I wish Wheatsville would start carrying soy curls. Every time I go on a trip I have to stock up. Sure, I could order them and I could also hire a butler bring me a plate of olives and peeled champagne grapes while I am lounging in the solid gold hammock. In other words, it’s not going happen until I win the lottery and I am not going to win the lottery because I don’t play. I’ll just have to continue to look like a jackass every time I go through airport security to explain to the TSA folks why most of my luggage is weird looking dehydrated strips because soy curls are awesome and totally worth it. Super healthy, easy to make, wonderfully textured, and cheap they area really a vegan dream come true. I read an article on Oregon Live the other day about Julie Hasson’s technique for barbecued soy curls and we tried them later that day with greens and grits.
They were so good. The key was to first rehydrate them in a broth, we used a mix of parsley, sage, rosemary, and thyme, along with “better than boullion” and lemony spice mix. Then after 10 minutes, drain, and then sauté in olive oil for a few minutes until browned and then add the barbecue sauce and cook until it thickens up. Delicious!
Next week starts my 3rd VeganMoFo! I am super nervous excited to blog every weekday. My plan is to focus on the million different ways you can make beans and rice along with some restaurant reviews, news, giveaways, and god knows what else. I was thinking about making some videos of places in Austin, would anyone be interested in that???