After entering countless blog competitions I finally won something-soy curls from the generous Miso for Breakfast. While i've read about soy curls on various blogs I'm never tried them because they aren't available here in Australia.
First we tried them in some bean nachos, we simply added the soy curls to the pot of bean chilli mid way through cooking.
The texture was quite interesting kind of like soggy seitan, but I discovered that most of the recipes consist of frying them first.
So we tried frying them and then added it to a mixture of fried noodles with some fry's strips and vegetables. This was much better, the texture was still similar to seitan but less chewy, also it's gluten free!
Overall, we enjoyed them and Toby loved the protein factor. Although I'm not sure if we have fully adapted to the texture or managed to cook them properly. We won't rush out to order them from overseas but would buy them again to experiment further if they were available in stores here.
First we tried them in some bean nachos, we simply added the soy curls to the pot of bean chilli mid way through cooking.
The texture was quite interesting kind of like soggy seitan, but I discovered that most of the recipes consist of frying them first.
So we tried frying them and then added it to a mixture of fried noodles with some fry's strips and vegetables. This was much better, the texture was still similar to seitan but less chewy, also it's gluten free!
Overall, we enjoyed them and Toby loved the protein factor. Although I'm not sure if we have fully adapted to the texture or managed to cook them properly. We won't rush out to order them from overseas but would buy them again to experiment further if they were available in stores here.
First we tried them in some bean nachos, we simply added the soy curls to the pot of bean chilli mid way through cooking.
The texture was quite interesting kind of like soggy seitan, but I discovered that most of the recipes consist of frying them first.
So we tried frying them and then added it to a mixture of fried noodles with some fry's strips and vegetables. This was much better, the texture was still similar to seitan but less chewy, also it's gluten free!
Overall, we enjoyed them and Toby loved the protein factor. Although I'm not sure if we have fully adapted to the texture or managed to cook them properly. We won't rush out to order them from overseas but would buy them again to experiment further if they were available in stores here.
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