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
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.
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!
BBQ Soy Curls & Coleslaw Burger
- 2 cups Butler Soy Curls
- 1/2 cup bbq sauce
- 1 tablespoon olive oil
- Sandwich rolls
- 1 pound red and green cabbage, finely shredded
- 1-2 carrots, grated
- 2 green onions, fine chopped
- 1/2 cup vegan mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon Sugar
- 1/8 teaspoon pepper, at least
- 1 dash salt
- 1. Place soy curls in a large bowl and allow to rehydrate for 10 minutes.
- 2. Drain and set aside.
- 3. Combine cabbage, carrots, and green onions in a large bowl.
- 4. In a separate bowl, mix together vegan mayonnaise, vinegar, sugar, pepper and salt.
- 5. Add dressing to cabbage mixture. Mix well and set aside.
- 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. Turn down heat and pour bbq sauce onto soy curls. Throughly incorporate.
- 8. Place buns under broiler until they're golden brown and crispy. Heap soy curls onto bun and top with coleslaw. Enjoy.
Artisanal Vegan http://www.artisanalvegan.com/
This week I’m really excited to attend a fermentation demonstration and book signing at my local co-op. I’ll update more on the book and event in the following days, but I thought this would be a great opportunity to tie in this event with one of my favorite fermented recipes: kimchi.
Update: Unfortunately, I wasn’t able to attend the demo. The weather has been crazy here in the Pacific Northwest which typically translates to nightmare commuting. I’ve attached a link to the book. It’s called Fresh & Fermented; I’m excited to get my hands on a copy and tryout some of the recipes.
This is the first kimchi recipe that I made that I’ve really enjoyed. I generally stick with the traditional ingredients you find in kimchi such as napa cabbage but it really seems like you can use any type of cabbage – even good ole’ green cabbage which you can find in any grocery store will work – or pretty much any vegetable for that matter.
The recipe that I make can be easily doubled. The only problem I’ve encountered when making large batches is finding a big enough bowl to hold the cabbage, although, once you mix in the salt water solution it wilts down significantly. This recipe doesn’t take much physical work but it does take a few hours from start to finish. I’d recommend starting early so that you’re not up till the wee hours of the morning scooping fermented cabbage into jars. I end up in this situation all the time!
I usually start by cutting the head of cabbage into quarters and then remove the core. Cut the whole head into bite sized pieces. It doesn’t have to be exact.
Mix up your brine and pour it over the pieces. I use my hands to get the liquid evenly distributed. Cover it and let sit for about 4 hours.
Drain and rinse the cabbage to remove any excess salt. Add and evenly distribute the ko choo kah rhoo paste and green onions.
Blend together water, apple, onion garlic, and ginger until liquified and add to cabbage. Spoon into clean jars leaving enough room at the top for the kimchi to expand. Leave jars out for about 24 hours and then transfer into the refrigerator. The kimchi is a fermented food and will keep for a long time but the taste will become stronger as well. Enjoy!
- 1 head of nappa cabbage, chopped into bite sized pieces
- 1/4 cup sea salt dissolved in a small bowl with water
- 1/4 cup ko choo kah rhoo (Korean chili powder)
- 1 tbsp. garlic, chopped
- 1 tbsp. ginger, chopped
- 3-4 green onions, chopped
- 2 tbsp. salt
- 1/2 yellow onion, roughly chopped
- 1 apple, peeled and cored
- 8-10 pint sized mason jars
- 1. Place chopped cabbage in a large bowl and pour salt water solution over the top. Mix well and allow to sit for about 4 hours. The salt will pull water from the cabbage causing it to wilt and shrink down.
- 2. Move the cabbage into a colander and rinse thoroughly to remove any excess salt. Once it's drained move it back into the large bowl.
- 3. Add enough warm water into the ko choo kah rhoo to form a paste. Add this to the cabbage and mix together. Gloves might be advisable if you're using your hands. Mix in green onions.
- 4. In a blender add 1 cup water, onion, apple, garlic, and ginger. Blend until ingredients are liquified.
- 5. Pour contents of blender over cabbage a mix until all ingredients are evenly incorporated.
- 6. Transfer cabbage into jars leaving an inch or 2 at the top as the cabbage will expand as it ferments. I also tamp the cabbage down as I'm spooning it into the jars. Distribute any leftover liquid equally among the jars and cap tightly.
- 7. Leave the kimchi on the counter to ferment for about 24 hours then move into the refrigerator. I live in a colder climate and will often leave mine out for 48 hours or longer.
- The taste of the kimchi will get stronger the longer it's left to ferment. I typically know it's ready to eat when the lid hisses or pops after being opening. The taste has a fizzy, champagne-like flavor, in my opinion.
Adapted from Healthy Green Kitchen
Artisanal Vegan http://www.artisanalvegan.com/