Monthly Archives: February 2016

BBQ Soy Curls & Coleslaw Burger

This week I thought I’d incorporate a product review with a recipe. I really enjoy Butler Soy Curls. A few years back I ordered some from Amazon and enjoyed cooking with them. A week or so ago, I rediscovered them again while perusing the shelves of a small, local vegan grocery store. They’re dehydrated curly strips made entirely from soy beans. All you have to do is reconstitute them and then utilize in whatever way you deem fit

soy curls 1

The soy curls are quick and easy to use. They also have a chewy consistency that creates a perfect analog for meat. The recipe below has 2 main components: bbq sauce and coleslaw . Make your own sauce or purchase a bottle from the store – either works fine. Cabbage can be purchased pre-shredded or buy the heads and shred your own. This is a great meal to whip up when you’re in a hurry or not in the mood to do a lot of cooking.

IMG_0433soy curls 2

Measure about 2 cups of soy curls into a bowl. Cover with water and allow to rehydrate for about 10 minutes. Drain and set aside.  Thinly shred the cabbage and other vegetables and combine in a large bowl. I used about half red and half green. Combine together the vegan mayonnaise, vinegar, sugar, pepper and salt in a another bowl. Pour over cabbage and mix well. Taste and and add seasoning as needed.

Add 1 tablespoon of oil in a frying pan and bring to medium heat. Add in the drained soy curl and allow to brown on all sides for about 10 minutes, stirring periodically. Turn the heat down and pour in about 1/2 cup of bbq sauce. Add more or less depending on your preferences. At this point I like to turn off the heat and allow the curls to continue cook but not dry out.

I like my bun a little crispy so I typically place it under the broiler on a high setting for a minute or so until it’s nice and golden brown. Watch carefully  though as it can burn very quickly. Heap a good portion of the curls onto the bun and top with the coleslaw. I ate mine with a side fries and a chili lime garlic aioli. Enjoy!

soy curl bbq

soy curl burger


BBQ Soy Curls & Coleslaw Burger
BBQ Soy Curl Ingredients
  1. 2 cups Butler Soy Curls
  2. 1/2 cup bbq sauce
  3. 1 tablespoon olive oil
  4. Sandwich rolls
Coleslaw Ingredients
  1. 1 pound red and green cabbage, finely shredded
  2. 1-2 carrots, grated
  3. 2 green onions, fine chopped
  4. 1/2 cup vegan mayonnaise
  5. 1 tablespoon apple cider vinegar
  6. 1 tablespoon Sugar
  7. 1/8 teaspoon pepper, at least
  8. 1 dash salt
  1. 1. Place soy curls in a large bowl and allow to rehydrate for 10 minutes.
  2. 2. Drain and set aside.
  3. 3. Combine cabbage, carrots, and green onions in a large bowl.
  4. 4. In a separate bowl, mix together vegan mayonnaise, vinegar, sugar, pepper and salt.
  5. 5. Add dressing to cabbage mixture. Mix well and set aside.
  6. 6. Bring olive oil to medium heat in a frying pan. Add drained soy curls to pan and sauté until they brown on all sides.
  7. 7. Turn down heat and pour bbq sauce onto soy curls. Throughly incorporate.
  8. 8. Place buns under broiler until they're golden brown and crispy. Heap soy curls onto bun and top with coleslaw. Enjoy.
Artisanal Vegan

Teff Porridge with Dates & Walnuts

teff grains

My previous post was a review of my favorite Ethiopian restaurant. I thought this would be a perfect opportunity to piggyback that post with a recipe involving teff. Teff is an ancient grain from Africa as well as an important food source in Ethiopian cooking. The flat bread served with their cuisine, called injera, is made with teff flour. 

teff grains

The flour is fairly easy to come by in my area. The grains,  on the other hand, were difficult to find, so I ordered a few packages of Bob’s Red Mill whole grain teff from Amazon. The grains are surprisingly small – smaller than chia seeds – and remind me of little grains of brown sand. One serving dry is 1/4 cup; cooked it makes a pretty hardy, nutritionally dense food.

This recipe is similar to making oatmeal on the stove top except that the first step is to brown the grains until they begin to pop. You can top the porridge with pretty much anything you want. I favor dates but have also used apples, figs, and raisins. If it’s too thick, you can thin the porridge with a little water or soy milk. If you want to make your breakfast extra special, top it with full fat coconut milk or coconut whipped cream.

teff porridge

Teff Poridge with Dates & Walnuts
  1. 1/2 cup dry teff grains
  2. 1/2 tbsp vegan butter
  3. 1 1/2 cup water
  4. 1/2 cup dates, cut into pieces
  5. 2 tbsp agave
  6. Walnuts, chopped
  7. Salt, pinch
  8. Non-dairy milk (optional)
  1. Heat a sauce pan over medium heat.
  2. Add teff grains, stir, and allow to toast for about 5 minutes or until grains begin to pop.
  3. Add water and butter. Stir well. Bring to a boil, cover, and cook for 10 minutes.
  4. Stir in dates, agave, and salt. Cover and continue to cook for an additional 5-10 minutes or until teff is tender and desired consistency.
  5. Remove heat and let cook for a few minutes. Spoon into bowls and and top with walnuts, additional agave, and non-dairy milk.
  1. Makes 2 servings.
Adapted from Bob's Red Mill
Adapted from Bob's Red Mill
Artisanal Vegan

Eating Vegan {Seattle}: Queen Sheba Ethiopian Restaurant

I’ve done a fair bit of traveling across the US in the past few years and have visited many cities that lack vegan and vegetarian options. I feel fortunate to have Seattle in my backyard because it has a lot of great restaurants that are explicitly vegan or offer menu options; this has only increased over the past few years.

Queen Sheba

Queen Sheba, located in the Capitol Hill neighborhood of Seattle, is my absolute favorite! I eat there so frequently with my best friend that they don’t even bother to bring a menu to the table any more. Sometimes they ask if we want the usual, other times they just bring it out, which is fine because we don’t plan on ordering anything different.

Ethiopian food

What we order (pictured above) is the vegetarian combo special which includes misser wat, bamia, gomen, and kike garnished with cabbage and potatoes and an additional serving of the misser wat. It’s served on top injera, an Ethiopian flat bread made from teff. Not pictures is the additional injera that is torn apart and used to scoop up the food.

If you’re in Seattle or plan on visiting, I recommend visiting this hidden gem. It’s located right off Broadway on John street. And on you’re way out the door, you can drop some change into the mystery soda machine located right next door.

mystery soda machine