Tag: persian

Adventures in Soy Curls

You may have seen or heard of Butler’s Soy Curls in shops or on other blogs. They are awesome in their simplicity: soy beans. And guess what? They’re really easy to use too! I just rehydrate with warm water and use in recipes that call for seitan or TVP.

Here’s a recipe from A Vegan Taste of Thailand that called for TVP. I think it’s called Soya Mince with Rice Noodles and Peas. The sauce base is coconut milk and red curry paste. I used yellow curry paste instead. Still delicious. This is the only one of the “a vegan taste” series that I own, but I’ve been pretty happy with it. I know the various books get so-so reviews on amazon.com. But they are fairly inexpensive, so the risk is pretty small. I should try another one soon.

And here, I was easily able to substitute the Soy Curls for seitan in this Persian Seitan in Pomegranate Sauce from The Vegan Epicure. Bonus, I was able to use some of the Pom Wonderful Pomegranate juice sent to me a while back. I usually just make this dish with pomegranate molasses. I was hoping using the juice would have it turn out a little less brown, but I didn’t get the concentrated flavor from it that I like. So I ended up adding the pomegranate molasses anyway. We just ate it over bulgur.

Spiced Match Meat Kebab

You know those spicy Persian ground meat kebobs? I’d been thinking for a while that Match Meat would lend itself well to this. So I decided to give it a shot. And I was right. Instead of making it into kebobs, I just formed it into patties and pan fried it. It would be even better on a grill. These were spicy and delicious. Here I’m eating it with Israeli Couscous from Veganomicon and some mixed veggies.

Spiced Match Meat Kebab

  • 1 lb. ground beef style Match Meat
  • 6 tablespoons grated onion
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons paprika
  • 1 tablespoon kosher salt
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano leaves
  • 2 teaspoons dried mint leaves, crumbled with your fingers
  • 1 teaspoon freshly ground black pepper

1. Combine Match Meat and onion in a large bowl; set aside. Heat oil in a 10″ skillet over medium-high heat. Add paprika, salt, cumin, oregano, mint, and pepper and cook, stirring constantly, until fragrant, about 45 seconds. Pour the spice mixture over the reserved Match Meat mixture and mix thoroughly with your hands.

2. Divide mixture into 4 portions and roll each into a thin cylinder about 10″ long and 1″ thick. Slide a flat metal skewer (see page 100) into each cylinder and press the Match meat around the skewer. 

3. Meanwhile, build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high (alternatively, heat broiler and position rack 7″ from heating element or just form into patties and pan fry). Grill or broil the kebabs, turning once, until browned, about 4 minutes per side.

Adapted from this recipe.