Remember that cooking is a fun art, so these measurements are just a guideline. Feel free to add more of what you love, and less of what you dont. More importantly, have fun with the magic of Soy Curls!
Thai Lettuce Wraps:
Mixing Ingredients: 8oz Pack Soy Curls (serves 3-4 people) 2 TSP Tamari or Soy Sauce 2 TSP Thai & Panang Curry Paste 2 TBSP Shredded Ginger (more is better) 1 TBSP Crushed Garlic (`4 cloves) Ό TSP Thai & True Hot Chili Oil (Optional-Spiciness) Juice of 1 Fresh Squeezed Lime -One Stalk Celery -One-half Yellow or White Onion Serving Ingredients: -1 head Iceberg Lettuce - 1 bunch Fresh Cilantro Instructions: -Combine mixing ingredients and Soy Curls in lukewarm water, and mix thoroughly. -Let marinade for at least 30 minutes. For tastiest results, let marinade overnight, or throughout the day, in refrigerator. -Drain Soy Curls, and press hard to remove as much moisture as possible. -Bring wok or skillet to high heat, and add 2 TSP cooking oil. -Add Soy Curl marinade to wok/skillet. -Sautee for 10-15 minutes, continuously pressing and stirring Soy Curls every few minutes to caramelize lightly and evenly. Remember to continuously add 1-2 tsp of cooking oil each time you turn over. -Garnish with Freshly-chopped Cilantro -Serve and Enjoy with Iceberg Lettuce.
North Indian (Tikka):
Mixing Ingredients: 8oz Pack Soy Curls (serves 3-4 people) 2 TBSP Chili Powder (preferably Kashmiri) 1 TBSP Cumin Powder 1 TBSP Coriander Powder 1 TBSP Shredded Ginger 1 TBSP Crushed Garlic (`4 cloves) Juice of 1 Fresh Squeezed Lime Garnishing Ingredients: Juice of 1 Fresh Squeezed Lime One-half Red Onion 4 TBSP Chopped Cilantro Preparation: -Soak Soy Curls in lukewarm water for 10-15 minutes, drain, and press hard to remove as much moisture as possible. -Combine mixing ingredients into a bowl and blend thoroughly. -Add Soy Curls. -Let marinade for at least 30 minutes. For tastiest results, let marinade overnight, or throughout the day, in refrigerator. -Bring wok or skillet to high heat, and add 2 TSP cooking oil. -Add Soy Curl marinade to wok/skillet. -Sautee for 10-15 minutes, continuously pressing and stirring Soy Curls every few minutes to caramelize lightly and evenly. Remember to continuously add 1-2 tsp of cooking oil each time you turn over. -Enjoy and serve with garnish.
Lebanese (Shawarma): Mixing Ingredients: 8oz Pack Soy Curls (serves 3-4 people) 2 TBSP Cumin Powder 2 TBSP Paprika Powder 1 TBSP Crushed Garlic (`4 cloves) 1 TSP Salt Juice of 1 Fresh Squeezed Lime Pita Ingredients: Homemade Tahini Sauce: Sesame Tahini, Fresh squeezed lemon, salt, water Lettuce & Tomato Pita Bread Preparation: -Soak Soy Curls in lukewarm water for 10-15 minutes, drain, and press hard to remove as much moisture as possible. -Combine mixing ingredients into a bowl and blend thoroughly. -Add Soy Curls. -Let marinade for at least 30 minutes. For tastiest results, let marinade overnight, or throughout the day, in refrigerator. -Bring wok or skillet to high heat, and add 2 TSP cooking oil. -Add Soy Curl marinade to wok/skillet. -Sautee for 10-15 minutes, continuously pressing and stirring Soy Curls every few minutes to caramelize lightly and evenly. Remember to continuously add 1-2 tsp of cooking oil each time you turn over. -Enjoy and serve as Pita sandwich (Shawarma sandwich), or just with Basmati rice.
Soy Curl (Chicken) Salad: Mixing Ingredients: 8oz Pack Soy Curls (serves 3-4 people) 1 Cube Vegetable (or NOT Chicken Bouillon) 4 TBSP Vegenaise 2 TBSP Mustard 1 TBSP Balsamic Vinegar 1 TSP Crushed Black Pepper (or White Pepper) 1 TSP Finely chopped Dill 1 TSP Finely chopped Taragon Juice of 1 Fresh Squeezed Lime -Two Stalks Celery (sliced) -Two Sticks of Green Onion (chopped scallions) Instructions: -Soak Soy Curls with Bouillon in Hot Water for 30 minutes. -Drain Soy Curls, and press hard to remove as much moisture as possible. -Bring skillet to high heat, and add 2 TSP cooking oil. -Add Soy Curls to skillet to sautee/grill for approximately 10-15 minutes, continuously pressing and stirring Soy Curls every few minutes to caramelize lightly and evenly. Remember to continuously add 1-2 tsp of cooking oil each time you turn over. -Let cool. -Combine mixing ingredients and Soy Curls, and mix thoroughly. -Let marinade for at least 30 minutes. For tastiest results, let marinade overnight, or throughout the day, in refrigerator. -Serve and Enjoy Plain, or with toasted bread.
Mexican (Taco): Mixing Ingredients: 8oz Pack Soy Curls (serves 3-4 people) 2 TBSP Chili Powder 1 TBSP Crushed Garlic (`4 cloves) 1 TSP - Salt Juice of 1 Fresh Squeezed Lime 1 Finely chopped Jalapeno Taco Ingredients: Homemade salsa: Tomatoes, Green Onion, Cilantro, Salt, Lime Corn tortilla Preparation: -Soak Soy Curls in lukewarm water for 10-15 minutes, drain, and press hard to remove as much moisture as possible. -Combine mixing ingredients into a bowl and blend thoroughly. -Add Soy Curls. -Let marinade for at least 30 minutes. For tastiest results, let marinade overnight, or throughout the day, in refrigerator. -Bring wok or skillet to high heat, and add 2 TSP cooking oil. -Add Soy Curl marinade to wok/skillet. -Sautee for 10-15 minutes, continuously pressing and stirring Soy Curls every few minutes to caramelize lightly and evenly. Remember to continuously add 1-2 tsp of cooking oil each time you turn over. -Enjoy in corn tortilla with salsa.
Japanese (Teriyaki): Mixing Ingredients: 8oz Pack Soy Curls (serves 3-4 people) 4 TBSP Tamari or Soy Sauce 2 TBSP Shredded Ginger 1 TBSP Crushed Garlic (`4 cloves) Juice of 1 Fresh Squeezed Lime Ό TSP Thai & True Hot Chili Oil (Optional-Spiciness) -One Green Bell Pepper -One-half Yellow or White Onion Instructions: -Soak Soy Curls in lukewarm water for 10-15 minutes, drain, and press hard to remove as much moisture as possible. -Combine mixing ingredients into a bowl and blend thoroughly. -Add Soy Curls. -Let marinade for at least 30 minutes. For tastiest results, let marinade overnight, or throughout the day, in refrigerator. -Bring wok or skillet to high heat, and add 2 TSP cooking oil. -Add Soy Curl marinade to wok/skillet. -Sautee for 10-15 minutes, continuously pressing and stirring Soy Curls every few minutes to caramelize lightly and evenly. Remember to continuously add 1-2 tsp of cooking oil each time you turn over. -Enjoy with warm bowl of rice.
South Indian Yellow Curry
South Indian Curry with Basmati Rice
Thai & True Recipe Ideas
Use Thai & True RED Curry Paste or Thai & True Green Curry Paste for Coconut Curry: -Lightly heat 1 TSPN Thai & True Curry Paste w/cooking oil (1/4 tsp. Hot Chili Oil-optional) in Wok or pot -Add veggies and/or tofu, etc. with 1 TSPN Tamari or Soy Sauce; Lightly sautee for a few minutes -Add 4-6oz Aroy-D 100% Pure Coconut Milk, and stir on low heat for a few minutes -Serve and enjoy with Jasmine or Basmati Rice Use Thai & True YELLOW Curry Paste or Thai & True Massamun Curry Paste for Vegetable Biryani: -Bring white Basmati rice to a boil, and add 1 TBSP Thai & True Yellow or Massamun Curry Paste -Stir in thoroughly with rice, cover pot, and let simmer on low heat for 10-12 minutes -Mix in peas, cashews, raisins, etc. in cooked rice, and cilantro to garnish Use Thai & True YELLOW Curry Paste for South Indian Curry in a Hurry: -Add black mustard seeds and finely chopped chili peppers in high heat wok with cooking oil -Sautee until mustard seeds start to pop, then reduce wok to low heat -Add 2 TSPNS of Thai & True Yellow Curry Paste to Wok, and let sautee for 1-2 minutes -Add 1 TSPN of Tamarind Paste, and let sautee on low heat for 1-2 minutes -Add veggies and/or tofu, etc. with salt-to-taste; Lightly sautee for a few minutes -Add 6oz Aroy-D 100% Pure Coconut Milk, and stir on low heat for a few minutes -Serve and enjoy with Basmati Rice
Use Thai & True MASSAMUN Curry Paste for Indian Curry in a Hurry: -Sautee chopped onions, ginger, and garlic -Add 1 TBSP of Thai & True Massamun Curry Paste to sautéed onions, ginger, and garlic -Add Veggies and/or Green Beans and/or Garbanzos and/or Roasted Eggplant and/or Potatoes and Peas -Add 8oz. tomato paste/sauce, and stir in thoroughly -Add salt to taste -Add 1 TSP cumin powder, ground and coriander & ground turmeric (all optional) -Serve and enjoy with Basmati Rice Use Thai & True PANANG Curry Paste for roasting, grilling and/or BBQ: -Mix 2 TBSP Thai & True Panang Curry Paste with juice of 1 fresh squeezed Lime, and 2 TBSP Extra Virgin Olive Oil -Baste marinade over cut veggies and/or tofu in casserole dish (for best results, cover casserole dish, and let marinade for few hours) -Place casserole dish in 450-degree, preheated oven for 20-minutes Use Thai & True Hot Chili Oil for: -Stir fried rice/noodles/veggies; -In soups; -With Tamari as dipping sauce for steamed veggies and/or dumplings Use Thai & True Peanut Sauce for stir fried noodles/veggies; -Dilute Thai & True Peanut Sauce with little water to make salad dressing; or -To make dipping sauce for raw or grilled veggies Use Thai & True Sarachee Hot Sauce to top off anything.
Thai & True Massamun Maple Yams
Thai & True Massamun Maple Yams Recipe
Use Thai & True MASSAMUN Curry Paste for Thanksgiving Yam (Sweet Potato) Casserole:
-Preheat oven to 350-degrees; Grease Casserole Dish; Cut Yams into 1/4-inch slices or cubes and place in casserole dish
-For every lb. of Yam, add 2 TSP of Thai & True Massamun Curry Paste, plus 4 TBSP of Pure Maple Syrup; Marinade thoroughly
-Add casserole dish to oven, and let bake/roast for 30-35 minutes
-Enjoy (with sauteed green beans and wild rice)!
Veggie Sausage and Daiya Cheese Pizza
Fun & Easy Recipes with Daiya Soy-Free Cheese and SortaSausage Ground Veggie Meat Remember that cooking is a fun art, so these measurements are just a guideline. Feel free to add more of what you love, and less of what you don’t, or other fine ingredients. More importantly, have fun with Daiya Soy-Free Cheese and Sorta Sausage! Pizza Ingredients: -8oz Daiya Shredded Mozzarella -2 Prepared Pizza Dough (Flour or Gluten-Free) -8oz SortaSausage Italian Ground Veggie Meat -1 Sliced Tomato or Pizza Sauce -4 TSP Extra Virgin Olive Oil Preparation: -Preheat oven to 450-degrees -Place Prepared Pizza Dough on baking sheet tray -Add sliced tomato, or spread prepared pizza sauce, evenly on top of pizza dough -Sprinkle Daiya cheese evenly on top of tomatoes/tomato sauce and dough -Lightly drizzle olive oil, and spread over cheese gently -Sprinkle SortaSausage Italian ground Meat over cheese -Place in oven for 15-20 minutes (max) Enjoy!
Lasagna Ingredients: -8oz Daiya Shredded Mozzarella -16oz Pasta (Flour or Gluten-Free) -8oz SortaSausage Italian Ground Veggie Meat -8oz can Tomato Paste -4 cloves Garlic -Oregano -Crushed Red Pepper -Salt-to-taste Preparation: -Preheat oven to 450-degrees -Boil water for Lasagna, and add Lasagna to boiling water as per your Lasagna brand’s instructions -Lightly heat skillet (or small pot) -Add olive oil and chopped garlic to lightly heated skillet, and sautee for 2-3 minutes -Add tomato paste plus 8oz water to skillet (small pot) -Gently mix until desired consistency (add more water if necessary) -Add SortaSausage Italian Ground Veggie Meat into sauce -Sprinkle in Oregano, Crushed Red Pepper, and salt-to-taste -Let simmer for 5 minutes -Spread sauce on each layer of lasagna in casserole dish, then sprinkle Daiya cheese on top of each layer of sauce -Lightly drizzle olive oil, and spread over cheese gently -Place casserole dish in oven for approximately 45 minutes -Enjoy!
Quesadilla Ingredients: -8oz Daiya Shredded Cheddar or Pepperjack -4 Tortillas (Flour or Gluten-Free) -8oz SortaSausage Mexican Ground Veggie Meat Garnishing Ingredients: 4 TBSP – Chopped Cilantro 2 TSP – Green Onions 1 Chopped Tomato Juice of Fresh Squeeze Lime Salt to Taste Tofutti Sour Cream (whipped) Preparation: -Heat skillet on low-medium heat -Lightly oil tortilla -Place tortilla open face on skillet -Sprinkle handful of Daiya cheese evenly onto tortilla -Sprinkle handful of SortaSausage Mexican Ground Veggie Meat on top of cheese -Fold in half (to form semi-circle) after 2-3 minutes (or when cheese gets melty) -Heat on each side for approximately 1-2 minute each -Enjoy with whipped Tofutti Sour Cream and/or blended garnish of chopped tomato, cilantro, scallions, freshly squeezed lime, and salt to taste. Stuffed Peppers Ingredients: -8oz Daiya Shredded Cheddar or Pepperjack -Plenty of long Poblano Peppers -8oz SortaSausage Mexican Ground Veggie Meat Garnishing Ingredients: 4 TBSP – Chopped Cilantro 2 TSP – Green Onions 1 Chopped Tomato Juice of Fresh Squeeze Lime Salt to Taste Tofutti Sour Cream (whipped) Preparation: -Preheat oven to 450-degrees -Slit the Poblano Peppers down one side -Place Peppers in Casserole dish, and lightly stuff each pepper with Daiya cheese and SortaSausage Mexican Ground Veggie Meat -Place Casserole dish in oven for approximately 20 minutes -Serve stuffed peppers with whipped Tofutti Sour Cream and/or blended garnish of chopped tomato, cilantro, scallions, freshly squeezed lime, and serve.
