ala Celine of Have Cake, Will Travel.
I reached for the tofu when I saw her recent post, but then remembered the Soy Curls I'd just gotten in the mail from Food Fight. Basing my sauce on her idea I whisked together
1/2 can lite coconut milk
two scant tsp of green curry paste
about 1 T of agave nectar
1 1/2 tsp dried basil
and set aside
I browned my rehydrated and squeezed dry soy curls in a touch of peanut oil then simmered in the sauce until it was reduced down and thickened.
This went on a bed of jasmine coconut rice (based on the one in VWaV in that I cook the rice in my pressure cooker with half a can of lite coconut milk and 1/2 c. water for one cup dry rice and a cinnamon stick, then topped with toasted coconut).On the side, I planned to steam cauliflower and broccoli but the Cap'n requested roasted cauliflower and carrots. I opted to roast them with only a bit of olive oil and some sea salt, leaving out the usual copious amounts of garlic so that it wouldn't compete with the flavor of coconut and curry.
I really should start taking note of his responses word for word. they are entirely too funny (and typically wrought with colorful expletives ;), but best of all? they are welcome praise from an omnivore obviously loving the vegan things I feed him.
Oh, and I LOVE these curls and that they keep me from fretting about using TSP. Now when TSP is called for I can just mash these up a bit and use them as well, but I'm in love with the possibilities of all one can do with them just as they are. They are versatile, healthy, AND cheap!
I only wish I could buy them at the store, but will have to resort to stocking up via the internet until that day comes!