Soy Curls: Who Knew?

Soy Curls with Cashew Milk

A few months ago Joy and I attended a vegan cooking class, where we were introduced to a delightful new food, soy curls.  Living in a vegan food dessert as we do, we have been unable to find these locally, so recently I ordered a bag of Butler Soy Curls from Amazon.com so we could try the recipe that we had been served that day.  The recipe -- Soy Curls with Cashew Milk -- made a strong first impression on us at the cooking class, and we were pleasantly surprised that we were able to duplicate and enjoy the dish at home.

First, a word about soy curls for those who don't know what they are.  Soy curls are a natural meat alternative made from soy beans. The particular brand we used, Butler's, are made from non-GMO whole soybeans grown without pesticides. Click HERE to read more about this delicious product and how soy curls are made.

Soy curls are easy to use and a versatile substitute for meat in many dishes. To prepare them for recipes, merely soak in hot water for 10 minutes, rinse, and squeeze out the excess liquid. Then season as desired or use in place of meat in your favorite dish. It's that simple. Extra soy curls not needed for your recipe can be stored in the fridge for future use. For more information on preparing them, click HERE.

Now that we've used them to make the dish above -- a sort of vegan chicken Alfredo -- we are eager to try them in stir-fry dishes and to make barbecue sandwiches! Click HERE for recipes from ButlerFoods.com.

The recipe for Soy Curls with Cashew Milk, pictured above, was adapted from the Give Them Something Better Cookbook, which we purchased at the cooking class, conducted by the director of the Hartland Lifestyle Center and students of Hartland Institute. We have provided that recipe for you and encourage you to order soy curls and try this for yourself! We served the sauce over whole wheat linguine and enjoyed every bite!

Soy Curls with Cashew Milk

Ingredients:
3 cups Soy curls
1 large onion, minced
4-6 cloves garlic, pressed or minced
1/2 red bell pepper
1/4 cup nutritional yeast flakes
2 tsp. salt

Blend:
1 1/2 cups water
1 cup cashews

Directions:
1.  Soak soy curls in hot water for 10 minutes or until soft.  Drain, wash and squeeze water out of the soy curls.
2.  Saute soy curls with garlic, onion, bell pepper, and salt in a little water for about 30 minutes or until onions and bell pepper are soft.
3.  Blend cashews and water until smooth.  (NOTE:  If you are not using a high-speed blender, such as a Vitamix, soak the cashews for at least an hour.)
4.  Then add the blended cashews and remove from the heat.


If you are new to plant-based eating, or if you are a seasoned pro and have never tried soy curls, you need to order a bag (or several) and give them a try!




Copyright 2017 by Dee Dee Wike and Joy Wike. All rights reserved. www.feelingveggiegood.com

Butternut Squash & Cabbage Soup (#FeelingVeggieGood Friday Recipe #4)

One of the things I enjoy most about being vegan is venturing into uncharted territory and trying foods and recipes that are new to me. After 55 years of eating the standard American diet (SAD) to my detriment, it is fun to find new foods that are healthy, satisfying, and easy-to-make.

A couple of weeks ago Joy and I bought a butternut squash.  Before we went vegan I was mainly a yellow squash and zucchini kind of girl, but we have come to appreciate the beauty, texture, and taste of this variety.  Since we had some red cabbage leftover from a previous recipe I decided to get creative and try my hand at making a butternut squash soup.  It turned out better than I could have hoped -- even my non-vegan husband liked it!

INGREDIENTS

1 butternut squash
1/2 head red cabbage (more or less)
1 medium onion, chopped
2 or 3 carrots, diced
vegetable broth
salt and pepper to taste


STEPS

1.  Chop onions, dice carrots and cook in vegetable broth, until they begin to get tender.
HINT:  Beginning with step 1, cook everything in a large soup pot so you can keep adding yummy ingredients and minimize clean up!

2.  While onions and carrots are cooking, wash and chop purple cabbage. Add to the pot and cover so the cabbage can begin to steam.

3.  While the cabbage and other veggies are cooking, peel and cube your butternut squash, then add to the pot.  Add more vegetable broth during cooking, if needed, and cook until the vegetables are the desired consistency.  Season to taste with salt and pepper (or other spices of your choice).

Isn't the color lovely?  

Voila!  A nice, colorful, tasty soup that is oil-free, cruelty-free, and chock full of vitamins, fiber, and yummy goodness.  Enjoy! 

Copyright 2016-2017 by Dee Dee Wike and Joy Wike. All rights reserved. www.feelingveggiegood.com

Quinoa Black Bean Burritos (#FeelingVeggieGoodFriday -- Recipe #1)

Ah!  I am so excited about #FeelingVeggieGoodFriday!  Every Friday, my mother and I will be posting a new recipe we've tried that week. It could be a breakfast, lunch/dinner, or dessert recipe. Some recipes may be a little more complex than others, but they should all be fairly easy for everyone to make. Let's get started with this week's recipe!

Our first recipe is Quinoa Black Bean Burritos, an easy-to-prepare dish that is delicious and satisfying.  Even my non-vegan dad liked it!  It made more than enough to feed three hungry folks with enough leftover for today's lunch.

(Disclaimer:  This is not our recipe; the credit for this recipe belongs to tessbegg on YouTube.)

INGREDIENTS:

1 minced garlic
1 brown onion, diced*
4 T. tomato paste
2 t. cumin powder
2 t. chili powder
pinch of salt
pinch of pepper
1 c. quinoa, rinsed
1 1/2 c. vegetable broth
1 c. capsicum (bell pepper) -- we used red bell pepper
1 can black beans, rinsed and drained

*NOTE:  We used a sweet yellow onion since we didn't have a brown onion.  In researching brown onions we determined that the yellow onion with which we are familiar is the American equivalent of the brown onion used in other countries.


STEPS:

1.  Measure out ingredients.

2.  Saute diced onion and garlic with a splash of water until translucent.

3.  Add in tomato paste and spices.  Stir until combined.

4.  Add in quinoa and veggie broth.  Stir until combined on medium heat and bring to gentle boil.  Cover, reduce temperature and simmer on low heat for 25 minutes or until the liquid has absorbed.

5.  In a separate pan, saute capsicum with some salt on high heat.

6.  Add in the black beans and capsicum.  Stir to combine.

SERVING SUGGESTION:

While quinoa and black beans are simmering, make guacamole by mashing an avocado and seasoning to taste with salt, pepper and garlic powder.  Serve quinoa and black bean mixture on wrap or tortilla of choice and garnish with lettuce, tomato, and guacamole.  Muy delicioso!

Let the fiesta begin!
        Joy




Copyright 2016-2017 by Dee Dee Wike and Joy Wike. All rights reserved. www.feelingveggiegood.com

Veggie Quesadillas -- It's What's for Dinner!

One of the things I have most enjoyed about being a vegetarian is the opportunity to try healthier versions of favorite foods, such as quesadillas. Anticipating a trip to the grocery store after a day at the office, I craved a delicious but easy-to-make meal that would satisfy my hearty appetite.  Veggie quesadillas fit the bill!

I'll be the first to admit that I am no chef or photographer. But I am a person who loves good food and simple recipes.  Hope you enjoy this one.  Feel free to vary the ingredients and put your own spin on these veggie quesadillas, and enjoy the good feeling you will have when you have enjoyed this nourishing and tasty meal!

INGREDIENTS:

Organic refried beans (vegan or fat-free, no lard)

Sweet onions (or yellow onions), chopped

Sweet peppers, sliced

Mushrooms, sliced

Fresh spinach

Shredded non-dairy (vegan) mozzarella cheese  -- We like Follow Your Heart cheese!

Whole wheat tortillas

STEPS:

1.  Saute onions, peppers, and mushrooms in non-dairy butter until onions are clear and vegetables are still slightly firm.

.

2.  Add spinach and stir together with other vegetables.  Remove from heat as spinach begins to cook down.

3.  In a separate saucepan, melt just enough dairy-free butter to coat one side of a tortilla.  Place tortilla in sauce pan and spoon vegetables over one half.

4.  Spread refried beans on other half of tortilla, sprinkle cheese over veggies and/or beans, and fold over.

5.  Cook quesadilla on medium heat, turning every couple of minutes to prevent burning.

6.  Cut quesadilla into triangles and serve with favorite sides, such as Mexican rice, quacamole salad, or chips and salsa (pictured below).  Enjoy!