaurant called Blossoming Lotus. I don't eat meat substitutes every night or even every week. But they had this ingredient called soy curls that could very easily pass for pulled chicken or pork. I should add that I didn't stop eating meat because of disliking the taste and texture.
Soy curls are a whole soy product, kind of freeze-dried and stretched out. Amazingly meat-like, in case that grosses you out. This from someone who can't stand Beyond Meat products. I found soy curls at a Whole Foods and have been working with it the last couple of days. It reconstitutes by soaking it in water for 10 minutes, squeezing out the excess liquid, and then cooking it like meat. I've been pan-frying at that point to put a little bit of crispy on the exterior. If you haven't heard of soy curls and are interested, Butler is the name of the company that makes it and it's available online.
The last thing I did with it was to mix it up with a Thai-type sauce with scallions, peanuts, and sugar snap peas over rice. The whole dish would work without the soy curls, and I've fixed it that way before. But there's something in me that kind of enjoys having some brown food on my plate, and it's nice to have one more way to indulge that. It's also good to have another thing I can fix for omni company; my repertoire is solid but small, and this feels like a nice tool for branching out a little. If you're already cooking with it, I'd be real interested in hearing what you do.
Last edited by Joan Kennedy; 07-05-2016 at 07:10 AM.