|Dinner is soy curl tacos with mango salsa, "cheezy" nooch corn, and steamed chard and sprouted lentils with a cilantro lime dressing. I'm really ready for summer here in Alaska- or a trip South!|
I have been seeing these "soy curls" at the local health food store for a while now and wondering about them. Then, I suggested them to a gluten-free vegan on a message board and she came back with a stunning review. I knew I had to try them for myself.
Well, today as I read through Viva Vegan! by Terry Home Romero (half of the PPK duo of vegan goddesses), I found a recipe for homemade corn tortillas and decided to try it out. The soy curls seemed like the perfect chewy, savory topping for my tortillas. I got a nice big bag from the prepacked bulk (what a weird concept) and some masa harina for my tortillas. I made flour tortillas often enough to feel comfortable with them, but these corn ones were my first attempt- I'm reminded of the expression "the first pancake." Oh well, they tasted good, I just didn't get my dough right.
|As you can see, it doesn't even look like I put a dent in the bag, but I made enough for two adults and a toddler.|
My soy curls, on the other hand, were everything I was hoping for and more. I soaked them in a mixture of Lawry's fajita seasoning and water, but didn't really measure. I just made sure there was enough to cover most of them and kept tossing them by hand over the next few minutes while I fixed other parts of the dinner.
|After about ten minutes, they have absorbed most of the liquid and are soft but firmly chewy.|
|Right out of the oven, the liquid has reduced to almost a glaze.|