SOY CURLS WITH SATAY SAUCE

Lettuce wraps are fun to eat! My husband and I enjoyed these soy curls for dinner. Since I eat a lot, I stacked my ingredients in a bowl. Leftovers were even more delicious the next day.

The recipe is by Denise at “Another Music In A Different Kitchen” blog: SOY STRIPS WITH SATAY SAUCE

You can buy soy curls here: Butler Foods

I hope you will enjoy this 13 minute video by a registered nurse who lost 70 pounds on a starch-based diet. Her video channel is named "I Kill Chickpeas":

My Before & After 70 Pound Weight Loss Transformation

SOY CURLS WITH SATAY SAUCE

Ingredients

Soy strips:

2 cups dehydrated Butler Soy Curls

6 cups vegetable broth (I used prepared Orrington Farms Vegan Beef Flavored Broth Base)

Satay sauce:

¼ cup tahini

1 Tablespoon Ketjap Manis (sweet soy sauce) OR use 1 Tablespoon regular soy sauce plus 2 teaspoon agave syrup or another liquid sweetener (For single batch I used 1 TBSP reduced sodium tamari plus 2 pitted Medjool dates)

2 gloves garlic, minced

2 Tablespoons minced fresh ginger (Mine measured 0.2 oz)

1-2 teaspoons Sriracha sauce to taste (I used 1/2 Tablespoon)

3-4 Tablespoons water (depending on consistency you like)

Cumin-lime cauliflower rice:

½ head cauliflower (I used rice instead: 1 cup uncooked brown rice, 1 cup uncooked white rice, then cooked in a rice cooker)

2 teaspoons cumin seeds

2 teaspoons ground cumin

¼ cup fresh lime juice

¼ cup chopped cilantro, optional (I used it)

Other:

Crisp lettuce, if making wraps (iceberg or romaine works well here)

Instructions

1. In a medium saucepan, add 6 cups of vegetable broth and bring to a simmer. Add the soy strips. Simmer for 10-15 minutes until the are fully rehydrated. (I added hot broth to the soy curls and let them soak in a bowl for 15 minutes.)

2. While the soy curls are simmering, prepare the satay sauce by mincing the garlic and ginger and add these, ¼ cup tahini, 1 Tbsp. ketjap mannis, 1-2 tsp. sriracha and 3 Tbsp. water in a small bowl. Whisk to combine. (Since I used dates instead of liquid sweetener, I mixed all of the ingredients using the Dry Container of my Vitamix high speed blender. I made a double batch.)

3. Once the soy strips are rehydrated, drain them. Press them against the side of the colander to get some more of the moisture out.

4. Preheat the oven to 425 F (220 C).

5. Grab a mixing bowl and add the soy strips and about half the satay sauce. Coat the pieces using a spoon (or your hands).

6. Place the smothered strips on a baking sheet (line with parchment paper to reduce mess if desired). Bake the satay strips for 10 minutes and then flip them over and bake for another 5-10 minutes until they are firm and a bit browned on the outside.

7. Serve with the remaining sauce.

Cumin-lime cauliflower rice

1. While your satay is baking, make cumin-lime cauliflower rice.

2. Cut ½ head cauliflower into medium florets.

3. Make ‘rice’ by grating the cauliflower or use a food processor on a fine grate. Pat the grated ‘rice’ by pressing between 2 paper towels to absorb extra moisture. (I used a combination of cooked brown and white rice instead of cauliflower.)

4. Heat a medium fry pan and add the cumin seeds. Toast the seeds for 2 minutes until they are fragrant, but not browned.

5. Add the cauliflower (I added cooked rice), ground cumin, lime juice and chopped cilantro.

6. Stir and heat through for about 3-5 minutes.

To make lettuce wraps, simple spoon rice onto lettuce leaves, at the soy strips and add a bit of the remaining satay sauce.